Article Per Year (5 Year)
p-Index From 2021 - 2026
2.728
P-Index
This Author published in this journals
All Journal COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Sains dan Teknologi Sehat Rakyat: Jurnal Kesehatan Masyarakat Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat ABDIMASNU: Jurnal Pengabdian kepada Masyarakat Jurnal Riset Ilmu Kesehatan Umum dan Farmasi Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi Quantum Wellness : Jurnal Ilmu Kesehatan Media Pengabdian Kesehatan Indonesia
Nafies, Dian Ayu Ainun
Unknown Affiliation
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search

 1   2 
KEGIATAN EDUKATIF “TIM AKSI BERGIZI” PADA REMAJA DI KABUPATEN TUBAN Mohammad Zainul Ma'arif; Idcha Kusma Ristanti; Dian Ayu Ainun Nafies
ABDIMASNU: Jurnal Pengabdian kepada Masyarakat Vol. 1 No. 3 (2021): ABDIMASNU
Publisher : Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.11 KB) | DOI: 10.47710/abdimasnu.v1i3.82

Abstract

Nutritional problems in adolescents are increasingly complex due to limited knowledge about balanced nutrition in adolescents. The increasing number of dual nutritional problems, especially in adolescents in Tuban Regency. The Nutrition Action Team is one form of nutrition education efforts to reduce nutritional problems in adolescents. This community service activity is carried out for high school students in Tuban Regency. In the Nutrition Action Team activities, all participants were able to understand well about nutrition in the life cycle of adolescents, adolescent nutrition problems, 10 messages of balanced nutrition. It is hoped that in the future this community service activity can be carried out in a sustainable manner, so as to create a positive attitude towards nutrition, the formation of knowledge and skills in choosing and using food sources, the emergence of good eating habits and the motivation to find out more about matters related to nutrition.
Analisis Kandungan Protein dan Mutu Organoleptik Cookies Subtitusi Tepung Ikan Teri dan Kacang Tunggak sebagai Makanan Selingan pada Balita Nur Ayni; Tri Yunita Fitria Damayanti; Dian Ayu Ainun Nafies
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 1 (2024): Februari 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i1.3146

Abstract

Stunting is one of the nutritional problems in Indonesia caused by failure to thrive which is influenced by chronic malnutrition. One of the factors causing stunting is an imbalance in protein intake. To meet the protein needs of toddlers, cookies are made, substitution cookies, anchovy meal and cowpea flour can be used as an alternative snack for toddlers. The purpose of this study is to determine the effect of substitution of anchovy meal and cowpea meal on the protein value and organoleptic quality of cookies This study used True Experimental with Complete Randomized Design (RAL), 4 levels of treatment and 6 times replication. The treatment applied is by a ratio of wheat flour: anchovy meal: cowpea flour at each P0 (100:0:0), P1 (70:20:10), P2 (60:10:30), P3 (50:30:20) The results showed that there was an effect of increasing protein levels in cookies with the substitution of anchovy meal and cowpea flour which showed the highest value in P3 treatment. There was a significant effect on organoleptic quality shown by the Kruskall-Wallis test (p<0.005) and continued mann-whitney follow-up tests showed differences in all treatments. The conclusion of this study is that cookies substitution of anchovy meal and cowpea flour have an influence on protein levels, and organoleptic quality.
Analisis Kandungan Zat Besi pada Roti Tawar Subtitusi Tepung Sorgum Kartika Dewi Sukmawati; Eva Silviana Rahmawati; Dian Ayu Ainun Nafies
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 3 (2024): Juni 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i3.3204

Abstract

Iron deficiency anemia is a hematological disease that is often found in pregnant women. This situation can certainly hinder the growth and development of the fetus in pregnant women. It can be said to be anemia if the number of red blood cells or hemoglobin is below the normal limit if the hemoglobin level is <14 g/dL in men and <12g/dL in women.  The aim of this research is to determine the effect of sorghum flour substitution on the iron content of white bread. This research used a True Experimental with Completely Randomized Design (CRD), 4 treatment levels and 6 replications. The treatment applied was the ratio of wheat flour: sorghum flour at P0 (100:0), P1 (30:70), P2 (20:80), P3 (10:90), respectively. The results showed an increase in iron levels in white bread substituted for sorghum flour. The higher the sorghum flour formulation added to white bread, the higher the iron content in the white bread.
Analisis Kandungan Serat pada Snack Bar Substitusi Tepung Bekatul dan Tepung Mocaf Bagi Penderita Obesitas Sholikhatul Uma; Dian Ayu Ainun Nafies
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4139

Abstract

Background: Obesity is a condition where there is excessive accumulation of fat in the body that occurs when the amount of energy consumed is too large compared to the amount of energy expended, causing body weight far above normal and can be harmful to health. To provide additional fiber to adolescents, it is expected that the manufacture of a rice bran flour and mocaf flour substitution snack bar can be used as an alternative high-fiber snack for adolescents. Purpose: The purpose of this study was to determine the effect of rice bran flour and mocaf flour substitution on the fiber content of snack bars. Method: This type of research uses True Experimental with a Completely Randomized Design (CRD) with 4 treatment levels and 6 replications. The treatment carried out was by comparing the proportion of wheat flour: rice bran flour: mocaf flour in each P0 (100:0:0), P1 (0:20:80), P2 (0:50:50), P3 (0:80:20). Results: The results of the study showed that there was an effect of increasing fiber levels in snack bars, the more bran flour was added, the more fiber levels increased, with the highest fiber levels in treatment P3, which was 11.88 gr. Conclusion: There was a tendency for the addition of bran flour, the more bran flour was added, the more fiber levels in snack bars increased.
Analisis Kandungan Zat Besi, Protein dan Mutu Organoleptik Cookies Substitusi Tepung Ikan Manyung dan Tepung Bayam Hijau sebagai Selingan Remaja Anemia Wijrozun Nabila Fajriyati; Dian Ayu Ainun Nafies
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 6 (2024): Desember 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i6.4165

Abstract

Anemia is a global health problem whose prevalence is still quite high. Iron deficiency anemia occurs due to a lack of iron in the blood or low levels of hemoglobin (Hb) in the body. The anemia threshold for adolescent girls is 12 g/dl, while for adolescent boys it is 13 g/dl. One way to increase iron intake in teenagers is to develop cookies that use substitutes for catfish flour and green spinach flour, which can be a healthy alternative snack. This research aims to analyze the effect of substitution of catfish flour and green spinach flour on the nutritional content of cookies. The research design used was a True Experimental Design with a Completely Randomized Design (CRD), which involved 4 treatments and 6 replications. The treatments applied included the ratio of wheat flour: catfish meal: green spinach flour at P0 (100:0:0), P1 (65:15:20), P2 (50:20:30), and P3 (30:25:45). The research results showed that the addition of green spinach flour could increase the macronutrient and iron content in cookies, with the highest iron levels found in the P3 treatment.
Hubungan Asupan Lemak Jenuh dengan Tekanan Darah pada Usia Dewasa Muda (20-40 Tahun) di Desa Prunggahan Kulon Kecamatan Semanding Kabupaten Tuban Nabila Khoirunnisa; Dian Ayu Ainun Nafies
Sehat Rakyat: Jurnal Kesehatan Masyarakat Vol. 3 No. 4 (2024): November 2024
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/sehatrakyat.v3i4.3437

Abstract

Blood pressure is the result of the pressure exerted by blood on the walls of blood vessels. An increase in blood volume or blood vessel elasticity can result in an increase in blood pressure. High blood pressure is a condition in which systolic blood pressure exceeds 140 mmHg and diastolic blood pressure exceeds 90 mmHg, measured twice five minutes apart in a well-rested or calm state. There are several factors that affect blood pressure, one of which is saturated fat intake. This study aims to determine the relationship of saturated fat intake with blood pressure in young adults (20-40 years) in Prunggahan Kulon Village, Semanding District, Tuban Regency. Analytical research method with cross sectional approach. The population in this study were young adults in Prunggahan Kulon Village, Semanding District, Tuban Regency with a sample of 100 respondents, determined by probability sampling technique. Independent variable was saturated fat intake. The research analysis used Spearman correlation statistical test. The results showed that most respondents had excessive saturated fat intake (85%). Statistical test results with p-value = 0.000 (p < 0.05) showed there was a significant relationship between saturated fat intake and blood pressure.  The conclusion of this study is that there is a tendency that the higher the intake containing saturated fat, the higher a person's blood pressure.
Gizi Seimbang dan Tablet Tambah Darah sebagai Upaya Preventif dan Penyelesaian Masalah Anemia Remaja Lilia Faridatul Fauziah; Nafies, Dian Ayu Ainun; AM, Selly Rahma Aulia AM; Wulandari, Mei Wulandari; Nur Isnaini Davina; Intan Aulia S; Siti Asvika Dwi F; Yusvina Rahmatullah
Media Pengabdian Kesehatan Indonesia Vol. 2 No. 1 (2025): JANUARY
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/v9jjxb90

Abstract

Anemia merupakan masalah yang terjadi hampir di seluruh dunia sehingga masalah ini disebut dengan masalah global. Masalah global ini mempengaruhi hampir 1,93 juta orang di dunia. Kelompok usia remaja, terutama remaja putri adalah salah satu kelompok usia yang rentan mengalami anemia dikarenakan remaja mengalami perubahan secara fisik termasuk perubahan biologis, maupun psikologis yang berlangsung secara cepat dan seringkali tidak didukung oleh asupan zat gizi yang optimal. Gizi seimbang dan TTD merupakan sebagian kecil cara untuk mencegah dan mengatasi anemia. Informasi terkait pentingnya Gizi Seimbang dan TTD pada masyarakat terutama pada kelompok sasaran harus dapat disampaikan secara rutin dan terus menerus. Promosi kesehatan saat ini menjadi salah satu metode yang cukup tepat untuk melibatkan masyarakat dalam penyelesaian masalah gizi. Pemberdayaan masyarakat diharapkan dapat menargetkan perubahan sosial ekonomi dan budaya yang cukup kompleks. Metode yang digunakan pada pelaksanaan kegiatan ini adalah ceramah interaktif (diskusi) dan demonstrasi. Kegiatan ini dilaksanan secara tatap muka pada Hari Rabu 11 Desember 2024 bertempat di Masjid SMP N 4 Tuban dengan dihadiri oleh 121 orang siswa siswi dan didampingi oleh guru BK setempat. Sebagian besar responden adalah perempuan, sebagian besar responden memiliki status gizi normal dan sebagian kecil responden perempuan memiliki mengalami KEK. Adapun hasil post test pada responden menunjukkan sebagian besar responden mampu menjawab pertanyaan sebanyak lebih dari 50% dari pertanyaan yang diberikan. Selain itu responden tampak antusias saat menjawab pertanyaan-pertanyaan yang diberikan selama sesi pemberian quiz.
The Relationship Between Food Acceptance And Usual Food Leftovers In Inpatients At Rsud dr. R. Koesma Tuban Qodriatika, Norma Amalia; Nafies, Dian Ayu Ainun
Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Vol. 4 No. 2 (2024): EDISI DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jgpkm.v4i2.63680

Abstract

The provision of food in hospitals is said to be successful if food waste from inpatients in the hospital reaches <20%. According to the survey results, the percentage of food waste at RSUD dr. R. Koesma Tuban still has not reached the minimum service standard. The aim of this research is to determine the relationship between the acceptability of food taste and regular food waste in inpatients. Correlational analytical research method with a cross sectional approach. The sample for this research consisted of 133 respondents, determined using incidental sampling techniques. Research analysis uses the contingency coefficient statistical test. The results of the research show that most of the food's acceptability is in the delicious category with an average of 81%, while the remaining food is in the large category (>20%) with an average of 22%. The conclusion from this research is that there is a lot of food waste at RSUD dr. R Koesma Tuban is not influenced by the taste of the food served, but there are other factors that influence the amount of leftover food in patients, namely a decrease in appetite in patients. So there was no significant relationship found between the acceptability of food taste and food waste.
DETEKSI DINI STUNTING PADA SISWA KB/RA MANBAIL FUTUH BEJI KECAMATAN JENU TUBAN fauziah, Lilia faridatul; Nafies, Dian Ayu Ainun
ABDIMASNU: Jurnal Pengabdian kepada Masyarakat Vol 3 No 1 (2023): ABDIMASNU
Publisher : Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47710/abdimasnu.v3i1.214

Abstract

Nutritional status at kindergarten nutritional status at this age is influenced by nutritional status as a toddler and will affect nutritional status during adolescence, the age when growth spurts occur. Malnutrition early intervention is important if nutritional problems are found, this can be done if nutritional status screening data is available. The rampant cases of stunting are of concern to the government, where the cause of stunting itself is due to a lack of intake since I was still in the womb, a lack of awareness to have health checks, and a lack of sanitation and clean water. Therefore, it is necessary to improve diet, parenting patterns and good sanitation. This study aims to screen the nutritional status of KBRA Manbail Futuh Beji students, Jenu District, Tuban. A total of 33 KB children and 61 RA children participated in this study. Demographic data and anthropometric data were collected. An overview of nutritional status based on weight/age shows the percentage of children with nutritional status of overweight, at risk of being overweight, and underweight, the results are the same, namely 1 child with a percentage of 3.03%. Nutritional status based on height/age shows the percentage of children with short nutritional status as many as 6 children with a percentage of 18.8%. Nutritional status based on weight/height shows the percentage of children with overweight and obese nutritional status with the same results, namely 1 child with a percentage of 3.03% for each result for overnutrition status of 3 children with a percentage of 9.09%. Nutritional status based on BMI/U shows the percentage of children with obese nutritional status as many as 3 children with a percentage of 4.92% overweight and malnutrition as many as 4 children with a percentage of 6.56% the risk of overweight is 1 child with a percentage of 1.64%.
Edukasi Gizi dan Inovasi Rolade Ikan Lokal sebagai Upaya Pencegahan Diabetes pada Usia Produktif Tysa Runingsari; Dian Ayu Ainun Nafies; Awwabin Salma Nuriyana; Nabila Najwa Safira; Rindi Puspitasari; Silda Ayu Firnanda Saputri
Media Pengabdian Kesehatan Indonesia Vol. 2 No. 2 (2025): JULY
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/65045953

Abstract

Diabetes melitus (DM) merupakan salah satu penyakit tidak menular dengan prevalensi yang terus meningkat secara global, termasuk di Indonesia. Jawa Timur tercatat sebagai salah satu provinsi dengan angka kasus diabetes yang tinggi. Upaya promotif dan preventif menjadi sangan penting, terutama melalui edukasi gizi dan intervensi berbasis pangan lokal yang mudah diakses dan diterima oleh masyarakat. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kesadaran dan pengetahuan masyarakat, khususnya perempuan usia produktif (20-65 tahun), mengenai pentingnya konsumsi camilan sehat uuntuk mencegah risiko diabetes. Kegiatan dilaksanakan di Desa Sambongrejo, Kecamatan Semanding, Kabupaten Tuban, dengan sasaran kelompok perempuan sebagai pengelola pangan keluarga. Metode yang digunakan meliputi penyuluhan interaktif mengenai pencegahan diabetes, gizi seimbang dan pentingya konsumsi ikan lokal, diskusi kelompok, serta penjelasan resep olahan rolade ikan nila dan teri. Evaluasi dilakukan dengan menggunakan pretest-postest untuk mengukur perubahan pengetahuan responden. Hasil kegiatan menunjukkan adanya peningkatan signifikan dalam pengetahuan peserta setelah edukasi, termasuk pemahaman tentang manfaat ikan lokal dalam pencegahan diabetes. Selain itu peserta juga menunjukan antusiasme tinggi terhadap inovasi olahan berbahan lokal yang sederhana dan aplikatif. Dengan demikian, kegiatan ini membuktikan bahwa edukasi gizi yang dikombinasikan dengan pemanfaatan pangan lokal potensial dapat menjadi strategi efektif dalam pencegahan diabetes melitus di tingkat komunitas, sekaligus mendorong ketahan pangan lokal berbasis sumber daya perdesaan.
Co-Authors AM, Selly Rahma Aulia AM Awwabin Salma Nuriyana Damayanti, Tri Yunita fitria Eva Silviana Rahmawati Farah Aeny Syahirah Fauziah, Lilia Faridatul Fitria Afifatussholihah Gitta Maulani Idcha Kusma Ristanti Intan Aulia S Kartika Dewi Sukmawati MEI WULANDARI Miftahul Munir, Miftahul Mohammad Zainul Ma&#039;arif Mohammad Zainul Ma'arif Nabila Khoirunnisa Nabila Najwa Safira Nadia Aulia Nafidatul Ummah Nur Ayni Nur Isnaini Davina Prasiwi, Nikita Welandha Qodriatika, Norma Amalia Rindi Puspitasari Selly Rahma Azmi Munir Septianingrum F, Arisa Sholikhatul Uma Silda Ayu Firnanda Saputri Siti Aisatul Fitria Siti Asvika Dwi F Tysa Runingsari Violyna Sere Nakahaya Wafidatul Itsna Mukholidah Wijrozun Nabila Fajriyati Wulandari, Mei Wulandari Yusvina Rahmatullah