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All Journal Jurnal Kesehatan Masyarakat Indonesia Indonesian Contemporary Nursing Journal (ICON Journal) JHN: Journal of Health and Nursing
irfan said
Sekolah Tinggi Ilmu Kesehatan Pertamedika
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Pengaruh Pendidikan Kesehatan dengan Media Game Busar terhadap Pengetahuan Konsumsi Buah dan Sayur pada Murid Kelas 4 dan 5 di SDN 07 Pagi Kebayoran Lama Utara Alfonsa Reni Oktavia; Falah Indriawati Barokah; irfan said; Dwi Ayu Lestari
Jurnal Kesehatan Masyarakat Indonesia Volume 17. No. 1. Tahun 2022
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jkmi.17.1.2022.32-37

Abstract

Background: School-age children consume less fruit and vegetables than the recommended daily requirement. The low consumption of fruits and vegetables is due to the low level of nutritional knowledge. Lack of knowledge will reduce the ability to apply nutritional information, so that the consumption of healthy food will decrease and become a negative impact on the nutritional status of school-age children. Objective To determine the effect of health education with the Busar game media on knowledge of fruit and vegetable consumption in 4th and 5th grades students at Elementary Public School (SDN) 07 Pagi Kebayoran Lama Utara. Methods: Quantitative study using pre-experimental design with the type of one group pretest-posttest. The total population of this study was 128 students with a sample size of 56 students who were determined using the Slovin formula and selected by stratified random sampling. Bivariate data analysis was performed using the paired sample t-test. Results: A p value of 0.001 (≤0.05) was obtained which indicates that there is an impact of health education using the Busar game media on the level of knowledge of fruit and vegetable consumption. Conclusion: The busar game-based learning method is proven to be effective in increasing students' knowledge in understanding the importance of consuming vegetables and fruits.
Saffron’s Effect on Blood Glucose Control in People with Type 2 Diabetes Mellitus Dewi Siti Oktavianti; Irfan Said; Alfonsa Reni Oktavia; Rani Rahmasari Tanuwijaya
Indonesian Contemporary Nursing Journal Volume 6 No. 2 Februari 2022
Publisher : Faculty of Nursing, Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/icon.v6i2.18787

Abstract

Introduction: Diabetes mellitus is a chronic disease that increase blood glucose owing to the body’s inability to make or use insulin properly. Chronic hyperglycemia is a significant issue for those with diabetes mellitus since it can result in a variety of problems. Controlling blood sugar is one of the therapies to prevent, inhibit and decrease diabetes-related problems. Consuming Saffron is a non-pharmacological way to enhance blood glucose management. Saffron include Crocins, Picrocrocin, and Safranal, all of which have hypoglycemic properties, improve insulin sensitivity, and help manage blood glucose. The purpose of this study is to assess the effect of Saffron (Crocus Sativus) on person with type 2 diabetes mellitus in terms of blood glucose control. Method: The research employed a quasi experimental approach, comprising a Pre-and post-test with control. Purposive sampling was used to split 54 respondents into two groups; 27 intervention groups and 27 control groups. The research was conducted in RW 09 Kelurahan Kebayoran Lama Utara in Jakarta Selatan. The paired T Test is applied for statistical analysis. Result: The results of this study indicated that Saffron had a substantial effect on blood glucose levels in patients with type 2 diabetes mellitus in the intervention group with a P-value 0,005 (P value < 0,05). Conclusion: Saffron can be used as a non-pharmacological treatment to help control blood glucose levels and avoid diabetic complications.
HUBUNGAN PENYAJIAN MAKANAN, CITA RASA MAKANAN DAN AKTIVITAS FISIK TERHADAP SISA MAKANAN PADA SANTRIWATI DI PONDOK PESANTREN MODERN AN-NUQTHAH Lavelyna Fadhila Gunawan; Dwi Ayu Lestari; Irfan Said; Rani Rahmasari Tanuwijaya
JHN: Journal of Health and Nursing Vol. 4 No. 1 (2026): JHN: Journal of Health and Nursing, May 2026
Publisher : ASIAN PUBLISHER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58738/jhn.v4i1.1846

Abstract

Food service management in institutions such as Islamic boarding schools plays a crucial role in meeting nutritional needs while simultaneously enhancing food acceptance among female students. A key indicator of successful food service management is a low level of food waste. Food waste can be influenced by various factors, including food presentation, taste, and physical activity. Unappealing presentation, unpalatable taste, and low physical activity can reduce appetite, thereby increasing food waste. This study aimed to determine the relationship between food presentation, food taste, and physical activity regarding food waste among female students at the An-Nuqthah Modern Islamic Boarding School. A quantitative research approach with a cross-sectional study design was employed. The sample consisted of 147 female students selected using purposive sampling. Instruments included questionnaires to assess food presentation, taste, and physical activity, alongside the Visual Comstock method to measure food waste. Data analysis was conducted using the Spearman correlation test with a 95% confidence level (α = 0.05). The results indicated no significant relationship between food presentation and food waste (p > 0.05), food taste and food waste (p > 0.05), or physical activity and food waste (p > 0.05). The majority of respondents rated food presentation as poor and taste as unpalatable, engaged in light physical activity, and left ≥20% of their food uneaten. In conclusion, food presentation, food taste, and physical activity did not have a significant relationship with food waste among female students at the An-Nuqthah Modern Islamic Boarding School. Future research is advised to consider other factors—such as eating habits, portion sizes, health conditions, and the dining environment—that may influence food waste.
Co-Authors Alfonsa Reni Oktavia Dwi Ayu Lestari Falah Indriawati Barokah Lavelyna Fadhila Gunawan Oktavianti, Dewi Siti Rani Rahmasari Tanuwijaya