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Rotua, Manuntun
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EFEKTIFITAS EDUKASI GIZI TERHADAP PERBAIKAN ASUPAN ZAT BESI, PROTEIN, DAN KADAR HEMOGLOBIN PADA SISWAI SMA NEGERI 14 PALEMBANG ROTUA, MANUNTUN
JPP JURNAL KESEHATAN POLTEKKES PALEMBANG Vol 12 No 2 (2017): JPP Jurnal Kesehatan Poltekkes Palembang
Publisher : Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Anemia merupakan masalah kesehatan utama di negara berkembang termasuk di Indonesia. Anemia ditandai dengan rendahnya kadar hemoglobin yang dapat menimbulkan gejala lesu, lelah, lemah, letih, dan cepat lupa yang akan berakibat menurunkan prestasi belajar, olahraga, dan produktifitas kerja. Selain itu, anemia gizi besi dapat menurunkan daya tahan tubuh sehingga tubuh mudah terserang infeksi (Masrizal, 2007). Realita remaja sekarang kurang begitu suka mengkonsumsi makanan yang mengandung zat besi, biasanya suka mengkonsumsi junk food dan fast food sehingga tubuh tidak mendapat asupan gizi yang bervariasi, sehingga dapat terjadinya penurunan produksi sel darah merah, sehingga mudah terjadi anemia (Fitriani, 2015). Faktor Penyebab Masalah Gizi pada Remaja (Moehji, 2003), adalah Kebiasaan makan yang buruk, pemahaman gizi yang keliru, kesukaan yang berlebihan terhadap makanan tertentu, promosi yang berlebihan melalui media massa, masuknya produk-produk makanan baru dari negara lain. Penyuluhan/pendidikan gizi merupakan proses belajar untuk mengembangkan pengertian dan sikap yang positif terhadap gizi agar yang bersangkutan dapat memiliki dan membentuk kebiasaan makan yang baik dalam kehidupan sehari-hari. (Supariasa, 2012). Penelitian ini bertujuan untuk mengetahui efektifas edukasi gizi terhadap asupan gizi besi, asupanprotein dan kadarhemoglobin siswa/i SMA Negeri 14 Palembang. Penelitian ini bersifat semu (Quasi Experimen) dilakukan dengan cara Pre Test – Post Test Jumlah sampel sebanyak 140 siswa/i terdiri dari kelompok perlakuan 70 siswa, pembanding 70 siswa. Kelompok perlakuan diberi edukasi gizi dan leaflet, sedangkan pembanding hanya diberi leaflet tentang gizi. Penelitian ini dilakukan selama 2 minggu, efektifitas edukasi gizi sebelum dan sesudah intervensi diuji dengan Pairedt-test Perbedaan perlakuan dan kelompok pembanding diuji dengan Independent t-test. Hasil penelitian ini menunjukkan meningkatkannya zat besi (Fe) sebesar 1.177 mg, asupan protein sebesar 4.2 gram dan kadar hemoglobin 0.32 g/dl. Efektifitas edukasi gizi terhadap perbaikan asupan zat besi, asupan protein, dan kadar hemoglobin memiliki adanya perbedaan yang bermakna secara statistic (p value < 0.005)
HUBUNGAN STATUS GIZI DAN KADAR HEMOGLOBIN DENGAN PRESTASI BELAJAR SISWA SMA NEGERI 14 PALEMBANG Rotua, Manuntun
JPP JURNAL KESEHATAN POLTEKKES PALEMBANG Vol 13 No 2 (2018): JPP (Jurnal Kesehatan Poltekkes Palembang)
Publisher : Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jpp.v13i2.232

Abstract

Prestasi belajar merupakan titik awal keberhasilan siswa di masa depan dan merupakan pertimbangan kemampuan bersaing siswa untuk melanjutkan sekolah, status gizi dapat berpengaruh terhadap kondisi fisik dan kemampuan siswa dalam mengikuti proses belajar, faktor yang dapat mempengaruhi prestasi belajar, antara lain faktor biologis, psikologis dan keadaan lingkungan siswa (Syafitri 2009). Tujuan penelitian ini untuk mengetahui hubungan status gizi, dan kadar hemoglobin dengan prestasi belajar siswa . Jenis penelitian analitik dengan rancangan penelitian cross sectional. Populasi siswa kelas X dan XI, berjumlah 621 siswa. Sampel berjumlah 67 siswa. Data prestasi belajar ditentukan berdasarkan nilai rata-rata dengan mata pelajaran standar nasional, data asupan energi protein diperoleh melalui wawancara recall 3x24 jam, data status gizi diperoleh dengan metode antropometri BMI/U CDC dan kadar hemoglobin diperoleh melalui pemeriksaan metode Cyanmet hemoglobin. Analisis yang digunakan adalah uji Chi-square. Hasil penelitian menunjukan status gizi normal sebanyak 38 siswa (56,7%), Kadar hemoglobin normal sebanyak 38 siswa ( 56.7%), dan Prestasi belajar yang baik sebanyak 38 siswa (56.7%). Setelah di lakukan uji Chi-square maka tidak ada hubungan yang bermakna antara status gizi dengan prestasi belajar siswa SMA Negeri 14 Palembang (p value = 0.379> 0.05). Ada hubungan antara kadar hemoglobin dengan prestasi belajar siswa SMA Negeri 14 Palembang (p value = 0.046> 0.05).
Uji Daya Terima Puding Kacang Merah Sebagai Alternatif Makanan Selingan Untuk Remaja Putri Anemia Afiska, Widya; Rotua, Manuntun; Yulianto, Yulianto; Podojoyo, Podojoyo; Nabila, Yunaini
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 1 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i1.1079

Abstract

Background : Anemia problems can occur due to the low consumption of dietary sources of iron. A snack that is usually consumed only looks at the taste without seeing the nutritional content contained therein. One of the preventive measures that can be given is to improve the quality of snack foods. Red bean have a high iron content where in 100 grams there is 10.3 mg of iron. The purpose : This study aims to determine the formulation, acceptability and content of macro nutrients (energy, protein, fat, carbohydrates) and micro (iron) red bean pudding. Method : This study used an experimental method using a non-factorial Completely Randomized Design (CRD), there were 3 repetitions. The Results : The research subjects were 25 panelists who were somewhat trained. The results of the acceptance test showed that the research panelists showed F1 was the most preferred formula by the panelists, namely by adding 75 grams of red beans with an energy nutritional content of 107.7 Kcal (per 100 grams), 2.32% protein, 0.46% fat, carbohydrates. 23.58%, and iron 1.33%. Conclusion: F1 is the chosen formula because it has good receptivity, also contains nutrients that can meet the needs of a snack so that it can be used as a snack for anemic teenage girls. Suggestion : Research can be continued with research on the effect of giving red bean pudding to increase hemoglobin levels of anemic adolescent girls.
Pemberian Puding Tepung Beras dan Buah Naga Merah terhadap Kadar Glukosa Darah DM Tipe 2 di Puskesmas Padang Selasa, Palembang Rotua, Manuntun; Salsabila, Farah; Yuniarti, Hana; Sihite, Nathasa Weisdania
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 1 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i1.1215

Abstract

Latar Belakang: Diabetes melitus merupakan gangguan metabolik ditandai dengan hiperglikemia kronik dan gangguan metabolisme karbohidrat karena kerusakan insulin atau tubuh tidak bisa merespon insulin atau keduanya. Penderita dianjurkan mengonsumsi serat sesuai anjuran yaitu 20-35 g/hari. Puding Tepung Beras Hitam dan Buah Naga Merah adalah salah satu terapi non farmakologis tinggi serat dan antosianin, serta memiliki indeks glikemik rendah yang dapat membantu menurunkan kadar glukosa darah. Tujuan: Untuk mengetahui pengaruh pemberian puding tepung beras hitam dan buah naga merah terhadap kadar glukosa darah DM tipe 2 di Puskesmas Padang Selasa Palembang. Metode: Penelitian ini merupakan penelitian kuantitatif dengan desain quasi eksperiment. Analisa data menggunakan paired t-test dan t-independen. Pengambilan sampel secara accidental sampling sebanyak 60 orang. Data asupan makanan responden diperoleh dengan wawancara metode food recall 24 jam. Pengukuran kadar GDS memakai alat digital glucometer. Hasil: Hasil penelitian menunjukkan rata-rata kadar glukosa darah sebelum intervensi pada kelompok perlakuan 264.23 mg/dl pembanding 265.6 mg/dl. Setelah dilakukan intervensi pada kelompok perlakuan rata-rata kadar glukosa darah 178.5 mg/dl, dan pembanding 219.6 mg/dl. Hasil uji statistik (uji t-independent) menunjukkan p-value 0.001. Simpulan: Ada pengaruh pemberian puding tepung beras hitam dan buah naga merah terhadap kadar glukosa darah pada penderita DM Tipe 2 di Puskesmas Padang Selasa Palembang. Kata Kunci: Diabetes melitus, kadar glukosa darah, puding tepung beras hitam dan buah naga merah.
Pengaruh Pemberian Biskuit Tepung Belut dan Tepung Mocaf Terhadap Kadar Hemoglobin pada Ibu Hamil Anemia di Puskesmas Ngulak Kecamatan Sanga Desa Putri, Balqis Ruwana; Rotua, Manuntun; Muzakar, Muzakar; Eliza, Eliza
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1332

Abstract

Background:Anemia in pregnant women is one of the risk factors for maternal and child mortality. Lack of iron intake for a long time causes a person to experience a decrease in hemoglobin levels. Pregnant women who suffer from anemia need snacks to help meet their nutritional needs and control Hb levels in the blood. Eel flour and mocaf flour contain high iron content so that the manufacture of spinach leaf flour biscuits and seluang fish meal is expected to be a snack with good nutritional value for pregnant women who suffer from anemia. Purpose : The purpose of this study was to determine the effect of giving biscuits with eel flour and mocaf flour on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District. Methods: This study used a quasi-experimental design with a two-group pre-test and post-test research design. The population in this study were all pregnant women with anemia as many as 83 people and the research sample as many as 60, 30 people in the treatment group and 30 comparisons taken by purposive side. Analysis of the data used is using the t-dependent and t-independent test. Results:The results of the t-dependent test showed that there was a difference in hemoglobin levels before and after the intervention, the average increase in the respondent's hemoglobin level was 1.40 g/dl in the treatment group, p = 0,000 and an increase of 0,66 g / dl in the comparison group, p = 0,000. Meanwhile, the results of the independent t-test were p = 0,000, meaning that there was a difference between the hemoglobin levels in the treatment group and the comparison group. Conclusion:The provision of eel flour biscuits and mocaf flour had an effect on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District
Pengaruh Pemberian Snack Fig Bar Tepung Kacang Kedelai Dan Ubi Jalar Kuning Terhadap Tekanan Darah Penderita Hipertensi Di Puskesmas Kertapati Palembang Zahra, Ummi; Rotua, Manuntun; Susyani, Susyani; Sihite, Nathasa Weisdania
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1335

Abstract

Background: Hypertension that occurs in productive age in Indonesia is a serious health problem, the prevalence is above 34.1%. Lack of intake of macro and micro nutrients is the main cause of the lack of healthy snacks, especially for people with hypertension. nutritional intervention with Fig Bar Snack Formula which can significantly reduce the incidence of hypertension. Snack Fig Bar is a type of bakery when broken solid textured. Soybeans and Yellow Sweet Potatoes contain potassium and fiber which play a role in lowering systolic and diastolic blood pressure. Purpose: This study aims to determine the effect of giving FIG BAR snacks made from soybean flour and yellow sweet potato flour on reducing blood pressure in hypertension. Method: The type of research used is a quasi-experimental with a Control Group Pretest-Posttest design. This research was conducted from January to April 2022 at the Kertapati Health Center in Palembang. The sample in this study was selected by Systematic Random Sampling with a total sample of 30 treatment respondents and 30 comparison respondents.Result: Data analysis using t-dependent that the average systolic and diastolic blood pressure before treatment in the treatment group were 155.40 mmHg and 95.33 mmHg, in the comparison group 151.10 mmHg and 96.37 mmHg Conclusion: The average systolic and diastolic blood pressure after treatment in the treatment group was 151.97 mmHg and 93.23 mmHg, in the comparison group it was 157.53 mmHg and 96.60 mmHg with a p-value of 0.000 which indicates that there is an effect of giving snacks. Fig Bar Made from Soybean Flour and Yellow Sweet Potato Flour for Hypertension Patients' Blood Pressure.
Formulasi Brownies Berbasis Tepung Kacang Hijau dan Puree Kulit Pisang Raja Sebagai Makanan Selingan Tinggi Kalium Miranda, Msy .; Rotua, Manuntun; Susyani, Susyani
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 1 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1.1676

Abstract

Brownies is one kind of cake which is popular in public, it has brown color, unexpand with a sweet taste and chocolate flavor. So it can be used as an alternative ways to adding other ingredients on food products to increase nutrient content especially potasium. Hypertension is a condition where the increase in systolic blood is above the normal limit, namely > 140 mmHg and diastolic blood pressure > 90 mmHg. Examples of food sources of potassium are bananas, potato, sweet potato, tomato, red beans, advocado, seafood, and milk. This study was conducted from March-April 2023. This study was conducted using a non-factorial completely randomized design (CRD). The results showed that the selected brownies was the F3 brownie formulation (91 grams of mung bean flour and 39 grams of plantain peel puree) with a moisture content of 35.30%, ash content of 1.18%, total fat content of 12.68%, protein 8.60%, carbohydrates 42.24%, total energy 317.48 Kcal/100 g, and energy from fat 114.12 Kcal/100 g. For Potassium and Sodium content, namely 251.07 mg/100 g and 46.58 mg/100 g. It is necessary to conduct further research on the effect of giving green bean flour brownies and plantain peel puree on the prevention of hypertension those without other complications for the elderly, both male and female.
Gambaran Variasi Menu dan Cita Rasa Makanan terhadap Kepuasan Makan Siswi di Asrama MAN 3 Palembang Wiyanti, Sri; Andini, Andini; Podojoyo, Podojoyo; Rotua, Manuntun
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i2.2032

Abstract

Satisfaction is a person's level of feeling after comparing perceived performance or results (performance received and perceived performance) with their expectations. The purpose of this study was to find out the description of menu variations and food tastes on students' eating satisfaction at MAN 3 Palembang dormitory. This research was conducted in May 2023, the number of samples was 71 people. This type of research is descriptive with a cross sectional design. Data collection used a questionnaire with univariate and bivariate data results. The results of univariate analysis showed that 61 female students (85.9%) had menu variations in the non-variable category, 58 female students (81.7%) Food Color in the attractive category, 69 female students (97.2%) Food Portion in the good category, 58 female students (81.7%) Food Aroma is in the good category, 52 female students (73.2%) Food Temperature is in the good category, 71 female students (100%) Maturity Level is in the good category, 64 Food Seasonings are in the delicious category female students (90.1%).This proves that the variety of menus at MAN 3 Palembang Dormitory is not good. It is hoped that the food processor can provide a variety of food variations, so that the level of satisfaction can meet nutritional intake
Tempeh Soybean And Banana Cookies Increasing Weight To Wasting Toddler Rotua, Manuntun; Sihite, Nathasa Weisdania
Journal of Applied Nursing and Health Vol. 5 No. 2 (2023): Journal of Applied Nursing and Health
Publisher : Chakra Brahmanda Lentera Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55018/janh.v5i2.169

Abstract

Background: Wasting is caused by insufficient nutritional intake or disease in children. This situation results in reduced weight in children so that the child's weight is disproportionate to his height. The impact of wasting on children is a decrease in export power to their environment, increased frequency of crying, less sociability with fellow children, fewer feelings of joy, and a tendency to become apathetic. To overcome the problem of wasting, Indonesia has done various ways, including supplementary feeding. The research aimed to know the effect of giving soybean tempeh cookies and kepok bananas at the Sukarami Health Center in Palembang City on increasing the weight of wasting toddlers. Methods: This type of research is quasi-experimental, using a one-group pretest-postest research design. Research sampling using the Lameshow formula as many as 60 samples. Data analysis using t-dependent test and t-independent test Results: The results showed that the average body weight of the treatment group respondents before the intervention was 9.38 kg, and after the intervention, it was 9.65 kg. The average body weight of the control group before the intervention was 9.95 kg, and after the intervention, it was 10.01 kg. The difference in the average change in body weight of respondents before and after treatment in the treatment group was 0.27kg, and in the control, 0.06 kg. There is an effect of giving soybean tempeh cookies and kepok bananas on increasing the weight of wasting toddlers with a p-value of 0.014. Conclusion: Providing Supplementary Food can be added seller because children like sales from organic ingredients (fruits and vegetables) for a longer time, so the effect can be more visible in increasing the weight of toddler wasting
Pelatihan Menyusun Menu Seimbang dengan Pemanfaatan Pangan Lokal untuk Tumbuh Kembang Balita Sehat dalam Pencegahan Wasting Secara Dini Rotua, Manuntun; Sihite, Natasha Weisdania
Jurnal Pengabdian kepada Masyarakat Wahana Usada Vol. 6 No. 2 (2024): Desember: Jurnal Pengabdian kepada Masyarakat Wahana Usada
Publisher : Sekolah Tinggi Ilmu Kesehatan KESDAM IX/Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47859/wuj.v6i2.490

Abstract

Background: Malnutrition, particularly among pregnant women and toddlers, remains a significant issue in Indonesia. One approach to reducing wasting rates involves direct counseling and empowering mothers of toddlers with the skills to prepare balanced menus using local food for their families, especially for toddlers suffering from wasting. Enhance mothers’ knowledge in preparing balanced menus for toddlers, increasing the benefits of the menu for the growth and development of toddlers. This training activity was carried out over 4 meetings, at the PKM Sukarami Hall, via an online WA group, a menu competition was held at the PKM Sukarami Hall and at the Posyandu, and evaluation monitoring through weighing at the Posyandu. There were 30 participants consisting of 10 posyandu cadres and 20 mothers of toddlers from the Sukarami Health Center working area, Palembang city. Method used in the training is first a pre-test, lecture, question and answer discussion, and post-test, practical demonstration of menu processing and menu competition. Monitoring and evaluation looks at the growth and development of toddlers through weighing. The success of organizing this community service can be seen from the enthusiasm of the group of participants who attended.  Results :  the mothers' knowledge met the initial score criteria of 37% to 60% with an increase of 23%, skills in providing a healthy, balanced nutritional menu. Conclusion: there were 20 toddlers showed weight increases ranging from 100 grams to 260 grams.
Co-Authors Afiska, Widya Andini, Andini Angelina Angelina Antisa, Putri Salsabila Eliza Eliza Eliza Ema Suryani Farah Salsabila, Farah Hartati, Yuli Inayah, Anjana Faniliska Kurniasih, Nanda Maharani, Aulia Zahwa Marsita, Nindy Miranda, Msy . Muzakar, Muzakar Nabila, Yunaini Nathasa Weisdania Sihite Podojoyo, Podojoyo Putri, Balqis Ruwana Sihite, Natasha Weisdania Sihite, Nathasa Siregar, Afriyana Sri Wiyanti Sriwiyanti, Sriwiyanti Susyani, Susyani Telisa, Imelda Terati, Terati Ummi Zahra, Ummi Uswah, Miftah Chairisyah Weisdania Sihite, Natasha Winda Rahmawati Yulianto Yulianto Yuniarti, Hana