Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Kesehatan Indonesia
Norhasanah Norhasanah
Sekolah Tinggi Ilmu Kesehatan Husada Borneo Banjarbaru
Health Professions Medicine & Pharmacology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pengaruh Substitusi Tepung Kalakai (Stenochlaena Palustris) Terhadap Daya Terima, Daya Kembang dan Kadar Zat Besi Bolu Kukus Sebagai Makanan Selingan Untuk Mencegah Anemia Remaja Perempuan Zhiyadatul Widaty; Norhasanah Norhasanah; Nany Suryani; Nurul Hekmah
Jurnal Kesehatan Indonesia Vol 15 No 2 (2025): Maret 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v15i02.1040

Abstract

Kalakai flour can be used as a substitution in steamed sponge cake as an alternative snack for teenage girls which is high in iron. This study aims to determine the effect of substitution of kalakai flour on acceptability (color, aroma, taste, and texture), swellability, and iron content of steamed sponge cake as a snack to prevent anemia in adolescent girls. This type of research is experimental with the research design used being a completely randomized design (CRD). There are 4 types of proportions, namely P0 (100% wheat flour, 0% kalakai flour), P1 (90% wheat flour, 10% kalakai), P2 (80% wheat flour, 20% kalakai flour), P3 (70% wheat flour), 30% kalakai flour) with 3 repetitions. The method used to test for iron is spectrometry.The research panelists consisted of 25 moderately trained panelists. The results of the acceptability test showed that the most preferred treatment by the panelists was P0 (color, aroma, taste, and texture). The results of the swellability test showed that the most swelling treatment was P1 which expanded 65% compared to P3 which only expanded 2%. The highest iron content per 100 g of steamed sponge cake is P3 which is 3.17 mg/g compared to P1 which is 1.79 mg/g. The best treatment judge from the best composition, acceptability test, swellability and iron content was P1. Kalakai steamed sponge can meet the iron needs of teenagers from snacks 10-15% when consuming as much as 87.5 grams, namely 2.5 pieces of sponge in treatment one (P1).
Korelasi Pola Makan dan Status Sosial Ekonomi dengan Kejadian Kegemukan pada Balita Usia 24-59 Bulan di Wilayah Kerja Puskesmas Landasan Ulin Sigit Yudistira; Norlisna Ariyanti; Nurul Hekmah; Norhasanah Norhasanah; Jidiwan Jidiwan; Rina Muliana; Nirmaya Nirmaya; Aulia Zahratun Nazwa
Jurnal Kesehatan Indonesia Vol 15 No 3 (2025): Juli 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v15i3.1079

Abstract

Obesity are characterized by a situation in which an individual's caloric intake exceeds caloric expenditure. It is widely recognized that factors contributing to obesity include diet and socio-economic status. Study aims investigate rapport between dietary patterns and socio-economic status with the incidence of obesity in toddler ages 24-59 months in the working area of The Landasan Ulin Health Center. This research employs an observational case-control design. A total sampling method with a 1:1 ratio was used, resulting in a sample size of 58 respondents each across case and control groups. Data on height were collected using microtoise, while dietary information and socio-economic status were gathered employ interviews and surveys. The chi-square test applied for analysis data. The results of this study show that the majority of respondents have a sufficient diet category, namely 70 people (60.3%) and the majority of respondents have a high economic status category, namely 72 people (62.1%). It can be concluded that dietary patterns (p=0.001) and socioeconomic status (p=0.002) are related to the incidence of obesity in toddlers aged 24-59 months in the Landasan Ulin Community Health Center Work Area. Recommended the parents allocate greater observance appropriate dietary patterns and physical activity that align with their child's needs.
Co-Authors Aulia Zahratun Nazwa Jidiwan Jidiwan Nany Suryani Nirmaya Nirmaya Norlisna Ariyanti Nurul Hekmah Rina Muliana Sigit Yudistira Zhiyadatul Widaty