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Pemberian Minuman dan Cookies Galohgor Terhadap Kadar Blood Urea Nitrogen (Bun) dan Kreatinin Plasma Penderita Diabetes Melitus Tipe 2 nur hasanah, laeli; Roosita, Katrin; Rimbawan
JURNAL GIZI DAN KESEHATAN Vol 12 No 1 (2020): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v12i1.75

The aim of this research was to analyze the effect of drinks and cookies contained Galohgor extract on Blood Urea Nitrogen (BUN) and creatinine plasma in type 2 diabetic subjects. This study used single blind Randomized Control Trial (RCT) with cross-over design applied on 11 type 2 diabetic subjects in Cikarawang, Babakan and Balumbang Jaya Village-Dramaga, Bogor District, West Java. Each subject received powdered drinks and cookies contained Galohgor extract 2 grams/day (1 gram of Galohgor extract in the form of drink 8 grams and 1 gram of Galohgor extract in the form of cookies 24 grams) and without Galohgor extract (control) for 38 days treatment with four wash-out period between treatment periods. BUN and creatinine levels were conducted by plasma blood sample at pre and post intervention. The result showed that the different levels of BUN between post and pre intervention for Galohgor group compared to control group were -4,9Â±11,2 mg/dL and -9,6Â±12,5 mg/dL (p>0,05). The different levels of creatinine between post and pre intervention for Galohgor group compared to control group were -0,1Â±0,2 mg/dL and -0,1Â±0,2 mg/dL (p>0,05). Therefore, drinks and cookies contained Galohgor extract 2 gram/day does not affect the BUN and creatinine level of type 2 diabetic subjects. Abstrak : Penelitian ini bertujuan untuk menganalisis pengaruh minuman dan cookies Galohgor terhadap kadar Blood Urea Nitrogen (BUN) dan kadar kreatinin plasma penderita DM tipe 2. Jenis penelitian ini adalah single blind Randomized Control Trial (RCT) dengan desain cross-over pada 11 subjek DM tipe 2 yang dilakukan di desa Cikarawang, Babakan dan Balumbang Jaya, Kecamatan Dramaga, Kabupaten Bogor, Jawa Barat. Masing-masing subjek mendapatkan minuman dan cookies yang mengandung ekstrak Galohgor sebesar 2 gram/hari (1 gram ekstrak Galohgor dalam bentuk 8 gram minuman serbuk dan 1 gram ekstrak Galohgor dalam bentuk 24 gram cookies) dan minuman serbuk dan cookies tanpa ekstrak Galohgor (kontrol) selama 38 hari dengan empat bulan periode wash-out antar perlakuan. Kadar BUN dan kreatinin dikumpulkan dari sampel plasma darah pada sebelum dan setelah intervensi. Hasil penelitian menunjukkan rata-rata selisih kadar BUN pada kelompok Galohgor dibandingkan dengan kelompok kontrol yaitu -4,9Â±11,2 mg/dL dan -9,6Â±12,5 mg/dL (p>0,05). Kadar kreatinin pada kelompok Galohgor dibandingkan dengan kelompok Galohgor yaitu -0,1Â±0,2 mg/dL dan -0,1Â±0,2 mg/dL (p>0,05). Oleh karena itu, pemberian minuman dan cookies yang mengandung ekstrak Galohgor 2 gram/hari tidak berpengaruh terhadap kadar ureum dan kreatinin penderita DM tipe 2.

PENDAMPINGAN POSYANDU RW 04 KELURAHAN DEMANGAN DALAM UPAYA MENDUKUNG GIZI OPTIMAL BALITA Rosmauli Jerimia Fitriani1 Jerimia Fitriani; Laeli Nur Hasanah
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 3 No 2 (2020): APTEKMAS Volume 3 Nomor 2 2020
Publisher : Politeknik Negeri Sriwijaya

The preparation of MP-ASI must pay attention to the principles of the presentation and development of toddlers to prevent malnutrition. Posyandu is a place to convey this information. As long as the posyandu is not carried out, the weighing of children under five is carried out independently by cadres, not carried out simultaneously on the same day as usual. Assistance for posyandu activities is carried out with home visits according to health protocols and the use of information technology using whatsapp applications. Home visits are carried out by cadres, bringing materials that have been prepared by the servants. Servants provide the results of coordination with a nutritionist on duty at Posyandu RW 4 Kelurahan Demangan.

Daya Terima dan Kandungan Gizi Naget Lele (Clarias gariepinus) dengan Substitusi Modified Cassava Flour (Mocaf) Sebagai Alternatif Kudapan Tinggi Protein Untuk Balita Laeli Nur Hasanah; Rosmauli Jerimia Fitriani
2-TRIK: TUNAS-TUNAS RISET KESEHATAN Vol 10, No 2 (2020): Mei 2020
Publisher : FORUM ILMIAH KESEHATAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/2trik10202

Catfish (Clarias gariepinus) and Modified Cassava Flour (Mocaf) are local foods that have the potential to be developed into nutritious nugget for toddlers. This research aimed to analyze the acceptance and nutritional content of catfish nugget substituted by Mocaf nugget. This type of research was quasi-experimental with a completely randomized design. There were two types of treatment nugget formulation (combination of catfish and Mocaf). The panelists used were 30 untrained panelists. Nugget F1 (the combination of catfish 90% and Mocaf 10% of the total weight of raw material) was the most acceptance in organoleptic test. The acceptance test done by 30 toddlers showed that 83,3% of them could accept the products properly. The proximate analysis of the selected nugget showed that the content of water, ash, fat, protein, carbohydrate and fiber was 55,11%; 2,04; 11,43%; 11,02%; 20,41%; and 2,64%. The contribution of selected nugget per 50 grams serving size to RDA of toddlers was 8% for energy, 11,4% - 12,7% for fat, 22-27,6% for protein, 4,6-4,7% for carbohydrate and 6,6-6,9% for fiber. This catfish nugget substituted by Mocaf may be used as an alternative of high protein snacks for toddlers. Keywords:acceptance; nugget; catfish; mocaf ABSTRAK Ikan lele (Clarias gariepinus) dan Modified Cassava Flour (Mocaf) merupakan pangan lokal yang berpotensi untuk dikembangkan menjadi produk naget yang bergizi bagi balita. Penelitian ini bertujuan untuk menganalisis daya terima dan kandungan gizi naget lele dengan substitusi Mocaf. Jenis penelitian ini adalah eksperimental semu dengan Rancangan Acak Lengkap (RAL). Ada dua jenis formulasi naget kombinasi lele dan mocaf yang digunakan pada penelitian ini. Panelis yang digunakan sebanyak 30 orang panelis tidak terlatih. Naget F1 (kombinasi ikan lele 90% dan Mocaf 10% dari berat adonan total) menunjukkan nilai penerimaan tertinggi secara organoleptik dan dipilih sebagai produk terpilih. Hasil uji daya terima naget terpilih terhadap sasaran 30 balita (usia 1-5 tahun) menunjukkan 83,3% subjek dapat menerima produk naget dengan baik. Hasil uji proksimat naget terpilih terhadap kadar air, abu, lemak, protein, karbohidrat dan serat naget secara berturut-turut adalah 55,11%; 2,04; 11,43%; 11,02%; 20,41%; 2,64%. Satu porsi naget terpilih (50 gram) memberikan kontribusi energi 8%, lemak 11,4%-12,7%, protein 22-27,6%, karbohidrat 4,6-4,7% dan serat 6,6-6,9%. Produk naget (kombinasi lele 90% dan Mocaf 10%) ini dapat dijadikan sebagai alternatif kudapan tinggi protein bagi balita. Kata kunci: daya terima; naget; ikan lele; mocaf

Local Knowledge and Practice of Entomophagy in Datengan Village, Kediri, East Java, Indonesia Whisnu Febry Afrianto; Laeli Nur Hasanah; Rivandi Prananditaputra; Taufiq Hidayatullah; Susanti Indriya Wati; Yasri Syarifatul Aini; Budiyoko Budiyoko
Sriwijaya Journal of Environment Vol 7, No 3 (2022): SOCIAL AND ENVIROMENTAL HEALTH
Publisher : Program Pascasarjana Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22135/sje.2022.7.3.148-155

Malnutrition is one of the serious problems encountered by Indonesia. This research aimed to identify local knowledge and practice on entomophagy in Datengan Village, Kediri, East Java, Indonesia. The entomophagy data were collected by the qualitative approach. The edible insects in this study were honey bee (i.e., Apis mellifera, A. cerana, and A. dorsata) and flying termites (i.e., Macrotermes gilvus and Odontotermes javanicus). All aspects of the local and scientific name, halal status, harvest period, local value, and how to collect, prepare, cook and serve have been described in this article. According to the Indonesian Council of Religious Scholars, termites are halal or allowed to be consumed (it could otherwise be haram, if people feel disgusted). On the other hand, consuming bees (A. mellifera, A. cerana, and A. dorsata) is haram to eat adult bees. Meanwhile, consuming bees that are still in the form of larvae is halal, but it is to be haram if they are eaten separately with honey or hive. There were five challenges in entomophagy such as disgust, allergy, inferior, halal status, and complicated processing methods.

Optimalisasi Peran Pemuda Sebagai Kader Kesehatan Dalam Upaya Edukasi Gizi dan Perilaku Hidup Bersih dan Sehat di Komunitas Wonosobo Sehat Teguh Jati Prasetyo; Izzati Nur Khoiriani; Katri Andini Surjati; Triyadi Hendra Wijaya; Neva Widanita; Laeli Nur Hasanah
Jurnal Pengabdian Masyarakat Indonesia Vol 3 No 2 (2023): JPMI - April 2023
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.969

Indonesia masih menghadapi tingginya angka kematian ibu dan anak, yang diakibatkan oleh permasalahan gizi, penyakit infeksi, serta masalah kehamilan. Data menunjukkan bahwa prevalensi status gizi balita gizi buruk sebesar 3,9%, gizi kurang 13,8% dan gemuk sebesar 8%. Prevalensi status gizi (indikator TB/U) anak dengan kategori stunting 30,8%. Masa 1000 Hari pertama kehidupan merupakan periode yang sangat penting sejak janin sampai usia dua tahun. Jika pemenuhan gizi pada masa tersebut baik, maka proses pertumbuhan dan perkembangan dapat optimal. Status gizi balita dipengaruhi oleh banyak faktor diantaranya penyakit infeksi, asupan makan, pengetahuan ibu, usia penyapihan, berat badan lahir, pemberian makan terlalu dini, pola asuh, kesehatan lingkungan dan pelayanan kesehatan. Wonosobo sehat merupakan komunitas para relawan yang peduli terhadap masalah kesehatan. Fokus kegiatan yang dilakukan adalah edukasi dan promosi kesehatan pada empat bidang yaitu gizi, penyakit menular dan tidak menular, kesehatan mental serta kesehatan lingkungan. Kegiatan ini bertujuan untuk mengoptimalisasi peran pemuda dalam melakukan edukasi kepada masyarakat mengenai kesehatan optimal. Ada tiga tahapan kegiatan yaitu: 1) Tahap penyusunan Media dan Materi pelatihan untuk pendampingan relawan; 2) Tahap Traning Of Trainer bagi relawan Wonosobo sehat tentang Core skill relawan; 3) Tahap workshop dan pemeriksaan kesehatan gratis oleh relawan Wonosobo sehat Bersama tim pengabdi.

Utilization of Fruit and Vegetable Processing Technology: Supporting Sustainability, Waste Reduction, and Improved Nutrition Indriyani Indriyani; Laeli Nur Hasanah; Restu Auliani; Etty Sri Hertini; Soni Suharmono
West Science Interdisciplinary Studies Vol. 1 No. 09 (2023): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v1i09.206

Utilizing technologies for processing fruits and vegetables is crucial for tackling major issues with contemporary food systems. In the supply chain for fruits and vegetables, this research examines the diverse effects of processing methods on sustainability, waste reduction, and nutritional improvement. Our study employs a mixed-methods approach that combines qualitative information from expert interviews with quantitative data analysis from 150 samples to provide a thorough evaluation of this topic. The results show that processing technologies have a considerable impact on waste reduction, energy conservation, and resource efficiency. These technologies are also crucial for extending product shelf life and raising marketable yield, which decreases food waste. Although some nutrients are lost during processing, cutting-edge methods have been shown to increase nutrient retention. This study not only clarifies the intricate relationships that exist between processing technologies and sustainability, but it also offers a foundation for future research in this vital area. The lessons learned from this study have significant significance for the creation of sustainable and nutrient-dense food systems as we struggle with the urgent challenge of feeding a growing global population while protecting the environment and enhancing nutrition.

PERUBAHAN PENGETAHUAN IBU DENGAN ANAK AUTIS TENTANG DIET BEBAS GLUTEN DAN KASEIN DI SLB N 1 BANTUL, D.I. YOGYAKARTA (DIY) Laeli Nur Hasanah
Jurnal Kesehatan Tambusai Vol. 5 No. 1 (2024): MARET 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v5i1.26283

Anak autis memiliki kebutuhan gizi khusus dibandingkan kebutuhan gizi anak normal pada umumnya yaitu diet bebas gluten dan bebas kasein karena saluran pencernaannya tidak dapat mencerna secara sempurna kedua zat gizi tersebut. Diet bebas gluten dan bebas kasein telah diteliti memiliki manfaat untuk mengurangi gangguan spektrum autis. Ibu memiliki peran penting dalam pemenuhan gizi untuk anak autis. Edukasi gizi yang tepat untuk anak autis pada orang tua dapat memberikan pemahaman asupan makan dan terimplementasi yang lebih baik sehingga dapat mendukung status gizi optimal untuk anak autis. Penelitian ini bertujuan untuk menganalisis pengaruh edukasi tentang diet bebas gluten dan bebas kasein terhadap pengetahuan ibu dengan anak autis di Sekolah Luar Biasa (SLB) Negeri 1 Bantul, DIY. Metode penelitian yang digunakan adalah eksperimen dengan desain pre-post intervention study pada 37 ibu dengan anak autis di SLB N Bantul, DIY. Edukasi gizi menggunakan metode ceramah langsung menggunakan media PowerPoint (PPT) dan buku saku gizi untuk anak autis. Perubahan tingkat pengetahuan ibu sebelum dan setelah intervensi diukur menggunakan kuesioner. Subjek penelitian ini sebagian besar adalah ibu berusia sekitar 31-50 tahun dengan tingkat pendidikan lulusan perguruan tinggi dan berprofesi sebagai Ibu Rumah Tangga (IRT). Hasil penelitian menunjukkan bahwa rata-rata skor pengetahuan gizi ibu tentang diet bebas gluten dan bebas kasein sebelum intervensi edukasi gizi adalah 66.2. Setelah intervensi edukasi gizi tentang diet bebas gluten dan bebas kasein untuk anak autis terdapat peningkatan rata-rata skor pengetahuan gizi ibu yaitu 83.2 atau naik sebesar 17 poin. Ada pengaruh pemberian edukasi gizi tentang diet bebas gluten dan bebas kasein terhadap pengetahuan gizi ibu dengan anak autis.

HUBUNGAN PENGETAHUAN IBU DAN SOSIAL EKONOMI TERHADAP STATUS GIZI ANAK USIA DINI DI PAUD Hasanah, Laeli Nur; Lestaluhu, Santi Aprilian; Mauludiyah, Zaida; Khodija, Unziya; Anwar, Rina
Ensiklopedia of Journal Vol 6, No 3 (2024): Vol. 6 No. 3 Edisi 2 April 2024
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v6i3.2323

Nutritional status is the state of the body as a result of food consumption and the use of nutrients. Distinguished between good, less and more nutritional status. initial survey on December 27, 2021 at Paud Hasnatul Hassanah Sungai Siput Village, Siak Kecil District, Bengkalis Regency in 2018. The number of students consists of 50 students. Of the 10 students studied who were well-nourished, 3 students were malnourished, 4 students were undernourished and 3 students were overnourished. The purpose of the study was to determine the relationship between maternal and socioeconomic knowledge on nutritional status in early childhood at Paud Hasnatul Hassanah Sungai Siput Village, Siak Kecil District, Bengkalis Regency. This study uses a type of quantitative research with a cross sectional design. The instrument in this study used a questionnaire. Univariate and bivariate data analysis using chi Square test. The results of the study were the majority of mothers had sufficient knowledge 40.0% and mothers with low socioeconomic 27.3%. There is a significant relationship between knowledge (P value = 0.000), socioeconomics (P value = 0.000) on the nutritional status of early childhood children at Paud Hasnatul Hassanah Sungai Siput Village, Siak Kecil District, Bengkalis Regency. It is recommended for mothers to increase knowledge by always attending counseling about health, especially nutritional status in children, as well as for health workers to further improve counseling for families, health counseling counseling, and increasing the number of children in the community.Keywords: Knowledge Level, Socioeconomics, Nutritional Status

Hubungan Pijat Bayi dengan Kenaikan Berat Badan Bayi di Tirtonirmolo, Bantul, Daerah Istimewa Yogyakarta (DIY) : Baby Massage's Relationship On Baby Weight Increases In Tirtonirmolo Village, Kasihan, Bantul, Daerah Istimewa Yogyakarta(DIY) Kumaeroh, Hilda; Hasanah, Laeli Nur
JURNAL GIZI DAN KESEHATAN Vol. 16 No. 1 (2024): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

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

Children are the future generation that needs special attention. One of the important support for child growth and development is optimal nutrition and stimulation. Baby massage is known as a traditional practice that stimulates the growth and development of children. Although this claim exists in various cultures, further research is still needed on the relationship between baby massage and weight gain in the local context of Tirtonirmolo, Daerah Istimewa Yogyakarta (DIY). This study aims to analyze the relationship between child massage and the increase in baby weight in Tirtonirmolo Village, Kasihan, Bantul, DIY. This research method is quantitative and has a cross-sectional study design. The subject of the research was selected with a view to selecting a total of 72 children. The data were collected by interview with a questionnaire. The results show that the majority of children receive regular massage 49 (68.1%) and 23 (31.9%) unregulary massage. There were 18 children (25.0%) who did not gain weight, and 54 children (75.0%) gained weight. The research results show that there is a relationship between baby massage and the weight gain of children. Children who get regular baby massage are less likely to gain weight. ABSTRAK Anak merupakan generasi masa depan yang membutuhkan perhatian khusus. Salah satu dukungan yang penting untuk tumbuh kembang anak adalah gizi dan stimulus yang optimal. Pijat bayi dikenal sebagai praktik tradisional yang berpotensi menstimulasi tumbuh kembang balita. Meskipun klaim ini telah ada dalam berbagai budaya namun masih diperlukan penelitian yang mendalam hubungan pijat bayi dan kenaikan berat badan dalam konteks lokal di Tirtonirmolo, Daerah Istimewa Yogyakarta. Penelitian ini bertujuan untuk menganalisis hubungan pijat bayi terhadap kenaikan berat badan bayi di Kelurahan Tirtonirmolo, Kasihan, Bantul, DIY. Metode penelitian ini adalah kuantitatif dengan desain Cross Sectional Study. Subjek penelitian dipilih secara purposive sejumlah 72 balita. Data dikumpulkan secara wawancara menggunakan kuesioner. Hasil penelitian menunjukkan bahwa sebagian besar balita mendapatkan rutin pijat sebanyak 49 anak (68,1%) dan pijat tidak rutin sebanyak 23 anak (31,9%). Balita yang tidak mengalami kenaikan berat badan sebanyak 18 anak (25,0%) dan balita yang mengalami kenaikan berat badan sebanyak 54 anak (75,0%). Ada hubungan antara pijat bayi dengan kenaikan berat badan balita. Balita yang mendapatkan pijat bayi secara rutin cenderung memiliki kenaikan berat badan.

Utilization of Fruit and Vegetable Processing Technology: Supporting Sustainability, Waste Reduction, and Improved Nutrition Indriyani, Indriyani; Hasanah, Laeli Nur; Auliani, Restu; Hertini, Etty Sri; Suharmono, Soni
West Science Interdisciplinary Studies Vol. 1 No. 09 (2023): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v1i09.206

Utilizing technologies for processing fruits and vegetables is crucial for tackling major issues with contemporary food systems. In the supply chain for fruits and vegetables, this research examines the diverse effects of processing methods on sustainability, waste reduction, and nutritional improvement. Our study employs a mixed-methods approach that combines qualitative information from expert interviews with quantitative data analysis from 150 samples to provide a thorough evaluation of this topic. The results show that processing technologies have a considerable impact on waste reduction, energy conservation, and resource efficiency. These technologies are also crucial for extending product shelf life and raising marketable yield, which decreases food waste. Although some nutrients are lost during processing, cutting-edge methods have been shown to increase nutrient retention. This study not only clarifies the intricate relationships that exist between processing technologies and sustainability, but it also offers a foundation for future research in this vital area. The lessons learned from this study have significant significance for the creation of sustainable and nutrient-dense food systems as we struggle with the urgent challenge of feeding a growing global population while protecting the environment and enhancing nutrition.

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