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All Journal Media Kesehatan Masyarakat Indonesia Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Mitra Kesehatan Jurnal Penelitian Sekolah Tinggi Ilmu Kesehatan Nahdlatul Ulama Tuban Jurnal EduHealth Jurnal Maternitas Aisyah (JAMAN AISYAH) Jurnal Ilmiah Kesehatan Masyarakat Jurnal Sains dan Teknologi Sehat Rakyat: Jurnal Kesehatan Masyarakat Jurnal Penelitian ABDIMASNU: Jurnal Pengabdian kepada Masyarakat Jurnal Ilmu Kesehatan dan Gizi Inovasi Kesehatan Global Quantum Wellness : Jurnal Ilmu Kesehatan International Nutrition and Health Administrations Journal Media Pengabdian Kesehatan Indonesia Jurnal Pengabdian Masyarakat Gunung Sari
Fauziah, Lilia Faridatul
Fakultas Kesehatan, Institut Ilmu Kesehatan Nahdlatul Ulama Tuban
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Exploration of local food ingredients: The effect of moringa leaf flour and sesame on the nutritional content of wet noodles Vidianti, Della; Arifin, Ahmad David Royyifi; Fauziah, Lilia Faridatul; Purnamasari, Dwi Kurnia; Arum, Mentari Sekar; Meilina, Lita
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.5

Abstract

This study aimed to develop wet noodles using Moringa oleifera leaf flour and sesame flour as local food alternatives with enhanced nutritional value to address calcium deficiency among adolescents. Calcium deficiency, a widespread issue affecting bone health, is often exacerbated by the consumption of nutrient-poor instant foods. This research explored the potential of local ingredients to improve noodle nutrition. Four formulations were tested: P0 (100% wheat flour), P1 (50% wheat flour, 30% Moringa leaf flour, 20% sesame flour), P2 (40% wheat flour, 25% Moringa leaf flour, 35% sesame flour), and P3 (60% wheat flour, 20% Moringa leaf flour, 20% sesame flour). Using a Randomized Complete Design, data were analyzed through ANOVA and Tukey HSD test. The results revealed that the substituted noodles had increased calcium, fat, and ash content, with reduced carbohydrate and moisture levels. Formulation P2 emerged as the most promising, containing 14.62% protein and 16 mg calcium content, making it a potential functional food product. This study underscores the importance of utilizing local ingredients to address the nutritional needs of adolescent while promoting innovative food solutions. Future studies should focus on evaluating storage stability, nutrient bioavailability, and commercialization prospects.
Gizi Seimbang dan Tablet Tambah Darah sebagai Upaya Preventif dan Penyelesaian Masalah Anemia Remaja Lilia Faridatul Fauziah; Nafies, Dian Ayu Ainun; AM, Selly Rahma Aulia AM; Wulandari, Mei Wulandari; Nur Isnaini Davina; Intan Aulia S; Siti Asvika Dwi F; Yusvina Rahmatullah
Media Pengabdian Kesehatan Indonesia Vol. 2 No. 1 (2025): JANUARY
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/v9jjxb90

Abstract

Anemia merupakan masalah yang terjadi hampir di seluruh dunia sehingga masalah ini disebut dengan masalah global. Masalah global ini mempengaruhi hampir 1,93 juta orang di dunia. Kelompok usia remaja, terutama remaja putri adalah salah satu kelompok usia yang rentan mengalami anemia dikarenakan remaja mengalami perubahan secara fisik termasuk perubahan biologis, maupun psikologis yang berlangsung secara cepat dan seringkali tidak didukung oleh asupan zat gizi yang optimal. Gizi seimbang dan TTD merupakan sebagian kecil cara untuk mencegah dan mengatasi anemia. Informasi terkait pentingnya Gizi Seimbang dan TTD pada masyarakat terutama pada kelompok sasaran harus dapat disampaikan secara rutin dan terus menerus. Promosi kesehatan saat ini menjadi salah satu metode yang cukup tepat untuk melibatkan masyarakat dalam penyelesaian masalah gizi. Pemberdayaan masyarakat diharapkan dapat menargetkan perubahan sosial ekonomi dan budaya yang cukup kompleks. Metode yang digunakan pada pelaksanaan kegiatan ini adalah ceramah interaktif (diskusi) dan demonstrasi. Kegiatan ini dilaksanan secara tatap muka pada Hari Rabu 11 Desember 2024 bertempat di Masjid SMP N 4 Tuban dengan dihadiri oleh 121 orang siswa siswi dan didampingi oleh guru BK setempat. Sebagian besar responden adalah perempuan, sebagian besar responden memiliki status gizi normal dan sebagian kecil responden perempuan memiliki mengalami KEK. Adapun hasil post test pada responden menunjukkan sebagian besar responden mampu menjawab pertanyaan sebanyak lebih dari 50% dari pertanyaan yang diberikan. Selain itu responden tampak antusias saat menjawab pertanyaan-pertanyaan yang diberikan selama sesi pemberian quiz.
DETEKSI DINI STUNTING PADA SISWA KB/RA MANBAIL FUTUH BEJI KECAMATAN JENU TUBAN fauziah, Lilia faridatul; Nafies, Dian Ayu Ainun
ABDIMASNU: Jurnal Pengabdian kepada Masyarakat Vol 3 No 1 (2023): ABDIMASNU
Publisher : Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47710/abdimasnu.v3i1.214

Abstract

Nutritional status at kindergarten nutritional status at this age is influenced by nutritional status as a toddler and will affect nutritional status during adolescence, the age when growth spurts occur. Malnutrition early intervention is important if nutritional problems are found, this can be done if nutritional status screening data is available. The rampant cases of stunting are of concern to the government, where the cause of stunting itself is due to a lack of intake since I was still in the womb, a lack of awareness to have health checks, and a lack of sanitation and clean water. Therefore, it is necessary to improve diet, parenting patterns and good sanitation. This study aims to screen the nutritional status of KBRA Manbail Futuh Beji students, Jenu District, Tuban. A total of 33 KB children and 61 RA children participated in this study. Demographic data and anthropometric data were collected. An overview of nutritional status based on weight/age shows the percentage of children with nutritional status of overweight, at risk of being overweight, and underweight, the results are the same, namely 1 child with a percentage of 3.03%. Nutritional status based on height/age shows the percentage of children with short nutritional status as many as 6 children with a percentage of 18.8%. Nutritional status based on weight/height shows the percentage of children with overweight and obese nutritional status with the same results, namely 1 child with a percentage of 3.03% for each result for overnutrition status of 3 children with a percentage of 9.09%. Nutritional status based on BMI/U shows the percentage of children with obese nutritional status as many as 3 children with a percentage of 4.92% overweight and malnutrition as many as 4 children with a percentage of 6.56% the risk of overweight is 1 child with a percentage of 1.64%.
Balita Hebat Tanpa Stunting: Optimalisasi Ikan Kembung sebagai Pangan Fungsional Prasiwi, Nikita Welandha; Lilia Faridatul Fauziah; Hafia Febri Nur Intan Putri; Gandis Fatikhah Syaifa Anjali; Chasna Hudiani Harfia Sari; Iputa Rahma Nazila; Siti Ilmiatus Sholikah
Media Pengabdian Kesehatan Indonesia Vol. 2 No. 2 (2025): JULY
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/q230qf49

Abstract

Stunting merupakan masalah gizi kronis yang terjadi akibat asupan zat gizi yang tidak adekuat dalam jangka waktu lama, serta pola asuh yang kurang optimal pada anak usia dini. Kondisi ini berdampak pada pertumbuhan fisik dan perkembangan kognitif anak, yang berimplikasi terhadap kualitas sumber daya manusia di masa depan. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan ibu balita dalam pencegahan stunting melalui pemanfaatan pangan lokal, khususnya ikan kembung, sebagai sumber protein hewani. Metode yang digunakan meliputi edukasi gizi seimbang, pelatihan pembuatan inovasi produk pangan berupa nugget ikan kembung, serta evaluasi pengetahuan peserta melalui pre-test dan post-test. Sasaran kegiatan adalah ibu balita yang tergabung dalam kegiatan posyandu di Desa Jetak, Tuban, Jawa Timur. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan ibu tentang pentingnya konsumsi protein hewani dalam pencegahan stunting serta kemampuan dalam mengolah ikan kembung menjadi produk olahan yang lebih disukai anak. Selain itu, peserta menunjukkan antusiasme tinggi terhadap keberlanjutan pembuatan nugget ikan kembung sebagai makanan tambahan balita di rumah. Simpulan dari kegiatan ini adalah bahwa edukasi gizi yang disertai dengan pelatihan pengolahan pangan lokal mampu meningkatkan kapasitas ibu dalam menerapkan pola makan gizi seimbang sebagai upaya pencegahan stunting.
THE CORRELATION STUDY OF PREGNANT WOMEN'S MALNUTRITION WITH ABORTUS INCIDENCE IN THE TAMBAKBOYO HEALTH CENTER AREA, TAMBAKBOYO SUB-DISTRICT, TUBAN DISTRICT Nafies, Dian; Lilia Faridatul Fauziah; Purnama Sari, Dwi Kurnia
International Nutrition and Health Administrations Journal Vol. 1 No. 2 (2022): INHAJ
Publisher : Fakultas Kesehatan, Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47710/ektc4w93

Abstract

Malnutrition was a medical condition caused by unbalanced nutritional intake in the form of macronutrients and micronutrients. Malnutrition was at risk for abortion. The high number of malnutrition accompanied by abortion, so this study aims to determine whether there is a correlation study of malnutrition in pregnant women with the incidence of abortion at the Tambakboyo Health Center, Tambakboyo District, Tuban Regency. The research design was correlational analytic with the population of all pregnant women who were examined (216) by collecting data through medical records. The sampling technique is simple random sampling (140). The independent variable is malnutrition of pregnant women, the dependent variable is the incidence of abortion. Analysis with contingency coefficient test with️ = 0.05. The results were obtained from data on 140 pregnant women, for malnutrition who experienced abortions based on BMI almost half (46%), based on Chronic energy deficiency almost half (29%) and based on anemia almost half (30%). From the data analysis, the results were obtained in the form of abnormal BMI sig 0.000, in the form of chronic energy deficiency sig 0.004, in the form of anemia sig 0.000. Because sig < 0.05, Hi is accepted, which means that there is a significant relationship between malnutrition in pregnant women and the incidence of abortion in the form of BMI, CED and anemia. The conclusion of this study is that there is a correlation between malnutrition in pregnant women and the incidence of abortion in the Tambakboyo Community Health Center, Tambakboyo District, Tuban Regency. Thus, it is hoped that health workers will provide IEC on balanced nutrition to prospective mothers before preparing for pregnancy, both through formal and informal channels.
The Organoleptic Acceptance Test Of Flawless Bread With Sorghum Flour Substitution Nafies, Dian; Fauziah, Lilia Faridatul; Royyifi, Ahmad David; Sukmawati, Kartika Dewi
International Nutrition and Health Administrations Journal Vol. 3 No. 1 (2024): INHAJ
Publisher : Fakultas Kesehatan, Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47710/4hbfa609

Abstract

Introduction. Iron-deficiency anemia is a hematological disease that is often found in pregnant women. This situation can certainly hinder the growth and development of the fetus in pregnant women. It can be said to be anemia if the number of red blood cells or hemoglobin is below the normal limit if the hemoglobin level is <14 g/dL in men and <12 g/dL in women. Therefore, food that contains iron is needed to meet daily iron needs. Sorghum planting is often found in East Java and surrounding areas. This plant contains high levels of iron compared to other cereals, such as rice. This research aims to determine the effect of sorghum flour substitution on the organoleptic acceptability of sorghum white bread. Metode. The analysis used in this research consists of static analysis and organoleptic analysis. Result&Analysis.The results of this study showed that there was a significant effect on the color, smell, flavor, and texture of white bread substituted for sorghum kurskal wallis flour (p > 0.005).Discussion. This research concludes that white bread substituted for sorghum flour influences organoleptic quality.
Analisis Zat Gizi dan Mutu Oranoleptik Subsitusi Tepung Ubi Jalar Ungu (Ipomoe Batatas) pada Cookies sebagai Selingan Tinggi Serat untuk Penderita Diabetes Melitus Septi Muda Cahyaning Tyas; Lilia Faridatul Fauziah
INSOLOGI: Jurnal Sains dan Teknologi Vol. 4 No. 1 (2025): Februari 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v4i1.4838

Abstract

Background: Diabetes Mellitus (DM) is one of the many degenerative diseases that is currently a serious concern in developing countries, especially like Indonesia. Diabetes mellitus is a condition where blood sugar levels are higher than normal. Diabetes mellitus is a metabolic disorder characterized by chronic hyperglycemia, namely loss of function of the body's organs, especially the eyes, kidneys, nerves, heart and blood vessels due to damage to insulin secretion. Diabetes mellitus cannot be cured but can be prevented and controlled through diabetes mellitus management such as diet, physical exercise, medication, counseling, and monitoring blood sugar. Whether the treatment of diabetes mellitus is successful or not depends on the sufferer himself. If you do not carry out good control discipline, your blood sugar levels will always be high and will cause various kinds of complications. Because the body does not have enough insulin hormone due to interference with insulin secretion, the insulin hormone does not work as it should or both. Considering the large negative impact of diabetes mellitus, it needs to receive sufficient attention. Therefore, additional food is needed that can maintain blood glucose levels in the body. The aim of this research was to determine the effect of substitution of purple sweet potato flour in cookies on organoleptic quality and fiber content on the effect of substitution of purple sweet potato flour.
Edukasi Gizi dan Demonstrasi Pembuatan Jus Belimbing Madu dan Mentimun Sebagai Upaya Pengendalian Hipertensi pada Lansia di Desa Panyuran, Kecamatan Palang, Kab.Tuban Nafies, Dian; Fauziah, Lilia Faridatul; Dian Puspita Sari; Kurnia Rohmatin; Marisa Yunia Viva Dewi; Nadia Aulia; Siti Faridatul Imamah; Nakahaya, Violyna Sere
Media Pengabdian Kesehatan Indonesia Vol. 2 No. 1 (2025): JANUARY
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/f2tsqj94

Abstract

Peningkatan jumlah lansia memberikan suatu perhatian khusus pada lansia yang mengalami suatu proses penuaan. Salah satunya perubahan sistem kardiovaskuler yang berdampak pada perubahan tekanan darah pada lansia. Hipertensi merupakan salah satu penyakit yang jumlah penderitanya terus meningkat. Edukasi gizi dan pemberian jus belimbing madu dan mentimun pada lansia dapat menjadi salah satu pengendalian terjadinya hipertensi di Desa Panyuran. Metode yang digunakan yaitu edukasi gizi terkait hipertensi pada lansia, pre-test dan post-test, demonstrasi pembuatan jus belimbing madu dan mentimun, dan diskusi. Jumlah peserta yang mengikuti kegiatan sebanyak 18 orang. Hasil pengukuran menunjukkan terdapat 13 (72,2%) orang yang memiliki tekanan darah normal, sedangan sebanyak 5 (27,8%) orang memiliki tekanan darah dengan kategori tinggi. Hasil post-test menunjukkan bahwa 12 orang (66,7%) mengalami peningkatan pemahaman. Seluruh lansia menghabiskan jus yang diberikan kepada peserta. Kegiatan edukasi gizi dan pemberian jus cukup efektif dalam mengendalikan hipertensi pada lansia.
Hubungan Vitamin C dan Tingkat Kepatuhan Minum TTD dengan Kadar HB pada Remaja Putri Bela Novitasari; Dian Ayu Ainun Nafies; Miftahul Munir; Lilia Faridatul Fauziah
Inovasi Kesehatan Global Vol. 3 No. 2 (2026): Mei : Inovasi Kesehatan Global
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/ikg.v3i2.3036

Abstract

Anemia is a common nutritional problem among adolescent girls and can affect health, learning ability, and the quality of future generations. Hemoglobin (Hb) levels can be influenced by dietary intake, such as folic acid and vitamin C, as well as consumption behaviors, including tea drinking habits and adherence to iron supplementation (TTD). This study aimed to examine the relationship between folic acid intake, vitamin C intake, tea drinking habits, and adherence to TTD consumption with hemoglobin levels among adolescent girls in senior high schools in Tuban District. This study used a cross-sectional design with a sample of 325 respondents selected through probability sampling. Data on folic acid and vitamin C intake were obtained using a 24-hour dietary recall method, while tea drinking habits and adherence to TTD consumption were collected through questionnaires. Hemoglobin levels were measured directly using a hemoglobin testing device. Data analysis was performed using the Spearman correlation test. The results showed significant relationships between folic acid intake and hemoglobin levels, vitamin C intake and hemoglobin levels, adherence to iron supplementation and hemoglobin levels, and tea drinking habits and hemoglobin levels, with a negative direction of association. This study concludes that folic acid intake, vitamin C intake, tea drinking habits, and adherence to TTD consumption influence hemoglobin levels in adolescent girls. Efforts to prevent anemia should focus on improving dietary patterns, proper use of iron supplementation, and regulating tea drinking habits.
Edukasi Anemia dan Pembuatan Camilan Berbahan Pangan Hasil Laut Sebagai Makanan Sumber Zat Besi Lilia Faridatul Fauziah; Nikita Welandha Prasiwi; Devina Dwi Putri Samawa; Ferra Yuliana Agustin; Ishatul Ilmiyah; Sefany Meisa Eka Nurmala; Diana Nursyafiqa
Jurnal Pengabdian Masyarakat Gunung Sari Vol 3 No 2 (2025): MEI 2025
Publisher : Sekolah Tinggi Ilmu Kesehatan Gunung Sari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58294/jpmgs.v2i2.251

Abstract

Anemia adalah masalah kesehatan yang terjadi di hampir seluruh negara di dunia, terutama di negara berkembang. Prevalensi anemia pada wanita usia 15-49 tahun di dunia mencapai 30.7% dan remaja putri termasuk dalam kelompok usia tersebut. Kelompok usia tersebut beresiko mengalami anemia yang akan menimbulkan dampak lintas generasi dan mempengaruhi kesejahteraan hidup individu, kelompok (keluarga), bahkan suatu negara. Anemia yang dialami oleh remaja putri, biasanya merupakan anemia kekurangan zar besi atau yang disebut dengan Iron Deficiency Anemia (IDA), yang mana hal tersebut dapat diakibatkan karena beberapa hal seperti kurangnya asupan zat besi dari makanan sehari-hari, gangguan penyerapan zat besi, dan juga kehilangan darah yang berulang. Tidak terpenuhinya asupan zat besi harian pada kelompok-kelompok rentan seperti remaja putri ini dapat diakibatkan karena pemilihan makanan yang tidak mengandung zat besi itu sendiri dan hal ini seringkali terjadi di negara-negara berkembang. Terdapat beberapa pendekatan yang dapat dilakukan untuk menyelesaikan permasalahan anemia, diantaranya adalah intervensi berbasis makanan juga pendidikan gizi. Kegiatan pengabdian masyarakat ini terdiri dari pengembangan produk berbahan udang untuk pembuatan produk makanan yang disebut dengan “Gilded Shrimp Potato Ball” untuk remaja dengan memanfaatkan udang yang merupakan bahan pangan lokal yang tinggi zat besi dan protein. Selain melakukan intervensi berbasis pangan melalui pengembangan produk dan demonstrasi, kegiatan ini memberikan edukasi tentang anemia itu sendiri untuk meningkatkan pengetahuan dan kesadaran remaja tentang anemia.
Co-Authors Ahmad David Royyifi Arifin Alivia Dwi Shinta AM, Selly Rahma Aulia AM Antika Falentina, Indi Arizona Selsa Hany Ayuk Candra Bela Novitasari Bella Septiviana Chasna Hudiani Harfia Sari Damayanti, Tri Yunita fitria Devina Dwi Putri Samawa Dian Ayu Ainun Nafies Dian Nafies Dian Puspita Sari Dian Puspita Sari Diana Nursyafiqa Diffah Hanim Dina Widjaya Rokib Diyah Ayu Ikawati Duwairoh, Alifea Meta Dwi Fitri Hariyanti Dwi Kurnia PS Eti Poncorini Pamungkasari Eva Silviana Rahmawati Ferra Yuliana Agustin Filia Alia Rahma Firdaus Guntur Pamungkas Gandis Fatikhah Syaifa Anjali Hafia Febri Nur Intan Putri Ida Nur Ariyanti Indi Antika Falentina Intan Aulia S Intan Aulia Shalsabila Iputa Rahma Nazila Ishatul Ilmiyah Kartika Dewi Sukmawati Kurnia Rohmatin Lailia Rohmatun Nazila Marisa Yunia Viva Dewi Marisa Yunia Viva Dewi Mazida Nafila Deya R Meilina, Lita Mentari Sekar Arum Miftahul Munir, Miftahul Moh. Zainul Ma'arif Mohammad Zainul Ma&#039;arif Mohammad Zainul Ma'arif Muhammad Zainul Ma&#039;arif Muhammad zainul ma'arif Muhammad Zainul Ma'arif Nadia Aulia Nafies, Dian Nafies, Dian Ayu Ainun Nakahaya, Violyna Sere Nur Isnaini Davina Prasiwi, Nikita Welandha Purnama Sari, Dwi Kurnia purnamasari, dwi kurnia Rintan Elawati Sefany Meisa Eka Nurmala Septi Muda Cahyaning Tyas Shofiatul Laila Nurfaida Siti Asvika Dwi F Siti Faridatul Imamah Siti Ilmiatus Sholikah Siti Luqiyatun Ni’mah Sukmawati, Kartika Dewi Tita Purwaningsih Vidianti, Della Widya Nuryana Wulandari, Mei Wulandari Yusvina Rahmatullah