Article Per Year (5 Year)
p-Index From 2021 - 2026
2.501
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science Jurnal Sehat Mandiri JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Ilmiah Kesehatan (JIKA) Journal Of Applied Food And Nutrition ASMAT: Jurnal Pengabmas Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan NUTRIENT JURNAL GIZI
Eliza Eliza
Poltekkes Kemenkes Palembang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Energy Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 20 Documents
Search

 1   2 
DAYA TERIMA BOLU LAPIS KOJO UBI JALAR KUNING SEBAGAI SNACK RENDAH KALORI DAN PENAMBAH SERAT RA Febi; Eliza Eliza; Hana Yuniarti; Sriwiyanti Sriwiyanti; Sartono Sartono
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 2 Desember (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.158 KB) | DOI: 10.36086/jgk.v1i2.1053

Abstract

Background: Obesity was defined as abnormal or excessive fat accumulation that can impair health. One strategy to overcome the problem of obesity was to provide low-calorie foods. One of the local foods that can be used as a low-calorie meal and fiber enhancers was the yellow sweet potato cake with kojo layer. The purpose:This study aims to determine the best formulation of yellow sweet potato cake with kojo layer. Methods: This study used an experimental design with a non-factorial completely randomized design (CRD). The ingredients used were yellow sweet potato, wheat flour, eggs, stevia sugar, salt, margarine, and low-fat milk Results: The results showed that the selected yellow sweet potato cake with kojo layer with F2 treatment (60% addition of yellow sweet potato) with a total energy content of 197.39 Kcal, 13.55% protein, 2.11% fat, 31.05% carbohydrate (per 100 grams). Conclusion: Yellow sweet potato kojo layer sponge can be used as a low -calorie food alternative and fiber enhancers.
Determinan Pemberian Asi Ekslusif Ibu Menyusui di Puskesmas 7 Ulu Kota Palembang M Yusuf; Sriwiyanti Sriwiyanti; Muzakar Muzakar; Eliza Eliza
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 1 Juni (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.369 KB)

Abstract

Latar Belakang: Di kota Palembang cakupan pemberian ASI ekslusif untuk tahun 2017 sebesar 72,76%. Cakupan di Kecamatan Seberang Ulu sebesar 66,15%. Kecamatan ini ada 3 (tiga) Puskesmas, cakupan yang terendah adalah Puskesmas 7 Ulu Palembang sebesar 43,9 %. Cakupan ini masih jauh di bawah target pencapaian pemberian ASI ekslusif Indonesia yaitu 80%. Untuk meningkatkan cakupan ASI ekslusif, dilakukan dengan mencari faktor determinan perilaku ibu dalam pemberian ASI ekslusif ibu menyusui di Puskesmas 7 Ulu Palembang. Diharapkan dengan diketahui penyebab perilaku ibu dalam pemberian ASI ekslusif dapat meningkatkan cakupan pemberian ASI ekslusif di daerah tersebut. Tujuan: Untuk mengetahui Determinan pemberian ASI ekslusif ibu menyusui di Puskesmas 7 Ulu Palembang. Metode: Menggunakan Cross Sectional. Sampel berjumlah 35 responden yang memilki bayi (0-6) bulan. Pengumpulan data dengan wawancara serta dokumentasi, dianalisis menggunakan uji chisquare. Hasil: Ada hubungan antara Sikap dengan pemberian ASI ekslusif. Tidak ada hubungan antara Pengetahuan, pekerjaan, pendidikan, jumlah anak, inisiasi menyusui dini, dan pertolongan melahirkan dengan pemberian ASI ekslusif. Manfaat: Dapat digunakan petugas kesehatan puskesmas 7 Ulu untuk meningkatkan capaian program pemberian ASI ekslusif di Kota Palembang, meningkatnya kesadaran ibu memberikan ASI ekslusif pada bayi. Kata Kunci: ASI ekslusif , Ibu menyusui.
Pemberian Cookies Ubi Ungu Tempe Terhadap Peningkatan Berat Badan Kejadian Wasting pada Anak Balita di Wilayah Kerja Puskesmas Sako Palembang Aisyah Nasibar; Sartono Sartono; Eliza Eliza; Devy Kartika Sari
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 1 Juni (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (210.711 KB)

Abstract

Latar Belakang: Wasting adalah suatu keadaan tubuh yang kurus dan sangat kurus hingga melampaui -2 SD di bawah median berat badan menurut tinggi badan atau panjang badan. Disebabkan karena asupan gizi yang kurang dan penyakit infeksi yang diderita pada anak. Tujuan: yaitu untuk melihat adanya pengaruh pemberian cookies ubi ungu tempe terhadap kenaikkan berat badan pada anak balita wasting di wilayah kerja puskesmas Sako Palembang. Metode: Jenis penelitian bersifat kuantitatif dengan menggunakan desain penelitian Quasi Eksperiment dan rancangan penelitian adalah rancangan pre-test and pos-test with control group. Populasi pada penelitian ini adalah seluruh anak balita di wilayah kerja Puskesmas Sako Palembang dengan 60 sampel penelitian pada anak balita wasting dan teknik pengambilan sampel menggunakan simple random sampling. Hasil: Hasil penelitian menunjukkan bahwa berat badan anak balita di kelompok perlakuan meningkat sebesar 0,56 kg dan pada kelompok pembanding meningkat sebesar 0,12 kg. Hasil penelitian dilakukan dengan uji statistik paired sample t-test dan independent t-test. Berdasarkan uji statistik paired sample t-test baik pada kelompok perlakuan (p-value=0,000) maupun kelompok pembanding (p-value=0,000) sama-sama menunjukkan ada pengaruh pemberian cookies ubi ungu tempe terhadap berat badan pada anak balita wasting. Simpulan: Hasil independent t-test didapatkan bahwa ada pengaruh pemberian cookies ubi ungu tempe terhadap berat badan anak balita di wilayah kerja Puskesmas Sako Palembang (p-value=0,000).
Pengaruh Pemberian Biskuit Tepung Belut dan Tepung Mocaf Terhadap Kadar Hemoglobin pada Ibu Hamil Anemia di Puskesmas Ngulak Kecamatan Sanga Desa Balqis Ruwana Putri; Manuntun Rotua; Muzakar Muzakar; Eliza Eliza
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 2 Desember (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.94 KB) | DOI: 10.36086/jgk.v2i2 Desember.1332

Abstract

Background:Anemia in pregnant women is one of the risk factors for maternal and child mortality. Lack of iron intake for a long time causes a person to experience a decrease in hemoglobin levels. Pregnant women who suffer from anemia need snacks to help meet their nutritional needs and control Hb levels in the blood. Eel flour and mocaf flour contain high iron content so that the manufacture of spinach leaf flour biscuits and seluang fish meal is expected to be a snack with good nutritional value for pregnant women who suffer from anemia. Purpose : The purpose of this study was to determine the effect of giving biscuits with eel flour and mocaf flour on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District. Methods: This study used a quasi-experimental design with a two-group pre-test and post-test research design. The population in this study were all pregnant women with anemia as many as 83 people and the research sample as many as 60, 30 people in the treatment group and 30 comparisons taken by purposive side. Analysis of the data used is using the t-dependent and t-independent test. Results:The results of the t-dependent test showed that there was a difference in hemoglobin levels before and after the intervention, the average increase in the respondent's hemoglobin level was 1.40 g/dl in the treatment group, p = 0,000 and an increase of 0,66 g / dl in the comparison group, p = 0,000. Meanwhile, the results of the independent t-test were p = 0,000, meaning that there was a difference between the hemoglobin levels in the treatment group and the comparison group. Conclusion:The provision of eel flour biscuits and mocaf flour had an effect on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District
Daya Terima Fortifikasi Tepung Eucheuma Cottonii pada Produk Dimsum sebagai Alternatif Pangan Kaya Serat Nathasa Weisdania Sihite; Eliza Eliza; Elva Amurita Zebua
Jurnal Sehat Mandiri Vol 18 No 1 (2023): Jurnal Sehat Mandiri, Volume 18, No.1 Juni 2023
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v18i1.766

Abstract

Fortification, which is known as food enrichment for processed food products, has recently been frequently studied. The fortification of Eucheuma cottonii seaweed flour was carried out to manufacture dimsum products that aim to produce fiber-rich food. This research aims to analyze the acceptability of Eucheuma cottonii flour fortification on dimsum, and to analyze the proximate content of the product by chemical analysis. The method used in this study is experimental research, with a completely randomized design (CRD) with three formulas, namely F1 (25%), F2 (45%), and F3 (55%). Data had analyzed statistically with the non-parametric Kruskal Wallis-Mann Whitney test. Based on the test results, it was explained that there was a significant effect of color (p=0.047), taste (p=0.004), and texture (p=0.000). The results explained that the fortification of Eucheuma cottonii flour affected the color, taste, and texture and the color of the dimsum became grainy (sticky, grainy, and chewy). The addition of fortified seaweed flour (Eucheuma cottonii) can increase the percentage of fiber in dimsum products, namely dietary fiber (3.24-3.80% body weight) and crude fiber (0.37-0.49% body weight). The research concluded that fortification of Eucheuma cottonii flour was organoleptically acceptable and could use as a menu recommendation for food products that are high in fiber. It is necessary to pay more attention to the determination of the flour concentration level in detail because the main component of seaweed is colloidal.
Beberapa faktor yang berhubungan dengan keputusan Pembelian Susu Formula Mardiana Mardiana; Nindia Ayu Pangesti; Yulianto Yulianto; Podojoyo Podojoyo; Eliza Eliza
JGK:Jurnal Gizi dan Kesehatan Vol 3 No 1,Juni (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1,Juni.1662

Abstract

ABSTRACT Background The purchase decision is one of the indications that indicates whether or not a product is accepted by consumers. Location determination based on data on the highest number of cases of malnutrition status (BB/U) in Palembang City, namely in the working area of the Nagaswidak Health Center with 370 cases.Objective: To determine the relationship between the price, nutritional knowledge, income level and advertising of milk with the decision to buy formula milk. Method: The study design was in the form of quantitative crosssectional with a sample of 32 mothers who had toddlers aged between 1 to 3 years using Lemeshow calculations plus a 10% reserve selected using purposive sampling techniques. Data collection on formula milk purchasing decisions, prices, nutritional knowledge, income levels, and direct milk advertising is using questionnaires, observations and by taking anthropometric measurements. The data were analyzed univariately and bivariately using the Chi-Square test. Results: The results showed that there was a relationship between price (p<0.001) and income level (p = 0.03) with purchasing decisions and there was no relationship between nutritional knowledge (p = 0.357) and milk advertising (p = 0.169) with consumer decisions.Conclusion: It was concluded that the price of milk and the income of a person contain a positive relationship with the decision to purchase milk and the level of knowledge of the mother is quite an important factor towards the decision to purchase a food.
PENGARUH PEMBERIAN PUDING PSIDIUM GUAJAVA L DAN PHOENIX DACTYLIFERA TERHADAP PERUBAHAN KADAR HEMOGLOBIN PENDERITA ANEMIA REMAJA PUTRI SMAN 14 PALEMBANG Eliza Eliza; Nyayu Odja Khodidjah; Podojoyo Podojoyo; Sumarman Sumarman
NUTRIENT Vol. 2 No. 1 (2022): Nutrient: Jurnal Gizi
Publisher : POLTEKKES KEMENKES MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/nutrient.v2i1.1314

Abstract

Anemia merupakan keadaan dimana kadar hemoglobin dibawah normal, kadar hemoglobin normal pada wanita remaja yaitu 12-15 g/dl dan pria remaja kadar hemoglobin normal yaitu 13-17 g/dl. Salah satu penatalaksanaan non farmakologi untuk penderita anemia adalah dengan pemberian puding psidium guajava l dan phoenix dactylifera. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian puding psidium guajava l dan phoenix dactylifera terhadap peningkatan kadar hemoglobin. Jenis penelitian yang digunakan adalah quasi ekspreriment dengan rancangan pretest dan postest with control group. Penelitian ini dilakukan pada bulan Januari 2022. Sampel pada penelitian ini dipilih secara proposional startified random sampling dan simple random sampling dengan jumlah sampel kelompok intervensi dan pembanding masing-masing 30 responden. Hasil penelitian ini menunjukkan bahwa ada perbedaan kadar hemoglobin sebelum dan sesudah pemberian puding psidium guajava l dan phoenix dactylifera kenaikan rata-rata kadar hemoglobin responden sebesar 1,57 g/dl (p-value = 0,000). Dapat disimpulkan bahwa ada pengaruh pemberian puding psidium guajava l dan phoenix dactylifera terhadap peningkatan kadar hemoglobin remaja putri di SMAN 14 Palembang.
Daya Terima Nugget Tempe, Ikan dan Havermout (Temfishmout) sebagai Snack Rendah Kolesterol Yunita - Nazarena; Terati Terati; Eliza Eliza; Imelda Telisa; Sriwiyanti Sriwiyanti
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1296

Abstract

Tempefishmout nuggets are nuggets made from tempeh, patin fish and oatmeal. The composition of the three main ingredients is rich in nutrients, high in fiber and low in cholesterol. Fish and tempeh are local foods that are easy to obtain and affordable. The purpose of this study was to determine the acceptability of tempefishmout nuggets. The type of research used was experimental research with a completely randomized non-factorial design. This research was conducted from April to November 2022 at the Food Technology Lab of Poltekkes Palembang. There are 5 Formulas used in this study, namely: F1 (80% tempeh: 15% catfish: 5% oatmeal flour), F2 (60% tempeh: 30% catfish: 10% oatmeal flour), F3 (50% tempeh: 35% catfish: 15% oatmeal flour), F4 (40% tempeh: 40% catfish: 20% oatmeal flour), F5 (20% tempeh: 60% catfish: 20% oatmeal flour) with three repetitions and using the deep frying method. The equipment used is a fryer, food scales, stoves and thermometers. The acceptance test was carried out by 30 semi-trained panelists. The results of the study showed that Formula F5, which was most preferred by panelists, had the highest scores for color (4.80 ± 0.03 b), aroma (4.60 ± 0.03 b), taste (4.52 ± 0.11c), and texture (4.32 ± 0.17 b).
Edukasi Gizi Media Booklet Tentang “Upaya Pencegahan Stunting” Terhadap Karakteristik Pengetahuan dan Sikap Calon Ibu dan Ibu BADUTA Nandira Putri Farinda; Mardiana Mardiana; Eliza Eliza; Nurul Salasa Nilawati; Ahmad Sadiq; Yulianto Yulianto
JPP JURNAL KESEHATAN POLTEKKES PALEMBANG Vol 20 No 2 (2025): JPP (Jurnal Kesehatan Poltekkes Palembang)
Publisher : Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jpp.v20i2.3292

Abstract

Stunting merupakan kondisi yang menggambarkan dampak dari defisiensi zat gizi, infeksi, tidak tepatnya stimulasi yang ditandai dengan tinggi badan tidak sesuai dengan usianya. Protein hewani memiliki peran krusial dalam mencegah stunting karena kandungan asam amino esensial. Pengetahuan dan sikap ibu juga menjadi faktor penting dalam upaya pencegahan stunting. Edukasi menggunakan media visual seperti booklet diharapkan mampu meningkatkan pemahaman dan mendorong perubahan sikap ibu. Penelitian ini bertujuan mengetahui edukasi gizi media booklet tentang “upaya pencegahan stunting” terhadap karakteristik pengetahuan dan sikap calon ibu dan ibu baduta di Puskesmas Merdeka Palembang. Penelitian ini menerapkan pendekatan deskriptif melalui desain one group pre-test and post-test. Sampel 34 responden dipilih menggunakan teknik purposive sampling. Analisis univariat menunjukkan sebesar 85.3% ibu berada dalam kategori dewasa awal, pendidikan tinggi 79.4%, status tidak bekerja 88.2%. Analisis bivariat menunjukkan setelah diberikan penyuluhan terjadi peningkatan pengetahuan dan sikap terhadap karakteristik ibu, umur terhadap pengetahuan (32.4% menjadi 2.9%), umur terhadap sikap (2.9% menjadi 0.0%), pendidikan terhadap pengetahuan (32.4% menjadi 2.9%), pendidikan terhadap sikap (2.9% menjadi 0.0%), pekerjaan terhadap pengetahuan (32.4% menjadi 2.9%), pekerjaan terhadap sikap (2.9% menjadi 0.0%). Edukasi menggunakan media booklet menunjukkan adanya peningkatan terhadap pengetahuan dan sikap ibu.
Acceptability Of Soft Cookies Made From a Combination Of Catfish Flour and Soybean Filling Nathasa Weisdania Sihite; Ashila Rahmani Kamila; Eliza Eliza; Manuntun Rotua; Yuli Hartati
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 3 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Background: Wasting is a form of acute malnutrition that negatively affects the growth and development of toddlers. Locally based, protein-rich supplementary food (Pemberian Makanan Tambahan/PMT) may help address this problem. Catfish provides high-quality animal protein, whereas soybeans are rich in plant-based protein and healthy fats. Their combination in soft cookies may offer a nutritious supplementary food alternative for wasting toddlers. Objective: This study aimed to determine the acceptability and nutritional content of soft cookies made with catfish flour and soybean filling as supplementary food for wasting toddlers. Methods: This study employed a non-factorial Completely Randomized Design with three formulations: F1 (18 g catfish flour and 72 g wheat flour), F2 (45 g catfish flour and 45 g wheat flour), and F3 (63 g catfish flour and 27 g wheat flour). Acceptability was assessed through organoleptic testing involving 50 untrained panelists. Data were analyzed using the Friedman and Wilcoxon tests. Proximate analysis was conducted in an accredited laboratory. Results: Formula F1 was the most preferred across all acceptability criteria. Per 100 g, F1 contained 23.15% moisture, 1.57% ash, 382.5 kcal of energy, 12.48 g protein, 16.29 g fat, and 46.54 g carbohydrates. Conclusions: Formula F1 showed the highest acceptability and potential as a locally based supplementary food alternative for wasting toddlers. Keywords: Catfish flour; soft cookies; soybeans; supplementary food; toddlers; wasting.
Co-Authors Ahmad Sadiq Aisyah Nasibar Ashila Rahmani Kamila Balqis Ruwana Putri Darlita Aprilianti Detiana Detiana Devy Kartika Sari Elva Amurita Zebua Hana Yuniarti Heni Sari Wahyuni Imelda Telisa Imelda Telisa M Yusuf Maharanisa Julia MANUNTUN ROTUA Mardiana Mardiana Muhammad Aji Muzakar Muzakar Nada Ulfha Nabila Nandira Putri Farinda Nathasa Weisdania Sihite Nazarena, Yunita Nindia Ayu Pangesti Nurul Salasa Nilawati Nyayu Odja Khodidjah Podojoyo Podojoyo Prima Abresa RA Febi Sartono Sartono Siti Nuraziza Tuzzuhro Sri Hartati Sriwiyanti Sriwiyanti Sumarman Sumarman Susyani Susyani Terati Terati Tiara Andreliska Yuli Hartati Yulianto Yulianto