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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science Jurnal Sehat Mandiri Jurnal Sains Kesehatan ASMAT: Jurnal Pengabmas Jurnal Gizi dan Kesehatan Strada Jurnal Ilmiah Kesehatan (SJIK)
Sriwiyanti Sriwiyanti
Poltekkes Kemenkes Palembang
Chemistry Decision Sciences, Operations Research & Management Dentistry Energy Environmental Science Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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PEMILIHAN MAKANAN JAJANAN PADA SD DI DESA PERIGI KECAMATAN PULAU PINANG KABUPATEN LAHAT Eliza Eliza; Sriwiyanti Sriwiyanti; Sri Hartati; Detiana Detiana
ASMAT JURNAL PENGABMAS Vol. 1 No. 2 (2022): Juni 2022
Publisher : Poltekkes Kemenkes Jayapura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.373 KB) | DOI: 10.47539/ajp.v1i2.20

Abstract

Siswa SD 6-12 tahun membutuhkan makanan yang cukup secara kuantitas dan kualitas agar tercapai status gizi yang baik. Anak sering membeli jajan  menarik dengan kualitas yang rendah serta bahan makanan yang kurang baik.  Permasalahan yang  dihadapi Anak SD mempunyai banyak aktivitas sehingga sering melupakan waktu makan. Anak yang tidak sarapan cenderung memiliki asupan energi dan zat gizi lebih sedikit dari pada anak yang sarapan pagi. Hal ini akan meningkatkan perilaku mengkomsumsi jajanan di lingkungan  sekolah,  kebiasaan memberikan uang jajan kepada anak sekolah juga merupakan salah satu faktor pencetus munculnya perilaku jajan di sekolah. Solusi yang ditawarkan adalah memberikan pengetahuan dan ketrampilan yang berkaitan dengan pemilihan makanan jajanan yang baik untuk kesehatan Anak SD di desa Perigi Kabupaten Lahat yang  dilaksanakan secara tiga Tahap , yaitu ; Perencanaan ,Pelaksanaan , Evaluasi  Monitoring.  Kegiatan ini  dilaksanakan di Desa Perigi Kecamatan Pulau Pinang Kabupaten Lahat, tanggal 25 September 2020 dan 02 Oktober 2020 dilakukan oleh Tim Dosen dan Mahasiswa  Dihadiri oleh peserta , Jumlah anak SD yang hadir  50 orang, mitra yang hadir 6 orang yang berasal dari perangkat desa, petugas puskesmas dan kader
DAYA TERIMA BOLU LAPIS KOJO UBI JALAR KUNING SEBAGAI SNACK RENDAH KALORI DAN PENAMBAH SERAT RA Febi; Eliza Eliza; Hana Yuniarti; Sriwiyanti Sriwiyanti; Sartono Sartono
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 2 Desember (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.158 KB) | DOI: 10.36086/jgk.v1i2.1053

Abstract

Background: Obesity was defined as abnormal or excessive fat accumulation that can impair health. One strategy to overcome the problem of obesity was to provide low-calorie foods. One of the local foods that can be used as a low-calorie meal and fiber enhancers was the yellow sweet potato cake with kojo layer. The purpose:This study aims to determine the best formulation of yellow sweet potato cake with kojo layer. Methods: This study used an experimental design with a non-factorial completely randomized design (CRD). The ingredients used were yellow sweet potato, wheat flour, eggs, stevia sugar, salt, margarine, and low-fat milk Results: The results showed that the selected yellow sweet potato cake with kojo layer with F2 treatment (60% addition of yellow sweet potato) with a total energy content of 197.39 Kcal, 13.55% protein, 2.11% fat, 31.05% carbohydrate (per 100 grams). Conclusion: Yellow sweet potato kojo layer sponge can be used as a low -calorie food alternative and fiber enhancers.
Determinan Pemberian Asi Ekslusif Ibu Menyusui di Puskesmas 7 Ulu Kota Palembang M Yusuf; Sriwiyanti Sriwiyanti; Muzakar Muzakar; Eliza Eliza
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 1 Juni (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.369 KB)

Abstract

Latar Belakang: Di kota Palembang cakupan pemberian ASI ekslusif untuk tahun 2017 sebesar 72,76%. Cakupan di Kecamatan Seberang Ulu sebesar 66,15%. Kecamatan ini ada 3 (tiga) Puskesmas, cakupan yang terendah adalah Puskesmas 7 Ulu Palembang sebesar 43,9 %. Cakupan ini masih jauh di bawah target pencapaian pemberian ASI ekslusif Indonesia yaitu 80%. Untuk meningkatkan cakupan ASI ekslusif, dilakukan dengan mencari faktor determinan perilaku ibu dalam pemberian ASI ekslusif ibu menyusui di Puskesmas 7 Ulu Palembang. Diharapkan dengan diketahui penyebab perilaku ibu dalam pemberian ASI ekslusif dapat meningkatkan cakupan pemberian ASI ekslusif di daerah tersebut. Tujuan: Untuk mengetahui Determinan pemberian ASI ekslusif ibu menyusui di Puskesmas 7 Ulu Palembang. Metode: Menggunakan Cross Sectional. Sampel berjumlah 35 responden yang memilki bayi (0-6) bulan. Pengumpulan data dengan wawancara serta dokumentasi, dianalisis menggunakan uji chisquare. Hasil: Ada hubungan antara Sikap dengan pemberian ASI ekslusif. Tidak ada hubungan antara Pengetahuan, pekerjaan, pendidikan, jumlah anak, inisiasi menyusui dini, dan pertolongan melahirkan dengan pemberian ASI ekslusif. Manfaat: Dapat digunakan petugas kesehatan puskesmas 7 Ulu untuk meningkatkan capaian program pemberian ASI ekslusif di Kota Palembang, meningkatnya kesadaran ibu memberikan ASI ekslusif pada bayi. Kata Kunci: ASI ekslusif , Ibu menyusui.
Efek Pemberian Formula Tepung Mocaf, Kacang Merah Dan Ikan Bandeng Untuk Balita Gizi Kurang Di Puskesmas Sabokingking Zahroh Istantini Delmi; Podojoyo Podojoyo; Muzakar Muzakar; Yunita Nazarena; Sriwiyanti Sriwiyanti
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 2 Desember (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.459 KB) | DOI: 10.36086/jgk.v2i2 Desember.1333

Abstract

Background : One of the nutrition major problems in Indonesia is malnutrition. Age <5 years is a very important period in the process of child development. Therefore, during this period, child nutritional intake and health care must be considered . Purpose : To see the effect of giving biscuits formula of mocaf, red bean, and milkfish flour on the body weight of undernourished children at the Sabokingking Health Center. Methods : This research was conducted in 2 stages. In the first stage, it uses an experimental research type with a completely randomized non-factorial design. Then the second stage uses a quasi-experimental type of research with pre-test and post-test designs with two groups. This research was conducted in January-April 2022 at the Sabokingking Health Center with a total sample of 30 children under five in each group, which was determined by a non-random method based on inclusion criteria. Results : The results of the Independent T-Test showed that there was no significant difference in the average weight gain in the treatment and comparison groups with a p-value of 0.15 (> 0.05). Conclusion : There is no effect of giving the formulated cookies to the body weight of children under 5.
Effectiveness Of Extension Using Booklet Media Toward Between Nutrition Knowledge Children Elementary School 23 Pagar Agung Lahat Regency Year Of 2019 Sriwiyanti Sriwiyanti; Detiana Detiana
STRADA : Jurnal Ilmiah Kesehatan Vol. 10 No. 1 (2021): May
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/sjik.v10i1.597

Abstract

Elementary school children are important human resources in the nation's success, biologically a group that is prone to food and nutritional deficiencies because they are at a level of growth and development, there are various conditions of unsatisfactory school children such as underweight, anemia of iodine deficiency , lack of appetite, irregular eating patterns. School children are a group that easily receives nutrition education through their schools. This study aims to determine the effectiveness of the use of booklet media on respondents' balanced nutrition knowledge. The study design was a quantitative Quasy-experimental one group Pre-test post-test. The research sample with a total sampling technique is all children of grade V 23 Lahat state primary school. The measuring instrument used was a questionnaire.
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.
Daya Terima PMT Kue Satu Mota Berbasis Tepung Belut dan Tepung Singkong Nathasa Weisdania Sihite; Serly Marlenda; Sriwiyanti Sriwiyanti
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Masalah kekurangan energi dan protein pada balita masih menjadi perhatian di Indonesia, sehingga diperlukan Pemberian Makanan Tambahan (PMT) yang tepat sasaran dan dapat diterima dengan baik. Penelitian ini bertujuan untuk mengetahui daya terima PMT kue satu muta berbasis tepung belut dan tepung singkong. Penelitian ini menggunakan metode eksperimen semu dengan tiga formulasi berbeda (F1, F2, dan F3) serta dilakukan uji organoleptik oleh 30 panelis agak terlatih. Parameter yang diuji meliputi warna, aroma, rasa, dan tekstur. Data dianalisis menggunakan uji Friedman dan dilanjutkan dengan uji Wilcoxon. Hasil penelitian menunjukkan bahwa formulasi F2 paling disukai oleh panelis pada semua parameter, yaitu warna, aroma, rasa, dan tekstur dengan hasil signifikan (p < 0,05). Daya terima tertinggi diperoleh pada F2 dengan kombinasi tepung belut dan tepung singkong yang seimbang. Kesimpulan dari penelitian ini adalah PMT kue satu muta berbasis tepung belut dan tepung singkong formulasi F2 memiliki daya terima terbaik dan berpotensi sebagai alternatif PMT yang diterima baik oleh anak balita
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).
Efektivitas Edukasi Gizi Seimbang Menggunakan Leaflet Terhadap Pengetahuan dan Sikap Santriwati Pesantren Tahfizhul Qur’an Putri Al-Lathifiyyah Sriwiyanti Sriwiyanti; Adelia Putri; Afriyana Siregar; Ayu Meilina; Mardiana Mardiana
Jurnal Sains Kesehatan Vol 33, No 1 (2026)
Publisher : Sekolah Tinggi Ilmu Kesehatan Tri Mandiri Sakti Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/jsk.33.1.68-74

Abstract

Pengetahuan dan sikap yang kurang  adalah  salah satu   penyebab terjadinya masalah gizi di Indonesia. Ketidakseimbangan kecukupan asupan gizi dapat menimbulkan masalah kesehatan pada remaja. Tujuan penelitian ini adalah menganalisis efektivitas edukasi gizi dengan menggunakan leaflet  terhadap sikap dan  tingkat pengetahuan  santriwati di Pondok Pesantren Tahfizhul Qur'an Putri Al-Lathifiyyah. Jenis rancangan one group pre-test post-test. Jumlah responden  50 orang dengan  teknik total sampling. Data dianalisis dengan uji statistic Paired Sample T-test untuk menguji pengaruh media edukasi leaflet terhadap pengetahuan dan sikap santriwati. Hasil penelitian menunjukkan bahwa nilai rata-rata pengetahuan sebelum edukasi dengan 72,50 dan nilai rata-rata pengetahuan sesudah edukasi 90,60. Nilai rata- rata  sikap sebelum edukasi 81,05 dan sesudah edukasi meningkat menjadi 86,30 Media leaflet efektif meningkatkan pengetahuan dan sikap santriwati. Diharapkan pihak pesantren dapat memberikan edukasi tentang gizi seimbang dengan alternatif media  edukasi lain  secara terjadwal dalam upaya meningkatkan status gizi dan kesehatan pada santriwati.Kata Kunci: leaflet, pengetahuan, sikap, santriwati
Co-Authors Adelia Putri Afriyana Siregar Anggun Ramadhona Ayu Meilina Detiana Detiana Eliza Eliza Hana Yuniarti Imelda Telisa M Yusuf MANUNTUN ROTUA Mardiana Mardiana Muzakar Muzakar Muzakar Muzakar Nathasa Weisdania Sihite Nazarena, Yunita Podojoyo Podojoyo RA Febi Sartono Sartono Serly Marlenda Sri Hartati Terati Terati Zahroh Istantini Delmi