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All Journal Jurnal Ilmu Kedokteran (Journal of Medical Science) Jurnal Online Mahasiswa (JOM) Bidang Kedokteran Jurnal Al-Iqtishad Jurnal Kesehatan Melayu Jurnal Kesehatan Komunitas Dinamisia: Jurnal Pengabdian Kepada Masyarakat Media Ilmu Kesehatan Martabe : Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition JURNAL MEDIA KESEHATAN Jurnal Gizi Kerja dan Produktivitas Jurnal Kesehatan Tambusai Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal)
Yanti Ernalia
Universitas Islam Negeri Sultan Syarif Kasim Riau
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Analisis angka kuman pada makanan siap saji Fifia Chandra; Yanti Ernalia
MEDIA ILMU KESEHATAN Vol 10 No 1 (2021): Media Ilmu Kesehatan
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v10i1.530

Abstract

Background: Food poisonings in Indonesia mostly occurred in catering services. Salmonella sp., Campylobacter, Listeria, and E. coli are the types of bacteria that frequently cause food poisoning. Objective: The study aimed to detect Salmonella sp. on foods served in several restaurants. Methods: This research is a survey research with crossectional method. Selection of the restaurant was done by random sampling. There were 12 subdistricts and two restaurants were selected from each subdistrict in Pekanbaru, Riau, Indonesia. There were two types of foods consisted of animal and beans or vegetables, then 48 types of food from 24 Restaurants were obtained. The identification step was proceeded in Biochemical Laboratory of Health Polytechnic of Ministry of Health of Riau Province. This method was SNI 01-2332.2-1006 which was done with several steps of testing, namely pre-enrichment, enrichment, isolation and identification, and biochemical test. Data was presented in narration and univariate analysis for the frequency distribution of data. Results: In isolation and identification test steps on SS agar, there were 17 colonies found and suspected as Salmonella sp.. According to this data, it was found that 17 out of 48 (35,41%) of food samples in the restaurant contained bacteria. However, in the final steps of biochemical test there were 6 out of 48 total (12,5%) food samples contained Salmonella sp, and was found in 6 out of 24 restaurant (25%) and in 6 of 12 (50%) subdistricts. Foods that contained Salmonella sp. were rendang, chicken seasoning, tuna fish, vegetarian bak, fried shrimp, and grilled chicken Conclusion: Salmonella sp. found on foods served in several restaurants.
PENINGKATAN PENGETAHUAN GIZI SEIMBANG DAN MITOS SEPUTAR GIZI PADA KELUARGA PRA-SEJAHTERA DI KELURAHAN DELIMA PEKANBARU Saipul Alsukri; Novfitri Syuryadi; Yanti Ernalia
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 3, No 1 (2020): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (583.657 KB) | DOI: 10.31604/jpm.v3i1.108-115

Abstract

The wrong dietary pattern will cause various diseases. Health and nutrition counseling is one of a variety of ways to improve knowledge. The advice can improve nutrition knowledge to mothers, which is will impact on changing the nutritional food their family members, including their toddlers. This community service carried out at Kelurahan Delima, Kecamatan Tampan, Pekanbaru. The mother's decision as a participant partner in this service was because she was a family member who prepared food for their family. This community service activity carried out with counseling methods by leaflets, demonstrations, and assessments with anthropometric methods. Other than that, a pre-test and post-test evaluation carried out to understanding balanced nutrition by them. This activity can improve their knowledge about a balanced diet, the results of the post-test partners evidence this.
Hubungan Persepsi Body Image dengan Status Gizi Remaja Pada Siswa SMPN 8 di Pekanbaru Yessi Marlina; Yanti Ernalia
Jurnal Kesehatan Komunitas Vol 6 No 2 (2020): Jurnal Kesehatan Komunitas
Publisher : STIKes Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/keskom.Vol6.Iss2.540

Abstract

The impact of body image’s dissatisfaction can be a leading factor for weight loss diet. If it is not balanced with knowledge of a healthy diet, adolescents can get caught in the wrong diet, causing a decrease in nutritional status, iron deficiency, etc. The objective of this study is to determine the relationship between body image perceptions and nutritional status of SMPN 8 students in Pekanbaru. This study is a cross-sectional study with total samples were 160 students which choosen randomly. The perception of body image was obtained from BSQ34 quistionnaire and nutritional status using weight scale and microtoise. Analyzed data using simple regression test. The results showed a positive correlation between body image and nutritional status (p=0,000; r=0,526). Each increase 1 point score of body image, the body mass index predicted will increase by 0.03kg/m2. Total respondents who were satisfied with their body was 62.5% and dissatisfied were 37.5%. The nutritional status of respondents were 3.1% very thin, 6.3% thin, 63.8% normal, 18.1% obese and 8.8% obese. The need for a psychological approach from school to increase student’s confidence of their own body.
Perbedaan Massa Lemak Antara Pengukuran Skinfold Caliper dengan Bioelectrical Impedance analysis (BIA) pada Atle Yanti Ernalia; Miftah Azrin; Jessy Latni G
Jurnal Kesehatan Komunitas Vol 6 No 3 (2020): Jurnal Kesehatan Komunitas
Publisher : STIKes Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/keskom.Vol6.Iss3.559

Abstract

Research about Skinfold Caliper (SKF) and Bioelectrical Impedance Analysis (BIA) has been frequently studied in athletes. Accurate of SKF is dependent on the technique, skill, and experience of the tester, whereas BIA is less time consuming and easily administered by investigators. The study aimed was to analyze the mean difference of body fat composition (BF%) between SKF and BIA methods among bodybuilders, heavy lifter, and weight lifter athletes. This was an observational analytic research with a cross-sectional design. The data were obtained from direct measurements to 30 athletes (21 men and 9 women). The percentage of body fat data were obtained by SKF and BIA and also anthropometric data (weight and height). The mean of BF percentages was analyzed by multiple paired t-test. The study showed a significant difference in BF% between SKF and BIA methods according to gender, sport, and Body Mass Index (BMI) categories (p<0,05). The mean BF % by skinfold caliper was 18,91 and by BIA was 24,27. Body fat percentage by SKF methods in bodybuilder, heavy lifter, weight lifter, man, woman, normal, overweight, moderates and severe obese were  12,05; 21,77; 17,67;17,31; 22,67;11,75; 17,83; 23,05; and 34,99. In other, by BIA were 15,34; 28,58; 21,59; 21,99; 29,60; 16,47; 23,69; 29,32; 36,00. It concluded that the mean difference in Body Fat (BF) % between SKF and BIA methods according to gender, kind of sport, and BMI categories was significant (p<0,05), except in severely obese.
Edukasi Konsumsi Gula, Garam, Dan Lemak Sebagai Upaya Pencegahan Sindrom Metabolik Yanti Ernalia; Tahrir Aulawi; Nur Pelita Sembiring; Novfiri Syuryadi
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2022): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v6i1.8038

Abstract

KExcess levels of sugar, salt and fat consumption due to lack of knowledge are increasing every year and have an impact on the high incidence of metabolic syndrome. It is important to share nutrition information to the Darul Amal Mosque community in Pekanbaru, which is a category of adult and elderly population who are at risk of developing metabolic syndrome. Weight and height were measured to obtain the Body Mass Index (BMI) value as indicator nutritional status. Education is done using video media, posters, and infocus media. The participants had nutritional problems, being thin (10%), pre-obese (10%), obese I (25%), and Obes II (15%). The post test results showed an increase in nutritional knowledge in the good category from 60% to 95%. Meanwhile, the nutritional knowledge in the less category decreased from 40% to 5%. Education went well and suggested to continue with different topics and be accompanied by practice.
Tingkat Kecukupan Energi dan Zat Gizi Makro kaitannya dengan Status Gizi Anak Sekolah Dasar Putri Destya Ramadani; Sofya Maya; Yanti Ernalia
Jurnal Gizi Kerja dan Produktivitas Vol 4, No 2 (2023): November
Publisher : Fakultas Kedokteran Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jgkp.v4i2.21540

Abstract

Terdapat banyak faktor yang dapat mempengaruhi status gizi pada anak, salah satunya adalah asupan makanan. Tujuan penelitian ini adalah untuk mengetahui hubungan tingkat kecukupan energi dan zat gizi makro terhadap status gizi anak sekolah dasar di SDN 01 Bunga Raya. Penelitian ini menggunakan metode deskriptif analitik dengan desain cross sectional. Sampel dalam penelitian ini sebanyak 87 responden yang merupakan siswa/i kelas 4 dan 5 SDN 01 Bunga Raya. Data yang dikumpulkan adalah food recall 2x24 jam dan pengukuran langsung berat badan dan tinggi badan responden melalui pengukuran indeks massa tubuh menurut umur. Data dianalisis menggunakan uji pearson dengan p-value˂0,05. Tingkat kecukupan energi responden sebagian besar berada pada kategori baik (44,8%) namun masih ada responden yang mengalami tingkat kecukupan energi pada kategori defisit dan lebih. Tingkat kecukupan zat gizi makro responden sebagian besar pada kategori defisit berat, yaitu tingkat kecukupan protein 27,6% defisit berat, tingkat kecukupan lemak 50,7% defisit berat, dan tingkat kecukupan karbohidrat 49,4% defisit berat. Hasil penelitian menunjukkan bahwa 9,2% responden berstatus gizi kurang, 56,3% status gizi baik, dan 34,5% status gizi lebih. Hasil uji pearson menunjukkan bahwa tidak terdapat hubungan yang signifikan antara tingkat kecukupan energi dan zat gizi makro (protein, lemak) terhadap status gizi anak sekolah dasar (p-value>0,05) namun terdapat hubungan yang signifikan antara tingkat kecukupan karbohidrat terhadap status gizi anak sekolah dasar di SDN 01 Bunga Raya dengan p-value=0,029. Hasil tersebut menyimpulkan bahwa asupan karbohidrat yang cukup maka akan berdampak pada status gizi yang baik.
KEBIASAAN KONSUMSI JUNK FOOD DAN LINGKAR PERUT MAHASISWA PRODI GIZI UIN SULTAN SYARIF KASIM RIAU Syuryadi, Novfitri; Nurlisa, Siti; Amanda, Cahya Hanita; Mendrofa, Eugenia Pricilla Maurine; Ernalia, Yanti
Jurnal Kesehatan Tambusai Vol. 6 No. 2 (2025): JUNI 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v6i2.43635

Abstract

Junk food merupakan makanan yang tinggi kandungan gula, garam, dan lemak. Kebiasaan konsumsi junk food dapat meningkatkan berat badan dan lingkar perut. Lingkar perut dapat menjadi salah satu indikator kejadian obesitas sentral. Obesitas sentral dapat meningkatkan resiko berbagai penyakit sindrom metabolik, sehingga setiap orang perlu mengukur lingkar perutnya untuk mengindari resiko obesitas sentral. Lingkar perut normal pada laki-laki tidak lebih dari 90 cm dan pada perempuan tidak lebih dari 80 cm. Hal ini menunjukkan kondisi kesehatan dengan resiko yang rendah. Tujuan penelitian ini untuk melihat hubungan antara kebiasaan konsumsi junk food dengan lingkar perut. Desain penelitian ini menggunakan cross sectional study. Populasi penelitian adalah seluruh mahasiswa gizi UIN Suska Riau dengan metode sampling menggunakan purposive sehingga didapatkan jumlah sampel sebanyak 57 sampel. Variabel independen pada penelitian ini adalah kebiasaan konsumsi junk food dan variabel dependen yaitu lingkar perut. Data konsumsi junk food dikumpulkan menggunakan kuesioner FFQ dan data lingkar perut dengan pengukuran antropometri menggunakan waist ruler. Data dianalisis menggunakan uji statistik chi square. Hasil penelitian menunjukkan bahwa hampir sebagian responden sering mengonsumsi junk food (42,11%) dan sebagian besar responden memiliki lingkar perut yang normal (68,42%). Hasil uji statistik menunjukkan tidak terdapat hubungan antara kebiasaan konsumsi junk food dengan lingkar perut mahasiswa Prodi Gizi UIN Suska Riau (p>0,05). Kesimpulan dari penelitian ini adalah tidak terdapat hubungan antara kebiasaan konsumsi junk food dengan lingkar perut.
Hubungan Pengetahuan Mengenai Keamanan Makanan Jajanan dengan Praktik Dalam Memilih Makanan Jajanan yang Aman pada Siswa/I Sekolah Dasar di Pekanbaru Chandra, Fifia; Ernalia, Yanti; Risandi, Abrar; Maharani, Rahel Aura Fathia; Anggowo, Richard Wicaksana
Jurnal Ilmu Kesehatan Masyarakat Vol. 14 No. 2s (2025): Special Issue: The 3rd International Conference on Health Sciences 2024
Publisher : UIMA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33221/jikm.v14i2s.3945

Abstract

Hasil pengawasan makanan jajanan yang dilakukan oleh Badan Pengawas Obat dan Makanan pada tahun 2016 yaitu dari 3.615 makanan jajanan di sekolah dasar di Indonesia terdapat 309 sampel yang mengandung boraks, 164 sampel yang mengandung rhodamin B, 221 sampel yang mengandung formalin, dan 29 sampel yang mengandung methanyl yellow. Pengetahuan mempengaruhi praktik siswa dalam memilih makanan jajanan yang aman. Pengetahuan tentang makanan jajanan merupakan kemampuan untuk memilih makanan jajanan yang bebas dari cemaran kimia, biologi, dan fisik, sehingga memunculkan praktik memilih makanan jajanan yang aman. Penelitian ini merupakan penelitian analitik observasional. Penelitian bertujuan untuk melihat hubungan antara tingkat pengetahuan tentang keamanan makanan jajanan dengan praktik memilih makanan jajanan yang aman pada anak Sekolah Dasar di Pekanbaru. Metodologi penelitian yang digunakan pada penelitian ini adalah desain cross sectional, dengan sampel yang dipilih menggunakan metode random sampling. Pengetahuan dan praktik diperoleh melalui kuesioner yang berisi pertanyaan tentang pengetahuan serta praktik siswa sekolah dasar mengenai keamanan makanan jajanan. Berdasarkan penelitian ini dari 240 subjek, sebanyak 63,3% responden berjenis kelamin perempuan, sebanyak 37,0% responden berusia 11 tahun, sebanyak 45,8% responden memiliki pengetahuan yang kurang dan 40,8% memiliki praktik memilih makanan jajanan yang tidak baik. Hasil analisis yang dilakukan terdapat hubungan antara pengetahuan dengan praktik (nilai p = 0,000).
Pengaruh Kefir Susu Kambing Terfortifikasi Vitamin D3 terhadap Kadar hs-CRP Tikus Rattus Norvegicus DM Tipe 2: Studi Eksperimental: The Effect of Vitamin D3-Fortified Goat Milk Kefir on hs-CRP Levels of Type 2 Diabetic Rattus Norvegicus Rats: An Experimental Study Zulfa, Fairuz; Utomo, Astika Widy; Ardiaria, Martha; Syauqy, Ahmad; Purwanti, Rachma; Ernalia, Yanti; Masha, Tania; Maharani, Mutiara Irma; Faradina, Amelia; Panunggal, Binar
Amerta Nutrition Vol. 9 No. 4 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i4.2025.667-678

Abstract

Background: Insulin resistance and chronic hyperglycemia in diabetes are linked to the synthesis of the inflammatory biomarker hs-CRP. Goat milk kefir and vitamin D have anti-diabetic and anti-inflammatory properties. Objectives: Aimed to evaluate the impact of goat milk kefir fortified with vitamin D3 on hs-CRP levels of diabetic rats. Methods: Twenty-one male Rattus norvegicus rats were randomly divided into four groups for a 35-day study: Control (C), Diabetes Mellitus (DM), unfortified goat milk kefir treatment (P1), and vitamin D3-enriched goat milk kefir treatment (P2). Diabetes was induced via intraperitoneal injection of streptozotocin (STZ) at 65 mg/kg BW and nicotinamide (NA) at 230 mg/kg BW. Goat milk kefir was administered orally at 2 mL/200 g BW/day, with the fortified version containing 600 IU of vitamin D3 per 100 mL. Fasting blood glucose levels and serum hs-CRP were measured pre- and post-intervention using the GOD-PAP and ELISA methods, respectively. Data were analyzed using bivariate and multivariate methods in GraphPad Prism 8. Results: There was a statistically insignificant decrease in hs-CRP levels in the P2 group (p-value=0.21) and in the P1 group (p-value=0.63), suggesting limited impact on inflammation. However, there was a statistically significant drop in blood glucose levels in the P2 group (∆FBG -65.50±35.44 mg/dL, p-value=0.03) and in the P1 group (∆FBG -81.63±50.07 mg/dL, p-value=0.05). Conclusions: The reduction in hs-CRP levels indicates that vitamin D3-fortified kefir may help modulate low-grade inflammation and shows promise in managing diabetes. Future research should examine dose, duration, and sample size for better efficacy assessment.
PENINGKATAN PENGETAHUAN GIZI SEIMBANG DAN MITOS SEPUTAR GIZI PADA KELUARGA PRA-SEJAHTERA DI KELURAHAN DELIMA PEKANBARU Alsukri, Saipul; Syuryadi, Novfitri; Ernalia, Yanti
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 3, No 1 (2020): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v3i1.108-115

Abstract

The wrong dietary pattern will cause various diseases. Health and nutrition counseling is one of a variety of ways to improve knowledge. The advice can improve nutrition knowledge to mothers, which is will impact on changing the nutritional food their family members, including their toddlers. This community service carried out at Kelurahan Delima, Kecamatan Tampan, Pekanbaru. The mother's decision as a participant partner in this service was because she was a family member who prepared food for their family. This community service activity carried out with counseling methods by leaflets, demonstrations, and assessments with anthropometric methods. Other than that, a pre-test and post-test evaluation carried out to understanding balanced nutrition by them. This activity can improve their knowledge about a balanced diet, the results of the post-test partners evidence this.
Co-Authors Ahmad Syauqy Amanda, Cahya Hanita Amru Sofian Anggowo, Richard Wicaksana Aras Aira Astika Widy Utomo, Astika Widy Atika Maulida Sari Binar Panunggal Dani Rosdiana Desy Wahyuni Eka Bebasari Esy Maryanti Faradina, Amelia Fifia Chandra Firdaus " Hariza Hasyim Indah Dian Lestari, Indah Dian Ira Widya Jahri Jessy Latni G Jessy Latni G Lidia Wati Lilly Haslinda Lintang Dwi Utari, Lintang Dwi Maharani, Mutiara Irma Maharani, Rahel Aura Fathia Mailani jihadi Marlina, Yessi MARTHA ARDIARIA Masha, Tania Mendrofa, Eugenia Pricilla Maurine Miftah Azrin Miftah Azrin Muchlis " Muhammad Arif Novfiri Syuryadi Novfitri Syuryadi Nur Pelita Sembiring Nurlisa, Siti Putri Destya Ramadani Rachma Purwanti Rafika Rahmi Ratna Mega Sary Risandi, Abrar Rizky Annisa Mampanini Rizky Nanda Putri Saipul Al Sukri Sofya Maya Sri Wahyuni Suri Dwi Lesmana Suyanto " Syuryadi, Novfitri T. Widya Wira Utami, T. Widya Wira Tahrir Aulawi Tamba, Lusiana Try Intan K Tuti Restuastuti Tuti Restuastuti Ulfa Raudha Utami, Yurika Utami1 Marthalia Vicennia Serly Wirdhatul Jannah Yesti Hana Wiliya Siregar, Yesti Hana Wiliya Yolanda Syahfitri Yulia Yulia Rahmawati Rahmawati yurika marthalia utami Zahtamal Zahtamal Zulfa, Fairuz