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EFEKTIVITAS METODE EDUKASI TRICKY CARD GAME DALAM MENINGKATKAN PENGETAHUAN LANSIA TERHADAP PENCEGAHAN HIPERTENSI DI SEKOLAH EYANG-EYANG KABUPATEN JEMBER Aryatika, Karera; Antika, Ruli Bahyu; Wicaksono, Dimas BC
Jurnal Ilmu Kesehatan Masyarakat Vol 17 No 1 (2021)
Publisher : Fakultas Kesehatan Masyarakat, Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/ikesma.v17i1.22425

Provinsi Jawa Timur memiliki prevalensi hipertensi yang lebih tinggi (36.8%) dibandingkan dengan prevalensi nasional (34.1%) pada tahun 2018. Profil Kesehatan Kabupaten Jember (2016) menunjukkan bahwa jumlah penderita hipertensi primer pada usia lanjut yang ditangani puskesmas di Kabupaten Jember sebanyak 59.736 kasus sedangkan prevalensi hipertensi pada lanjut usia di kecamatan Ledokombo Kabupaten Jember sebesar 41,88 %. Kejadian hipertensi ini akan terus meningkat apabila tidak dicarikan solusi yang tepat dalam penanganannya. Padahal akan timbul beberapa dampak negatif bagi penderita hipertensi terutama lansia salah satunya timbulnya komplikasi yang berujung kepada kematian. Metode edukasi tricky card game dapat dijadikan sebagai solusi dalam mengatasi permasalahan tersebut. Desain penelitian ini adalah intervensi menggunakan metode tricky card game. Metode edukasi tricky card game ini meliputi empat kegiatan inti antara lain penyuluhan yang interaktif, permainan yang edukatif, pemberian buku panduan hidup sehat bebas hipertensi dan konsultasi serta pengukuran tekanan darah. Responden dalam penelitian ini adalah seluruh anggota sekolah eyang – eyang di Kecamatan Ledokombo Kabupaten Jember. Intervensi dilakukan selama satu bulan. Hasil dari intervensi menunjukkan terdapat peningkatan pengetahuan lansia terhadap pencegahan hipertensi (p value < 0.05). Terjadi peningkatan jumlah lansia yang memiliki nilai tes ≥ 70 pada sebelum (33.33%) dan sesudah (60%) intervensi. Selain itu, terjadi penurunan tekanan darah baik sistolik maupun diastolik dari lansia sebelum dan sesudah intervensi (p value < 0.05). Jumlah lansia yang mengalami penurunan tekanan darah sistolik sebesar 66.67% dan distolik (33.3%). Dengan demikian, metode edukasi tricky card game dapat dijadikan sebagai salah satu upaya untuk pencegahan hipertensi pada lansia.

Analisis Protein dan Daya Terima Cookies Biji Nangka dengan Penambahan Tepung Ikan Gabus Viliantina, Rifka Wuri; Rohmawati, Ninna; Antika, Ruli Bahyu
NUTRITURE JOURNAL Vol. 2 No. 2 (2023): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i2.3910

Background: Malnutrition is one of the nutritional problems in Indonesia caused by the lack of consumption of food or protein energy over a certain period, so it can be said that the nutritional status of toddlers depends on the food conditions at the time. Fulfillment the nutritional substance of toddler can be overcome by providing additional food in the form cookies. Researchers want to modify jackfruit seed cookies with the addition of snakehead fish flour to obtain food products with high protein content. Objective: The study aimed to analyze the protein content and acceptability of jackfruit seeds cookies with the addition of snakehead fish flour. Method: This research was a Quasi-Experimental using a Posttest-Only Control Group Design. The research sample consisted of 25 students at SDN Lenteng Timur 1. Results: Protein content with 4 levels of treatment (X0, X1, X2, X3) is 7.54; 8.38; 9,12; and 9.79. The higher the addition of snakehead fish flour, the higher the protein content of jackfruit seed cookies. Jackfruit seed cookies with the addition of 5% snakehead fish flour were cookies that were liked by the panelists. Conclusion:The addition of snakehead fish flour had a significant difference in protein content. The jackfruit seed cookies were accepted by the panelists in terms of color, aroma, taste and texture, but based on statistical results only the acceptability of aroma and taste had significant differences. The recommended jackfruit seed cookies are X1 with the addition of 5% snakehead fish flour.. Keywords: Jackfruit seeds; Cookies; Malnutrition; Fish cork; Proteins

Pesan Gizi Seimbang “Isi Piringku” untuk Mencegah Stunting melalui Media Modul Emo Demo Rohmawati, Ninna; Antika, Ruli Bahyu; Rachmawati, Septi Nur; Hermilasari, Rista Dwi
UNEJ e-Proceeding 2023: Prosiding Kolokium Pengabdian kepada Masyarakat Fakultas Kesehatan Masyarakat
Publisher : UPT Penerbitan Universitas Jember

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

Background: The reduction of stunting by 14% is one of the national targets which refers to the National Action Plan to Accelerate the Reduction of Stunting (RAN PASTI). The percentage of stunted babies in Bataan Village was 16.36%. This percentage exceeds the stunting reduction target percentage. This service activity aims to help prevent stunting in Bataan Village, Tenggarang District, Bondowoso Regency by increasing mother's knowledge and creativity regarding children's balanced nutritional needs according to their age based on my plate guidelines. Method: Emotional Demonstration (Emo-Demo) to improve eating patterns through the contents of my plate and continued with the cooking class as a form of implementation. Results: There is a difference in the pre-test and post-test results from the effects of emo-demo activities, namely 32% to 84%. In the cooking class activity, the value of mother's creativity is 91.25%. Conclusion: Mother's knowledge about a balanced nutritional diet increased after education was carried out using the emo-demo method and the mother's creativity in serving food according to the guidelines for the contents of my plate also reached the predetermined targets.Keywords: balanced nutrition, fill my plate, stunting, emo demo.

Penguatan Pos Upaya Kesehatan Kerja sebagai Literasi K3 pada Sektor Perkebunan di PTPN XII Kota Blater Sujoso, Anita Dewi Prahastuti; Antika, Ruli Bahyu; Atmawati, Wiwin Dwiana; Syarifuddin, Yusron
UNEJ e-Proceeding 2023: Prosiding Kolokium Pengabdian kepada Masyarakat Fakultas Kesehatan Masyarakat
Publisher : UPT Penerbitan Universitas Jember

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

Background: The plantation sector has various kinds of hazards that exist in the environment ranging from physical, chemical, biological, ergonomic, to psychological hazards. This activity aims to provide strengthening for the Occupational Health Effort Post at PTPN XII Kotta Blater, new knowledge related to work risks in plantations and nutrition for plantation workers, as well as health checks for workers; Method: The method of activity is counseling and medical examination which was attended by 52 workers at PTPN XII Kotta Blater; Results: The results showed that the majority of workers had pre-hypertensive blood pressure, BMI obesity level I, high cholesterol levels, normal blood sugar levels, normal uric acid levels, and showed health complaints. The impact of this activity is that workers can understand the risks of work in the working area of rubber plantations and the nutrition of plantation workers and know the diseases that are being suffered; and Conclusion: This activity went quite smoothly but there were still obstacles in terms of officers, readiness of inspection equipment, and technical implementation of activities.Keywords: socialization, plantations, occupational health effort post

PROTEIN, FIBER, AND ACCEPTABILITY LEVELS OF MACKEREL (DECAPTERUS MACROSOMA) STICK AND MOCAF WITH TOFU DREGS FLOUR SUBSTITUTION Sa'diyah, Holifatus; Ningtyias, Farida Wahyu; Antika, Ruli Bahyu
Journal of Public Health Research and Community Health Development Vol. 5 No. 2 (2022): March
Publisher : Fakultas Ilmu Kesehatan, Kedokteran dan Ilmu Alam (FIKKIA), Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jphrecode.v5i2.23809

ABSTRACTObesity caused by unbalanced intake between calories and a source of dietary fiber for a long time. High snack consumption is cause low a source of dietary consumtion. Purpose: the purpose of this study was to determine the protein, fiber, and acceptability of mackerel stick with added tofu dregs flour of 0%, 20%, 35%, and 50%. Methods: This study used a completely randomized desigh (CRD). Acceptability levels used hedonic scale test that involved students of the Public Health Faculty of the University of jember as panelists. Laboratory experiments in the study used 12 repetitions to test the protein and fiber. Protein mackerel stick was analyzed using One Way ANOVA and tukey. The fiber of the meckerel stick was analyzed using Kruskall Wallis and Wilcoxon Signed Rank Test. Results: the results showed that there were significant differences in the average levels of protein, fiber, and Acceptability of mackerel stick with added tofu dregs flour, because p value of protein is (0,000) < α (0,05), p value of fiber is (0,017) < α (0,05), and p value of acceptability of color is (0,002) < α (0,05), p-value of aroma is (0,010) < α (0,05), p-value of taste is (0,000) < α (0,05), and p-value of texture is (0,005) < α (0,05). Conclusion: the X1 treatment of mackerel stick with addition of 20% tofu dregs flour be an alternative snack to prevent obesity. ABSTRAK Obesitas disebabkan oleh tingginya konsumsi kalori yang tidak diimbangi dengan konsumsi serat pangan dalam waktu lama. Konsumsi snack yang tinggi merupakan penyebab rendahnya konsumsi serat pangan. Tujuan: untuk mengetahui kadar protein, serat, dan daya terima snack stick Mackerel dan tepung mocaf dengan penambahan tepung ampas tahu 0%, 20%, 35%, dan 50%. Metode: Penelitian ini menggunakan metode penelitian eksperimen dengan desain penelitian rancangan acak lengkap. Panelis yang digunakan yaitu mahasiswa kesehatan masyarakat universitas jember. Eksperimen laboratorium menggunakan 12 unit percobaan untuk uji kadar serat dan protein dengan sumber data berupa data primer yang diperoleh dari uji kadar protein dengan teknik semi micro kjeldahl, serat dengan teknik gravimetri, dan daya terima dengan tes uji daya terima menggunakan form uji daya terima. Analisis data kadar protein menggunakan uji One Way Anova dilanjutkan dengan uji Tukey, kadar serat menggunakan uji Kruskall Wallis dilanjutkan dengan Wilcoxon Signed Rank Test. Hasil: Hasil dari penelitian yaitu adanya perbedaan yang signifikan pada kadar protein, serat, dan daya terima stick Mackerel dengan penambahan tepung ampas tahu karena nilai p value protein (0,000) < α (0,05), nilai p value serat (0,017) < α (0,05), dan nilai p value daya terima terkait warna 0,002 < α (0,05), aroma p value (0,010) < α (0,05), rasa p value (0,000) < α (0,05), dan tektur p value (0,005) < α (0,05). Kesimpulan: Stick Mackerel pada perlakuan X1 dengan penambahan tepung ampas tahu sebesar 20% menjadi alternatif snack dalam pencegahan obesitas.

Relationship between Birth Interval and Maternal Education with Supplementary Feeding Practices for Stunting Toddler Mahisa, Yustira Hanin; Rohmawati, Ninna; Antika, Ruli Bahyu
Indonesian Journal of Human Nutrition Vol. 11 No. 1 (2024)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2024.011.01.3

Stunting is a significant health problem that can affect the growth and development of toddlers. It is measured according to WHO standards using the height-per-age index, with a score below -2 SD indicating stunting. Supplementary feeding is one of the factors influencing stunting in toddlers, and it can be influenced by birth interval and mother’s education level, which in turn influence changes in the child’s nutritional status. This study aimed to analyze the relationship between birth interval and maternal education level with the rate of supplementary feeding in stunted toddlers aged 24-59 months in Cumedak Village, Jember Regency. An observational analytic method with a cross-sectional study design was used, involving 54 respondents of stunting toddlers aged 24-59 months. Data were collected through interviews and a 2x24-hour food recall method. The results show that the supplementary feeding practices were categorized as less (53.7%). A Chi-square statistical test revealed no significant relationship between birth interval and supplementary feeding rate (p = 0.715, p > 0.05), but there was a significant relationship between the mother’s education level and supplementary feeding rate (p = 0.002, p < 0.05). In conclusion, there is no relationship between birth interval and the quality of supplementary feeding, but there is a significant relationship between maternal education level and the quality of supplementary feeding.

Relationship between Birth Interval and Maternal Education with Supplementary Feeding Practices for Stunting Toddler Mahisa, Yustira Hanin; Rohmawati, Ninna; Antika, Ruli Bahyu
Indonesian Journal of Human Nutrition Vol. 11 No. 1 (2024)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2024.011.01.3

Stunting is a significant health problem that can affect the growth and development of toddlers. It is measured according to WHO standards using the height-per-age index, with a score below -2 SD indicating stunting. Supplementary feeding is one of the factors influencing stunting in toddlers, and it can be influenced by birth interval and mother’s education level, which in turn influence changes in the child’s nutritional status. This study aimed to analyze the relationship between birth interval and maternal education level with the rate of supplementary feeding in stunted toddlers aged 24-59 months in Cumedak Village, Jember Regency. An observational analytic method with a cross-sectional study design was used, involving 54 respondents of stunting toddlers aged 24-59 months. Data were collected through interviews and a 2x24-hour food recall method. The results show that the supplementary feeding practices were categorized as less (53.7%). A Chi-square statistical test revealed no significant relationship between birth interval and supplementary feeding rate (p = 0.715, p > 0.05), but there was a significant relationship between the mother’s education level and supplementary feeding rate (p = 0.002, p < 0.05). In conclusion, there is no relationship between birth interval and the quality of supplementary feeding, but there is a significant relationship between maternal education level and the quality of supplementary feeding.

COMMUNITY-BASED DEVELOPMENT UNTUK PENANGANAN STUNTING: INTEGRASI PRODUK PANGAN LOKAL BERGIZI DAN KANTIN SEHAT BERKELANJUTAN Rohmawati, Ninna; Antika, Ruli Bahyu; Witcahyo, Eri
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 6 (2024): Vol. 5 No. 6 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i6.37525

Target penurunan prevalensi stunting di tahun 2024 sebesar 14% di Indonesia. Program pencegahan dan penanganan stunting sangat diperlukan sebagai kontribusi positif menurunkan angka stunting. Community Based Development adalah metode pendekatan yang melibatkan masyarakat/komunitas didalam Pembangunan. Stunting dipengaruhi oleh faktor asupan makan, praktik kebersihan hygiene sanitasi, dan pola asuh. Tingginya prevalensi stunting menjadi prioritas yang harus diselesaikan dengan sumber pangan lokal yang melimpah dan bergizi, yaitu daun kelor dan ikan lele. Di Desa Duren, Kecamatan Pilangkenceng, Kabupaten Madiun, pohon kelor tumbuh subur dan hasilnya melimpah, tetapi belum ada upaya diversifikasi pangan. MADIN DARUSSALAM memiliki kantin sehat. Seiring perjalanan waktu terdapat masalah yang dihadapi yaitu penyediaan dan pengembangan produk pilihan makanan sehat. Diharapkan dengan pelatihan pengembangan produk berbasis daun kelor dan ikan lele menjadi berbagai produk padat gizi, serta pelatihan hygiene sanitasi dapat meningkatkan produktivitas kantin serta meningkatkan status gizi. Terdapat beberapa solusi dari permasalahan dan tantangan yang sedang dihadapi oleh mitra. Kegiatan ini dapat membantu permasalahan yang dihadapi mitra. Target dan luaran telah tercapai, yaitu: (1) Pelatihan dan pendampingan pembuatan produk berbahan dasar daun kelor berupa jelly daun kelor, cilok sehat, nugget kelor, sempol dan mie sehat. Produk berbahan dasar daun kelor yang sehat dan bergizi tinggi dapat dijadikan solusi dalam masalah gizi stunting; (2) Pelatihan dan pendampingan hygiene sanitasi kantin sehat (3) Modul “pangan sehat berkelanjutan” yang telah diberikan kepada mitra sehingga terwujud kantin sehat berkelanjutan; (4) Penyadaran ibu balita melalui teknik pelatihan menggunakan modul Emo-Demo Modul 3 “Cemilan Sembarangan” dan modul 9 “porsi makan bayi dan anak.

The formulation of edamame flour and tuna fish protein hydrolyzate biscuit as an alternative supplementary feeding for stunting Rachmawati, Septi Nur; Antika, Ruli Bahyu; Rohmawati, Ninna; Hermilasari, Rista Dwi
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).1-9

ABSTRAKLatar Belakang: Stunting keadaan kurang gizi paling umum yang terjadi di Indonesia dan masih menjadi permasalahan yang harus ditangani saat ini. Salah satu upaya untuk memperbaiki kondisi stunting pada balita yaitu dengan memenuhi kebutuhan protein melalui PMT yang tinggi protein. Biskuit dapat menjadi salah satu media dalam perbaikan zat gizi apabila ditambahkan dengan bahan tertentu. Pangan lokal yang dapat ditambahkan dalam bahan pembuatan biskuit adalah kacang kedelai edamame yang dioah menjadi tepung edamame dan ikan tuna yang dijadikan hidrolisat protein ikan (HPI).Tujuan: Tujuan dari penelitian ini adalah untuk mengetahui formulasi terbaik dari biskuit tepung edamame dengan tambahan HPI tuna untuk memperbaiki kondisi stunting pada balita.Metode: Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan tiga sampel, yaitu perbandingan formulasi tepung edamame dengan HPI tuna dengan 3 taraf (F1 30:10, F2 25:15, dan F3 20:20). Penelitian dimulai dengan pembuatan tepung edamame, HPI tuna, dan biskuit tepung edamame dan HPI tuna. Selanjutnya biskuit tepung edamame dan HPI tuna diuji organoleptik yang meliputi kesukaan warna, rasa, aroma, tekstur, dan keseluruhan pada 25 panelis semi terlatih. Formulasi terpilih akan dianalisis kadar protein, lemak, dan karbohidrat.Hasil: Berdasarkan uji organoleptik dan total hasil pembobotan didapatkan bawah formulasi biskuit terpilih adalah F3. Hasil uji Kruskal Wallis menunjukkan bahwa penambahan tepung edamame dan HPI tuna berpengaruh nyata terhadap kesukaan warna (p<0,05). Berdasarkan uji laboratorium diketahui jika formula biskuit terpilih (F3) memiliki kandungan gizi per 100 gram: protein 16,81±0,07 gram; lemak 19,66±0,14 gram; karbohidrat 49,05±0,06 gram.Kesimpulan: Penelitian ini menunjukkan bahwa formulasi biskuit terpilih adalah F3 dengan kandungan tepung edamame 20% dan HPI tuna 20%. Kandungan protein dan lemak pada biskuit terpilih (F3) lebih tinggi dibandingan dengan biskuit PMT Pabrikan. KATA KUNCI: biskuit; hidrolisat protein ikan; ikan tuna; tepung edamame; stuntingABSTRACTBackground: Stunting is the most common malnutrition condition that occurs in Indonesia and is still a problem that has to be solved today. One of the efforts to improve stunting conditions in toddlers is by fulfilling the protein needs through supplementary feeding which has high protein. Biscuits can be a medium for improving nutrition if they are added with certain ingredients. Local foods that can be added to biscuits are edamame soybeans which are processed into edamame flour and tuna which is made into fish protein hydrolyzate (FPH).Objectives: To find out the best formulation of edamame flour biscuits with the addition of tuna FPH to improve stunting conditions in toddlers.Methods: This research used a single factor Completely Randomized Design (CRD) with three samples, which were a comparison of edamame flour formulation with tuna FPH with 3 levels (F1 30:10, F2 25:15, and F3 20:20). The research began with making edamame flour, FPH tuna, and the biscuits. Furthermore, edamame flour and tuna FPH biscuits were tested organoleptically which included color, taste, aroma, texture, and overall preferences of 25 semi-trained panelists. The selected formulation will be analyzed for protein, fat, and carbohydrate levels.Results: Based on organoleptic tests and the total weighting results obtained the selected biscuit formulation was F3. The results of the Kruskal Wallis test showed that the addition of edamame flour and tuna FPH had a significant effect on color preference (p<0.05). Based on laboratory tests, it is known that the selected biscuit formula (F3) has nutritional content per 100 grams: protein 16.81±0.07 g; fat 19.66±0.14 g; carbohydrate 49.05±0.06 gConclusions: The selected biscuit formulation is F3 with 20% edamame flour content and 20% tuna FPH. The protein, fat, and carbohydrate content of the selected biscuits (F3) is higher than the supplementary feeding manufactured biscuits. KEYWORD: biscuit; edamame flour; fish protein hydrolyzate; stunting; tuna

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