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Edukasi Gizi Tentang Potensi Pangan Fungsional Dalam Mencegah Penyakit Degeneratif Sihite, Nathasa Weisdania; Rotua, Manuntun; Nazarena, Yunita
Komunitas : Jurnal Pengabdian Kepada Masyarakat Volume 5 Issue 1, June 2025
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/komunitas:jpkm.v5i1.30116

Pada zaman sekarang ini, trend penyakit degeneratif atau penyakit tidak menular sedang meningkat di masyarakat Indonesia, Penyakit degeneratif itu sendiri dapat dicegah dengan berbagai tindakan seperti pemilihan pangan yang tepat serta pengaturan pola hidup yang baik. Pangan fungsional merupakan salah satu solusi terbaik dalam mencegah penyebaran penyakit degeneratif sejak dini. Tujuan pengabmas ini adalah memberikan edukasi gizi melalui penyuluhan tentang potensi pangan fungsioanl bersumber pangan lokal yang diharapkan bermanfaat bagi masyarakat sekaligus menambah pengetahuan masyarakat tentang pemilihan pangan fungsional yang baik. 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 67%. Para sasaran terlihat cukup tertarik dan aktif pada kegiatan dan terlihat semakin mengetahui bahwa potensi pangan fungsional dalam mencegah penyakit degeneratif di zam sekarang ini. Kegiatan pengabmas tentang pangan fungsional ini, diharapkan dapat memberi kontribusi yang baik dalam menurunkan angka kejadian penyakit degeneratif dimasyarakat.Katakunci: edukasi gizi, pangan Fungsional, penyakit Degeneratif AbstractNowadays, the trend of degenerative diseases or non-communicable diseases is increasing in Indonesian society. Degenerative diseases can be prevented by various actions such as choosing the right food and regulating a good lifestyle. Functional food is one of the best solutions in preventing the spread of degenerative diseases early on. The purpose of this community service is to provide nutritional education through counseling on the potential of functional foods sourced from local food which is expected to be beneficial for the community as well as increase public knowledge about choosing good functional foods. The method used is the nutritional education method in the form of counseling such as lectures, presentations, pre/post tests, and distribution of Booklets and Leaflets related to the material. The results of the community service activities showed that there was an increase in target knowledge after being given education with a percentage increase in the good category of 67%. The targets seemed quite interested and active in the activities and seemed to be increasingly aware of the potential of functional foods in preventing degenerative diseases in today's era. This community service activity on functional foods is expected to make a good contribution to reducing the incidence of degenerative diseases in the community.Keywords: nutrition education, functional Food, degenerative diseases

Daya Terima dan Analisis Proksimat Mie Berbasis Ikan Salem, Tepung Tapioka, Tepung Wortel dan Daun Kelor Fadilah Syifa, Msy; Hartati, Yuli; Telisa, Imelda; Weisdania Sihite, Nathasa; Salasa Nilawati, Nurul
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 4 No 2 (2025): Jurnal Pustaka PADI (Pusat Kajian Pangan dan Gizi)
Publisher : Pustaka Galeri Mandiri

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

Mie merupakan produk pangan yang dihasilkan dari bahan dasar tepung gandum atau terigu, dengan atau tanpa campuran bahan pangan lain serta zat aditif makanan, kemudian diproses menjadi adonan memanjang, diiris tipis, dan dapat dikonsumsi dalam keadaan basah maupun kering. Dalam upaya meningkatkan nilai gizi mie, diperlukan bahan alternatif dalam pembuatannya, seperti ikan salem, tepung wortel, serta daun kelor. Penelitian ini bertujuan untuk menganalisis tingkat penerimaan serta komposisi zat gizi pada formulasi terbaik mie yang berbahan dasar ikan salem, tepung tapioka, tepung wortel, dan daun kelor. Metode penelitian yang digunakan adalah eksperimen dengan rancangan acak lengkap nonfaktorial, di mana percobaan dilakukan pada kondisi homogen tanpa adanya faktor eksternal yang memengaruhi respons selain variabel yang diteliti. Berdasarkan uji daya terima, formulasi terbaik diperoleh pada formula 3 (120 gram ikan salem dan 100 gram tepung tapioka). Analisis proksimat terhadap formulasi mie terbaik menunjukkan komposisi gizi sebagai berikut: kadar abu 3,09%, kadar air 4,91%, energi 405,4 kkal, protein 22,3 gram, lemak 7,49 gram, dan karbohidrat 62,1 gram. Simpulan penelitian ini menyatakan bahwa mie berbahan ikan salem, tepung wortel, dan daun kelor berpotensi sebagai makanan selingan yang bergizi.

Pemberian Makanan Tambahan Fitbar Bingu (Ubi ungu) Terhadap Status Gizi Balita Wasting Di Puskesmas Sako Tahun 2021 Hapsari, Dyah Aulia; Terati, Terati; Nazarena, Yunita; Susyani, Susyani; Sihite, Nathasa Weisdania
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 2 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i2.1061

Background : Wasting is a lack of weight for height so that the child body is not proportional (low weight for height). Data obtained from UNICEF/WHO/World Bank Group ini 2017 shows that in 2016 the prevalence of wasting was 7,7%. The high prevalence is still needed, one of which is the provision of additional food. Purple potatoes (lpomoea batatas var A) is a type of tubers high in energy sources for the body while tempeh is a source of protein that is easily digested by the body. So both of these foods can be used as a modification to provide additional food for children under five. This pre test and post test research with control group Purpose : aims to determine the effect of PMT fitbar bingu (purple sweet potato) on weight changes of under five wasting at under five wasting at Sako Health Center, Palembang City. Methods :The research is toddlers who are weighed at Sako Health Center and wasting totaling 93 people. Data collection was carried out using digital scales, microtoice, and a 24 hour recall form. The data analysis used was univariate and bivariate analysis.The results showed that some of the respondents were male 61,6% with age 18-57 months. From the result of statistical tests, the avarage body weight in the treatment group was 10,18 kg to 11,12 kg, while the comparison avarage body weight was 10,51 kg to 10,61 kg. The difference in body weight change in the treatment group was 0,24 kg while the comparison group was 0,10 kg, with the results of statistical tests (t independent p value = 0,000) Conclusioin : changes in weight of wasting children at Sako Palembang Health Center. Suggestion: Further research needs to be done to see changes in the nutritional status of children by giving additional food with a fitbar for a longer time so that it will look more significant.

Pemberian Puding Tepung Beras dan Buah Naga Merah terhadap Kadar Glukosa Darah DM Tipe 2 di Puskesmas Padang Selasa, Palembang Rotua, Manuntun; Salsabila, Farah; Yuniarti, Hana; Sihite, Nathasa Weisdania
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 1 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i1.1215

Latar Belakang: Diabetes melitus merupakan gangguan metabolik ditandai dengan hiperglikemia kronik dan gangguan metabolisme karbohidrat karena kerusakan insulin atau tubuh tidak bisa merespon insulin atau keduanya. Penderita dianjurkan mengonsumsi serat sesuai anjuran yaitu 20-35 g/hari. Puding Tepung Beras Hitam dan Buah Naga Merah adalah salah satu terapi non farmakologis tinggi serat dan antosianin, serta memiliki indeks glikemik rendah yang dapat membantu menurunkan kadar glukosa darah. Tujuan: Untuk mengetahui pengaruh pemberian puding tepung beras hitam dan buah naga merah terhadap kadar glukosa darah DM tipe 2 di Puskesmas Padang Selasa Palembang. Metode: Penelitian ini merupakan penelitian kuantitatif dengan desain quasi eksperiment. Analisa data menggunakan paired t-test dan t-independen. Pengambilan sampel secara accidental sampling sebanyak 60 orang. Data asupan makanan responden diperoleh dengan wawancara metode food recall 24 jam. Pengukuran kadar GDS memakai alat digital glucometer. Hasil: Hasil penelitian menunjukkan rata-rata kadar glukosa darah sebelum intervensi pada kelompok perlakuan 264.23 mg/dl pembanding 265.6 mg/dl. Setelah dilakukan intervensi pada kelompok perlakuan rata-rata kadar glukosa darah 178.5 mg/dl, dan pembanding 219.6 mg/dl. Hasil uji statistik (uji t-independent) menunjukkan p-value 0.001. Simpulan: Ada pengaruh pemberian puding tepung beras hitam dan buah naga merah terhadap kadar glukosa darah pada penderita DM Tipe 2 di Puskesmas Padang Selasa Palembang. Kata Kunci: Diabetes melitus, kadar glukosa darah, puding tepung beras hitam dan buah naga merah.

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1335

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.

Faktor Risiko Obesitas Pada Remaja Pujiati, Pujiati; Podojoyo, Podojoyo; Sihite, Nathasa Weisdania; Abidin, Zainal
Publikasi Penelitian Terapan dan Kebijakan Vol 8 No 1 (2025): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v8i1.647

An unbalanced lifestyle and diet can lead to obesity both in cities and in rural areas. The purpose of this study is to determine the prevalence of obesity and identify risk factors for obesity in adolescents using a survey approach with a case-control design. The sample was 35 obese adolescents and 35 normal adolescents who were selected at random. The results of the prevalence study, conducted in 555 people, showed that 6.48% of the adolescents were obese, 10.09% were overnourished, 72.79% were normal, 6.13% were undernourished, and 4.68% were malnourished. The results of the Chi Square statistical test showed a relationship of energy intake (p-value 0.000) with an OR value of 57.578; carbohydrate intake (p-value 0.007) OR value 8.609); protein intake (p-value 0.003), fat intake (p-value 0.000) OR value 23.273; physical activity (p-value 0.000) OR value 6.769; dietary fiber intake (p-value 0.007) OR value 8.609; nutritional knowledge (p-value 0.000) OR value 10.154 with obesity. Excess energy intake, excess carbohydrates, and excess fat are risk factors for obesity. Lack of physical activity, lack of knowledge, and lack of dietary fiber intake are risk factors for obesity Keywords: Intake, Activity, Energy, Adolescents, Obesity, fibre

Potensi Bahan Pangan Lokal Indonesia Sebagai Pangan Fungsional Dan Manfaatnya Bagi Kesehatan :Review Sihite, Nathasa Weisdania; Hutasoit, Mina Sonita
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

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.Â

Edukasi Gizi Melalui Media Flashcard Berpengaruh Terhadap Pengetahuan Dan Sikap Siswa Overweight Mardiana, Mardiana; Yuspita, Rina; Sihite, Nathasa Weisdania; Nilawati, Nurul Salasa; Yulianto, Yulianto
JURNAL RISET GIZI Vol. 13 No. 1 (2025): Mei 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i1.11864

Latar belakang: Overweight atau kegemukan ialah suatu penyakit yang dicirikan oleh akumulasi lemak tubuh yang berlebihan. Anak yang menderita kelebihan berat badan akan mempunyai risiko tinggi terjadinya obesitas. Analisis data Riskesdas (2018) mengenai status gizi anak usia 5-12 tahun mengungkapkan prevalensi overweight sebesar 10,8% dan obesitas sebesar 9,2% secara nasional. Di tingkat provinsi, Sumatera Selatan mencatat angka overweight 10,2% dan obesitas 9,1%. Lebih spesifik lagi, di Kota Palembang ditemukan prevalensi overweight 8,12% dan obesitas mencapai 11,59%.Tujuan: Studi ini dilakukan untuk mengetahui apakah penggunaan flashcard tentang pencegahan obesitas anak dapat memperbaiki pemahaman dan perilaku siswa overweight.Metode penelitian: Penelitian ini mengadopsi pendekatan quasi-eksperimental dengan memberikan tes awal dan akhir pada satu kelompok sampel. Penelitian dilakukan sepanjang tahun 2024, mulai dari bulan kedua hingga bulan kelima. Analisis data dilakukan dengan uji statistik non-parametrik Wilcoxon.Hasil: Nilai p yang diperoleh dari uji Wilcoxon lebih kecil dari 0.05, mengindikasikan adanya perbedaan yang bermakna antara kedua kelompok pada kedua variabel yang diukur.Kesimpulan: Adanya pengaruh edukasi media flashcard â€œPencegahan Overweight pada Anakâ€ terhadap pengetahuan dan sikap siswa overweight di SD Negeri 126 Palembang.

Tempeh Soybean And Banana Cookies Increasing Weight To Wasting Toddler Rotua, Manuntun; Sihite, Nathasa Weisdania
Journal of Applied Nursing and Health Vol. 5 No. 2 (2023): Journal of Applied Nursing and Health
Publisher : Chakra Brahmanda Lentera Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55018/janh.v5i2.169

Background: Wasting is caused by insufficient nutritional intake or disease in children. This situation results in reduced weight in children so that the child's weight is disproportionate to his height. The impact of wasting on children is a decrease in export power to their environment, increased frequency of crying, less sociability with fellow children, fewer feelings of joy, and a tendency to become apathetic. To overcome the problem of wasting, Indonesia has done various ways, including supplementary feeding. The research aimed to know the effect of giving soybean tempeh cookies and kepok bananas at the Sukarami Health Center in Palembang City on increasing the weight of wasting toddlers. Methods: This type of research is quasi-experimental, using a one-group pretest-postest research design. Research sampling using the Lameshow formula as many as 60 samples. Data analysis using t-dependent test and t-independent test Results: The results showed that the average body weight of the treatment group respondents before the intervention was 9.38 kg, and after the intervention, it was 9.65 kg. The average body weight of the control group before the intervention was 9.95 kg, and after the intervention, it was 10.01 kg. The difference in the average change in body weight of respondents before and after treatment in the treatment group was 0.27kg, and in the control, 0.06 kg. There is an effect of giving soybean tempeh cookies and kepok bananas on increasing the weight of wasting toddlers with a p-value of 0.014. Conclusion: Providing Supplementary Food can be added seller because children like sales from organic ingredients (fruits and vegetables) for a longer time, so the effect can be more visible in increasing the weight of toddler wasting

Potensi Bahan Pangan Lokal Indonesia Sebagai Pangan Fungsional Dan Manfaatnya Bagi Kesehatan :Review Sihite, Nathasa Weisdania; Hutasoit, Mina Sonita
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

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.Â

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