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All Journal Media Kesehatan Masyarakat Indonesia Public Health of Indonesia Promotif: Jurnal Kesehatan Masyarakat Jurnal Ilmiah Universitas Batanghari Jambi AcTion: Aceh Nutrition Journal Jurnal Kesehatan Manarang QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Kesehatan Masyarakat Celebes Health Information : Jurnal Penelitian Indonesian Journal of Health Sciences Research and Development (IJHSRD) Metta : Jurnal Ilmu Multidisiplin JUKESHUM: Jurnal Pengabdian Masyarakat Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Journal of Baja Health Science KLASICS: Kendari Maritime and Holistic Nursing Journal Karya Kesehatan Journal of Community Engagement Jurnal Gizi Ilmiah
Ellyani Abadi
Prodi S1 Gizi, Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan
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Hubungan Picky Eater dengan Tingkat Kecukupan Asupan Zat Gizi Makro dan Status Gizi di Puskesmas Wakorumba Utara Anantha, Esti; Abadi, Ellyani; Ihsan M, Habib
Jurnal Gizi Ilmiah Vol 11 No 1 (2024): Jurnal Gizi Ilmiah
Publisher : Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46233/jgi.v11i1.1155

Abstract

Picky eater ataupun sikap memilih-milih makanan merupakan suatu kondisi dimana anak tidak bersedia ataupun menolak untuk makan, ataupun mengalami kesusahan dalam mengkonsumsi makanan serta minuman. Penelitian ini bertujuan Untuk mengetahuiirhubungan picky eater dengan tingkat kecukupan asupan zat gizi makro di Puskesmas Wakorumba Utara Kabupaten Buton Utara. Jenis penelitian kuantitatif, dengan desain Cross Sectional Sampel pada penelitian ini yaitu 68 Balita usia 3-5 tahun di wilayah kerja Puskesmas Wakorumba Utara diperolah dengan teknik pengambilan sampel. Pengambilan data meliputi pengisian kuisioner picky eater dan tingkat kecukupan zat gizi makro di ukur menggunakan food recall, sedangkan status gizi didapatkan dari z-score berat badan/tinggi badan (BB/TB). Seluruh data dianalisis menggunakan SPSS dan uji Chi-Square. Hasil peneltian menunjukkan nilai p value variabel tingkat kecukupan asupan karbohidrat <0,01, tingkat kecukupan asupan protein 0,056, tingkat kecukupan asupan lemak 0,003, dan status gizi 0,003. Kesimpulan pada penelitian ini yaitu ada hubungan antara perilaku picky eater dengan tingkat kecukupan asupan zat gizi karbohidrat,protein,lemak dan status gizi.
Pengaruh Edukasi Gizi Terhadap Pengetahuan dan Asupan Gizi Makro Pada Ibu Hamil di Puskesmas Bukit Kangka Kabupaten Buton Selatan Ratmalia, Ratmalia; Abadi, Ellyani; Ananda, Siti Hadrayanti
Jurnal Gizi Ilmiah Vol 11 No 1 (2024): Jurnal Gizi Ilmiah
Publisher : Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46233/jgi.v11i1.1159

Abstract

Kesehatan ibu selama hamil dipengaruhi oleh berbagai variabel, terutama pola makan dan pengetahuan ibu. Dampak dari kecukupan nutrisi ibu dan data yang memadai selama kehamilan terhadap pertumbuhan dan perkembangan janin telah banyak didokumentasikan. Tujuan penelitian ini adalah untuk mengetahui bagaimana pengaruh pendidikan gizi terhadap pengetahuan ibu hamil dan konsumsi zat gizi makro di Puskesmas Kangka Kabupaten Buton Selatan. Penelitian pra-eksperimen dengan desain one group pre-post test design telah dilakukan. Sampel penelitian berjumlah 17 calon ibu yang tinggal di wilayah pelayanan Puskesmas Bukit Kangka, yang diambil melalui proses sampling berdasarkan rumus Federer. Pengetahuan dan konsumsi zat gizi makro merupakan variabel terikat yang diteliti dalam penelitian ini, sedangkan pendidikan gizi merupakan variabel yang bersifat otonom. Analisis data dilakukan dengan uji Wilcoxon sign-rank test dan Paired T-Test, dengan ambang signifikansi (α) kurang dari 0,05. Berdasarkan temuan penelitian, p-value variabel pengetahuan sebesar 0,000, sedangkan p-value penggunaan kalori, asupan protein, asupan lemak, dan asupan karbohidrat masing-masing sebesar 0,000, 0,017, dan 0,001. Hasil penelitian menunjukkan pendidikan gizi berpengaruh positif terhadap konsumsi makronutrien dan tingkat pengetahuan ibu hamil di Puskesmas Kangka Kabupaten Buton Selatan..
Gambaran Sifat Sensori dan Nilai Gizi Donat dengan Penggunaan Berbagai Jenis Gula Marlin, Fitri Selly Desi Yanti; Abadi, Ellyani; Ananda, Siti Hadrayanti
Jurnal Gizi Ilmiah Vol 11 No 1 (2024): Jurnal Gizi Ilmiah
Publisher : Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46233/jgi.v11i1.1172

Abstract

Donat merupakan pangan jenis bakery dimana memiliki bentuk cincin dengan lubang ditengahnya atau biasanya memiliki bentuk bundar di dalamnya terdapat isian yang memiliki rasa manis seperti krim atau selai. Jenis penelitian adalah deskriptif, Rancangan Acak Lengkap (RAL) dengan memberikan 3 jenis perlakuan penggunaan gula pada pembuatan donat, yaitu T1 = fruktosa (rose brand cair) 100 ml, T2 = sukrosa (gulaku) 100 gr, T3 = Madu (madurasa murni) 100 ml. Untuk Sampelnya 23 siswa/siswi kelas VII pada SMPN 10 Kendari yang diperoleh dengan menggunakan total sampling. Variabel yang diteliti terdiri dari variabel terikat yaitu uji kadar karbohidrat dan lemak dan variabel bebas yaitu uji hedonik. Teknik analisa data yang digunakan adalah teknik deskriptif kuantitatif dengan menggunakan persentase. Hasil penelitian tingkat kesukaan panelis pada donat kriteria rasa yaitu T1 86,9%, warna T2 86,9%, aroma T1 dan T2 73,9%, sedangkan tekstur T2 nilai 78,2%. Kandungan gizi donat yaitu T2 Karbohidrat sebesar 53.27% sedangkan T2 Lemak sebesar 28.1%. Simpulan ada perbedaan dari donat dengan tingkat berdasarkan atribut rasa. Untuk tingkat kesukaan panelis menyukai produk donat T1 dari segi rasa, warna, aroma dan tekstur. Sedangkan segi tekstur lebih menyukai T2. Untuk kandungan gizi donat yaitu T2 Karbohidrat 53.27%, T2 Lemak 28.1%.
Pengaruh Pemberian Bolu Pisang Ambon Terhadap Perubahan Tekanan Darah Penderita Hipertensi Di Wilayah Kerja Puskesmas Soropia Kabupaten Konawe Sabina, Riska Adni; Ananda, Siti Hadrayanti; Demmalewa, Jenni Qlifianty; Abadi, Ellyani
Jurnal Gizi Ilmiah Vol 11 No 2 (2024): Jurnal Gizi Ilmiah
Publisher : Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46233/jgi.v11i2.1197

Abstract

Hypertension is when the pressure in blood vessels increases above 120/80 mmHg. Blood pressure goal is less than 130/80 mmHg, and when the pressure is 140/90 mmHg or higher, it called as hypertension. One of non-pharmacology therapies used to lower high blood pressure is giving ambon banana cake to the patients with hypertension at Soropia health centre, Soropia district, Konawe. This is a quantitative study used quasi-experiment of pre test and post test with control group design. The observation was conducted twice-before and after treatment. Population of the study were 19 people who suffered hypertension at Soropia health centre, Soropia district, Konawe. 16 people were chosen by using Slovin formula to obtain representative samples. Then, 16 people were divided into 2 groups (8 People were in control group and others were in intervention group). Result of Wilcoxon test concluded that there’s an effect of non-pharmacology therapy by giving Ambon banana cake on blood pressure changes of patients with hypertension
Daya Terima Biskuit dengan Modifikasi Tepung Biji Nangka, Tepung Kacang Merah dan Tepung Pisang serta Kontribusinya Terhadap Kecukupan Zat Besi Remaja di SMAN 3 Kendari Wulandari, Agnes Sri; Ananda, Siti Hadrayanti; Abadi, Ellyani
Jurnal Gizi Ilmiah Vol 11 No 3 (2024): Jurnal Gizi Ilmiah
Publisher : Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46233/jgi.v11i3.1370

Abstract

Agnes Sri Wulandari, Acceptability of Biscuits with Modification of Jackfruit Seed Flour, Red Bean Flour and Banana Flour and Its Contribution to Iron Adequacy of Adolescents at SMAN 3 Kendari, Siti Hadrayanti Ananda, Ellyani Abadi Jackfruit seed flour, kidney bean flour and banana flour can be processed into various types of products that can contribute nutrients such as iron in adolescents who are in the growth period. One such product is biscuits. The purpose of this study is to determine acceptability based on organoleptic properties which include color, taste, aroma and texture which are tested with a questionnaire with hedonic assessment and its contribution to the iron adequacy of adolescents in SMAN 3 Kendari.This study is a type of descriptive research with a quantitative approach method in making biscuits with modifications of jackfruit seed flour, red bean flour and banana flour using a complete random design (RAL) with 3 treatments (70:40:40, 40:70:40, 40:40:70). Research on the acceptability test of biscuits with flour modification was carried out at SMAN 3 Kendari, while research on the nutritional content of biscuits was carried out at the Food and Drug Agency (BPOM) of Kendari City.The results of the study showed that based on the organoleptic results of the color, taste and texture of the most preferred biscuits were biscuits with A3 treatment (40:40:70) and the preferred aroma was biscuits with A1 treatment (70:40:70). The addition of jackfruit seed flour, red bean flour and banana flour in making biscuits has an iron content of 24,0 milligrams per 100 grams of biscuits. And donate 93,3% of the total daily iron needs of 16-17-year-old adolescents.Biscuits are recommanded to consumers to make these biscuits as an alternative substitute for snacks to meet the iron requirements of adolescents.further research is also needed into the manufacture of jackfruit seed flour, red been flour and banana flour as well as the shelf life of each flour. Keywords: Biscuits, Jackfruit Seeds, Red Beans, Iron
Pengaruh Edukasi Keamanan Pangan terhadap Pengetahuan Pemilihan Jajanan pada Anak SD Kelas V di SDN 1 Landono Kabupaten Konawe Selatan Stejiriawan, Nur Iknal; Ananda, Siti Hadrayanti; Abadi, Ellyani
Jurnal Gizi Ilmiah Vol 11 No 3 (2024): Jurnal Gizi Ilmiah
Publisher : Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46233/jgi.v11i3.1380

Abstract

Food is a basic need for every human being to be able to carry out physiological functions. Safe food is food that is free from microbes, chemicals and dangerous substances which, if intentionally or accidentally consumed by humans, will not cause health problems. School children are the forerunners of the nation's next generation. At this age, children have lots of busy activities, causing them to need a healthy physical condition. The aim of this research is to determine the effect of food safety education on knowledge of snack choices in class V children at SDN 1 Landono. The type of research used is pre-experimental design research. This research was conducted on one group, namely the experimental group that received treatment. The population in this study were all students from classes VA and VB, totaling 36 people, the sample was 33 people. Research results: Knowledge of snack selection among fifth grade elementary school children at SDN 1 Landono before being given education had an average score of 12.21. Knowledge of snack selection among fifth grade elementary school children at SDN 1 Landono after being given education had an average score of 13.39. There is an influence of food safety education on knowledge of snack choices in fifth grade elementary school students at SDN 1 Landono with p value = 0.000. Suggestion: For the SDN 1 Landono School, it is hoped that this research can provide input so that the school can continue to provide education about choosing healthy snacks for its students. For future researchers, it is hoped that this research can serve as input and reference material for future researchers.
Hubungan Nafsu Makan pada Anak Balita dengan Kejadian Stunting di Wilayah Kerja Puskesmas Ahuhu Al Dhamir, Muh Fitrah; Abadi, Ellyani; Demmalewa, Jenny Qlifianti
Jurnal Gizi Ilmiah Vol 11 No 3 (2024): Jurnal Gizi Ilmiah
Publisher : Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46233/jgi.v11i2.1381

Abstract

A major dietary issue that can impact a child's growth and development before the age of five is stunting. Appetite is one of the elements that affects the prevalence of stunting. The purpose of this study is to examine the connection between stunting rates in the Puskesmas Ahuhu working region and the appetite of children under five. This study employed a cross-sectional methodology and a descriptive correlational design. Seventy-two stunted toddlers, ages six to fifty-nine months, made up the research population. Purposive sampling was the method of sampling that was employed. Questionnaires and observation were used to gather data, which were subsequently subjected to univariate and bivariate analysis. The majority of toddlers with stunting had weak appetites, according to the research. Statistical analysis shows that there is a significant relationship between appetite and the incidence of stunting, where a good appetite contributes to reducing the risk of stunting. There is a significant relationship between appetite in children under five and the incidence of stunting. It is recommended that parents pay more attention to their children's diet and increase their appetite by providing nutritious and attractive food
Hubungan Citra Tubuh, Aktivitas Fisik dan Pengetahuan Gizi dengan Status Gizi Remaja Putri di SMAN 1 Wawonii Barat Yansah, Deri; Dhesa, Desiderius Bella; Ihsan, Habib; Abadi, Ellyani Abadi,; Ananda, Siti Hadrayanti
Jurnal Gizi Ilmiah Vol 12 No 2 (2025): Jurnal Gizi Ilmiah
Publisher : Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46233/jgi.v12i2.1516

Abstract

This research is an observational study using a cross-sectional study. The research population was 132 female students (adolescent girls) in class X and XI at SMAN 1 Wawonii Barat aged 15-17 years. The sample was taken as many as 57 people using proportional stratified random sampling. Data was collected through interviews using questionnaires and assessing nutritional status through measuring body weight and height. The data collected were the characteristics of young women, nutritional status based on BMI, body image, physical activity and respondents' knowledge about nutrition. Based on the research results, it was found that 61.4% of young women had thin nutritional status, 38.6% had dissatisfied body image, 47.4% had poor physical activity, 29.8% had poor nutritional knowledge. Statistical tests show that there is a significant relationship between physical activity (P=0.006) and nutritional knowledge (P=0.026) with the nutritional status of adolescent girls at SMAN 1 Wawonii Barat. In order to build a good body condition and resistance to disease, it is desired that students who now have poor nutritional status will attempt to improve it by adopting a balanced diet and taking regular pauses. Given that many pupils still have poor nutritional status, educators might use the research's findings as study material to shed light on the science of nutrition
TRENDS IN MATERNAL EMPLOYMENT AND EDUCATION STATUS OF STUNTING AND NON-STUNTING TODDLERS IN COASTAL AREAS OF KENDARI CITY: STUNTING Fatmawati, Fatmawati; Petrus; Kristianto, Jusuf; Abadi, Ellyani; Ayu Dwi Putri, Tenri Zulfa
INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT (IJHSRD) Vol. 6 No. 2 (2024): INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT
Publisher : STIKes Mandala Waluya Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36566/ijhsrd/Vol6.Iss2/232

Abstract

Background: Stunting is a major nutritional problem in Indonesia that can determine the quality of resources. Stunting children are susceptible to disease, have difficulty in physical and cognitive development, and are at risk of developing degenerative diseases as adults. The prevalence of stunting in 2021 was 0.95%, 2022 was 1.4% and 2023 was 1.69%. The aim of this study was to determine the trend of maternal employment and education in stunted and non-stunted toddlers. Methods: This type of research is descriptive research with a cross-sectional study design. The population of the study was all toddlers in the coastal area of Kendari City. The sample was part of toddlers in the coastal area of Kendari City in 2024, consisting of 35 intervention groups and 35 control groups. Data were collected using questionnaires and descriptive data analysis. Results: Mothers' jobs were not working, namely as housewives, as many as 85.7% in the intervention group and 80% in the control group were housewives. Most of the mother’s education in the intervention and control groups, most of them were high school graduates, namely 45.6% in the intervention group and 54.1% in the control group. Conclusion: The mothers' occupations in stunted and non-stunted toddlers are mostly housewives and the mothers' education are mostly high school graduates.
Peningkatan Pengetahuan Gizi Remaja Melalui Pemanfaatan Kelor (Moringa Oliefera Lam) Sebagai Pangan Fungsional di SMPN Satu Atap 1 Soropia Fatmawati, Fatmawati; Koro, Suriana; Rai Sudarsono, I Made; Abadi, Ellyani
Karya Kesehatan Journal of Community Engagement Vol 4 No 2 (2023): Karya Kesehatan Journal of Community of Engangement
Publisher : Sekolah Tinggi Ilmu Kesehatan Karya Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46233/k2jce.v4i2.1041

Abstract

Kelor merupakan pangan fungsional yang mudah diperoleh dan diolah guna mencegah anemia pada remaja putri, pemberian penyuluhan tentang manfaat kelor merupakan saah satu upaya agar terjadi peningkatan pengetahuan dan menerapkan pemanfaatan kelor. Tujuan pengabdian ini adalah untuk meningkatkan pengetahuan gizi remaja tentang manfaat kelor (Moringa Oliefera Lam) sebagai pangan fungsional. Metode pengabdian dilakukan dengan ceramah dan tanya jawab. Pengabdian ini telah dilakukan pada tanggal 26 Juli tahun 2023 di SMPN Satu Atap 1 Soropia. Sasaran dari kegiatan ini adalah remaja putri yang terdaftar sebagai siswi di SMPN Satu Atap 1 Soropia sebanyak 25 orang. Data pengetahuan dikumpulkan menggunakan kuesioner dan diolah menggunakan uji paired t-tet. Hasil pengabdian masyarakat menunjukkan bahwa pengetahuan sebelum dilakukan penyuluhan tentang pentingnya pemanfaatan Kelor (Moringa Oliefera Lam) Sebagai Pangan Fungsional diperoleh Nilai Rata-rata skor pretest adalah 6,72 dan setelah penyuluhan diperoleh rata-rata skor pretest adalah 7,72. Hasil uji diperoleh p value 0,000. Kesimpulan ini adalah penyuluhan yang diberikan dapat meningkatkan pengetahuan remaja putri tentang pemanfaatan Kelor (Moringa Oliefera Lam) Sebagai Pangan Fungsional. Pengabmas ini menyarankan kepada guru kelas agar memotivasi dan edukasi secara rutin tentang pentingnya kelor dan dapat mendesiminasikan produk biskuit kelor sebagai pangan alternative yang kaya akan zat gizi. .
Co-Authors Abdurrakhman Abdurrakhman Abdurrakhman Ade Saputra Nasution Adi Supryatno Al Dhamir, Muh Fitrah Ananda, Siti Hadrayanti Anantha, Esti Andi Nilawati Usman Arny, Arny Ayu Dwi Putri, Tenri Zulfa Ayu Putri, Inggri Fidayani Dwi Cholik Harun Rosjidi Darmayanti Waluyo Demmalewa, Jenni Qlifianty Demmalewa, Jenny Qlifianti Desidarius Bela Dhesa Desiderius Bela Dhesa Desiderius Bela Dhesa Desiderius Bela Dhesa Desiderius Bela Dhesa Desiderius Bela Dhesa Dharmawati, Tuti Dhesa, Desidarius Bela Dhesa, Desiderius Bela Dhesa, Desiderius Bella Diah Indriastuti Dwi Putri, Tenri Zulfa Ayu Erpiono Erpiono Erpiono, Erpiono Fadila, Dian Faisal Faisal Fajarwati, Novita Fatmawati Fatmawati Fatmawati Fatmawati Fatmawati Fatmawati Fatmawati Fatmawati Fatmawati Fatmawati Fatmawati Fatmawati Fatmawati Fatmawati, Fatmawati Fitri, Nesya Desrianti Galib, Siti Hijra Habib Ihsan M Habib Ihsan M Habib Ihsan Mowwuta Hariani Hariani Hasrima, Hasrima Herman Ihsan, Habib Inggri Fidayani Dwi Ayu Putri Inriani Inriani Islawati Islawati Jayanti, Jayanti Jayawarsa, A.A. Ketut Jenny Qlifianti Jenny Qlifianti Demmalewa Jenny Qlifianti Demmalewa Jenny Qlifianti Demmalewa Jenny Qlifianti Demmalewa Jenny Qlifianti Demmalewa Jenny Qlifianti Demmalewa Jusuf Kristianto Jusuf Kristianto Kamalia Kameriah Gani Kameriah Gani Kameriah Kameriah Koro, Suriana Kristianto, Jusuf Leksono, Purnomo Linda Ayu Rizka Linda Ayu Rizka Putri Mariana Mariana Mariana Mariana Marlin, Fitri Selly Desi Yanti Marma Yunadi Marsud Marsud Muhammad Uksim Muliani Muliani Narmawan Narmawan Narmawan Narmawan, Narmawan Nesya Desrianti Fitri Nisrawati Nursamsi Oktarini Gunawas Petrus Petrus Petrus Petrus Petrus Petrus Petrus Rahmi, Silvy Aulia Rai sudarsono, I made Ratmalia, Ratmalia Reslin tobigo Riska Mayangsari Riska Mayangsari Risnawati Risnawati Rizka, Linda Ayu Rosjidi, Cholik Harun Sabina, Riska Adni Silvy Aulia Rahmi Siti Hadrayanti Ananda Siti Hijra Galib Siti Umrana Stejiriawan, Nur Iknal Sufrianto Sunarsih Sunarsih Sunarsih Sunarsih Supodo, Timbul Surianti Surianti Surianti Surianti, Surianti Suwarni Suwarni Tuti Dharmawati Wulandari, Agnes Sri Yansah, Deri Yunadi, Marma