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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan E-Journal of Tourism JURNAL GIZI INDONESIA Media Kesehatan Masyarakat Indonesia Jurnal Kesehatan Masyarakat Analisis Kebijakan Pertanian Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA Jurnal Teknologi & Industri Hasil Pertanian Analisis Kebijakan Pertanian Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Ilmiah Kesehatan (JIKA) Jurnal Ilmu Gizi dan Dietetik Galen: Jurnal Ilmu Farmasi dan Kesehatan

Tiurma Sinaga

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

Author-ID : 381172

Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary

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The Effect of Health Belief Model-Based Interventions to Increase Diet Quality of Adolescents Kisda, Anada Varenza; Ekayanti, Ikeu; Sinaga, Tiurma
Media Gizi Indonesia Vol. 19 No. 3 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i3.249-258

The adolescent dietary quality in Indonesia remains subpar, with a substantial proportion of ≤ 95% of adolescents not consuming enough or any fruits and vegetables. The main objective of this research was to evaluate the impact of nutrition education programs based on the Health Belief Model (HBM) and conventional methods on the knowledge, attitudes, and eating habits of adolescents, with the ultimate goal of promoting healthy dietary practices. This study was a quasi-experimental study with a non-randomized control group pre and post-test design to 78 adolescents 13-15 years who met the inclusion criteria at the Bogor Regency Junior High School. Diet quality data was collected using 2x24 hours of food recall. The knowledge, attitude, and health belief model questionnaires that had been collected through questionnaires were then analyzed using SPSS version 25.0 using the Wilcoxon and paired t-test. There was no change in the quality diet in the health belief model and control groups with p-value>0.05. However, there was an increase in knowledge and attitude in both groups with a p-value<0.05. Only three constructs that improved were vulnerability, seriousness and self-efficacy with p-value < 0.05. Perceived benefits, barriers and action cues did not increase with p-value > 0.05. Health belief model nutrition education methods can improve knowledge and attitude, but not give a change in behavior. Health belief model nutrition education method can improve knowledge and attitudes, but not changes in eating behavior. Further health belief model-based nutrition education programs are needed to increase motivation and willingness to act.

Correlation of Stress Level, Nutrient Intake, and Emotional Eating Behavior with Nutritional Status among High School Students Hidayat, Annisa Tantyana; Sinaga, Tiurma; Nurdiani, Reisi
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.19-21

The aim of the study was to determine the correlation between stress level, nutrient intake and eating behavior with nutritional status among 92 high school students aged 16 to 18 years from the Public High School (SMAN) 1 Kalianda. The Educational Stress Scale for Adolescents (ESSA), Dutch Eating Behavior Questionnaire (DEBQ), and anthropometric measurements were used for data collection. The results showed that the most likely factor to trigger stress was related to the study workload. About 44.6% of the subjects were found to be an emotional eaters. There was significant correlation of stress level, energy, protein, and carbohydrate intake with nutritional status (p<0.05). Based on the result, stress was an important factor that can influence the nutritional status

Pengetahuan Gizi, Perubahan Kebiasaan Makan dan Gaya Hidup, serta Status Gizi Mahasiswa Saat Pandemi Covid-19: Nutritional Knowledge, Eating Habits, Lifestyle Change Nutritional Status of Undergraduate Student During Covid-19 Pandemic Ningrum, Suci Tirta; Sinaga, Tiurma; Nurdiani, Reisi
Jurnal Ilmu Gizi dan Dietetik Vol 1 No 3 (2022)
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.2022.1.3.156-164

Pandemi Covid-19 menyebabkan perubahan kebiasaan makan dan gaya hidup pada mahasiswa. Perubahan terjadi karena pembelajaran daring dan meningkatnya kesadaran hidup sehat. Tujuanpenelitian yaitu menganalisis hubungan pengetahuan gizi, perubahan kebiasaan makan dan gaya hidup, dengan status gizi mahasiswa saat pandemi. Desain penelitian ini adalah cross-sectional study yang dilaksanakan pada bulan April sampai Juli 2021. Pengumpulan data dilakukan melalui survei secara daring menggunakan kuesioner yang telah divalidasi, wawancara menggunakan whatsApp call, dan self report data antropometri. Hasil penelitian menunjukkan persentase subjek berstatus gizi normal 54,7%, kurus 21,3%, gemuk 12,0%, dan obesitas 12,0%. Tingkat pengetahuan gizi subjek tergolong baik dan sedang dengan rata-rata skor 82,5. Persentase perubahan kebiasaan makan tertinggi terjadi pada peningkatan konsumsi buah dan sayur (66,7%). Persentase perubahan gaya hidup tertinggi terjadi pada kebiasaan pemakaian masker setiap beraktivitas diluar rumah (94,7%). Hasil uji Spearman menunjukkan tidak terdapat hubungan yang signifikan (p-value>0,05) antara skor pengetahuan gizi, skor perubahan kebiasaan makan, dan skor perubahan gaya hidup dengan Indeks Massa Tubuh (IMT). Namun hasil penelitian menunjukkan bahwa selama masa pandemi terjadi perubahan kebiasaan makan dan gaya hidup ke arah yang lebih sehat walaupun terjadi penurunan aktivitas fisik.

ESTIMASI ASUPAN KAROTENOID PADA USIA DEWASA DI INDONESIA Sefrina, Linda Riski; Briawan, Dodik; Sinaga, Tiurma; Permaesih, Dewi
Jurnal Gizi dan Pangan Vol. 12 No. 1 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The objective of this study was to estimate carotenoid intake of Indonesian adults. A cross-sectional study design was used in this study. Secondary data was analyzed from the national consumption survey 2014 that was conducted by Research and Development Department of Indonesia Health Ministry. The number of subjects were 86,036. Assessment of food consumption used food recall 1x24 hour. Carotenoid content was obtained from the various references that have been matched to survey’s food items. The total carotenoid intake was the sum of five carotenoid sub-classes (α-caroten, β-caroten, β-cryptoxanthine, lutein + zeaxanthine and lycopene). Median of total carotenoid intake was 551.62 µg/day. Intake of total carotenoid was significantly difference by subject characteristics (gender, age, area, education level, job) and food groups consumption (p<0.05).

ENERGI DAN ZAT GIZI DALAM PENYELENGGARAAN MAKANAN DI TAMAN KANAK-KANAK DAN PERBANDINGANNYA TERHADAP SUBJEK TANPA PENYELENGGARAAN MAKANAN Nurhidayati, Vieta Annisa; Martianto, Drajat; Sinaga, Tiurma
Jurnal Gizi dan Pangan Vol. 12 No. 1 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The purpose of this study is to calculate the contribution of nutrient availability in kindergarten food service to the fulfillment of energy and nutrient requirements as well as to analyze the difference in energy and nutrient adequacy level of food consumption in a day between samples with and without food service. The study used comparative cross sectional study design with total of 80 samples that were divided into two groups by with and without food service. Consumption data of the samples were collected with a food recall method. Nutrients that meet the standards adequacy of nutrients in the menu was just calcium by 64.6% of availability. There was no difference in the level of adequacy of energy, protein, fat, carbohydrates, calcium, and vitamin C in both groups (p>0.1), but differences in the level of adequacy of iron in both groups (p<0.1) was found.

Alternative Snack for Diabetic Patients from Sago (Metroxylon sp.) Starch and Tempe Maya, Sofya; Sulaeman, Ahmad; Sinaga, Tiurma
Jurnal Gizi dan Pangan Vol. 15 No. 1 (2020)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

This study aimed to develop food products made from sago starch (Metroxylon sp.) and tempe as alternative snacks for diabetics. This study used a completely randomized design (CRD) with two treatment ratios of sago starch to tempe, F1 (2:1) and F2 (1:1), and two replications for three products, namely puddings, muffins, and cookies. The organoleptic attributes of the products were evaluated by fourty semi-trained panelists. The results of the hedonic test showed that F2 was the formula selected for the puddings and muffins and that F1 was the formula selected for the cookies. The puddings had hardness of 83.47 gf, 92.28% water, 0.28% ash, 1.04% protein, 0.64% fat, 5.76% carbohydrate, 3.95% dietary fiber, and 0.81% resistant starch. The muffins had hardness of 3,861,87 gf, 56.18% water, 0.79% ash, 6.49% protein, 10.26% fat, 26.28% carbohydrate, 7.13% dietary fiber, and 3.59% resistant starch. The cookies had hardness of 1,655,02 gf, 5.05% water, 0.90% ash, 4.90% protein, 19.66% fat, 69.49% carbohydrate, 9.57% dietary fiber, and 6.00% resistant starch. These products contained different levels of dietary fiber and resistant starch. Puddings are categorized as a high-fiber food with a negligible level of resistant starch, the muffin as a high-fiber food with an intermediate level of resistant starch, and the cookie as a high-fiber food with a high level of resistant starch. In conclusion, these products had relatively high fiber content and need a further study to confirm the health benefits for glucose control in diabetics.

Chemical Content and Sensory Characteristics of Herbal Chicken Essence from Indonesia Kusumaningrum, Indah; Sulaeman, Ahmad; Palupi, Eny; Sinaga, Tiurma; Wibawan, I Wayan Teguh
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.78-80

The purpose was to determine the chemical content (water, protein, fat, ash, and carbohydrate) and sensory characteristics of Herbal Chicken Essence (HCE), a functional drink containing chilcken extract, from Indonesia. The experimental design was factorial and completely randomized with two replicates. There are four formulas in this study, namely F1 (broiler chicken and coconut sugar), F2 (broiler chicken and coconut sugar), F3 (IPB D1 chicken and palm sugar), and F4 (IPB D1 chicken and coconut sugar). The chemical content data were analyzed using a two-way ANOVA. Panelists used in the sensory tests included 30 participants. There was a significant effect (p<0.05) of chicken and sugar substitution on water, ash, protein, and carbohydrate contents. Formula 2 (broiler chicken and coconut sugar) is the most preferred in almost all sensory attributes (aroma, taste, mouthfeel, aftertaste, and overall acceptance) because the sour taste found in coconut sugar is able to suppress the fishy taste found in HCE. The substitution of the chicken breed and sugar in the HCE formulations affected the chemical content and sensory characteristics

Gambaran Pengetahuan Perawat Tentang Standar Diagnosis Keperawatan Indonesia (SDKI) di Ruang Rawat Inap RSUD H. Abdul Manap Kota Jambi Tiurma Sinaga; Yusnilawati, S.Kep., M.Kep.,Ners; Ns. Yuliana, S.Kep., M.Kep; Kamariyah, S.Kep.,M.Kep.,Ners
Galen: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 2 No. 1 (2026): Galen: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : PT Pustaka Cendekia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71417/galen.v2i1.136

Penerapan Standar Diagnosis Keperawatan Indonesia (SDKI) merupakan tuntutan profesional untuk menjamin mutu dan konsistensi asuhan keperawatan. Namun, dalam praktik masih ditemukan perawat yang belum optimal menerapkan SDKI, cenderung menggunakan standar lama, serta mengalami kebingungan dalam penentuan tanda dan gejala mayor serta minor untuk menetapkan diagnosis yang tepat. Kondisi ini berpotensi menurunkan akurasi diagnosis dan kualitas dokumentasi keperawatan. Meskipun RSUD H. Abdul Manap Kota Jambi telah menerapkan standar 3S, variasi tingkat pemahaman perawat masih terlihat. Oleh karena itu penelitian ini bertujuan untuk mengetahui gambaran tingkat pengetahuan perawat tentang SDKI di ruang rawat inap RSUD H. Abdul Manap Kota Jambi.

Peningkatan Nilai Ekonomi Desa melalui Agroeduwisata dan UMKM Kampung Gambut Siantan Hilir (Kuat Sihir) Angelia, Lussy; Listiana, Erna; Firmansyah, Teguh; Krisna, Krisna; Sinaga, Tiurma; Mediawati, Mega Putri
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 4 (2025): Edisi Oktober - Desember
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i4.7009

Program pengabdian masyarakat ini dilaksanakan di Kampung Gambut Siantan Hilir (Kuat Sihir) pada kelompok masyarakat pelaku UMKM dan Pokdarwis. Kegiatan ini dimaksudkan untuk menjawab isu rendahnya pemanfaatan potensi agroeduwisata dan UMKM lokal yang disebabkan oleh keterbatasan promosi, kelemahan inovasi produk, dan minimnya sarana pendukung wisata. Kegiatan KKM-PKM ini bertujuan untuk meningkatkan daya tarik wisata edukatif berbasis lahan gambut, memperkuat identitas UMKM melalui rebranding, serta mendorong partisipasi masyarakat dalam pengelolaan potensi desa secara berkelanjutan. Pendekatan yang digunakan meliputi Community Development, Asset-Based Community Development, dan Service Learning. Hasil program menunjukkan revitalisasi greenhouse sebagai elemen wisata edukatif, digitalisasi promosi melalui media sosial dan Google Maps, pemasangan plang penunjuk arah, serta rebranding UMKM melalui inovasi produk, packaging, katalog digital, dan akun promosi daring. Temuan ini memperkuat daya tarik wisata, meningkatkan identitas dan nilai jual produk, serta memperluas jangkauan pasar. Kesimpulannya, integrasi agroeduwisata dengan penguatan UMKM berbasis digital berhasil meningkatkan kemandirian dan pendapatan masyarakat desa serta mendukung pembangunan berkelanjutan.

Co-Authors Adelwais Febriati Yurni Ahmad Muthi Abdillah Ahmad Sahl Sudrajat Ahmad Sahl Sudrajat, Ahmad Sahl Ahmad Sulaeman Andini Retno Yunitasari Angelia, Lussy Anna Vipta Resti Mauludyani Arnati Wulansari Aulia, Salma Shafrina Billy Tanius BUDI SETIAWAN Budi Setiawan Budi Setiawan Clara M. Kusharto Dadang Sukandar Dewi Permaesih Dodik Briawan Drajat Martianto Eny Palupi Erna Listiana Haiva Nopiany Hardinsyah Hidayat Syarief Hidayat, Annisa Tantyana Himawan Brahmantyo - STP Trisakti Jakarta, Himawan I Gusti Bagus Wiksuana I wayan Teguh Wibawan Ikeu Ekayanti Irnani, Hayda Kamariyah, S.Kep.,M.Kep.,Ners Kisda, Anada Varenza Krisna, Krisna Kusumaningrum, Indah Liana Verdini Linda Riski Sefrina Marestry Nuzul Annur Maya, Sofya Mediawati, Mega Putri Muhamad Rizal Martua Damanik Ningrum, Suci Tirta Ns. Yuliana, S.Kep., M.Kep Nur Hikmawaty Syarifuddin Nurhidayati, Vieta Annisa Putri Ronitawati Qurratu Aini Reisi Nurdiani, Reisi Ronny Aruben Siti Fatimah Pradigdo Soraya, Dinah Teguh Firmansyah Teguh Jati Prasetyo Tetty Herta Doloksaribu Yusnilawati, S.Kep., M.Kep.,Ners

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