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All Journal Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Surya Medika Jurnal Masharif al-Syariah: Jurnal Ekonomi dan Perbankan Syariah Jurnal Manajemen Kesehatan Yayasan RS.Dr. Soetomo Amerta Nutrition Jurnal Kesehatan JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan NURSING UPDATE JURNAL ILMIAH ILMU KEPERAWATAN PREPOTIF : Jurnal Kesehatan Masyarakat Jurnal Aisyah : Jurnal Ilmu Kesehatan Community Development Journal: Jurnal Pengabdian Masyarakat Buguh: Jurnal Pengabdian Kepada Masyarakat ABDI UNISAP: Jurnal Pengabdian Kepada Masyarakat Journal of Dietetics Science JPM (Jurnal Pengabdian Masyarakat) Ruwa Jurai
Indriyani, Reni
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Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Journal of Dietetics Science

 1 
Pentingnya Indikator Satuan Epidmiolog Dalam Rangka Kebijakan Pada Pencegahan Kejadian Stunting Sutarto, Sutarto; Indriyani, Reni
Journal of Dietetics Science Vol. 1 No. 1 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i1.4905

Abstract

Stunting is a global health problem that has a significant impact on the quality of human resources in the future, especially in Indonesia. Although various policies have been implemented to reduce the prevalence of stunting, the stunting rate is still high, indicating the need for further evaluation of the effectiveness of these policies. This article discusses the importance of using epidemiological unit indicators, such as stunting prevalence, infant mortality rate, immunization coverage, and sanitation, in monitoring and designing more effective stunting prevention policies. These indicators provide a clearer picture of the factors that influence the success of the policy, as well as support data-based decision-making. In addition, health education also plays an important role in stunting prevention efforts, especially through ongoing outreach programs for the community, especially pregnant and breastfeeding mothers. Effective outreach programs can raise awareness of the importance of balanced nutrition and good parenting during the First 1000 Days of Life. Through a multisectoral approach involving the health, education, and social sectors, as well as strengthening the role of health cadres, it is hoped that the prevalence of stunting can decrease significantly. This article also recommends the use of technology to expand the reach of health education and conduct regular policy evaluations to adjust to findings in the field.
Kajian Pembuatan Cupcake dengan Penambahan Tepung Bayam Merah dan Tepung Ikan Teri sebagai Alternatif Makanan Selingan Tinggi Zat Besi dan Kalsium bagi Ibu Hamil Indriyani, Reni; Merita Putri; Nugroho, Arie; Sejati, Nawasari Indah Putri
Journal of Dietetics Science Vol. 1 No. 1 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i1.4929

Abstract

Cupcake is a snack as a side dish so the nutritional content is limited, it needs other alternatives such as the addition of other food ingredients to increase the nutritional content. The nutritional value of cupcakes can be increased by adding red spinach flour and anchovy flour which have high iron and calcium content. The purpose of this study was to Hetermine the organoleptic properties (color, taste, aroma, texture and overall acceptance) and iron and calcium content of cupcakes with the addition of red spinach flour and the most preferred anchovy flour. The method used is descriptive with one repetition in making the product. Based on the organoleptic test, it was found that the most preferred cupcake with the addition of red spinach flour and anchovy flour was formula 1 with the addition of red spinach flour and anchovy flour as much as 8%. The results of the iron analysis of cupcakes with the addition of red spinach flour and anchovy flour using TKPI amounted to 1.28 mg, while based on laboratory tests the iron content was found to be 8.7 mg. It is necessary to conduct a shelf life best to determine the shelf life of the cupcake can be consumed. When mixing melted butter, it must be ensured that it is evenly mixed so that the cupcake expands perfectly.
Co-Authors Ali Rakhman Hakim Arie Nugroho, Arie Dyah Wulan Sumekar Rengganis Wardani Fatmawaty Fatmawaty, Fatmawaty Hendrayat, Hendrayat Merita Putri Meylia Maharani, Aggela Muhammad Yusuf Mulyani, Roza Mustaqimah Mustaqimah Nadimin Nadimin Novika , Yulia Prianto, Nawan Ratna Dewi Puspita Sari Rina Saputri Risti Graharti Sejati, Nawasari Indah Putri Sri Sumardilah, Dewi Sudarmi Sudarmi Sumardilah, Dewi Sumardilah, Dewi Sri Sutarto Sutarto Sutarto Sutarto Trijayanthi Utama, Winda Trijayanthi, Winda Umi Widyastuti Usdeka Muliani Wardani, Nanda Fitri Winda Trijayanthi Utama, Winda Trijayanthi Yunianto, Andi Eka