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All Journal e-Journal Pustaka Kesehatan Jurnal Berkala Epidemiologi Sinkron : Jurnal dan Penelitian Teknik Informatika Jurnal Ilmiah Universitas Batanghari Jambi MODELING: Jurnal Program Studi PGMI Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Adi Widya : Jurnal Pengabdian Masyarakat Jurnal Keperawatan Silampari Hearty : Jurnal Kesehatan Masyarakat Manuju : Malahayati Nursing Journal Jurnal Riset Hesti Medan Akper Kesdam I/BB Medan Jurnal Biomedika dan Kesehatan Poltekita : Jurnal Ilmu Kesehatan Health Information : Jurnal Penelitian J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat PREPOTIF : Jurnal Kesehatan Masyarakat Journal of Community Empowerment for Health Jurnal Ners ARTERI : Jurnal Ilmu Kesehatan Science Midwifery Indonesian Journal of Global Health research Indonesia Berdaya Shihatuna : Jurnal Pengabdian Kesehatan Masyarakat Indonesian Journal of Health Science JUMANTIK (Scientific Journal of Health research) Media Bina Ilmiah Eduvest - Journal of Universal Studies JUKEJ: Jurnal Kesehatan Jompa Indonesian Journal of Innovation Science and Knowledge Jurnal Rekam Medis dan Informasi Kesehatan Indonesia Preventif : Jurnal Kesehatan Masyarakat Journal of World Future Medicine, Health and Nursing
Eliska Eliska
Universitas Islam Negeri Sumatera Utara
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Analisis Program Sanitasi Pedesaan dalam Pemanfaatan Jamban di Desa Simpang Lancang Kabupaten bener Meriah Sri Wahyuni; Eliska Eliska
JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Vol 8, No 2 (2023)
Publisher : Prodi Kesehatan Masyarakat Fakultas Kesehatan Masyarakat UIN Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/jumantik.v8i2.14775

Abstract

Community understanding of clean and healthy living behavior is still lacking, especially in the use of latrines. The research objective was to analyze rural sanitation programs in the use of latrines in Simpang Lancang Village, Bener Meriah Regency. This type of research is descriptive qualitative with a case study design. There were 9 research informants. Data collection techniques with interviews, observation, and visual images. The research results obtained are the community's seriousness in planning the construction of quality, sustainable, and environmentally sound sanitation infrastructure and facilities as well as increasing public awareness of Clean and Healthy Behavior (PHBS). The conclusion of the research is that the rural sanitation program has succeeded in making use of latrines in the village through several important stages of activity starting from the preparation stage, the construction implementation stage, and the post-construction stage. The recommendation of this research is that it is hoped that there will be continuity of programs in the same or other similar forms that are community-based in order to improve public health status
Substitusi Tepung Ubi Ungu dalam Pembuatan Kue Soes dengan Selai Buah Naga Sebagai Snack bagi Penderita Diabetes Mellitus Arifatul Aini Asnawi; Eliska Eliska
ARTERI : Jurnal Ilmu Kesehatan Vol 4 No 3 (2023): Mei
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v4i3.276

Abstract

Purple Sweet Potato (Ipomea Batatas L.Poiret) is a local plant that has potential as a functional plant that riches in nutrition and active components such as anti-oxidants, anthocyanin. The purple sweet potato also has a lower index of glycemic level until it is suitable for snacks suchs as soes cake. The objective of this research is to formulate the soes cake that has the highest anthocyanin with dragon-fruit jams that are accepted organoleptically. The method of this research is true experiments by the design of Post-Test Only Control Group Design that is analyzed descriptively. This research is conducted by using three ways. There are; levels of development of products that are divided into three levels which are involved in the process of production of purple sweet potato flour, the making of soes cake, and the filling of dragon fruits. Next, it will be tested by acceptance test and the test of anthocyanins contents. The result of this research have obtained the levels of anthocyanins with the sample of 1 gram of sweet potato flour for each content and the dry-base is 113,55 mg/100 grams, the productions of soes cake are 25,63 mg/100 grams and the dragon fruit jams has the anthocyanins levels are 88,67 mg/100 grams. Based on the whole of the acceptance result of soes cake, sweet potato flour is accepted by peoples from the side of colors, flavour, textures, and taste.
Pemanfaatan Tepung Bekatul dalam Pembuatan Nugget Ikan Tongkol Nisa Ardana Ardana; Eliska Eliska Eliska
Malahayati Nursing Journal Vol 5, No 7 (2023): Volume 5 Nomor 7 2023
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mnj.v5i7.9288

Abstract

ABSTRACT Nuggets are one of the processed foods made from meat. Nuggets made from fish meat have high nutritional value. Fish has sufficient protein value compared to other animals. Mackerel contains high antioxidants which are very good for preventing the development of conditions such as heart disease, diabetes, cancer, and certain autoimmune disorders. Rice bran is another product of the rice milling process, which contains various nutritional values such as carbohydrates, proteins, and fats. In addition there are free fatty acids that can lower cholesterol in the body. This study is experimental in a completely randomized design (CRD) using 3 treatments. The type of treatment in this study was the addition of 150 gr tuna with 200 gr bran flour (treatment 1), 150 gr tuna fish, 100 gr bran flour (treatment 2), 150 gr tuna fish, 50 gr bran flour (treatment 3). The organoleptic test assessment was carried out by 25 untrained panelists. The results showed that the nuggets preferred by the panelists in terms of color, texture, physical appearance and taste were treatment 1, namely 150 gr tuna and 200 gr rice bran flour. From the results of the organoleptic/hedonic tests that have been carried out, it can be concluded that the treatment sample 1 was more in demand by the panelists with the highest average number of 3.62. As for the treatment sample 3, the panelists were less interested in the average number of 2.15. It is necessary to do research on the nutritional content in tuna bran flour. Keywords: Bran Flour, Mackarel Tuna, Organoleptic Test  ABSTRAK Nugget adalah salah satu makanan olahan yang terbuat dari daging. Nugget yang berbahan dasar daging ikan memiliki nilai zat gizi yang tinggi. Ikan memiliki nilai protein yang cukup dibanding hewani lainnya. Ikan tongkol mengandung antioksidan tinggi yang sangat baik buat mencegah perkembangan kondisi seperti penyakit jantung, diabetes, kanker, dan gangguan autoimun tertentu. Bekatul yaitu hasil lain dari proses penggilingan padi, yang dimana mengandung nilai gizi yang bermacam-macam seperti karbohidrat, protein, dan juga lemak. Selain itu terdapat asam lemak bebas yang mampu menurunkan kolestrol pada tubuh. Penelitian ini bersifat eksperimental dengan rancangan acak lengkap (RAL) menggunakan 3 perlakuan. Jenis perlakuan pada penelitian ini adalah penambahan ikan tongkol 150 gr dengan tepung bekatul 200 gr (perlakuan 1), ikan tongkol 150 gr, tepung bekatul 100 gr (perlakuan 2), ikan tongkol 150 gr, tepung bekatul 50 gr (perlakuan 3). Penilaian uji organoleptik dilakukan oleh 25 subjek panelis tidak terlatih. Hasil penelitian menunjukkan bahwa nugget yang disukai panelis dari segi warna, tekstur, oenampilan fisik dan rasa adalah perlakuan 1 yaitu ikan tongkol 150 gr dan tepung bekatul 200 gr. Dari hasil uji organoleptik/hedonik yang telah dilakukan dapat disimpulkan bahwa sampel perlakuan 1 lebih banyak diminati oleh para panelis dengan jumlah rata-rata tertinggi yaitu 3,62. Sedangkan untuk sampel perlakuan 3 lebih sedikit diminati oleh para panelis dengan jumlah rata-rata terendah yaitu 2,15. Perlu dilakukannya penelitian terhadap kandungan gizi terhadap nugget ikan tongkol tepung bekatul. Kata Kunci: Ikan Tongkol, Tepung Bekatul, Uji Organoleptik
Analisis Pengetahuan PHBS dengan Pengelolaan Sampah Pada Siswa SMP Swasta Bina Siswa Laut Dendang Indah Syahfitri Nasution; Dinda Ayumi Nasution; Dwene Nur Gianing; Dwi Irma Wulandari; Khairuzikria Ramadhani; Eliska Eliska
Jurnal Ilmiah Universitas Batanghari Jambi Vol 23, No 2 (2023): Juli
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v23i2.2967

Abstract

Clean and Healthy Living Behavior is basically an effort to transmit experiences about healthy living behavior through individuals, groups or the wider community with communication channels as a medium for sharing information. There is a variety of information that can be shared such as educational materials to increase knowledge and improve attitudes and behaviors related to a clean and healthy way of life. This study aims to determine the behavior of SMP BINA SISWA students in implementing PHBS and waste management in schools. The design of this research is a quantitative descriptive research. The population of this study were all students of SMP BINA SISWA which consisted of three classes, namely class VII, VII, and IX. Data collection techniques in this study used questionnaires distributed to respondents. The results of the study indicate that most of the respondents have good knowledge about the implementation of PBHS in disposing of waste in its place.
Utilization of Green Spinach Juice In Making Rolled Omelet Indira Meutia Mahrani; Eliska Eliska
Jurnal Ners Vol. 7 No. 2 (2023): OKTOBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v7i2.16860

Abstract

Dadar roll is one of the traditional Indonesian snacks commonly found in traditional markets. Spinach contains lots of Vitamins A and C and a little Vitamin B. Spinach also contains important mineral salts such as calcium, phosphorus, and iron. The research method used is experimental research with the experimental design carried out is a Complete Randomized Design with 3 treatments. The highest average value is indicated by treatment C in terms of color, aroma, texture, and taste. Treatment C is made from rolled omelet with 100gr green spinach + 550cc water (600cc spinach juice). It can be implied that the best C treatment is preferred by the panelists. With an assessment in terms of color, treatment C is the most preferred sample with a mean value of 4.80. In terms of aroma, treatment C is the most preferred sample with a mean value of 4.56. In terms of texture, treatment C is the most preferred sample with a mean value of 4.24. And in terms of taste, treatment C is the most preferred sample with a mean value of 4.28.
Substitution Of Dragon Fruit Skin As Herbal Tea To Prevent More Nutrition (Obesity) Widya Sasmita; Eliska Eliska
Jurnal Ners Vol. 7 No. 2 (2023): OKTOBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v7i2.16861

Abstract

The research discusses the substitution of specific nutrients into food products to resemble or replace other food products with higher nutritional value. The substituted food is commonly used as an alternative food product. In this study, I will create an herbal tea using dragon fruit peel, which can help prevent or address nutritional issues. Method: This research employed an experimental design using a Completely Randomized Design (CRD) with three different treatments: P1 (dragon fruit peel with drying temperature of 40°C), P2 (dragon fruit peel with drying temperature of 50°C), and P3 (dragon fruit peel with drying temperature of 60°C). Data collection was conducted through organoleptic/hedonic (preference) tests, evaluating the taste, texture, color, and physical appearance of the prepared dragon fruit peel tea, which was given to 25 untrained panelists. Conclusion: It can be concluded that the preferred color of the herbal tea made from dragon fruit peel was found in treatment P1, with a score of 4.16, using a drying temperature of 40°C for approximately 30 minutes. The preferred aroma of the dragon fruit peel herbal tea was also found in treatment P1, with a score of 4.24, using a drying temperature of 40°C for approximately 30 minutes. The preferred taste of the dragon fruit peel herbal tea was found in treatment P1, with a score of 4.44, using a drying temperature of 40°C for approximately 30 minutes. This indicates that a lower temperature resulted in less dry dragon fruit peel, leading to more appealing color, aroma, and taste.
intervensi yang dilakukan untuk mengurangi kasus underweight di wilayah kerja UPT Puskesmas Dalu sepuluh Rahayu, Wika Sri; Saragih, Tini Rezeki; Putri, Yuana Wangsa; Eliska, Eliska
Shihatuna : Jurnal Pengabdian Kesehatan Masyarakat Vol 4 No 1 (2024): Juni
Publisher : FKM UIN Sumatera Utara Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/shihatuna.v4i1.19078

Abstract

Status gizi rendah di Indonesia merupakan masalah kesehatan yang belum teratasi. Prevalensi balita Underweight di Upt puskesmas dalu sepuluh juga cukup tinggi karena masalah underweight berada pada urutan ke 2 masalah gizi kesehatan. Masalah Underweight pada balita dapat memiliki dampak negatif terhadap pertumbuhan dan perkembangan mereka. Kondisi ini dapat menyebabkan berbagai masalah kesehatan, seperti kelemahan sistem kekebalan tubuh, risiko infeksi yang lebih tinggi, dan masalah perkembangan fisik dan kognitif. penelitian ini bertujuan untuk mengetahui intervensi yang dilakukan untuk mengurangi kasus underweight di wilayah kerja UPT Puskemas Dalu Sepuluh dengan menggunakan metode penelitian deskriptif. hasil penelitian menunjukkan adanya kenaikan dan penurunan angka kasus balita yang menderita gizi kurang (underweight) di setiap bulannya, yang mana hal itu menunjukkan bahwa ada perubahan kasus dari intervensi yang sudah dilakukan. 
Implementasi Program Germas Dalam Upaya Pencegahan PTM di Wilayah Kerja Puskesmas Langsa Lama (Studi Kasus Hipertensi pada Remaja) Harahap, Fina Indryanti; Eliska, Eliska
Health Information : Jurnal Penelitian Content Digitized
Publisher : Poltekkes Kemenkes Kendari

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

Abstract

Seiring gaya hidup modern. Gaya hidup seperti ini membuat manusia sangat menyukai hal-hal yang instan. Hal tersebut tentu dapat memicu timbunya berbagai penyakit, termasuk hipertensi. Tujuan yang ingin dicapai dalam penelitian ini adalah untuk mengetahui faktor resiko pemicu dan pencegah terjadi nya hipertensi pada remaja di Kecamatan Langsa Lama, serta untuk mengetahui program germas apa saja yang sudah terlaksana di Puskesmas UPTD Langsa Lama dalam pencegahan hipertensi remaja, Metode penelitian menggunakan metode kualitatif, yaitu melalui pendekatan social dan pendekatan teologis, jenis dan sumber data yang digunakan yaitu data primer dan data sekunder, metode pengambilan data melalui wawancara mendalam dengan menjadikan tokoh - tokoh kunci sebagai sampel atau objek wawancara. Hasil berdasarkan hasil wawancara diketahui terdapat 268 remaja yang memiliki riwayat penyakit hipertensi yaitu berjenis kelamin laki - laki 126 remaja dan berjenis kelamin perempuan 142 remaja. Program germas untuk pencegahan hipertensi remaja, seperti, remaja dapat melakukan penerapan pola hidup sehat dengan menerapkan pola makan sehat, rutin melakukan aktifitas fisik, menghindari rokok, tidak mengkonsumsi garam dan minyak secara berlebihan, mengurangi mengkonsumsi kafein, makanan instan dan mengelola stres dengan baik, Kesimpulan Gerakan Masyarakat Hidup Sehat (GERMAS) merupakan upaya promotif dan preventif guna meningkatkan pola hidup sehat di masyarakat. Langkah Gerakan Masyarakat Hidup Sehat yaitu melakukan aktivitas fisik, makan buah dan sayur, tidak merokok, tidak mengkonsumsi minuman beralkohol, melakukan cek Kesehatan secara berkala, menjaga kebersihan lingkungan, dan menggunakan jamban.
Decision Making System Using Fuzzy Mamdani in Detecting Cholestrol Disease Novita, Nanda; Anisa, Yuan; Zuhanda, Muhammad Khahfi; Eliska, Eliska; Widiantho, Yuri
Sinkron : jurnal dan penelitian teknik informatika Vol. 7 No. 1 (2023): Articles Research Volume 7 Issue 1, 2023
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33395/sinkron.v8i1.12084

Abstract

Cholestrol is a physical property of natural substances in the form of fat which is useful as an essential building material for the body for the synthesis of important substances such as cell membranes and insulation materials around nerve fibers. In addition, it is useful for sex hormones, kidney children and bile acids. High cholesterol levels or hypercholesterolemia in the blood triggers hypertension. This is because high cholesterol is the cause of blockages in peripheral blood vessels that reduce blood supply to the heart. Based on these studies, it shows that the influence of obesity (overweight) and blood pressure has a role in the risk of cholesterol disease. Based on the rule view, it can be seen that the cholesterol level is 210 or it can be said that it is in the alert category, it can be seen for blood pressure 100.6 and BMI 31.8.The fuzzy mamdani method is often also known as the min-max method. Where it uses min or minimum on the implication function and max or maximum on the composition between implication functions. In its application, the madani fuzzy method uses 4 stages, namely the formation of fuzzy sets, application of implication functions, rule composition, defuzzification. This research uses a simulation method of calculating cholesterol. This research analyzes using fuzzy mamdani and matlab software assistance.  
Uji Organoleptik dan Kandungan Fe Pada Kopi Biji Kurma Gianing, Dwene Nur; Eliska, Eliska
ARTERI : Jurnal Ilmu Kesehatan Vol 4 No 4 (2023): Agustus
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v4i4.293

Abstract

Due to the known benefits and nutritional content of date seeds, the use of date seeds is not yet widespread. Date palm seeds can be processed into decaffeinated date coffee, making it safe for general consumption, and its iron content helps overcome anemic problems. The study aims to determine the sensory results and nutritional content of iron in date coffee. This research method uses a true experimental design with a post-test-only control group design that is analyzed descriptively. The study was conducted in three ways: product development stage, acceptance test, and laboratory iron nutrient content test. As a result of the sensory test, color preference was 36.0%, flavor preference was 28.0%, texture preference was 44.0%, and taste preference was 40.0%. Iron nutrient content test results were determined per 100 grams of date coffee powder with an iron content of 42.5 mg. Based on the overall sensory results of date coffee, it is generally acceptable in terms of color, aroma, texture and taste. In addition, it meets the requirement for "High Iron" under the standards of the Food and Drug Administration (BPOM).
Co-Authors ABdul Karim Batubara, ABdul Karim Adillah Maharani Tanjung Ainun Nuraida Alfira Alfira Aminuddin Aminuddin Ananda, Vivi Alysa Anggesti, Indi Anta Syahri, Yasmine Apriliya, Deswita Arifatul Aini Asnawi Arini Fajriani Aulia, Dinda Zalfa Azzahra Chandra Syafira A’yuni, Nur Bahar, Citra Rahmi Br Ginting, Hermalia Putri Dewi Agustina Dhita Lutfiah Dilla Rahmayanti Siregar Dinda Ayumi Nasution Duta Warasita Dwene Nur Gianing Dwi Ayuning Tyas Dwi Irma Wulandari Egi Regi Prayoga Fauziah Nasution Fitriani Pramita Gurning Gantina, Sri Rezeky Gianing, Dwene Nur Hana Nafisah Harahap, Fina Indryanti Harahap, Reni Agustina Hariyanti, Atika Ayu Haryani, Mutiara Hafidzah Tri Hasiah, Nur Syahidah Hasibuan, Henni Adlini Hifza Haridani HSB, Elva Gustina Hutasuhut, Khofifa Zuriah Tsani Inayah Rizki Khaesarani Indah Syahfitri Nasution Indira Meutia Mahrani Jumatun Riskinandiya Junaisa Intan Farashati Khairuzikria Ramadhani Lita Sri Andayani Lubis, Fatma Sri Ramadhan Lubis, Rosi Ani Riski Luthfiah Alisa Mahira, Clarissa Bunga Mayang Pranita Muchti Yuda Pratama Muhammad Khahfi Zuhanda Muhammad Siddik Sinaga Nabila Yasmin Nadia Hafifah Siregar Nadrah Na’imi Nanda Novita, Nanda Nisa Ardana Ardana Novi, Salwa Luthfiyyah Nur Wanny Nurhayati Nurhayati Nurhayati Nurhayati Oslida Martony Pasaribu, Aggridita Agita Petti Sitti Fatimah Purba, Fadila Syahrani Putri, Yuana Wangsa Rahayu, Wika Sri Rahmanu, Irfan Rahmi, Fathul Ramadhani, Lutfiah Rapotan Hasibuan Reni Agustina Harahap Reni Agustina Harahap Riska Ananda Rizka Octavia Sagala, Alisa Ariani Sajaratud Dur, Sajaratud Saraan, Astuti Saragih, Tini Rezeki Sari, Riris Aditya Selvia Ramadani Sheila Megarani Silfani, Dellya Siregar, Nur Asiyah Siregar, Widya Anggraini Situmeang, Monica Sonya Liani Nasution Sri Wahyuni Suci Ramadiah, Putri Suraya, Rani Suryani Siregar, Jelita Susilawati Susilawati Susilawati Susilawati Syafran Arrazy Syahrani, Putri Talitha Jasmine, Savina Tanjung, Nadya Ulfa Tanjung, Tiara Nanda Puspita Tria Astrid Nabila Harahap Turrahma, Mardyah Tya Mai Lina Ujung, Mariama Utami, Tri Niswati Wahyuni, Rista Wasiyem, Wasiyem Widiantho, Yuri Widya Sasmita Winda Winda Yuan Anisa Yulia Khairina Ashar Yusuf, Muhammad Usamah Zuhrina Aidha