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All Journal Sainstek Jurnal Health and Sport Agrointek agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jambura Edu Biosfer Journal Jambura Journal of Health Sciences and Research Journal Of Agritech Science (JASc) Jurnal Agercolere Jambura Journal of Food Technology Jambura Health and Sport Journal Jurnal Ners Jurnal Promotif Preventif Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Kesehatan Masyarakat International Journal of Agriculture System Prosiding Seminar Nasional Mini Riset Mahasiswa Jurnal Pengabdian Masyarakat Teknologi Pertanian JHE (Journal of Health Education) Indonesian Journal of Global Health Research Nusantara Bioscience
Yoyanda Bait
Universitas Negeri Gorontaalo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pengaruh Edukasi Gizi Pengaruh Edukasi Gizi Audio Visual Terhadap Pengetahuan Gizi dan Persepsi Body Image Siswa SMPN 1 Tilango: Studi Quasi-Eksperimen Pretest–Posttest dengan Kelompok Kontrol Farlin Usman; Sunarto Kadir; Yoyanda Bait
Jurnal Ners Vol. 10 No. 1 (2026): JANUARI 2026
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v10i1.52512

Abstract

Nutrition education plays a crucial role in improving adolescent nutritional literacy and helping them develop healthier eating patterns. Audio-visual media is considered more effective than traditional methods because it presents information visually and audibly, making the material easier to understand and remember, including in shaping perceptions of body image. This study aimed to measure the effect of audio-visual-based nutrition education on nutritional knowledge and body image perceptions of students at SMP Negeri 1 Tilango. The study used a quantitative approach with a quasi-experimental pretest-posttest and control group design. A total of 60 students were divided into two groups: the intervention group with audio-visual media and the control group with leaflets. Analysis was performed using the Wilcoxon Signed-Rank Test, Paired Sample T-Test, and Mann-Whitney test. The results showed a significant improvement in the audio-visual group, with average nutritional knowledge increasing from 65.3 to 85.7 (p=0.001) and body image perception from 58.4 to 80.2 (p=0.002). The leaflet group also experienced a smaller increase in knowledge, from 64.9 to 75.1 and body image perception from 57.9 to 68.3 (p<0.05). A comparison of the two groups indicated that audiovisual media was more effective in improving nutrition knowledge (p=0.01) and body image perception (p=0.03). This study confirms that audiovisual media is a more engaging and easily understood educational tool, making it suitable for use by schools and health professionals to improve nutrition understanding and body image perception in adolescents. Keywords: Nutrition Education, Audiovisual Media, Nutrition Knowledge, Perception, Body Image
Seaweed nori (Kappapycus alvarezi) physicochemical and organoleptic characteristics with moringa leaf fortification (Moringa oleifera LAM) Marleni Limonu; Yoyanda Bait; Adnan Engelen; Nurhayati Muhsin
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.16764

Abstract

Nori was a product made from seaweed which contained fiber and bioactive substances even though it had low antioxidants. The solution was needed to increase antioxidants from Nori products was food diversification with the addition of Moringa leaves which contained high antioxidant activity. Identifying the physicochemical and organoleptic properties of the nori seaweed (Kappapycus alvarezi) with the fortification of Moringa (Moringa oleifera Lam) leaves was the aim of this research. The addition of Kappapycus alvarezi seaweed pulp and Moringa leaf pulp was compared in this study's single-factor randomized design (CRD) four treatments: (K0=100%:0% kontrol), (K1=90%:10%), (K2=80%:20), (K3=70%:30%). The data were evaluated using statistical analysis of variance (ANOVA), and the Duncan Multiple Range Test was used if there was a significant result (p0.05) for each treatment (DMRT). The results showed that Kappapycus alvarezi nori seaweed with fortified Moringa leaves (Moringa oleifera Lam) had an effect on physicochemical and organoleptic characteristics, and could increase the nutritional value of nori, which had an antioxidant activity value of 59.921ppm, total phenol of 252.527%, the water content of 18.030%, Fiber content of 18.637%, thickness test of 0.20 mm, tensile strength/tear strength of 0.541MPa, hydration test of 24.446%. The organoleptic values consist of color at 5.83, aroma at 4.87, taste at 5.03, and texture at 5.53. The impact of this research was to produce products that contained good bioactive substances and antioxidants.
PENGARUH SUBSTITUSI TEPUNG BIJI DURIAN (DURIO ZIBETHINUS MURR) TERHADAP TINGKAT PENERIMAAN, NILAI GIZI DAN INDEKS GLIKEMIK KUE SUKADE Asnawi kasim; Zainudin Antuli; Yoyanda Bait; Adnan Engelen
Jambura Journal of Food Technology Vol 8, No 01 (2026): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kue sukade merupakan kue khas Gorontalo yang menjadi makanan pada perayaan acara-acara tradisi Gorontalo yaitu walima atau perayaan maulid Nabi Muhammad SAW. Memiliki tekstur yang lembut, rasa yang khas serta bentuk yang beraneka ragam. Penelitian ini bertujuan untuk menentukan formula dan karakteristik kue sukade dari hasil substitusi tepung biji durian (durio zibethinus murr) Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan 4 perlakuan yaitu : P0 (control) ( 100 % tepung terigu : 0 % tepung biji durian) P1 (75 % tepung terigu : 25 % tepung biji durian ) P2 (50 % tepung terigu : 50 % tepung biji durian ) P3 (25 % tepung terigu : 75 % tepung biji durian) Data analisis dengan uji statistik Analisis Of Variance (ANOVA). Bila terjadi uji nyata (p0,5) pada setiap perlakuan, maka akan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Tingkat penerimaan panelis terhadap analisis organoleptik rasa,aroma,warna dan tekstur berdasarkan skala hedonic berada pada taraf agak suka. kemudian pada hasil analisis kimia yaitu kadar air 17,5%  kadar abu 1,39%  kadar lemak 14,24% protein 13,12% dan karbohidrat 59,60%. Nilai Indeks Glikemik perlakuan terbaik (25% terigu:75%TBD) yaitu 14,17 termasuk dalam kategori rendah (IG rendah 55). Dan beban glikemik 11,88 termasuk dalam kategori sedang
Efektivitas Program Makan Bergizi Gratis Ditinjau Dari Peran Orang Tua, Pola Konsumsi Obesogenik dan Status Gizi Antropometri Pada Anak Sekolah Dasar di Kota Tengah, Gorontalo, Indonesia Fitri Novrianty Laya; Sunarto Kadir; Yoyanda Bait
Jurnal Promotif Preventif Vol 9 No 3 (2026): Juni 2026: JURNAL PROMOTIF PREVENTIF
Publisher : Fakultas Kesehatan Masyarakat Universitas Pancasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47650/jpp.v9i3.2707

Abstract

Program Makan Bergizi Gratis (MBG) merupakan intervensi pemerintah untuk meningkatkan status gizi dan mendorong perilaku konsumsi sehat pada anak sekolah dasar. Penelitian ini bertujuan menganalisis pengaruh efektivitas MBG terhadap peran orang tua, pola konsumsi obesogenik, dan status gizi antropometrik pada anak sekolah dasar di Kota Gorontalo. Penelitian menggunakan pendekatan kuantitatif dengan desain cross-sectional pada empat sekolah dasar penerima MBG dengan sampel 197 siswa yang dipilih menggunakan proportional stratified random sampling. Data dikumpulkan melalui kuesioner terstruktur dan pengukuran antropometrik, kemudian dianalisis menggunakan uji Rank Spearman Correlation dan regresi logistik ordinal. Hasil penelitian menunjukkan bahwa efektivitas MBG berpengaruh signifikan terhadap peran orang tua (p=0,048), pola konsumsi obesogenik (p=0,047), dan status gizi antropometrik (p=0,040). Analisis regresi logistik ordinal menunjukkan bahwa status gizi antropometrik merupakan variabel yang paling dipengaruhi oleh efektivitas MBG (Model Fitting Information p=0,017; parameter estimates kategori efektif p=0,038; estimate=0,593). Disimpulkan bahwa efektivitas MBG berpengaruh signifikan terhadap ketiga variabel, dengan status gizi antropometrik sebagai variabel paling dominan. Kolaborasi pemerintah, sekolah, dan orang tua diperlukan untuk memperkuat pelaksanaan MBG melalui pemantauan status gizi, pengendalian pola konsumsi obesogenik, dan peningkatan peran orang tua.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KUE KERING GLUTEN FREE BERBAHAN DASAR MOCAF (Modified Cassava Flour) DENGAN PENAMBAHAN TEPUNG KACANG MERAH Fikri Kurniawan Abdullah; Yoyanda Bait; Ardiyanto Saleh Modjo; Arif Murtaqi Akhmad Mutsyahidan
Jambura Journal of Food Technology Vol 8, No 01 (2026): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v8i01.25187

Abstract

Tujuan dari penelitian ini yaitu untuk menghasilkan kue kering bebas gluten dengan formulasi bahan mocaf dan tepung kacang merah, serta menghasilkan kue kering dengan karekteristik dan nilai organoleptik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 1 faktor yang terdiri dari 3 kali pengulangan yakni formulasi mocaf dan tepung kacang merah dengan total 4 perlakuan masing-masing P1:100% : 0%; P2:95% : 5%; P3: 90% : 10%; dan P4: 85% : 15%. Parameter pengujian yang akan dilakukan meliputi pengujian analisis protein, analisis lemak, analisis kadar air, analisis kadar abu, kadar karbohidrat, analisis tekstur dan organoleptik. Data dianalisis dengan uji statistik Analysis of variance (ANOVA) menggunakan Statistical Package for the Social Sciences 16 (SPSS) dan bila terdapat perbedaan nyata antar perlakuan maka akan dilanjutkan dengan uji Duncan Multiple Range (DMRT). Perlakuan terbaik dalam penelitian ini ditentukan dengan mengacu pada nilai kadar protein tertinggi. Hasil penelitian menunjukan sifat fisikokimia kue kering dengan kandungan kadar air 3,25%-4,17%; kadar lemak 23,70%-25,52%; kadar protein 6,87%-11,30%; kadar abu 0,69%-1,99%; kadar karbohidrat 59,76%-62,74%; tekstur 26417,2 g/f-36952,0 g/f. Jadi kacang merah dapat merubah tekstur kue kering jadi lebih renyah karena faktor protein. Hasil pengujian organoleptik panelis rata-rata menyukai meskipun pada skala agak suka. Perlakuan terbaik dalam penelitian ini terdapat pada perlakuan P4 (85% mocaf : 15% tepung kacang merah. Hasil lain organoleptik menunjukan kacang merah tidak merubah rasa; warna; dan aroma.
PENGARUH PERBEDAAN VARIETAS TERHADAP AKTIVITAS ANTIOKSIDAN TEH DAUN SIRSAK (ANNONA MURICATA LINN) (STUDI KASUS DI UMKM MAFAHIM GORONTALO) Firmansyah Mokodompit; Yoyanda Bait; Marleni Limonu; Agus Bahar Rachman; Sakinah Ahyani Dahlan
Jambura Journal of Food Technology Vol 8, No 01 (2026): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v8i01.27997

Abstract

Daun sirsak (Annona muricata Linn) merupakan salah satu bagian tanaman yang dapat di olah menjadi teh herbal yang bermanfaat bagi kesehatan. Tujuan dari penelitian ini yaitu untuk mengetahui pangaruh varietas daun sirsak terhadap karakteristik fisik, kimia, dan Organoleptik (rasa, aroma, dan warna) teh herbal daun sirsak. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal. Setiap perlakuan diulang sebanyak 3 kali ulangan. Data yang diperoleh dari hasil pengujian diamati dan dianalisis dengan menggunakan Analysis of Variant (ANOVA) dan dilanjutkan dengan uji banding Duncan's Multiple Range Test (DMRT) dengan taraf signifikasi 5%. Berdasarkan hasil penelitian menunjukan aktivitas antioksidan diperoleh 45,46 – 65,85 ppm, total fenol 10,49 – 14,54 mg GAE/g, teh herbal dari keempat varietas daun sirsak positif mengandung tanin, warna (Colour meter) varietas daun sirsak segar L* 36,04 – 39,17, a* -7,47 – (-10,05, b* 8,28 – 10,40. Analisis uji organoleptik tingkat kesukaan panelis terhadap rasa (agak tidak suka - agak suka), aroma (agak suka) dan warna agak suka - suka. Perlakuan terbaik yaitu teh herbal varietas daun sirsak Bali.Kata Kunci: Daun sirsak, Teh Herbal, Varietas.
The Effect of Dragon Fruit Extract Concentration and Fermentation Duration on the Funtional Properties of Nata from Palm Sap Nur Fadhilah Babyonggo; Sunarto Kadir; Yoyanda Bait; Vivien Novarina Kasim
Indonesian Journal of Global Health Research Vol. 8 No. 2 (2026): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v8i2.720

Abstract

Changes in modern consumption patterns show a tendency toward low daily dietary fiber intake. One potential solution to increase fiber intake while utilizing agricultural waste is through the use of red dragon fruit peel (Hylocereus polyrhizus). The objective was to analyze the effect of dragon fruit peel extract concentration and fermentation duration on the functional properties of nat a from palm sap. The study used a complete randomized design (CRD) with multiple factors. Factor x was the concentration of dragon fruit peel extract at 10%, 20%, 30%, and 40%, and factor y was the fermentation duration at 7 days, 14 days, and 21 days, with each treatment repeated three times. Data analysis was performed using Analysis of Variance (ANOVA). Significant differences between treatments were analyzed using DMRT. The results showed that the treatment with 40% dragon fruit peel extract concentration and a fermentation period of 14 days showed an increase in antioxidant response and good nutritional content with an antioxidant response of 110.5 ppm (moderate). There is an effect of concentration and fermentation duration on antioxidant response, fiber, thickness, pH, mold/yeast, and ALT, as indicated by a ρ value of 0.000 < α 0.05.
Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia SUNARTO KADIR; LISNA AHMAD; YOYANDA BAIT
Nusantara Bioscience Vol. 11 No. 1 (2019)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n110110

Abstract

Abstract. Kadir S, Ahmad L, Bait Y. 2019. Proximate and calcium analysis of nixtamalized corn grits as a raw material of Gorontalo traditional meal, Indonesia. Nusantara Bioscience 11: 56-62. This study aims to find out the influence of additional lime concentration and the length of boiling time toward the proximate and calcium grits of corn (Zea mays L). The study was conducted using a randomized group factorial design of two factors. The first factor is calcium concentration consisted of three treatments; 0.5%, 1%, and 1.5%, and the second factor is the length of boiling time, consisting of two treatments; the 60-minute boiling time, and the 30-minute boiling time. The parameters of this study were water content, ash content, fat content, protein content, carbohydrate content, and calcium content. The ANOVA analysis reveals that the treatment of calcium concentration, and the length of boiling time insignificantly influence the water content, ash, protein, fat, carbohydrate, and calcium contents of nixtamal corn grits. Grits of nixtamal corn produced in this study has water content of 10.54-11.33%, ash content of 1.34-1.39%, protein content of 9.11-9.40%, fat content of 3.36-3.59%, carbohydrate content of 74.44-75.36%, and calcium content of 10.15-10.92%.
Enhancing Athletes' Physical Performance Through the Intervention of 'Tiliaya' Food Supplement Derived from Traditional Food Reformulation Yoyanda Bait; Hartono Hadjarati; Siti Aisa Liputo
Journal of Health Education Vol. 10 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jhealthedu.v10i2.23052

Abstract

Background: Athlete nutrition can indirectly improve athlete performance. One of the efforts to improve athlete nutrition is by providing additional food such as Tiliaya. Tiliaya is a traditional Gorontalo food that is believed to increase stamina, because it has high calories. This study aims to increase the physical activity of athletes through the intervention of reformulated tiliaya products. Method: This study used 20 respondents of Gorontalo Student Training and Education Program (STEP) Taekwondo athletes. The intervention was carried out for 3 months with the parameters measured, namely nutritional status based on body mass index, measurement of cholesterol levels (Cholesterol OxidasePhenol Aminophenazone/CHOD-PAP) and VO2max, before and after the intervention. Result: The results of the athlete's blood cholesterol test showed that there were 75.00% in the normal category and 25.00% in the high category. The results of T-Test of Cholesterol level and VO2Max significant for treatment group and not significant for control group. Conclusion: This study demonstrates that the intervention of a reformulated food supplement, Tiliaya (using fiber creme as a substitute for coconut milk), has a significant impact on improving the physical fitness of STEP taekwondo athletes in Gorontalo, particularly by reducing total cholesterol levels and enhancing VO2max capacity
Susu Jagung sebagai Diversifikasi Produk Hasil Pertanian Kelompok Wanita di Desa Butu Bone Bolango Sakinah Ahyani Dahlan; Silvana Apriliani; Yoyanda Bait
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 5, No 1 (2026)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Program pengabdian kepada masyarakat ini dilaksanakan untuk meningkatkan wawasan dan keterampilan kelompok wanita di Desa Butu, Kabupaten Bone Bolango, dalam memanfaatkan jagung manis menjadi susu jagung sebagai salah satu bentuk diversifikasi hasil pertanian. Pelaksanaan kegiatan menggunakan metode penyuluhan, diskusi, dan praktik langsung yang mencakup tahap persiapan bahan, pembuatan sari jagung, proses pemanasan dan pencampuran, pengemasan, pelabelan, hingga simulasi pemasaran. Kegiatan ini menunjukkan bahwa jagung manis yang selama ini lebih banyak dijual dalam kondisi segar dapat dikembangkan menjadi minuman nabati bernilai tambah dan berpotensi sebagai produk usaha. Peserta juga memperoleh pemahaman mengenai pemasaran luring dan daring, pengembangan merek, pembuatan label, inovasi rasa, serta pentingnya pemenuhan legalitas produk. Susu jagung berpeluang menjadi alternatif minuman bergizi sekaligus sumber pendapatan tambahan bagi kelompok wanita di Desa Butu. Oleh karena itu, diperlukan pendampingan lanjutan untuk meningkatkan mutu produk serta mendukung pengurusan izin PIRT, sertifikasi halal, dan izin edar BPOM.
Co-Authors Adnan Engelen Agus Bahar Rachman Agustian A. Maridji Ali, Annastasya Amalia R. Amelia, Dwi Cahyani Aprilia Pakaya Ardiyanto Saleh Modjo Arifasno Napu Asnawi kasim Balu, Miranti Bawole, Miranda Botutihe, Dea D Botutihe, Dhea Detasya Budjang, Fahtunnisah Bungi, Nur'Ivani Mus Dahlan, Sakinah Daingo, Hatija Delvi Suleman Diko, Moh. Halid Djagal W. Marseno Djamila Putri Umar Duda, Rahmatika Duhe, Salma T. Farlin Usman Fikri Kurniawan Abdullah Firmansyah Mokodompit Fitri Novrianty Laya fitri ponelo Galai, Arfat Z Hamsa Ismail HARTONO HADJARATI Hasan, Amran Hasan, Fangki Hippy, Nur Ain Igirisa, Nurain Irsan Adam Ismail, Nhovita Maimun Isra, Muhammad Kaku, Sunaryo Kumadji, Febriyanti Kusuma, Abdul Majid Kyenky Anjelin Mokodompit Lalu, Novita Lanur, Syima Lisa Wati Modanggu Lisna Ahmad Mahaling, Efraim M Mahmud, Nurhayati Marleni Limonu Maryam Abdullah Mohamad Fadhilan Adam Mohamad Fadilan Adam Mohammad Zubair Hippy Mokodompit, Firmansyah Muhammad Tahir Muslim, Farhan Musrowati Lasindrang Musrowati Lasindrang Mutsyahidan, Arif Murtaqi Akhmad Nalole, Jihan Alqirah Nirmawaty Nunu Nur Fadhilah Babyonggo Nur, Yuliana Nurhayati Muhsin Nursamsia Usman Nusi, Nurhidayah Olomia, Yayan Olomia, Yayan K Pakaya, Tanti Palangi, Ratna Wulandari Paputungan, Sugi S Parumpa, Nuraidah Hi. Dg. Parumpa, Nuraidah Hi.Dg. Patalangi, Wanda Priselsa Anisa Djafar Purnama Ningsih Maspeke R. Ayu Cahyaning Alam Rahmiaty Kasim Rahmiyati Kasim Rajiku, Maryam K. Sakinah Ahyani Dahlan Sangketa, Nur’indah Parawansyah Silvana Apriliani Sinta R Thalib Loa Siti A. Liputo Siti Aisa Liputo Siti Rahmatia Machieu Sri Devifatresia Udjulu SRI MILANTI KAHAR Sriwanda, Sriwanda Sugeng Santoso SUNARTO KADIR Sunarto Kadir Sunarto Kadir Suprianto Kadir Supu, Nur Zenab K. Tahir, Nadela Tahir, Salsa Tahir, Tiyansi Uba, Fajrawati Umami, Annisa Nur Fitri Umar Santoso Uri, Nur Natalia Usman, Rahmat R Vivien Novarina A. Kasim Widya Rahmawaty Saman Yustinus Marsono Yuszda K Salimi Zainudin Antuli