Jurnal Inovasi Pangan dan Gizi

The Influence of Cognitive Factors on the Nutritional Status of Children Under Five: A Systematic Review

Khartini Kaluku — 2025-07-08

Background: Maternal cognitive factors, including nutritional knowledge, attitudes, and perceptions, play a critical role in determining the nutritional status of children under five. However, comprehensive empirical evidence on the impact of these factors is still limited.

Objective: This review aims to systematically synthesize the influence of maternal cognitive factors on the nutritional status of under-five children based on recent studies.

Methods: A systematic review was conducted following the PRISMA guidelines. Relevant articles were searched across PubMed, Scopus, Web of Science, and GARUDA databases, focusing on publications between 2015 and 2025. Included studies were observational or intervention research involving mothers and under-five children, examining maternal cognitive factors and child nutritional status. Data were extracted and synthesized narratively, and the quality of the included studies was appraised using the Newcastle-Ottawa Scale and Cochrane Risk of Bias tools.

Results: Of 2,312 articles initially retrieved, 35 met the inclusion criteria. Findings indicated that better maternal nutritional knowledge was significantly associated with improved child nutritional status across anthropometric indices (weight-for-age, height-for-age, weight-for-height). Moreover, positive maternal attitudes and perceptions toward child feeding and nutrition were linked to a lower risk of undernutrition, including stunting and wasting. The strength of these associations was moderated by maternal education, socioeconomic status, and cultural context.

Conclusions: Maternal cognitive factors exert a significant influence on children’s nutritional status. Strengthening maternal nutritional knowledge and fostering positive attitudes and perceptions through context-specific nutrition education and community-based interventions are essential for sustaining improvements in child nutritional outcomes.

The Effectiveness of Nutrition Education in Enhancing Diabetes Mellitus Prevention Efforts to Adolescents

Rahma Tunny — 2025-07-08

Background: The rising prevalence of type 2 Diabetes Mellitus (DM) among adolescents is a growing public health concern. School-based nutrition education is a promising preventive strategy to promote healthy eating habits early in life.

Objective: To evaluate the effectiveness of nutrition education in improving knowledge, attitudes, and healthy eating behaviors as a preventive measure against DM among students at SMK Al-Wathan Ambon.

Methods: A quasi-experimental study with a pretest-posttest control group design was conducted in October 2023. A total of 60 students were assigned to either intervention or control groups. The intervention consisted of two weeks of interactive nutrition education. Data were collected using questionnaires and observation sheets, and analyzed using paired t-tests and Mann-Whitney tests.

Results: The intervention group showed a significant increase in knowledge scores (p=0.000), positive attitudes (p=0.001), and frequency of vegetable and fruit consumption (p<0.005). Understanding of DM prevention increased from 36.7% to 90.0% in the intervention group, while no meaningful change was observed in the control group.

Conclusion: Nutrition education effectively improves adolescents’ understanding and behavior related to DM prevention through balanced healthy eating. Schools play a crucial role as platforms for health promotion, especially in island regions.

The Relationship between Hygiene and Sanitation Practices in Restaurants and Food Quality and Safety: A Literature Review

Khartini Kaluku — 2025-07-08

Food quality and safety are critical components in the operation of food service establishments, particularly restaurants, which serve as primary sources of daily food consumption for the public. Poor hygiene and sanitation practices have been widely recognized as key contributing factors to food contamination and the occurrence of foodborne diseases. Thus, it is essential to understand the extent to which these practices affect the quality of food served. This study aims to systematically review scientific literature addressing the relationship between hygiene and sanitation practices in restaurants and their impact on food quality and safety. A systematic literature review was conducted on 30 scientific articles published between 2018 and 2024. Relevant articles were retrieved from Scopus, PubMed, ScienceDirect, Google Scholar, and SINTA databases. Selection criteria included publication type, relevance, research design, and full-text availability. Data were analyzed thematically. Findings indicate that personal hygiene practices of food handlers (e.g., handwashing, use of personal protective equipment), cleanliness of kitchen environments and utensils, and the presence of standard operating procedures (SOPs) play significant roles in improving food quality and reducing contamination risks. Restaurants implementing regular training and proper sanitation monitoring were found to produce food with better microbiological safety and sensory quality. Good hygiene and sanitation practices are strongly associated with improved food quality and safety. Regular training, enforcement of SOPs, and risk-based monitoring are essential to enhance compliance and foster a strong food safety culture in restaurant settings.

Relationship Between Breakfast and Nutritional Status and Academic Achievement of Elementary School

Wahyuni Sammeng — 2025-07-08

Nutritional status data from the 2023 SKI data in Indonesia show that as many as 14.1% of children experience stunting, which indicates chronic malnutrition that can affect children's growth and development. As many as 81.3% of children have normal nutritional status, indicating that the majority of children in Indonesia receive adequate nutritional intake. Based on data from the 2022 Indonesian Nutritional Status Survey (SSGI), Maluku Province has the lowest proportion of overweight elementary school children in Indonesia, which is 1.5%. This type of research is quantitative research that looks at the relationship between breakfast and nutritional status and academic achievement in elementary school students. The independent variable in this study is the amount of energy in students' breakfast, while the independent variables are nutritional status and academic achievement. Breakfast is the average percentage of energy in food or drinks consumed at breakfast as measured by a 3x24-hour recall form. The number of respondents who have less energy intake at breakfast and have poor nutritional status is 15 people (42.9%), and the number of respondents who have more breakfast intake but have poor nutritional status is 21 people (43.8%). The number of respondents who had insufficient breakfast intake but had more nutritional status was 1 person (2.9%), and the number of respondents whose nutritional status was better with more breakfast intake was 1 person (2.1%). Respondents with academic achievement who had sufficient intake were 3 people (8.6%); the largest number in this study were respondents who had less status with good academic achievement—as many as 32 people (91.4%). Based on the results of statistical tests, there was no relationship between breakfast and the nutritional status of elementary school children. The test results showed that students' breakfast with nutritional status did not have a significant relationship with a p-value = 0.899. The test results also revealed no significant relationship between breakfast and academic achievement in elementary school. This is indicated by a p-value = 1,000.

Tingkat Kesukaan Cookies Dengan Subtitusi Tepung Bayam Merah (Amaranthus Tricolor L) Dan Tepung Hati Ayam

irmasusanparamita 2007 — 2025-07-08

Nutritional problems, especially anemia, are still a major concern in Indonesia. One solution to overcome this is with food innovation based on iron sources such as red spinach and chicken liver. This study aims to determine the level of preference for cookies made with red spinach flour substitution and the addition of chicken liver flour. The research method used a Completely Randomized Design (CRD) with four treatments: F0 (control), F1 (10g: 10g chicken liver flour), F2 (20g: 20g), and F3 (30: 30). Organoleptic tests were carried out by 35 semi-trained panelists on color, aroma, taste, and texture parameters using a hedonic scale. The results of the analysis showed that the F1 formulation was most preferred by the panelists in all parameters, with the highest average values for color (4.48), aroma (4.45), taste (4.65), and texture (4.48). The higher the substitution of red spinach flour and chicken liver, the more the level of preference decreased due to changes in color to become darker, the taste became more bitter, and the aroma and texture were less preferred. Statistical analysis of one-way ANOVA showed that there were significant differences (p<0.05) in all parameters between the four formulations, indicating that the substitution of red spinach flour and chicken liver flour had a significant effect on each formulation. We also conducted a follow-up test, the Duncan test. From this study, the results showed that cookies with red spinach flour and chicken liver flour substitution had a significant effect on the level of preference for the taste, aroma, color, and texture of the cookies produced. The panelists' preference for taste, aroma, color, and texture was highest in treatment F1 (10 grams of red spinach flour and 10 grams of chicken liver flour). while the panelists' preference for taste, aroma, color, and texture was lowest in treatment F3 (30 grams of red spinach flour and 30 grams of chicken liver flour).