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Taufiqa, Zuhrah
Universitas Negeri Padang
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Pendampingan dan Pemberian Motivasi Kepada Orangtua Anak Prasekolah Ade Teti Vani; Zuhrah Taufiqa; Nadia Dewi; Dessy Abdullah
Jurnal Abdimas ADPI Sains dan Teknologi Vol. 2 No. 4 (2021): Jurnal Abdimas ADPI Sains dan Teknologi
Publisher : Asosiasi Dosen Pengabdian kepada Masyarakat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/saintek.v2i4.5

Abstract

The decision of the Ministry of Education on the recommendation for the age of elementary school students for the school year of 2021/2022 is from the age of 6 years, with an exception for the children of the age of 5-years-and-6-months to 5-years-and-11-months after taking the psychology test for the readiness to enroll in elementary school. The purpose of this community service program was to motivate parents with children under the age of 6 to know about the personality and the readiness of their children before entering school. The program was carried out in 2 stages: the initial survey and motivating. The initial survey was conducted on social media in the form of a question feed. The motivations were given after collecting question material, with the conclusions at the end. The results of this program were shared through social media, in the form of a summary of motivations. Other people can also share this on their social media accounts.
Nutrient content in dadiah pudding, a potential source of probiotics from Minangkabau, West Sumatra Zuhrah Taufiqa; Dian Novita Chandra; Nur Indrawaty Lipoeto; Badriul Hegar
Majalah Kedokteran Andalas Vol 46, No 8 (2024): Online Januari 2024
Publisher : Faculty of Medicine, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/mka.v46.i8.p1289-1302.2024

Abstract

Introduction: Dadiah is a fermented milk product derived from the milk of West Sumatran swamp buffaloes.  Methods: The manufacture of dadiah pudding used dadiah fermented milk obtained from Bukittinggi, West Sumatra. Levels of carbohydrate, protein, fat, calcium, zinc, and iron were measured according to the Indonesian National Standard, then total calories were determined using 4:4:9 kcal/g conversion. Inoculation of samples on de Man, Rogosa, and Sharpe agar was performed to determine total lactic acid bacteria counts, and Gram staining was done for further morphological confirmation. Results: The result revealed that 100 g dadiah pudding contained 6.49 g of carbohydrates, 6.12 g of protein, 23.31 g of fat, 260.23 kcal of calories, 276.61 mg of calcium, 3.75 mg of zinc, 6.60 mg of iron, and 6.1 × 10⁹ CFU/ml of lactic acid bacteria assuming that modification of the liquid into pudding form has been shown to impact macronutrient, micronutrients, total calories, and total lactic acid bacteria. Conclusion: The nutrient content in dadiah pudding revealed in this study indicates that this dairy product can be used as a nutritious local food source and a potential probiotic.
EDUKASI ISI PIRINGKU DENGAN METODE PENDEKATAN PEMBUATAN SALAD BUAH SEGAR DI SMP YARI PADANG Nadia Purnama Dewi; Zuhrah Taufiqa; Ade Teti Vani; Irwan Triansyah; Dessy Abdullah; Aryaldi Zulkarnaini
Nusantara Hasana Journal Vol. 4 No. 1 (2024): Nusantara Hasana Journal, Juny 2024
Publisher : Yayasan Nusantara Hasana Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59003/nhj.v4i1.1166

Abstract

Motivation/Background: Good nutritional knowledge is crucial for teenagers to support optimal growth and development. Comprehensive nutrition education is very important for teenagers to understand the importance of a balanced diet, according to the "Fill My Plate" concept. This service activity aims to increase junior high school student's understanding of balanced nutrition using an approach to making fresh fruit salad. Method: The service method is in the form of counseling and workshops. Counseling on “Fill My Plate” which includes the ideal proportions of various food groups. The workshop consists of practicing making fruit salad (selecting fruit variations) and finishing the fruit salad that has been made, as the core activity. Results: During the workshop, 100% of students were able to make fruit salad variations that followed the content of the counseling and fruit-eating challenge. 2 people out of 37 students who attended did not finish their fruit. Conclusion: This service concludes that this program has succeeded in instilling awareness about the importance of healthy eating patterns from an early age, as well as providing practical skills that can be applied in everyday life
Gender, education, eating patterns, and nutritional status among high school students in the tourist area of Bukittinggi, Indonesia Taufiqa, Zuhrah; Maisa, Benny Alexander; Zam, Zelly Salmiyanti Rahman; Ranza, Fathiya Rizqillah; Alem, Najla Khalisha; Amril, Farah Alya
World Nutrition Journal Vol. 8 No. i2 (2025): Volume 08 Issue 2, February 2025
Publisher : Indonesian Nutrition Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25220/WNJ.V08.i2.0012

Abstract

Background: The well-being of high school students in tourist shapes their eating habits and affects their nutritional status, leading to obesity and malnutrition. Objective: This study aims to examine the association between gender, education, eating patterns, and nutritional status among high school students in tourism areas. Methods: This cross-sectional study was conducted in October 2023 and included 118 students aged 12–18 years from junior and senior high schools in Bukittinggi, West Sumatra. Respondents were selected through multistage stratified clustered sampling. Data on gender, age, education, and eating patterns which assessed using a food frequency questionnaire classified according to the Guttman scale. Nutritional status was determined based on BMI-for-age WHO z-scores following the Indonesian Minister of Health Regulation. Data were collected via interviews using a questionnaire on the KoboToolbox application and analyzed using Chi-square tests. Results: Most high school students (89.8%) had poor eating patterns, with 45.8% having a normal BMI-for-age, 34.7% undernourished, and 19.5% overweight or obese. Gender was significantly associated with nutritional status (p=0.007), with thinness more common in boys and normal BMI-for-age more prevalent in girls, while education and eating patterns showed no significant association. However, frequent consumption of sugary drinks was linked to higher rates of overweight and obesity. Conclusion: There were gender differences in nutritional status among high school students in Bukittinggi, a tourist area, underscoring the need for targeted gender-focused nutrition interventions to address healthier eating patterns in tourism regions.
Pembinaan Higienitas Tangan dan Makanan Dalam Pencegahan Stunting Benny Alexander Maisa; Zuhrah Taufiqa; Ricvan Dana Nindrea; Fathiya Rizqillah Ranza; Zelly Salmiyanti Rahman Zam; Mufidah Lailatul Qodariah Harahap; Fitria Eka Meyati Tanu; Navila Samsa Volasoohy
Jurnal Abdimas Indonesia Vol. 4 No. 4 (2024): Oktober-Desember 2024
Publisher : Perkumpulan Dosen Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53769/jai.v4i4.1033

Abstract

Kesehatan balita merupakan indikator penting dalam penilaian derajat kesehatan masyarakat. Stunting merupakan masalah kesehatan balita yang bersifat irreversible, mencerminkan status gizi buruk akibat kekurangan asupan dalam jangka panjang, penyakit infeksi, serta masalah higienitas dan sanitasi. Desa Pilubang di Kecamatan Harau, Kabupaten Lima Puluh Kota, Sumatera Barat merupakan salah satu wilayah prioritas penanganan stunting. Tim Program Kemitraan Masyarakat Fakultas Kedokteran Universitas Negeri Padang melaksanakan kegiatan pembinaan higienitas tangan dan makanan sebagai upaya pencegahan stunting. Pembinaan ini dilaksanakan pada 23 peserta yang terdiri dari ibu balita dan kader Posyandu di Nagari Pilubang. Metode pembinaan melibatkan pre-test dan post-test, pemaparan materi edukasi dengan pendekatan partisipatif, praktik langsung perilaku hidup bersih dan sehat, khususnya dalam hal mencuci tangan dan pengolahan serta penyajian makanan yang higienis, serta pengisian worksheet. Antusiasme dan partisipasi aktif peserta menunjukkan bahwa pembinaan ini menarik dan efektif. Hasil evaluasi menunjukkan peningkatan pengetahuan yang signifikan, yang diharapkan dapat mendukung pencegahan stunting secara berkelanjutan melalui perubahan perilaku higienitas dan sanitasi yang lebih baik dalam kehidupan sehari-hari.
Inovasi Kelas Gizi dalam Praktik Pemberian Makanan Pendamping ASI di Nagari Pilubang Lima Puluh Kota Zuhrah Taufiqa; Benny Alexander Maisa; Ricvan Dana Nindrea; Novia Elsaputri; Navila Samsa Volasoohy; Fitria Eka Mayeti Tanu; Arzeta Aprillia
Jurnal Abdimas Indonesia Vol. 4 No. 4 (2024): Oktober-Desember 2024
Publisher : Perkumpulan Dosen Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53769/jai.v4i4.1034

Abstract

Asupan nutrisi yang adekuat melalui praktik pemberian Makanan Pendamping ASI yang tepat merupakan faktor penting dalam mewujudkan status gizi dan pertumbuhan optimal balita. Kegagalan dalam periode pemberian Makanan Pendamping ASI meningkatkan risiko kejadian stunting pada anak di rentang usia 6 hingga 24 bulan. Nagari Pilubang yang terletak di Kecamatan Harau, Kabupaten Lima Puluh Kota, Sumatera Barat merupakan salah satu wilayah prioritas penanganan stunting. Tujuan Tim Program Kemitraan Masyarakat Fakultas Kedokteran Universitas Negeri Padang melaksanakan Kelas Inovasi Gizi adalah untuk memberikan edukasi tentang pentingnya Makanan Pendamping ASI bagi pertumbuhan anak dan upaya pencegahan stunting. Pelaksanaan kelas inovasi gizi dilaksanakan pada 26 peserta ibu balita dan kader Posyandu di Nagari Pilubang. Kegiatan ini terdiri dari pre-test, pemaparan materi edukasi gizi dan praktik pemberian Makanan Pendamping ASI, dan post test. Antusiasme dan partisipasi aktif dari seluruh peserta menunjukkan bahwa kelas inovasi gizi ini efektif dan menarik bagi mereka. Hasil evaluasi menunjukkan peningkatan pengetahuan peserta secara signifikan terhadap informasi seputar gizi dan praktik pemberian Makanan Pendamping ASI.
Penyakit Hirschsprung di Indonesia: Faktor Potensial yang Berkontribusi dan Analisis Silsilah Yuni Ahda; Khairunnisa; Zuhrah Taufiqa; Diana Lyrawati; Risa Ukhti Muslima
Jurnal Penelitian Pendidikan IPA Vol 11 No 1 (2025): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i1.9301

Abstract

Hirschsprung’s disease (HD) has a complex origin involving genetic factors. While HD cases have been documented in Indonesia, the genetic inheritance is unexplored. This study aims to update HD in Indonesia, determine the inheritance pattern through pedigree analysis, and identify the non-genetic factors contributing to HD, including parental demographics and maternal aspects. A cross-sectional survey was conducted with 87 respondents across Indonesia. The results revealed a male-to-female incidence ratio of 1.90:1, with the ultra-short segment being the most common type (75.86%), and familial cases accounted for 8%. Seventeen patients exhibited other congenital abnormalities, with pneumonia, redundant colon, and cardiac defect as the highest cases. Over 70% of the parents were aged 20-35 and had relatively high education and income levels. Notably, nearly half of the mothers experienced food aversion in the first trimester (n=38) and frequently consumed fast or instant food during pregnancy (n=33). The study confirmed that HD follows an autosomal recessive inheritance pattern. These findings emphasize the role of genetic inheritance in incidents of HD, which is valuable for developing early detection strategies and providing genetic counseling for at-risk families. Maternal lifestyle factors may play a role in the development of HD, which needs further investigation.
Nutrient content in dadiah pudding, a potential source of probiotics from Minangkabau, West Sumatra Taufiqa, Zuhrah; Chandra, Dian Novita; Lipoeto, Nur Indrawaty; Hegar, Badriul
Majalah Kedokteran Andalas Vol. 47 No. 1 (2024): MKA Januari 2024
Publisher : Faculty of Medicine, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/mka.v46.i8.p1289-1302.2024

Abstract

Introduction: Dadiah is a fermented milk product derived from the milk of West Sumatran swamp buffaloes.  Methods: The manufacture of dadiah pudding used dadiah fermented milk obtained from Bukittinggi, West Sumatra. Levels of carbohydrate, protein, fat, calcium, zinc, and iron were measured according to the Indonesian National Standard, then total calories were determined using 4:4:9 kcal/g conversion. Inoculation of samples on de Man, Rogosa, and Sharpe agar was performed to determine total lactic acid bacteria counts, and Gram staining was done for further morphological confirmation. Results: The result revealed that 100 g dadiah pudding contained 6.49 g of carbohydrates, 6.12 g of protein, 23.31 g of fat, 260.23 kcal of calories, 276.61 mg of calcium, 3.75 mg of zinc, 6.60 mg of iron, and 6.1 × 10⁹ CFU/ml of lactic acid bacteria assuming that modification of the liquid into pudding form has been shown to impact macronutrient, micronutrients, total calories, and total lactic acid bacteria. Conclusion: The nutrient content in dadiah pudding revealed in this study indicates that this dairy product can be used as a nutritious local food source and a potential probiotic.
Co-Authors Ade Teti Vani Ade Teti Vani Alem, Najla Khalisha Amril, Farah Alya Aryaldi Zulkarnaini Arzeta Aprillia Badriul Hegar Badriul Hegar Benny Alexander Maisa Chandra, Dian Novita Dessy Abdullah Dessy Abdullah Diana Lyrawati Fathiya Rizqillah Ranza Fitria Eka Mayeti Tanu Fitria Eka Meyati Tanu Irwan Triansyah Khairunnisa Mufidah Lailatul Qodariah Harahap Nadia Dewi Nadia Purnama Dewi Navila Samsa Volasoohy Novia Elsaputri Nur Indrawaty Lipoeto Nur Indrawaty Lipoeto Ranza, Fathiya Rizqillah Ricvan Dana Nindrea Risa Ukhti Muslima Yuni Ahda Zam, Zelly Salmiyanti Rahman Zelly Salmiyanti Rahman Zam