Garuda - Garba Rujukan Digital

INTERVENSI BUBUK KAKAO TERHADAP PERUBAHAN KADAR GULA DARAH PUASA TIKUS SPRANGUE DAWLEY DIABETES MELITUS arisanty nur setia restuti; adhiningsih yulianti; novita Nuraini
Jurnal Riset Kesehatan Vol 7, No 2 (2018): NOVEMBER 2018
Publisher : Poltekkes Kemenkes Semarang

Abstrak Bubuk kakao mempunyai kemampuan paling tinggi dalam menghentikan kerusakan organ tubuh akibat radikal bebas. Kandungan antioksidan yang ada didalam bubuk kakao diduga dapat menghentikan kerusakan sel beta pankreas karena radikal bebas sehingga dapat meningkatkan sekresi insulin pada DM. Tujuan penelitian untuk menguji efek bubuk kakao Indonesia terhadap perubahan kadar gula darah puasa tikus Sprangue dawley diabetes melitus. Desain penelitian pre-post test control group design. Populasi penelitian yaitu tikus putih jantan galur Sprague - Dawley. Ada 3 kelompok perlakuan dalam penelitian ini. Kelompok kontrol negatif diberi pakan standar (Rat Bio), sedangkan kelompok kontrol positif dan perlakuan diberi pakan High Fat Diet selama 6 minggu. Pada akhir minggu ke 6 kelompok kontrol positif dan perlakuan diinduksi streptozotocin (STZ) low dose 30 mg/Kg BB ip. Tiga hari post STZ tikus dicek kadar gula darah puasa menggunakan metode GOD-PAP. Kelompok perlakuan disonde larutan bubuk kakao 0,4gr/ekor/hari selama 2 minggu, kemudian di cek kadar gula darah puasa. Hasil uji one way ANOVA kadar gula darah puasa pretest p 0,036, sedangkan postest p 0,007 yang berarti terdapat perbedaan signifikan antar ke 3 kelompok perlakuan. Dapat disimpulkan bahwa pemberian bubuk kakao 0,4 gram/ekor/hari dapat menurunkan kadar gula darah puasa tikus Sprangue Dawley diabetes melitus.Abstract [INTERVENTION OF COCOA POWDER ON CHANGES IN FAST FLOOD SUGAR CONTENTS SPRAGUE DAWLEY RATS DIABETES MELLITUS] Cocoa powder has the highest ability to stop organ damage due to free radicals. The content of antioxidants in cocoa powder is thought to stop pancreatic beta cell damage due to free radicals so that it can increase insulin secretion in DM. The objective of research is to examine the effect of Indonesian cocoa powder on changes in fasting blood sugar levels of Sprangue dawley rats with diabetes mellitus. Research design pre-post test control group design. The study population was Sprague-Dawley male white rats. There were 3 treatment groups in this study. The negative control group was given standard feed (Rat Bio), while the positive control group and treatment were given High Fat Diet for 6 weeks. At the end of the 6th week the positive control group and 30 mg / Kg BB ip streptozotocin (STZ) low dose treatment were induced. Three days after the STZ post, rats were tested for fasting blood sugar levels using the GOD-PAP method. The treatment group disonde 0.4g / head / day cocoa powder solution for 2 weeks, then check fasting blood sugar levels. The results of the one way ANOVA test for pretest fasting blood sugar level p 0.036, while posttest p 0.007 means that there are significant differences between the 3 treatment groups. It can be concluded that administration of cocoa powder 0.4 grams / head / day can reduce fasting blood sugar levels in Sprangue Dawley rats with diabetes mellitus

Flakes Ubi (Flabi) Alternatif Olahan Ubi Jalar Dwi Rahmawati; Arisanty Nur Setia Restuti; Adhiningsih Yulianti
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 5 No 2 (2020): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v5i2.1664

Desa Pakis yang terletak Kecamatan Panti merupakan salah satu wilayah sentra penghasil ubi jalar di Kabupaten Jember. Namun, akibat minimnya pengetahuan para petani tentang pengolahan ubi jalar menjadikan tidak ada inovasi pengolahan hasil panen ubi jalar, sehingga komoditas tersebut memiliki nilai ekonomis/ nilai jual yang rendah. Untuk itu, inovasi teknologi pengolahan ubi jalar menjadi produk bernilai jual tinggi perlu disosialisasikan dan diterapkan kepada masyarakat. Kandungan gizi ubi jalar putih menjadi alasan ubi jalar putih menjadi pilihan tepat untuk inovasi sereal/ flakes ubi (FLABI) sebagai pengganti nasi. Ubi jalar putih mengandung pati/ karbohidrat yang paling tinggi diantara jenis ubi jalar yang lain sehingga sangat cocok apabila digunakan sebagai pengganti asupan karbohidrat. Selain itu, kandungan protein pada ubi jalar putih paling tinggi dibandingkan dengan jenis ubi yang lain. Kandungan air yang rendah menyebabkan ubi jalar putih lebih mudah ditepungkan dan diolah menjadi produk pangan lain dibandingkan ubi jenis yang lain. Harga ubi jalar putih juga relatif lebih murah dibandingkan harga ubi jalar jenis lain. Berdasarkan hal tersebut diatas menjadi dasar dipilihnya ubi jalar putih sebagai bahan baku produk inovatif sereal/ flakes ubi (FLABI). Dalam kegiatan pengabdian yang dilakukan oleh Tim Politeknik Negeri jember di Desa Pakis, masyarakat sangat antusias dan banyak bertanya tentang produk inovasi FLABI, selama ini mereka beranggapan bahwa ubi jalar hanya bisa diolah menjadi panganan seperti kripik atau jajanan tradisional seperti getuk. Produk inovasi FLABI ini diharapkan dapat menjadi salah satu solusi peningkatan nilai ekonomis ubi jalar putih.

Upaya Peningkatan Personal Higiene Masyarakat Melalui Pembuatan Hand Sanitizer Berbahan Alami Netty Ermawati; Dwi Rahmawati; Arisanty Nur Setia Restuti
JURNAL KREATIVITAS PENGABDIAN KEPADA MASYARAKAT (PKM) Volume 4 Nomor 1 Februari 2021
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v4i1.3722

ABSTRAK Corona virus Disease 2019 dapat menyebar melalui droplet dari hidung atau mulut pada saat batuk atau bersin. Dalam rangka menghindari penyebaran virus, WHO merekomendasikan untuk mencuci tangan minimal selama 20 detik selain itu anjuran menggunakan penyanitasi tangan dengan kandungan alkohol minimal 60 persen jika tidak tersedia sabun dan air. Jeruk dan minyak atsiri kulit jeruk memiliki potensi yang dapat dimanfaatkan sebagai bahan campuran alami dalam pembuatan hand sanitizer dan relatif aman dibandingkan bahan yang lain. Program pengabdian masyarakat yang diinisiasi oleh Tim Pengabdian Politeknik Negeri Jember ini bertujuan untuk peningkatan personal higiene bagi masyarakat Desa Karangpring Kecamatan Sukorambi Jember, yang banyak bekerja sebagai penjual cilok untuk menjaga kebersihan diri sendiri dan juga konsumennya dengan penggunaan hand sanitizer dari bahan alami untuk mencegah penularan penyakit di masa pandemi Covid 19. Kegiatan pengabdian dilaksanakan dalam tiga tahapan, pertama adalah sosialisasi kepada masyarakat upaya minimal yang bisa dilakukan untuk mencegah penularan Covid 19. Kedua adalah dengan memberikan pelatihan pembuatan hand sanitizer dari campuran ekstrak minyak atsiri kulit jeruk lokal. Minyak atsiri kulit jeruk digunakan sebagai campuran pembuatan hand sanitizer yang dapat berfungsi sebagai antiseptik pengganti alkohol dan sekaligus menjaga kelembaban kulit. Terakhir adalah evaluasi hasil kegiatan. Peserta yang merupakan anggota Karang Taruna sangat antusias mengikuti seluruh kegiatan. Pada akhir kegiatan diserahkan bahan-bahan pembuatan hand sanitizer dengan harapan agar mitra dapat memproduksi hand sanitizer sendiri dan sebagai inisiasi kegiatan kewirausahaan Karang Taruna Desa Karangpring. Kata Kunci: hand sanitizer, pengabdian masyarakat, personal hygiene ABSTRACT Corona virus Disease 2019 can spread through droplets from the nose or mouth when coughing or sneezing. To avoid spreading the virus, WHO recommends washing hands for at least 20 seconds or using a hand sanitizer with an alcohol content of at least 60 percent if soap and water are not available. Oranges and essential oils of orange peel have the potential to be used as an ingredient for making hand sanitizer and are relatively safe compared to other ingredients. This community service program located in Karangpring Village, Sukorambi, Jember was initiated by a team from Jember Polytechnic. The aim is to improve the personal hygiene of the people who work as cilok sellers to maintain their hygiene and also to their customers by using hand sanitizers to prevent disease transmission during the Covid 19 pandemic. Service activity is carried out in three stages, the first is socialization to the community regarding minimal efforts that can be done to prevent the spread of Covid 19. The second is by providing training in making hand sanitizers from a mixture of essential oils extracted from local orange peels. The essential oil of orange peel is used as a mixture for making hand sanitizers, functions as an antiseptic to replace alcohol and at the same time keeps the skin moist. The third stage is the evaluation of the results of the activities. Participants who are members of the Karang Taruna are very enthusiastic about participating in all activities. At the end of the activity, the team handed over materials for making hand sanitizers in the hope that partners can produce their hand sanitizers and as an initiation of entrepreneurial activities from Karang Taruna, Karangpring Village. Keywords: community service, hand sanitizer, personal hygiene

Pengaruh Pemberian Minuman Cokelat (Theobroma cacao L.) Terhadap Berat Basah Organ Hati Tikus Diabetes Melitus Putri Rahayu Ratri; Adhiningsih Yulianti; Arisanty Nur Setia Restuti
ARTERI : Jurnal Ilmu Kesehatan Vol 2 No 3 (2021): Mei
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v2i3.169

Cacao (Theobroma cacao L.) is known to have enormous potential advantages because they contain vitamins A1, B1, B2, C, D, and E as well as minerals such as iron, zinc, phosphorus, magnesium, and copper. In addition, chocolate is also known to be rich in active antioxidant ingredients such as phenolic compounds, prociandin, and flavonoids which can reduce the bad effects of antioxidants in the body. giving chocolate to experimental animals and consumption interventions in humans can prevent and overcome the problem of several diseases, one of which is diabetes mellitus. The purpose of this study was to see the effect of giving cocoa powder drink to the wet weight of the liver in rats with diabetes mellitus. The research design used was experimental research using a completely randomized design with a post-test only control group design. The experimental sample used fifteen male white rats (Rattus norvegicus) Sprague Dawley strain. The experimental mice were divided into 5 groups, namely the negative control group (K-), namely normal rats without any treatment, the positive group, namely the diabetes mellitus (K +) group; treatment group 1 (KP1), treatment group 2 (KP2), treatment group 3 (KP3), namely the diabetes mellitus group of rats that were given the treatment of chocolate drink with a concentration of cocoa powder drink doses of 2%, 4% and 6%. Data analysis was performed using the One Way ANOVA test. Results: The results showed that the organ weight in the group K- = 10.46 ± 0.44; K + = 11.49 ± 0.39; KP1 = 9.95 ± 0.60; KP2 = 11.30 ± 0.60; KP3 = 11.09± 0.90. Statistical analysis showed that there was no significant difference for each treatment with a value of p = 0.077. The conclusions in the study regarding the effect of giving chocolate drink on the wet weight of the liver in rats with diabetes mellitus showed that giving cocoa powder with a concentration of 2%, 4% and 6% was not able to significantly affect the wet weight of the liver.

Efek Tepung Ubi Jalar Ungu Terhdap Kadar LowDensity Lipoprotein (LDL) Tikus Putih Jantan Galur Wistar Model Obesitas Vindi Atikatus Zuhro; Arisanty Nursetia Restuti; Adhiningsih Yulianti; Arinda Lironika
ARTERI : Jurnal Ilmu Kesehatan Vol 4 No 1 (2022): November
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v4i1.258

Obesity is a nutritional problem caused by the accumulation of excess fat than needed. The purpose of this study was to determine the effect of purple sweet potato flour on HDL levels in obese male rats. This research is a True Experimental with pre-posttest control group. Samples were 24 male wistar rats weighing 200-300 grams. Samples were taken randomly in groups (K-), rats were fed with rat bio and water ad libitum. Group (K+), rats were induced with high fat diet ad libitum and given66% fructose drink ad libitum. (P) rats were induced by ad libitum high-fat diet and given ad libitum drinking of 66% fructose and 4.5 g of purple sweet potato flour intervention. Examination of HDL levels using the CHOD-PAP method. The results of One Way Anova Test Analysis (p>0.05)before treatment between groups there was no significant difference in LDL levels. And then after treatment there was no significant difference in LDL levels between groups. However, there was a decrease in LDL levels between treatement by 4 mg/dl. It can be concluded that purple sweet potato flour did not significantly reduce LDL levels in obese rats.

Need Analysis for Digital Transformation of Nutrition Care Process Miftahul Jannah; Arisanty Nur Setya Restuti; Muhammad Iqbal
ARTERI : Jurnal Ilmu Kesehatan Vol 4 No 2 (2023): Februari
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v4i2.268

The Nutrition Care Process (NCP) is a systematic problem-solving method that nutrition professionals use to think critically and make decisions that address practice-related problems. Nutrition Care Process consists of 4 systematic steps, namely nutrition assessment, nutrition diagnosis, nutrition monitoring, and evaluation. Implementation of NCP in fact faces some barriers, such as much time needed and incomplete documentation. Digitalization of NCP is expected to be a solution to overcome the barriers. This study aimed at investigating the requirement of hospitals and clinics toward NCP digital. This was a qualitative study where the design was an exploration case study. The number of informants was 5 interviewees who work as dietitians and nutritionist in some hospitals and clinic. The data were collected by focus group discussion. The data were analyzed using thematic analysis. Five primary themes emerged as the main design needed in NCP digital. The themes are automatic calculation and categorization of nutrition assessment data, automatically selecting of nutrition diagnosis, integration with the diet leaflet for patients, and integration with medical record and other health care workers’ systems. In conclusion, the dietitians considered that NCP digital had some advantages to accelerate and improve their work. The dietitians had the intention to accept NCP digital and expected it to be a solution to making their work easily and faster.

Asupan Protein dan Parameter Hematologi pada Perokok Arisanty Nur Setia Restuti; Arinda Lironika Suryana
Jurnal Vokasi Kesehatan Vol 4, No 2 (2018): Juli 2018
Publisher : Poltekkes Kemenkes Pontianak

Abstract: Intake Protein And Parameter HematologyÂ In Smoker.Â Smoking increase activity of the hematological system. It`s characterized by increase the number of erythrocytes, leukocytes, platelets and hemoglobin. Carbon monoxide contained in cigarettes can increase hemoglobin levels. Nicotine in cigarettes can stimulate hormone secretion that causes blood cell accumulation and platelet aggregation, in addition nicotine can cause decreased appetite due to stimulation in brain receptors. Decreased appetite causes decrease intake of macro and micro nutrients. The purpose of this research is to description of hematology parameter in smoker compared with normal level and protein intake compared with nutrient sufficiency value, this research also want to see correlation between protein intake and hematology parameter. This research is an analytic survey with cross sectional designTechnic sampling in this study using purposive sampling method. Data tested normality (Shapiro Wilk test) and homogeneity (Levene Test). Correlation Test using Pearson.The number of subject in this study is 15 people. The results of this study indicate the number of erythrocytes in smokers increased 8.4 Â± 1.2 x 106 cells/ mm3. Protein intake in smoker is lower 54.67 Â± 12.8 grams (men aged 25-40 years 62 -65 grams). The correlation between intake protein and hematological parameters in smokers obtained p> 0.05.Abstrak: Asupan Protein Dan Parameter Hematologi Pada Perokok. Â Merokok meningkatkan aktivitas sistem hematologi yang ditandai dengan peningkatan jumlah eritrosit, leukosit, trombosit dan hemoglobin. Karbon monoksida yang terkandung dalam rokok dapat meningkatkan kadar hemoglobin. Nikotin dalam rokok dapat menstimulasi sekresi hormon yang menyebabkan akumulasi sel darah dan agregrasi trombosit, selain itu nikotin dapat menyebabkan penurunan nafsu makan akibat perangsangan di reseptor otak. Penurunan nafsu makan menyebabkan asupan zat gizi makro dan mikro menurun. Tujuan penelitian ini adalah mendapatkan gambaran parameter hematologi pada perokok dibandingkan dengan kadar normal dan asupan protein dibandingkan dengan angka kecukupan gizi, selain itu penelitian ini juga ingin melihat hubungan antara asupan protein dengan parameter hematologi. Jenis penelitian ini adalah survei analitik dengan desain cross sectional. Pengambilan sampel mengunakan metode purposive sampling. Jumlah subyek 15 orang. Data diuji normalitas (Shapiro Wilk test) dan homogenitas (Levene Test). Uji Korelasi menggunakan Pearson. Hasil penelitian ini menunjukkan jumlah eritrosit pada perokok 8,4Â±1,2 x 106 sel/mm3 meningkat dari batas normal (4,4-5,6 x 106 sel/mm3). Asupan protein perokok 54,67Â±12,8 gram lebih rendah dari AKG (laki â€“ laki usia 25 â€“ 40 tahun 62 -65 gram). Asupan protein nabati 32,23Â±11,3gram lebih tinggi dibandingkan asupan protein hewani 23,32Â±9,6 gram. Sedangkan hubungan antara asupan protein dengan parameter hematologi pada perokok didapatkan p>0,05.Â

Intervensi Bubuk Kakao terhadap Kadar Kolesterol Total Tikus Putih Diabetes Melitus Yulianti, Adhiningsih; Arisanty Nur Setia Restuti; Novita Nuraini
HARENA : Jurnal Gizi Vol 4 No 2 (2024): HARENA: Jurnal Gizi (April 2024)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/harena.v4i2.4991

Diabetes melitus (DM) merupakan kelainan metabolisme persisten yang ditandai dengan peningkatan kadar glukosa darah akibat defisiensi insulin (sekresi dan/atau sintesis) dan respon insulin yang abnormal. Gangguan regulasi glukosa pada jaringan endokrin dapat mengganggu metabolisme dan transportasi karbohidrat, protein dan lemak. Penelitian ini bertujuan untuk mengetahui intervensi bubuk kakao terhadap kadar kolesterol total tikus putih diabetes melitus. Jenis penelitian adalah eksperimental dengan desain pretest-postest control group design. Sebanyak 9 tikus putih Sprague dawley sebagai sampel penelitian yang diperoleh dari LPPT 4 Universitas Gadjah Mada Yogyakarta. Tikus putih dibagi dalam 3 kelompok eksperimental (kelompok kontrol, kelompok diabetes, dan kelompok perlakuan). Kelompok kontrol diinjeksi intraperitoneal dengan phosphat buffer saline (PBS), kelompok diabetes diinjeksi intraperitoneal dengan STZ single low dose (30 mg/kgBB), dan kelompok perlakuan diinjeksi intraperitoneal dengan STZ single low dose (30 mg/kgBB) dan diintervensi bubuk kakao. Pemeriksaan kadar kolesterol total dianalisis dengan metode CHOD-PAP. Data dianalisis menggunakan uji One Way ANOVA. Tidak terdapat perbedaan yang signifikan antara kadar kolesterol total pretest (p=0,919), postest (p=0,371), dan selisih pretest dan postest (p=0,207) antar kelompok. Intervensi bubuk kakao tidak dapat menurunkan kadar kolesterol total pada tikus putih diabetes melitus.

Pengaruh Minuman Cokelat terhadap Kadar VO2Max pada Atlet Futsal Politeknik Negeri Jember Arisanty Nur Setia Restuti; Adhiningsih Yulianti; Wahyu Laely
Jurnal Kesehatan Amanah Vol. 9 No. 1 (2025): Jurnal Kesehatan Amanah
Publisher : Universitas Muhammadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jka.v9i1.705

Nutrition influence to fulfill the energy when the athletes conducting exercise have to consider for the successful in conducting the activity. Cacao is a fruit that contain (4,10 kkal/gram) of carbohydrate, (9 kkal/gram) of fat, (4,1 kkal/gram) of protein, and antioxidants. Composition of cacao nutrition was beneficial to provide the energy in our body. This study was conductued to know the impact of giving a chocolate on VO2Max for athletes at Politeknik Negeri Jember. The method that have conducted was pre-experiment with one group pretest posttest program, because this study conducted pretest that try the alterations that have been conducted, then will be conducted again the experiment after posttest. The technique in get the subject of this study was use total sampling technique, where he amount of the subject that will be experimented is same with the population of the study that are 20 athletes. This study conducted at Politeknik Negeri Jember. The result of this study form independent test was known the value of significance is 0,012 (p<0,05) means that chocolate could increase VO2Max of athlete. The conclusion of this study was that there is an effect of giving chocolate to increase in maximal oxygen volume (VO2Max) for athletes.

Article Pelatihan Pembuatan MPASI Tinggi Protein PROTIAS kepada Kader Posyandu di Wilayah Kerja Puskesmas Sukorambi Kabupaten Jember Restuti, Arisanty; Yulianti, Adhiningsih; Ahmad, Arisona; Hartanto, Sugeng; Widyawatiningrum, Endang; Nurmasyitah, Vita; Ramadhany, Rendy Chairul
Abdi Geomedisains Vol. 6, No. 1, June 2025
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/abdigeomedisains.v6i1.7875

Stunting prevention developing high-protein complementary foods (MP-ASI) and other nutrients needed by children for optimal growth and providing health education. PROTIAS is a high-protein MP-ASI based on Polije healthy rice flour combined with catfish meat flour. Community service activities are carried out by providing training to posyandu cadres on making PROTIAS MPASI made from rice flour combined with catfish meat flour as a healthy menu MPASI in the Puskemas Sukorambi working area, Jember. The activity was carried out in October 2024, located at the Dukuh Mencek Village Office, Sukorambi District, Jember. The training on making PROTIAS MP-ASI was carried out using a demonstration method related to how to make and process MP-ASI based on Polije healthy rice flour combined with catfish meat flour. The training activities were guided by lecturers, and involved technicians and students. Through this community service activity, it is expected to improve the knowledge and skills of posyandu cadres in assisting stunted toddlers. In addition, it is hoped that posyandu cadres can also utilize relatively cheap but highly nutritious local materials as MP ASI ingredients for stunted toddler.

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