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All Journal Global Medical and Health Communication CHMK HEALTH JOURNAL Jurnal Kreativitas PKM Ensiklopedia of Journal Jurnal Kesehatan To Maega: Jurnal Pengabdian Masyarakat Health Information : Jurnal Penelitian Jurnal Ners BERNAS: Jurnal Pengabdian Kepada Masyarakat Nutriology: Jurnal Pangan, Gizi, Kesehatan Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Ilmiah Kesehatan (JIKA) Joong-Ki : Jurnal Pengabdian Masyarakat Journal of Innovation Research and Knowledge Journal of Health and Nutrition Research Innovative: Journal Of Social Science Research Joong-Ki Kupang Journal of Food and Nutrition Research Joong-Ki Jurnal Info Kesehatan
Astuti Nur
Prodi Gizi, Poltekkes Kemenkes Kupang
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Early Impacts of COVID-19 on Nutrition Intake and Household Dietary Diversity in Kupang District, East Nusa Tenggara, Indonesia Juntra Utama, Lalu; Yunita, Lina; Sembiring, Anita Christina; Da Costa, Santa Luciana; Nur, Astuti; Abdi, Lalu Khairul; Suhaema, Suhaema
Global Medical & Health Communication (GMHC) Vol 11, No 2 (2023)
Publisher : Universitas Islam Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/gmhc.v11i2.10771

Abstract

One of the social problems solving the direct impact on the community is overcoming household food security due to the COVID-19 pandemic. This study aims to analyze household food security during the COVID-19 pandemic and link it to the nutrient intake and nutritional status of children under five in the Kupang district area. This cross-sectional study is based on a survey conducted on the Timorese population in Kupang, East Nusa Tenggara, Indonesia, from May to October 2021. Data on household dietary diversity was collected through the 24-hour food recall using the household dietary diversity score (HDDS). The study sample was taken from Timorese population families with toddlers under five years, and 1,444 families voluntarily participated in this study. Subjects were taken at each public health using a simple random method. This study analyzes the Spearman correlation test with the HDDS and the proportion of food expenditure. A 63% of households had a balance of less cost (<50%) with an average of 63.9. Generally, households (90.4%) had a pretty good diet diversity score. Food groups that were relatively highly consumed by most households included cereals (100%), sugar and sweeteners (90.2%), oils and fats (93.7%), seasonings, and spices (89.4%). A significant effect with p<0.05 was on HDDS during the COVID-19 pandemic. The food consumption score is another indicator widely used in determining household food security. Therefore, it is necessary to revalidate tests in further studies of these indicators.
The Effect of Red Bean and Red Spinach Flour Substitution on the Organoleptic Properties and Nutritional Value of Fried Meatballs (Basreng) Naiaki, Rosina Chasandra; Nur, Astuti; Hasan, Tobianus
Journal of Health and Nutrition Research Vol. 3 No. 2 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i2.260

Abstract

This study investigates the impact of substituting red bean flour and red spinach flour on the organoleptic properties and nutritional value of fried meatballs (Basreng). Three treatments were tested: P1 (5% red bean flour and 5% red spinach flour), P2 (10% red bean flour and 10% red spinach flour), and P3 (15% red bean flour and 15% red spinach flour). Fifty third-semester nutrition students evaluated taste, texture, aroma, and color using a 5-point hedonic scale. Statistical analysis included normality tests, ANOVA for normally distributed data, and Kruskal-Wallis tests for non-normally distributed data, followed by Duncan or Mann-Whitney tests for significant differences. Results indicated that P1 was most favored in all sensory aspects. Increasing concentrations of red bean and red spinach flours resulted in a stronger taste and aroma of these ingredients, which overshadowed the chicken flavor. P3, though less preferred organoleptically, provided the highest nutritional value with 0.06 mg of iron per slice. This study highlights the balance between sensory acceptance and nutritional enhancement using local ingredients. While P1 is optimal for consumer preference, P3 offers significant nutritional benefits. The findings suggest that red bean and red spinach flours have potential in improving the health benefits of traditional snacks like Basreng
KECERDASAN EMOSIONAL DAN TINGKAT KECEMASAN IBU: KEJADIAN STUNTING PADA BALITA DI KOTA KUPANG Santa Luciana Diaz Vera da Costa; Jane Austen Peni; Astuti Nur; Asweros Umbu Zogara
Journal of Innovation Research and Knowledge Vol. 4 No. 5: Oktober 2024
Publisher : Bajang Institute

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Abstract

Stunting is a nutritional problem that adversely affects the quality of life of children in achieving optimal growth and development according to their genetic potential. An important period in child development is the toddler period, because during this time basic growth will affect the child's further development. A mother does not easily face the problem of stunting in her child, so good emotional intelligence is needed. Lack of adaptability in dealing with changes can cause psychosocial problems, one of which is anxiety. Mothers who are unable to adapt to changes in themselves who are married and have stunted toddlers can affect a mother's anxiety level. The purpose of the study was to determine the relationship between emotional intelligence and maternal anxiety to the incidence of stunting. The research method uses a cross sectional design. The sampling technique was accidental sampling, a total sample of 370 toddlers in Kupang City. Data analysis using chi-square test (p value <0.05).  The results showed that there was a relationship between maternal anxiety and the incidence of stunting with a p value = 0.000 and there was no relationship between maternal emotional intelligence and the incidence of stunting with a p value = 0.787
Pendampingan dan Pemberian Makanan Tambahan Kepada Anak Stunting di Kelurahan Oesapa Selatan Kota Kupang Anita Christina Sembiring; Santa Luciana D V da Costa; Astuti Nur
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 7, No 11 (2024): Volume 7 No 11 (2024)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v7i11.13104

Abstract

ABSTRAK Stunting merupakan masalah gizi  yang disebabkan oleh asupan gizi yang kurang dalam waktu lama. Dari hasil Survey Status Gizi Indonesia tahun 2021 Propinsi NTT menempati urutan tertinggi kejadian stunting. Salah satu wilayah Puskesmas dengan jumlah kasus stunting tertinggi di kota Kupang adalah Puskesmas Oesapa. Pengabdian masyarakat ini dilakukan di wilayah kerja Kelurahan Oesapa Selatan pada bulan Mei sampai September 2023. Kegiatan terdiri dari Edukasi dan pelatihan pembuatan makanan yang bergizi untuk anak, penilaian status gizi anak dan pemberian makan siang selama 90 hari kepada anak asuh. Peserta kegiatan ini adalah kader dan orang tua yang memiliki anak stunting. Pelatihan pengolahan makanan serta edukasi tentang gizi seimbang disambut baik oleh peserta. Pemberian makan siang yang bergizi selama 90 hari dapat meningkatkan berat badan anak tapi tidak memperbaiki status gizi anak.  Sebaiknya frekuensi edukasi, keterampilan orang tua dalam pengolahan makanan anak dan pendampingan pemantauan status gizi perlu ditingkatkan untuk mencapai status gizi yang optimal. Kata Kunci: Makanan Tambahan, Stunting, Oesapa  ABSTRACT Stunting is a nutritional problem caused by insufficient nutritional intake for a long time. From the results of the 2021 Indonesian Nutrition Status Survey, NTT Province ranks highest in the incidence of stunting. The Oesapa Community Health Center working area is one of the Community Health Centers with the highest number of stunting cases in the city of Kupang. This community service was carried out in the South Oesapa Village work area from May to September 2023. The activities consisted of education and training in making nutritious food for children, assessing children's nutritional status and providing lunch for 90 days to foster children. Participants in this activity are cadres and parents who have stunted children. Food processing training and education about balanced nutrition were well received by participants. Providing nutritious lunches for 90 days can increase a child's body weight but does not improve the child's nutritional status. It is best to increase the frequency of education and assistance in monitoring nutritional status and improve parents' skills in processing children's food to achieve optimal nutritional status. Keywords: Supplementary Food, Stunting, Oesap
Pencegahan Stunting pada Balita Melalui Refreshing Pemantauan Pertumbuhan dan Pelatihan Pembuatan PMT MI Beras Hitam Kelor pada Kader Posyandu Astuti Nur; Maria Goreti Pantaleon; Maria Helena Dua Nita; Santa Luciana Da Costa; Christina R. Nenotek
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 7, No 10 (2024): Volume 7 No 10 (2024)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v7i10.16311

Abstract

ABSTRAK Posyandu merupakan pelayanan kesehatan dasar bagi masyarakat dalam mendeteksi masalah gizi. Peran kader sangat dibutuhkan dalam pendampingan pemantauan tumbuh kembang balita. Untuk meningkatkan pengetahuan dan keterampilan kader dalam melakukan pengukuran antropometri, menghitung umur dan ploting KMS serta pembuatan PMT mi beras hitam kelor. Kegiatan pengabdian masyarakat dilaksanakan di Prodi Gizi Poltekkes Kemenkes Kupang dengan mendatangkan kader posyandu Puskesmas Oesapa sebanyak 30 orang pada bulan April-Mei tahun 2024. Kegiatan pengabdian yang dilakukan meliputi: 1). Pelatihan pengukuran antropometri (berat badan, tinggi badan, lingkar kepala dan lingkar lengan atas), 2). Pelatihan ploting grafik pertumbuhan dan menghitung umur, dan 3). Pelatihan pembuatan PMT Mie Beras Hitam Kelor. Setelah kegiatan pelatihan dilakukan, pengetahuan kader terhadap materi yang diberikan mengalami peningkatan yang ditunjukkan nilai posttest yang menunjukkan pengetahuan kader kategori baik meningkat dari 5 (16,7%) menjadi 20 (66,7%) dan kategori kurang berkurang dari 9 (30%) menjadi 1 (3,3%). Rata-rata pengetahuan kader mengalami peningkatan dari 61 menjadi 82. Refreshing (pelatihan) efektif meningkatkan pengetahuan kader dalam pemantauan pertumbuhan balita dan pembuatan PMT mi beras hitam. Kata Kunci: Pelatihan, Kader, Posyandu, Stunting, Balita  ABSTRACT Posyandu is a basic health service for the community in detecting nutritional problems. The role of cadres is very much needed in assisting in monitoring the growth and development of toddlers. To increase cadres' knowledge and skills in carrying out anthropometric measurements, calculating age and plotting KMS as well as making PMT for Moringa black rice noodles. Community service activities were carried out at the Kupang Ministry of Health Polytechnic Nutrition Study Program by bringing in 30 Oesapa Community Health Center posyandu cadres in April-May 2024. The service activities carried out included: 1). Anthropometric measurement training (body weight, height, head circumference and upper arm circumference), 2). Training in plotting growth charts and calculating age, and 3). Training on making Moringa Black Rice Noodle PMT. After the training activities were carried out, the cadres' knowledge of the material provided increased as shown by the posttest score which showed that the knowledge of the good category cadres increased from 5 (16.7%) to 20 (66.7%) and the poor category decreased from 9 (30 %) to 1 (3.3%). The average knowledge of cadres has increased from 61 to 82. Refreshing (training) is effective in increasing cadres' knowledge in monitoring the growth of toddlers and making PMT black rice noodles.  Keywords: Training, Cadres, Posyandu, Stunting, Toddlers
Status Gizi dan Kaitannya dengan Body Image dan Aktivitas Fisik pada Remaja Putri Zogara, Asweros Umbu; Pantaleon, Maria Goreti; Nur, Astuti; Loaloka, Meirina Sulastri; Ruaida, Nilfar; Sammeng, Wahyuni
Jurnal Ners Vol. 9 No. 1 (2025): JANUARI 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v9i1.32414

Abstract

Remaja putri rentan mengalami masalah gizi dibandingkan remaja laki-laki. Pola makan memberikan kontribusi paling besar pada masalah kekurangan gizi remaja putri. Faktor-faktor lainnya, yaitu body image dan aktivitas fisik. Penelitian ini menggunakan desain cross sectional. Penelitian ini dilakukan di Kota Kupang pada bulan Mei sampai Agustus 2021 dengan sampel berjumlah 397 orang yang dipilih dengan teknik accidental sampling. Variabel dalam penelitian ini akan diuji menggunakan uji chi square. Hasil penelitian menunjukkan body image (p value = 0.000) dan aktivitas fisik (p value = 0.008) berhubungan dengan status gizi remaja putri. Faktor body image dan aktivitas fisik merupakan faktor yang dapat diubah. Remaja putri perlu diberikan pemahaman agar dapat beraktivitas fisik secara teratur dan memandang berat dan bentuk tubuhnya secara positif.
KARAKTERISTIK ORGANOLEPTIK MI KERING SUBTITUSI TEPUNG BERAS HITAM Astuti Nur; Anita Sembiring
Kupang Journal of Food and Nutrition Research Vol. 2 No. 2 (2021): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Abstract

Penelitian ini bertujuan untuk untuk mengetahui pengaruh subtitusi tepung terigu dengan tepung beras hitam terhadap karakteristik sifat sensoris (warna, rasa, aroma, dan tekstur) mi. Metode yang digunakan pada penelitian ini adalah eksperimen dengan rancangan penelitian RAK (Rancangan Acak Kelompok) dan pola 2 faktorial yaitu perbandingan tepung terigu dan tepung beras hitam dalam persen (100:0, 90:10, 80:20, 70:30, 60:40). Hasil uji organoleptik menunjukkan mi subtitusi tepung beras hitam sampai pada 40% berpengaruh nyata pada warna (kering dan basah), aroma, rasa dan tekstur mi dengan nilai p<0,05. Mi subtitusi tepung beras hitam terpilih adalah P5 (tepung terigu 60% dan tepung beras hitam 40%) dengan nilai kadar protein 10,27%, karbohidrat 82,78%, kadar lemak 2,29%, dan kadar air 9,28%.
HUBUNGAN TINGKAT PENDIDKAN IBU DENGAN KEBIASAAN MEMBERIKAN MP-ASI USIA 6-24 BULAN DI DESA FATUMNASI KECAMATAN FATUMNASI KABUPATEN TIMOR TENGAH SELATAN Yohanes Don Bosko Demu; Astuti Nur; Tresha Efatasia Indah Keo
Kupang Journal of Food and Nutrition Research Vol. 3 No. 2 (2022): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Abstract

MP-ASI is a transitional food from breast milk to family food given to children aged 6-24 months gradually by type, frequency of administration, number of servings and forms of food that are adapted to the baby's age and ability to digest food to meet their nutritional needs. This study aims to determine the relationship between the level of maternal education and the habit of giving complementary food aged 6-24 months in Fatumnasi Village, Fatumnasi District, South Central Timor Regency. This research is a quantitative study with a cross sectional design. The samples in this study were 30 baduta aged 6-24 months in Fatumnasi Village.Based on the results of the study, it was obtained that there was a relationship between the level of maternal education and the habit of giving complementary food aged 6-24 months in Fatumnasi Village, Fatumnasi District, South Central Timor Regency with a p-value = 0.037 <0.05. It is recommended to further research and develop several influencing factors in the administration of complementary food so that complementary food is given appropriately.
Pemberian Makanan Tambahan dan Edukasi Gizi Seimbang Dalam Rangka Penanganan Balita Stunting di Kelurahan Oesapa Selatan Kota Kupang Yohanes Don Bosko Demu; Astuti Nur
Joong-Ki : Jurnal Pengabdian Masyarakat Vol. 2 No. 3: Juni-September 2023
Publisher : CV. Ulil Albab Corp

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/joongki.v2i3.2361

Abstract

This Community Service aims to play a role in preventing and handling stunting through the Stunting Child Foster Parent Program (OTA2S) by providing additional food and providing balanced nutrition education for stunted and malnourished toddlers, increasing nutritional knowledge of mothers of toddlers in providing food to toddlers. . Providing food to stunted and malnourished toddlers for 90 days. Before administration, an initial weight measurement is carried out and every month monitoring and evaluation is carried out for children under five who are stunted and malnourished. As a result of community service, there was an increase in the knowledge of parents of toddlers in providing food to their children. However, there was no increase in weight, height and LILA because the children were in an unhealthy condition.
EVALUASI SENSORI DAN KUALITAS GIZI TORTILA JAGUNG YANG DIPERKAYA DENGAN TEPUNG BIJI KELOR Astuti Nur; Juni Gressilda L. Sine; Maria Helena Dua Nita
JURNAL INFO KESEHATAN Vol 20 No 1 (2022): JURNAL INFO KESEHATAN
Publisher : Research and Community Service Unit, Politeknik Kesehatan Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/infokes.Vol20.Iss1.573

Abstract

One of the agricultural product processing industries currently being developed in East Nusa Tenggara is corn. Corn has a relatively high nutritional content, thus it possesses economic value for the community. One of the snack products from corn is tortilla. The tortillas can be modified with other food ingredients that contain good nutrition to increase its nutritional value. Moringa seeds contain carbohydrates, fats and proteins. Hence, moringa seeds can be an alternative food source of a new protein which is able to overcome protein deficiency, particularly in East Nusa Tenggara. The experiment was designed by Completely Randomized Design (CRD) with several formulas for substitution of corn flour with moringa seed flour, which were: P1 (100%: 0%), P2 (95%:5%), P3 (90%:10%), and P4 (85%:15%). An organoleptic test was administered to determine the panelists' preference for tortilla formulas and a proximate test to examine the nutritional value of tortillas. The results of the organoleptic test revealed that corn tortilla substituted with moringa seed flour up to 20% owned a significant effect on the color, aroma, taste and texture of the tortilla with a p-value <0.05. The proximate test results presented that tortillas with moringa seed flour substitution possessed a significant effect on protein, fat, carbohydrate, water, ash and fibre content of tortilla with a p-value <0.05.
Co-Authors AAA Mirah Adi, AAA Mirah AGUSTINA SETIA Anak Agung Ayu Mirah Adi Anak Agung Ayu Mirah Adi Anak Agung Gede Sugianthara Anita Ch Sembiring Anita Ch Sembiring ANITA CHRISTINA SEMBIRING Anita Christina Sembiring Anita Christina Sembiring Anita Sembiring ASWEROS UMBU ZOGARA Christina R. Nenotek Christina R. Nenotek da Costa, Santa L. D. Da Costa, Santa Luciana Demu, Yohanes Don Bosko Hafsah Aziz K Kayumu Hasan, Tobianus Hayati, Zahratul Jane Austen Peni Juni Gressilda L Juni Gressilda Louisa Sine Lalu Khairul Abdi Maria Goreti Pantaleon Maria Goreti Pantaleon Maria Helena D Nita Maria Helena Dua Nita Maria Helena Dua Nita Maria Helena Dua Nita Maria Helena Dua Nita Maria Helena Dua Nita Marni Marni Marselina Yuliana A Lobo Mauludiyah, Zaida Meirina S Loaloka Meirina Sulastri Loaloka Naiaki, Rosina Chasandra Nina Primasari, Nina Nita, Maria Helena Dua pakae, maria angela Peka, Faustina Menu Ruaida, Nilfar Sammeng, Wahyuni Santa Luciana D V da Costa Santa Luciana da Costa Santa Luciana Diaz Vera da Costa Santi Aprilian Lestaluhu Sarita, Sultina Sembiring, Anita Ch Sine, Juni Gresilda L Sine, Juni Gressilda L Sine, Juni Gressilda L. Suhaema Suhaema, Suhaema Tresha Efatasia Indah Keo Utama, Lalu Juntra Yohanes Don Bosko Demu Yohanes Don Bosko Demu Yualeni Valensia Yunita, Lina Yustiari Yustiari