Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

4.93

P-Index

This Author published in this journals

All Journal Jurnal Gizi dan Pangan JBIO: jurnal biosains (the journal of biosciences) JSSF : Journal of Sport Science and Fitness Argipa (Arsip gizi dan Pangan) Amerta Nutrition Jurnal Kreativitas PKM JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) Jurnal Kesehatan Indonesia JURNAL ILMU KEOLAHRAGAAN Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Pendidikan dan Keluarga Abdi Dosen : Jurnal Pengabdian Pada Masyarakat JOURNAL HEALTH AND NUTRITIONS Jurnal Dunia Gizi Jurnal Gizi Kerja dan Produktivitas Jurnal Ilmiah Wahana Pendidikan Jurnal Gastronomi Indonesia Nutriology: Jurnal Pangan, Gizi, Kesehatan JUKESHUM: Jurnal Pengabdian Masyarakat Jurnal Abmas Negeri (JAGRI) Media Publikasi Promosi Kesehatan Indonesia (MPPKI) SASKARA: Indonesian Journal of Society Studies International Journal of Health and Pharmaceutical (IJHP) Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat JURNAL PENELITIAN BIDANG PENDIDIKAN Jurnal Ilmu Gizi dan Dietetik Gema Kesehatan

Risti Rosmiati

Departemen Gizi Masyarakat, Fakultas Ekologi Manusia (FEMA), Institut Pertanian Bogor, Bogor 16680

Author-ID : 364511

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 37 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4

Pengaruh Minyak Ikan Lele terhadap Kerusakan Sel Saraf, Sel Hepatosit, dan Sel Ginjal Tikus Sprague Dawley Firmansyah, Hardi; Kusharto, Clara Meliyanti; Roosita, Katrin; Handharyani, Ekowati; Rosmiati, Risti
Jurnal Dunia Gizi Vol 4, No 1 (2021): Edisi Juni
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.v4i1.4749

Pendahuluan; Minyak ikan lele (Clarias gariepinus) mengandung omega 3 dan omega 6 yang dapat menurunkan kadar trigliserida dalam darah dan memberikan efek positif terhadap jaringan hati. Tujuan; untuk menganalisis pengaruh pemberian minyak ikan lele terhadap jumlah sel saraf, sel hapatosit dan sel ginjal yang rusak pada tikus galur Sprague Dawley yang diberi pakan hiperkolesterolemia. Bahan dan Metode; Desain penelitian ini Randomized Control trial (RCT) pada hewan coba tikus galur Sprague Dawley dengan empat perlakuan yaitu A1 (kontrol), A2 (minyak ikan lele), A3 (minyak ikan lele + omega 3) dan A4 (minyak ikan lele+omega 3+vitamin E). Sel-sel yang mengalami abnormalitas dihitung di bawah mikroskop cahaya (pembesaran 20x40) untuk kemudian dianalisis univariat (rata-rata±standar deviasi) serta analisis bivariat (one-way ANOVA). Hasil; Rata-rata jumlah sel yang mengalami kerusakan pada sel saraf di hipokampus pada kelompok tikus kontrol (A1) tidak berbeda signifikan dibandingkan semua kelompok tikus yang diberikan minyak ikan lele (A2, A3, A4) (p0,05). Hasil serupa juga ditunjukkan pada rara-rata jumlah sel hepatosit dan sel ginjal yang rusak. Kesimpulan; Pemberian minyak ikan lele dengan komposisi berbeda tidak memberikan perbedaan signifikan pada kerusakan sel saraf, sel hepatosit, dan sel ginjal tikus galur Sprague Dawley.

INTERVENSI DENGAN PENERAPAN KONSEP MILLENNIUM ECO-VILLAGE DAN PERUBAHAN PERILAKU KONSUMSI PANGAN RUMAH TANGGA DI DESA PETIR, KECAMATAN DRAMAGA, KABUPATEN BOGOR Clara Meliyanti Kusharto; Siti Amanah; Ikeu Tanziha; Anna Fatchiya; Nunung Cipta Dainy; Risti Rosmiati
Jurnal Gizi dan Pangan Vol. 7 No. 2 (2012)
Publisher : Food and Nutrition Society of Indonesia

ABSTRACTThe research aimed to assess the impact of interventions to the behaviour changes of household food consumption and to search the role of community institutions in accelerating the achievement of the millennium eco-village. The study involved thirty households in Desa Petir, Dramaga Subdistrict, District of Bogor (15 agricultural and 15 non agricultural-households). Pre and post test method was used to analyze the behaviour change, and focused group discussions were conducted to explore initiatives of the community group toward eco-village. The results indicated the changes of expenditure proportion for food and non food. At the agricultural households, changes are from 61.7% to 53.9%, whereas in the non agricultural household, the changes are from 59.9% to 41%. Food consumption for under five children become more diverse, nutritious, and balanced. Life Style on Clean Life and Health (PHBS) on family farmers and non farmers become better. Cooperation between community groups, local leaders, the government, and facilitators could strengthen institution to enable real action towards the millennium eco-village.Key words: food consumption, MDGs, social institutionsABSTRAKTujuan penelitian secara umum adalah untuk mengembangkan model millennium eco-village melalui intervensi prinsip eco-village. Sebanyak 30 keluarga terpilih sebagai subjek yang terdiri dari 15 keluarga petani (KP) dan 15 keluarga non-petani (KNP). Metode penelitian pre dan post digunakan untuk mengukur dampak intervensi terhadap perubahan pengetahuan, sikap, dan perilaku hidup bersih dan sehat (PHBS) dan peran kelembagaan masyarakat dalam percepatan pencapaian MDGs. Hasil menunjukkan perubahan pada proporsi pengeluaran pangan dan non pangan, yakni pada KP dari 61.7% menjadi 53.9%, sedangkan pada KNP dari 59.9% menjadi 41%. Meskipun perubahan antara kedua kelompok tersebut tidak signifikan, namun terdapat peningkatan dalam kesejahteraan petani. Terjadi perbaikan status gizi balita yang signifikan (p=0.009). Terjadi perubahan konsumsi pangan balita menjadi lebih Beragam, Bergizi, dan Berimbang (3B). PHBS pada KP maupun KNP menjadi lebih baik. Kerjasama antara kelompok masyarakat, pemimpin informal, pemerintah desa, dan kader desa dapat memperkuat kelembagaan sosial.Kata kunci: kelembagaan sosial, konsumsi pangan, MDGs

pH, WATER AND FAT CONTENT ANALYSIS OF INTEGRATED FORMULATION OF HERBS AND SPICES IN TYPICAL SIMALUNGUN “TINUKTUK” Marini Damanik; Risti Rosmiati; Tyas Permatasari; Syarifah Ayuni; Tia Aulia Surbakti
JBIO: jurnal biosains (the journal of biosciences) Vol 8, No 1 (2022): JBIO: jurnal biosains (the journal of biosciences)
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jbio.v8i1.33534

The use of spices and herbs is a functional food product that is believed to be efficacious for health and can increase the body's immunity or is usually called an immunomodulator. Tinuktuk has very good properties for the health of the body. By warming the body and also counteracting free radicals with antioxidant activity. This study aims to determine the optimization of the dose of the main components of red ginger and black pepper to produce Tinuktuk with high nutritional value by preparing with an oven. The process in this method uses the percentage of the ratio variation of 70:30, 60:40, 50:50, 40:60, and 30:70. Then, the quality of the tinuktuk was tested, namely: the pH, moisture and fat content. The oven method showed that the pH values from the ratio of 70:30, 60:40, 50:50, 40:60, and 30:70 were 6.15, 6.25, 6.25, 6.25, 6,3, respectively. Beside, for the water content was 56.61%, 54.68%, 54.065%, 49.395%, 45.265% and fat content was 15.52%, 18.35%, 15.46%, 19.39%, 16.50%.@font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:-536869121 1107305727 33554432 0 415 0;}@font-face {font-family:Rosarivo; panose-1:2 11 6 4 2 2 2 2 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:auto; mso-font-signature:0 0 0 0 0 0;}p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0cm; text-align:justify; line-height:115%; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman",serif; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:IN; mso-fareast-language:EN-ID;}.MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; mso-ansi-language:IN; mso-fareast-language:EN-ID;}.MsoPapDefault {mso-style-type:export-only; text-align:justify; line-height:115%;}div.WordSection1 {page:WordSection1;}

Pengembangan Laboratorium Virtual Analisis Kalsium Metode Kompleksometri sebagai Media Pembelajaran Daring Analisis Zat Gizi Mikro Risti Rosmiati; Dina Ampera; Hardi Firmansyah
Jurnal Ilmiah Wahana Pendidikan Vol 6 No 4 (2020): JURNAL ILMIAH WAHANA PENDIDIKAN
Publisher : Peneliti.net

The Covid-19 pandemic has led to the online learning system, so it is necessary to develop an alternative learning media to support it. The study objective was to develop a virtual laboratory of complexometric method calcium analysis as an online learning media for micronutrient analysis courses. Research and development studies were carried out in June-August 2020 using the Four-D model (Define, Design, Develop, Disseminate). The defined stage analysis results indicated the need for alternative learning media integrated with technologies such as virtual laboratories. The virtual laboratory of complexometric method calcium analysis contains a title and learning outcome, a review of the analysis principles presented in the dialogue simulation, an explanation of the analysis steps, the analysis process using a 3D simulation, a discussion of calculation methods, and an interactive quiz to evaluate the student comprehension. Expert validation showed that it was feasible as a learning media and had a good student perception. Therefore, it was feasible as an online learning media for the micronutrient analysis course.

PELATIHAN PENGOLAHAN FROZEN FOOD BERBASIS IKAN PADA GURU-GURU MADRASAH TSANAWIYAH (MTs) Erni Rukmana; Wina Dyah Puspita Sari; Esi Emilia; Risti Rosmiati
ABDIMAS UNWAHAS Vol 7, No 1 (2022)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v7i1.6559

Indonesia mempunyai potensi sumber daya alam khususnya sumber daya perikanan. Bagian pesisir barat dan timur dari Provinsi Sumatera Utara yaitu di wilayah Pantai Timur Sumatera Utara Kabupaten Deli Serdang merupakan daerah penghasil ikan. Pelatihan ini bertujuan untuk guru-guru di MTs Al-Wasliyah 19 mendapatkan pengetahuan dan ketrampilan tentang cara mengolah produk frozen food seperti bakso ikan, nugget ikan, tahu walik, dan dimsum. Lokasi pengabdian masyarakat MTs Al-Wasliyah 19, daerah yang dekat dengan pesisir laut. Metode pengabdian ini adalah tahap persiapan, tahapan pelaksanaan, dan tahap monitoring dan evaluasi. Hasil olahan frozen food berbasis ikan dapat menjadi usaha tambahan income generate untuk sekolah.Kata kunci: pelatihan, pengolahan, frozen food, ikan

The Diversity of Vegetable Dishes in Mandailing Culinary Esi Emilia; Onggal Sihite; Adikahriani Adikahriani; Nila Reswari Haryana; Siti Sutanti; Risti Rosmiati; Subuh Ardiansyah; Hardi Firmansyah
JURNAL PENDIDIKAN DAN KELUARGA Vol 14 No 1 (2022): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol14-iss1/1014

Culinary is one of the cultural products of various ethnicities in Indonesia. One of the famous culinary in North Sumatra is culinary of the Batak Mandailing. This study aims to identify vegetable dishes in Mandailing Culinary and processing techniques. The research was conducted from April -November 2021 in Mandailing Natal Regency. The data was collected qualitatively by conducting FGD and in-depth interviews method. The Location of Mandailing Natal Regency is in the southernmost and western part of the province of North Sumatra so that the taste of Mandailing cuisine is influenced by cuisine from Minangkabau. The availability of food, in terms of vegetables, spices, and coconut, is abundantly reflected in the various types of vegetables in daily meals of the Mandailing Natal people. Mandailing’s vegetable dishes dominantly have a spicy taste and uses a lot of coconut or coconut milk and also wet and dry spices. The study results found that 53 types of vegetable dishes were dominated by curry dishes using many spices. Mashed cassava leaves curry is one of the popular vegetable dishes. Most of the Mandailing cuisine uses high-temperature processing technology, especially the boiling method.

Peningkatan Pengetahuan Guru MTS Al Washliyah 19 Percut Mengenai Pemenuhan Kebutuhan Gizi Berbasis Pangan Lokal Wina Dyah Puspita Sari; Erni Rukmana; Hardi Firmansyah; Risti Rosmiati
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 5, No 1 (2022): Volume 5 No 1 Januari 2022
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v5i1.5189

ABSTRAKPemenuhan kebutuhan gizi berbasis pangan lokal merupakan implementasi dari panduan Pedoman Gizi Seimbang (PGS). Pemberian pengetahuan berkaitan dengan pemenuhan kebutuhan gizi pada guru dapat memberikan manfaat bagi lingkungan sekitar, terutama pada siswa di Sekolah. Tujuan kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan pengetahuan guru tentang pemenuhan kebutuhan gizi berbasis pangan lokal. Kegiatan pengabdian berupa pendidikan gizi dengan metode ceramah dan diskusi kepada 15 orang guru MTs Al Washliyah 19 Percut. Adapun rincian kegiatannya adalah pembukaan, pre-test, penyampaian materi dan tanya jawab, post-test serta penutupan. Data pre-posttest dianalisis secara deskriptif dan uji beda paired t-test. Hasil analisis menunjukkan bahwa pengetahuan guru terkait pemenuhan kebutuhan gizi berbasis pangan lokal meningkat signifikan (p<0,05). Berdasarkan hasil tersebut dapat disimpulkan bahwa pendidikan gizi efektif meningkatkan pengetahuan gizi guru MTs Al Washliyah 19 mengenai pemenuhan kebutuhan gizi berbasis pangan lokal. Kata Kunci: Gizi seimbang, pangan lokal, pendidikan gizi ABSTRACTFulfillment of local food-based nutritional requirements is the implementation of the Guidelines for Balanced Nutrition (PGS). Efforts to increase teachers' knowledge about it can benefit their environment, especially for students. This community service activity aimed to increase MTs Al Washliyah 19 Percut teachers' knowledge about fulfilling local food-based nutritional requirements. The nutrition education for 15 teachers used the discussion method. The activities consist of opening, pre-test, material presentation and discussion, post-test, and closing session. The pre-posttest data were analyzed using the descriptive method and paired sample t-test. The results showed that teachers' knowledge regarding the fulfillment of local food-based nutritional requirements increased significantly (p<0.05). Nutrition education effectively increases the knowledge of MTs Al Washliyah 19 teachers regarding the fulfillment of local food-based nutritional requirements. Keywords: Balanced nutrition, local food, nutrition education

Hubungan Latihan Fisik dengan Berat Badan dan Lingkar Perut pada Mahasiswi Gizi hardi firmansyah; Tyas Permatasari; Risti Rosmiati; Ardi Nusri
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 1, No 2 (2021): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Olahraga menjadi suatu kebutuhan agar tetap menjaga kesehatan dan kebugaran tubuh. Remaja putri seringkali mengharapakan citra tubuh yang baik. salah satu upaya untuk mendapatkan citra tubuh yang baik yaitu dengan olahraga secara rutin. Tujuan penelitian ini adalah untuk mengetahui pengaruh kombinasi lari, sit-up, push up dan squat terhadap penurunan berat badan dan lingkar perut mahasiswi. Penelitian ini dilaksanakan selama 4 pekan, mulai 29 Januari sampai 22 Februari 2019. Penarikan sampel dilakukan dengan cara purposive sampling dan desain penelitian ini adalah quasy experiment study. Responden adalah 36 mahasiswa perempuan program studi ilmu gizi Universitas Negeri Medan yang berusia 19-21 tahun. Hasil penelitian menunjukkan bahwa (1) terjadi peningkatan signifikan terhadap rata-rata putaran lari, rata-rata repetisi push up, sit up, dan squat pada awal dan akhir latihan, (2) terjadi penurunan berat badan dan lingkar perut pada pengukuran sebelum dan sesudah program, (3) penurunan signifikan rata-rata berat badan responden hanya terjadi pada pekan ke 3, (4) tidak ada hubungan erat antara latihan yang dijalani dengan perubahan berat badan dan lingkar perut.

PERSEPSI MAHASISWA TERHADAP PEMBELAJARAN BLENDED BERHUBUNGAN DENGAN PENINGKATAN HASIL BELAJAR Rasita Purba; Lelly Fridiarty; Adikahriani .; Risti Rosmiati; Fatma Tresno Ingtyas
JURNAL PENELITIAN BIDANG PENDIDIKAN Vol 28, No 1 (2022)
Publisher : LPPM Universitas Negeri Medan

Nutritional counseling is an essential component of nutrition students to be equipped to address nutritional problems. The objective of the study was to analyze the correlation of nutrition students for teaching presence perception in blended learning to improve the learning outcomes of nutritional counseling stages. The study used a cross-sectional research design, nutrition students in nutritional counseling courses completed the 13-item Community of Inquiry (COI) questionnaire for teaching presence. The results showed that students had higher agreement across the level of teaching presence. The findings of this study suggest that perceived teaching presence was significantly related to improving the learning outcomes of nutritional counseling stages.

Validitas Skor Faktor Pola Makan Modern untuk Mengidentifikasi Obesitas pada Pekerja Dewasa di Indonesia Risti Rosmiati; Hardi Firmansyah
Jurnal Kesehatan Indonesia Vol 13 No 2 (2023): Maret 2023
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v13i2.838

As the prevalence of obesity continues to rise, including in adult workers, workplace-based interventions are needed to promote a healthy diet and prevent obesity. Valid measurement of dietary patterns is necessary to monitor and evaluate the effectiveness of these interventions. Therefore, this study analyzed the validity of the Modern Dietary Pattern Factor Score (MDP-FS) as a proxy indicator of obesity among Indonesian adult workers. This cross-sectional study used the fifth wave of the Indonesia Family Life Survey (IFLS) for sociodemographic, dietary, and anthropometric measures. The receiver operating characteristic (ROC) curve analysis was used to assess the ability of MDP-FS to detect obesity. The Area Under the Curve (AUC) of MDP-FS was 87% (95%CI 86-88.1%). At the MDP-FS cut-off of 5.2, the sensitivity and specificity of MDP-FS to indicate obesity were 74% and 76%, respectively. MDP-FS have good accuracy as a proxy indicator for measuring obesity of adult workers in Indonesia.

Co-Authors Adawiyah, Yuliatil Adikahriani . Adikahriani Adikahriani Aisyah Aisyah Amelia, Intan Sefira Anna Fatchiya Ardi Nusri Ardi, Nurul Fadilah Aulia Surbakti, Tia Ayuni, Syarifah Azbi, Cinta Maulida Berutu, Rina Elvrida Budi Setiawan Clara Meliyanti Kusharto Damanik, Marini DINA AMPERA Dina Ampera Ekowati Handharyani Emilia, Esi Erli Mutiara Erni Rukmana Fatma Tresno Ingtyas Fimansyah, Wira Firmansyah, Hardi Fransiari, Muhammad Edwin Hanifa, Zulfa Nur Harahap, Novita Sari Harahap, Wildah Afani Hardi Firmansyah Harefa, Yashinta Niat Haryana, Nila Reswari Ikeu Tanziha Ingtyas, Fatma Tresno Iza Ayu Saufani Juliarti, Juliarti Kadiwaru, Since Kanaya Yori Damanik Karina Rahmadia Ekawidyani Katrin Roosita Lelly Fridiarty Marini Damanik Muh Asrul Irawan, Andi Muhamad Rizal Martua Damanik Naifatun Irbah Nila Reswari Haryana Nila Reswari Haryana Nunung Cipta Dainy Onggal Sihite Permatasari, Tyas Pratiwi, Caca Prima, Asep Purba, Edy Marjuang Purba, Rasita Rahmadini, Fathia Rasita Purba Salsabila, Adhenisa Salsabila, Salsabila Sanya Anda Lusiana Sardi, Mahdalena Sari, Wina Dyah Puspita Sharfina, Dirayati Sirait, Rosmaida Siti Sutanti Sri Anna Marliyati Subuh Ardiansyah Syarifah Ayuni Tia Aulia Surbakti Trina Astuti Tyas Permatasari Utama, Lalu Juntra Wina Dyah Puspita Sari Wina Dyah Puspita Sari Yatty Destani Sandy

Title

Found 37 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 37 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 37 Documents
Search