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All Journal JURNAL GIZI INDONESIA Journal of Nutrition College Jurnal Penelitian Pendidikan IPA (JPPIPA) CHMK HEALTH JOURNAL Nutriology: Jurnal Pangan, Gizi, Kesehatan Ahmar Metakarya: Jurnal Pengabdian Masyarakat Kupang Journal of Food and Nutrition Research

Sine, Juni Gressilda L

Unknown Affiliation

Author-ID : 1332007

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Education Environmental Science Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Other

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Perilaku sarapan pagi kaitannya dengan status gizi dan anemia pada anak sekolah dasar Utama, Lalu Juntra; Sembiring, Anita Ch; Sine, Juni Gressilda L
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 7, No 1 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background : The children are a nation's investment, because they are the next generation of the nation. The quality of the nation in the future is determined by the quality of children today. Indonesia and other developing countries in general are still dominated by four major nutritional problemsObjective : This research aimed to analyze prevalence of anemia, breakfast habits, nutritional status in school children and compare two childhood education centers located in public and private school in Kupang City, East Nusa TenggaraMethods : This research used 645 were included in this cross sectional study and was done in March until May 2017. The subjects were fourth, fifth and sixth grade of elementary of public school (SD bertingkat Kelapa Lima 1, SD Inpres Bakunase) and private school (SD Asumta, SD GMIT Naioni, SDI Maulafa dan SDK Don Bosco 3). Breakfast habits data were collected by filling questionnaire; nutritional status was estimated by BMI/Age , Height/Age which weight and height of subjects were measured directly; and anemia status was estimated by hemoglobin test/hemocue. The frequency of breakfast is determined based on always breakfast and no breakfast and the sample usually consume breakfast before 7 am.Result : Compare two childhood education centre was Significant differences between public and private schools were found in nutritional status variables with height for age indicators and on breakfast habits. The prevalence of anemia in elementary school children in Kupang by 27% which is measured by blood hemoglobin levels. Contribution of great family, gender and age in students were higher with regular breakfast. The difference in the variable nutritional status with height for age indicator with a value of p = 0.034 and breakfast habits with a value of p = 0.002Conclusion : The differences in breakfast habits in public and private elementary school children are thought by the role of teachers in schools and breakfast habits can help improve nutritional status and blood hemoglobin levels

PERBEDAAN ASUPAN ZAT GIZI SAAT SARAPAN PADA SISWA SEKOLAH DASAR STUNTING DAN TIDAK STUNTING DI KOTA KUPANG Zogara, Asweros Umbu; Pantaleon, Maria Goreti; Loaloka, Meirina Sulastri; Sine, Juni Gressilda Louisa
Journal of Nutrition College Vol 9, No 2 (2020): April
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Latar Belakang: Stunting menggambarkan kegagalan pertumbuhan dan sering ditemui pada anak sekolah. Stunting dapat menurunkan kualitas generasi di masa mendatang. Anak stunting perlu diberikan sarapan agar dapat fokus pada pelajaran dan beraktivitas optimal di sekolah. Tujuan: Penelitian ini dilakukan untuk menganalisis beda asupan zat gizi makro dan mikro saat sarapan pada siswa sekolah dasar stunting dan tidak stunting di Kota Kupang. Metode: Desain case control diterapkan dalam studi ini. Penelitian dilaksanakan pada bulan Mei sampai Agustus 2019 di SD Inpres Maulafa dan SD Negeri Kelapa Lima, Kota Kupang. Variabel bebas dalam penelitian ini adalah asupan zat gizi, meliputi karbohidrat, protein, lemak, zat besi, seng, vitamin A, dan kalsium, sedangkan variabel terikat, yaitu stunting. Asupan zat gizi dikumpulkan menggunakan form food recall 1x24 jam dan status stunting ditentukan dengan melakukan pengukuran tinggi badan menggunakan microtoise kemudian dihitung menggunakan indikator TB/U. Sampel penelitian adalah siswa kelas 5 dengan jumlah 58 siswa stunting dan 58 siswa tidak stunting yang dipilih menggunakan teknik consecutive sampling dan diuji dengan independent t-test. Hasil: Lebih banyak responden berjenis kelamin perempuan yang stunting (58,6%). Ada perbedaan asupan karbohidrat (p=0,022), protein (p=0,044), lemak (p=0,046), zat besi (p=0,035) dan seng (p=0,043) saat sarapan pada siswa stunting dan tidak stunting. Simpulan: Ada perbedaan asupan zat gizi makro dan mikro saat sarapan pada siswa sekolah dasar stunting dan tidak stunting di Kota Kupang.

Uji Organoleptik dan Kandungan Gizi pada Susu dengan Bahan Dasar Jagung Manis (Zea Mays Saccharata) dan Kacang Hijau (Vigna Radiate L) Juni Gressilda Louisa Sine
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 2 No 1 (2021): April 2021
Publisher : Program Studi Gizi, Universitas Bumigora

ABSTRAK Kekurangan Energi Protein (KEP) merupakan keadaan kurang gizi yang disebabkan oleh rendahnya konsumsi energi dan protein dalam makanan sehari-hari . Susu tidak hanya dibuat dengan bahan dasar susu sapi, tetapi dapat juga diganti menggunakan susu nabati, salah satunya dengan campuran dari jagung manis dan kacang hijau (Susu Jakijo). Tujuan Penelitian untuk mengetahui tingkat kesukaan dan kandungan gizi susujagung manis dan kacang hijau (Susu Jakijo). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuanyaitu P1 = Perbandingan Jagung manis 100% : Kacang hijau 0%; P2 = Perbandingan Jagung manis 75% : Kacang hijau 25%; P3= Perbandingan Jagung manis 50% : Kacang hijau 50%; P4 = Perbandingan Jagung manis 25% : Kacang hijau 75%. Susu Jagung manis dan kacang hijau yang telah dibuat diuji organoleptik kepada 30 panelis agak terlatih. Analisis data menggunakan uji Kruskal-Wallis. Hasil Penelitian menunjukkan Tingkat kesukaan panelis terhadap susu jagung manis kacang hijau dengan empat perlakuan menunjukkan rata-rata dengan kriteria suka untuk warna, aroma dan kekentalan, sedangkan untuk rasa menunjukkan kriteria sangat disukai. Ada Perbedaan nyata antar empat perlakuan ditinjau dari aspek warna, aroma, kekentalan dan rasa. Berdasarkan SNI 01-3830-1995, semua perlakuan telah memenuhi standar mutu susu, tetapi formulasi yang terbaik dengan perbandingan Jagung manis 25% : Kacang hijau 75% dengan kadar protein kasar 3,344% dan kadar lemak kasar 2,001%

STUDI KONTAMINASI ASPERGILLUS FLAVUS DAN PARASITICUS PADA MAKANAN BERBAHAN BAKU KACANG TANAH Juni Gressilda Sine
CHMK HEALTH JOURNAL Vol 2 No 2 (2018): CHMK HEALTH JOURNAL
Publisher : Citra Bangsa University - Literacy and Publishing Center (CBU-LPC)

This study was conducted to determine the presence or absence of Aspergillus flavus and Aspergillus parasiticus contamination on some types of food made from raw peanuts marketed in the city of Denpasar. Sampling method was done by purposive sampling. Determination of selected samples are five types of foods made from raw peanuts, namely salted peanuts, peanuts, peanut rempeyek, peanut enting and peanut seasoning. Samples were taken randomly as many as two brands of products from five types of food made from raw peanuts and for each type of food. Determination of sampling is a supermarket and traditional markets in Denpasar, where supermarkets and traditional markets are taken 30 percent from the number of supermarkets and traditional markets that exist. The results of this study indicate that in supermarkets, the highest population of A.flavus was found in RK2 of 320 x 103 Cfu / g and the lowest in BP1 of 40 x 103 Cfu / g, whereas A.parasiticus population was found only in RK1 of 40 x 103 Cfu / g. In traditional markets, the highest population of A.flavus was found in RK2 of 440 x 103 Cfu / g and lowest in KK1 of 40 x 103 Cfu / g, whereas A.parasiticus populations were found in RK1 and KK2 of 40 x 103 Cfu / g.Keywords: Contamination, A.flavus, A.parasiticus, Raw material of Peanut

Teknik Masak Panas Basah (Moist Head Cooking) Pada Sayuran Di Instalasi Gizi Rumah Sakit S.K. Lerik Kota Kupang Maria Helena; Juni Gressilda Louisa Sine
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 3 No 1 (2022): April 2022
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v3i1.1928

ABSTRAK Sayuran merupakan kelompok komoditas pangan yang pada umumnya dikonsumsi masyarakat. Mengonsumsi sayuran memberi sumbangan terutama vitamin A dan C, serta serat yang sangat penting bagi tubuh. Penelitian ini bertujuan untuk mengetahui teknik memasak panas basah / moist head cooking pada sayuran di instalasi gizi Rumah Sakit Umum Daerah S.K. Lerik Kota Kupang. Penelitian ini merupakan penelitian deskriptif observasional yang dilaksanakan di RSUD S.K.lerik kota kupang pada bulan maret 2021 Penelitian ini menggunakan kuisioner pengamatan sehingga mendapatkan hasil teknik memasak panas basah di Instalasi Gizi RSUD S.K. Lerik Kota Kupang. Dari hasil pengamatan, diketahui bahwa teknik memasak panas basah / moice head cooking di Rumah Sakit Umum Daerah S.K Lerik Kota Kupang meliputi teknik merebus (Boiling),simmering,blancing, stewing, steaming(mengukus), dan juga mendapatkan siklus menu 3 hari untuk pasien umum dan juga terdapat alat untuk memasak sayuran yaitu: panci, alat pengukus

Pelatihan Pijat untuk Stimulasi Tumbuh Kembang Balita pada Kader Posyandu dan Orang Tua Balita Stunting Awang, Mariana Ngundju; Boa, Grasiana Florida; Wanti, Wanti; Simbolon, Demsa; Irfan, Irfan; Widyastuti, Ririn; Agustine, Uly; Sine, Juni Gressilda Louisa; Belarminus, Petrus; Saghu, Maria Mencyana Pati; Lende, Julianus
Ahmar Metakarya: Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2024): Ahmar Metakarya: Jurnal Pengabdian Masyarakat
Publisher : Yayasan Ahmad Mansyur Nasirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53770/amjpm.v4i1.303

Stunting adalah kondisi gagal tumbuh pada anak yang ditandai dengan tinggi badan lebih rendah dari rata-rata usianya. Prevalensi balita stunting di Provinsi NTT adalah 35,3% dam kabupaten Sumba Barat 23,3%. Di tingkat kecamatan terdapat 2 kecamatan yang mengalami kenaikan kasus di tahun 2022 yakni kecamatan Lamboya dan Wanukaka. Data balita stunting kec Wanukaka berjumlah 222 balita. Desa tertinggi dengan kasus stunting adalah Desa Baliloku dengan jumlah balita stunting 22 anak dengan status gizi 4 anak sangat pendek dan 18 anak pendek. Data ini belum mencapai target penurunan angka stunting menjadi 14% yang tertuang dalam Peraturan Presiden Republik Indonesia Nomor 72 Tahun 2021 tentang percepatan penurunan stunting. Solusi yang dilakukan adalah melakukan pelatihan pijat untuk stimulasi tumbuh kembang balita pada kader posyandu dan arangtua balita stunting. Tujuan dari kegiatan ini adalah untuk stimulasi tumbuh kembang balita stunting yang ditandai dengan penambahan berat badan balita stunting. Peserta kegiatan terdiri dari kader posyandu (20 orang) dan orangtua balita stunting (21 orang). Hasil dari kegiatan ini adalah terdapat pengaruh pijat pengaruh pijat bayi/balita terhadap stimulasi tumbuh kembang (penambahan berat badan) dengan p-value 0.000 (p < 0.005).

PENGARUH SUBSTITUSI TEPUNG SORGUM DAN TEPUNG KACANG TANAH PADA PEMBUATAN SNACK BAR Bhie, Maria Trivania; Sine, Juni Gressilda Louisa
Kupang Journal of Food and Nutrition Research Vol. 6 No. 1 (2025): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/kjfnr.v6i1.1955

The most dangerous food problem facing the world today is protein energy deficiency (KEP). Considering that children under five years of age often experience disorders related to lack of protein and energy, KEP refers to children who experience malnutrition due to low daily energy and protein intake or due to certain diseases. Snack bars are emergency food in the form of solid sticks that are rich in important nutrients, protein and calories that the body needs. The aim of this study was to evaluate the nutritional content and level of preference for snack bars made with substitute ingredients for peanuts and sorghum flour. This research used a completely randomized design (CRD) and three substitution treatments of sorghum flour and peanut flour at P1 (40%:40), P2 (50%:30%), and P3 (60%:20%)—an experimental study. . methodology. Research findings show that treatments P1 to P3 on average fall into similar groups. However, the Tukey test was added after the ANOVA test results showed that there were real differences between the three treatments in color, texture, aroma and taste. P1 has the most nutritional value, with energy (1,362.12 grams), protein (45.17 grams), fat (77.5 grams), and carbohydrates (132.47 grams) making up the energy nutritional value. In summary, treatments P1 to P3 generally belong to the same group. Based on the results of nutritional value and acceptability tests, P2 is the recommended snack bar because it tastes the best.

KANDUNGAN GIZI ROTI “ LEMBUNING’ YANG DISUBSTITUSI TEPUNG IKAN LEMURU (SARDINELLA LEMURU) DAN TEPUNG LABU KUNING ( CUCURBITA MOSCHATA ) Adi, Anak Agung Ayu Mirah; Loaloka, Meirina S; Sine, Juni Gressilda Louisa; Sembiring, Anita Ch
Kupang Journal of Food and Nutrition Research Vol. 4 No. 1 (2023): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/kjfnr.v4i1.1139

Masalah gizi gizi kurang pada balita perlu mendapatkan prioritas penanganan. Pemberian makanan tambahan (PMT) dapat mengurangi masalah gizi kurang pada balita.Dalam pemberian makanan tambahan diperlukan adanya inovasi baru misalnya dengan menggunakan bahan pangan local. Salah satu inovasi dalam mengolah produk makanan tambahan adalah roti “Lembuning” , dimana dalam pembuatannya menggunakan perpaduan campuran tepung ikan lemuru dan tepung labu kuning untuk mensubstitusi tepung terigu ditambah dengan bahan tambahan lain yang memiliki kemungkinan menjadi salah satu alternative PMT bagi balita. Tujuan penelitian ini adalah untuk mengetahui Kandungan Gizi Roti “ Lembuning’ Yang Disubstitusi Tepung Ikan Lemuru (Sardinella Lemuru) Dan Tepung Labu Kuning (Cucurbita moschata). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perbandingan tepung terigu; tepung labu kuning dan tepung ikan lemuru berturut-turut, P1( 65:30:5),P2(60:40:10),dan P3 (35:50:15) dengan 3 kali pengulangan. . Hasil:Kadar air,abu,protein dan lemak tertinggi ada pada P3 sedangkan kadarkarbohidrat tertinggi terdapat pada P1.Terdapat pengaruh nyata tepung labu kuning dan tepung ikan lemuru sebagai bahan pensubstitusi tepung terigu terhadap nilai proksimat (kadar air, kadar abu, kadar lemak , kadar protein dan kadar karbohidrat ) roti Lembuning.

MAKING COOKIES WITH SUBSTITUTION OF KEPOK BANANA (Musa Paradisiaca L.) FLOUR AND MORINGA (Moringa Oliefera L.) FLOUR AS AN EFFORT TO REDUCE HYPERTENSION Hasan, Tobianus; Sine, Juni Gressilda L
Kupang Journal of Food and Nutrition Research Vol. 5 No. 1 (2024): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/kjfnr.v5i1.1473

Hypertension is a condition in which the diastolic heartbeat is greater than 90 mmHg and the systolic circulatory strain is greater than 140 mmHg in two assessments conducted over a period of minutes in a state of adequate rest and calm. Attempts are intended to assist with food consumption plans. by subbing potassium-rich fixings that are high in potassium. Since treats are made with flour, kepok banana flour and moringa leaf flour were utilized alternative for refined fixings. To pick the impact of replacement of kepok banana flour (Musa paradisiaca L.) and moringa leaf flour (Moringa oliefera L.) on the organoleptic properties of treats. The kind of investigation methodology used is a preliminary procedure using a Completely Randomized Plan (CRD) with 4 drugs. Considering the organolpetic preliminary of treats with banana kepok flour substitution, moringa leaf flour and wheat flour from the pieces of assortment, taste, surface, and the most preferred taste was (P1: 40%, 5%, 55%). The food with the most elevated healthy benefit is P3, which has the accompanying energy content: 2,651.4 grams contain 34.3 grams of protein, 135.1 grams of fat, 357.7 grams of carbohydrates, 3527.6 mg of potassium, and 18.6 grams of fiber. There are also 135.1 grams of fat. The specialists' receptivity to treatment P1 is the most good of the four classes' typical outcomes (40%: 5% : The P3 treatment has the highest healthy benefit, with 2651.4 grams of energy, 34.3 grams of protein, 135.1 grams of fat, 357.7 grams of carbohydrates, 3527.6 mg of potassium, and 18.6 grams of fiber, while the replacement for banana flour is 40% and moringa leaf flour is 5%.

Pengaruh Penambahan Tepung Kacang Merah Terhadap Daya Terima Basreng Ikan Cakalang Oki, Alexandro; Niron, Maria F. Vinsensia D.P Kewa; Sine, Juni Gressilda Louisa
Kupang Journal of Food and Nutrition Research Vol. 6 No. 2 (2025): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Protein-energy malnutrition (PEM) is a nutritional disorder that arises from low energy and protein consumption in the daily diet, and is influenced by certain health conditions. According to the 2023 Indonesian Health Survey (SKI) data, 29.7% of children in East Nusa Tenggara Province are malnourished. This study aims to evaluate the impact of adding red bean flour on the acceptability level and macro-nutrient content of cakalang fish basreng products. The study used a Completely Randomized Design (CRD) with red bean flour additions of 10%, 20%, and 30% in sequence, involving 30 panelists. The organoleptic test results showed that the average liking level (color, aroma, texture, and taste) fell into the “somewhat liked” to “liked” category. The normality test results for color, aroma, texture, and taste indicated that all the data presented were not normally distributed. Statistical test results using the Kruskal-Wallis test showed that there was no significant effect on color, aroma, texture, and taste in each treatment. Nutritional value calculations showed that the addition of red bean flour significantly contributed to an increase in the macro-nutrient content of skipjack tuna basreng. It is hoped that future researchers will use a drying oven in the red bean drying process to minimize cross-contamination from the surrounding environment.

Co-Authors Anak Agung Ayu Mirah Adi Astuti Nur ASWEROS UMBU ZOGARA Belarminus, Petrus Bhie, Maria Trivania Boa, Grasiana Florida BORO, REGINA MARIA Demsa Simbolon Hasan, Tobianus Lende, Julianus Loaloka, Meirina S Lopo, Valencia Maria F Vinsensia D P Kewa Niron Maria Goreti Pantaleon Maria Helena Maria Helena Dua Nita Mariana Ngundju Awang Meirina Sulastri Loaloka MMSI Irfan ,S. Kom Oki, Alexandro Peni, Jane A. Ririn Widyastuti, Ririn Saghu, Maria Mencyana Pati Sembiring, Anita Ch Uly Agustine, Uly Utama, Lalu Juntra Wanti Wanti

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