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Mamat Rahmat
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Efektivitas Pendidikan Gizi dengan Media Kartu Edukasi Gizi terhadap Peningkatan Pengetahuan, Sikap dan Perilaku Makanan Jajanan Anak Sekolah Dasar Witri Priawantiputri; Mamat Rahmat; Asep Iwan Purnawan
Jurnal Kesehatan Vol 10, No 3 (2019): Jurnal Kesehatan
Publisher : Politeknik Kesehatan Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.559 KB) | DOI: 10.26630/jk.v10i3.1469

Abstract

The safety of snack food for elementary school children is a major problem that becomes public attention. Nutrition education using attractive media such as nutrition cards is needed to improve children's knowledge and behavior on consuming a healthy snack. The purpose of this study was to identify the effectiveness of nutrition education using nutrition cards on increasing knowledge, attitudes, and behavior of Elementary School Children. A quasi-experimental of two groups with pretest and posttest study was conducted among 66 elementary school children in Elementary School 154 Citepus Bandung. The intervention was carried out for 3 weeks. The treatment group was given nutrition education using nutrition cards, meanwhile, the control group was given a lecture using powerpoint. Data analysis used in this study was the Wilcoxon test. To identify the effectiveness of increasing knowledge, attitudes, and behavior between the two groups, the Mann Whitney test was used. The results showed an increase in the score of students' knowledge, attitudes, and behavior after intervention among the treatment and control group (p-value<0,05). Based on the Mann-Whitney test, there was a significant difference between the increase in students' knowledge scores in the treatment group and the control group, the knowledge score in the treatment group was higher than the control group (p-value<0,05). The increase in students' attitudes and behavior scores between the treatment group and the control group was statistically no significant difference (p-value>0,05). Nutrition cards can be used as attractive media to increase children's knowledge and attitude toward choosing healthy snacks.
COOKIES BAYAM DAN TEPUNG SORGUM KAYA AKAN ZAT BESI SEBAGAI MAKANAN TAMBAHAN UNTUK IBU HAMIL DENGAN ANEMIA Mamat Rahmat; Witri Priawantiputri; Pusparini Pusparini
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 12 No 2 (2020): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (392.41 KB) | DOI: 10.34011/juriskesbdg.v12i2.1775

Abstract

Anemia pada Ibu Hamil merupakan masalah yang serius di Indonesia, prevalensi anemia pada ibu hamil tahun 2013 sebesar 31,8 % dan pada tahun 2018 meningkat menjadi 48,0 %.  Dampak Anemia pada Ibu Hamil berbahaya bagi Ibu dan juga janin yang dikandung.   Cookies bayam sorgum merupakan inovasi makanan tambahan untuk Ibu Hamil yang mengandung zat besi.  Penelitian ini bertujuan untuk membuat produk pangan lokal yang kaya akan zat besi sebagai makanan tambahan bagi Ibu Hamil dengan Anemia.  Pada penelitian ini dibuat tiga formula imbangan bayam hijau berbanding tepung sorgum, formula 1 (10:90%), formula 2 (20%:80%), formula 3 (30%:70%).  Uji hedonik dilakukan pada 30 subjek panelis Ibu Hamil untuk melihat tingkat kesukaan pada aspek warna, aroma, rasa dan tekstur.  Kandungan zat gizi makro, serat pangan dan zat besi diukur dengan metode Spektrofotometri Serapan Atom (SSA).  Ada pengaruh imbangan bayam dan tepung sorgum terhadap warna, aroma, dan rasa cookies bayam sorgum (p=0.000). Cookies formula 1 merupakan cookies dengan tingkat kesukaan terbaik dan memenuhi syarat SNI dari Cookies.  Kandungan zat gizi cookies bayam sorgum formula 1 per 100 g adalah energi 459.6 kkal, karbohidrat 70.53 g,  kadar protein 10.3 g, kadar lemak 17.07 g, kadar serat pangan 10.33, dan kadar zat besi 2.51 mg.  Cookies bayam sorgum dapat menjadi alternatif makanan tambahan bagi ibu hamil.    
ASUHAN GIZI MALNUTRISI, KURANGNYA PENGETAHUAN PADA PASIEN HENOCH SCHONLEIN PURPURA (HSP) DI RUANG ASAL 6 RSUD AL IHSAN PROVINSI JAWA BARAT Ati Agustina Antares; Maryati Dewi; Jedya Lucas Atemalem Purba Purba; Mamat Rahmat; Widi Hastuti
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Background : The epidemiology of HSP disease in Indonesia is still not clearly known. Research conducted at Cipto Mangunkusumo Hospital, Jakarta, showed a tendency to increase problems during 2006 compared to the number in the previous 5 years. HSP is not contagious and tends to be felt by children under 10 years of age1. Henoch-Schonlein purpura (HSP) is a red or purple-colored rash on the skin due to infection of the blood vessels in the skin, joints, intestines and kidneys. Immunity problems in patients with HSP are predicted to be caused by food, drugs, cold weather or insect bites. Severe HSP can cause complications, so treatment must be attempted intensively in a hospital. If the intestine is folded or damaged, the patient with HSP must try surgery. Case : A child patients with Henoch-Schonlein purpura (HSP), 7 years and 5 month old with nutrition diagnosis pediatric malnutritioan and lack of knowledge. Disscussion : Nutrition intervention with low fiber low fat served with variation and given depends on the ability to consume of the patient to improve outcome. Collaboration with the doctor has been done to everey treatment that was done. Education given to improve the family and the patient’s understanding along with motivation to maintain health post hospital care.Result : The intervention provided can improve nutritional problems in HSP patients.
EFEKTIVITAS EDUKASI GIZI MENGGUNAKAN MEDIA FLASHCARD TERHADAP PENGETAHUAN, SIKAP, DAN PERILAKU MENGENAI JAJANAN SEHAT PADA ANAK SEKOLAH DASAR Alfani Audita Noviana; Umi Mahmudah; Mamat Rahmat; Fred Agung Suprihartono
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4731

Abstract

Children at the elementary school level are at high risk of food poisoning. According to data from the Ministry of Health in 2023, there were 4,792 cases of poisoning in Indonesia. One of the causes is indiscriminate snacking. Lack of knowledge about healthy snacks affects children's attitudes and behavior. Education has a significant role in increasing insight so that children can be smarter in the selection of food they consume. The focus of this study is to analyze how effective nutrition education using flashcards is in influencing knowledge, attitudes and behaviors related to healthy snack choices among elementary school students. The research design used in this study was a quasi experiment with two-group pre and post-test control group design. The number of samples in this study were 23 intervention group respondents at SDN 139 Sukarasa and 23 control group respondents at SDN 196 Sukarasa obtained through purposive sampling. The results indicated that nutrition education had no effect on knowledge (p=0.947), attitude in choosing healthy snacks (p=0.910), and behavior in consuming healthy snacks (p=0.052). There was a difference in the improvement of knowledge and behavior (p=0.025) and (p=0.003), but no difference was found in the improvement of the attitude of choosing healthy snacks
FORMULASI RANSUM BERBAHAN IKAN PATIN DAN TEMPE SEBAGAI ALTERNATIF PANGAN DARURAT LANSIA Sahrin Meizia Huzaifa; Widi Hastuti; Fred Agung Suprihartono; Mamat Rahmat; Putu Bunga Fitridewi
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4738

Abstract

The impact of natural disasters on food security in Indonesia raises special nutritional problems in the nutritional status of the elderly who are vulnerable to malnutrition. Prevention of malnutrition in disaster conditions can be done by consuming high-protein foods such as catfish and tempeh. The ration product consists of instant rice, tempeh catfish balls, and dried vegetables that can be used as an alternative disaster ration for the elderly. This study aims to determine the quality analysis and formulation of rations made from catfish and tempeh as an alternative emergency food product for the elderly. The research design was an experimental study with a one-factor Completely Randomized Design (CRD) with 3 treatments: F1 (50%:50%), F2 (60%:40%), and F3 (70%:30%). The research method used hedonic test of organoleptic properties, kjeldahl for protein content, gravimetry for fat content, and by difference for carbohydrate content. Kruskal wallis test result showed there was an effect of catfish and tempeh formulation on taste (p=0.016), but No. effect on color (p=0.195), aroma (p=0.190), texture (p=0.708), and overall (p=0.506). The results of organoleptic testing, the most superior formula, namely F2 with an average value of 5.96. Tempeh catfish balls per serving (96 g) contain 195.2 kcal of energy, 11.86 g of protein, 9.9 g of fat, and 14.7 g of carbohydrates and have met emergency food requirements. It is hoped that further research can be carried out on shelf-life testing of ration products, either using the direct method (real time) or the estimation method (Accelerated Shelf-Life Testing/ASLT).
Formulasi Jagurah Tepung Ubi Jalar Kuning, Tepung Jagung Kuning, dan Tepung Beras Merah sebagai Snack bagi Penderita Diabetes Melitus Andrafikar Andrafikar; Ummi Mahmudah; Mamat Rahmat; Mulus Gumilar
Jurnal Sehat Mandiri Vol 19 No 2 (2024): Jurnal Sehat Mandiri, Volume 19 Nomor 2 Desember 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i2.1741

Abstract

The prevalence of diabetes mellitus (DM) in Indonesia is predicted to increase from 10.7 million in 2019 to 13.7 million by 2030. If not properly managed, DM can lead to various complications, making proper management essential. One such approach is to provide foods with a low glycemic index and high soluble fiber content. This study aims to examine the organoleptic properties and fiber content of modified baked sagun (Jagurah). The research design was an experiment using a completely randomized design (CRD) with three treatments, conducted in the Food Technology Laboratory, Department of Nutrition, Padang. Organoleptic testing involved 25 trained panelists using a 7-point scale, while proximate analysis was performed at the BSPJI Laboratory in Padang. Data analysis was conducted using the Mann-Whitney test for normal data and Kruskal-Wallis test for non-normal data. The results showed no significant differences in color, texture, aroma, and overall acceptability (p > 0.05), but there was a significant difference in taste (p = 0.00). The best formula was F3. The best Jagurah contains 327 kcal, 12.07 g protein, 11.5 g fat, 43.8 g carbohydrates, and 6.75 g fiber per 100 g. The price for a 60 g serving is Rp 4,000.
Co-Authors Alfani Audita Noviana Andrafikar . Asep Iwan Purnawan Ati Agustina Antares Fred Agung Suprihartono Jedya Lucas Atemalem Purba Purba Maryati Dewi Mulus Gumilar Pusparini Pusparini Putu Bunga Fitridewi Sahrin Meizia Huzaifa Umi Mahmudah Ummi Mahmudah Widi Hastuti Widi Hastuti Witri Priawantiputri