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All Journal Jurnal Pangan dan Gizi Journal of Nutrition College Jurnal Kesehatan Manarang GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Sehat Mandiri Jurnal Gizi Prima JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Kesmas (Kesehatan Masyarakat) Khatulistiwa Abdi Dosen : Jurnal Pengabdian Pada Masyarakat JURNAL GIZI DAN KESEHATAN Jurnal Ilmiah Kesehatan (JIKA) Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat Jurnal Gizi dan Kesehatan

Terati Terati

Poltekkes Kemenkes Palembang

Author-ID : 3591681

Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Complimentary Feeding Substitutions of Pumpkin and Snakehead Fish Flour Imelda Telisa; Ajeng Santika Putri; Terati Terati; Yuli Hartati; Arif Dwisetyo Haripamilu
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 2 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

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Background. Malnutrition, notably underweight in infants, is a severe nutritional problem that must be addressed. To solve the problem of being skinny in toddlers by utilizing local food, complementary feeding with high protein and vitamin A levels must be offered. Pumpkin is abundant in beta-carotene, while snakehead fish is one of the animal protein sources with a high protein level. Baby porridge using snakehead fish meal and pumpkin flour as a substitute is predicted to be a complementary feeding that provides high protein and vitamin A. The goal of this study was to determine the acceptability of complementary feeding porridge and the effect of the substitution of pumpkin flour and snakehead fish on the level of nutrients and beta-carotene.Research Methods. This was a randomized controlled trial with two components and three degrees of substitution treatment of pumpkin flour and snakehead fish meal in the ratios of 100g:50g, 75g:75g, and 100g:50g. Proximate and beta-carotene analyses are used to determine nutritional level. The Friedman test was used to do a statistical analysis of the preference/hedonic test.Research Result. There are differences between complementary feeding made from pumpkin flour and snakehead fish and instant complementary feeding in terms of carbohydrate, protein, fat, energy, water level, ash level, and beta-carotene levels. The color and flavor of the complementary feeding are affected by the percentages of snakehead fish meal and pumpkin flour. Conclusion. Formula 1, with a ratio of 100g:50g, is the most popular formula for pumpkin flour and snakehead fish meal.

Description of Macro Nutrition Intake, Natrium, Fiber, Physical Activity, and Blood Pressure in Hypertension Patients Melly Juis Rapina Ayu; Afriyana Siregar; Terati Terati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 2 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

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Background. Hypertension is a disease in which blood pressure is ≥ 140 mmHg for systolic and ≥ 90 mmHg for diastolic. Hypertension is often called the silent killer because sufferers cannot feel the symptoms. Excess sodium intake, less fiber, and inadequate physical activity can all contribute to hypertension. This study aims to determine the picture of sodium intake, fiber, and physical activity on the blood pressure of hypertensive patients at Sukarami Health Center in Palembang.Research Methods. This kind of research uses an incidental sampling method and a cross-sectional research design and is descriptive. The sample in this study was 42 people, with a reserve of 10% to 46 people. Primary data was taken by measuring blood pressure, and interviews and secondary data were taken from the profile of the Sukarami Health Center in Palembang.Research Result. The results showed that most of the energy intake was good at 52.2%, protein intake was mainly good at 47.8%, fat intake was primarily good at 45.7%, carbohydrate intake mainly was good at 56.5%, sodium intake was mostly more 67.3%, fiber intake mainly was 78.4% less, physical activity was primarily light 56.5%, and the hypertension level was mostly mild 69.6%. Conclusion. Based on the condition of hypertensive patients, they still have more sodium intake, low fiber intake, and less physical activity. It is recommended that patients pay attention to sodium intake, fiber, and physical activity so that blood pressure becomes normal.

Pengaruh Frekuensi Penggorengan Bahan Makanan Terhadap Angka Peroksida Yunita - Nazarena; Eliza Eliza; Terati Terati; Ayu Meilina
Jurnal Sehat Mandiri Vol 17 No 2 (2022): Jurnal Sehat Mandiri, Volume 17, No.2 Desember 2022
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v17i2.628

Evaporation of water in food during frying causes fat break down into hydroperoxides. The peroxide indicates the initial stage of oxidation. This study aims to determine the exact temperature and time of frying and the effect of frying frequency on the peroxide. The research was carried out in 2 stages, namely preliminary research aimed at getting the right temperature and cooking time, the main research aimed at getting the peroxide value of cooking oil. This study used experimental research, a completely randomized design with five treatments, two replications and deep frying. Research object: "X" brand cooking oil. Determination of peroxide using the titration method. The effect of frying frequency on peroxide was analyzed by ANOVA (α = 5%). The treatment that had a significant effect was continued with LSD. The results showed that frying tempeh (7-9 minutes, temperature 120-130°C), tofu (6-9 minutes, temperature 120-130°C), fish (9-10 minutes, temperature 140-170°C). The peroxide for frying tempeh is the 1st frequency (0.375±0.0021), 20th (0.950±0.198), frying tofu is the 1st frequency (0.385±0.777), 20th (0.710 ±0.042), frying fish is 1st the frequency (0.325±0.163) and 20th (1,470 ±0.007). Conclusion, the frequency of frying has a significant effect on the peroxide with p-values of tempe (0.016), tofu (0.088), fish (0.093). It is hoped the next research can measure the acid number and smoke deposit at each frequency of frying.

NUTRITION EDUCATION AND HEALTH SERVICES IN YOUTH ANEMIA PREVENTION AT SMA NEGERI 11 PALEMBANG Ahmad Sadiq; Terati Terati
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 1 (2023): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i1.1493

Adolescence (10-18 years) is a period of nutritional vulnerability due to various reasons. Some research data shows that there are still nutritional problems in adolescents in Indonesia, especially the problem of nutritional anemia. The results of the 2018 Riskesdas research state that the cause of the high prevalence of nutritional anemia in adolescent girls is that they tend to go on a diet so that they can reduce their intake of nutrients, including iron. In addition, the existence of a monthly menstrual cycle is one of the factors that cause young women to be susceptible to iron deficiency anemia. Based on this, community service activities were carried out in the form of nutrition education activities (counseling) and health services in preventing anemia in adolescent girls at SMA Negeri 11 Palembang. This community service is carried out in 2 stages of activities, namely nutrition education in the form of counseling, as well as conducting health service activities in the form of screening by capturing students who have less or more nutritional status and students with indications of anemia. From anthropometric measurements, we get Most of the 60% of students with normal nutritional status for very thin and thin nutritional status were 16.7% and 3.3%, while those with nutritional status were fat and very fat as much as 6.7% and 13.3%, respectively. The results of the Hb examination showed that most of the students (66.7%) did not have anemia (Normal Hb), there were (20.%) students with moderate anemia status, and (13.3%) with mild anemia status. An increase in students' knowledge of 18.17 points after the post-test. In addition, this community service activity is expected to increase knowledge of nutrition and health, especially regarding anemia in adolescents and how to treat it.

PENGARUH PEMBERIAN COOKIES TEPUNG LABU KUNING DAN IKAN GABUS TINGGI PROTEIN TERHADAP KADAR HEMOGLOBIN PASIEN GAGAL GINJAL KRONIK DENGAN ANEMIA Liza Safitri; Susyani Susyani; Terati Terati
Journal of Nutrition College Vol 12, No 1 (2023): Januari
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v12i1.35312

Latar belakang: Penyakit gagal-ginjal-kronis ialah kondisi renal yang tidak lagi bisa mengeluarkan limbah metabolisme tubuh yang berakibat pada gangguan fungsi endokrin dan metabolisme. Dua faktor dapat mengembangkan anemia pada pasien gagal ginjal kronis. Pertama, dibandingkan dengan pasien tanpa gagal ginjal kronis, mereka dengan gagal ginjal kronis menghasilkan lebih sedikit erythropoietin (EPO), dan kedua, hepcidin meningkat pada pasien dengan gagal ginjal kronis.Tujuan:Mengetahui pengaruh pemberian cookies berbahan dasar tepung labu kuning dan ikan gabus terhadap hemoglobin pasien gagal ginjal hemodialisis anemia di RSUP Dr. M. Hoesin Palembang.Metode: Penelitian ini dilakukan dalam 2 tahap, tahap pertama menggunakan Rancangan Acak Lengkap Non Faktorial untuk menentukan formulasi produk yang digunakan sebagai intervensi, dan tahap kedua menggunakan desain penelitian quasi eksperimen dengan one group pre -test dan post-test desain penelitian. Populasi dalam penelitian ini adalah seluruh pasien gagal ginjal yang menjalani hemodialisis. Sampel penelitian dipilih dengan menggunakan metode Purposive Sampling dengan jumlah 40 responden. Analisis data menggunakan uji Friedman dan uji T-Dependent.Hasil: Uji organoleptik menunjukkan bahwa formula terpilih adalah formulasi F2. Sedangkan hasil intervensi menunjukkan adanya perbedaan kadar hemoglobin sebelum dan sesudah intervensi, rata-rata peningkatan kadar hemoglobin responden adalah 0,78 g/dl dengan p <0,001.Simpulan: Dapat disimpulkan bahwa cookies dengan penambahan labu kuning dan ikan gabus berpengaruh terhadap peningkatan kadar hemoglobin pada penderita gagal ginjal yang menjalani hemodialisa dan dapat dijadikan sebagai produk alternatif pencegahan anemia pada penderita gagal ginjal.

Konsentrasi Tempe, Ikan, Tepung Havermout Pada Nugget Temfishmout Sebagai Snack Sehat Tinggi Protein, Rendah Lemak, Rendah Kolesterol Dan Tinggi Serat Yunita Nazarena; Terati Terati; Eliza Eliza
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.78-88

Background: Nuggets are a ready-to-eat and very popular. Frying five minutes, nuggets are ready to be consumed. Tempfishmout nuggets can diversify taste of nuget, increase economic value of tempeh, catfish and oatmeal as well as be beneficial health because the main ingredients contain nutrients. Research Objectives: determine the effect concentrations tempeh, catfish and havermout on the nutritional composition temfismout nuggets which contain low fat, high protein, low cholesterol and high fiber and it is hoped to diversification nuget taste, reducing the need for basic ingredients of chicken meat, increasing economic value and beneficial for health because the main ingredients contain nutrients. Methods: Research used a completely randomized design, 5 formulas with 3 replications. The frying method used is deep frying. Results: F1 Temfishmout Nuggets protein content (10.45%), Fat (12.77%), Cholesterol (2.58 mg/100g), Food Fiber (6.57%), F2 Temfishmout Nuggets protein content (10.42%) %), Fat (13.74%), Cholesterol (2.47 mg/100g), Dietary Fiber (7.61%), F3 Temfishmout Nuggets protein content (9.87%), Fat (13.22%), Cholesterol (7.07 mg/100g), Dietary Fiber (8.14%), F4 Nugget Temfishmout protein content (9.51%), Fat (9.31%), Cholesterol (6.74 mg/100g), Fiber Food (10.79%) and F5 Temfishmout Nuggets contain protein (10.71%), fat (9.26%), cholesterol (9.26 mg/100g), dietary fiber (7.90%).

Pemberian Makanan Tambahan Fitbar Bingu (Ubi ungu) Terhadap Status Gizi Balita Wasting Di Puskesmas Sako Tahun 2021 Dyah Aulia Hapsari; Terati Terati; Yunita Nazarena; Susyani Susyani; Nathasa Weisdania Sihite
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 2 Desember (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background : Wasting is a lack of weight for height so that the child body is not proportional (low weight for height). Data obtained from UNICEF/WHO/World Bank Group ini 2017 shows that in 2016 the prevalence of wasting was 7,7%. The high prevalence is still needed, one of which is the provision of additional food. Purple potatoes (lpomoea batatas var A) is a type of tubers high in energy sources for the body while tempeh is a source of protein that is easily digested by the body. So both of these foods can be used as a modification to provide additional food for children under five. This pre test and post test research with control group Purpose : aims to determine the effect of PMT fitbar bingu (purple sweet potato) on weight changes of under five wasting at under five wasting at Sako Health Center, Palembang City. Methods :The research is toddlers who are weighed at Sako Health Center and wasting totaling 93 people. Data collection was carried out using digital scales, microtoice, and a 24 hour recall form. The data analysis used was univariate and bivariate analysis.The results showed that some of the respondents were male 61,6% with age 18-57 months. From the result of statistical tests, the avarage body weight in the treatment group was 10,18 kg to 11,12 kg, while the comparison avarage body weight was 10,51 kg to 10,61 kg. The difference in body weight change in the treatment group was 0,24 kg while the comparison group was 0,10 kg, with the results of statistical tests (t independent p value = 0,000) Conclusioin : changes in weight of wasting children at Sako Palembang Health Center. Suggestion: Further research needs to be done to see changes in the nutritional status of children by giving additional food with a fitbar for a longer time so that it will look more significant.

Pengaruh Pemberian Puding Pacinamum Terhadap Penurunan Kadar Glukosa Darah Penderita Diabetes Mellitus Tipe 2 Di Puskesmas Sukarami Palembang Fatriani Fatriani; Terati Terati; Yulianto Yulianto; Ahmad Sadiq; Yunita Nazarena
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 1, Juni (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background: Diabetes is a serious chronic disease that occurs because the pancreas does not produce enough insulin (a hormone that regulates blood sugar or glucose), or when the body cannot effectively use the insulin it produces. The purpose: of this study was to influence the administration of pacinamum pudding to the reduction in blood glucose levels in patients with type 2 diabetes mellitus at the 2020 voluntary puskesmas. Method: is quasi-experimental research with pre-test-post test design. Subjects of outpatient research without severe complications of type 2 Diabetes Mellitus in the Sukarami Health Center in Palembang City were taken by purposive sampling, the sample size in this study were 66 people who were randomly divided into 2 groups. The Results: of the study in the treatment group occurred when blood glucose levels decreased by 33.30 ± 28.39 mg / dl, whereas in the comparison group 21.66 ± 40.37 mg / dl. Statistical tests showed there were significant differences in the decrease in blood glucose levels during the treatment and comparison groups and there was no effect of pacinamum pudding on patients with type 2 diabetes. Conclusion: There was no effect of pacinamum pudding and oral hyperglycemic drugs (OHO) on blood glucose levels in Diabetes Mellitus patients with p-value <0.05 ie 0.257. Suggestion: Based on the results of this study, pacinamum pudding and oral hyperglycemic drugs (OHO) need to be considered and socialized to the wider community so that they can be used as a food source that is easy to find and has high efficacy to reduce blood glucose levels.

Pemberian Puding Ubi Ungu dan Tepung Biji Alpukat terhadap Kadar Gula Darah Pasien Rawat Jalan Penderita Diabetes Melitus Tipe 2 Marlisa Puspitasari; Susyani Susyani; Terati Terati; Yunita Nazarena; Ahmad Sadiq
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 1 Juni (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

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Latar belakang: Diabetes melitus (DM) merupakan penyakit metabolisme yaitu peningkatan kadar glukosa darah diatas normal dan menjadi masalah kesehatan dunia. Diet merupakan terapi utama dalam penatalaksanaan DM tipe 2 dengan menyeimbangkan asupan makanan dan insulin tubuh. Mengkonsumsi makanan berserat tinggi dapat menghambat peningkatan glukosa darah dalam tubuh. Puding Ubi Ungu dan Tepung Biji Alpukat adalah makanan tinggi serat yang membantu menurunkan kadar glukosa darah. Tujuan: Penelitian bertujuan untuk mengetahui pengaruh pemberian puding ubi ungu dan tepung biji alpukat terhadap kadar gula darah penderita diabetes melitus tipe 2 pada pasien rawat jalan di RS Islam Siti Khadijah Kota Palembang. Metode: Metode penelitian yaitu kuantitatif dengan desain quasi experiment menggunakan pre-test dan post-test. Subjek penelitian merupakan penderita Diabetes mellitus di Rumah Sakit Islam Siti Khadijah Palembang berjumlah 60 orang yang bersedia dan memenuhi kriteria inklusi. Analisa data menggunakan uji t-dependent. Hasil: Penelitian menunjukkan rata-rata selisih penurunan kadar glukosa darah kelompok perlakuan yaitu63,83 mg/dl dan pembanding sebesar 37,97 mg/dl. Hasil uji t-dependent didapatkan p value < 0.05 (0.002). Simpulan: Adanya pengaruh pemberian puding ubi ungu dan tepung biji alpukat terhadap kadar gula darah penderita DM Tipe 2. Saran: Pemberian produk perlu disosialisasikan kepada masyarakat sebagai sumber makanan berkhasiat menurunkan kadar glukosa darah.

Formulasi Brownies Kukus Dengan Penambahan Tepung Jantung Pisang Kepok Sebagai Snack Pada Ibu Menyusui Muslikhatin Ahmaliah; Hana Yuniarti; Susyani Susyani; Terati Terati; Mardiana Mardiana
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 2 Desember (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background: The success of breastfeeding mothers is largely determined by a good diet during pregnancy and after giving birth. Consumption of nutritious and balanced food is one way to increase milk production in terms of quality and quantity. Purpose: to determine the nutritional content and acceptability of the steamed brownie formulation with the addition of kepok banana flower flour as a snack for nursing mothers. Methods: The research used was experimental using a non-factorial Completely Randomized Design (CRD) with 4 treatments. The panelists of this study were 30 students of Nutrition Poltekkes Kemenkes Palembang. Results: Based on the results of the organoleptic test (taste, texture, aroma, and color) it showed that the acceptance of the preferred kepok banana heart flour brownies was F2 both in terms of color, texture and taste. with an average value of 4.60, 3.95 and 4.37. As for the aroma, the panelists chose F3 with an average value of 4.53. The nutritional content of kepok banana heart flour brownies per 100 g contains 382.64 Kcal of Energy, 6.88 g of Protein, 20.72 g of Fat, 42.16 g of carbohydrates. Conclusion: Based on the results of the study, it can be concluded that the steamed brownies with banana heart flour have met the requirements as a processed snack product and can be an alternative food supplement for breastfeeding mothers.

Co-Authors Afriyana Siregar Ahmad Sadiq Ajeng Santika Putri Anisah Lestari Annisa Mariyaulfa Arif Dwisetyo Haripamilu Arif Dwisetyo Haripamilu Arif Dwisetyo Haripamilu Ayu Meilina Darlita Aprilianti Devi Kartika Sary Dyah Aulia Hapsari Eddy Susanto Eliza Eliza Eliza Eliza Eliza Eliza Fatriani Fatriani Firda Ariska Hamzah Hasyim Hana Martinah Putri Hana Yuniarti Imelda Telisa Indah Puspita Sari Indah Sri Maharani Sigalingging JONT MARSON Liza Safitri MANUNTUN ROTUA Manuntun Rotua Mardiana Mardiana Marlisa Puspitasari Melly Juis Rapina Ayu Muslikhatin Ahmaliah Nathasa Weisdania Sihite NATHASA WEISDANIA SIHITE Nazarena, Yunita Nurul Salasa Nilawati Rati Meta Sari Riskikah Dwi Fatonah Rosiana Rosiana Sartono . Sartono Sartono Sumarman Sumarman Susyani . Susyani Susyani Susyani Susyani Tri Friantini Tri Qurrotul Aini Umi Latifah Yuli Hartati Yulianto Yulianto

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