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All Journal Jurnal Gizi dan Pangan Global Medical and Health Communication Argipa (Arsip gizi dan Pangan) GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Surya Masyarakat Amerta Nutrition Pontianak Nutrition Journal (PNJ) JOURNAL HEALTH AND NUTRITIONS Jurnal Surya Masyarakat AloHA International Journal of Health Advancement (AIJHA) Jurnal Abmas Negeri (JAGRI) Indonesian Community Journal ASMAT: Jurnal Pengabmas Jurnal Ilmu Gizi dan Dietetik Gema Kesehatan
Sanya Anda Lusiana
Poltekkes Kemenkes Jayapura, Papua, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Implementation of Clean and Healthy Lifestyles and Social-Physical Distancing by Indonesian Students During the New Normal of Covid-19 Pandemic Kristiandi, Kiki; Yunianto, Andi Eka; Ningsih, Windi Indah Fajar; Eliza, Eliza; Lusiana, Sanya Anda; Arza, Putri Aulia; Faridi, Ahmad; Yuliantini, Emy
Global Medical & Health Communication (GMHC) Vol 11, No 1 (2023)
Publisher : Universitas Islam Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/gmhc.v11i1.10732

Abstract

Applying a clean and healthy lifestyle is one of the measures to prevent the massive transmission of COVID-19. This study aimed to determine the application of a clean and healthy lifestyle and social-physical distancing carried out by Indonesian students during the new normal of COVID-19. This research was conducted in June 2020 with a cross-sectional study approach, with the number of respondents being 5,924 students in Indonesia. The technique of filling out the questionnaire was done online by Google Forms. Furthermore, respondents would be asked to fill in the available consent letter and answer questions. Based on the results, most respondents were female students with majors in health (3,982 respondents) from undergraduate study programs (2,529 respondents). The place of residence during the pandemic was staying home with the family (2,715 respondents). A clean and healthy lifestyle involves several variables. Those were included touching eyes, nose, and mouth; using hand sanitizer; keeping a mask; opening the door with elbows; touching public equipment; shaking hands; touching with family; washing hands with soap; cleaning; changing clothes; washing masks; personal equipment; and washing hands directly after arrival had a significant relationship, with p<0.005, and p<0.002 for soaking clothes was also significantly related. Therefore, the clean and healthy lifestyle conducted by respondents could be undergone improvement. Also, respondents did not follow the health protocols, which might trigger COVID-19 transmission.
Pencegahan Stunting dengan Pembentukan Tim Pendamping Ibu Hamil Sumardi, Ratih Nurani; Lusiana, Sanya Anda; Ngardita, I Rai; Niu, Flora
Jurnal Surya Masyarakat Vol 6, No 2 (2024): Mei 2024
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.6.2.2024.257-262

Abstract

Stunting (short) is still a public health problem in Indonesia. The prevalence of stunting in Papua is still high (29.0%), and in Jayapura City, it is 22.9%. For the Imbi sub-district, stunting is 37%. Efforts to prevent stunting through specific interventions that reduce stunting by 30% and generally in the health sector focus on the First 1000 Days of Life (HPK). Specific intervention targets are pregnant women, breastfeeding mothers, toddlers, and young women. Assistance for pregnant women is needed so that mothers get nutritional intake according to their needs and prepare mothers for feeding their children (IYCF). This activity aims to form a team to accompany pregnant women who will attend mothers to increase their knowledge and practice of maternal nutrition. The method used is training and mentoring. The targets of this activity are Posyandu cadres as an accompanying team and pregnant women in Imbi Village, North Jayapura District. This activity will be carried out from February to August 2023. Results of community service activities: a team of companions for pregnant women was formed at 2 Posyandu in the work area of Imbi Health Center, Imbi Village, consisting of 5 companions at Posyandu Tampandura and three companions at Posyandu Mahikay. There was an increase in cadres' knowledge by 30 points after the training. Mentoring activities were successfully carried out for four months. From these activities, there was an increase in Hb levels, mothers' motivation to carry out ANC examinations, and an increase in the LILA of pregnant women. Conclusion: assistance to pregnant women can overcome maternal nutritional problems and reduce risk factors for stunting children. Suggestion: It is necessary to continue to guide the accompanying team by Health officers for the sustainability of this program.
Analisis Vitamin A dan Vitamin C pada Minuman Jelly Sari Daun Pepaya (Sadaya) di Daerah Endemis Malaria Aulia, Fitria Lintang; Lusiana, Sanya Anda; Kristanto, Budi; Ngardita, I Rai; Sumardi, Ratih Nurani
Ghidza: Jurnal Gizi dan Kesehatan Vol. 8 No. 2 (2024): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v8i2.1143

Abstract

Malaria merupakan penyakit infeksi yang terjadi akibat parasite Plasmodium melalui gigitan Anopheles betina. Terdapat sepuluh kabupaten/kota dengan jumlah kasus malaria tertinggi se-provinsi Papua salah satunya yaitu, Kota Jayapura sebanyak 74,234 kasus. Telah ditemukan 1854 tanaman dari 196 famili dan 1012 genera telah digunakan untuk malaria secara global. Dalam jumlah tersebut, daun papaya merupakan salah satu tanaman obat malaria yang banyak digunakan. Di Indonesia sangat mudah untuk menemukan daun pepaya. Daun pepaya biasanya diolah menjadi sayur dan obat herbal. Kandungan kimia dari daun papaya diantaranya adalah alkaloid yang menyebabkan rasa pahit. Penelitian ini bertujuan untuk mengetahui daya terima dan nilai gizi terhadap pembuatan minuman jelly sari daun pepaya untuk penderita penyakit malaria. Rancangan penelitian ini adalah One-Shot Case Study yaitu dimana dalam desain penelitian ini terdapat suatu kelompok diberi treatment (perlakuan) dan selanjutnya diobservasi hasilnya. Penelitian dilakukan terhadap produk minuman jelly (warna, aroma, rasa, dan tekstur) dari 30 panelis agak terlatih. Hasil penelitian menunjukan bahwa perlakuan terbaik secara organoleptik diperoleh dari formula 3 dengan presentase daun pepaya 80 gr dengan karagenan 1,5 gr. Daya terima pada 30 panelis tidak terlatih menunjukan bahwa produk minuman jelly sadaya masih dapat diterima oleh konsumen. Kandungan vitamin C pada formula 2 terbaik minuman jelly sebesar 82.70 mg/L. Vitamin A yang terkandung dalam minuman jelly pada formula 3 terbaik yaitu sebesar 7.46 mg.
Zat Gizi Biskuit Bigaw Dengan Penambahan Tepung Ikan Gabus Dan Tepung Wortel Untuk Balita Stunting Pasande, Fredli Rice; Kristanto, Budi; Astuti, Nia Budhi; Sarmpumpwain, Anna; Lusiana, Sanya Anda
Pontianak Nutrition Journal (PNJ) Vol 8, No 1 (2025): MARET 2025
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v8i1.1748

Abstract

Stunting adalah kondisi gagal tumbuh akibat kekurangan gizi kronis terutama pada seribu hari pertama kehidupan (HPK). Penelitian bertujuan untuk mengetahui kandungan zat gizi dan sifat organoleptik biskuit dengan penambahan tepung ikan gabus dan tepung wortel. Penelitian  dilaksanakan pada bulan juni - bulan juli 2024 di lingkungan kampus Politeknik kemenkkes Jayapura untuk melakukan pengujian dan uji zat gizi di laboratorium Mbrio di bogor. Metode penelitian yang digunakan adalah penelitian Quasy eksperiment menggunakan rancangan acak lengkap yang terdiri dari suatu biskuit yaitu tepung ikan gabus dan tepung wortel di buat dengan 3 perlakuan. Penggunaan tepung ikan gabus pada F1 25%, F2 33%, F3 41% dan penggunaan tepung wortel pada F1 41%, F2 33%, F3 25%. Hasil penelitian menemukan bahwa penambahan tepung terbaik pada biscuit adalah F2, dan  kandungan zat gizi produk lebih tinggi dari pada biscuit yang ada di pasaran. Kesimpulan penambahan tepung ikan gabus dalam pembuatan biscuit dapat meningkatkan nilai gizi dan kualitas biscuit menjadikannya alternatif yang layak dan ekonomis
Bubur Instan Ampas Tahu Dan Penambahan Kacang Merah Untuk Pencegahan Stunting Violeta, Vernanda Estu; Lusiana, Sanya Anda; Ngardita, I Rai; Raya, Maxianus K
Pontianak Nutrition Journal (PNJ) Vol 7, No 1 (2024): Maret 2024
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v7i1.1340

Abstract

Tingginya angka stunting yang ada di Indonesia merupakan salah satu permasalahan gizi ganda atau dikenal dengan sebutan double burden. Stunting memiliki hubungan dengan zat gizi berupa protein. Dalam 100 gram, ampas tahu memiliki kandungan protein 10,80% Tujuan Mengetahui pemanfaatan ampas tahu dengan panambahan kecambah kacang merah sebagai bubur instan untuk pencegahan stunting. Penelitian yang digunakan adalah eksperimen semu (quasi experiment) dengan rancangan penelitian One-Shot Case Study. Hasil penelitian menunjukan F1 sebagai formulasi terpilih yang paling banyak disukai panelis pada rasa dan tekstur. Hasil Analisis Kandungan protein 14,5 gr , lemak 15,2 gr , serat 10,7 gr , karbohidrat 51,3gr , kadar air 5,6 gr , kadar abu 2,1 gr. Hasil daya terima menggunakan Comstock  50% Balita menghabiskan 50% bubur instan. Hasil analisis daya simpan bubur instan bertahan di suhu ruang selama 40 hari. Berdasarkan hasil penelitian, analisis kandungan zat gizi bubur instan ampas tahu dengan penambahan kecambah kacang merah sudah memenuhi syarat MP-ASI bubur instan (SNI 01-7111.4- 2005), tergoloh aman di konsumsi oleh Balita.
Daya terima sensori sprinkle berbahan dasar ikan gabus, kacang hijau dan labu kuning untuk mencegah stunting pada balita Lusiana, Sanya Anda; Sirait, Rosmaida; Kadiwaru, Since; Rosmiati, Risti
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.14478

Abstract

Stunting remains a significant nutritional challenge in Indonesia, particularly in Papua, where the prevalence reached 24.8% in 2023. Developing nutrient-rich local food products is one approach to combating stunting. This study aimed to evaluate the sensory acceptability of sprinkles made from snakehead fish, mung beans, and pumpkin as a preventive measure against stunting in toddlers. The sprinkle product was formulated using various combinations of snakehead fish flour, mung beans, and pumpkin, and its acceptability was assessed through hedonic testing by semi-trained panelists. The results indicated that the F25 formula (45 g snakehead fish, 30 g mung beans, 10 g pumpkin) received the highest score for taste attributes and was selected as the preferred formula. This formula is expected to be further developed as a functional food product that can contribute to the prevention of stunting in toddlers in Indonesia by increasing protein intake and other essential nutrients.
Uji Organoleptik dan Analisis Zat Gizi Brownies Buah Merah (Pandanus conoideus Lam.) sebagai Kudapan Tinggi Antioksidan: Sensory Evaluation of Brownies with Red Fruit Brownies (Pandanus conoideus Lam.) as a Potential High-Antioxidant Snack Hamadi, Carolin Selvi A.; Bauw, Yuni Larasihu; Lusiana, Sanya Anda; Weridity, Paskalina A. A
Jurnal Ilmu Gizi dan Dietetik Vol 4 No 3 (2025)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2025.4.3.168-172

Abstract

Brownies merupakan salah satu jenis kue yang populer dan dapat dijadikan sebagai snack tambahan. Penelitian ini bertujuan untuk mengembangkan brownies berbahan dasar buah merah (Pandanus conoideus) yang kaya akan antioksidan. Penelitian ini menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) yaitu tiga formulasi berbeda (F1:25%, F2:50%, dan F3:75% sari buah merah). Evaluasi organoleptik dilakukan terhadap warna, aroma, rasa, dan tekstur dengan melibatkan 25 panelis. Uji statistik menggunakan uji Kruskal Wallis dan uji lanjutan Mann-Whitney. Hasil penelitian menunjukkan bahwa formula F2 (50% sari buah merah) memiliki tingkat kesukaan tertinggi dengan skor rata-rata terbaik dalam aspek warna (4,28) p-value 0,013, aspek rasa (4,32) p-value 0,926, aspek aroma (4,16) p-value 0,704, dan aspek tekstur (4,16) p-value 0,364. Analisis kandungan gizi menunjukkan bahwa F2 mengandung energi sebesar 265,14 kkal, protein 8,94 g, lemak 9,38 g, dan karbohidrat 35,20 g. Kesimpulannya, brownies buah merah dapat menjadi alternatif snack sehat dengan kandungan antioksidan yang bermanfaat.  
Training of Posyandu Cadres in the Preparation of Local Food-Based MP-ASI for Stunting Prevention in Nolokla Village, East Sentani Nuburi, Dorci; Lusiana, Sanya Anda; Deda, Margaretha Oktofina
Jurnal Abmas Negeri (JAGRI) Vol. 6 No. 1 (2025): Volume 6 Nomor 1 Juni 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jagri.v6i1.1548

Abstract

Based on the 2022 Indonesian Nutritional Status Survey, the prevalence of stunted toddlers in Papua remained high at 34,6%, with Jayapura Regency specifically recording a rate of 20,2%. This issue needed to be addressed seriously in order to accelerate the reduction of stunting. Providing an appropriate modified MP-ASI (complementary feeding) formula was associated with improving the nutritional status of toddlers. MP-ASI could also be subsidized with local food sources, supporting the government’s efforts in diversifying food consumption. Posyandu cadres required training in preparing MP-ASI using local food ingredients to assist mothers of toddlers in providing balanced and nutritious meals. The purpose of this community service activity was to conduct training and mentoring for Posyandu cadres in Nolokla Village, East Sentani District, on how to produce MP-ASI. The community service design employed a community-based participatory approach using lectures, group discussions, and hands-on practice. The training was conducted over the course of one day, using tilapia fish and kepok bananas as main ingredients, processed into biscuits. A total of seven cadres from Posyandu Maleo 1 participated in the activity. This activity was implemented from May to November 2024. The results demonstrated an improvement in both the knowledge and skills of the cadres, with pre-test scores increasing by 15 points after the intervention. The training effectively enhanced the cadres’ ability to process MP-ASI from local food ingredients and is expected to become a sustainable, community-based intervention for stunting prevention.
Co-Authors Arza, Putri Aulia Astuti, Nia Budhi Aulia, Fitria Lintang Bauw, Yuni Larasihu Budi Kristanto Budi Kristanto Budi Kristanto Cesilia M Dwiriani Deda, Margaretha Oktofina Dhea Istiqomah Syahfitri Dorci Nuburi Eliza Eliza Emy Yuliantini Endah Sri Rahayu Endah Sri Rahayu Faridi, Ahmad Fransiska H Hendambo Geovany Idilha Putri Hamadi, Carolin Selvi A. I Rai Ngardita I Rai Ngardita I Rai Ngardita Kadiwaru, Since Kristiandi, Kiki Marlin Paulina Gultom Maxianus K Raya Nawang Wulan Ngardita, I Rai Nia Budhi Asatuti Nia Budhi Astuti Nia Budhi Astuti Ningsih, Windi Indah Fajar Niu, Flora Nuburi, Dorci Pasande, Fredli Rice Ratih Nurani Sumardi Ratih Nurani Sumardi Ratih Nurani Sumarni Ratih Nurani Surmadi Raya, Maxianus K Risti Rosmiati Sarmpumpwain, Anna Sirait, Rosmaida Sumardi, Ratih Nurani Violeta, Vernanda Estu Weridity, Paskalina A. A Yunianto, Andi Eka