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All Journal Journal of Nutrition College Paediatrica Indonesiana GIZI INDONESIA AcTion: Aceh Nutrition Journal Jurnal Teknik Industri: Jurnal Keilmuan dan Aplikasi Teknik Industri Jurnal Gizi Klinik Indonesia Amerta Nutrition Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming J-KESMAS: Jurnal Kesehatan Masyarakat World Nutrition Journal Jurnal Mandala Pengabdian Masyarakat Journal SAGO Gizi dan Kesehatan Prima Abdika: Jurnal Pengabdian Masyarakat Journal La Lifesci Binawan Student Journal Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Indonesian Red Crescent Humanitarian Journal Jurnal Gizi dan Kesehatan Media Informasi JPMB Parahita Jurnal Abdimas Kesehatan
Ratnayani
Universitas Binawan
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INSTRUMEN SOSIO-EKOLOGI TERVALIDASI DAN RELIABEL DALAM MENGUKUR PERILAKU MAKAN REMAJA URBAN Agestika, Lina; Rizqiawan, Angga; Ratnayani, Ratnayani; Khasanah, Tri Ardianti
Journal of Nutrition College Vol 12, No 4 (2023): Oktober
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v12i4.40712

Abstract

ABSTRACTBackground: The recent shifts in eating high-dense calorie snacks and sweetened drinks can affect the suitability of measurements on eating behavior. Questionnaires with a comprehensive socio-ecological approach to measuring the eating behavior of urban adolescents have never been designed.Objectives: This study aims to design a valid and reliable questionnaire with components of knowledge, attitudes and practices, food choice, and food availability with modification of snack and Sugar-sweetened beverages consumption modifications for urban adolescents.Methods: A cross-sectional study involving 30 high school students in Jakarta was performed for the validation and reliability tests of the socio-ecological questionnaire. The normality test was the Kolmogorov Smirnov. Spearman rank correlation analysis and reliability test were performed on the questionnaire component. R count>r-table or p-value <0.05 is valid and Cronbach alpha>r-table is reliable.Results: The result shows that 8 out of 17 questions of knowledge, 10 out of 21 attitude questions, 13 out of 19 practice questions, 35 out of 35 food selection questions, and 10 out of 13 food availability questions were identified as having r> 0.3494 for 30 respondents and Cronbach alpha>referred r.Conclusions: the components of the questions reflect the eating behavior of urban adolescents with the availability of high-calorie and high-fat snacks and sweetened drinks. Food choices cover all aspects including mood and price, while KAP aspects cover suggestions and composition of a healthy diet, consumption habits of snacks and sugar, and physical activity.Keywords: Adolescent; Food choice; KAP; Snack; SSB; Sustainability ABSTRAKLatar belakang: Pergeseran trend perilaku makan, terutama konsumsi makanan dan minuman kekinian yang tinggi lemak dan gula pada remaja yang teridentifikasi tinggi dapat mempengaruhi kesesuaian instrument pengukuran perilaku makan. Kuesioner dengan pendekatan sosio-ekologi yang komprehensif untuk mengukur perilaku makan remaja urban belum pernah dirancang sebelumnya dengan mempertimbangkan trend saat ini. Tujuan: Penelitian ini bertujuan untuk merancang kuisoner dengan komponen pengetahuan, sikap dan praktek, pemilihan makanan, dan ketersediaan pangan dengan modifikasi konsumsi makanan selingan dan minuman berpemanis yang valid dan reliabel untuk remaja urban.Metode: Penelitian cross sectional yang melibatkan 30 orang siswa SMA kelas 10 di Jakarta terlibat dalam uji validasi dan reliabilitas kuesioner sosio-ekologi. Uji normalitas yaitu Kolmogorov Smirnov dilajutkan analisis Spearman rank correlation dan uji relibilitas dilakukan pada komponen kuesioner. R hitung>r-table atau p-value<0,05 dikatakan valid dan cronbach alpha>r-table dikatakan reliabel. Hasil: Berdasarkan hasil analisis, 8 komponen pertanyaan pengetahuan dari 17 pertanyaan, 10 dari 21 pertanyaan sikap, 13 dari 19 pertanyaan praktek, 35dari 35 pertanyaan pemilihan makanan dan 10 dari 13 pertanyaan ketersediaan pangan teridentifikasi memiliki r-hitung > 0,3494 untuk 30 responden dan Cronbach alpha>r table. Simpulan: komponen pertanyaan mencerminkan kondisi perilaku makan remaja urban dengan ketersediaan makanan selingan tinggi kalori dan lemak, serta minuman berpemanis. Pemilihan makan mencakup seluruh aspek termasuk susasana hati dan harga, sementara aspek PSP (Pengetahuan, Sikap, perilaku) mencakup anjuran dan komposisi diet sehat, kebiasaan konsumsi selingan dan gula serta aktivitas fisik. Kata Kunci: KAP; keberlanjutan; pemiliahan makanan; remaja; snack; SSBs
Nutrient intake and stunting in children aged 2-5 years in a slum area of Jakarta Ratnayani, Ratnayani; Sunardi, Diana; Fadilah, Fadilah; Hegar, Badriul
Paediatrica Indonesiana Vol. 64 No. 2 (2024): March 2024
Publisher : Indonesian Pediatric Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14238/pi64.2.2024.132-8

Abstract

Background Stunting is one of the problems that occurs in children who live in slum areas. Inadequate nutrient intake has been associated with stunting in children. Objective To assess nutrient intake and analyze the differences between stunted and non-stunted children aged 2-5 years. Methods This comparative cross-sectional study compared nutrient intake and stunting among children 2-5 years in slum areas in Kebon Bawang Village North Jakarta. Subjects’ nutrient intake was assessed using the Semiquantitative-Food Frequency Questionnaire (SQ-FFQ). To analyze differences in subject characteristics and nutrient intake in the stunted and non-stunted groups, Chi-square, Mann-Whitney test, and independent T-test were used. Results From a total of 42 respondents, the characteristics of subjects were not significantly different between the stunted and non-stunted groups, in age (P=0.120), gender (P=0.126), maternal occupation (P=0.729), or maternal education (P=0.127). The stunted group had significantly lower intake of energy (P=0.003), carbohydrates (P=0.024), protein (P=0.005), and fat (P=0.001) than that of the non-stunted group. However, the majority of subjects had protein adequacy above the sufficiency level in both groups (P=0.638), while significantly more subjects in the stunted group had insufficient carbohydrate adequacy than in the non-stunted group (P=0.032). Conclusion Overall, nutrient intake in the stunted group is lower than that of the non-stunted group. Protein adequacy is above sufficient for most subjects in both groups, while the significantly more stunted subjects have insufficient carbohydrate adequacy. In carrying out interventions, it is necessary to consider fulfilling a balance of nutrients, especially macronutrients.
The Nutritional content and organoleptic properties of foodbars with substitution of tofu dregs flour : Nutritional content, foodbar, tofu dregs flour, emergency food Selvia, Cindy; Ratnayani
Jurnal Pangan Kesehatan dan Gizi Universitas Binawan Vol. 4 No. 1 (2023): Desember 2023
Publisher : Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54771/pez6kg69

Abstract

Tofu pulp still has a relatively high protein content because in the process of making tofu not all protein content is extracted. This study aims to analyze nutritional content and organoleptic properties of foodbars. This experimental research design uses a completely Randomized Design (CRD) with three substitution levels including F1 (70% wheat flour and 30% tofu dregs flour), F2 (60% wheat flour and 40% tofu dregs flour), F3 (50% wheat flour and 50% tofu dregs flour), Data from organoleptic test results were analyzed using Kruskal Wallis test. The results of proximate were analyzed using independent t-test. The organoleptic analysis of the hedonic test showed that the selected foodbar formula was F1. The results of proximate analysis of selected foodbar contains 9.58% protein, 19.8% fat, 33.5% carbohydrate, 19.6% water, 1.37% ash, 14,7% fiber.
Status Gizi Dan Konsumsi Makanan Tinggi Lemak Jenuh Dengan Kejadian Penyakit Jantung Koroner Pada Pasien Rawat Inap RSJPD Harapan Kita Jakarta Fikrianti, Nur; Ratnayani, Ratnayani; Khasanah, Tri Ardianti
JGK: Jurnal Gizi dan Kesehatan Vol 4 No 1 (2024): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v4i1, Juni.2137

Abstract

Background: Cardiovascular disease is the first rank of non-communicable disease that causes death in the world, one of which is Coronary Heart Disease (CHD). 35.6% of patients who have been treated in 2022 at Harapan Kita Cardiovascular Hospital are patients with CHD. Factors that can increase the risk of developing CHD include obesity and a diet high in saturated fat. Objective: To analyze the relationship between nutritional status and consumption of foods high in saturated fat with the incidence of CHD amongst pastients at Harapan Kita. Method: This study uses a cross-sectional design with a Chi-Square test involving 97 respondents. Results: There is a relationship between nutritional status and the incidence of CHD with p-value=0.037. There is no relationship between the frequency of consumption of foods high in saturated fat and the incidence of CHD with a p-value=0.363, and there is no relationship between the amount of saturated fat intake and the incidence of CHD with a p-value=0.67. Conclusion: As conclusions, there is a relationship between nutritional status and the incidence of CHD amongst patients and there is no relationship between consumption of foods high in saturated fat and the incidence of CHD amongst patients at Harapan Kita.
Peningkatan Pengetahuan Gizi Siswa Kelas 5 SD ABATA Islamic School tentang Keamanan Makanan Jajanan Ratnayani Ratnayani; Gusti Kumala Dewi; Vera Kasmira; Ina Ratnawati
Jurnal Abdimas Kesehatan (JAK) Vol 3, No 3 (2021): November
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v3i3.262

Abstract

An Elementary school (SD) children are one of the main targets of street food vendors. These snacks provide energy and some nutrients for those who consume it. However, there are things to be alert  from street food, especially in terms of food safety. There are still many street food that made using food additives (colourings, sweeteners, preservatives, etc.) that do not meet the requirements. This can cause poisoning and even Extraordinary Events. Based on this, it is necessary to provide education about street food for elementary school children so that they can choose the healthy street food. Given the unfavorable situation, education is conducted online through Google Meet (Gmeet). The theme raised in this education is "Great Children Have Healthy Snacks" and the targets are 5th graders at ABATA Islamic School Elementary School, Karawang. The education event was carried out twice, on January 14 and 21, 2021. To find out whether the participants had understood the material presented, a pre-test and post-test were conducted. This activity has increased students' nutritional knowledge. This can be seen from the average post-test score which is higher than the pre-test
Pemberdayaan Kelompok Perempuan dalam Pembuatan Makanan Pendamping ASI di Desa Sukanagalih, Cianjur Lina Agestika; Angga Rizqiawan; Ernie Halimatushadyah; Ratnayani Ratnayani; Tri Ardianti Khasanah
Jurnal Abdimas Kesehatan (JAK) Vol 5, No 3 (2023): November
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v5i3.635

Abstract

.Malnutrition among underfive children is closely related to adequate intake in the first 1000 days of life; starting with breastfeeding and complementary foods. Failure to meet food intake in children over the age of two can result in irreversible growth retardation. This community service activity was carried out in Sukanagalih Cianjur Village in August 2023. This activity empowered women's groups to increase knowledge about complementary foods and make local-based recipes for complementary foods. Community service activities began with a local food survey in the surrounding environment, implementation of a nutrition education program, and a demonstration of the process of cooking complementary foods for breast milk, followed by a group competition for mothers and recording of all recipes made by the community. From 40 participants, knowledge of 22 mothers who took part in the activity, were assessed through a pre-posttest questionnaire. The pre and post test results were collected and analyzed using the Wilcoxon test by considering the distribution of the data. The results showed that there was an increase in mother's knowledge regarding the processing and nutritional content of good Complementary Food for under-five with a median score of 75 to 80 (p-value: 0.039). Participants also started to feel confident with their recipe creations to improve the nutritional status of children around the village. The food ingredients in the recipe are also easy to obtain so they have the potential to be used for the monthly cycle complementary food menu at Posyandu
Formulation and Organoleptic Test on Cookies Made from Potato Peel Flour Septiani, Septiani; Ratnayani, Ratnayani
Journal La Lifesci Vol. 6 No. 1 (2025): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v6i1.2028

Abstract

Processing potatoes into flour is one way to reduce the risk of damage and extend the shelf life of potatoes. Potato flour has high absorption, fine texture, sweet taste, and a distinctive fragrant aroma. Cookies are dry baked goods produced by baking dough made from wheat flour, either with or without substitutes, along with oil or fat, and optionally incorporating other food ingredients and approved additives. Based on this, it is necessary to conduct research on potato flour formulations in cookies with organoleptic tests to determine the best formulation for making cookies from potato peel flour, obtaining the best formulation it can reduce the dependence of the community and industry on the use of wheat flour. The research used a Completely Randomized Design (CRD) with four formulations (0%, 25%, 50%, and 75% potato peel flour substitution) and two repetitions. Organoleptic testing, including hedonic and hedonic quality assessments, was conducted to evaluate panellists' preferences for colour, texture, taste, and aroma. The results showed that cookies with 25% potato peel flour substitution (F1) were the most preferred, achieving the highest scores in all sensory attributes. However, increasing the substitution level resulted in a darker colour, firmer texture, and a more pronounced bitter taste, affecting overall acceptability.
Relationship between macro nutrient intake, physical activity, and stress levels in police officers Handayani, Winahyu; Ratnayani; Avicena, Rasyid
Indonesian Red Crescent Humanitarian Journal Vol. 4 No. 1 (2025): Indonesian Red Crescent Humanitarian Journal
Publisher : Bulan Sabit Merah Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56744/irchum.v4i1.81

Abstract

Overweight cases in Banten from 2022 obesity cases increased by 22%. According to data from the Medical and Police Department (SIDOKKES) of the Cilegon City Police, the prevalence of overweight cases was 19.2% of male police officers experiencing overweight status. This study is a quantitative and observational study with a cross-sectional research design. This study aims to determine the relationship between nutrient intake, physical activity and stress levels with the incidence of obesity in police officers at the Cilegon City Police. The sample in this study were police officers at the Cilegon City Police. The results of the study concluded that the nutritional status of police officers was 60.8% experiencing normal nutrition and 39.2% experiencing overweight, with an average energy intake of 2497 Cal, 79.35 grams of protein, 87.3 grams of fat, and 350.6 grams of carbohydrates. Overall, most respondents had adequate energy, fat, and carbohydrates in the normal category. While the level of energy sufficiency in the category above the requirement figure, Judging from physical activity as many as 20.3% have light physical activity, 65.8% have moderate physical activity, and 13.9% have heavy physical activity, Based on stress levels as many as 77.2% experience light stress and 22.8% experience moderate stress, 22.8% experience moderate stress. 5. There is no significant relationship between energy intake (P = 0.333) and protein (P = 0.168) with nutritional status, but there is a significant relationship between fat intake (P = 0.030) and carbohydrates (P = 0.006) with nutritional status, There is a significant relationship between physical activity and nutritional status (P = 0.000), There is no significant relationship between stress levels and nutritional status (P = 0.607).
Nutritional profile and potential of tempeh flour and date seed flour as mixed complementary foods for chronic malnourished children Ratnayani, Ratnayani; Iwansyah, Ade Chandra; Khasanah, Tri Ardianti; Ariani, Dini; Herawati, Ervika Rahayu Novita; Adriansyah, Raden Cecep Erwan
AcTion: Aceh Nutrition Journal Vol 10, No 2 (2025): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i2.2381

Abstract

Malnutrition has been increasingly linked to imbalances in the composition of gut microbiota. Disruptions in the microbiota can impair nutrient absorption, promote inflammation, and affect immune function, contributing to the development and persistence of malnutrition. Therefore, food intake that can maintain gut microbiota, such as tempeh and dates, is required. The purpose of this study was to characterize the nutrient content of tempeh and date seed flour. This study used an experimental design conducted from August to October 2024. The samples included tempeh and date seed flours boiled for 10 (A1) and 20 min (A2). The flour was processed using PRTPP BRIN. Data were analyzed using a one-way ANOVA test and a post-hoc Duncan test. The results showed a significant difference in the nutritional content of tempeh and date seed flours (p<0,01). Tempeh flour contained 48,11% protein. In contrast, date seed flour had a high dietary fiber content of 82,13% for A1 and 77,59% for A2. In conclusion, both flours have their own nutritional content, namely as a source of protein (tempeh flour) fiber (date seed flour). These findings suggest that tempeh and date seed flour have potential as complementary foods to support the gut microbiota and improve nutritional intake in malnourished individuals.
Edukasi Gizi Tentang Kebiasaan Konsumsi Minuman Berpemanis dan Kadar Gula Darah pada Remaja di SMKN 65 Jakarta Avicena, Rasyid; Ratnayani, Ratnayani; Gabriella, Ananda; Nurlestari, Wanda; Cahyanti, Heri Nur; Aspiran, Meisi; Angelina; Nabila, Nanda
Jurnal Pengabdian Masyarakat Bakti Parahita Vol. 6 No. 1 (2025): Jurnal Pengabdian Masyarakat Bakti Parahita
Publisher : Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54771/

Abstract

Diabetes merupakan penyakit kronis yang disebabkan oleh gangguan produksi atau fungsi insulin, yang berdampak pada peningkatan kadar gula darah (hiperglikemia). Peningkatan konsumsi gula tambahan, terutama melalui Sugar Sweetened Beverages (SSB), menjadi salah satu faktor utama penyebab penyakit ini. SSB merupakan sumber utama kalori dan gula tambahan dalam pola makan manusia, yang berkontribusi pada risiko obesitas, diabetes tipe 2, dan penyakit kardiovaskular. Sebagai upaya peningkatan kesadaran kesehatan, Program Studi Gizi, Fakultas Ilmu Kesehatan dan Teknologi Universitas Binawan, melaksanakan kegiatan pengabdian masyarakat di SMKN 65 Jakarta. Kegiatan ini bertujuan untuk memberikan edukasi kepada siswa-siswi tentang kandungan gizi pada minuman kemasan dan dampaknya terhadap kadar gula darah. Melalui penyuluhan kesehatan, siswa diharapkan memahami bahaya konsumsi SSB dan mengadopsi perilaku hidup sehat. Hasil kegiatan diharapkan mampu meningkatkan kesadaran generasi muda tentang pentingnya memilih asupan minuman yang lebih sehat, sekaligus mendukung pencegahan dini terhadap risiko penyakit kronis akibat konsumsi gula berlebih.   Diabetes is a chronic disease caused by impaired insulin production or function, leading to elevated blood sugar levels (hyperglycemia). The increased consumption of added sugars, especially through Sugar-Sweetened Beverages (SSBs), is one of the main contributing factors to this disease. As an effort to raise health awareness, the Nutrition Study Program of the Faculty of Health Sciences and Technology, Binawan University, conducted a community service activity at SMKN 65 Jakarta. This activity aimed to provide nutrition education to students about the nutritional content of packaged beverages and their impact on blood sugar levels. The method of community service was through a health education session, followed by a pre- and post-test. The goal was for students to understand the dangers of consuming SSBs and adopt healthy lifestyle behaviors. The session also included a discussion segment to enhance understanding. The results showed that 32 students (91.43%) experienced an increase in knowledge after participating in the pre- and post-test, while 3 students (8.57%) showed no change in their knowledge.
Co-Authors Ade Chandra Iwansyah Adhila Fayasari Adriansyah, Raden Cecep Erwan Agestika, Lina Ahmad Syauqy Ainur Rahmi Alfaz, Ni'ma Ghida Angelina Angga Rizqiawan Annisa Ayu Nurbani Ari Wijayanti Ariani, Dini Aspiran, Meisi Astrine Permata Leoni Aulia Korimah Badriul Hegar Befi Sundari Cahyanti, Heri Nur Christofer, Nicholas Dea Violeta Diana Sunardi Dini Ariani Efendy, Vina Fadilah Fadilah, Fadilah Fikrianti, Nur Frida Octavia Purnomo Gabriella, Ananda Ghaida, Ni'ma Gusti Kumala Dewi Habibillah, Yolanda Rahmah Halimatushadyah, Ernie Handayani, Winahyu Hassya Maulida Nugraha Herawati, Ervika Rahayu Novita Hidyatussabilah, Hidyatussabilah Humaedi, Aji Ina Ratnawati Istianah, Isti Khalissa Fathin Anshari Kurniawan, Naufel Hafidz Larasati, Dewi Adelia Lina Agestika Lora Sri Nofi Lukiah , M. Angwar Margareta, Siska Mia Srimiati Mita Arini Mukhamad Angwar Nabila, Nanda Nadia Fakhirani Nur Fahlia Nurlestari, Wanda Prayoga, Andoscha Penyulas Prima Ditahardiyani Purwita Wijaya Laksmi Rahmadianti, Julia Dwi Rasyid Avicena Ritonga, Ahmad Fitra Riyadi, Sugeng Ahmad Rizkiyawati, Rizkiyawati Rizqiawan, Angga Sakura, Meyra Salsabila, Sarah Selvia, Cindy Septiani Septiani Septiani Septiani Syafrima Wahyu Titin Nuraeni Tri Ardianti Khasanah Tri Ardianti Khasanah Vera Kasmira Widiyawati, Dwi Winahyu Handayani Winantoro, Dimas Wahyu Wita Rizki Amelia Yuhanda, Farhan Naufal Yuniar Khasanah Zulham, Edvan Duta