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All Journal Biology, Medicine, & Natural Product Chemistry GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Gizi Prima JURNAL GIZI DAN KESEHATAN ARTERI : Jurnal Ilmu Kesehatan Jurnal Ilmu Kesehatan Masyarakat Berkala AgriHealth: Journal of Agri-food, Nutrition and Public Health Jurnal Pendidikan, Sains, Geologi, dan Geofisika (GeoScienceEd Journal) PROFESI (Profesional Islam): Media Publikasi Penelitian Jurnal Gizi Kerja dan Produktivitas JPM: JURNAL PENGABDIAN MASYARAKAT Prima Abdika: Jurnal Pengabdian Masyarakat Nutriology: Jurnal Pangan, Gizi, Kesehatan ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Kesehatan Kusuma Husada Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) JAPI: Jurnal Akses Pengabdian Indonesia Bakti Sekawan : Jurnal Pengabdian Masyarakat Jurnal Ilmiah Pengabdian dan Inovasi Journal of Global Nutrition Jurnal Ilmu Kesehatan dan Gizi Alamtana
Junendri Ardian
Universitas Bumigora
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Pengaruh Frekuensi Penggorengan dan Penambahan Sari Mengkudu (Morindacitrifolia) terhadap Jumlah Asam Lemak Trans pada Minyak Jelantah Baiq Fitria Rahmiati; M. Thonthowi Jauhari; Junendri Ardian; Quratu Aini
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 1 No 1 (2020): April 2020
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.724 KB) | DOI: 10.30812/nutriology.v1i1.732

Abstract

The development of various degenerative diseases is very rapid. Degenerative disease is a medical term to describe a disease that arises as a result of the deterioration of the function of the body's cells from a normal state that becomes worse or the level of cell activity in the body decreases.Degenerative disease was caused by over consuming high trans fatty acid that exist in fried foods with reused cooking oil. The cooking oil that used to fry food repeatedly contained high trans fatty acid. Noni fruits contained antioxidant which can prevent formation of trans fatty acid by obstructing oxidation reaction. . The objective of this research was to determine the effect of fried frequency and noni juice addition in the amount of trans fatty acid optimally. This research used Randomized Experimental Design Split Plot 4x5x2. Treatments applied were addition of noni juice in various volume (0 ml, 45 ml, 50 ml, 55 ml), and frying frequency of cooking oil (G1, G2, G3, G4, G5). The result of this research were frying frequency affect the increase of trans fatty acid (p=0.000) and the addition of noni juice affect the decrease of trans fatty acid (p=0.005) but interaction between frying frequency and addition of noni juice did not affect the amount of trans fatty acids (p=0.71). Volume of noni juice which can reduced trans fatty acid optimally is 55 ml of noni juice in second frying. In conclusion, the amount of trans fatty acid affected by frying frequency and addition of noni juice.
Pengaruh Pemberian Jus Jambu Biji Merah terhadap Penurunan Kadar Ldl (Low Density Lipoprotein) dan Kolesterol Total Junendri Ardian; M. Thonthowi Jauhari; Baiq Fitria Rahmiati
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 1 No 1 (2020): April 2020
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (598.375 KB) | DOI: 10.30812/nutriology.v1i1.733

Abstract

Objective: The purpose of this research is analyzing the influence’s of guava juice intake for LDL’s levels and cholestrol’s total at the age of 40 – 70 years old.Method: Kind of this research is True Experimental researchs with Pre and Post Test Control Group designs. Populations in this research are 20 housewifes with hypercholesterolmia and separated into two groups, the first group is guava juice’s intervention group, and the second is control group with mineral water’s intervention.Results: The result in this research shows that guava juice’s has intake for LDL’s levels and cholestrol’s total at the age of 40 – 70 years old. The test that used for the research is Paired T Test. Cholesterol total levels for guava juice’s intervention has decreased significantly as much as 13,4 mg/dl (with p<0,05) and LDL’s levels has decreased significantly 14,4 mg/dl(with p<0,05). While for the control group cholesterol total levels has increased 6,8 mg/dl but it doen’t mean (with p>0,05) and LDL’s levels has increased too as much as 13,0 mg/dl but it didn’t mean (with p>0,05).Conclusion:Total cholesterol levels in distributioning guava juice decrease significantly 13.4 mg / dl (p <0.05) and LDL levels decreased significantly 14.4 mg / dl (p <0.05). Whereas in the control group total cholesterol levels increased 6.8 mg / dl but were not significant (p> 0.05) and LDL levels increased 13.0 mg / dl but were not significant (p> 0.05).
Hubungan Status Gizi dan Konsumsi Pangan Sumber Antioksidan dengan Tingkat Morbiditas Biomarker Covid-19 Baiq Fitria Rahmiati; M. Thonthowi Jauhari; Wayan Canny Naktiany; Junendri Ardian; Regina Pricilia Yunika
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 2 No 2 (2021): Oktober 2021
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v2i2.1649

Abstract

Abstrak Morbiditas atau kesakitan covid-19 merupakan tanda dan gejala yang terjadi jika seseorang terindikasi mengalami penularan coronavirus. Hal ini dikarenakan oleh sistem imunitas pada tubuh seseorang tersebut melemah. Sistem imun yang baik dapat menghalau berbagai virus yang masuk ke tubuh, salah satunya Coronavirus. Dalam bidang gizi, antioksidan dikenal sebagai zat gizi yang mampu meningkatkan dan memaksimalkan kinerja dari sistem imunitas tubuh. Selain itu, status gizi seseorang juga menentukan bagaimana sistem imun ini bekerja. Penelitian ini bertujuan untuk mengetahui pengaruh dari status gizi dan konsumsi pangan terhadap biomarker Covid-19. Penelitian ini akan menggunakan kuesioner terstruktur untuk mengambil data terkait konsumsi pangan sumber antioksidan, mengukur status gizi responden secara langsung dan mengaitkan hasilnya dengan morbiditas penanda covid 19. Hasil yang ditemukan adalah Terdapat pengaruh kedua faktor yaitu status gizi dan konsumsi pangan terhadap morbiditas penanda Covid 19. Faktor yang lebih berpengaruh terhadap penanda morbiditas Covid 19 adalah konsumsi pangan sumber antioksidan.
Studi Pembuatan Cookies Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) Dan Tepung Biji Kacang Hijau (Vigna Radiata) Aida Putri; Junendri Ardian; M. Thonthowi Jauhari
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 3 No 1 (2022): April 2022
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v3i1.1929

Abstract

Daun kelor dan kacang hijau merupakan tanaman lokal Indonesia yang memiliki kandungan gizi yang cukup tinggi namun pemanfaatannya masih kurang. Daun kelor dan biji kacang hijau sebagai sumber protein nabati yang dapat menjadi bahan makanan alternative yang dapat disubtitusikan tepung daun kelor dan tepung biji kacang hijau ke dalam bentuk cookies. Penelitian ini bertujuan untuk menganalisa uji kesukaan pada warna, aroma, tekstur dan rasa serta kandungan protein yang terdapat pada cookies. Metodologi: Penelitian ekspremental ini menggunakan rancangan acak lengkap. Uji Organoleptik dilakukan dengan menggunakan metode hedonik. Teknik sampling menggunakan purposive sampling dan diperoleh sebanyak 31 sampel mahasiswi Universitas Bumigora. Hasil penelitian menunjukan bahwa pada hasil uji organoleptik atau uji kesukaan pada produk cookies tepung daun kelor dan tepung biji kacang hijau pada uji kruskal wallis aroma tekstur, dan rasa hasil signifikansi terhadap aroma (0,025) , tektur (0,000) dan rasa 0,001 (p<0,05) yang berarti H1 diterima H0 ditolak signifikan terhadap aroma, tekstur dan rasa. Pada kadar protein tertinggi pada perlakuan t3 dengan kombinasi tepung daun kelor dan tepung kacang hijau sebesar 16,27 %. Kesimpulan Organoleptik yang didapatkan signifikan terhadap aroma, tekstur dan rasa pada cookies tepung daun kelor dan tepung biji kacang hijau karena p<0,05. Kadar protein tertinggi diperoleh pada perlakuan t3 yaitu sebesar 16,27 %.
The Important of Improving a Nutritional Status for Children with Disabilities Nurul Hidayah; Baiq Fitria Rahmiati; Junendri Ardian; M. Thonthowi Jauhari; Qurratu Aini; M. Zulfikar Al-fariqi; Regina Pricilia Yunika; M. Kevin Saputra
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 1 No 1 (2020)
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.042 KB) | DOI: 10.30812/adma.v1i1.815

Abstract

Disability is a special condition faced by some people. West Nusa Tenggara is at the top ten highest percentages for this special issue. This voluntary program was carried out to educate people how to maintain the diets of children in a special condition. The sharing programme was done by conducted a presentation, discussion, checking a height and weight and consultation. It was obtained that almost all parents having a kids with disability did not understand and were not aware how to prepare and choose food for their children. Approximately all children with a special issue at LombokCare community did not meet the standard height-for-age of World Health Organization (WHO), meaning that they were stunted. Therefore, a new insight and better care practices were gained by the parents in order to control and prepare the balanced diets of their special children.
Workshop Menu MP-ASI untuk Menjaga Status Gizi Balita di Kota Mataram Baiq Fitria Rahmiati; Anthony Anggrawan; Nurul Hidayah; Junendri Ardian; M. Thontowi Jauhari; Wenny Wijaya
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 1 No 2 (2021): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (971.332 KB) | DOI: 10.30812/adma.v1i2.1004

Abstract

Basic Health Research Data 2018 states that the prevalence of malnutrition in infants is 18.8%. MPASI, complimentary food to breast milk, is food or drink containing nutrients, given to babies or infants aged 6-24 months, and given in stages according to the age and digestive capacity of the babies or infants to meet their nutritional needs other than breast milk. This dedication aims to improve the nutritional status of infants under five years old by providing nutrition education to mothers of children under five related to the provision of complementary feeding recommended by WHO. The method used is counseling to 30 mothers of toddlers in Mataram City. The results of the community service activity show that there is an increase related to participants’ knowledge of complementary foods, solving problems for children who do not want to eat, and an increase in commitment to make complementary foods according to those recommended by WHO. The conclusion of this dedication is an increase in knowledge and willingness of mothers to provide food in accordance with WHO recommendations.
Efektivitas Intervensi Pendidikan Gizi Pada Program Suplementasi Besi Terhadap Pengetahuan, Sikap dan Perilaku Baiq Fitria Rahmiati; Wayan Canny Naktiany; Junendri Ardian
Ghidza: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2019): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v3i2.20

Abstract

Anemia merupakan masalah gizi mikro yang banyak terjadi di seluruh dunia terutama pada kelompok usia remaja putri. Prevalensi anemia pada remaja putri sampai 22.2% (Riskesdas 2013). Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian pendidikan gizi pada siswa terkait pengetahuan, sikap dan perilaku terhadap suplementasi tablet tambah darah. Penelitian ini menggunakan desain eksperimen dengan intervensi pendidikan gizi pada remaja putri tingkat Sekolah Menengah Atas pada bulan September 2019. Analisis data menggunakan uji t test untuk melihat keberhasilan pendidikan gizi setelah diberikan intervensi. Hasil penelitian menunjukkan bahwa ada peningkatan yang signifikan dalam nilai dan tingkat pengetahuan dari remaja putri (p <0,05), nilai sikap dari remaja putri (p <0,05). Jumlah konsumsi tablet tambah darah meningkat setelah pemberian edukasi gizi. Dengan demikian intervensi pendidikan gizi dapat meningkatkan pengetahuan, sikap dan kepatuhan mengonsumsi tablet tambah darah pada remaja putri.
Pemeriksaan Tekanan Darah dan Konseling Gizi pada Siswa-Siswi SMAN 1 Gerung Junendri Ardian; Baiq Fitria Rahmiati; M Zulfikar Alfariki; Wiwin Lastyana; Regina Pricilia Yunika
Prima Abdika : Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2022): Volume 2 Nomor 1 Tahun 2022
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v2i1.1601

Abstract

Hypertension or high blood pressure is a condition characterized by an increase in systemic arterial blood pressure above the threshold/normal value (Giles et al, 2009). Diseases and deaths that were initially dominated by infectious diseases turned into non-communicable diseases. Implementation In its implementation, the community service program is carried out with the following methods: a. Counseling was carried out by means of lectures using power points accompanied by pictures and discussions with students about the definition, classification, causes, risk factors, prevention and early management of hypertension in adolescents. b. Demonstration and examination of blood pressure and nutritional counseling. C. Weighing and height of students. Measuring the success of the activity, the service team measured the participants' knowledge before and after receiving counseling by distributing pre-test and post-test questionnaires. Conclusion: Before counseling the students' knowledge was 20.0% and after being given counseling there was an increase in knowledge to 90.0%. This means that there is a significant change after being given counseling. The follow-up of the results of this community service is that similar blood pressure checks and nutritional counseling can be carried out in different places, so that more students know and understand about hypertension in adolescents.
JUS PEPAYA (CARICA PAPAYA L) DAPAT MENURUNKAN KADAR LDL DAN KOLESTEROL TOTAL PADA USIA 40-70 TAHUN Junendri Ardian; Ari Natalia Probandari; K Kusnandar
Jurnal Kesehatan Kusuma Husada Vol. 9 No. 2, Juli 2018
Publisher : Universitas Kusuma Husada Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.862 KB) | DOI: 10.34035/jk.v9i2.274

Abstract

Hiperkolesterolemia merupakan suatu kondisi dimana kolesterol dalam darah meningkat melebihi ambang normal yang ditandai dengan meningkatnya kadar kolesterol total terutama Low Density Lipoprotein (LDL) dan diikuti dengan penurunan kadar High Density Lipoprotein (HDL) darah, Tujuan penelitian adalah menganalisis pengaruh pemberian asupan jus pepaya terhadap kadar LDL dan kolesterol total pada ibu rumah tangga usia 40-70 tahun yang menderita hiperkolesterolemia. Metode: Jenis penelitian ini merupakan penelitian true eksperimental dengan desain penelitian pre and post test with control group. Total subjek sebanyak 20 orang yang dibagi kedalam dua kelompok, yaitu Intervensi Jus pepaya dan kelompok kontrol. Hasil penelitian menunjukkan bahwa kadar kolesterol total pada kelompok jus pepaya mengalami penurunan yang bermakna (p<0,05). Sedangkan pada kelompok kontrol tidak bermakna (p>0,05). Kadar LDL pada kelompok jus pepaya mengalami penurunan yang bermakna (p<0,05). Sedangkan pada kelompok kontrol tidak bermakna (p>0,05). Kesimpulan jus pepaya (carica papaya l) dapat menurunkan kadar LDL (Low Density Lipoprotein) dan kolesterol total. Hypercholesterolemia is a conditions where cholesterol in the bloods increased beyond the normal standard, its showed with cholesterol total level’s was increased especially Low Density Lipoprotein (LDL) and followed by the decreasing of High Density Lipoprotein (HDL) in blood, The purpose of this research is analyzing the influence’s of papaya juice intake for LDL’s levels and cholestrol’s total at the age of 40 – 70 years old for housewives with hypercholesterolemia. The method this research is true experimental researchs with pre and post test control group designs. The subject in this research are 20 people and separated into two groups, the first group is papaya juice’s intervention group, and the second is control group. The result of this research show that papaya juice’s has significant result for decreasing cholesterol’s total with p value’s < 0,05 , while the control group has no significant result because its p value’s >0,05. The result for LDL’s levels show that papaya juice’s has significant result too for decreasing LDL’s levels with p value’s < 0,05, while the control group has no significant result because its p value’s >0,05. The conclusion in this research is papaya juice (carica papaya l) can decreased ldl’s levels and cholesterol’s total.
GAMBARAN PENGETAHUAN IBU BALITA TENTANG GIZI SEIMBANG DI DESA SUKARAJA M. Thonthowi Jauhari; Junendri Ardian; Baiq Fitria Rahmiati; Wayan Canny Naktiany; Wiwin Lastyana
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 2, No 2 (2022): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (119.775 KB) | DOI: 10.24114/jnc.v2i2.36642

Abstract

ABSTRAK: Asupan gizi yang seimbang merupakan salah satu kebutuhan dasar yang diperlukan anak dalam daur kehidupannya untuk prtumbuhan dan perkembangan serta menjaga fungsi tubuh, keadaan gizi yang tidak baik merupakan salah satu kondisi yang diakibatkan karena konsumsi makanan yang tidak sesuai menurut ppedoman gizi seimbang; Penelitian ini merupakan penelitian dengan desain deskriptif analitik dengan desain cross sectional, yang dilakukan di desa Sukaraja, kecamatan Praya Timur, Lombok Tengah, dengan sampel ibu balita sebanyak 45; Pengumpulan data menggunakan kuesioner pengetahuan ibu balita tentang gizi seimbang, berisi 20 pertanyaan; Berdasarkan penelitian ini diperoleh hasil, dimana didapatkan pengetahuan ibu balita sebagian besar kategori kurang 19 (42%), pengetahuan ibu dengan kategori cukup 12 (27%), dan pengetahuan ibu dengan kategori baik 14 (31%); Orang tua sebagai tangan pertama yang memberikan asupan gizi kepada balitanya, perlu meningkatkan pengetahuannya tentang gizi seimbang. Selain itu perlu juga diberikan penyuluhan tentang gizi seimbang kepada ibu balita dari pihak terkait yakni petugas gizi di Puskesmas maupun di Posyandu. Kata kunci: Pengetahuan Ibu, Gizi Seimbang, Usia Balita
Co-Authors Aida Putri Aida Putri Deyantari Aini, Quratu Aloysius Adhi Pratama Anggriany, Nissa ANISAH Anisah Anisah Anisah Anthony Anggrawan Anwariah, Jukhairiatun Ari Natalia Probandari Astawan, Wanda Januar Baiq Amelia Eka Helvyana Putri Baiq Elda Yosditia Baiq laras yulia hidayani Cecep Kusmana Dewi, Ria Risti Erna Sari Erna Sari, Erna Farida Ariani Farida Ariani Firmansyah Firmansyah Guyup Mahardhian Dwi Putra Hadi, Agus Purbathin Haryono Haryono Herviana I Putu Bayu Agus Saputra Jauhari, M Thonthowi Jauhari, M. Thonthowi Jauhari, M. Thontowi Jukhairiatun Anwariah Jumita Septiani K Kusnandar Kurniadin Abd Latif Laksmi Nur Fajriani Lastyana, Wiwin Lina Yunita M Zulfikar Alfariki M. Kevin Saputra M. Thonthowi Jauhari M. Thonthowi Jauhari M. Thontowi Jauhari M. Thontowi Jauhari M. Thontowi Jauhari M. Zulfikar Al Fariqi M.Thontowi Jauhari Muhammad Idham Naktiani, Wayan Canny Naktiany, Wayan Canny Naufali, M. Nizhar Ni Made Wiasty Sukanty Novia Zuriatun Solehah Nurul Hidayah Pratama, Aloysius Adhi Putri, Aida Putri, Baiq Amelia Eka Helvyana Putri, Rinjani Ade Quratu Aini Qurratu Aini Rahmiati, Baiq Fitria Regina Pricilia Yunika Ria Risti Dewi Rinjani Ade Putri Rizqika Mahardika Santika, I Gede Panji Saparudin Efendi Saputri, Tresia Ayu Satrijo Saloko Sukanty, Ni Made Wiasty Syamsurrijal, Syamsurrijal Thonthowi Jauhari Tresia Ayu Saputri Wanda Januar Astawan Wayan Canny Naktiany Wayan Canny Naktiany Wayan Canny Naktiany Wayan Canny Naktiany Wayan Canny Naktiany Wayan Canny Naktiany Wenny Wijaya Wiasty Sukanty, Ni Made Widani Darma Isasih Wirajaya Kusuma Wiwin Lastyana Wiwin Lastyana Wiwin Lastyana Wiwin Lastyana Wiwin Lastyana Wiwin Lastyana Wiwin Lastyana Yosditia, Baiq Elda Yunika, Regina Pricilia Yunita, Lina