Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

3.939

P-Index

This Author published in this journals

All Journal Jurnal Gizi dan Pangan Jurnal Gizi Jurnal Kesehatan Masyarakat Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Bioteknologi & Biosains Indonesia (JBBI) GIZI INDONESIA Ilmu Gizi Indonesia Jurnal SOLMA MITRA: Jurnal Pemberdayaan Masyarakat Amerta Nutrition Jurnal Kreativitas PKM Jurnal Kesehatan Terpadu (Integrated Health Journal) Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Jurnal Ners Masyarakat Berdaya dan Inovasi Jurnal Bisnis Indonesia Journal SAGO Gizi dan Kesehatan Mattawang: Jurnal Pengabdian Masyarakat Jurnal Kesmas Jambi Jurnal Multidisiplin Madani (MUDIMA) Berita Kedokteran Masyarakat Jurnal Ilmu Kesehatan Masyarakat Jurnal Ilmu Gizi dan Dietetik Eduvest - Journal of Universal Studies

Avliya Quratul Marjan

Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional “Veteran” Jakarta, Jakarta, Indonesia

Author-ID : 315867

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

Published : 47 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

Formulation Of Beetroot Cookies With Addition Of Iron (Fe) As Alternative Food Prevention Of Anemia Gita Suryani; Avliya Quratul Marjan; Iin Fatmawati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 3, No 1 (2019)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2019.3.1.3149

The purpose of this research was to analyze the difference of formulation with the substitution of bit flour and the addition of Fe to the organoleptic properties, chemical properties and physical properties in the manufacture of cookies as alternative food for the prevention of female anemia. This research was conducted by experimental method with Completely Randomized Design. The results of this study showed that the first organoleptic test of cookies with 15% beet meal substitution and 30% fortified cookies was the selected formula. Selected formula cookies have higher water content, ash content, protein content, carbohydrate levels and higher Fe content compared to control cookies, whereas the selected fatty acid formula content is smaller. The Fe content in selected cookies belongs to the food of the Fe source snack. Selected formula cookies are redder and darker than the control formula cookies. The contribution of iron to nutrition label reference in cookies is 26%.

Formulation of Flakes Bran Flour Substitution with Fortified Zinc for Fertile-Age Women Atikah Ulfa; Avliya Quratul Marjan; Taufik Maryusman
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 2 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.2.2609

There are about 32.9% Indonesian women susceptive to obesity and free radical exposure. Free radicals are resistible to Zn-cofactors and a-tocopherols. The aims of this study was to make flakes formulations with zinc fortification, then analyze the physical and chemical character of flakes (hardness and color degree), and analyze carbohydrate, protein, fat, zinc, and α-tocopherol. The experimental design used for this study was a complete randomized design. The results showed the best formulas that substitution by bran was 25 % and fortified seng was 118,9 mg. The chemical properties of the best formulas should has increased the levels of protein, fat, and Zinc. One serving (55g) of flakes has 208,4 Kal; 3,38 g protein; 0,27 g fat; 48,12 g carbohydrate ; 1,89 mg seng; and 3,53mg α-tocopherol.

Development of Jam Product from Peel and Flesh of Dragon Fruit as High Antioxidant Snack Tessa Chairun Nisa; Avliya Quratul Marjan; Nanang Nasrullah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2603

This study aims to determine the effect of different proportion of peel and flesh red dragon fruit of the jam to organoleptic test, to obtain the results of analysis of chemical properties and physical properties of jam, and also the selected formula. This research used experimental method by using Randomized Design. The organoleptic test was then analyzed using Kruskal Wallis and Mann-Whitney method. The result showed that proportion of peel and flesh of red dragon fruit has significant test (p0,005) on hedonic quality test of color, texture, taste, aftertaste and hedonic test of flavor and taste. Based on the hedonic test, water content, carbohydrate content, antioxidant capacity, total flavonoid, and viscosity of the selected formula were F3 (peel (70 g) and flesh (30g)), with water content (30,95%), ash content (0,27%), protein content (0,65%), fat content (0,20%), carbohydrate content (67,93%), antioxidant capacity (164,79 mg AEAC), total flavonoid (0,430 mg/g), viscosity (1333,67 cP) and polish (15,5 cm).

The Relation of Fiber Intake, Cholesterol, and Physical Activity with Blood Cholesterol Level of Women Adult in Bogor Aerobic Studio Adinda Maharani; Avliya Quratul Marjan; Luh Desi Puspareni
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 2 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.2.2604

This study aims to analyze the relation between fiber intake, cholesterol, nutritional status, and physical activity with blood cholesterol level on adult women. The study design was a cross sectional study. The study involved 60 adult women (aged 40-64 y.o) in the Sanggar Senam Bugar Sehat Bogor as respondent. The analysis used was Chi-square test to assess the relation between variables. The result showed a signinificant relation of physical activity (p value=0,027, OR=0,098 ; 95% CI=0,012-0,809), fiber intake (p value=0,046, OR=7,724 ; 95% CI=0,918-64,260), and cholesterol intake (p value=0,000, OR=16,00 ; 95% CI=3,398-75,345) with blood cholesterol level. It is concluded that blood cholesterol levels are influenced by eating pattern, physical activities, and routine medical check up.

A Counseling on Complementary Food to Mothers of Infants Aged 6--24 Months at A Community Clinic in Sukmajaya Avliya Quratul Marjan; A’immatul Fauziyah; M. Ikhsan Amar
MITRA: Jurnal Pemberdayaan Masyarakat Vol 3 No 1 (2019): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v3i1.496

MPASI, complementary food to breast milk, is food or drink containing nutrients, given to babies or infants aged 6-24 months, and given in stages according to the age and digestive capacity of the babies or infants to meet their nutritional needs other than breast milk. The objective of the activity was to improve the mothers’ knowledge of correct and good complementary food for their under-five-year-old infants in Sukmajaya, Depok 2018 and to determine the differences of these mothers’ knowledge about how to process and use ingredients for the complementary food before and after counseling. The method of this community service activity was through pre- and post-test designs. The results showed that the average score of mothers; knowledge before the counseling was 73.00 and after the counseling 79.43. The difference in the mean value between the first and second measurements was 6.43 and the results of the statistical test show the value of P value <0.05. Therefore, it can be concluded that there were significant differences between the pre-test (before counseling) and post-test (after counseling) scores. Based on the results of data processing and analysis, it was found that 66.66% of respondents experienced improving knowledge of complementary food, although the number was still below the target of 70%.

Analisis Determinan Faktor yang Berhubungan dengan Kejadian Kurang Energi Kronik (KEK) pada Ibu Hamil di Wilayah Gunung Sindur, Bogor Avliya Quratul Marjan; Antania Hermada Aprilia; Iin Fatmawati
Jurnal Kesehatan Terpadu (Integrated Health Journal) Vol 12 No 1 (2021): Jurnal Kesehatan Terpadu (Integrated Health Journal) Mei 2021
Publisher : Poltekkes Kemenkes Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32695/jkt.v12i1.117

Chronic Energi Deficiency (CED) is a nutritional problem in pregnant women with a prevalence of 17,3% based on Indonesia Basic Health Research or Riset Kesehatan Dasar (Riskesdas) in 2018. Based on age groups, pregnant women who experienced the highest CED were 15-19 years (38,5%). So it is very important to know what factors are related to CED in pregnant women. The purpose of this study was to analyze determinants factors with the incidence of chronic energy deficiency in pregnant women at Gunung Sindur Bogor. This study was an observational study with a cross-sectional approach. Respondents in this study were 70 pregnant women who were selected by purposive sampling. Bivariate analysis was performed using the Chi-Square test and logistic regression for Multivariat analysis. The bivariate analysis showed that there were a relationship between age (p = 0.009), parity (p = 0.027) nutritional knowledge (p = 0.045), energy intake (p = 0.001), and protein intake (p = 0.007) with the incidence of CED in pregnant women. The multivariat results show that energy intake is the most dominant factor associated with the incidence of CED (p = 0.001) in pregnant women at Mount Sindur Bogor.

Pengembangan Soyghurt (Yoghurt Susu Kacang Kedelai) Sebagai Minuman Probiotik Tinggi Isoflavon Naila Maziya Labiba; Avliya Quratul Marjan; Nanang Nasrullah
Amerta Nutrition Vol. 4 No. 3 (2020): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v4i3.2020.244-249

ABSTRACTBackground: Increased prevalence of non-communicable diseases in Indonesia occurs as the result of dietary transition, which is traditional dietary habit into fast-food dietary habit. Thus, triggers the formation of free radicals in human body which can be prevented by consumption of high antioxidant food. Soyghurt or soymilk yoghurt was a probiotic drink made of fermented soybean as an alternative drink with high antioxidant to prevent non-communicable diseases. Soybean was a major source of isoflavone as antioxidant and the bioavailability of isoflavone can be increased by fermentation in soyghurt.Objectives: To developed high isoflavone soyghurt or soymilk yoghurt as probiotic drink.Methods: This study used experimental method by used completely randomized design with added ratio of soybean were 0%, 15%, 20%, 25%. Soyghurt was analyzed by chemical properties (proximate analysis and free isoflavone content), physical properties (viscosity and pH), also total lactic acid bacteria. Formula selection based on exponential comparison method.Results: The selected formula of soyghurt was the third formula which added by 25% ratio of soybean with water content (81,74%), ash content (0,49%), protein content (5,98%), fat content (11,61%), carbohydrate content (0,35%), genistein content (250,46 μg/g), daidzein content (173,02 μg/g), viscosity (7111,4 cPoice), pH (4,63), and total LAB (3,7 x 107 coloni/ml).Conclusions: Soyghurt had compatible total lactic acid bacteria with total starter bacteria in indonesian national standards of yoghurt and fulfilled claim of high isoflavone based on calculation of nutritional label reference.ABSTRAKLatar Belakang: Peningkatan prevalensi penyakit tidak menular di Indonesia terjadi sebagai akibat adanya transisi pola konsumsi pangan, yaitu pola konsumsi pangan lokal menjadi pola konsumsi pangan cepat saji. Hal tersebut memicu terbentuknya radikal bebas di dalam tubuh yang dapat dicegah dengan mengonsumsi makanan atau kudapan tinggi antioksidan. Soyghurt atau yoghurt susu kacang kedelai merupakan minuman probiotik berbahan dasar susu nabati yang difermentasi dan diperuntukkan sebagai alternatif minuman tinggi antioksidan untuk mencegah terjadinya penyakit tidak menular. Jenis antioksidan utama dalam kacang kedelai adalah isoflavon yang bioavailabilitasnya akan meningkat selama proses fermentasi soyghurt. Tujuan: Melakukan pengembangan produk soyghurt atau yoghurt susu kacang kedelai sebagai minuman probiotik tinggi isoflavon.Metode: Jenis penelitian eksperimental dengan desain penelitian Rancangan Acak Lengkap menggunakan satu perlakuan yaitu penambahan rasio kacang kedelai sebesar 0%, 15%, 20%, 25%. Kemudian dilakukan analisis sifat kimia (uji proksimat dan kadar isoflavon bebas), sifat fisik (viskositas dan nilai pH), serta uji total bakteri asam laktat. Penentuan formula soyghurt terpilih dilakukan dengan metode perbandingan eksponensial.Hasil: Formula soyghurt terpilih adalah soyghurt formula ketiga dengan rasio penambahan kacang kedelai sebesar 25% dengan kadar air (81,74%), kadar abu (0,49%), kadar protein (5,98%), kadar lemak (11,61%), kadar karbohidrat (0,35%), kadar genistein (250,46 μg/g), kadar daidzein (173,02 μg/g), viskositas (7111,4 cPoice), tingkat derajat keasaman (4,63), dan total BAL (3,7 x 107 koloni/ml).Kesimpulan: Soyghurt memiliki total bakteri asam laktat yang sesuai dengan standar nasional indonesia dan telah memenuhi klaim tinggi isoflavon berdasarkan acuan label gizi.

Hubungan antara kebiasaan merokok, minum kopi, dan status gizi dengan hipertensi pada karyawan office boy Universitas Pembangunan Nasional “Veteran” Jakarta tahun 2018 Muhammad Ikhsan Amar; Ismu Wahid Ramadhani; Avliya Quratul Marjan
Berita Kedokteran Masyarakat (BKM) Vol 35, No 4 (2019): Proceedings the 5th UGM Public Health Symposium
Publisher : Fakultas Kedokteran Universitas Gadjah Mada

Hypertension is one of the high incidence diseases in Indonesia. Hypertension is a condition where blood vessels have high blood pressure (systolic blood pressure ≥ 140 mmHg or diastolic blood pressure ≥ 90 mmHg). The prevalence of hypertension in adulthood was 23.3% in Indonesia. The purpose of this study was to determine the relationship of smoking habits, coffee drinking, and nutritional status with hypertension in office boy at Universitas Pembangunan Nasional “Veteran” Jakarta. The design of this study was cross sectional with 70 respondents sample in total that was taken by random sampling method. Data were analyzed by univariate and bivariate by Chi Square test. The results showed that there was a relationship between smoking habits (p = 0.005), drinking coffee (p value = 0,000), and nutritional status (p value = 0.005) with hypertension. The writer expected that if respondents could quit smoking, drinking coffee, and managed dietary habit it could increase the standard of health and decrease the incidence of hypertension.

KANDUNGAN GULA ES KRIM YANG DISUKAI MAHASISWA DEPOK Ibnu Malkan Bakhrul Ilmi; Firlia Ayu Arini; Avliya Quratul Marjan; Salsabila Firdausiyah Nur Habieb
GIZI INDONESIA Vol 46 No 2 (2023): September 2023
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v46i2.924

The prevalence of obesity in Indonesia is always increasing every year. Depok City occupies the second position with the highest prevalence of obesity in West Java. One of the causes of obesity is the habit of consuming foods containing added sugar such as ice cream. This is supported by the opening of many ice cream shops. This study aims to look at the description of ice cream consumption habits in college students, the amount of sugar content in ice cream and the relationship between ice cream consumption habits and nutritional status. The method used is descriptive observational to see the habit of consuming ice cream. Habits include frequency, preference, and type of ice cream. The questionnaire was distributed online via social media. Laboratory tests were carried out to see the content of macronutrients and sugar content (glucose, sucrose and fructose). The data analysis used was crosstabulation and chi-square test. The number of students involved was 938 students from 34 universities in Depok City. The nutritional status of Depok students was mostly normal (65.6%). Most Depok college students often eat ice cream with a frequency of 1-2 times a week. There are 83 types of ice cream variants that are often consumed by Depok students. The content of ice cream consumed was in the range of protein 2.6 - 3.7 gr, fat 4.4-7.06 gr, carbohydrates 24.3-76.1 gr, total sugar 13.2-30.0, and total calories of 154.1-383.1 kcal. There is no relationship between ice cream consumption habits and the nutritional status of Depok students (p=0.679). Ice cream contributes to fulfilling 7-20 percent of RDI and half of the daily sugar recommendation, so it is necessary to limit the consumption of ice cream. ABSTRAK Prevalensi obesitas di Indonesia selalu mengalami peningkatan setiap tahunnya. Kota Depok menempati posisi kedua prevalensi obesitas tertinggi di Jawa Barat. Salah satu penyebab kejadian obesitas adalah kebiasaan mengonsumsi makanan mengandung gula tambahan seperti es krim. Hal ini didukung dengan banyak dibuka toko es krim. Penelitian ini bertujuan untuk melihat gambaran kebiasaan konsumsi es krim pada mahasiswa, jumlah kandungan gula pada es krim serta hubungan kebiasaan konsumsi es krim dengan status gizi. Metode yang digunakan adalah observasional deskriptif untuk melihat kebiasaan konsumsi es krim. Kebiasaan meliputi frekuensi, preferensi, dan jenis es krim. Kuesioner disebarkan secara online melalui media sosial. Uji laboratorium dilakukan melihat kandungan zat gizi makro dan kandungan gula yaitu glukosa, sukrosa dan fruktosa. Analisis data yang digunakan yaitu crosstabulation dan uji chi-square. Jumlah mahasiswa yang terlibat sebanyak 938 mahasiswa yang berasal dari 34 universitas di Kota Depok. Status gizi mahasiswa Depok sebagian besar normal (65,6%). Sebagian besar mahasiswa Depok sering mengonsumsi es krim dengan frekuensi 1-2 kali seminggu. Jenis varian es krim yang sering dikonsumsi mahasiswa Depok sebanyak 83 jenis. Kandungan es krim yang dikonsumsi berada pada rentang protein 2,6 – 3,7 gr, lemak 4,4 – 7,06 gr, karbohidrat 24,3 – 76,1 gr, gula total 13,2-30,0 serta total kalori sebesar 154,1-383,1 kkal. Tidak terdapat hubungan antara kebiasaan konsumsi es krim dengan status gizi mahasiswa Depok (p=0,679). Es krim berkontribusi memenuhi 7-20 persen kebutuhan gizi serta setengah rekomendasi gula harian, sehingga perlunya dibatasi konsumi es krim. Kata kunci: es krim, gula, kalori, mahasiswa

Pemberdayaan Masyarakat untuk Program Kampung Iklim (PROKLIM) Berbasis Digital di Kelurahan Kedaung Depok Ibnu Malkan Bakhrul Ilmi; Avliya Quratul Marjan; Khoirul Anwar
Jurnal SOLMA Vol. 12 No. 3 (2023)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Background: Kelurahan Kedaung memiliki angka proklim yang masih rendah dan masih terdapat masalah stunting di wilayah tersebut. Sehingga perlu dilakukan kegiatan yang dapat secara bersamaan menyelesaikan dua masalah tersebut. Melaksanakan Proklim bersamaan dengan edukasi dan pemenuhan gizi masyarakat melalui bank sampah digital. Metode: Kegiatan berlangsung dari bulan Agustus sampai Oktober 2023. Kegiatan pengabdian masyarakat terdiri dari beberapa tahap yaitu 1. focus grup discussion terkait kondisi wilayah, 2. Pembuatan aplikasi bank sampah, 3. Pembentukan pengurus bank sampah yang dilanjutkan dengan pembekalan dan pelatihan pemilahan sampah, 4. Pembangunan bank sampah, 5. Pelatihan budidaya Maggot, 6. Pemasangan Biopori, 7. Pelaksanaan bank sampah. Hasil: Kegiatan pengabdian masyarakat menghasilkan beberapa yaitu 1. Pengurus bank sampah sudah terbentuk, 2. Aplikasi bank sampah ECA sudah tersedia, 3. Bank sampah sudah berhasil dibangun, 4. Aktifitas setor dan tarik tabungan bank sampah sudah berjalan, 5. Masyarakat berhasil mengolah sampah organik sebanyak 280 kg menggunakan maggot, 6. Sudah tersedia 15 titik lubang serapan yang baru.

Co-Authors A'immatul Fauziyah Adinda Maharani Aisyah, Yonita Laty Alvia, Ovie Rifdha Angga Hardiansyah Antania Hermada Aprilia Arief Wahyudi Jadmiko Arrahman, Risma Fitri Ayu Atikah Ulfa Avrilian, Putri Aria Azmi, Haikal Rizky A’immatul Fauziyah Bahrul Ilmi, Ibnu Malkan Baskara, Shelfia Chakarita Bunga, Bunga Darmadi, Ruri Firliani Darmuin, Darmuin Dina Sugiyanti, Dina Fatmawati, Iin Firlia Ayu Arini Gita Suryani Habieb, Salsabila Firdausiyah Nur Hidayat, Zahra Fadhlina Ikeu Ekayanti Ilmi, Ibnu Malkan Bakhrul Ismu Wahid Ramadhani Kadek Ayu Dessyana Karamoy, Fernando Gabriel Karmila, Nisa Khairunnisa, Najwa Khodijah Khodijah Khoirul Anwar Khoirul Anwar Kineisha, Phoebe Laila, Indah Mutiara Sab'a Lende, Lizbeth Maureen Regina Lia Mulyani, Lia Luailiya, Nikmatul Maharani, Adinda Muhajirin, Rahmah Nadea Fitriyani Naila Maziya Labiba Nasrulloh, Nanang Naufal, Fandra Raditya Nisa, Tessa Chairun Noor, Sutamara Lasurdi Noviana, Virnanda Rahma Nur Hayati Nur Intania Sofianita Nurbaiti, Krisanti Nurul Mustika Octaria, Yessi Crosita Puspareni, Luh Desi Putri, Destianti Ardyana Putri, Devia Amanda Putri, Salsabila Athirah Rachmi, Rizkia Radiansyah Badrani Nursalam Rahma, Farah Fitri Rahmah Nadea Fitriyani Muhajirin Rica Ervienia Sukianto Salsabila Firdausiyah Nur Habieb Sintha Fransiske Simanungkalit Soe, Le Thandar Sri Anna Marliyati Sufyan, Dian Luthfiana Suryani, Gita Syah, Muh Nur Hasan TATI NURHAYATI Taufik Maryusman Tessa Chairun Nisa Tri Irawati, Tri Ulfa, Atikah Utami Wahyuningsih Utami, Kery Wahyudi, Chandra Tri Wirayudha, Gibran Yasmin, Salwa

Title

Found 47 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 47 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 47 Documents
Search