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All Journal Darussalam Nutrition Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Argipa (Arsip gizi dan Pangan) Media Kesehatan Politeknik Kesehatan Makassar Jurnal Sehat Mandiri JURNAL MEDIA KESEHATAN JPP Jurnal Kesehatan Poltekkes Palembang Health Information : Jurnal Penelitian PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat International Journal of Public Health Excellence (IJPHE) ASMAT: Jurnal Pengabmas International Journal of Scientific and Professional Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Jurnal Gizi dan Kesehatan Journal of Maternal and Child Health Science
Podojoyo, Podojoyo
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Nutrition Education Using E-Booklet Against Hemoglobin Levels of Young Women Podojoyo, Podojoyo; Syafira, Adillah; Hartati, Yuli; Kusumawaty, Ira
International Journal of Public Health Excellence (IJPHE) Vol. 3 No. 1 (2023): June-December
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijphe.v3i1.565

Abstract

Anemia in adolescent girls is characterized by Hb levels < 12 g / dl. Anemia is influenced by various factors including nutritional intake, and knowledge. Anemia results in learning concentration, fatigue, to decreased learning achievement. One of them overcomes this problem by giving Fe supplements and nutrition education. The purpose of this study was to determine the relationship between nutrition education using e-booklets on hemoglobin levels in adolescent girls. The design of this study was a Quasi-Experiment with a comparison group. The study was divided into the treatment group and the comparison group. Providing nutrition education using e-booklets and Fe supplements for 3 weeks in the treatment group. The number of respondents was 36 in the treatment group and the comparison in the comparison group. The results of the t-dependent test showed an average difference in the two groups with a p-value of  0.05. The average hemoglobin level of the treatment group was 0.411 g / dl and the comparison group was 0.2 g / dl. The results of the t-independent test showed no difference in the average hemoglobin levels of the treatment group with a comparison group with a p-value of  0.05. The average difference in hemoglobin levels in the treatment group with the comparison group was 0.211 g / dl. Fe supplements and nutrition education with e-booklets can increase Hb levels.
Efektifitas Minuman Ritemjeri (Sari Tempe Jelly Seledri) Terhadap Tekanan Darah Pasien Hipertensi di Puskesmas Punti Kayu Kota Palembang Misnawati, Misnawati; Muzakar, Muzakar; Susanto, Eddy; Sadiq, Ahmad; Podojoyo, Podojoyo
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 2 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i2.1056

Abstract

Background : Hypertension or high blood pressure is a condition which is characterized by an increase in systolic blood pressure ≥ 140 mmHg and diastolic blood pressure ≥ 90 mmHg at two measurements with an interval of five minutes in a state of sufficient rest or calm. One of the non-pharmacological therapies that can help lower blood pressure is by utilizing foods that contain high potassium and Apigenin namely tempe and celery. Purpose : To determine the effect of tempe juice and celery jelly on reducing blood pressure of hypertension sufferers at the Palembang Punti Kayu Health Center.Method : This study was a quasi-experimental study with a pre-test and post-test with control group design. The subjects of this study were 60 people with hypertension at the Punti Kayu Health Center who were willing and fulfilled the inclusion and exclusion criteria. Data analysis uses t-dependent and t-independent tests. Results : The study showed that there was an average decrease in systolic and diastolic blood pressure in the treatment group of 9,517 mmHg and 10,282 mmHg (p-value = 0,000 and p-value = 0,000). Whereas in the comparison group the mean decrease in systolic and diastolic blood pressure was 6,94 mmHg and 14,060 mmHg (p-value = 0.000 and p-value = 0,000). T-independent statistical test results for systolic blood pressure in the treatment and comparison groups obtained p-value 0.037 (p <0.05) and diastolic blood pressure obtained p-value 0.046 (p <0.05). Conclusion : There is an effect of giving tempe juice and celery jelly on the blood pressure of hypertension sufferers in Palembang Punti Kayu Health Center.
Uji Daya Terima Puding Kacang Merah Sebagai Alternatif Makanan Selingan Untuk Remaja Putri Anemia Afiska, Widya; Rotua, Manuntun; Yulianto, Yulianto; Podojoyo, Podojoyo; Nabila, Yunaini
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 1 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i1.1079

Abstract

Background : Anemia problems can occur due to the low consumption of dietary sources of iron. A snack that is usually consumed only looks at the taste without seeing the nutritional content contained therein. One of the preventive measures that can be given is to improve the quality of snack foods. Red bean have a high iron content where in 100 grams there is 10.3 mg of iron. The purpose : This study aims to determine the formulation, acceptability and content of macro nutrients (energy, protein, fat, carbohydrates) and micro (iron) red bean pudding. Method : This study used an experimental method using a non-factorial Completely Randomized Design (CRD), there were 3 repetitions. The Results : The research subjects were 25 panelists who were somewhat trained. The results of the acceptance test showed that the research panelists showed F1 was the most preferred formula by the panelists, namely by adding 75 grams of red beans with an energy nutritional content of 107.7 Kcal (per 100 grams), 2.32% protein, 0.46% fat, carbohydrates. 23.58%, and iron 1.33%. Conclusion: F1 is the chosen formula because it has good receptivity, also contains nutrients that can meet the needs of a snack so that it can be used as a snack for anemic teenage girls. Suggestion : Research can be continued with research on the effect of giving red bean pudding to increase hemoglobin levels of anemic adolescent girls.
Efek Pemberian Formula Tepung Mocaf, Kacang Merah Dan Ikan Bandeng Untuk Balita Gizi Kurang Di Puskesmas Sabokingking Delmi, Zahroh Istantini; Podojoyo, Podojoyo; Muzakar, Muzakar; Nazarena, Yunita; Sriwiyanti, Sriwiyanti
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1333

Abstract

Background : One of the nutrition major problems in Indonesia is malnutrition. Age <5 years is a very important period in the process of child development. Therefore, during this period, child nutritional intake and health care must be considered . Purpose : To see the effect of giving biscuits formula of mocaf, red bean, and milkfish flour on the body weight of undernourished children at the Sabokingking Health Center. Methods : This research was conducted in 2 stages. In the first stage, it uses an experimental research type with a completely randomized non-factorial design. Then the second stage uses a quasi-experimental type of research with pre-test and post-test designs with two groups. This research was conducted in January-April 2022 at the Sabokingking Health Center with a total sample of 30 children under five in each group, which was determined by a non-random method based on inclusion criteria. Results : The results of the Independent T-Test showed that there was no significant difference in the average weight gain in the treatment and comparison groups with a p-value of 0.15 (> 0.05). Conclusion : There is no effect of giving the formulated cookies to the body weight of children under 5.
Beberapa faktor yang berhubungan dengan keputusan Pembelian Susu Formula Mardiana, Mardiana; Pangesti, Nindia Ayu; Yulianto, Yulianto; Podojoyo, Podojoyo; Eliza, Eliza
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 1 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1.1662

Abstract

ABSTRACT Background The purchase decision is one of the indications that indicates whether or not a product is accepted by consumers. Location determination based on data on the highest number of cases of malnutrition status (BB/U) in Palembang City, namely in the working area of the Nagaswidak Health Center with 370 cases.Objective: To determine the relationship between the price, nutritional knowledge, income level and advertising of milk with the decision to buy formula milk. Method: The study design was in the form of quantitative crosssectional with a sample of 32 mothers who had toddlers aged between 1 to 3 years using Lemeshow calculations plus a 10% reserve selected using purposive sampling techniques. Data collection on formula milk purchasing decisions, prices, nutritional knowledge, income levels, and direct milk advertising is using questionnaires, observations and by taking anthropometric measurements. The data were analyzed univariately and bivariately using the Chi-Square test. Results: The results showed that there was a relationship between price (p<0.001) and income level (p = 0.03) with purchasing decisions and there was no relationship between nutritional knowledge (p = 0.357) and milk advertising (p = 0.169) with consumer decisions.Conclusion: It was concluded that the price of milk and the income of a person contain a positive relationship with the decision to purchase milk and the level of knowledge of the mother is quite an important factor towards the decision to purchase a food.
Gambaran Variasi Menu dan Cita Rasa Makanan terhadap Kepuasan Makan Siswi di Asrama MAN 3 Palembang Wiyanti, Sri; Andini, Andini; Podojoyo, Podojoyo; Rotua, Manuntun
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i2.2032

Abstract

Satisfaction is a person's level of feeling after comparing perceived performance or results (performance received and perceived performance) with their expectations. The purpose of this study was to find out the description of menu variations and food tastes on students' eating satisfaction at MAN 3 Palembang dormitory. This research was conducted in May 2023, the number of samples was 71 people. This type of research is descriptive with a cross sectional design. Data collection used a questionnaire with univariate and bivariate data results. The results of univariate analysis showed that 61 female students (85.9%) had menu variations in the non-variable category, 58 female students (81.7%) Food Color in the attractive category, 69 female students (97.2%) Food Portion in the good category, 58 female students (81.7%) Food Aroma is in the good category, 52 female students (73.2%) Food Temperature is in the good category, 71 female students (100%) Maturity Level is in the good category, 64 Food Seasonings are in the delicious category female students (90.1%).This proves that the variety of menus at MAN 3 Palembang Dormitory is not good. It is hoped that the food processor can provide a variety of food variations, so that the level of satisfaction can meet nutritional intake
Faktor Risiko Obesitas Pada Remaja Pujiati, Pujiati; Podojoyo, Podojoyo; Sihite, Nathasa Weisdania; Abidin, Zainal
Publikasi Penelitian Terapan dan Kebijakan Vol 8 No 1 (2025): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v8i1.647

Abstract

An unbalanced lifestyle and diet can lead to obesity both in cities and in rural areas. The purpose of this study is to determine the prevalence of obesity and identify risk factors for obesity in adolescents using a survey approach with a case-control design. The sample was 35 obese adolescents and 35 normal adolescents who were selected at random. The results of the prevalence study, conducted in 555 people, showed that 6.48% of the adolescents were obese, 10.09% were overnourished, 72.79% were normal, 6.13% were undernourished, and 4.68% were malnourished. The results of the Chi Square statistical test showed a relationship of energy intake (p-value 0.000) with an OR value of 57.578; carbohydrate intake (p-value 0.007) OR value 8.609); protein intake (p-value 0.003), fat intake (p-value 0.000) OR value 23.273; physical activity (p-value 0.000) OR value 6.769; dietary fiber intake (p-value 0.007) OR value 8.609; nutritional knowledge (p-value 0.000) OR value 10.154 with obesity. Excess energy intake, excess carbohydrates, and excess fat are risk factors for obesity. Lack of physical activity, lack of knowledge, and lack of dietary fiber intake are risk factors for obesity Keywords: Intake, Activity, Energy, Adolescents, Obesity, fibre
EDUKASI GIZI TENTANG PEMBERIAN MAKANAN TAMBAHAN (PMT) UNTUK BALITA STATUS GIZI KURANG DI POSYANDU KELAPA GENJAH Eliza, Eliza; Podojoyo, Podojoyo; Wiyanti, Sri
ASMAT: Jurnal Pengabmas Vol. 3 No. 2 (2024): Juni 2024
Publisher : Poltekkes Kemenkes Jayapura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47539/ajp.v3i2.63

Abstract

Latar belakang. Usia balita merupakan periode pertumbuhan dan perkembangan yang sangat pesat. Oleh karena itu, kelompok balita perlu mendapat perhatian karena merupakan kelompok yang rawan terhadap kekurangan gizi. Untuk mengatasi kekurangan gizi yang terjadi pada balita perlu diberikan Pemberian Makanan Tambahan (PMT) untuk balita. Salah satu bahan pangan lokal yang bernilai gizi tinggi yang dapat dimanfaatkan sebagai bahan makanan tambahan yang mudah dijangkau masyarakat adalah labu kuning. Tujuan. Meningkatkan pengetahuan dan keterampilan ibu balita melalui edukasi gizi tentang Pemberian Makanan Tambahan (PMT) berbasis pangan lokal di Posyandu Kelapa Genjah wilayah kerja Puskesmas Alang-Alang Lebar Palembang. Metode. Metode pengabdian kepada masyarakat dengan memberikan penyuluhan, demo masak dan pengukuran status gizi balita. Hasil. Terjadi peningkatan pengetahuan gizi ibu balita dan kader sebesar 20,4 point dan terjadi peningkatan berat badan pada balita berkisar antara 0,25 kg sampai 0,75 kg. Kesimpulan. Dengan edukasi gizi melalui penyuluhan dapat meningkatkan pengetahuan ibu tentang pengaturan menu gizi seimbang dan pemberian makanan tambahan untuk balita serta setelah diberi PMT berupa bolu gulung labu kuning terjadi peningkatan berat badan balita.
THE EFFECT OF GIVING INSTANT NOODLES PATETA (CATFISH, TEMPEH FLOUR, AND TAPIOCA FLOUR) ON BODY WEIGHT OF UNDERWEIGHT TODDLERS Aisyah, Salsabila; Podojoyo, Podojoyo; Mardiana, Mardiana; Yulianto, Yulianto; Sartono, Sartono
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.17351

Abstract

Underweight remains one of the most common nutritional problems among toddlers, characterized by body weight that does not meet age standards due to inadequate nutrient intake. One effort to help meet toddlers’ nutritional needs is through the provision of supplementary food (PMT) in the form of instant noodles made from catfish, tempeh flour, and tapioca flour. This study aims to determine the effect of instant noodles based on catfish, tempeh flour, and tapioca flour on the body weight of underweight toddlers at Makrayu Public Health Center. A quasi-experimental method with a pre-test and post-test control group design was used. The study was conducted over 21 days with a total sample of 59 toddlers aged 24–59 months, selected using simple random sampling. The participants were divided into two groups: 29 toddlers in the treatment group and 30 toddlers in the control group. The results showed that the treatment group experienced an average weight gain of 0.3983 kg, while the control group showed an average gain of 0.2033 kg. Statistical analysis using independent t-test indicated a significant effect of the instant noodles on weight gain among underweight toddlers at Makrayu Health Center (p-value = 0.002).
P Pengaruh Pemberian Modifikasi Makanan Selingan Puding Labu Kuning & Wortel Terhadap Kadar Glukosa Darah Pasien Diabetes Mellitus Di RSUD Palembang BARI Susanti, Tiara Indah; Nazarena, Yunita; Podojoyo, Podojoyo
Health Information : Jurnal Penelitian Vol 17 No 3 (2025): September-Desember
Publisher : Poltekkes Kemenkes Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36990/hijp.v17i3.1748

Abstract

Diabetes melitus merupakan penyakit metabolik ditandai dengan hiperglikemia yang disebabkan karena kelainan sekresi insulin, kerja insulin atau keduanya. Kasus diabetes melitus setiap tahun terus meningkat, sehingga penyakit ini masih menjadi masalah kesehatan global termasuk di Indonesia. Penatalaksanaan diabetes melitus dapat dilakukan dengan pendekatan farmakologis dan non farmakologis. Salah satu intervensi non farmakologis yang penting yaitu melalui pengaturan konsumsi serat harian. Salah satu altelrnatif untuk melnurunkan kadar glukosa dalam darah dipelrlukan altelrnatif belrupa modifikasi makanan sellingan tinggi selrat yakni puding labu kuning & wortel. Penelitian ini bertujuan untuk melngeltahui pelngaruh pelmbelrian puding labu kuning & wortel selbagai makanan sellingan pasien diabetes mellitus di RSUD Palembang Bari. Penelitian quasi elxpelrimelnt ini menggunakan rancangan onel group prel-telst - post-telst dengan sampel 32 pasien diabetes mellitus di RSUD Palembang Bari. Kelompok perlakuan diberikan puding labu kuning & wortel selama 7 hari berturut-turut. Hasil uji statistik (t-delpelndelnt) menunjukkan signifikansi perubahan kadar glukosa darah setelah pemberian puding labu kuning & wortel dengan nilai P < 0,05. Puding labu kuning & wortel bermanfaat sebagai alternatif makanan selingan tinggi serat yang dapat mengontrol kadar glukosa darah pasien diabetes mellitus.
Co-Authors Afiska, Widya Aisyah, Salsabila Andini, Andini Delmi, Zahroh Istantini Dwi Astuti Eddy Susanto Elfrida, Solha Elfrida, Sotha Eliza Eliza Erian, Chika Faridi, Ahmad fitri mawarti, fitri Friantini, Tri Hartati, Yuli Inastyarikusuma, Tarrinni Irawan, Monica Julia Jasmi Jasmi Julia, Maharanisa Lia Anggraini Linda Marlina, Linda M, Monalisa Mardiana Mardiana Mardiyah, Anisatul Martini, Dina Masnawiyah, Masnawiyah Meilina, Ayu Misnawati Misnawati Mitha, Dwi Frah Monalisa Monalisa Muzakar, Muzakar Nabila, Yunaini Nathasa Weisdania Sihite Nazarena, Yunita Nilawati, Nurul Salasa Novita, Nesi Nurfiana, Intri Nuryanto Nuryanto Ocktariyana, Ocktariyana Pangesti, Nindia Ayu Pujiati Pujiati Purnama, Fajriah Rianti, Nur Awalia Rivaldi, Rizky Achlaq Rotua, Manuntun Sadiq, Ahmad Salasa Nilawati, Nurul Saputri, Ratih Eka Pramita Sartono Sartono, Sartono Sihite, Natasha Weisdania Siregar, Afriyana Siregar, Apriyana Sonlimar mangunsong Sri Ananingsih, Esti Sri Wiyanti Sriwiyanti, Sriwiyanti Sumarman Sumarman Susanti, Tiara Indah Susyani, Susyani Syafira, Adillah Telisa, Imelda Tuzzuhro, Siti Nuraziza Veronica, Winda Weisdania Sihite, Natasha Winda Rahmawati Yulianto Yulianto Yunike, Yunike Zainal Abidin