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All Journal Jurnal Gizi dan Pangan JOIN (Jurnal Online Informatika) AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat AcTion: Aceh Nutrition Journal Amerta Nutrition Abdimasku : Jurnal Pengabdian Masyarakat Nutrizione Sport and Nutrition Journal
Noviana, Astrid
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Computer Science & IT Economics, Econometrics & Finance Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Edukasi Strategi Pengelolaan Diet Dalam Pengendalian Hipertensi Pada Lansia di Posyandu Lansia Pringapus Setyaningsih, Aryanti; Puspitasari, Anisa; Noviana, Astrid
ABDIMASKU : JURNAL PENGABDIAN MASYARAKAT Vol 8, No 2 (2025): MEI 2025
Publisher : LPPM UNIVERSITAS DIAN NUSWANTORO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62411/ja.v8i2.2911

Abstract

Hipertensi merupakan permasalahan kesehatan yang masih menjadi perhatian karena angka kejadian hipertensi terus meningkat dan merupakan faktor risiko penyebab kematian di Indonesia terutama pada lansia. Peningkatan tekanan darah pada lansia seringkali disebabkan pola makan yang tidak tepat seperti kebiasaan konsumsi makanan dengan rasa asin. Kebiasaan konsumsi makanan asin juga dipengaruhi karena berkurang sensitivitas kemampuan Indera perasa pada lansia. Sehingga perlu adanya upaya pengendalian asupan untuk dapat mengendalikan tekanan darah pada lansia. Kegiatan pengabdian kepada masyarakat yang dilakukan di Posyandu Desa Klepu Kecamatan Pringapus dengan sasaran lansia yang berlangsung pada Desember 2023. Kegiatan yang dilakukan meliputi skrining gizi, pemeriksaan tekanan darah, edukasi gizi tentang penatalaksanaan dan pengelolaan diet hipertensi pada lansia, dan demonstrasi contoh menu. Contoh menu yang didemonstrasikan adalah pembuatan jus dan infused water dengan bahan buah dan sayur. Pemilihan buah dan sayur karen merupakan bahan makanan yang mengandung tinggi air, vitamin, mineral, dan serta serta diharapakan dapat meningkatkan asupan buah dan sayur serta untuk mengontrol tekanan darah pada lansia. Diharapkan bahwa kegiatan ini dapat meningkatkan pemahaman dan praktik lansia tentang pengelolaan diet guna mengontrol tekanan darah sehingga dapat meningkatkan kualitas hidup.  
Efek Suplementasi Sinbiotik pada Kesehatan Anak Noviana, Astrid; Dhiya Fauziyyah; Egidea Nada Afifa
NUTRIZIONE - Nutrition Research and Development Journal Vol. 4 No. 3 (2024): Nutrizione
Publisher : Bachelor Nutrition Study Program - Faculty of Medicine

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/nutrizione.v4i3.24728

Abstract

Masa golden age merupakan masa dimana anak-anak cepat mengalami pertumbuhan dan perkembangan, akan tetapi pada masa ini anak-anak juga rentan mengalami berbagai masalah kesehatan terutama penyakit yang berkaitan sistem pencernaan dan imunitas tubuh. Penyakit tersebut sering dikaitkan dengan ketidakseimbangan mikrobiota usus. Ketidakseimbangan mikrobiota usus dapat menyebabkan masalah kesehatan seperti diare, alergi, gangguan metabolisme, penurunan kognitif, dan masalah kesehatan lainnya. Sinbiotik merupakan gabungan antara prebiotik dan probiotik yang memiliki peran dalam mengatur keseimbangan mikrobiota usus dengan menghasilkan SCFA yang memiliki manfaat yang baik untuk mikrobiota di dalam usus. Suplementasi sinbiotik dapat mengatasi ketidakseimbangan mikrobiota usus dan memberikan efek positif mulai dari peningkatan kesehatan cerna, imun tubuh, alergi, berat badan, dan autis atau gangguan perilaku pada anak.  
Prediction of Indonesian Inflation Rate Using Regression Model Based on Genetic Algorithms Dharma, Faisal; Shabrina, Shabrina; Noviana, Astrid; Tahir, Muhammad; Hendrastuty, Nirwana; Wahyono, Wahyono
JOIN (Jurnal Online Informatika) Vol 5 No 1 (2020)
Publisher : Department of Informatics, UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/join.v5i1.532

Abstract

Inflation occurs where there is an increase in the price of goods or services in general and continuously in a country. Uncontrolled inflation will have an impact on the decline of the Indonesian economy. Therefore, the prediction of future inflation levels is necessary for the government to develop economic policies in the future. Prediction of inflation levels can be done by studying historical past Consumer Price Index (CPI) data. Regression methods are often used to solve prediction problems. The problem of finding the optimal prediction model can be seen as an optimization problem. Genetic algorithms are often used to deal with optimization problems. Thus, this work proposed to use a genetic algorithm-based regression model for predicting inflation levels. The model was trained and evaluated using real CPI data which obtained from the Indonesian Central Bank. Based on the experiment, it is proved that the proposed model is effective in predicting the inflation level as it gains MSE of 0.1099.
Effect of Locally Produced Ready-to-Use Therapeutic Food on Children under Five Years with Severe Acute Malnutrition: A Systematic Review Rimbawan, Rimbawan; Nasution, Zuraidah; Giriwono, Puspo Edi; Tamimi, Kharisma; Fadly, Khaerul; Noviana, Astrid
Jurnal Gizi dan Pangan Vol. 17 No. 2 (2022)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.62 KB) | DOI: 10.25182/jgp.2022.17.2.123-138

Abstract

This review assessed the effect of Ready-to-Use Therapeutic Food (RUTF) on children under five years with Severe Acute Malnutrition (SAM). The reviewed studies were obtained from six databases. Using the search strategy, 3,521 studies were selected. After title and abstract screening, 75 studies were obtained for further full article screening. The inclusion criteria were types of study (RCT, quasi-RCT, or crossover), participants (SAM children aged 6−60 months with no complications), interventions (locally produced RUTF and standard RUTF), and outcome measures (recovery rate, mortality rate, weight gain rate, height gain rate, length of stay, weight-for-age z score, height-for-age z score, weight-for-length z score, anemia status, blood iron status, serum albumin, plasma amino acid level, adverse effects and acceptability of RUTF). A total of 33 studies were included in this review. Nine out of twenty-two studies that used standard RUTF had positive effects on recovery outcomes in children with SAM. The alternative RUTF produced from local protein sources showed slightly lower positive effects on SAM treatment than those of standard RUTF. Since the studies used different methods to assess the outcome, no formula could be selected as the best formula and selection should be made based on individual research objectives. In conclusion, both standard and the alternative locally produced RUTF can be applied for treatment of SAM by considering the local preferences, ingredients availability, production sustainability and product safety.
Penerapan Program Edukasi Gizi dan Demonstrasi Memasak untuk Meningkatkan Praktik “Smart Breakfast” pada Siswa SD Petompon 03 Rafkhani, Tesa; Rachmawati, Latifah; Noviana, Astrid; Ulfa, Maria; Kirana, Dhiyaa Septi; Khikmah, Alfi Nurul
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 9 No 4 (2025): November
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v9i4.27739

Abstract

Permasalahan terkait rendahnya prestasi belajar peserta didik sering kali dikaitkan dengan kondisi status gizi yang tidak optimal, terutama akibat asupan makanan yang tidak adekuat pada pagi hari. Sarapan memiliki peran penting dalam menunjang fungsi kognitif, termasuk konsentrasi, daya ingat, serta ketahanan fisik selama proses pembelajaran. Sebagai upaya untuk mengatasi permasalahan tersebut, dilakukan intervensi edukatif menggunakan pendekatan quasi-eksperimental (one-group pretest–posttest) dengan dukungan metode partisipatif melalui demonstrasi memasak dan keterlibatan orang tua melalui program “Sarapan Cerdas” yang bertujuan meningkatkan pengetahuan dan praktik sarapan dalam rangka mendukung peningkatan prestasi belajar siswa dikemudian hari. Metode pelaksanaan yang dilakukan meliputi 3 tahapan yaitu perencanaan, pelaksanaan, dan evaluasi. Media edukasi yang digunakan terdiri atas leaflet sebagai panduan praktis bagi siswa, booklet informatif untuk orang tua, serta demonstrasi memasak menu sarapan bergizi yang aplikatif dan sesuai prinsip gizi seimbang. Evaluasi program dilakukan melalui pretest dan posttest yang menunjukkan peningkatan pengetahuan siswa secara signifikan, dengan kategori “sangat baik” meningkat dari 68% menjadi 90%. Selain itu, orang tua menunjukkan kemampuan dalam mereplikasi menu sarapan sehat di rumah. Hasil kegiatan ini menunjukkan bahwa pendekatan edukasi berbasis sekolah yang memanfaatkan media edukatif dan melibatkan peran aktif keluarga memiliki efektivitas dalam membentuk kebiasaan makan sehat, mendukung pencapaian status gizi yang optimal, serta berkontribusi terhadap peningkatan prestasi akademik siswa.
Karakteristik Sensori, Nilai pH, dan Aktivitas Antioksidan Minuman Kefir Fungsional Berbahan Susu Sapi dan Madu Clover (Trifolium spp.): Sensory Characteristics, pH Value, and Antioxidant Activity of Functional Kefir Beverage Made from Cow’s Milk and Clover Honey (Trifolium spp.) Noviana, Astrid; Novitasari, Prima; Nidha, Amalia An; Baehaki, Rifqoh Muhlihah; Afifa, Egidea Nada; Fauziyyah, Dhiya; Atsabita, Alaina
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.251-262

Abstract

Background: Kefir is a fermented milk product that contains antioxidants capable of enhancing physical performance by supporting the immune system, digestion, and reducing oxidative stress. However, kefir is less accepted by some individuals due to its high acidity. Clover honey possesses a distinctive flavor that can improve the taste of food products. Objectives: This study aims to identify the sensory characteristics and evaluate the pH value and antioxidant activity of kefir beverages made from cow's milk and clover honey. Methods: Sensory evaluation of kefir beverages with varying ratios of cow's milk to clover honey of 90%:10% (KMH1), 85%:15% (KMH2), 80%:20% (KMH3), and 75%:25% (KMH4) was conducted by eight trained panelists using the Quantitative Descriptive Analysis (QDA) method and preference tests. The pH value was determined using a pH meter, and antioxidant activity was assessed using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method.  Results: A total of 38 sensory attributes were identified. KMH2 and KMH3 ranked first based on the preference test (score=0.5225). They exhibited sour taste intensity scores of 7.88±1.13 and 5.63±1.60, respectively, and sweet taste intensity scores of 4.50±2.07 and 7.00±1.69, respectively. The pH values of all samples ranged from 4.15 to 4.47, which is within the normal pH range for kefir products. No significant differences were observed in the antioxidant activity across all formulations, with IC50 values ranging from 19.09 to 25.38, indicating very strong activity (p-value=0.223).  Conclusions: Kefir beverages made from cow's milk and clover honey exhibit favorable sensory characteristics, appropriate pH values, and very strong antioxidant activity, suggesting their potential use as functional food to enhance physical performance.
Correlation Between Energy Intake and Body Fat Percentage Aand The Cardiorespiratory Endurance of Wushu Athletes in "Klub Fighter" Banjarnegara Putri, Dewani Saila; Noviana, Astrid
Sport and Nutrition Journal Vol. 7 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/spnj.v7i2.27868

Abstract

Cardiorespiratory endurance is one of the physical fitness components needed by an athlete. Several factors, including nutritional factors, can influence cardiorespiratory endurance. This study aimed to investigate the relationship between energy intake, body fat percentage, and cardiorespiratory endurance in “Klub Fighter” wushu athletes in Banjarnegara. This study used an observational analytical design with a cross-sectional approach. A total of 25 people were sampled to find the respondents. Energy intake data were obtained using the 3x24-hour food recall method, body fat percentage was measured through Bioelectrical Impedance Analysis (BIA), and cardiorespiratory endurance was assessed using the Bleep test. Data analysis employed the Spearman Rank correlation test, and multivariate testing utilized the multiple linear regression method. This study revealed that 60% of athletes had an energy intake deficiency, 48% had a body fat percentage in the deficiency category, and 60% had cardiorespiratory endurance (VO2Max) in the deficiency category. Energy intake was associated with cardiorespiratory endurance in "Klub Fighter" wushu athletes in Banjarnegara (p < 0.05). Body fat percentage is also related to the cardiorespiratory endurance of wushu athletes from "Klub Fighter" Banjarnegara (p < 0.05). A relationship was found between energy intake and body fat percentage, as well as cardiorespiratory endurance, in wushu athletes from "Klub Fighter" Banjarnegara.
Innovation of functional cookies for substitution of soybean flour (Glycine max), chicken liver and purple sweet potato (Ipomoea batatas L.) for pregnant women with anemia Yoso, Inggi Arulia; Noviana, Astrid
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
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.v11i1.2566

Abstract

Iron deficiency anemia remains a health problem among pregnant women, with a prevalence of 27.7% in Indonesia. Consuming iron-and vitamin C can help prevent anemia. This study aimed to develop cookies formulated with soybean flour, chicken liver, and purple sweet potato to improve their nutritional values. Soybeans and chicken liver are rich in iron, whereas purple sweet potatoes are rich in vitamin C. This study employed an experimental method with a completely randomized design. The cookies were prepared at Universitas Negeri Semarang, and their nutritional content was analyzed at Universitas Muhammadiyah Semarang in January–February 2025. Iron, vitamin C, and crude fiber were analyzed using colorimetry, iodometric titration, and enzymatic gravimetry, respectively. Data were analyzed using one-way ANOVA and Duncan's test. The results showed significant differences in the iron, vitamin C, and crude fiber contents among the formulas (F1, F2, F3, and F4) (p = 0.000). The highest values were found in F4, with 12.48 mg/100 g iron, 43.66 mg/100 g vitamin C, and 9.88% crude fiber. In conclusion, F4 has the potential to prevent anemia during pregnancy. With a serving size of 20 g, it can provide 92.4% of the daily iron requirement and 102.7% of the vitamin C requirement per snack portion for pregnant women.
Co-Authors Afifa, Egidea Nada Anisa Puspitasari, Anisa Aryanti Setyaningsih Atsabita, Alaina Baehaki, Rifqoh Muhlihah Dharma, Faisal Dhiya Fauziyyah Egidea Nada Afifa Fauziyyah, Dhiya Khaerul Fadly Kharisma Tamimi Khikmah, Alfi Nurul Kirana, Dhiyaa Septi Maria Ulfa Muhammad Tahir Nasution, Zuraidah Nidha, Amalia An Nirwana Hendrastuty Novitasari, Prima Puspo Edi Giriwono Putri, Dewani Saila Rachmawati, Latifah Rafkhani, Tesa Rimbawan , Shabrina Shabrina, Shabrina Wahyono Wahyono Yoso, Inggi Arulia