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All Journal Journal of Nutrition College Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Health Notions Ilmu Gizi Indonesia AcTion: Aceh Nutrition Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Medika Malahayati Jurnal Teknologi Pertanian Andalas Medical Technology and Public Health Journal J-KESMAS: Jurnal Kesehatan Masyarakat ARTERI : Jurnal Ilmu Kesehatan Journal of Community Development ABDIMAYUDA: Indonesian Journal of Community Empowerment for Health Nusantara Sehat: Jurnal Kesehatan Indonesia
Oktafiani, Lirista Dyah Ayu
Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Jember
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Edukasi Pencegahan Gizi Buruk Pada Ibu Balita dan Kader Posyandu di Desa Kajar Kabupaten Bondowoso Oktafiani, Lirista Dyah Ayu; Rokhmah, Dewi; Khoiron, Khoiron; Arini, Zuwina Eka Puspita; Maharani, Agnes Candrika Trisna; Hanafi, Arif Ikhwan; Rochmah, Fani Lailatul; Sahro, Fatimatus; Pratiwi, Ricta Huniana; Mahmudah, Annisa Nur; A’yun, Annisa’ Kholifatu Qurrota; Anggraini, Sephiana Diah; Shary, Poutry Dhewy Roushita
Journal of Community Development Vol. 4 No. 3 (2024): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v4i3.187

Abstract

Malnutrition is known to be a health problem that has not been completely addressed, so serious intervention and treatment is needed because it is irreversible or cannot be returned (Lang, 2023). Based on data from the 2022 Nutrition Status Survey (SSGI), Bondowoso Regency is one of the districts that has a fairly high prevalence of children under five with malnutrition, namely 7.7%. This activity aims to prevent and treat malnutrition among toddlers in Kajar Village, Bondowoso Regency. This activity was carried out using the lecture method using PowerPoint and demonstration media. The results of the activity showed that there was an increase in mothers' knowledge regarding the use of local functional food ingredients. Based on the results of the pretest and posttest, the average value of the pretest and posttest increased knowledge from 67.50 to 80.50. Based on the results of the pretest and posttest, it shows that there was a significant increase in this activity by 13% from 66.5% (pretest) to 79.5% (posttest). It can be concluded that the intervention carried out using lecture and demonstration methods was effective in increasing the knowledge of mothers of toddlers.
PENGUATAN PERAN SANTRIHUSADA PESANTREN NURIS JEMBER DALAM UPAYA PENCEGAHAN DAN PENANGGULANGAN MASALAH GIZI PADA REMAJA Oktafiani, Lirista Dyah Ayu
DHARMAKARYA: Jurnal Aplikasi Ipteks untuk Masyarakat Vol 12, No 4 (2023): Desember, 2023
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v12i4.43484

Abstract

Masa remaja adalah masa pertumbuhan dan perkembangan pesat yang membutuhkan peningkatan zat gizi, namun pada masa ini juga masalah gizi seperti Kurang Energi Kronis (KEK), Anemia, Obesitas, dan Gangguan Makan terjadi. Pondok pesantren adalah salah satu tempat dimana banyak terdapat remaja menempuh pendidikan dan tinggal jauh dari tempat asal. Hal ini dapat memicu terjadinya masalah gizi karena santri belum sepenuhnya memperhatikan asupan makannya karena jauh dari pengawasan orang tua. Tujuan dari pengabdian masyarakat ini adalah untuk memberikan pengetahuan terkait pencegahan masalah gizi dan praktik dalam melakukan penilaian status gizi agar santri dapat memantau status gizinya melalui kader santrihusada. Metode yang digunakan dalam pengabdian masyarakat ini adalah penyuluhan dan praktik. Penyuluhan terdiri dari pemaparan masalah gizi, pencegahan masalah gizi, jajanan sehat dan cara melakukan penilaian status gizi yang dilanjutkan dengan praktik. Selain itu, terdapat pre-test dan post-test terkait materi untuk evaluasi hasil kegiatan terkait pengetahuan santrihusada. Hasil dari kegiatan ini adalah terdapat peningkatan pengetahuan para santri terkait masalah gizi, jajanan sehat, dan penilaian status gizi. Dari kegiatan ini diharapkan nantinya pada santrihusada dapat membagikan pengetahuan dan pengalaman yang telah didapat kepada santri yang lain sehingga para santri bisa mengaplikasikan dalam kehidupan sehari – hari dalam memilih makanan yang sehat dan dapat terhindar dari masalah gizi melalui pemantauan status gizi masing – masing.
Zinc Content, Suppleness and Favorability Test on Anchovy Flour Fortified Cob Meatballs Wahyu Ningtyias, Farida; Yunita Satya Pratiwi; Septi Nur Rachmawati; Abdul Azis Akbar; Lirista Dyah Ayu Oktafiani; Ruli Bahyu Antika; Septy Handayan
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM Vol 7 No 1 (2023): Medical Technology and Public Health Journal March 2023
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/mtphj.v7i1.3436

Abstract

Stunting in Jember Regency is the eighth most common condition in East Java, affecting up to 30% of the 180,000 children under the age of five. The creation of meatballs made from tuna fortified anchovy, which are increasingly rich in nutrients like zinc, will help to overcome nutritional issues. The aim of this research was to look at zinc levels, elasticity, and organoleptic properties. The aim of this study was to look at the zinc levels, elasticity, and organoleptic consistency of tuna fish balls after fortification with anchovy flour and chewers, which could help stunted toddlers improve their nutritional status. This is a true experimental study with a pre and post control group configuration. The sample size was set at 27 (eight samples from the treatment group and one sample from the control group). Zinc levels, elasticity, and organoleptic consistency are all measured in the lab through observation. On zinc levels, ANOVA Two Way was used to analyze data presentation. Zinc levels of 0.001 mg/100 gr and elasticity of 707.38 4.13 gf were found in tuna fish balls until they were reinforced with anchovy flour and chewers. The interaction of zinc content, elasticity, and organoleptic quality of anchovy meal fortification (0, 18%, and 35%) and thickener (carrageenan and STTP) has a major effect on zinc content, elasticity, and organoleptic quality (physical and preferences include taste, aroma, color and texture). The best tuna meatballs in terms of general nutritional content and chewiness are tuna fish balls fortified by 35% anchovy and with carrageenan as thickener. His general favorite is tuna fish balls which are not fortified with anchovy flour and without chewing. Future research is expected to find alternatives to other highly nutritious fish with good acceptance
Hubungan Antara Tingkat Pendidikan, Pengetahuan Ibu, dan Pendapatan Keluarga dengan Pola Makan Balita Stunting Oktafiani, Lirista Dyah Ayu; Anjani, Sharifah; Rohmawati, Ninna; Handayani, Oktarisa Rizki
ARTERI : Jurnal Ilmu Kesehatan Vol 6 No 1 (2024): November
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v6i1.349

Abstract

Stunting is a condition of a toddler's body that does not reach the proper length or height based on standards for his age.Prevalence data in East Java in 2022 alone is 19.2%. Meanwhile, the incidence of stunting in Bondowoso itself reaches 32% which shows a higher rate than the Indonesian average. The direct factor for stunting is food intake that does not meet the needs of toddlers. The occurrence of these factors is based on the basic causes or roots of the problem, namely education, knowledge and family income. The factors that cause stunting, namely education, knowledge and income, have been shown to have an influence on the incidence of stunting in toddlers. The study was conducted in Bondowoso Regency. The type of research was observational analytic with a cross-sectional approach. The subjects in the study consisted of 63 stunted toddlers. Subjects were obtained using the simple random sampling method. Data collection on the characteristics of mothers of toddlers including education, income, and knowledge was carried out by interview, while the diet of stunted toddlers used the SQ-FFQ form. Data were analyzed univariately and bivariately. Bivariate analysis used the chi-square test. The results of the chi-square test showed that there was no significant relationship between maternal education level, maternal knowledge, and family income with the dietary patterns of stunted toddlers (p-value ≥ 0.05). The results of this study indicate that there is no significant relationship between mother's education level, mother's knowledge and family income with eating patterns in toddlers stunting.
Fiber content evaluation and consumer preference of broiler chicken dim sum enriched with wood ear mushrooms Annisa Yumna Fauzi; Ninna Rohmawati; Lirista Dyah Ayu Oktafiani
AcTion: Aceh Nutrition Journal Vol 10, No 1 (2025): March
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i1.1895

Abstract

Broiler chicken (Gallus domesticus) dim sum is a popular food known for its diverse composition and low fiber content. To increase fiber content, ear mushrooms (Auricularia sp.) were added to the dim sum. This study aimed to determine the fiber content, panelists' preference, and the appropriate portion of broiler dim sum as a side dish. The experimental study involved four treatment levels and six replicates with each sample weighing 20 g. This study was conducted in January, 2024. The fiber content test used an enzymatic method, whereas the preference test used a hedonic test assessed by 30 panelists. Data analysis was performed using the Friedman and Wilcoxon tests, as well as one-way ANOVA. The results showed an increase in fiber content, with the highest fiber content found in sample X3 at 2,43 grams. There were differences in color and texture (p<0,05), whereas there were no differences in taste and aroma (p>0,05). Sample X2 is the preferred sample. Therefore, the recommended portion of broiler chicken dim sum (X2) as a comfort food for men and women aged 19-29 years is two pieces. In conclusion, the addition of ear mushrooms can significantly increase the fiber content and preference of broiler chicken dim sums.
Consumption patterns of Sugar Sweetened Beverages (SSB) and its relationship with the risk of excess sugar intake among adolescents Oktafiani, Lirista Dyah Ayu; Astuti, Nur Fitri Widya; Ningtyias, Farida Wahyu
AcTion: Aceh Nutrition Journal Vol 10, No 3 (2025): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i3.2287

Abstract

The adolescent age group had a tendency to have an unhealthy diet, such as consuming more sugar (53,1%) than the other age groups. The increasing consumption of sugar-sweetened beverages (SSBs) is a major contributor to the increasing prevalence of obesity in adolescents in Indonesia. Increased consumption of SSB in adolescents is thought to be one of the factors contributing to the increase in obesity prevalence. Jember Regency as one of the areas with modern lifestyle trends shows a trend of consumption of these drinks that needs to be analyzed in more depth. The purpose of this study was to analyze the consumption patterns of SSB in adolescents and the relationship between the characteristics of respondents and the type, amount, and frequency of SSB consumption. This was an analytical observational study with a cross-sectional design. The study was conducted from June to September 2024. The independent variables of the study consisted of respondent characteristics, including gender, age, and education, while the dependent variable was the consumption pattern of sugar-sweetened beverages in packaging (SSB), including the type, size, amount, and frequency of SSB consumption. Data collection on SSB consumption patterns in adolescents was carried out with an instrument in the form of a semi-quantitative food frequency (SQ-FFQ) questionnaire online using the Google form. The research data were analyzed univariately and bivariately using the chi-squared test. The results showed that almost all respondents (97,75%) consumed more than one type of SSB. Tea type SSB (37,39%) was the most consumed/favored, with a frequency of consumption of 2-3x/week by (48%). In addition, the absence of significant differences in the consumption patterns of SSB in terms of the type of SSB consumed and the characteristics of respondents indicates that SSB is favored by adolescents with a fairly high frequency, regardless of differences in individual characteristics.
FORMULASI PERMEN JELI KOPI ROBUSTA SEBAGAI ALTERNATIF CAMILAN BAGI PENDERITA DIABETES MELLITUS Handayani, Septy; Oktafiani, Lirista Dyah Ayu; Akbar, Abdul Azis; Hasanah, Azifa Nur; Maulana, Ginata Ayu
Jurnal Teknologi Pertanian Andalas Vol 27 No 2 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.2.151-160.2023

Abstract

Kabupaten Jember merupakan daerah potensi kopi terbesar kedua di Jawa Timur dan salah satu kopi yang dibudidayakan yaitu Kopi Robusta. Bentuk diversifikasi produk kopi robusta diantaranya adalah pembuatan permen jeli. Permen jeli yang bertekstur lunak dan manis serta digemari oleh semua kalangan masyarakat dapat dijadikan sebagai alternatif camilan bagi penderita diabetes mellitus (DM). Namun, rasa manis dari gula (sukrosa) yang berlebih dapat memperparah penderita sehingga dibutuhkan pemanis pengganti yang aman bagi kesehatan, yaitu stevia. Stevia merupakan pemanis yang disarankan untuk penderita diabetes karena memiliki kalori yang rendah dan tidak memberikan efek samping. Oleh karena itu, penelitian ini bertujuan untuk mengetahui pembuatan permen jeli kopi robusta dengan formulasi yang tepat dan sesuai sebagai alternatif camilan bagi penderita DM. Metode penelitian yang dilakukan yaitu eksperimental di laboratorium dengan variasi perlakuan stevia dan sukrosa (3:0, 2:1, 1:2, dan 0:3) yang akan dilakukan ulangan sebanyak 3 kali ulangan. Hasil penelitian pada uji organoleptik menunjukkan adanya perbedaan tingkat kesukaan panelis terhadap warna dan rasa serta tidak terdapat perbedaan tingkat kesukaan panelis terhadap aroma dan tekstur permen jeli kopi Robusta. Selain itu, secara keseluruhan ada perbedaan yang signifikan terhadap tingkat kesukaan panelis pada permen jeli kopi Robusta. Berdasarkan uji tekstur dan kadar gula didapatkan hasil tertinggi pada perbandingan konsentrasi ekstrak stevia dan sukrosa (0:3) yaitu berturut-turut sebesar 60,60 g dan 17,46%.
Sensory Characteristics of Edamame Soy Yogurt with Stevia Sweetener Based on Scoring and Hedonic Tests Lirista Dyah Ayu Oktafiani; Vadira Rahma Sari; Septi Nur Rachmawati; Nabila Anisa Toyibah; Tasya Cahya Safira
Nusantara Sehat: Jurnal Kesehatan Indonesia Vol. 1 No. 3 (2026): Nusantara Sehat: Jurnal Kesehatan Indonesia
Publisher : PT Bukuloka Literasi Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65307/ns.v1i3.74

Abstract

Abstract Edamame soy yogurt is a beverage developed from yogurt made from edamame juice. One important aspect in the development of edamame soy yogurt is its sensory characteristics, which are attributes perceived by consumers. The purpose of this study was to determine the sensory characteristics of edamame soy yogurt sweetened with stevia. The research method used was organoleptic testing through scoring and hedonic testing, which included color, aroma, taste, texture, and overall appearance, with panelists selected using purposive sampling consisting of 30 nutrition students as trained panelists. The results of this study indicate that the use of stevia as a substitute for sucrose in edamame soy yogurt does not have a significant difference in organoleptic assessment and hedonic tests for color and aroma. However, there are significant differences in texture characteristics through assessment tests and taste characteristics through hedonic tests. Nevertheless, both organoleptic tests show significant differences in overall acceptance. Keywords: Sensory characteristics, Soy yogurt, Edamame, Stevia
Co-Authors Abdul Azis Akbar Abdul Azis Akbar Akbar, Abdul Azis Anggraini, Sephiana Diah Anjani, Sharifah Annisa Yumna Fauzi Aprilia, Sintia Arina Mufida Ersanti Arina Mufida Ersanti Arini, Zuwina Eka Puspita Aryatika, Karera Astuti, Nur Fitri Widya Azifa Nur Hasanah Aziz, Ayu Munawaroh A’yun, Annisa’ Kholifatu Qurrota Dewi Rokhmah Dhuha Itsnanisa Adi Fani Khairunnisa Rakhman Farida Wahyu Ningtyias Farida Wahyu Ningtyias Farida Wahyu Ningtyias, Farida Wahyu Fatimatus Sahro, Fatimatus Ginata Ayu Maulana Hanafi, Arif Ikhwan Handayani, Oktarisa Rizki Handayani, Septy Hasanah, Azifa Nur Khoiron Khoiron Maharani, Agnes Candrika Trisna Mahmudah, Annisa Nur Manik Nur Hidayati Maulana, Ginata Ayu Nabila Anisa Toyibah Nida Asni Furoidah Ninna Rohmawati Ninna Rohmawati Pratiwi, Ricta Huniana Rifatul Imaliyah Rochmah, Fani Lailatul Ruli Bahyu Antika Septi Nur Rachmawati Septi Nur Rachmawati Septi Nur Rachmawati Septy Handayan Septy Handayani Shary, Poutry Dhewy Roushita SULISTIYANI SULISTIYANI Tasya Cahya Safira Vadira Rahma Sari Wahyu Ningtyias, Farida Yunita Satya Pratiwi