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All Journal Amerta Nutrition Ensiklopedia of Journal Jurnal TEMAPELA Jurnal Sehat Mandiri Jurnal Ilmiah Kesehatan (JIKA) Miracle Get Journal Sustainable Applied Modification Evidence Community
Renita Afriza
Jurusan Gizi, Poltekkes Kemenkes Padang, Padang, Indonesia
Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh Penyuluhan Gizi terhadap Pengetahuan Kader dan Ibu Balita dalam Pemanfaatan Tepung Lele dan Tepung Labu Kuning untuk Pencegahan Stunting Elsyie Yuniarti; Sri Darningsih; Ismanilda Ismanilda; Renita Afriza; Kasmiyeti Kasmiywti; Safyanti Safyanti
Jurnal Sehat Mandiri Vol 21 No 1 (2026): Jurnal Sehat Mandiri, Volume 21, No.1 Juni 2026
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v21i1.2513

Abstract

Stunting remains a public health problem in Indonesia, with a prevalence of 19.8% in 2024. Although local foods have the potential to support stunting prevention, the knowledge of Posyandu cadres and mothers of under-five children regarding the utilization of protein- and vitamin A-rich local foods, such as catfish flour and pumpkin flour, is still limited. This study aimed to determine the effect of nutrition education on the knowledge of Posyandu cadres and mothers of under-five children regarding the utilization of catfish flour and pumpkin flour for stunting prevention. This study employed a pre-experimental design with a one-group pretest-posttest approach. The population consisted of Posyandu cadres and mothers of under-five children in the working area of Andalas Public Health Center. A total of 64 participants were selected using the Federer formula and a multistage random sampling technique. Data were analyzed using the paired t-test. The instrument used was a pretest and posttest questionnaire to measure the knowledge levels of Posyandu cadres and mothers of under-five children. The results showed that nutrition education supported by audiovisual media and hands-on practice improved the knowledge of Posyandu cadres and mothers of under-five children regarding the utilization of local foods for stunting prevention, as indicated by a p-value ≤ 0.05, although not all groups demonstrated significant changes. This intervention may serve as a supportive strategy to accelerate stunting reduction through Posyandu activities.
Perbedaan Kandungan Zat Gizi Makro dan Mikro pada Tepung Daun Kelor (Moringa Oleifera) Berdasarkan Metode Perlakuan Pendahuluan Renita Afriza; Definiwita Yuska; Ismanilda Ismanilda
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1827

Abstract

Moringa leaves (Moringa oleifera) are highly nutritious. Processing into flour extends shelf life, facilitates use, but the initial treatment methods affect its nutrient content. This research investigated how different pre-processing treatments (boiling blanching, steaming blanching, and no blanching) impact the macro- and micronutrient profile of Moringa leaf powder. The study was carried out from June to September 2023 using a true experimental design, applying specific pre-treatments before the leaves were dried and ground into powder. The macronutrient composition was assessed using the proximate analysis method, whereas mineral levels were measured by spectrophotometric techniques carried out at the Industrial Research and Standardization Center (BARISTAND) Padang. The results indicated considerable variation in nutritional content based on treatment type. Boiling blanching: carbohydrates 6.24%, protein 51.32%, fat 23.54%, moisture 12.68%, ash 5.11%, iron 55.16 mg/kg, calcium 9715.61 mg/kg, zinc 21.33 mg/kg.Steaming blanching: carbohydrates 16.35%, protein 47.93%, fat 44.29%, moisture 8.56%, ash 6.96%, iron 50.80 mg/kg, calcium 9453.80 mg/kg, zinc 22.70 mg/kg. No blanching: carbohydrates 26.41%, protein 47.40%, fat 48.75%, moisture 9.37%, ash 8.44%, iron 56.64 mg/kg, calcium 14905.11 mg/kg, zinc 26.62 mg/kg. In conclusion, Pre-treatment methods strongly affect the nutritional value of Moringa leaf powder.Therefore,selecting the right method is essential to optimize its use in food processing and community nutrition programs.
Co-Authors ., Ismanilda alfiah alfiah Andrafikar Apidianti, Sari Pratiwi Definiwita Yuska Defniwita Yuska Defriani Dwiyanti, Defriani Elsyie Yuniarti Endang Sulistyowati Eva Yuniritha, Eva Gusnedi Gusnedi Handayani, Marni Hermita Bus Umar Isma nilda Ismanilda, Ismanilda Janner Pelanjani Simamora Kasmiyeti Kasmiywti M. Fadly Kaliky, M. Fadly Maria M. Dwi Wahyuni Mitra, Muhammad Ikhlas Iryadi Mustamir Kamaruddin Nindrea, Ricvan Dana Nur Ahmad Habibi Rina Hasniyati Rusydi, Riska Safyanti Safyanti Santi Aprilian Lestaluhu Sembiring, Rinawati Sri Darningsih Sri Darningsih Suhardono Suhardono Tunny, Rahma Utami Utami Utami, Citra Tristi Yenti Fitri, Yenti Yusfinaldi, Yusfinaldi Zulkifli Zulkifli