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Witri Priawantiputri
Poltekkes Kemenkes Bandung
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 EDUKASI GIZI MENGGUNAKAN MEDIA FLASHCARD DAN POWERPOINT TERHADAP PENGETAHUAN, SIKAP DAN PERILAKU GIZI SEIMBANG PADA SISWA SEKOLAH DASAR Tsania, Nanda; Rahmat, Mamat; Priawantiputri, Witri; Fauziyah, Roro Nur
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (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.v2i2.1800

Abstract

Background: Balanced nutrition is a daily food composition that contains nutrients both types and amounts according to body needs. Balanced nutrition is needed to student for their growth period. Most of elementary school student do not know about balanced nutrition because they are still focused on the concept of “4 sehat 5 sempurna” where they think that eating rice should be more than side dishes and vegetables, even some said that drinking milk alone is enough and does not need other food. Purpose: This research aims to determine the effectiveness of providing nutrition education using flashcard and powerpoint media on increasing knowledge, attitudes and behavior of balanced nutrition in students of SDN Pasirkaliki Mandiri 2 Cimahi. Method: The research design used was a quasi-experimental with pre-test and post-test control group. The sample using purposive sampling with 62 samples. Statistical analysis using Paired T-Test, Wilcoxon and T-Independent. Results: The results shows that there is an increase in knowledge about balanced nutrition in the intervention group (p=0.000) and the control group (p=0.000), attitudes in the intervention group (p=0.014) and the control group (p=0.004), behavior in the intervention group (p=0.004) and there was no increase in behavior regarding balanced nutrition in the control group (p=0.398). Conclusion: There is no difference in the average increase in knowledge, attitudes and behavior of balanced nutrition between flashcard educational media and powerpoint media. Recommendation: Flashcard educational media needs to be redeveloped both from the appearance and from the choice of language used to attract students so as to get better results. Key words: Nutrition Education, Flashcard, Powerpoint, Balanced Nutrition
HUBUNGAN PENGETAHUAN DAN SIKAP MAKANAN TABU TERHADAP ASUPAN ZAT BESI IBU HAMIL DI PUSKESMAS CILEUNGSI Zulkarnain, Kirana Athaya; Priawantiputri, Witri; Gumilar, Mulus; Saleky, Yohannes Willihelm
Jurnal Gizi dan Dietetik Vol. 3 No. 1 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i1.2180

Abstract

Latar belakang: Anemia merupakan masalah gizi yang paling sering terjadi pada ibu hamil. Ibu hamil dengan usia kehamilan trimester 2 dan 3 berisiko lebih tinggi mengalami anemia; salah satu penyebabnya adalah kekurangan zat besi. Asupan zat besi pada ibu hamil dipengaruhi oleh pengetahuan dan sikap ibu terhadap makanan tabu karena beberapa makanan tabu merupakan sumber zat besi, seperti daging, jeroan, ayam, udang, dan bayam. Tujuan penelitian ini adalah untuk menggambarkan asupan zat besi, pengetahuan, dan sikap makanan tabu, serta hubungan antara pengetahuan dan sikap makanan tabu terhadap asupan zat besi ibu hamil di Puskesmas Cileungsi. Metode: studi cross-sectional. Populasi penelitian adalah seluruh ibu hamil yang memeriksakan kehamilannya di Puskesmas Cileungsi. Metode pengambilan sampel yang digunakan adalah purposive sampling dengan jumlah sampel 56 orang. Hasil: Hasil penelitian menunjukkan bahwa 44 sampel memiliki asupan zat besi yang kurang (78,6%), 29 memiliki pengetahuan kurang (51,8%), dan 41 memiliki sikap cukup (73,2%). Tidak ada hubungan pengetahuan makanan tabu dengan asupan zat besi pada ibu hamil (p=0,748 > 0,05). Tidak ada hubungan sikap makanan tabu dengan asupan zat besi pada ibu hamil (p=1.000 > 0.05). Kesimpulan: Tidak ada hubungan antara pengetahuan dan sikap makanan tabu dan asupan zat besi pada ibu hamil di Puskesmas Cileungsi. Penelitian selanjutnya diharapkan dapat memberikan edukasi gizi mengenai makanan tabu bagi ibu hamil.
PENINGKATAN PENGETAHUAN DAN SIKAP GIZI SEIMBANG ANAK SEKOLAH DASAR MELALUI MEDIA PERMAINAN EDUKASI “ZIPLOCK GAMES” Almunawa, Iqlima; Rosmana, Dadang; Priawantiputri, Witri; Mulyo, Gurid Pramintarto Eko
Jurnal Pengabdian Masyarakat Kesehatan Indonesia Vol. 3 No. 1 (2024): Jurnal Pengabdian Masyarakat Kesehatan Indonesia
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jpmki.v3i1.2031

Abstract

Based on the 2018 Basic Health Research Data, it was found that the prevalence of nutritional problems in School Age Children (AUS) was in the fairly high category for the short (16.9%), thin (6.8%), overweight (9.2%) and obese (10,8%). Delivery of health information to school-age children requires media that is easy to understand and attracts children's attention so that information can be conveyed properly. This study aims to determine the effect of the educational game "Ziplock Games" on knowledge and attitudes of balanced nutrition in students at UPTD SDN 1 Bank Jabar Langensari. The research design used was a quasi-experimental design with one group pre-test post-test on 36 responden consisting of students in grades IV, V and VI. Data collection is done directly using a questionnaire. The statistical tests used in this study were the T-Dependent test and the Wilcoxon test. The results of this study indicate that there is a significant difference (P value = 0.000) between knowledge and attitudes of balanced nutrition before and after the intervention.
Keragaman Pangan dan Status Gizi Pada Anak Balita di Kelurahan Pasirkaliki Kota Cimahi: Dietary Diversity and Nutrional Status of Under Five Children in Pasirkaliki Ditrict, Cimahi Priawantiputri, Witri; Aminah, Mimin
Jurnal Sumberdaya Hayati Vol. 6 No. 2 (2020)
Publisher : Departemen Biologi, Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jsdh.6.2.40-46

Abstract

Dietary diversity refers to an increase in the variety of foods across and within food groups capable of ensuring adequate intake to promote a good nutritional status. The purpose of this study was to determine the relationship of food diversity with the nutritional status of children under five in Kelurahan Pasirkaliki Kota Cimahi. A cross-sectional study with a simple random sampling method was conducted among 79 households having under five age children. Individual food diversity was measured using a dietary diversity score through questionnaire from FANTA Dietary Diversity Score Indicator Guide. Nutritional status of children under five measured by anthropometric measurement with indicator z-score of WHZ, WAZ, and HAZ. The analysis was carried out by Chi square test and fisher's exact. The average age of children under five is 31 months consisting of 43 boys (54.4%) and 36 (45.6%) girls. The prevalence of wasting children was 3.8%, stunting 21.5%, and underweight 10.1%. As many as 56 (70.9%) children consume diverse foods. There is no relationship between food diversity with nutritional status (p>0.05). Consumption of diverse food with appropriate amount of food portions are recommended for children under five years to get optimal nutritional status.
SOSIS “LEBOYA” IKAN LELE DUMBO DAN TEPUNG KACANG KEDELAI ALTERNATIF MAKANAN SELINGAN SUMBER PROTEIN DENGAN GLUTEN FREE CASEIN FREE UNTUK ANAK AUTISM SPECTRUM DISORDER Indriani, Wini; Isdiany, Nitta; Gumilar, Mulus; Priawantiputri, Witri
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2717

Abstract

The World Health Organization (WHO) reports that approximately one in 160 children worldwide has Autism Spectrum Disorder. (ASD) According to a 2016 report from the Centers for Disease Control and Prevention, about 1 in 54 children in the United States is diagnosed with an autism spectrum disorder. The Central Bureau of Statistics currently in Indonesia there are around 270.2 million with a growth ratio of autistic children around 3.2 million children. One of the interventions provided is dietary therapy with gluten and casein free. Giving children with autism foods that contain gluten and casein will be one of the triggers for the emergence of aggressive attitudes in the brain. One alternative to gluten-free and casein-free protein sources is Leboya Sausage, which is dumbo catfish sausage with soybean flour that can be made independently or in groups by utilizing food ingredients that are easy to find and can be used as a source of protein for children with Autism Spectrum Disorder. The purpose of this study was to determine the effect of dumbo catfish formulation with soy bean flour on organoleptic properties, energy, protein, fat and carbohydrate content and price of leboya sausage. This research design is experimental and the sample in organoleptic testing is 30 moderately trained panelists. The results of the study on the organoleptic properties of the three formulas showed significant differences with p (0.005) < α (0.05) in texture, significant differences with (0.038) < α (0.05) in overall and no significant differences in taste, aroma and color with p > 0.05. F1 is the best formula that panelist likes. The results of the proximate test obtained nutritional values/100 grams, namely ash content 2.2%, energy from fat 82.8 kcal, total fat content 9.2, water content 60.1%, total energy 196.7 kcal, carbohydrates 18.14 grams and protein 10.32 grams with a unit price of serving (60 grams) which is Rp. 2,292. . Key words: Autism Spectrum Disorder, Dumbo Catfish, Soy Bean Flour.
PENGEMBANGAN MEDIA VIDEO EDUKASI GIZI SEIMBANG SEBAGAI UPAYA DALAM PENCEGAHAN PENYAKIT TIDAK MENULAR PADA REMAJA Mahmudah, Umi; Priawantiputri, Witri
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 1 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i1.1852

Abstract

Teenagers are a group vulnerable to obesity. Obesity is one of the main causes of non-communicable diseases (NCDs). Diet is the most influential risk factor for obesity. Nutrition education is one way to prevent obesity. Educational media is the key to the success of nutrition education. Video is an audio-visual media that displays material that can provide students with real experiences. The research aimed to develop balanced nutrition video nutrition education media for teenagers and determine the suitability of nutrition education video media to be applied as educational media. This research was development research using steps (1)analysis: analyzing problems, needs, goals (2)design: making scripts and storyboards. (3)development: producing videos. (4)implementation: testing feasibility by media and material experts and teenagers in SMAN 1 Cimahi has 30 students as a potential user, review, revision. (5)evaluation: evaluate the results, and carry out revisions. The research results obtained 2 series of animated videos, namely series 1 regarding prevention of non-communicable diseases and series 2 regarding balanced nutrition. The average validation results on animated video 1 by media experts were 95.26%, material were experts 87.85%, while the average validation results on animated video two by media experts were 92.26%, material experts 92.14%. The validation results by material experts and media experts on animated video series 1 and 2 were declared very valid. The results of student trials as users showed that animated video media 1 and 2 can be well received by potential users. The animated video media series 1 and 2 can be used as media for nutrition education, especially for teenagers.
THE EFFECT OF THE SCHOOL NUTRITION PROGRAM (NGTS) ON THE NUTRITIONAL STATUS OF PRIMARY SCHOOL STUDENTS IN CIMAHI CITY Ramadhan, Winda Novita Ramadhan; Elvandari, Millayntri; Fitria, Mona; Priawantiputri, Witri
HEARTY Vol 12 No 4 (2024): DESEMBER
Publisher : Fakultas Ilmu Kesehatan, Universitas Ibn Khaldun, Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/hearty.v12i4.16807

Abstract

As a form of support for the nutritional concerns of school-age children, SEAMEO RECFON initiated a flagship program for the development plan for the next five years called Nutrition Goes to School (NGTS). The study aims to see how the impact of the NGTS program on the nutritional status of elementary school students. This study used a cross sectional design. By using two sample groups, namely the school group that ran NGTS for two years and the Non-NGTS school group. Both sample groups have the same characteristics, namely private schools, and both are located in Cimahi city. Based on the results of sample determination, after conducting several sampling stages with quota sampling. Then obtained a minimum sample size of 100 students from each group with a total sample size in this study of 200 elementary school students. Furthermore, the data were tested with an independent t-test, the results showed that there was a significant difference between the mean value of nutritional status (IMT / U) in the school group with the NGTS program and the NGTS Non-Program with a p-value = 0,004 (p <0,005). These results are in line with the student nutritional status data found in this study, where undernutrition and overnutrition were much higher in Non-NGTS schools compared to NGTS schools. This shows that there is an effect of the NGTS program on the nutritional status of primary school students.
VIDEO ANIMASI DAN PPT DAPAT MENINGKATKAN PENGETAHUAN TENTANG KONSUMSI SAYUR DAN BUAH PADA SISWA SEKOLAH DASAR Priawantiputri, Witri; Mahmudah, Umi; Rahmat, Mamat; Rahmawati, Risa
Media Penelitian dan Pengembangan Kesehatan Vol. 33 No. 4 (2023): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v33i4.1984

Abstract

Good nutritional intake is very important to support the growth and development of school-aged children. However, consumption of vegetables and fruit among school-aged children is very low. Therefore, educational media is needed to influence knowledge, attitudes and behavior in consuming vegetables and fruit. This research aimed to determine the effect of nutrition education using video on knowledge, attitudes and consumption of vegetables and fruit. This research was an experimental research with a quasi experimental design with pre test - post test with a sample of 62 grade 4 students at Pasirkaliki 156 Elementary School Bandung. Analysis of mean differences before and after intervention used Wilcoxon Test (data is not normally distributed). Mann Whitney test was used to see the difference between control and treatment groups (P<0.05 and CI 95%). There was a significant difference in students' knowledge scores between before and after being given nutrition education in the two groups. In this study, there was an increase in the average knowledge score of 2.94 points in the treatment group and 2.35 points in the control group. Attitude score average was increase 3.29 points in treatment group and 3.29 points in control group. However, changes in the average consumption of vegetables and fruit in the treatment group were lower than the control group. The research showed that animated video and power point media can be used to increase elementary school students' knowledge regarding vegetable and fruit consumption.
PENGEMBANGAN “D’PASKEL” (DIYUN’S PASTEL KERING ABON LELE) SEBAGAI MAKANAN SELINGAN BALITA STUNTING 12–59 BULAN Anggraeni Permatasari, Dian Ratna; Fitria, Mona; Priawantiputri, Witri; Hapsari, Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v3i2.1830

Abstract

Culinary products from local food ingredients such as shredded catfish and titi corn are nutrient-dense foods as alternative snacks for stunted toddlers aged 12 - 59 months, namely in the form of dry pastels made from wheat flour, butter, egg yolk, Moringa leaves as a source of vegetable protein, carrots as a source vitamin A, shredded catfish a source of animal protein, titi corn a source of carbohydrates, and cheese. The aim of this research is to determine the effect of the catfish and corn titi floss formulation on the quality (organoleptic properties and nutritional value) of D'PasKeL products. The research method was experimental with balanced treatment of catfish floss and titi corn, namely 43%: 57% and 15%: 85%. The results of the research showed that there were significant differences between catfish floss and titi corn in taste, color, aroma and overall (p < 0.05), except for texture, there was no significant difference (p > 0.05). The organoleptic test results show that the most preferred D'PasKeL formulation is formula 1 with a balance of catfish floss and titi corn of 43%: 57%. The nutritional content in the best formulation can meet the needs of stunted toddlers, namely 11% energy, 15% protein, 15% fat, 10% carbohydrates, 4% fiber, 13% iron, 72% vitamin A, and 16% zinc. The production costs incurred are IDR 1,300.00 for 1 serving.
Pengembangan Snack Bar Berbasis Bahan Freeze-Dried Tape Ketan Hitam, Tepung Mocaf dan Tepung Kacang Almond sebagai Selingan untuk Diabetes Melitus Edmon, Edmon; Fauziyah, Roro Nur; Sulaiman, Agus; Priawantiputri, Witri; Habibi, Nur Ahmad
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1776

Abstract

The incidence of Diabetes Mellitus (DM) continues to increase globally and has become a serious health threat, including in Indonesia. Modern lifestyles, unbalanced diets, and genetic factors are the main causes. This study aimed to determine the best formulation of a Snack Bar made from freeze-dried black glutinous rice tape flour, mocaf flour, and almond flour, and to evaluate its organoleptic properties (color, aroma, taste, texture), anthocyanin content, antioxidant activity, and fiber content as an alternative solution for individuals with Type 2 DM. The study was conducted experimentally using a Completely Randomized Design (CRD) at Poltekkes Kemenkes Padang. Three formulations were tested organoleptically by panelists and analyzed in the laboratory for nutritional content. The results showed that the best formulation was F3 (20g black glutinous rice tape, 60g mocaf, 20g almond) with 84% panelist acceptance. Proximate analysis showed ash content of 1.18%, moisture 35.9%, protein 10.5%, fat 12.05%, carbohydrates 40.26%, fiber 2.15%, and anthocyanin 0.3 mg. It is concluded that the Snack Bar made from black glutinous rice tape, mocaf, and almond has potential as a functional food for people with DM. Further research is recommended to assess storage stability and conduct clinical trials for its effectiveness in controlling blood sugar levels.
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