Article Per Year (5 Year)
p-Index From 2020 - 2025
3.495
P-Index
This Author published in this journals
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
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

Published : 30 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 30 Documents
Search

 1   2   3 
Edukasi Pangan Praktis Cookies Tinggi Serat dalam Mencegah Obesitas Terati Terati; Tri Qurrotul Aini; Anisah Lestari; Indah Sri Maharani Sigalingging; Umi Latifah
Jurnal Pustaka Mitra (Pusat Akses Kajian Mengabdi Terhadap Masyarakat) Vol 3 No 3 (2023): Jurnal Pustaka Mitra (Pusat Akses Kajian Mengabdi Terhadap Masyarakat)
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakamitra.v3i3.498

Abstract

Obesitas menjadi salah satu masalah gizi yang terjadi di masyarakat. Untuk mendukung penurunan prevalensi obesitas pada bangsa Indonesia, diperlukan adanya berbagai cara yang efektif dan efisien. Salah satu cara sederhana yang dapat dilakukan yaitu peningkatan asupan serat. Dengan ini menggunakan tepung ampas tahu dan kulit pisang raja yang digunakan untuk pencampuran tepung terigu dalam pembuatan cookies. Cookies tersebut mengandung energi 1446,7%, protein 24,57%, lemak 54,8%, karbohidrat 87,5%, serat 31,18%. Dengan melalui metode yang dilaksanakan dalam pengabdian masyarakat dengan ceramah, diskusi tanya jawab, dan demo langsung. Kegiataan ceramah dan diskusi tanya jawab dilakukan untuk pemahaman pengetahuan sedangkan demo langsung dilakukan untuk pemahaman mengenai cara menbuat cookies tinggi serat. Hasil dari kegiatan pengabdian masyarakat adalah meningkatnya pemahaman dari peserta edukasi tentang obesitas dan serat dari rata-rata nilai 69,38 menjadi 88,48. Hal ini menunjukkan bahwa edukasi ini bermanfaat bagi para peserta.
Pengaruh Pemberian Cookies Tepung Jawawut Terhadap Perubahan Status Gizi Baduta Stunting Di Wilayah Kerja Puskesmas Tebing Bulang Terati Terati; Rati Meta Sari; Imelda Telisa
Jurnal Kesmas (Kesehatan Masyarakat) Khatulistiwa Vol 10, No 2 (2023): JURNAL KESMAS (KESEHATAN MASYARAKAT) KHATULISTIWA
Publisher : Universitas Muhammadiyah Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29406/jkmk.v10i2.4422

Abstract

ABSTRAKStunting merupakan kondisi kekurangan gizi kronis di 1.000 Hari Pertama Kehidupan. Upaya peningkatan status gizi masyarakat termasuk penurunan prevalensi balita pendek menjadi salah satu prioritas pembangunan nasional dan stunting juga memberikan dampak bukan hanya tinggi badan tetapi juga terhadap perkembangan otak yang tidak maksimal. Tujuan penelitian yaitu untuk melihat adanya pengaruh pemberian cookies dari tepung jawawut terhadap perubahan panjang badan baduta stunting di wilayah kerja Puskesmas Tebing Bulang. Rancangan penelitian ini ada 2 tahap yaitu tahap pertama menggunakan Rancangan Acak Lengkap Non Faktorial menggunakan Uji Organoleptik dengan panelis sebanyak 30 orang dan tahap kedua rancangan Two-Group Pretest-Postest Design with Control Group. Jumlah populasi penelitian ini sebanyak 822 baduta didapatkan sampel sebanyak 30 orang. Teknik dalam pengambilan sampel menggunakan teknik Simple Random Sampling. Dengan cara pengelompokkan baduta stunting, membuat nomor undian, pengundian untuk pengambilan sampel secara acak, nomor yang keluar dijadikan sampel penelitian.   Hasil uji t- dependen bahwa rata-rata panjang badan sebelum intervensi yaitu 74,960 cm dan sesudah intervensi selama 30 hari berturut-turut yaitu 75,107 cm dengan nilai p-value 0,000. Cookies tepung jawawut mempunyai pengaruh terhadap peningkatan panjang badan baduta stunting di wilayah kerja puskesmas tebing bulang. Kata kunci: Stunting, panjang badan, cookies tepung jawawut
COOKING DEMO OF BALANCED NUTRITIONAL MEALS FROM LOCAL FOOD INGREDIENTS IN INCREASING COMMUNITY KNOWLEDGE AND SKILLS THROUGH ASSISTANCE METHODS IN STUNTING LOCUS, MUARA ENIM DISTRICT Susyani .; Sartono .; Ahmad Sadiq; Imelda Telisa; Terati .; Devi Kartika Sary; Tri Friantini; Hamzah Hasyim
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 3 (2023): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i3.1923

Abstract

Muara Enim Regency is one of 17 districts in South Sumatra which is included in the category of high prevalence of stunting. The 2018 Riskesdas showed that the prevalence of stunting in Muara Enim was 34.4% higher than in South Sumatra (32%) and the National (30.8%). The same thing comes from the results of the 2021 national under-five nutritional status study, Muara Enim's stunting prevalence rate of 29.7% is included in the 3rd highest district in South Sumatra (24.8%). Research conducted by Susyani, et al (2022) in the stunting locus area of ​ Muara Enim Regency showed that 26 (9.6%) children under five were very short and 64 (23.5%) were short. The service aims to increase the knowledge and skills of mothers under five, women of childbearing age, and pregnant women in making balanced nutritious food by utilizing existing local food ingredients. The implementation method is carried out through nutrition education in the form of counseling and cooking demonstrations regarding nutritious and balanced food according to the contents of “ my plate”. There was an increase in knowledge about balanced nutritious food before and after being given counseling with an increase of 19.09 points. Demonstrations on cooking balanced nutritious food for toddler mothers, women of childbearing age, and pregnant women by utilizing existing local food ingredients can provide knowledge and skills of the target community in making various nutritious and balanced food menus to meet the nutritional needs of their families.
Modifikasi Formula Khusus untuk Pasien dengan Diet TKTP Berbahan Dasar Tepung Tempe, Tepung Jagung, dan Tepung Ikan Lele: Formula Modifications for Patients with TKTP Diet Ingredients Based on Tempe Flour, Corn Flour (Zea Mays) and Catfish Flour Indah Puspita Sari; Imelda Telisa; Terati
JURNAL GIZI DAN KESEHATAN Vol. 15 No. 2 (2023): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v15i2.450

Abstract

Enteral formula is food in liquid form which is given to patients through mouth or tube (sonde) as long as the digestive tract is still functioning. One of the enteral formulas that is widely used in hospitals is the enteral formula for patients on the TKTP diet who require higher energy and protein than normal requirements. One of the efforts that can be made is through an enteral formula product innovation approach for the TKTP diet based on local food of high nutritional value.To find out the best formulation of a formula esspecially for the TKTP diet made from tempe flour, corn flour, and catfish flour, macronutrient content, viscosity, and acceptability.  This research is an experimental study using a non-factorial Completely Randomized Design (CRD) with 3 formulations. The subjects of the organoleptic test were 25 panelists. Based on the results of organoleptic tests (color, aroma, taste, and texture) it showed that the most favorable acceptability of the formula was F3 with 452.33 kcal energy, 20.80% protein, 17.29% fat, 53.38% carbohydrates, in 100 grams and a viscosity yield of 7.8 mpa.s. Based on the research results, this formulation made from tempe flour, corn flour and catfish flour can be used as an alternative enteral formula for patients on the TKTP diet.   ABSTRAK Formula enteral merupakan makanan dalam bentuk cair yang diberikan kepada pasien melalui oral atau pipa (sonde) selama saluran cerna masih berfungsi. Salah satu upaya yang dapat dilakukan adalah melalui pendekatan inovasi produk formula enteral untuk diet TKTP berbahan dasar pangan lokal bernilai gizi tinggi. Untuk mengetahui formulasi terbaik formula khusus untuk diet TKTP berbahan dasar tepung tempe, tepung jagung, dan tepung ikan lele, kandungan gizi makro, viskositas, dan daya terimanya. Penelitian ini merupakan penelitian eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan 3 formulasi. Subjek penelitian uji organoleptik sebanyak 25 panelis. Berdasarkan hasil penelitian uji organoleptik (warna, aroma, rasa, dan tekstur) menunjukkan bahwa daya terima formula yang paling disukai adalah F3 dengan energi 452,33 kkal, protein 20,80%, lemak 17,29%, karbohidrat 53,38%, dalam 100 gram dan hasil viskositas 7,8 mpa.s. Berdasarkan hasil penelitian formula khusus berbahan dasar tepung tempe, tepung jagung dan tepung ikan lele ini bisa digunakan sebagai formula enteral alternatif untuk pasien dengan diet TKTP.  
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 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i2.1061

Abstract

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 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i1.1077

Abstract

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 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i1.1270

Abstract

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 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1316

Abstract

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.
Mikale Instant Porridge's Formulation and Acceptability As a Complementary Breast Milk Imelda Telisa; Hana Martinah Putri; Terati Terati; Yuli Hartati; Arif Dwisetyo Haripamilu
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.495

Abstract

Background: The quality of human resources can be impacted by nutritional status. A condition known as lack of protein energy occurs when a person consumes insufficient amounts of nutrient-rich food to meet their needs. Supplementary food for breast milk that is high in energy and protein is one way to ensure that children receive a healthy diet, especially those aged 6 to 24 months.Research Purposes: This research aims to determine the formulation, acceptability, and analysis of the dietary fiber and macronutrient content (protein and carbohydrates) in MiKaLe instant porridge. Research Methods: This research method is an experimental study using a completely randomized design (CRD) that is non-factorial, with 35 panelists who are organoleptic test subjects and three formulations. Research Result: The results of the organoleptic test indicated that the chosen MiKaLe instant porridge, made with 15 grams of yellow millet flour, 25 grams of catfish flour, and 20 grams of soybean flour, was formula 1 (F1). Based on the Comstock acceptability test results, 90% of children left less than 50% of the product, and 10% left more than 75%. The product's nutritional facts state that every 100 grams has 397.99 kcal of energy, 18.52% protein, 14.55% fat, 48.24% carbs, and 16.60% dietary fiber. According to the Friedman test, there is a correlation between color, aroma, flavor, and texture. Conclusion: The results of this research indicate that instant MiKaLe porridge is suitable for breast milk substitutes for infants between the ages of six and eleven months.
Acceptance And Shelf Life Of The Raisins And Edamame Brew As a Healthful Drink For Elementary School Kids Imelda Telisa; Annisa Mariyaulfa; Terati Terati; Arif Dwisetyo Haripamilu
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.490

Abstract

Background: Brew drinks are one type of functional food. When elementary school-aged children show signs of malnutrition, they can have this drink—made from edamame beans and raisins—for breakfast or as a snack. Edamame beans, raisins, maltodextrin, tween 80, vanilla, and salt are the ingredients used to make this brewed drink. This study aims to optimize edamame bean and raisin drinks' nutritional value, shelf life, and formulation.Research Methods: This study used a completely randomized design with two factorials: the weight of edamame beans and raisins with four formulas. Thirty-five untrained panelists carried out sensory tests in the food laboratory of the Palembang Health Polytechnic Nutrition Department, and proximate tests were carried out in the CV Saraswati Bogor laboratory.Research Result: Formulation 1 (30 grams of edamame beans, 10 grams of raisins) is the chosen brewed drink formula based on the sensory data acquired. For every 100 grams of brewed drink, Formula 1 measured the energy content: 404.82 kcal, 8.6% protein, 5.58% fat, 79.96% carbohydrates, 4.21% water, and 1.5% ash. In the meantime, this brewed beverage has a two-month shelf life.Conclusion: The acceptance of edamame beans and raisins beverages varies depending on the mouthfeel and flavor. After a drink was steeped in edamame beans and raisins for 60 days, the Total Plate Count (TPC) test yielded a value of 0.
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