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All Journal Jurnal Gizi Global Medical and Health Communication Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Journal of SouthEast Asian Human Rights Darussalam Nutrition Journal Jurnal Kesehatan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Amerta Nutrition JURNAL KESEHATAN PERINTIS Jurnal Kesehatan Global Buletin Ilmiah Nagari Membangun Jurnal Kesehatan International Journal of Agricultural Sciences Jurnal Pendidikan dan Keluarga PREPOTIF : Jurnal Kesehatan Masyarakat Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Abdidas Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Ilmiah Kesehatan (JIKA) Jurnal Kesehatan Kusuma Husada Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

Arza, Putri Aulia

Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Andalas, Padang, Indonesia

Author-ID : 3398233

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Edukasi Gizi Seimbang dan Makanan Sehat untuk Imunitas Tubuh dalam Kondisi Pandemi Covid-19 di SMPN 2 Bayang, Kabupaten Pesisir Selatan Putri Aulia Arza; Yeffi Masnarivan; Dhiya Fahdila Rahmah; Afifah Khairani Ananda
Warta Pengabdian Andalas Vol 27 No 3 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.27.3.197-202.2020

Consumption of foods that can increase body immunity and are nutritionally balanced for school children especially in the current conditions amid the Covid-19 pandemic. SMPN 2 Bayang is one of the junior secondary schools located in Bayang District, Pesisir Selatan Regency. Healthy eating habits are the most important behaviors that can affect the state of nutrition and health of a person so that it is hoped that through education on balanced nutrition and healthy food for body immunity. The purpose of this community service is to increase junior high school students' knowledge about nutritionally balanced food and increase body immunity. The service began with an introduction to the approach to students and was continued with a pre-test. The next activity is nutrition education in the form of providing materials and simulations in preparing a balanced nutrition menu using video media, post-tests, and question and answer with prizes with community service participants. Participants and school principals were very enthusiastic in participating in the activity, because it was considered very important in the Covid-19 pandemic. From the pre-test and post-test results, it was concluded that there was a significant difference between the level of knowledge before and after nutrition education.

Pengaruh Pemberian Jus Averrhoa carambola terhadap Penurunan Tekanan Darah pada Lansia Penderita Hipertensi Putri Aulia Arza; Andri Irawan
Jurnal Kesehatan Vol 9, No 1 (2018): Jurnal Kesehatan
Publisher : Politeknik Kesehatan Tanjung Karang

Hypertension, or high blood pressure, is a very common and serious condition that can lead to or complicate many health problems.Solving this problem by nonpharmacologic, it is needed to bedeveloped, for example with consuming star fruit juice. Star fruit (AverrhoaCarambola) is rich in Vitamin C, and contains high levels of potassium and low in sodium which has the effect of lowering blood pressure. This study aimed to determine the effect of star fruit juice to the reduction of blood pressure in elderly hypertensive patients. The study used a pre-experimental study with one group pretest-posttest design with 10 respondents selected by purposive sampling. The results showed that systolic blood pressure in statistical analysis showed that p=0.000 (p˂ 0.05) means that Hypotheses received or systolic blood pressure between before and after consumption star fruit juice significantly their influence. That the diastolic blood pressure in statistical analysis showed that p=0.001 (p˂0.05), which means that Hypotheses received or systolic blood pressure between before and after consumption star fruit juice significantly their influence.The result is expected to give any benefit for the society and become one of the solutions to treat the hypertension suffers.

Development of waffles by adding catfish bone flour (Pangasius hypophthalmus) and oyster mushroom powder (Pleurotus ostreatus) Putri Aulia Arza; Necia Anggela
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 6, ISSUE 1, 2018
Publisher : Alma Ata University Press

ABSTRAK Latar belakang: Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel dapat meningkatkan kadar kalsium pada waffel.Tujuan: Menganalisis substitusi tepung tulang ikan patin dan bubuk jamur tiram terhadap karakteristik sensorik dan kandungan kalsium wafel.Metode: Jenis penelitian ini adalah eksperimental dengan menggunakan RAL. Sampel adalah wafel tepung tulang ikan patin dengan 4 variasi substitusi , yaitu waffle dengan formula standar yaitu 77% tepung terigu, 33% tepung tulang ikan patin tanpa penambahan bubuk jamur (A), waffel dengan pengurangan tepung terigu dengan substitusi tepung tulang ikan patin 33% dan bubuk jamur 17% (B), waffle dengan substitusi tepung tulang ikan patin 33% dan 25% bubuk jamur (C), wafel dengan substitusi tepung tulang ikan patin 33% dan 34% bubuk jamur. Waffle diuji daya terima meliputi warna, aroma, rasa dan tekstur serta kadar kalsium.Hasil: Hasil dari evaluasi sensorik menunjukkan semua kategori hedonic yaitu aroma, rasa dan tekstur kecuali warna tidak berbeda nyata pada p>0,05. Formulasi terbaik diperoleh pada perlakuan B yaitu penambahan tepung tulang ikan patin dan bubuk jamur tiram masing-masing sebanyak 33% dan 17%. Penambahan tepung tulang ikan patin dan bubuk jamur meningkatkan kadar kalsium pada wafel yaitu masing-masing 12,53% dan 16,19% pada penambahan 33% tepung tulang ikan patin (control) dan 33% tepung tulang ikan patin: 17% atau bubuk jamur (formulasi terbaik) ecara berurutan.Kesimpulan: Substitusi tepung tulang lele dan bubuk jamur tiram dalam pembuatan wafel menurunkan daya terima waffle, tetapi meningkatkan kadar kalsium dari waffle. KATA KUNCI: tepung tulang ikan patin; bubuk jamur tiram; evaluasi sensorik; kandungan kalsium ABSTRACTBackground: The substitution of catfish bone flour and oyster mushroom powder to make the waffles have the function in increasing calcium on food.Objectives: To analyze the effects of catfish bone flour and oyster mushroom powder on sensory characteristics and calcium content of waffles.Methods: This was experimental study using random complete design. Samples were waffle of catfish bone flour with 4 different formula, those were 77% wheat flour and 33% of catfish bone flour (control), waffles with the decrease of wheat flour with 33% of catfish bone flour and 17% of oyster mushroom powder © and waffles with the decrease of wheat flour with 33% of catfish bone flour and 34% of oyster mushroom powder (D). Waffles were then evaluated for their hedonic evaluation and the content of calcium.Results: sensory evaluation showed all categories except color were not significantly different at p>0.05. The obtained results indicated that the addition of catfish bone flour and mushroom powder led to a pronounced increase calcium contents in the supplemented of waffles 12.53% and 16.19% at 33% of catfish bone flour (control) and 33% of catfish bone flour: 17% of mushroom powder (best formulation), respectively. Conclusion: The substitution of catfish bone flour and oyster mushroom powder in waffle decrease in acceptability. However, there was increased in calcium the content of waffle.KEYWORDS: catfish bone flour; oyster mushroom powder; sensory evaluation; calcium content

The Organoleptic Test Formulations Snakehead Fish Flour Based Functional Cookies as An Alternative Snack For Stunting Toddlers Helmizar Helmizar; Putri Aulia Arza; Restu Sakinah; Susmiati Susmiati
International Journal of Agricultural Sciences Vol 5, No 2 (2021)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/ijasc.5.2.91-94.2021

The substitution of Snakehead fish flour to make the cookies have the function of increasing nutrient. This study analyzes the effects of Snakehead fish flour on the sensory characteristics of cookies. This experimental study used a completely random design. The first step of the study was to characterize and develop snakehead fish flour. The second step was to determine functional cookie formulation with four treatments: 0%, 10%, 15%, and 20% snakehead fish flour. Cookies were then evaluated for their hedonic evaluation. As the results, the organoleptic study in the form of a hedonic test for 30 semi-trained panelists showed all categories except taste were not significantly different at p>0.05. The highest acceptance percentage for adding snakehead fish flour was 20% in taste significantly. In conclusion, the acceptability in the taste of respondents showed that snakehead fish flour treatment had a significant effect (p<0.05).

PENGARUH PENGGUNAAN LABU SIAM (Sechium edule) DENGAN KONSENTRASI YANG BERBEDA TERHADAP MUTU ORGANOLEPTIK DAN KADAR SERATKERUPUK IKAN Sepni Asmira; Putri Aulia Arza
JURNAL KESEHATAN PERINTIS Vol 2 No 2 (2015): DESEMBER 2015 : Jurnal Kesehatan Perintis (Perintis's Health Journal)
Publisher : LPPM UNIVERSITAS PERINTIS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.915 KB)

One of the problems of adequate nutrition dominant place in Indonesian society is the problem of indigestion. Consumption of fibers in sufficient quantity is very good for constipation and safe for sensitive stomach or intestinal inflammation. Dietary fiber can reduce the risk of cancer due to incomplete digestion system (Soedarya, 2009). Chayote is one of the foods that are rich in fiber in addition to vitamins and minerals. West Sumatra province is one of the provinces chayoteproduction continues to increase from year to year, especially in the highlands. Use of squash in society merely boiled as a vegetable. Hence the need for the expansion of the potential of squash as a food product, one of them as an additional raw material in foods such as fish crackers so high nutritional value. This study aims to determine the best formulation of making fish crackers modified squash with different concentrations were viewed by the results of chemical tests and organoleptic test analyze changes in the levels of fiber crackers before and after added squash.The study was conducted in two phases, namely first esearch and advanced research. Preliminary research include making fish crackers, organoleptic test and analysis of fiber content. Manufacture of modified fish crackers with chayote conjoined and organoleptic test was conducted in the Laboratory of food, STIKES Perintis West Sumatra and fiber content analysis in the laboratory Kopertis Region X. The results of organoleptic test fish crackers were added chayote shows the average - average level of A panelist on crackers color is brownish , the average level of A panelist on crackers aroma is neutral, the average - average level of A panelist on crackers are crunchy texture, the average - average preference level panelists to taste crackers are like. So than - average levels of most favored A panelist is on treatment D (addition of 150 grams of chayote). For the highest fiber content in treatment D (addition of chayote 150 g). More additions of chayote on the fish crackers can increase the fiber content in fish crackers.

PENGARUH EDUKASI GIZI ONLINE TERHADAP PENGETAHUAN GIZI DAN ASUPAN VITAMIN C SERTA ZAT BESI SISWA SMP Putri Aulia Arza; Helmizar Helmizar; Dhiya Fahdila Rahmah
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 5 No. 2 (2021): Oktober 2021
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v5i2.2500

Nutrition education for children is important to instill healthy eating habits from an early age. The aim of the study was to analyze the effect of nutrition education on nutritional knowledge and intake of vitamin C and iron for students of SMPN 1 Bayang. This type of research is a quasi experimental design with a pre-post control group design approach. The research was conducted in February - September 2020 at SMPN 2 Bayang. Nutritional education using a zoom application and accompanied by social media (whatsapp group) carried out every 2 weeks for 6 weeks as much as 3 times nutrition education. Data collection was carried out by phone and google form. Data analysis using paired sample t-test analyzed the mean differences in the level of knowledge, and intake of micronutrients (vitamin c and iron). Results Based on the social media-based nutrition education, it was found that nutritional knowledge and vitamin C intake increased significantly (P <0.05). Conclusion Social media-based nutrition education can increase student knowledge and student vitamin C intake. Recommendation It is better if nutrition education is done intensively so that it can change students' behavior.Â Keywords : online nutrition education; nutritional knowledge; adolescents; Vitamin C intake; Iron intakeÂ

HUBUNGAN KONSUMSI SAYUR DAN BUAH DENGAN STATUS GIZI PADA REMAJA DI SMP KABUPATEN PESISIR SELATAN Putri Aulia Arza; Liza Nola Sari
Jurnal Kesehatan Kusuma Husada Vol. 12 No. 2, Juli 2021
Publisher : Universitas Kusuma Husada Surakarta

Asupan nutrisi merupakan hal yang perlu diperhatikan pada masa remaja awal. Hal ini dikarenakan pada masa remaja merupakan permulaan percepatan pertumbuhan manusia yang berdampak terhadap status gizi kedepannya. Tujuan penelitian ini untuk mengetahui hubungan konsumsi sayur dan buah dengan status gizi pada remaja di SMP Kabupaten Pesisir Selatan. Metode penelitian yaitu diskriptif korelasi dengan jumlah sampel 67 siswa di SMP Kabupaten Pesisir Selatan, teknik pengambilan sampel menggunakan quota sampling. Instrumen yang digunakan berupa lembar kuesioner konsumsi sayur dan buah serta status gizi remaja. Analisis menggunakan uji chi square. Hasil penelitian menunjukkan bahwa ada hubungan konsumsi sayur dengan status gizi remaja dengan hasil p=0,01, ada hubungan konsumsi buah dengan status gizi remaja dengan hasil p=0,0001. Kesimpulan penelitian bahwa ada hubungan antara konsumsi buah dan sayur dengan status gizi remaja di SMP Kabupaten Pesisir Selatan. Dari hasil penelitian ini disarankan perlu adanya edukasi gizi kepada remaja untuk meningkatkan kesadaran konsumsi buah dan sayur karena mempunyai pengaruh terhadap status gizi pada remaja. Nutritional intake is something that needs to be considered in early adolescence. This is because adolescence is the beginning of the acceleration of human growth which has an impact on future nutritional status. The purpose of this study was to determine the relationship between consumption of vegetables and fruits with nutritional status in adolescents at Pesisir Selatan District Junior High School. The research method is descriptive correlation with a sample of 67 students in Pesisir Selatan Regency Junior High School, the sampling technique uses quota sampling. The instrument used was a questionnaire sheet on the consumption of vegetables and fruit and the nutritional status of adolescents. Analysis using chi square test. The results showed that there was a relationship between vegetable consumption and adolescent nutritional status with p = 0.01, there was a relationship between fruit consumption and adolescent nutritional status with p = 0.0001. The conclusion of the study is that there is a relationship between consumption of fruits and vegetables and the nutritional status of adolescents in Pesisir Selatan District Junior High School. From the results of this study, it is suggested that there is a need for nutritional education to adolescents to increase awareness of fruit and vegetable consumption because they have an influence on nutritional status in adolescents.

Edukasi Gizi Tentang Pentingnya Membaca Label Kemasan Produk Pangan dan Perlindungan Konsumen pada Siswa SMP Putri Aulia Arza; Surya Oktaviandra; Resmiati Resmiati; Fatthya Zaqna
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 4, No 4 (2022)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v4i4.5780

Masih rendahnya pengetahuan siswa SMP tentang pentingnya membaca label pangan dan jajanan sehat bergizi merupakan salah satu faktor yang mempengaruhi status gizi. Rendahnya pengetahuan siswa tentang label pangan akan berdampak terhadap konsumsi makanan jajanan yang tidak aman dan sehat. Kegiatan ini bertujuan untuk meningkatkan pengetahuan siswa SMP melalui edukasi mengenai pentingnya membaca label kemasan pangan dan perlindungan konsumen terhadap makanan dan minuman kemasan. Kegiatan dilakukan pada salah satu SMP di Kecamatan Bayang, Kabupaten Pesisir Selatan, pada Bulan Juni Tahun 2022. Kegiatan berupa penyuluhan tentang pentingnya membaca label kemasan dan perlindungan konsumen dengan 2 (dua) orang narasumber. Untuk menilai keberhasilan edukasi ini dilakukan pengamatan langsung terhadap suasana diskusi kelas dan digunakan kuesioner berupa pertanyaan tertutup yang akan diberikan kepada siswa sebelum dan sesudah edukasi. Sebanyak 30 orang siswa SMP mengikuti kegiatan ini yang terdiri dari siswa kelas 7 dan 8. Para peserta antusias memberikan pertanyaan dan ketika diberikan pertanyaan siswa mampu menjawab dengan benar. Hasil kegiatan edukasi ini menggunakan uji paired sample t-test menunjukkan ada peningkatan pengetahuan siswa SMP sebesar 2.3 (p=0,006). Kegiatan pengabdian masyarakat berhasil dilakukan dengan baik. Hasil monitoring dan evaluasi setelah diberikan edukasi diperoleh bahwa siswa lebih teliti dan membaca label kemasan terlebih dahulu sebelum membeli jajanan makanan kemasan. Implikasi dari kegiatan ini yaitu siswa sudah mulai menerapkan membaca label sebelum belanja makanan kemasan.The common knowledge of junior high school students about the importance of reading food labels and nutritious, healthy snacks is one-factor affecting nutritional status. The low knowledge of students about food labels will have an impact on the consumption of snacks that are not safe and healthy. This aim is to increase the knowledge of junior high school students through education about the importance of reading food packaging labels and consumer protection for packaged food and beverages. The activity was carried out at one of the junior high schools in Bayang District, Pesisir Selatan Regency, in June 2022. The activity involved counselling about the importance of reading packaging labels and consumer protection with 2 (two) resource persons. To assess the success of this education, direct observation of the class discussion atmosphere was used, and a questionnaire was given to students before and after education. A total of 30 junior high school students participated in this activity, consisting of students in grades 7 and 8. The participants were enthusiastic about asking questions, and when given questions, the students could answer correctly. The results of this activity showed that there was an increase in the knowledge of junior high school students by 2.3 (p=0.006). Community service activities were carried out successfully. The monitoring and evaluation results after being given education showed that students were more careful and read the packaging labels before buying packaged snacks.

The Effectiveness of Providing Snacks to Nutritional Status of Adolescents Putri Aulia Arza; Nadia Chalida Nur; Andi Eka Yunianto
Jurnal Ilmiah Kesehatan (JIKA) Vol. 5 No. 1 (2023): Volume 5 Nomor 1 April 2023
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v5i1.533

One effort to improve nutritional status is consuming nutritious food and nutrition education for children to instill healthy eating habits from an early age. The purpose of this study was to analyze the effectiveness of providing snacks on the nutritional status and nutritional intake of adolescents. This type of research was a quasi-experimental design with a one-group pre-posttest design without a control group. The research subjects were adolescents aged 11-14 years. Snacks are given for 1 month that meets ± 20% energy and ± 8% protein and ± 15% fat. T-test to analyze the nutritional status of adolescents and nutrient intake before and after giving the distraction food. The results of this study showed that providing distracting food could increase body mass index (p-value=0,000), student weight (p-value=0,000), intake of protein (p-value=0,000), vitamin C (p-value=0,0008), and zinc (p-value=0,0004), but height, carbohydrate intake, and iron intake had no significant effect (p-value>0,05). This study concluded that the provision of snack food effectively increased students' nutritional knowledge, student weight, and intake of protein, vitamin C, and zinc, but height and body mass index, as well as carbohydrates and iron, did not increase significantly. The suggestion from this study is that distraction for adolescents is highly recommended to improve nutritional status so schools should be able to make a policy in providing distracting food as a program to improve adolescent nutrition at school.

EDUKASI GIZI SISWA SDN 30 AIR DINGIN KOTA PADANG MELALUI MEDIA KOMIK DAN BUKU SAKU UNTUK PENCEGAHAN OBESITAS DAN STUNTING Resmiati Resmiati; Putri Aulia Arza; Muhammad Aldrian; Adinda Tri Maiyusfa; Annisa Fitri; Muhammad Fathu Ridho; Muhammad Agung Satriya
BULETIN ILMIAH NAGARI MEMBANGUN Vol 6 No 1 (2023)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v6i1.452

Stunting and Obesity are major nutritional problems in Indonesia. More than 6 million out of 23 million Indonesian children in 2021 are stunted. Around 18–19% of children aged 5–12 years (elementary school children) in Indonesia are overweight, and 11% are obese. The purpose of this community service is to educate elementary school children so that they have adequate knowledge and attitudes towards nutrition, obesity and stunting, and have the ability to measure nutritional status to prevent stunting and obesity problems. This activity was carried out at SDN 30 Air cold, Koto Tangah District, Padang City. The method used is the lecture method using media and training methods. The media used in this activity are comics and pocket books. While the training conducted was training on measuring nutritional status for elementary school children. The result of this activity is an increase in elementary school children's knowledge of nutrition, obesity, and stunting, from 36% to 100%. In addition, the target group has the skills to properly and correctly measure the nutritional status of themselves and others. They understand when someone is said to be stunted and obese from the results of measuring their nutritional status. These skills reinforce the target group's understanding and knowledge of stunting and obesity. It is hoped that schools continue education through local content subjects and use the pocket books that have been provided and monitor the nutritional status of all students on a regular basis through the UKS (School Health Unit) program.

Co-Authors Adinda Tri Maiyusfa Adinda Tri Maiyusfa Afifah Khairani Ananda Afifah Khairani Ananda Agneta Irmarahayu Andri Irawan Annisa Fitri Annisa Fitri, Annisa Danny Hidayat Dezi Ilham Dezi Ilham, Dezi Dhiya Fahdila Rahmah Dhiya Fahdila Rahmah Dhiya Fahdila Rahmah Eliza Eliza Emy Yuliantini Faridi, Ahmad Fatthya Zaqna Fitriyani Fitriyani Fitriyani Fitriyani Helmizar Hermaiyan, Lelen Hukma Shabiyya Ike Luthfiana Dewi Kristiandi, Kiki Liza Nola Sari Melisa Tirtavani Muhammad Agung Satriya Muhammad Agung Satriya Muhammad Aldrian Muhammad Aldrian Muhammad Fadhil Muhammad Fathu Ridho Muhammad Fathu Ridho Nadia Chalida Nur Necia Anggela Ningsih, Windi Indah Fajar Oktavaindra, Surya Oktaviandra, Surya Resmiati Resmiati Resmiati Resmiati Restu Sakinah Rini Sri Wahyuni Risti Kurnia Dewi Salsabilla Nurul Afifah Sanya Anda Lusiana Sepni Asmira Sepni Asmira Sepni Asmira Suci Purnama Sari Suryani, Indah Permata Susmiati Susmiati Veithzal Rivai Zainal Yeffi Yeffi Masnarivan Yunianto, Andi Eka

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