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All Journal International Journal of Public Health Science (IJPHS) Jurnal Ilmu dan Teknologi Kesehatan PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan
Sadiq, Ahmad
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Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Environmental Science Health Professions Immunology & microbiology Nursing Public Health Social Sciences

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Formulasi Eskrim Mahkota Dewa Sebagai Makanan Selingan Bagi Penderita Diabetes Melitus Antisa, Putri Salsabila; Terati, Terati; Sadiq, Ahmad; Nazarena, Yunita; Widasari, Dyah Esti; Rosenda, Caroline; Oktaveriana, Dwi
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 3 No 1 (2024): Pusat Kajian Pangan dan Gizi
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakapadi.v3i1.715

Abstract

  Abstrak Pendahuluan: Diabetes Melitus adalah penyakit kronis yang timbul pada seseorang akibat tubuh mengalami gangguan dalam mengontrol gula darah yang disebabkan oleh sekresi insulin yang tidak adekuat. Maka dari itu, dibuat sebuah formulasi makanan selingan untuk penderita diabetes melitus berupa es krim mahkota dewa Metode: Metode yang digunakan dalam penelitian ini adalah rancangan acak lengkap non factorial, dengan penetapan sampel sebanyak 3 formulasi yang kemudian di analisa menggunakan uji organoleptik dan uji proksimat serta serat pangan. Hasil: Dari ketiga formula didapatkan formulasi yang paling disukai yaitu F2 dengan hasil uji laboratorium dalam 100 g sampel mengandung kadar abu (0.60%), Energi total (189.89kkal), Karbohidrat (28.53%) serta Serat pangan (5.93%) Simpulan: Es krim mahkota dewa ini dapat dikonsumsi oleh penderita diabetes melitus dengan porsi dan takaran yang cukup dengan kandungan serat yang baik untuk penderita diabetes melitus. Kata kunci : Diabetes Mellitus, Mahkota Dewa, Serat Pangan  
Pengaruh Pemberian Cookies Tepung Hati Sapi dan Kacang Polong terhadap Kadar Hemoglobin Remaja Putri Anemia di SMA Negeri 11 Palembang Firmansyah, Muhammad; Sadiq, Ahmad; Muzakar, Muzakar
Publikasi Penelitian Terapan dan Kebijakan Vol 7 No 2 (2024): 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.v7i2.586

Abstract

Anemia, yang didefinisikan sebagai jumlah hemoglobin atau sel darah merah di bawah 12 g/dl, adalah salah satu bentuk malnutrisi yang paling umum secara global. Makanan kaya zat besi dan asam folat dapat membantu penderita anemia meningkatkan kadar hemoglobin darahnya. Dalam percobaan ini, siswi penderita anemia diberi kue yang terbuat dari tepung hati sapi dan kacang polong untuk melihat perubahan kadar hemoglobin mereka. Penelitian ini bersifat eksperimen semu, menggunakan desain kelompok kontrol dengan pre-and post-test. Quota sampling digunakan untuk menentukan sampel penelitian yang terdiri dari 25 kelompok perlakuan dan pembanding. Analisis data menggunakan uji Paired Sample T-Test dan Dependent Sample T-Test. Rata-rata kadar hemoglobin meningkat dari 10,38 g/dl sebelum intervensi menjadi 12,19 g/dl setelahnya, menurut pengujian statistik. Rata-rata perubahan kadar hemoglobin antara kedua pengukuran adalah 1,80 g/dl. Setelah itu, uji statistik menghasilkan nilai p sebesar 0,000, yang kurang dari 0,05. Pemberian kue hati sapi dan kacang polong berdampak pada peningkatan kadar hemoglobin sebelum dan sesudah intervensi, menurut formula ini.
Determinant factors of stunting incidence in Muara Enim Regency, South Sumatra Province Susyani, Susyani; Sartono, Sartono; Sadiq, Ahmad; Telisa, Imelda; Terati, Terati; Sari, Devy Kartika; Friantini, Tri; Hasyim, Hamzah
International Journal of Public Health Science (IJPHS) Vol 12, No 3: September 2023
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijphs.v12i3.22906

Abstract

Early-life chronic malnutrition causes stunting. In 2021, Muara Enim Regency had a 24.8% stunting incidence, which is still higher than the stunting prevalence in South Sumatra at 24.4%. This research aims to look into the factors contributing to stunting in the Muara Enim. The study's design was cross-sectional, with a sample of children aged 6-59 months living in the Rambang sub-district of Muara Enim Regency. There are 269 children under five were selected as samples using a stratified random sampling procedure. The chi-square test and multiple logistic regression analyses were utilized for data analysis. The findings revealed that five variables, including birth length (p=0.224 OR=1.684), exclusive breastfeeding (p=0.009 and OR=2.590), mother's height (p=0.028 OR=1.834), mother's education level (p=0.001 OR=0.488), and ownership of latrine (p=0.045 OR=0.470), had a relation with stunting incidence. According to the multiple logistic regression test result, the most influential variable associated with the stunting incidence was the mother's level of education, with OR=2.369 (95% CI OR=1.376-4.078), indicating that mothers with lower levels of education were 2.37 times more likely to have children with stunting than mothers with higher levels of education.
Daya Terima, Nilai Gizi, dan Kandungan Serat Burgo dengan Penambahan Jamur Tiram Putih (Pleurotus Ostreatus) Dan Rumput Laut (Eucheuma Cottonii) untuk Menu Sarapan Lansia Ramadhani, Vidhea Anisa; Hartati, Yuli; Sriwiyanti, Sriwiyanti; Sadiq, Ahmad
JGK: Jurnal Gizi dan Kesehatan Vol 4 No 2 (2024): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v4i2.2391

Abstract

Background: Elderly people have a tendency to consume foods that contain little fiber, resulting in less fiber intake. The innovation of burgo with the addition of white oyster mushrooms and seaweed is an alternative high-fiber food. Objective: To find out the acceptance, best formulation, differences in each acceptances, nutritional value, and fiber content of burgo with the addition of white oyster mushrooms and seaweed as a breakfast menu for the elderly. Methods: This study was an experimental study using a non-factorial Completely Randomzed Design (CRD) with 3 formulations off adding white oyster mushrooms and seaweed F1 (75g:150g), F2 (100g:125g), F3 (125g:100g). The subjects of this study was organoleptic with 35 of panelist using the Kruskal Wallis test and continued by Mann-Whitney test. Result: Organoleptic tests (color, aroma, texture, taste, aftertaste, and overall) showed the most preferred that acceptance of burgo with the addition of white oyster mushrooms and seaweed F2 with energy 85,83 kcal, protein 4,40 gram, fat 1,99 gram, carbohydrates 10,34 gram, and fiber 1,56 gram. Kruskal Wallis test showed the significant results on aroma, texture, and aftertaste. Conclusion: Burgo with the addition of white oyster mushrooms and seaweed can be used as an alternative breakfast menu for the elderly with source of high fiber
Analysis Study of “Food Cholesterol Detect” Application Development in Early Detection of High Cholesterol Food Consumption Terati, Terati; Nazarena, Yunita; Sadiq, Ahmad
Jurnal Ilmu dan Teknologi Kesehatan Vol 10 No 2 (2023): Maret 2023
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32668/jitek.v10i2.1020

Abstract

The incidence of hypercholesterolemia in Indonesia is increasing daily, caused by a sinful lifestyle, lack of physical activity, and high consumption of foods high in fat. Patients with hypercholesterolemia have a cholesterol intake from food consumed by 46%. Related to these problems, we need a technology that can make it easier for people to manage the consumption of foods high in cholesterol by utilizing the sophistication of Smartphones. So researchers are interested in designing an application, "Food Cholesterol Detect", to detect early consumption of foods high in cholesterol. The system testing scenario is carried out using the system testing method of Black Box Testing. Trials on Users were conducted to assess the website-based Food Cholesterol Detect Application's appearance and the information presented. As for the test results, all of these website systems run well, and the test results on users, namely an average rating of 3-3.5 (good), and users feel helped by this application.
Co-Authors Antisa, Putri Salsabila Friantini, Tri Hamzah Hasyim Hartati, Yuli Muhammad Firmansyah, Muhammad Muzakar, Muzakar Nazarena, Yunita Oktaveriana, Dwi Ramadhani, Vidhea Anisa Rosenda, Caroline Sari, Devy Kartika Sartono Sartono, Sartono Sriwiyanti, Sriwiyanti Susyani, Susyani Telisa, Imelda Terati, Terati Widasari, Dyah Esti