Article Per Year (5 Year)
p-Index From 2021 - 2026
6.152
P-Index
This Author published in this journals
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

Published : 43 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 43 Documents
Search

 1   2   3   4   5 
Pengaruh Pemberian Snack Fig Bar Tepung Kacang Kedelai Dan Ubi Jalar Kuning Terhadap Tekanan Darah Penderita Hipertensi Di Puskesmas Kertapati Palembang Ummi Zahra; Manuntun Rotua; Susyani Susyani; Nathasa Weisdania Sihite
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 2 Desember (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.328 KB) | DOI: 10.36086/jgk.v2i2 Desember.1335

Abstract

Background: Hypertension that occurs in productive age in Indonesia is a serious health problem, the prevalence is above 34.1%. Lack of intake of macro and micro nutrients is the main cause of the lack of healthy snacks, especially for people with hypertension. nutritional intervention with Fig Bar Snack Formula which can significantly reduce the incidence of hypertension. Snack Fig Bar is a type of bakery when broken solid textured. Soybeans and Yellow Sweet Potatoes contain potassium and fiber which play a role in lowering systolic and diastolic blood pressure. Purpose: This study aims to determine the effect of giving FIG BAR snacks made from soybean flour and yellow sweet potato flour on reducing blood pressure in hypertension. Method: The type of research used is a quasi-experimental with a Control Group Pretest-Posttest design. This research was conducted from January to April 2022 at the Kertapati Health Center in Palembang. The sample in this study was selected by Systematic Random Sampling with a total sample of 30 treatment respondents and 30 comparison respondents.Result: Data analysis using t-dependent that the average systolic and diastolic blood pressure before treatment in the treatment group were 155.40 mmHg and 95.33 mmHg, in the comparison group 151.10 mmHg and 96.37 mmHg Conclusion: The average systolic and diastolic blood pressure after treatment in the treatment group was 151.97 mmHg and 93.23 mmHg, in the comparison group it was 157.53 mmHg and 96.60 mmHg with a p-value of 0.000 which indicates that there is an effect of giving snacks. Fig Bar Made from Soybean Flour and Yellow Sweet Potato Flour for Hypertension Patients' Blood Pressure.
Daya Terima Fortifikasi Tepung Eucheuma Cottonii pada Produk Dimsum sebagai Alternatif Pangan Kaya Serat Nathasa Weisdania Sihite; Eliza Eliza; Elva Amurita Zebua
Jurnal Sehat Mandiri Vol 18 No 1 (2023): Jurnal Sehat Mandiri, Volume 18, No.1 Juni 2023
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v18i1.766

Abstract

Fortification, which is known as food enrichment for processed food products, has recently been frequently studied. The fortification of Eucheuma cottonii seaweed flour was carried out to manufacture dimsum products that aim to produce fiber-rich food. This research aims to analyze the acceptability of Eucheuma cottonii flour fortification on dimsum, and to analyze the proximate content of the product by chemical analysis. The method used in this study is experimental research, with a completely randomized design (CRD) with three formulas, namely F1 (25%), F2 (45%), and F3 (55%). Data had analyzed statistically with the non-parametric Kruskal Wallis-Mann Whitney test. Based on the test results, it was explained that there was a significant effect of color (p=0.047), taste (p=0.004), and texture (p=0.000). The results explained that the fortification of Eucheuma cottonii flour affected the color, taste, and texture and the color of the dimsum became grainy (sticky, grainy, and chewy). The addition of fortified seaweed flour (Eucheuma cottonii) can increase the percentage of fiber in dimsum products, namely dietary fiber (3.24-3.80% body weight) and crude fiber (0.37-0.49% body weight). The research concluded that fortification of Eucheuma cottonii flour was organoleptically acceptable and could use as a menu recommendation for food products that are high in fiber. It is necessary to pay more attention to the determination of the flour concentration level in detail because the main component of seaweed is colloidal.
Analysis of The Phytochemical Characteristics of Jasmine Flower Against Escherichia coli and Staphylococcus aureus NATHASA WEISDANIA SIHITE; HERLA RUSMARILIN; MANUNTUN ROTUA
Microbiology Indonesia Vol. 15 No. 3 (2021): September 2021
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (684.053 KB) | DOI: 10.5454/mi.15.3.4

Abstract

Indonesia is a famous country had the diversity of plants, especially agricultural product and herbs, they had a potential of antimicrobial as a like Jasmine Flower (Jasminum sambac Ait). This study Indonesia is a famous country had the diversity of plants, especially agricultural product and herbs, they had a potential of antimicrobial as a like Jasmine Flower (Jasminum sambac Ait). This study aimed to determine the phytochemical and antimicrobial activity of jasmine flower. Extraction was done by maceration, such as using water solvent, methanol, ethyl acetate, and hexane as the solvent. The sample bacteria used were Escherichia coli and Staphylococcus aureus. This study used disc diffusion method, with a complete 2-factor random design and 4 replications. Processing of the data is using ANOVA. The results showed that the jasmine extracts with a concentration of 25%, 50%, 75% and 100% had an effect to inhibit of the growth of the bacteria. Jasmine extract with ethyl acetate solvent was the most effective to inhibit the growth of bacteria. It was known that jasmine flower extract is one of the good natural antimicrobials gave an inhibitory effect to the growth of Escherichia coli and Staphylococcus aureus bacteria. Keywords: jasmine, Escherichia coli, Sthaphylococcus aureus, antimicrobials
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

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

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
Efektifitas Edukasi Gizi Melalui Media Booklet Tentang Pemberian Makanan Tambahan (PMT) Pada Balita Wasting Nathasa Weisdania Sihite; Manuntun Rotua; Ayu Cintiya; Ridhotun Annisa; Omega Tri Grese
Randang Tana - Jurnal Pengabdian Masyarakat Vol 6 No 2 (2023): Randang Tana - Jurnal Pengabdian Masyarakat
Publisher : Unika Santu Paulus Ruteng

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36928/jrt.v6i2.1754

Abstract

Wasting is a nutritional problem that often occurs in Indonesia. Handling the problem of wasting can be done in many ways, one of which is to carry out nutrition education that is right on target. Community service activities aim to provide knowledge about the effectiveness of supplementary feeding (PMT) in dealing with wasting problems in the form of educational media, namely the pocketbook "Booklet". The method carried out is nutrition education in the form of counseling using printed media "Booklet" which can be used as a daily guide. Providing material in the form of lectures, discussions, and questions and answers related to the material. The results showing of the activities carried out, it was found that many of the participants enthusiastically received the material presented and appreciated the pocketbook that was given. Nutrition education in the form of educative media-based counseling which is important to do, in addition to the program targets getting nutritional knowledge, the targets will also receive guidelines that can be used as a reference for the administration of supplementary feeding (PMT) for wasting toddlers. This is certainly expected to help overcome and reduce waste incidents in the surrounding area
Potensi Bahan Pangan Lokal Indonesia Sebagai Pangan Fungsional Dan Manfaatnya Bagi Kesehatan :Review Nathasa Weisdania Sihite; Mina Sonita Hutasoit
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.v11i2.9488

Abstract

Background: Indonesia is a country known for its abundant natural resources. Recently, since the problem of the Covid-19 pandemic that has occurred in the world, functional food has begun to be studied and utilized in the health sector Functional food is a food or food ingredient that has a good function for public health in addition to the basic nutritional functions in the food. Local food ingredients in Indonesia have great potential that can be utilized to become functional food that will have a good effect on world health. Purpose: This article review aims to serve as a forum for information that discusses and analyzes the role and benefits of Indonesian functional food ingredients for health. Research Methods: The method used by a review of the literature from various scientific sources from several scientific journal articles related to functional food. Results: Functional food has an impactful role in the health sector associated with its bioactive components that are beneficial to health such as antihypertensive, antioxidant, and anti-anemia, which is why functional food was used in various industrial and health fields such as food products, food supplements, and medicine. Conclusion: The potential of available food is very beneficial for health in terms of its physiological function. Hopefully, this study on the role of functional food in the world of health can become a means and information to improve the level of public health, especially in Indonesia. 
Edukasi Menu Selingan Tinggi Zat Besi (Fe) untuk Pencegahan Anemia Pada Remaja Putri di SMA YPI Tunas Bangsa Palembang Kurniasih, Nanda; Rotua, Manuntun; Maharani, Aulia Zahwa; Andini, Andini; Sihite, Nathasa Weisdania
Jurnal Pustaka Mitra (Pusat Akses Kajian Mengabdi Terhadap Masyarakat) Vol 4 No 3 (2024): Jurnal Pustaka Mitra (Pusat Akses Kajian Mengabdi Terhadap Masyarakat)
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakamitra.v4i3.719

Abstract

Anemia merupakan masalah gizi yang sering terjadi pada remaja putri, Anemia ditandai dengan rendahnya kadar hemoglobin yang dapat menimbulkan gejala lesu, lelah, lemah, letih, dan cepat lupa yang akan berakibat menurunkan prestasi belajar. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan pengetahuan dasar tentang pentingnya makanan tinggi zat besi dan pengetahuan tentang anemia. Pengabdian kepada masyarakat ini dilaksanakan di SMA YPI Tunas Bangsa Palembang pada bulan Juli 2023 dengan peserta berjumlah 36 siswa/i. Metode edukasi dalam bentuk ceramah, pemutaran video dan diskusi serta melakukan demonstrasi pembuatan brownies tepung hati ayam dan tepung daun kelor. Berdasarkan hasil questioner meningkat sebesar 33,62% dari hasil pre-test- nilai rata-rata sebesar 61,38 point, dan post-test sebesar 95 point. Edukasi dan demonstrasi sangat penting dilakukan pada remaja/siswa karena dapat meningkatkan pengetahuan dan keterampilan dalam membuat dan memilih snack tinggi zat besi untuk mencegah dan mengatasi masalah anemia.
Pelatihan Pembuatan Pemberian Makanan Tambahan Berbasis Pangan Lokal Kepada Ibu Balita Wasting Sihite, Nathasa Weisdania; Rotua, Manuntun
Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Vol 6, No 2 (2023): Agustus 2023
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/jabdimas.v6i2.14671

Abstract

Wasting merupakan masalah kesehatan yang sering terjadi pada balita di Indonesia. Wasting ditandai dengan berat badan yang kurus yang akan berdampak terhadap tumbuh kembang. Kegiatan pengabmas ini berbasis penelitian yang menjelaskan bahwa asupan gizi berhubungan dengan pengetahuan orang tua dalam mengasuh kebutuhan gizi anak. Untuk itu kegiatan pengabmas ini bertujuan memberikan solusi untuk meningkatkan keterampilan para ibu balita wasting untuk dapat mengolah Pemberian Makanan Tambahan (PMT) berbasis pangan lokal yang bermanfaat dalam meningkatkan berat badan anak balita wasting.  Metode pelaksanaan kegiatan berupa penyuluhan edukasi mengenai pembuatan makanan tambahan khusus untuk balita wasting menggunakan leaflet, kuesioner dan booklet, pre dan post test serta pelatihan pembuatan PMT cookies dalam bentuk demonstrasi masak. Hasil kegiatan ini didapatkan bahwa terdapat peningkatan pengetahuan, keterampilan para ibu balita wasting dalam hal pembuatan PMT berbasis pangan lokal seperti cookies tempe dan pisang. Tercapainya peningkatan berat badan balita wasting selama masa kegiatan dengan rata-rata 100-500 gram setelah pemberian PMT cookies dalam waktu 1 bulan pemberian. Para tim pelaksana kegiatan pengabdian ini diharapkan dapat melakukan inovasi berupa teknik pengabdian, agar masalah gizi balita dapat teratasi di Indonesia.
Edukasi Gizi Tentang Pentingnya Serat Pada Anak Usia Dini Sihite, Nathasa Weisdania; Rotua, Manuntun; Sriwiyanti, Sriwiyanti
Komunitas : Jurnal Pengabdian Kepada Masyarakat Volume 4 Issue 1, June 2024
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31506/komunitas:jpkm.v4i1.24718

Abstract

AbstrakPada dekade terakhir ini telah terungkap oleh para ilmuwan bahwa serat yang terdapat pada bahan pangan ternyata mempunyai efek positif bagi sistem metabolisme manusia. Pandangan akan serat mulai berubah, setelah dilaporkan bahwa konsumsi rendah serat menyebabkan banyak kasus penyakit kronis seperti jantung koroner, apendikitis, divertikulosis dan kanker kolon. Tujuan pengabmas ini adalah memberikan edukasi gizi melalui penyuluhan tentang pentingnya serat pada anak usia dini, hal ini dikarenakan penyuluhan tentang serat masih minim dilakukan. Metode yang dipakai adalah metode edukasi gizi dalam bentuk penyuluhan seperti ceramah, paparan, pre/post test, dan pembagian Booklet dan Leaflet terkait materi. Hasil kegiatan pengabmas didapatkan bahwa ada peningkatan pengetahuan sasaran setelah diberikan edukasi dengan persentase peningkatan kategori baik sebanyak 28 %. Para sasaran terlihat antusias mengikuti kegiatan dengan baik dan semakin mengetahui bahwa serat sangat penting dikonsumsi sejak usia dini. Hal ini tentunya kegiatan pengabmas ini dapat menjadi solusi untuk meningkatkan pengetahuan pada orang tua murid dalam menegedepankan asupan serat pada masa emas pertumbuhan anak usia dini.Katakunci:  anak usia dini, edukasi gizi, serat.AbstractIn the last decade, it has been revealed by scientists that the fiber found in food has a positive effect on the human metabolic system. The view on fiber has started to change after it was reported that low fiber consumption causes many cases of chronic diseases such as coronary heart disease, appendicitis, diverticulosis, and colon cancer. The purpose of this community service is to provide nutrition education through counseling about the importance of fiber in early childhood. This is because counseling about fiber is still minimal. The method used is a nutrition education method in the form of counseling, such as lectures, exposure, pre- and post-tests, and the distribution of booklets and leaflets related to the material. The results of community service activities found that there was an increase in target knowledge after being given education, with a percentage increase in the good category of as much as 28%. The targets seemed enthusiastic about participating in the activity and increasingly knew that fiber is very important to consume from an early age. It is certainly true that this community service activity can be a solution to increasing knowledge among parents and students about prioritizing fiber intake during the golden period of early childhood growth.Keywords:  early childhood, nutrition education, fiber.
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 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