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All Journal INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni NUTRIRE DIAITA Jurnal Tata Boga Pendidikan Dasar JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) Jurnal Gizi Klinik Indonesia Jurnal Gizi dan Pangan Soedirman (JGPS) Amerta Nutrition Pontianak Nutrition Journal (PNJ) Jurnal PTK dan Pendidikan Perdikan: Journal of Community Engagement JURNAL GIZI DAN KESEHATAN JOURNAL HEALTH AND NUTRITIONS Sehat Rakyat: Jurnal Kesehatan Masyarakat Jurnal Gizi dan Kesehatan Pontianak Nutrition Journal (PNJ) Jurnal Ilmu Kesehatan dan Gizi Gema Kesehatan Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan HARENA: Jurnal Gizi Journal of Physical Education Health and Sport Lentera : Journal of Gender and Children Studies

Veni Indrawati

Program Studi Gizi, Fakultas Ilmu Keolahragaan Dan Kesehatan, Universitas Negeri Surabaya, Surabaya, Indonesia

Author-ID : 409574

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pengaruh Subtitusi Tepung Sorgum (Sorghum bicolor L. Moench) dan Penambahan Tepung Daun Katuk (Sauropus androgynus (L.) Merr) terhadap Tingkat Kesukaan, Mutu Organoleptik dan Kandungan Gizi Mie Basah sebagai Altenatif Makanan untuk Ibu Menyusui Irdati Ainina Fataya; Veni Indrawati
Jurnal Ilmu Kesehatan dan Gizi Vol. 3 No. 1 (2025): Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v3i1.3521

Breast milk (ASI) is the primary and best food for infants because it contains almost all the nutrients in the right composition to meet the needs of the baby for optimal growth and development. Breastfeeding mothers require additional nutrients such as carbohydrates, protein, and iron. One of the food ingredients that contains carbohydrates, protein, and iron is sorghum and katuk leaves. Sorghum is rich in carbohydrates and protein, while katuk leaves contain lactagogue, which helps increase breast milk production. This study aims to analyze the effect of sorghum flour substitution and the addition of katuk leaves in wet noodles on the level of preference, organoleptic quality, and nutritional content of wet noodles as an alternative food for breastfeeding mothers. This study used a true experimental method with a 3x2 factorial design, involving three levels of sorghum flour substitution (10%, 20%, 30%) and two levels of katuk leaf flour addition (2%, 4%). A preference test was conducted with 35 panelists, while an organoleptic quality test was conducted with 25 panelists using a hedonic scale, analyzed with Friedman, Wilcoxon, and Two-Way Anova tests. The results showed that sorghum flour and katuk leaf flour substitutions significantly affected preference levels in terms of color, aroma, texture, and taste, with formula X1Y1 being the most preferred. Sorghum flour and katuk leaf flour substitution affected the organoleptic quality parameters of color and texture but did not influence aroma and taste. The best nutritional content of noodles from the preference test in formula X1Y1 (10% sorghum, 2% katuk leaves) per 100 grams was 6.08% protein, 42.51% carbohydrates, and 3.11% iron.

Faktor Asupan terhadap Status Gizi Balita Wasting di Wilayah Kerja Puskesmas Sidotopo Wetan Surabaya Ryka Novitasari; Veni Indrawati
OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 3 No. 4 (2025): July: OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/obat.v3i4.1553

Wasting affects health and threatens children potential. Direct factors such as food intake need to be maximized to improve nutritional status. This study aims to determine the differences in energy and macronutrient intake, food parenting, and exclusive breastfeeding history in wasting and non-wasting toddlers in the working area of Sidotopo Wetan Health Center Surabaya. This study is a case control study. Total respondents were 88 toddlers aged 7-60 months, consist 44 wasting toddlers taken with total sampling technique and 44 non-wasting toddlers taken with purposive sampling technique with age and gender matching. Energy intake and macronutrients were obtained by 3x24 hour food recall questionnaire, food parenting patterns obtained from filling out FPSQ (Feeding Practices and Structure Questionnaire) and FPSQ-M (Milk Version) questionnaires, exclusive breastfeeding history obtained through interviews with questionnaires, anthropometric data measured using digital scales and microtoas. Data analysis used independent t-test and Mann Whitney test. The results of this study showed there were significant differences in energy intake (p=0.000), carbohydrates (p=0.023), protein (p=0.000), fat (p=0.000), and exclusive breastfeeding history (p=0.003) and there was no significant difference in food parenting (p=0.632) between wasting and non-wasting toddlers. Parents are expected to pay attention to food intake and provide exclusive breastfeeding.

Hubungan Kebiasaan Sarapan, Asupan Zat Besi, dan Siklus Menstruasi dengan Kejadian Anemia pada Siswi SMA Negeri 12 Surabaya Salsabilah, Ivanda; Indrawati, Veni
JGK: Jurnal Gizi dan Kesehatan Vol 5 No 1 (2025): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v5i1.2847

Anemia terjadi ketika kadar hemoglobin tubuh lebih rendah dari kadar normalnya (≥12 g/dL) dan dipengaruhi oleh berbagai faktor, termasuk kebiasaan sarapan, asupan zat besi, dan siklus menstruasi. Penelitian ini bertujuan untuk mengetahui apakah kebiasaan sarapan, asupan zat besi, dan siklus menstruasi, berhubungan dengan kejadian anemia pada siswi SMA Negeri 12 Surabaya. Penelitian ini adalah kuantitatif melaui pendekatan cross-sectional dan sampel sekundernya terdiri dari 85 murid yang dipilih secara Proportional Random Sampling. Analisis data menggunakan distribusi frekuensi dan uji chi-square non-parametrik. Hasil uji statistik menunjukkan adanya korelasi antara kebiasaan sarapan dan anemia (p=0,023), tetapi tidak antara asupan zat besi (p=0,321) dan siklus menstruasi (p=0,530) dengan anemia. Penelitian ini menyimpulkan bahwa kebiasaan sarapan memiliki hubungan dengan kejadian anemia pada siswi SMA Negeri 12 Surabaya, sedangkan asupan zat besi dan siklus menstruasi tidak memiliki hubungan dengan kejadian anemia pada siswi SMA Negeri 12 Surabaya.

PENGARUH SUBTITUSI TEMPE DAN PENAMBAHAN DAUN KATUK TERHADAP DAYA TERIMA NUGGET IKAN KEMBUNG Pradana, Muhammad Duta; Indrawati, Veni
JOURNAL HEALTH AND NUTRITIONS Vol 10, No 1 (2024): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v10i1.924

Tempeh and katuk leaves are food ingredients that have health benefits, especially for breastfeeding mothers. Mackerel nuggets (NIK) is ground mackerel meat prepared by substituting tempeh dan adding katuk leaves. The study was aimed to determine effect of tempeh substitution and addition of katuk leaves on the organoleptic quality and nutritional content of NIK. The type of study was used an experiment with a Completely Randomized Design (CRD) research design. Determining the best formula was used overall parameters including color, texture, aroma and taste. Data from organoleptic tests were analyzed using the two-away anova test and duncans follow up test was carried out to determine the real effect of treatment. There were 35 panelists consisting of 5 trained panelists and 30 untrained panelists. The results showed that the substitution of tempeh and addition of katuk leaves to NIK had an effect on taste parameters (p = 0.000) and aroma parameters (p = 0.007). However, it had no influence on color parameters (p = 0.565) and texture parameters (p = 0.103). Sample TIK2 with 20% tempeh substitution and addition 4% katuk leaf had the highest average value of the overall parameters. The NIK nutrition value in the formula every 100 gr 14.65% fat, 18.47% protein, 0.78% crude fiber, 16.37% carbohydrates, 0.10mg/100gr phenolics, 0.29 mg GAE/gr flavonoids. The results of the study concluded that NIK with substitution of tempeh dan addition of katuk leaves could be used as an alternative snack for breastfeeding mothers that was of good quality and acceptable. Tempe dan daun katuk merupakan bahan makanan yang memiliki manfaat bagi kesehatan terutama pada ibu menyusui. Nugget Ikan Kembung (NIK) adalah daging ikan kembung giling yang diolah dengan subtitusi tempe dan penambahan daun katuk. Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tempe dan penambahan daun katuk terhadap mutu organoleptik dan kandungan gizi NIK. Jenis penelitian adalah eksperimen dengan desain penelitian Rancangan Acak Lengkap (RAL). Penentuan formula terbaik menggunakan parameter keseluruhan meliputi warna, tekstur, aroma, dan rasa. Data uji organoleptik dianalisis menggunakan uji two-away anova dan dilakukan uji lanjutan Duncan untuk mengetahui pengaruh perlakuan nyata. Pada penelitian ini terdapat 35 panelis yang terdiri dari 5 panelis terlatih dan 30 panelis tidak terlatih. Hasil penelitian menunjukkan substitusi tempe dan penambahan daun katuk pada NIK berpengaruh terhadap parameter rasa (p = 0,000) dan parameter aroma (p = 0,007). Namun tidak memiliki pengaruh terhadap parameter warna (p = 0,565) dan parameter tekstur (p = 0,103). Ikan Proporsi Formula TIK2 dengan subtitusi tempe 20% dengan penambahan daun katuk 4% memiliki nilai rata–rata tertinggi dari parameter keseluruhan. Kandungan NIK pada formula setiap 100 gr mengandung lemak sebesar 14,65%, protein 18,47%, serat kasar 0,78%, karbohidrat 16,37%, fenolik 0,10mg/100gr, flavonoid 0,29 mgGAE/gr. Hasil penelitian menyimpulkan NIK dengan substitusi tempe dan penambahan daun ketuk dapat dijadikan alternatif snack ibu menyusui yang bermutu baik dan dapat diterima oleh panelis. Kata Kunci: ikan kembung; nugget; nilai gizi

HUBUNGAN TINGKAT STRES AKADEMIK DAN TINGKAT ASUPAN ZAT GIZI MAKRO DENGAN STATUS GIZI SISWA Dirniyatika, Ameylya; Indrawati, Veni
JOURNAL HEALTH AND NUTRITIONS Vol 10, No 1 (2024): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v10i1.754

Academic stress is a response that arises because of the many demands and assignments that must be completed. The purpose of this study was to determine the relationship between academic stress level, protein intake, fat intake and carbohydrate intake with nutritional status grade 12 students SMKN 2 Tuban. The type of research was quantitative with a cross sectional approach. The number of samples in this study were 93 respondents. Data collection used the PSS-10 questionnaire, semi-FFQ form, measuring height and weight for nutritional status. The analysis used in this study was the sperman rank correlation test. The results of this study showed that there was no relationship between academic stress levels and nutritional status with p-value = 0.375, there was no relationship between protein intake and nutritional status with p-value = 0.146, there was no relationship between fat intake and nutritional status with p-value = 0.302, there is a relationship between carbohydrate intake and nutritional status with p-value = 0.020. There is no relationship between academic stress levels, protein intake and fat intake with nutritional status. There is relationship between carbohydrate intake and nutritional status.Stres akademik yaitu respon yang timbul karena banyaknya tuntutan dan tugas yang harus diselesaikan. Tujuan penelitian ini adalah untuk mengetahui hubungan tingkat stres akademik, asupan protein, asupan lemak dan asupan karbohidrat dengan status gizi siswa kelas 12 SMKN 2 Tuban. Jenis penelitian ini yaitu kuantitatif dengan pendekatan cross sectional. Jumlah responden dalam penelitian ini sebanyak 93 responden. Pengumpulan data menggukanan kuesioner PSS-10, formulir semi-FFQ, pengukuran tinggi badan dan berat badan untuk status gizi. Analisis yang digunakan dalam penelitian ini yaitu uji korelasi sperman rank. Hasil penelitian ini menunjukan tidak ada hubungan antara tingkat stres akademik dengan status gizi dengan p-value = 0,375, tidak ada hubungan antara asupan protein dengan status gizi dengan p-value = 0,146, tidak ada hubungan antara asupan lemak dengan status gizi dengan p-value = 0,302, terdapat hubungan antara asupan karbohidrat dengan status gizi dengan p-value = 0,020. Tidak terdapat hubungan antara tingkat stres akademik, tingkat asupan protein dan tingkat asupan lemak dengan status gizi. Terdapat hubungan antara tingkat asupan karbohidrat dengan status gizi.

Asupan karbohidrat, serat, dan vitamin D dengan kadar glukosa darah pada pasien rawat inap diabetes mellitus Zakiyah, Farida Farah; Indrawati, Veni; Sulandjari, Siti; Pratama, Satwika Arya
Jurnal Gizi Klinik Indonesia Vol 20, No 1 (2023): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.83275

The relationship between the blood glucose levels of diabetes mellitus patients and intake of carbohydrates, fiber, and vitamin DBackground: Diabetes Mellitus (DM) is a non-communicable disease with a combination of symptoms that appear in a person due to an increase in blood glucose levels (hyperglycemia) above average values. Good intake by following the guidelines for persons with diabetes, a nutritious diet that contains carbs, fiber, and vitamin D can help keep blood glucose levels within acceptable ranges. Objective: This study aims to the relationship between the blood glucose levels of patients at RSI Siti Hajar Sidoarjo and their intake of carbohydrates, fiber, and vitamin D. Methods: The method in this study was a quantitative study with a cross-sectional approach, the population in this study were DM patients who were hospitalized at RSI Siti Hajar Sidoarjo. The number of samples was estimated using the cross-sectional sample size calculation and the purposive sampling technique with 60 respondents. The patient's intake was measured using a 3x24 hour food recall questionnaire. Data were analyzed using the Chi-Square test. Results: The result showed that there was a relationship between carbohydrate intake and blood glucose levels (p=0.000) and fiber intake and blood glucose levels (p=0.003), but there was no significant relationship between vitamin D intake and blood glucose levels (p=1.00). Conclusion: Carbohydrate and fiber intake significantly correlated with the patient's blood glucose levels but not vitamin D intake.

DIRECT EVALUATION OF OBE CURRICULUM IMPLEMENTATION IN UNDERGRADUATE PROGRAM STUDY OF NUTRITION UNIVERSITAS NEGERI SURABAYA Indrawati, Veni; Sholihah, Lini; Dini, Cleonara Yanuar
Jurnal PTK dan Pendidikan Vol. 10 No. 2 (2024): Juli - Desember
Publisher : Fakultas Tarbiyah dan Keguruan Universitas Islam Negeri Antasari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18592/ptk.v10i2.14283

Program Learning Outcomes (PLO) assessment is an important part of Outcome Based Education curriculum. This present study aims to directly measure the PLOs’ achievement in the bachelor program of Nutrition, Universitas Negeri Surabaya. The PLOs of the program study consist of three domain aspects namely knowledge, skill, and attitude. The direct measurement was derived from students’ performances in a total of 16 courses taught in even semesters (semesters 2, 4, 6, and, 8) of the program study. The students’ performances were assessed based on their performances in quizzes, classroom participation, mid-semester test, and final semester test by using a rubric of measurement. From the total of 9 PLOs, only 7 PLOs are assessed because in the even semesters, there was no course containing PLO 4 and 9 for their objective. Overall, the PLO mean score was ranging from 73.8 to 82.2. The domain of knowledge has the lowest score compared to the domain of skill and the domain of attitude although the gap difference is very small.

Mung Bean and Soy Snack Bars as an Alternative Snack for Athletes Gerarda Lisa Yuwanti; Veni Indrawati; Choirul Anna Nur Afifah; Lini Anisfatus Sholihah
Journal of Physical Education Health and Sport Vol. 11 No. 1 (2024)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jpehs.v11i1.5863

Snack bars are snacks that are suitable to be consumed after exercise. This research aims to determine the effect of substitution of mung bean flour and addition of soybean flour on the acceptability of a snack bar, as well as the nutritional content of carbohydrates, proteins, and BCAA of the best formula. This research is a pure experiment, with 3x2 factorial research design. The panelists consist of 35 untrained panelists, namely 35 inkai karate athletes at ADLI KBD. The research data were obtained by filling out organoleptic acceptability test questionnaires, then analyzed with Friedman and Wilcoxon test. While the nutritional content is obtained through laboratory tests. The substitution of mung bean flour and the addition of soybean flour significantly affect the aroma (p=0.02), texture (p=0.00), and taste (p=0.00); But it does not significantly affect the color (p=0.40). The best formula were the substitution of 10% mung bean flour and the addition of 5% soybean flour. A piece of snack bar (50g) contains 28.05g carbohydrates; 7.03g protein; and 28.47mg BCAA (10.52mg leucine; 12.05mg isoleucine; 5.9mg valine). One snack bar can fulfill 77,2% of carbohydrates and 72,8% protein needs. Athletes need to consume two pcs after exercise to reach 10% of their daily nutrition needs.

PEMANFAATAN LIMBAH SUSU DI DUSUN KEMIRI, DESA PURWOBINANGUN, KECAMATAN PAKEM, KABUPATEN SLEMAN, DAERAH ISTIMEWA YOGYAKARTA Sugiyono, Sugiyono; Hamidah, Siti; Indrawati, Veni; Purwanti, Sutriati; Auliana, Rizqie
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 1, No 1 (1999)
Publisher : Universitas Negeri Yogyakarta

Keberhasilan petemakan sapi perah khususnya di Dusun Kemiri, Desa Purwobinangun, Keeamatan Pakem, Kabupaten ernan, Daerah lstimewa Yogyakarta, menghasilkan kelebihan produksi susu. Kegiatan pengabdian kepada Masyarakat ini- ::-tlljuan untuk membantu memeeahkan masalah limbah SUSll karena kelebihan produksi. Kegiatan ini diharapkan dapat~ embantu peternak sapi perah untuk mernanfaatkan limbah susu sehingga dapat mengurangi kerugian dan dapat menambah- dapatan para peternak. Limbah susu tersebut akan diolah menjadi kerupuk susu, tabu SllSU, karamel, dan dodol. Limbah susu yang dimaksud adalah kelebihan produksi SllSU atau susu yang bermutu rendah. Limbah susu ini akan diolah- _adi produk baru berupa tahu SUSll, kerupuk SUSll, karamel SllSU, dan dodol SUSLl. Pelaksanaan kegiatan ini meliputi kegiatan.1lluhan, kegiatan pernberian keterampilan dan pelatihan, kegiatan pemasaran atau memasyarakatkan prod uk olahan susu ini..2 evaluasi pasar, Beberapa pihak terkait dalam kegiatan illi adalab peternak sapi perah, ahli teknologi pangan, dan ahli- gclahan pangan. Metode kegiatan yang digunakan adalab ceramah, demonstrasi, latihan, pemasaran, dan evaluasi pasar. Hasil kegiatan ini dapat disimpulkan bahwa limbah susu dapat ditingkatkan nilai ekonornisnya sehingga dapat mengurangi.=ian peternak susu dan menambah pendapatan peternak SllSU. Di samping itu juga dapat meningkatkan keterampilan.;:,an peternak SllSU di Dusun Kemiri, Desa Purwobinangun, Kecamatan Pakern, Kabupaten Slernan, Daerah Istimewa;:_zkarta, yang tergabung dalarn Koperasi "Warga Mulya". Dari keempat olahan SllSU yang dilatihkan temyata kerupuk- zaerupakan produk yang diunggulkan dibanding ketiga lainnya. Oleh karena itu perlu disarankan (l) perlu peningkatan znpuan para peternak sapi perah yang sudah dilatih tersebut dalam membuat kerupuk susu agar hasilnya lebih berkualitas,- - ::.1 peningkatan jangkauan pemasaran agar produk olahan kerupuk SllSU tetap dapat diproduksi secara terus menerus,- -:J bimbingan manajemen sederhana agar usaha ini lebih berhasil.

KARAKTERISTIK KELUARGA DENGAN BALITA GIZI BURUK DI KOTA SURABAYA Ruhana, Amalia; Nur Afifah, Choirul Anna; Ismawati, Rita; Indrawati, Veni; Sulandjari, Siti; Dewi, Rahayu
LENTERA: JOURNAL OF GENDER AND CHILDREN STUDIES Vol 1 No 1 (2019): LENTERA: Journal of Gender and Children Studies ( 2019 )
Publisher : LPPM Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/lentera.v1i1.6812

Gizi buruk merupakan suatu keadaan balita yang apabila dilihat secara antropometri dengan menggunakan indeks berat badan per umur, memiliki ambang batas di bawah -3 Z-Score. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik keluarga yang memiliki balita gizi buruk. Penelitian ini menggunakan metode Cross Sectional Study. Hasil dari penelitian rata-rata umur ibu dan standar deviasi adalah 33,75±6,79 tahun, sebagian besar ayah (41,9%) berpendidikan SMA dan sebagian besar ibu juga berpendidikan SMA (46,2%), sebagian besar ibu merupakan ibu rumah tangga (68,7%), dan sebagian besar keluarga (78.75%) memiliki pendapatan dibawah upah minimum kota Surabaya. Kesimpulan dari penelitian ini adalah keluarga yang memiliki balita gizi buruk memiliki Ibu berumur dewasa, sebagian besar orang tua memiliki pendidikan tertinggi SMA, sebagian besar ibu menjadi Ibu Rumah Tangga dan sebagian besar pendapatan keluarga berada di bawah Upah Minimum Kota Surabaya

Co-Authors Amalia Ruhana, Amalia Anisah Qurrotu Ayun Choirul Anna Nur Afifah CHOIRUL ANNA NUR AFIFAH Diah Prastanti Dini, Cleonara Yanuar Dirniyatika, Ameylya ETIKA SARI, DEWI Gerarda Lisa Yuwanti Hilda Kristia Margareta Irdati Ainina Fataya Lestari, Juwita Ayu Lillah Rizqi Fauziah Mayka Permatasari Meinasari, Risti Nur Afifah, Choirul Anna Nurjanah, Nisa Pradana, Muhammad Duta Rahayu Dewi Rahayu Dewi Ramadiani, Amanda Refi Nur Mariska Rita Ismawati Rita Ismawati Rizqie Auliana Ryka Novitasari Salsabilah, Ivanda Satwika Arya Pratama Septi Eni Susanti Sholihah, Lini Anisfatus Siti Hamidah Siti Sulandjari Siti Sulandjari Siti Sulandjari Sugiyono Sugiyono Sutriati Purwanti, Sutriati Wifa, Dhitta Oktrianissa Zafira Ananda Neda Zakiyah, Farida Farah

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