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All Journal Jurnal Gizi dan Pangan Adi Widya : Jurnal Pengabdian Masyarakat JMM (Jurnal Masyarakat Mandiri) GHIDZA: Jurnal Gizi dan Kesehatan Martabe : Jurnal Pengabdian Kepada Masyarakat Faletehan Health Journal Care : Jurnal Ilmiah Ilmu Kesehatan Jurnal Kesmas dan Gizi (JKG) Jurnal Gizi Kerja dan Produktivitas Jurnal Kesehatan Tambusai Panrannuangku Jurnal Pengabdian Masyarakat COMMUNITY : Jurnal Pengabdian Kepada Masyarakat Nutrisia Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Kesehatan Medika Udayana Tirtayasa Medical Journal Journal of Technology and Food Processing (JTFP) Innovative: Journal Of Social Science Research Jurnal Masyarakat Sehat Indonesia Tirtayasa Medical Journal
Ratu Diah Koerniawati
Program Studi Gizi, Universitas Sultan Ageng Tirtayasa, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGARUH LAMA FERMENTASI TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK KULIT NANAS MADU Rifatul Masrikhiyah; Widia Pangestika; Ratu Diah Koerniawati
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1930

Abstract

Nutritional deficiencies in Indonesia necessitate functional food innovations that support gastrointestinal health. Pineapple peel has significant potential as a fermentation substrate due to its high carbohydrate content, yet its utilization remains sub-optimal. This study aimed to determine the optimal formulation and fermentation duration of a probiotic beverage based on pineapple peel and honey. Analytical methods included hedonic and quality hedonic testing by 25 semi-trained panelists, and theoretical nutritional estimation using NutriSurvey 2007. The results indicated that a 2-day fermentation period (P1) produced the most stable physical and sensory characteristics. Formulation P1 achieved the highest overall acceptability score of 3.74 on a 1–5 hedonic scale, with a taste score of 3.86 and texture score of 4.02. The theoretical nutritional profile per serving yielded 203.4 kcal of energy and 53.3 g of carbohydrates. In conclusion, controlling the fermentation duration to 2 days is a critical parameter for producing an acceptable probiotic beverage. This study is crucial for advancing the utilization of agricultural by-products as local food-based nutritional intervention products.
Hubungan Asupan Energi, Zat Gizi Makro, dan Aktivitas Fisik terhadap Status Gizi pada Remaja MA Annajah Vivi Putri Rahmadani; Ratu Diah Koerniawati; Annisa Nuradhiani
Tirtayasa Medical Journal Vol 5, No 2 (2026): May
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/tmj.v5i2.34327

Abstract

Adolescents are a vulnerable group to nutritional problems. The prevalence of adolescents aged 16-18 years who experience nutritional problems based on BMI/U parameters is very thin (2.6%), thin (5%), overweight (14.4%), and obesity (4.8%). The vulnerability to nutritional problems in adolescents can be caused by direct factors (type of food consumed, including energy and macronutrient intake) and indirect (physical activity). The purpose of this study was to analyze the relationship between energy intake, macronutrient intake, and physical activity with the nutritional status of adolescents. This study used an observational analytical design with a cross-sectional approach. This study was conducted at Madrasah Aliyah Annajah with a sample of 78 people selected using a purposive sampling method. Data collection was carried out by filling out the Physical Activity Level (PAL) questionnaire, interviews using a 3x24-hour food recall questionnaire (2 weekdays and 1 holiday), and direct measurement of height and weight. Data were then analyzed using the Fisher's Exact test. The results of the study showed that most respondents had sufficient energy intake (43.6%), excess protein intake (43.6%), excess fat intake (60.3%), insufficient carbohydrate intake (73.1%), and light physical activity levels (94.9%). Some respondents' nutritional status was still abnormal, consisting of obesity (19.2%), overnutrition (16.7%), and malnutrition (3.8%). There was a significant relationship between energy, protein, fat, and carbohydrate intake with nutritional status (0.000; 0.000; 0.000; 0.000), but there was no significant relationship between physical activity and nutritional status in MA Annajah adolescents (0.534).
Association Between Overnutrition Status and Work Productivity Among Workers in Indonesia: A Systematic Literature Review and Meta-Analysis Muhammad Jagad Pramundito; Annisa Nuradhiani; Ratu Diah Koerniawati
Care : Jurnal Ilmiah Ilmu Kesehatan Vol 14, No 1 (2026): EDITION MARCH 2026
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/jc.v14i1.8291

Abstract

Overnutrition, including overweight and obesity, has emerged as a growing public health concern that may adversely affect workers’ health status, physical capacity, and overall job performance. In Indonesia, the prevalence of overweight and obesity among adults continues to increase, potentially contributing to reduced labor productivity. However, empirical findings on the relationship between nutritional status and work productivity among Indonesian workers remain fragmented and inconsistent across individual studies. Therefore, this study aimed to synthesize existing evidence and examine the association between over nutritional status and work productivity among workers in Indonesia through a systematic literature review and meta-analysis. A comprehensive literature search was conducted in Google Scholar, Semantic Scholar, Scopus, and Web of Science using the PICOS framework. Eligible studies were quantitative cross-sectional studies published between 2015 and 2025 that assessed body mass index (BMI) and work productivity among Indonesian workers. Statistical synthesis was performed using a random-effects meta-analysis model with odds ratios (ORs) and 95% confidence intervals (CIs) as the effect measures. A total of 20 studies met the inclusion criteria and were included in the quantitative analysis. The pooled results demonstrated that workers with abnormal nutritional status had significantly higher odds of experiencing reduced work productivity compared to workers with normal nutritional status (OR = 2.20; 95% CI: 1.19–4.08; p = 0.0001), with moderate heterogeneity across studies (I² = 64%). These findings suggest that overnutrition represents an important determinant of work productivity among Indonesian workers and highlight the need for workplace-based nutrition and health promotion interventions to support workforce performance and sustainability. 
KARAKTERISTIK DAN ESTIMASI NILAI GIZI COOKIES BERBASIS PUREE UBI UNGU DAN TEPUNG KACANG HIJAU Rifatul Masrikhiyah; Widia Pangestika; Ratu Diah Koerniawati
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 02 (2026): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i02.1947

Abstract

Anemia merupakan masalah gizi utama pada kelompok remaja dan dewasa muda di Indonesia akibat rendahnya asupan zat besi dan protein. Penelitian ini bertujuan untuk menentukan formulasi optimal cookies dengan substitusi puree ubi ungu dan tepung kacang hijau, menganalisis karakteristik fisik dan sensoris, serta mengestimasi kandungan gizinya. Metode penelitian menggunakan eksperimental dengan dua variasi formulasi: P1 (terigu 225 g, puree ubi ungu 75 g, tepung kacang hijau 25 g) dan P2 (terigu 225 g, puree ubi ungu 50 g, tepung kacang hijau 50 g). Pengujian melibatkan uji fisik, uji sensoris (mutu hedonik dan hedonik) oleh 25 panelis, serta estimasi zat gizi menggunakan Tabel Komposisi Pangan Indonesia (TKPI). Hasil penelitian menunjukkan bahwa kedua formulasi dapat diterima dengan baik oleh panelis. Formulasi P2 ditetapkan sebagai perlakuan terbaik dengan skor kesukaan warna (4,04±1,10) dan rasa (6,12±0,93) yang lebih tinggi dibandingkan P1. Berdasarkan estimasi nilai gizi, cookies P2 mengandung mikronutrien penting berupa zat besi dan zinc yang berpotensi sebagai camilan fungsional pendukung pencegahan anemia.
Co-Authors Agnes Irma Yuliarta Sijabat Agnia Nafisa Zulfikar Alfina Damayanti Alfina Damayanti Aliefina Putri Damayanti Amaliah, Lili Andriani, Putri Amelia Ayu Rahayu Azzakiyatul Nurkhairani Bohari Bohari Bohari Bohari Dini, Septi Wulan Dodik Briawan Fachruddin Perdana Fahrezi, Raihan Hanifa Utami I Made Arya Subadiyasa Ikeu Ekayanti Jumrotul 'Aqobah, Qory Lili Amaliah Lili Amaliah Marsyidah, Syifa Masnur Ali Muhammad Ansori Muhammad Ansori Muhammad Jagad Pramundito Mukhlidah Hanun Siregar Mulyaningsih, Silvi Nadya Ariani Nida Dina Kamila Nuradhiani, Annisa Nurkhairani, Azzakiyatul Nuryadin, Arief Putri, Dwi Yunita Rahmalia Rakhmi Setyani Sartika Rakhmi Setyani Sartika Rifatul Masrikhiyah Riko Hadiyanto Rimbawan , Sari, Amalia Kartika Sartika, Rakhmi Setyani Septi Wulan Dini Setyani Sartika, Rakhmi Sijabat, Agnes Irma Yuliarta Silvi Mulyaningsih Uci Amelinda Akta Wiani Utami, Hanifa Vivi Putri Rahmadani Widia Pangestika Widia Pangestika