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All Journal Jurnal Kesehatan Masyarakat Andalas (Andalas Journal of Public Health) Jurnal Litbang Industri Jurnal Gizi Klinik Indonesia Jurnal Kesehatan Medika Saintika Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Ilmiah Kesehatan (JIKA) Journal of Innovation Research and Knowledge Indonesian Journal of Global Health Research
Ice Yolanda Puri
Fakultas Kesehatan Masyarakat Universitas Andalas
Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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KECELAKAAN KERJA PADA PERAJIN ROTAN DI PITAMEH DAN TANAH SIRAH KECAMATAN LUBUK BEGALUNG KOTA PADANG Widya Handayani; Yuniar Lestari; Ice Yolanda Puri
Jurnal Kesehatan Masyarakat Andalas Vol 5 No 2 (2011): Jurnal Kesehatan Masyarakat Andalas
Publisher : Faculty of Public Health, Andalas University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24893/jkma.v5i2.147

Abstract

Kecelakaan di tempat kerja dapat memakan banyak korban, baik pekrja sektor formal maupun sektor informal. Angka kecelakaan kerja di Indonesia masih tinggi mencapai 96.314 kasus pada tahun 2009, namun data ini belum mencakup kecelakaan kerja di sektor informal. Tujuan penelitian ini mengetahui hubungan tingkat pengetahuan, tindakan, penerangan, faktor psikologis, dan masa kerja dengan kecelakaan kerja pada perajin rotan di kawasan Pitameh dan Tanah Sirah Kecamatan Lubuk Begalung. Jumlah responden pada penelitian ini adalah 54 orang. Data tingkat pengetahuan, tindakan, faktor fisik, psikologis, dan masa kerja dikumpulkan dengan menggunakan kuesioner. Pengukuran intensitas penerangan menggunakan lux meter. Hasil penelitian ini 77,8% responden pernah mengalami kecelakaan kerja, 61,1% memiliki tingkat pengetahuan rendah tentang kecelakaan kerja. 57,4% memiliki tindakan yang baik dalam pencegahan kecelakaan kerja, 63,0% bekerja pada penerangan baik. 75,9% memiliki faktor psikologis positif, dan 59,3% memiliki masa kerja di atas 1 tahun. Berdasarkan analisis bivariat terdapat 2 faktor yang berhubungan dengan kecelakaan kerja yaitu tingkat pengetahuan dengan OR 24,000 (95% CI 2,741 -210,177) dan tindakan pencegahan kecelakaan kerja dengan OR 12,100 (95% CI 1,431-102,310) .Disarankan kepada puskesmas untuk melaksanakan Upaya Kesehatan Kerja (UKK), pembentukan Pos UKK, penyuluhan dan pelatihan tentang K3 kepada pengusaha dan perajin sehingga dapat menerapkan K3 di tempat kerja. Kepada para pekerja sebaiknya menggunakan APD saat bekerja demi keselamatan dan kenyamanan dalam bekerja. Kata Kunci: Perajin rotan, faktor-faktor yang berhubungan, kecelakaan kerja
Test Levels of Protein, Fiber and Organoleptic Tempeh Cake as an Alternative Snack for Diabetes Mellitus (DM) Patients Nurman, Zurni; Ismanilda, Ismanilda; Yuska, Defniwita; Puri, Ice Yolanda
Jurnal Ilmiah Kesehatan (JIKA) Vol. 6 No. 3 (2024): Volume 6 Nomor 3 Desember 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v6i3.466

Abstract

The incidence of Diabetes Mellitus (DM) in Indonesia continues to increase. WHO reported a DM prevalence of 7% in Indonesia in 2013, while West Sumatra rose from 1,3% in 2013 to 1,8% in 2018. One of the efforts to address DM is food diversification, such as making cake from tempeh. This research aimed to determined tempeh cake's protein, fiber, and organoleptic quality. This type of research was an experiment using a Completely Randomized Design with 1 control (without tempeh) and 3 treatments (tempeh at 25g, 50g, and 75g), each with 2 replications for the organoleptic test. The best result from the organoleptic test was tested for protein content and fiber content. The research was carried out in July – November 2022 in the IBM laboratory, Department of Nutrition, Health Polytechnic, Ministry of Health, Padang, while protein and fiber analysis was carried out at the Industrial Research and Standardization Center in Padang. Observations included organoleptic quality (color, aroma, texture, taste) using a hedonic test, analyzed with the Kruskal-Wallis test and followed by the Mann-Whitney test if significant. The results showed that tempeh supplementation affected the color, aroma, texture, and taste of the cake. The best cake was with 50g tempeh addition (18,74% protein, 28,18% fiber). Panelists could distinguish the organoleptic characteristics of cakes with tempeh. The research concludes that tempeh addition increases the protein and fiber content of the cake. It is recommended to apply tempeh cake as a snack for DM patients, research its glycemic index, and evaluate its shelf life.
Development of Ice Cream Formula from Katuk Leaf Juice ( Sauropus androgynous ) and Pineapple Juice ( Ananas Comosus L. merr ) as a Source of Flavonoid and Additional Vitamin C for Breastfeeding Mother nike satriana; Ice Yolanda Puri; Jeallyza Muthia Azra
Jurnal Kesehatan Medika Saintika Vol 17, No 1 (2026): Juni 2026
Publisher : Stikes Syedza Saintika Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30633/jkms.v17i1.30824

Abstract

WHO estimates that of the 46.28 million newborns in 2020, 32.8% received sufficient breast milk, while 12% did not receive any breast milk at all. This problem is caused by the mother's breast milk being low or not flowing smoothly. Flavonoids are components of lactagongum containing flavonoids that can increase breast milk production which plays a role in the hormones prolactin and oxytocin. Plants containing flavonoids include katuk leaves. Katuk leaves are also known as vegetables that stimulate breast milk among the community. This study aims to develop an ice cream formulation with the addition of katuk leaf juice and pineapple juice as a source of flavonoids and additional vitamin C for breastfeeding mothers. The sample is ice cream with the addition of katuk leaf juice and pineapple juice with a ratio of each treatment, namely (F0 0:0, F1 30:20, F2 35:15, F3 40:10). The samples were subjected to hedonic tests and proximate nutrient content tests (using the gravimetric, Kjeldahl, Soxhlet, and different methods), iron content tests using the SNI 01-2896-1998 method, descriptive sensory tests of selected products using the consensus method, and flavonoid and vitamin C tests using spectrophotometry and titrimetry methods. The results obtained were the selected formula, F3, with the highest proximate nutrient content and meeting the SNI ice cream quality requirements. Descriptive sensory results included aroma and taste parameter analysis, where the resulting descriptors were aroma (like leaf, milky, and unpleasant) and taste (sweet, milky, and bitter). The flavonoid content of the selected product was 0.02% and Vitamin C content was 1.25%. Ice cream with the addition of katuk leaf juice and pineapple juice, which contain flavonoids and vitamin C, can be used as a food source of flavonoids and additional vitamin C for breastfeeding mothers. 
Analysis of Nutrition Education Needs as A Basis for Booklet Development in Chronic Kidney Disease Patients with Hemodialysis: A Study From the Patient's Perspective Yenita Yenita; Ice Yolanda Puri; Eva Yuniritha
Indonesian Journal of Global Health Research Vol. 8 No. 4 (2026): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v8i4.2052

Abstract

CKD patients with Hemodialysis therapy require strict and continuous nutritional management. Low knowledge and non-compliance with diet are the main problems so that nutrition education is an important intervention, but often not tailored to the individual needs of patients. This study aims to identify the nutritional education needs of hemodialysis patients from a nutritionist perspective. Cross-sectional study design, data were collected using an online questionnaire via a Google Form link distributed via WhatsApp messages ( personal chat) . The collected data were downloaded in Excel format and processed and analyzed using descriptive analysis. The results showed that almost all (>95%) respondents agreed that the need for nutrition education includes specific materials related to hemodialysis diets based on Minangkabau local wisdom. An individual approach according to the clinical condition and characteristics of the patient, the use of educational media in the form of printed booklets with attractive designs (balanced images, text and colors) and family involvement in diet management can increase knowledge and adherence to diet and improve the quality of life of patients. The conclusion of this study is that patients need educational media in the form of printed media (booklets) with complete material, with a combination of clear writing and images, can be taken home and is based on local wisdom which is very important to improve knowledge, dietary compliance and quality of life of hemodialysis patients.
Yoghurt Nabati dari Berbagai Sumber Tanaman: Tinjauan Formulasi, Fermentasi, Nilai Gizi, dan Stabilitas Produk (Literatur Review) Fatimah Rahmi; Jeallyza Muthia Azra; Ice Yolanda Puri
Journal of Innovation Research and Knowledge Vol. 6 No. 4 (2026): September 2026
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Plant-based yogurt has emerged as an alternative to dairy-based fermented products in response to growing concerns about lactose intolerance, milk allergies, plant-based diets, health, and food sustainability. Although it has potential as an alternative food product, plant-based yogurt differs from dairy yogurt due to variations in the protein, lipid, carbohydrate, fiber, mineral, and antinutritional compound composition of its raw materials. This article aims to critically review the development of plant-based yogurt from various plant sources, focusing on formulation, fermentation, nutritional quality, physicochemical characteristics, and storage stability. The review focuses on coconut-, legume-, oat-, and almond-based yogurt. The literature indicates that legumes, particularly soybeans and pulses, offer advantages in terms of protein content and bioactive compounds but may present challenges related to beany flavor, antinutritional factors, and inconsistent rheological properties. Oats have the potential to provide dietary fiber and β-glucan, while almonds provide lipids and proteins and generally exhibit favorable sensory characteristics. Coconut has the advantage of its lipid content, which contributes to a creamy mouthfeel; however, its relatively low protein content requires formulation optimization to achieve adequate gel network formation. Lactic acid bacteria fermentation plays an important role in acid production, protein modification, partial reduction of antinutritional factors, metabolite formation, and maintenance of microbial viability. However, fermentation effectiveness is strongly influenced by the type of plant matrix and bacterial strain used. Therefore, the development of plant-based yogurt should focus on combining different plant sources, optimizing starter cultures, fortifying nutritional components, and controlling stability during storage.
Co-Authors ., Ismanilda Defniwita Yuska Denas Symond Eva Yuniritha Fatimah Rahmi Ismanilda, Ismanilda Ita Paramastri Jeallyza Muthia Azra nike satriana Nurman, Zurni Paramastri, Ita Pernodjo Dahlan Pernodjo Dahlan, Pernodjo Ramadani, Mery Reshi Wirna Noftavia Syafrawati Widya Handayani Yenita Yenita Yuniar Lestari Zulkifli Zulkifli