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All Journal NUTRIRE DIAITA Jurnal Media Gizi Indonesia (MGI) AcTion: Aceh Nutrition Journal Jurnal Pengabdian Masyarakat AbdiMas GHIDZA: Jurnal Gizi dan Kesehatan JIK- JURNAL ILMU KESEHATAN Media Karya Kesehatan Poltekita : Jurnal Ilmu Kesehatan Jurnal Abdi Insani Journal of Food Technology and Health Health Publica : Jurnal Kesehatan Masyarakat Jurnal Abmas Negeri (JAGRI) Aptekmas : Jurnal Pengabdian Kepada Masyarakat East Asian Journal of Multidisciplinary Research (EAJMR) Journal of Health and Nutrition Research Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia DEVOTE: Jurnal Pengabdian Masyarakat Global Indonesian Journal of Advanced Research (IJAR) Jurnal Info Kesehatan
Harna, Harna
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Pengembangan “CREATININ” Website Terhadap Pengetahuan Dan Sikap Pada Pasien CAPD (Continous Ambulatory Peritoneal Dialysis) Salsabila, Lutfia; Swamilaksita, Prita Dhyani; Sa'pang, Mertien; Tambunan, Maria; Sitoayu, Laras; Adrianto, Yudhi; Wahyuni, Yulia; Harna, Harna
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 17, No 01 (2025): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v17i01.7500

Abstract

Latar belakang: Terapi pengganti ginjal dengan CAPD cenderung mengalami Protein Energy Wasting (PEW). Namun dilain sisi, pasien CAPD cenderung mengalami kelebihan absorsi dekstros yang terdapat pada cairan dialisat. Terapi CAPD dapat dilakukan secara mandiri sehingga tidak memerlukan kunjungan rumah sakit setiap saat. Oleh karena itu media website dapat digunakan sebagai alternatif untuk pasien CAPD. Edukasi gizi melalui “CREATININ” website akan memberikan informasi untuk meningkatkan pengetahuan kesehatan yang memicu sikap patuh terhadap diet ginjal.  Tujuan: Penelitian ini bertujuan untuk mengembangkan media dan menganalisis pengaruh “CREATININ” website terhadap pengetahuan dan sikap. Metode: Desain penelitian quasi-experimental dengan one group pre post test. Pemilihan responden menggunakan purposive sampling. Subjek terdiri dari 13 pasien CAPD. Edukasi diet ginjal dengan media “CREATININ” website dilakukan secara daring melalui video cofference (zoom meeting), dan diberikan edukasi selama 14 hari. Instrumen yang digunakan merupakan kuesioner yang sebelumnya sudah divalidasi. Analisis bivariat menggunakan uji t-test dependen dan uji wilcoxon. Hasil: Studi ini menunjukkan peningkatan pengetahuan pada saat post test 1 (p = 0.012) dan post test 2 (p = 0.043) serta terdapat perbedaan sikap saat post test 1 (0,000) dan post test 2 (0.0003). Simpulan:  Edukasi gizi menggunakan “CREATININ” website dapat meningkatkan pengetahuan dan sikap terkait diet ginjal pada pasien CAPD.
Development of Sensory Quality and Shelf Life of Dried Noodles Using Catfish Flour and Mocaf: An Alternative Supplementary Feeding Prototype Sitoayu, Laras; Harna, Harna; Sa'pang, Mertien; Ronitawati, Putri; Puspita Sari, Dian
Journal of Health and Nutrition Research Vol. 5 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i1.1085

Abstract

Chronic Energy Deficiency (CED) in pregnant women remains a substantial problem in developing countries, including Indonesia, year by year. The main cause of CED is insufficient intake during pregnancy. One effective solution is providing additional food, such as supplementary feeding (pemberian makanan tambahan/PMT), to pregnant women. It is important to develop innovative PMT options that can serve as alternatives to combat CED. This research aimed to replace traditional ingredients with catfish and Mocaf flour for sensory testing and to evaluate the shelf life of dry noodles as an alternative PMT for pregnant women with CED. The study used a laboratory experimental approach with a Completely Randomized Design (CRD) .  This study tested four formulations combining mocaf, catfish, and wheat flour: F0 (0%:0%:100%), F1 (20%:5%:70%), F2 (30%:10%:60%), and F3 (35%:15%:50%). Sensory evaluation analysis used a Likert Scale, with 25 semi-trained panellists, with scale of 1-4. Data were analyzed using ANOVA followed by Duncan’s post hoc test with SPSS version 23. The results indicated that the substitution significantly affected color preference (p < 0.05). The optimal formulation was F2, with 10% catfish flour and 30% Mocaf flour. Most variables, such as taste, aroma, and texture, suggest that F2 is preferred more than the other formulas. Based on the results of the nutritional value calculations for the selected Formula F2, it has nutritional content including energy of 399.63 kcal, carbohydrates of 56.15 g, fat of 10.10 g, and protein of 21.03 g.  The developed dry noodle prototype is a promising nutrient-enriched food product.
Co-Authors Adrianto, Yudhi Alfiah, Elma Am, Kaylifa Ramadhanti Ashari, Chica Riska Asti Puji Lestari Azizah, Anik Hanifatul Dewanti, Lintang Purwara Dudung Angkasa Durotunisa, Siti Irma Fitrawan, Ahmad Harvianto, Audrey Zalika Kamilia, Nisrina Kusumaningtiar, Devi Angelina Laili, Nur Ahzaini Laras Sitoayu Lia Amelia Maria Tambunan Mira Asmirajanti Muh Asrul Irawan, Andi Muhandiyah, Megi Nadiyah Nadiyah Nailufar, Jasmine Nanda Septiana Noven, Andreas Novianti, Anugrah Novianty, Anugrah Nurmalasari, Mieke Nurshabrina, Nurshabrina Palupi, Khairizka Citra Permatasari, Bella Prisca Prita Dhyani Swamilaksita Puspita Sari, Dian Putri Ronitawati Putri, Rizkansa Insyira Rachmanida Nuzrina Rahmawati, Rahmawati Rahmayanti R, Andi Ramadhanti, Kaylifa Rudi Putranto Ruhmayanti, Nur Ayu Sa'pang, Mertien Sabililhaq, Muhammad Adnan Salsabila, Lutfia Salsabila, Unik Hanifah Seprianto, Seprianto Septiasari, Afradina Siti Fatimah Zahra Venicia Eflin Vitria Melani, Vitria Wahyuni, Yulia Yayuk Farida Baliwati Yusuf, Andi Mukramin