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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan AcTion: Aceh Nutrition Journal Window of Health : Jurnal Kesehatan Amerta Nutrition MEDIA INFORMASI Jurnal Pusat Akses Kajian Pangan dan Gizi Riset Informasi Kesehatan Journal Of Medicine And Health Sciences (Medisci) Journal of Community Service (Abdisci)
Wiwit Estuti
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Agriculture, Biological Sciences & Forestry Dentistry Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Other

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Functional cookies made from black rice for oxidative stress control in overage and obesity adolescents Estuti, Wiwit; Uun, Kunaepah; Nurcahyani, Lia
AcTion: Aceh Nutrition Journal Vol 10, No 2 (2025): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i2.1115

Abstract

Health problems in Indonesia generally occur because of the unhealthy lifestyles of adolescents or sedentary lifestyles. The most common cases are health problems, such as obesity and overweight. This study aimed to measure the effect of providing functional cookies on controlling oxidative stress in obese adolescents, determine the compliance of cookie consumption by subjects, and conduct consumer tests. The study used an experimental design conducted from August to September 2022 at SMP Negeri 7 Cirebon City. The participants were 24 adolescents aged 13-15 years. Data were collected using questionnaires and analyzed for malondialdehyde (MDA) and Superoxide Dismutase (SOD) levels in the blood serum. Data analysis was performed using the Mann-Whitney U test and Pearson correlation test at 95% CI. The results showed that the provision of functional cookies significantly (p<0,05) reduced serum malondialdehyde (MDA) levels in overweight and normal adolescents (p = 0,017). Superoxide dismutase (SOD) enzyme activity had no effect on overweight/obese and normal adolescents after providing functional cookies. In conclusion, providing functional cookies can reduce MDA levels in obese and normal adolescents (p = 0,017) but had no effect on SOD enzyme activity. The adherence to cookie consumption and consumer test results support its potential in controlling oxidative stress in adolescents.
A Healthy Dental Nutrition Card as A Parenting Pattern to Prevent Stunting in Toddlers Junaidi, Junaidi; Nurmawi, Yesi; Surayah, Surayah; Estuti, Wiwit
Riset Informasi Kesehatan Vol 12 No 2 (2023): Riset Informasi Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Harapan Ibu Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30644/rik.v12i2.811

Abstract

Background: The healthy teeth nutrition card (Kartu Nutrisi Gigi Sehat) is a development model for parenting patterns to prevent stunting in toddlers. These cards were developed for young children and are efficient for children and health practitioners to carry and play with. It is hoped that parenting patterns in the form of healthy dental nutrition can prevent caries which affects food intake and nutritional status. The aim of the research is to develop a healthy dental nutrition card as a parenting pattern to prevent stunting in toddlers. Method: This research is Research and Development (R&D), carried out at Posyandu Widuri VI, Paal Lima Village, Jambi City. Media and material validation involved 6 experts. The research subjects were 16 toddlers, 4 cadres, 4 community health center staff, 2 PKK people, and 16 mothers of toddlers. The data collected using questionnaires. Results: Healthy dental nutrition cards are very eligible for use to promote dental health as a parenting pattern to prevent stunting in toddlers. Conclusion: It is recommended that future research test the effectiveness of healthy dental nutrition cards
ACCELERATION AND INNOVATION OF PRODUCTS MADE FROM LOCAL FOOD AT SMAN 1 BEBER, CIREBON REGENCY Estuti, Wiwit; Kunaepah, Uun; Alfiyah, Isnar Nurul
Jurnal Abdisci Vol 1 No 8 (2024): Vol 1 No 8 Tahun 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v1i8.327

Abstract

School is a very effective place of learning and character-building for students. Education in schools greatly influences knowledge, attitudes, consumption behaviors, and food choices. The Healthy Canteen and School Nutrition Garden are part of health education in schools. Educational institutions must be able to present and provide healthy canteens, as well as healthy food and school nutrition gardens, as one of the services that schools must provide to realize intelligent and healthy children. Therefore, schools are expected to accelerate and innovate food products made based on local food ingredients in schools. This Community Service activity continues NGTS education conducted in 2022 at SMAN 1 Beber. In 2023, we will continue to accelerate and innovate products produced and produced in school gardens and made by school residents for use. In addition, we hope this product innovation can be packaged well with special labeling of SMAN 1 Beber so that it can become one of the school's efforts to commercialize superior products that characterize SMAN 1 Beber.
EDUCATION ON SAFE, HEALTHY AND NUTRITIOUS FOOD THROUGH THE PRACTICAL MODULE NUTRITION GOES TO SCHOOL (NGTS) AT SMAN 1 BEBER AND IIBS SD/SMP FAJAR HIDAYAH, CIREBON REGENCY Kunaepah, Uun; Estuti, Wiwit; Isnar Nurul Alfiyah
Jurnal Abdisci Vol 1 No 9 (2024): Vol 1 No 9 Tahun 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v1i9.342

Abstract

School is a convenient place for learning and character formation of students. Education in school greatly influences knowledge, attitudes, and behaviors of consumption and choosing food. School is a place to teach, socialize, and apply good habits because most children spend their time at school. Education about healthy food is critical so that it becomes a good habit in the future. The role of teachers and parents at this time is significant. Nutrition Goes To School (NGTS) is a SEAMEO Recfon Program that promotes healthy canteens and school nutrition gardens. The Healthy Canteen and School Nutrition Garden are part of health education in schools. Educational institutions must be able to present and provide healthy canteens, as well as healthy food and school nutrition gardens, as one of the services that schools must provide to realize intelligent and healthy children. The method of implementing this practical module begins with the creation of an NGTS practical module by the Community Service Team, followed by socialization activities, training (TOT) for implementing practical modules, mentoring, and evaluation. This Community Service activity continues the NGTS carried out in 2019 at government-owned elementary and junior high schools. In 2022, we will try to make a practical NGTS module and apply it to high school and elementary/junior high school with the hope that education about Nutrition can be applied at all age stages from elementary to high school, both in government-owned and privately owned schools.
EDUCATION ON HEALTHY, SAFE, AND NUTRITIOUS LOCAL FOOD THROUGH THE NUTRITION GO TO SCHOOL (NGTS) SCHOOL GARDEN PILOT MODEL IN CIREBON CITY Estuti, Wiwit; Kunaepah, Uun; Alfiyah, Isnar Nurul
Jurnal Abdisci Vol 1 No 10 (2024): Vol 1 No 10 Tahun 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v1i10.403

Abstract

School is a very effective place for learning and character formation of students. Knowledge, attitudes and behaviors in choosing, processing and consuming food are greatly influenced by education in schools. Schools that have a school garden are an important component and greatly contribute to realizing healthy students. The school has sought the availability of a nutrient garden in the school during the NGTS Community Service activity carried out with SEAMEO in 2019. NGTS activities have contributed with the existence of model school gardens in 4 (four) locations, namely SMPN 7, SMPN 5, SD Sidamulya and SD Pahlawan in Cirebon City, in addition to the cooperation between various related service sectors in the implementation of NGTS. Partnership community service activities (PKM) are in the form of education and assistance in making safe, healthy, nutritious food made from local ingredients so that video tutorials on how to make nuggets and recipe books for processed nuggets based on local food ingredients are obtained which can be used as a guide in making healthy, safe and nutritious food and made from local food that can be used as an example for other schools in the Cirebon city area. This activity was carried out using a combination of socialization and mentoring methods by involving students. The initial stage of this activity was the making of books on various processed nuggets, and the second stage was socialization by video tutorial method and distribution of books on various processed nuggets. Measuring nugget processing knowledge before and after distributing books and playing videos of nugget making. The outputs achieved from the PkM program are the book Miscellaneous Nugget Recipes processed from local food from school gardens and a video of the process of making Miscellaneous Nuggets (IPR). The conclusion of this PKM activity is that there is an increase in knowledge about nugget processing so as to help teachers and students in providing healthy, safe and nutritious food from school.
EDUCATION ON SAFE, HEALTHY AND NUTRITIOUS FOOD THROUGH NUTRITION GO TO SCHOOL NGTS ACTIVITIES AT MI DAARUL HIKAM CIREBON CITY Estuti, Wiwit; Samuel, Samuel; Alfiyah, Isnar Nurul
Jurnal Abdisci Vol 2 No 3 (2025): Vol 2 No 3 Tahun 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v2i3.591

Abstract

Nutrition education activities are one of the 4 components of the Nutrition Goes to School (NGTS) Program. Nutrition education activities for students have been carried out at "Healthy Food Healthy Student" at MI Daarul Hikam, Cirebon City. This educational activity, which has the theme of Safe, Healthy, and Nutritious Food Education, explains the contents of my plate and food safety by presenting the material in an interesting and visually appealing way. The resource person who is in charge of this activity uses posters and leaflets as sources to explain the contents of my plate. In addition, in this activity, students are encouraged to collaborate and discuss their understanding of the material provided. Students are also given questions and rewards for those who can answer so as to increase their interest in nutrition education activities. The results of this community service activity showed that there was an increase in knowledge in each participant at MI Darul Hikam, Cirebon City, where there was a significant difference between the average pretest and posttest that was done.
Development of Cream Soup Made From Combination of Black Soybean (Glycine soja L. merrit) and Red Rice (Oryza nivara) as an Alternative Functional Food for Menopausal Women Estuti, Wiwit; Marliyati, Sri Anna; Damanik, Muhammad Rizal Martua; Setiawan, Budi
Jurnal Gizi dan Pangan Vol. 13 No. 2 (2018)
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 (324.616 KB) | DOI: 10.25182/jgp.2018.13.2.103-110

Abstract

This study aimed to develop an organoleptic acceptable cream soup formula made from combination of black soybean (Glycine soja L. merrit) and red rice (Oryza nivara) which met the nutritional requirements and contained antioxidants in the form of snack as a functional food for menopausal women. This study used a completely randomized design (CRD) with three treatment levels combination of black soybeans and red rice, namely F1 (80:20), F2 (70:30), and F3 (60:40). The results of the hedonic organoleptic test showed that the selected formula was F1 functional cream soup product. The nutrient content analysis showed that the product contained 1.98% water, 1.88% ash, 4.00% fat, 13.36% protein, 78.76% carbohydrates, 17.87% total dietary fiber, 10.71% soluble dietary fiber, 162.59 μg/g total isoflavones, and 254.58 μg/g total anthocyanins. Each portion of the F1 product could contribute 10.66% and 11.73% of the recommended dietary allowances (RDA) for energy and protein for women of menopausal age, respectively. Each portion also had an antioxidant activity of 723.73 mg/100 g (AEAC). The product is safe to consume because its total microbial content was 3.4 x 102 colonies/g. The resulting product has the potential to be a functional food due to its fiber, total isoflavones, and total anthocyanins contents, as well as its antioxidant activity.
Co-Authors Alfiyah, Isnar Nurul Arief Tarmansyah Iman Aripin Ahmad, Aripin Arnisam, Arnisam Budi Setiawan Cahyani Putri, Vina Cesilia M Dwiriani Fahmi Hafid Fitrianingsih, Eva Fitrianingsih, Yeni Hendarman, Hendi Hendi Hendarman Isnar Nurul Alfiyah Joko Hermanianto Junaidi Junaidi Kunaepah, Uun Kunaepah, Uun Lia Nurcahyani Muhamad Rizal Martua Damanik Naily Mathlubaty Nurmawi, Yesi Rizal Syarief Samuel Samuel Sekarningrum, Abiwardani Silvia Wagustina, Silvia Sri Anna Marliyati Sulistiyono, Priyo surayah, surayah Uun Kunaepah Uun, Kunaepah Widiyastuti, Dyah