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All Journal NUTRIRE DIAITA Jurnal Kesehatan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi dan Pangan Soedirman (JGPS) JMM (Jurnal Masyarakat Mandiri) GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pontianak Nutrition Journal (PNJ) Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Health Information : Jurnal Penelitian PREPOTIF : Jurnal Kesehatan Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Community Empowerment Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Abdi Masyarakat Indonesia Abdi Geomedisains Jurnal Sains dan Teknologi Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Jurnal Keperawatan Bengawan :Jurnal Pengabdian Masyarakat Inovasi Jurnal Pengabdian Masyarakat (IJPM) Nutrition Scientific Journal Jurnal Kesehatan
Fitriana Mustikaningrum
Universitas Muhammadiyah Surakarta
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PENINGKATAN NILAI JUAL PRODUK DAN DAYA SAING WISATA KULINER MELALUI PENGUATAN HIGIENE DAN SANITASI MAKANAN Sarbini, Dwi; Kurnia, , Pramudya; Mustikaningrum, Fitriana; Achmad, Nur; Arifin, Atwal; Sholahuddin, Muhammad
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 3 (2024): Volume 5 No. 3 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i3.28561

Abstract

Pandemi COVID-19 berdampak signifikan pada tenaga masak di PCM Wonosari, memaksa banyak dari mereka untuk kembali ke desa dan memulai usaha kuliner sendiri. Melalui program pengabdian masyarakat, pelatihan diberikan untuk meningkatkan kualitas dan daya saing usaha kuliner lokal. Fokus pelatihan meliputi edukasi gizi, penerapan prinsip-prinsip hygiene dan sanitasi, serta pengembangan keterampilan kewirausahaan dan pemanfaatan teknologi digital dalam pemasaran. Hasil program menunjukkan peningkatan signifikan dalam keterampilan dan pengetahuan para pelaku usaha kuliner, yang berkontribusi pada peningkatan kualitas produk dan layanan. Dengan pendampingan berkelanjutan dan pemberian alat hygiene, usaha kuliner di PCM Wonosari diharapkan mampu bersaing di pasar yang lebih luas, meningkatkan kesehatan masyarakat, dan memajukan ekonomi lokal. Program ini menegaskan pentingnya kolaborasi antara akademisi, pemerintah, dan masyarakat dalam mengembangkan potensi ekonomi desa.
Pengembangan Formulasi Enteral Blenderized Tinggi BCAA Berbasis Bahan Pangan Lokal Labu Kuning, Tempe dan Ikan Gabus (LUTEKA) Sari, Junjung Adita; Widyastuti, Endang Nur; Mustikaningrum, Fitriana
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/dtmf5109

Abstract

Patient with liver cirrhosis experience metabolic changes in their bodies, including hypermetabolism and gluconeogenesis. These conditions lead to an increased need for nutrients, particularly albumin and Branched-Chain Amino Acids (BCAAs), which consist of isoleucine, leucine, and valine. Local foods can serve as raw materials for making enteral blenderized products for liver cirrhosis patients, such as tempeh and snakehead fish. This study aims to develop an enteral blenderized product, including formulation, viscosity testing, osmolality testing, flowability testing, sedimentation testing, and organoleptic testing, based on local foods like pumpkin, tempeh, and snakehead fish for liver cirrhosis. The study is an experimental research with two treatments, namely variations in the ratio of tempeh to snakehead fish, F1 (30:20) and F2 (25:25). Viscosity testing was conducted using a viscometer, osmolality testing with an Osmotech device, flowability testing with a 14 French catheter, sedimentation testing for 12 hours, and organoleptic testing using a 1–5 scale evaluated by 15 panelists. Viscosity analysis used the t-Independent test, and organoleptic test analysis used the Kruskal-Wallis test. There were differences in viscosity between F1 and F2 with a p-value < 0.05, osmolality of F2 was lower compared to F1, flowability of F2 was faster than F1, and F2 had no sedimentation after 3 hours. The results of the organoleptic test showed no difference between F1 and F2 with a p-value > 0.05. F2 is the selected formulation which is better than each test.  
Pengembangan Makanan Enteral Tinggi Energi Tinggi Protein Berbasis Telur Bebek, Labu Kuning, dan Tempe (BELATE) Rahmawati, Seruni; Mustikaningrum, Fitriana
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/23grzq98

Abstract

High-energy high-protein (HEHP) diets are essential to support the recovery of patients at risk of malnutrition. However, lactose-reduced HEHP enteral formulas are still rarely available in hospitals, despite the fact that many patients experience lactose intolerance. This condition can lead to digestive discomfort when consuming milk-based formulas. To address this issue, researchers developed a blenderized enteral formula using local ingredients—pumpkin, tempeh, and duck eggs—called BELATE, which is naturally low in lactose. This study aims to describe the physical quality, estimated nutritional content, flow rate, and viscosity of the BELATE formula, as well as assess its sensory acceptability. Methods: This was an experimental study with a descriptive approach. The BELATE formula was analyzed for its estimated nutritional composition, viscosity, energy density, flow rate, and production cost. Sensory evaluation was conducted using a paired t-test. In 1000 ml, the BELATE formula provides 1036.3 kcal with 31.5 g of protein (12.2%), 42.5 g of fat (36.9%), and 133.3 g of carbohydrates (51.5%), resulting in an energy density of 1.03 kcal/ml. The viscosity was measured at 23.43 cP, with osmolality of 352 mOsm/kg. Flow rate tests showed 1.13 ml/sec using a 12 Fr tube and 1.78 ml/sec with a 14 Fr tube. Overall, the BELATE formula was well accepted, with an average organoleptic score of 3.87 ± 0.64. The BELATE enteral formula, made from duck eggs, pumpkin, and tempeh, meets the recommended standards for HEHP enteral nutrition in terms of viscosity, osmolality, and energy density, and it is well received by panelists.
Gambaran Mutu Blenderized Tube Feeding dengan Bahan Lokal Tinggi BCAA Berbasis Labu Kuning, Telur Ayam, dan Susu Kedelai (BUTESLA) Rasyidah, Amira Farah; Mustikaningrum, Fitriana
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/8y434k59

Abstract

Liver cirrhosis is a chronic condition that often leads to malnutrition due to impaired intake, absorption, and metabolism. Malnutrition worsens disease progression and increases the risk of complications and mortality. Enteral nutrition is a key strategy to meet the nutritional needs of these patients; however, the high cost of commercial enteral formulas limits accessibility, especially in resource-constrained settings. This study aimed to develop and evaluate a locally sourced, high Branched-Chain Amino Acid (BCAA) enteral formula as a more affordable alternative for patients with liver cirrhosis. An experimental design was employed, and the study was conducted at the Nutrition Laboratory of Universitas Muhammadiyah Surakarta in May 2025. The formula was developed using pumpkin, chicken eggs, soy milk, and either tempeh (F1) or tuna (F2), and compared to a commercial enteral formula (FEK). Nutritional content was analyzed using Nutrisurvey 2007, osmolality with an Advanced Instruments osmometer, viscosity with a BrookField D-11+Pro viscometer, and flow rate using a 14 French nasogastric tube. Organoleptic tests were conducted using a hedonic scale and analyzed with Kruskal-Wallis and Mann-Whitney tests via SPSS 22.0. Formula F1 provided 1305.6 kcal of energy, 49 g of protein, 38.3 g of fat, 196.2 g of carbohydrates, and 9.3 g of BCAA, with an energy density of 1.3 kcal/cc. F1 showed an osmolality of 368 mOsm/kg, viscosity of 50.34 cP, and a flow rate of 1.00 cc/second, all meeting recommended standards. Sensory evaluation indicated that F1 was significantly preferred over F2 and FEK in terms of color, aroma, taste, texture, and overall acceptability (p < 0.05). The formula also offers a more affordable option without compromising nutritional quality. F1 is a promising alternative enteral formula based on local food ingredients for patients with liver cirrhosis, offering good nutritional value, excellent acceptability, and greater affordability.
Optimalisasi Kandungan Lemak dan Serat Pangan pada Snack Bar Berbasis Tempe dan Kacang Merah: Sumber Energi Tinggi untuk Atlet Wahida, Difia Addini Nur; Kurnia, Pramudya; Mustikaningrum, Fitriana
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/23jnwy86

Abstract

Due to the intensity of physical activity performed, athletes have higher energy and nutrient requirements than the general public. Snack bars are one option to help athletes meet their high energy needs. This Snack bar is made from main ingredients such as tempeh, red beans, crispy rice, and honey. This study aims to identify the content of dietary fiber and fat in snack bars made from tempeh and red beans. The experimental study was conducted using three formulations of snack bars, namely formulation a: tempe 34.69%: red beans 26.53% (tempe 85 g, red beans 65 g, rice crispy 25 g), formulation B: tempe 30.61%: red beans 30.61% (tempe 75 g, red beans 75 g, rice crispy 25 g), formulation C: tempe 26.53%: red beans 34.69% (tempe 65 g, red beans 85 g, crispy rice 25 g). The results of this study the highest fat content in the snack bar substitution of tempeh and red beans is formula A with a yield of 13.37% and the highest total dietary fiber content in formula C with a yield of 7.09%. There is an effect of tempe and red bean substitution on fat content with one Way ANOVA test results p=0.000. The effect of tempe and red bean substitution on total dietary fiber content with one Way ANOVA test value p=0.000. The highest fat content is formula A with a yield of 13.37% and the highest dietary fiber content in formula C with a yield of 7.09%.
Hubungan Sosial Ekonomi dan Perilaku Food Waste Rumah Tangga dengan Kejadian Stunting pada Balita di Desa Blimbing Kecamatan Gatak Kabupaten Sukoharjo Nansha, Aisyah Sekar Widya; Mustikaningrum, Fitriana; Firmansyah, Firmansyah
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/x8mrv354

Abstract

Stunting is categorized as one of the most common undernutrition problems experienced by the toddler population. Various factors, such as socioeconomic factors including education level, type of employment, and parental income as well as household food waste behavior, have a close relationship with stunting cases in toddlers. The purpose of this study was to determine the relationship between socioeconomic factors and household food waste behavior with stunting cases in toddlers in Blimbing Village, Gatak District, Sukoharjo Regency. This study used a cross-sectional research design with 63 respondents based on Lemeshow calculations taken through a simple random sampling method. Socioeconomic data including education, employment, and income were collected through questionnaires filled out directly by respondents. Data on household food waste behavior and Z-Score data were collected to measure the score and nutritional status based on height/age in toddlers. Data analysis will be conducted using the Chi-Square test, followed by the Fisher Exact Test will be applied as an alternative test. The results of the bivariate analysis between socioeconomic variables (mother's/father's education, mother's/father's occupation, income) with the incidence of stunting showed p-values ​​(p=0.177), (p=1.000), (p=0.522), (p=1.000) and (p=0.260) and household food waste behavior obtained a value (p=1.000). The conclusion in this study is that there is no relationship between socioeconomic and household food waste behavior with the incidence of stunting in toddlers in Blimbing Village, Gatak District, Sukoharjo Regency.
Pengembangan Formula Enteral Tinggi Branched-Chain Amino Acid Berbasis Ikan Gabus, Putih Telur Bebek, dan Labu Kuning (GAPULA) Gondosari, Misykat Huda Kesumo Rohmat Putri; Mustikaningrum, Fitriana; Kelimari, Rewinta Putri Denaru; Alfadila, Tsania Izza; Alam, Regita Shalsabillah Dhita; Swastikaningrum, Alifia Divana Ayu
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/8yqd8884

Abstract

Liver cirrhosis is a disease of the liver organ that remains a concern in global health. Patients with cirrhosis and malnutrition can experience a higher incidence of complications compared to non-malnourished patients. To prevent the severity of malnutrition due to insufficient nutrient intake through oral food, the use of enteral nutrition high in Branched-Chain Amino Acids (BCAA) can be considered. The objective of this research is to determine the quality of a high BCAA enteral formula based on snakehead fish, duck egg whites, and pumpkin (GAPULA) in terms of nutritional content, osmolality, flow rate, viscosity, and formula acceptability. This research method employs an experimental design using two treatments with variations in the ratio of duck egg whites and snakehead fish in formula 1 at 1:1 and in formula 2 at 1:2. The results of this study indicate that there are differences in viscosity, osmolality, flow rate, and hedonic properties between formula 1 and formula 2. The best viscosity and flow rate were found in formula 2, which had a viscosity of 642.4 cP (P<0.05) and a flow rate of 0.7 cc/second. Meanwhile, the best osmolality was found in formula 1, which had an osmolality of 472 mOsmol/kg. The recommended formula is formula 2, which has a lower viscosity and an osmolality value that is not significantly different from formula 1.
The relationship between the ratio of omega-6 and omega-3 consumption with caesarean section Mustikaningrum, Fitriana; Rahmaningtyas, Anindya; Ningtyas, Puput F.E.; Mardiyati, Nur Lathifah; Binti Che Ku Jusoh, Tengku Farizan Izzi
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 4, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(4).242-251

Abstract

Background : Many of research explained that Omega-3 and Omega-6 consumption during pregnancy affect delivery method. Omega-3 and omega-5 affect uterus contraction. The prevalence of caesarean section in 154 countries were 21.1%, and 43% in Primary health care. Caesarean section has a risk to get complication during and after parturition also could increase maternity cost. Objectives:  The aim of study was to determine the relationship between ratio omega-6: omega-3 intake and the incidence of cesarean section in postpartum mothers in the Bendosari Primary Health Care area. Method: This was observational study with cross sectional approach. The subjects of the study were 66 postpartum mothers who met the inclusion and exclusion criteria and were selected using the purposive sampling method. Data of omega-3 and omega-6 intake during the 2-3rd semester tri pregnancy period were obtained by interview method using the Semi Quantitative Food Frequency (SQ_FFQ) form. The relationship between omega-3 intake and caesarean section was analyzed with the Chi-Square test (P<0,05), while Fisher’s exact test was used to analyzed the relationship between intake ratio of omega-6 and omega-3 (P<0,05). Result: There was a relationship between omega-3 intake and ratio between omega-6: omega-3 intake with caesarean section with P-value 0.03. The mother who consume high omega-3 had prevalence ratio 3,6 times higher to have normal delivery compared than mother who had low consumption of omega-3. Moreover, mother who had sufficient ratio of omega 6: omega 3 in their diet had prevalence ratio 9 times higher to have normal delivery compared with mother who had high ratio of omega 6: omega 3in the diet during pregnancy. Pregnant women suggests to consume high omega-3 and sufficient ratio omega-6:omega-3 to prevent risk of  caesarean section
Penyuluhan Terkait Penggunaan Tepung Komposit untuk Peningkatan Nutrisi Produk Pangan pada Ibu Hamil Mustikaningrum, Fitriana; Kisnawaty, Sudrajah Warajati; Aprilia, Lisa
Abdi Geomedisains Vol. 6, No. 2, December 2025
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Based on reports from Ngemplak 1 Public Health Center (Puskesmas Ngemplak 1) in Sleman in 2023, the number of stunted children under five has not shown a significant decrease, although the prevalence has fallen below 14%. The prevalence of stunting was 12% in 2022 and decreased by only 0.2% in 2023. This figure is still below the Sleman District target, which requires a reduction to 7%. One of the groups at risk for stunting is pregnant women. The knowledge of pregnant women regarding food processing to improve the nutritional value of food products is crucial, as it is expected to positively influence their behavior in providing nutritious meals. Composite flour is a mixture of wheat flour and other types of flour aimed at enhancing the nutritional and sensory qualities of food products. Many pregnant women are still unfamiliar with how to process wheat-based products by incorporating composite flour to increase nutritional value. Therefore, this educational activity was conducted to improve pregnant women’s knowledge related to food processing using composite flour to enhance the nutritional content of wheat-based foods such as cookies, bread, and flakes. The health education session was delivered using lectures supported by PowerPoint media, videos, and leaflets. The results of the community service activity showed an increase in post-test scores compared to pre-test scores, indicating an improvement in knowledge about composite flour for enhancing the nutritional quality of food products for pregnant women.
PEMBERIAN EDUKASI STUNTING DAN PENDAMPINGAN PEMBUATAN TEPUNG LELE BAGI KADER POSYANDU DI PACITAN, JAWA TIMUR Werdani, Kusuma Estu; Suswardany, Dwi Linna; Mustikaningrum, Fitriana
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 5 (2024): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i5.25791

Abstract

Abstrak: Kader posyandu memiliki peran yang sangat penting dalam upaya pencegahan stunting. Adanya potensi kandungan gizi dalam ikan lele yang kaya protein dan dapat diolah menjadi berbagai macam makanan, perlu dikenalkan kepada kader posyandu. Selain itu, edukasi secara rutin dan komprehensif kepada kader posyandu sangat terbatas untuk diselenggarakan. Kegiatan pengabdian kepada masyarakat (PkM) ini bertujuan untuk memberikan edukasi tentang stunting dan pelatihan pembuatan tepung lele bagi kader posyandu di wilayah kerja Puskesmas Pacitan. Metode PkM yang digunakan adalah ceramah dengan menggunakan media visual. Peserta kegiatan PkM ini adalah kader posyandu aktif dari tiga desa (Mentoro, Menadi, Purworejo) sebanyak 64 orang. Hasil kegiatan menunjukkan bahwa kader posyandu tertarik dengan proses pembuatan dan hasil olahan tepung lele yang dapat dijadikan sebagai variasi makanan tambahan (PMT) bagi balita. Sistem evaluasi menggunakan pre-test dan post-test dengan metode angket. Hasil analisis statistik pengukuran pengetahuan kader posyandu sebelum dan sesudah diberikan edukasi menunjukkan hasil yang signifikan (p-value= <0,0001) dengan peningkatan rerata pengetahuan dari 79,61 menjadi 88,44. Rekomendasi diberikan kepada bidan desa dan puskesmas untuk memberikan edukasi dan pendampingan dalam penanganan stunting, terutama keterampilan dalam pembuatan makanan tambahan (PMT) bagi kelompok berisiko stunting.Abstract: The integrated post-service (called 'posyandu') cadres have a significant role in efforts to prevent stunting. The potential nutritional content of catfish, which is rich in protein and can be processed into various types of food, must be introduced to the posyandu cadres. In addition, routine and comprehensive education for posyandu cadres is minimal. This community service (PkM) activity aims to provide education about stunting and training in making catfish flour for posyandu cadres in the Pacitan Health Center work area. The PkM method used is a lecture using visual media. The activity results showed that posyandu cadres were interested in making and processing catfish flour, which can be used as a variation of additional food (PMT) for toddlers. The statistical analysis results of the measurement of posyandu cadre knowledge before and after being given education showed significant results (p-value = <0.0001) with an increase in average knowledge from 79.61 to 88.44. Recommendations are given to village midwives and health centers to provide education and assistance in handling stunting, especially skills in making additional food (PMT) for groups at risk of stunting.
Co-Authors Aan Sofyan Agus Sudaryanto Alam, Regita Shalsabillah Dhita Alea, Kysea Alfadila, Tsania Izza Allania Hanung Putri Sekar Ningrum Allania Hanung Putri Sekar Ningrum Ambarwani Ambarwani Anindya Rahmaningtyas Aprilia, Lisa Ariyani, Ima Atwal Arifin, Atwal Binti Che Ku Jusoh, Tengku Farizan Izzi Damayanti, Alvina Dayanti, Abela Rhestu Dita Zannuba Puspitasari Dwi Linna Suswardany Dwi Linna Suswardany Dwi Sarbini Dyah Intan Puspitasari Dyah Intan Puspitasari Eliana, Ainy Shella Eni Purwani Estu Werdani, Kusuma Faqih Jibran Syah Falaifi Fauziyyah, Salwa Danella Atiqoh Feni Anjas Sari Firmansyah Firmansyah Ghaisani Shella Amanda Gondosari, Misykat Huda Kesumo Rohmat Putri Ima Ariyani Jusoh, Tengku Farizan Izzi Che Ku Kelimari, Rewinta Putri Denaru Kirani, Fahira Diva Lintang Kurniawati Luluk Khusnul Dwihestie Luluk Khusnul Dwihestie Luthfilhadi, Farisin Hanif M. Sholahuddin Mardiyati, Nur Lathifah Mardiyati, Nur Lathifah Muhammad Afif Munitya Anjalya Pertiwi Nansha, Aisyah Sekar Widya Ningtyas, Puput F.E. Nur Achmad Nur Lathifah Mardiyati Pramudya Kurnia Puspitasari, Dyah Intan Rahmaningtyas, Anindya Rahmawati, Seruni Rashida Farellia Az-Zahra Rasyidah, Amira Farah Rosilawati, Dina Hanifa Salsabila, Almeyda Saminur Fauzan Sari, Junjung Adita Sari, Rut Mila Selfiana, Selfiana Styaningsih, Aulia Sudrajah Warajati Kisnawaty Swastikaningrum, Alifia Divana Ayu Wahida, Difia Addini Nur Wibowo, Berliana Widyastuti, Endang Nur Widyawati, Tiara Febri Wulandari, Arita Yuniarti