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All Journal Ensiklopedia of Journal JURNAL GIZI DAN KESEHATAN Promotor: Jurnal Mahasiswa Kesehatan Masyarakat
Dezi Ilham
Universitas Perintis Indonesia
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

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HUBUNGAN DUKUNGAN LAYANAN KESEHATAN DARI PERSEPSI IBU, BBLR, ASI EKSLUSIF DAN ASUPAN DENGAN KEJADIAN STUNTING PADA BALITA DI WILAYAH KERJA PUSKESMAS ANAK AIR KOTA PADANG Dezi Ilham; Maria Nova
Ensiklopedia of Journal Vol 4, No 4 (2022): Vol 4 No. 4 Edisi 2 Juli 2022
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (468.448 KB) | DOI: 10.33559/eoj.v4i4.1213

Abstract

Stunting is a chronic malnutrition problem caused by insufficient intake of nutrients for a long time due to feeding that is not in accordance with nutritional needs. The purpose of this study was to determine the relationship of health care support from the perception of mothers, LBW, exclusive breastfeeding, and intake with the incidence of stunting in toddlers in the work area of the Air Child Health Center in Padang City in 2021. This type of research is observational with a cross sectional research design. The population is 3,221 people, the research sample is 97 people using stratified random sampling technique. The data collected includes height with a digital height measuring device (digital wireless), Questionnaire, SQ FFQ. Univariate statistical test results show that stunting toddlers have health service support from mothers' perceptions of less than 37%, low birth weight toddlers 6%, not exclusive breastfeeding 56%, calcium intake less 73%, phosphorus intake 74%, Iodine intake 71.1%, zinc intake 68 %. Bivariate results showed that there was no significant relationship between stunting and health care support (p=0.762), low birth weight (p= 0.183), exclusive breastfeeding (p= 0.658), phosphorus intake (p= 0.173), and a significant relationship between stunting incidence with calcium intake (p= 0.018), iodine intake (p= 0.017), zinc intake (p= 0.008). It is expected that families, especially mothers, can pay more attention to the food consumed by toddlers, not only providing foods that are liked by toddlers but also providing varied foods so that the nutritional needs of toddlers can be met thereby reducing the risk of stunting.
PENGARUH PENYULUHAN GOOD HYGIENE PRACTICES (GHP) DENGAN MEDIA LEAFLET TERHADAP PERILAKU TENAGA PENJAMAH MAKANAN DI INSTALASI GIZI RSUD PROF.DR.H.M.CHATIB QUZWAIN KAB. SAROLANGUN TAHUN 2021 Wilda Laila; Dezi Ilham; Yossy Octavia Manizar
Ensiklopedia of Journal Vol 5, No 2 (2023): Volume 5 No. 2 Edisi 1 Januari 2023
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.523 KB) | DOI: 10.33559/eoj.v5i2.1465

Abstract

This research is motivated by the provision of food in hospitals, with the quality of service health standards and indications of patient disease so that food poisoning does not occur due to consuming food contaminated with microorganisms or their toxins. How to produce healthy food has been regulated in the Good Hygiene Practices (GHP) system. Therefore, food handlers must have good behavior regarding GHP. The purpose of this study was to determine the effect of Good Hygiene Practices (GHP) counseling with leaflet media on the behavior of food handlers at the Nutrition Installation of Prof. Hospital. DR. H.M. Chatib Quzwain Kab. Sarolangun 2021.  The method used in this research is experimental (pre-experimental) with a one-group pre-test and post-test design. The population in this study were all food handlers at the Nutrition Installation of RSUD.PROF.DR. H. M. Chatib Quzwain Kab. Sarolangun with a sample of 14 people.The sampling technique is total sampling. The data collection instrument used a questionnaire sheet and a pretest and posttest check list form. Statistical analysis using t-dependent test. The study concluded that there were differences of the behavior of food handlers after being given counseling, which increased to high. In addition, there is an effect of providing counseling about GHP using leaflet media on the level of knowledge with a p-value of 0.0203, for attitudes with a p-value of 0.038 and on actions with a p-value of 0.0266. It is recommended to the Nutrition Installation of RSUD Prof. DR. H.M. Chatib Quzwain Kab. Sarolangun conducts periodic training on Good Hygiene Practices (GHP) with demonstration or role playing methods,  improve the quality and quantity of both facilities and infrastructure to achieve good food security.
Pengaruh Penambahan Mentimun (Cucumis Sativus) terhadap Mutu Organoleptik, Kadar Kalium dan Fosfor pada Puding sebagai Camilan Sehat: The Effect of Addition of Cucumber (Cucumis Sativus) on Organoleptik Quality, Potassium and Phosphor Levels in Pudding as A Healthy Snack) Yensasnidar; Dezi Ilham
JURNAL GIZI DAN KESEHATAN Vol. 15 No. 2 (2023): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v15i2.438

Abstract

Healthy food is food that is hygienic (does not contain germs and can harm health. Meanwhile, nutritious food is food that contains sufficient carbohydrates, fats, proteins, minerals and vitamins in a balanced amount according to the body's needs. Foods that are healthy for achieving good and optimal nutritional status can be served in the form of pudding. to analyze potassium levels, phosphorus levels and organoleptic tests on pudding with the addition of cucumber (Cucumis sativus) as a healthy snack.T his research was conducted at the Indonesian Pioneer University and the University Chemistry Laboratory Padang Country Subjective observation conducted by preference test and hedonic quality with 25 panelists. Experimental Research method in the form of Completely Randomized Design (CRD) with 2 repetitions, 1 control with 3 treatments Statistical test analysis using Kruskal Wallis analysis at 5% level If there is a difference between treatments, continue with the Man Whitney test at the 5% level. The results of the study showed that the pudding with the addition of 15g cucumber was the most preferred pudding by the panelists. Potassium levels in this treatment were 3.17% and 56.58% phosphorus. There is an effect of adding cucumber to pudding on organoleptic quality, levels of potassium and phosphorus.   ABSTRAK Makanan sehat merupakan makanan yang higienis (tidak mengandung kuman penyakit dan dapat membahayakan kesehatan. Sedangkan Makanan yang bergizi adalah makanan yang cukup mengandung karbohidrat, lemak, protein, mineral, dan vitamin dalam jumlah yang seimbang sesuai kebutuhan tubuh. Makanan yang sehat untuk mencapai status gizi yang baik dan optimal dapat disajikan dalam bentuk pudding. untuk menganalisis kadar kalium, kadar fosfor dan uji organoleptik pada puding dengan penambahan mentimun (Cucumis sativus) sebagai camilan sehat. Penelitian ini dilakukan di Universitas Perintis Indonesia dan Laboratorium Kimia Universitas Negeri Padang. Pengamatan subjektif yang dilakukan uji kesukaan dan mutu hedonik dengan 25 orang panelis. eksperimen dalam bentuk Rancangan Acak Lengkap (RAL) dengan 2 kali pengulangan, 1 kontrol dengan 3 Perlakuan. Analisis uji statistik menggunakan analisa Kruskal Wallis pada taraf 5%. Jika terdapat perbedaan antar perlakuan, dilanjutkan dengan uji Man Whitney pada taraf 5%. menunjukkan bahwa puding dengan penambahan mentimun 15g merupakan puding yang paling disukai panelis. Kadar kalium pada perlakuan ini yaitu sebanyak 3,17% dan fosfor 56,58%. Ada pengaruh penambahan mentimun pada puding terhadap mutu organoleptik, kadar kalium dan fosfor.
The Effectiveness of Peer Education and Instagram Nutrition Education on Changes in Knowledge and Consumption of Risky Foods in Students Erina Masri; Marisa Aulia Tunnisa; Dezi Ilham
PROMOTOR Vol. 6 No. 6 (2023): DESEMBER
Publisher : Universitas Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/pro.v6i6.464

Abstract

Risky foods are foods that include foods high in sugar, salt, and fat that are consumed in excess. The results of Riskesdas showed excessive sugar consumption of as much as 53.1%, excess salt at 26.2%, and excess fat at 26.2%.  This study aims to determine the difference in the effectiveness of nutrition education using peer education methods compared to education using Instagram media on knowledge and consumption of risky foods in University X Students in Padang City. Types of research Quasy Experiment, two group pretest-posttest design. The first group was given intervention through peer education A total of 12 samples and the second group were given intervention through media instagram, A total of 12 samples. The sampling techniques used are purposive sampling. Knowledge and consumption of risky foods were measured through interviews using questionnaires and the SQ-FFQ form. Data analyzed by test Paired sample t-test, Wilcoxon, and Mann Whitney. It was found that there was an influence of nutrition education using peer education On knowledge (p = 0.005), there is an influence peer education against food consumption (p = 0.000). As well as there is influence of media instagram On knowledge (p = 0.000), there is an influence media Instagram against food consumption (p = 0.000). There is no difference in the effectiveness of peer education with media Instagram against changes in knowledge (p = 0.311) and consumption of risky foods (p = 0.908). Method peer education and media Instagram are effective for changing knowledge and consumption of risky foods in students. 
Co-Authors Erina Masri Maria Nova Marisa Aulia Tunnisa Wilda Laila Yensasnidar Yossy Octavia Manizar