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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
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

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Journal : Amerta Nutrition

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Pengembangan Aplikasi Self-Dietary Asessment "Diary NutriMe" sebagai Media Pendampingan Gizi bagi Remaja Overweight dan Obesitas: Development of Self-Dietary Assessment Application “Diary NutriMe” as a Nutrition Assistance Tool for Overweight and Obese Adolescents Haryana, Nila Reswari; Azbi, Cinta Maulida; Sandy, Yatty Destani; Firmansyah, Hardi; Rosmiati, Risti
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.71-81

Abstract

Background: Inadequate nutritional intake is often influenced by lack of knowledge among adolescents regarding the quantity and types of food they should consume, impacting their nutritional status. With technology being an integral part of modern life, it can be leveraged to improve adolescents' dietary practices by enhancing their knowledge of balanced nutrition. Objectives: To develop the self-dietary assessment application, Diary NutriMe, as a nutritional assistance tool for overweight adolescents to improve their nutritional knowledge and dietary intake. Methods: This study employed the Rapid Application Development (RAD) method. The feasibility assessment of the Diary NutriMe application was conducted by material and media experts using a checklist questionnaire with a Likert scale ranging from 1 (poor) to 5 (excellent), categorized into five levels: highly feasible to not feasible. The implementation involved improving nutritional knowledge among 36 overweight/obese adolescent students. Results: The application features included a login system, nutritional status calculation, nutrient requirement estimation, food intake records, physical activity logs, a collection of nutrition education materials, and a chat feature. The material feasibility assessment received an average score of 90.7%, categorized as highly feasible, while the media feasibility assessment received an average score of 86.7%, also categorized as highly feasible. Statistical analysis using a T-test indicated no significant difference in respondents' knowledge (p-value=0.51). However, there was an increase in the average nutritional knowledge score by 7.7 points before and after using the Diary NutriMe application. Conclusions: The Diary NutriMe application is highly feasible as a nutritional assistance tool for adolescents with overweight conditions.
Karakteristik Fisikokimia, Mikrobiologi dan Sensori Yogurt Susu Kambing (Capra aegagrus hircus) diperkaya Sari Kacang Hijau (Vigna radiata): Physicochemical, Microbiological and Sensory Characteristics of Goat Milk (Capra aegagrus hircus) Yogurt with Mungbean (Vigna radiata) Extract Enrichment Firmansyah, Hardi; Rosmiati, Risti; Saufani, Iza Ayu; Hanifa, Zulfa Nur
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.266-277

Abstract

Background: Goat milk offers more superior health benefits than cow milk, while mung beans possess high nutrient contents and promote probiotic growth. Enhancing goat milk yogurt with mung bean extract through fermentation can improve product quality and consumer acceptance by mitigating the off-flavors. Objectives: To determine the physicochemical, microbiological, and sensory characteristics of goat milk yogurt with mung bean extract enrichment. Methods: A Completely Randomized Design (CRD) was employed with four different formulation ratios of goat milk and mung bean extract at 100%:0%, 85%:15%, 70%:30%, and 55%:45%. Physicochemical properties, such as pH, acidity, ash, total solids, protein, fat, and total sugar were analyzed. on the total amount of lactic acid bacteria (LAB) was counted as microbiological analysis component. Sensory evaluations were conducted using hedonic and hedonic quality tests. All parameters were analyzed using a one-way ANOVA, and the best formulation ratio was determined using the De Garmo method. Results: pH of the product was 3.96 to 4.12, as acidity increased along with a higher mung bean extract. Ash, protein, fat, and total solids content varied moderately across samples, influencing the nutritional profiles of the yogurt. The amount of LAB peaked at 8.95 Log CFU/ml in the 85%:15% formulation ratio. Sensory evaluations showed the highest score of texture and overall assessments in the 85%:15% formulation ratio by achieving optimal tanginess, sweetness, and texture balance. Conclusions: Enriching goat milk yogurt with mung bean extract can significantly influence the physicochemical, microbiological, and sensory characteristics. The formulation of 85% goat milk and 15% mung bean extract provides the more enhanced nutritional value, probiotic potential, and consumer acceptance.
P Pola Makan, Aktivitas Fisik dan Obesitas pada Pekerja Urban di Indonesia: Dietary Patterns, Physical Activity, and Obesity among Indonesian Urban Workers Rosmiati, Risti; Haryana, Nila Reswari; Firmansyah, Hardi; Purba, Rasita
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.164-170

Abstract

Background: The increasing prevalence of obesity has become a significant public health concern in Indonesia, particularly among urban workers who often lead sedentary lifestyles and adopt unfavorable dietary patterns. Objectives: To analyze the correlation between dietary patterns, physical activity levels, and obesity among urban workers in Indonesia. Methods: Major dietary patterns were derived using principal component analysis from a 17-item food frequency completed by urban workers in the fifth wave of Indonesia Family Life Survey (IFLS). Self-reported physical activity is assessed by the International Physical Activity Questionnaire (IPAQ). Height and weight were measured to determine nutritional status based on Body Mass Index (BMI), which is then categorized into obese and non-obese urban workers. The association between dietary patterns, physical activity levels, and obesity was analyzed using logistic regression. Results: A total of 10,381 urban workers participated in the study. Four major dietary patterns were identified: a Western dietary pattern characterized by a high intake of fast food, meat, sugary snacks, dairy, and soft drinks; a prudent dietary characterized by fruit and vegetables; a modern dietary pattern characterized by instant noodles, fried snacks, and eggs consumption; and a traditional Indonesian pattern characterized by rice, vegetables, sambal (chili sauce), and fish consumption. Participants adhering to the Western dietary pattern had higher odds of obesity. In contrast, those adhering to the prudent dietary pattern and active physical activity showed lower odds of obesity. Conclusions: Western dietary patterns are associated with an increased risk of obesity, while prudent dietary patterns and active physical activity are inversely associated with obesity in Indonesian urban workers.
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