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PERILAKU MAKAN DAN KEJADIAN ANEMIA PADA MAHASISWI Safyanti .; Andrafikar .
Jurnal Sehat Mandiri Vol 13 No 1 (2018): Jurnal Sehat Mandiri, Volume 13, No.1 Juni 2018
Publisher : Poltekkes Kemenkes Padang

This study aims to determine the relationship of eating behavior with the incidence of anemia at the college level II Nutrition Study Program DIII Poltekkes Ministry of Health of the Republic of Indonesia Padang. This research is analytic with cross sectional design, which is in Poltekkes Kemenkes RI Padang in 2016. The research population is the second grader of Nutrition Study Program DIII Poltekkes Kemenkes RI Padang with the number of sample 48 people and taken by simple random. example. The incidence of anemia at the college level II DIII Nutrition Study Program is 50%, more than half female students have frequency of consumption of heme iron source, non heme iron, less. More than half of female students had a non-diverse source of non-haemed sources. Most students lacked protein intake, more than half had less vitamin C. There was a significant relationship between the frequency and amount of iron sources with the occurrence of anemia, but on iron sources there was no significant association. Means between the frequency and amount of nonheme iron sources with the occurrence of anemia, there was no significant association between the types of nonheme iron sources and the occurrence of anemia. There is a significant relationship between protein intake and vitamin C with the incidence of anemia. Expected to increase consumption of foods high in iron, especially the source of iron heme and non heme iron and accompanied by eating food sources of vitamin C..

Pengaruh Subtitusi Tepung Kacang Hijau terhadap Mutu Organoleptik dan Kadar Protein Beras Rendang Nur Ahmad Habibi; Vara Dianti Putri; Andrafikar Andrafikar; Safyanti Safyanti; Wiwi Sartika; Kasmiyetti Kasmiyetti
Jurnal Sehat Mandiri Vol 18 No 1 (2023): Jurnal Sehat Mandiri, Volume 18, No.1 Juni 2023
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v18i1.981

Beras Rendang is one of the traditional food from West Sumatra, originating from the city of Payakumbuh. It is made with glutinous rice, which has low protein content. Substitution glutinous rice flour with mung bean flour as a protein source in Beras Rendang is expected to increase the protein content. The aim of this study is to determine the utilization of mung bean flour in the production of Beras rendang in terms of organoleptic quality and protein content. The research design used was an experimental design with a Completely Randomized Design (CRD) consisting of 4 treatments with 2 replications. The products were tested for organoleptic quality and protein content. Data analysis was performed descriptively and using a comparative test The organoleptic test data and protein content were analyzed descriptively. The results of the organoleptic test showed an overall preference of the panelists towards the color, aroma, texture, and taste, with an average score of 3.1. The best substitution of mung bean flour in terms of organoleptic quality for Beras rendang was found in treatment P1, using 100 grams of mung bean flour. The protein content in the best treatment (P1) was 8.9 grams. Substitution mung bean flour can increase the protein content, but it also affects the taste, color, texture, and aroma of the product. Therefore, other techniques are needed to improve the quality of the product.

Pengaruh Penyuluhan Gizi Menggunakan Video Edukasi Dan Diskusi Kelompok Terhadap Pengetahuan Dan Sikap Konsumsi Buah Dan Sayur Remaja Overweight Dan Obesitas Siswa Kelas XII Smkn 6 Padang Tahun 2022 Zulferi Zulferi; Nurul Izzah; Safyanti Safyanti; Tisnawati Tisnawati
Menara Ilmu : Jurnal Penelitian dan Kajian Ilmiah Vol 17, No 2 (2023): Vol 17 No. 02 JULI 2023
Publisher : LPPM Universitas Muhammadiyah Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31869/mi.v17i2.4590

Perilaku konsumsi buah dan sayur kurang di Sumatra Barat mencapai 97,7%, akan menimbulkan dampak terhadap kesehatan tubuh seperti terjadi gangguan pencernaan, timbul hipertensi, gangguan jantung, penyakit diabetes mellitus, dan penyakit lainnya. Strategi yang digunakan untuk meningkatkan pengetahuan remaja tentang pentingnya konsumsi buah dan sayur adalah dengan melakukan penyuluhan gizi. Tujuan penelitian ini untuk mengetahui pengaruh penyuluhan gizi menggunakan video edukasi dan diskusi kelompok terhadap pengetahuan dan sikap konsumsi buah dan sayur pada remaja overweight dan obesitas siswa kelas XII di SMKN 6 Padang. Desain penelitian Pra-Eksperiment with One Group Pre-Postest Design. Penelitian dilakukan dari tanggal 5 sampai dengan tanggal 20 Januari 2022. Populasi penelitian adalah siswa-siswi kelas XII yang overweight dan obesitas sebanyak 31 orang, dan semua populasi dijadikan sampel. Pengumpulan data pengetahuan dan sikap menggunakan angket, pengukuran obesitas dan overweight menggunakan alat mikrotoise dan timbangan digital, untuk mengetahui status gizi menggunakan IMT/U dan aplikasi WHO. Pengolahan data dengan editing, coding, entry, cleaning, tabulating. Analisa data menggunakan uji Wilcoxon. Hasil penelitian menunjukkan terdapat peningkatan rata-rata pengetahuan sebelum dan sesudah diberikan penyuluhan, yaitu dari 65,11 menjadi 84,48, peningkatan nilai rata-rata sikap dari 43,0 menjadi 55,1. Penelitian juga menunjukkan terdapat perbedaan bermakna dari pengetahuan dan sikap sebelum dan sesudah diberikan penyuluhan dengan nilai p-value (0.00). Diharapkan kerja sama yang berkesinambungan semua sektor yang terkait, berupa pelaksanaan kegiatan promosi kesehatan berkelanjutan tentang konsumsi buah dan sayur. Selain itu, juga diharapkan terwujudnya aplikasi materi tersebut dalam kurikulum sekolah. Hal ini bertujuan agar UKS dapat meningkatkan perannya untuk mendeteksi BB dan TB anak setiap bulan, supaya bisa melakukan antisipasi terhadap berbagai dampak buruk terhadap kesehatan anak sekolah. Kata Kunci: Penyuluhan, Diskusi Kelompok, Video Edukasi, Pengetahuan, Sikap.

Formulasi Sagun Bakar (Sabingurah) Tepung Beras Merah, Tepung Ubi Ungu, Tepung Bengkuang Sebagai Alternatif Snack Penderita Diabetes Melitus Safyanti, Safyanti; Isdiany, Nitta; Fauziah, Nur; Mahmudah, Ummi
Jurnal Sehat Mandiri Vol 19 No 2 (2024): Jurnal Sehat Mandiri, Volume 19 Nomor 2 Desember 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i2.1737

Diabetes mellitus can lead to severe complications, including neuropathy and death, due to uncontrolled blood glucose levels and worsening bodily conditions. Effective management of diabetes mellitus can be achieved through dietary regulation, particularly the consumption of complex carbohydrates with a low glycemic index and high fiber content. An innovative approach in diabetes management involves the development of snacks such as grilled Sagon, formulated with Red Rice Flour, Purple Sweet Potato Flour, and Jicama Flour (Sabingurah). The aim of this study was to evaluate the organoleptic properties and fiber content of this product. The research design was experimental, utilizing a completely randomized design (CRD) with three treatments, conducted at the Food Technology Laboratory, Department of Nutrition, Padang. The organoleptic properties were tested by 25 semi-trained panelists, and proximate analysis was performed at the BSPJI Laboratory in Padang. The results indicated no significant differences in the organoleptic quality regarding color (p=0.09), texture (p=0.067), and overall preference (p=0.209). However, significant differences were found in taste (p=0.00) and aroma (p=0.004), with the best formula being F3. The optimal weight for a single serving of Sabingurah was 46.25 grams (3 pieces), containing 170 kcal, 6.1 grams of protein, 6.5 grams of fat, 21.7 grams of carbohydrates, and 2.5 grams of fiber. The selling price for the best Sabingurah product per serving is IDR 5,500. Future research is recommended to assess consumer acceptability, shelf life, and further improvements in the formulation, particularly regarding fat content.

Hubungan Ketersediaan dan Pendidikan Tenaga Gizi terhadap Kejadian Stunting di Sumatera Barat, Indonesia Habibi, Nur Ahmad; Gusnedi, Gusnedi; Edmon, Edmon; Yuniarti, Elsyie; Safyanti, Safyanti
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.v20i1.1877

The availability of an adequate number of qualified nutrition experts is a supporting factor for the success of nutrition programs and health transformation. The research aims to analyze the relationship between job suitability of nutrition professionals, education level, participation in training, and the competence of nutrition experts in relation to the nutritional status (prevalence of stunting) in West Sumatra, Indonesia. The study was conducted using a cross-sectional design, with a sample size of 698 nutrition professionals working in 16 districts/cities in West Sumatra. Data were collected through a questionnaire in Google Form format. This study revealed that 35.6% of nutrition professionals did not possess an active registration certificate. Around 43.9% had only completed a three-year diploma program, and 13.7% were not working in accordance with their profession. Approximately 65% of nutrition experts had not received training related to their authority, and 76.3% did not possess relevant competency certification to support their performance. There was a significant relationship between the number of nutrition professionals working in accordance with their profession, participation in training, and competency certification with the occurrence of stunting (p<0.05). The conclusion is that the higher the number of nutrition professionals working in accordance with their profession, trained, and competent, the lower the prevalence of stunting in the area. Policy measures and efforts are needed to meet the needs of nutrition experts in terms of quantity and quality in order to strengthen nutrition programs and improve the level of health in West Sumatra.

Penerapan Pola Asuh Gizi untuk Menunjang Penanggulangan Stunting pada Balita Safyanti; Hasneli; Andrafikar; Gusnedi; Hayati, Neni Fitra
Jurnal Pengabdian Masyarakat Cendikia Jenius Vol. 2 No. 2 (2025): Juni 2025
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/pengabmaskes.v2i2.193

The working area of the Sirukam Public Health Center, Payung Sekaki Subdistrict, Solok Regency, is a region with the highest prevalence of stunting in the area. This issue is closely related to the low quality of nutritional parenting practices among housewives, particularly in the utilization and processing of local food ingredients. This community service activity aims to implement nutritional parenting practices to support stunting prevention in toddlers. The methods used include education, discussions, and hands-on practice in preparing nutritious meals for toddlers using local food ingredients. The intervention was carried out in three villages using a training and household mentoring approach. Evaluation was conducted through pre-tests and post-tests to measure the improvement in knowledge and skills of mothers with toddlers. The results showed a significant increase in mothers' knowledge regarding the provision of balanced nutritious food for toddlers, from 42.9% (good) before the intervention to 76.3% afterward. In conclusion, intensive and continuous mentoring proved effective in improving mothers' abilities in nutritional parenting for toddlers and holds great potential in supporting efforts to accelerate stunting reduction in the area.

Pendampingan Pedagang Makanan/Minuman dalam Pemanfaatan Bengkuang sebagai Pangan Fungsional Cepat Saji untuk Pengendalian Profil Lipid Andrafikar; Hasneli; Safyanti; Kasmiyeti; Yesi Alfadjri
Jurnal Pengabdian Masyarakat Cendikia Jenius Vol. 3 No. 1 (2025): Desember 2025
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/pengabmaskes.v3i1.256

This community service activity under the Regional Partnership Program aimed to improve the knowledge and skills of food and beverage vendors in utilizing jicama (Pachyrhizus erosus) as a functional fast food to help control blood lipid levels in Kuranji District, Padang City. The implementation method consisted of several stages including socialization, health education through lectures and discussions, demonstration of jicama-based food processing, and direct mentoring for vendors. Evaluation was carried out using pre-tests and post-tests to measure knowledge improvement, as well as monitoring vendors’ practices in processing jicama-based food. The results showed a significant increase in knowledge, with vendors categorized as having good knowledge rising from 28.6% before the intervention to 80% after the intervention. In addition, some vendors began developing jicama-based recipes for family consumption and for sale, such as vegetable lontong, fritters, and meat-based dishes. In conclusion, this community service program was successfully implemented with strong support from the local government and community, and it effectively enhanced vendors’ understanding and skills in utilizing jicama as a functional food.

EFEKTIVITAS MODEL PEMBERDAYAAN IBU RUMAH TANGGA DAN ANAK SEKOLAH DALAM MENINGKATKAN KONSUMSI SAYUR Safyanti, Safyanti; Andrafikar, Andrafikar; Yuniarti, Elsyie
Jurnal Kesehatan Saintika Meditory Vol 6, No 1 (2023): Mei 2023
Publisher : STIKES Syedza Saintika Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30633/jsm.v6i1.1898

Data dari hasil Riset Kesehatan Dasar 2013 menunjukkan bahwa penduduk berumur ≥10 tahun yang kurang mengkonsumsi buah dan sayur di Indonesia adalah 93,5% sementara Sumatera Barat sebesar 97,0%, berdasarkan Riskesdas tahun 2018 di Indonesia sebanyak 95,5% serta Sumatera Barat masih di atas angka rata-rata Indonesia. Penelitian ini bertujuan untuk mengetahui efektivitas model pemberdayaan ibu rumah tangga dan anak sekolah dalam meningkatkan konsumsi sayur. Penelitian dilakukan di kelurahan Korong Gadang Kecamatan Kuranji. Populasi anak SMPN, sampel diambil secara purposive sebanyak 35 orang. Instrumen yang digunakan adalah timbangan makanan digital dengan ketelitian 0,1 gram dan kuesiner. Data dianalisis secara deskriptif.Porsi sayur sedang, urutan tertinggi yaitu pempek wortel sebanyak 88,6%, skotel vegeta 80%, dan yang lainnya diatas 50 dan kebanyakan sampel suka terhadap model sayuran yaitu tertinggi bakwan sayuran (74,3%) sedangkan yang lainnya diatas 50 dan tidak ada sampel yang menyatakan tidak suka sayur. Jumlah sayur yang terdapat dalam model sayur yang dimodifikasi untuk satu kali penyajian berkisar antara 35gr–50gr. Sehingga dengan pemberian satu jenis model sayur sudah dapat meningkatkan konsumsi sayur sekitar 35gr –50gr. Perlu sosialisasi kepada masyarakat agar memproduksi model masakan sayur yang telah tersedia dan kerjasama dengan sekolah untuk penyediaan model masakan sayur agar tersedia di kantin sekolah.Kata Kunci : Pemberdayaan; Ibu dan Anak; Konsumsi Sayur

Consumen Expectations about the Model of Vegetable Menu at Restaurants in Padang City in 2020 Andrafikar; Handayani, Marni; Safyanti
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.3

Based on the 2014 Total Diet Survey (SDT) data, it shows that the average consumption of vegetables and their processed products for the Indonesian population is 57.1 grams per person per day. Meanwhile, the average vegetable consumption for the population of West Sumatra province is 45.4 grams, including the 5th lowest vegetable consumption nationally and very far from the WHO recommendation of 250 grams/day. This condition is supported by the community environment where most Padang restaurants or restaurants provide very limited types of vegetables. Whereas West Sumatra is known as a center for vegetable production. This study aims to obtain a model of the vegetable menu that consumers want in restaurants in the city of Padang. The population in this study are restaurant consumers in the city of Padang. The sample is calculated using the formula for the estimation of the proportion of one population and is taken by simple random sampling with predetermined criteria. Data on consumer opinions and desires about the vegetable menus available in restaurants were obtained by means of interviews conducted by interviewers who previously had equalized perceptions. The data is processed using a computer through the stages of checking, coding, entering data, and cleaning data. Data analysis was carried out descriptively to describe consumer opinions and desires about the vegetable menu at restaurants in the city of Padang and to describe the desired vegetable menu model. The results showed that 60% of restaurant consumers in the city of Padang stated that the types of vegetables/types of vegetable dishes were less varied, 52.5% did not like the vegetables served, 52.5% small vegetable portions, 77.5% no vegetable dishes. specifically, 70% did not choose a restaurant because they did not like the vegetables served, 85 chose spinach/kale as the vegetables provided, and 90% of consumers stated that the type of vegetable dish they wanted was boiled/clear and stir-fried.

Vegetable Cooking Model in the Effort to Increase Vegetable Consumption for School Children in the Work Area of the Kuranji Community Health Center in 2020 Safyanti; Andrafikar
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.27

Basic Health Research data in 2013 showed that the population aged 10 years who consumed less fruit and vegetables in Indonesia was 93.5% and Riskesdas data in 2018 was 95.5%, while West Sumatra in 2013 was 97%, (Depkes.2013). Based on Riskesdas, West Sumatra is still above the Indonesian average. This study aims to determine the effectiveness of the vegetable cooking model in increasing vegetable consumption for school children. The research was conducted in the working area of the Kuranji Community Health Centre. The population in this study were junior high school students in the Korong Gadang village, Kuranji district. Samples were taken purposively as many as 35 people. To find out the amount of consumption of the vegetable model consumed by the child, it was done by weighing using a digital food scale with an accuracy of 0.1 grams and a questionnaire to determine the identity of the sample and the sample's response to the vegetable cooking model. The provision of food is carried out in the time span for interlude, namely at 10.00-11.00 or at 16.00-17.00. Each child is only given one type of cuisine in 1 day. For data collection, it is assisted by graduates of the Department, who previously conducted a perception equation. The data was processed using a computer and analyzed descriptively. Most of the samples stated that the portion of the vegetable dish model given was in the medium category, namely the highest vegetable bakwan as much as 88.6%, skotel vegeta 80%, and others above 50% and most samples liked the vegetable model given, which was the highest in vegetable bakwan (74 ,3%) while the others were above 50% and no sample stated that they did not like the given vegetable model. The number of vegetables contained in the vegetable model available for one serving ranges from 35gr – 50gr. So that by presenting just one type of vegetable model in one day, it can increase vegetable consumption in the sample by around 35gr –50 gr. It is necessary to disseminate information to the community so that the community can produce models of vegetable dishes that are already available and cooperate with the school to provide vegetable cooking models so that they are always available in the school canteen.

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