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All Journal Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Serambi Engineering J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Jurnal Biogenerasi Marine Kreatif Journal of Nutrition Science Jurnal Teknologi Pengolahan Pertanian Teknologi dan Industri Pertanian Indonesia MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Nutrition Scientific Journal Polyscopia Serambi Engineering
Hanif Muchdatul Ayunda
Nutrition Department, Universitas Teuku Umar
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Karakteristik kimia dan organoleptik mie lidi dengan penambahan sari bayam merah Giyanturi, Anggi; Ayunda, Hanif Muchdatul; Febriansyah, Muhammad Irfan; Safrida, Safrida
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.12379

Abstract

Mie lidi merupakan salah satu makanan ringan yang disukai dan disenangi masyarakat Indonesia. Penyuka mie lidi tidak hanya anak-anak saja namun orang dewasa pun banyak yang menyukai mie lidi sebagai cemilan mereka karena cemilan ini cukup unik dan memiliki rasa yang enak, gurih serta renyah. Pembuatan mie lidi dengan penambahan sari bayam merah adalah salah-satu inovasi pembuatan makanan ringan mie lidi yang sehat. Penelitian ini bertujuan untuk mengetahui kandungan gizi terhadap mie lidi serta untuk mengetahui uji organoleptik yang terdapat pada mie lidi dengan penambahan sari bayam merah. Desain penelitian menggunakan desain eksperimental dengan menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan. Uji organoleptik dinilai oleh 50 panelis yang tidak terlatih. Uji kandungan gizi meliputi : Kadar air, Kadar abu, Kadar lemak, Kadar protein, Kadar karbohidrat. Hasil penelitian uji organoleptik terhadap parameter warna, rasa, aroma, tekstur dan overall menunjukkan (P0,05) yang artinya terdapat pengaruh nyata. Hasil uji proksimat terhadap parameter kadar abu dan kadar protein menunjukkan (P0,05) yang artinya terdapat pengaruh nyata terhadap mie lidi dengan penambahan sari bayam merah, sedangkan hasil uji proksimat terhadap parameter kadar air, kadar lemak tidak berpengaruh nyata terhadap mie lidi dengan penambahan sari bayam merah.
Physicochemical and sensory properties of Lumi-lumi (Harpodon nehereus) fresh noodles fortified with natural flavours Dwi Sarah, Adinda Mutiara; Safrida, Safrida; Ayunda, Hanif Muchdatul
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).10-20

Abstract

ABSTRAKLatar Belakang: Ikan endemik Lumi-lumi (Harpodon nehereus) mengandung zat gizi makro dan mikro mineral yang berpotensi memperbaiki kandungan gizi mie. Fortifikasi aneka flavor alami bertujuan memperkaya kandungan mineral dan fungsional mie.Tujuan: Penelitian ini bertujuan untuk mengidentifikasi formulasi terpilih mie basah Lumi-lumi yang difortifikasi aneka flavor alami berdasarkan mutu fisik  dan daya terima, serta mengidentifikasi kandungan gizi, mineral Fe, dan aktivitas antioksidan tertinggi pada perlakuan terbaik.Metode: Penelitian ini bersifat eksperimen menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu fortifikasi aneka flavor labu kuning, wortel, brokoli dan bit pada mie basah Lumi-lumi. Penentuan produk terpilih berdasarkan uji mutu fisik dan sensori tertinggi, selanjutnya identifikasi kandungan gizi, mineral Fe dan aktivitas antioksidan produk terbaik. Data mutu fisik dianalisis menggunakan uji One way ANOVA, data sensori menggunakan uji Kruskal Wallis, data kandungan gizi, mineral Fe dan aktivitas antioksidan menggunakan uji Independent Sample T-test. Hasil: Hasil uji mutu fisik dan sensori produk terpilih yaitu pada mie basah Lumi-lumi yang difortifikasi ekstrak wortel dan bit. Hasil identifikasi kandungan protein, serat kasar, mineral Fe, dan aktivitas antioksidan tertinggi diperoleh pada perlakuan fortifikasi ekstrak bit, berturut-turut yakni 14,47%, 16,04%, 4.46 mg/100 g, dan 42,90%.Kesimpulan: Formulasi produk terbaik diperoleh pada perlakuan mie basah Lumi-lumi yang difortifikasi ekstrak bit dengan perolehan nilai kandungan protein, serat kasar, mineral Fe, dan aktivitas antioksidan tertinggi. Produk ini berpotensi sebagai produk pangan lokal fungsional. KATA KUNCI: lumi-lumi; harpodon nehereus; mie basah; flavor; antioksidan ABSTRACT Background: Endemic fish Lumi-lumi (Harpodon nehereus) contains macronutrients and minerals that can potentially improve the nutritional content of noodles. Fortification of various natural flavours aims to enrich noodles' mineral and functional content.Objective: This study aims to identify selected formulations of Lumi-lumi fresh noodles fortified with various natural flavours based on physical quality and acceptability, as well as identify the highest nutritional content, Fe mineral, and antioxidant activity in the best treatment.Method: This experimental study uses a single factor Complete Randomized Design (CAD), fortifying various flavours of yellow pumpkin, carrots, broccoli, and beets in Lumi-lumi fresh noodles. Determination of selected products based on the highest physical and sensory quality tests, then identification of nutritional content, Fe mineral, and antioxidant activity on the best product. Physical quality data were analyzed using the ANOVA test, sensory data using the Kruskal Wallis test, and data on nutrient content, Fe mineral, and antioxidant activity using the Independent Sample T-test. Results: The results of physical and sensory quality tests of selected products are on Lumi-lumi fresh noodles fortified with carrot and beet extract. The results of the identification of the highest protein, crude fiber, Fe mineral, and antioxidant activity were obtained in the fortification treatment of beet extract, including 14.47%, 16.04%, 4.46 mg/100 g, and 42.90%.Conclusion: The best product formulation was obtained in treating fresh noodles Lumi-lumi fortified with beet extract with the highest protein, crude fiber, Fe mineral, and antioxidant activity. This product has the potential to be a functional local food product. KEYWORDS: Lumi-lumi; Harpodon nehereus; fresh noodles; flavour; antioxidant
Overview of Dry and Wet Food Storage Using the FIFO and FEFO Methods at the Nutrition Installation of Datu Beru Regional Hospital, Central Aceh Ayunda, Hanif Muchdatul; Irtantri, Syahriza; Safrida, Safrida; Febriansyah, Muhammad Irfan
Journal of Nutrition Science Vol 5, No 1 (2024): May, 2024
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v5i1.12205

Abstract

Hospitals as food providers for patients and staff require standardized food storage systems to maintain quality and safety. This study aims to evaluate the compliance of dry and wet food storage using FIFO (First In First Out) and FEFO (First Expired First Out) methods at the Nutrition Installation of Datu Beru Hospital, Aceh Tengah, based on the Pelayanan Gizi Rumah Sakit Kementerian Kesehatan (PGRS KEMENKES) 2013 guidelines. Quantitative descriptive research with a cross-sectional design was conducted through direct observation and assessment sheets using the Guttman Scale on 5 storage staff. Results showed dry food storage scored 9 out of 12 (meeting requirements), but inconsistencies were found in unscheduled warehouse opening, daily room cleaning (twice a day instead of twice a week), and absence of insecticide spraying. Wet food storage scored 7 out of 7 (meeting requirements), though improvements in storage time management are needed. The conclusion states that FIFO and FEFO methods have been implemented with proper stock recording, but improvements in warehouse schedules, cleaning frequency, and pest control are required. Further research should explore causes of non-compliance and develop localized strategies for enhancing adherence.
Relationship of Academic Stress and Emotional Eating with Obesity in Universitas Teuku Umar Nutrition Students Yanti, Dinda Rahma; Ayunda, Hanif Muchdatul; Anwar, Sufyan; Syam, Nasrianti
Journal of Nutrition Science Vol 6, No 1 (2025): May, 2025
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v6i1.12860

Abstract

Final-year students often experience academic stress, impacting their concentration, motivation, and thesis completion. Additionally, emotional eating has known negative health consequences, with a significant link between depression and weight gain. This quantitative study aimed to explore the relationship between academic stress levels, emotional eating, and the incidence of obesity among 163 final-year nutrition students at Universitas Teuku Umar. Univariate and bivariate tests were conducted for analysis. The findings revealed a significant relationship between academic stress and obesity (p-value = 0.004 < 0.05), with a moderate correlation strength of 0.485. Similarly, a significant relationship was found between emotional eating and obesity (p-value = 0.000 < 0.05). Furthermore, a simultaneous significant relationship between academic stress, emotional eating, and obesity was identified (Chi-Square Asymp Sig = 0.004 < 0.005). The logistic regression model was deemed suitable (Sig value = 0.996 > 0.05), indicating its effectiveness in predicting the observed classifications. The independent variables explained 59.9% of the dependent variable, with other factors accounting for the remainder. In conclusion, academic stress and emotional eating significantly influence the incidence of obesity among final-year nutrition students at Universitas Teuku Umar.
HUBUNGAN KUALITAS PELAYANAN KADER TERHADAP KUNJUNGAN IBU BALITA DI POSYANDU DESA SINEUBOK TENGOH KECAMATAN ARONGAN LAMBALEK Nofia, Lisa; muliadi, Teuku; khairunnas; muchdatul ayunda, hanif
Jurnal Biogenerasi Vol. 10 No. 2 (2025): Volume 10 no 2 periode februari - september 2025 ( continues)
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v10i2.6737

Abstract

Posyandu merupakan salah satu bentuk Usaha Kesehatan Bersumber Daya Masyarakat (UKBM) .Tujuan penelitian ini Untuk mengetahui hubungan kualitas pelayanan kader terhadap kunjungan ibu balita ke posyandu di Desa Seuneubok Tengoh Kec. Arongan Lambalek. Jenis penelitian ini menggunakan desain kuantitatif dengan pendekatan cross-sectional. Sampel yang digunakan adalah seluruh ibu balita di desa seneubok tengoh kecamatan arongan lambalek. Teknik yang digunakan adalah metode Total sampling dengan jumlah responden sebanyak 80 orang. Pengumpulan data menggunakan kuisioner dan uji statistic yang digunakan yaitu uji statistic chi square.Hasil dari 80 responden tidak teratur 8 responden (22,9%) memiliki kualitas pelayanan kader, Sedangkan dari 80 responden teratur, terdapat 10 responden (22,2%) tidak memiliki kualitas pelayanan kader. hasil uji bivariat dengan menggunakan analisis Chi-Square diperoleh hasil nilai P-value adalah 0,000 maka Ha diterima dan H0 ditolak artinya terdapat hubungan antara kualitas pelayanan kader terhadap kunjungan ibu balita ke posyandu di Kec. Arongan Lambalek. Hasil analisis juga memperoleh nilai OR 11,813 menunjukkan bahwa kader yang tidak berkualitas berisiko 11 kali terhadap kunjungan ibu balita ke posyandu. kesimpulan: terdapat hubungan antara kualitas pelayanan kader terhadap kunjungan ibu balita ke posyandu di Desa Seuneubok Tengoh Kec. Arongan Lambalek dengan menggunakan analisis Chi-Square diperoleh hasil nilai P-value adalah 0,000 maka Ha diterima dan H0 ditolak. Hasil analisis juga memperoleh nilai OR 11,813 menunjukkan bahwa kader yang tidak berkualitas berisiko 11 kali terhadap kunjungan ibu balita ke posyandu.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC EVALUATION OF SAGO FLOUR COOKIES WITH STEVIA SUGAR (Stevia Rebaudiana) ADDITION Anita, Elva; Safrida, Safrida; Muchdatul Ayunda, Hanif; Alamsyah , Teuku
MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Vol. 6 No. 3 (2025): September
Publisher : PT. Radja Intercontinental Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59733/medalion.v6i3.215

Abstract

Cookies are a practical snack and are enjoyed by various age groups. Modifying sago flour cookies with stevia sugar not only has a crunchy texture and a preferred taste, but is also healthier. This study aims to determine the effect of various concentrations of sago flour with the addition of stevia sugar on cookies' physicochemical and sensory properties. This study used an experimental design with a quantitative approach and a Completely Randomized Design (CRD). The treatment consisted of four compositions: P1 (100% wheat flour: 0% sago flour) as a control, P2 (50% wheat flour: 50% sago flour), P3 (25% wheat flour: 75% sago flour), and P4 (0% wheat flour: 100% sago flour). Observations made were sensory tests, including: color, aroma, taste, texture, and crispness. Nutritional content tests included: water content, ash content, and fat content. Physical tests included: Hardness test. Respondents in the sensory test were 70 untrained panelists. Based on the research results, cookies substituted with 75% sago flour (P3) produced the highest acceptance of aroma, taste, texture, and crispness compared to other treatments, respectively, namely 3.86 (like), 3.66 (like), 3.87 (like), and 3.74 (like). The cookie hardness test found that the higher the proportion of sago flour, the more complex the cookies produced, namely P2 of 8.22 N/mm2, P3 of 8.4 N/mm2, and P4 of 11.5 N/mm2. Then, in the water content test, the more the proportion of sago flour, the more significant (P<0.05) the water content was, namely 4.42% (P2), 5.54% (P3), and 7.56% (P4). Meanwhile, the total ash and fat content decreased significantly (P<0.05), respectively, namely 0.88% (P2), 0.48% (P3), 0.30% (P4) ash content, and 29.09% (P2), 25.51% (P3), 21.04% (P4) fat content. The water, ash, and fat content in sago flour cookies meet the quality requirements of SNI 01-2973-2022 cookies except for the water content of the P4 treatment. Thus, the cookie formulation with 75% sago flour, 25% wheat flour, with the addition of stevia sugar (P3) produces the best product based on organoleptic acceptance and cookie quality requirements. However, it is necessary to identify the shelf life test of sago cookies to ensure the quality and safety of the product.
Exploring the Relationship Between Immunization and Stunting: Understanding the Impact of Vaccinations on Child Growth and Development Mulyani, Itza; khairunnas, khairunnas; Ayunda, Hanif Muchdatul; Syafiq, Ahmad; Ahmad, Aripin; Muliadi, Teuku
J-Kesmas: Jurnal Fakultas Kesehatan Masyarakat (The Indonesian Journal of Public Health) Vol 10, No 1 (2023): April 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/j-kesmas.v10i1.7364

Abstract

The study aimed to investigate the relationship between stunting and completeness of immunization among children under five years old in Indonesia. The study used a cross-sectional design with a quantitative approach, utilizing secondary data from the Indonesian Family Life Study (IFLS) V big data in 2014. The sample consisted of children aged 12-59 months from 13 provinces in Indonesia, representing 83% of the total population. Data were analyzed using SPSS and STATA programs. Statistical analysis was performed to determine the association between immunization status and stunting. The results showed a significant statistical relationship (p-value <0.05) between immunization status and stunting occurrence among children aged 12-59 months in Indonesia, with a p-value of 0.001 and a PR value of 1.2 (95% CI: 1.14-1.6). Children who receive incomplete immunization have a 1.2 times greater risk of stunting compared to those who receive complete immunization. The study concluded that completeness of immunization is associated with stunting among children under five years old in Indonesia. Therefore, it is essential to ensure complete immunization coverage to prevent stunting in this population.
Formulation, Sensory, and Nutritional Characterization of Snack Bars Made from Moringa (Moringa oleifera) and Lumi-Lumi Fish (Harpodon nehereus) Rumapea, Willi Yanti; Ayunda, Hanif Muchdatul; Safrida, Safrida; Fanany, Irzal
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.26972

Abstract

Moringa oleifera leaves and Lumi-lumi (Harpodon nehereus) contain beneficial nutrients for the human body. The potential utilization of both materials as fortifying agents can improve the nutritional content of snack bars. This research aims to analyze the influence of moringa flour and lumi-lumi fish formulation on the sensory and chemical characteristics of snack bar products. The research design employed an experimental design with a Completely Randomized Design (CRD) involving three treatments: P1 (12 g moringa leaves + 30 g lumi-lumi), P2 (21 g + 30 g), and P3 (30 g + 30 g). Each treatment underwent proximate and organoleptic testing with 74 untrained panelists. The results showed significant differences in color and taste indicators between formulations (p-value <0.001 and 0.035), but no significant differences in aroma and texture (p-value 0.210 and 0.118). Formulation P1 was the most preferred by panelists. Its nutritional content includes 17.58% water, 2.78% ash, 22.18% fat, 2.83% protein, and 56.60% carbohydrates. In conclusion, snack bars made with a combination of moringa flour and lumi-lumi may serve as an acceptable alternative for meeting community macronutrient needs and support local food diversification.
Co-Authors Abdiel Khaleil Akmal Adelina Irmayani Lubis Adib Adib Adib Adib Afwa Hayuningtyas Afwa Hayuningtyas Ahmad Syafiq Alamsyah , Teuku Anita, Elva Anwar, Sufyan Arif Iskandar Aripin Ahmad, Aripin Azhar Azis Boing Sitanggang Bakhtiar, Bakhtiar. Darmawan Darmawan Dwi Sarah, Adinda Mutiara Eva Herlina Fanany, Irzal Febriansyah, Muhammad Irfan Feliatra Fikri Faidul Jihad Fransiska Rungkat Zakaria Giyanturi, Anggi Hamdi Harmen Hery Widijanto Idram, Irwansyah Irawan, Risnadi Irtantri, Syahriza Iskandar, Wardah Ismail Sulaiman Itza Mulyani Khairunnas Khairunnas, Khairunnas Laila Apriani Hasanah Harahap Maiza Duana Marbun, Wawa Marissa Marlinda Marlinda Marniati Marniati Muhibbul Subhi Muliadi, Teuku Mulyani, Itza Mustafa Kamal Mustafa Kamal NASRIANTI SYAM, NASRIANTI Noer Octaviana Maliza Nofia, Lisa Putri Rahma Aulia Putri, Enda Silvia Rahma, Cukri Rinawati Rumapea, Willi Yanti Safrida Safrida Safrida Safrida Safrida, Safrida Septiani Septiani Sri Wahyuni Muhsin Suci Eka Putri Sukma Elida Syarifah Rohaya T. M. Azis Pandria Wardah Iskandar Yanti, Dinda Rahma