Article Per Year (5 Year)
p-Index From 2020 - 2025
1.116
P-Index
This Author published in this journals
All Journal Ensiklopedia of Journal Jurnal Sehat Mandiri Poltekita : Jurnal Ilmu Kesehatan Jurnal Ilmiah Kesehatan (JIKA) Journal of Health and Nutrition Research
Ismanilda, Ismanilda
Unknown Affiliation
Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
ANALISIS FAKTOR RISIKO TERJADINYA KEJADIAN KURANG ENERGI KRONIK (KEK) PADA IBU HAMIL Idris, Idris; Lestyani, Lestyani; Ismanilda, Ismanilda; H, Zulkifli
Ensiklopedia of Journal Vol 7, No 3 (2025): Vol. 7 No. 3 Edisi 3 April 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i3.3102

Abstract

Abstract: Pregnant women who experience SEZ have a higher risk of complications during pregnancy and childbirth. Based on the initial survey, it is known that Puskesmas Borong is a health center in East Manggarai Regency that has a high incidence of SEZ. The purpose of the study was to analyze the risk factors for the occurrence of chronic energy deficiency (CHD) in pregnant women. The research design used in this study was cross sectional. The study was conducted in the working area of Puskesmas Borong in July 2024. The population was all pregnant women in the working area of Puskesmas Borong, East Manggarai Regency, namely 119 pregnant women. The sample amounted to 56 respondents. The sampling technique used in this study was Simple Random Sampling. Data analysis was done univariate and bivariate. The results showed a relationship between the age of pregnant women (p value: 0.037) and family income (p value: 0.001) to the incidence of SEZ in pregnant women. It is recommended to the Puskesmas to provide counseling in the class of pregnant women and women of childbearing age to prepare for pregnancy or counseling about nutritional needs before pregnancy and during pregnancy, so that pregnant women can prepare properly.Keywords: Pregnant Women, Family Income, Age of Pregnant Women
Perbedaan Kandungan Zat Gizi Makro dan Mikro pada Tepung Daun Kelor (Moringa Oleifera) Berdasarkan Metode Perlakuan Pendahuluan Afriza, Renita; Yuska, Definiwita; Ismanilda, Ismanilda
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1827

Abstract

Moringa leaves (Moringa oleifera) are highly nutritious. Processing into flour extends shelf life, facilitates use, but the initial treatment methods affect its nutrient content. This research investigated how different pre-processing treatments (boiling blanching, steaming blanching, and no blanching) impact the macro- and micronutrient profile of Moringa leaf powder. The study was carried out from June to September 2023 using a true experimental design, applying specific pre-treatments before the leaves were dried and ground into powder. The macronutrient composition was assessed using the proximate analysis method, whereas mineral levels were measured by spectrophotometric techniques carried out at the Industrial Research and Standardization Center (BARISTAND) Padang. The results indicated considerable variation in nutritional content based on treatment type. Boiling blanching: carbohydrates 6.24%, protein 51.32%, fat 23.54%, moisture 12.68%, ash 5.11%, iron 55.16 mg/kg, calcium 9715.61 mg/kg, zinc 21.33 mg/kg.Steaming blanching: carbohydrates 16.35%, protein 47.93%, fat 44.29%, moisture 8.56%, ash 6.96%, iron 50.80 mg/kg, calcium 9453.80 mg/kg, zinc 22.70 mg/kg. No blanching: carbohydrates 26.41%, protein 47.40%, fat 48.75%, moisture 9.37%, ash 8.44%, iron 56.64 mg/kg, calcium 14905.11 mg/kg, zinc 26.62 mg/kg. In conclusion, Pre-treatment methods strongly affect the nutritional value of Moringa leaf powder.Therefore,selecting the right method is essential to optimize its use in food processing and community nutrition programs.
Antioxidant Activity and Amino Acid Profile of "Dadih" from Various Regions in West Sumatra, Indonesia Habibi, Nur Ahmad; Gusnedi, Gusnedi; Sartika, Wiwi; Ismanilda, Ismanilda
Poltekita : Jurnal Ilmu Kesehatan Vol. 17 No. 3 (2023): November
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v17i3.3381

Abstract

Dadih or curd is a traditional product typical of West Sumatra which is made through natural fermentation using the lactobacillus plantarum bacteria in bamboo. Each region in West Sumatra makes curd in various ways that affect its quality. This study aims to determine the amino acid profile and antioxidant activity of curd from various regions in West Sumatra. The study was conducted by testing curd from 4 main curd center regions, namely Bukittinggi, Payakumbuh, Batusangkar and Alahan Panjang. Certain tests were applied to assess the protein content using the Kjedahl method, amino acids content using the HPLC method and antioxidant activity using the DPPH method. The test results showed that curd from Payakumbuh had a higher protein and amino acid content compared to other regions. Furthermore, such curd had the highest level of antioxidant activity towards free radicals compared to other regions, with an IC50 value of 95.11 ± 0.40 mg/kg, which was included in the strong category. There was a significant relationship between amino acid content and antioxidant activity of curd. It can be concluded that curd from Payakumbuh had the best amino acid content and antioxidant activity compared to other regions in West Sumatra.
Pengaruh Penambahan Inulin terhadap Mutu Sensorik, Kandungan Serat dan Daya Terima Yoghurt Fikriyah, Hanifah; Habibi, Nur Ahmad; Ismanilda, Ismanilda; Darningsih, Sri; Zulkifli, Zulkifli; Andrafikar, Andrafikar; Edmon, Edmon
Jurnal Sehat Mandiri Vol 19 No 1 (2024): Jurnal Sehat Mandiri, Volume 19, No.1 Juni 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i1.1389

Abstract

Yogurt is a functional food that contains probiotic bacteria beneficial for health. The addition of inulin fiber is considered to increase the fiber content of the product, thereby enhancing its benefits. The purpose of this study was to determine the effect of inulin addition on the organoleptic quality, fiber content, and acceptability of yogurt. The study used a completely randomized design (CRD) with one control, three treatments, and two repetitions. The amounts of inulin added were 7.5, 10, and 12.5 grams per portion. Data were analyzed using the Kruskal-Wallis test at the 5% level. Organoleptic test results showed that the average level of panelists' preference for taste, aroma, color, and texture was highest in treatment F2, with the addition of 7.5 grams of inulin. The test results indicated that the best treatment in terms of sensory taste, aroma, color, and texture was treatment F2, with the addition of 10 grams of inulin. There was a significant effect of inulin addition on the texture and taste of yogurt (p<0.05). The acceptability of yogurt with inulin addition was 92.8%. The fiber content test revealed a fiber content of 12.78%. It can be concluded that the addition of inulin to yogurt affects the organoleptic qualities of texture and taste and increases fiber content and product acceptability. The best results were obtained with the addition of 10 grams per portion. Further research is recommended to evaluate the number of bacteria and the shelf life of yogurt with added inulin.
Test Levels of Protein, Fiber and Organoleptic Tempeh Cake as an Alternative Snack for Diabetes Mellitus (DM) Patients Nurman, Zurni; Ismanilda, Ismanilda; Yuska, Defniwita; Puri, Ice Yolanda
Jurnal Ilmiah Kesehatan (JIKA) Vol. 6 No. 3 (2024): Volume 6 Nomor 3 Desember 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v6i3.466

Abstract

The incidence of Diabetes Mellitus (DM) in Indonesia continues to increase. WHO reported a DM prevalence of 7% in Indonesia in 2013, while West Sumatra rose from 1,3% in 2013 to 1,8% in 2018. One of the efforts to address DM is food diversification, such as making cake from tempeh. This research aimed to determined tempeh cake's protein, fiber, and organoleptic quality. This type of research was an experiment using a Completely Randomized Design with 1 control (without tempeh) and 3 treatments (tempeh at 25g, 50g, and 75g), each with 2 replications for the organoleptic test. The best result from the organoleptic test was tested for protein content and fiber content. The research was carried out in July – November 2022 in the IBM laboratory, Department of Nutrition, Health Polytechnic, Ministry of Health, Padang, while protein and fiber analysis was carried out at the Industrial Research and Standardization Center in Padang. Observations included organoleptic quality (color, aroma, texture, taste) using a hedonic test, analyzed with the Kruskal-Wallis test and followed by the Mann-Whitney test if significant. The results showed that tempeh supplementation affected the color, aroma, texture, and taste of the cake. The best cake was with 50g tempeh addition (18,74% protein, 28,18% fiber). Panelists could distinguish the organoleptic characteristics of cakes with tempeh. The research concludes that tempeh addition increases the protein and fiber content of the cake. It is recommended to apply tempeh cake as a snack for DM patients, research its glycemic index, and evaluate its shelf life.
Association of Household Food Safety Practices with Stunting in Children Under Five: A Case-Control Study in A High-Prevalence Indonesian Village Habibi, Nur Ahmad; Ariska, Neza Viona; Ismanilda, Ismanilda; Zulkifli, Zulkifli; Handayani, Marni; Utami, Citra Tristi
Journal of Health and Nutrition Research Vol. 4 No. 3 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i3.516

Abstract

One of the factor’s causing stunting is infection related to poor household food safety practices. This study aims to analyze the correlation between household food safety practices and the incidence of stunting in Sibakur Village, Sijunjung District, Indonesia. The research used a case-control design with a sample size of 60 toddlers (30 cases and 30 controls) selected by simple random sampling. Data were collected through interviews using a questionnaire and analyzed by chi-square test, calculation of odds ratio (OR) with Confidence Interval (CI). The results showed a significant relationship between food safety practices and the incidence of stunting (p = 0.000; OR = 8.5; 95% CI =2.3-30.4), which means that toddlers from households with poor food safety practices have an 8.5 times higher risk of being stunting. Food safety factors closely related to stunting include sanitation, personal hygiene, raw materials, pest control, and cross-contamination. In conclusion, poor household food safety practices significantly increase the risk of stunting. Therefore, educative interventions of food safety need to be strengthened as a strategy to prevent stunting at the household level.
Co-Authors Afriza, Renita Andrafikar, Andrafikar Ariska, Neza Viona Defniwita Yuska Edmon Edmon Fikriyah, Hanifah Gusnedi Gusnedi H, Zulkifli Handayani, Marni Ice Yolanda Puri Idris Idris Lestyani, Lestyani Nur Ahmad Habibi Nurman, Zurni Sri Darningsih Utami, Citra Tristi Wiwi Sartika Yuska, Definiwita Zulkifli Zulkifli