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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi Jurnal Riset Gizi Jurnal Gizi dan Pangan Soedirman (JGPS) Argipa (Arsip gizi dan Pangan) Media Kesehatan Politeknik Kesehatan Makassar Jurnal Ilmu dan Teknologi Kesehatan Jurnal Sehat Mandiri JURNAL MEDIA KESEHATAN JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Kesehatan Terpadu (Integrated Health Journal) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat JURNAL GIZI DAN KESEHATAN Journal SAGO Gizi dan Kesehatan Edible : Jedb Jurnal Pengabdian Masyarakat Sasambo Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat Svasta Harena: Jurnal Ilmiah Gizi Gemakes: Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Community Services Cel Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan Jurnal Riset Gizi Jurnal Riset Gizi
Telisa, Imelda
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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COOKING DEMO OF BALANCED NUTRITIONAL MEALS FROM LOCAL FOOD INGREDIENTS IN INCREASING COMMUNITY KNOWLEDGE AND SKILLS THROUGH ASSISTANCE METHODS IN STUNTING LOCUS, MUARA ENIM DISTRICT ., Susyani; ., Sartono; Sadiq, Ahmad; Telisa, Imelda; ., Terati; Kartika Sary, Devi; Friantini, Tri; Hasyim, Hamzah
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 3 (2023): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i3.1923

Abstract

Muara Enim Regency is one of 17 districts in South Sumatra which is included in the category of high prevalence of stunting. The 2018 Riskesdas showed that the prevalence of stunting in Muara Enim was 34.4% higher than in South Sumatra (32%) and the National (30.8%). The same thing comes from the results of the 2021 national under-five nutritional status study, Muara Enim's stunting prevalence rate of 29.7% is included in the 3rd highest district in South Sumatra (24.8%). Research conducted by Susyani, et al (2022) in the stunting locus area of ​ Muara Enim Regency showed that 26 (9.6%) children under five were very short and 64 (23.5%) were short. The service aims to increase the knowledge and skills of mothers under five, women of childbearing age, and pregnant women in making balanced nutritious food by utilizing existing local food ingredients. The implementation method is carried out through nutrition education in the form of counseling and cooking demonstrations regarding nutritious and balanced food according to the contents of “ my plate”. There was an increase in knowledge about balanced nutritious food before and after being given counseling with an increase of 19.09 points. Demonstrations on cooking balanced nutritious food for toddler mothers, women of childbearing age, and pregnant women by utilizing existing local food ingredients can provide knowledge and skills of the target community in making various nutritious and balanced food menus to meet the nutritional needs of their families.
Perbedaan Perubahan Berat Badan Anak Gizi Kurang pada Siswa Sekolah Dasar yang Mendapatkan Clarhiz Cookies dengan Original Cookies Juliantri, Marcella; Siregar, Afriyana; Sartono, Sartono; Telisa, Imelda; Hartati, Yuli
JURNAL RISET GIZI Vol. 11 No. 2 (2023): November (2023)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v11i2.9003

Abstract

Latar Belakang : Gizi kurang merupakan salah satu penyakit tidak menular. Keadaan gizi kurang pada anak dapat dilihat jika nilai z-score yang diperoleh adalah -3 s/d <-2 SD. Keadaan gizi kurang pada anak-anak akan berdampak pada pertumbuhan dan perkembangan anak. Sebab itu, anak gizi kurang memiliki keterbatasan untuk belajar dan bekerja serta bersikap dibanding dengan anak normal. Prevalensi wasting pada anak usia 5-12 tahun berdasarkan Indeks IMT/U di Provinsi Sumatera Selatan sebesar 10,8 % terdiri dari 4,4 % sangat kurus dan 6,4 % kurus.Tujuan :Penelitian ini bertujuan untuk mengetahui perbedaan perubahan berat badan anak gizi kurang pada siswa sekolah dasar yang mendapatkan clarhiz cookies dengan original cookies.Metode : Jenis penelitian ini adalah quasi eksperiment (eksperimen semu) dengan desain penelitian pretest posttest with two group. Sampel berjumah 60 anak gizi kurang yang dibagi dua kelompok yaitu perlakuan yang mendapatkan clarhiz cookies dan kelompok pembanding yang mendapatkan original cookies dengan menggunakan metode proporsional strarified quota sampling.Hasil : Hasil analisis data menggunakan paired sample t-test dengan selisih rata-rata kenaikan berat badan kelompok perlakuan 0,62 kg (p-value =0,000) dan kelompok pembanding 0,18 kg (p-value =0,000). Sedangkan hasil independent sample t-test adalah p-value =0,000.Kesimpulan : ada perbedaan pemberian clarhiz cookies dengan original cookies terhadap perubahan berat badan anak gizi kurang pada siswa sekolah dasar.
Daya Terima Nugget Panggang Berbasis Ikan Salem, Tepung Jagung, Daun Kelor Dan Jamur Kuping Hartati, Yuli; Vino Pratiwi, Dinda; Siregar, Afriyana; Telisa, Imelda; Nazarena, Yunita
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 4 No 3 (2025): Jurnal Pustaka PADI (Pusat Kajian Pangan dan Gizi)
Publisher : Pustaka Galeri Mandiri

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

Abstract

Prevalensi kelebihan berat badan pada remaja terus meningkat dan berhubungan erat dengan pola makan tinggi energi dan rendah serat. Diperlukan inovasi makanan selingan yang sehat, tinggi serat, dan rendah kalori. Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan gizi (analisis proksimat dan serat pangan) dari nugget panggang berbasis ikan salem, tepung jagung, daun kelor, dan jamur kuping. Penelitian menggunakan Rancangan Acak Lengkap dengan empat formulasi. Uji daya terima dilakukan oleh 30 panelis menggunakan skala hedonik 5 poin terhadap warna, aroma, rasa, dan tekstur. Analisis data menggunakan uji Kruskal-Wallis dan dilanjutkan dengan Mann-Whitney, sedangkan analisis proksimat dilakukan di laboratorium terakreditasi. Hasil menunjukkan bahwa formulasi F1 (ikan salem 60g, tepung jagung 20g, daun kelor 25g, jamur kuping 30g) merupakan formula yang paling disukai panelis dari segi aroma, rasa, dan tekstur. Kandungan gizi F1 per 100 gram adalah energi 190,1 kkal, protein 12,55 g, lemak 3,72 g, karbohidrat 26,6 g, dan serat pangan 16,47 g.
Formulasi dan Evaluasi Organoleptik Cookies Tinggi Serat Berbasis Mocaf-Okara pada Diabetes Mellitus Tipe 2 Sihite, Nathasa Weisdania; Ramadhona, Anggun; Sriwiyanti, Sriwiyanti; Telisa, Imelda; Rotua, Manuntun
Jurnal Sehat Mandiri Vol 21 No 1 (2026): Jurnal Sehat Mandiri, Volume 21, No.1 Juni 2026
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v21i1.1700

Abstract

Type 2 Diabetes Mellitus is a chronic hyperglycemic condition that requires appropriate dietary management, including the consumption of high-fiber foods. The utilization of modified cassava flour (mocaf) and okara in cookie production represents a potential alternative snack option for individuals with diabetes mellitus. This research aimed to develop cookies with a higher dietary fiber content compared to conventional cookies, thereby providing a suitable snack alternative for patients with Type 2 Diabetes Mellitus. This study employed a non-factorial Completely Randomized Design (CRD). The cookie formulations consisted of three treatments, namely F1, F2, and F3, with varying proportions of mocaf flour and okara as the primary ingredients. The results demonstrated that the formulations F1 (25:45), F2 (35:35), and F3 (20:50) produced distinct characteristics, with F3 identified as the optimal formulation. The nutritional composition of F3 per 100 g was as follows: energy 561.43 kcal, protein 8.48 g, fat 38.35 g, carbohydrates 45.60 g, and dietary fiber 43.25 g. Conclusion: Increasing the proportion of okara significantly enhances dietary fiber content without notably reducing panelists’ acceptance. It is recommended that future studies incorporate additional sources of complex carbohydrates and conduct glycemic index testing as well as direct intervention trials in Type 2 DM patients to ensure the product meets standards and is supported by stronger scientific evidence.
Co-Authors ., Susyani ., Terati Alya, Bifadhlika Angelina Angelina Dewi, Arifah Rahma Eddy Susanto Eka Purnamasari, Sintya Eliza Eliza Erian, Chika Fadilah Syifa, Msy Faridi, Ahmad Febriyansari, Dika Fitriani, Ranty Friantini, Tri Hamzah Hasyim Hartati, Yuli Juliantri, Marcella Kartika Sary, Devi Krisnasary, Arie Lestari, Sintia Ayu Listrianah, Listrianah Luthfiyah, Nisrina Mardiana Mardiana Marlindayanti Marlindayanti, Marlindayanti Meilina, Ayu Meivi Putri, Adinda Meliana, Endang Muhammad Yusuf Muzakar, Muzakar Nathasa Weisdania Sihite Nazarena, Yunita Nazarena, Yunita - Nurhafifa, Gusti Madya Nurhidayati Nurhidayati Pertiwi, Andini Putri Podojoyo, Podojoyo Purnama, Fajriah Rahayu, Neneng Endang Ramadanti, Aisyah Ramadhona, Anggun Ramawati, Ramawati Ramzy, Salwa Ghassany Rotua, Manuntun Sabrina Sabrina Sadiq, Ahmad Salasa Nilawati, Nurul Sari, Devy Kartika Sartono Sartono . Sartono Sartono, Sartono Septiani, Alya Rahma Siregar, Afriyana Sriwiyanti, Sriwiyanti Sumarman Sumarman Susyani, Susyani Terati, Terati Vino Pratiwi, Dinda Widasari, Dyah Esti Yasinta, Devi Yudanti, Kartika Yulianto Yulianto