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All Journal Microbiology Indonesia Jurnal Riset Gizi Darussalam Nutrition Journal Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat AcTion: Aceh Nutrition Journal BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Jurnal Kesehatan Manarang Jurnal Sehat Mandiri RANDANG TANA - Jurnal Pengabdian Masyarakat PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Journal SAGO Gizi dan Kesehatan Journal of Applied Nursing and Health Komunitas : Jurnal Pengabdian Kepada Masyarakat Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan Gema Kesehatan Jurnal Riset Gizi Jurnal Riset Gizi Jurnal Sains dan Teknologi Pangan
Nathasa Weisdania Sihite
Poltekkes Kemenkes Palembang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Journal : Gema Kesehatan

 1 
LITERATURE REVIEW: RELATIONSHIP BETWEEN FOOD SECURITY AND STUNTING AMONG TODDLERS Nathasa Weisdania Sihite
GEMA KESEHATAN Vol. 14 No. 1 (2022): Juni 2022
Publisher : POLTEKKES KEMENKES JAYAPURA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47539/gk.v14i1.294

Abstract

Stunting is a condition in children with a length or height of less than -2 SD. Stunting harms children under five and causes growth failure due to chronic nutritional deficiency. In Indonesia in 2017, the prevalence of stunting was 36.4%, which shows the world that Indonesia ranks third as the country with the highest majority of stunting in Southeast Asia. The harmful impact of stunting in the future is a decrease in the quality of human resources, which includes aspects of decreasing the productivity of human resources in the future. Food security is indicated to be one of the factors causing stunting in toddlers, and stunting conditions are closely related to food insecurity experienced by toddlers. This literature review aims to analyze and provide information on the relationship between food security and the incidence of stunting in children under five. The narrative study reviewed many research articles related to food security and the incidence of stunting in children under five. The review results from various sources have been reviewed, showing a close relationship between food security and the incidence of stunting in children under five. Food insecurity experienced by a family directly impacts the food intake of family members to be not optimal both in terms of quantity and quality; this is the cause of the formation of a situation that is not food insecure. The long-term of this condition is that the nutritional adequacy of children under five is not fulfilled, and stunting cannot be prevented. Hopefully, this study can provide information that food adequacy, as seen from food security, is the basis for fulfilling the nutritional needs of children under five. Keywords: Toddler, Food security, Stunting
FORMULATION AND ACCEPTABILITY OF SIOMAY WITH SUBSTITUTION EUCHEUMA COTTONI SEAWEED PUREE AS A HIGH-FIBER SNACK Nathasa Weisdania Sihite; Manuntun Rotua
GEMA KESEHATAN Vol. 14 No. 2 (2022): Desember 2022
Publisher : POLTEKKES KEMENKES JAYAPURA

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Abstract

Research by the Institute for Health Measurement and Evaluation (IHME) in 2014 stated that obese people worldwide increased to 2.1 billion in 2013. Factors determining weight gain problems include high energy intake that exceeds needs, such as fast food consumption, ice cream, fries, and burgers. Seaweed is known to be high in fiber and is very well used as a food raw material to overcome the problem of weight gain. Siomay is a food favored by all people in Indonesia. The research aimed to analyze the acceptability of seaweed puree formulation into dumpling products. This study is experimental with a completely randomized design (CRD) with four treatments, namely F0 (0%), F1 (25%), F2 (45%), and F3 (55%), with two replications. The panelists in this study consisted of 30 people. The results showed that the acceptability of siomay products with the addition of seaweed puree, which on the attributes of color (p = 0.948), aroma (p = 0.401), texture (p = 0.074), and aftertaste (p = 0.561) did not have a significant effect on product quality. Meanwhile, based on the results of the acceptance test on taste, it was found that there was a significantly different effect (p = 0.044) on dumpling products with the addition of seaweed puree formulations with various concentrations. Results of the product acceptability analysis show that seaweed dumplings with the addition of 45% seaweed puree (F2) are the most preferred and selected formula in this study. Keywords: Acceptability, Formulation, Puree, Seaweed, Siomay
Co-Authors Ahmad Sadiq Andini, Andini Ayu Cintiya Dyah Aulia Hapsari Eliza Eliza Elva Amurita Zebua Fadilah Syifa, Msy Farah Salsabila Farah Salsabila, Farah Firda Ariska Hana Yuniarti Hapsari, Dyah Aulia Hartati, Yuli HERLA RUSMARILIN Hutasoit, Mina Sonita Ikeu Tanziha Kurniasih, Nanda M. Yusuf Maharani, Aulia Zahwa Manuntun Rotua Manuntun Rotua Manuntun Rotua MANUNTUN ROTUA MANUNTUN ROTUA Manuntun Rotua Mardiana Mardiana Mardiana Meilina, Ayu Mina Sonita Hutasoit Muhammad Syafwan Chaidir Mutiara Balqis Muzakar Muzakar Nazarena, Yunita Nazarena, Yunita Nilawati, Nurul Salasa Omega Tri Grese Podojoyo Podojoyo Podojoyo, Podojoyo Pujiati Pujiati Ridhotun Annisa ROTUA, MANUNTUN Rotua, Manuntun Salasa Nilawati, Nurul Saputri, Ardila Sartono Sartono, Sartono Solly Aryza Sriwiyanti, Sriwiyanti Susyani Susyani Susyani, Susyani Telisa, Imelda Terati Terati Terati, Terati Ummi Zahra Ummi Zahra, Ummi Widasari, Dyah Esti Yulianto Yulianto Yuniarti, Hana Yuspita, Rina Zainal Abidin