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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) Jurnal Abdimas Maduma Journal of Pharmaceutical and Sciences. Vitamedica: Jurnal Rumpun Kesehatan Umum International Journal of Health and Medicine Sevaka: Hasil Kegiatan Layanan Masyarakat Jurnal Praba: Jurnal Rumpun Kesehatan Umum Journal of Nursing and Health Science International Journal of Health Science
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 Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary

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Faktor resiko kejadian anemia pada remaja putri di SMAN 2 Moro’o Demitri, Athira; Waruwu, Dirman Wati; Nababan, Agnes Sry Vera; Purba, Tuty Hertaty
Journal of Pharmaceutical and Sciences Suppl. 1, No. 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i5-si.332

Abstract

Anaemia occurs when haemoglobin levels in the blood fall below the typical 12 g/dl. The lack of iron, folic acid, vitamin B12, or protein can cause anaemia. Anaemia is mainly caused by low erythrocyte production and bleeding. This study aims to determine the risk factors of anaemia among female adolescents at SMAN 2 Moro'o. This study employed observational analytics using a case-control design. The population of this study was female adolescents, with a sample size of 64 respondents consisting of a case group of 32 respondents and a control group of 32 respondents, sampled using random procedures with a simple random sampling approach. The data was analysed using univariate analysis and bivariate analysis using the chi-square test and odds ratio. The results showed that there was a risk of knowledge p-value = 0.020 and OR 4.048, iron intake p-value = 0.016 < 0.05 and OR 12.130, menstruation p-value = 0.045 < 0.05 and OR 3.215, and obedience Fe tablets consumption p-value = 0.000 < 0.05 and OR 93.000. This research concludes that knowledge, iron intake, menstruation, and obedience to Fe tablets consumption are the risk factors for anaemia among adolescent females at SMAN 2 Moro'o.
Faktor yang mempengaruhi kejadian anemia pada ibu hamil di Puskesmas Mandrehe Kabupaten Nias Barat Jairani, Eka Nenni; Gulo, Novtiurlina; Purba, Tuty Hertati; Demitri, Athira; Yulita, Yulita
Journal of Pharmaceutical and Sciences Suppl. 1, No. 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i5-si.367

Abstract

Introduction Anemia in pregnancy is a condition when the hemoglobin (Hb) level is <11 g% in the first and third trimesters, while in the second trimester, the hemoglobin level is <10.5 g%. The implications for pregnant women with anemia are abortion, bleeding during childbirth, low birth weight (LBW) babies, congenital disabilities, and babies easily infected and susceptible to suffering from malnutrition. Objective This study aims to determine the factors associated with the incidence of anemia in pregnant women at Mandrehe Health Center, West Nias Regency. Methods This is an analytical research study using a cross-sectional design. The population in this study was 140 pregnant women, while the sample was 104 pregnant women. The sampling technique was done by proportional random sampling. The data analysis technique used the chi-square test. Results showed that there was a relationship between knowledge and anemia with a p-value of 0.008. There was a relationship between diet and anemia with a p-value of 0.007. There was a relationship between parity and anemia with a p-value of 0.012). There was a relationship between adherence to Fe tablet consumption and anemia with a p-value of 0.000. Conclusion Health workers are expected to provide education to pregnant women about making antenatal care visits during pregnancy. In this way, health workers can monitor the diet, parity, and compliance of pregnant women in consuming blood supplements tablets.
Edukasi 'Sadar Anemia': Peningkatan Kesadaran Remaja Man Batubara Tentang Pentingnya Deteksi Dini Gejala Anemia Dan Penerapan Pola Makan Kaya Zat Besi Izmi Arisa Putri Lubis; Athira Demitri; Winda Sauci Br Panjaitan; Vania Amanda; Dhea Syafitri; Putri Rahmi Virani Lubis
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.v3i3.577

Abstract

Iron Deficiency Anemia is a common health problem among adolescents, particularly females, and is associated with decreased concentration, fatigue, and reduced academic performance. This community service program aimed to increase students’ awareness and knowledge regarding early detection of anemia symptoms (5L) and the adoption of iron-rich dietary practices. The intervention was conducted through interactive health education sessions involving lectures, discussions, and questions and answers with 30 students of MAN Batubara. The results indicated an improvement in students’ understanding of anemia symptoms, early behavioral changes in choosing iron-rich foods, and the emergence of local student leaders who supported peer awareness. This participatory educational approach proved effective in enhancing nutritional literacy and collective awareness toward anemia prevention among adolescent
Sosialisasi ATIRA (Aplikasi Teman Interaktif Rancangan Asupan) Sebagai Media Layanan Konseling Gizi Athira Demitri; Rani Suraya; Yulita
JURNAL ABDIMAS MADUMA Vol. 5 No. 1 (2026): Januari, 2026
Publisher : English Lecturers and Teachers Association (ELTA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52622/jam.v5i1.547

Abstract

Perkembangan teknologi digital telah membuka peluang besar dalam peningkatan pelayanan kesehatan, khususnya pada bidang konseling gizi. Mahasiswa sebagai kelompok usia produktif sering menghadapi permasalahan dalam pemenuhan kebutuhan gizi akibat pola makan yang tidak teratur dan kurang sesuai dengan prinsip gizi seimbang. Untuk menjawab permasalahan tersebut, dikembangkan ATIRA (Aplikasi Teman Interaktif Rancangan Asupan), yaitu media layanan konseling gizi berbasis digital yang dapat diakses secara mudah dan interaktif. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mensosialisasikan penggunaan ATIRA kepada mahasiswa Fakultas Kesehatan Masyarakat Universitas Islam Negeri Sumatera Utara, sehingga mereka mampu memperoleh informasi gizi yang akurat serta melakukan perencanaan asupan secara mandiri. Metode pelaksanaan mencakup sosialisasi penggunaan aplikasi, diskusi interaktif, serta evaluasi terhadap tingkat pemahaman pengguna. Hasil kegiatan menunjukkan bahwa mahasiswa memiliki peningkatan signifikan terhadap pemahaman fungsi aplikasi, dengan hasil evaluasi menunjukkan kenaikan sebesar 78,4%. Temuan ini menegaskan bahwa ATIRA efektif digunakan sebagai sarana edukasi gizi digital bagi mahasiswa. Program ini diharapkan dapat menjadi model layanan konseling gizi berbasis teknologi yang berkelanjutan. Selain memberikan kemudahan akses terhadap informasi gizi, implementasi ATIRA juga memiliki implikasi sosial dalam mendorong perubahan perilaku makan sehat di kalangan mahasiswa serta berkontribusi secara akademik dalam pengembangan inovasi teknologi edukasi gizi di lingkungan perguruan tinggi. Kata Kunci : Aplikasi gizi; Konseling digital, ATIRA, Mahasiswa
The Relationship Between Mothers' Knowledge About The First 1000 Days Of Life And Food Intake Towards Children's Growth Pasaribu, Sudana Fatahillah; Purba, Tuty Hertati; Demitri, Athira; Zega, Lilis Tristi Yanti
Journal of Nursing and Health Science Vol. 3 No. 1 (2023): Edisi Oktober
Publisher : Sekolah Tinggi Ilmu Kesehatan Pertamedika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58730/jnhs.v3i1.237

Abstract

Pendahuluan: Masa 1000 Hari Pertama Kehidupan merupakan masa yang sangat penting dan perlu perhatian yang serius dimana pada masa tersebut terjadi pertumbuhan fisik dan perkembangan kecerdasan serta emosional anak. Masalah gizi yang muncul pada periode ini bersifat permanen dan tidak dapat di ubah. Pengetahuan ibu tentang 1000 Hari Pertama Kehidupan dan Asupan Makanan memiliki peranan penting terhadap status gizi baduta. Tujuan : penelitian ini untuk mengetahui hubungan pengetahuan ibu tentang 1000 Hari Pertama Kehidupan dan Asupan Makanan dengan status gizi baduta di Puskesmas medan polonia. Metode : Penelitian ini adalah penelitian kuantitatif dengan desain cross sectional. Teknik pengambilan Sampel menggunakan teknik total sampling sebanyak 41 ibu yang memiliki bayi usia 6-24 bulan. Data dianalisis dengan menggunakan uji Chi-square. Hasil : penelitian menunjukkan pengetahuan ibu di Posyandu Desa Hilimaziaya mayoritas kurang sebesar 56,1% dan Asupan Makanan baduta mayoritas kurang sebesar 65,9%. Kesimpulan : penelitian ini adalah ada hubungan pengetahuan ibu tentang 1000 hari pertama kehidupan terhadap pertumbuhan baduta usia 6-24 bulan dengan nilai p value = 0,002 (p
Pengaruh Penyuluhan Melalui Media Animasi Tentang Anemia Terhadap Pengetahuan dan Sikap Siswi SMAN 5 Takengon Nababan, Agnes Sry Vera; Demitri, Athira; Yulita, Yulita; Maulizah, Nuri
Journal of Nursing and Health Science Vol. 3 No. 1 (2023): Edisi Oktober
Publisher : Sekolah Tinggi Ilmu Kesehatan Pertamedika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58730/jnhs.v3i1.238

Abstract

Background; anemia is a world health problem, especially in developing countries, where an estimated 30% of the world's population suffers from anemia. One of the efforts made to prevent anemia is providing counseling through animated media so that the messages conveyed are more interesting and easy to understand. Purpose; was to determine the effect of counseling through animation media about anemia on the knowledge and attitudes of female students at SMAN 5 Takengon. Method; the research method is Quasi Experimental using a one group pretest posttest design. The research was conducted at SMAN 5 Takengon from August to October 2023. The research population was 58 Class XI female students. The sampling technique used total sampling, namely 58 Class XI female students at SMAN 5 Takengon. Data analysis uses univariate analysis and bivariate analysis. Result; the majority of female students before being given counseling (Pretest) in the knowledge category, 49 female students (84.4%) had less knowledge in the attitude category, 49 female students (84.48) had less attitude, and after being given counseling (Posttest) in the category knowledge: 58 female students (100%) had good knowledge and in the attitude category, 58 female students (100%) had good attitudes. The Wilcoxon test results show that the p-value = 0.000. Conclusion; that there is an influence of education through animation media about anemia on the knowledge and attitudes of female students at SMA N 5 Takengon.
Uji Organoleptik dan Uji Kimia Cupcake dengan Penambahan Tepung Daun Bangun Bangun dan Tepung Kacang Merah Demitri, Athira; Purba, Tuty Hertati; Nababan, Agnes Sry Vera; Limbong, Theresia
Journal of Nursing and Health Science Vol. 4 No. 3 (2025): Edisi Juni
Publisher : Sekolah Tinggi Ilmu Kesehatan Pertamedika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58730/jnhs.v4i3.242

Abstract

Latar Belakang: Cupcake merupakan salah satu makanan selingan yang banyak dijumpai di industri makanan. Cupcake pada dasarnya berbahan baku terigu yang dapat dibuat dari beberapa jenis tepung dengan tingkat penggunaan hingga 100%. Produk cupcake yang dikonsumsi sampai saat ini masih memiliki kandungan gizi yang terbatas, sehingga perlu ditambahkan beberapa bahan pangan untuk melengkapi kandungan gizi cupcake. Tujuan: mengetahui pengaruh penambahan tepung daun bangun bangun dan tepung kacang merah terhadap kesukaan panelis, mutu fisik, serta mutu kimia dari cupcake. Metode: menggunakan Eksperimen Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 2 kali pengulangan sehingga menghasilkan 6 rancangan percobaan. Uji daya terima dilakukan oleh 25 panelis tidak terlatih. Uji mutu kimia dilakukan di Laboratorium Pengembangan Teknologi Kimia Industri Medan. Analisis data menggunakan Kruskal Wallis dan dilanjutkan Bonferonni. Hasil: Hasil penelitian uji hedonik didapatkan formulasi terbaik yaitu F2 dengan nilai rata-rata sebesar 3,77 dengan kategori suka, dan untuk uji mutu hedonik didapatkan formulasi terbaik yaitu F2 dengan nilai rata-rata sebesar 3,81 dengan kategori warna hijau pekat, aroma daun bangun bangun kuat, rasa manis, dan tekstur lembut. Kandungan gizi cupcake pada formulasi F2 yaitu karbohidrat 287,35 mg/g, protein 2,98%, lemak 11,38%, vitamin A 0,206 mg/g dan kalsium 4,02 mg/g. Kesimpulan: F2 (10 gram tepung daun bangun-bangun dan 10 gram tepung kacang merah merupakan formula terbaik berdasarkan uji hedonik, mutu hedonik dan uji kimia.
Acceptance Of Mochi With Substitution Of Beet Flour Substitution Athira Demitri; Icha Azzah Nabillah; Tuty Hertati Purba; Eka Nenni Jairani; Lutfi Henderlan Harahap
International Journal Of Health Science Vol. 4 No. 2 (2024): July: International Journal of Health
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/ijhs.v4i2.3917

Abstract

Mochiis a typical Japanese food which is quite famous in Indonesia for its chewy texture and semi-wet nature. Mochi comes from the Japanese word for muaci. Objective: To determine the physical and chemical characteristics (color, aroma, taste, texture, water content, ash content, fat, folic acid, potassium) of mochi with the substitution of beetroot flour. Method: This type of research is an experimental study with a Completely Randomized Design (CRD), with 4 treatments and 2 repetitions, resulting in 8 experimental units in making mochi with beet flour substitution. The research was carried out in September 2023 at the Helvetia Health Institute, then chemical tests were carried out at the Bioprocess Engineering Laboratory of the Medan Industrial Chemical Technology Polytechnic. In this research, there are hedonic and hedonic quality then proximate tests. Data analysis used Anova and continued with the Duncan test. Results: The hedonic test shows that the F1 formula is the best formula with an average hedonic test value of 3.80 in the like category, while the hedonic quality test shows that the F1 formula is the best formula with an average hedonic quality test value of 3.72 in the purple, aroma category. typical beet flour, sweet taste and chewy texture. The nutritional content of mochi is 20.72% water content, 3.42% ash content, 8.36% fat, 0.186 mg/gr folic acid, and 8.753 mg/gr potassium. Conclusion: The most preferred mochi based on hedonic tests and hedonic quality is the F1 formulation which can be used as an additional food for teenagers and pregnant women because it contains folic acid (0.186 mg/gr).
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 Icha Azzah Nabillah Inike Ipak Kuine Intan Fadilah Hasanah Ismayadi ismayadi Izmi Arisa Putri Lubis Jairani, Eka Nenni Juwita Diah Indriyani Limbong, Theresia Lutfi Henderlan Harahap Mariyanaq Mariyanaq Maulizah, Nuri Mayumi Swardani Murni Noviani Nasution Nababan, Agnes Sry Vera Pasaribu, Sudana Fatahillah Prita Delvia Yollanda Purba, Tuty Hertati Purba, Tuty Hertaty Putri Rahmi Virani Lubis Rosa Putri Rosalinda Rosalinda Sarah Soromi Suraya, Rani Susi Yanti Hutabarat Tuty Hertati Purba 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, Yulita Yusnina Maisyaroh Yusuf Hanafiah Zega, Lilis Tristi Yanti