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All Journal Jurnal Media Gizi Indonesia (MGI) Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Jurnal SOLMA Jurnal Kesehatan Indonesia Jurnal Aisyah : Jurnal Ilmu Kesehatan Jurnal Promotif Preventif Journal SAGO Gizi dan Kesehatan JPM: JURNAL PENGABDIAN MASYARAKAT Jurnal Pengabdian Masyarakat: Humanity and Medicine Prima Abdika: Jurnal Pengabdian Masyarakat Jurnal Ilmu Gizi dan Dietetik Jurnal Kedokteran Ibnu Nafis JPK : Jurnal Penelitian Kesehatan
Ramdika, Sari Bema
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Pemanfaatan Terapi Aquaponik Sebagai Strategi Peningkatan Kesehatan dan Gizi Lansia Ramdika, Sari Bema; Ningsih, Windi Indah Fajar; Prautami, Erike Septa
JPM: Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): October 2025
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jpm.v6i2.2674

Abstract

The increase in life expectancy in Indonesia has resulted in a growing elderly population (older adults) who face various health, nutritional, and psychosocial challenges, particularly those living in social care institutions. One alternative approach to address these issues is aquaponic therapy, an integrated system of fish farming and hydroponic cultivation that serves not only as a source of nutritious food but also as an environmental therapy medium. This community service program aimed to improve the knowledge, skills, and quality of life of the elderly through aquaponic training and aquaponic therapy at Boarding Care Noor Fatimah, Palembang. The program consisted of two main stages: (1) aquaponic training, including the delivery of basic concepts and hands-on practice in preparing planting media, cultivating water spinach seedlings, and stocking fish fry; and (2) aquaponic therapy, which involved simple activities such as feeding fish, watering plants, harvesting vegetables, and participating in motivational sessions guided by a psychologist. Evaluation was conducted qualitatively through observation and interviews to assess the participation, enthusiasm, and perceptions of both elderly participants and caregivers. The findings indicate that aquaponics training effectively enhanced older adults’ comprehension of the fundamental principles and benefits of the system. Participants demonstrated greater awareness of the importance of maintaining health through healthier dietary practices derived from aquaponic produce. Moreover, aquaponics therapy promoted engagement in light physical activities and nurtured a sense of responsibility in caring for both plants and fish. From an emotional perspective, participants reported increased levels of happiness, satisfaction, and pride, particularly when sharing and consuming the harvest collectively. The main challenges identified were memory limitations and physical constraints of the elderly, as well as limited caregiver availability, which highlighted the need for capacity-building and simplified maintenance systems. Overall, the program not only provided educational and psychosocial benefits but also demonstrated potential to strengthen food security and institutional independence in a sustainable manner.
Korelasi antara asupan cairan, kalium, natrium dengan interdialytic weight gain pada pasien hemodialisis rutin Nabilah, Defa Nuzul; Ningsih, Windi Indah Fajar; Flora, Rostika; Ramdika, Sari Bema
Jurnal Gizi Klinik Indonesia Vol 21, No 3 (2025): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.93336

Abstract

Correlation between fluid intake, potassium, sodium, and interdialytic weight gain (IDWG) in routine hemodialysis patientsBackground: Chronic kidney failure patients undergo hemodialysis regularly to help kidney function. One of the problems that often occurs in patients with chronic kidney failure when undergoing hemodialysis is an increase in interdialytic weight gain (IDWG).Objective: This study aims to determine the correlation between fluid, potassium, and sodium intake with IDWG in hemodialysis patients at RSUP Dr. Mohammad Husein Palembang.Method: This study employs a quantitative approach with a cross-sectional design. The sampling technique used was purposive sampling, resulting in 62 respondents who met the inclusion and exclusion criteria. The data collected included the characteristics of the respondents, as assessed through a questionnaire. Additionally, data on fluid, potassium, and sodium intake were collected using a 2x24-hour food recall form. Body weight data were measured before and after hemodialysis using digital scales. Bivariate analysis was carried out using the Spearman correlation test.Results: There was a significant correlation between fluid intake (p-value = 0.022) and sodium intake (p-value = 0.049) with IDWG, with a positive correlation direction, indicating a relationship in the same direction. The correlation was sufficient for fluids with IDWG, but weaker for sodium with IDWG. There was no relationship between potassium intake (p-value = 0.062) and IDWG.Conclusions: The unexpected increase in IDWG in hemodialysis patients is related to fluid and sodium intake; therefore, the higher the sodium and fluid intake, the greater the increase in IDWG.
Pelatihan Pembuatan Penyedap Rasa dan Kerupuk melalui Pemanfaatan Limbah Kulit Udang dalam Upaya Peningkatan Ketahanan Pangan Keluarga Flora, Rostika; Ningsih, Windi Indah Fajar; Yuliana, Indah; Ramdika, Sari Bema; Sari, Dwi Inda; Indahsari, Siti Rachmi; Suhendra, Ahmad Adi; Irawan, Purna
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 4 No. 3 (2024): Volume 4 Nomor 3 Tahun 2024
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v4i3.4668

Abstract

Shrimp shells are not just waste but has many health and economic benefits. Shrimp is a marine product that is widely produced in Dusun Sembilang Banyuasin, but the people there do not know yet how to utilize and manage shrimp waste so that shrimp shells only become waste, pollute the environment and can cause disease. Therefore, it is necessary to transfer information regarding the utilization of shrimp shell waste. The method used in this community service is to provide training in the utilization of shrimp shell waste into flavorings and crackers with a target of 25 mothers. The purpose of this activity is so that shrimp shell waste can become a product that can be sold and become income for families so that it can increase family food security. This activity was part of the Kedaireka activity with partner PT Pertamina RU III which was carried out in July 2024 in Dusun Sembilang Banyuasin. The results of this activity were that the mothers were very enthusiastic in practicing making shrimp shells into flavorings and crackers. The flavoring from shrimp shells and shrimp shell crackers have a savory taste. Evaluation of this activity requires applied technology in drying shrimp skin and crackers because conventional drying (with the sun) is very dependent on the weather.
Hubungan Asupan Energi dengan Status Gizi Pasien Hemodialisis Chronic Kidney Disease di RS Mohammad Hoesin Palembang: The Relationship between Energy Intake and Nutritional Status of Hemodialysis Patients with Chronic Kidney Disease at Mohammad Hoesin Hospital Lestari, Bunga Familya Citra Ayu; Ramadhani, Ira Dewi; Arinda , Ditia Fitri; Ramdika, Sari Bema
Jurnal Ilmu Gizi dan Dietetik Vol 4 No 4 (2025)
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.2025.4.4.305-311

Abstract

Chronic Kidney Disease (CKD) merupakan salah satu jenis penyakit degeneratif utama di Indonesia dengan tingkat mortalitas yang cukup tinggi. Faktor penting untuk mencegah keparahan penyakit pasien CKD adalah dengan menjaga status gizi melalui asupan energi yang sesuai. Penelitian ini bertujuan untuk menganalisis hubungan antara asupan energi dengan status gizi pasien CKD yang menjalani terapi hemodialisis di RS Mohammad Hoesin Palembang. Desain yang digunakan yaitu cross-sectional dengan teknik purposive sampling. Responden terdiri dari 66 pasien CKD rawat jalan yang menjalani hemodialisis. Hasil menunjukkan bahwa mayoritas responden memiliki status gizi normal (66,7%), tetapi sebagian besar memiliki asupan energi yang kurang (72,7%) dan asupan protein (63,6%). Analisis bivariat menunjukkan adanya hubungan signifikan antara asupan energi dengan status gizi pasien CKD dengan hemodialisis (p<0,05). Pemantauan status gizi rutin dan pengaturan pola makan yang tepat sangat diperlukan untuk meningkatkan status gizi pasien CKD.
Factors causing increased interdialytic weight gain in chronic kidney disease patients followed by hemodialysis Qurrota A’yun, Ayatussholikhah; Ningsih, Windi Indah Fajar; Utama, Feranita; Ramdika, Sari Bema
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 6, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(6).426-435

Abstract

Latar Belakang: Gagal ginjal kronis bersifat irreversible akibat kerusakan baik strukur maupun fungsinya yang berlangsung tiga bulan atau lebih. Salah satu terapi penunjang pada pasien gagal ginjal kronis adalah hemodialisa. Permasalah yang sering muncul pada pasein hemodialisa adalah kenaikan berat badan di antara dua waktu dialisis atau Interdialytic Weight Gain (IDWG) yang berlebih dan akan memiliki dampak pada kualitas Kesehatan pasien.Tujuan: Mengetahui faktor internal dan eksteral yang dapat menyebabkan IDWG. Faktor internal yaitu meliputi usia, jenis kelamin, tingkat stress, rasa haus, dan riwayat pendidikan. Faktor eksternal yaitu dukungan keluarga, jumlah asupan cairan, lama telah menjalankan hemodialisa, asupan energi, dan asupan protein. Metode: Penelitian ini merupakan penelitian deskriptif analitik dengan desain cross sectional. sebanyak 57 sampel yang dipilih secara purposive sampling menyetujui ikut serta dalam penelitian. Uji statistik dilakukan dengan chi square.Hasil: Hasil menunjukkan mayoritas responden dewasa (75,4%), perempuan (59,6%), stress ringan (61,4%), rasa haus sedang (40,4%), riwayat pendidikan rendah (73,7%), asupan cairan lebih (59,6%), dukungan keluarga yang baik (49,1%), hemodialisa <12 bulan (66,7%), asupan energi tidak sesuai (82,5%), asupan protein tidak sesuai (89,5%). Hasil dari uji statistik didapatkan tidak ada hubungan antara usia (p = 0,827), jenis kelamin (p = 0,925), riwayat pendidikan (p = 1,000), lama telah menjalankan hemodialisa (p = 0,343), asupan energi (p = 1,000), dan asupan protein (p = 1,000) dengan IDWG. Namun, terdapat hubungan signifikan antara tingkat stress (p = 0,027), rasa haus (p = 0,027), asupan cairan (p = 0,014), dukungan keluarga (p = 0,038) dengan IDWG pada pasien gagal ginjal kronis dengan hemodialisa di RSUP. Dr. Mohammad Hoesin Palembang.Kesimpulan: Faktor yang berhubungan dengan IDWG adalah stress, rasa haus, asupan cairan dan dukungan keluarga. Faktor yang tidak berhubungan dengan kejadian IDWG adalah usia, jenis kelamin, riwayat pendidikan, lama telah menjalankan hemodialisa, asupan energi dan asupan protein.  KATA KUNCI: interdialytic weight gain; hemodialisa; faktor penyebab ABSTRACTBackground: Chronic kidney failure is irreversible due to damage to both its structure and function that lasts three months or more. One of the supporting therapies for patients with chronic kidney failure is hemodialysis. A problem that often arises in hemodialysis patients is excessive weight gain between two times of dialysis or Interdialytic Weight Gain (IDWG) which will have an impact on the quality of the patient's health.Objectives: To determine the factors that cause an increase in IDWG consisting of internal and external factors. Internal factors are age, sex, stress, thirst, and education history. External factors are family support, fluid intake, duration of hemodialysis, energy intake, and protein intake.Methods: This research was a descriptive analytical study with a cross sectional design. A total of 57 samples selected by purposive sampling agreed to take part in the research. Statistical tests were carried out using chi square.Results: The results showed that the majority of respondents were adults (75.4%), female (59.6%), mild stress (61.4%), moderate thirst (40.4%), low education (73.7%), higher fluid intake (59.6%), family support (49.1%), hemodialysis <12 months (66.7%), inadequate energy intake (82,5%), inadequate protein intake (89,5%). The results of statistical tests found no relationship between age (p = 0.827), sex (p = 0.925), education history (p = 1,000), time on hemodialysis (p = 0.343), energy intake (p = 1,000), and protein intake (p = 1.000) with IDWG. However, there were a significant relationship between stress level (p = 0.027), thirst (p = 0.027), fluid intake (p = 0.014), family support (p = 0.038) with IDWG in chronic kidney disease patients with hemodialysis at RSUP. Dr. Mohammad Hoesin Palembang.Conclusions: Factors associated with IDWG were level, thirst, fluid intake and family support. Factors that were not associated with the incidence of IDWG were age, gender, education history, length of hemodialysis, energy intake and protein intake. KEYWORDS: interdialytic weight gain; chronic kidney disease; hemodialysis; factors causingReceived: Nov 22, 2024; Revised: Nov 12 2024; Accepted: Nov 20, 2024; Available online: Nov 30, 2024; Published: Nov 30, 2024.
Viscosity and energy density tests on suction pudding formulations as an intervention for hypoalbuminemia Delima, Cyntia; Ningsih, Windi Indah Fajar; Rahmiwati, Anita; Syafutri, Merynda Indriyani; Harwanto, Fatria; Ramdika, Sari Bema
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).260-267

Abstract

ABSTRAKLatar Belakang: Hipoalbuminemia adalah kondisi rendahnya kadar albumin di dalam tubuh (serum< 3,5 g/dL) karena tubuh tidak cukup memproduksi protein albumin atau ketika tubuh kehilangan banyak albumin dalam tinja dan urin. Hipoalbuminemia dapat diintervensi dengan makanan tinggi protein. Putih telur, susu skim dan ikan gabus dapat diolah menjadi makanan selingan berupa pudding sebagai intervensi gizi untuk penderita hipoalbuminemia. Viskositas dan densitas energi menjadi parameter penilaian mutu fisik dan kimia pada produk yang dihasilkan.Tujuan: Untuk mengetahui pengaruh penambahan ikan gabus, susu skim dan putih telur terhadap viskositas dan densitas energi pada puding sedot.Metode: Penelitian eksperimen pembuatan puding sedot dengan empat formula. Perbandingan ikan gabus, putih telur dan susu skim yang berbeda, yaitu formulasi A (6.94%: 6.94%: 6.94%), formulasi B (10.41% : 0%: 10.41%), formulasi C (0%: 10.41%: 10.41%), dan formulasi D (10.41%: 10.41%:0%). Analisis viskositas enggunakan viskometer Brookfield NDJ-8S dan metode yang digunakan untuk pengujian analisis lemak adalah pendekatan gravimetri, metode Kjeldahl untuk penentuan protein, dan metode perbedaan untuk mengevaluasi kandungan karbohidrat. Nilai densitas energi puding sedot didapatkan dari hasil perbandingan antara kandungan energi dan berat pudding sedot. Nilai densitas energi puding sedot didapatkan dari hasil perbandingan antara kandungan energi dan berat pudding sedot. Data yang didapat dianalisis secara bivariat menggunakan uji one way ANOVA dengan uji lanjut DMRT. Hasil: Formulasi A, B, C dan D dibedakan berdasarkan perbandingan kandungan ikan gabus, putih telur dan susu skim. Formulasi A (ikan gabus 6.94%: putih telur 6.94%: susu skim 6.94%), formulasi B (ikan gabus 10.41% : putih telur 0%: susu skim 10.41%), formulasi C (ikan gabus 0%: putih telur 10.41%: susu skim 10.41%), dan formulasi D (ikan gabus 10.41%: putih telur 10.41%: susu skim 0%). Hasil uji viskositas formulasi A, B, C dan D dalam kategori viskositas tinggi. Tidak ada perbedaan nyata nilai viskositas antara formulasi A, B, C dan D (p-value=0.346). Hasil densitas energi formulasi A, B, dan C dalam kategori densitas energi rendah sedangkan formulasi D sangat rendah. Ada perbedaan nyata densitas energi antara formulasi A, B, C dan D (p-value=0.000). Kesimpulan: Perbedaan perbandingan putih telur, susu  skim dan ikan gabus tidak memengaruhi viskositas pudding sedot, namun memiliki pengaruh terhadap densitas energi. Semakin besar kandungan energi pada bahan utama maka akan semakin besar densitas energi puding sedot.  KATA KUNCI:  albumin; ikan gabus; pudding; putih telur; susu skim bubuk ABSTRACTBackground: Hypoalbuminemia is a condition of low albumin levels in the body (serum <3.5 g/dL) because the body does not produce enough of albumin protein or when the body loses a lot of albumin in faeces and urine. Hypoalbuminemia can be treated with high protein foods. Egg whites, skim milk and snakehead can be processed into a snack such as pudding as a nutritional intervention for hypoalbuminemia. Viscosity and energy density are parameters used to assess food’s physical and chemical quality.Objectives: to determine the effect of adding snakehead fish, skim milk, and egg whites on the viscosity and energy density of sucked pudding. Methods: This is experimental research using four formulas. The ratio of snakehead fish, egg whites, and skim milk is different. Formulation A (6.94%: 6.94%: 6.94%), formulation B (10.41%: 0%: 10.41%), formulation C (0%: 10.41%: 10.41%), and formulation D (10.41%: 10.41%:0%). The viscosity analysis used a Brookfield NDJ-8S viscometer and the methods used for fat analysis testing were the gravimetric approach, the Kjeldahl method for protein determination, and the difference method to evaluate carbohydrate content. The energy density value of sucked pudding was obtained from the comparison between energy content and weight of sucked pudding. The data obtained were analyzed bivariately using the one-way ANOVA followed by the DMRT for further testing.Results: Formulations A, B, C and D were differentiated based on the ratio of snakehead fish, egg whites and skim milk. Formulation A (snakehead fish 6.94% : egg white 6.94%: skim milk 6.94%), formulation B (snakehead fish 10.41%: egg white 0%: skim milk 10.41%), formulation C (snakehead fish 0%: egg white 10.41% : 10.41% skim milk), and formulation D (snakehead fish 10.41% : egg white 10.41% : skim milk 0%). The viscosity test results of formulations A, B, C and D are in the high viscosity category. There was no difference in viscosity values between formulations A, B, C, and D (p-value=0.346). The results of energy density of formulations A, B, and C are in the low energy density category while formulation D is very low. There is a significant difference in energy density between formulations A, B, C and D (p-value=0.000). Conclusions: Egg white, skim milk and snakehead fish do not affect the viscosity test but affect the energy density. The greater the energy content of the main ingredients, the greater the energy density of the suction pudding.KEYWORD: albumin; egg whites; pudding; skim milk; snakehead fish 
Co-Authors Agustiawan Amrina Rosyada Andi Nasir Anita Rahmiwati Arinda , Ditia Fitri Ayun, Ayatussholikhah Qurrota Azrimaidaliza Delima, Cyntia Desri Maulina Sari dewi novita Dwi Inda Sari, Dwi Inda Fahira, Ervin Fatmalina Febry Fatria Harwanto Feranita Utama Fitriani Fitriani, Uthfi Aulia Helmizar, H Indah Purnama Sari Indah Yuliana Indahsari, Siti Rachmi Ira Dewi Ramadhani Irawan, Purna Lestari, Bunga Familya Citra Ayu Merynda Indriyani Syafutri Mukti, Retno Cahaya Nabilah, Defa Nuzul Nareswara, Anastu Regita Ningsih, Windi Indah Fajar Nur Alam Fajar Oktivaningrum, Rafika Prautami, Erike Septa Qurrota A’yun, Ayatussholikhah Rostika Flora Suhendra, Ahmad Adi Yuliarti