Judul: Hubungan Stres, Kualitas Konsumsi, dan Status Gizi Mahasiswa pada Masa Pandemi Covid-19
Abstrak: Mahasiswa merupakan golongan yang paling sering mengalami stres. Stres dapat menyebabkan emotional eating dan akan memengaruhi asupan dan kualitas konsumsi seseorang. Emotional eating dalam jangka waktu lama dapat memengaruhi status gizi. Penelitian ini bertujuan menganalisis hubungan antara stres, emotional eating, kualitas konsumsi dan status gizi mahasiswa. Desain penelitian menggunakan cross-sectional dengan 42 subjek yang dilakukan pada bulan Oktober–November 2020 secara daring. Hasil penelitian menunjukkan bahwa semua subjek mengalami stres. Sebagian besar subjek mengalami emotional undereating dan lainnya mengalami emotional overeating. Asupan dan densitas gizi subjek tergolong kurang, namun keberagaman konsumsinya cukup baik. Terdapat hubungan antara stres dan emotional undereating serta emotional overeating dengan asupan lemak, asupan zat besi dan kecukupan zat besi, emotional undereating dengan asupan dan kecukupan karbohidrat dan vitamin A serta densitas vitamin C. Status gizi berhubungan dengan dengan emotional overeating, asupan, kecukupan dan densitas vitamin A dan zat besi namun tidak terdapat hubungan antara stres dengan status gizi., College’s student experiences stress the most. Stress can cause emotional eating and affect the intake and quality of consumption. Emotional eating in a long term can affect nutritional status. This study aims to analyze the relationship between stress, emotional eating, quality of consumption and nutritional status of college’s students. The research used a cross-sectional study with 42 subjects and conducted online from October–November 2020. The result showed that all subjects experienced stress. Most of the subjects known to experience emotional undereatin while the other experience emotional overeating. The intake and nutrient density of the subjects were classified as defficient, but had a fairly good food diversity. There is a relationship between stress and emotional undereating, emotional overeating with fat and iron intake, emotional undereating with carbohydrate and vitamin A intake. Nutritional status positively related to emotional overeating, and vitamin A and iron intake. There’s no relationship between stress and nutritional status.
Keyword: college’s students, emotional eating, nutritional status, quality of consumption, stress

Judul: Correlation between Stress Level, Emotional Eating, Snacking Habit, and Nutrients Intake among College Students during Covid-19 Pandemic
Abstrak: Penelitian ini bertujuan menganalisis hubungan tingkat stres dengan emotional eating, kebiasaan snacking, serta asupan zat gizi mahasiswa selama pandemi Covid-19. Penelitian ini merupakan cross sectional study melibatkan 98 mahasiswa yang berdomisili di Jabodetabek. Pengambilan data dilakukan secara daring pada Januari–Februari 2021 melalui kuesioner daring dan wawancara daring. Penentuan tingkat stres menggunakan kuesioner Perceived Stres Scale 10, sedangkan emotional eating dengan Dutch Eating Behavior Questionnaire-Emotional. Uji normalitas menggunakan uji Kolmogorov-Smirnov serta analisis hubungan antara tingkat stres dengan emotional eating menggunakan uji korelasi Spearman dan hubungan antara tingkat stres dengan kebiasaan snacking dan asupan zat gizi menggunakan uji korelasi Pearson. Hampir ¾ subjek (70,4%) mengalami stres sedang, sekitar separuh (52,0%) berperilaku emotional eater, dan hampir 2/3 (60,4%) mengonsumsi camilan >3 kali/hari. Sebanyak 2/5 subjek (39,7%) memiliki kecukupan protein defisit dan 36,7% berlebih untuk lemak. Mayoritas subjek memiliki tingkat kecukupan energi (49,0%) dan karbohidrat (70,4%) yang tergolong defisit. Tidak terdapat hubungan signifikan (p>0,05) antara tingkat stres dengan kebiasaan snacking dan asupan zat gizi, namun penelitian ini menemukan hubungan positif (p=0,04; r=0,21) antara tingkat stres dengan emotional eating, artinya semakin berat tingkat stres maka subjek semakin berperilaku emotional eating., This study aims to analyze the correlation of stress level, emotional eating, snacking habit, and nutrients intake among college students during Covid-19 pandemic. This study was a cross-sectional study, involves 98 college students in Jabodetabek. Data collection was carried out in January–February 2021 through an online questionnaire and interviews. Determining the stress level by Perceived Stress Scale 10, while emotional eating by Dutch Eating Behavior Questionnaire-Emotional. The normality test used the Kolmogorov-Smirnov, analysis of the correlation between stress level and emotional eating using Spearman while snacking habit and nutrient intake using Pearson. Almost ¾ of the subjects (70,4%) experienced moderate stress, about half (52,0%) were emotional eater, and almost 2/3 (60,4%) consumed snacks >3 times/day. A total of 2/5 subjects (39,7%) had a protein adequate level was classified as deficit and 36,7% excess for fat. The majority of the subjects had adequate levels of energy (49,0%) and carbohydrates (70,4%) which were classified as severe deficits. There was no significant correlation (p>0,05) between perceived stress with snacking habits and nutrients intake, but this study found a positive correlation (p=0,04; r=0,21) between stress level and emotional eating, that means the higher the stress level, the subjects more emotional eating.
Keyword: College students, Emotional eating, Nutrients intake, Snacking habit, Stress level

Judul: Sintesis 1-Kloro-2-metoksi-6-propilnaftalena-1,3-dioksolana (1:1) sebagai Prekursor Asam (S)-(+)-(6-Metoksi-2-naftil)propanoat
Abstrak: Senyawa 1-kloro-2-metoksi-6-propilnaftalena-1,3-dioksolana (1:1) sebagai prekursor asam (S)-(+)-(6-metoksi-2-naftil)propanoat disintesis dari bahan awal 2-metoksinaftalena. Tahapan sintesis diawali dengan klorinasi menggunakan 2 jenis pereaksi klorinasi, yakni isosianurat terklorinasi dan NaOCl. Klorinasi dengan isosianurat terklorinasi berhasil menyintesis 1-kloro-2-metoksinaftalena sebagai produk monoklorinasi melalui pencirian dengan kromatograf gas-spektrometer massa (GC-MS). Nisbah konversi produk paling efisien diperoleh pada laju penambahan 2.5 mmol/jam. Sebaliknya, klorinasi dengan NaOCl menghasilkan produk triklorinasi. 1-Kloro-2-metoksinaftalena selanjutnya diasilasi dengan propanoil klorida, tetapi analisis dengan GC menunjukkan bahwa produk asilasi tidak terbentuk. Sistem bebas-air diperlukan untuk keberhasilan proses asilasi tersebut.
Keyword: isosianurat terklorinasi, NaOCl, nisbah konversi