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All Journal AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia JMM (Jurnal Masyarakat Mandiri) Jurnal Kesehatan Manarang JOURNAL HEALTH AND NUTRITIONS JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Dunia Gizi Journal SAGO Gizi dan Kesehatan Jurnal Ilmiah Kesehatan (JIKA) Jurnal Pengabdian Kesehatan Masyarakat Jurnal Info Kesehatan
Novian Swasono Hadi
Jurusan Gizi Poltekkes Kemenkes Gorontalo
Humanities Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Education Engineering Environmental Science Health Professions Immunology & microbiology Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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TINGKAT PENERIMAAN DAN NILAI GIZI NUGGET IKAN CAKALANG DENGAN PENAMBAHAN DAUN BAYAM HIJAU Nur Iin Bumulo; Novian Swasono Hadi; Denny Indra Setiawan; Indra Domili; Sofyawati D. Talibo
JOURNAL HEALTH AND NUTRITIONS Vol 7, No 2 (2021): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v7i2.456

Abstract

 Skipjack  is a medium-sized fish from the skombride family and  the only species from katsuwonus genus, and it contains macro and micro minerals contain  needed by body. The minerals in skipjack includes K, Na, Ca, Fe, Cu, and Zn. Also, the fish contains good nutrientl content such as omega-3, omega-6, iron, vitamin A, D, E, B1, B6 and C. This research aims at finding out the preference level and nutritional value of skipjack nuggets with the addition of green spinach leaves for 10gr, 20gr and  30gr. Method applied in the research is organoleptic test with Friedman test and Wilcoxon test. The research data are collected by using  organoleptic test. The results of preference level indicated that the most preferred test by panelist is treatment I with average value of 2.88,  the most preferred aroma of skipjack nugget by panelist is in  treatment 2 with average value of 2.92,  the most preferred texture of skipjack nugget by panelist is in  treatment 2 with average value of 2.92 and the highest nutritional value  found in treatment 3 with value of  4.8 for energi,  0.27 for protein,   0.12 for fat and  0.87 for carbohydrate. To sum up, the most preferred skipjack nugget, reviewed from taste, color, aroma and texture, is in treatment2 (addition of 10 grams of skipjack. Ikan cakalang adalah ikan berukuran sedang dari familia skombride (tuna) satu-satunya spesies dari genus katsuwonus.Ikan cakalang memiliki kandungan mineral makro dan mikro yang sangat dibutuhkan oleh tubuh. Jenis mineral yang terkandung dalam ikan cakalang yaitu K, Na, Ca, Fe, Cu, dan Zn dan ikan cakalang memiliki kandungan gizi yang baik di antaranya omega-3, omega-6, zat besi, vitamin A, D, E, B1, B6 dan C. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan dan nilai gizi nugget ikan cakalang dengan penambahan daun bayam hijau 10gr, 20gr, 30gr. Metode penelitian yang digunakan yaitu uji organoleptik dengan uji friedman test/perengkingan dan uji Wilcoxon. Pengumpulan data dilakukan dengan menggunakan form uji organoleptik. Hasil tingkat penerimaan nugget ikan cakalang terhadap rasa yang paling banyak disukai panelis yaitu pada perlakuan 1 nilai rata-rata diperoleh 2,88 untuk warna nugget ikan cakalang yang paling banyak disukai panelis yaitu pada perlakuan 1 dengan nilai rata-rata 2,92 untuk aroma nugget ikan cakalang yang paling banyak disukai panelis yaitu pada perlakukan 2 dengan nilai rata-rata 2,92 untuk tekstur nugget ikan cakalang yang paling banyak disukai panelis yaitu pada perlakuan 2 dengan nilai rata-rata 2,95 dan nilai gizi yang tertinggi yaitu ada pada perlakuan 3 dengan energi 4,8 protein 0,27 lemak 0,12 karbohidrat 0,87. Kesimpulan dari penelitian ini yaitu nugget ikan cakalang yang paling banyak disukai ditinjau dari rasa, warna, aroma dan teksturnya itu pada nugget jantung pisang dengan perlakuan 2 (penambahan ikan tuna 10 gram).  
GAMBARAN STATUS GIZI DAN PRESTASI SISWA SEKOLAH MENENGAH ATAS Dilla Fadlila Hasania; M. Anas Anasiru; Misnati Misnati; Novian Swasono Hadi; Indra Domili
JOURNAL HEALTH AND NUTRITIONS Vol 8, No 1 (2022): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v8i1.576

Abstract

Adolescents are one of the nutritionally vulnerable groups because adolescents are in a growth or development cycle that requires nutrients in larger amounts than other age groups. Nutritional status is the condition of the body as a result of food consumption and use of nutrients.This study aims to describe the nutritional status and achievement of high school students in Tanggilingo Village, Kabila District, Bone Bolango District. This research method uses a descriptive survey method, namely a survey conducted to describe the variables studied. The population is 46 students and a sample of 30 students. The independent variable is the learning achievement of high school students in Tanggilingo Village, Kabila District, Bone Bolango Regency. The results of the study: 7 students (23.4%) with poor nutritional status, 18 students (60%) with good/normal nutritional status, 4 students (13.3%) with overweight nutritional status and 1 student with obesity nutritional status (3.3%). Student achievement with high report card scores is 20 people (66.4%), moderate report card scores are 9 people (30.3%), and low report card scores are 1 person (3.3%).Most high school students in Tanggilingo Village, Kabila District, Bonebolango Regency have normal nutritional status and high academic achievement.Remaja  termasuk salah satu kelompok rentan gizi karena remaja berada pada siklus pertumbuhan atau perkembangan yang memerlukan zat-zat gizi dalam jumlah yang lebih besar dari kelompok umur yang lain, status gizi adalah keadaan tubuh sebagai akibat konsumsi makanan dan pengunaan zat-zat gizi. Penelitian ini bertujuan untuk mengetahui Gambaran Status Gizi  Dan Prestasi Siswa Sekolah Menengah Atas Di Desa Tanggilingo Kecamatan Kabila Kabupaten Bone Bolango. Metode penelitian ini menggunakan metode survey deskritif, yaitu survey yang dilakukan untuk menggambarkan variable yang diteliti. Populasi sebanyak 46 siswa dan sampel 30 siswa. Variable mandiri yaitu prestasi belajar siswa sekolah menengah atas di Desa Tanggilingo Kecamatan Kabila Kabupaten Bone Bolango.Siswa dengan status gizi kurang sebanyak 7 siswa (23,4%), status gizi baik/normal sebanyak 18 siswa(60%), status gizi lebih sebanyak 4 siswa (13,3%) dan status gizi obesitas sebanyak 1 siswa (3,3%). Prestasi belajar siswa dengan nilai raport tinggi yaitu 20 orang (66,4%), nilai raport sedang 9 orang (30,3%), dan nilai raport rendah 1 orang (3,3%). Sebagian besar siswa Sekolah Menengah Atas di Desa Tanggilingo Kecamatan Kabila Kabupaten Bonebolango memiliki status gizi yang normal dan prestasi belajar tinggi.
GAMBARAN STATUS GIZI PADA ANAK SEKOLAH DASAR Desliana Dai; M. Anas Anasiru; Indra Domili; Novian Swasono Hadi
JOURNAL HEALTH AND NUTRITIONS Vol 8, No 1 (2022): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v8i1.575

Abstract

Nutritional status is a condition caused by a balance between the intake of nutrients from food and the need for nutrients needed formeta-bolism of the body. The impact of malnutrition is that it can inhibit growth, reduce endurance, so it is susceptible to infectious diseases, resulting in low levels of intelligence, decreased physical ability, impaired physical and mental growth, stunting, blindness and death in children.  This research aims to determine the picture of nutritional status in elementary school children. Jenis this research is descriptive research.  Accidental sampling by accidental sampling.  The number of samples was 25 samples. Var i abel research i.e. nutritional status in primary school children. The results showed that the largest age categories were 10 years old (24.0%) and the least at the age of 7, 11 and 12 years respectively – 8.0%, male schoolchildren (52.0%) more than schoolchildren of the female sex (48.0%), elementary school children with normal nutritional status of 56%, thin 28%, very thin and fat 4% each,  and obesity 8%. The conclusion of this study is that most primary school children have good nutritional status.Status gizi merupakan keadaan yang diakibatkan oleh keseimbangan antara asupan zat gizi dari makanan dengan kebutuhan zat gizi yang diperlukan untuk metabolisme tubuh. Dampak dari gizi kurang yaitu dapat menghambat pertumbuhan, mengurangi daya tahan tubuh, sehingga rentan terhadap penyakit infeksi, mengakibatkan rendahnya tingkat kecerdasan, penurunan kemampuan fisik, gangguan pertumbuhan jasmani dan mental, stunting, kebutaan serta kematian pada anak. Penetian ini bertujuan untuk mengetahui gambaran status gizi pada anak sekolah dasar. Jenis penelitian ini adalah  penelitian  deskriptif. Pengambilan sampel secara accidental sampling. Jumlah sampel sebanyak 25 sampel. Variabel penelitian yaitu status gizi  pada anak sekolah dasar. Hasil penelitian menunjukkan kategori umur yang paling besar adalah usia 10 tahun (24,0%) dan yang paling sedikit pada usia 7, 11 dan 12 tahun masing – masing 8,0%, anak sekolah jenis kelamin laki – laki (52,0%) lebih banyak dibandingkan dengan anak sekolah jenis kelamin perempuan (48,0%), anak sekolah dasar dengan status gizi normal sebesar 56%, kurus 28%, sangat kurus dan gemuk masing-masing 4%, dan obesitas 8%. Kesimpulan penelitian ini adalah sebagian besar anak sekolah dasar memiliki status gizi baik.
Efek Pemberian Ekstrak Sambiloto Terhadap Profil Lipid Tikus Wistar Novian Swasono Hadi; Nuryani Nuryani
Jurnal Dunia Gizi Vol 5, No 2 (2022): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v5i2.5423

Abstract

Pendahuluan; Ekstrak sambiloto (Andrographis paniculata (Burm.f) Ness) mengandung senyawa glikosida diterpenoid, diterpen, flavonoid, lakton dan glikosida flavonoid yang dapat berperan sebagai anti hiperkolesterolemia. Tujuan; untuk mengetahui pengaruh pemberian ekstrak sambiloto terhadap profil lipid tikus wistar putih yang diberikan diet aterogenik. Metode; Jenis penelitian eksperimen dengan desain rancangan acak lengkap (RAL). Perlakuan berupa pemberian ekstrak sambiloto pada tikus putih yang terdiri dari 3 taraf perlakuan dengan 5 kali replikasi yakni kontrol (P0), diet aterogenik (P1) dan diet aterogenik dengan ekstrak sambiloto (P2). Tahap penelitian meliputi tahap aklimatisasi selama 3 hari, tahap pemberian diet aterogenik selama 2 minggu, tahap intervensi pemberian ekstrak sambiloto selama 4 minggu. Analisis data menggunakan menggunakan uji shapiro walk, uji one way anova dan uji wilcoxon sebagai alternative uji t 2 sampel bebas dengan nilai α = 0,01.  Hasil; Pemberian diet aterogenik berpengaruh terhadap perubahan profil lipid tikus wistar putih.  Profil lipid pada ketiga perlakuan ke objek hewan coba tikus wistar putih sebelum intervensi. Konsentrasi total kolesterol, trigliserida, HDL dan LDL sebelum intervensi pada ketiga kelompok (p=0,080; 0,402; 0,000; dan 0,218) dan setelah intervensi (p=0,000) pada ketiga kelompok. Setelah intervensi konsentrasi total kolesterol, trigliserida, HDL dan LDL menunjukkan ada pengaruh perlakuan dengan nilai p 0,01. Kesimpulan; pemberian diet aterogenik berpengaruh terhadap peningkatan profil lipid serta dengan pemberian ekstrak sambiloto dapat menurunkan kolesterol LDL, total kolesterol, trigliserida, dan meningkatkan HDL  pada tikus wistar putih.
Effect of Leaf Guava Extract on Blood Pressure in Rattus Norwegicus Wistar Strain Novian Swasono Hadi; Misrawatie Goi; Agus Wijayanarka; Ayu Bulan Febry Kurnia Dewi; Nuryani Nuryani
Jurnal Ilmiah Kesehatan (JIKA) Vol. 4 No. 2 (2022): Volume 4 Nomor 2 Agustus 2022
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v4i2.326

Abstract

Guava leaf extract (Psidium guajava) is a component of traditional medicine containing flavonoids, tannins, triterpenoids, and carotenoids. The study aimed to determined effect of guava leaf extract on blood pressure status of white wistar rats were given an atherogenic diet. The study method was a study experimental with design completely randomized (CRD). The group intervention was given guava leaf extract to white rats which consisted of 3 treatment levels with 5 replications namely control (P0), atherogenic diet (P1), and atherogenic diet with guava leaf extract (P2). The research phase includes the acclimatization stage for 3 days, the atherogenic diet for 2 weeks, and the intervention stage for giving guava leaf extract for 4 weeks. Data analysis used the Shapiro Walk, Kruskall-Wallis test as an alternative of One Way Anova and the Wilcoxon test as an alternative of sample t-test with a value of = 0,01. The results showed that giving an atherogenic diet affected increasing blood pressure. There was a change in blood pressure after the intervention, P0 pre-test 80,40±3,65 mmHg and post-test 83,40±2,30 mmHg (p-value= 0,197), P1 pre-test 82,80±2,59 mmHg and post-test 188,60±2,19 mmHg, (p-value = 0,042), P2 pre-test 82,80±2,17 mmHg and post-test = 108,00±2,74 mmHg (p-value = 0,042). In conclusion, giving an atherogenic diet has an effect on increasing blood pressure and giving guava leaf extract can reduce blood pressure in white wistar rats.
Stunting Literacy Strategy for the Community using a Website-Based Media Platform Budy Santoso; Yuliana Retnowati; Abubakar Sidik Katili; Margaretha Solang; Paulus Pangalo; Indra Domili; Novian Swasono Hadi
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 2 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i2.721

Abstract

Stunting in toddlers is still a problem in Indonesia. Kalimas Village is one of the stunting village loci with a prevalence rate of 14.7 percent in Pohuwato District. Low community knowledge related to stunting and variations in complementary foods for children is one of the triggers for the high stunting rate in this village. Therefore, it is necessary to increase understanding related to handling stunting and its prevention. One strategy to increase understanding is to provide learning contents to improve stunting literacy through the development of a website that contains comprehensive stunting education articles and videos. In addition, educational videos on processing local food into additional food that has nutritional value for stunted children are also provided. With this educational website, the village can also publicize the potential of the village so that it can develop the existing village potential.
Pola Asuh Pengetahuan Pemberian Makan dengan Status Gizi Balita Indra Domil; Zulfiah Nurhidayah Tangio; Fitri Yani Arbie; M. Anas Anasiru; Rahma Labatjo; Novian Swasono Hadi
Jurnal Kesehatan Manarang Vol 7 No Khusus (2021): November 2021
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v7iKhusus.387

Abstract

Stunting is a nutritional problem that can reduce the quality of life of children later. There are several factors associated with stunting, including maternal knowledge. This study aims to determine the relationship between the knowledge of child feeding parenting styles and stunting incidence in Ilotidea Village, Tilango District, Gorontalo District. The research method used a cross-sectional study. The nutritional status was obtained by measuring the height/length of the toddler's body using a microtoise and measuring body length. Meanwhile, the age can be obtained through birth certificates or family cards. The two data were then categorized by using the index of height or body length according to age using the WHO Antro 2005 classification. Data regarding knowledge of feeding parenting styles for toddlers was obtained using a questionnaire. Statistical analysis used the chi-square test with a significance level of 0.05 and 95% CI. A sample of 33 toddlers was taken using random sampling. The results showed that the knowledge of child feeding parenting affects the incidence of stunting (p-value = 0.006). Conclusions about the knowledge of child feeding contribute to feeding practice. Therefore, efforts are needed to increase access to information regarding proper feeding for toddlers.
Evaluasi daya terima dan nilai gizi cookies berbahan tepung kacang merah dan buah naga untuk pencegahan stunting Denny Indra Setiawan; Mutia Reski Amalia; Novian Swasono Hadi; Jein Eka Wirahmi Taidi
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.1938

Abstract

nutritional value. Red beans and red dragon fruit are superior local foods in the Gorontalo area which have high nutritional value and are generally only used as a mixture in mixed ice.Objective: Analyze the level of liking and nutritional value of cookies substituted with red beans and dragon fruit. Method: This research used a laboratory experimental design with a completely randomized design and 3 replications. The cookie formulation is the ratio of red bean flour and dragon fruit, namely formula 1(0%:0%), formula 2 (25%:50%), formula 3(50%:100%) and formula 4(75%:150%) . The liking level test was carried out on 60 somewhat trained panelists. Analysis of the liking level test data used the Friedman difference test followed by testing with a confidence level of 95% or α=5%. The nutritional value analysis was carried out using the TKPI 2020 approach.Results: The liking level test showed that there were differences in color (p=0,013), aroma (p=0,001) and texture (p=0,001), but there were no differences in taste components (p=0,110). The best formula is formula 3 cookies because it has the highest average value on the three components of the liking level test.Conclusion: Cookie formulation with a ratio of red bean flour and red bean flour formula 3 (50%:100%) is the best formulation and meets the criteria for additional food as PMT for toddlers.
Nutrition Counseling, Lipid Profile Improvement and Weight Loss in Obese Patients with Dyslipidemia Salman Salman; Novian Swasono Hadi; Liean A. Ntau; Nancy Olii; Siti Choirul Dwi Astuti
JURNAL INFO KESEHATAN Vol 21 No 4 (2023): JURNAL INFO KESEHATAN
Publisher : Research and Community Service Unit, Politeknik Kesehatan Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/infokes.Vol21.Iss4.1407

Abstract

Obesity with dyslipidemia is a serious problem because it risks various degenerative and metabolic diseases. The prevalence of obesity in Indonesia continues to increase every year, currently in the adult population reaching 21.8%. To prevent the onset of degenerative diseases and metabolic disorders, it is important to control obesity with dyslipidemia through weight loss and lipid profile improvement. This study aims to determine the effect of nutritional counseling in losing weight and improving lipid profiles in obese patients with dyslipidemia. This is a pseudo-experimental study with One group Pre and Post Test Design. The initial stage was the identification of obesity and lipid profile. In 100 respondents identified as obese, total cholesterol, LDL and triglycerides were examined. 40 obese respondents with dyslipidemia were determined as samples. The second stage was nutrition counseling intervention. The third stage of evaluation is the re-measurement of body weight and lipid profile. The research result is only 30 respondents participated in the evaluation. Average initial body weight was 75.11 kg and final body weight was 73.14 kg. Average weight loss was 1.97 kg. Average initial cholesterol 233.20 mg/dL and final cholesterol 224.70 mg/dL. Average cholesterol reduction of 8.5 mg/dL. Average initial LDL 152.37 mg/dL and final LDL 139.47 mg/dL. Average decrease in LDL 12.9 mg/dL Average initial triglycerides 161.23 mg/dL and final triglycerides 143.97 mg/dL. The average decrease in triglycerides is 17.26 mg/dL. The statistical test results showed a p-value = 0.000. There is an effect of nutritional counseling on weight loss and improvement of lipid profiles of obese patients with dyslipidemia.
Co-Authors Abubakar Sidik Katili Agus Wijayanarka Ahmad Ghozali Anna Y. Pomalingo Arifasno Napu Arta Farmawati Ayu Bulan Febry Kurnia Dewi Budy Santoso Denny Indra Setiawan Desliana Dai Dilla Fadlila Hasania Fatmayanti Nawai Fitri Yani Arbie Indra Domil Indra Domili Jein Eka Wirahmi Taidi Liean A. Ntau Lien A. Ntau M Anas Anasiru M. Anas Anasiru M. Anas Anasiru M. Anas Anasiru Margaretha Solang Misnati Misnati Misrawatie Goi Misrawatie Goi Mohamad Ucil Katili Mutia Reski Amalia Nancy Olii Nur Iin Bumulo Nuryani Nuryani Nuryani Nuryani Pangalo, Paulus R. Ayu Cahyaning Alam Rahma Labatjo Rahma Labatjo Salman Salman Salman Salman Sapiun, Zulfiayu Sindya Botutihe Siti Choirul Dwi Astuti Sofyawati D. Talibo Sofyawati D. Talibo Yuliana Retnowati Zulda Biki Zulfiah Nurhidayah Tangio