Article Per Year (5 Year)
p-Index From 2020 - 2025
2.024
P-Index
This Author published in this journals
All Journal JURNAL PROMOSI KESEHATAN INDONESIA Journal of Nutrition College AcTion: Aceh Nutrition Journal Ensiklopedia of Journal Jurnal Kesehatan Jurnal Sehat Mandiri Jurnal Medikes (Media Informasi Kesehatan) Proceeding International Health Conference
Handayani, Marni
Jurusan Gizi Poltekkes Kemenkes Padang
Arts Humanities Computer Science & IT Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
PENGARUH PEMBERIAN PUDING LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP PENURUNAN TEKANAN DARAH PADA PENDERITA HIPERTENSI Yohandrey, Febry; Kasmiyetti, Kasmiyetti; Handayani, Marni; Dwiyanti, Defriani; Edmon, Edmon
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.v12i4.40494

Abstract

ABSTRACTBackground: Hypertension as the Silent Killer because it is a deadly disease without any symptoms as a warning sign to its victims. Bukittinggi is ranked 4th with the highest hypertension prevalence rate in West Sumatra at 31.2% in 2018. Tigo Baleh Health Center is ranked as the first with the highest hypertension in Bukittinggi City. Non-pharmacological therapy management can be carried out in patients with hypertension sourced from local functional foods. Pumpkin is one of the local functional foods that has anti-hypertensive substances.Objectives: Hypertension is often referred to as the Silent Killer because it is a deadly disease without any symptoms as a warning sign to its victims. Bukittinggi is ranked 4th with the highest hypertension prevalence rate in West Sumatra at 31.2% in 2018. Tigo Baleh Health Center is ranked as the first with the highest hypertension in Bukittinggi City. Non-pharmacological therapy management can be carried out in patients with hypertension sourced from local functional foods. Pumpkin is one of the local functional foods that has anti-hypertensive substances. The purpose of this study was to determine the effect of giving pumpkin pudding on lowering blood pressure in patients with hypertension.Methods: This study used a Quasi Experiment Two Group Pretest-Postest design in the Tigo Baleh Health Center work area. The sampling technique was purposive sampling. Respondents in this study were 40 people who included the Treatment Group and the Control Group. Data analysis consisted of univariate analysis and bivariate analysis with the Dependent T-test to see the average differences of each experimental group also the Independent T-test to see the effect of changes in blood pressure after intervention from both experimental groups.Results The results showed an average blood pressure reduction of 20.35/8.05 mmHg in the treatment group and 3.30/4.35 mmHg in the control group. Also, there is a significant difference in mean blood pressure (p < 0.05) and there is a significant effect of blood pressure changes (p < 0.05) from both groups before and after hypertension.Conclusion: Pumpkin pudding is more effective in reducing blood pressure in patients with hypertension than pudding. Thus, it is recommended for the community to consume pumpkin pudding as a complementary therapy for lowering blood pressure.Keywords : Hypertension; Blood Pressure; Pumpkin Pudding ABSTRAKLatar belakang: Hipertensi termasuk penyakit yang mematikan tanpa disertai gejala yang terlebih dahulu sebagai tanda peringatan kepada korbannya. Bukittinggi termasuk urutan ke- 4 dengan angka prevalensi hipertensi tertinggi di Sumatera Barat yaitu 31,2% pada tahun 2018. Puskesmas Tigo Baleh menduduki peringkat pertama penderita hipertensi tertinggi di Kota Bukittinggi. Penatalaksanaan Terapi Non Farmakologi dapat dilakukan pada penderita hipertensi yang bersumber dari pangan fungsional lokal. Labu kuning merupakan salah satu pangan fungsional lokal yang memiliki zat anti hipertensi. Tujuan: Tujuan penelitian ini untuk mengetahui pengaruh pemberian puding labu kuning terhadap penurunan tekanan darah pada penderita hipertensi.Metode: Penelitian ini menggunakan desain Quasi Eksperimen Two Group Pretes-Postest di wilayah kerja Puskesmas Tigo Baleh. Teknik pengambilan sampel berupa Purposive Sampling. Responden dalam penelitian ini sebanyak 40 orang yang mencakup Kelompok Perlakuan dan Kelompok Kontrol. Analisis data terdiri dari analisis univariat dan analisis bivariat dengan uji T-test Dependent untuk melihat perbedaan rata – rata dalam masing – masing kelompok perlakuan dan kontrol serta uji T-test Indenpendent untuk melihat pengaruh perubahan tekanan darah setelah intervensi antara kelompok perlakuan dan kontrol.Hasil: Hasil penelitian menunjukkan rata- rata penurunan tekanan darah 20,35/8,05 mmHg pada kelompok perlakuan dan 3,30/4,35 mmHg pada kelompok kontrol. Serta, terdapat perbedaan rata-rata tekanan darah yang signifikan (p < 0,05) dan terdapat pengaruh perubahan tekanan darah yang signifikan (p < 0,05) dari kedua kelompok sebelum dan setelah intervensi. Simpulan: Puding labu kuning lebih efektif menurunkan tekanan darah pada penderita hipertensi dibandingkan puding. Sehingga, disarankan kepada masyarakat untuk mengonsumsi puding labu kuning sebagai terapi komplementer untuk penurunan tekanan darah.Kata Kunci : Hipertensi; Tekanan Darah; Puding Labu Kuning
Consumen Expectations about the Model of Vegetable Menu at Restaurants in Padang City in 2020 Andrafikar; Marni Handayani; Safyanti
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.3

Abstract

Based on the 2014 Total Diet Survey (SDT) data, it shows that the average consumption of vegetables and their processed products for the Indonesian population is 57.1 grams per person per day. Meanwhile, the average vegetable consumption for the population of West Sumatra province is 45.4 grams, including the 5th lowest vegetable consumption nationally and very far from the WHO recommendation of 250 grams/day. This condition is supported by the community environment where most Padang restaurants or restaurants provide very limited types of vegetables. Whereas West Sumatra is known as a center for vegetable production. This study aims to obtain a model of the vegetable menu that consumers want in restaurants in the city of Padang. The population in this study are restaurant consumers in the city of Padang. The sample is calculated using the formula for the estimation of the proportion of one population and is taken by simple random sampling with predetermined criteria. Data on consumer opinions and desires about the vegetable menus available in restaurants were obtained by means of interviews conducted by interviewers who previously had equalized perceptions. The data is processed using a computer through the stages of checking, coding, entering data, and cleaning data. Data analysis was carried out descriptively to describe consumer opinions and desires about the vegetable menu at restaurants in the city of Padang and to describe the desired vegetable menu model. The results showed that 60% of restaurant consumers in the city of Padang stated that the types of vegetables/types of vegetable dishes were less varied, 52.5% did not like the vegetables served, 52.5% small vegetable portions, 77.5% no vegetable dishes. specifically, 70% did not choose a restaurant because they did not like the vegetables served, 85 chose spinach/kale as the vegetables provided, and 90% of consumers stated that the type of vegetable dish they wanted was boiled/clear and stir-fried.
Protein Content and Acceptability of Nutrient Dense Noodles Based on Local Food as an Alternative to Emergency Food Irma Eva Yani; Vinny Pratiwi; Marni Handayani
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.17

Abstract

Noodles are foods that are accepted by all levels of society, including adults and children. There are various types of noodles, one of which is wet noodles. Wet noodles are high in carbohydrates, but low in protein. Noodles that are usually sold in the market require 8.4 grams of additional protein to comply with SNI, which is a minimum of 9.0 grams of protein in 100 grams of wet noodles. So it is necessary to add dried rebon shrimp flour as a protein source. The purpose of the study was to determine the protein contentand acceptability of wet noodles substituted with dried rebon shrimp flour. The type of research is experimental research in the field of food technology with a completely randomized design (CRD) one control, three treatments, two repetitions. Test of protein content in the Baristand Padang laboratory and acceptance test at SDN 10 Surau Gadang. The study was conducted from March 2020 to April 2021. The best treatment was obtainedby organoleptic testing. The results of the organoleptic test obtained the best treatment with a ratio of 75:25 grams, 8.1% protein content and as much as 80% of the target can spend the product. It is recommended to do a acceptability test after a laboratory test, as well as conduct a food safety test.
The Effectiveness of Self-Management Book in Patients with Diabetes Mellitus Sidiq, Rapitos; Widdefrita, Widdefrita; Silaban, Evi Maria; Nadira, Nindy Audia; Handayani, Marni; Lubis, Heny Indriati
Jurnal Promosi Kesehatan Indonesia Volume 18 No. 1 Januari 2023
Publisher : Master Program of Health Promotion Faculty of Public Health Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jpki.18.1.34-43

Abstract

Background: Diabetes mellitus (DM) is a non-communicable disease that causes complex health problems globally and nationally. In addition to high prevalence and mortality rates, it has an adverse socio-economic impact. To reduce the adverse impacts of diabetes mellitus on the quality of a patient's life, education on self-management is required. This study aimed to determine the effectiveness of self-management books for people with diabetes in improving their self-management.Method: The research was quantitative, with a quasi-experimental design. The samples were people with diabetes mellitus who never received health education or were not respondents to the chronic/PROLANIS disease service program. The total number of samples was 312 people. Data were collected using guided interviews before the intervention from June 26, 2022, to July 10, 2022, and after the intervention from July 28, 2022, to October 27, 2022. Data were processed through editing, coding, transferring, and tabulating. They were analyzed by univariate and bivariate analysis using a paired t-test, with a 95% confidence degree (α = 0.05). They were descriptively presented in tables. Results: The average value of self-management before and after the intervention was 46.37 and 50.42, respectively. The paired t-test showed a p-value of <0.05 (0.001 < 0.05).  Based on the results, a self-management book was effective in increasing the self-management of people with diabetes. In the future, it is necessary to carry out further research to determine the impact of using this book on improving the quality of life of DM sufferers, especially its impact on the stability of blood sugar in DM sufferers.
Formulasi Benada Smoothies Dari Bengkuang, Buah Naga Merah, dan Dadih sebagai Camilan Berserat, Antioksidan, Probiotik Untuk Diabetes Melitus Handayani, Marni; Suparman, Suparman; Fauziah, Nur; Gumilar, Mulus
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.v20i1.1769

Abstract

The prevalence of diabetes mellitus in Indonesia increased from 10.9% in 2018 to 11.7% in 2023, based on the Indonesian Health Survey. Individuals with type 2 diabetes are advised to consume low glycemic index, high-fiber, and nutritionally balanced foods, including snacks that help regulate blood glucose levels. This study aimed to develop smoothie formulations made from jicama, red dragon fruit, and dadih (fermented buffalo milk) as a functional snack for diabetic patients. A laboratory-scale experimental design was applied using three formulations: F1 (50:50:30), F2 (60:40:30), and F3 (70:30:30). Organoleptic testing was conducted using a 7-point hedonic scale with 25 panelists. Nutritional evaluations included proximate analysis, fiber (acid-base hydrolysis), antioxidant activity (DPPH method), and probiotic content (reference-based). Organoleptic data were analyzed using the Kruskal-Wallis test (p<0.05). A significant difference was found in color (p=0.001), but not in aroma, taste, texture, or overall preference. The best formulation, F1, received the highest overall score (5.36). Per 100 g, the product contained 57.71 kcal, 1.71 g protein, 1.15 g fat, 10.13 g carbohydrates, 1.06 g fiber, IC₅₀ antioxidant value of 23,496.69 ppm, and probiotic count of 8.81×10⁵ CFU/g. The conclusion is Benada smoothies, particularly F1, were well accepted and show potential as a snack for diabetes. Further research is recommended to evaluate its effect on blood glucose and optimize antioxidant content.
Co-Authors ., Ismanilda Andrafikar Defriani Dwiyanti, Defriani Edmon Edmon Evi Maria Silaban gumilar, mulus Hafifahtul Husna Irma Eva Yani Kasmiyetti, Kasmiyetti Lubis, Heny Indriati M. Husni Thamrin M. Husni Thamrin Muhammad Husni Thamrin Nadira, Nindy Audia Nur Fauziah Rapitos Sidiq Rina Hasniyati Safyanti Silaban, Evi Maria Siti Syafita Sugriarta, Evino Suparman Suparman Syafita, Siti Syahrial, Syahrial TISNAWATI M.Kep Vinny Pratiwi Widdefrita Widdefrita Yohandrey, Febry Yundari, Yundari