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All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Jurnal Media Gizi Indonesia (MGI) Jurnal Ilmiah Kedokteran Wijaya Kusuma SCIENTIA JOURNAL Jurnal Dunia Gizi International Journal of Health Science (IJHS) Journal of Pharmaceutical and Sciences. Vitamedica: Jurnal Rumpun Kesehatan Umum Journal of Innovative and Creativity International Journal of Health and Medicine Sevaka: Hasil Kegiatan Layanan Masyarakat Jurnal Praba: Jurnal Rumpun Kesehatan Umum
Athira Demitri
Program Studi S1 Gizi, Fakultas Kesehatan Masyarakat, Institut Kesehatan Helvetia Medan, Sumatera Utara, Indonesia.
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Strengthening Community Service Collaboration Through Basic Life Support (BLS) Training Dudut Tanjung; Lutfi Henderlan Harahap; Syahferi Anwar; Ismayadi Ismayadi; Yusuf Hanafiah; Athira Demitri; Balqis Nurmauli Damanik; Murni Noviani
International Journal of Health and Medicine Vol. 1 No. 4 (2024): October : International Journal of Health and Medicine
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/ijhm.v1i4.95

Abstract

The community service project aims to enhance public knowledge and skills in providing immediate assistance during cardiac emergencies. Conducted in collaboration with the Indonesian Emergency and Disaster Nurses Association (HIPGABI) North Sumatra and the Regional Crisis Center Team North Sumatra, this program focuses on training participants in the fundamental techniques of Basic Life Support (BLS), including cardiopulmonary resuscitation (CPR) and the use of automated external defibrillators (AEDs). The training is specifically designed for the congregation of HKBP Resort Kwala Bekala Church. The involvement of HIPGABI North Sumatra and the Regional Crisis Center Team North Sumatra brings expertise and professionalism, ensuring that the training adheres to national standards and best practices in emergency response. The outcomes of this training are expected to strengthen community resilience and preparedness in dealing with health emergencies in Medan and the surrounding areas.
PENINGKATAN PENGETAHUAN DAN SIKAP KADER POSYANDU TENTANG STANDAR MENU PMT BERBASIS PANGAN LOKAL MELALUI PENYULUHAN DI WILAYAH KERJA UPTD PUSKESMAS RANTO PEUREULAK ACEH TIMUR Agnes Sry Vera Nababan; Rosa Putri; Wanda Lestari; Athira Demitri
Sevaka : Hasil Kegiatan Layanan Masyarakat Vol. 2 No. 4 (2024): November: Sevaka : Hasil Kegiatan Layanan Masyarakat
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/sevaka.v2i4.245

Abstract

Providing Supplementary Food (PMT) made from local food is one of the strategies for dealing with nutritional problems in toddlers and pregnant women. The availability of various food ingredients has not been utilized optimally as the basic ingredients for Supplementary Food, this is due to the lack of understanding and application of local food-based PMT menu standards by local Posyandu cadres who are the frontline health workers and services to provide education and understanding to mothers of toddlers. This study aims to determine the increase in knowledge and attitudes of Posyandu cadres about local food-based PMT menu standards through counseling. The type of research is Pre-Experimental with a One Group Pre Test and Post Test Design. The research sample consisted of 59 Posyandu cadres in the UPTD Ranto Peureulak Health Center Work Area, East Aceh. Data were analyzed by conducting a Paired T-test analysis test. Results; The results of the study showed a significant value of knowledge p value (0.000), attitude p value (0.000). Conclusion; There is an influence of counseling on increasing the knowledge and attitudes of Posyandu cadres about the standard PMT menu based on local food in the Working Area of ​​UPTD Puskesmas Ranto Peureulak East Aceh. Posyandu cadres are expected to make full use of educational media such as leaflets, which have been provided in the counseling. Reading and referring back to this material regularly can help strengthen knowledge and positive attitudes towards the standard PMT menu based on local food.
Management of Patient Food Delivery in Nutrition Installation, at the Melati Perbaungan Hospital in 2023 Athira Demitri; Balqis Nurmauli Damanik
International Journal of Health and Medicine Vol. 1 No. 2 (2024): April : International Journal of Health and Medicine
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/ijhm.v1i2.25

Abstract

Food management at the Melati Perbaungan hospital's nutritional installation has not gone well, menu planning has not run optimally. The vendor's delivery of food ingredients is not on time. The taste and texture of the food is still lacking. The material received is not suitable. Food storage areas do not meet standards. The aim of this research is to determine menu planning, procurement of food ingredients, receipt of food ingredients, storage of food ingredients and processing of food ingredients in the Nutrition Installation of Melati Perbaungan Hospital. This research was conducted using a descriptive research design with a qualitative approach. There were 5 research informants, namely the Main Informant consisting of the Head of the Nutrition Installation and the Person in Charge of the Cook, and the Supporting Informant consisting of the Waiter. The conclusion of the research is that the administration of food in the Nutrition Installation is still not in accordance with the steps or guidelines issued by the Indonesian Ministry of Health, there are still obstacles in the administration of patient food, for this reason it is recommended that the Nutrition Installation pay more attention and be more careful in paying attention to the food administration process in order to obtain good results and more guaranteed quality of patient food.
HEDONIC TEST AND CHEMICAL QUALITY OF BOMBOLONI PANDAN LEAF FLOUR ADDITION WITH FILLED PATIN FISH FLOSS AS HIGH PROTEIN SNACK Demitri, Athira; Eka Nenni Jairani; Harahap, Lutfi Henderlan
Media Gizi Indonesia Vol. 20 No. 2 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v20i2.107-115

Abstract

Bomboloni donuts, which generally taste sweet, are filled with savory Patin fish floss filling, creating unique and interesting product. This can increase people's interest in trying new products and contribute to food industry innovation. This research aimed to determine the organoleptic tests and chemical quality of bomboloni donuts made from pandan leaf flour filled with Patin fish floss as a high protein snack. The research method used was laboratory experimental with completely randomized design (CRD), with three treatments (F1, F2, F3) and two repetitions. The making of pandan leaf flour bomboloni donuts filled with Patin fish floss and organoleptic tests were carried out at the Food Technology Laboratory Institut Kesehatan Helvetia. Then, chemical test analysis was conducted at the Politeknik Teknologi Kimia Industri Medan Laboratory. Data were analyzed using the Kruskal-Wallis test, then continued with the Duncan test. The results showed that there were differences in color (0.000), odor (0.003), taste (0.029), and texture (0.009) from the three formulations of bomboloni donuts made from pandan leaf flour filled with Patin fish floss. Based on the results of Duncan test, the best formulation was obtained in F1, as indicated by the panelists' average preferences for color (3.98), odor (3.70), taste (3.28), and texture (3.43). The chemical test results of the best formulation revealed the following contents: water (24.81%), ash (1.57%), fat (13.54%), protein (12.52%), and carbohydrates (68.83%). The conclusion is that F1 is recommended as a high-protein snack for toddlers to help prevent stunting.
Edukasi Tentang Konsumsi Sayur Dan Buah Pada Anak Sekolah Di UPT SDN 060831 Izmi Arisa Putri Lubis; Athira Demitri; Balqis Nurmauli Damanik; Intan Fadilah Hasanah; Juwita Diah Indriyani
Sevaka : Hasil Kegiatan Layanan Masyarakat Vol. 1 No. 4 (2023): November: Sevaka : Hasil Kegiatan Layanan Masyarakat
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/sevaka.v2i2.105

Abstract

This community service program aims to raise awareness and knowledge about the importance of consuming vegetables and fruits among school children at UPT SDN 060831. Through a series of educational activities including lectures, interactive discussions, and hands-on practices, the program strives to instill healthy eating habits in students. The approach employed involves enjoyable and participatory learning methods to ensure that students not only understand the nutritional benefits of vegetables and fruits but are also motivated to change their eating patterns. The results of this program show a significant increase in students' nutritional knowledge and positive changes in their vegetable and fruit consumption behavior. Additionally, this program is expected to have a long-term impact in creating a school environment that more strongly supports healthy eating habits.
Transformasi Sosial Melalui Edukasi Gizi: Penguatan Peran Komunitas dalam Mengatur Konsumsi Garam dan Kafein pada Ibu Hamil di Posyandu Tenggiri, Kabupaten Batubara Hadiani Fitri; Athira Demitri; Izmi Arisa Putri Lubis; Winda Sauci Panjaitan
Sevaka : Hasil Kegiatan Layanan Masyarakat Vol. 3 No. 3 (2025): Agustus : Sevaka : Hasil Kegiatan Layanan Masyarakat
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/sevaka.v3i2.443

Abstract

Excessive consumption of salt and caffeine during pregnancy can lead to complications such as hypertension, preeclampsia, impaired fetal development, and miscarriage. However, awareness among pregnant women regarding these risks remains low, particularly in regions with limited health literacy such as Batubara Regency. This community service project aimed to enhance pregnant women's understanding of safe salt and caffeine intake through a community-based educational approach at Posyandu Tenggiri. The methods included interactive counseling, group discussions, and pre- and post-test evaluations. The results showed a significant increase in participants’ knowledge, from a pre-test average score of 48.87 to 74.20 in the post-test. Additionally, the activity sparked the emergence of a local change agent and greater family involvement in dietary decisions during pregnancy. This program demonstrated that simple and participatory education can foster social transformation and healthier consumption behavior.
Penyuluhan Gizi Seimbang Bagi Orang Dewasa Pada Masa Pandemi Covid-19 Di Dusun V-A Desa Sambi Rejo Athira Demitri; Agnes Sry Vera Nababan; Yulita Yulita; Rosalinda Rosalinda; Mayumi Swardani
Sevaka : Hasil Kegiatan Layanan Masyarakat Vol. 2 No. 2 (2024): Mei : Sevaka : Hasil Kegiatan Layanan Masyarakat
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/sevaka.v2i2.81

Abstract

The increasing Covid-19 pandemic has resulted in a world health crisis. The Covid-19 virus can attack various age groups, starting from babies, toddlers, children, elementary school children, adults and even those who are very vulnerable, namely the elderly and elderly. The World Health Organization (WHO) has recommended a balanced nutritional menu during childhood. covid-19 pandemic. This means that every food menu must include complete nutrition, including macronutrients such as carbohydrates, protein, fat, as well as micronutrients from vitamins and minerals. Therefore, it is necessary to provide education through counseling about balanced nutrition for adults during the Covid-19 pandemic. This activity will be carried out on March 25 2022 in V-A Hamlet, Sambi Rejo Village, Binjai District. This extension targets 30 hamlet communities. The activity organizer started the education by explaining about balanced nutrition, Covid-19, and sources of nutrients that can be consumed during the Covid-19 pandemic to increase immunity and recovery. The activity organizer provided counseling for approximately 60 minutes and continued with a question and answer session. In this session, 5 people asked questions and discussed their experiences in consuming certain sources of nutrients during the Covid-19 pandemic.
Faktor-Faktor Yang Berhubungan Dengan Status Gizi Remaja Di SMP Muhammadiyah 21 Serbelawan Athira Demitri; Dwi Ayu Lestari; Wanda Lestari
Jurnal Praba : Jurnal Rumpun Kesehatan Umum Vol. 2 No. 1 (2024): MARET : Jurnal Rumpun Kesehatan Umum
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/praba.v2i1.67

Abstract

Adolescent nutritional status is one of the determinants of the quality of human resources, if deficiencies will cause very serious effects such as failure of physical growth and not optimal development and intelligence. Based on the health profile of North Sumatra Province in 2019, the prevalence of nutritional status in Simalungun district was very thin at 4.12% and obesity at 2.19%. This study aims to determine the factors associated with nutritional status in adolescents at SMP Muhammadiyah 21 Serbelawan.The research design used in this research is an analytic survey with a cross sectional design, with a population of 523 students and a sample size of 84 students selected by proportionate stratified random sampling. The results showed that there was a relationship between the pocket money factor (p value = 0.000 <0.05), food intake (p value = 0.000 <0.05), physical activity (p value = 0.000 <0.05) with nutritional status. So that the results showed that there were 10 (11.9%) students with thin nutritional status, and 33 (39.3%) students with fat nutritional status.The conclusion of this study is that there is a significant relationship between pocket money, food intake, physical activity with the incidence of nutritional status. It is expected for respondents who have less pocket money and nutrient intake to be able to familiarize a healthy diet, by consuming diverse and nutritious foods.
Pengaruh Penyuluhan Media Puzzle Tentang Konsumsi Sayur Dan Buah Terhadap Peningkatan Pengetahuan Sikap Dan Tindakan Siswa Di SD Negeri Arul Cincin Kecamatan Pintu Rime Gayo Kabupaten Bener Meriah Provinsi Aceh Inike Ipak Kuine; Athira Demitri
Jurnal Praba : Jurnal Rumpun Kesehatan Umum Vol. 2 No. 1 (2024): MARET : Jurnal Rumpun Kesehatan Umum
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/praba.v2i1.68

Abstract

Not consuming enough fruit and vegetables can result in the body experiencing a lack of nutrients such as vitamins, minerals and fiber, which can lead to various diseases. Objective The aim of the research is to determine the success of the influence of puzzle media education on vegetable and fruit consumption on increasing students' knowledge and actions at SDN Alur Cincicn, Pintu Rime Gayo District, Bener Meriah Regency, Aceh Province. Method uses a quasi-experiment with a one group pre-test approach, a design test, namely measurements carried out before and after the intervention to see the results of changes. The score obtained from the attitude pre-test was 3.77 and the average post-test score was 7.87. The score obtained from the pre-test action regarding vegetable and fruit consumption was 6.67 and the average post-test score was 9.00. It is hoped that the school will collaborate with the Health Service and the nearest Community Health Center to pay more attention to the importance of nutrition education in schools to help increase students' knowledge about the importance of consuming fruit and vegetables as part of efforts to improve the quality of students at regional and national levels.
EDUKASI PEMILIHAN JAJANAN SEHAT ANAK USIA SEKOLAH DALAM PENCEGAHAN DIABETES MELITUS DI UPT SDN 060881 Athira Demitri; Izmi Arisa Putri Lubis; Asnita Yani; Elpriska Elpriska; Balqis Nurmauli Damanik
Sevaka : Hasil Kegiatan Layanan Masyarakat Vol. 2 No. 3 (2024): Agustus : Sevaka : Hasil Kegiatan Layanan Masyarakat
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/sevaka.v2i3.203

Abstract

School-aged children tend to prefer foods high in sugar, whether when choosing snacks at school or while shopping with their families. Attractive packaging and bright colors often draw children in, making them perceive such foods as tasty. However, excessive and long-term consumption of sugary foods can increase the risk of diabetes mellitus, a condition that is becoming more prevalent among children. Therefore, to mitigate this risk, it is important to provide education on selecting healthy snacks for school-aged children. This education aims to change children's behavior in choosing healthier snacks, which not only affects their health but also ensures they meet their nutritional needs optimally. This educational activity was held on October 11, 2024, at UPT SDN 060881, targeting 50 students. The program began with an explanation of how to choose healthy snacks and the impact of diabetes mellitus on children. The education session lasted for 60 minutes, followed by a question-and-answer session where five students actively asked questions and shared their experiences in choosing snacks in their daily lives.
Co-Authors Anwar, Syahferi Asnita Yani Balqis Nurmauli Damanik Dhea Syafitri Dudut Tanjung Dwi Ayu Lestari Eka Nenni Jairani Elpriska Elpriska Ernawati Nasution Evawany Y Aritonang Gulo, Novtiurlina Hadiani Fitri Helda Sumawita Gowasa Icha Azzah Nabillah Inike Ipak Kuine Intan Fadilah Hasanah Ismayadi ismayadi Izmi Arisa Putri Lubis Jairani , Eka Nenni Jairani, Eka Nenni Juwita Diah Indriyani Lutfi Henderlan Harahap Mariyanaq Mariyanaq Mayumi Swardani Murni Noviani Nasution Nababan, Agnes Sry Vera Prita Delvia Yollanda Purba, Tuty Hertati Purba, Tuty Hertaty Putri , Monika Putri Rahmi Virani Lubis Rosa Putri Rosalinda Rosalinda Sarah Soromi Susi Yanti Hutabarat Tuty Hertati Purba Tuty Hertati Purba Tuty Hertati Purba Tuty Hertati Purba Vania Amanda Wanda Lestari Wanda Lestari Waruwu, Dirman Wati Winda Sauci Br Panjaitan Winda Sauci Panjaitan Yemima Gulo Yulita Yulita Yulita Yulita, Yulita Yulita, Yulita Yusnina Maisyaroh Yusuf Hanafiah