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All Journal JURNAL GIZI INDONESIA AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat AcTion: Aceh Nutrition Journal KACANEGARA Jurnal Pengabdian pada Masyarakat Surya Abdimas Pontianak Nutrition Journal (PNJ) Poltekita : Jurnal Ilmu Kesehatan International Journal of Advanced Health Science and Technology Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Svasta Harena Jurnal Pengabdian Kesehatan Beguai Jejama Frontiers in Community Service and Empowerment Damhil: Jurnal Pengabdian kepada Masyarakat Joong-Ki Journal of Nutrition Explorations
Hindaryani, Nurul
Departemen Of Nutrition, Poltekkes Kemenkes Surabaya, Surabaya, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Enhancing Disaster Nutrition Training in Surabaya, Indonesia: Aligning with Indonesia Ministry of Health's Healthcare Workforce Transformation Program Rusyadi, Luthfi; Taufiqurrahman, Taufiqurrahman; Hafid, Fahmi; Soesanti, Inne; Shofiya, Dian; Hatijah, Nur; Pengge, Nuning Marina; Hindaryani, Nurul; Mujayanto, Mujayanto; Intiyati, Ani; Nugroho, Riezky Faisal; Latifolia, Ergia; Ratnasari, Devi Eka; Halimah, Husnul; Wardana, Endra Tri Kusuma; Prionggo, Anang; Putri, Intan Maulina Alifia; Sariman, Sarina
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 3 No. 2 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v3i2.257

Abstract

The aim of this community service is to train the readiness of the community and academic community of Poltekkes Kemenkes Surabaya in facing disasters in Indonesia. The implementation method took place on May 6, 2024, at the Nutrition Department of Poltekkes Kemenkes Surabaya, involving 100 participants, including lecturers, students, and local residents. The training utilized interactive methods such as discussions, role play, and disaster simulations to enhance participants' understanding and engagement. The outcomes showed a significant improvement in disaster nutrition management skills in the Surabaya region. Participants not only gained theoretical knowledge of disaster nutrition but also practical skills applicable in real-life situations. Recommendations from this initiative include enhancing the provision of more in-depth training materials, using advanced technology for simulations, and improving logistical support for smoother implementation of future activities. This community service significantly contributes to enhancing the readiness of Poltekkes Kemenkes Surabaya and strengthening community resilience to disasters in Indonesia. For future community service activities, it is recommended to conduct more comprehensive implementations and involve a wider range of participants.
Nutrition Education and Dietary Consultation for Heart Disease Management in the Elderly in Gubeng District, Surabaya Hafid, Fahmi; Rusyadi, Luthfi; Nur Kholifah, Siti; Sumasto, Hery; Taufiqurrahman, Taufiqurrahman; Soesanti, Inne; Intiyati, Ani; Shofiya, Dian; Hatijah, Nur; Marina Pengge, Nuning; Mujayanto, Mujayanto; Faisal Nugroho, Riezky; Hindaryani, Nurul; Saputri, Khristine; Eka Ratnasari, Devi; Halimah, Husnul; Sariman, Sarina
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 4 No. 1 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v4i1.330

Abstract

Heart disease is the leading cause of death in the elderly, mainly due to unhealthy diets and metabolic risk factors such as hypertension and diabetes. This nutrition education and dietary consultation program aims to increase the understanding and change of behavior of the elderly in implementing a healthy diet to prevent heart disease. The activity was held for one month in Gubeng District, Surabaya, involving 125 seniors, lecturers, and students. Intervention methods include interactive education, simulations, and personalized nutrition consultations. The evaluation results showed a significant increase in knowledge scores, changes in positive attitudes, and adoption of a healthier diet based on statistical analysis of the Paired t-Test and Wilcoxon Test (p < 0.05). Knowledge Improvement: The average knowledge score increased from 65.2 ± 10.1 to 82.7 ± 8.5, reflecting an increase of 26.9% (p < 0.05). Improved Attitudes: 85% of participants switched to a more positive outlook on adopting a heart-healthy diet, with the Likert scale rating increasing from 3.2 ± 0.8 to 4.5 ± 0.6 (p < 0.05).  This program effectively improves dietary knowledge, attitudes, and behaviors among the elderly in Gubeng Regency. The sustainability of the program is advised through technology-based education and family involvement to improve the quality of life of the elderly sustainably.  
The Potential of Kalelo Yogurt as Supplementary Foods to Prevent Stunting Pengge, Nuning Marina; Sayuningsih, Eny; Ratna Sari, Devi Eka; Hindaryani, Nurul; Mujayanto; Sariman, Sarina; Hafid, Fahmi; Taufiqurrahman
Poltekita : Jurnal Ilmu Kesehatan Vol. 17 No. 4 (2024): February
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v17i4.3700

Abstract

This study aims to determine the potential of kalelo yogurt as supplementary feeding to prevent stunting. This type of research was pre-experimental with the Post-test only design method with the yogurt formula treatment. The statistical analysis used was Complete Randomized Design (CRD) 3 X 2 followed by Duncan test to see the difference in each formulation. And the organoleptic test of kalelo yogurt was processed using the Analysis Of Variant (ANOVA) test and Duncan test to see the level of difference significant at α level of 0.05. Results: The best formula of kalelo yogurt based on nutrient content was F1, which was consumed simultaneously with other foods to increase its nutritional value. While organoleptic tests showed F3 as the best product, with a rating level of (somewhat dislike-neutral). Based on the test results, the panelists still did not like kalelo yogurt very much, as it can be seen from the results of panelist evaluations ranging from somewhat dislike to neutral (4-5). This could be due to the aroma, taste and texture that were different from a solid yogurt. With increasing incubation time, microbial activity increases and the number of microbes increases, resulting in the pH of the medium decreasing. The best kalelo yogurt product from organoleptic and nutrient content was F3 and F1, respectively. The nutritional, energy and micronutrient content of the three formulas were not significantly different. To fulfill the nutritional needs of sufficient numbers requirements, pregnant women are advised to consume several times a day accompanied by other foods.
Community-Based Intervention through Posyandu Cadre Training and Assistance for Mothers Under Five to Reduce Stunting in Genaharjo Village, Tuban Puspitadewi, Teresia Retna; Juliana Christyaningsih; Nurul Hindaryani; Yasin Wahyurianto
Frontiers in Community Service and Empowerment Vol. 4 No. 4 (2025): December
Publisher : Forum Ilmiah Teknologi dan Ilmu Kesehatan (FORITIKES)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35882/ficse.v4i4.119

Abstract

Nutrition problems are still a major public health challenge, especially stunting which has a long-term impact on child growth and development. Based on the 2022 report of the TubanRegency Health Office, the prevalence of stunting in the work area of the Kawa Health Center reached 24.43%. Genaharjo Village is the focus of attention because the number of stunted toddlers has increased from 40 children (2023) to 45 children (14%) in 2024, while 66.7% of pregnant women are at high risk of experiencing Chronic Energy Deficiency (CED). This condition shows the need for intervention to support the achievement of the national target of reducing stunting by 14%. This Community Service aims to evaluate pre-post changes in the knowledge of cadres and mothers of toddlers, anthropometric skills of cadres and the processing of toddler menus by mothers after a two-session intervention in Genaharjo". The activity was carried out in August-September 2025 with evaluation through pre-test and post-test for knowledge, observation of cadre skills, assessment of mothers' ability in food processing, and urine examination of toddlers using the pyridinium crosslink rapid test. The results showed an increase in cadre knowledge from an average of 9.25 to 11.25 and mothers of toddlers from 9.6 to 11.1. Cadres are able to perform anthropometric measurements correctly, while mothers of toddlers are skilled in planning menus and processing 20 nutritious recipes based on local ingredients. Of the 20 urine samples of stunted toddlers, two showed positive results. This intervention is effective in increasing community capacity, but a comprehensive approach is needed including nutrition education, health monitoring, and sanitation improvement for the sustainability of stunting prevention.
The Effect of Nutrition Education and Iron Supplementation (Iron Tablets) on Knowledge and Hemoglobin Levels in Adolescent Girls Riezky Faisal Nugroho; Erika Martining Wardani; Nuning Marina Pengge; Nurul Hindaryani
Pontianak Nutrition Journal (PNJ) Vol 9, No 1 (2026): Maret 2026
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v9i1.2195

Abstract

Anemia is a common health problem among adolescents, especially girls, due to increased iron requirements during puberty. Inadequate iron intake can lead to decreased hemoglobin levels and a higher risk of anemia during pregnancy. This study aimed to determine the effect of nutrition education and iron tablet supplementation (Tablet Tambah Darah/TTD) on knowledge and hemoglobin levels among adolescent girls at MTsN 3 Surabaya. This study used a quasi-experimental design with a nonrandomized pretest–posttest control group. A total of 80 respondents were selected using proportional stratified random sampling. Data were analyzed using the Kruskal-Wallis and Wilcoxon tests. The findings showed a significant effect of nutrition education on knowledge improvement (p = 0.002) and a significant effect of iron tablet supplementation on hemoglobin levels (p = 0.001). Nutrition education and iron tablet supplementation significantly improved knowledge and hemoglobin levels among adolescent girls. Schools and health centers are encouraged to provide regular counseling and monitoring of iron tablet consumption to prevent anemia.
The Effect of High Glycemic Modified Breakfast Menu on Increasing Learning Concentration of Junior High School Students Insan Cendekia Mandiri (ICM) Sarirogo – Sidoarjo Nurul Hindaryani; Erlyna Jayeng; Mujayanto
International Journal of Advanced Health Science and Technology Vol. 3 No. 2 (2023): April
Publisher : Forum Ilmiah Teknologi dan Ilmu Kesehatan (FORITIKES)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35882/ijahst.v3i2.217

Abstract

The nutritional adequacy of the Insan Cendekia Mandiri (ICM) junior high school students is obtained from the provision of food in the dormitory. One way to increase the acceptance of food intake organized by the boarding institution at the Insan Cendekia Mandiri Junior High School (ICM) is to modify the food menu. The provision of food doesn’t escape the standard portion for each individual so takes a portion of food that is by the RDA, so that it can be seen whether the individual needs of junior high school students have been met or not. This study aims to analyze the effect of modifying the menu of a high-glycemic meal on the acceptability and increase in learning concentration in students of SMP Insan Cendekia Mandiri in Sarirogo, Sidoarjo. This research method uses a pre-experimental design with a one-group pretest-posttest to determine the quality of the modification of the high-glycemic plate menu through the level of preference, acceptance of the increase in learning concentration of junior high school students at Insan Cendekia Mandiri (ICM) Sarirogo, Sidoarjo. The research sample was 37 junior high school students taken by simple random sampling using a formula to meet the inclusion and exclusion criteria. The variables in this study consisted of independent variables, namely modification of high glycemic prescriptions, the dependent variable was acceptance and learning concentration. The research instrument used is a 7-day menu cycle using organoleptic tests by conducting pre and posttest. The result is The breakfast menu from ICM has a lower glycemic index than the modified menu because of the ingredients used. There is a difference in the average energy value in the modified menu, which is 102.5 kcal compared to the breakfast menu from ICM, 2,94 grams of protein average higher than the breakfast menu on ICM, 10,9 grams of fat higher than the breakfast menu on ICM and then 10,76 grams of carbohydrate average lower than breakfast menu on ICM, and student concentration has increased because of the modified menu which has a high glycemic index.
Soy Milk with Cinnamon and Green Grass Jelly: An Alternative Snack for Type 2 Diabetes Patients Nurul Hindaryani; Erlyna Jayeng Wijayanti; Nuning Marina Pengge; Christine I. Reyes
International Journal of Advanced Health Science and Technology Vol. 5 No. 1 (2025): February
Publisher : Forum Ilmiah Teknologi dan Ilmu Kesehatan (FORITIKES)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35882/ijahst.v5i1.422

Abstract

ABSTRACT Soy juice or also known as soy milk is in great demand by people who are allergic to cow's milk. Existing soy milk usually smells a little languorous so it is less desirable, to anticipate this by adding pandan leaves when boiling it or by adding synthetic essences. In this research, soy milk will be added with ingredients that have never been used and combined, namely cinnamon and green grass jelly. This research aims to evaluate the acceptability and nutritional benefits of soy milk with cinnamon and green grass jelly as an alternative snack for type 2 diabetes patients. The research design used is an experiment by giving treatment to samples to find out the acceptability of the product after being treated. The product made was carried out 3 treatments on the composition of ingredients (weight) with the ratio of Soy Milk : Cinnamon Powder : Green grass jelly as follows : Formulation 1 (SC01) = 150 : 1 : 50, Formulation 2 (SC02) = 150 : 1,5 : 50, Formulation 3 (SC03) = 150 : 2 : 50. Tests on soy milk with the addition of cinnamon powder and green grass jelly were carried out through 2 types of tests, namely subjective tests and objective tests. Subjective tests (organoleptic tests) were conducted with a target of 30 trained panelists using a hedonic scale to analyze the level of liking based on color, taste, aroma, and texture. As for objective tests using gravimetric tests in the laboratory by looking at the fiber and chromium content in soy milk with the addition of cinnamon powder and green grass jelly. Based on the results of the Organoleptic Test on all formulas, the most preferred is formula SC03 with 17 panelists/56.7%, the aroma of formula SC02 with 18 panelists/60%, the taste of formula SC02 with 14 panelists/46.6%, the viscosity/texture of formula SC02 and SC03 with 15 panelists/50%. INDEX TERMS Acceptability, Type 2 diabetes mellitus, Chromium level, Fiber level, Soy milk, Cinnamon, Green grass jelly
Pemberdayaan Mahasiswa melalui Simulasi Kesiapsiagaan Bencana Berbasis Komunitas Devi Eka Ratnasari; Mujayanto; Ani Intiyati; Nurul Hindaryani; Taufiqurrahman
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 10 No 2 (2026): Mei
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v10i2.28572

Abstract

Indonesia merupakan negara dengan tingkat risiko bencana tinggi, sehingga diperlukan tenaga kesehatan yang memiliki kesiapsiagaan dalam menghadapi kondisi darurat, termasuk mahasiswa gizi. Namun, keterlibatan mahasiswa gizi dalam pelatihan tanggap bencana masih terbatas. Kegiatan pengabdian ini bertujuan untuk meningkatkan kompetensi kesiapsiagaan bencana mahasiswa gizi melalui pelatihan berbasis simulasi yang aplikatif dan kontekstual. Metode pelaksanaan meliputi empat fase, yaitu persiapan dan koordinasi, penyusunan modul pelatihan, simulasi lapangan, serta evaluasi dan tindak lanjut. Kegiatan melibatkan 135 mahasiswa dan 10 warga relawan yang berpartisipasi dalam pelatihan logistik pangan, Rapid Health Assessment, penyelenggaraan makanan darurat, dan konseling gizi. Hasil kegiatan menunjukkan peningkatan keterampilan mahasiswa dalam asesmen cepat, distribusi logistik, serta edukasi gizi bagi kelompok rentan. Selain itu, partisipasi masyarakat juga meningkat dalam memahami pentingnya kesiapsiagaan pangan dan gizi saat bencana. Simpulan kegiatan ini menegaskan bahwa pembelajaran berbasis simulasi efektif dalam membangun kapasitas mahasiswa dan masyarakat terhadap penanganan gizi darurat serta dapat dijadikan model pengembangan pendidikan kebencanaan di bidang kesehatan.
Acceptability and iron content of catfish-based wonton as a potential iron-rich snack Nuning Marina Pengge; Nurul Hindaryani; Nur Hatijah
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v11i1.3081

Abstract

Anemia remains a health problem among adolescent girls, partly due to low iron intakes. The development of snacks based on local ingredients that are rich in iron and acceptable in terms of their sensory properties is a potential approach. However, studies integrating acceptability evaluation and analysis of actual iron content in a single snack product are limited. This study aimed to analyze the acceptability and iron content of catfish wontons with variations in catfish and wood ear mushroom formulations. An experimental study with three formulations (F1B, F2B, and F3B) was conducted and tested on 25 trained panelists. Organoleptic data were analyzed using the Kruskal–Wallis test, followed by the Mann–Whitney U test at a 5% significance level. The iron content was analyzed using the ICP-OES method with replication. The results showed that formulation F3B had the highest level of acceptance. No differences were observed in color, aroma, and texture (p > 0.05); however, significant differences were observed in taste attributes (p < 0.05). The iron content in F3B was 2.22 mg/100 g, which is equivalent to approximately 14–15% of the daily iron requirement for adolescent girls. In conclusion, the F3B formulation has the potential to be an alternative source of iron based on local ingredients with good sensory acceptance. Further research is needed to evaluate the bioavailability and contribution of actual consumption to iron adequacy
A Descriptive Study on Energy Intake, Nutrition Knowledge, and Nutritional Status Among Adolescents at SMKN 1 Kademangan, Blitar Regency Nadya Chantika Rahayu; Nur Hatijah; Annas Buanasita; Nurul Hindaryani
Journal of Nutrition Explorations Vol. 3 No. 4 (2025): November
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i4.165

Abstract

Adolescents are vulnerable to nutritional problems due to imbalanced energy intake and limited nutritional knowledge, which can affect their nutritional status. This descriptive quantitative study aimed to assess energy intake, nutrition knowledge, and nutritional status among adolescents at SMKN 1 Kademangan, Blitar Regency. A total of 71 students were selected through proportional random sampling. Data were collected using validated questionnaires, two 24-hour dietary recalls, and anthropometric measurements. Energy intake was analyzed using NutriSurvey and NutriCal, and nutritional status was determined using BMI-for-age (BMI/A) based on WHO standards. The results showed that 91.5% of respondents had normal nutritional status, 7.0% were overweight, and 1.4% were obese. In terms of nutrition knowledge, 62% had good knowledge, 35.2% moderate, and 2.8% poor. Meanwhile, 85.8% of respondents experienced varying levels of energy intake deficits (40.8% severe, 22.5% moderate, 22.5% mild), and only 14.1% had normal energy intake. Despite the high prevalence of energy deficits, most respondents maintained a normal BMI-for-age. This suggests that other factors may influence nutritional outcomes. Strengthening nutrition education and promoting healthy eating behaviors are recommended to support adolescent health.
Co-Authors Adhyanti Andika Ananda Eka Putra Ani Intiyati Anisa Farasani Annas Buanasita Azzizah Rahmawati Putri Christine I. Reyes Demes Nurmayanti Devi Eka Ratnasari Dhea Rifqiani Wahyudi Endang Soelistyowati Ergia Latifolia Erika Deanita Ramadhani Erlyna Jayeng Erlyna Jayeng Wijayanti Fahmi Hafid Ferry Kriswandana Filisia Luna Andyana Hermiyanti, Pratiwi Heru Sulistijono Husnul Halimah Ida Ariyanti, Ida Inne Soesanti Islaha, Maria Jayeng Wijayanti, Erlyna Juliana Christiyaningsih Juliana Christyaningsih Juliana Cristyaningsih Karina Dinar Ayunda Khristine Saputri Kiaonarn Ongko Waluyo Laili Rahmawati, Laili Lembunai Tat Alberta, Lembunai Tat Liliek Soetjiatie Lully Hani Endarini Luthfi Rusyadi Mochammad Wildzan Yuda Pratama Muchlis Achsan Udji Sofro Mujayanto Museyaroh, Museyaroh Nadya Chantika Rahayu Nugroho, Riezky Faisal Nuning Marina Pengge Nur Hatijah Pebianti, Melania Rizerda Prionggo, Anang Puspita Dewi, Teresia Retna Putri, Intan Maulina Alifia Ratna Sari, Devi Eka Retno Puspitadewi, Teresia Rokhmalia, Fitri Salsabila Febrianti Sariman, Sarina Sayuningsih, Eny Shofiya, Dian Sholikah, Mar'atus Siti Nur Kholifah Siti Zaharah Rosli Sjamsul Arifin Sri Anggraeni Suliati Suliati Sumasto, Hery Supriyatin, Endah Suyanto, Beny Taufiqurrahman Taufiqurrahman Taufiqurrahman Taufiqurrahman Taufiqurrahman Taufiqurrahman Taufiqurrahman Tri Winarni Agustini Utomo, Bedjo Wahyurianto, Yasin Wardana, Endra Tri Kusuma Wardani, Erika Martining Wuryaningsih, Sri Hardi