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Ningsih, Windi Indah Fajar
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Pelatihan pengolahan PMT Puding Tinggi Protein pada kader Posyandu sebagai upaya pencegahan balita gizi kurang di Kelurahan Plaju Ningsih, Windi Indah Fajar; Ramdika, Sari Bema; Harwanto, Fatria; Kurniati, Ardesy Melizah
Jurnal Pengabdian Masyarakat: Humanity and Medicine Vol 6 No 3 (2025): Jurnal Pengabdian Masyarakat: Humanity and Medicine
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/Hummed.V6I3.189

Abstract

The implementation of posyandu activities cannot be separated from the role of cadres. One of the cadres' tasks is to manage the provision of PMT for toddlers participating in posyandu. Plaju is included in the 10 areas with the highest population density in Palembang City with problems of malnutrition and stunting still being found. Proper provision of PMT can improve the nutritional status of toddlers in order to achieve optimal growth and development in toddlers. The problems in providing PMT are the nutritional content that is not yet dense in nutrition, lack of variety and boredom in the PMT menu. Therefore, it is necessary to provide assistance to cadres to be able to process PMT that is more varied, high in protein and appropriate and tastes that toddlers like, such as pudding. This community service activity was carried out on 25 cadres from 5 posyandus in Plaju involving 4 lecturers and 8 students. the activity was carried out in September 2024. The success of the activity will be evaluated through the results of the pretest and posttest. The level of cadre knowledge regarding high-protein PMT and the cadre's ability to process high-protein PMT through a high-protein pudding creation competition
Factors causing increased interdialytic weight gain in chronic kidney disease patients followed by hemodialysis Qurrota A’yun, Ayatussholikhah; Ningsih, Windi Indah Fajar; Utama, Feranita; Ramdika, Sari Bema
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 6, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(6).426-435

Abstract

Latar Belakang: Gagal ginjal kronis bersifat irreversible akibat kerusakan baik strukur maupun fungsinya yang berlangsung tiga bulan atau lebih. Salah satu terapi penunjang pada pasien gagal ginjal kronis adalah hemodialisa. Permasalah yang sering muncul pada pasein hemodialisa adalah kenaikan berat badan di antara dua waktu dialisis atau Interdialytic Weight Gain (IDWG) yang berlebih dan akan memiliki dampak pada kualitas Kesehatan pasien.Tujuan: Mengetahui faktor internal dan eksteral yang dapat menyebabkan IDWG. Faktor internal yaitu meliputi usia, jenis kelamin, tingkat stress, rasa haus, dan riwayat pendidikan. Faktor eksternal yaitu dukungan keluarga, jumlah asupan cairan, lama telah menjalankan hemodialisa, asupan energi, dan asupan protein. Metode: Penelitian ini merupakan penelitian deskriptif analitik dengan desain cross sectional. sebanyak 57 sampel yang dipilih secara purposive sampling menyetujui ikut serta dalam penelitian. Uji statistik dilakukan dengan chi square.Hasil: Hasil menunjukkan mayoritas responden dewasa (75,4%), perempuan (59,6%), stress ringan (61,4%), rasa haus sedang (40,4%), riwayat pendidikan rendah (73,7%), asupan cairan lebih (59,6%), dukungan keluarga yang baik (49,1%), hemodialisa <12 bulan (66,7%), asupan energi tidak sesuai (82,5%), asupan protein tidak sesuai (89,5%). Hasil dari uji statistik didapatkan tidak ada hubungan antara usia (p = 0,827), jenis kelamin (p = 0,925), riwayat pendidikan (p = 1,000), lama telah menjalankan hemodialisa (p = 0,343), asupan energi (p = 1,000), dan asupan protein (p = 1,000) dengan IDWG. Namun, terdapat hubungan signifikan antara tingkat stress (p = 0,027), rasa haus (p = 0,027), asupan cairan (p = 0,014), dukungan keluarga (p = 0,038) dengan IDWG pada pasien gagal ginjal kronis dengan hemodialisa di RSUP. Dr. Mohammad Hoesin Palembang.Kesimpulan: Faktor yang berhubungan dengan IDWG adalah stress, rasa haus, asupan cairan dan dukungan keluarga. Faktor yang tidak berhubungan dengan kejadian IDWG adalah usia, jenis kelamin, riwayat pendidikan, lama telah menjalankan hemodialisa, asupan energi dan asupan protein.  KATA KUNCI: interdialytic weight gain; hemodialisa; faktor penyebab ABSTRACTBackground: Chronic kidney failure is irreversible due to damage to both its structure and function that lasts three months or more. One of the supporting therapies for patients with chronic kidney failure is hemodialysis. A problem that often arises in hemodialysis patients is excessive weight gain between two times of dialysis or Interdialytic Weight Gain (IDWG) which will have an impact on the quality of the patient's health.Objectives: To determine the factors that cause an increase in IDWG consisting of internal and external factors. Internal factors are age, sex, stress, thirst, and education history. External factors are family support, fluid intake, duration of hemodialysis, energy intake, and protein intake.Methods: This research was a descriptive analytical study with a cross sectional design. A total of 57 samples selected by purposive sampling agreed to take part in the research. Statistical tests were carried out using chi square.Results: The results showed that the majority of respondents were adults (75.4%), female (59.6%), mild stress (61.4%), moderate thirst (40.4%), low education (73.7%), higher fluid intake (59.6%), family support (49.1%), hemodialysis <12 months (66.7%), inadequate energy intake (82,5%), inadequate protein intake (89,5%). The results of statistical tests found no relationship between age (p = 0.827), sex (p = 0.925), education history (p = 1,000), time on hemodialysis (p = 0.343), energy intake (p = 1,000), and protein intake (p = 1.000) with IDWG. However, there were a significant relationship between stress level (p = 0.027), thirst (p = 0.027), fluid intake (p = 0.014), family support (p = 0.038) with IDWG in chronic kidney disease patients with hemodialysis at RSUP. Dr. Mohammad Hoesin Palembang.Conclusions: Factors associated with IDWG were level, thirst, fluid intake and family support. Factors that were not associated with the incidence of IDWG were age, gender, education history, length of hemodialysis, energy intake and protein intake. KEYWORDS: interdialytic weight gain; chronic kidney disease; hemodialysis; factors causingReceived: Nov 22, 2024; Revised: Nov 12 2024; Accepted: Nov 20, 2024; Available online: Nov 30, 2024; Published: Nov 30, 2024.
Viscosity and energy density tests on suction pudding formulations as an intervention for hypoalbuminemia Delima, Cyntia; Ningsih, Windi Indah Fajar; Rahmiwati, Anita; Syafutri, Merynda Indriyani; Harwanto, Fatria; Ramdika, Sari Bema
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).260-267

Abstract

ABSTRAKLatar Belakang: Hipoalbuminemia adalah kondisi rendahnya kadar albumin di dalam tubuh (serum< 3,5 g/dL) karena tubuh tidak cukup memproduksi protein albumin atau ketika tubuh kehilangan banyak albumin dalam tinja dan urin. Hipoalbuminemia dapat diintervensi dengan makanan tinggi protein. Putih telur, susu skim dan ikan gabus dapat diolah menjadi makanan selingan berupa pudding sebagai intervensi gizi untuk penderita hipoalbuminemia. Viskositas dan densitas energi menjadi parameter penilaian mutu fisik dan kimia pada produk yang dihasilkan.Tujuan: Untuk mengetahui pengaruh penambahan ikan gabus, susu skim dan putih telur terhadap viskositas dan densitas energi pada puding sedot.Metode: Penelitian eksperimen pembuatan puding sedot dengan empat formula. Perbandingan ikan gabus, putih telur dan susu skim yang berbeda, yaitu formulasi A (6.94%: 6.94%: 6.94%), formulasi B (10.41% : 0%: 10.41%), formulasi C (0%: 10.41%: 10.41%), dan formulasi D (10.41%: 10.41%:0%). Analisis viskositas enggunakan viskometer Brookfield NDJ-8S dan metode yang digunakan untuk pengujian analisis lemak adalah pendekatan gravimetri, metode Kjeldahl untuk penentuan protein, dan metode perbedaan untuk mengevaluasi kandungan karbohidrat. Nilai densitas energi puding sedot didapatkan dari hasil perbandingan antara kandungan energi dan berat pudding sedot. Nilai densitas energi puding sedot didapatkan dari hasil perbandingan antara kandungan energi dan berat pudding sedot. Data yang didapat dianalisis secara bivariat menggunakan uji one way ANOVA dengan uji lanjut DMRT. Hasil: Formulasi A, B, C dan D dibedakan berdasarkan perbandingan kandungan ikan gabus, putih telur dan susu skim. Formulasi A (ikan gabus 6.94%: putih telur 6.94%: susu skim 6.94%), formulasi B (ikan gabus 10.41% : putih telur 0%: susu skim 10.41%), formulasi C (ikan gabus 0%: putih telur 10.41%: susu skim 10.41%), dan formulasi D (ikan gabus 10.41%: putih telur 10.41%: susu skim 0%). Hasil uji viskositas formulasi A, B, C dan D dalam kategori viskositas tinggi. Tidak ada perbedaan nyata nilai viskositas antara formulasi A, B, C dan D (p-value=0.346). Hasil densitas energi formulasi A, B, dan C dalam kategori densitas energi rendah sedangkan formulasi D sangat rendah. Ada perbedaan nyata densitas energi antara formulasi A, B, C dan D (p-value=0.000). Kesimpulan: Perbedaan perbandingan putih telur, susu  skim dan ikan gabus tidak memengaruhi viskositas pudding sedot, namun memiliki pengaruh terhadap densitas energi. Semakin besar kandungan energi pada bahan utama maka akan semakin besar densitas energi puding sedot.  KATA KUNCI:  albumin; ikan gabus; pudding; putih telur; susu skim bubuk ABSTRACTBackground: Hypoalbuminemia is a condition of low albumin levels in the body (serum <3.5 g/dL) because the body does not produce enough of albumin protein or when the body loses a lot of albumin in faeces and urine. Hypoalbuminemia can be treated with high protein foods. Egg whites, skim milk and snakehead can be processed into a snack such as pudding as a nutritional intervention for hypoalbuminemia. Viscosity and energy density are parameters used to assess food’s physical and chemical quality.Objectives: to determine the effect of adding snakehead fish, skim milk, and egg whites on the viscosity and energy density of sucked pudding. Methods: This is experimental research using four formulas. The ratio of snakehead fish, egg whites, and skim milk is different. Formulation A (6.94%: 6.94%: 6.94%), formulation B (10.41%: 0%: 10.41%), formulation C (0%: 10.41%: 10.41%), and formulation D (10.41%: 10.41%:0%). The viscosity analysis used a Brookfield NDJ-8S viscometer and the methods used for fat analysis testing were the gravimetric approach, the Kjeldahl method for protein determination, and the difference method to evaluate carbohydrate content. The energy density value of sucked pudding was obtained from the comparison between energy content and weight of sucked pudding. The data obtained were analyzed bivariately using the one-way ANOVA followed by the DMRT for further testing.Results: Formulations A, B, C and D were differentiated based on the ratio of snakehead fish, egg whites and skim milk. Formulation A (snakehead fish 6.94% : egg white 6.94%: skim milk 6.94%), formulation B (snakehead fish 10.41%: egg white 0%: skim milk 10.41%), formulation C (snakehead fish 0%: egg white 10.41% : 10.41% skim milk), and formulation D (snakehead fish 10.41% : egg white 10.41% : skim milk 0%). The viscosity test results of formulations A, B, C and D are in the high viscosity category. There was no difference in viscosity values between formulations A, B, C, and D (p-value=0.346). The results of energy density of formulations A, B, and C are in the low energy density category while formulation D is very low. There is a significant difference in energy density between formulations A, B, C and D (p-value=0.000). Conclusions: Egg white, skim milk and snakehead fish do not affect the viscosity test but affect the energy density. The greater the energy content of the main ingredients, the greater the energy density of the suction pudding.KEYWORD: albumin; egg whites; pudding; skim milk; snakehead fish 
Co-Authors Anastasia, Monika Anita Rahmiwati Ardesy Melizah Kurniati Arza, Putri Aulia Ayun, Ayatussholikhah Qurrota Batubara, Rizka Samira Delima, Cyntia Desri Maulina Sari Dwi Inda Sari, Dwi Inda Eliza Eliza Emy Yuliantini Faridi, Ahmad Fatmalina Febry Fatria Harwanto Feranita Utama Fitri, Ika Rahma Fitriani Fitriani, Uthfi Aulia Fontani, Bernardin Dwi Indah Purnama Sari Indah Yuliana Indahsari, Siti Rachmi Ira Dewi Ramadhani Irawan, Purna Kristiandi, Kiki Letissia, Adela Nadya Lionita, Widya Maretha, Delima Engga Meilinda Merynda Indriyani Syafutri Mukti, Retno Cahaya Nabilah, Defa Nuzul Najmah, Najmah Nurmalia Ermi Prautami, Erike Septa Qurrota A’yun, Ayatussholikhah Ramdika, Sari Bema Retno Cahya Mukti Rizma Adlia Syakurah Rostika Flora Sanya Anda Lusiana Sijabat, Nofitri Dewitasari Siti Halimatul Munawarah Suhendra, Ahmad Adi Syarif Husin Syifa Alkaf Tioline, Naomi Winny Tuzzuhro, Siti Nuraziza Vanda, Geo Yenny Anwar Yuliarti Yuliarti Yuliarti Yunianto, Andi Eka Yustini Ardillah, Yustini