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All Journal Journal of Nutrition College LINK Jurnal Riset Kesehatan MEDISAINS Jurnal Riset Gizi Jurnal Gizi Klinik Indonesia JMM (Jurnal Masyarakat Mandiri) Jurnal Aplikasi Teknologi Pangan Amerta Nutrition Contagion: Scientific Periodical Journal of Public Health and Coastal Health Journal of Telenursing (JOTING) Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Ilmiah Kesehatan (JIKA) Jurnal Riset Gizi IMPACTS: International Journal of Empowerment and Community Services Media Penelitian dan Pengembangan Kesehatan Jurnal Riset Gizi JHE (Journal of Health Education) ABDIGI: Jurnal Pengabdian Masyarakat Kesehatan Gigi
Muflihah Isnawati
(SCOPUS ID: 57215722305), Poltekkes Kemenkes Semarang, Dept. Of Nutrition
Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Tempe Gembus Intervention Decreased Total Cholesterol And Triglyceride In Obese Women Isnawati, Muflihah; Wijaningsih, Wiwik; Tursilowati, Susi
Jurnal Riset Kesehatan Vol 13 No 1 (2024): MEI 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrk.v13i1.11640

Abstract

Obesity increases cardiovascular risk through dyslipidaemia. High fibre diet reduces risk factors of dyslipidaemia by up to 50%. Tempe gembus is a solid fermented food made from tofu waste product with rhyzopus-oligosporus, that contained high fibre. The purpose of this study is to determine the effect of the administration processed tempe gembus on lipid profiles in obese women. This study was pre-post randomized control group design. Forty-four pre-menopausal women with obesity, dyslipidaemia took part in this study, divided into 2 groups, includes the intervention group and the control group. The Intervention group received 150 gram of processed tempe gembus for 28 days. Statistical analysis independent sample test or Mann Witney were used to analyse differences pre and post-lipid profile between intervention and control group.   Consumption of 150 g/day of processed tempe gembus for 28 days reduced total cholesterol levels by 13.4 mg/dl (p = 0.012), HDL cholesterol by 2.8 mg/dl (p = 0.082), LDL cholesterol by 17.6 mg/dl (p = 0.52) and triglyceride levels of 5.3 mg/dl (p = 0.05), respectively. There was significant effect of processed tempe gembus consumption to reduce total cholesterol, and triglycerides. Unfortunately, there were no effect on LDL and HDL cholesterol.
Nanoparticles of Kalakai Leaf (Stenochlaena Palustris) and Lemon (Citrus Limon) to Changes Hemoglobin, Erythrocyte and Hematocrit Levels in Adolescent Women Oktadiarini, Dwi; Isnawati, Muflihah; Wahyuni, Sri
Jurnal Ilmiah Kesehatan (JIKA) Vol. 6 No. 2 (2024): Volume 6 Nomor 2 Agustus 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v6i2.771

Abstract

The prevalence of anemia increases every year, this must be welcomed with innovations in preventing anemia in adolescents so that it does not increase the rate of increase in cases of anemia in adolescents and even pregnancy. One way to treat anemia is to use kalakai and lemon leaves which are processed into nanoparticles. Kalakai leaves contain iron, vitamin C which functions to increase hemoglobin, erythrocyte and hematocrit levels. This research aims to analyze the effect of kalakai leaf and lemon nanoparticles on increasing hemoglobin, erythrocyte and hematocrit levels in adolescent girls. This type of research is true experiment with simple random sampling technique. The total sample was 34 anemic adolescent girls, 17 samples from the intervention group and 17 samples from the control group. This research used kalakai leaf nanoparticles (2g) and lemon (3g) combined together and given once a day for 14 days. The research was conducted at STIKes Borneo Scholar Medika. The administration of kalakai and lemon leaf nanoparticles can significantly increase hemoglobin levels with a p-value=0,000 and an effect size value of 0,66 (Modest Effect) and a percentage in the intervention group of 11,1%, erythrocytes with a p-value=0,000 and an effect size of 0,82 (Modest Effect) and the percentage in the intervention group was 23,4%,  Hematocrit value was p=0,000 and the effect size was 0,60 (Modest Effect) and the percentage in the intervention group was 7,6%.
EMPOWERING THE ROLE OF MOTHERS THROUGH SELF-SUFFICLENCY TRAINING IN PROCESSED ANCHOVY SAUSAGES (Stolephorus spp.) IN FAMILY COMMUNITIES WITH CHILDREN WITH SPECIAL NEEDS “KURNIA ILAHI” IN METESEH SEMARANG Endah Aryati Ekoningtyas; Ani Subekti; Muflihah Isnawati; Benni Benyamin
ABDIGI : JURNAL PENGABDIAN MASYARAKAT KESEHATAN GIGI Vol. 1 No. 1: April 2023
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/abdigi.v1i1.10354

Abstract

Physical limitations and intelligence of children with special needs (ABK) cause a lack of maintenance of oral health. Maintenance of dental and oral health that is less than optimal causes children with special needs to experience problems with their teeth and mouth (dental caries). The high prevalence of dental caries causes the masticatory function is not optimal. Dental caries can be prevented by sufficient calcium and fluoride in the teeth, such as the consumption of anchovies. So there is a need for training in the manufacture of processed anchovy sausages for mothers of children with special needs "Karunia Ilahi". This Community Service aims to help parents in processing seafood dishes in order to improve the dental and oral health of children with special needs. The method of implementing the activity begins with the 5- table PosKesGi activity followed by training on making anchovy sausages for 30 women from the “Karunia Ilahi” community. After that, the cadres will be monitored for their activities in PosKesGi activities for 1 month. The results obtained were an increase in ABK discipline in brushing teeth. After consuming anchovy sausage, 10% of participants (3 people) experienced itching on the surface of the oral mucosa. Consumption of anchovy as much as 50 grams per day is recommended to optimize bone growth and prevent dental caries
Asupan Makan, Status Gizi dan Penanda Inflamasi pada Penyakit Ginjal Kronik dengan Terapi Hemodialisis: Asupan Makan, Status Gizi dan Penanda Inflamasi pada Penyakit Ginjal Kronik dengan Terapi Hemodialisis Isnawati, Muflihah; Larasati, Meirina Dwi; Hendriyani, Heni
Amerta Nutrition Vol. 10 No. 1SP (2026): AMERTA NUTRITION SUPPLEMENTARY EDITION
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i1SP.2026.96-104

Abstract

Background: Hemodialysis therapy in patients with chronic kidney disease carries a high risk of malnutrition and chronic inflammation, contributing to poor clinical outcomes. Dietary intake is a key consideration in nutritional management, yet its relationship with nutritional status and inflammation remains inconsistent. Objectives: This study examined the relationship between dietary intake, nutritional assessment, and inflammatory markers in chronic kidney disease patients undergoing hemodialysis. Methods: This study employs a cross-sectional design, involving 80 adult patients on maintenance hemodialysis. Data on macronutrient and micronutrient intake were obtained using a 24-hour dietary recall method. Nutritional assessment was evaluated using body fat percentage, mid-upper arm circumference, serum albumin and the Malnutrition Inflammation Score. Inflammatory profile was assessed using hs-CRP and TIBC. Spearman correlation and multivariate linear regression analyses was applied. Results: Energy and protein intake per kilogram of body weight were inversely correlated with body fat percentage (r=−0.379 and −0.417, respectively; p-value<0.01) and MUAC (r=−0.270 and −0.338; p-value<0.05). Multivariate analyses showed that dietary intake, age and dialysis duration were not independent predictors of serum albumin or MIS. However, regression models for body fat percentage and MUAC were significant (p-value<0.05), explaining 17% of the variance. No statistically significant associations were observed between dietary intake and inflammatory profiles. Conclusions: Dietary intake contributes to variations in body composition but is not an independent determinant of biochemical or inflammatory indicators. Nutritional and inflammatory status in hemodialysis patients is multifactorial, highlighting the need for comprehensive nutritional assessment.
Peningkatan Keterampilan Kader Posyandu Melalui Pelatihan dan Asesmen Berbasis Kompetensi Sugiyanto; Bedjo Santoso; Supriyadi; Esti Handayani; Runjati; Sri Widiyanti; Muflihah Isnawati; Puteri Inandin Nabiha; Rr Sri Endang Pujiastuti; Shinta Dhian Hasna Atifah; Nurul Aeni
Jurnal LINK Vol 21 No 2 (2025): NOVEMBER 2025
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/link.v21i2.14144

Abstract

Posyandu cadres play a strategic role in supporting the transformation of primary health services. However, variations in their abilities in measurement, early detection, health education, and record-keeping remain a challenge. This community engagement program aimed to improve cadre skills through a refresher training based on the five core competencies outlined in the 2024 Ministry of Health Posyandu Cadre Skills Guidelines, while also assessing their competencies. The program was conducted from August to November 2025 in the working area of Puskesmas, Brebes District, involving 91 active cadres from 15 posyandu. A competency-based community empowerment approach was applied using hands-on practice, simulations, and field exercises supervised by health professionals. Skill assessments used structured observation checklists across the five core competency areas. Most cadres were at skill levels equivalent to Purwa to Madya, indicating readiness for formal certification. This competency-based training effectively strengthened cadres’ promotive and preventive skills and is recommended as a tiered training model at the puskesmas level to support primary care transformation indicators and accelerate stunting reduction.
Proximat Test Of Making Innovative Herbal Tea As Prevention Of Non-Communicable Diseases Based On Laboratory Tests RR. Sri Endang Pujiastuti; Sri Widiyati; Muflihah Isnawati Isnawati; Wanti; Agussalim Agussalim; Agnes Lia Renataa; Dhea Novita
Jurnal Riset Kesehatan Vol 15 No 1 (2026): MAY 2026
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrk.v15i1.13865

Abstract

The diversity of different soil types, climates, and topography in Indonesia creates ideal conditions for the growth of various plants and animals. Food diversity owned by Indonesia. Produced from each region certainly has many benefits for the community, for example the existence of local food can reduce dependence on food imports, improve the welfare of local farmers and maintain biodiversity. Some local ingredients that can be used as basic ingredients for making products that are beneficial to health include soybeans, tea from ant nests, tambi tea and Dayak onion tea. These ingredients have health-related benefits so various products can be developed from them. In addition, drinks can be made based on the mixing of these ingredients and obtain mineral content that is beneficial to the body. This study aims to determine the content of the innovation of herbal tea test results. This research method is carried out by conducting laboratory tests on food ingredients that will be used as processed products. The laboratory test carried out is a proximate test that measures water content, protein content, fat content, ash content and carbohydrate content of foodstuffs. The results of antioxidant tests on healthy tea variations showed that the IC50 value in tambi tea was 4.4251, anthill tea was 24.5073, MSME soy milk was 62.7083 and soybean powder was 42.6356. Variations of tea and soy milk have antioxidant content and healthy tea innovations have protein, fat, ash content, water and carbohydrates. These various ingredients have their own benefits for the body.  
Counseling on Safe Snacks for School Children in Indonesia and Malaysia Ari Setiawan; Muflihah Isnawati; Rauza Sukma Rita; Mulono Apriyanto; Arum Putri Rahayu
IMPACTS: International Journal of Empowerment and Community Services Vol. 3 No. 2 (2025)
Publisher : Faculty of Economics Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/impacts.v3i2.19471

Abstract

ABSTRACT Purpose ­ The aim of community service are: Providing provisions and insight to teachers and students on the importance of healthy food types for students, Providing insight into the dangers of indiscriminate snacking and unhealthy food, Providing insight into safe and healthy snack behavior, Increasing awareness of school residents to jointly choose healthy snacks and provide access and facilities for healthy snacks. Methods - This community service activity is carried out in the form of counseling / training containing material both online and offline to increase understanding of the importance of choosing healthy and nutritious snacks for school children. Training/counseling is a method or effort made by certain parties to increase the understanding of teachers or students by providing certain material in a planned and programmed manner. The stages of this training/counselling adapt the conceptual model. Health counseling is an activity to provide health education that has a method by disseminating messages and instilling confidence. So that people are not only aware, know, and understand but are also able to do or follow recommendations related to the health information Result and discussions - This service activity was responded well by both teachers and students because it proved to have a significant impact. Through counseling activities related to safe snacks for children, teachers and students gain additional knowledge and information related to healthy and nutritious snacks. In addition, they can find out the dangers of careless snacking. Both teachers and students felt happy and satisfied with this activity. Increasing awareness in choosing healthy snacks and taking preventive efforts and real steps to provide healthy snacks for students at school.Conclusion - Community service activities went well, smoothly and received a good response as seen from the participation of all teachers, students and partners. Teachers and students were very enthusiastic during the service and felt happy because they had increased their knowledge about safe types of snacks. This service also succeeded in opening the insights of teachers and students to be careful with the snacks available and try to bring provisions on certain days or optimize the role of the school canteen.
Co-Authors Afifatun Nafisah Afifatun Nafisah, Afifatun Afiska Prima Dewi Agnes Lia Renataa Agung Nugroho Setiawan Agussalim Agussalim Amin, Dewita Rahmatul Ani Subekti Ari Setiawan Arintina Rahayuni Arintina Rahayuni Arofani Hermastuti Arum Putri Rahayu Aulia Anindya Rahmawati Bedjo Santoso Benni Benyamin Desti Ambar Wati Dhea Novita Dian Luthfita Prasetya Muninggar Diana Nur Afifah, Diana Nur Dwi Hananta Dewi Dwi Hananta Dewi, Dwi Hananta Dwi Putriyani Rizqiyah Endah Aryati Ekoningtyas Enik Sulistyowati Enik Sulistyowati Esti Handayani Estuasih Dyah Pertiwi, Estuasih Dyah Fika Shafiana Nadia Friska Meilyasari Heni Hendriyani Heni Hendriyani Heri Sulistiyono Heri Sulistiyono, Heri Ika Sartika Ika Sartika Ken Nira Anjangsari, Ken Nira Kholishah Thahriana Sutriani Krisdiana Wijayanti Kurnia Desy Ambar Wati Larasati, Meirina Dwi Mardiah Mardiah Maria Francona Sensiana Maria Francona Sensiana, Maria Francona Miraningtyas, Ating Muhammad Sulchan Mulono Apriyanto Muthia Nada Syadza Nurul Aeni Oktadiarini, Dwi Paramita Wahyu Andhika Sari Parmi Parmi Parmi, Parmi Puteri Inandin Nabiha Rahma, Sofi Aulia Rahmadhani, Aufi Rahmawati, Aulia Anindya Ramadanti, Anisa Alfia Ratnadewi, Sevena Nur Rauza Sukma Rita Ria Ambarwati Rini Astuti Rini Astuti Rizqiyah, Dwi Putriyani Rr Sri Endang Pujiastuti Rr. Sri Endang Pujiastuti Runjati Salsabila, Uyun Setyo Prihatin Setyo Prihatin, Setyo Sevena Nur Ratnadewi Shinta Dhian Hasna Atifah Sri Sumarni Sri Wahyuni Sri Widiyanti Sri Widiyati Sugiyanto Suharyo Hadisaputro Supriyadi Supriyana Supriyana, Supriyana Susi Tursilowati Wanti Wanti Wiwik Wijaningsih Yulika Sianipar Yuniarti Yuwono Setiadi Yuwono Setiadi Yuwono Setiadi, Yuwono Zuhria Ismawanti