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All Journal AcTion: Aceh Nutrition Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Journal SAGO Gizi dan Kesehatan
Nur Khoiriyah
Nutrition Study Program, Universitas Muhammadiyah Cirebon, Cirebon
Agriculture, Biological Sciences & Forestry Arts Humanities Dentistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Pengaruh media edukasi food model dua dimensi terhadap pemahaman label gizi dan pemilihan makanan sehat pada remaja Nur Khoiriyah; Mahfuzhoh Fadillah Heryanda
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1707

Abstract

Background: Poor food consumption behavior during adolescence can have an impact on health problems in adulthood. Improving understanding of nutrition label and healthy food choices through nutrition education is one effort to improve food consumption. Nutrition education can be carried out using various tools, one of which is two-dimensional food model.Objectives: To analyze the effect of nutrition education using two-dimensional food model on understanding of nutrition label and healthy food choices in adolescents.Methods: The design was quasi-experiment with intervention and control groups. The research was conducted at MTs Swasta Nurul Huda from August to September 2023 with 21 respondents in each treatment group. Data collected were respondent characteristics, understanding of nutrition label (knowledge, reading ability, and attitudes), and healthy food choices (knowledge and attitudes). Different tests were carried out between groups using the independent t-test and Mann-Whitney, and between baseline and endline using paired t-test and Wilcoxon test.Results: Knowledge and ability to read nutrition labels was significantly higher in the intervention group than in the control group (p=0,000 and p=0,005). However, attitudes towards nutrition labels did not differ significantly between treatment groups (p=0.193). knowledge and attitudes about healthy food choices were significantly higher in the intervention group than in the control group (p=0,000 and p=0,042).Conclusion: Nutrition education using two-dimensional food model media has an effect on nutrition label literacy skills and healthy food choices in adolescents
Effects of healthy eating patterns based nutrition education and providing structured suplementary feeding on improving the nutritional status of stunted children Mahfuzhoh Fadillah Heryanda; Nur Khoiriyah
AcTion: Aceh Nutrition Journal Vol 9, No 3 (2024): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i3.1749

Abstract

Nutrition education can improve mothers' knowledge in fulfilling nutritional needs among children under five years through provision of supplementary feeding. Local ingredients based supplementary feeding which had high nutritional value can contribute to improving the nutritional status of children. The aim of this study was to analyze the effect of healthy eating patterns nutritional education and provision of supplementary feeding on improving the nutritional status of stunted children under five years. This study used a quasi-experimental design with a pre-posttest with control group design carried out in Sidawangi Village in August-October 2023. The subjects were children under five years and their mothers (10 intervention group: 10 control group). The interventions were nutritional education and supplementary feeding for a month. Nutritional knowledge data was obtained from interviews using a questionnaire, and nutritional status data (Height-for-Age) was obtained based on z-score calculations. Data was analyzed using Wilxocon, Mann-Whitney, and independent t-test.  The average difference in HAZ index in the intervention group (z-score: 0,81 SD) compared to the control group (z-score: -0,50 SD). There was a significant difference between the average difference in the HAZ index in the intervention group and the control group (p=0,001). Nutrition education improved nutritional knowledge of mothers in understanding nutrition education and supplementary feeding (p=0,042). In conclusion, nutritional education intervention can improve the nutritional knowledge of mothers and supplementary feeding can improve the nutritional status of children.
Efek ekstrak etanol biji adas (Foeniculum vulgare Mill.) pada berbagai dosis terhadap produksi susu tikus laktasi dan pertambahan berat anak tikus Khoiriyah, Nur; Kustiyah, Lilik; Roosita, Katrin
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 3 (2025): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i3.2853

Abstract

Background: Breastfeeding is highly recommended to support infant growth and development. However, exclusive breastfeeding rates remain at 55,5%. One contributing factor is low milk production. Fennel seeds are one ingredient thought to increase milk production.Objectives: This study aimed to analyze the phytochemical content and effects of ethanol extract of fennel seeds on milk production and pup weight gain.Methods: This animal study was conducted from March to September 2019. Animal maintenance was carried out at Biopharmaceutical Study Center, Bogor. A total of 24 lactating rats were grouped into four treatments (EA1:88,75 mg/kg, EA2:177,50 mg/kg, EA3:355,00 mg/kg, and N:control). The interventions were administered from day 3 to 21 of lactation. Data included phytochemical, milk production, and pup weight gain. The milk production was calculated indirectly based on the pup weight gain. Data were analyzed using ANOVA at α=0.05.Results: Extract of fennel seed contains flavonoids, phenols, tannins, saponins, and steroids. Milk production up to day 15 of lactation in N, EA1, EA2, and EA3 was 1,65 g/day, 2,67 g/day, 2,34 g/day, and 1,95 g/day, respectively. Up to day 15, there was a significant difference in milk production in EA1 compared to the control (p=0,047). However, milk production up to day 21 of lactation showed no significant difference (p=0,055). Pup weight gain was also not significantly different (p>0,05).Conclusion: Administration of EA1 significantly increased milk production up to day 15 compared to the control, but milk production up to day 21 and the pup weight gain showed no significant results.
EDUKASI GIZI DAN PRAKTIK PEMBUATAN NUGGET GAYAM (NUGGET IKAN GABUS DAN BAYAM) SEBAGAI UPAYA PENCEGAHAN STUNTING PADA BALITA Karina, Yossi; Lailla Az Zahra, Salma; Aulia Riean Hafidzoh Suganda, Tazkia; Aprilia, Melinda; Khoiriyah, Nur
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 9, No 4 (2026): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v9i4.%p

Abstract

Stunting masih menjadi masalah gizi di Indonesia. Stunting adalah kondisi tinggi badan anak lebih pendek dibandingkan standar usianya. Salah satu upaya untuk pencegahan stunting adalah dengan memberikan edukasi gizi dan praktik pemanfaatan pangan lokal ikan gabus dan bayam yang diolah menjadi produk nugget (Nugget Gayam). Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan gizi ibu terkait stunting dan menganalisis kemampuan praktik serta tingkat kesukaan peserta pada produk Nugget Gayam. Kegiatan ini dilakukan pada November 2024 di Desa Kalitengah, Kabupaten Cirebon, pada 16 peserta. Tahapan kegiatan meliputi persiapan, pelaksanaan kegiatan edukasi gizi dan praktik, dan evaluasi. Pelaksanaan edukasi menggunakan desain pretest dan posttest satu kelompok menggunakan media materi power point dan video. Evaluasi pelaksanaan kegiatan dilakukan dengan menilai tingkat pengetahuan gizi dan tingkat kesukaan peserta pada produk nugget. Hasil menunjukkan bahwa sebagian besar peserta adalah berusia diatas 36 tahun (56,25%), memiliki pendidikan sekolah dasar dan menengah pertama (56,25%), dan tidak bekerja (68,75%). Terdapat peningkatan pengetahuan gizi yang signifikan setelah diberikan edukasi (p=0,000). Rata-rata skor pengetahuan gizi peserta meningkat dari 33,8 poin menjadi 77,5 poin.  Selain itu, sebagian besar peserta menyukai rasa, aroma, tekstur dan warna pada produk Nugget Gayam. Kesimpulannya adalah kegiatan edukasi gizi yang diberikan dapat meningkatkan pengetahuan gizi khususnya terkait stunting. Kegiatan ini juga telah berhasil meningkatkan kemampuan praktik pembuatan inovasi produk lokal Nugget Gayam. Produk Nugget Gayam banyak disukai peserta dan diharapkan dapat dijadikan alternatif menu makan balita sebagai upaya pencegahan stunting.
Development of multigrain snack bar with tempeh flour and spirulina for adolescent nutrition Nur Khoiriyah; Liliek Pratiwi; Muhammad Zakaria; Lahana Deling
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v11i1.2734

Abstract

The prevalence of adolescent malnutrition in Indonesia is still high, namely stunting (23,7-24,1%), overweight/obesity (12,1-16,2%), and anemia (16,2%). One contributing factor is the consumption of unhealthy foods. This study aimed to develop a multigrain snack bar by adding tempeh flour and Spirulina, which provide protein, iron, and fiber, to prevent malnutrition. This study was conducted from March to May 2025 using a completely randomized design with tempeh flour and spirulina powder proportions of 95:5 (F1), 90:10 (F2), and 85:15 (F3). The product formulation was performed at the Nutrition Laboratory of Universitas Muhammadiyah Cirebon, Cirebon. The analysis included organoleptic (30 panelists), nutritional content, formula selection, and nutritional contribution analyses. Data were analyzed using ANOVA with Duncan’s test. There were significant differences in color, aroma, taste, overall, ash, fat, protein, carbohydrate, and iron content among the formulations (p<0.05). F1 was the optimal formulation, with 17,63% protein, 3,24 mg/100 g iron, and 3,86% fiber. One serving (20 g) contributed 4-5% of the energy requirement for adolescents (13-18 years). In conclusion, F1 was the most preferred and provided essential nutrients to meet the needs of adolescents. This study is novel in that it develops a product from tempeh and Spirulina as a potential innovative solution to address nutritional problems in adolescents.
Development and nutritional evaluation of a tempeh and sweet potato leaf-based functional beverage for adolescent nutrition Nur Khoiriyah; Rizaluddin Akbar; Muhammad Zakaria
AcTion: Aceh Nutrition Journal Vol 11, No 2 (2026): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v11i2.3218

Abstract

Adolescent anemia remains a nutritional problem in Indonesia. Anemia affects 16.2% of the population in the country. Tempeh and sweet potato leaves are rich in iron, protein, and antioxidants, making them beneficial for adolescent nutrition. Few studies have combined these two ingredients in beverages. This study aimed to develop a beverage product using tempeh and sweet potato leaves to support adolescent nutrition. This study was conducted from August to October 2025 using a completely randomized design with three replications. The proportions of tempeh to sweet potato leaves were 100:0 (F0, control), 90:10 (F1), 80:20 (F2), 70:30 (F3), and 60:40 (F4). The product formulation was conducted at the Nutrition Laboratory of the Universitas Muhammadiyah Cirebon. The analysis included sensory evaluation (30 semi-trained panelists), proximate, iron, and antioxidant content, formulation selection, and nutritional contribution to the needs of adolescents. Data were analyzed using ANOVA and Duncan’s test. Significant differences were observed in color, aroma, taste, texture, overall preference, moisture, ash, fat, protein, iron, and antioxidant activity among the formulations (p<0.05). Meanwhile, carbohydrate content did not differ significantly (p=0.184). F1 was selected, yielding 3.43% protein, 4.84 mg/100 g iron, and 17494.73 ppm antioxidant activity (IC50). In conclusion, F1 is recommended as the best formulation to support adolescent nutrition.
Co-Authors Aprilia, Melinda Aulia Riean Hafidzoh Suganda, Tazkia Karina, Yossi Katrin Roosita Lahana Deling Lailla Az Zahra, Salma Liliek Pratiwi Lilik Kustiyah Mahfuzhoh Fadillah Heryanda Mahfuzhoh Fadillah Heryanda Muhammad Zakaria Muhammad Zakaria Rizaluddin Akbar