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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan Soedirman (JGPS) Media Kesehatan Politeknik Kesehatan Makassar Jurnal Riset Kesehatan Poltekkes Depkes Bandung JURNAL MEDIA KESEHATAN JPP Jurnal Kesehatan Poltekkes Palembang Abdi Dosen : Jurnal Pengabdian Pada Masyarakat PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Jurnal Gizi dan Kesehatan Media Kesehatan Politeknik Kesehatan Makassar
Susyani, Susyani
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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PEMBERIAN MINUMAN YOGA (YOGHURT BUAH NAGA) DAN SUSU LOW FAT TERHADAP PENURUNAN KADAR KOLESTEROL TOTAL Trigustini, Maya; Siregar, Afriyana; Sriwiyanti, Sriwiyanti; Susyani, Susyani; Muzakar, Muzakar
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 16 No 2 (2024): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/juriskesbdg.v16i2.2260

Abstract

Penyakit kardiovaskuler cenderung meningkat sebagai penyebab kematian. Salah satu faktor risiko terjadinya penyakit kardiovaskuler adalah hiperkolesterolemia yang disebabkan oleh gangguan metabolisme lemak yang ditandai dengan peningkatan kadar kolesterol total hingga > 200 mg/dl. Upaya pengendalian kadar kolesterol melalui pengaturan diet yang merupakan terapi yang lebih aman dari terapi obat. Untuk mengetahui perbedaan pemberian minuman yoga (yoghurt buah naga) dan susu low fat pada penurunan kadar kolesterol total karyawan RSU Sriwijaya. Jenis penelitian ini adalah penelitian kuantitatif dengan desain quasi eksperimen. Rancangan yang digunakan dalam penelitian ini adalah menggunakan pre dan post-test with two group. Kelompok perlakuan mendapatkan minuman yoga sebanyak 2x/hari selama 14 hari sebanyak 100ml sedangkan pada kelompok pembanding mendapatkan minuman susu low fat sebanyak 1x/hari selama 14 hari sebanyak 100 ml. Besaran sampel pada penelitian ini sebanyak 30 responden untuk kelompok perlakuan dan 30 responden untuk pembanding jadi total sampel sebanyak 60 responden. Pengambilan sampel dilakukan sengan cara teknik sampling purposive. Analisa data ini menggunakan dependent t-test (uji t-dependen). Hasil uji statistik (Uji t-dependen) dengan p-value 0,000 (< 0,05), rata-rata penurunan kadar kolesterol total pada kelompok perlakuan dan kelompok kontrol yaitu 17,8 mg/dL yang menunjukkan bahwa ada pengaruh pemberian minuman Yoga (yoghurt buah naga) terhadap penurunan kadar kolesterol total. Minuman Yoga (yoghurt buah naga) yang memiliki kadar antosianin sebesar 4,88 mg/kg dan serat sebesar 1,00% dapat menurunkan kadar kolesterol total pada karyawan RSU Sriwijaya.
PERBEDAAN SIKAP, PENGETAHUAN DAN ASUPAN GIZI PASIEN KARDIOVASKULER SETELAH DIBERIKAN EDUKASI DENGAN MEDIA VIDEO ANIMASI DAN LEAFLET “CINTAI JANTUNGKU” DI RSUD SITI FATIMAH AZ-ZAHRA PALEMBANG Rivaldi, Rizky Achlaq; Susyani, Susyani; Podojoyo, Podojoyo
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (2024): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2024.8.2.13185

Abstract

If the heart and blood vessels are disturbed, the body will also feel the effects. Cardiovascular disease is a disorder that occurs in the heart and blood vessels, which is quite common in society. Cardiovascular diseases include coronary heart disease, heart failure, hypertension, and stroke. To enhance knowledge and attitudes regarding cardiovascular diseases, one way to do so is through education. It is known that there is a difference in the impact of education using animated video media and leaflets on the knowledge, attitudes, and intake of cardiovascular patients at Siti Fatimah Az-Zahra Regional General Hospital. The type of research used is quantitative research employing a quasi-experimental design with a pretest and posttest arrangement for two groups. The results of this study indicate that there are differences in the average values before and after the intervention in knowledge (p=0.000), attitudes (p=0.000), protein intake (p=0.006), fat intake (p=0.000), and carbohydrate intake (p=0.000). However, there was no significant difference in average energy intake before and after the intervention (p=0.245). It can be concluded that there are differences in knowledge, attitudes, and nutritional intake among cardiovascular patients at Siti Fatimah Az-Zahra Regional Hospital.
Analisis Asupan Zat Gizi Makro, Vitamin C, Serat, dan Kadar Kolesterol Total pada Penderita Penyakit Jantung Koroner Muzakar, Muzakar; Siti, Siti; Susyani, Susyani; Hendawati, Hendawati; Listrianah, Listrianah; Fadly, Fadly
JPP JURNAL KESEHATAN POLTEKKES PALEMBANG Vol 20 No 1 (2025): JPP (Jurnal Kesehatan Poltekkes Palembang)
Publisher : Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jpp.v20i1.2850

Abstract

Background: Background: Coronary heart disease (CHD) is the disruption of heart function due to lack of blood due to blockage of the coronary arteries which results in damage to the lining of the blood vessel walls (atherosclerosis). Objective: The purpose of this study is to know the analysis of intake of macronutrients, vitamin C, fiber, and total cholesterol levels in patients with coronary heart disease. This type of research is quantitative with a cross-sectional research design. Methods: This type of research is quantitative with a cross-sectional research design. This research was conducted from April to May 2023 at the Siti Fatimah Provincial Hospital. South Sumatra. The research sample was chosen by accidental sampling with a sample size of 60 respondents. Results: The results show that there is a significant relationship between excess intake of macronutrients and lack of consumption of fiber and vitamin C on increased total cholesterol levels. Conclusion: The conclusion from the results of statistical tests shows that there is a relationship between excess intake of macronutrients and lack of consumption.
Faktor Risiko Obesitas Sentral (Lingkar Perut), Asupan Energi, Asupan Zat Gizi Makro, Asupan Serat dan Aktivitas Fisik dengan Kadar Kolesterol Total pada Anggota Brimob Mardiyah, Anisatul; Podojoyo, Podojoyo; Susyani, Susyani
JGK: Jurnal Gizi dan Kesehatan Vol 5 No 1 (2025): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v5i1.2529

Abstract

Latar Belakang : Hiperkolesterolemia adalah peningkatan kolestrol total dalam darah, peningkatan pada kadar kolesterol datah dapat menyebabkan risiko penyakit kardiovaskular. di Sumatera Selatan, jumlah penderita kolesterol meningkat dari 35.902 menjadi 38.270 pada 2019. Penelitian di Palembang pada 2020 menunjukkan prevalensi kolesterol sebesar 14,9%. Tujuan: Tujuan dari penelitian ini adalah untuk mengetahui faktor risiko obesitas sentral (lingkar perut), pola makan dan aktivitas fisik terhadap kadar kolesterol pada anggota brimob di satrbrimob polda sumsel. Metode: Jenis penelitian ini adalah penelitian observasional dengan desain analitik. Metode survei digunakan dengan rancangan penelitian case-control. Populasi adalah semua anggota Brimob. Pengambilan sampel menggunkan simple random sampling, dengan 41 sampel case dan 41 sampel control. Analisis data dilakukan secara univariat dan bivariat. Hasil : Hasil penelitian menunjukan lingkar perut ≥ 90 cm sebesar 77.8% (p- value = 0.002), asupan energi lebih 31.1% ( p-value = 220), protein lebih 60.0% (p- value = 0.000), lemak lebih 60.0 (p-value = 0.011), karbohidrat lebih 31.1% (p-value = 0.039), asupan serat kurang 80.0 % ( p- value = 0.001), dan aktivitas fisik (p- value = 0.001) . Saran : Perlu dilakukakannya edukasi terkait pola makan dan aktivitas fisik terhadap kadar kolesterol tinggi dalam jangka panjang. Background : Hypercholesterolemia is an increase in total cholesterol in the blood, which can lead to cardiovascular disease risks. In South Sumatra, the number of cholesterol sufferers increased from 35,902 to 38,270 in 2019. A study in Palembang in 2020 showed a cholesterol prevalence of 14.9%. Objective: The objective of this study is to determine the risk factors of central obesity (waist circumference), dietary patterns, and physical activity on cholesterol levels among Brimob members at Satbrimob Polda Sumsel. Method: This study is an observational research with an analytical design. The survey method was used with a case-control research design. The population includes all Brimob members. Sampling was conducted using simple random sampling, with 41 case samples and 41 control samples. Data analysis was performed univariately and bivariately. Result: The results showed that a waist circumference ≥ 90 cm was found in 77.8% (p-value = 0.002), excessive energy intake in 31.1% (p-value = 0.220), excessive protein intake in 60.0% (p-value = 0.000), excessive fat intake in 60.0% (p-value = 0.011), excessive carbohydrate intake in 31.1% (p-value = 0.039), insufficient fiber intake in 80.0% (p-value = 0.001), and physical activity (p-value = 0.001). Conclusion: Education on dietary patterns and physical activity is necessary to manage high cholesterol levels in the long term.
Pemberian Makanan Tambahan Fitbar Bingu (Ubi ungu) Terhadap Status Gizi Balita Wasting Di Puskesmas Sako Tahun 2021 Hapsari, Dyah Aulia; Terati, Terati; Nazarena, Yunita; Susyani, Susyani; Sihite, Nathasa Weisdania
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 2 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i2.1061

Abstract

Background : Wasting is a lack of weight for height so that the child body is not proportional (low weight for height). Data obtained from UNICEF/WHO/World Bank Group ini 2017 shows that in 2016 the prevalence of wasting was 7,7%. The high prevalence is still needed, one of which is the provision of additional food. Purple potatoes (lpomoea batatas var A) is a type of tubers high in energy sources for the body while tempeh is a source of protein that is easily digested by the body. So both of these foods can be used as a modification to provide additional food for children under five. This pre test and post test research with control group Purpose : aims to determine the effect of PMT fitbar bingu (purple sweet potato) on weight changes of under five wasting at under five wasting at Sako Health Center, Palembang City. Methods :The research is toddlers who are weighed at Sako Health Center and wasting totaling 93 people. Data collection was carried out using digital scales, microtoice, and a 24 hour recall form. The data analysis used was univariate and bivariate analysis.The results showed that some of the respondents were male 61,6% with age 18-57 months. From the result of statistical tests, the avarage body weight in the treatment group was 10,18 kg to 11,12 kg, while the comparison avarage body weight was 10,51 kg to 10,61 kg. The difference in body weight change in the treatment group was 0,24 kg while the comparison group was 0,10 kg, with the results of statistical tests (t independent p value = 0,000) Conclusioin : changes in weight of wasting children at Sako Palembang Health Center. Suggestion: Further research needs to be done to see changes in the nutritional status of children by giving additional food with a fitbar for a longer time so that it will look more significant.
Pemberian Puding Ubi Ungu dan Tepung Biji Alpukat terhadap Kadar Gula Darah Pasien Rawat Jalan Penderita Diabetes Melitus Tipe 2 Puspitasari, Marlisa; Susyani, Susyani; Terati, Terati; Nazarena, Yunita; Sadiq, Ahmad
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 1 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i1.1270

Abstract

Latar belakang: Diabetes melitus (DM) merupakan penyakit metabolisme yaitu peningkatan kadar glukosa darah diatas normal dan menjadi masalah kesehatan dunia. Diet merupakan terapi utama dalam penatalaksanaan DM tipe 2 dengan menyeimbangkan asupan makanan dan insulin tubuh. Mengkonsumsi makanan berserat tinggi dapat menghambat peningkatan glukosa darah dalam tubuh. Puding Ubi Ungu dan Tepung Biji Alpukat adalah makanan tinggi serat yang membantu menurunkan kadar glukosa darah. Tujuan: Penelitian bertujuan untuk mengetahui pengaruh pemberian puding ubi ungu dan tepung biji alpukat terhadap kadar gula darah penderita diabetes melitus tipe 2 pada pasien rawat jalan di RS Islam Siti Khadijah Kota Palembang. Metode: Metode penelitian yaitu kuantitatif dengan desain quasi experiment menggunakan pre-test dan post-test. Subjek penelitian merupakan penderita Diabetes mellitus di Rumah Sakit Islam Siti Khadijah Palembang berjumlah 60 orang yang bersedia dan memenuhi kriteria inklusi. Analisa data menggunakan uji t-dependent. Hasil: Penelitian menunjukkan rata-rata selisih penurunan kadar glukosa darah kelompok perlakuan yaitu63,83 mg/dl dan pembanding sebesar 37,97 mg/dl. Hasil uji t-dependent didapatkan p value < 0.05 (0.002). Simpulan: Adanya pengaruh pemberian puding ubi ungu dan tepung biji alpukat terhadap kadar gula darah penderita DM Tipe 2. Saran: Pemberian produk perlu disosialisasikan kepada masyarakat sebagai sumber makanan berkhasiat menurunkan kadar glukosa darah.
Formulasi Brownies Kukus Dengan Penambahan Tepung Jantung Pisang Kepok Sebagai Snack Pada Ibu Menyusui Ahmaliah, Muslikhatin; Yuniarti, Hana; Susyani, Susyani; Terati, Terati; Mardiana, Mardiana
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1316

Abstract

Background: The success of breastfeeding mothers is largely determined by a good diet during pregnancy and after giving birth. Consumption of nutritious and balanced food is one way to increase milk production in terms of quality and quantity. Purpose: to determine the nutritional content and acceptability of the steamed brownie formulation with the addition of kepok banana flower flour as a snack for nursing mothers. Methods: The research used was experimental using a non-factorial Completely Randomized Design (CRD) with 4 treatments. The panelists of this study were 30 students of Nutrition Poltekkes Kemenkes Palembang. Results: Based on the results of the organoleptic test (taste, texture, aroma, and color) it showed that the acceptance of the preferred kepok banana heart flour brownies was F2 both in terms of color, texture and taste. with an average value of 4.60, 3.95 and 4.37. As for the aroma, the panelists chose F3 with an average value of 4.53. The nutritional content of kepok banana heart flour brownies per 100 g contains 382.64 Kcal of Energy, 6.88 g of Protein, 20.72 g of Fat, 42.16 g of carbohydrates. Conclusion: Based on the results of the study, it can be concluded that the steamed brownies with banana heart flour have met the requirements as a processed snack product and can be an alternative food supplement for breastfeeding mothers.
Pengaruh Pemberian Snack Fig Bar Tepung Kacang Kedelai Dan Ubi Jalar Kuning Terhadap Tekanan Darah Penderita Hipertensi Di Puskesmas Kertapati Palembang Zahra, Ummi; Rotua, Manuntun; Susyani, Susyani; Sihite, Nathasa Weisdania
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1335

Abstract

Background: Hypertension that occurs in productive age in Indonesia is a serious health problem, the prevalence is above 34.1%. Lack of intake of macro and micro nutrients is the main cause of the lack of healthy snacks, especially for people with hypertension. nutritional intervention with Fig Bar Snack Formula which can significantly reduce the incidence of hypertension. Snack Fig Bar is a type of bakery when broken solid textured. Soybeans and Yellow Sweet Potatoes contain potassium and fiber which play a role in lowering systolic and diastolic blood pressure. Purpose: This study aims to determine the effect of giving FIG BAR snacks made from soybean flour and yellow sweet potato flour on reducing blood pressure in hypertension. Method: The type of research used is a quasi-experimental with a Control Group Pretest-Posttest design. This research was conducted from January to April 2022 at the Kertapati Health Center in Palembang. The sample in this study was selected by Systematic Random Sampling with a total sample of 30 treatment respondents and 30 comparison respondents.Result: Data analysis using t-dependent that the average systolic and diastolic blood pressure before treatment in the treatment group were 155.40 mmHg and 95.33 mmHg, in the comparison group 151.10 mmHg and 96.37 mmHg Conclusion: The average systolic and diastolic blood pressure after treatment in the treatment group was 151.97 mmHg and 93.23 mmHg, in the comparison group it was 157.53 mmHg and 96.60 mmHg with a p-value of 0.000 which indicates that there is an effect of giving snacks. Fig Bar Made from Soybean Flour and Yellow Sweet Potato Flour for Hypertension Patients' Blood Pressure.
Formulasi Brownies Berbasis Tepung Kacang Hijau dan Puree Kulit Pisang Raja Sebagai Makanan Selingan Tinggi Kalium Miranda, Msy .; Rotua, Manuntun; Susyani, Susyani
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 1 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1.1676

Abstract

Brownies is one kind of cake which is popular in public, it has brown color, unexpand with a sweet taste and chocolate flavor. So it can be used as an alternative ways to adding other ingredients on food products to increase nutrient content especially potasium. Hypertension is a condition where the increase in systolic blood is above the normal limit, namely > 140 mmHg and diastolic blood pressure > 90 mmHg. Examples of food sources of potassium are bananas, potato, sweet potato, tomato, red beans, advocado, seafood, and milk. This study was conducted from March-April 2023. This study was conducted using a non-factorial completely randomized design (CRD). The results showed that the selected brownies was the F3 brownie formulation (91 grams of mung bean flour and 39 grams of plantain peel puree) with a moisture content of 35.30%, ash content of 1.18%, total fat content of 12.68%, protein 8.60%, carbohydrates 42.24%, total energy 317.48 Kcal/100 g, and energy from fat 114.12 Kcal/100 g. For Potassium and Sodium content, namely 251.07 mg/100 g and 46.58 mg/100 g. It is necessary to conduct further research on the effect of giving green bean flour brownies and plantain peel puree on the prevention of hypertension those without other complications for the elderly, both male and female.
Formulasi dan Daya Terima Cookies Ikan Gabus dan Tepung Sukun untuk Balita Gizi Kurang Susyani, Susyani; Diansyah Putri, Kharisma Khadijah; Maharani, Rahmi Khadijah
Publikasi Penelitian Terapan dan Kebijakan Vol 8 No 1 (2025): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v8i1.623

Abstract

Gizi kurang merupakan keadaan kurang gizi tingkat berat yang dikarenakan rendahnya konsumsi energi protein dari makanan sehari hari dan terjadi dalam waktu yang cukup lama. Ikan gabus memiliki banyak manfaat karena mengandung banyak kadar protein. Buah sukun sebagai satu diantara buah dengan memiliki banyak kelebihan, seperti kalsium. Tujuan penelitian ini adalah untuk mengetahui formulasi dan daya terima masyarakat cookies kaya akan protein dan kalsium. Penelitian ini merupakan penelitian eksprimen dengan menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan 4 perlakuan. Hasil uji organoleptik didapatkan mutu cookies yang meliputi skala warna, aroma, rasa, dan tekstur menunjukkan terbesar pada formula 2. Hasil uji proksimat pada formula 2 didapatkan nilai gizi protein 11.98 gram, lemak 33.27 gram, karbohidrat 45.46 gram, dan energi 529.19 kkal. Kadar kalsium 175,23 mg dan serat pangan 5,68 gram. Setiap 10 keping cookies (100 gram) dapat memenuhi 59,9% AKG protein untuk usia 1-3 tahun dan 47,9% AKG protein untuk usia 4-6 tahun.
Co-Authors Afriani, Lesy Ahmaliah, Muslikhatin Diansyah Putri, Kharisma Khadijah Ema Suryani Fadly Fadly Fitrianita, Fitrianita Friantini, Tri Hamzah Hasyim Hapsari, Dyah Aulia Hartati, Yuli Hendawati, Hendawati Ilahi, Kurniati Irawan, Monica Julia Kartika Sary, Devi Kristina, Meilia Listrianah, Listrianah Luthfiyah, Nisrina Maharani, Rahmi Khadijah Mardiana Mardiana Mardiyah, Anisatul Miranda, Msy . Muzakar, Muzakar Nathasa Weisdania Sihite Nazarena, Yunita Nilawati, Nurul Salasa Nuryanto Nuryanto Podojoyo, Podojoyo Pradini, Viska Amalia Puspitasari, Marlisa Rivaldi, Rizky Achlaq Rotua, Manuntun Sadiq, Ahmad Sari, Devy Kartika Sartono Sartono, Sartono Septiani, Alya Rahma Siregar, Afriyana Siti, Siti Sriwiyanti, Sriwiyanti Telisa, Imelda Terati, Terati Trigustini, Maya Ummi Zahra, Ummi Veronica, Winda Yuniarti, Hana