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All Journal Health Notions Jurnal Informasi Kesehatan Indonesia (JIKI) Jurnal Gizi Prima Journal SAGO Gizi dan Kesehatan Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Jurnal Info Kesehatan
Nur Rahman
Poltekkes Kemenkes Malang
Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Tingkat konsumsi energi, karbohidrat, protein, lemak pada diet jantung lunak bubur dan diet jantung lunak tim dengan lama hari rawat inap pasien gagal jantung kongestif di Rumah Sakit Tk. II dr. Soepraoen Kota Malang Azzahrah, Tiyan Tiara; Sutjiati, Endang; Mustafa, Annasari; Rahman, Nur
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 5 No 2 (2019): Jurnal Informasi Kesehatan Indonesia (JIKI)
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.212 KB) | DOI: 10.31290/jiki.v5i2.1376

Abstract

Cardiovascular disease is the number one cause of death in the world. In Indonesia, heart and blood vessel disease continues to increase and will provide a burden of morbidity, disability and socio-economic burden to the families of sufferers, the community, and the country (MOH, 2013). Efforts to obtain healing from an illness, including cardiovascular disease, require proper treatment. Besides treatment, food is one of the supporting factors to accelerate the healing of diseases. The purpose of this study was to determine the level of consumption of energy, carbohydrates, proteins, fats in the porridge soft heart diet and the steamed soft heart diet with the length of stay of congestive heart failure patients in Rumah Sakit Tk. II Dr. Soepraoen, Malang. This research was conducted in June-July 2019. The results showed that the level of energy consumption, carbohydrates, protein, fat in the porridge soft heart diet and the steamed soft heart diet for the length of stay of congestive heart failure patients have similarities. On the porridge soft heart diet and the steamed soft heart diet both had long hospital stay which is 2 respondents, each of which had 5 days of hospital stay and short hospital stay which is 1 respondent, which had 4 days of hospital stay. Further research needs to be done regarding the level of consumption of energy, carbohydrates, proteins, fats on the porridge soft heart diet and the steamed soft heart diet with the length of stay of congestive heart failure patients with a larger sample size and different research methods.
Gondomono (Hedycium spicatum) Ethanol Exstract Anti-Proliferation, Apoptosis and P53 Cancer Cell Line Nur Rahman
Health Notions Vol 5, No 5 (2021): May
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn50504

Abstract

The incidence of cancer from year to year continues to increase. Some of the causes of this incident include an unhealthy lifestyle, smoking, a diet high in fat and low in fiber. The Gondomono plant (Hedychium spicatum) are the most studied species. Interesting compounds have been identified like coronarin D, which possesses antibacterial, antifungal and antitumor activities, as well as isocoronarin D, linalool and villosin that exhibit better cytotoxicity towards tumor cell lines than the reference compounds used, with villosin not affecting the non-tumor cell line. This study aims to obtain scientific evidence that Gondomono extract (Hedychium spicatum) is proven to be anti-cancer. The impact obtained will be utilized by local Indonesian plants that can be processed or produced as functional food and herbal medicine for anti-cancer bioactivity toxicity with various tests including the making gondomono (Hedycium spicatum) flour, ethanol extraction method, insilico analysis and Gas Chromatography-Mass Spectrometry (GC-MS) analysis, then the second stage test, namely the MTT test, P53 test and apoptosis test. The research design was experimental. Gondomono extract when compared to anticancer ingredients was indeed very far away, gondomono extract was starting to be able to act as apoptosis, it requires a fairly high concentration, from 200 to 400 ppm. As conclusion, the higher the dose of gondomono extract, the higher the expression of p53 protein, the higher. Gondomono extract as a cancer cell killer requires a minimum dose of 368.51 ppm. Keywords: gondomono; Hedycium spicatum; anti-proliferasi; cancer cell line
STUDI LITERATUR SERAT, KALSIUM, DAN MiRNA PADA PENYAKIT KANKER KOLOREKTAL: Literature Review of Fiber, Calcium, and MiRNA in Colorectal Cancer Hesty Mulyandarini; Nur Rahman; Rany Adelina
Jurnal Pangan Kesehatan dan Gizi Universitas Binawan Vol. 2 No. 2 (2022): Juni 2022
Publisher : Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.625 KB)

Abstract

Sebanyak 1,4 juta kasus kanker baru dan 8,2 juta kematian di seluruh dunia pada tahun 2012 disebabkan oleh kanker, dengan kejadian kanker paru-paru (1,82 juta), kanker payudara (1,67 juta) dan kanker kolorektal (1,36 juta) yang paling sering didiagnosis, yang berarti kanker kolorektal adalah jenis kanker paling umum ketiga di dunia setelah kanker paru-paru dan payudara. Tujuan penelitian ini untuk mengetahui hubungan konsumsi serat, dan kalsium dengan risiko terjadinya kanker kolorektal dan miRNA sebagai deteksi dini penyakit kanker kolorektal. Penelitian ini menggunakan metode Narative Review dengan sumber data dari penelitian maupun artikel yang dipublikasikan hingga 10 tahun terakhir. Hasil penelitian menunjukan hal yang dapat mengurangi risiko kanker kolorektal itu terjadi adalah konsumsi tinggi serat dan kalsium yang dikaitkan dengan penurunan 20-25% risiko terjadinya kanker kolorektal serta pada miR-29a dan miR-92a plasma memiliki nilai diagnostik yang signifikan untuk neoplasia lanjut dengan nilai AUC yang optimal mendekati 1. Dapat disimpulkan, diet tinggi serat dan tinggi kalsium dapat menurunkan risiko terjadinya kanker kolorektal, serta miRNA dapat digunakan sebagai deteksi dini non-invasiv dan juga memiliki tingkat sensitivitas dan spesifisitas yang tinggi. Diharapkan dari hasil penelitian dapat diadakan kegiatan berupa edukasi pada semua kalangan usia terutama diusia produktif untuk gemar mengkonsumsi makanan sumber serat dan kalsium seperti sayur, buah dan susu agar dapat menurunkan angka prevalensi kejadian kanker kolorektal dan menjadikan kualitas hidup yang lebih baik.
The Contribution Of Fiber In Entmoli Enteral Formula As A Functional Food Lidya Kustiningrum; Nur Rahman; Fifi Lutfiyah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.383

Abstract

Background: Enteral formula is a liquid food that can be orally or parenterally. This experimental study aims to develop an enteral formula with high nutritional value and good organoleptic properties, namely Entmoli. Entmoli is an alternative enteral formula for patients who need fiber intake. It contains high fiber with exceptional functional food like Moringa leaves. Moringa leaves have high fiber and micronutrients that help the healing process of disease. Research Methods: Entmoli's nutritional value is analyzed using comparative tests and calculations with TKPI (Indonesian Food Composition Table).Research Result: Based on the proximate test, per serving (50g), Entmoli contains 149 kcal of energy, 4.9 g of protein, 1.3 g of fat, and 27.8 g of carbohydrates. In TKPI calculations, per serving of Entmoli contains 224.2 kcal of energy, 11.3 g of protein, 7 g of fat, 28.7 g of carbohydrates, and 5.9 g of fiber.Conclusion: The difference in results may be due to the loss of nutrients due to the processing of the formula. The organoleptic test results also show that Entmoli has good scores in all aspects of organoleptic properties, including taste, color, aroma, and texture. 
Pengaruh pemberian ekstrak daun manisrejo terhadap perubahan kadar SGOT dan SGPT kelinci pedaging Nur Rahman; Gebby Putri Nurhaida; Dwipajati Dwipajati
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1419

Abstract

Background: Manisrejo leaves (Vaccinium Varingifolium) contain flavonoids, steroids, tannins and triterpenoids. flavonoid are antioxidant compounds which are believed to have the ability to bind active oxygen radicals, superoxide and hydroxyl radicals through a single electron transfer. The properties of flavonoids besides protecting the effects of ROS on cells can also inhibit the formation of ROS and can reduce levels SGOT and SGPT. In conditions of liver disorders there is an increase in liver enzymes that cause changes in SGOT and SGPT levels. Antioxidant compounds can overcome liver damage caused by free radicals.Objectives: Analyzed the effect of giving Manisrejo leaf extract to changes in body weight and SGOT SGPT levels in broiler rabbits.Method: This research is a type of laboratoryan experimental research conductedstudy on meat rabbits by giving Manisrejo leaf extract to analyze changes in body weight and SGOT SGPT levels of meat rabbits. The research was carried out in May – June 2023 at the Chemistry Laboratory of the Health Polytechnic, Malang Ministry of Health, Malang in May-June 2023 Health Polytechnic. The samples used in the research were 30 meat rabbits. Research data includes the rabbit's body weight taken throughby weighing and SGOT SGPT data obtained through laboratory testing using kinetic methods before and after the intervention. Analysis of research data to test the normality of the data uses the Shapiro Wilk test, then if the data is normal, use the One Way ANOVA statistical test, if the distribution is not normal, use the Kruskal Wallis Test at a confidence level of 95%.Results: There is an increase in rabbit body weight before and after intervention with a p value of 0,001 which indicates that there is a significant difference between rabbit body weight before and after intervention. Statistical test results p value 0,198 which indicates there is no significant difference between the administration of manisrejo leaf extract at the SGOT level and p value 0,180 which indicates there is no significant difference between the administration of manisrejo leaf extract at the SGPT level.Conclusion: There is no effect of giving Manisrejo leaf extract on changes in SGOT and SGPT levels in broiler rabbits.KeywordsBroiler Rabbit, Manisrejo Leaf Extract, SGOT, SGPT
Kualifikasi Tenaga Kerja Pada Berbagai Klasifikasi Penyelenggaraan Makanan Massal: Tinjauan Berdasarkan Jumlah Konsumen dan Jenis Menu Yang Disajikan Nur Rahman; Bachyar Bakri
JURNAL INFO KESEHATAN Vol 17 No 1 (2019): Jurnal Info Kesehatan
Publisher : Research and Community Service Unit, Politeknik Kesehatan Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/infokes.Vol17.Iss1.229

Abstract

Labor requirements on the food services can be influenced by the type or the type of menu that is served (menu option or standard menu/set), a number of customers served and characteristics, manner of presentation/foodservice and food processing techniques used. The purpose of this study was to analyze the manpower needs of consumers in terms of number and type of menu served in various classifications of food services. This research is a descriptive exploratory descriptive design. The sampling technique research conducted by purposive sampling method, research carried out for 3 (three) months, starting month from July to October 2015. The variables studied were the number of consumers served, number of workers, a qualified workforce, and the type/types of menu that are used. Data were collected by interview with the manager of the implementation of food assisted questionnaires and direct observations on the foodservice. The data is processed and analyzed descriptively, then presented in tabular form. The result showed that the number and qualification of labor needed in the various classifications of food services, most are high school or vocational school graduates, with the main task generally is a food processing power. Special hospital for the provision of food needed nutritionist with 1:57 lowest and the highest ratio of 1: 400. At food services in addition to the hospital, the need is determined by the number of consumers served and depending on the extent of the physical building of the institution. Kind/type menus presented on the hospital food service, boarding, catering, social institutions, and school children are the menu cycle. While the implementation of commercial food using the options menu (selected menu). Given the number and qualification of manpower needs of each institution organizing food can not be used as a standard, it is necessary assessments using calculations based on the analysis of the workload of each field of labor tasks.
Co-Authors Annasari Mustafa Azzahrah, Tiyan Tiara Bachyar Bakri Dwipajati Dwipajati Endang Sutjiati Fifi Lutfiyah Gebby Putri Nurhaida Hesty Mulyandarini Lidya Kustiningrum