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All Journal Jurnal Media Gizi Indonesia (MGI) Jurnal Biometrika dan Kependudukan (Journal of Biometrics and Population) The Indonesian Journal of Public Health Amerta Nutrition Darmabakti Cendekia: Journal of Community Service and Engagements Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Jurnal Layanan Masyarakat (Journal of Public Service) Media Gizi Kesmas
Mahmud Aditya Rifqi
Departemen Gizi Kesehatan, Fakultas Kesehatan Masyarakat, Universitas Airlangga
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE Annis Catur Adi; Mahmud Aditya Rifqi; Merryana Adriani; Farapti Farapti; Nila Reswari Haryana; Junaida Astina
Media Gizi Indonesia Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i3.159-166

Abstract

Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.
HUBUNGAN POLA KONSUMSI SUMBER ZAT BESI, INHIBITOR DAN ENHANCER ZAT BESI DENGAN KEJADIAN ANEMIA PADA SANTRIWATI PONDOK PESANTREN AL-MIZAN MUHAMMADIYAH LAMONGAN Correlation between consumption patterns of iron sources, iron inhibitor, and iron enhancer, with the occurence of anemia among female students in Islamic Boarding School Al-Mizan Muhammadiyah Lamongan Fanti Septia Nabilla; Lailatul Muniroh; Mahmud Aditya Rifqi
Media Gizi Indonesia Vol. 17 No. 1 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1.56-61

Abstract

Anemia merupakan salah satu permasalahan defisiensi zat gizi yang rentan dialami oleh remaja putri. Anemia adalah kondisi dimana kadar hemoglobin (Hb) lebih rendah dari 12 g/dL. Anemia dapat disebabkan karena kekurangan darah, penyakit infeksi, rendahnya kandungan zat besi pada makanan, rendahnya konsumsi makanan sumber zat besi dan terdapat zat yang dapat menghambat absorbsi zat besi pada makanan. Mengonsumsi sumber zat besi dan enhancer zat besi serta mengurangi konsumsi inhibitor dapat meningkatkan absorbsi zat besi dalam tubuh. Penelitian ini bertujuan untuk menganalisis hubungan antara pola konsumsi sumber zat besi, inhibitor zat besi dan enhancer zat besi dengan kejadian anemia pada santriwati. Penelitian ini menggunakan desain cross sectional pada 50 santriwati kelas X dan XI di Pondok Pesantren Al-Mizan Muhammadiyah Lamongan. Pemilihan sampel menggunakan metode proportional random sampling. Kadar hemoglobin diukur menggunakan alat hemoglobinmeter digital dan data pola konsumsi dikumpulkan menggunakan food frequency questionnaire. Analisis data menggunakan uji korelasi Spearman. Penelitian ini menemukan hubungan antara pola konsumsi sumber zat besi (p=0,036) dan inhibitor zat besi (p=0,012) dengan kejadian anemia. Tidak ada hubungan antara pola konsumsi enhancer zat besi (p=0,339) dengan kejadian anemia. Kebiasaan mengonsumsi sumber zat besi dan inhibitor zat besi dapat meningkatkan kadar zat besi dalam tubuh terutama zat besi heme dan mengurangi konsumsi pangan inhibitor zat besi untuk menurunkan risiko terjadinya anemia.
COMMUNITY EMPOWERMENT IN PINEAPPLE AGROINDUSTRY WASTE UTILIZATION AS AN INGREDIENT OF SNACKS IN SUBANG DISTRICTS Annis Catur Adi; Mahmud Aditya Rifqi; Deandra Ardya Regitasari; Vidya Anggarini Rahmasari; Wizara Salisa; Heni Rachmawati
Darmabakti Cendekia: Journal of Community Service and Engagements Vol. 2 No. 2 (2020): DECEMBER 2020
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (681.986 KB) | DOI: 10.20473/dc.V2.I2.2020.66-69

Abstract

Background:The development of agro-industry in Indonesia remains facing many obstacles. In addition to the environmental wasteproblem, the low ability to process products leads to their low added value, as faced bypineapple agro-industry associationin Barokah Agro Lestari (BAL). This community service activity is important to improve beneficial and economical value of pineapple agro-industry. Purpose: This activity aims to reduce the environmental burdenof pineapple agro-industry by product by implementing technology to give its added value as well as providing a healthy snack alternative for society. Method: This community service activity is carried out through counseling, training and education related to waste product of pineapple. These activities included the preparation phase, the selection of organic waste of pineapple, bioactive component testing, testing of nutrients and food formulation. Results:The community service program was conducted at PT Karya Masyarakat Mandiri in Subang District and attended by 30 pineapple farmers from Cirangkong village, gathered in Barokah Agro Lestari (BAL). Training was done by administering stages of activity systemically, exposure of the material using visual methods, cooking demonstration for the training activities of processing and product development. Conclusion: Community service activities and training in processing the pineapple stem waste can be a means of empowering local communities. Processing organic waste into food products help improving the community skills and motivation for business development through organic waste treatment.
STRENGTHENING CADRES CAPABILITIES IN THE DEVELOPMENT OF TODDLERS HEALTHY SNACK ON HIGH PROTEIN LOCAL MIXED FLOUR PRODUCTS IN ACCELERATION OF STUNTING MANAGEMENT IN TULUNGAGUNG Annis Catur Adi; Fathrizqita Aghnia Raudhany; Wizara Salisa; Fariani Syahrul; Mahmud Aditya Rifqi
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 6 No. 1 (2022): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v6i1.2022.1-8

Abstract

ABSTRACTStunting in Tulungagung Regency is still a serious threat to the health of infants and toddlers. The Covid-19 pandemic has hampered posyandu activities as health service facilities in the community. Strengthening the knowledge and skills of posyandu cadres is very important, because posyandu cadres are educational agents who are directly related to mothers of toddlers. This community service aims to increase the role of posyandu cadres in an effort to reduce stunting through the development of healthy snack innovations from high-protein flour products. There were three methods, namely counseling, training and mentoring. Counseling on stunting and the use of local food, training on making healthy snacks based on high-protein mixed flour, as well as mentoring participants in the development and innovation of healthy snacks based on high-protein mixed flour. The community service program was carried out in a hybrid manner, namely online and offline in the work area of the Pakel Health Center, with a total of 50 participants. The counseling was carried out using visual power point media, training with demonstrations of making healthy snacks, and mentoring which contained direct practice of making healthy snacks independently for two weeks after the counseling and training activities were carried out. The result shows that community service in the form of counseling has an impact on increasing the knowledge of Posyandu cadres at Pakel Health Center, by 4,5%. Training and assistance in making healthy snacks can also be practiced independently by cadres and mothers of toddlers as evidenced by the success and emergence of various menus. In conclusion, the counseling, training, and assistance provided were able to increase the creativity of posyandu cadres and mothers of toddlers in creating healthy snacks based on high-protein mixed flour as an acceleration of stunting prevention.   
Nugget Tahu Formula Pury (Tafory) sebagai Alternatif Kudapan Tinggi Protein Mahmud Aditya Rifqi; Clara M. Kusharto; Trina Astuti
Amerta Nutrition Vol. 1 No. 1 (2017): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (914.733 KB) | DOI: 10.20473/amnt.v1i1.2017.22-30

Abstract

Background: Tofu nugget with pury flour is an alternative form of snack food that high in protein. Pury flour made from silkworm pupa that came from by product of silk industry. Pupa is known to have highly nutritious component specially  protein that has not been optimizely used. The use of pupa flour is applicable for many form of processed food. Objective: Tofu nugget as soure of plant protein is added by pury flour to higher the protein component. Methods: This study used one factor Complete Randomized design with six levels. Level on additon pupa flour are 0%, 60%, 70%, 80%, 90% and 100% followed by organoleptic test to get chosen product. Results: The chosen product according to the test is the addition of 70% pupa flour that indicated highest best reponse by panelist. Proximate test showed that  subtitution of tofu and pury flour is significanly different  for water component, protein, carbohydrate, and seng. Ash elements, fat, fiber, ferum, and calcium significanlly not different. Taffory nugget contains linolenic acid. Total plate count test showed that taffory nugget is safe according to National Standard. Conclusion: It could be conclude that tafory nugget is potential as snack food with high protein.ABSTRAK Latar belakang: Tofu nugget dengan tepung Pury adalah alternatif bentuk makanan ringan yang tinggi protein. Tepung Pury terbuat dari ulat pupa yang berasal dari hasil samping industri sutra. Pupa dikenal memiliki zat gizi khususnya protein yang belum digunakan secara optimal. Penggunaan tepung pupa berlaku untuk banyak bentuk makanan olahan.Tujuan: Tofu nugget sebagai sumber protein nabati, ditambah dengan tepung Pury lebih tinggi komponen protein.Metode: Penelitian ini menggunakan desain eksperimental dengan rancangan acak lengkap dengan enam taraf. Penambahan tepung pupa adalah 0%, 60%, 70%, 80%, 90% dan 100% diikuti dengan uji organoleptik untuk mendapatkan produk yang dipilih.Hasil: Produk yang dipilih sesuai dengan uji adalah penambahan 70% tepung pupa yang ditunjukkan nilai terbaik oleh panelis. Uji proksimat menunjukkan bahwa substitusi dari tahu dan tepung pury berbeda nyata untuk komponen air, protein, karbohidrat, dan seng.  Sedangkan abu, lemak, serat, zat besi dan kalsium tidak berbeda secara signifikan. Nugget Taffory mengandung asam linolenat.Kesimpulan: Dapat disimpulkan bahwa tafory nugget dapat menjadi alternatif kudapan tinggi protein bagi anak.
Karakteristik, Pengetahuan Gizi Ibu dan Status Gizi Balita (BB/TB) Usia 6-59 bulan Aisyah Nanda Amirah; Mahmud Aditya Rifqi
Amerta Nutrition Vol. 3 No. 3 (2019): 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.v3i3.2019.189-193

Abstract

Background: Wasting is one of the nutritional problems that occur in toddlers. Wasting can inhibit the toddler’s growth and effected to their productivity in the future. Mothers have a significant role to affect the nutritional status of their child. The characteristics and nutrition knowledge of mother have a necessary influence in optimizing the nutritional status of the child. Objective: This study aimed to analyze the association of maternal characteristics and nutrition knowledge with nutritional status (WHZ) among 6-59 months of toddlerMethods: This study was an observational study with a cross-sectional study design. The study was conducted in October 2018 in Kesamben Village, Ngoro Sub District, Jombang. The research sample was 91 toddlers aged 6-59 months. The sample selection was done by random sampling technique. The independent variables were maternal characteristics (employement status and education) and nutrition knowledge of mother. The dependent variable was the nutritional status of toddler with anthropometric index weight for height (WHZ). The statistical test used were chi square and spearman test.Results: The results of the study showed a significant relationship between maternal employment and nutritional status (WHZ) of children aged 6-59 months (p = 0.001) while maternal education (p = 0.080) and mother’s nutrition knowledge (p = 0.593) were not relatedConclusion: Nutritional status of toddler is influenced by maternal employment. Unemployed mother can spend more time to control the diary intake of their child and improve their optimal nutritional status.ABSTRAK Latar Belakang: Wasting adalah salah satu permasalahan gizi yang terjadi pada balita. Wasting dapat mengakibatkan terhambatnya pertumbuhan balita serta mempengaruhi produktivitasnya kelak. Ibu berperan besar dalam mempengaruhi pemenuhan kebutuhan asupan anak. Karakteristik serta pengetahuan gizi ibu mempunyai peranan dalam mencapai status gizi yang sesuai untuk anak.Tujuan: Menganalis hubungan karakteristik ibu (pendidikan dan pekerjaan) dan pengetahuan gizi ibu dengan status gizi (BB/TB) dari balita usia 6-59 bulanMetode: Jenis penelitian ini merupakan penelitian observasional dengan rancangan desain cross-sectional. Penelitian dilselenggarakan pada bulan Oktober 2018 di wilayah kerja dari Puskesmas Kesamben Ngoro Kabupaten Jombang, Jawa Timur. Sampel penelitian yaitu 91 balita usia 6-59 bulan. Pemilihan sampel dilakukan dengan teknik random sampling. Variabel independen adalah karakteristik ibu (pendidikan dan pekerjaan) dan pengetahuan gizi ibu. Variabel dependen yang diteliti adalah status gizi balita dengan indeks antropometri berat badan menurut tinggi badan (BB/TB). Uji statistik yang digunakan yaitu chi square dan uji spearman.Hasil: Hasil penelitian menunjukkan adanya hubungan yang signifikan antara pekerjaan ibu dan status gizi anak usia 6-59 bulan (p = 0,001) sedangkan pendidikan ibu (p = 0,080) dan pengetahuan gizi ibu (p = 0,593) tidak berhubunganKesimpulan: Status gizi balita (BB/TB) berhubungan terhadap pekerjaan ibu. Ibu yang tidak bekerja dapat meluangkan lebih banyak waktunya untuk mengontrol asupan makanan anak dan dapat berdampak pada status gizi anak yang optimal.
Pie Substitusi Tepung Biskuit MP-ASI Kemenkes dan Isolat Protein Kedelai Sebagai Alternatif Pencegahan KEP Pada Anak Usia 12-24 Bulan Mufidah Ahmad; Mahmud Aditya Rifqi
Amerta Nutrition Vol. 3 No. 4 (2019): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (339.922 KB) | DOI: 10.20473/amnt.v3i4.2019.284-290

Abstract

Background: The government prevent Protein Energy Malnutrition (PEM) by implemented a feeding program of companion breast milk (MP-ASI) in the form of biscuits. After the evaluation, MP-ASI biscuit from Department of Health has a low acceptability, because it has a bitter taste and experience the saturation point of boredom. Therefore, researchers innovate to improve acceptance by modifying biscuits into pie shapes fla that have a preferred flavor and more appealing to children.Objective: to assess the best pie formula substituted with MP-ASI biscuit and soya isolate protein; to analyze the differences acceptability in control formula (F0), the best formula (F2), and MP-ASI biscuit; comparing the macro nutrient contained and the recommended portion of the best pie formula and MP-ASI biscuit.Method: This research design was Experimental with Completely Randomized Design (CRD). There were 1 control formula and 3 modification formula (F1, F2, F3). Each formula contained wheat flour, MP-ASI biscuit and soy protein isolate: F0 (100%, 0%, 0%); F1 (85%, 10%, 15%); F2 (60%, 20%, 20%); F3 (45%, 30%, 25%). Selection of the best formula through weighing score from the calculation nutrition contained based on DKBM and hedonic test result by 3 expert panelists. The control formula, the best formula and MP-ASI biscuit were hedonic tested on 25 panelists of children aged 12-24 month and their mothers. The difference in acceptability was known through the Friedman test and Wilcoxon Sign Rank.Results: The best pie formula modification was F2. The results of the acceptability test of F0, F2 and MP-ASI biscuits get the mean rank value of preference levels (2.1), (2.5) and (1.6). The nutrient contained of energy, protein, carbohydrates and fat per 100 g F2 was lower than the MP-ASI biscuit. The recommended portion of F2 consumption and MP-ASI biscuits per day was 4 pieces and 12 pieces.Conclusion: The best pie formula was F2. The acceptability of F2 was higher than MP-ASI biscuit. Although the macro nutrient contained in F2 pie per 100 g was still lower than MP-ASI biscuit, the recommended amount of F2 serving was less than MP-ASI biscuitABSTRAKLatar Belakang: Kekurangan Energi Protein (KEP) pada anak usia 12-24 bulan disebabkan adanya  ketidakseimbangan antara kebutuhan dengan asupan gizi yang diterima, maka pemerintah melaksanakan program pemberian Makanan Pendamping Air Susu Ibu (MP-ASI) berupa biskuit4. Setelah dilakukan evaluasi, biskuit MP-ASI Kemenkes RI memiliki daya terima yang rendah, karena memiliki rasa pahit diakhir dan mengalami titik jenuh kebosanan. Oleh karena itu peneliti membuat  inovasi untuk meningkatkan daya terima dengan memodifikasi biskuit menjadi  bentuk pie dengan fla yang  memiliki rasa yang disukai dan lebih menarik bagi anak usia tersebut.Tujuan: mengetahui formula pie terbaik, menganalisis kadar zat gizi makro dan mengetahui daya terima dari pie yang disubstitusi dengan biskuit MP-ASI Kemenkes RI dan isolat protein kedelai.Metode: Eksperimental murni pada tahap pengembangan formula dan eksperimental semu pada tahap uji daya terima. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL).Hasil: Formula terbaik adalah pie dengan substitusi biskuit MP-ASI 10% dan isolate protein kedelai 11%. Hasil uji laboratorium kandungan protein dan lemak mengalami penurunan, sedangkan karbohidrat meningkat jika dibandingkan perhitungan berdasarkan Daftar Komposisi Bahan Makanan Indonesia (DKBM) 201012. Hasil uji daya terima F2 pada panelis anak mendapatkan ranking tertinggi, sedangkan pada panelis ibu mendapatkan rangking tertinggi pada aspek warna, aroma dan tekstur, serta mendapatkan rangking kedua pada aspek rasa.Kesimpulan: Formula Pie terbaik adalah (F2). Kandungan zat gizi makro pada pie tiap 100 g masih lebih rendah jika dibandingkan biskuit MP-ASI Kemenkes Ri, tetapi memiliki daya terima lebih tinggi.Kata Kunci: Kurang Energi Protein, MP-ASI, Pie 
Intensive Sports Nutrition Program Improving Body Composition and Energy Intake among Elite Combat Sport Athletes Aprilia Kusumawardhani; Farapti Farapti; Mahmud Aditya Rifqi; Sri Adiningsih
Amerta Nutrition Vol. 5 No. 2 (2021): 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.v5i2.2021.127-132

Abstract

ABSTRAK Latar Belakang :Gizi olahraga merupakan aspek penting dalam mengatur asupan makanan dan komposisi tubuh untuk mencapai performa yang optimal. Studi epidemiologis menunjukkan sebagian besar asupan atlet tidak adekuat dan dapat mempengaruhi komposisi tubuh yang ideal.Tujuan :Tujuan dari penelitian ini adalah untuk menganalisis pengaruh pendampingan gizi olahraga terhadap komposisi tubuh dan asupan energi atlet bela diri.Metode :Pendampingan gizi intensif dilakukan selama empat bulan (Juni- September 2019). Pengukuran komposisi tubuh  dilakukan 2 kali, yakni sebelum dan sesudah intervensi dengan menganalisis hasil pengukuran dari alat BIA (Bio Impadance Analyzer) tipe MBCA (Medical Body Compotiton Analyzer) 515/514 merk seca©. Variabel yang dianalisis diantaranya, total asupan kalori sehari diukur menggunakan instrumen Recall-24 jam, komposisi tubuh diukur dengan alat BIA yakni Fat Mass (FM), Fat Free Mass (FFM) dan Skeletal Muscle Mass (SMM). Pendampingan gizi dilakukan oleh ahli gizi olahraga yang mengunjungi 24 responden setiap bulan dan memberikan materi pendidikan gizi, memberikan makanan sehat dan memberikan konseling permasalahan gizi atlet.Hasil : Hasil penelitian ini menunjukkan adanya peningkatan secara signifikan pada asupan energi total (1496,2±654,4 menjadi 1688,5±679,8, p= 0,002). Pada komposisi tubuh terjadi peningkatan pada FFM dan SMM yakni (56,57 ± 9,91 kg vs 57,01 ± 9,53, p = 0,032) dan (27,49 ± 5,58 vs 27,75 ± 5,31, p = 0,005) dan tidak ada perbedaan signifikan dalam variabel  FM.Kesimpulan : Kesimpulan dari percobaan ini adalah pendampingan gizi secara intensif dapat meningkatkan asupan energi total, FFM dan SMM pada atlet bela diri. Kata Kunci : Komposisi tubuh, pendampingan gizi, asupan energiABSTRACTBackground :Sports nutrition is very urgent to improve nutrition knowledge, dietary intake and body composition to achieve an optimum athletic performance. Epidemiological studies showed most athletes lack of getting adequate intake and maintaining an ideal body composition.Objective :This study aims to analyze the effect of sport nutrition education on body composition and energy intake among elite combat sport athletes.Methods :Intensive sport nutrition was conducted for four months June until September 2019. Body composition was assessed  for 2 times, before and after intervention using bioelectric impedance analysis (BIA), with seca© brand 515/514 type of stainless steel electrodes.Measurement of energy intake with recall 24 hours before and after the intervention. The variables studied were Fat Mass (FM), Fat Free Mass (FFM), Skeletal Muscle Mass (SMM) and energy intake.The professional sport nutritionist and dietitians visited 24 subjects every month by teaching nutrition education, bringing the healthy food, and facilitating the counseling about sport nutrition.Result :Energy intake increased significantly (1496,2±654,4 to 1688,5±679,8, p= 0,002). FFM and SMM increased significantly pre to post (56.57±9.91 kg vs 57.01±9.53, p=0.032) and (27.49±5.58 vs 27.75±5.31, p=0.005) respectively, meanwhile no significant differences in FM variable.Conclusion : Our findings indicate that intensive sport nutritionimproved energy intake, FFM and SMM among elite combat sport athletes. Keywords : Body compotition, sport nutririon education, energy intake
Hubungan Penggunaan Posyandu dengan Status Gizi pada Balita Usia 1-5 Tahun di Indonesia: Literatur Review Dewi Ayu Rini Kartika; Mahmud Aditya Rifqi
Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Vol 11 No 4 (2021): Supp Oktober 2021
Publisher : LPPM STIKES KENDAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32583/pskm.v11i4.1747

Abstract

Masa balita disebut juga golden age dimana mulai terbentuk kemampuan berpikir, berbicara, pertumbuhan mental intelektual yang intensif serta kemampuan panca indra yang berkembang. Posyandu adalah salah satu bentuk aktif dari partisipasi masyarakat dalam meningkatkan derajat kesehatan masyarakat di wilayah tersebut. Salah satu tujuan posyandu adalah untuk memantau pertumbuhan dan peningkatan status gizi anak balita. Hal tersebut dapat dilihat melalui partisipasi ibu yang mengikuti kegiatan posyandu. Penulisan artikel ini bertujuan untuk melihat adanya hubungan antara penggunaan posyandu dengan status gizi pada balita usia 1-5 tahun. Metode penulisan ini adalah studi literatur dengan menggunakan sumber pustaka jurnal, artikel dan buku sebagai referensi yang mendukung penulisan artikel. Jurnal yang digunakan merupakan jurnal yang terbit pada tahun 2015-2020 yang berjumlah 10 jurnal. Strategi yang digunakan untuk mencari sumber pustaka yakni artikel dan jurnal adalah dengan menggunakan PICOS framework. Hasil yang diperoleh menurut sebagian besar artikel yang direview terdapat beberapa hal yang memengaruhi status gizi pada balita salah satunya adalah pengunaan posyandu diantaranya jumlah kunjungan ibu, kualitas pelayanan posyandu, kelengkapan sarana dan prasarana, serta kualitas dan kuantitas tenaga kesehatan Selain itu, terdapat faktor lain yakni asupan energi dan protein rendah, penyakit infeksi, rendahnya ASI Eksklusif, ibu bekerja, rendahnya pendidikan dan pengetahuan ibu, jenis kelamin laki-laki, dan jumlah anggota keluarga. Kesimpulannya adalah terdapat hubungan penggunaan posyandu dengan status gizi pada balita usia 1-5 tahun.
“Apakah Tubuhku Terlihat Baik?” Analisis Fenomena Swafoto pada Social Networking Sites dengan Eating Disorders : Systematic Review Qonita Rachmah; Dominikus Raditya Atmaka, S.Gz, MPH; Stefania Widya Setyaningtyas; Mahmud Aditya Rifqi; Rian Diana; Nila Reswari Haryana; Aliffah Nurria Nastiti; Asri Meidyah Agustin
Amerta Nutrition Vol. 6 No. 3 (2022): AMERTA NUTRITION
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i3.2022.306-314

Abstract

Latar Belakang: Penggunaan sosial media dapat membawa dampak negatif kaitannya dengan ketidakpuasan akan bentuk tubuh dan arahan menuju ke kekurusan (drive to thinness) terutama pada perempuan muda, perhatian belebih pada citra tubuh (body image concern), dan berbagai isu terkait kebiasaan makan yang salah. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan kebiasaan mengunggah swafoto pada Social Networking Sites (SNS) dengan kejadian eating disorders pada sejumlah negara serta faktor-faktor yang mungkin mempengaruhi. Ulasan:  Kondisi eating disorders sering tidak disadari oleh individu, terutama pada kelompok remaja dan dewasa muda. Data terkait prevalensi eating disorders di Indonesia juga sangat terbatas, padahal, penggunaan media sosial di kalangan remaja dan dewasa muda Indonesia semakin meningkat seiring dengan mudahnya akses internet dan perkembangan platform media sosial. Dari review sistematik yang dilakukan, hanya satu studi yang mendapatkan keterkaitan antara unggahan swafoto (selfie) dengan eating disorders, yaitu bulimia. Namun, hampir semua memiliki kesimpulan bahwa penggunaan sosial media berkaitan dengan rendahnya kepercayaan diri,   ketidakpuasan terhadap bentuk tubuh, citra diri negatif, serta berkaitan dengan karakteristik restriksi pola makan berlebihan. Kesimpulan: Telaah sistematik ini dapat menjadi acuan untuk pengembangan penelitian kedepan dengan memperhatikan fenomena sosial, penggunaan sosial media dan kaitannya dengan eating disorders maupun status gizi remaja dan dewasa awal.
Co-Authors Abihail, Chrysoprase Thasya Adiningsih, Sri Agustin, Asri Meidyah Aisyah Nanda Amirah Aliffah Nurria Nastiti Anisa Lailatul Fitria Annis Catur Adi Aprilia Kusumawardhani Asri Meidyah Agustin Asri Meidyah Agustin Asri Meidyah Agustin Azizah Ajeng Pratiwi Azzahra, Aprillia Clara M. Kusharto Deandra Ardya Regitasari Dewi Ayu Rini Kartika Dhorta, Nandia Firsty Diah Indriani Dominikus Raditya Atmaka Fanti Septia Nabilla Farapti Farapti Fariani Syahrul Fathrizqita Aghnia Raudhany Fatqiatul Wulandari Fitria, Anisa Lailatul Fitria, S.Gz, M.Sc, Anisa Lailatul Haryana, Nila Reswari HENI RACHMAWATI Heri Purnama Pribadi Junaida Astina Kusumawardhani, Mahda Putri Lailatul Muniroh Merryana Adriani Mufidah Ahmad Nanang Tri Wahyudi Nastiti, Aliffah Nurria Nastiti, Aliffah Nurria Pratiwi, Azizah Ajeng Puspikawati, Septa Indra Rachmah, Qonita Ramadhan, Sasha Anggita Rian Diana Rian Diana Rian Diana Salisa, Wizara Salsabila Farahdea Nindyaningrum Salsabila, Qizza Simangunsong, Tiara Tivany Simanoah, Ketut Herlin Socadevia, Annisa Stefania Widya Setyaningtyas Trias Mahmudiono Trina Astuti Vidya Anggarini Rahmasari Wizara Salisa Wizara Salisa Wulandari, Fatqiatul Yuwana, Noki Rieke Diah Ayu Zaman, Md Nahid Uz