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All Journal Faletehan Health Journal Jurnal Sehat Mandiri Jurnal Gizi Prima Jurnal Kesmas (Kesehatan Masyarakat) Khatulistiwa JURNAL GIZI DAN KESEHATAN Jurnal Ilmiah Kesehatan (JIKA) Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan Proceeding of Bengkulu International Conference on Health
Imelda Telisa
Poltekkes Kemenkes Palembang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Other

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THE RELATIONSHIP OF SKIPPING BREAKFAST WITH BODY MASS INDEX IN MAN 1 PALEMBANG STUDENTS AFRIYANA Siregar; Yuli Hartati; Imelda Telisa
Proceeding B-ICON Vol. 2 No. 1 (2023): Proceeding of The 3rd Bengkulu International Conference on Health (B-ICON 2023)
Publisher : Poltekkes Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/bicon.v2i1.81

Abstract

Breakfast is an eating and drinking activity carried out between waking up in the morning until 9 o'clock to meet some of the daily nutritional needs (15-30% of nutritional needs) in order to realize a healthy, active, physical, intelligent, mental, and emotional life very quickly. It is unfortunate that 26.1% of Indonesian children only consume drinks (water, tea, milk) and around 44.6% who are less or never have breakfast. The type of research used is quantitative research with a cross sectional design, namely data collection / observation is carried out at the same time. The population of this study were all students of MAN 1 Palembang. The sampling technique used was simple random sampling which is a sample taken randomly from the existing population. The sample in this study was 32 people. This research was conducted in June 2023. The data of this study were taken by direct interview to students and female students using questionnaires, food recall forms, and anthropometric measurements in the form of Height, Body Weight, Waist Circumference, and Hip Circumference.
Mikale Instant Porridge's Formulation and Acceptability As a Complementary Breast Milk Imelda Telisa; Hana Martinah Putri; Terati Terati; Yuli Hartati; Arif Dwisetyo Haripamilu
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.495

Abstract

Background: The quality of human resources can be impacted by nutritional status. A condition known as lack of protein energy occurs when a person consumes insufficient amounts of nutrient-rich food to meet their needs. Supplementary food for breast milk that is high in energy and protein is one way to ensure that children receive a healthy diet, especially those aged 6 to 24 months.Research Purposes: This research aims to determine the formulation, acceptability, and analysis of the dietary fiber and macronutrient content (protein and carbohydrates) in MiKaLe instant porridge. Research Methods: This research method is an experimental study using a completely randomized design (CRD) that is non-factorial, with 35 panelists who are organoleptic test subjects and three formulations. Research Result: The results of the organoleptic test indicated that the chosen MiKaLe instant porridge, made with 15 grams of yellow millet flour, 25 grams of catfish flour, and 20 grams of soybean flour, was formula 1 (F1). Based on the Comstock acceptability test results, 90% of children left less than 50% of the product, and 10% left more than 75%. The product's nutritional facts state that every 100 grams has 397.99 kcal of energy, 18.52% protein, 14.55% fat, 48.24% carbs, and 16.60% dietary fiber. According to the Friedman test, there is a correlation between color, aroma, flavor, and texture. Conclusion: The results of this research indicate that instant MiKaLe porridge is suitable for breast milk substitutes for infants between the ages of six and eleven months.
Acceptance And Shelf Life Of The Raisins And Edamame Brew As a Healthful Drink For Elementary School Kids Imelda Telisa; Annisa Mariyaulfa; Terati Terati; Arif Dwisetyo Haripamilu
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.490

Abstract

Background: Brew drinks are one type of functional food. When elementary school-aged children show signs of malnutrition, they can have this drink—made from edamame beans and raisins—for breakfast or as a snack. Edamame beans, raisins, maltodextrin, tween 80, vanilla, and salt are the ingredients used to make this brewed drink. This study aims to optimize edamame bean and raisin drinks' nutritional value, shelf life, and formulation.Research Methods: This study used a completely randomized design with two factorials: the weight of edamame beans and raisins with four formulas. Thirty-five untrained panelists carried out sensory tests in the food laboratory of the Palembang Health Polytechnic Nutrition Department, and proximate tests were carried out in the CV Saraswati Bogor laboratory.Research Result: Formulation 1 (30 grams of edamame beans, 10 grams of raisins) is the chosen brewed drink formula based on the sensory data acquired. For every 100 grams of brewed drink, Formula 1 measured the energy content: 404.82 kcal, 8.6% protein, 5.58% fat, 79.96% carbohydrates, 4.21% water, and 1.5% ash. In the meantime, this brewed beverage has a two-month shelf life.Conclusion: The acceptance of edamame beans and raisins beverages varies depending on the mouthfeel and flavor. After a drink was steeped in edamame beans and raisins for 60 days, the Total Plate Count (TPC) test yielded a value of 0.
Faktor Risiko Terjadinya Obesitas Pada Remaja SMA Imelda Telisa; Yuli Hartati; Arif Dwisetyo Haripamilu
Faletehan Health Journal Vol 7 No 03 (2020): Faletehan Health Journal, November 2020
Publisher : Universitas Faletehan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33746/fhj.v7i03.160

Abstract

Adolescents with the nutritional status of obesity in Indonesia have increased in number each year. Factors causing obesity in adolescent is multifactorial. Excessive intake of macro-nutrient, increased consumption of fast food, lack of physical activity, genetic factors, psychological factors, the amount of pocket money, the influence of advertising, socioeconomic status, no breakfast, age, and gender are the factors of diet and lifestyle change. They may cause energy imbalance which results on obesity risk. The study aims to determine the factors that influence the risk of obesity in adolescent. This study is analytical observational with cross sectional design. 118 10th and 11th graders were taken as samples by proportional stratified random sampling technique. Statistical analysis showed that the factors significantly associate and become the risk factors are energy intake (p-value 0.000; OR = 2.97); protein (p-value 0.005; OR = 3.49); fat (p-value 0.000; OR = 6.57); carbohydrates (p-value 0.050; OR = 2.00); consumption of fast food (p-value 0.000; OR = 4.41); physical activity (p-value 0.007; OR = 3.08); pocket money (p-value 0.032; OR = 2.38); and genetic (p-value 0.001; OR = 3.98). Adolescents with excessive macro nutrient intake, frequent consumption of fast food, low physical activity, high pocket money and a history of obese parents have a greater occurrence risk of obesity.
Formulasi dan Evaluasi Organoleptik Cookies Tinggi Serat Berbasis Mocaf-Okara pada Diabetes Mellitus Tipe 2 Nathasa Weisdania Sihite; Anggun Ramadhona; Sriwiyanti Sriwiyanti; Imelda Telisa; Manuntun Rotua
Jurnal Sehat Mandiri Vol 21 No 1 (2026): Jurnal Sehat Mandiri, Volume 21, No.1 Juni 2026
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v21i1.1700

Abstract

Type 2 Diabetes Mellitus is a chronic hyperglycemic condition that requires appropriate dietary management, including the consumption of high-fiber foods. The utilization of modified cassava flour (mocaf) and okara in cookie production represents a potential alternative snack option for individuals with diabetes mellitus. This research aimed to develop cookies with a higher dietary fiber content compared to conventional cookies, thereby providing a suitable snack alternative for patients with Type 2 Diabetes Mellitus. This study employed a non-factorial Completely Randomized Design (CRD). The cookie formulations consisted of three treatments, namely F1, F2, and F3, with varying proportions of mocaf flour and okara as the primary ingredients. The results demonstrated that the formulations F1 (25:45), F2 (35:35), and F3 (20:50) produced distinct characteristics, with F3 identified as the optimal formulation. The nutritional composition of F3 per 100 g was as follows: energy 561.43 kcal, protein 8.48 g, fat 38.35 g, carbohydrates 45.60 g, and dietary fiber 43.25 g. Conclusion: Increasing the proportion of okara significantly enhances dietary fiber content without notably reducing panelists’ acceptance. It is recommended that future studies incorporate additional sources of complex carbohydrates and conduct glycemic index testing as well as direct intervention trials in Type 2 DM patients to ensure the product meets standards and is supported by stronger scientific evidence.
MODIFIKASI MUTU DAN NILAI GIZI YOGURT BERBASIS SUSU SKIM DENGAN SUPLEMENTASI DAUN KELOR (MORINGA OLEIFERA) Ayu Meilina; Imelda Telisa; Nurul Salasa Nilawati; Yuli Hartati
JGK: Jurnal Gizi dan Kesehatan Vol 6 No 1 (2026): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v6i1.3920

Abstract

Daun kelor (Moringa oleifera) merupakan bahan pangan lokal yang memiliki kandungan protein, mineral, vitamin, serta senyawa bioaktif seperti flavonoid dan fenolik yang berperan sebagai antioksidan alami. Pemanfaatannya dalam produk fermentasi susu, khususnya yogurt, semakin banyak dikembangkan sebagai upaya peningkatan nilai gizi dan karakteristik fungsional pangan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun kelor terhadap mutu fisik, kimia, dan organoleptik yogurt susu skim. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi daun kelor 0%, 10%, 20%, dan 30% yang diulang sebanyak tiga kali. Proses pembuatan yogurt meliputi pasteurisasi susu skim, penambahan starter bakteri asam laktat, serta fermentasi hingga tercapai kondisi optimal. Parameter yang dianalisis meliputi pH, viskositas, kadar protein, lemak, abu, dan serat, serta uji organoleptik yang mencakup warna, aroma, rasa, tekstur, dan tingkat kesukaan panelis. Data dianalisis menggunakan uji ANOVA pada taraf kepercayaan 95%.Hasil penelitian menunjukkan bahwa penambahan daun kelor memberikan pengaruh nyata terhadap karakteristik yogurt susu skim. Peningkatan konsentrasi daun kelor meningkatkan kadar serat dan beberapa komponen gizi, namun berdampak pada penurunan tingkat penerimaan panelis terutama pada aspek warna dan rasa. Perlakuan 10% merupakan formulasi terbaik karena mampu mempertahankan keseimbangan antara peningkatan nilai gizi dan penerimaan sensoris.
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).
Co-Authors Afriyana Siregar AFRIYANA Siregar Ajeng Santika Putri Anggun Ramadhona Annisa Mariyaulfa Arif Dwisetyo Haripamilu Arif Dwisetyo Haripamilu Arif Dwisetyo Haripamilu Arif Dwisetyo Haripamilu Ayu Meilina Chika Erian Eddy Susanto Eliza Eliza Gianda Sherly Hana Martinah Putri Indah Puspita Sari MANUNTUN ROTUA Nada Ulfha Nabila Nathasa Weisdania Sihite Nazarena, Yunita Nurul Salasa Nilawati Rati Meta Sari Sintia Ayu Lestari Sriwiyanti Sriwiyanti Sumarman Sumarman Terati Terati Yuli Hartati Yuli Hartati Yuli Hartati Yulianto Yulianto