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All Journal JURNAL GIZI INDONESIA SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Manuju : Malahayati Nursing Journal
Bandawati, Bandawati
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Pengaruh asupan energi dan protein terhadap perubahan status gizi pasien anak selama dirawat di RSUP Dr. Kariadi Semarang Bandawati, Bandawati; Mexitalia, Maria; Rahfiludin, M. Zen
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 4, No 2 (2016)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.742 KB) | DOI: 10.14710/jgi.4.2.102-106

Abstract

Background : Adequate energy and  protein  intake  for  children  patients is required as efforts to prevent decline in nutritional status during hospitalization. Nutritional support is a part of therapy which has an important role in the recovery.Objective : To analyze the effect of energy and protein intake on changes of nutritional status in children patients during hospitalized.Method : Observational study with cohort prospective design, from March to April 2014. Subjects were 52 children, 2-14 years old from pediatrics unit in Dr. Kariadi Central General Hospital Semarang. Sampling were choosen by consecutive sampling, hospitalized for >7 days and according inclusion criteria. Body weight and height data were measured at admission and discharge. Nutritional status determined using weight for height Z Score, according to WHO 2005 child Growth Standards. Food intake data collected by Comstock Methode and recall 24 hours. Data analyzed by chi-square and fisher test.Result : There were 48,1% subjects with insufficient energy and 53,9% with insufficient protein intakes. 48,1% subjects  were declining in nutritional status after hospitalization. There was correlation between energy (p=0,003) and protein (p= 0,003) intakes on changes of nutritional status in children patients during hospitalized.  Subjects with insufficient energy intakes were 26 times at risk (95% CI 3,31-291,09) of declining of BW/BH Z Score than sufficient subjects. Subjects with insufficient protein intake were 20 times at risk (95% CI 4,24-230,52) of declining of weight for height Z Score than sufficient subjects.Conclusion : Insufficient energy and protein intakes can decline nutritional status in children during hospitalized.
Optimalisasi kader posyandu dalam meningkatkan gizi pada anak dengan pangan lokal di wilayah kerja Puskesmas Astambul Rahman, Andri Nur; Wahyunita, Sari; Riyana, Adies; Bandawati, Bandawati
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 5 (2025): September (In Progress)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i5.33602

Abstract

AbstrakKurangnya pemanfaatan pangan lokal sebagai sumber gizi keluarga, terutama ikan patin dan daun kelor, menjadi salah satu faktor yang berkontribusi terhadap rendahnya status gizi anak di wilayah kerja Puskesmas Astambul, Kabupaten Banjar. Kondisi ini juga diperburuk dengan keterbatasan pengetahuan mitra, yaitu kader Posyandu dan ibu rumah tangga, dalam hal variasi menu berbasis pangan lokal serta keterampilan mengolah bahan makanan menjadi produk bergizi yang menarik untuk anak-anak. Akibatnya, meskipun ikan patin dan daun kelor mudah diperoleh di sekitar wilayah tersebut, pemanfaatannya dalam menu harian keluarga masih rendah. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat dalam mengolah bahan pangan lokal menjadi makanan yang bergizi dan menarik bagi anak-anak. Sasaran kegiatan ini adalah kader Posyandu dan ibu rumah tangga dengan total peserta sebanyak 24 orang. Metode pelaksanaan meliputi penyuluhan gizi dan demonstrasi pengolahan pangan lokal berupa pembuatan nugget ikan patin dan daun kelor, yang disampaikan melalui media video interaktif dan diskusi langsung. Hasil evaluasi menunjukkan peningkatan pemahaman peserta terhadap manfaat gizi ikan patin dan daun kelor sebesar 71%, dari 12% sebelum kegiatan menjadi 83% setelah kegiatan. Selain itu, peserta menyatakan bahwa pendekatan visual melalui video mempermudah mereka memahami dan tertarik mempraktikkan resep di rumah. Kegiatan ini tidak hanya menjawab permasalahan mitra berupa keterbatasan pengetahuan dan keterampilan pengolahan pangan lokal, tetapi juga memperkuat potensi pemanfaatan sumber daya lokal sebagai alternatif pemenuhan gizi keluarga. Lebih jauh, kegiatan ini menunjukkan bahwa edukasi berbasis visual dan praktik langsung efektif dalam meningkatkan keterampilan pengolahan pangan lokal dan berpotensi mendukung program Gerakan Memasyarakatkan Makan Ikan (GEMARIKAN). Kata kunci: pangan lokal; nugget ikan patin; daun kelor; edukasi gizi; pengabdian masyarakat. AbstractThe lack of utilization of local food as a source of family nutrition, especially catfish and moringa leaves, is one of the factors contributing to the low nutritional status of children in the Astambul Community Health Center (Puskesmas) working area, Banjar Regency. This condition is also exacerbated by the limited knowledge of partners, namely Posyandu cadres and housewives, regarding the variety of local food-based menus and the skills to process food ingredients into nutritious products that are attractive to children. As a result, although catfish and moringa leaves are easily obtained around the area, their utilization in the daily family menu is still low. This community service activity aims to improve the knowledge and skills of the community in processing local food ingredients into nutritious and attractive foods for children. The target of this activity is Posyandu cadres and housewives with a total of 24 participants. The implementation method includes nutrition counseling and demonstrations of local food processing in the form of making catfish and moringa leaf nuggets, which are delivered through interactive video media and live discussions. The evaluation results showed an increase in participants' understanding of the nutritional benefits of catfish and moringa leaves by 71%, from 12% before the activity to 83% after the activity. Furthermore, participants stated that the visual approach through videos made it easier for them to understand and encourage them to practice the recipes at home. This activity not only addressed partners' limited knowledge and skills in local food processing but also strengthened the potential of utilizing local resources as an alternative way to meet family nutritional needs. Furthermore, this activity demonstrated that visual-based education and hands-on practice are effective in improving local food processing skills and have the potential to support the Movement to Promote Fish Eating (GEMARIKAN) program. Keywords: local food; catfish nuggets; moringa leaves; nutrition education; community service.
Uji Organoleptik dan Kandungan Gizi Makro pada Menu Diet Tb Paru Berbasis Pangan Lokal di RSUD Ulin Banjarmasin Bandawati, Bandawati; Prihandini, Yustin; Ramadhani, Aulia; Rusliana, Eka
Malahayati Nursing Journal Vol 7, No 10 (2025): Volume 7 Nomor 10 (2025)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mnj.v7i10.20443

Abstract

ABSTRACT Tuberculosis (TB) is a chronic infectious disease that requires nutritional therapy to accelerate the healing process and improve the nutritional status of patients. High protein intake and food that is easily accepted organoleptically are essential components in the diet of TB patients.This study aims to evaluate the macro nutrient content and the acceptance level (organoleptic test) of patin fish pepes as a local food-based diet menu at RSUD Ulin Banjarmasin. The research was conducted using a descriptive quantitative approach with laboratory analysis of the nutritional content and organoleptic testing by 30 respondents. The results of the analysis showed that patin fish pepes contained 35.22% protein, 23.33% carbohydrates, 12.38% fat, and 3.08% fiber. Meanwhile, the organoleptic test results showed a very high acceptance level for aroma (100%), color (96.7%), taste (93.3%), and texture (90.0%). The majority of respondents were in the young adult age group (21–45 years) and were male. These findings indicate that patin fish pepes is a nutritious, well-accepted menu option with local potential. This menu is recommended for implementation in hospital nutritional services as part of the dietary intervention for TB patients. Keywords: Tuberculosis, Patin Fish Pepes, Local Food, Nutritional Content, Organoleptic Test.  ABSTRAK Tuberkulosis (TB) paru merupakan penyakit infeksi kronis yang memerlukan dukungan terapi gizi untuk mempercepat proses penyembuhan dan meningkatkan status gizi pasien. Asupan protein yang tinggi serta makanan yang mudah diterima secara organoleptik menjadi komponen penting dalam diet pasien TB. Penelitian ini bertujuan untuk mengevaluasi kandungan gizi makro dan tingkat penerimaan (uji organoleptik) terhadap pepes ikan patin sebagai menu diet berbasis pangan lokal di RSUD Ulin Banjarmasin. Penelitian dilakukan menggunakan pendekatan deskriptif kuantitatif dengan analisis laboratorium kandungan gizi serta uji organoleptik oleh 30 responden. Hasil analisis menunjukkan bahwa pepes ikan patin mengandung protein sebesar 35,22%, karbohidrat 23,33%, lemak 12,38%, dan serat 3,08%. Sementara itu, hasil uji organoleptik menunjukkan tingkat kesukaan yang sangat tinggi terhadap aroma (100%), warna (96,7%), rasa (93,3%), dan tekstur (90,0%). Mayoritas responden berusia dewasa muda (21–45 tahun) dan berjenis kelamin laki-laki. Temuan ini menunjukkan bahwa pepes ikan patin merupakan alternatif menu diet yang bernilai gizi tinggi, disukai secara sensorik, serta relevan dengan potensi lokal. Menu ini direkomendasikan untuk diterapkan dalam pelayanan gizi rumah sakit sebagai bagian dari intervensi diet pasien TB paru. Kata Kunci: Tuberkulosis Paru, Pepes Ikan Patin, Pangan Lokal, Kandungan Gizi, Uji Organoleptik.
Co-Authors Aulia Ramadhani Maria Mexitalia Mohammad Zen Rahfiludin prihandini, yustin Rahman, Andri Nur Riyana, Adies Rusliana, Eka Wahyunita, Sari