PENGARUH PENAMBAHAN EKSTRAK DAUN ALPUKAT DAN SUKRALOSA PADA SERBUK EFFERVESCENT EKSTRAK DAUN ALPUKAT

By tessa.rahmania@gmail.com

ABSTRAK  Minuman effervescent merupakan campuran komponen asam dan basayang bila ditambahkan dengan air akan menghasilkan buih dan dijadikan minumanfungsional dikarenakan adanya penambahan komponen zat aktif contohnyaantioksidan. Ekstrak daun alpukat mengandung antioksidan yang dapat menangkalradikal bebas dan memiki manfaat bagi tubuh akan tetapi memiliki rasa yang pahitdan berbau langu khas daun alpukat. Sukralosa merupakan pemanis buatan yangmemiliki kemanisan 600x dari sukrosa dan rendah kalori. Tujuan penelitian ini adalahuntuk mengetahui penambahan konsentrasi ekstrak daun alpukat (11.7%, 21.7%,33.3%) dan sukralosa (0.3%, 0.4%, 0.5%) terhadap kualitas serbuk effervescentekstrak daun alpukat. kualitas serbuk effervescent yang di uji meliputi kadar air, pH,tinggi buih, waktu larut, uji organoleptik cemaran mikroba, cemaran logam danaktivitas antioksidan. Rancangan penelitian yang digunakan adalah Rancangan AcakLengkap (RAL) dua faktorial dengan tiga taraf dan dua ulangan. Teknik analisis datayang digunakan adalah Analisis Varian (ANOVA), jika terdapat perbedaan nyataantar perlakuan dilanjutkan dengan uji Tukey. Formulasi serbuk effervescent ekstrakdaun yang paling baik menurut uji organoleptik hedonik adalah formula denganformulasi penambahan ekstrak daun alpukat 11.7% dan sukralosa 0.5%. Formulaterbaik memiliki karakteristik sebagai berikut: nilai waktu rata-rata 0.28 menit, nilaitinggi buih granul 5.20 cm, nilai pH rata-rata 5,63, kadar air rata-rata 0,88, cemaranmikroorganisme ALT <10-1cfu/g, AKK <10-1cfu/g dan negative E. coli serta tidakada cemaran logam Pb, As dan Cd, nilai aktivitas antioksidan (IC50) yaitu 410.4, danberwarna kuning. berasa manis serta beraroma agak tidak langu.Kata kunci: antioksidan, ekstrak daun alpukat, serbuk effervescent, sukralosa  ABSTRAK An effervescent drink is a mix of acidic and basic components which when addedto water will produce foam and be used as a functional drink due to the addition of activecomponents such as antioxidants. Avocado leaf extract contains antioxidants can inhibit freeradicals and have pharmacological benefits but has a bitter taste and smells typical of avocadoleaves. Sucralose is an artificial sweetener that has 600 times the sweetness of sucrose andlow calories. The purpose of this study was to determine the addition of avocado leaf extractconcentrations (11.7%, 21.7%, 33.3%) and sucralose (0.3%, 0.4%, 0.5%) on the quality ofavocado leaf extract effervescent powder. The quality of the effervescent powder testedincluded water content, pH, high foam, soluble time, organoleptic test, microbialcontamination, metal contamination and antioxidant activity. The research design used was atwo-factor completely randomized design (RAL) with three levels and two replications. Dataanalysis technique used is Variant Analysis (ANOVA), if there are significant differencesbetween treatments followed by Tukey's test. The best formulation of powder effervescentaccording to the hedonic organoleptic test is the formula with the addition of 11.7% avocadoleaf extract and 0.5% sucralose. The best formula has the following characteristics: dissolvetime is 0.28 minutes, granule foam height value is 5.20 cm, pH value is 5.63, water content is0.88%, microorganism contamination ALT <10-1cfu/g, AKK <10-1cfu/g and negative E. coliand no metal contamination of Pb, As and Cd, the value of antioxidant activity (IC 50) is 410,4,and the color is yellow, has sweet taste and quiet not unpleasant smell.Kata kunci: antioxidant, avocado leaves extract, effervescent powder, sucralose

PENGARUH KONSENTRASI SARI MARKISA UNGU DAN CARBOXY METHYL CELLULOSE (CMC) TERHADAP MUTU MINUMAN SARI TEMPE

By faridazyani@gmail.com

ABSTRAK Minuman sari tempe merupakan minuman fungsional yangterbuat dari bahan utama tempe, yang memiliki komposisi gizi yang baik untuktubuh. Minuman sari tempe memiliki kekurangan yaitu memiliki aroma langu khastempe dan tidak stabil selama penyimpanan, sehingga perlu dilakukan penambahansari markisa ungu yang dapat membantu mengurangi aroma langu khas tempe danpenambahan penstabil CMC untuk mengurangi adanya pengendapan danmempertahankan stabilitasnya. Penelitian ini bertujuan untuk mengetahui pengaruhpenambahan konsentrasi sari markisa ungu dan CMC terhadap mutu minuman saritempe. Ditinjau dari uji fisik meliputi total padatan terlarut dan stabilitas. Uji kimiameliputi pH, kadar protein, dan kadar lemak. Uji Organoleptik meliputi kesukaandan mutu. Uji penunjang meliputi aktivitas antioksidan, cemaran logam (Pb, Hg, As),Angka Lempeng Total (ALT), dan E.coli. Rancangan yang digunakan adalahRancangan Acak Lengkap Faktorial (RAL Faktorial) dengan dua faktor yaitukonsentrasi sari markisa ungu (10%, 15%, dan 20%) dan CMC (0,10%, 0,15%,0,20%, dan 0,25%) dengan dua kali ulangan. Hasil analisis ANAVA berbeda nyata(p<0,05) terhadap nilai stabilitas, protein, lemak, kesukaan (warna, aroma, rasa dankekentalan), namun tidak berpengaruh nyata (p>0,05) terhadap total padatan terlarut,pH, dan mutu (warna, aroma, rasa, dan kekentalan). Mutu terbaik dihasilkan padaminuman sari tempe dengan sari markisa ungu 20% dan CMC 0,15% dengan hasilakhir nilai total padatan terlarut 9,37°brix, stabilitas 76,00%, pH 4,02, protein 0,29%,dan lemak 0,51%. Kesukaan pada atribut warna 5,00 (suka), aroma 5,13 (suka), rasa5,00 (suka), dan kekentalan 4,87 (agak suka-suka), sedangkan mutu pada atributwarna 5,15 (kuning), aroma 5,00 (tidak langu), rasa 5,02 (asam), dan kekentalan 3,71(agak kental). Hasil uji penunjang minuman sari tempe dengan sari markisa ungu20% dan CMC 0,15% memiliki kandungan aktivitas antioksidan 50,68 ppm, cemaranlogam negatif atau tidak terdapat logam berat Pb, Hg, As pada produk, cemaranmikroba E.coli 0 MPN/mL dan angka lempeng total 0 koloni/mL.Kata Kunci: aroma langu, sari tempe, stabilitas ABSTRACT Tempeh juice drink is a functional drink made from the mainingredient tempeh, which has a good nutritional composition for the body. Tempehjuice drinks have the disadvantage of having a distinctive tempeh langu aroma andunstable during storage, so it is necessary to add purple passion fruit juice whichcan help reduce the distinctive langu aroma of tempeh and the addition of CMCstabilizers to reduce precipitation and maintain stability. This study aims todetermine the effect of increasing the concentration of purple passion fruit juice andCMC on the quality of tempeh juice drinks. Physical tests include total dissolvedsolids and stability. Chemical tests include pH, protein content, and fat content.Organoleptic tests include liking and quality. Supporting tests include antioxidantactivity, metal contamination (Pb, Hg, As), Total Plate Number (ALT), and E.coli.The design used was the Factorial Complete Randomized Design (RAL Factorial)with two factors, namely the concentration of purple passion fruit juice (10%, 15%,and 20%) and CMC (0.10%, 0.15%, 0.20%, and 0.25%) with two repeats. Theresults of ANAVA analysis differed markedly (p<0.05) on the value of stability,protein, fat, preference (color, aroma, taste and viscosity), but had no significanteffect (p>0.05) on total dissolved solids, pH, and quality (color, aroma, taste, andviscosity). The best quality is produced in tempeh juice drinks with 20% purplepassion fruit juice and 0.15% CMC with a final total dissolved solids value of9.37°brix, stability 76.00%, pH 4.02, protein 0.29%, and fat 0.51%. Favorability incolor attributes 5.00 (like), aroma 5.13 (like), taste 5.00 (like), and viscosity 4.87(somewhat like), while quality in color attributes 5.15 (yellow), aroma 5.00 (notlangu), taste 5.02 (sour), and viscosity 3.71 (slightly thick). The supporting testresults of tempeh juice drinks with purple passion fruit juice 20% and CMC 0.15%have antioxidant activity content of 50.68 ppm, negative metal contamination or noheavy metals Pb, Hg, As in the product, E.coli microbial contamination 0 MPN / mLand total plate number 0 colony / mL.Keywords: aroma langu, stability, tempeh essence

MUTU MINUMAN EFFERVESCENT DAUN PEGAGAN DENGAN KONSENTRASI MADU BUBUK YANG BERBEDA

By filipe.stevensp11@gmail.com

AbstractGotu kola leaves have a bitter taste so sweeteners need to be added so thatthe bitter taste in the gotu kola leaves can be completely covered in additionto powdered honey as a substitute for aspartame. So therefore this researchwas conducted to determine the effect of adding honey powder on thequality of the gotu kola leaf effervescent drink physically, chemically andsensoryly. There is only one variable, namely powdered honey with differentconcentrations (10%, 15%, 20%, 25%, 30%). The variables measured inthis study were physical tests (dissolving time), chemical tests (moisturecontent, ash content, pH value, antioxidant activity), sensory tests (color,aroma, luster, taste). The data analysis technique used analysis of variance(ANOVA) followed by Duncan's test with = 0.05 which shows a significantdifference. The results showed that the interaction between gotu kola leafeffervescent drink and honey powder had a significant effect at = 0.05 onthe dissolving time of each concentration and hedonic aroma. While theconcentration of powdered honey had no significant effect at = 0.05 onwater content, ash content, pH, antioxidant activity, hedonic quality tests(color, luster, taste) and hedonic quality. Powdered honey with aconcentration of 25% produces the best quality effervescent drink. Thistreatment has a solubility value of 21.84s, water content is 6.415%. ashcontent 0.2179%, antioxidant activity 0.7059, pH value 5.6%.Keywords: powdered honey, effervescent, gotu kola leaf, antioxidant,different concentration

IDENTIFIKASI SENYAWA ANTIOKSIDAN JAHE MERAH DENGAN PENDEKATAN METABOLOMIK BERBASIS GCMS

By dimasray1211@gmail.com

Abstrak  Jahe merah mengandung komponen minyak menguap (volatile oil),minyak tak menguap (non volatile oil) dan pati. Senyawa aktif pada jahe merahterbukti memiliki kemampuan sebagai antioksidan. Metabolomik dapatdiaplikasikan untuk mempelajari korelasi antara bioaktivitas dan profil kimia darisenyawa jahe merah. Salah satu instrumen yang dapat digunakan pada metabolomikadalah gas chromatography-mass spectroscopy (GCMS). GCMS dapat digunakanuntuk mengetahui profil minyak atsiri karena karakter minyak ini yang volatil.Penelitian ini dilakukan untuk mengetahui senyawa penciri yang memiliki aktivitasantioksidan pada jahe merah. Bubuk jahe merah diekstraksi dengan pelarut etanoldan difraksinasi dengan menggunakan pelarut polar (etil asetat dan air) dan pelarutnon polar (heksan dan kloroform). Hasil ekstrak dan fraksinasi tersebut kemudiandilakukan pengujian menggunakan GCMS untuk mengetahui profil senyawanyadan penentuan aktivitas antioksidan terhadap radikal 1,1-diphenyl2-picryl hidrazyl(DPPH) menggunakan alat spektrofotometer UV-Vis. Hasil penelitian menunjukanekstrak etanol dan fraksi etil asetat memiliki aktivitas antioksidan sangat kuatsedangkan fraksi non polar (kloroform dan heksan) memiliki aktivitas antioksidankuat. Selain itu tingginya kandungan zingerone, [6]-Isoshogaol, [6]-Shogaol danE-Citral dalam jahe merah berbanding lurus dengan potensi antioksidan ekstrakjahe merah.Kata kunci : Antioksidan, jahe merah, metabolomik, GCMS, IC50 Abstract  Red ginger contains essential oil components, non-volatile oils andstarch. The active compound in red ginger has been shown to have the ability as anantioxidant. Metabolomics can be applied to study the correlation betweenbioactivity and chemical profile of red ginger compounds. One of the instrumentsthat can be used in metabolomics is GCMS. GCMS can be used to determineessential oil profiles because of the volatile nature of essential oils. This study wasconducted to determine the characteristic compounds that have antioxidant activityin red ginger. Red ginger powder was extracted with ethanol solvent andfractionated using polar solvents (ethyl acetate and water) and non-polar solvents(hexane and chloroform). The extract and fractionation results were then testedusing GCMS to determine the compound profile and perform antioxidant activityagainst DPPH radicals using UV-Vis spectrophotometer. The results showed thatethanol extract and ethyl acetate fraction had very strong antioxidant activity whilethe non-polar fractions (chloroform and hexane) had strong antioxidant activity. Inaddition to the high content of zingerone, [6] -Isoshogaol, [6] -Shogaol and E-Citralin red ginger is directly proportional to the antioxidant potential of red gingerextract.Keywords : Antioxidant, red ginger, metabolomics, GCMS, IC50

HUBUNGAN DUKUNGAN INFORMASI DAN PEMBERIAN APRESIASI AYAH ASI TERHADAP EFIKASI DIRI IBU DALAM PEMBERIAN ASI EKSKLUSIF DAN STATUS GIZI ANAK

By maryam.lepsi@gmail.com

ABSTRAK Efikasi diri menyusui pada ibu adalah keyakinan terhadap kemampuanibu memberikan ASI kepada anaknya. Efikasi diri ibu yang tinggi meningkatkanefektifitas menyusui dan frekuensi pemberian ASI. Penelitian ini bertujuan untukmenganalisis hubungan dukungan informasi dan pemberian apresiasi Ayah ASIterhadap efikasi diri ibu dalam pemberian ASI eksklusif dan status gizi anak. Desainpenelitian ini menggunakan cross sectional study dengan subjek penelitian dipilihsecara purposive sampling yaitu berjumlah 30 pasang suami istri yang suaminyatergabung dalam komunitas AyahASI dan memiliki anak berusia 7-60 bulan yangberhasil diberikan ASI eksklusif. Penelitian ini dilakukan pada bulan Maret hinggaJuni 2024. Pengambilan data dilakukan secara online melalui zoom meeting denganmenggunakan kuesioner Breastfeeding Self-Efficacy Scale-Short Form dan PartnerBreastfeeding Intention Scale. Hasil penelitian menunjukkan tidak terdapat hubunganantara dukungan informasi (p-value=0,417) dan pemberian apresiasi (p-value=1,000)dengan efikasi diri ibu dalam pemberian ASI eksklusif serta tidak terdapat hubunganantara efikasi diri ibu dalam pemberian ASI eksklusif dengan frekuensi menyusui (p-value=1,000), indeks pertumbuhan BB/U (p-value=0,146), BB/PB atau BB/TB (p-value=0,856), dan IMT/U (p-value=0,588). Terdapat hubungan antara efikasi diri ibudalam pemberian ASI eksklusif dengan durasi menyusui (p-value =0,039; OR=10,11;95%CI=1,05-97,00) dan indeks pertumbuhan PB/U atau TB/U (p-value=0,042;r=0,374). Kesimpulan pada penelitian ini adalah dukungan apresiasi pada kategoribaik lebih banyak diberikan dibandingkan dukungan informasi serta terdapatnyahubungan antara efikasi diri ibu dalam pemberian ASI eksklusif dengan ketepatandurasi menyusui dan indeks pertumbuhan PB/U atau TB/U pada anak 7-60 bulan. Kata Kunci: ASI eksklusif, Dukungan informasi, Efikasi diri, Pemberian apresiasi,Status gizi  ABSTRACT Breastfeeding self-efficacy in mothers is confidence in the mother'sability to provide breast milk to her child. High maternal self-efficacy increases theeffectiveness of breastfeeding and the frequency of breastfeeding. This study aims toanalyze the relationship between information support and appreciation of "Ayah ASI"on mothers' self-efficacy in providing exclusive breastfeeding and children'snutritional status. This research design used a cross sectional study with researchsubjects selected using purposive sampling, totaling 30 husband and wife pairs whosehusbands were members of the "Ayah ASI" community and had children aged 7-60months who were successfully given exclusive breast milk. This research wasconducted from March to June 2024. Data collection was carried out online via zoommeeting using the Breastfeeding Self-Efficacy Scale-Short Form and PartnerBreastfeeding Intention Scale questionnaires. The results of the study showed thatthere was no relationship between information support (p-value=0,417) andappreciation (p-value=1.000) with the mother's self-efficacy in giving exclusivebreastfeeding and there was no relationship between the mother's self-efficacy ingiving exclusive breastfeeding and the frequency of breastfeeding (p-value=1.000),growth index WAZ (p-value=0.146), WHZ (p-value=0.856), and BAZ (p-value=0.588). There is a relationship between maternal self-efficacy in exclusivebreastfeeding with duration of breastfeeding (p-value=0,039; OR=10,11;95%CI=1,05-97,00) and growth index HAZ (p-value=0,042; r=0,374). Theconclusion of this study is that appreciation support in the good category is given morethan information support and there is a relationship between maternal self-efficacy inproviding exclusive breastfeeding with the appropriate duration of breastfeeding andthe HAZ growth index in children aged 7-60 months.Keywords: Exclusive breastfeeding, Information support, Self-efficacy, Appreciation,Nutritional status

HUBUNGAN PENDIDIKAN TERAKHIR DAN PENGETAHUAN IBU TENTANG GIZI TERHADAP KEJADIAN UNDERWEIGHT PADA BALITA (24-59 BULAN) DI DESA SRIAMUR

By warsihsn12@gmail.com

ABSTRAK  Masa balita merupakan masa yang membutuhkan asupan gizi yangoptimal karena pada usia ini proses pertumbuhan dan perkembangan sangat pesat.Gangguan pertumbuhan dan perkembangan yang terjadi pada balita disebabkan olehbanyak faktor diantaranya pendidikan terakhir ibu dan pengetahuan ibu tentang giziyang berkaitan langsung dengan penerimaan informasi dari luar tentang asupan makanbalita. Ketidakcukupan zat gizi pada balita akan berakibat pada kesehatan yang jikadibiarkan akan berdampak pada masalah gizi salah satunya adalah berat badan kurang(underweight). Penelitian ini bertujuan untuk mengalisis hubungan pendidikanterakhir dan pengetahuan ibu tentang gizi terhadap kejadian underweight pada balita(24-59 bulan) di Desa Sriamur. Desain penelitian yang digunakan adalah cross-sectional secara purposive sampling dengan jumlah populasi berjumlah 80 responden.Data terkait pendidikan terakhir ibu diukur dengan kuesioner data umum responden,pengetahuan ibu tentang gizi diukur dengan kuesioner pengetahuan gizi dan polamakan balita diukur dengan kuesioner food frequency questionnaire (FFQ). Analisisuji hubungan dilakukan dengan menggunakan uji Chi-Square. Hasil penelitianmenunjukkan bahwa mayoritas ibu adalah berpendidikan tinggi sejumlah 57,5%dengan tingkat pengetahuan baik sejumlah 68,8% dan terdapat balita dengan beratbadan kurang (underweight) sejumlah 13,8%. Analisis bivariat menunjukkan terdapathubungan yang signifikan antara pendidikan terakhir ibu dengan kejadian underweightpada balita (24-59 bulan) (p=0,001) dengan nilai OR=18,750 dan terdapat hubunganyang signifikan antara pengetahuan ibu tentang gizi dengan kejadian underweight padabalita (24-59 bulan) (p=0,000) dengan nilai OR=14,906. Kesimpulan pada penelitianini adalah pendidikan terakhir ibu dan pengetahuan ibu tentang gizi mempengaruhikejadian underweight pada balita (24-59 bulan).Kata kunci: Balita, Pendidikan Ibu, Pengetahuan Gizi, Posyandu, Underweight  ABSTRACT The toddler years are a period that requires optimal nutritional intakebecause at this age the growth and development process is very rapid. Growth anddevelopment disorders that occur in toddlers are caused by many factors, includingthe mother's latest education and the mother's knowledge about nutrition, which isdirectly related to receiving information from outside about the toddler's food intake.Insufficient nutrition in toddlers will have an impact on health which, if left unchecked,will result in nutritional problems, one of which is underweight. This study aims toanalyze the relationship between recent education and maternal knowledge aboutnutrition on the incidence of underweight in toddlers (24-59 months) in SriamurVillage. The research design used was cross-sectional with purposive sampling with apopulation of 80 respondents. Data related to maternal education were most recentlymeasured using a general respondent data questionnaire, maternal knowledge aboutnutrition was measured using a nutritional knowledge questionnaire and toddlers'eating patterns were measured using a food frequency questionnaire (FFQ). Analysisof relationship tests was carried out using the Chi-Square test. The research resultsshowed that the majority of mothers were highly educated 57,5%, with a good level ofknowledge 68,8%, and there were 13,8% underweight toddlers. Bivariate analysisshows that there is a significant relationship between the mother's last education andthe incidence of underweight in toddlers (24-59 months) (p=0.001) with a value ofOR=18.750 and there is a significant relationship between maternal knowledge aboutnutrition and the incidence of underweight in toddlers (24- 59 months) (p=0.000) withOR=14.906. The conclusion of this study is that the mother's latest education and themother's knowledge about nutrition influence the incidence of underweight in toddlers(24-59 months).Keywords: Mother's Education, Nutritional Knowledge, Posyandu, Toddlers,Underweight

HUBUNGAN PEER GROUP SUPPORT DAN AKTIVITAS FISIK DENGAN KONSUMSI PANGAN TINGGI KALORI PADA REMAJA GIZI LEBIH DI SMA AL-AZHAR 2 PEJATEN

By alyasyahira32@gmail.com

ABSTRAK Peer Group Support merupakan dukungan sosial dalam suatupertemanan. Peer group support dapat mempengaruhi keputusan remaja, salah satunyadalam keputusan pemilihan makanan. Penelitian ini bertujuan untuk menganalisishubungan peer group support dan aktivitas fisik dengan konsumsi pangan tinggi kaloridan IMT dan lingkar perut pada remaja gizi lebih. Desain penelitian ini adalah cross-sectional. Populasi pada penelitian ini adalah siswa siswi SMA Al – Azhar 2 Pejatenyang memenuhi kriteria inklusi, dan sampel pada penelitian ini sebanyak 70 respondendengan teknik purposive sampling. Hasil uji korelasi spearman menunjukan tidakterdapat hubungan yang signifikan antara peer group support dengan konsumsi pangantinggi kalori pada remaja gizi lebih (p=0,067) dan sedentary lifestyle dengan konsumsipangan tinggi kalori pada remaja gizi lebih (p=0,039). Terdapat hubunan berlawananantara sedentary lifestyle dengan IMT (p=0,003 ;r=-0,352) dan lingkar perut(p=0,016;r-0,0288). Terdapat hubungan yang signifikan antara peer group supportdengan IMT (p=0,034;r=0,254) dan lingkar perut (p=0,001;r=0,376). Terdapathubungan yang signifikan antara konsumsi pangan tinggi kalori dengan IMT(p=0,037;r=0,249) dan lingkar perut (p=0,008;r=0,314). Kesimpulan penelitian initidak terdapat hubungan antara peer group support dan sedentary lifestyle dengankonsumsi pangan tinggi kalori pada remaja gizi lebih di SMA Al – Azhar 2 Pejaten.Terdapat hubungan yang berlawanan antara sedentary lifestyle dengan IMT danlingkar perut dan terdapat hubungan yang signifikan antara peer group support dankonsumsi pangan tinggi kalori dengan IMT dan lingkar perut.Kata Kunci : Remaja, Konsumsi Pangan Tinggi Kalori, Sedentary Lifestyle, PeerGroup Support ABSTRACT  Peer Group Support is social support within a friendship group. Peergroup support can influence adolescents' decisions, including food choices. This studyaims to analyze the relationship between peer group support and physical activity withhigh-calorie food consumption, BMI, and waist circumference in overweightadolescents. The study design is cross-sectional. The population of this study includesstudents from SMA Al-Azhar 2 Pejaten who meet the inclusion criteria, and the sampleconsists of 70 respondents selected through purposive sampling. Spearmancorrelation test results indicate no significant relationship between peer group supportand high-calorie food consumption in overweight adolescents (p=0.067) andsedentary lifestyle with high-calorie food consumption (p=0.039). There is an inverserelationship between sedentary lifestyle and BMI (p=0.003; r=-0.352) and waistcircumference (p=0.016; r=-0.288). There is a significant relationship between peergroup support and BMI (p=0.034; r=0.254) and waist circumference (p=0.001;r=0.376). There is a significant relationship between high-calorie food consumptionand BMI (p=0.037; r=0.249) and waist circumference (p=0.008; r=0.314). Theconclusion of this study is that there is no relationship between peer group supportand sedentary lifestyle with high-calorie food consumption in overweight adolescentsat SMA Al-Azhar 2 Pejaten. There is an inverse relationship between sedentarylifestyle and BMI and waist circumference, and a significant relationship between peergroup support and high-calorie food consumption with BMI and waist circumference.Keywords : Adolescents, High Calorie Food Consumption, Sedentary Lifestyle, PeerGroup Support 

HUBUNGAN KONSUMSI SUGAR SWEETENED BEVERAGES TERHADAP RISIKO DIABETES MELLITUS PADA REMAJA DI WILAYAH KOTA BOGOR

By amaliarodjatuljannah@gmail.com

ABSTRAK  Diabetes mellitus merupakan penyakit tidak menular yang salah satunyadisebabkan oleh konsumsi asupan gula berlebih pada makanan atau minumanberpemanis. Remaja merupakan kelompok yang sering terpapar minuman manis.Konsumsi minuman manis pada remaja secara berlebihan dapat menyebabkan risikotinggi terkena diabetes mellitus. Tujuan penelitian ini untuk menganalisis hubunganantara konsumsi sugar sweetened beverages terhadap risiko diabetes mellitus padaremaja. Desain penelitian yang digunakan cross sectional dengan non probabilitysampling secara purposive serta jumlah subjek yang diperlukan sebanyak 54 subjek.Data yang dikumpulkan menggunakan kuesioner dan wawancara secara langsungterkait frekuensi konsumsi SSB menggunakan beverage quesstionnaire-15, risikoterkena diabetes mellitus menggunakan kuesioner skrining type 2 diabetes risk(SFBLF) dan data status gizi didapatkan melalui pengukuran antropometri. Hasilpenelitian ini menunjukkan terdapat 42,6% remaja yang berisiko tinggi terkenadiabetes mellitus di wilayah Kota Bogor dan terdapat 44,4% remaja yang memilikikebiasaan konsumsi SSB tinggi. Analisis bivariat menggunakan uji chi-squaremenunjukkan terdapat hubungan antara konsumsi sugar sweetened beverages(p=0,018), IMT/U (p=0,045), dan lingkar pinggang (p=0,023) terhadap risiko terkenadiabetes mellitus pada remaja di wilayah Kota Bogor. Didapatkan pula nilai OR=4,583pada variabel konsumsi SSB terhadap risiko terkena diabetes mellitus sehingga remajayang mengkonsumsi SSB tinggi berpeluang 4,583 kali lebih besar berisiko tinggiterkena diabetes mellitus dibandingkan dengan yang mengkonsumsi SSB rendah.Kesimpulan penelitian ini terdapat hubungan antara tingkat frekuensi konsumsi sugarsweetened beverages dan status gizi terhadap risiko terkena diabetes mellitus padaremaja. Konsumsi SSB pada remaja di penelitian ini tergolong tinggi sehingga secaratidak langsung meningkatkan risiko terkena diabetes mellitus pada remaja.Kata kunci : Diabetes mellitus, remaja, status gizi, sugar sweetened beverages.  ABSTRACT  Diabetes mellitus is a non-communicable disease which is caused byconsuming excess sugar in sweetened foods or drinks. Teenagers are a group that isoften exposed to sweet drinks. Excessive consumption of sweet drinks in teenagers cancause a high risk of developing diabetes mellitus. The aim of this study was to analyzethe relationship between consumption of sugar sweetened beverages and the risk ofdiabetes mellitus in adolescents. The research design used was cross sectional withpurposive non-probability sampling and the number of subjects required was 54subjects. Data collected using questionnaires and interviews directly related to thefrequency of SSB consumption using the beverage questionnaire-15, the risk ofdeveloping diabetes mellitus using the type 2 diabetes risk (SFBLF) screeningquestionnaire and nutritional status data obtained through anthropometricmeasurements. The results of this study show that there are 42.6% of teenagers whoare at high risk of developing diabetes mellitus in the Bogor City area and there are44.4% of teenagers who have high SSB consumption habits. Bivariate analysis usingthe chi-square test showed that there was a relationship between consumption of sugarsweetened beverages (p=0.018), BMI/U (p=0.045), and waist circumference(p=0.023) on the risk of developing diabetes mellitus in adolescents in the Bogor Cityarea. The value of OR=4.583 was also obtained for the SSB consumption variable onthe risk of developing diabetes mellitus so that teenagers who consumed high levels ofSSB had a 4.583 times greater chance of developing diabetes mellitus compared tothose who consumed low levels of SSB. The conclusion of this study is that there is arelationship between the level of frequency of consumption of sugar sweetenedbeverages and nutritional status on the risk of developing diabetes mellitus inadolescents. SSB consumption in adolescents in this study was relatively high, whichindirectly increased the risk of developing diabetes mellitus in adolescents.Keywords: Adolescent, diabetes mellitus, nutritional status, sugar sweetenedbeverages.

HUBUNGAN KONSUMSI BUAH DAN SAYUR SERTA MINUMAN TEH READY TO DRINK TERHADAP RISIKO ANEMIA PADA SISWI DI SMAM 2 TANGERANG

By andinisaput2002@gmail.com

ABSTRAK Anemia defisiensi zat besi merupakan salah satu masalah yang terjadipada remaja putri. Salah satu faktor penyebab remaja putri mengalami anemiadefisiensi zat besi adalah perilaku konsumsi makanan dan minuman. Penelitian inibertujuan untuk menganalisis hubungan konsumsi buah dan sayur serta minuman tehready to drink pada siswi terhadap risiko anemia defisiensi zat besi di SMAMuhammadiyah 2 Kota Tangerang. Desain penelitian cross sectional dengan jumlahsampel 79 siswi menggunakan teknik purposive sampling. Pengumpulan datamenggunakan metode wawancara langsung dengan bantuan kuesioner screeningrisiko anemia dan semi quantitative food frequency questionnaire (SQ-FFQ). Hasilpenelitian menunjukkan 62,00% remaja putri berisiko anemia defisiensi zat besi.Analisis hubungan menggunakan uji chi-square menunjukkan bahwa terdapathubungan signifikan antara jumlah berat konsumsi sayur (gram/hari) dengan risikoanemia defisiensi zat besi (p-value=0,048) dengan nilai OR=5,875, artinya siswi yangmengonsumsi sayur <250 gram/hari mempunyai peluang 5,875 kali berisiko anemiadefisiensi zat besi dibandingkan siswi yang mengonsumsi sayur >250 gram/hari. Tidakterdapat hubungan antara jumlah berat konsumsi buah (gram/hari) (p-value=0,904)dan tingkat kecukupan vitamin C dari konsumsi buah dan sayur (p-value=0,474)dengan risiko anemia defisiensi zat besi. Tidak terdapat juga hubungan jumlahkonsumsi teh ready to drink (mL/hari) (p-value=0,670) dan rata-rata konsumsi hariankafein dari konsumsi teh ready to drink dengan risiko anemia defisiensi zat besi (p-value=0,659). Konsumsi buah dan sayur yang cukup dan mengurangi konsumsi tehready to drink pada masa remaja putri dapat menghindari risiko terjadinya anemiadefisiensi zat besi sehingga dapat mencegah dampak negatif yang berlanjut hinggadewasa.Kata kunci : Kafein, Remaja Putri, Risiko Anemia, Teh Ready to Drink dan Vitamin C ABSTRACT  Iron-deficiency anemia is a problem that occurs in adolescent girls.One of the factors that causes young women to experience iron deficiency anemia istheir food and drink consumption behavior. This study aims to analyze the relationshipbetween consumption of fruit and vegetables and ready-to-drink tea among femalestudents on the risk of iron deficiency anemia at SMA Muhammadiyah 2 TangerangCity. Cross-sectional research design with a sample size of 79 female students usingthe purposive sampling technique. Data were collected using a direct interview methodwith the help of an anemia risk screening questionnaire and a semi-quantitative foodfrequency questionnaire (SQ-FFQ). The results showed that 62.00% of young womenwere at risk of iron deficiency anemia. Analysis of the relationship using the chi-squaretest showed that there was a significant relationship between the amount of vegetableconsumption (grams/day) and the risk of iron deficiency anemia (p-value = 0.048)with an OR value of 5.875, meaning that female students consumed vegetables (250grams/day). days have a 5.875 times chance of being at risk of iron deficiency anemiacompared to female students who consume >250 grams of vegetables/day. There wasno relationship between the amount of fruit consumed (grams/day) (p-value=0.904) and the level of vitamin C adequacy from fruit and vegetable consumption (p-value=0.474) with the risk of iron deficiency anemia. There was also no relationship between the amount of ready-to-drink tea consumption (mL/day) (p-value = 0.670)and the average daily caffeine consumption from ready-to-drink tea consumption withthe risk of iron deficiency anemia (p-value = 0.659). Consuming enough fruit andvegetables and reducing consumption of ready-to-drink tea during teenage girls canavoid the risk of iron deficiency anemia and thus prevent negative impacts thatcontinue into adulthood.Keywords : Caffeine, Adolescent Girls, Risk of Anemia, Ready-to-Drink Tea and Vitamin C

HUBUNGAN KEBIASAAN KONSUMSI FAST FOOD DAN SEDENTARY LIFESTYLE TERHADAP STATUS GIZI REMAJA DI SMKN 32 JAKARTA

By artamefiadifya8@gmail.com

ABSTRAK  Remaja merupakan periode transisi yang rentan terhadap perubahangaya hidup, seperti meningkatnya konsumsi fast food dan gaya hidup sedentary(sedentary lifestyle) yang menjadi perhatian utama karena dapat berdampak terhadapstatus gizi. Tujuan penelitian ini adalah untuk menganalisis hubungan antarakebiasaan konsumsi fast food dan sedentary lifestyle terhadap status gizi remaja diSMKN 32 jakarta. Penelitian ini menggunakan desain cross sectional studi yangdiukur dengan kuesioner ASAQ dan SQ-FFQ. Pemilihan responden dilakukandengan purposive sampling, yaitu sebanyak 82 responden yang terdiri dari kelas Xdan XI. Hasil dari analisis uji korelasi rank spearman menunjukkan bahwa terdapathubungan yang signifikan antara kebiasaan konsumsi fast food terhadap status gizidengan nilai p-value (p=0,000) nilai koefisien korelasi (r = 0,457) dan kebiasaankonsumsi fast food dengan lingkar perut (p=0,000) nilai koefisien korelasi (r =0,424) serta terdapat hubungan antara sedentary lifestyle dengan status gizi (p=0,018)nilai koefisien korelasi (r = 0,290) dan sedentary lifestyle dengan lingkar perut(p=0,007) nilai koefisien korelasi (r = 0,222). Kesimpulan dari penelitian ini terdapathubungan antara kebiasaan konsumsi fast food dan sedentary lifestyle terhadap statusgizi remaja di SMKN 32 Jakarta.Kata kunci: fast food, lingkar perut, remaja, sedentary lifestyle, status gizi, ABSTRAK  Adolescence is a transitional period that is vulnerable to lifestylechanges, such as increased consumption of fast food and sedentary lifestyle, whichare of major concern due to their potential impact on nutritional status. This studyaimed to analyze the relationship between fast food consumption habits andsedentary lifestyle on the nutritional status of adolescents at SMKN 32 Jakarta. Thisstudy used a cross-sectional study design measured using the ASAQ and SQ-FFQquestionnaires. Respondent selection was conducted using purposive sampling,involving 82 respondents from grades 10 and 11. The results of the Spearman rankcorrelation test showed that there was a significant relationship between fast foodconsumption habits and nutritional status with a p-value (p=0.000) and correlationcoefficient (r = 0.584), and between fast food consumption habits and waistcircumference (p=0.000) with a correlation coefficient (r = 0.574). There was also arelationship between sedentary lifestyle and nutritional status (p=0.037) with acorrelation coefficient (r = 0.226) and sedentary lifestyle and waist circumference(p=0.041) with a correlation coefficient (r = 0.222). The conclusion of this study isthat there is a relationship between fast food consumption habits and sedentarylifestyle on the nutritional status of adolescents at SMKN 32 Jakarta.Keywords: abdominal circumference, fast food, nutritional status, sedentary lifestyle, teenegers,