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All Journal Amerta Nutrition JURNAL ILKES (Jurnal Ilmu Kesehatan) Sehat Rakyat: Jurnal Kesehatan Masyarakat Nutriture Journal
Rani Nurmayanti
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Evaluation of Nutrition Intervention On Snack's Eating Habits and Anthropometric Status of College Students in Malang City Rany Adelina; Carissa Cerdasari; Rani Nurmayanti; Elok Widayanti
Amerta Nutrition Vol. 5 No. 2 (2021): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v5i2.2021.166-172

Abstract

Background: Problems that arise in students based on the results of the 2016 study indicate that more than 80% of students like to eat unhealthy snacks such as packaging snacks, fried foods, instant noodles, and meatballs. Where snacks contain high energy, carbohydrates, protein, saturated fat, and salt. The excess energy and nutrients intake are related to increasing the metabolic incidence of syndromes and the main risk factors for cardiovascular disease.Objectives: This study aims to determine the effectiveness of giving nutritional interventions to eating habits and anthropometric status of college students in Malang.Methods: The quasi-experimental design with 31 participants from college students in Malang. Nutrition interventions provided in the form of education related to healthy snacks and assistance in making healthy snacks. The instruments used were pretest-posttest, questionnaire, and semi FFQ. Data processing was carried out by descriptive statistical analysis and dependent t-test at a 95% confidence level.Results: There was a significant increase in knowledge related to healthy snacks for subyek penelitiants (p <0.01) indicated by the results of the pre-test and post-test. There was an increase in the influence with nutrition claims by 31% and there was a significant difference between before and after the intervention (p = 0.013). The results of a healthy semi FFQ snack for the fruit category experienced a significant increase after being given an intervention program (p <0.01), while the semi FFQ results for unhealthy snacks for the category of salted crackers, chocolate/candy, pudding, and market snacks tended to decrease in consumption although not significant. The prevalence of overweight and obese in participants before being given intervention was 29% and decreased after being given intervention to 22.6% even though there was no significant difference (p = 0.096).Conclusions: There is an increase in the influence of 'nutrition claims' and fruit consumption significantly. While the prevalence of obese tends to fall even though it is not significant between college students.
Pengaruh Penyuluhan Gizi Seimbang, Standar Porsi, Ketersediaan Energi dan Zat Gizi Makro Menu Terhadap Tingkat Pengetahuan Penjamah Makanan di Pondok Pesantren Kyai Syarifuddin Kota Lumajang Annessa Marknalia; Maryam Razak; Rani Nurmayanti
NUTRITURE JOURNAL Vol 2 No 1 (2023): Jurnal Nutriture
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i1.3834

Abstract

Latar Belakang: Pondok Pesantren Kyai Syarifuddin merupakan salah satu institusi pendidikan islam terbesar di Kota Lumajang. Pada penyelenggaraan makanan, tidak menggunakan siklus menu dan perencanaan menu khusus berdasarkan kelompok umur. Menu makanan yang disajikan tidak seimbang dan tidak menggunakan standar porsi sehingga tidak ada standar atau acuan yang baku. Tujuan: Mengetahui pengaruh penyuluhan gizi seimbang, standar porsi, ketersediaan energi dan zat gizi makro menu terhadap tingkat pengetahuan penjamah makanan. Metode: Penelitian kuantitatif menggunakan quasi experiment dengan desain penelitian one grup pretest posttest. Penelitian dilakukan di Pondok Pesantren Kyai Syarifuddin pada Bulan Juli-Agustus 2022. Populasi dalam penelitian ini adalah seluruh penjamah makanan dengan jumlah sampel sebanyak 10 orang. Untuk mengetahui pengaruh intervensi menggunakan uji paired t-test dan uji wilcoxon. Hasil: Hasil uji statistik tingkat pengetahuan penjamah makanan dengan tingkat kepercayaan 95% menunjukkan nilai p=0,001 sehingga terdapat perbedaan sebelum dan sesudah intervensi. Menu yang disajikan sesudah intervensi menjadi seimbang (90%). Sebelum intervensi, standar porsi menu yang disajikan tergolong tidak tepat, ketersediaan energi dan zat gizi makro menu tergolong sangat kurang. Namun, sesudah intervensi mengalami peningkatan. Simpulan: Intervensi berupa penyuluhan berpengaruh terhadap tingkat pengetahuan penjamah makanan. Sebaiknya, penjamah makanan dapat menerapkan gizi seimbang, standar porsi sesuai anjuran dan lebih memperhatikan energi dan zat gizi pada menu yang disajikan.
Pengembangan Formula Enteral Rendah Lemak Berbasis Pangan Lokal (Labu Kuning dan Tepung Kedelai) sebagai Strategi Peningkatan Kualitas Pelayanan Gizi Rumah Sakit Munitya Anjalya Pertiwi; Rani Nurmayanti
Sehat Rakyat: Jurnal Kesehatan Masyarakat Vol. 5 No. 2 (2026): Mei 2026
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/sehatrakyat.v5i2.7103

Abstract

Low-fat enteral nutrition is an essential component of hospital nutritional support for patients with fat intolerance, hepatobiliary and pancreatic disorders, and post operative conditions. Nevertheless, standard hospital formulas frequently present limitations in nutritional adequacy, physical properties particularly texture and sensory acceptability. This study aimed to evaluate the effects of varying concentrations of pumpkin flour and soybean flour on the nutritional composition, viscosity, flow rate, and sensory acceptability of a low-fat enteral nutrition formula. A quasi experimental study employing a post-test-only control group design was conducted by comparing a standard hospital formula (F0) with two modified formulations (F1 and F2). The study was performed from October to December 2025 at RSUD Gambiran Kediri and the Integrated Laboratory of Poltekkes Kemenkes Malang. Hedonic testing involved 20 nutrition students using a 4-point hedonic scale. Nutritional composition was calculated based on the Indonesian Food Composition Table. Sensory data were analyzed using the Kruskal Wallis and Mann Whitney U tests, while flow rate was assessed using one-way ANOVA. The findings indicated that the modified formulations significantly increased energy and protein content compared with the standard formula while maintaining low fat levels. Formula F2 exhibited the most favorable physical characteristics, with a flow rate of 5.14 cc/s and a viscosity of 427.5 cP, and achieved the highest acceptance scores for taste and color (p < 0.05). All formulations complied with hospital food service budget standards. Therefore, F2 demonstrates strong potential as a nutritionally adequate and acceptable alternative low-fat enteral formula.
Perbedaan Tingkat Konsumsi Zat Gizi Makro dan Mikro pada Kejadian Stunting di Wilayah Kota dan Kabupaten Malang Rani Nurmayanti; Sugeng Iwan Setyobudi; Hasan Aroni
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 17 No 1 (2026): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v17i1.515

Abstract

Stunting merupakan masalah gizi yang disebabkan oleh kurangnya asupan zat gizi dalam waktu lama akibat pemberian makanan tidak sesuai dengan kebutuhan gizi. Stunting terjadi mulai dari janin dalam kandungan dan terlihat saat anak berusia dua tahun. Berdasarkan data SSGI tahun 2022 prevalensi stunting di Kota Malang sebesar 9,55% dan Kabupaten Malang sebesar 7,8%. Penelitian ini bertujuan untuk mengetahui perbedaan tingkat konsumsi zat gizi makro dan mikro pada kejadian stunting di wilayah Kota dan Kabupaten Malang. Jenis penelitian observasional analitik dengan desain cross sectional. Penelitian dilakukan bulan Agustus-September 2024 di Wilayah Kerja Puskesmas Arjuno dan Puskesmas Bululawang dengan populasi 60 balita stunting usia 24–59 bulan serta menggunakan teknik sampling rule of thumb. Instrumen penelitian berupa form food recall 3x24 jam dan food frequency questionnaire (FFQ). Hasil penelitian yaitu terdapat hubungan signifikan antara konsumsi Iodium di di Kota dan Kabupaten Malang dengan tingkat konsumsi di wilayah kabupaten lebih tinggi dibandingkan di wilayah Kota Malang (p=0,019). Sedangkan energi, zat gizi makro dan mikro lainnya tidak menunjukkan perbedaan signifikan (p>0,05). Mayoritas kedua wilayah memiliki tingkat konsumsi defisit atau kurang. Diperlukan penelitian lanjutan untuk memperoleh variasi tingkat konsumsi di masing-masing wilayah dan pemberian edukasi atau konsultasi gizi seimbang untuk mencapai tingkat konsumsi sesuai kebutuhan.
Co-Authors Annessa Marknalia Cerdasari, Carissa Elok Widayanti Hasan Aroni Maryam Razak Munitya Anjalya Pertiwi Sugeng Iwan Setyobudi