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All Journal International Journal of Advances in Applied Sciences 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 Gizi Kerja dan Produktivitas Serambi Journal of Agricultural Technology Jurnal Ilmiah Wahana Pendidikan Journal of Community Development Jurnal Gastronomi Indonesia Nutriology: Jurnal Pangan, Gizi, Kesehatan Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Educenter: Jurnal Ilmiah Pendidikan COVIT Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Jurnal Pengabdian Masyarakat Bhinneka Jurnal Ilmu Gizi dan Dietetik Pontianak Nutrition Journal (PNJ) EDUCENTER JURNAL PENDIDIKAN Nutrizione Sport and Nutrition Journal
Haryana, Nila Reswari
Program Studi Gizi, Universitas Negeri Medan
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Peningkatan Pengetahuan CPPOB untuk Menjamin Keamanan dan Mutu Produk Frozen Food di UMKM Al-Baroqah Kota Kabanjahe Caca Pratiwi; Nila Reswari Haryana; Zulfa Nur Hanifa; Iza Ayu Saufani; Yatty Destani Sandy
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 6 No 4 (2024): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v6i4.977

Abstract

UMKM Al-Baroqah, yang memproduksi olahan pangan beku (frozen food) seperti otak-otak, tahu bakso, dan bakso ikan, menghadapi tantangan dalam menjaga kualitas produk akibat belum sepenuhnya menerapkan Cara Produksi Pangan Olahan yang Baik (CPPOB). Kurangnya pengetahuan karyawan mengenai CPPOB menyebabkan ketidakpatuhan terhadap standar, seperti penggunaan alat pelindung diri yang tidak sesuai dan pengemasan produk yang belum vakum. Untuk mengatasi masalah ini, dilakukan kegiatan edukasi pada Juli 2024 yang melibatkan 12 orang, termasuk dari pemiliki, istri pemilik dan pekerja. Metode yang digunakan adalah penyuluhan yang disampaikan oleh narasumber yang kompeten di bidang teknologi pangan. Pemaparan materi dilakukan selama 30 menit menggunakan media PowerPoint, dan peserta dibekali dengan booklet yang dirancang untuk membantu pemahaman mereka. Hasil kegiatan ini terjadi peningkatan secara signifikan (p<0.05) terhadap skor pengetahuan dari pre-test dibandingkan post-test. Selain itu juga terjadi peningkatan jumlah individu yang memiliki tingkat pengetahuan baik dari 16.7% (2 orang) menjadi 75% (9 orang). Berdasarkan hasil ini, kegiatan edukasi terbukti efektif dalam meningkatkan pemahaman tentang CPPOB yang diharapkan dapat meningkatkan kualitas dan keamanan untuk meningkatkan keamanan pangan produk olahan. Dengan meningkatnya pemahaman mengenai CPPOB, diharapkan UMKM Al-Baroqah dapat lebih berkomitmen dalam menjaga kualitas produk melalui penerapan CPPOB secara menyeluruh, seperti perbaikan dalam penggunaan alat pelindung diri, pengemasan produk yang lebih aman, serta standar kebersihan yang lebih baik. Dalam jangka panjang, UMKM Al-Baroqah dapat meningkatkan pendapatan melalui kualitas produk yang terus meningkat.
Mandailing smoked fish cuisine: cultural, nutritional, and local wisdom insights Emilia, Esi; Haryana, Nila Reswari; Rosmiati, Risti; Mutiara, Erli; Fitria, Laili; Mulyana, Rachmat; Prayogo, Wisnu
International Journal of Advances in Applied Sciences Vol 14, No 4: December 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i4.pp1166-1180

Abstract

This study explores the uniqueness of Mandailing traditional cuisine, focusing on the cultural and nutritional significance of its iconic smoked fish dishes, such as smoked fish rendang, smoked fish curry, smoked fish with chili sauce, and smoked fish with vegetables. These dishes showcase the traditional fish smoking practices developed as a preservation method, allowing the Mandailing community to adapt to the abundance of rivers and natural resources in their highland environment. Smoking fish not only extended its shelf life but also became a cornerstone of Mandailing culinary identity, reflecting the community’s ingenuity and resourcefulness. Mandailing cuisine is deeply influenced by neighboring culinary traditions from West Sumatra and North Tapanuli, resulting in a rich fusion of bold flavors, often characterized using coconut milk and fresh spices. The preparation of smoked fish combines traditional high-heat cooking techniques with unique flavor profiles that distinguish Mandailing dishes from other Indonesian cuisines. This research highlights the importance of Mandailing smoked fish practices in sustaining local food systems and preserving cultural heritage. By emphasizing both cultural and nutritional aspects, it underlines the relevance of these traditional practices in promoting food diversity, environmental sustainability, and the recognition of Indonesia’s rich culinary landscape.
Soya Aren Drink (Susu Kombinasi Kedelai dan Kolang-Kaling) Sebagai Susu Alternatif Sumber Tinggi Kalsium Pada Anak Tampubolon, Emelia Apriani; Rizky Andriani Bakara; Nila Reswari Haryana; Oktaviana Siregar; Yunisia Gea
Journal of Community Development Vol. 6 No. 2 (2025): Desember
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v6i2.1712

Abstract

Stunting merupakan kondisi gagal tumbuh pada anak balita. Kondisi ini disebabkan kekurangan asupan gizi, terutama pada 1.000 hari pertama kehidupan, mulai dari janin hingga 2 tahun. Gizi anak dipengaruhi sejak dalam kandungan, yaitu kualitas makanan, minuman dan gaya hidup sang ibu. Tujuan PkM ini adalah untuk meningkatkan pengetahuan ibu terkait manfaat pangan fungsional yang diolah menjadi susu kombinasi kedelai dan kolang-kaling sebagai susu alternatif sumber tinggi kalsium pada anak, susu ini juga dapat menjadi alternatif pengganti susu sapi bagi anak yang alergi pada susu sapi. Metode kegiatan dilaksanakan dengan ceramah interaktif, diskusi kelompok, simulasi pre-test dan post-test, dan pendampingan pembuatan susu kombinasi kedelai dan kolang-kaling. PkM ini dilakukan pada bulan Juni sampai September 2025 di Dusun VIII Desa Ria-Ria Sei Bamban dengan Mitra Kelompok Wanita Tani Mawar Ria Jaya, yang di hadiri oleh 25 peserta ibu-ibu yang memiliki anak usia 6bulan- 2tahun. Hasil diperoleh adanya peningkatan tingkat pengetahuan ibu terhadap manfaat pangan fungsional yang diolah menjadi susu kombinasi kedelai dan kolang-kaling sebagai susu alternatif sumber tinggi kalsium pada anak untuk pencegahan stunting dengan hasil pre-test mayoritas pengetahuan cukup sebanyak 13 orang (52%), dan setelah diberi edukasi penyuluhan hasil post-test mayoritas pengetahuan baik sebanyak 17 orang (68%). Kegiatan pengabdian masyarakat ini berjalan dengan baik dan lancar. Diharapkan kepada para ibu untuk dapat mempraktekkan ulang pembuatan susu kombinasi kedelai dan kolang-kaling di rumah, dengan penggunaan alat dan bahan sederhana, para ibu dapat menjadi perilaku hidup sehat untuk pencegahan stunting pada anak.
PENDUGAAN UMUR SIMPAN MINUMAN FERMENTASI KULIT BUAH NANAS (TEPACHE) DENGAN METODE ARRHENIUS Pratiwi, Caca; Haryana, Nila Reswari; Fransiari, Muhammad Edwin; Saufani, Iza Ayu
Serambi Journal of Agricultural Technology Vol 7, No 2 (2025): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v7i2.9962

Abstract

Minuman fermentasi kulit buah nanas (tepache) merupakan salah satu produk pangan probiotik yang memiliki potensi besar untuk dikembangkan secara komersial. produk minuman tepache yang akan dikembangkan secara komersil wajib mengikuti persyaratan Peraturan BPOM Nomor 31 Tahun 2018 tentang Label Pangan Olahan yakni pencantuman batas kadaluwarsa pada label kemasan. Penelitian tentang tepache juga telah banyak dilakukan yang hanya berbasis pada formulasi dan karakteristik fisikokimia produk. Sementara, kajian mengenai pendugaan umur simpan (shelf- life) tepache belum mendapatkan perhatian, sehingga aspek krusial ini perlu diketahui sebagai upaya keberlanjutan dalam pengembangan produk secara komersil. Penelitian ini bertujuan untuk mengetahui masa simpan produk minuman tepache dengan berbagai kemasan dan suhu penyimpanan. Penelitian ini akan dilakukan dalam 3 tahapan. Tahap pertama yaitu pembuatan produk tepache menggunakan formulasi terbaik hasil dari penelitian sebelumnya pada tahun 2024. Tahap kedua yaitu melakukan pengemasan produk (botol kaca dan botol PET (Polyethylene Terephthalate)) dan disimpan pada suhu 5-8oC, 25-27oC, dan 45oC selama 0-14 hari. Selanjutnya, dilakukan pengujian mutu sensori dan fisikokimia pada setiap produk. Uji sensori meliputi warna, aroma, rasa, kekentalan, mouthfeel yang dilakukan pada 5 panelis terlatih. Pengujian organoleptik menggunakan metode hedonik menggunakan skala 1 sampai 5. Parameter mutu fisikokimia yang akan diamati adalah nilai pH dan viskositas. Tahap ketiga melakukan pendugaan umur simpan dengan menyimpan produk pada kemasan dan suhu berbeda. Pendugaan Umur Simpan dilakukan dengan metode ASLT (Accelerated Shelf Life Test) Model Arrhenius. Minuman tepache memiliki umur simpan 17,67 hari berdasarkan parameter warna, 17,67 hari berdasarkan parameter aroma, 12,43 hari berdasarkan parameter rasa, 15.95 hari berdasarkan parameter mouthfeel/kekentalan, dan 40,59 hari berdasarkan parameter pHKata kunci: Umur Simpan, Tepache, Kemasan, Arrhenius.@font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536870145 1107305727 0 0 415 0;}@font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-536859905 -1073732485 9 0 511 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin-top:0cm; margin-right:0cm; margin-bottom:10.0pt; margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri",sans-serif; mso-fareast-font-family:Calibri; mso-bidi-font-family:"Times New Roman"; mso-ansi-language:EN-GB;}p.E-JOURNALAbstractBody, li.E-JOURNALAbstractBody, div.E-JOURNALAbstractBody {mso-style-name:E-JOURNAL_AbstractBody; mso-style-unhide:no; mso-style-qformat:yes; margin:0cm; text-align:justify; text-indent:1.0cm; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Times New Roman",serif; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:IN;}p.StyleE-JournalKeywordsNotItalic, li.StyleE-JournalKeywordsNotItalic, div.StyleE-JournalKeywordsNotItalic {mso-style-name:"Style E-Journal_Keywords + Not Italic"; mso-style-unhide:no; margin-top:6.0pt; margin-right:0cm; margin-bottom:6.0pt; margin-left:0cm; text-align:justify; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Times New Roman",serif; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:IN;}.MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt; font-family:"Calibri",sans-serif; mso-ascii-font-family:Calibri; mso-fareast-font-family:Calibri; mso-hansi-font-family:Calibri; mso-font-kerning:0pt; mso-ligatures:none; mso-ansi-language:IN; mso-fareast-language:IN;}div.WordSection1 {page:WordSection1;}
Karakteristik Fisikokimia, Sensori, dan Respons Glikemik Flakes Tinggi Serat Berbasis Tepung Beras dan Tepung Kelapa: Physicochemical, Sensory, and Glycemic Response Characteristics of High-Fiber Flakes Formulated with Rice Flour and Coconut Flour Rosmiati, Risti; Emilia, Esi; Haryana, Nila Reswari; Firmansyah, Hardi; Rahmadini, Fathia; Pebrianti, Henisah; Ginting, Tiffany Nita Karina
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.152-163

Abstract

Background: Flakes are widely consumed cereals, but their formulation often produces high glycemic index (GI) values. Rice flour, a common base, may elevate postprandial glucose, while coconut flour, rich in dietary fiber, can lower glycemic response and improve nutritional value. Objectives: This study aimed to identify the best formulation of rice flour–coconut flour flakes and to evaluate the glycemic index and glycemic load of the selected formula. Methods: Flakes were prepared in three ratios: F1 (75:25), F2 (50:50), and F3 (25:75). Proximate composition, dietary fiber, physical properties, and sensory attributes were assessed to determine the selected formula. Glycemic index testing was performed on 10 healthy adults according to Indonesian National Agency of Drug and Food Control (BPOM) guidelines, using glucose as reference. Capillary blood glucose was measured at 0–120 minutes, and glycemic load was calculated from GI and available carbohydrate. Results: Increasing coconut flour significantly raised dietary fiber (p-value=0.000), with F3 showing the highest content (48.51%). Sensory evaluation indicated F2 (50:50) was most acceptable, with higher scores for aroma, texture, and overall liking. F2 also showed moderate resistance compared to F1 and F3. GI testing of F2 yielded a low GI value of 49, while the glycemic load was also low at 4.9 per serving. Conclusions: The incorporation of coconut flour improved the nutritional and functional quality of rice flour flakes. F2 (50:50) was the best formulation, producing flakes with favorable acceptance and low glycemic response, supporting its potential as a healthier cereal product.
The Relationship Between Zinc and Calcium Intake and Primary Dysmenorrhea in Adolescent Girls at SMA Negeri 1 Rantau Seselan Haryana, Nila Reswari; Askila, Nazrina
Sport and Nutrition Journal Vol. 7 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/spnj.v7i2.18533

Abstract

Painful cramps in the lower abdomen characterize primary dysmenorrhea. The cramps or pain you feel can be reduced by consuming adequate zinc and calcium. This study aimed to determine the relationship between zinc and calcium intake and primary dysmenorrhea in adolescent girls at SMA Negeri 1 Rantau Selatan. This research was conducted in July 2024 at SMA Negeri 1 Rantau Selatan. The design of this research was cross-sectional; the study sample consisted of 44 participants selected through purposive sampling. The data collection technique involves completing the Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) and Numerical Rating Scale (NRS) independently, under the supervision and direction of researchers. The results of this study showed that the majority of respondents had insufficient zinc intake (63.6%) and sufficient calcium intake (65.9%), and 50% experienced primary dysmenorrhea. Data analysis was conducted using the chi-square test and logistic regression analysis. Based on the analysis results, a significant relationship (p < 0.05) was found between zinc and calcium intake and primary dysmenorrhea. Meanwhile, young women who consume less calcium have a 14,566 times higher risk of experiencing dysmenorrhea, while those who consume less zinc have a risk of experiencing dysmenorrhea 11,790 times. A sufficient intake of zinc and calcium can help reduce primary dysmenorrhea by regulating uterine muscle contractions.
Dampak Program GENIUS terhadap Pengetahuan Gizi Siswa: Bukti dari Kota Binjai tahun 2023: Impact of the GENIUS Program on Students’ Nutrition Knowledge: Evidence from Binjai City, 2023 Haryana, Nila Reswari; Matanari, Grace Ballanceya Margaretha; Emilia, Esi; Purba, Edy Marjuang
Amerta Nutrition Vol. 10 No. 1 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i1.2026.148-155

Abstract

Background: Children’s nutrition knowledge is closely associated with dietary consumption patterns and susceptibility to infections, both of which influence nutritional status. Structured educational interventions, such as the Gerakan Edukasi dan Pemberian Pangan Bergizi untuk Siswa (GENIUS) program, represents one strategy to improve nutrition knowledge among school-aged children. Objectives: This study aimed to evaluate changes in elementary school students’ nutrition knowledge after participating in the nutrition education component of the GENIUS Program. Methods: The GENIUS Program is a school-based intervention consisting of nutrition education (thematic materials and healthy snack-related materials) and the provision of nutritious snacks (20 sessions) for elementary school children. The program was initiated by the National Food Agency (Badan Pangan Nasional [BAPANAS]) and its implementation, monitoring, and evaluation were coordinated by the Indonesian Association of Higher Education Institutions in Nutrition (Asosiasi Institusi Pendidikan Tinggi Gizi Indonesia [AIPGI]) in collaboration with local universities in the program areas. This quantitative study used a secondary data design based on the implementation of the GENIUS Program conducted from October to November 2023 in three public elementary schools in Binjai City, North Sumatra. The researchers were also involved in data collection. A total of 205 students in grades 4–6 were included in the study. Pre- and Post-test knowledge data were collected using a questionnaire. Data were analyzed using a paired t-test (for normally distributed data) or the Wilcoxon signed-rank test (for non-normally distributed data), as well as the Kruskal–Wallis test. Results: The findings showed a significant increase in nutrition knowledge scores before and after the intervention (p-value<0.05). In addition, there were significant differences in knowledge improvement among schools (p-value=0.008). Further post-hoc analysis indicated that some schools achieved greater improvements in knowledge scores than others. Conclusions: The GENIUS Program was effective in improving nutrition knowledge among elementary school students, although the magnitude of improvement varied across schools.
Co-Authors Adikahriani Adikahriani Agustin, Asri Meidyah Ai Nurhayati Aliffah Nurria Nastiti Amelia, Intan Sefira Angraini, Fifi Anisa Lailatul Fitria Annis Catur Adi Askila, Nazrina Asri Meidyah Agustin Asri Meidyah Agustin Asri Meidyah Agustin Aulia, Dwana Mutiara Azbi, Cinta Maulida Azizah Ajeng Pratiwi Berutu, Rina Elvrida Caca Pratiwi Caca Pratiwi Chairunnisa, Putri Chairunnisa, Triola Cristiani, Desy Dhorta, Nandia Firsty Diah Retno Wahyuningrum Dina Ampera Dominikus Raditya Atmaka Elfanny Elfanny Emelia Apriani Tampubolon Emilia, Esi Erli Mutiara Erni Rukmana Farapti Farapti Fimansyah, Wira Firmansyah, Hardi Fitni Hidayati Fitria, Anisa Lailatul Fitria, Laili Fransiari, M.Edwin Fransiari, Muhammad Edwin Ginting, Tiffany Nita Karina Gucie, Nadhifah Aulia Halimul Bahri Hardi Fatma Tresno Ingtyas Hardi Firmansyah Harefa, Yashinta Niat Ingtyas, Fatma Tresno Iza Ayu Saufani 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 Matanari, Grace Ballanceya Margaretha Merryana Adriani Nafis, Maghfiratun Naifatun Irbah Nastiti, Aliffah Nurria Nastiti, Aliffah Nurria Oktaviana Siregar Onggal Sihite Pebrianti, Henisah Pelupessy, Grace Yosephine Permatasari, Tyas Pratiwi, Azizah Ajeng Pratiwi, Caca Prayogo, Wisnu Purba, Edy Marjuang Purba, Miriam Novika Br Purba, Rasita Putri, Andini Aisyah Putri, Kalasta Ayunda Rachmah, Qonita Rachmat Mulyana Rahmadini, Fathia Rian Diana Rian Diana Rian Diana Riska Mayang Saputri Ginting Risti Rosmiati Risti Rosmiati Rizky Andriani Bakara Safitri, Dessy Widya Salsabila, Salsabila Salsabilla, Aura Siburian, Anita Oktavia Simangunsong, Tiara Tivany Siti Madanijah Siti Rahma Siti Sutanti Sitorus, Fransiska Febiola Sri Sumarmi Stefania Widya Setyaningtyas Subuh Ardiansyah Tanjung, Putri Habibah Triola Chairunnisa Tyas Permata Sari, S.Gz, M.Si Tyas Permatasari Utami Nurhafsari Putri Wilda, Zahratul Wulandari, Fatqiatul Yatty Destani Sandy Yudia Wulandari Yunisia Gea Zulfa Nur Hanifa