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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
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PENGARUH LAMA WAKTU PEREBUSAN TERHADAP KANDUNGAN ZAT BESI DAN SIANIDA DAUN PEPAYA JEPANG (Cnidoscolus Aconitifolius) Putri Aulia Arza
Darussalam Nutrition Journal Vol. 7 No. 2 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

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

Abstract

Latar Belakang: Daun pepaya jepang (Chaya leaf) merupakan salah satu jenis sayuran lokal yang memiliki kandungan zat besi yang tinggi, akan tetapi juga mengandung sianida yang bersifat racun jika tidak diolah dengan benar sebelum dikonsumsi salah satunya melalui perebusan. Tujuan: Penelitian ini bertujuan untuk menganalisis pengaruh metode perebusan terhadap kadar zat besi dan sianida daun pepaya jepang. Metode: Metode penelitian ini adalah penelitian eksperimen, daun pepaya jepang direbus pada suhu 100°C dengan waktu 5 menit, 10 menit, 15 menit. Selanjutnya daun pepaya diperiksa kadar zat besi menggunakan metode Atomic Absorption Spectroscopy (AAS) dan kadar sianida menggunakan metode analisis titrasi asam dan metode titrasi basah yang dilakukan di Balai Standardisasi dan Pelayanan Jasa Industri Padang. Bahan yang digunakan dalam penelitian adalah daun pepaya jepang. Hasil: Hasil penelitian menunjukkan bahwa kandungan zat besi dan sianida daun pepaya jepang segar adalah 12,63 mg/kg dan 76,35 mg/kg secara berurutan. Perebusan selama 5, 10 dan 15 menit menurunkan kandungan besi daun pepaya jepang menjadi 9,34 mg/kg; 8,72 mg/kg; 7,16 mg/kg dengan p value 0,006 dan kadar sianida sebesar 70,89 ppm, 69,69 ppm; 64,72 ppm dengan P value 0,0002 masing-masing secara berurutan. Kesimpulan: Perebusan daun pepaya jepang selama 15 menit dapat menurunkan kandungan zat besi dan sianida daun papaya jepang secara signifikan. Kata Kunci : daun pepaya jepang, lama perebusan, zat besi, sianida
From International Regulation to Local Implementation Oktaviandra, Surya; Arza, Putri Aulia
Journal of Southeast Asian Human Rights Vol 8 No 1 (2024): June 2024
Publisher : University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jseahr.v8i1.44031

Abstract

This paper discusses gender equality in sustainable development goals as a response to the 2023 United Nations Sustainable Development Goals Report. Through the lens of international environmental law, gender equality achievement is examined both by its international commitment and its implementation at local institutions. This study focuses on elements of the data report that closely relate to human rights and the environment. These include women’s global share in national agricultural ownership, their secure tenure rights over agricultural land, and access to fair legal protection. This study then observes the availability of international agendas within international environmental law to promote sustainable development goals. Relevant legal frameworks include those arranged by the 1992 Rio Earth Summit and the 2015 Paris Agreement on Climate Change. To examine local implementation, this study uses the West Sumatra government as a case study, employing questionnaires and interviews with provincial legal actors. Indonesia Investment Law, which covers a broad spectrum of human development, is utilized as a model for assessing the implementation of gender equality at the local level. Ultimately, this study found a lack of gender equality implementation for SDGs at local institutions. It concludes that this could have been anticipated via a more comprehensive international legal framework, which could be implemented through national regulations. Keywords: Environmental Law, Gender Equity, Sustainable Development Goals
Durasi Perebusan terhadap Kadar Zink Daun Pepaya Jepang (Cnidoscolus aconitifolius) Arza, Putri Aulia; Oktavaindra, Surya
JURNAL KESEHATAN PERINTIS Vol 10 No 2 (2023): Jurnal Kesehatan Perintis
Publisher : LPPM UNIVERSITAS PERINTIS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33653/jkp.v10i2.1033

Abstract

Daun pepaya jepang (Chaya leaf) merupakan salah satu jenis sayuran lokal yang kaya zat gizi terutama zink, akan tetapi pengolahan yang tepat harus dipertimbangkan untuk mengurangi kehilangan kandungan zink. Penelitian ini bertujuan untuk menganalisis pengaruh durasi perebusan terhadap kadar zink daun pepaya jepang. Metode penelitian ini adalah penelitian eksperimen, daun pepaya jepang direbus pada suhu 100°C dengan waktu 5 menit, 10 menit, 15 menit. Selanjutnya daun pepaya diperiksa kadar zink menggunakan metode Atomic Absorption Spectroscopy (AAS) yang dilakukan di Balai Standardisasi dan Pelayanan Jasa Industri Padang. Bahan yang digunakan dalam penelitian adalah daun pepaya jepang. Hasil penelitian menunjukkan bahwa kandungan zink daun pepaya jepang segar yaitu 9,20 mg/kg. Perebusan selama 5 menit meningkatkan kandungan zink daun pepaya jepang menjadi 9,62 mg/kg, akan tetapi pada perebusan selama 10 menit dan 15 menit menurunkan kandungan zink daun papaya jepang menjadi 8,72 mg/kg dan 6,10 mg/kg dengan p value 0,002 masing-masing secara berurutan. Disarankan untuk merebus daun pepaya jepang tidak lebih dari 15 menit untuk mempertahankan kandungan zink dari daun pepaya jepang.
Implementation of Clean and Healthy Lifestyles and Social-Physical Distancing by Indonesian Students During the New Normal of Covid-19 Pandemic Kristiandi, Kiki; Yunianto, Andi Eka; Ningsih, Windi Indah Fajar; Eliza, Eliza; Lusiana, Sanya Anda; Arza, Putri Aulia; Faridi, Ahmad; Yuliantini, Emy
Global Medical & Health Communication (GMHC) Vol 11, No 1 (2023)
Publisher : Universitas Islam Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/gmhc.v11i1.10732

Abstract

Applying a clean and healthy lifestyle is one of the measures to prevent the massive transmission of COVID-19. This study aimed to determine the application of a clean and healthy lifestyle and social-physical distancing carried out by Indonesian students during the new normal of COVID-19. This research was conducted in June 2020 with a cross-sectional study approach, with the number of respondents being 5,924 students in Indonesia. The technique of filling out the questionnaire was done online by Google Forms. Furthermore, respondents would be asked to fill in the available consent letter and answer questions. Based on the results, most respondents were female students with majors in health (3,982 respondents) from undergraduate study programs (2,529 respondents). The place of residence during the pandemic was staying home with the family (2,715 respondents). A clean and healthy lifestyle involves several variables. Those were included touching eyes, nose, and mouth; using hand sanitizer; keeping a mask; opening the door with elbows; touching public equipment; shaking hands; touching with family; washing hands with soap; cleaning; changing clothes; washing masks; personal equipment; and washing hands directly after arrival had a significant relationship, with p<0.005, and p<0.002 for soaking clothes was also significantly related. Therefore, the clean and healthy lifestyle conducted by respondents could be undergone improvement. Also, respondents did not follow the health protocols, which might trigger COVID-19 transmission.
PENGARUH PEMBERIAN PUTIH TELUR TERHADAP KADAR KOLESTEROL TOTAL PASIEN TB PARU Putri Aulia Arza; Dezi Ilham; Agneta Irmarahayu
Jurnal Kesehatan - STIKes Prima Nusantara Vol 11 No 2 (2020): JURNAL KESEHATAN
Publisher : LPPM Universitas Prima Nusantara Bukittinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35730/jk.v11i2.424

Abstract

Latar Belakang: TBC masih menjadi masalah kesehatan utama di Asia Tenggara dan menyebabkan morbiditas dan mortalitas.Tujuan: Tujuan dari penelitian ini adalah untuk menilai efektivitas ekstra putih telur dengan asupan madu pada kadar kolesterol totalMetode: Penelitian ini merupakan randomized controlled trial menggunakan metode quasi experimental dengan desain penelitian control group pre-test post-test. Dilakukan di Rumah Sakit M. Zein Pesisir Selatan pada tahun 2018. Teknik pengambilan sampel menggunakan purposive sampling dan 32 pasien dialokasikan untuk intervensi (n = 16) dan kelompok kontrol (n = 16). Kedua kelompok menerima diet protein tinggi energi tinggi, kelompok intervensi menerima ekstra putih telur dan madu selama 7 hari. Data dianalisis menggunakan paired sample t test untuk menganalisis perbedaan sebelum-sesudah dalam total Kolesterol). Tes Wilcoxon Sign Rank digunakan untuk menilai perbedaan dalam dua kelompok.Hasil: Berdasarkan hasil penelitian pada kelompok perlakuan, ditemukan bahwa ada efek member tambahan putih telur dan madu pada kadar kolesterol total pada pasien TB paru. Sedangkan pada kelompok kontrol tidak ada efek memberikan tambahan putih telur dan madu pada kadar kolesterol total pada pasien TB paru.Kesimpulan: Ekstra putih telur dan madu secara efektif dapat menurunkan kadar kolesterol total
EDUKASI GIZI SEIMBANG DAN MAKANAN JAJANAN SEHAT DI SDN 39 PASAR AMBACANG KOTA PADANG Putri Aulia Arza; Yeffi Masnarivan; Risti Kurnia Dewi; Fitriyani Fitriyani; Dhiya Fahdila Rahmah; Afifah Khairani Ananda
BULETIN ILMIAH NAGARI MEMBANGUN Vol. 3 No. 1 (2020)
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.v3i1.166

Abstract

Consumption of food with balanced nutrition and consumption of food that is safe for school children is important to be concerned about because it greatly impacts the health of children. SDN 39 Pasar Ambacang is one of the primary schools in Kuranji District, Padang City. Based on the results of direct observation about schools, PJAS is quite widely available. Such as PJAS published by school children such as colorful syrup ice, fried sausages / grilled and fried / grilled meatballs. Observation of the nutritional status of school children in SDN 39 Pasar Ambacang there are some obese children and some are very thin and small. The purpose of this community service is to increase school children's knowledge about healthy snacks and balanced nutrition. The method is conducting nutrition education and evaluating increasing students' knowledge using a questionnaire. This event starts with introduction and starts with a pre test. The next activity is nutrition education consisting of materials and simulations in preparing a balanced nutritional menu and choosing healthy snacks with a model of food media, post-test, and question and answer prizes with community service participants. Participants were enthusiastic in participating in the activity. From the pre-test and post-test results it was concluded that there were significant differences between the level of knowledge before and after nutrition education.
EDUKASI GIZI MENU SNACK SEHAT BERBASIS PANGAN LOKAL PADA SISWA SMPN 2 BAYANG DI KABUPATEN PESISIR SELATAN Putri Aulia Arza; Yeffi Masnarivan; Ike Luthfiana Dewi; Salsabilla Nurul Afifah
BULETIN ILMIAH NAGARI MEMBANGUN Vol. 4 No. 3 (2021)
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.v4i3.294

Abstract

Consumption of healthy snacks in children is very important to note, this is because it will have an impact on the health and nutritional status of the child. The nutritional status of children will affect the quality of human resources from school to productive age. The purpose of this activity is to increase the knowledge of junior high school students about healthy snack menus based on local food. The method of this activity is to conduct nutrition education and evaluate the increase in student's knowledge by using a questionnaire. This activity begins with an introduction and continues with a pre-test. Furthermore, nutrition education in the form of providing interesting materials and videos in choosing healthy snacks based on local food, post-test, discussion, and question and answer. To increase the enthusiasm of the participants, prizes were given. The results of the activities obtained by nutrition education at SMPN 2 Bayang can increase the knowledge of junior high school children about how to choose healthy snacks based on local food. This can be seen from the difference in the level of students' knowledge before (pre-test) and after (post-test) regarding the nutrition education provided. Besides, when students are served some snacks, students can choose and explain healthy and unhealthy foods. Some of the various local snacks and processed forms such as sweet potatoes, corn, taro can also be described in detail by students. From the activities that have been carried out, it can be concluded that nutrition education increases student’s knowledge about how to choose healthy snacks based on local food.
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

Abstract

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.
PENGEMBANGAN CRACKERS DENGAN PENAMBAHAN TEPUNG IKAN PATIN [Pangasius hypophthalmus] DAN TEPUNG WORTEL [Daucus carota L.] Putri Aulia Arza; Melisa Tirtavani
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 40 No. 2 (2017)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v40i2.7579.55-62

Abstract

ABSTRACTDiversification of food needs to be done to improve people's eating habits and overcome the main nutritional problems in Indonesia. Striped Fish and carrot flour is good foodstuffs to add to the crackers rich in nutrition especially protein and give a natural compelling color. To know the effect of the addition of striped Fish and carrot flour to the sensory qualities and protein content in crackers. Four different crackers were prepared using these formulation: 1) control; 2) the addition 25 g striped catfish and carrot flour; 3) the addition 50 g striped catfish and carrot flour; and 4) the addition 100 g striped catfish and carrot flour. The preference test was conducted in this research to assess the organoleptic parameters, and analyse the protein content. The sensory evaluation revealed that composite crackers made by adding striped Fish and carrot flour 0, 25g, 50g and 100g had significant differences (p<0.05) in colour, texture, odour and flavor of sensory parameters. Crackers made with 25g striped catfish and carrot flour is the most accepted by panelis with Score Card evaluation method 3,56 out of 5. This formulation had 16.19 percent protein content. Striped Fish and carrot with a correct formulation could improve the sensory quality and protein content of crackers, so that can be good ingredients to improve food products. ABSTRAK Diversifikasi pangan perlu dilakukan untuk memperbaiki kebiasaan makan masyarakat dan mengatasi masalah gizi utama di Indonesia. Tepung Ikan patin dan tepung wortel yang ditambahkan pada crackers diharapkan dapat meningkatkan zat gizi terutama protein dan memberikan warna yang menarik; Tujuan penelitian untuk mengetahui pengaruh penambahan tepung ikan patin dan wortel terhadap kualitas sensorik dan kadar protein crackers. Empat biskuit berbeda disiapkan menggunakan formulasi berikut: 1) kontrol; 2) penambahan tepung ikan patin dan tepung wortel masing-masing 25 g; 3) penambahan tepung ikan patin dan tepung wortel masing-masing 50 g; 4) penambahan tepung ikan patin dan tepung wortel masing-masing 100 g. Uji preferensi dilakukan dalam penelitian ini untuk menilai parameter organoleptik, dan kandungan protein. Evaluasi sensorik menunjukkan bahwa crackers dengan penambahan tepung ikan patin dan tepung wortel masing-masing 0, 25g, 50g dan 100g memiliki perbedaan yang signifikan (p <0,05) dalam parameter sensori warna, tekstur, aroma dan rasa. Crackers dibuat dengan penambahan tepung ikan patin dan tepung wortel masing-masing 25g adalah yang paling banyak disukai oleh panelis menggunakan evaluasi metode Score Card yaitu dengan nilai 3,56 dari 5. Formulasi ini memiliki kandungan protein sebesar 16,19 persen. Tepung ikan patin dan wortel dengan formulasi yang tepat dapat meningkatkan kualitas sensorik dan kandungan protein crackers sehingga bisa menjadi komponen bahan pangan yang baik untuk memperbaiki produk makanan.
Evaluasi Sensori dan Komposisi Gizi Wafel Substitusi Daun Pepaya Jepang (Cnidoscolus aconitifolius) sebagai Camilan Alternatif untuk Remaja Putri Anemia: Sensory Evaluation and Nutritional Composition of Waffle with Chaya Leaf (Cnidoscolus aconitifolius) Substitution as an Alternative Snacks for Adolescent Girls' Anemia Arza, Putri Aulia; Yunianto, Andi Eka
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.209-215

Abstract

Background: Waffle is sweet food like cake but cooked differently, are a beloved snack for teenagers. Chaya is a leafy vegetable that is often consumed because it has a nutritional content that is beneficial for health and can be made into snacks such as waffles. Objectives: This study aimed to evaluate the nutritional and cyanide content of Chaya Leaf waffles using a selected formula as a potential solution for iron deficiency anemia in adolescents girls. Methods: Experimental research with a randomized complete design was conducted, varying the amount of Chaya Leaf are 0g, 25g, 50g, and 75g in waffle formulations. Sensory analysis is based on hedonic test results which are evaluated using SPSS version 25 analyzed using one-way ANOVA followed by DMRT (Duncan's Multiple Range Test) analysis, while proximate analysis was conducted following SNI 4305:2018 guidelines. Iron content was measured using atomic absorption spectrophotometry (SNI 01-2896-1998) and cyanide content using the acid titration method and the wet titration method based on SNI 4305:2018. Results: A hedonic test involving 30 semi-trained panelists favored formula F4, containing 75 g of Chaya Leaf, for its color (p-value<0.001), taste (p-value=0.001), and texture (p-value=0.019). In 100 g of waffle, water content was 54.15%, ash content was 2.06%, protein was 20.90%, fat was 12.16%, and carbohydrates were 63.67%. The iron content was 0.43 mg, and cyanide levels were found to be 0.919 mg/g. Conclusions: Formula F4 was preferred by panelists for its high iron content and safe cyanide levels, suggesting the potential of Chaya Leaf waffles as a nutritious snack for teenagers.
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