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All Journal Jurnal Gizi dan Pangan Jurnal Riset Gizi Argipa (Arsip gizi dan Pangan) Amerta Nutrition Pontianak Nutrition Journal (PNJ) Jurnal Kesehatan Indonesia Jurnal Cakrawala Promkes Yumary: Jurnal Pengabdian kepada Masyarakat Jurnal Pusat Akses Kajian Pangan dan Gizi Pontianak Nutrition Journal (PNJ) Jurnal Riset Gizi Jurnal Riset Gizi
Vidyarini, Andra
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Hubungan Pengetahuan, Kebiasaan Sarapan Dan Asupan Zat Gizi Makro Sarapan Dengan Status Gizi Pada Remaja Faridi, Ahmad; Vidyarini, Andra; Prasetya, Aditya Yudha
JURNAL RISET GIZI Vol. 11 No. 2 (2023): November (2023)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v11i2.10615

Abstract

Background: Nutritional problems in adolescents can cause other health problems. Adolescents with poor nutritional status tend to have low immune system so they are easily affected by disease, besides this, it can inhibit muscle formation during the growth period, lack of intelligence level. In overweight or obese teenagers, it can increase the risk of cardiovascular disease, coronary heart disease and stroke, and cancer.Objective: To determine the relationship between nutritional knowledge, breakfast habits and breakfast macronutrient intake with the nutritional status of school adolescents at SMAN 74 South Jakarta.Method: This research uses a cross-sectional study design with stratified random sampling technique. The population in this study were students of classes X and XI at SMAN 74 South Jakarta. The sample in this study consisted of 86 respondents from class X and XI students. Data were analyzed using the chi square test.Results: The results of the study showed that there was no significant relationship between nutritional knowledge (p = 0.688), breakfast habits (p = 0.413), and macronutrient intake, energy (p = 0.608), protein (p = 0.608), fat (p =0.593), carbohydrates (p=0.359) with nutritional status.Conclusion: Research shows that there is no relationship between breakfast and the nutritional status of female students, but the quality of nutritional intake is still less than the RDA.
Program “CERDIK” Meningkatkan Perilaku Pencegahan Hipertensi Pada Penderita Usia 45-54 Tahun Kamila, Adzkia Zahra; Vidyarini, Andra; Furqan, Mohammad
JURNAL RISET GIZI Vol. 12 No. 1 (2024): Mei 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i1.11044

Abstract

Background: In Indonesia, there is an increasing prevalence of hypertension in the 45-54 age group. This degenerative disease has a significant impact with high morbidity and mortality rates, and affects the quality of life of sufferers. Hypertension can increase the risk of developing cardiovascular disease, coronary heart disease, stroke, kidney damage and diabetes mellitus. The "CERDIK" programme which includes regular health check-ups, smoking cessation, physical activity, a balanced diet, adequate rest, and stress management are good measures to prevent and control high blood pressure.Objective: To determine the relationship between knowledge and "CERDIK" behaviour with hypertension in 45-54 years old at UPTD Puskesmas Jatisampurna, Bekasi city.Methods: This study used a cross-sectional study design with purposive sampling technique. The population in this study were hypertensive patients aged 45-54 years at the UPTD Puskesmas Jatisampurna, Bekasi city. The sample in this study totalled 66 respondents. Data were analysed using the chi square test. Results: The results showed that there was no significant relationship between CERDIK knowledge (P value = 0.300 > 0.05) and hypertension and there was a significant relationship between CERDIK behaviour (P value = 0.007 < 0.05) and hypertension.Conclusion: The study shows that there is an association between CERDIK behaviour and hypertension
Evaluation of Food and Nutrition Security Level at Provincial Level Based on Outcome Indicators in Indonesia Vidyarini, Andra; Martianto, Drajat; Syarief, Hidayat
Jurnal Gizi dan Pangan Vol. 16 No. 1 (2021)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (297.073 KB) | DOI: 10.25182/jgp.2021.16.1.1-10

Abstract

This study aims at evaluating the situation of Food and Nutrition Security (FNS) at provincial level using six outcome indicators. The cross-sectional study, utilized secondary data from 33 provinces published in 2013. It used a modification of the Global Hunger Index (GHI) method and changed the number of outcome indicators. In addition, an equalization was performed, so that the results obtained were positive. The results showed that all provinces in Indonesia have moderate or less secure food and nutrition level. Hence, the performance of the Indonesian government in food and nutrition security need to be improved. Bali Province had the highest rank in food and nutrition security, while East Nusa Tenggara and Papua Province had the lowest ranks of the 33 provinces during 2013. The low performance achievement of food and nutrition security based on the six outcome indicators signified by the high prevalence of the undernourished population and the high prevalence of stunting and wasting of children under five in all provinces in Indonesia.
Pengembangan Brownies Substitusi Tepung Pisang Modifikasi terhadap Sifat Sensori dan Kandungan Gizi sebagai Salah Satu Alternatif Makanan Tambahan bagi Ibu Hamil: Development of Brownies Substituted with Modified Banana Flour towards Sensory Properties and Nutritional Content as Alternative Supplementary Food for Pregnant Women Zukryandry, Zukryandry; Vidyarini, Andra; Firdawati, Firdawati; Fitri, Annisa
Amerta Nutrition Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i4.2025.698-709

Abstract

Background: Regardless of social background, brownies are popular snack among people of all ages, including adults and children. The goal of developing brownies with modified banana flour is to lessen reliance on wheat flour and provide a gluten-free, healthier substitute. More inventive product creation is required because of disparity in sensory qualities of brownie items that are currently on the market. Since starch makes up majority of banana flour, modifying the starch can help to improve the flour's quality. Physical modification is one technique that can be applied to enhance the quality and functionality of banana flour in brownie recipes. Objectives: To determine the sensory properties and nutritional content of brownies with modified banana flour (Musa paradisiaca) substitution. Methods: The research design used a Completely Randomized Design (CRD) with 5 treatments (K=5), 1 experimental unit and 3 repetitions. The treatment carried out was by substituting modified banana flour for wheat flour in brownies products with various different formulations. The resulting brownies products were then analyzed for sensory tests and nutritional content including water content, protein content, fat content, fiber content, ash content, carbohydrates and energy. Results: The results showed that the addition of 80% modified banana flour provided the most preferred sensory properties by respondents in terms of color, aroma, texture, and taste. The nutritional content of 80% modified banana flour substitute brownies including water content, protein content, fat content, fiber content, ash content and carbohydrates were respectively 11.77%; 5.69%; 20.31%; 2.25%; 1.08% and 58.90%. Conclusions: Brownies substituted with modified banana flour have high nutritional content, making it a good choice to meet daily nutritional needs.
Pemberdayaan Wanita Nelayan Wai Muli Timur melalui Pengolahan Nugget Ikan Tanjan Firdawati, Firdawati; Zukryandry, Zukryandry; Vidyarini, Andra; Verdini, Liana
Yumary: Jurnal Pengabdian kepada Masyarakat Vol. 6 No. 2 (2025): Desember
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/yumary.v6i2.5447

Abstract

Purpose: This community service activity was carried out in Wai Muli Timur village, Rajabasa District, South Lampung Regency. The implementing team consisted of lecturers and students from politeknik negri lampung, involving 4 lecturs and 2 students, as well as 25 members of the women fisher group. The purpose of the activity was to empower fisherwomen by improving their skills. Methodology: the method of this community service activity was carried out through coordination with cillage government facus group discussion (FGD), lectures, question-and-answer sessions, and direct practice. The training materials covered the importance of fish product diversification, nutritional aspects of fish nuggets, and entrepreneurship opportunities. Results: The results showed that participants’ knowledge and skills increased significantly. Pre-test results indicated only 45% of participants understood, while post-test results reached 100%, Participants were able to process tanjan fish into nuggets with good sensory   acceptance.  The    program als motivated participants to innovate and product. The active support of the Wai Muli Timur village government and the collaborative role of lecturers and students. Conclusions: This initiative successfully empowered fisherwomen Wai Muli Timur to utilize local resources more optimally, promoted entrepreneurship spirit, and    opened new opportunities to increase household income. In addition, the activity fostered collaboration. Limitations: The limitation of this activity was the lack of advanced marketing practice and business management training. Contribution: This activity is able to achieve previously desired
Pengaruh Asupan Gizi, Aktivitas Fisik, Pengetahuan, dan Sikap Terhadap Status Gizi Remaja SMKN 1 Penawartama Tulang Bawang Firdawati, Firdawati; Zukryandry, Zukryandry; Puspasari, Kiki; Vidyarini, Andra; Dalimunthe, Nathasa Khalida
Jurnal Kesehatan Indonesia Vol 16 No 1 (2025): November 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v16i1.1067

Abstract

Proper nutrition is essential for adolescents to ensure they grow and develop to their full potential. When adolescents don't get enough to eat, it may affect their health and nutritional condition, and those effects can last into adulthood. Teens enrolled in SMKN 1 Penawartama, a public school in Tulang Bawang Regency, Lampung Province, will have their dietary habits, levels of physical activity, nutritional knowledge, and attitudes studied. In order to get nutritional status data, body mass index (BMI) calculations were performed. Two 24-hour food recall questionnaires were used to measure students' dietary consumption, and another set of questionnaires was used to measure their physical activity, nutritional knowledge, and attitudes. Using Fisher's Exact Test, we examined the data to find out how dietary consumption, exercise, nutritional awareness, and attitudes affected nutritional status. Although they have a strong understanding of nutrition and a positive mindset, the majority of students do not get enough exercise and eat poorly. The bivariate analysis did not uncover any correlation between the students' nutritional status and their carbohydrate, protein, fat, physical activity, knowledge, or attitude intakes (p = 0.572, p = 0.645, p = 109, p = 0.649, respectively). The results of this study did not find any significant association in the variables analyzed, so further research is recommended to assess what factors are related to the nutritional status of adolescents with more respondents in various different school environments to see a broader picture of nutrition in adolescents.
Co-Authors Aditya Yudha Prasetya Adzkia Zahra Kamila Ahmad Faridi Annisa Fitri, Annisa Drajat Martianto Elia Nur Ayunin Faridi, Ahmad Firdawati, Firdawati Haris Muzakir Herlina, Devi Hidayat Syarief Kamila, Adzkia Zahra Liana Verdini Meillany, Zahra Mohammad Furqan MOHAMMAD FURQAN, SKM., M.KM. Muzakir Nathasa Khalida Dalimunthe Prasetya, Aditya Yudha Puspasari, Kiki Syifa, Nisrina Utami, Yuliani Tri zukryandry, zukryandry