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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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CHANGE OF BEHAVIOR AND IMPROVEMENT OF COMMUNITY SKILLS IN PREVENTING AND CONTROLLING BLOOD LIPID LEVELS DURING THE COVID 19 PANDEMIC AREA OF PALEMBANG SOCIAL HEALTH CENTER Susyani, Susyani; Terati, Terati; Telisa, Imelda
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 6 No. 3 (2022): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (571.375 KB) | DOI: 10.32832/abdidos.v6i3.1181

Abstract

Manifestations of lifestyle changes are physical activity, and changes in unhealthy eating patterns including a diet high in fat, carbohydrates, and low fiber intake one of the reasons for degenerative diseases, namely dyslipidemia. The cause of changes in blood lipid profiles is a diet that can be influenced by nutritional knowledge and a person's attitude. The older the age, the lower the body's metabolic function. For this reason, the target of this community service activity is the elderly. The purpose of this study was to determine the knowledge and skills of the community through education about healthy lifestyles in an effort to prevent dyslipidemia and control blood lipid levels in members and cadres of the Teratai Elderly Integrated Healthcare Center in the Work Area of the Palembang Social Health Center. The activity was carried out at the Integrated Healthcare Center which has elderly members under the guidance of the Palembang Social Health Center. Community service activities were carried out 2 times in Nutrition Education in the form of espionage and counseling for Integrated Healthcare Center members and 1 training for Posyandu cadres. From the results of measuring cholesterol levels, 10 people (32.25%) with cholesterol levels above normal. In addition, this community service activity is expected to increase the knowledge of nutrition and health for elderly Integrated Healthcare Center members and Teratai Integrated Healthcare Center cadres about balanced nutrition and how to make fruit and vegetable smoothies in preventing dyslipidemia.
REFRESHING INTEGRATED SERVICES POST CADRES IN IMPROVING THE KNOWLEDGE AND SKILLS OF CADRES THROUGH ASSISTANCE METHODS IN PREVENTION AND ACCELERATION OF REDUCING STUNTING IN THE STUNTING LOCUS IN MUARA ENIM REGENCY Susyani, Susyani; Sartono, Sartono; Sadiq, Ahmad; Telisa, Imelda; Terati, Terati; Kartika Sary, Devi; Friantini, Tri; Hasyim, Hamzah
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 2 (2023): JUNI
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i2.1629

Abstract

Stunting is a major issue affecting children's growth and development, particularly cognitive function, which impacts future human resources. Therefore, effective handling of stunting is essential. Muara Enim Regency, in South Sumatra, has a high prevalence of stunting. The 2018 Riskesdas reported a 34.4% stunting rate in Muara Enim, higher than both South Sumatra (32%) and the national average (30.8%). In 2021, the prevalence was 29.7%, making it the third highest in South Sumatra. Research by Susyani et al. (2022) found that 9.6% of children under five in Muara Enim were very short, and 23.5% were short. Additionally, 62.1% of toddlers visited the integrated services post less than 8 times a year. To address this, community service activities were carried out to refresh the skills of integrated services post cadres. The aim was to increase their knowledge and abilities in monitoring child growth, screening the nutritional status of toddlers, women of childbearing age, and pregnant women, to prevent and reduce stunting. After the training, there was a 19.9-point increase in cadres' knowledge. This service is expected to further enhance the capabilities of integrated services post cadres in addressing stunting in Muara Enim.
THE EFFECT OF CHICKEN-BASED SIDE DISH RECIPE MODIFICATION ON PATIENTS’ FOOD LEFTOVERS Siregar, Afriyana; Fitrianita, Fitrianita; Sartono, Sartono; Muzakar, Muzakar; Susyani, Susyani
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 17 No 2 (2025): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/juriskesbdg.v17i2.2712

Abstract

Efforts to meet patients’ nutritional needs include food service management that adheres to hospital nutrition standards, one of which is limiting plate waste to below 20%. Chicken-based animal protein dishes often contribute to plate waste exceeding this standard. This study aimed to determine the differences in patients’ plate waste based on modified chicken recipes. A cross-sectional design was employed, conducted over three days, involving 30 hospitalized patients divided into three groups (10 patients per group) based on the type of modified chicken dish served. Total sampling was used to select participants. The Kruskal-Wallis test was used to analyze differences in plate waste across the three recipe groups. The results showed no statistically significant difference in plate waste between the modified recipes (p= 0.793). Although the difference was not significant, the findings suggest that hospitals may still consider implementing recipe modifications to improve food acceptance and support patient recovery. Further studies with larger sample sizes and longer observation periods are recommended to validate these findings.
EFEKTIVITAS PEMBERIAN NUGGET TINGGI PROTEIN TERHADAP PENINGKATAN BERAT BADAN PADA BALITA WASTING USIA 12-59 BULAN DI PUSKESMAS TAMAN BACAAN Veronica, Winda; Siregar, Afriyana; Podojoyo, Podojoyo; Susyani, Susyani; Hartati, Yuli
Media Kesehatan Politeknik Kesehatan Makassar Vol 18 No 1 (2023): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v18i1.449

Abstract

Status gizi merupakan salah satu indikator kesehatan anak dan unsur penting dalam membentuk status kesehatan. Masa lima tahun adalah periode penting dimana anak membutuhkan kecukupan gizi dalam tumbuh kembang anak. Status gizi kurang pada anak yaitu Wasting yang disebabkan oleh inadekuat nutrisi dan penyakit infeksi. Jenis produk pangan yang dapat menjadi makanan lauk hewani tinggi protein sebagai penambah nilai gizi untuk anak wasting adalah Nugget Tinggi Protein yang berbahan utama ikan patin.Penelitian ini bertujuan untuk mengetahui pengaruh pemberian nugget tinggi protein terhadap peningkatan berat badan pada balita wasting usia 12-59 bulan di Puskesmas Taman Bacaan Kota Palembang. Jenis penelitian ini adalah eksperimen semu dengan desain penelitian pretest posttest control group design. Sampel berjumah 52 balita wasting yang dibagi dua kelompok yaitu intervensi dan kontrol dengan menggunakan metode simple random sampling.Analisis data menggunakan paired sample t-test dengan selisih rata-rata kenaikan berat badan kelompok intervensi 0,533 kg (p-value =0,000) dan kelompok kontrol 0,253 kg (p-value =0,000. Sedangkan hasil independent sample t-test adalah p-value =0,000 bahwa ada pengaruh pemberian nugget tinggi protein terhadap peningkatan berat badan pada balita wasting di Puskesmas Taman Bacaan Kota Palembang. Hasil uji multivariat <0,005 pada asupan protein, artinya asupan protein mempengaruhi peningkatan berat badan setelah diberi nugget tinggi protein. Kata Kunci: Berat Badan Kurus , Nugget Tinggi Protein
THE EFFECTIVENESS OF INTERVENTION DUJHA JERKY (SWEET POTATO LEAVES–CHICKEN LIVER) ON HEMOGLOBIN LEVELS OF PREGNANT WOMEN IN THE WORKING AREA OF SUKARAMI PUBLIC HEALTH CENTER, LAHAT Kristina, Meilia; Nilawati, Nurul Salasa; Susyani, Susyani
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): 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.2025.9.2.17696

Abstract

Background: Anemia in pregnancy remains a significant public health concern including in the working area of Sukarami Public Health Center, Lahat Regency, where the prevalence reached 38.8% in 2024. Iron deficiency is the leading cause of this condition. One alternative effort to increase hemoglobin levels is by providing iron-rich functional foods such as DUJHA jerky (a combination of sweet potato leaves and chicken liver). Objective: to determine of effectiveness of DUJHA jerky consumption on hemoglobin levels among pregnant women. Methods: This study employed a pre-experimental design with a one- group pretest-posttest approach. a total of 32 pregnant women were selected through total sampling. The assessments included organoleptic testing, nutrient content analysis, hemoglobin level measurement, and evalution of macro and micronutrient intake before and after the intervention. Data were analyzed using a paired t-test. Results: DUJHA jerky formula 2 was most preferred by panelists. The nutritional content per 100 g includes: energy 512.9 kcal, protein 20.6 g, fat 34.69 g, carbohydrate 32.2 g, iron 14.1 mg, and vitamin C 0.8 mg. The average hemoglobin level increased from 10.1 g/dL to 10.7 g/dL post-intervention.Statistical analysis showed a significant difference (p=0.000), indicating effectiveness. Conclusion: DUJHA jerky is effective in increasing hemoglobin levels in pregnant women and has the potential to be developed as an alternative functional food to prevent anemia.
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