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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan Amerta Nutrition Pontianak Nutrition Journal (PNJ) Pasundan Food Technology Journal (PFTJ) Jurnal Sains Boga Journal Of Applied Food And Nutrition Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Gizi dan Kuliner Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Ilmu Gizi dan Dietetik Jurnal Pangan Kesehatan dan Gizi (JAKAGI)
Nurhidayati, Vieta Annisa
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Bogor 16680
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Peningkatan Pengetahuan Ibu tentang Pencegahan Stunting melalui Workshop Edukasi Gizi Terintegrasi di Kelurahan Mulyaharja Kota Bogor: Improving Mothers' Knowledge on Stunting Prevention through Integrated Nutrition Education Workshop in Mulyaharja Sub-district, Bogor City Dwinugraha, Ksatriadi Widya; Martini, Rina; Nurhidayati, Vieta Annisa
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v4i2.986

Abstract

Stunting masih menjadi masalah kesehatan prioritas di Indonesia dengan prevalensi 21,5% pada tahun 2023. Kegiatan pengabdian masyarakat ini bertujuan meningkatkan pengetahuan ibu tentang pencegahan stunting melalui pendekatan edukasi gizi terintegrasi di Kelurahan Mulyaharja, Kota Bogor. Workshop dilaksanakan pada September 2025 dengan menyampaikan tiga materi kunci: risiko Kurang Energi Kronis pada ibu hamil, penilaian status gizi balita, dan imunisasi balita. Metode pelaksanaan menggunakan ceramah interaktif, demonstrasi, dan praktik langsung dengan media leaflet edukasi tri-fold. Peserta terdiri dari 23 orang yang meliputi 18 ibu balita dan 5 kader posyandu. Evaluasi dilakukan melalui pre-test dan post-test menggunakan kuesioner 20 soal. Hasil menunjukkan peningkatan pengetahuan yang signifikan (p<0,05) dengan rata-rata skor pre-test 60,87±15,71 meningkat menjadi 74,13±19,58 pada post-test, atau peningkatan sebesar 21,8%. Peningkatan tertinggi secara deskriptif terjadi pada materi penilaian status gizi balita, namun perbedaannya dengan materi lain tidak signifikan. Media leaflet interaktif terbukti efektif sebagai alat edukasi praktis yang mudah dipahami dan dapat digunakan berkelanjutan. Workshop ini berhasil meningkatkan kapasitas ibu dalam pencegahan stunting melalui pendekatan komprehensif dan partisipatif.
ENERGI DAN ZAT GIZI DALAM PENYELENGGARAAN MAKANAN DI TAMAN KANAK-KANAK DAN PERBANDINGANNYA TERHADAP SUBJEK TANPA PENYELENGGARAAN MAKANAN Nurhidayati, Vieta Annisa; Martianto, Drajat; Sinaga, Tiurma
Jurnal Gizi dan Pangan Vol. 12 No. 1 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (392.764 KB) | DOI: 10.25182/jgp.2017.12.1.69-78

Abstract

The purpose of this study is to calculate the contribution of nutrient availability in kindergarten food service to the fulfillment of energy and nutrient requirements as well as to analyze the difference in energy and nutrient adequacy level of food consumption in a day between samples with and without food service. The study used comparative cross sectional study design with total of 80 samples that were divided into two groups by with and without food service. Consumption data of the samples were collected with a food recall method. Nutrients that meet the standards adequacy of nutrients in the menu was just calcium by 64.6% of availability. There was no difference in the level of adequacy of energy, protein, fat, carbohydrates, calcium, and vitamin C in both groups (p>0.1), but differences in the level of adequacy of iron in both groups (p<0.1) was found.
Cream Puff Mocaf dan Tepung Umbi Garut (Maranta arundinacea): Pengembangan Dessert Sumber Zat Besi dalam Pemanfaatan Pangan Lokal Nurhidayati, Vieta Annisa; Lestari, Fanisa Dwi
Jurnal Sains Boga Vol 8 No 2 (2025): Jurnal Sains Boga Volume 8 No 2, November 2025
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.2.01

Abstract

of the resulting cream puff can be improved by adding arrowroot flour. This study aimed to develop cream puffs made from mocaf and arrowroot flour, filled with pastry cream enriched with red beans as a source of iron. The study employed a completely randomized design with one factor and three treatments. The research was conducted from February to April 2024. The combinations of mocaf and arrowroot flour used were F1 (80:20), F2 (85:15), and F3 (90:10). The results showed that formula F3 was selected based on the exponential comparison method. Each serving of the cream puff product from the selected formula contributes 15.2% of the daily iron requirement for adolescent girls aged 16–18 and women aged 19–29, and contributes 22% of the daily value for iron for the general population, making it a pastry product rich in iron.  
Co-Authors Ahmad, Azkiya Musfirah Ali Khomsan Amelia, Ria Andika Ghea Prameswari Ani Nuraeni Ani Nuraeni Ani Nuraeni Anna Fatchiya Anna Vipta Resti Mauludyani Astari Riski cahya chita Chandra Agam Maulana Chandra Elsa Marlina Della Modesty Drajat Martianto Dwinugraha, Ksatriadi Widya Endah Ayu Andari Fikri Khair Naqli Hadi Riyadi Harahap, Sarah Aulia Lestari, Fanisa Dwi Maisyaroh, Siti Nur Murniadi, Ni Kadek Indah Oktavia Nisa Wafa Delyani Nisrina Nailina Prasetya, Guntari Pratiwi, Nisrina Mulia Rina Martini Rizkiriani, Annisa Siti Munawarah Syahidah Endrini An Najihah Tarisa Azzajela Syefani Tiurma Sinaga Yulia Kurnia Ningsih