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All Journal Jurnal Sumberdaya Hayati Hearty : Jurnal Kesehatan Masyarakat Amerta Nutrition Jurnal Kesehatan Jurnal Sehat Mandiri Jurnal Riset Kesehatan Poltekkes Depkes Bandung Jurnal Gizi dan Dietetik Jurnal Pengabdian Masyarakat Kesehatan Indonesia Media Penelitian dan Pengembangan Kesehatan Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat

Witri Priawantiputri

Poltekkes Kemenkes Bandung

Author-ID : 3006985

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Efektivitas Pendidikan Gizi dengan Media Kartu Edukasi Gizi terhadap Peningkatan Pengetahuan, Sikap dan Perilaku Makanan Jajanan Anak Sekolah Dasar Witri Priawantiputri; Mamat Rahmat; Asep Iwan Purnawan
Jurnal Kesehatan Vol 10, No 3 (2019): Jurnal Kesehatan
Publisher : Politeknik Kesehatan Tanjung Karang

The safety of snack food for elementary school children is a major problem that becomes public attention. Nutrition education using attractive media such as nutrition cards is needed to improve children's knowledge and behavior on consuming a healthy snack. The purpose of this study was to identify the effectiveness of nutrition education using nutrition cards on increasing knowledge, attitudes, and behavior of Elementary School Children. A quasi-experimental of two groups with pretest and posttest study was conducted among 66 elementary school children in Elementary School 154 Citepus Bandung. The intervention was carried out for 3 weeks. The treatment group was given nutrition education using nutrition cards, meanwhile, the control group was given a lecture using powerpoint. Data analysis used in this study was the Wilcoxon test. To identify the effectiveness of increasing knowledge, attitudes, and behavior between the two groups, the Mann Whitney test was used. The results showed an increase in the score of students' knowledge, attitudes, and behavior after intervention among the treatment and control group (p-value<0,05). Based on the Mann-Whitney test, there was a significant difference between the increase in students' knowledge scores in the treatment group and the control group, the knowledge score in the treatment group was higher than the control group (p-value<0,05). The increase in students' attitudes and behavior scores between the treatment group and the control group was statistically no significant difference (p-value>0,05). Nutrition cards can be used as attractive media to increase children's knowledge and attitude toward choosing healthy snacks.

PERANAN BUAH PISANG AMBON TERHADAP DAYA TAHAN JANTUNG PARU (Cardiorespiratory Endurance) ATLET KARATE Vivin Syamsul Arifin; Asep iwan purnawan; Surmita Surmita; Witri Priawantiputri; M Rifqi Fauzi
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 11 No 1 (2019): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Olahraga karate merupakan olahraga yang dilakukan dengan mengandalkan kekuatan, kecepatan, kelincahan, ketepatan dan pernafasan sehingga atlet dituntut untuk memiliki daya tahan jantung paru yang baik agar performa dalam berlatih/bertanding semakin optimal. Pisang ambon merupakan salah satu sumber energi yang digunakan untuk meningkatkan daya tahan (endurance) para atlet karena pisang merupakan sumber karbohidrat dan kalium yang membantu dalam metabolisme energi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian buah pisang ambon terhadap daya tahan jantung paru atlet karate STKIP Pasundan Cimahi. Desain penelitian yang digunakan adalah Pre Experimental design (pre and post test one group) dengan desain pengambilan sampel menggunakan purposive sampling. Sampel berjumlah 18 orang diberikan buah pisang ambon 150 gr 2 jam sebelum melakukan tes balke. Hasil penelitian didapatkan ada pengaruh pemberian buah pisang ambon terhadap daya tahan jantung paru (p<0.05). Perlu adanya ahli gizi untuk memberikan informasi terkait pengatuan makan untuk atlet yang sesuai dengan kebutuhan guna mencapai daya tahan yang maksimal. Kata kunci: Karate, Daya Tahan, VO2max, Pisang Ambon

Produk Biskuit Berbasis Bayam dan Tepung Sorgum Sebagai Makanan Tambahan Ibu Hamil Syafitri S; Witri Priawantiputri; Surmita -; Maryati Dewi; Winda Nur Aisyah
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 11 No 2 (2019): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Biskuit menjadi salah satu pilihan konsumsi makanan selingan pada golongan ibu hamil. Biskuit merupakan bentuk makanan yang kering sehingga dapat dikonsumsi ketika kondisi ibu hamil sedang dalam keadaan mual. Kebutuhan gizi ibu hamil yang meningkat pada setiap trimester, mengharuskan ibu hamil mengkonsumsi makanan yang bergizi seimbang walaupun dalam keadaan mual, sehingga biskuit menjadi salah satu pilihan makanan selingan yang aman untuk dikonsumsi. Penelitian ini bersifat eksperimental dengan menggunakan bahan dasar bayam hijau dan tepung sorgum. Tujuan dari penelitian ini adalah membuat produk makanan sumber zat besi berbasis bayam hijau dan tepung sorgum sebagai produk makanan tambahan pada ibu hamil. Penelitian ini dilakukan dengan pengujian organoleptik terhadap 30 orang panelis dan dilakukan uji kadar zat besi. Biskuit formula 2 memiliki penerimaan yang lebih baik dan kadar zat besi terbaik dibanding formula lainnya. Berdasarkan perhitungan nilai gizi per sajian (60 gram), biskuit formula 2 mengandung energi sebesar 316.55 kkal, protein 6.31 gram, lemak 12.94 gram, karbohidrat 52.03 gram, dan zat besi 12.66 mg. Untuk mengembangkan produk makanan selingan tinggi zat besi pada ibu hamil, perlu dilakukan kombinasi bahan dasar produk dengan sumber zat besi jenis heme. Kata kunci : Biskuit, bayam, tepung sorgum, zat besi.

HUBUNGAN TINGGI BADAN ORANG TUA DAN KEJADIAN STUNTING PADA BALITA Surmita Surmita; Ida Noparini; Maryati Dewi; Witri Priawantiputri; Mona Fitria
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 11 No 1 (2019): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Kejadian stunting disebabkan oleh beberapa faktor. Faktor penyebab stunting antara lain adalah asupan gizi, kejadian infeksi dan faktor lingkungan. Selain itu, tinggi badan orang tua mempunyai pengaruh terhadap tinggi badan anak. Penelitian ini bertujuan untuk melihat hubungan tinggi badan orang tua (ayah dan ibu) dengan tinggi badan anak balita. Metode yang digunakan adalah metode crossectional. Jumlah sampel yang digunakan dalam penelitian ini 109 orang. Data diolah menggunakan uji statistik korelasi Spearman. Dari hasil uji statistik diperoleh bahwa terdapat korelasi antara tinggi badan ibu dengan tinggi badan anak (r=0,264, p =0,006). Namun, korelasi ini termasuk korelasi yang lemah. Antara tinggi badan ayah dengan tinggi badan balita tidak menunjukkan adanya korelasi yang signifikan. Ada faktor-faktor lain yang berpengaruh terhadap kejadian stunting pada balita.

COOKIES BAYAM DAN TEPUNG SORGUM KAYA AKAN ZAT BESI SEBAGAI MAKANAN TAMBAHAN UNTUK IBU HAMIL DENGAN ANEMIA Mamat Rahmat; Witri Priawantiputri; Pusparini Pusparini
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 12 No 2 (2020): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Anemia pada Ibu Hamil merupakan masalah yang serius di Indonesia, prevalensi anemia pada ibu hamil tahun 2013 sebesar 31,8 % dan pada tahun 2018 meningkat menjadi 48,0 %. Dampak Anemia pada Ibu Hamil berbahaya bagi Ibu dan juga janin yang dikandung. Cookies bayam sorgum merupakan inovasi makanan tambahan untuk Ibu Hamil yang mengandung zat besi. Penelitian ini bertujuan untuk membuat produk pangan lokal yang kaya akan zat besi sebagai makanan tambahan bagi Ibu Hamil dengan Anemia. Pada penelitian ini dibuat tiga formula imbangan bayam hijau berbanding tepung sorgum, formula 1 (10:90%), formula 2 (20%:80%), formula 3 (30%:70%). Uji hedonik dilakukan pada 30 subjek panelis Ibu Hamil untuk melihat tingkat kesukaan pada aspek warna, aroma, rasa dan tekstur. Kandungan zat gizi makro, serat pangan dan zat besi diukur dengan metode Spektrofotometri Serapan Atom (SSA). Ada pengaruh imbangan bayam dan tepung sorgum terhadap warna, aroma, dan rasa cookies bayam sorgum (p=0.000). Cookies formula 1 merupakan cookies dengan tingkat kesukaan terbaik dan memenuhi syarat SNI dari Cookies. Kandungan zat gizi cookies bayam sorgum formula 1 per 100 g adalah energi 459.6 kkal, karbohidrat 70.53 g, kadar protein 10.3 g, kadar lemak 17.07 g, kadar serat pangan 10.33, dan kadar zat besi 2.51 mg. Cookies bayam sorgum dapat menjadi alternatif makanan tambahan bagi ibu hamil.

Faktor Determinan Panjang Badan Bayi Lahir Pendek sebagai Faktor Risiko Stunting di Jawa Barat: Determinant Factors of Short Birth Length Baby as a Risk Factor of Stunting in West Java Judiono Judiono; Witri Priawantiputri; Noormarina Indraswari; Mutiara Widawati; Mara Ipa; Ginna Megawati; Heni Prasetyowati; Dewi Marhaeni
Amerta Nutrition Vol. 7 No. 2 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2.2023.240-247

Background: Short birth length is one of the predictors of stunting. Objectives: This study aimed to examine birth length's determinants, which are risk factors for stunting in later life. Methods: Analytical observational study with a cross-sectional approach used secondary data from the Indonesia Nutrition Status Survey (SSGI) in 2021. The population was households representing 33 provinces. The study sample was the babies recorded in the 2021 SSGI study in the West Java census block, with as many as 7,112 babies. The data collected were the birth length of the baby, factors when the mother was pregnant with the baby such as the mother's age, place of residence, mother's education level, occupation, ownership of JKN/Jamkesda, ever received blood supplement tablets, place of delivery, birth attendant, possession of a prosperous family card, social welfare economy, and several family members. Data were analyzed by bivariate and multivariate. The eligible variables were analyzed by multiple logistic regression tests with a significance level of p<0.05. Results: The results of the multivariate analysis showed that the factors affecting the length of the child's body at birth were the ownership of health insurance (JKN) and the acceptance of blood supplement tablets (TTD). The study found that mothers who did not have health insurance (JKN) were at risk for giving birth to babies with a short body length of 4.526 times. Mothers who received blood supplement tablets were 0.196 times less likely to have a baby with short body length than mothers who had never received blood supplement tablets. Conclusions: Factors that affect short birth length are JKN/Jamkesmas ownership and acceptance of blood supplement tablets. It is recommended that specific nutrition interventions be continued through the provision of blood supplement tablets and sensitive nutrition interventions through health insurance programs in prevention.

ANALISIS MUTU CHURROS DAUN KELOR DAN TEPUNG KACANG MERAH SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI REMAJA PUTRI ANEMIA Tisa Rahma; Witri Priawantiputri; Dadang Rosmana; Agustina Indrihapsari; Fred Agung Suprihartono
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1248

Salah satu masalah yang sering terjadi pada remaja putri adalah anemia yang dapat dicegah dengan meningkatkan asupan makanan tinggi zat besi dan protein. Daun kelor merupakan salah satu pangan lokal tinggi zat besi, sedangkan kacang merah tinggi dalam kandungan protein. Tujuan dari penelitian ini adalah untuk mengetahui adanya pengaruh formulasi daun kelor dan tepung kacang merah terhadap sifat organoleptik serta kandungan zat gizi (zat besi dan protein) pada churros. Desain penelitian ini adalah eksperimental dengan tiga perlakuan yaitu perbandingan daun kelor dan tepung kacang merah 25%:75%, 50%:50%, dan 75%:25%. Sampel diujikan kepada 30 panelis agak terlatih. Analisis data sifat organoleptik menggunakan uji non parametrik Kruskall Wallis menunjukkan tidak ada perbedaan yang nyata pada tingkat kesukaan panelis terhadap seluruh aspek organoleptik (warna, aroma, rasa, tekstur, overall) churros (p>0.05). Hasil uji laboratorium, terhadap formula terbaik menunjukkan bahwa 1 porsi churros (40 gr) formula (50% :50%) dapat memenuhi kecukupan zat besi selingan remaja sebanyak 114%, sedangkan kecukupan selingan protein masih belum terpenuhi karena hanya memenuhi 54% dari kecukupan protein selingan remaja. Produk ini dapat menjadi makanan selingan bagi remaja putri, namun perlu dilakukan pengembangan produk lebih lanjut untuk menyempurnakan formulasi dan menambah kandungan protein agar memenuhi kebutuhan protein selingan remaja.

EFEKTIVITAS PENDIDIKAN GIZI DENGAN APLIKASI BERBASIS ANDROID TERHADAP PENGETAHUAN SERTA KONSUMSI SAYUR DAN BUAH REMAJA Salsabilla Fauziah; Surmita Surmita; Witri Priawantiputri; Mira Mutiyani; Umi Mahmudah; Gurid Mulyo
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1283

One of many eating behavior problems is the lack of vegetables and fruit consumption. The lack of knowledge decrease personal ability in implementing the nutritional information in daily life. Nutrition Education is one of the effort to overcome the vegetable and fruit consumption problem. This study aims to see the effect of Nutrition Education using Android based application "My Food Record" media for the vegetable and fruit consumption and knowledge to the teenager in SMPN 8 Cimahi. The study design was Quasi-Experimental using pretest and posttest with control group of purposive sampling, each group consist of 20 people. The average score of Vegetable and fruit knowlede achieved before intervention is 40.33 and after intervention is 48.00. The average vegetable consumption per day before intervention is 108.93gr while after intervention is 123.12gr. In addition, the average fruit consumption per day before intervention is 294.23gr and after intervention is 341.86gr. T-test and Wilcoxon test show there is a significant effect on Vegetable and Fruit Knowledge (p=0.000 and 0.0008), meanwhile there is no significant effect on the Vegetable (p=0.600 and 0.811) and Fruit (p=0.802) consumption on both groups. The result of independent test, T-test and Mann Whitney shows no significant different of average vegetable and fruit knowledge (p=0.348), vegetable consumption (p=0.477), and fruit consumption (p=0949). The nutrition Education is able to increase the vegetable and fruit knowledge and consumption eventhough it is not statistically significant. Nutrition education of fruit and vegetable using this android based application needs a continuation to achieve the knowledge upgrade and positive behavior change.

PENERAPAN EDUKASI GIZI DAN KELAS MEMASAK BAGI IBU SISWA PAUD DI KECAMATAN CIMAHI UTARA KOTA CIMAHI Maryati Dewi; Yenny Moviana; Witri Priawantiputri
Jurnal Pengabdian Masyarakat Kesehatan Indonesia Vol. 1 No. 1 (2022): Jurnal Pengabdian Masyarakat Kesehatan Indonesia
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jpmki.v1i1.975

One of the reasons for the emergence of nutritional problems in the community is the non-implementation of balanced nutrition messages. Early childhood nutrition education can affect nutritional status later in life. For this reason, it was necessary to carry out nutrition education as early as possible to comprehend balanced nutrition for mothers. Several studies have shown that nutrition education programs combined with cooking classes can increase understanding of healthy eating.This community services aimed to increase the comprehension of healthy and nutritious food in pre-primary school mother's in the Cimahi city, through nutrition education and cooking classes for pre-primary school students. The target is the mother of pre-primary school students and pre-primary school students of the PAUD Qurrota Aina and the PAUD Daarul Ikhlas of Cimahi city. The activity applied in community service was the preparation, implementation (nutrition education and cooking class), and evaluation (a food menu creation competition and healthy balanced nutritious snacks for children). The activity implemented by Lecturers of Jurusan Gizi Poltekkes Kemenkes Bandung assisted by students of Jurusan Gizi. As result, there was an increase in knowledge of balanced nutrition, choosing safe foods and skills in preparing a balanced healthy menu for mothers of PAUD students. This activity also increases the type of fruits and vegetables consumed by PAUD students.

Kelas Gizi Secara Daring Meningkatkan Pengetahuan Gizi dan Kadar Hemoglobin Remaja di Masa Pandemi Covid-19 Priawantiputri, Witri; Rahmat, Mamat
Jurnal Kesehatan Vol 13 No 2 (2022): Jurnal Kesehatan
Publisher : Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jk.v13i2.3090

Nutritional problems during the Covid-19 pandemic are one of the problems that need attention among adolescents.Â Nutrition education which is carried out regularly in the form of nutrition classes is expected to influence nutritional knowledge, nutritional status, and hemoglobin levels in adolescents. The purpose of this study was to determine the effect of providing nutrition education in the form of nutrition classes on knowledge, nutritional status, and hemoglobin levels of adolescents during the Covid-19 pandemic. This study was an experimental study with a quasi-experimental one-group design with pre-test â€“ post-test. The sample in this study were students of Al-Istiqomah Wanasari Islamic Boarding School in Bandung. The intervention was carried out for 3 months with 6 meetings online.Â Nutritional knowledge was measured using an online form, nutritional status was measured by BMI for Age indicators, and hemoglobin levels were measured through peripheral blood vessels. Analysis of the data was used dependent sample t-test for normally distributed data.Â Data that are not normally distributed are performed by the Wilcoxon test. The average nutritional knowledge, nutritional status, and hemoglobin levels of the samples before intervention were 14.75, 0.19, and 14.36 mg/dl, after the intervention increased to 18.06, 0.24, and 15.45mg/dl. Nutrition education in the form of online nutrition classes affected increasing nutritional knowledge (p-value=0.000) and hemoglobin levels (p-value=0.001) after an intervention. Online nutrition classes can be conducted during the Covid-19 pandemic to increase adolescent nutrition knowledge in achieving optimal health status.

Co-Authors Agus Sulaeman Agustina Indri Hapsari Almunawa, Iqlima Alvionita, Dinda Aminah, Mimin Anggraeni Permatasari, Dian Ratna Asep Iwan Purnawan Asep Iwan Purnawan Dadang Rosmana Dewi Marhaeni Dwitantika, Bryan Edmon Edmon Elanda Fikri Elvandari, Millayntri Fauziyah, Roro Nur Fred Agung Suprihartono Ginna Megawati gumilar, mulus Gurid PE Mulyo Heni Prasetyowati Ida Noparini Indriani, Wini Isdiany, Nitta Judiono Judiono M Rifqi Fauzi Mamat Rahmat Mamat Rahmat Mara Ipa Maryati Dewi Mira Mutiyani Mona Fitria Mutiara Widawati Nabiilah, Ghinaa Hasnaa Noormarina Indraswari Nur Ahmad Habibi Pusparini Pusparini Ramadhan, Winda Novita Ramadhan Risa Rahmawati, Risa Rosmana, Dadang Saleky, Yohannes Willihelm Salsabila, Rifa Salsabilla Fauziah Sulaiman, Agus Surmita - Surmita Surmita Surmita Surmita Syafitri S Tisa Rahma Tsania, Nanda Umi Mahmudah Vivin Syamsul Arifin Winda Nur Aisyah Yenny Moviana, Yenny Zulkarnain, Kirana Athaya

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