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All Journal Jurnal Gizi JURNAL GIZI INDONESIA Jurnal Media Gizi Indonesia (MGI) AcTion: Aceh Nutrition Journal Jurnal Kesehatan Sport and Nutrition Journal Prosiding Seminar Nasional Unimus
Fitriyanti, Addina Rizky
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Humanities Computer Science & IT Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Perilaku gizi dan faktor psikososial remaja obes Noer, Etika Ratna; Kustanti, Erin Ratna; Fitriyanti, Addina Rizky
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 2 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (382.882 KB) | DOI: 10.14710/jgi.6.2.109-113

Abstract

Background: Adolescent obesity is a complex condition involving medical, psychology and cultural issue. Changing dietary practices and an increasingly sedentary lifestyle predispose to obesity related nutritional behavior. Obese adolescents have impact on psychological problem, including stress, social discrimination, reduced self-esteem, self-dissatisfaction and resulting in lower quality of life.Objectives: This study describes nutritional behavior and psychosocial factors in overweight and obese adolescent. Methods: A qualitative study was conducted in the Public Senior High School (SMA 2) on July to August 2015, in Semarang City. In-depth-interview and Focus Group Discussion (FGD) were carried out with 20 of obese adolescent aged 15 to 17 years, 2 parents, 2 teacher and 2 friends. Thematic analysis is used to identify themes in a data.Results: The majority participants considered the timing of obese are when they reach puberty. The pattern of food habits of obese adolescents become unhealthy. Obese adolescents also feel the bullying or ridicule from friends, so that they psychologically disturbing. Environmental factors play a role in the incidence of obese adolescents, namely lack of control by parents. The parents say that obese adolescents are still in a reasonable level because the adolescent has not shown any serious health problems, but a sense of fear still owned by the parents of obese adolescents.Conclusion: The findings show obesity in adolescent has not been considered as health problem. Unhealthy diet, bullying, poor motivation and lack of peer supports are contributing factors in obese adolescent. 
Sensitivitas dan spesifisitas lingkar pergelangan tangan sebagai prediktor obesitas dan resistensi insulin pada remaja akhir Fitriyanti, Addina Rizky; Tjahjono, Kusmiyati; Sulchan, Mohammad; Sunarto, Sunarto
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 7, No 2 (2019)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.753 KB) | DOI: 10.14710/jgi.7.2.121-126

Abstract

Background: Obesity is one of the risk factors for insulin resistance. Insulin resistance plays an important role in the pathogenesis of cardiovascular disease. Wrist circumference has the potential for predicting obesity and insulin resistance.Objectives:. To evaluate the sensitivity and specificity of wrist circumference against obesity and insulin resistance in late adolescents.Methods: The design of this study is a crossectional study with a sample of 85 students at Diponegoro University Semarang. Data collected consisted of anthropometric measurements (body weight, height, wrist circumference, neck circumference, waist circumference and pelvic girth) and blood vein sampling (fasting blood glucose and fasting insulin). Statistical analyses used in this study were Pearson or R Spearman correlation test.Results: Wrist circumference was positively correlated with all biochemical parameters and anthropometric measurements except the waist hip ratio. Wrist circumference correlates positively and significantly with fasting insulin and HOMA-IR in male adolescents. The results of the ROC curve analysis showed that the AUC value of wrist circumference in male adolescents had better performance in predicting obesity (88% (95% CI, 76% - 100%)) than insulin resistance (81% (95% CI, 51% -100%)).Conclusion: Wrist circumference is one of the anthropometric measurements that can be used for predicting obesity and insulin resistance in late adolescents.
Pengaruh Edukasi Pencegahan Anemia dengan Metode Kombinasi Ceramah dan Team Game Tournament pada Remaja Putri Sulistiani, Ria Purnawian; Fitriyanti, Addina Rizky; Dewi, Luthfia
Sport and Nutrition Journal Vol 3 No 1 (2021): Sport and Nutrition Journal
Publisher : Program Studi Gizi Jurusan Ilmu Kesehatan Masyarakat Fakultas Ilmu Keolahragaan Universitas Negeri Semarang (UNNES) bekerjasama dengan Persatuan Ahli Gizi (PERSAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/spnj.v3i1.44880

Abstract

ABSTRAK Anemia merupakan keadaan dimana jumlah kadar hemoglobin (Hb) di dalam darah berada di bawah normal. Remaja putri beresiko mengalami anemia defisiensi zat besi. Edukasi pengetahuan gizi dapat meningkatkan pengetahuan gizi dan mencegah anemia pada remaja putri. Desain penelitian ini menggunakan quasi experimental pre-post test. Subyek penelitian sebanyak 58 remaja putri SMA N 2 Semarang yang dipilih secara simple random sampling. Edukasi gizi dengan menggunakan metode kombinasi antara ceramah dan Team Game Tournament (TGT). TGT adalah jenis tipe pembelajaran kooperatif yang tiap kelompok belajar beranggotakan 5 hingga 6 orang. Pengetahuan terkait anemia dan gizi diukur dengan kuesioner yang telah teruji reliablitasnya. Kadar hemoglobin diukur menggunakan alat hemoglobinometer digital (Easy Touch). Analisis data meliputi analisis univariat, analisis bivariat menggunakan uji Chi-square. Rerata status IMT 20,80±3,42 kg/m2 dan rerata kadar Hb 13,28±2,52 g/dL. Edukasi pencegahan anemia pada remaja putri dengan menggunakan metode kombinasi ceramah dan TGT dapat meningkatkan pengetahuan sebesar 36,1 %. Metode kombinasi ceramah dan TGT efektif untuk kegiatan edukasi gizi. Kata Kunci : anemia, remaja putri, pengetahuan, team game tournament ABSTRACT Anemia is a condition in which the amount of hemoglobin (Hb) in the blood is below normal. Adolescent girls are at risk of iron-deficiency anemia. Nutrition education can increase nutrition knowledge and prevent anemia in adolescent girls. The design of this study uses a quasi-experimental pre-post test. The subjects of the study were 58 teenagers of SMA N 2 Semarang who were selected by simple random sampling. Nutrition education using the combination method between discourse and Team Game Tournament (TGT). TGT is a type of cooperative learning that each study group consists of 5 to 6 people. Knowledge related to anemia and nutrition is measured by a questionnaire that has been tested for reliability. Hemoglobin levels are measured using a digital hemoglobinometer (Easy Touch). Data analysis includes univariate analysis, bivariate analysis using the Chi-square test. The average IMT status was 20.80 ± 3.42 kg / m2 and the average Hb level was 13.28 ± 2.52 g / dL. Education for the prevention of anemia in adolescent girls using a combination of discourse and TGT methods can increase knowledge by 36.1%. The method of combination of discourse and TGT is effective for nutrition education programmes. Key words : anemia, adolescent girls, knowledge, team game tournament
Sugar Content, Crude Fiber Content, Antioxidant Activity, and Sensory Characteristics Of Sorghum (Sorghum Bicolor (L.)Moench) Snack Bar with Addition Of Klutuk Banana (Musa Balbisiana Colla) Flour Setyaningtiyas, Tika; Fitriyanti, Addina Rizky; Latrobdiba, Zahra Maharani; Sya'di, Yunan Kholifatuddin
Media Gizi Indonesia Vol. 19 No. 1 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i1.95-106

Abstract

Sorghum and klutuk banana can be utilized as functional foods that are high in fiber and antioxidant and suitable for diabetic people. This study examined the effects of klutuk banana flour on the sugar content, crude fiber content, antioxidant activity, and sensory characteristics of sorghum snack bars. This study is true experimental, employing a completely randomized design (CRD) with 4 formulations: the ratio of sorghum and banana flour klutuk PO (100:0), P1 (90:10%), P2 (80:20%), and P3 (70:30%), and 6 repetitions. Sugar content, crude fiber, and antioxidant activity were observed and analyzed using the one-way ANOVA (Analysis of Varian) test, followed by Duncan test. The sensory properties were evaluated using Friedman test. 1.94–2.86% sugar, crude fiber content is 46.04–70.89%, and antioxidant activity is 9.06–15.0%. The results revealed a significant relationship (p<0.05) between the addition of klutuk banana flour to the sorghum snack bar sugar level, crude fiber content, and antioxidant activity. Texture, color, flavor, and scent were not significantly affected by the addition of klutuk banana flour to sorghum snack bars. The optimal formulation of a sorghum snack bar with the inclusion of klutuk banana flour was discovered to be P3 based on the test sugar content, crude fiber content, antioxidant activity, and sensory characteristics. The nutritional value of the P3 formulation have met USDA (2018) standards for the Nutri-Grain Fruit and Nut Bar, but the sugar content have not meet the SNI 01-3702-1995 (Indonesian National Standards) quality requirements for diabetes diet biscuit.
Kadar Protein, Kadar Albumin, dan Tingkat Kesukaan Brownies Mocaf Ikan Gabus Asysyifa, Rayyana Aurora Nur; Fitriyanti, Addina Rizky; Sulistyaningrum, Hersanti; Suyanto, Agus
Jurnal Gizi Vol 13, No 1 (2024): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.13.1.2024.17-29

Abstract

Background: Brownies are generally made from wheat flour, but can be made with local food mocaf flour. Mocaf protein is lower than wheat flour, wheat flour has 8-13% protein while mocaf has 1.2% protein content.   Objectives: The purpose of the study was to determine the addition of snakehead fish to protein levels, albumin levels, and preference test for mocaf brownies.The addition of snakehead fish to mocaf brownies aims to increase protein levels. Snakehead fish contains high protein and albumin,protein of 16.2g/100g and albumin content of 6.224g/100g. Preference test is researched to find out brownies are acceptable to consumers.  Method: The study used the Complete Randomized Design experimental method with the additionof snakehead fish 0%;7.3%;9.6%;11.7%, repetition 6 times. Protein content testing is carried out by the kjeldahl method, albumin levels by the biuret method and preference levels by organoleptic tests. Data analysis of protein levels and albumin levels using the ANOVA one-way test, and analysis of favorability data using the Friedman Test test then proceed to the Wilcoxon test.   Results: The test results of protein levels and albumin levels get a value of p >0.05, namely the addition of snakehead fish does not have a significant effect. The results of the favorability leveltest on color, aroma, taste get a value of p < 0.05 that the addition of snakehead fish has a significant effect and the texture of p > 0.05 is not significant. Test results with the addition of snakehead fish with the highest protein content and albumin content treatment 11.7%, the highest color test at 7.3% and 9.6%, the highest aroma test at 9.6%, the highest taste and texture test at 7.3%.  Keywords : Albumin Levels, Mocaf Brownies, Preference Levels, Protein Levels, Snakehead Fish
Pengaruh Pengecekan Alat Makan Terhadap Perubahan Jumlah Alat Makan Setelah Kegiatan Penyajian Makanan Ke Pasien di RSUD dr. Adhyatma, MPH Provinsi Jawa Tengah Widyastuti, Rani; Hagnyonowati, Hagnyonowati; Fitriyanti, Addina Rizky; Putri, Sri Hapsari Suhartono
Prosiding Seminar Nasional Unimus Vol 7 (2024): Transformasi Teknologi Menuju Indonesia Sehat dan Pencapaian Sustainable Development G
Publisher : Universitas Muhammadiyah Semarang

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

Abstract

Salah satu tantangan masalah yang sering dijumpai dalam penyelenggaraan makan pasien dirumah sakit adalah berkurangnya jumlah alat makan pasien. Berkurangnya alat makan pasien diketahuisetelah alat makan tersebut selesai digunakan untuk penyajian. Pengelolaan pelayanan gizi yang baikmembuat pasien dan keluarga pasien merasa diperhatikan dan meningkatkan kepuasan pasien. Tujuan :Mengetahui pengaruh pengecekan alat makan terhadap jumlah alat makan setelah kegiatan penyajianmakanan ke pasien di RSUD dr. Adhyatma, MPH Provinsi Jawa Tengah. Metode : Penelitian inimenggunakan metode quasi eksperiment dengan desaign one group pretest and posttest. Sampel yangdigunakan seluruh alat makan pasien kelas I dan kelas II&III dengan teknik pengumpulan data secaralangsung yang dilakukan oleh pramusaji setiap hari selama bulan Februari dan Maret 2024.Hasil :Berdasar analisis data non parametrik Man Whitney diperoleh nilai p value jenis alat makan gelas 0,000,sendok 0,000, piring melamin 0,034, mangkok besar melamin 0,301, lepek melamin 0,000, mangkokkecil melamin 0,301, tutup gelas melamin 0,000 dan plato stainles 1,000. Kesimpulan :Ada pengaruhpengecekan alat makan gelas, sendok, piring melamin, lepek melamin, tutup melamin terhadap perubahanjumlah alat makan setelah kegiatan penyajian makanan ke pasien namun tidak ada pengaruh pengecekanalat makan mangkok besar melamin, mangkok kecil melamin dan plato stainles terhadap perubahanjumlah alat makan setelah penyajian makanan ke pasien.Kata kunci : alat makan pasien, penyajian makanan
Total Bakteri Asam Laktat dan Total Padatan Terlarut Yoghurt Kelapa dengan Penambahan Bunga Telang Berdasarkan Lama Penyimpanan Safitri, Yuliani Dewi; Nugraheni, Kartika; Fitriyanti, Addina Rizky; Isworo, Joko Teguh
Prosiding Seminar Nasional Unimus Vol 7 (2024): Transformasi Teknologi Menuju Indonesia Sehat dan Pencapaian Sustainable Development G
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Prevalensi intoleransi laktosa di Indonesia pada anak usia anak-anak berusia 3-5 tahun yaitu 21,3%, usia 611 tahun sebesar 57,8%, dan usia 12-14 tahun sebesar73%. Pada lansia di Indonesia sebesar 66%. Yoghurt kelapa merupakan salah satu alternatif solusi yang dapat dijadikan makanan fungsional bagi penderitaintoleransi laktosa. Tujuan dari penelitian ini yaitu untuk mendeskripsikan total bakteri asam laktat dan total padatan terlarut yoghurt kelapa dengan penambahan bunga telang berdasarkan waktu simpan pada suhu dingin yaitu 5°C. Penelitian dilakukan secara eksperimental dengan desain rancangan acak lengkap.Variasi waktu simpan yang digunakan adalah 0,1,3,5,7 dengan 5 kali pengulangan. Data dianalisis secara kualitatif dengan menggunakan SNI 2981:2009 mengenai yoghurt sebagai acuan untuk menilai kualitas produk yang dihasilkan. Total bakteri asam laktat pada yoghurt kelapa dengan penambahan bunga telangmengalami fluktuasi selama masa penyimpanan yaitu diperoleh nilai tertinggi hari ke-3 sebesar 2,37 x 10 koloni/ml, dan terendah pada hari ke-7 sebesar 1,22x107 koloni/ml. Total padatan terlarut pada yoghurt kelapa dengan penambahan bunga telang mengalami penurunan dengan hasil total padatan terlarut tertinggipada hari penyimpanan ke-0 yaitu sebesar 9,04°Brix dan terendah pada hari ke-7 sebesar 6,58°Brix. Produk yoghurt kelapa belum dapat menjadi alternatif yoghurt susu sapi karena tidak memenuhi SNI.Kata Kunci : Bunga telang, lama penyimpanan, total BAL, total padatan terlarut, yoghurt kelapa.
Analisis Zat Gizi Dan Karakteristik Sensoris Pukis Substitusi Tepung Mocaf Dengan Penambahan Tepung Daun Kelor Fitriyanti, Addina Rizky; Pratiwi, Afinda; Sunarto, Sunarto; Luqyana, Novia Salma
Jurnal Kesehatan Vol 13 No 1 (2025): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v13i1.565

Abstract

Pukis cake is a traditional cake from Indonesia which is semi-circular in shape with yellow on the top and brown on the bottom. In general, pukis cakes are made from wheat flour, eggs, granulated sugar, margarine, yeast and coconut milk. Wheat flour as a raw material for making pukis serves as a structure builder and binds the other ingredients. As local food products develop, they can be substituted using mocaf flour and Moringa leaf flour. This research aims to determine the effect of substituting mocaf flour with the addition of moringa leaf flour on the nutritional value and sensory characteristics of pukis cakes. This research was purely experimental with a Completely Randomized Design (CRD) with 4 treatments and 6 repetitions. The percentage treatment of wheat flour, mocaf flour, and Moringa leaf flour is between P0 (250:0:12.5), P1 (187.5:62.5:12.5), P2 (125:125:25), and P3 (62.5:187.5:37.5). The results showed that the highest sugar content was in P3 (10.3%), fat content in P1 (13%), protein content in P1 (26.5), crude fiber content in P3 (18.4%), and water content. at P2 (28.6%). P1 substitution can increase the proportion of glucose, fat, protein and crude fiber; but reduce the proportion of water. P2 substitution can increase the proportion of glucose, crude fiber, and water; but reduces the proportion of fat and protein. P3 substitution can increase the proportion of glucose, crude fiber, and water; but reduces the proportion of fat and protein. The substitution of mocaf flour and Moringa leaf flour reduced the sensory color, taste, texture and aroma on pukis cake.
Risks factor of Stunting: A Case-Control Study Sunarto, Sunarto; Pertiwi, Estuasih Dyah; Subandriani, Dyah Nur; Fitriyanti, Addina Rizky; Ihsani, Arina Nurul; Muhlishoh, Arwin; Assidhiq, Mohammad Reza
AcTion: Aceh Nutrition Journal Vol 10, No 3 (2025): 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.v10i3.2474

Abstract

Based on the Indonesian Nutritional Status Survey and Indonesian Health Survey data, the prevalence of stunting in Indonesia since 2021 has decreased to 2023 24,4%, 21,6%, and 21,5% by 2023. However, research on the influence of supplementary feeding (SF) on stunting is limited. Thus, this study described the determinants of stunting, including SF consumption in the 6-23 months participant group, as this age group is considered part of The First 1000 days. This case-control study was conducted in the Tlogosari Wetan Community Health Center area, Semarang City, between July and August 2024, with 120 study participants aged 6-23 months (60 stunting cases and 60 controls). The prevalence of stunting at the Tlogosari Wetan Community Health Center was 14,1%. SF had a significant effect on stunting (p<0,023), and early breastfeeding initiation (p=0,053) and breastfeeding (p = 0,073) were weakly associated with stunting. However, per capita income (p=0,116), birth length (0,120), fathers’ education (0,328), and fathers’ body height (p=0,141) had no significant effects on stunting. In conclusion, SF was significantly associated with stunting and accelerated the decline in stunting rate. It is necessary to pay attention to SF consumption to prevent stunting and to increase the knowledge of early initiation breastfeeding (EIB), as it affects the practice of breastfeeding.
Co-Authors Agus Suyanto Arwin Muhlishoh Assidhiq, Mohammad Reza Asysyifa, Rayyana Aurora Nur Dewi, Luthfia Dyah Nur Subandriani, Dyah Nur Erin Ratna Kustanti Estuasih Dyah Pertiwi, Estuasih Dyah Etika Ratna Noer Hagnyonowati Hagnyonowati Ihsani, Arina Nurul Joko Teguh Isworo Kartika Nugraheni Kusmiyati Tjahjono Latrobdiba, Zahra Maharani Luqyana, Novia Salma Mohammad Sulchan Pratiwi, Afinda Putri, Sri Hapsari Suhartono Ria Purnawian Sulistiani, Ria Purnawian Safitri, Yuliani Dewi Setyaningtiyas, Tika Sulistyaningrum, Hersanti Sunarto Sunarto Widyastuti, Rani Yunan Kholifatuddin Sya’di