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All Journal Jurnal Media Gizi Indonesia (MGI) Panrita Abdi - Jurnal Pengabdian pada Masyarakat Media Gizi Pangan GHIDZA: Jurnal Gizi dan Kesehatan Science Midwifery Nursing Arts Jurnal Dunia Gizi Journal SAGO Gizi dan Kesehatan Jurnal Ilmiah Kesehatan (JIKA) Sahabat Sosial: Jurnal Pengabdian Masyarakat International Journal of Health Sciences Nursing Arts
Anjar Briliannita
Poltekkes Kemenkes Sorong
Humanities Biochemistry, Genetics & Molecular Biology Dentistry Education Engineering Health Professions Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary Other

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GAMBARAN ASUPAN ZAT GIZI MAKRO DAN STATUS GIZI MAHASISWA POLTEKKES KEMENKES SORONG PADA MASA PANDEMI COVID 19 Swietienia Daniela Fatie; Anjar Briliannita; Wilma Florensia
Nursing Arts Vol. 15 No. 2 (2021): NURSING ARTS
Publisher : Politeknik Kesehatan Kemenkes Sorong

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Abstract

ABSTRACTTeenagers as the next generation need to get the right nutrients because it important role in nutritional status, providing energy for the body and regulating metabolic processes in the body, accelerating growth and improving tissue systems in the body and improving tissue systems in the body. The purpose of this study was to describe the intake of macronutrients of students of the DIII Nutrition Study Program at the Health Polytechnic of the Ministry of Health, Sorong during the Covid 19 pandemic. This type of research was descriptive using a cross sectional design. The level of macronutrient intake was assessed using 24-hour Food Recall for 1 week, while the measurement of the nutritional status of respondents was measured based on anthropometric measurements (BMI). The number of respondents is 46 people who meet the inclusion criteria. The results obtained in this study, namely the nutritional status of the highest respondent with good nutritional status (50%), the lowest nutritional status withobesity (8.6%) and poor nutritional status (30.4%). Meanwhile, the average respondent's energy intake is less (86.10%), the respondent's protein intake is on average less (63.4%), the respondent's fat intake is on average less (78.7%) and the respondent's carbohydrate intake is on average. less average (95.6%). During the COVID-19 pandemic from 2020 to 2021, theaverage student has a good nutritional status. However, the average intake of energy, carbohydrates, protein and fat is still lacking.
EFFECT OF NUTMEG CONCENTRATION IN NUTMEG JAM AND CAKES ON ACCEPTABILITY, NUTRITIONAL CONTENT AND ANTIOXIDANT ACTIVITY Endang Rumayomi; Briliannita, Anjar; Fajar Irianto
Media Gizi Indonesia Vol. 20 No. 2 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v20i2.88-94

Abstract

Nutmeg, a key agricultural product of Fak-Fak Regency, is processed into diverse food products, including jams utilized in mini lontar cakes and rolled tart cakes. This study aimed to optimize the use of nutmeg flesh in jam production, evaluating its nutritional composition, antioxidant properties, and consumer acceptability. Conducted as an experimental study employing a completely randomized design (CRD), six formulations of nutmeg jam (S0 to S5) were prepared and analyzed. A sensory evaluation was performed by 30 semi-trained panelists from the Nutrition Department of the Polytechnic of the Ministry of Health, Sorong. Statistical differences in acceptability were assessed using the Kruskal-Wallis and Mann-Whitney U tests (α ≤ 0.05). The results identified S5 (50% nutmeg pulp and 50% sugar) as the most preferred formulation, with significant differences in taste (p = 0.01) and texture (p = 0.03), but no notable differences in color (p = 0.06), aroma (p = 0.33), or overall acceptance (p = 0.99). Nutritional analysis revealed a carbohydrate content of 45.09% and antioxidant activity of 69.8%, comparable to raw nutmeg pulp (70.4%). Furthermore, mini lontar cakes and rolled tarts incorporating S5 jam demonstrated superior carbohydrate levels (53.92% and 38.09%, respectively) and antioxidant activities (35.8% and 41.5%). These findings underscore the potential of nutmeg-derived products in contributing to functional food development, supporting the diversification of nutmeg-based snacks as a source of bioactive compounds and nutritional benefits.
Social economic status, nutrition knowledge on food consumption behavior of poor family in Maros Regency, South Sulawesi – Indonesia Nursiah, Andi; Idris, Idris; Briliannita, Anjar; Nurhaedah, Nurhaedah; Wijayanti, Lumastari Ajeng; Muslimin , Muslimin B
Science Midwifery Vol 12 No 2 (2024): June: Health Sciences and related fields
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/midwifery.v12i2.1521

Abstract

This study aims to find the effect of knowledge about nutrition on poor families in Maros Regency, South Sulawesi - Indonesia. To find the effect of socioeconomic status on food consumption behavior of poor families in Maros Regency. This type of research is ex-post facto using a quantitative approach with a survey method. The design or research model on the effect of exogenous variables, namely Socio-Economic Status is given a symbol (X1), Knowledge about nutrition is given a symbol (X2), and endogenous variables, namely Food Consumption Behavior are given a symbol (Y). The research locations are in Tukamasea Village, Mattoangin Village, Minasa Baji Village, and Alatengae Village, Bantimurung District, Maros Regency, South Sulawesi Province. More specifically, the main locus of research is poor families in 4 (four) villages in Bantimurung District, Maros Regency. The data obtained were analyzed using descriptive statistical analysis and inferential statistical analysis. The number of samples in this study was 200 households. The data analysis technique used is Path Analysis technique. The results of this study indicate that there are (1) there is an influence of socioeconomic status on consumption behavior, there is a direct and indirect effect of knowledge about nutrition on the food consumption behavior of poor families (direct influence), and knowledge about nutrition has an effect on lifestyle (indirect effect).
Co-Authors Adriana Pagayang Ajeng Wijayanti, Lumastari Akbar Akbar Ali Imran Anshar Rante Endang Rumayomi Fachry Abda El Rahman Fajar Irianto Fredy Saputra, M Khalid Idris Idris Irene Marlissa, Iriani La Supu Mahendika, Devin Merinta Sada Muslimin , Muslimin B Mustamir Kamaruddin Mustika A Matto Mustika A.Matto Nazruddin Safaat H Nurhaedah Nurhaedah Nursiah, Andi Pannyiwi, Rahmat Rasyid, Djusmadi Rini Susanti Santi Aprilian Lestaluhu Swietienia Daniela Fatie Wijayanti, Lumastari Ajeng Wilma Florensia Wilma Florensia Yermi, Yermi Zaenab Ismail