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All Journal Jurnal Pangan dan Gizi JMM (Jurnal Masyarakat Mandiri) Jurnal Kesehatan Manarang Jurnal Sehat Mandiri JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Ilmiah Kesehatan (JIKA) Komunitas : Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi dan Kesehatan

Nazarena, Yunita

Poltekkes Kemenkes Palembang

Author-ID : 1075247

Agriculture, Biological Sciences & Forestry Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh Pemberian Puding Pacinamum Terhadap Penurunan Kadar Glukosa Darah Penderita Diabetes Mellitus Tipe 2 Di Puskesmas Sukarami Palembang Fatriani Fatriani; Terati Terati; Yulianto Yulianto; Ahmad Sadiq; Yunita Nazarena
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 1, Juni (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background: Diabetes is a serious chronic disease that occurs because the pancreas does not produce enough insulin (a hormone that regulates blood sugar or glucose), or when the body cannot effectively use the insulin it produces. The purpose: of this study was to influence the administration of pacinamum pudding to the reduction in blood glucose levels in patients with type 2 diabetes mellitus at the 2020 voluntary puskesmas. Method: is quasi-experimental research with pre-test-post test design. Subjects of outpatient research without severe complications of type 2 Diabetes Mellitus in the Sukarami Health Center in Palembang City were taken by purposive sampling, the sample size in this study were 66 people who were randomly divided into 2 groups. The Results: of the study in the treatment group occurred when blood glucose levels decreased by 33.30 ± 28.39 mg / dl, whereas in the comparison group 21.66 ± 40.37 mg / dl. Statistical tests showed there were significant differences in the decrease in blood glucose levels during the treatment and comparison groups and there was no effect of pacinamum pudding on patients with type 2 diabetes. Conclusion: There was no effect of pacinamum pudding and oral hyperglycemic drugs (OHO) on blood glucose levels in Diabetes Mellitus patients with p-value <0.05 ie 0.257. Suggestion: Based on the results of this study, pacinamum pudding and oral hyperglycemic drugs (OHO) need to be considered and socialized to the wider community so that they can be used as a food source that is easy to find and has high efficacy to reduce blood glucose levels.

Pemberian Puding Ubi Ungu dan Tepung Biji Alpukat terhadap Kadar Gula Darah Pasien Rawat Jalan Penderita Diabetes Melitus Tipe 2 Marlisa Puspitasari; Susyani Susyani; Terati Terati; Yunita Nazarena; Ahmad Sadiq
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 1 Juni (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.787 KB)

Latar belakang: Diabetes melitus (DM) merupakan penyakit metabolisme yaitu peningkatan kadar glukosa darah diatas normal dan menjadi masalah kesehatan dunia. Diet merupakan terapi utama dalam penatalaksanaan DM tipe 2 dengan menyeimbangkan asupan makanan dan insulin tubuh. Mengkonsumsi makanan berserat tinggi dapat menghambat peningkatan glukosa darah dalam tubuh. Puding Ubi Ungu dan Tepung Biji Alpukat adalah makanan tinggi serat yang membantu menurunkan kadar glukosa darah. Tujuan: Penelitian bertujuan untuk mengetahui pengaruh pemberian puding ubi ungu dan tepung biji alpukat terhadap kadar gula darah penderita diabetes melitus tipe 2 pada pasien rawat jalan di RS Islam Siti Khadijah Kota Palembang. Metode: Metode penelitian yaitu kuantitatif dengan desain quasi experiment menggunakan pre-test dan post-test. Subjek penelitian merupakan penderita Diabetes mellitus di Rumah Sakit Islam Siti Khadijah Palembang berjumlah 60 orang yang bersedia dan memenuhi kriteria inklusi. Analisa data menggunakan uji t-dependent. Hasil: Penelitian menunjukkan rata-rata selisih penurunan kadar glukosa darah kelompok perlakuan yaitu63,83 mg/dl dan pembanding sebesar 37,97 mg/dl. Hasil uji t-dependent didapatkan p value < 0.05 (0.002). Simpulan: Adanya pengaruh pemberian puding ubi ungu dan tepung biji alpukat terhadap kadar gula darah penderita DM Tipe 2. Saran: Pemberian produk perlu disosialisasikan kepada masyarakat sebagai sumber makanan berkhasiat menurunkan kadar glukosa darah.

Efek Pemberian Formula Tepung Mocaf, Kacang Merah Dan Ikan Bandeng Untuk Balita Gizi Kurang Di Puskesmas Sabokingking Zahroh Istantini Delmi; Podojoyo Podojoyo; Muzakar Muzakar; Yunita Nazarena; Sriwiyanti Sriwiyanti
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 2 Desember (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background : One of the nutrition major problems in Indonesia is malnutrition. Age <5 years is a very important period in the process of child development. Therefore, during this period, child nutritional intake and health care must be considered . Purpose : To see the effect of giving biscuits formula of mocaf, red bean, and milkfish flour on the body weight of undernourished children at the Sabokingking Health Center. Methods : This research was conducted in 2 stages. In the first stage, it uses an experimental research type with a completely randomized non-factorial design. Then the second stage uses a quasi-experimental type of research with pre-test and post-test designs with two groups. This research was conducted in January-April 2022 at the Sabokingking Health Center with a total sample of 30 children under five in each group, which was determined by a non-random method based on inclusion criteria. Results : The results of the Independent T-Test showed that there was no significant difference in the average weight gain in the treatment and comparison groups with a p-value of 0.15 (> 0.05). Conclusion : There is no effect of giving the formulated cookies to the body weight of children under 5.

Edukasi Gizi Tentang Potensi Pangan Fungsional Dalam Mencegah Penyakit Degeneratif Sihite, Nathasa Weisdania; Rotua, Manuntun; Nazarena, Yunita
Komunitas : Jurnal Pengabdian Kepada Masyarakat Volume 5 Issue 1, June 2025
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/komunitas:jpkm.v5i1.30116

Pada zaman sekarang ini, trend penyakit degeneratif atau penyakit tidak menular sedang meningkat di masyarakat Indonesia, Penyakit degeneratif itu sendiri dapat dicegah dengan berbagai tindakan seperti pemilihan pangan yang tepat serta pengaturan pola hidup yang baik. Pangan fungsional merupakan salah satu solusi terbaik dalam mencegah penyebaran penyakit degeneratif sejak dini. Tujuan pengabmas ini adalah memberikan edukasi gizi melalui penyuluhan tentang potensi pangan fungsioanl bersumber pangan lokal yang diharapkan bermanfaat bagi masyarakat sekaligus menambah pengetahuan masyarakat tentang pemilihan pangan fungsional yang baik. Metode yang dipakai adalah metode edukasi gizi dalam bentuk penyuluhan seperti ceramah, paparan, pre/post test, dan pembagian Booklet dan Leaflet terkait materi. Hasil kegiatan pengabmas didapatkan bahwa ada peningkatan pengetahuan sasaran setelah diberikan edukasi dengan persentase peningkatan kategori baik sebanyak 67%. Para sasaran terlihat cukup tertarik dan aktif pada kegiatan dan terlihat semakin mengetahui bahwa potensi pangan fungsional dalam mencegah penyakit degeneratif di zam sekarang ini. Kegiatan pengabmas tentang pangan fungsional ini, diharapkan dapat memberi kontribusi yang baik dalam menurunkan angka kejadian penyakit degeneratif dimasyarakat.Katakunci: edukasi gizi, pangan Fungsional, penyakit Degeneratif AbstractNowadays, the trend of degenerative diseases or non-communicable diseases is increasing in Indonesian society. Degenerative diseases can be prevented by various actions such as choosing the right food and regulating a good lifestyle. Functional food is one of the best solutions in preventing the spread of degenerative diseases early on. The purpose of this community service is to provide nutritional education through counseling on the potential of functional foods sourced from local food which is expected to be beneficial for the community as well as increase public knowledge about choosing good functional foods. The method used is the nutritional education method in the form of counseling such as lectures, presentations, pre/post tests, and distribution of Booklets and Leaflets related to the material. The results of the community service activities showed that there was an increase in target knowledge after being given education with a percentage increase in the good category of 67%. The targets seemed quite interested and active in the activities and seemed to be increasingly aware of the potential of functional foods in preventing degenerative diseases in today's era. This community service activity on functional foods is expected to make a good contribution to reducing the incidence of degenerative diseases in the community.Keywords: nutrition education, functional Food, degenerative diseases

Co-Authors Ahmad Sadiq Ayu Meilina Darlita Aprilianti Dyah Aulia Hapsari Eliza Eliza Eliza Eliza Eliza Eliza Eliza Eliza Fatriani Fatriani Firda Ariska Mardiana Mardiana Marlisa Puspitasari Muzakar Muzakar Muzakar Muzakar Nathasa Weisdania Sihite Podojoyo Podojoyo ROTUA, MANUNTUN Sartono Sartono Solly Aryza Sriwiyanti Sriwiyanti Sumarman Sumarman Susyani Susyani Terati Terati Yuli Hartati Yulianto Yulianto Zahroh Istantini Delmi

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