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All Journal Darussalam Nutrition Journal AcTion: Aceh Nutrition Journal Jurnal Bidan Komunitas JOURNAL HEALTH AND NUTRITIONS Pena Medika : Jurnal Kesehatan Jurnal Pangan, Gizi dan Kesehatan Journal of Pharmaceutical and Sciences.
Wanda Lestari
Departemen Ilmu Gizi, Institut Kesehatan Helvetia, Medan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Health Professions Immunology & microbiology Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Veterinary

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Faktor yang Berhubungan dengan Keberhasilan ASI Eksklusif di Puskesmas Janji Kecamatan Bilah Barat Elvi Era Liesmayani; Wanda Lestari
Jurnal Bidan Komunitas Vol 1, No 3 (2018): Edisi September
Publisher : Departemen Kebidanan, vFakultas Farmasi dan Kesehatan, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (777.301 KB) | DOI: 10.33085/jbk.v1i3.3985

Abstract

Rendahnya pemberian ASI merupakan ancaman bagi tumbuh kembang anak yang akan berpengaruh pada pertumbuhan dan perkembangan kualitas SDM secara umum. Hingga 80% perkembangan otak anak dimulai sejak dalam kandungan sampai usia 3 tahun yang dikenal dengan periode emas, sehingga sangat penting untuk mendapatkan ASI yang mengandung protein, karbohidrat, lemak dan mineral yang dibutuhkan bayi. Tujuan penelitian ini untuk mengetahui Faktor-Faktor yang Berhubungan Dengan Keberhasilan Asi Eksklusif di  Puskesmas Janji Kecamatan Bilah Barat Tahun 2016. Rancangan atau desain penelitian ini dengan menggunakan metode deskriptif kuantitatif. Populasi dalam penelitian ini adalah ibu yang memiliki bayi 6-12 bulanyang tinggal di wilayahPuskesmas Janji Kecamatan Bilah Barat  Tahun 2016 berjumlah 73 orang sekaligus menjadi sampel. Hasil penelitian diketahui bahwa nilai signifikansi p-value sebesar 0.003 yang berarti bahwa terdapat hubungan Pengetahuan dengan Keberhasilan ASI Eksklusif di Puskesmas Janji Kecamatan Bilah Barat, Berdasarkan hasil analisa chi-square test di atas dapat diketahui bahwa nilai signifikansi p-value sebesar 0.002. Karena nilai signifikansi 0.0029 (0.05) yang berarti bahwa terdapat Hubungan Peran Petugas Penyuluhan Kesehatan di Puskesmas Janji Kecamatan Bilah Barat. Kesimpulan adalah ada Hubungan pengetahuan dan Peran Petugas Penyuluhan Kesehatan di Puskesmas Janji Kecamatan Bilah Barat.
Pengaruh Pemberian Media Booklet Terhadap Perilaku Ibu Hamil yang Kekurangan Energi Kronik (Kek) di Wilayah Kerja Puskesmas Kuala Kecamatan Kuala Kabupaten Bireuen Agnes Sry Vera Nababan; Yulita Yulita; Wanda Lestari; Rani Suraya; Herviana Herviana
Pena Medika Jurnal Kesehatan Vol 11, No 2 (2021): PENA MEDIKA JURNAL KESEHATAN
Publisher : Universitas Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31941/pmjk.v11i2.1570

Abstract

Background: Pregnant women are at risk for Chronic Energy Deficiency (KEK) if they have an Upper Arm Circumference (LILA)
Karakteristik fisik dan kimia velva buah naga dan sayur wortel dengan penambahan labu kuning Saskiyanto Manggabarani; Wanda Lestari; Herlina Gea
AcTion: Aceh Nutrition Journal Vol 4, No 2 (2019): AcTion Vol 4 No 2 Tahun 2019
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v4i2.181

Abstract

Velva is a type of frozen dessert made from fruit that contains nutrients that help the body's metabolic processes and as a source of energy. The addition of vegetables is done to replace fruits that are more expensive and as a source of antioxidants. The aim is to determine the acceptability and hedonic quality and nutritional content of the best formulas for Velva products. Experimental research using a completely randomized design (CRD) approach to the formulation of the basic material for making dragon fruit Velva with the addition of carrot and pumpkin vegetables that is five treatments and two replications to obtain 10 experimental units, the data were analyzed by One Way ANOVA with Duncan test. The results based on hedonic tests show that F3 (80% Carrot + Yellow Pumpkin 20%) averaged 3,51 best-selected formulas. Whereas the hedonic quality test showed that F1 (Carrot 100%) average value of 3,51 the best-selected formula. Organoleptically selected best Velva showed F5 as the best Velva formula ranging from 3.49 organoleptic average test results and nutrient analysis results with nutrient content values. Water content is 77,4%, fat content is 7,4%, protein content is 2,9%, carbohydrate content is 15.3164% ash content is 4,3%. Conclusion; the best dragon fruit Velva formula, carrot vegetable, and pumpkin are the best in hedonic and hedonic quality in formula F5 (60% carrot and 40% pumpkin) containing low-fat content based on SNI frozen dessert.Velva sejenis frozen dessert terbuat dari buah yang mengandung kandungan zat gizi yang membantu proses metabolisme tubuh dan sebagai sumber energi. Penambahan sayur dilakukan untuk mengganti buah yang harganya lebih mahal dan sebagai sumber antioksidan. Tujuan untuk mengetahui daya terima dan mutu hedonik serta kandungan gizi formula terbaik terhadap produk velva. Penelitian eksperimen menggunakan rancangan acak lengkap (RAL) pendekatan formulasi dari bahan dasar pembuatan velva buah naga dengan penambahan sayur wortel dan labu kuning  yaitu lima perlakuan dan dua kali ulangan sehingga diperoleh 10 unit percobaan, data dianalisis dengan One Way Anova dengan uji Duncan. Hasil uji hedonik menunjukkan bahwa F3  (Wortel 80% + Labu Kuning 20%) rata-rata 3,51 formula terpilih terbaik. Uji mutu hedonik menunjukkan bahwa F1 (Wortel 100%)  nilai rata-rata  3,51 formula terpilih terbaik. Velva terpilih terbaik secara organoleptik menunjukkan F5 sebagai formula velva  terbaik berkisar 3,49 nilai rata-rata uji organoleptik dan hasil analisis zat gizi dengan nilai kandungan zat gizi. Kadar air 77,5%, kadar lemak 7,4%, kadar protein 2,9%, kadar karbohidrat 15,3% kadar abu 4,3%. Kesimpulan; formula velva buah naga, sayur wortel dan labu kuning yang terbaik secara hedonik dan mutu hedonik pada formula F5 (60% wortel dan 40% labu kuning) yang mengandung kadar lemak rendah berdasarkan SNI frozen dessert.
DETERMINAN STATUS GIZI ANAK USIA SEKOLAH DASAR Yulita Yulita; Herti Juliani Gulo; Tuty Hertati Purba; Wanda Lestari; Agnes Sry Vera Nababan
JOURNAL HEALTH AND NUTRITIONS Vol 8, No 2 (2022): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v8i2.560

Abstract

The current nutritional condition shows two extreme conditions, namely malnutrition and excess nutrition. Based on the initial survey conducted at SDN 071079 Mandrehe District, out of 10 students whose nutritional status was seen, 7 students were classified as overweight and 3 students had good nutritional status. The impact of nutritional problems is more visible with the increase in degenerative diseases, such as coronary heart disease, diabetes mellitus, hypertension and liver disease. To prevent this impact, efforts are needed to improve children's diet so that the type and amount of food intake is in accordance with needs. Objective Knowing the relationship between nutritional intake, breakfast and consumption of fast food with the nutritional status of school-age children at SDN 071079 Mandrehe District, West Nias Regency. Methods This type of research is analytic observational with a cross sectional study design. The sampling method in this study was using random sampling with a sample of 60 samples. Collecting data using questionnaires and interviews. The test used is the Spearman rank test. Results Research shows that the variables of nutritional intake, breakfast and consumption of fast food have a significant relationship with the variable nutritional status with a value of p = (<0.05). Conclusion  There is a relationship between nutritional intake, breakfast and fast food consumption with the nutritional status of school-age children at SDN 071079, Mandrehe District, West Nias Regency.Kondisi zat gizi saat ini menunjukkan dua hal kondisi yang ekstrem, yaitu kekurangan gizi dan kelebihan gizi. Berdasarkan survei awal yang dilakukan di SDN 071079 Kecamatan Mandrehe, dari 10 siswa yang dilihat status gizinya terdapat 7 siswa tergolong status gizi lebih dan 3 siswa status gizi baik. Dampak masalah gizi lebih tampak dengan semakin meningkatnya penyakit degeneratif, seperti jantung coroner, diabetes mellitus, hipertensi dan penyakit hati. Untuk mencegah dampak ini perlu usaha dalam memperbaiki pola makan anak agar jenis dan jumlah asupan makan sesuai dengan kebutuhan. Tujuan Mengetahui hubungan antara asupan gizi, sarapan pagi dan konsumsi fast food dengan status gizi anak usia sekolah di SDN 071079 Kecamatan Mandrehe Kabupaten Nias Barat. Metode Jenis penelitian yaitu observasional analitik dengan rancangan cross sectional study. Metode pengambilan sampel dalam penelitian ini yaitu menggunakan random sampling dengan sampel penelitian sebanyak 60 sampel. Pengambilan data menggunakan kuesioner dan wawancara. Uji yang digunakan yaitu uji rank spearman. Hasil Penelitian menunjukkan variabel asupan gizi, sarapan pagi dan konsumsi fast food memiliki hubungan signifikan dengan variabel status gizi dengan nilai p = (<0,05). Kesimpulan Ada hubungan asupan gizi, sarapan pagi dan konsumsi fast food dengan status gizi anak usia sekolah di SDN 071079 Kecamatan Mandrehe Kabupaten Nias Barat.
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN PEMBERIAN MP-ASI DINI PADA USIA 6-12 BULAN DI PUSKESMAS ACEH TAMIANG Yulita Yulita; Rizka Amelia; Agnes Sry Vera Nababan; Wanda Lestari
Jurnal Pangan Gizi dan Kesehatan Vol. 11 No. 2 (2022): Jurnal Pangan Gizi dan Kesehatan
Publisher : Pergizi Pangan DPD NTT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51556/ejpazih.v11i2.214

Abstract

Capaian ASI Eksklusif sebesar 55% menurun dari tahun sebelumnya sebesar 61%. Wilayah puskesmas Simpang Kiri Aceh Tamian tahun 2022 menemukan 14 orang ibu yang mempunyai bayi usia 6-12 bulan, 9 orang ibu menyusui sudah memberikan MP ASI Dini, 5 bayi diberikan MP ASI dini saat berumur 5 bulan, dan 4 orang bayi diberikan MP ASI dini saat berumur 3-4 bulan. Penelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi pemberian MPASI dini pada bayi usia 6-12 bulan di Puskesmas Simpang Kiri Aceh Tamiang. Jenis penelitian analitik observasional dengan rancangan penelitian Cross Sectional study. Populasi dalam penelitian adalah ibu yang mempunyai bayi usia 6-12 bulan sejumlah 137. Besar sampel 102 dengan tekhnik proporsional random sampling. Data dianalisis dengan melakukan uji analisis Chi-square. Ada hubungan pendidikan  terhadap pemberian MP ASI dini (p value 0,05),  ada hubungan pengetahuan terhadap pemberian MP ASI dini (p value 0,042), ada hubungan dukungan keluarga terhadap pemberian MP ASI dini (p value 0,00). Responden diharapkan dapat meningkatkan pengetahuan dan kesadaran tentang pentingnya perencanaan waktu pemberian makanan pendamping ASI yang tepat yaitu > 6 bulan agar tidak terjadi komplikasi pada bayi, dan diharapkan bagi petugas kesehatan agar memberikan  informasi mengenai kapan waktu yang tepat untuk memberikan makanan pendamping ASI.
Effect of Drying on the Yield and Sensory of Germinated Mung Bean Flour (Vigna radiata L) Sudana Fatahillah Pasaribu; Herviana Herviana; Wanda Lestari
Darussalam Nutrition Journal Vol. 7 No. 1 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i1.9768

Abstract

Background: Mung bean (Vigna radiata L.) is a source of nutrient-rich vegetable protein and provides many health benefits. The germination process is one way to increase the bioavailability of mung beans. Objective: This study aims to determine the effect of drying time on the characteristics and the best drying time on germinated mung bean flour. Method: This study used a one-factor design, namely drying time (7 hours, 10 hours, and 13 hours) with yield and sensory parameters (aroma, color, and texture) of germinated mung bean flour. All data were tested with ANOVA and continued with Duncan's LSD test. Results: The results showed that there was an effect of drying time on the yield value, aroma, and texture of germinated mung bean flour (p<0.01). However, there was no effect of drying time on the aroma germinated mung bean flour P1 (7 hours), P2 (10 hours), dan P3 (13 hours) (p>0.01). Conclusion: The conclusion of this study proves that the drying time of P1, P2, and P3 can affect the increase in yield values and sensory scores (color and texture) on germinated mung bean flour. However, the drying time of P1, P2, and P3 did not affect sensory (aroma). The best germinated mung bean flour is dried for 13 hours at 55˚C. Key words : Drying, Germinated Mung Been Flour, Yield, Sensory
Faktor-faktor yang berhubungan dengan status gizi pada anak balita di Puskesmas Tandun 1 Kabupaten Rokan Hulu Provinsi Riau Tuty Hertati Purba; Prita Delvia Yollanda; Wanda Lestari; Athira Demitri
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 4 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i4.231

Abstract

Introduction; Toddlers need balanced nutrition so that their nutritional status is good, and the growth process is not hampered. The nutritional status of toddlers can be measured anthropometrically, anthropometric indices that are often used, namely: (weight/age), (height/age), and (weight/height). Objective; This study aimed to determine what factors are associated with the nutritional status of toddlers at Tandun 1 Health Center in Rokan Hulu Regency of Riau Province. Methode ;This is an observational research with a cross sectional study approach. The sampling was done by means of the Stratified Random Sampling Method. The population of this study was mothers who had toddlers aged 0-60 months and the sample in this study was mothers who had toddlers aged 24-60 months. The results of this study indicated that from the variable knowledge with a p value of 0.01 and food intake with a p value of 0.00 there was a significant relationship with a p value <0.05, while for the variable exclusive breastfeeding with a p value of 0.08 and a history of diarrhea with a p value of 0.74 there was no significant relationship with a p value> 0.05 in toddlers at Tandun 1 Health Center, Rokan Hulu Regency, Riau Province. It is expected that the health workers of the Health Center increase efforts to prevent nutritional status problems in toddlers which can be done such as providing information about good nutrition for toddlers and providing additional food to toddlers whose nutritional status is lacking.
Daya terima nugget ikan depik dengan substitusi tepung mocaf Wanda Lestari; Maisyarah Maisyarah; Tuty Hertati Purba; Abdul Hairuddin Angkat
Journal of Pharmaceutical and Sciences Suppl. 1, No. 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i5-si.323

Abstract

Nuggets are processed meat product that can increase the use and storage values of the meat itself. Making nuggets from depik fish with the substitution of mocaf flour increases the selling values of the depik fish. The aim is to determine the acceptability and hedonic quality and nutritional content of the best formulas vor nugget products. Experimental research using a completely randomized design (CRD) approach to the formulation of the basic material for making nuggets with the addition of depik fish with mocaf flour substitution that is four treatments and two repilications to obtain 8 experimental units, the data were analyzed by One Way ANOVA with Duncan test. The results based on hedonic tests show that F3 (60% Mocaf Flour + 40% Wheat Flour) averaged 3,81 the best-selected formula. Whereas the hedonic quality test showed that F3 was the best formulation with a total value of 3.74 with a grayish-white color clarification, depik fish aroma, savory taste and chewy texture. Water content is 12.24%, ash content is 7.38% and protein content is 5.16%. Conclusion:  the best depik fish nuggets formula is F3 formula.
Co-Authors Abdul Hairuddin Angkat Athira Demitri Herlina Gea Herti Juliani Gulo Herviana Herviana Herviana Herviana Liesmayani, Elvi Era Maisyarah Maisyarah Nababan, Agnes Sry Vera Prita Delvia Yollanda Rizka Amelia Saskiyanto Manggabarani Sudana Fatahillah Pasaribu Suraya, Rani Tuty Hertati Purba Tuty Hertati Purba Tuty Hertati Purba Yulita, Yulita