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All Journal Jurnal Gizi dan Pangan Pontianak Nutrition Journal (PNJ) Journal of Nursing Practice and Education Jurnal Ilmu Gizi dan Dietetik Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Jurnal Ilmiah Pangan Halal
Hadiningsih, Naning
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Education Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Other

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Kepatuhan Diet Pasien Diabetes Melitus Rawat Inap di RSUD dr. Soekarjo Tasikmalaya listianasari, yanita; Nuraeni, Irma; Hadiningsih, Naning
Pontianak Nutrition Journal (PNJ) Vol 3, No 2 (2020): September 2020
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.774 KB) | DOI: 10.30602/pnj.v3i2.697

Abstract

Diabetes melitus merupakan salah satu penyakit metabolik sindrom yang ditandai dengan terjadinya hiperglikemia dan gangguan metabolisme karbohidrat, lemak dan protein yang dihubungkan dengan kekurangan secara absolut atau relatif dari kerja dan atau sekresi insulin. Penelitian ini bertujuan untuk mengetahui kepatuhan diet pada pasien diabetes melitus rawat inap di RSUD Dr. Soekarjo Kota Tasikmalaya. Jenis penelitian yang digunakan observasional dengan pendekatan cross sectional study. Penelitian ini dilaksanakan di RSUD Dr. Soekardjo Kota Tasikmalaya. Sampel penelitian ini adalah 35 pasien rawat inap penderita diabetes melitus yang telah diberikan diet dari rumah sakit dengan pengambilan sampel secara purposive sampling. Penelitian menunjukkan rata-rata sebagian besar responden memiliki persepsi yang positif (54,3%), motivasi diri yang baik (68,6%), kepercayaan diri yang baik (57,1%), dukungan keluarga yang positif (54,3%), dukungan petugas kesehatan yang baik (65,7%). Diperoleh bahwa sebagian besar responden mengonsumsi makanan dengan jenis yang tepat (62,9%), jumlah kalori tidak tepat (94,3%), dan mengonsumsi makanan dari luar rumah sakit (51,4%).
Pencegahan Covid-19 Melalui Sosialisasi Penggunaan Dan Pembagian Masker Di Kota Tasikmalaya Dan Kabupaten Tasikmalaya Nuraeni, Irma; Agus Bachtiar, Raden; Karimah, Ima; Hadiningsih, Naning; Setiawati, Dina; Saragih, Marianawati
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/literasi.v1i2.1280

Abstract

Coronavirus Disease 2019 (Covid-19) is an infectious disease whose development is very fast and has become a pandemic in several countries, including Indonesia. The use of masks is one of the efforts recommended by WHO to prevent the spread of Covid-19. The purpose of this community service was to increase knowledge through socializing the use of masks and distributing 2000 of 3-ply masks to community in Tasikmalaya City and Tasikmalaya Regency in September 2020. This activity went smoothly and without a hitch. The community response was quite good, very open and enthusiastic. This activity was very useful, especially for people whose activity in public areas such as markets and sports fields. It is hoped that it will be sustainable and need for periodic monitoring with wider range toprevent the spread of Covid-19.
Praktik Pemberian Makan pada Balita Stunting di Desa Kawitan, Kecamatan Salopa, Kabupaten Tasikmalaya: Complementary Feeding Practise on Stunting Toddlers in Kawitan Village Salopa Subdistrict, Tasikmalaya Regency Karimah, Ima; Nuraeni, Irma; Hadiningsih, Naning
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 4 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.4.230-236

Abstract

Stunting was still national problem in Indonesia.The prevalence of stunting in Indonesia was currently 21.6%. The stunting prevalence target in 2024 is 14%. Therefore, decrease of 3.8% per year is needed to achieve this target. One of the factors cause stunting is inappropriate food intake. Intake energy, protein, calcium, iron, and zinc can increase te risk of stunting. There are several areas in West Java wich are the prevalence of stunting was increased. Kawitan village is one of the stunting that has high prevalence in Tasikmalaya Regency. The prevalence of stunting in Kawitan Village is 42.7%. Therefore, researchers are interested to study how the complementary feeding practice in stunting toddlers in Kawitan Village. The aim of this research was qualitative with Focus Group Discussion (FGD). The population in this study were mothers of toddlers who had stunted children in Kawitan Village, Salopa District, Tasikmalaya Regency. The number of informants was 10 mothers. The result of this study showed that the frequency of eating in stunted toddlers in this study varied from 1-4 times a day. The food given at one meal was not diverse. The portion given was also not according to the daily recommendation. Almost all children under five consume snack that are not nutrient dense more often than main meals.
Puding Berbahan Ikan Mujair dan Tepung Kacang Hijau Sebagai Alternatif Makanan Selingan Untuk Pencegahan Balita Stunting Setiawati, Dina; Hadiningsih, Naning; Karimah, Ima
Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i2.10273

Abstract

Stunting is a major nutritional problem in Indonesia, where its prevalence reached 21.6% based on the results of the 2022 Indonesian Nutrition Status Survey. Stunting prevention is much more effective than stunting treatment. Therefore, providing food, especially food from animal protein sources, is an effective intervention to improve the nutritional status of children under five and prevent stunting. Tilapia fish and green beans are types of food with quite high levels of protein, iron and zinc compared to similar foods. In general, children like sweet snacks such as pudding. Besides that, pudding is also a snack that is very easy to make. The aim of this research is to formulate and conduct organoleptic tests of pudding made from tilapia fish and green bean flour as an alternative distraction for stunted toddlers. The type of research used was experimental research, namely a pudding formulation made from tilapia fish and green bean flour. Next, organoleptic tests were carried out on 25 trained panelists to determine acceptability and which formula was most preferred. The research results showed that there were three pudding formulas with a ratio of tilapia fish and green bean flour, namely F1 (13%: 6.5%), F2 (18%: 9%) and F3 (23%: 11.5%). Of the three formulas, F1 is the most preferred pudding in terms of color and taste, while F2 is the most preferred in terms of aroma and texture, but overall F1 is the pudding formula that is most liked by the panelists.
Gambaran status gizi, asupan energi dan protein karyawan dan mahasiswa Poltekkes Kemenkes Tasikmalaya selama masa pandemi Covid-19 Setiawati, Dina; Hadiningsih, Naning; Chairunnisa, Aura
Jurnal Praktik Dan Pendidikan Keperawatan Vol 4 No 1 (2023): Journal of Nursing Practice and Education
Publisher : Lembaga Penelitian Sekolah Tinggi Ilmu Kesehatan Garawangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34305/jnpe.v4i1.914

Abstract

Latar belakang: Asupan zat gizi yang optimal berdampak pada peningkatan sistem kekebalan. Konsumsi makanan dengan kandungan gizi yang seimbang dan aman dapat meningkatkan sistem kekebalan tubuh dan menurunkan risiko penyakit kronis dan infeksi. Banyaknya kasus karyawan dan mahasiswa Poltekkes Kemenkes Tasikmalaya yang terinfeksi di pertengahan Tahun 2021 membuat penulis tertarik untuk melakukan penelitian. Penelitian ini dilakukan pada mahasiswa dan karyawan, sedangkan beberapa penelitian sebelumnya dilakukan pada mahasiswa. Tujuan penelitian untuk mengetahui gambaran satus gizi, asupan energi dan protein pada karyawan dan mahasiswa Poltekkes Kemenkes Tasikmalaya selama masa pandemi covid 19.Metode: penelitian deskriptif dengan subjek sebanyak 55 responden terdiri dari karyawan dan mahasiswa Poltekkes Kemenkes Tasikmalaya yang dipilih dengan metode simple random sampling. Instrumen penelitian pengukuran antropometri untuk mengetahui status gizi dan formulir food recall 24 jam untuk mengetahui asupan energi dan protein.Hasil: sebagian besar responden memiliki status gizi normal (54,5%), asupan energi defisit tingkat berat sebesar 72,7% dan asupan protein defisit tingkat berat 30,9%. Asupan energi dan protein yang kurang dapat mempengaruhi status gizi dan daya tahan tubuh, khususnya di masa pandemi covid.Kesimpulan: penelitian ini adalah sebagian besar responden memiliki status gizi normal, sedangkan asupan energi dan protein defisit di masa pandemi covid 19.
Formulation of Emergency Food Bars Made from Cassava Flour and Red Bean Flour Hadiningsih, Naning; Nuraeni, Irma; Listianasari, Yanita
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.84-86

Abstract

The aim of the study was to find the best formulation of emergency food bars based on cassava and red bean flour. This study was an experimental study with a completely randomized design with 2 replications. According to the organoleptic test of 43 panelists, F3 (42:58) was the best formulation in terms of color, taste, and aroma preferences. The nutrient content analysis showed that the energy of the food bars was about 232.46 kcal per 50 g, which is close to the minimum standard for emergency food. The nutrient content of the emergency food bars per 100 g were carbohydrate 62.84 g, protein 9.81 g, total fat 19.37 g, energy from fat 174.33 kcal, total energy 464.93 kcal, water content 5.46 g, and ash content 2.52 g.
Co-Authors Agus Bachtiar, Raden Chairunnisa, Aura Karimah, Ima Listianasari, Yanita Nuraeni, Irma Puruhita, Tri Kusuma Agung Saragih, Marianawati Setiawati, Dina