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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 Ilmu dan Teknologi Kesehatan Jurnal Sehat Mandiri JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Kesehatan Poltekkes Kemenkes RI Pangkalpinang Abdi Dosen : Jurnal Pengabdian Pada Masyarakat PREPOTIF : Jurnal Kesehatan Masyarakat PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Edible : Jedb Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan
Terati, Terati
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Effectiveness of Food Cholesterol Detect (FCD) Application on Total Cholesterol Levels of Hypercholesterolemia Patients Terati, Terati; Nazarena, Yunita; Shadiq, Ahmad
jitek Vol 12 No 2 (2025): Maret 2025
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32668/jitek.v12i2.1801

Abstract

High cholesterol levels will cause blockages in blood vessels so that circulation is disrupted. The incidence of hypercholesterolemia is still quite high. The Food Cholesterol Detect application is one of the screening tools that can be used to determine the amount of cholesterol intake consumed through food. The purpose of this study was to determine the effectiveness of using the Food Cholesterol Detect application on the total cholesterol levels of patients with hypercholesterolemia. This research design uses quasi-experiments before and after using the application with a one group pre-post test design. Data analysis used univariate and bivariate analysis to see the relationship between the dependent variable (total cholesterol levels of hypercholesterolemia patients) and the independent variable. The characteristics of respondents were mostly in the age group of 30-49 years, approximately 44.3%,. Most of the hypercholesterolemia patients have normal nutritional status based on BMI, namely (50%). Cholesterol levels are mostly female, namely (62.9%) having high borderline total cholesterol levels of 200-239 mg/dl. Cholesterol intake in food consumed shows that all respondents, both men and women, 100% have a high intake of cholesterol in food ≥ 200 mg / hr. There is a difference in the average total cholesterol levels of hypercholesterolemia patients before using the Food Cholesterol Detect Application, which is 234.432 mg/dl, while after use it is 203.892 mg/dl. There is an effect of the effectiveness of the Food Cholesterol Detect Application on reducing total cholesterol levels.
Penentuan Umur Simpan Minuman Sereal Berbasis Tepung Mocaf dan Tepung Ikan Seluang Inayah, Anjana Faniliska; Hartati, Yuli; Siregar, Afriyana; Rotua, Manuntun; Terati, Terati
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 2 No 2 (2023): Jurnal Pustaka PADI (Pusat Kajian Pangan dan Gizi)
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakapadi.v2i2.607

Abstract

AbstractShelf life of food products is the time interval for food products to be in safe condition by maintaining the desired sensory, chemical, physical, and microbiological characteristics and meeting the nutritional values listed on the packaging label. The shelf life of food products can be determined by the ESS (Extended Storage Studies) method.This research uses a type od research that is experimental or experimental (experiment research). In this study the treatment given was the determination of the shelf life for 3 months which was places at 30° room temperature in a closed state.The results showed that the selected cereal drink was FI cereal drink (15 grams of mocaf flour and 5 grams of seluang fish flour). The results of the water content test stated that the water content test of cereal drinks exceeded the recommended maximum limit in accordance with SNI-01-4270-1996. The total plate number (ALT) test results show that the tested cereal drinks still meet the requirements set by SNI 2009. The peroxide number test results on cereal drinks with formula I tested still meet the requirements set by SNI 2015. Determination of the shelf life of cereal drinks that have been made for 3 months and have not exceeded the requirements set by SNI 2009 and SNI 2015, so that cereal drinks based on mocaf flour and seluang fish flour are still feasible and can be consumed for a period of 3 months. Keyword : Cereal drinks formulation, moisture content test, ALT test, peroxide number test, shelf life.AbstrakUmur simpan produk pangan merupakan selang waktu produk pangan berada dalam kondisi aman dengan mempertahankan karakter sensori, kimia, fisik serta mikrobiologi yang diinginkan serta memenuhi nilai gizi yang tercantum pada label kemasan. Umur simpan produk pangan dapat ditentkan salah satunya dengan metode ESS (Extended Storage Studies).Penelitian ini menggunakan jenis penelitian yang bersifat eksperimen atau percobaan (experiment research). Dalam penelitian ini perlakuan yang diberikan adalah penentuan umur simpan selama 3 bulan yang diletakkan di suhu ruangan 30° dalam keadaan tertutup.Hasil penelitian menunjukkan bahwa minuman sereal tepilih yaitu minuman sereal FI (15 gram tepung mocaf dan 5 gram tepung ikan seluang). Hasil uji kadar air menyatakan bahwa uji kadar air minuman sereal melebihi batas maksimum yang dianjurkan sesuai dengan SNI-01-4270-1996. Hasil uji angka lempeng total (ALT) menunujukkan bahwa minuman sereal yang diuji masih memenuhi persyaratan yang telah ditetapkan oleh SNI 2009. Hasil uuji bilangan peroksida pada minuman sereal dengan formula I yang diuji masih memenuhi persyaratan yang ditetapkan oleh SNI 2015. Penentuan umur simpan minimal sereal yang telah dilakukan selama 3 bulan dan belum melebihi batas syarat yang telah ditetapkan oleh SNI 2009 dan SNI 2015, sehingga minuman sereal berbasis tepung mocaf dan tepung ikan seluang ini masih layak dan bisa dikonsumsi sampai jangka waktu 3 bulan.Kata kunci : Formulasi minuman sereal, uji kadar air, uji ALT, uji bilangan peroksida, umur simpan.
Formulasi Eskrim Mahkota Dewa Sebagai Makanan Selingan Bagi Penderita Diabetes Melitus Antisa, Putri Salsabila; Terati, Terati; Sadiq, Ahmad; Nazarena, Yunita; Widasari, Dyah Esti; Rosenda, Caroline; Oktaveriana, Dwi
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 3 No 1 (2024): Pusat Kajian Pangan dan Gizi
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakapadi.v3i1.715

Abstract

  Abstrak Pendahuluan: Diabetes Melitus adalah penyakit kronis yang timbul pada seseorang akibat tubuh mengalami gangguan dalam mengontrol gula darah yang disebabkan oleh sekresi insulin yang tidak adekuat. Maka dari itu, dibuat sebuah formulasi makanan selingan untuk penderita diabetes melitus berupa es krim mahkota dewa Metode: Metode yang digunakan dalam penelitian ini adalah rancangan acak lengkap non factorial, dengan penetapan sampel sebanyak 3 formulasi yang kemudian di analisa menggunakan uji organoleptik dan uji proksimat serta serat pangan. Hasil: Dari ketiga formula didapatkan formulasi yang paling disukai yaitu F2 dengan hasil uji laboratorium dalam 100 g sampel mengandung kadar abu (0.60%), Energi total (189.89kkal), Karbohidrat (28.53%) serta Serat pangan (5.93%) Simpulan: Es krim mahkota dewa ini dapat dikonsumsi oleh penderita diabetes melitus dengan porsi dan takaran yang cukup dengan kandungan serat yang baik untuk penderita diabetes melitus. Kata kunci : Diabetes Mellitus, Mahkota Dewa, Serat Pangan  
PENGARUH PEMBERIAN COOKIES MOLEBA (TEPUNG MOCAF, TEPUNG IKAN LELE, DAN BAYAM MERAH ) UNTUK MENINGKATKAN KADAR HAEMOGLOBIN REMAJA PUTRI DI SMK UTAMA BAKTI PALEMBANG Yudanti, Kartika; Telisa, Imelda; Terati, Terati
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (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.2025.9.1.12684

Abstract

Adolescent anemia is a nutritional problem caused by iron deficiency in the blood, especially in adolescent girls. Moleba Cookies (mocaf flour, catfish, and spinach) are one of alternative snack for anemia sufferers. In 100 gr of Moleba Cookies contains 12.6% protein and 4.36 mg of iron which can meet the iron requirement of 29% per day. The purpose of this study was to determine whether Moleba cookies increase hemoglobin levels in adolescent girls suffering from anemia at SMK Utama Bakti Palembang. The research design used was a quasi-experiment, with a pre-test and post-test design with one group, and the research time was 7 days, with the provision of 100 gr of cookies for 2 snacks a day. The research sample consisted of 33 adolescent girls suffering from anemia at SMK Utama Bakti Palembang. The sample was selected using accidental sampling. Initial and final Hb level examinations were carried out by laboratory health workers using the Easy Touch GCHB tool. The results of data analysis using independent t-test showed an average difference in the increase in Hemoglobin levels before and after the intervention of 1.31 g/dL. The average Hemoglobin level before the intervention was 10.91 g/dL with a p-value <0.05 (0.000), the average Hemoglobin level after the intervention was 12.22 g/dL with a p-value <0.05 (0.000). The results of the statistical test (independent t-test) showed that there was an effect of giving Moleba cookies to increase Hemoglobin levels in female adolescents with Anemia at SMK Utama Bakti Palembang (p-value = 0.000).
Analysis Study of “Food Cholesterol Detect” Application Development in Early Detection of High Cholesterol Food Consumption Terati, Terati; Nazarena, Yunita; Sadiq, Ahmad
jitek Vol 10 No 2 (2023): Maret 2023
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32668/jitek.v10i2.1020

Abstract

The incidence of hypercholesterolemia in Indonesia is increasing daily, caused by a sinful lifestyle, lack of physical activity, and high consumption of foods high in fat. Patients with hypercholesterolemia have a cholesterol intake from food consumed by 46%. Related to these problems, we need a technology that can make it easier for people to manage the consumption of foods high in cholesterol by utilizing the sophistication of Smartphones. So researchers are interested in designing an application, "Food Cholesterol Detect", to detect early consumption of foods high in cholesterol. The system testing scenario is carried out using the system testing method of Black Box Testing. Trials on Users were conducted to assess the website-based Food Cholesterol Detect Application's appearance and the information presented. As for the test results, all of these website systems run well, and the test results on users, namely an average rating of 3-3.5 (good), and users feel helped by this application.
EFEKTIVITAS EDUKASI GIZI MENGGUNAKAN KOMIK DIGITAL TERHADAP TINGKAT PENGETAHUAN, SIKAP DAN TINDAKAN DALAM PENCEGAHAN ANEMIA PADA REMAJA PUTRI DI SMP NEGERI 6 PRABUMULIH Karyati, Pri; Terati, Terati; Nazarena, Yunita
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 8 No. 2 (2024): AGUSTUS 2024
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v8i2.31593

Abstract

Remaja putri memiliki kemungkinan yang lebih tinggi untuk mengalami anemia. Penggunaan komik digital dalam edukasi gizi dapat menciptakan pembelajaran yang lebih interaktif, kreatif, dan inovatif, sehingga materi dapat disampaikan dengan lebih efektif dan dipahami dengan mudah, serta membantu meningkatkan pengetahuan dan mengubah perilaku terkait gizi. Penelitian ini bertujuan untuk mengetahui efektivitas edukasi gizi melalui komik digital terhadap pengetahuan, sikap, dan tindakan dalam pencegahan anemia di kalangan remaja putri di SMP Negeri 6 Prabumulih. Metode penelitian yang digunakan adalah Quasi Experimen (Eksperimen Semu) dengan desain One Group Pre and Post-test. Penelitian ini dilaksanakan dari 13 Januari hingga 19 Maret 2024. Instrumen yang digunakan meliputi formulir kesediaan responden, komik digital, dan kuesioner pre-test serta post-test untuk pengetahuan, sikap, dan tindakan. Analisis data dilakukan dengan uji Paired Sample t-test untuk data yang berdistribusi normal dan uji Wilcoxon untuk data yang tidak berdistribusi normal. Hasil penelitian menunjukkan bahwa prevalensi anemia di SMP Negeri 6 Prabumulih mencapai 24,1% di antara remaja putri, dengan mayoritas responden berusia 13 tahun dan memiliki status gizi normal (79,4%). Setelah mendapatkan edukasi melalui komik digital, terdapat peningkatan signifikan pada kadar hemoglobin, serta skor pengetahuan, sikap, dan tindakan, dengan nilai p < 0,05. Temuan ini mengindikasikan bahwa edukasi gizi menggunakan komik digital efektif dalam meningkatkan pengetahuan, sikap, dan tindakan untuk pencegahan anemia pada remaja putri.
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.
Pengaruh Pemberian Puding Pacinamum Terhadap Penurunan Kadar Glukosa Darah Penderita Diabetes Mellitus Tipe 2 Di Puskesmas Sukarami Palembang Fatriani, Fatriani; Terati, Terati; Yulianto, Yulianto; Sadiq, Ahmad; Nazarena, Yunita
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 1 (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.v1i1.1077

Abstract

Background: Diabetes is a serious chronic disease that occurs because the pancreas does not produce enough insulin (a hormone that regulates blood sugar or glucose), or when the body cannot effectively use the insulin it produces. The purpose: of this study was to influence the administration of pacinamum pudding to the reduction in blood glucose levels in patients with type 2 diabetes mellitus at the 2020 voluntary puskesmas. Method: is quasi-experimental research with pre-test-post test design. Subjects of outpatient research without severe complications of type 2 Diabetes Mellitus in the Sukarami Health Center in Palembang City were taken by purposive sampling, the sample size in this study were 66 people who were randomly divided into 2 groups. The Results: of the study in the treatment group occurred when blood glucose levels decreased by 33.30 ± 28.39 mg / dl, whereas in the comparison group 21.66 ± 40.37 mg / dl. Statistical tests showed there were significant differences in the decrease in blood glucose levels during the treatment and comparison groups and there was no effect of pacinamum pudding on patients with type 2 diabetes. Conclusion: There was no effect of pacinamum pudding and oral hyperglycemic drugs (OHO) on blood glucose levels in Diabetes Mellitus patients with p-value <0.05 ie 0.257. Suggestion: Based on the results of this study, pacinamum pudding and oral hyperglycemic drugs (OHO) need to be considered and socialized to the wider community so that they can be used as a food source that is easy to find and has high efficacy to reduce blood glucose levels.
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.
Co-Authors Ahmaliah, Muslikhatin Alya, Bifadhlika Antisa, Putri Salsabila Dian Wulandari Eliza Eliza Fatriani, Fatriani Friantini, Tri Gipyapuri, Rhea Ajeng Hamzah Hasyim Hapsari, Dyah Aulia Hartati, Yuli Ilahi, Kurniati Inayah, Anjana Faniliska Kartika Sary, Devi Karyati, Pri Mardiana Mardiana Mulizha, Mulizha Muzakar, Muzakar Nathasa Weisdania Sihite Nazarena, Yunita Nazarena, Yunita - Novelia, Anita Oktaveriana, Dwi Pradini, Viska Amalia Purnamasari, Fajriah Puspitasari, Marlisa Rosenda, Caroline Rotua, Manuntun Sadiq, Ahmad Salama Salama, Salama Sari, Devy Kartika Sartono Sartono, Sartono Shadiq, Ahmad Siregar, Afriyana Sriwiyanti, Sriwiyanti Susyani, Susyani Susyani,, Susyani, Telisa, Imelda Widasari, Dyah Esti Yudanti, Kartika Yulianto Yulianto Yuniarti, Hana