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All Journal Jurnal Kedokteran dan Kesehatan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Kesehatan Indonesia JURNAL GIZI DAN KESEHATAN Jurnal Kesehatan Reproduksi Jurnal Kesehatan
Nany Suryani
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Perbedaan Kandungan Protein, Zink, dan Tingkat Kesukaan Bakso Ikan Gabus (Channa Striata) Sebagai Makanan Selingan Balita Ani Fitriani; Nurul Hekmah; Desya Medinasari Fathullah; Nany Suryani
JURNAL GIZI DAN KESEHATAN Vol 14 No 2 (2022): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

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Abstract

Snakehead fish is a local food that is high in protein and zinc. Snakehead fishballs are expected to be an alternative snack for toddlers. The purpose of this study was to determine differences in protein, zinc, and acceptability of snakehead fishballs (Channa Striata) as a snack for toddlers. The research method is using a completely randomized design (CRD) with 4 treatments and 3 replications. The research instrument was the protein content test using the Kjeldahl method, the zinc content test using the titrimetric method, and acceptance using the preference test. The results showed that the protein content of snakehead fishballs and tapioca flour was F0 (8.44 g), F1 (6.6 g), F2 (5.78 g), F3 (5.26 g). Zinc mineral content in snakehead fishballs and tapioca flour was F0 (3.12 mg), F1 (2.22 mg), F2 (2.09 mg), F3 (1.50 mg). The acceptability of snakehead fishballs and tapioca flour were the most desirable for color F0 (3.4%), aroma F0 (3.1%), taste F0 (3.2%), texture F0 (3.1%). The proportions of snakehead fish and tapioca flour had differences in protein content in meatballs with (p=0.000). The proportions of snakehead fish and tapioca flour had differences in zinc mineral content in meatballs with (p=0.000). There is a difference in the proportion of snakehead fish and tapioca flour on the acceptability of fishballs. Snakehead fishballs and tapioca flour can be used as snacks to prevent stunting toddlers by consuming snakehead fishballs. The most desirable treatment for nutrients and acceptability (De Garmo test) is at F0 as many as 3 pieces with a weight of 10 g snakehead fishballs for meet protein and zinc nutrition. ABSTRAKIkan gabus merupakan bahan pangan lokal yang tinggi protein dan zink. Bakso ikan gabus diharapkan mampu menjadi alternatif makanan selingan balita. Tujuan penelitian ini mengetahui perbedaan kandungan protein, zink, dan tingkat kesukaan bakso ikan gabus (Channa Striata) sebagai makanan selingan balita. Metode penelitian bersifat menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 replikasi. Instrumen penelitian yaitu dengan uji kandungan protein metode kjeldahl, uji kandungan zink dengan metode titrimetri, dan tingkat kesukaan dengan uji kesukaan. Hasil penelitian didapat kandungan protein pada bakso ikan gabus dan tepung tapioka F0 (8,44 g), F1 (6,6 g), F2 (5,78 g), F3 (5,26 g). Kandungan mineral zink pada bakso ikan gabus dan tepung tapioka F0 (3,12 mg), F1 (2,22 mg), F2 (2,09 mg), F3 (1,50 mg). Tingkat Kesukaan bakso ikan gabus dan tepung tapioka yang paling diminati terhadap warna F0 (3,4%), aroma F0 (3,1%), rasa F0 (3,2%), tekstur F0 (3,1%). Proporsi ikan gabus dan tepung tapioka memiliki perbedaan terhadap kandungan protein pada bakso dengan (p=0,000). Proporsi ikan gabus dan tepung tapioka memiliki perbedaan terhadap kandungan mineral zink pada bakso dengan (p=0,000). Ada perbedaan proporsi ikan gabus dan tepung tapioka terhadap tingkat kesukaan pada bakso. Bakso ikan gabus dan tepung tapioka dapat dijadikan makanan selingan untuk mencegah balita stunting dengan konsumsi bakso ikan gabus perlakuan yang paling diminati untuk zat gizi dan tingkat kesukaan (uji De Garmo) yaitu pada F0 sebanyak 3 buah dengan berat bakso ikan gabus 10 g untuk memenuhi zat gizi protein dan zink.
Analisis Kandungan Zat Gizi Makro Biskuit Dengan Formulasi Tepung Ikan Lele Dan Tepung Kedelai Dalam Upaya Mencegah Stunting Yuliana Salman; Siti Khadijah; Nany Suryani
Jurnal Kesehatan Indonesia Vol 10 No 1 (2019): November
Publisher : HB PRESS

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Abstract

Stunting is a condition of failure to thrive in children under five due to chronic malnutrition so that the child is too short from his age. The results of the Basic Health Research in 2018 showed the prevalence of stunting reaching 30.8%. Based on the results of Monitoring the Nutritional Status in 2017 in the province of South Kalimantan the prevalence of stunting was 34.2%. This prevalence rate has increased compared to the 2016 results of 31.1% while the WHO limit is <20%. Efforts to overcome nutritional deficiencies that occur in toddler need the Supplementary Feeding. The purpose of this study was to analyze the macro nutrient content of biscuits with catfish flour and soy flour formulations. This research is an experimental research with a completely randomized design with 4 formulations and 3 replications. The dependent variable in this study is the content of macro nutrients (carbohydrates, protein and fat), while the independent variables, namely the formulation of wheat flour, soy flour, catfish flour. Data analysis techniques used statistical analysis of variance analysis (one way ANOVA). The results showed the highest average carbohydrate content in the P0 formulation (control), namely 57.65%, the highest protein content in P3 formulation (25% catfish flour: 5% soy flour), which was 11.33%, while the highest fat content in P2 formulation(20% catfish flour: 10% soy flour), which is 19.65%. Based on statistical tests, it is proven that there are differences in the macro nutrients content (carbohydrates, proteins and fats) of biscuits to catfish flour and soy flour formulations. The best biscuit formulation in terms of macro nutrient content to stunting prevention efforts is P3 formulation (25% catfish flour: 5% soy flour).
Analisis Kandungan Vitamin C, Serat Kasar Dan Daya Terima Jus Rosella (Hibiscus sabdarrifa L.) Sebagai Alternatif Minuman Kesehatan Penderita Diabetes Melitus Nany Suryani; Oklivia Libri; Mita Dwi Lestina
Jurnal Kesehatan Indonesia Vol 10 No 1 (2019): November
Publisher : HB PRESS

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Diabetes mellitus is a chronic disease that requires strategy and treatment. One of the treatments is by administering pharmacological therapies such as herbal therapies. In this study, herbal therapies that can be used as an alternative are instant Rosella juice. Rosella has vitamin C and coarse fiber which is beneficial to lower blood sugar content. The purpose of this research is to analyze the content of vitamin C, crude fiber and the receiving power of Rosella juice (Hibiscus sabdariffa L) as an alternative to diabetes mellitus health drink sufferer. This research is purely experimental research with complete randomized draft research design. In the study conducted a test of vitamin C and coarse fiber by comparison of the proportion of instant Rosella and water (1:25, 1:50 and 1:75). To see the juice received the Hedonic test by involving 25 panelists. Based on the research results the highest content of vitamin C Rosella is 0,03%/300 mg and the highest crude fiber is 23,45 g. One way Anova analysis says that there is a proportion to the influence of vitamin C (p=0,009) and there is an influence of proportion to Crude fiber content (p = 0,000). Friedman's analysis of the receiving power is (color (p = 0,000), aroma (p = 0,000), consistency (p = 0,000), and flavor (P = 0,000)) which means there is a rosella juice influence on the receiving power of the juice. The receiving power of rosella juice that is preferred by panelist both in terms of color, aroma, consistency and flavor is on P2. In patients with diabetes mellitus can consume Rosella juice as much as 625 ml/day with vitamin C content of 25 mg.
The PENGARUH KONSELING TERHADAP PENINGKATAN PENGETAHUAN DAN SIKAP TENTANG GIZI DAN KEAMANAN PANGAN PADA IBU HAMIL Rusman Efendi; Norhasanah Norhasanah; Siti Aisyah Solechah; Nany Suryani
JURNAL KESEHATAN REPRODUKSI Vol 14 No 1 (2023): JURNAL KESEHATAN REPRODUKSI VOLUME 14 NOMOR 1 TAHUN 2023
Publisher : IAKMI South Tangerang Branch

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58185/jkr.v14i1.80

Abstract

Abstract Background: Pregnant women are a nutritionally vulnerable group that requires adequate nutrition for the health of the mother and fetus. Efforts to increase the knowledge and attitudes of pregnant women about nutrition and food safety can be done through counselling. Objective: This study aims to find out the effectiveness of counselling to increase the knowledge and attitudes of pregnant women regarding nutrition and food safety. Method: The research method used was quasi-experimental. The sample is pregnant women in the Landasan Ulin area, Banjarbaru with as many as 30 respondents. The research was conducted from March to December 2022. Data was collected by interview using a questionnaire. Variable measurements were carried out before and after counselling. Data were analyzed statistically by t test, at significance α=0.05. Result: There are significant differences in the value of knowledge and attitude values before and after counselling. A significant increase in knowledge was found on 4 knowledge items, namely about a balanced menu, sources of vitamins, separating raw and cooked equipment, and substitute foods. Over all there is an increase in the value of the attitude before and after counselling. Conclusion: There are significant differences in knowledge and attitudes about nutrition and food safety before and after counselling which shows a positive effect on pregnant women. Keywords: Counselling, Knowledge, Attitudes, Nutrition, Food Safety   Abstrak Latar belakang: Ibu hamil merupakan kelompok rawan gizi yang memerlukan gizi cukup untuk kesehatan ibu dan janinnya. Upaya peningkatan pengetahuan dan sikap ibu hamil tentang gizi dan keamanan pangan salah satunya dapat dilakukan dengan konseling. Tujuan: Penelitian ini bertujuan menganalisis efektivitas konseling terhadap peningkatan pengetahuan dan sikap ibu hamil tentang gizi dan keamanan pangan. Metode: Metode penelitian yang digunakan adalah kuasi eksperimen, dengan desian one group pre-test and post-test. Sampel adalah ibu hamil di wilayah Landasan Ulin, Banjarbaru sebanyak 30 responden. Penelitian dilaksanakan pada bulan Maret – Desember 2022. Data dikumpulkan dengan wawancara menggunakan kuesioner. pengukuran pengetahuan dan sikap dilakukan 2 kali yaitu sebelum dan sesudah konseling dengan rentang waktu 10 hari. Data dianalisis secara statistik dengan uji t berpasangan (paired t-test), pada kemaknaan α=0.05. Hasil: Terdapat perbedaan signifikan nilai pengetahuan sebelum dan sesudah konseling (nilai p=0,001). Terdapat perbedaan signifikan nilai sikap sebelum dan sesudah konseling (nilai p=0,000). Ditemukan peningkatan pengetahuan secara signifikan pada 4 item pengetahuan yaitu tentang menu seimbang, sumber vitamin, memisahkan peralatan mentah dan matang, dan makanan pengganti. Secara keseluruhan terdapat peningkatan nilai sikap dari sebelum dan sesudah konseling. Kesimpulan: Terdapat perbedaan signifikan pengetahuan dan sikap tentang gizi dan keamanan pangan sebelum dan sesudah dilakukan konseling yang menunjukan pengaruh positif pada ibu hamil. Petugas kesehatan disarankan memberikan konseling rutin dengan beragam media yang mudah dipahami. Kata kunci: Konseling, Pengetahuan, Sikap, Gizi, Keamanan Pangan
Pengaruh Formulasi Tepung Komposit (Tepung Terigu, Tepung Tempe Dan Tepung Jerami Nangka (Artocarpus heterophyllus)) Terhadap Kadar Protein, Serat Kasar Serta Daya Terima Cookies Sebagai Makanan Selingan Anak Obesitas Christina Mumpuni Erawati; Nany Suryani; Zainun Nasriyah
Jurnal Kesehatan Indonesia Vol 8 No 2 (2018): Maret
Publisher : HB PRESS

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Abstract

Snacks or food interludes specially for child obesity is given between his or her staple food. The purpose of it is giving a good nutrition according to child age. Snack in this research is a cookies with the addition of tempe and jackfruit straw.flour. The purpose of this research is to know the influence of composite flour (wheat flour, tempe flour, and jackfruit straw flour) to the protein, fiber and acceptance of cookies. The method using experimental with randomized complete design (RCD). It consist of 4 treatments and 3 replications which is the formulation wheat flour, tempe flour, and jackfruit straw flour P1 (100%:0%:0%), P2 (70%:25%:5%), P3 (70%:20%:10%), and P4 (70%:15%:15%). Data analysis of protein and fiber content using one way anova .while for acceptance test using friedman analysis. The result of this research shows that there is an influence between composite flour formulation wheat flour, tempe flour and jackfruit straw flour with the highest value is P2 (27,31%) obtain by statistic result (p=0,000) and the fiber with the highest value is P4 (18,30%) and the statistic result is p=0,000. The acceptance analysis consist of color, aroma, tekstur and taste analysis. The higher score of color is achieved by P3, aroma is achieved by P3, texture is achieved by P1, taste is achieved by P3. Cookies with the composite flour formulation (wheat flour, tempe flour,and jackfruit flour) can be used as an obese child’s snacks and are advised to consume 1-2 servings daily for 4-12 years old to meet fiber and protein requirements based on 20% of AKG.
Analisis Kandungan Karbohidrat, Serat Dan Indeks Glikemik Pada Hasil Olahan Beras Siam Unus Sebagai Alternatif Makanan Selingan Penderita Diabetes Mellitus Nany Suryani; Rijanti Abdurrachim; Nor Alindah
Jurnal Kesehatan Indonesia Vol 7 No 1 (2016): November
Publisher : HB PRESS

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Rice is the staple food for the majority of the Indonesian people. Siam unus rice is a local rice in South borneo which has a low glycemic index is 50.1. Food with a low glycemic index, low in carbohydrates and high in fiber can help people with diabetes to control blood glucose levels. The purpose of this study is to analyze different of carbohydrate, crude fiber and the glycemic index in the processed siam unus rice (lemper nasi, arem-arem and pepes nasi) as altternatif snack diabetes mellitus. This research is experimental. Analysis of the carbohydrate content using the gravimetric method, crude fiber using Luft schoorl, while the glycemic index levels made by examining blood glucose levels to 8 healthy respondents. Blood glucose tests performed before feeding trials and for two hours afterward with a span of 30 minutes. The results of this study found no difference in carbohydrate content lemper nasi, arem-arem and pepes nasi (p = 0.040), there are differences in crude fiber lemper nasi, arem-arem and pepes nasi (p = 0.006), and no differences in glycemic index processed siam unus rice (p = 0.958). Glycemic index of lemper nasi and pepes nasi relatively low at 53.40 and 52.87, while arem-arem had moderate glycemic index that is equal to 55.34. Lemper nasi, arem-arem and pepes nasi can be used as an alternative snack with diabetes mellitus. Keywords : Carbohydrate Content and Fiber, Glycemic Index, Diabetes Mellitus, Siam Unus Rice
Analisa Kandungan Zat Gizi Makro, Serat, Natrium, Dan Kolesterol Pada Kue Khas Kalimantan Selatan Nany Suryani; An Nisa Eliandha; Oklivia Libri
Jurnal Kesehatan Indonesia Vol 11 No 3 (2021): Juli 2021
Publisher : HB PRESS

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South Kalimantan is one of the areas rich in culinary. Traditional foods are traditionally-made food, and the manufacturing process uses simple equipment. South Kalimantan people have a habit of eating typical South Kalimantan cakes that are generally sweet, salty, and ready-to-eat. Consuming these cakes continuously in excessive amounts will cause degeneratif diseases (e.g., hypertension, diabetes mellitus, heart disease, stroke, and obesity). This research aimed to analyze the content of macronutrients (carbohydrates, proteins, fats), fiber, sodium, and cholesterol in the typical cakes of South Kalimantan. This was an observational study with a descriptive approach. Macronutrients, fiber, sodium, and cholesterol contents were determined using Nutrisurvey software. The analysis results on 33 kinds of typical South Kalimantan cakes using 100 g of cake showed that Amparan Tatak has the highest carbohydrates (137,8 g) and fiber (7,1 g), and Ipau Basumap has the highest protein (21,7 g) and sodium (511 mg) contents. Bingka Kentang has the highest fat content (22,4 g, and Bingka Barandam has the highest cholesterol content (486,2 mg). Based on the energy contribution categories, snacks were good to consume if they contributed to 10-20% of the total needs. The snack portion on an average day for adults should have 243,75 kcal energy, 36,5 g carbohydrates, 9,1 g protein, fat 6,8 g, fiber 3 g, 200 mg sodium, and 30 mg cholesterol. Thus, it is necessary to pay attention to daily snack consumption to avoid degenerative diseases.
Analisis Indeks Glikemik, Kadar Serat dan Karbohidrat Nasi dari Varietas Beras Siam (Mutiara, Unus dan Saba) Nany Suryani; Diah Widayati; Rijanti Abdurrachim
Jurnal Kesehatan Indonesia Vol 11 No 1 (2020): November
Publisher : HB PRESS

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Abstract

Rice is the food source of carbohydrates and fiber contain enough . food stuffs with a low carbohydrate content and high fiber content tends to have a low glycemic index . consuming foods with a low glycemic index will lower blood glucose levels. In patients with diabetes mellitus .siam rice varieties of pearls , and sabaunus widely cultivated by the farmers of south kalimantan , other than that consumed by many people South Kalimantan The research objective was to determine the levels of fiber, carbohydrate and analyze differences in the glycemic index of the rice varieties of rice siam (pearl, Unus and Saba) that can be used for people with diabetes mellitus. It is an experimental research to analyze fiber, carbohydrate and glycemic index level. To determine levels of fiber used luftSchoorl method for inspection and carbohydrate levels are used the gravimetric method , while the glycemic index levels made ??by examining blood glucose levels to 8 healthy respondents . The blood glucose is examined before giving the tested food and during two hours afterwards with 30 minutes susceptible time. Results of this study found with mean fiber are 3.12%, 3.24%, and 3.07%, respectively and carbohydrate levels are 10.47%, 12,51% and 13.95%, respectively.Mean glycemic index is gained after analyzing and counting the data, 54.4% for mutiara rice, 50.1% for unus, and 53.4% for saba . Based on statistic test with repeated anova it showed that p>0.05 (0.792). From this research, it can be concluded that glycemic index level of siam rice is included in low category thus, it can be used as can alternative food for diabetic mellitus.
Daya Terima dan Nilai Gizi MP-ASI Berbahan Pangan Lokal Sebagai Upaya Mencegah Stunting Anak Baduta Rabiatul Aulia; Nany Suryani; Norhasanah; Siti Aisyah Solechah
Jurnal Kesehatan Vol 16, No 3 (2023): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jk.v16i3.2216

Abstract

Introduction: Stunting is a condition of failure to thrive in children due to cronic nutritional deficiencies from inadequate complementary feeding. Local food is commonly consumed by local people in accordance with the condition of the potential resources and local wisdom of the area. The purposes this study to determine the acceptability and nutritional value (energy, protein, fat, carbohydrates, vitamin C, vitamin D, vitamin A, calcium, iron, and zinc) of complementary feeding made from local food. Method: The type of research was an experimental by making 15 recipes complementary feeding. The nutritional value was tested using the software nutrisurvey 2007 and TKPI 2017 and the acceptability was assessed using the food weighing method on 90 panelist. Results: Complementary feeding with good acceptability were Tilapia Potato Porridge (6-8 months), Purple Sweet Potato Shepherd Pie (9-11 months), and Striped Snakehead Purple Sweet Potato Cakes (12-23 months). The complementary feeding menus in this study were able to meet the RDA (energy, protein, fat, carbohydrate, vitamin C, calcium, and zinc) but breats milk and snack still had to be given to under-two children. Conclusion: Children under-two years old tend to like snack-like foods and sweet-flavored complementary feeding.
Hubungan Usia Ibu, Kadar Hemoglobin, dan Status KEK saat Kehamilan dengan Berat Badan Lahir Bayi Marini Marini; Siti Aisyah Solechah; Desya Medinasari Fathullah; Nany Suryani; Fahrini Yulidasari; Muhammad Irwan Setiawan; Atikah Rahayu
Ghidza: Jurnal Gizi dan Kesehatan Vol 7 No 2 (2023): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v7i2.1009

Abstract

Berat badan lahir rendah (BBLR) masih menjadi masalah kesehatan di negara berkembang dan menjadi salah satu indikator untuk memprediksi kematian bayi, stunting, dan penyakit pada saat dewasa. Penelitian ini bertujuan untuk menganalisis hubungan antara usia ibu, paritas, kadar hemoglobin, dan status KEK (Kurang Energi Kronis) saat kehamilan dengan berat badan lahir bayi di RSUD Pambalah Batung Kabupaten Hulu Sungai Utara. Penelitian observasional analitik ini menggunakan desain cross-sectional. Penelitian dilakukan pada 130 ibu yang melahirkan di Ruang Nifas RSUD Pambalah Batung, Kabupaten Hulu Sungai Utara, yang dipilih menggunakan metode purposive sampling. Data dikumpulkan menggunakan kuesioner. Data dianalisis menggunakan uji chi-square. Responden yang melahirkan bayi dengan BBLR sebesar 31,5%. Sebagian besar responden (61,5%) berada pada kategori paritas yang berisiko. Responden yang mengalami anemia sebesar 28,5% dan yang mengalami KEK saat kehamilan sebesar 25,4%. Hasil uji chi-square menunjukkan bahwa usia ibu (p=0,003), kadar Hb (p=0,004) dan status KEK saat kehamilan (p=0,002) berhubungan dengan berat badan lahir bayi. Paritas tidak berhubungan dengan berat badan lahir bayi (p=0,379). WUS dianjurkan untuk melakukan program kehamilan pada usia yang tidak berisiko serta meningkatkan pengetahuan dalam mempersiapkan kehamilan terutama mengenai status gizi yang optimal untuk mencegah kejadian KEK saat kehamilan. Selain itu, ibu hamil dianjurkan melakukan kunjungan Antenatal Care (ANC) secara rutin di fasilitas kesehatan untuk meningkatkan kesehatan, terutama berkaitan dengan status anemia untuk mencegah kejadian BBLR.
Co-Authors An Nisa Eliandha Ani Fitriani Atikah Rahayu Christina Mumpuni Erawati Desya Medinasari Fathullah Desya Medinasari Fathullah Diah Widayati Ermina Syainah Fahrini Yulidasari Henny Septiana Marini Marini Mita Dwi Lestina Muhammad Irwan Setiawan Nor Alindah Norhasanah Noviana Noviana Nurul Hekmah Oklivia Libri Pramono . Rabiatul Aulia Rijanti Abdurrachim, Rijanti Rusman Efendi Shella Amelia Sigit Yudistira Siti Aisyah Solechah Siti Aisyah Solechah Siti Khadijah Solteria Tumongka Yuliana Salman Zainun Nasriyah