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All Journal Jurnal Sehat Mandiri Jurnal Gizi dan Dietetik Media Penelitian dan Pengembangan Kesehatan Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Isdiany, Nitta
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Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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ASUPAN ORAL INADEKUAT, PERUBAHAN NILAI LABORATORIUM, PERILAKU SALAH TENTANG MAKANAN PADA PASIEN CHRONIC KIDNEY DISEASE Mahesa Dwipayani, Ni Kadek; Fadhilah, Zulfa Rizki; Isdiany, Nitta
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1738

Abstract

Background: Chronic Kidney Disease (CKD) is a disease that attacks the kidneys and the condition gradually worsens, becomes chronic or persistent, and lasts a long time. The prevalence of chronic kidney disease cases in Indonesia according to basic health research (Riskesdas) in 2018 was 0.38%. Hypertension is one of the risk factors often found in kidney failure. Prolonged increase in blood pressure in arterioles and glomeruli will cause sclerosis of blood vessels. Case: Mr.U aged 50 years experienced nutritional problems inadequate oral intake, changes in urea and creatinine values, and wrong behavior about food during hospitalization patient's medical diagnosis are CKD and hypertension. Results and Discussion: Providing an initial low protein diet of 0.6 and then at the end of treatment to high energy high protein on HD 1.2 gr/kg ideal body weight in a soft form adapted to the patient's ability has purpose to increase patient intake. The dietary requirements given at the beginning of the intervention were energy 2047.5 kcal, protein 35.1 g, fat 68.25 g, carbohydrates 323.5 g. The results of monitoring and evaluation showed that during observation on the third day, the patient's energy intake reached 75%. The results of urea and creatinine also decreased, physical/clinical showed reduced tightness but still experienced post-hemodialysis nausea. Collaboration was carried out together with doctor, nutritionists, nurses, and waiters. During the intervention, education, and counseling were also provided regarding the patient's eating arrangements. Conclusion: the intervention provided can overcome some of the patient's nutritional problems.
PENGARUH PEMBERIAN JUS BUAH NAGA MERAH DAN BIJI CHIA TERHADAP KADAR KOLESTEROL TOTAL PENDERITA HIPERKOLESTEROLEMIA Putri, Bernatara Aulia; Moviana, Yenny; Isdiany, Nitta; Saleky, Yohannes Willihelm
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1834

Abstract

Hypercholesterolemia is the main cause of atherosclerosis. Dragon fruit juice and chia seeds is a product that rich in antioxidants, high in fiber, and a source of vitamin B and vitamin C so it can help reduce total cholesterol levels. The purpose of this study was to determine the effect of red dragon fruit juice and chia seeds on total cholesterol levels in hypercholesterolemic patients. This research design used a quasi-experimental two-group pre-post test. Samples were taken by purposive sampling of 32 samples which were divided into two groups. The intervention group was given 215 ml of red dragon fruit juice and chia seeds for 7 days and nutrition education, while the control group was given nutrition education. This research was conducted in February-March in the working area of the Pasirkaliki Health Center. The data collected included age, sex, medical history, education, occupation, weight, height, intake of fat, fiber and cholesterol, and total cholesterol levels. The results showed that there was a significant difference in the average cholesterol levels before and after the intervention group was given (p<0.05). In the control group there was no significant difference in the mean cholesterol levels before and after the intervention (p>0.05). There was a significant difference between the average total cholesterol level in the intervention group and the total cholesterol level in the control group (p<0.05) with an average reduction of 23.25 mg/dl. Samples are advised to consume red dragon fruit juice and chia seeds because these products are effective for lowering cholesterol levels.
PEMBERIAN JUS STROBERI DAN EDUKASI DAPAT MENURUNKAN KADAR KOLESTEROL TOTAL PENDERITA HIPERKOLESTEROLEMIA Bachtiar, Nadia Shefiana; Isdiany, Nitta; Hapsari, Agustina Indri; Moviana, Yenny
Jurnal Gizi dan Dietetik Vol. 3 No. 1 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i1.2182

Abstract

Salah satu faktor resiko yang kuat untuk penyakit kardiovaskular adalah hiperkolesterolemia. Menurut Riskesdas 2013, prevalensi hiperkolesterolemia penduduk Indonesia usia >15 tahun yaitu 35,9% (30% untuk laki-laki dan 39,6% untuk wanita). Salah satu terapi non-farmakologis untuk hiperkolesterolemia adalah mengonsumsi asupan serat, vitamin C, antioksidan, dan fitosterol yang terdapat pada buah stroberi dalam jumlah yang tinggi. Tujuan penelitian untuk mengetahui pengaruh pemberian jus stroberi (Fragaria x ananassa) terhadap kadar kolesterol total pasien hiperkolesterolemia di wilayah kerja Puskesmas Cimahi Utara. Jenis penelitian ini adalah quasy eksperimen with control group dimana kelompok perlakuan diberikan jus stroberi dan edukasi diet hiperkolesterolemia sedangkan kelompok kontrol hanya diberikan edukasi diet hiperkolesterolemia. Teknik purposive sampling digunakan untuk pengambilan sampel penelitian. Sampel penelitian ini terdiri dari 26 orang dengan masing masing 13 orang pada kelompok perlakuan dan kontrol. Alat ukur yang digunakan adalah tes kolesterol Easy Touch GCU. Analisis data yang digunakan merupakan paired sample t-test dan uji Mann Withney diperoleh selisih nilai rerata kadar kolesterol total pada kelompok perlakuan sebesar -16,230 mg/dL sedangkan pada kelompok kontrol sebesar 2,5385. Hasil uji statistik p 0,004 (p≤0,05) maka Ha diterima, berarti terdapat pengaruh jus stroberi terhadap kadar kolesterol total pasien hiperkolesterolemia secara signifikan. Saran kepada penderita hiperkolesterolemia sebaiknya mengonsumsi jus stroberi dan menerapkan diet hiperkolesterolemia untuk menurunkan kadar kolesterol total.
PENGARUH PEMBERIAN ES KRIM KURMA TERHADAP TEKANAN DARAH KELOMPOK DEWASA PENDERITA PRE-HIPERTENSI Nursanti, Firda Aulia; Isdiany, Nitta; Moviana, Yenny; Saleky, Yohannes Willihelm
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.1928

Abstract

Pre-hypertension is an early sign of hypertension. Patients with pre-hypertension have twice the risk of developing hypertension. Potassium and calcium are nutrients that can help lower blood pressure, one of which is dates and milk. The purpose of this study was to determine the effect of date ice cream administration in reducing blood pressure in patients with pre-hypertension. The research design used was a quasi experimental one group pre and post test. The intervention given was date ice cream made from 50 grams of Tunisian dates honey, 75 ml of high fat milk and 25 ml of skim milk which was given to 15 samples. The results of the bivariate test showed that there was a decrease in systolic blood pressure after the intervention of date ice cream with a p value <0.05 with an average decrease in systolic blood pressure of 11.1 mmHg and in diastolic blood pressure was 4.8 mmHg. In an effort to prevent pre-hypertension and hypertension, the community can be advised to consume foods that contain potassium and high calcium, one of which is date ice cream.
SOSIS “LEBOYA” IKAN LELE DUMBO DAN TEPUNG KACANG KEDELAI ALTERNATIF MAKANAN SELINGAN SUMBER PROTEIN DENGAN GLUTEN FREE CASEIN FREE UNTUK ANAK AUTISM SPECTRUM DISORDER Indriani, Wini; Isdiany, Nitta; Gumilar, Mulus; Priawantiputri, Witri
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2717

Abstract

The World Health Organization (WHO) reports that approximately one in 160 children worldwide has Autism Spectrum Disorder. (ASD) According to a 2016 report from the Centers for Disease Control and Prevention, about 1 in 54 children in the United States is diagnosed with an autism spectrum disorder. The Central Bureau of Statistics currently in Indonesia there are around 270.2 million with a growth ratio of autistic children around 3.2 million children. One of the interventions provided is dietary therapy with gluten and casein free. Giving children with autism foods that contain gluten and casein will be one of the triggers for the emergence of aggressive attitudes in the brain. One alternative to gluten-free and casein-free protein sources is Leboya Sausage, which is dumbo catfish sausage with soybean flour that can be made independently or in groups by utilizing food ingredients that are easy to find and can be used as a source of protein for children with Autism Spectrum Disorder. The purpose of this study was to determine the effect of dumbo catfish formulation with soy bean flour on organoleptic properties, energy, protein, fat and carbohydrate content and price of leboya sausage. This research design is experimental and the sample in organoleptic testing is 30 moderately trained panelists. The results of the study on the organoleptic properties of the three formulas showed significant differences with p (0.005) < α (0.05) in texture, significant differences with (0.038) < α (0.05) in overall and no significant differences in taste, aroma and color with p > 0.05. F1 is the best formula that panelist likes. The results of the proximate test obtained nutritional values/100 grams, namely ash content 2.2%, energy from fat 82.8 kcal, total fat content 9.2, water content 60.1%, total energy 196.7 kcal, carbohydrates 18.14 grams and protein 10.32 grams with a unit price of serving (60 grams) which is Rp. 2,292. . Key words: Autism Spectrum Disorder, Dumbo Catfish, Soy Bean Flour.
PENGARUH PEMBERIAN JUS KUBIS MERAH (Brassica oleracea var. capitata L) TERHADAP KADAR GLUKOSA DARAH PADA TIKUS PUTIH (Rattus norvegicus) DIABETES MELITUS Zulkarnaen, Ratu Bella Cyantika; Mulyo, Gurid Pramintarto Eko; Judiono, Judiono; Isdiany, Nitta; Hastuti, Widi; Purba, Jedya Lucas A.
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2775

Abstract

Diabetes mellitus is a disease that threatens global health which is characterized by increased blood glucose levels. Natural treatment is needed to maintain stable blood glucose levels in diabetes mellitus sufferers. Red cabbage (Brassica oleracea var. capitata L) is a vegetable that contains quite high levels of antioxidants and can be used to lower blood glucose levels. This study aims to determine the effect of giving red cabbage juice on blood glucose levels in white rat with diabetes mellitus. The research design was a true experimental laboratory with a pre and post test control group. A sample of 24 male white rats was divided into 4 groups, namely negative control group (K-), positive control group (K+), treatment group 1 (P1), and treatment group 2 (P2). Data analysis used the Dependent t test and the Kruskal-Wallis test with the Mann-Whitney test with a significance level of p<0.05. The results of the Dependent t test showed the effect of the intervention on the four groups (p<0.05). The results of the Kruskal-Wallis test showed that the four groups were different (p<0.05). The results of the Mann-Whitney test showed significant differences in each group comparison (p<0.05). Giving red cabbage juice at a dose of 1.8 gr/200 grBW and a dose of 3.6 gr/200 gBW for 14 days had an effect on blood glucose levels when rats were induced by 45 mg/kgBW of streptozotocin. It is hoped that there will be further research regarding the effect of giving red cabbage juice on fasting blood glucose levels in humans with diabetes mellitus and further research using flavonoids from red cabbage extract.
Formulasi Sagun Bakar (Sabingurah) Tepung Beras Merah, Tepung Ubi Ungu, Tepung Bengkuang Sebagai Alternatif Snack Penderita Diabetes Melitus Safyanti, Safyanti; Isdiany, Nitta; Fauziah, Nur; Mahmudah, Ummi
Jurnal Sehat Mandiri Vol 19 No 2 (2024): Jurnal Sehat Mandiri, Volume 19 Nomor 2 Desember 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i2.1737

Abstract

Diabetes mellitus can lead to severe complications, including neuropathy and death, due to uncontrolled blood glucose levels and worsening bodily conditions. Effective management of diabetes mellitus can be achieved through dietary regulation, particularly the consumption of complex carbohydrates with a low glycemic index and high fiber content. An innovative approach in diabetes management involves the development of snacks such as grilled Sagon, formulated with Red Rice Flour, Purple Sweet Potato Flour, and Jicama Flour (Sabingurah). The aim of this study was to evaluate the organoleptic properties and fiber content of this product. The research design was experimental, utilizing a completely randomized design (CRD) with three treatments, conducted at the Food Technology Laboratory, Department of Nutrition, Padang. The organoleptic properties were tested by 25 semi-trained panelists, and proximate analysis was performed at the BSPJI Laboratory in Padang. The results indicated no significant differences in the organoleptic quality regarding color (p=0.09), texture (p=0.067), and overall preference (p=0.209). However, significant differences were found in taste (p=0.00) and aroma (p=0.004), with the best formula being F3. The optimal weight for a single serving of Sabingurah was 46.25 grams (3 pieces), containing 170 kcal, 6.1 grams of protein, 6.5 grams of fat, 21.7 grams of carbohydrates, and 2.5 grams of fiber. The selling price for the best Sabingurah product per serving is IDR 5,500. Future research is recommended to assess consumer acceptability, shelf life, and further improvements in the formulation, particularly regarding fat content.
BROWNIES “DISUKA” BERBASIS TEPUNG KACANG UNDIS, TEPUNG UBI UNGU, DAN KACANG HIJAU SEBAGAI ALTERNATIF PMT-P IBU HAMIL KEK Dwipayani, Ni Kadek Mahesa; Isdiany, Nitta; Fauziyah, Roro Nur; Hapsari, Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v3i2.1806

Abstract

The World Health Organisation (WHO) reported in 2017 that the prevalence of chronic energy deficiency (CED) among pregnant women worldwide ranged from 35-75%. According to the 2018 Riskesdas, the prevalence of CED among pregnant women in Indonesia was 17.3%, and the province of West Java was 14.1%. This prevalence is still above the target of the 2020-2024 Strategic Plan with target 10%. One of the intervention carried out is the provision of additional food. Alternative additional food can made independently or in groups by utilising various local foods in various forms like brownies. Brownies with the formulation of black mung bean flour and purple sweet potato flour can be used as an alternative high-energy high-protein additional food for pregnant women with CED. The purpose of this resarch is to determine the effect of black mung bean flour and purple sweet potato flour formulations on organoleptic, contain of protein, fat, carbohydrate, fibre and iron also the price of brownies. The research design is experimental and the sample in organoleptic testing is 35 moderately trained panellists. The results of the study on the organoleptic of the three formulas concluded that there was a significant difference with p (0.041) < α (0.05) in taste, and there was no difference in smell, colour, texture and overall with p > 0.05. F3 is the best formula that is favoured by the panellists. The results of the proximate test obtained nutrition values/100 grams brownies are 5.78 grams of protein, 15.03 grams of fat, 58.74 grams of carbohydrates, 15.30 grams of fibre and 1.6 mg of iron with the price of one serving (135 grams) is Rp.9,864.86. Recommendations for adding high-protein ingredients to increase the protein of the product.
FORMULA ENTERAL “ BITASOY" BERBASIS TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS L), TEPUNG KETAN HITAM (ORYZA SATIVA. VAR. GLUTINOSA), DAN TEPUNG TEMPE (RHIZOPUS ORYZAE) UNTUK PASIEN DM Syara, Rani; Hapsari, Agustina Indri; Isdiany, Nitta; Fauziyah, Roro Nur
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v3i2.1824

Abstract

ABSTRACT According to IDF (International Diabetes Federation) data in the 10th edition of the IDF Atlas, it is stated that in Indonesia, the estimated population of adult diabetes aged between 20-79 years is 19,465,100 people, so it is known that the prevalence of diabetes between the ages of 20-79 years is 10 .6% (IDF, 2021). Diabetes mellitus (DM) is a chronic disease characterized by hyperglycemia due to defects in insulin production and action or both (American Diabetes Association, 2013). Nutritional therapy or diet therapy for DM is part of the treatment of a disease or clinical condition that must be taken into account so that its administration does not exceed the ability of the body's organs to carry out metabolic functions. Enteral nutrition is a therapy that provides nutrients in the form of liquid food either orally or using a special tube (feeding tube). Enteral formulas consist of commercial formulas and hospital formulas. The aim of this research is to develop a formula and organoleptic test of the "BITASOY" enteral formula based on purple sweet potato flour (Ipomoea batatas L), black sticky rice flour (Oryza Sativa. var. glutinosa) and tempe flour (Rhizopus oryzae) as a choice of home formula food. pain for DM patients. The research results showed that based on the organoleptic test, F2 was the formula most preferred by the panelists.   Key words: Enteral Formula, Diabetes Mellitus, Purple Sweet Potato Flour, Tempe Flour, Anthocyanins, Flavonoids  
PENGEMBANGAN PRODUK “COOKIES BIMOCA” BERBASIS UBI JALAR PUTIH, TEPUNG MOCAF, DAN TEPUNG KACANG HIJAU SEBAGAI MAKANAN SELINGAN UNTUK IBU HAMIL KEK (KEKURANGAN ENERGI KRONIS) Pratiwi, Nur Febrianty Putri; Fauziyah, Roro Nur; Isdiany, Nitta; Gumilar, Mulus
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 1 (2024): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v3i1.1835

Abstract

Indonesia is facing a complex nutritional problem (double burden malnutrition) which is increasing every year. The high rate of Chronic Energy Deficiency (CED), namely in non-pregnant mother the CED rate is 14.4% and 17.3% in pregnant mother. Chronic Energy Deficiency is a long-lasting lack of energy intake characterized by an upper arm circumference (LILA) <23.5 cm. The main cause of CED in pregnant mother is the lack of energy intake obtained by pregnant mother, so efforts need to be made to overcome CED by providing high-energy snacks in the form of cookies. Sweet potatoes, mocaf flour and green bean flour are added as cookie ingredients which can increase energy and protein content for pregnant mother who experience chronic energy deficiency (CED). This research aims to determine the effect of white sweet potato, mocaf flour, and green bean flour on the quality of cookies that meet dietary requirements and organoleptic properties. This research is an experimental research with a comparative formulation of mocaf flour and green bean flour F1 80% : 20%, F2 60% : 40%, and F3 50% : 50%. The organoleptic test was carried out by 25 untrained panelists using the hedonic test method with 7 scales. Data analysis used the Kruskal Wallis test. The cookies that have the highest level of preference are the F3 formula with a ratio of mocaf flour and green bean flour of 50%: 50%, one serving size of 60 grams (4 pieces) which can fulfill around 113% -117% of the energy needs of pregnant mother's snacks. The statistical test results showed that there were no significant differences between the three BIMOCA cookies formulations because the p value was > 0.05.
Co-Authors Agustina Indri Hapsari Bachtiar, Nadia Shefiana Dandi Sanjaya Dwipayani, Ni Kadek Mahesa Fadhilah, Zulfa Rizki Fattonah, Anissa Fauziyah, Roro Nur gumilar, mulus Gurid PE Mulyo Hastuti, Widi Indriani, Wini Judiono Judiono Luthfi, Alifah Mahesa Dwipayani, Ni Kadek MAHMUDAH, UMMI Mamat Rahmat Meila Asty, Milla Mona Fitria Nirma Maretasari Nur Fauziah Nursanti, Firda Aulia Pratiwi, Nur Febrianty Putri Purba, Jedya Lucas A. Pusparini Pusparini Putri, Bernatara Aulia Rosmana, Dadang Safyanti, Safyanti Saleky, Yohannes Willihelm Suparman Suparman Surmita, Surmita Syara, Rani Witri Priawantiputri Yenny Moviana, Yenny Yuswandi, Sheninna Chandika Galuh Zulkarnaen, Ratu Bella Cyantika