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All Journal Jurnal Gizi dan Pangan Jurnal Kesehatan Jurnal Media Gizi Indonesia (MGI) Jurnal Riset Gizi AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) ARKESMAS [Arsip Kesehatan Masyarakat] JMM (Jurnal Masyarakat Mandiri) Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Teknik Jurnal Gizi Kerja dan Produktivitas Journal SAGO Gizi dan Kesehatan Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Abmas Negeri (JAGRI) Muhammadiyah Journal of Geriatric Jurnal Ilmiah Kesehatan (JIKA) Jurnal Gizi dan Kuliner Jurnal Ilmu Gizi dan Dietetik Jurnal Riset Gizi Journal of Community Empowerment Jurnal Riset Gizi Arsip Keilmuan Gizi (AKG)
Nunung Cipta Dainy
Program Studi Sarjana Gizi, Fakultas Kedokteran Dan Kesehatan Universitas Muhammadiyah Jakarta, Jakarta 10510, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Relationship between nutritional status and other factors with the incidence of hypercholesterolemia in adults in Cikupa Nunung Cipta Dainy; Aulia Nakhlah Narapati
Arsip Keilmuan Gizi (AKG) Vol. 1 No. 1 (2024): Volume 1 Nomor 1 Maret 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/akg.v1i1.804

Abstract

The prevalence of hypercholesterolemia in Tangerang Regency, the prevalence of hypercholesterolemia based on a total cholesterol concentration of >200 mg/dl is 39,8%. The research aims to determine the description of nutritional status, physical activity, habits of eating fatty foods and fat intake with the incidence of hypercholesterolemia in adults in Cikupa Village. This research is observational with a cross sectional research design. The number of respondents was 61 people using accidental sampling technique. The data taken includes data on body weight, height, nutritional intake, frequency of eating fatty foods, physical activity and total cholesterol levels. The research instrument used a food recall questionnaire, FFQ, and PAL. Bivariate analysis uses the chi-square test. The results of the prevalence of hypercholesterolemia in the adult group in Cikupa were 59,4%. Most of them had normal nutritional status (77,6%), light physical activity (71,6%), often consumed fatty foods (44,8%) and a higher fat intake of (53,7%). There was no significant relationship between nutritional status, physical activity, eating habits of fatty foods, and fat intake with hypercholesterolemia in the adult group in Cikupa Village (p>0,05).
Sensory quality, favorability, and antioxidant activity of red bean mochi with addition of skin flour and red dragon fruit flour Nesza Ayu Mulan; Nunung Cipta Dainy
Arsip Keilmuan Gizi (AKG) Vol. 2 No. 1 (2025): Volume 2 Nomor 1 Maret 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/akg.v2i1.1106

Abstract

Deteriorating environmental conditions in urban areas cause the body to be continuously exposed to free radical compounds. Dragon fruit contains high antioxidants that have potential as anti-free radicals. This research aimed to determine the effect of red bean mochi formulation on sensory characteristics of mochi, nutritional content test and antioxidant activity analysis on red bean mochi with the addition of skin flour and red dragon fruit flour. This study used a completely randomized design (CRD) with four treatment ratios of glutinous rice flour to dragon fruit peel and fruit flour (30:10, 30:20, 30:30, 30:40). The variables measured were sensory and hedonic quality using organoleptic test by 30 semi trained panelists. Data analysis using Kruskal Wallis test and Mann-Whitney test. Determination of the selected formula using the exponential comparison method then analyzed proximate and antioxidant activity. There is a significant difference in sensory quality on the parameters of skin color, filling color, aroma, taste, and mouthfeel, the selected formula based on the organoleptic test is formula 3. The antioxidant activity test result is 12.78 mg/100 g. Water content test 41.45%, ash content test 1.48%, total energy 256,26 Kcal/100 g, protein 5.62%, fat 5.6%, carbohydrates 45.85%. The red bean mochi formulation with a 30:30 ratio was found to have moderate antioxidant activity.
PELATIHAN PENYIMPANAN BAHAN MAKANAN DAN PEMANFAATAN PEKARANGAN SEBAGAI UPAYA PENCEGAHAN STUNTING DI DESA MEKARJAYA BOGOR Annisa Oktaviani; Devina Alifia Fadhilah; Fadhelina Luthfiah Azzahra; Jihan Sekar Maharani; Miranda Monicha; Muhammad Abrar; Rahma Diaz Cahyani; Sasha Safira; Sri Laksmi Fitriyani; Inne Indraaryani Suryaalamsah; Nunung Cipta Dainy
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 9 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i9.3444-3452

Abstract

Stunting merupakan salah satu masalah gizi kronis yang dicirikan dengan panjang badan atau tinggi badan balita tidak sesuai dengan usianya. Dalam upaya pencegahan stunting, penting diperhatikan antara lain akses pangan, kualitas bahan makanan, cara mengolah bahan makanan dan cara penyimpanan bahan makanan untuk menjaga mutu serta keamanan bahan makanan. Kegiatan pengabdian kepada masyarakat yang dilakukan di Desa Mekarjaya Kecamatan Ciomas, Kabupaten Bogor adalah penyuluhan tentang pencegahan stunting dan pelatihan penyimpanan bahan makanan serta pemanfaatan lahan pekarangan. Kegiatan tersebut diikuti oleh ibu hamil dan ibu menyusui sebanyak 30 orang sebagai peserta. Materi penyuluhan diberikan dengan metode ceramah dan diskusi. Berdasarkan hasil evaluasi diketahui bahwa terjadi peningkatan nilai rata-rata pre-tes post-tes sebanyak 9,7 poin dengan presentase kenaikan sebesar 12,3%, sehingga dapat dinyatakan terjadi peningkatan pengetahuan ibu hamil dan ibu menyusui setelah diberikan penyuluhan.
EDUKASI DAN PELATIHAN PEMANFAATAN SAMPAH RUMAH TANGGA PADA TIM DASHAT (DAPUR SEHAT ATASI STUNTING) DI KELURAHAN PADASUKA BOGOR Wilda Yunieswati; Nunung Cipta Dainy; Inne Indraaryani Suryaalamsah; Ummul Habibah Hasyim
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 3 (2023): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i3.907-914

Abstract

Pemanfaatan sampah rumah tangga seperti sampah dapur dapat dilakukan dengan sederhana menggunakan prinsip 3R (Reduce, Reuse dan Recycle). Selain itu, salah satu produk dari pemanfaatan sampah rumah tangga adalah Eco-Enzyme. Eco-enzyme merupakan larutan hasil fermentasi sisa bahan organik (buah dan sayuran), gula dan air. Kegiatan pengabdian masyarakat yang dilakukan di Posyandu Kelurahan Padasuka adalah edukasi pemanfaatan sampah rumah tangga dan pelatihan pembuatan Eco-Enzyme. Kegiatan ini diikuti oleh Tim DAHSAT Kelurahan Padasuka, Ciomas, Bogor sebanyak 21 orang di Posyandu Anugerah, Kelurahan Padasuka, Ciomas, Bogor. Materi edukasi diberikan dengan metode ceramah dan diskusi menggunakan media leaflet. Persentase peningkatan nilai post-test pada peserta yang mengikuti kegiatan edukasi yaitu sebesar 88.2%, dimana terjadi peningkatan nilai post-tes sebanyak 27 poin. Pelatihan pembuatan eco-enzyme dilakukan dengan setiap peserta praktek langsung membuat eco-enzyme dari sampah dapur yang dibawa oleh peserta. Pembuatan Eco-Enzyme dapat menjadi salah satu alternatif pemanfaatan sampah rumah tangga dari sisa makanan/bahan dapur sehingga bisa lebih bermanfaat dan memiliki daya jual.
Pengaruh palm kernel oil terhadap karakteristik daging panggang meltique: pH, susut masak, dan tingkat kesukaan Dainy, Nunung Cipta; Apriantini, Astari; Humayrah, Wardina; Seftiyani, Khori; Aditia, Edit Lesa
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3B (2024): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3B.1972

Abstract

Background: Beef has the highest Digestible Indispensable Amino Acid Score. However, beef is often difficult to consume because it has a tougher texture than poultry or fish. Meltique beef can be an alternative beef product that is easy to consume, but it still uses imported vegetable oil, which has an impact on the high selling price. It is necessary to innovate meltique using local vegetable oil.Objective: Analyse the effect of palm kernel oil (PKO) addition on the pH, cooking shrinkage and palatability of meltique meat.Methods: Using a Completely Randomised Design conducted at the Laboratory of the Faculty of Animal Husbandry, IPB from April to June 2024. The beef used was Brahman Cross sirloin. Two PKO formulas were injected, MP1 and MP2. There were four controls, namely MK1, MK2, WG and DR. The variables studied were pH using a pH meter, cooking loss by calculating the difference in raw-cooked weight, and the level of panellist preference using the hedonic test form. There were 25 semi-trained panelists who met the inclusion criteria to rate the level of preference for nine sensory attributes with a score range of 1 - 5. Statistical tests used ANOVA to analyse differences in pH, cooking loss, and Kruskal-Wallis test to analyse differences in level of preference.Results: There was a significant difference in the pH values of MP1 and MP2 with WG (P-value =0.000). There was no difference in cooking loss value (p-value =0.220). Hedonic test results showed that the level of preference of MP1 and MP2 was significantly different from WG (p-value <0.05).Conclusion: Meltique beef formulas have standard pH characteristics and cooking loss values similar to wagyu beef, but the preference level is still different from wagyu beef.
Smart Hidroponik Bertenaga Surya Terintegrasi Internet of Things Guna Peningkatan Ekonomi dan Ketahanan Pangan Darto Darto; Nunung Cipta Dainy; Helfi Gustia; Raisa Ardiyanti; Farah Aurellia Sasikirana; Niken Wulandari Dyrin; Graiseld Raissa Erwanto
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 10 No 2 (2026): Mei
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v10i2.28343

Abstract

Pertanian perkotaan menghadapi tantangan berupa keterbatasan lahan dan waktu, sehingga diperlukan teknologi inovatif seperti hidroponik untuk mendukung sistem pertanian berkelanjutan. Salah satu komponen utama hidroponik adalah pompa air yang berfungsi mendistribusikan larutan nutrisi, namun penggunaannya bergantung pada listrik sehingga menimbulkan biaya operasional yang cukup tinggi. Pemanfaatan panel Surya terintegrasi Internet of Things (IoT) sebagai sumber energi alternatif menawarkan solusi untuk menekan biaya sekaligus mendorong efisiensi energi. Kegiatan pengabdian kepada masyarakat ini dilaksanakan bersama kelompok tani Hidroponik Generik di Pesanggrahan pada Agustus–September 2025. Metode kegiatan berupa pengadaan sarana panel surya dan IoT serta pelatihan dan pendampingan mitra terkait dengan penerapan teknologi sistem tenaga surya dan IoT. Tujuan utama kegiatan ini adalah menciptakan kemandirian energi, meningkatkan produktivitas, serta memperkuat kapasitas mitra dalam memanfaatkan teknologi berkelanjutan. Hasil kegiatan menunjukkan bahwa penerapan pompa bertenaga surya dengan kapasitas panel 800 WP yang menghasilkan 1.400 WH per hari mampu mengoperasikan sistem hidroponik pada rak dengan 1000 lubang tanam. Selain itu teknologi IoT sangat membantu mitra dalam memantau kualitas aliran air hidroponik cukup melalui smartphone. Program ini berhasil menurunkan biaya operasional listrik sebesar 30%. Secara keseluruhan, kegiatan ini dinilai berhasil karena mitra menyatakan puas terhadap manfaat yang diperoleh.
Co-Authors Abdullah Ihsan Al-Muswah Akbar, Zulfikar Ali Alfiah, Sarah Ali Khomsan Amelya Fitri Y.H Amelya Fitri Yudhistira Hartono Anisa Nurul Syafitri Anna Fatchiya Annisa Oktaviani Apriantini, Astari Ardelia Evani Ari Wibowo Aryanti, Friesca Ayudya Ashari, Chica Riska Aulia Nakhlah Narapati Bella Arinda Putri Clara M Kusharto Clara Meliyanti Kusharto Dadang Herdiansyah Darto Devina Alifia Fadhilah Dodik Briawan Dwi Aulia Fitri Edit Lesa Aditia, Edit Lesa Endang Puspitasari Eneng Nunuz Rohmatullayaly Fadhelina Luthfiah Azzahra Fajrini, Fini Farah Aurellia Sasikirana Farihatu Kamila Fauza Rizqia Fauza Rizqiya Febytia, Nechita Dinda Ferina Putri Rochmano Friesca Ayudya Aryanti Graiseld Raissa Erwanto Hasnabila Esti Ardiani Helfi Gustia Herdiansyah, Dadang Humayrah, Wardina Idal Musdalifa Iik Hikmawati Ikeu Tanziha Indraaryani Suryaalamsah, Inne Jihan Sekar Maharani Kamila, Farihatul Kasmita Kasmita Khoirul Anwar Kusumaningati, Walliyana Listyani Hidayati Martina Wiwie Setiawan Nasrun Miranda Monicha Muhammad Abrar Mustakim Mustakim Naufal Muharam Nurdin Nesza Ayu Mulan Niken Wulandari Dyrin Novia Zahratul Hasanah Rahma Diaz Cahyani Rahman, Purnawati Hustina Raisa Ardiyanti Rayhan Adam Savero Risti Rosmiati Rizqiya, Fauza Rohmalia, Desi Rosyanne Kushargina Rosyanne Kushargina Sarah Alfiah Sasha Safira Seftiyani, Khori Siti Madanijah Sri Laksmi Fitriyani Sri Rezeki Suryaalamsah, Inne Indraaryani Ummul Habibah Hasyim Wilda Yunieswati Wilda Yunieswati Wilda Yunieswati Yuda Turana Yudha Nigrum Yuliarti, Nurul Azizah Tri Zizi Harisatunnasyitoh Zulma Fara Panadia Zulma Fara Panadia