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All Journal Jurnal GIZIDO AcTion: Aceh Nutrition Journal JOURNAL HEALTH AND NUTRITIONS
Nonce Nova Legi
Jurusan Gizi Politeknik Kesehatan Kemenkes Manado
Education Health Professions Immunology & microbiology Library & Information Science Medicine & Pharmacology Nursing Public Health

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MODIFIKASI MARTABAK TUNA JANTUNG PISANG (JANPIS) TERHADAP ASUPAN GIZI MAKRO DAN PERUBAHAN BERAT BADAN PADA BALITA STUNTING DI WILAYAH KERJA PUSKESMAS KOTABUNAN Legi, Nonce Nova; Sahelangi, Olfie; Robert, Daniel
Jurnal GIZIDO Vol 16 No 2 (2024): JURNAL GIZIDO EDISI NOVEMBER 2024
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v16i2.2402

Abstract

Stunting merupakan kondisi gagal tumbuh (growth faltering) pada anak balita akibat kekurangan gizi kronis terutama pada 1.000 Hari Pertama Kehidupan (HPK). Usia 1000 hari anak merupakan usia krusial untuk pencegahan anak stunting, dimulai dari kecukupan nutrisi ibu saat hamil dan pemberian ASI eksklusif serta setelah anak umur 6 bulan diberi makanan pendamping ASI atau disingkat MPASI. Trend saat ini adalah pemberian MPASI homemade dari pangan lokal diantaranya Tuna dan Jantung Pisang (Janpis). Jenis penelitian pre experiment dengan desain one group pre test post test. Penelitian pada bulan November 2023. Tempat pelaksanaa untuk pembuatan martabak tuna jantung pisang dan pengujian organoleptik di Laboratorium Pangan Jurusan Gizi. Sedangkan intervensi dilaksanakan di wilayah kerja puskesmas Kotabunan. Sampel adalah balita balita stunting sebanyak 23 sampel dengan kategori umur 23 bulan s/d 59 bulan di wilayah kerja Puskesmas Kotabunan. Analisis data menggunakan uji beda paired t test dengan CI 95%. Hasil penelitian: Asupan zat gizi makro rata rata energi sebelum sebesar 1006,2 kal, sesudah 1121.7 kal, protein sebelum 42.1 gram, sesudah 47 gram, lemak sebelum 42.8 gram, sesudah 51.7 gram, karbohidrat sebelum 128.7 gram, sesudah 150.2 gram. Berat badan sampel sebelum diberikan intervensi martabak tuna janpis adalah 11.48 kg dan setelah meningkat menjadi 11.87 kg sehingga pemberian martabak tuna janpis dapat meningkatkan berat badan sampel selama 2 minggu intervensi sebesar 0.39 kg atau 390 gram. Ada perbedaan zat gizi makro (energi, protein, lemak dan karbohidrat) sebelum dan sesudah pemberian Martabak tuna Janpis yaitu energi p=0.015, protein p=0.013, lemak p=0.016, karbohidrat, p= 0.042
Factor associated with central obesity among patients with non-communicable disease in Urban area of Gorontalo Arbie, Fitri Yani; Nuryani, Nuryani; Nawai, Fatmayanti; Febry KD, Ayu Bulan; Harikedua, Vera Tasintimbang; Legi, Nonce Nova
AcTion: Aceh Nutrition Journal Vol 10, No 3 (2025): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i3.2259

Abstract

Non-communicable disease (NCD) is a chronic health condition caused by various factors, such as age, physical activity, obesity, and economic status, which can increase the risk of unhealthy living conditions. This study aimed to identify factors associated with the occurrence of central obesity in patients with NCDs using a quantitative approach with a cross-sectional study design calculated using the Slovin formula, involving 207 people who filled out the questionnaire instrument. Sample collection using stratified sampling with inclusion criteria for patients with NCD at five community health centers in Gorontalo City from June to October 2024. After normality testing, the independent sample t-test and Mann-Whitney U test were used to analyze the data. The research results showed the characteristics of the respondents with diabetes mellitus (52,7%) and hypertension (25,2%). The overall incidence of central obesity was 75,8%. Bivariate analysis indicated a relationship between physical activity (p=0,008), sex (p=0,000), smoking habits (p=0,000), long illness of NCDs (p=0,049), and the incidence of central obesity, while there was no association between family history of NCDs (p=0,935), income (p=0,941), and central obesity. The factors related to the incidence of central obesity in NCDs patients are physical activity, sex, smoking habits, and prolonged illness.
UMUR SIMPAN MINUMAN PROBIOTIK YOGHURT LABU KUNING DENGAN KACANG HIJAU Isima, Cinthia Ulva; Gagu, Nivalayanti; Legi, Nonce Nova; Ranti, Irza Nanda; Paruntu, Olga Lieke
JOURNAL HEALTH AND NUTRITIONS Vol 10, No 1 (2024): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v10i1.934

Abstract

Yogurt is a product obtained from fermentation of milk or reconstituted milk using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria or other appropriate lactic acid bacteria, with or without the addition of other food ingredients and permitted food additives (SNI 2981, 2009). Testing the symbiotic green bean and yellow pumpkin yoghurt using a starter with Biokul plain yoghurt which was stored at cold temperatures for 7 days of storage. This research aims to determine changes in the quality of symbiotic yoghurt during storage and determine the shelf life of symbiotic yoghurt. The quality limits and minimum limits for symbiotic yoghurt use SNI 2981-2009 regarding yoghurt to determine its shelf life. The data obtained was processed using microsoft excel and descriptive analysis. The lower the storage temperature, the slower the rate of decline in the quality of symbiotic yoghurt. The shelf life of yoghurt can be determined from the critical factor of fastest deterioration. From the results of the research which was carried out using characteristic analysis based on Yogurt Quality Requirements based on SNI 2981 2009, changes were found starting from the appearance, smell, taste and consistency for 7 days of 25 yoghurts placed in plastic packaging. The appearance was still a thick liquid, had a distinctive yoghurt smell and homogeneous, but bacteria are starting to appear on the surface.Yogurt adalah produk yang diperoleh dari fermentasi susu dan atau susu rekonstitusi dengan menggunakan bakteri Lactobacillus bulgaricus dan Sterptococcus thermophilus dan atau bakteri asam laktat lain yang sesuai, dengan atau tanpa penambahan bahan pangan lain dan bahan tambahan pangan yang diizinkan (SNI 2981, 2009). Pengujian yoghurt simbiotik  kacang hijau dan labu kuning menggunakan starter dengan yogurt plain yang biokul yang disimpan pada suhu dingin  selama 7 hari penyimpanan. Penelitian ini bertujuan untuk mengetahui perubahan mutu yoghurt simbiotik selama penyimpanan serta melakukan penentuan umur simpan yoghurt simbiotik. Batasan mutu dan batas minimum yoghurt simbiotik menggunakan SNI 2981-2009 mengenai yoghurt untuk penentuan umur simpannya. Data yang diperoleh diolah menggunakan microsoft excel dan analisis deskriptif. Semakin rendah suhu penyimpanan, semakin lambat laju penurunan mutu yoghurt simbiotik.  Umur simpan yoghurt dapat ditentukan dari faktor kritis kerusakan yang paling cepat. Dari hasil penelitian  yang disadarkan dengan analisis karakteristik berdasarkan dengan syarat mutu yogurt berdasarkan SNI 2981 2009  maka didapatkan perubahan mulai dari penampakan, bau, rasa dan konsistensi selama 7 hari dari 25 yogurt yang ditaruh didalam kemasan plastik penampakan masih berupa cairan kental, berbau khas yogurt dan homogen. 
Co-Authors Arbie, Fitri Yani Daniel Robert, Daniel Febry KD, Ayu Bulan Gagu, Nivalayanti Harikedua, Vera T Harikedua, Vera Tasintimbang Irza Nanda Ranti Isima, Cinthia Ulva Kereh, Phembriah S Montol, Anna B Nawai, Fatmayanti Nuryani Nuryani Olfie Sahelangi Olga Lieke Paruntu Paruntu, Olga L Ranti, Irza N Tomastola, Yohanis A Yunus, Ruqayah