Article Per Year (5 Year)
p-Index From 2020 - 2025
3.78
P-Index
This Author published in this journals
All Journal Jurnal Media Gizi Indonesia (MGI) Amerta Nutrition Pontianak Nutrition Journal (PNJ) Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Pendidikan dan Keluarga Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat PREPOTIF : Jurnal Kesehatan Masyarakat JOURNAL HEALTH AND NUTRITIONS Jurnal Dunia Gizi Jurnal Ilmiah Wahana Pendidikan Nutriology: Jurnal Pangan, Gizi, Kesehatan Media Publikasi Promosi Kesehatan Indonesia (MPPKI) COVIT Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Jurnal Ilmu Gizi dan Dietetik Nutrizione
Haryana, Nila Reswari
Universitas Negeri Medan
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 27 Documents
Search

 1   2   3 
Proses Asuhan Gizi Terstandar pada Chronic Kidney Disease Stage V, Diabetes Melitus II, Anemia dan Pseudoaneurisma Haryana, Nila Reswari; Chairunnisa, Triola
Pontianak Nutrition Journal (PNJ) Vol 5, No 1 (2022): Maret 2022
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v5i1.913

Abstract

Pasien MRS dengan keluhan perdarahan (pseudoaneurisma) pada bekas operasi AV Shunt (perlakuan pra-hemodialisis) dan didiagnosis CKD stage V dengan hemodialisis, DM tipe II, anemia. Studi kasus dilaksanakan pada pasien rawat inap di RS USU pada bulan November 2021 selama 3 hari intervensi dan monitoring evaluasi. Pengumpulan data menggunakan metode food recall 24 jamx3 hari, wawancara, dan data sekunder. Hasil pengkajian gizi menunjukkan perubahan nilai laboratorium terkait fungsi ginjal dan endokrin serta anemia. Selain itu asupan energi dan zat gizi makro masih rendah (<70%). Prinsip diet yang diterapkan selama intervensi adalah diet gagal ginjal kronik dengan hemodialisis, yaitu energi (2310 kkal), lemak (64 g) dan karbohidrat (375 g) diberikan cukup, sedangkan protein diberikan tinggi (1.2 g/kgBB). Pasien diberikan nasi merah selama di rumah sakit untuk membantu menurunkan gula darah. Hasil monitoring dan evaluasi menunjukkan pada hari ke-1 dan ke-2 konsumsi pangan pasien telah memenuhi target (>70%). Namun, hari ketiga konsumsi makan pasien menurun hingga <70%. Hal ini dikarenakan pasien menggigil akibat penurunan gula darah sewaktu (GDS) yang drastis dari 161 mg/dL ke 90 mg/dL, sehingga ntuk mengatasi hal ini, kolaborasi dengan tenaga kesehatan diperlukan. Akhir intervensi terdapat perbaikan pada gula darah, kreatinin, Hb, Ht dan kondisi pucat pada pasien
PENGARUH INTERVENSI GIZI MULTIKOMPONEN PADA GURU, ORANG TUA DAN SISWA SEKOLAH DASAR TERHADAP PENGETAHUAN, SIKAP DAN KETERSEDIAAN BUAH SAYUR DI RUMAH[Effect of Multicomponent Nutrition Intervention on Teachers, Parents, and Elementary School Students towards Knowledge, Attitude and Availability of Fruits and Vegetables at Home] Nila Reswari Haryana; Lilik Kustiyah; Siti Madanijah
Media Gizi Indonesia Vol. 14 No. 1 (2019): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (679.89 KB) | DOI: 10.20473/mgi.v14i1.44-55

Abstract

Consumption of fruits and vegetables in children is strongly influenced by several factors, such as lack of knowledge and attitude. However, eating behavior in children is also caused by the behavior of teachers and parents in eating fruits and vegetables which also influenced by knowledge and attitude. Therefore the purpose of this study was to analyze the effect of multicomponent nutrition intervention on teachers, parents, and elementary school students towards knowledge, attitude, and availability of fruits and vegetables at home. The design of this study was quasi-experimental. The intervention given to the subjects were nutritional education to three groups and giving fruits and vegetables in Nganjuk District, East Java in February-May 2017. Subjects were 10 teachers, 31 parents and 31 students. The data were analyzed by Friedman-test. After intervention, there was a significant increase of knowledge and attitude in teachers and (p=0.009) in students (p=0.000) and parents (p=0.000). Fruit availability at home increased significantly (p<0.05), on the other hand, vegetables availability not significantly increased. Involving teachers and parents were important in nutrition intervention for children. Increasing the availability of fruits and vegetables at home can increase children fruit consumption.
EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE Annis Catur Adi; Mahmud Aditya Rifqi; Merryana Adriani; Farapti Farapti; Nila Reswari Haryana; Junaida Astina
Media Gizi Indonesia Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i3.159-166

Abstract

Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.
FACTORS RELATED TO BODY IMAGE AND IT CORRELATION WITH NUTRITIONAL STATUS AMONG FEMALE ADOLESCENTS: A LITERATURE REVIEW Lusiana Pradana Hariyanti; Nila Reswari Haryana
Media Gizi Indonesia Vol. 16 No. 3 (2021): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTITRION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i3.224-232

Abstract

Adolescence is the transition period from children to adults. Adolescents, especially girls, are vulnerable to nutritional problem, one of the factors is due to the perception of body image. Body image can affect nutritional status if an individual has a negative body image, in which the perception that someone consciously or unconsciously cannot accept her body shape. It affects the behavior of adolescent girls related to nutrition to achieve their body goal in various ways that increase risk of becoming nutritional problems (under or over nutrition). The aims of this study is find out factors related to body image and it correlation with nutritional status in female adolescent using a literature review approach. This literature review research takes various sources of articles which published in the last 10 years (2010–2020) related to the research topics. Article were searched through the PubMed - Medline and Google Scholar databases using. Keywords ”body image”, ”nutritional status”, and ”adolescent girl”. Eighteen articles according to the topic and criteria were selected for review. Based on the results of the study, it was found that body image is related to the nutritional status of adolescent girls. This is related to the lack of nutritional knowledge of adolescent girls, which affects to an unhealthy and unbalanced diet. Besides, there is also a correlation of physical activity that is not balanced with food intake and the role of the environment such as family and friends which also affects knowledge, food intake, and body image of adolescent girls.
The Diversity of Vegetable Dishes in Mandailing Culinary Esi Emilia; Onggal Sihite; Adikahriani Adikahriani; Nila Reswari Haryana; Siti Sutanti; Risti Rosmiati; Subuh Ardiansyah; Hardi Firmansyah
JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 1 (2022): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol14-iss1/1014

Abstract

Culinary is one of the cultural products of various ethnicities in Indonesia. One of the famous culinary in North Sumatra is culinary of the Batak Mandailing. This study aims to identify vegetable dishes in Mandailing Culinary and processing techniques. The research was conducted from April -November 2021 in Mandailing Natal Regency. The data was collected qualitatively by conducting FGD and in-depth interviews method. The Location of Mandailing Natal Regency is in the southernmost and western part of the province of North Sumatra so that the taste of Mandailing cuisine is influenced by cuisine from Minangkabau. The availability of food, in terms of vegetables, spices, and coconut, is abundantly reflected in the various types of vegetables in daily meals of the Mandailing Natal people. Mandailing’s vegetable dishes dominantly have a spicy taste and uses a lot of coconut or coconut milk and also wet and dry spices. The study results found that 53 types of vegetable dishes were dominated by curry dishes using many spices. Mashed cassava leaves curry is one of the popular vegetable dishes. Most of the Mandailing cuisine uses high-temperature processing technology, especially the boiling method.
“Apakah Tubuhku Terlihat Baik?” Analisis Fenomena Swafoto pada Social Networking Sites dengan Eating Disorders : Systematic Review Qonita Rachmah; Dominikus Raditya Atmaka, S.Gz, MPH; Stefania Widya Setyaningtyas; Mahmud Aditya Rifqi; Rian Diana; Nila Reswari Haryana; Aliffah Nurria Nastiti; Asri Meidyah Agustin
Amerta Nutrition Vol. 6 No. 3 (2022): AMERTA NUTRITION
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i3.2022.306-314

Abstract

Latar Belakang: Penggunaan sosial media dapat membawa dampak negatif kaitannya dengan ketidakpuasan akan bentuk tubuh dan arahan menuju ke kekurusan (drive to thinness) terutama pada perempuan muda, perhatian belebih pada citra tubuh (body image concern), dan berbagai isu terkait kebiasaan makan yang salah. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan kebiasaan mengunggah swafoto pada Social Networking Sites (SNS) dengan kejadian eating disorders pada sejumlah negara serta faktor-faktor yang mungkin mempengaruhi. Ulasan:  Kondisi eating disorders sering tidak disadari oleh individu, terutama pada kelompok remaja dan dewasa muda. Data terkait prevalensi eating disorders di Indonesia juga sangat terbatas, padahal, penggunaan media sosial di kalangan remaja dan dewasa muda Indonesia semakin meningkat seiring dengan mudahnya akses internet dan perkembangan platform media sosial. Dari review sistematik yang dilakukan, hanya satu studi yang mendapatkan keterkaitan antara unggahan swafoto (selfie) dengan eating disorders, yaitu bulimia. Namun, hampir semua memiliki kesimpulan bahwa penggunaan sosial media berkaitan dengan rendahnya kepercayaan diri,   ketidakpuasan terhadap bentuk tubuh, citra diri negatif, serta berkaitan dengan karakteristik restriksi pola makan berlebihan. Kesimpulan: Telaah sistematik ini dapat menjadi acuan untuk pengembangan penelitian kedepan dengan memperhatikan fenomena sosial, penggunaan sosial media dan kaitannya dengan eating disorders maupun status gizi remaja dan dewasa awal.
PENINGKATAN PENGETAHUAN GIZI DAN HIGIENE SANITASI PENGOLAHAN PRODUK PADA USAHA TAMBAR TINUKTUK KHAS SIMALUNGUN DI KOTA PEMATANGSIANTAR Nila Reswari Haryana; Tyas Permatasari; Marini Damanik; Caca Pratiwi; Halimul Bahri
ABDIMAS UNWAHAS Vol 7, No 2 (2022)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v7i2.7506

Abstract

Tinuktuk atau Sira lada merupakan sambal khas Simalungun. Tambar Tinuktuk ini sangat berpotensi untuk sebagai produk khas Simalungun, namun produksi masih sangat sederhana karena belum memiliki alat bantu untuk mempercepat persiapan bahan. Selain itu, pengetahuan mengenai kandungan gizi dan penerapan hygiene sanitasi yang bisa meningkatkan nilai jual Tambar Tinuktuk juga belum dimiliki oleh mitra. Oleh karena itu, dilakukanlah kegiatan pemberian alat bantu persiapan bahan dan penyuluhan guna meningkatan pengetahuan gizi dan hygiene sanitasi. Kegiatan pengabdian kepada masyarakat di Siantar Timur pada Usaha Tambar Tinutuk dilakukan dengan kegiatan yang diawali dengan sosialisasi serta diskusi kebutuhan mitra. Berdasarkan hasil diskusi, diketahui bahwa diperlukan sosialisasi materi tentang manfaat dan kandungan gizi Tambar Tinuktuk serta hygiene dan sanitasi pengolahan produk. Hasil pre dan post test menunjukkan bahwa terdapat peningkatan skor pengetahuan pada kedua materi ini. Selain itu, Mitra juga menerima alat bantuan untuk meningkatkan kuantitas produksi. Dengan demikian Kegiatan Kemitraan Masyarakat ini mampu mendorong Mitra untuk meningkatkan kualitas dan kuantitas produk, yaitu Tambar TinuktukKata kunci: Gizi, Higiene Sanitasi, Pengetahuan, Simalungun, Tinuktuk
PELATIHAN MANAJEMEN USAHA DAN PEMASARAN DIGITAL DALAM PENGEMBANGAN USAHA FROZEN FOOD BAHAN BAKU IKAN Tyas Permata Sari, S.Gz, M.Si; Nila Reswari Haryana; Yatty Destani Sandy; Wira Firmansyah
COVIT (Community Service of Health) Vol. 2 No. 2 (2022): SEPTEMBER 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/covit.v2i2.6137

Abstract

North Sumetera has a fairly high fishery yield, especially in Kecematan Percut Sei Tuan. The main commodity is mackerel. However, the results of too much mackerel have not been used well. MTS Al-Wasiyah 19 as a service partner seeks to process fishery products into frozen processed food, but in the process of marketing and management still finds many obstacles and wants to further increase income generation. The purpose of this service activity is to carry out mapping related to business management and digital marketing on processed fish products. The methods used in this service activity are dicussion, interviews, training and mentoring. The activity was held on October 18, 2021 at MTS AL Wasliyah 19 Percut Sei Tuan with the target of teachers who want to increase income generation. Activities proceed smoothly and achievement indicators can be achieved. The teachers gave a positive response by conducting questions and answers in the discussion. At the end of the meeting the teachers and the service team agreed on the name of the product to be used in marketing activities. Keywords: Business Management, Digital Marketing, Fish, Forzen Food.
Roles of Vitamins in Immunity and COVID-19: A Literature Review Nila Reswari Haryana; Qonita Rachmah; Mahmud Aditya Rifqi; Rian Diana; Dominikus Raditya Atmaka; Stefania Widya Setyaningtyas; Aliffah Nurria Nastiti; Asri Meidyah Agustin
Media Gizi Indonesia Vol. 17 No. 3 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i3.224-233

Abstract

SARS-CoV-2 is a severe acute respiratory virus that causes Coronavirus Disease-19 (COVID-19). Even before the COVID-19 pandemic, diet was undeniably important in immunity. In order to be more resilient during and after the pandemic, understanding the role of vitamins is crucial. This review aims to explore the role of vitamins in supporting the immune system and its correlation to COVID-19. The article search was done using five electronic databases (i.e., Google Scholar, Semantic Scholar, ScienceDirect, PubMed, and PMC). Some of the keywords utilized in the literature search were “vitamin A and immunity” OR “vitamin B and immunity” OR “vitamin C and immunity” OR “vitamin D and immunity” OR “vitamin E and immunity”. A total of 51 articles was assessed in this literature review. Research finds vitamin A plays a role in both innate immune system cell function and humoral immunity by regulating, differentiating, and maturing immune system cells. Vitamin B complex primarily reduces inflammation by lowering serum C-reactive protein levels (CRP), while vitamin C strengthens epithelial barriers, phagocytes, T and B lymphocytes, and inflammatory mediators, to improve the immune system. Vitamin D acts as a mediator in the vitamin D receptor (VDR), an inner immune system component that regulates the humoral and adaptive immune systems through unique genetic transcriptions. Finally, vitamin E acts as an antioxidant, lowering the production of reactive oxygen and nitrogen species (ROS and RNS). In conclusion, all vitamins are essential in improving individual’s immune system that prevent from infectious diseases including COVID-19.
Perbandingan Metode Online dan Offline dalam Peningkatan Awareness Calon Pengantin Terhadap Gizi Prakonsepsi Sebagai Upaya Pencegahan Stunting pada Kursus Persiapan Pernikahan Dominikus Raditya Atmaka; Nila Reswari Haryana; Qonita Rachmah; Stefania Widya Setyaningtyas; Anisa Lailatul Fitria; Azizah Ajeng Pratiwi; Aliffah Nurria Nastiti; Asri Meidyah Agustin; Rian Diana; Mahmud Aditya Rifqi
Media Gizi Indonesia Vol. 17 No. 1SP (2022): Media Gizi Indonesia (National Nutrition Journal) Special Issue: Internation
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1SP.1-5

Abstract

Kecukupan gizi pada masa prakonsepsi akan menentukan output kelahiran anak dan pertumbuhan anak serta menunjang fungsi alat reproduksi agar dapat berperan optimal. Sayangnya banyak pasangan calon pengantin yang belum mengetahui pentingnya gizi prakonsepsi yang harus diterapkan sebelum ibu hamil. Tingginya permasalahan ibu selama masa kehamilan menunjukkan pentingnya gizi prakonsepsi dan dibutuhkan pendidikan gizi dan promosi kesehatan untuk meningkatkan pengetahuan dan perilaku sehat dalam mempersiapkan kehamilan. Sebagai salah satu upaya menurunkan angka stunting, maka dibutuhkan peningkatan pengetahuan dan kapasitas pada remaja dan calon pengantin agar dapat mempersiapkan kehamilan yang sehat, salah satunya melalui kursus persiapan pra nikah. Penelitian dilakukan dengan mengembangkan media edukasi berbasis hybrid learning (kombinasi online dan offline). Penelitian ini berupa edukasi gizi yang didasarkan pada kontstruksi Health Belief Model pada remaja dan calon pengantin, khususnya untuk meningkatkan niat, sikap, norma subyektif dan perceived behavioral control terhadap penerapan gizi prakonsepsi. Sebelum dan sesudah dilakukan edukasi, dilakukan pretest dan posttest untuk mengukur peningkatan pengetahuan peserta. Berdasarkan hasil penelitian, diketahui edukasi gizi prakonsepsi pada kursus persiapan pernikahan secara offline dapat meningkatkan secara signifikan pengetahuan peserta (p<0,001) karena proses interaksi dua arah yang berjalan dengan lebih baik. Untuk itu disarankan pemberian edukasi gizi prakonsepsi pada kursus persiapan pernikahan dapat diberikan secara offline.
Co-Authors Adikahriani Adikahriani Agustin, Asri Meidyah Ai Nurhayati Aliffah Nurria Nastiti Amelia, Intan Sefira Angraini, Fifi Anisa Lailatul Fitria Annis Catur Adi Asri Meidyah Agustin Asri Meidyah Agustin Asri Meidyah Agustin Aulia, Dwana Mutiara Azbi, Cinta Maulida Azizah Ajeng Pratiwi Caca Pratiwi Chairunnisa, Putri Chairunnisa, Triola Cristiani, Desy Dominikus Raditya Atmaka Emilia, Esi Erli Mutiara Erni Rukmana Farapti Farapti Fimansyah, Wira Firmansyah, Hardi Fransiari, Muhammad Edwin Gucie, Nadhifah Aulia Halimul Bahri Hardi Firmansyah Harefa, Yashinta Niat Ingtyas, Fatma Tresno Iza Ayu Saufani Izmi Arisa Putri Lubis Juliarti, Juliarti Junaida Astina Kanaya Yori Damanik Laia, Chelsa Putri Wana Lilik Kustiyah Lusiana Pradana Hariyanti Mahmud Aditya Rifqi Marbun, Rasyida Afifah Marini Damanik Merryana Adriani Nafis, Maghfiratun Nastiti, Aliffah Nurria Nastiti, Aliffah Nurria Onggal Sihite Pelupessy, Grace Yosephine Permatasari, Tyas Pratiwi, Caca Purba, Miriam Novika Br Putri, Andini Aisyah Rachmah, Qonita Rian Diana Rian Diana Rian Diana Risti Rosmiati Safitri, Dessy Widya Salsabila, Salsabila Salsabilla, Aura Siburian, Anita Oktavia Siti Madanijah Siti Rahma Siti Sutanti Sitorus, Fransiska Febiola Stefania Widya Setyaningtyas Subuh Ardiansyah Tanjung, Putri Habibah Tyas Permata Sari, S.Gz, M.Si Tyas Permatasari Wilda, Zahratul Yatty Destani Sandy Yatty Destani Sandy Zulfa Nur Hanifa