Era Klinis: Jurnal Penelitian Ilmu Kesehatan

Tingkat Kesukaan Nugget Singkong pada Balita di Posyandu Jaya Kusuma di Desa Bojongsari Losari

2025-11-04T16:17:16+00:00

The utilization of local food from plantations includes cassava. Cassava is one type of local food that is usually consumed fried or boiled. Nuggets are processed meat products shaped in a certain way with the addition of specific ingredients to create a new product that is accepted by the public and becomes a favorite food for children and teenagers. The innovation of cassava nuggets is a new breakthrough to utilize local food from Brebes. The purpose of this study is to determine the level of preference for nuggets with the consumption of cassava nuggets in toddlers. This type of research is experimental research with a Quasi-Experimental design. The study was conducted over 4 days with 3 interviews using the 24-hour recall technique and 1 day of serving using the organoleptic testing technique on cassava nuggets. Testing was conducted on the level of preference using categories such as color, taste, aroma, and texture, along with children's vegetable consumption levels categorized as sufficient vegetable intake of 100 g/day, using the Spearman-Rho test. The results of this study showed that children's preference for toddler nuggets was very good, as seen from the average preference scores: color 3.63, taste 3.70, aroma 3.23, texture 3.61, meaning all categories received scores above 3, or in the category of 'like' to 'very much like'. Then, regarding the level of vegetable consumption, only 4 children met the requirement of 100 g/day, while the remaining 53 children did not meet the daily vegetable consumption requirement. Data analysis using the Spearman-Rho test to examine the relationship between nugget preference levels and children’s cassava nugget consumption yielded a result of p = 0.529. The results indicate that there is no relationship between the level of preference for cassava nugget consumption and the level of cassava nugget intake in children.

Hubungan Pengetahuan, Kebiasaan Konsumsi Minuman Berpemanis dan Aktivitas Fisik dengan Status Gizi Siswa SMP Nawakartika

2025-12-24T04:10:57+00:00

Adolescent nutrition is a critical issue in the development of national health. Factors such as physical activity, dietary patterns, and nutrition education significantly influence nutritional status. This study aims to examine the relationship between nutritional knowledge, the consumption of sugar-sweetened beverages, and physical activity with the nutritional status of eighth-grade students at SMP Nawa Kartika, Tegal Regency. The research employed a quantitative cross-sectional design. The sample consisted of 50 eighth-grade students selected through total sampling. Primary data were collected using three instruments: a nutritional knowledge questionnaire, a beverage consumption questionnaire, and a physical activity questionnaire. Data were analyzed using the Chi-Square test. The findings reveal that there is no significant correlation between nutritional status and nutrition knowledge (p = 0.181). However, a significant correlation was found between nutritional status and physical activity (p = 0.05), as well as with the habit of consuming sugar-sweetened beverages (p = 0.01). These results indicate that dietary patterns and physical activity play an essential role in determining students’ nutritional status. The study highlights the importance of promoting healthier consumption habits and increasing physical activity levels among adolescents as part of public health strategies.

Tepung Formulasi Mi Basah dengan Substitusi Sorgum dan Tepung Hati Ayam sebagai Alternatif pada Anemia Remaja Putri

2025-12-24T04:54:15+00:00

Adolescence is a crucial transitional period in physical, mental, and intellectual development, occurring between the ages of 10 and 19. Adolescent girls have increased iron needs due to regular menstruation. Sorghum contains 11.3 grams of protein, 6.3% fiber, and 4.4 mg of iron. Furthermore, chicken liver contains a relatively high iron content, at 15.8 mg per 100 grams.Keywords: Energy intake, Carbohidrate intake, Fat iintake, Protein iintake, Nutritional status. This study aims to determine the effect of adding sorghum flour and chicken liver flour on iron content, organoleptic, hedonic, and physical quality of wet noodles and to determine the results of the proximate test of the treatment results that determine the treatment using the De Garmo effectiveness test. Data analysis of iron, organoleptic, hedonic and physical using the oneway Anova method with a confidence level of 95%, and obtained the result p = 0.00 (p <0.05) so that it was continued with the DMRT test to obtain results that had a significant effect on wet noodles with the addition of sorghum flour and chicken liver. The highest iron content was found in treatment P4, with an average value of 118 mg / gr. The results of organoleptic and hedonic tests showed an effect on color, aroma, taste, and texture on the addition of sorghum flour and chicken liver. While the physical test of noodles did not show any effect on breaking power, rehydration power, cooking loss in wet noodles. The proximate quality content of wet noodles with the addition of sorghum flour and chicken liver flour with the best treatment (P3) had a water content of 32.64%, ash content of 1.62%, protein content of 12.30%, fat content of 5.13%, and carbohydrate content of 47.93%.