Article Per Year (5 Year)
p-Index From 2020 - 2025
1.452
P-Index
This Author published in this journals
All Journal Jurnal Kesehatan Prima Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi Prima Jurnal Pengabdian Masyarakat Sasambo
Reni Sofiyatin
Poltekkes Kemenkes Mataram
Agriculture, Biological Sciences & Forestry Arts Humanities Education Health Professions Nursing Public Health Social Sciences

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 23 Documents
Search

 1   2   3 
The Effect of Giving Cookies Based Local Food on The Body Weight of Stunting Toddlers With Underweight Endah Sulistiowati; AASP Chandradewi; Reni Sofiyatin; Made Darawati
Jurnal Kesehatan Prima Vol 17, No 1 (2023): FEBRUARY
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jkp.v17i1.1059

Abstract

Based on Indonesian nutritional status survey  report in 2021 the incidence of underweight (weight according to age) nationally in 2021 is 17.0%, an increase of 8% from 2019, for the West Nusa Tenggara provincial level at 23.0%, it ranks 26th out of 34 provinces, and at the regency level in 2021, Dompu regency is 10.9% while at the Puskesmas level, East Dompu health center contributes 19.11%. The purpose of study is to analyze effect of giving cookies-based local food on the body weight of stunting toddlers with underweight. This research was conducted in O'O Village, Dompu regency, with data collection and intervention carried out from 4 May to 8 May, 2022. This type of research is a Quasi-Experimental study with one group pre-and post-test design. The sample that meets the inclusion requirements is as many as 21 people. Four stars cookies are given for five days, one pack per day containing six pieces. The analysis used the paired T-test. The results showed that there was an average toddler weight gain of 0.45 kg during the intervention, and statistically, with different trials, there was a significant difference (p<0.05). Although there are significant results from this study, this study has a weakness in the number of intervention days, which is too short, so that to get a body weight that is by the recommended dietary allowances (RDA) has not been achieved, and it is necessary to increase the number of administrations to meet the requirements for giving supplemental feeding program. 
PENDAMPINGAN ALUMNI JURUSAN GIZI POLTEKKES KEMENKES MATARAM DALAM PROGRAM PENGEMBANGAN KEWIRAUSAHAAN Reni Sofiyatin; Luh Suranadi; Lalu Khairul Abdi; I Gde Narda Widiada
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.v6i3.853-856

Abstract

Alumni Jurusan Gizi Politeknik kesehatan Mataram sudah mampu membuat produk  yang inovasi dan bernilai gizi tinggi, masih kurang dalam kemampuan mengembangkan menjadi produk komersial karena  pengetahuan berwirausaha dan ketrampilan manajemen masih perlu dikembangkan. Sehingga upaya agar alumni bisa mengembangkan jiwa wirausahanya melalui program pengembangan kewirausahan pada kegiatan pengabdian masyarakat. Sasaran dalam kegiatan ini adalah alumni yang sedang merintis usaha dibidang makanan sebanyak 10 orang.  Pendekatan yang dilakukan menggunakan modifikasi metode PALS (participatory action learning system).
PENDAMPINGAN KADER DALAM PEMBUATAN BAKSO “AYTEKE” (AYAM,TEMPE,KELOR) UNTUK ANAK STUNTING Reni Sofiyatin; Lalu Khairul Abdi
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 4 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i4.1244-1249

Abstract

Upaya pencegahan stunting salah satunya melalui pemberdayaan masyarakat, yaitu optimalisasi peran kader posyandu. Program pendampingan kader yang dilakukan memperkenalkan makanan yang berbasis pangan lokal berupa kelor dan tempe sebagai bahan yang ditambahkan dalam pembuatan bakso. Sasaran 5 (lima) orang kader di satu posyandu .Metode yang digunakan Demostrasi . Bakso “AyTeke” merupakan bakso yang berbahan dasar ayam yang ditambahkan tempe dan kelor dengan kandungan gizi/ 100 gram adalah Kalori 210 Kkal, protein 16,8 g, Lemak 10,5 g,KH 12,5 g. Bakso “AyTake” dapat menjadi salah satu alternatif sebagai makanan  tambahan lokal   untuk anak stunting yang bernilai gizi tinggi
Co-Authors AASP candradewi AASP Chandra Dewi AASP Chandradewi Ade Sareani Akila Lalita Widi Aladhiana Cahyaningrum Baiq Winda Syamsuriana Baiqwinda Sari Febri Desy Zulia Isnainy Dian Safitri Endah Sulistiowati Fifi Luthfiyah I Gde Narda Widiada Igde Narda Widiada igde Widiada IKetut Swirya Jaya Iketut Swiryajaya Irianto Irianto Lalu Abdi Lalu Khairul Abdi Lisda Juniarsy Rahardjo Luchan Syella Samudra Luh Suranadi Made Darawati Mira Ardiningsih Ni Ketut Sulendri NiLuh Evihari Santhi Nur Hajriatun Nurlaela Ramdani Nurul Kamila Paradisa Rani Putri Rina Susanti Rosa Hadiana Putri Suhaema Suhaema Sundusil Arsyih Susilo Wirawan