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All Journal Jurnal AGROTEKNOLOGI BULETIN PENELITIAN SISTEM KESEHATAN e-Journal Pustaka Kesehatan Juke Jurnal Ilmu Kesehatan Masyarakat Indonesian Journal of Human Nutrition STOMATOGNATIC- Jurnal Kedokteran Gigi Jurnal Media Gizi Indonesia (MGI) Jurnal Promkes: The Indonesian Journal of Health Promotion and Health Education UNEJ e-Proceeding Ilmu Gizi Indonesia Jurnal Gizi Klinik Indonesia Warta Pengabdian Amerta Nutrition Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Jurnal Kesehatan RANDANG TANA - Jurnal Pengabdian Masyarakat Medical Technology and Public Health Journal Darmabakti Cendekia: Journal of Community Service and Engagements J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Journal of Public Health Research and Community Health Development (JPH RECODE) ARTERI : Jurnal Ilmu Kesehatan Community Development Journal: Jurnal Pengabdian Masyarakat BIOGRAPH-I: Journal of Biostatistics and Demographic Dynamic Nutrisia ABDIMAYUDA: Indonesian Journal of Community Empowerment for Health Pancaran Pendidikan Jurnal Keperawatan Soedirman (The Soedirman Journal of Nursing) Nutriture Journal Jurnal Agroteknologi Merdeka Pasuruan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Ninna Rohmawati
Bagian Gizi Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat, Universitas Jember Jalan Kalimantan 37, 68121, Jember, Jawa Timur
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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THE ASSOCIATION OF FOOD FLAVOR AND APPEARANCE WITH FOOD WASTE IN HOSPITALIZED PATIENTS AT NGIMBANG LAMONGAN HOSPITAL A’yun, Salsabila Qurrotu; Rohmawati, Ninna; Astuti, Nur Fitri Widya
Media Gizi Indonesia Vol. 20 No. 3 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v20i3.374-382

Abstract

Food waste at Ngimbang Lamongan Regional Hospital during the first semester of 2022 exceeded 20%, with the highest food waste was in May at 29.12%. Meanwhile, the results of a preliminary study in 2024 showed food waste in May was 23.04%, June 24.34%, and July 24.46%. The purpose of this study was to analyze the relationship between flavor and appearance of food and food waste among inpatients at Ngimbang Lamongan Hospital. This study used a cross-sectional approach and was conducted at Ngimbang Lamongan Hospital in August 2024 and October 2024. A total of 96 respondents were selected through purposive sampling. Data on food flavor and appearance collected through interview, while food waste measured using a visual Comstock form. Over a 10-day menu cycle, food waste average was 29.48%, with 60.42% of respondents reporting food waste exceeding 20%. The highest food waste occurred during lunch (32.36%), while staple foods being the most waste category (37.90%). The results of Chi-square test indicated that the most components of food flavor and appearance had a significant relationship with food waste (p-value <0.05). Specifically, food flavor attributes (aroma, seasoning, cooking level of the food, temperature, and texture of food) and appearance factors (color, shape, and presentation of food) were significantly associated with food waste, while portion size showed no significant relationship.
Pemberdayaan Kader Posyandu Desa Darsono Via Pelatihan Literasi Stunting dan Gizi Tumbuh Kembang Anak Tejasari, Tejasari; Rohmawati, Ninna
ABDIMAYUDA: Indonesian Journal of Community Empowerment for Health Vol. 3 No. 2 (2024)
Publisher : Faculty of Public Health, University of Jember in collaboration with PERSAKMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/abdimayuda.v3i2.52495

Abstract

(1)Latar belakang : bagi kader posyandu, pelatihan literasi stunting dan gizi tumbuh kembang anak sangat membantu dalam pendampingan keluarga stunting, sebagai upaya penurunan prevalensi stunting yang masih tinggi (17%) di Desa Darsono Kabupaten Jember. Mengingat tingkat pendidikan sebagian besar kader hanya tamat sekolah dasar dan minim pengetahuan pagan, gizi, dan kesehatan, maka pelatihan tersebut menjadi penting untuk akselerasi penurunan prevalensi stunting. (2)Metode: semua kader posyandu yang terdaftar di puskesmas Arjasa menjadi peserta pelatihan satu hari, di balai desa. Capaian kelulusan disajikan secara descriptive kuantitatif mengacu standar nilai kelulusan ≥60 poin. Adapun, capaian pelatihan dievaluasi berdasarkan pembandingan nilai pre test dan post test, secara statistic dengan uji beda T. Tujuan kegiatan yaitu sejumlah 90 persen kader posyandu mengikuti seluruh sesi pelatihan, dan sebanyak 70 persen lulus pelatihan. (3)Hasil : Sebelum pelatihan, rerata nilai pengetahuan stunting dan gizi tumbuh kembang anak yang dimiliki kader posyandu sebesar 44, namun meningkat setelah pelatihan menjadi bernilai 71. Hasil analisis uji beda T menunjukkan bahwa pelatihan meningkatkan secara nyata pengetahuan kader posyandu tentang stunting dan gizi tumbuh kembang anak (nilai sig., 2-tailed=0.000 < P =0.05 ). (4)Kesimpulan: Semua kader posyandu mengikuti sesi pelatihan secara penuh dan 90 persen-nya lulus pelatihan dengan selang capaian nilai 60-95. Kata Kunci: literasi stunting, gizi tumbuh kembang, kader posyandu, MP-ASI , ASI eksklusif
Determinan perilaku konsumsi tablet tambah darah pada mahasiswi jurusan kesehatan dan nonkesehatan di Universitas Jember Dzati, Yasmin Ihza Aula; Ningtyias, Farida Wahyu; Rohmawati, Ninna
Jurnal Gizi Klinik Indonesia Vol 20, No 3 (2024): Januari
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.85249

Abstract

Determination of iron supplement tablet consumption in health and non-health majors at Jember UniversityBackground: Iron tablet supplementation is an important strategy in preventing anemia in adolescent girls. The 2018 Riskesdas RI data shows that 23.8% of young women have not received and consumed iron tablets. In female college students, iron supplement consumption can be influenced by several determinant factors, such as knowledge and social support.Objective: This study aims to analyze the determinants of behavior in female college students when consuming iron tablets.Methods: This is an analytical observational research study with a cross-sectional design. Using the proportional random sampling technique, the sample size was 336 female students majoring in health and non-health at the University of Jember. Due to restrictions during the COVID-19 pandemic, data was collected online via Google Forms and in-person interviews. The independent variables are the level of knowledge, family, and peer social support. The dependent variable is the consumption behavior of iron tablets. Data analysis used Spearman's rho test.Results: Respondents from the health department (88.9%) and non-health (73%) had good knowledge. Family and peer support for health and non-health respondents was lacking. Respondents majoring in health (35.2%) and non-health (8.5%) did consume iron tablets regularly. The determinant factor that was significantly related (p<0.05) to the consumption behavior of ironic tablets in health majors was material support from the family (p=0.01). The determinant factors that were significantly related (p<0.05) to the consumption behavior of iron tablets in non-health majors are knowledge (p=0.032), family social support (p=0.00,) and peer support (p=0.00).Conclusions: Determinant factors of TTD consumption behavior were found to be different between female students majoring in health (material support from family) and non-health (knowledge, family social support, and peer support).
The Determinant of Hypertension on Pre-Elderly and Elderly Prolanis in Sukowono Primary Health Center Jember Regency in 2019 Rahmad, Ardhi Nur; Ningtyias, Farida Wahyu; Rohmawati, Ninna
J-Kesmas: Jurnal Fakultas Kesehatan Masyarakat (The Indonesian Journal of Public Health) Vol 7, No 1 (2020): April 2020
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/j-kesmas.v7i1.1865

Abstract

Hypertension is a main health problem throughout the world, in addition to its high prevalence, hypertension is also associated with an increased risk of cardiovascular disease. The reasearch was to analyze the relation between levels of sosialeconomic, levels of sodium and saturated fat consumption, the levels of physical activity, nutritional status, coffee, smoking, and the levels of stress with hypertension of Prolanis pre-elderly and elderly in Sukowono Primary Health Center, Jember Regency. The research was observational analytic study with cross sectional design. The population of this research were 48 respondents. The sampling technique was total sampling. The data analyzed by using bivariate analysis with Chi-Square test. The result of analysis in this research showed that there was a correlation between the level of sodium consumption with the incidence of hypertension. There was no correlation between socioeconomic (employment and the minimum earning) (p-value = 0.282 and p-value = 0.770 > 0.05), the levels of saturated fat (p-value = 1.000 > 0.05), the levels of physical activity (p-value = 0.074 > 0.05), nutritional status (p-value = 0.799 > 0.05), consumption coffee (p-value = 1.000 > 0.05), smoking (p-value = 1.000 > 0.05), and the levels of stress (p-value = 0.126 > 0.05) with hypertension. There was correlation between the levels of sodium consumption with hypertension (p-value = 0.000 < 0.05).
VITAMIN A CONTENT AND HEDONIC TEST OF MODIFIED MODISCO SLURP PUDDING WITH VARIOUS CARROT EXTRACT ADDITIONS: Kandungan Vitamin A dan Tingkat Kesukaan Puding Sedot Modisco Termodifikasi dengan Penambahan Sari Wortel Videricka, Eryka Maryta; Ningtyias, Farida Wahyu; Rohmawati, Ninna
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.26-32

Abstract

Background: A Modisco is PMT-P as treatment for malnutrition and severe malnutrition. To increase acceptance and function of nutritional sources, Modisco is done by modifying shape and composition to become Modisco slurp pudding with the addition of carrot juice. Objectives: The purpose of this study was to analyze the content of vitamin A and the results of the favorite test of the modisco suction pudding with the addition of carrot juice variations of 0%, 5%, 10%, and 15%. Methods: The research design applied was true experimental with 12 experimental units. The vitamin A (beta carotene) content of the samples was determined using Atomic Absorption Spectrophotometry (AAS), and the acceptance test used the Hedonic Scale Test on 80 student aged 9-10 years. The Friedman and Wilcoxon Signed Ranks tests were used to examine the acceptance test results. Vitamin A content were determined using the One Way Anova and multiple comparisons Turkey HSD with a 5% (= 0.05) significant level. The proportion of extract carrot on Modisco slurp pudding was 0% (X0), 5%, 10% and 15% (X1, X2, and X3). Results: The results of the study of vitamin A levels through statistical tests using one-way ANOVA showed that there was a significant difference in vitamin A content compared to variation in the addition of carrot extracts in modisco slurp pudding (p value = 0.0001 <0.05). The results of the hedonic test showed a significant difference in aroma and taste, while color and texture did not differ significantly. Conclusions: The addition of carrot juice to modisco slurp pudding increases vitamin A levels and is preferred in terms of aroma and taste. Based on the vitamin A content test, the addition of 5% (X1) of carrot extracts is more preferred and closest to the daily vitamin A needs of toddlers.
COMMUNITY-BASED DEVELOPMENT UNTUK PENANGANAN STUNTING: INTEGRASI PRODUK PANGAN LOKAL BERGIZI DAN KANTIN SEHAT BERKELANJUTAN Rohmawati, Ninna; Antika, Ruli Bahyu; Witcahyo, Eri
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 6 (2024): Vol. 5 No. 6 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i6.37525

Abstract

Target penurunan prevalensi stunting di tahun 2024 sebesar 14% di Indonesia. Program pencegahan dan penanganan stunting sangat diperlukan sebagai kontribusi positif menurunkan angka stunting. Community Based Development adalah metode pendekatan yang melibatkan masyarakat/komunitas didalam Pembangunan. Stunting dipengaruhi oleh faktor asupan makan, praktik kebersihan hygiene sanitasi, dan pola asuh. Tingginya prevalensi stunting menjadi prioritas yang harus diselesaikan dengan sumber pangan lokal yang melimpah dan bergizi, yaitu daun kelor dan ikan lele. Di Desa Duren, Kecamatan Pilangkenceng, Kabupaten Madiun, pohon kelor tumbuh subur dan hasilnya melimpah, tetapi belum ada upaya diversifikasi pangan. MADIN DARUSSALAM memiliki kantin sehat. Seiring perjalanan waktu terdapat masalah yang dihadapi yaitu penyediaan dan pengembangan produk pilihan makanan sehat. Diharapkan dengan pelatihan pengembangan produk berbasis daun kelor dan ikan lele menjadi berbagai produk padat gizi, serta pelatihan hygiene sanitasi dapat meningkatkan produktivitas kantin serta meningkatkan status gizi. Terdapat beberapa solusi dari permasalahan dan tantangan yang sedang dihadapi oleh mitra. Kegiatan ini dapat membantu permasalahan yang dihadapi mitra. Target dan luaran telah tercapai, yaitu: (1) Pelatihan dan pendampingan pembuatan produk berbahan dasar daun kelor berupa jelly daun kelor, cilok sehat, nugget kelor, sempol dan mie sehat. Produk berbahan dasar daun kelor yang sehat dan bergizi tinggi dapat dijadikan solusi dalam masalah gizi stunting; (2) Pelatihan dan pendampingan hygiene sanitasi kantin sehat (3) Modul “pangan sehat berkelanjutan” yang telah diberikan kepada mitra sehingga terwujud kantin sehat berkelanjutan; (4) Penyadaran ibu balita melalui teknik pelatihan menggunakan modul Emo-Demo Modul 3 “Cemilan Sembarangan” dan modul 9 “porsi makan bayi dan anak.
Co-Authors Ahmad Husein Asdie Ainia Herminiati, Ainia Alfid Tri Afandi Alvionikita Bella Iskandar Andrei Ramani Anisah Ardiana Anita Dewi Moelyaningrum Anita Kurnianingtyas Anjani, Sharifah Antika, Ruli Bahyu Ardiyan Dwi Masaid Aryatika, Karera Astuti, Nur Fitri Widya A’yun, Salsabila Qurrotu Bachtiar, Syahroni Darmaningtyas, Jihan Dian Septiawati Endariadi Endariadi Diana Febriyanti Quraini Dida Tadmar Aiman Dwi Martiana Wati Dzati, Yasmin Ihza Aula Emi Wuri Wuryaningsih Eri Witcahyo Erlina Tri Rahayu Utomo Faidah, Siti Nur Farah Okky Aridiyah Farida Wahyu Ningtyias Farida Wahyu Ningtyias, Farida Wahyu Fitria Dewi Sri Rahayuningati Handayani, Oktarisa Rizki Ika Murni Saputri Ira Dwi Susanti Ira Rahmawati Irwanti, Leilya Kana Satria Mukti Leersia Yusi Ratnawati Maghfira Adistiya Pramono Mahisa, Yustira Hanin Manik Nur Hidayati Mariska Anggraini Masahid, Ardiyan Dwi Maulidyatul Jannah Mefa Hidayatul Rohmah Merina, Nuning Dwi Mirham Nurul Hairunis Mury Ririanty Niken Apriliana Novia Luthviatin Oktafiani, Lirista Dyah Ayu Pasha, Yessinia Hanatha Purwanti, Aisyah Tri Putri Istik Lailiyah Rachmawati, Septi Nur Rahma Fitri Fiamanatillah Rahmad, Ardhi Nur Rismawan Adi Yunanto Rista Dwi Hermilasari Ruli Bahyu Antika Ruly Dwi Arysanti Savira Laksita Maharani Septi Nur Rachmawati Septy Handayani SULISTIYANI SULISTIYANI SULISTIYANI SULISTIYANI Sulistyani Sulistyani Sulistyani Susetyowati Tantut Susanto Tejasari . Videricka, Eryka Maryta Viliantina, Rifka Wuri Winda Wulandari, Winda Wiwin Barokhatul Maulidah Zolkefli, Yusrita binti