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All Journal Jurnal Kreatif Tadulako Online Medika Tadulako Public Health of Indonesia Preventif: Jurnal Kesehatan Masyarakat Health Notions Jurnal Akademika Kimia Jurnal Kesehatan Manarang GHIDZA: Jurnal Gizi dan Kesehatan Poltekita : Jurnal Ilmu Kesehatan Jurnal Gizi Kerja dan Produktivitas Jurnal Pengabdian pada Masyarakat Kepulauan Lahan Kering Mattawang: Jurnal Pengabdian Masyarakat Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) Jurnal Akademika Kimia Journal of Health and Nutrition Research Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Journal of Public Health and Pharmacy Mitra Sains Jurnal Akademika Kimia Poltekita: Jurnal Ilmu Kesehatan Social Humanity Jurnal Dedikatif Kesehatan Masyarakat Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal) Preventif : Jurnal Kesehatan Masyarakat
Nurdin Rahman
Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Tadulako
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Determination of Calcium Level (Ca) and Iron (Fe) on Red and Green Spinaches at Parigi Moutong Vina Febriyani; Nurdin Rahman; Ratman Ratman
Jurnal Akademika Kimia Vol. 8 No. 4 (2019)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2538.605 KB) | DOI: 10.22487/j24775185.2019.v8.i4.pp230-235

Abstract

This research aims to determine calcium level (Ca) and iron (Fe) on red and green spinaches at Parigi Moutong. The method used in this research is spectrodirect method. The research result shows that the calcium level (Ca) and iron (Fe) on green spinach was 0.97 mg/kg and red spinach was 58.33 mg/kg at Pelawa village, while the calcium level (Ca) and iron (Fe) on green spinach was 0.62 mg/kg and red spinach was 50.39 mg/kg. From the research results obtained, it can be seen that the level of calcium and iron on red and green spinach in where the red spinach levels higher than the green spinach levels.
Risk Factors for Stunting in School Children at Poboya Elementary School Madinah A; Nurdin Rahman
Journal of Health and Nutrition Research Vol. 1 No. 1 (2022)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.922 KB) | DOI: 10.56303/jhnr.v1i1.1

Abstract

Stunting is a condition of malnutrition that describes stunted growth, which has been going on for a long time and requires time to recover. Poboya gold mining is the largest source of the entry of mercury metal, the danger posed is that it affects growth. This study aims to determine the risk factors for stunting in school children at SDN Poboya Palu. This type of research is quantitative with the case control method. The number of samples used in this study were 171 respondents consisting of 57 cases and 114 controls with a ratio of 1: 2. Sampling using total sampling technique. Data on macro nutrition, education, employment, family income and food security were obtained through interviews using a questionnaire. Data analysis used univariate and bivariate analysis. Data obtained from statistical analysis using the Odds ratio (OR) test. The results showed macro nutrition (carbohydrate OR = 260 (95% CI 112-600), protein OR = 2.462 (95% CI 1.284-4.719), fat OR = 2.244 (95% CI 1.1694.309)), maternal education OR 2.708 (95% CI 1.377-5.326), maternal occupation OR = 3.478 (95% CI 1.790-6.757), family income OR = 3.076 (95% CI 1.592-5.944) and food security OR = 4.706 (95% CI 2.365-9.365). In research which is a risk factor for the incidence of stunting macro nutritional intake (protein and fat), mother's education, maternal work, family income and household food security.
Penyuluhan Kesehatan dan Gizi Anak Usia Dini Kepada Guru PAUD dan Orang Tua Siswa PAUD Di Kelurahan Lambara Kota Palu Nurdin Rahman; Ariani; Aulia Rakhman
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 1 No. 2 (2022)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v1i2.49

Abstract

Kesehatan adalah keadaan sehat, baik secara fisik, mental, spiritual maupun sosial yang memungkinkan setiap orang untuk hidup produktif secara sosial dan ekonomis. Kesehatan sekolah diselenggarakan untuk meningkatkan kemampuan hidup sehat peserta didik dalam lingkungan hidup sehat sehingga peserta didik dapat belajar, tumbuh, dan berkembang secara harmonis dan setinggi-tingginya menjadi sumber daya manusia yang berkualitas. Kesehatan dan gizi yang baik pada anak usia dini penting untuk pertumbuhan dan perkembangan anak, mendukung proses belajar dengan baik dan meningkatkan kualitas hidup anak. Tujuan yang ingin dicapai dari kegiatan pengabdian pada masyarakat ini adalah meningkatkan pengetahuan peserta tentang Kesehatan dan gizi anak usia dini. Metode yang akan digunakan dalam kegiatan ini adalah metode ceramah yang digunakan untuk menjelaskan materi tentang 1) Pentingnya kesehatan dan gizi; 2) Upaya pemeliharaan kesehatan dan gizi; 3) Dasar-dasar pertolongan pertama pada kecelakaan; 4) Pentingnya gizi seimbang bagi kecerdasan pertumbuhan, pencegahan penyakit dan produktivitas; 5) Dasar-dasar perlindungan, keselamatan dan keamanan anak. Hasil pengabdian masyarakat Kegiatan penyuluhan di PAUD Aisyiyah Bustanul Athfal Dusun Liku, Kelurahan Lambara Kota Palu telah selesai dilaksanakan dengan peserta adalah guru dan orang tua siswa. Semua peserta mengikuti kegiatan dari awal hingga akhir. Materi yang disampaikan diharapkan dapat meningkatkan pemahaman peserta untuk menerapkan cara yang baik dalam bidang Kesehatan dan gizi anak usia dini. Kemudian, terdapat peningkatan pengetahuan yang diukur dari hasil pre dan posttest yaitu dari 5,5 menjadi 6,75
Evaluation of the Success of Breastfeeding Support Groups on Exclusive Breastfeeding Coverage in the Central Sulawesi Province Gusman Arsyad; Mercy Joice Kaparang; Nurdin Rahman; Sri Nurbaeti; Vivi Putri Damayanti; Sunarto Sunarto
Health Notions Vol 6, No 11 (2022): November
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn61107

Abstract

Mother's readiness to exclusively breastfeed her baby is influenced by family factors, health workers, and peer support. The purpose of the study was to evaluate the success of the exclusive breastfeeding support group (KP-ASI) on the coverage of exclusive breastfeeding in the province of Central Sulawesi. This type of research was experimental with posttest only control group design. The research locations were three regencies, namely Banggai Regency, Donggala Regency and Poso Regency. The research period was two months (August-September 2021). Sample size was 114 respondents, divided into two groups, namely 57 respondents from the intervention group and 57 respondents from the control group. The intervention group was given exclusive KP-ASI support treatment, while the control group was given no treatment. Data analysis using Mann Whitney test. The results of the Kruskal Willas test obtained p-value of 0.000. The statistical meaning stated that there was a difference in support between the health cadre group, the grandma group and the youth group for exclusive breastfeeding coverage. The conclusion of the study was that the health cadre group as supporters of exclusive breastfeeding was more effective in increasing the coverage of exclusive breastfeeding than the grandma group and the youth group. Keywords: breast milk care group; exclusive breastfeeding; health cadre group; grandma group; youth group
Nilai Energi dan Kadar Zat Gizi pada Formulasi Omelet Berbasis Ikan Kakap Merah dan Wortel Siti Ika Fitrasyah; Tutri Aprilia Mellyni; Linda Ayu Rizka Putri; Nurdin Rahman; I Made Tangkas; Ariani Ariani; Ummu Aiman; Nurulfuadi Nurulfuadi; Devi Nadila
Ghidza: Jurnal Gizi dan Kesehatan Vol 7 No 1 (2023): June
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v7i1.730

Abstract

Pemberian Makan Bayi dan Anak merupakan kunci untuk meningkatkan kelangsungan hidup anak dan meningkatkan pertumbuhan dan perkembangan yang sehat. Dua tahun pertama kehidupan seorang anak sangat penting, karena zat gizi yang optimal selama periode ini menurunkan penyakit dan mengurangi risiko kematian, dan mendorong perkembangan yang lebih baik secara keseluruhan. Tujuan penelitian ini adalah untuk menganalisis nilai energi dan kadar zat gizi (karbohidrat, protein, lemak, kalsium, dan β -karoten); daya terima; serving size pada formula omelet berbasis ikan kakap merah dan wortel. Jenis penelitian yang digunakan adalah metode eksperimen dengan melakukan percobaan pengolahan formula bahan makanan dari bahan baku telur, ikan kakap merah dan wortel. Desain penelitian analisis zat gizi adalah penelitian deskriptif berbasis uji laboratorium. Sementara itu, desain penelitian yang digunakan pada analisis daya terima adalah uji hedonik organoleptik. Penelitian dilaksanakan di Laboratorium Kimia Analitik, FMIPA dan Gedung FKM, Universitas Tadulako. Penelitian ini dilaksanakan pada bulan Desember 2021 hingga Januari 2022. Analisis kadar karbohidrat menggunakan metode Anthrone, kadar lemak menggunakan metode Soxhletasi, kadar protein dan betakaroten menggunakan metode UV-Vis, dan kadar kalsium menggunakan metode SSA. Analisis data menggunakan analisis One Way ANOVA dan Kruskal-Wallis. Berdasarkan hasil penelitian, semua formula melebihi ± 10% nilai energi; kadar protein; kadar lemak; dan kadar β-Karoten rujukan. Namun, semua formula berada di bawah ± 10% kadar karbohidrat. Sementara itu, F0 dan F1 di bawah ± 10% kadar kalsium rujukan, dan F2-F4 melebihi ± 10% kadar kalsium rujukan. Formula terpilih untuk penentuan serving size lebih lanjut adalah F3. Serving size untuk omelet berbasis ikan kakap merah dan wortel adalah sebesar 50 g. Sebagai kesimpulan, formulasi omelet dengan penambahan ikan kakap merah dan wortel dapat dijadikan sebagai menu selingan alternatif untuk pencegahan kekurangan gizi pada bayi 6-11 bulan.
The Effect of Giving Avocado Leaf and Seed Extract as Antidiabetes: A Systematic Literature Review Nurdin Rahman
Jurnal Gizi Kerja dan Produktivitas Vol 4, No 1 (2023): May
Publisher : Fakultas Kedokteran Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jgkp.v4i1.21617

Abstract

This literature review aimed to determine the effect of giving avocado leaf extract and seeds as an antidiabetic. The literature study was conducted by choosing an experimental research design using experimental animal subjects. The results of a review of 9 articles showed that avocado seed and leaf extract as antidiabetics were that both of them showed potential as promising antidiabetic agents. Research on avocado seed extract showed that administration of avocado seed extract positively improved glycemic control and reduced diabetes symptoms in diabetic rats. On the other hand, research on avocado leaf extract showed that administration of avocado leaf extract could also reduce blood glucose levels and regulate lipid profiles in diabetic rats. These two extracts show different but consistent effects in improving blood glucose regulation and lipid profiles in diabetic conditions. Avocado seed extract showed a more significant effect in reducing diabetes symptoms, while avocado leaf extract showed promising potential in regulating blood glucose levels and lipid profiles
Phytochemicals, Nutrient Levels and Antioxidants of Various Types of Sweet Potatoes (Ipomoea batatas L.) Nurdin Rahman; Nurhanifah Muthmainnah Nurdin
Poltekita : Jurnal Ilmu Kesehatan Vol. 17 No. 2 (2023): August
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v17i2.2701

Abstract

This study aims to identify the phytochemical compounds, including flavonoids, tannins, phenols, beta-carotene, anthocyanins, and fiber, as well as the antioxidant capacity of various types of sweet potatoes. Method: The research followed a descriptive observational design with laboratory-based testing. The identification of phytochemical compounds utilized specific reagents. One Way ANOVA was employed to assess the differences in average levels of phytochemicals, nutrients, and antioxidant capacity (IC50) among the different types of sweet potatoes with normally distributed data. The determination of flavonoid, tannin, phenol, beta-carotene, and anthocyanin levels was carried out using UV/Vis Spectrophotometry at specific wavelengths. Crude fiber content was determined using the gravimetric method, while the antioxidant capacity was measured using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method. Results: The findings indicated that all types of sweet potatoes contain alkaloids, while some lack steroids. Purple sweet potatoes showed the highest levels of flavonoids, tannins, and phenols at 627.27, 1727.27, and 1507.14 mg/100 g, significantly differing from other types of sweet potatoes (p = 0.00). Besides, purple sweet potatoes exhibited the highest anthocyanin content (18.35 mg/100 g) compared to other types, showing a significant difference (p = 0.00). Orange sweet potatoes exhibited the highest levels of beta-carotene and fiber, at 15.49 and 5.63 mg/100 g, respectively, although the difference was not statistically significant (p = 0.83). The antioxidant capacity (IC50) of purple, orange, white, and yellow sweet potatoes were 45.13, 266.59, 190.01, and 210.73 ppm, respectively. Conclusion: Different varieties of sweet potatoes exhibit variations in phytochemical composition and antioxidant capacity. Purple sweet potatoes are rich in flavonoids, tannins, phenols, and anthocyanins, with significant antioxidant potential. Orange sweet potatoes show high levels of beta-carotene and fiber but have comparable antioxidant activity to white and yellow varieties
Factors Related to the Retention of Contract Employee Health Workers at Ulunambo Public Health Centre, Morowali Regency Muhammad Ryman Napirah; Nurdin Rahman; Marsia Laida; Miftahul Haerati Sulaiman; Stefiani Bengan Laba
Journal of Health and Nutrition Research Vol. 2 No. 2 (2023)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v2i2.139

Abstract

The retention of health workers at the public health center is influenced by various factors, including work design, employee relations, career opportunities, and leadership. The decline in the number of contract employee health workers at Ulunambo Public Health Centre is evident from the data on the number of health workers. In 2014, there were 2 people; in 2015, there were 2 people; in 2016, there was 1 person, and in 2017, it dropped to 2 people. The purpose of this research is to investigate the relationship between work design, employee relations, career opportunities, and perceptions of leadership with the retention of health workers at Ulunambo Public Health Centre, Morowali Regency. The research employed an analytical survey approach with a cross-sectional study design. The sample size consisted of 33 respondents. Data were analyzed using univariate and bivariate methods at a confidence level of 95% (p < 0.05). The results of the chi-square test indicate a significant relationship between work design, employee relations, career opportunities, perceptions of leadership, and the retention of health workers (p < 0.05). It is recommended that Ulunambo Public Health Centre regularly provides training, information, and opportunities for employees seeking career development. Additionally, improving communication between management and employees through regular interactions is crucial. Furthermore, conducting regular supervision of employees' work performance is also advised.
Kadar Zat Gizi, Daya Antioksidan, dan Organoleptik Biskuit Berbasis Daun Kelor dan Tulang Ikan Tuna Siti Ika Fitrasyah; Ma’rifat Ma’rifat; Nurdin Rahman; Devi Nadila; Aldiza Intan Randani; Ariani Ariani
Ghidza: Jurnal Gizi dan Kesehatan Vol 7 No 2 (2023): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v7i2.922

Abstract

Biskuit merupakan salah satu makanan selingan yang dapat dikonsumsi oleh semua kalangan usia karena rasanya yang enak bentuk beragam serta mudah didapat. Biskuit berbasis tepung daun kelor dan tepung tulang ikan tuna diharapkan dapat menjadi salah satu makanan selingan alternatif yang baik untuk dikonsumsi. Penelitian ini bertujuan untuk menganalisis kadar zat gizi mikro, daya antioksidan dan daya terima pada biskuit berbasis daun kelor dan tulang ikan tuna. Jenis penelitian ini menggunakan deskriptif observatif berbasis uji laboratorium. Analisis kadar serat kasar menggunakan menggunakan metode gravimetri enzimatik; kadar vitamin C dan fosfor menggunakan metode spektrofotometri UV-Vis, daya antioksidan menggunakan metode DPPH; dan uji organoleptik menggunakan uji Hedonic Scale Test. Analisis data yang digunakan adalah uji One-Way Anova dan Kruskal Wallis, serta MPE dengan uji lanjut Duncan Multiple Range Test. Hasil penelitian menunjukkan terdapat perbedaan yang signifikan kadar zat gizi (serat kasar, vitamin C, dan fosfor) dan daya antioksidan IC50 dengan p < 0,05 antarformula biskuit berbasis tepung daun kelor dan tepung tulang ikan tuna. Selain itu berdasarkan uji organoleptik, terdapat perbedaan yang signifikan untuk skor warna dan rasa (p < 0,05), sedangkan tidak terdapat perbedaan yang signifikan skor aroma dan tekstur (p > 0,05) antar formula biskuit berbasis tepung daun kelor dan tepung tulang ikan tuna.
Perilaku Metakognisi Siswa Dalam Menyelesaikan Masalah Kimia Meylan Ratnawati; Nurdin Rahman; Siang Tandi Gonggo
Mitra Sains Vol 3 No 2 (2015): April
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/mitrasains.v3i2.90

Abstract

This study describes the metacognition behavior of students on problem solving in degree of acidity calculation. This research was conducted at SMAN 1 Pamona Utara and at SMA GKST 2 Pamona Puselemba. Research subjects were 6 students of class XII IPA determined based on the respondents test selection into high, middle and low categories. This study is a qualitative research. Research data were as test results, thinking-aloud transcripts, and interviews as well as the results of the inventory questionnaire metacognition activity. The data were described and tested using the triangulation method. Results of thinking-aloud data analysis showed that the high and the middle categories were able to assess the mistakes. The high category tend to monitor mistakes while making calculations. The middle category emphasized on parts of calculations to avoid mistakes and justify the calculations and the solutions. The middle category also tend to check the problem solving steps. The low category checked the answers. Results of the questionnaires showed that the average metacognition activity of the middle category was the highest, and the low category was the lowest. The lack of students' knowledge on the concepts and principles of the problem caused students could not solve the problem either. The highest level of students' metacognition in this study was the strategic use.
Co-Authors A Fahira Nur A, Madinah Abd Rahman Abd. Rahman Abram, Paulus H. Achmad, Rahim Adhar Arifuddin Afni, Nur' Agustin Tiwow Ahmad Sinala ahmad yani Aldiza Intan Randani Amyadin, Amyadin Anang Wahid M.Diah Andi Mascunra Ami Andi Saifah Andriani Andriani Ariani Ariani Ariani Ariani Ariani Ariani Ariani Arie Wibowo Asmawati Asmawati Aulia Rakhman Aulia Rakhman Baehaqi Baharuddin Hamzah Bahriul, Putrawan Bohari Bohari Bohari Bohari Chaeriah, Siti Chairunnisa Chairunnisa Darmayanti Darmayanti Daud Karel Walanda Devi Nadila Diah Ayu Hartini Fadjriah, Rasyika Nurul Fajaryanti, Desi Eka Fajriah, Rasyika Nurul Fandir, Abdul Fatma Hamid, Fatma Fendi Pradana Fitra Armawaty, Fitra Fitri Sulistiyani Frini, Merlinda Frini, Merlinda Gusman Arsyad Hasanah Hasanah Hayati Hayati Herman Hermiyanti Hermiyanti, Hermiyanti Hermiyanty Hermiyanty Hermiyanty Hermiyanty, Hermiyanty Hijra Hijra Husnul Khatimah I Made Tangkas Imelda Imelda Indriany, Indriany Indriany, Indriany Irawati, Dwi Ardi Irwan Irwan Laida, Marsia Lilis Fauziah, Lilis Linda Ayu Rizka Putri M. Yogi Riyantama Isjoni Madinah A Mahfudz Mangundap, Selvi A Mardia Hi Rahman, Mardia Hi Marsia Laida Masrifah, Masrifah Ma’rifat Ma’rifat Mercy Joice Kaparang Mery Napitupulu Meylan Ratnawati Miftahul Haerati Sulaiman Minarni Rama Jura Mohammad Arif Mufida, Mufida Muhammad Agus Muljanto Muhammad Nur Ali Muhammad Ryman Napirah Muhammad, Nurlaela Munir, Muh Ardi Munir, Muhammad Ardi Ni Luh Cicik Fitriani Nikmah Utami Dewi Ningrum, Arum Sekar Nur Ali, Muhammad Nur, Andi Fahira Nur, Makmur Jaya Nurfadilah Nurfadilah Nurhanifah Muthmainnah Nurdin Nuriadi, Nuriadi NURLIANA NURLIANA Nurulfuadi Nurulfuadi Ofika, Mairet Oksandi Oksandi Pangaribuan, Helena Parmin - Paulus Hengky Abram Pitriya, Ida Ayu Putri, Eska Perdanawati Kahar Radiansah, Roy Ramlan Ratman Ratman Ratman Ratman Resti Agustia Riska Safitri, Riska Rosa Dwi Wahyuni Rosdia Rosdia Rosmala Nur Sada, Nurjayanti Abdullah Salsabila, Unik Hanifah Saprudin, Saprudin Siang Tandi Gonggo Siang Tandi Gonggo Siti Ika Fitrasyah Siti Nuryanti Sri Mariani Sri Mulyani Sabang Sri Nurbaeti Stefiani Bengan Laba Sudirman Sudirman Sulaeha, Siti Sulaiman, Miftahul Haerati Sumarni Sahjat, Sumarni Sunarto, Sunarto Supirno, Supirno Suriati Suryaningsih Suryaningsih Tri Setyawati Try Nur Ekawati Lukman Tutri Aprilia Mellyni Ummu Aiman Veruswati, Meita Vidyanto, Vidyanto Vina Febriyani Vivi Putri Damayanti Wardatul Jannah, Wardatul Wartini, Ni Ketut Yulfiana, Yulfiana Yulfiana, Yulfiana Yundari, Yundari Yusdin Gagaramusu Zulaikha, Nurratri Zulaikha, Nurratri Zulviana, Eva