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GAMBARAN KONSUMSI SUPLEMEN DAN HERBAL PADA MAHASISWA SEBELUM DAN SELAMA PANDEMI COVID-19 windi Indah Fajar Ningsih; Andi Eka Yunianto; Dominikus Raditya Atmaka; Ditia Fitri Arinda; Hasmar Fajrina
Jurnal Pangan Kesehatan dan Gizi Universitas Binawan Vol. 1 No. 2 (2021): Juni 2021
Publisher : Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.123 KB)

Daya tahan tubuh yang kuat merupakan salah satu kunci terhindar dari infeksi virus COVID-19. Selain makanan bergizi, asupan suplemen dan minuman herbal juga diyakini dapat meningkatkan daya tahan tubuh seseorang. Penelitian ini bertujuan untuk melihat gambaran asupan konsumsi suplemen dan herbal pada mahasiswa sebelum dan selama pandemi COVID-19. Penelitian ini menggunakan desain observasional dan metode potong lintang dengan menyebarkan kuesioner online via google form pada mahasiswa di Indonesia. Pengisian kuisioner online dibuka pada bulan September hingga Oktober 2020. Pemilihan subjek pada penelitian ini dilakukan secara non random sampling yaitu mahasiswa perguruan tinggi di Indonesia, berusia 18-25 tahun, bersedia mengikuti penelitian dan menyelesaikan pengisian kuesioner, Sebanyak 3.024 subjek berpatisipasi. Hasil penelitian menunjukan asal daerah berhubungan erat dengan konsumsi suplemen dan herbal sebelum dan selama pandemi COVID -19 (p value <0,05), sedangkan rumpun ilmu berhubungan erat dengan konsumsi suplemen selama masa pandemi COVID -19 (p value 0,026).

Upaya Pencegahan Stunting dengan Edukasi Gizi di Kampung Pangan Inovatif Posyandu Melati Deswita Plaju Anita Rahmiwati; Windi Indah Fajar Ningsih; Sari Bema Ramdika; Yuliarti; Desri Maulina Sari; Fatria Harwanto; Fatmalina Febry; Indah Purnama Sari; Indah Yuliana; Ditia Fitri Arinda; Ira Dewi Ramadhani; Siti Rachmi Indahsari; Ahmad Adi Suhendra; Rully Mufarika
Jurnal SOLMA Vol. 12 No. 2 (2023)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v12i2.10978

Background: Stunting is a nutritional problem caused by insufficient food intake for a long time. Routine exclusive breastfeeding for 6 months and followed by the provision of nutritious weaning foods is one of the efforts to prevent stunting. Purpose: community service activities are to provide knowledge about the risk factors and causes of stunting, provide knowledge about the potential of tempeh as a potential food to prevent stunting, provide knowledge and skills on how to make weaning food. Method: this activity is a collaboration between TJSL PT KILANG PERTAMINA INTERNATIONAL RU III and the Faculty of Public Health, Sriwijaya University. Participants consisted of cadres and mothers of toddlers at Melati Deswita Plaju integrated health care. The activities carried out were counseling on preventing stunting, counseling on potential food tempeh preventing stunting, story telling, let's eat tempeh. Result: as many as 85% of respondents have good knowledge after being given counseling related to stunting. Conclusion: there is an increase in knowledge where the percentage of respondents who have a good category increases after the extension activities are carried out. Keywords: stunting, tempeh, toddlers, weaning foods, integrated health care

UPAYA PENCEGAHAN STUNTING DI TINGKAT RUMAH TANGGA MELALUI MOM NUTRITION CAMP : KELAS GIZI BAGI IBU INDAH PURNAMA SARI; WINDI INDAH FAJAR NINGSIH; DITIA FITRI ARINDA; FERANITA UTAMA
Jurnal Lentera Nusantara Vol 2 No 1 (2023): Jurnal Pelita Sriwijaya
Publisher : Asosiasi Peneliti Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51630/jps.v2i1.96

ABSTRAK: Stunting merupakan gangguan pertumbuhan secara linier yang ditandai dengan ukuran tinggi badan yang tidak sesuai dengan umur. Salah satu faktor penyebab permasalahan stunting karena kurangnya pengetahuan gizi ibu karena akan mempengaruhi perilaku terhadap pola asuh dan pola pemberian makan pada anak. Desa Burai merupakan salah satu daerah di Ogan Ilir yang masuk ke dalam daerah lokus stunting. Tujuan kegiatan pengabdian masyarakat ini untuk meningkatkan pengetahuan dan kesadaran pada ibu muda mengenai gizi seimbang serta pemanfaatan tanaman pangan dalam meningkatan ekonomi keluarga. Adapun metode pelaksanaan kegiatan ini merupakan aplikasi dari perkuliahan Mata Kuliah Pangan Fungsional. Kegiatan dilaksanakan dengan beberapa metode yakni 1. Edukasi gizi seimbang, 2. Pengenalan cara bercocok tanam yang murah dan mudah, dan 3. Budidaya tanaman rumah sebagai alternatif pemasukan tambahan. Kegiatan dilaksanakan selama 4 bulan mulai Agustus sampai November 2022 di Desa Burai. Kegiatan diikuti oleh 4 orang dosen dan 10 mahasiswa semester 5. Sebanyak 30 orang ibu muda terlibat dalam kegiatan ini. Hasil dari kegiatan edukasi gizi menunjukan peningkatan rata-rata total skor pretest ke posttest dari 56,43 menajdi 133,93. Pengetahuan responden semuanya mengalami peningkatan setelah dilakukan intervensi dan cara bercocok tanam hidroponik yang diajarkan diterapkan oleh responden di balai desa. Kesimpulan dari kegiatan ini masyarakat sangat antusias mengikuti kegiatan edukasi dan pelatihan hidroponik sehingga mampu memberikan sumbangsih kepada masyarakat dalam penyediaan makanan bergizi dan bahan pangan yang sehat bagi anak dan keluarga.

Upaya Pencegahan Stunting dengan Edukasi Gizi di Kampung Pangan Inovatif Posyandu Melati Deswita Plaju Anita Rahmiwati; Windi Indah Fajar Ningsih; Sari Bema Ramdika; Yuliarti; Desri Maulina Sari; Fatria Harwanto; Fatmalina Febry; Indah Purnama Sari; Indah Yuliana; Ditia Fitri Arinda; Ira Dewi Ramadhani; Siti Rachmi Indahsari; Ahmad Adi Suhendra; Rully Mufarika
Jurnal SOLMA Vol. 12 No. 2 (2023)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v12i2.10978

Background: Stunting is a nutritional problem caused by insufficient food intake for a long time. Routine exclusive breastfeeding for 6 months and followed by the provision of nutritious weaning foods is one of the efforts to prevent stunting. Purpose: community service activities are to provide knowledge about the risk factors and causes of stunting, provide knowledge about the potential of tempeh as a potential food to prevent stunting, provide knowledge and skills on how to make weaning food. Method: this activity is a collaboration between TJSL PT KILANG PERTAMINA INTERNATIONAL RU III and the Faculty of Public Health, Sriwijaya University. Participants consisted of cadres and mothers of toddlers at Melati Deswita Plaju integrated health care. The activities carried out were counseling on preventing stunting, counseling on potential food tempeh preventing stunting, story telling, let's eat tempeh. Result: as many as 85% of respondents have good knowledge after being given counseling related to stunting. Conclusion: there is an increase in knowledge where the percentage of respondents who have a good category increases after the extension activities are carried out. Keywords: stunting, tempeh, toddlers, weaning foods, integrated health care

Coleus Amboinicus (Bangun-Bangun Leaves) and Stolephorus Commersonii (Anchovies) Biscuit in Increasing Iron Intake in Adolescent Girls Bernardin Dwi Fontani; Fatmalina Febry; Rostika Flora; Windi Indah Fajar Ningsih
Jurnal Ilmu Kesehatan Masyarakat Vol. 15 No. 3 (2024): Jurnal Ilmu Kesehatan Masyarakat (JIKM)
Publisher : Association of Public Health Scholars based in Faculty of Public Health, Sriwijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26553/jikm.2024.15.3.334-345

Adolescent girls are more susceptible to anemia so good nutritional intake is needed to meet these iron needs. to meet iron needs in adolescents. Bangun-bangun leaves biscuits and anchovies that are rich in iron can be a solution to meet the iron needs of adolescent girls. This study aimed to determine the selected formulation, the effect of adding bangun-bangun leaves and anchovies to biscuits and the iron content of biscuits. This research was an experimental research, with the RAL (Complete Randomized Design) research method. Laboratory tests on the products of bangun-bangun leaves and anchovies were conducted to determine the iron content contained in the products. Data collection was conducted on 22 fairly trained panelists, to test the organoleptic of the products of bangun-bangun leaves and anchovies. Based on the results of the hedonic test, F3 biscuits were the most preferred formula compared to other formulations. Based on statistical tests, data was obtained that there was a significant difference (p <0.05) between the color, aroma, taste and texture of all formulas. The results of laboratory tests showed that the more bangun-bangun leaves and anchovies were added, the higher the iron content in the biscuits. By consuming F3 biscuits as additional food, it could meet the iron needs of adolescent girls, which was 15% of the total daily requirement. F3 biscuits can be an alternative substitute for snacks or supplementary food for adolescent girls to meet their iron intake needs so that they can prevent anemia.

Edukasi Gizi dan Praktik Pengolahan Pemberian Makanan Tambahan Pangan Lokal untuk Balita Indah Purnama Sari; Windi Indah Fajar Ningsih; Ditia Fitri Arinda; Haerawati Idris
Lamahu: Jurnal Pengabdian Masyarakat Terintegrasi Vol 5, No 2: August 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/ljpmt.v5i2.36959

Toddlers are a population group vulnerable to nutritional and health problems. The prevalence of wasting among toddlers in Ogan Ilir Regency remains relatively high. One strategy to support improvements in children's nutritional status is the utilization of local food resources as healthy snacks. This community service program was conducted in Ibul Besar I Village from June to October 2025. Preliminary observations revealed that local foods had not been utilized as snacks for toddlers, while the consumption of unhealthy snacks was relatively high due to their easy accessibility within the village. In addition, mothers of toddler had never received nutrition education or practical training on the preparation of snacks based on local food resources. This program aimed to improve the knowledge and skills of mothers of toddler through nutrition education and hands-on training in the preparation of puanchi bar, an innovative nutritious snack made from snakehead fish flour and developed as an alternative supplementary food for young children. The product contains essential nutrients that support child growth and development. A total of 24 mothers participated in activities consisting of educational sessions, demonstrations, and practical training. Program evaluation was conducted through pre- and post-intervention knowledge assessments using a questionnaire, as well as observation of participants’ skills during the practical sessions. The results showed a significant improvement in mothers’ knowledge regarding healthy snacks and the utilization of local food resources (p0.001). In addition, all participants were able to prepare puanchi bar independently and actively engaged throughout the program. The intervention not only enhanced participants’ knowledge but also strengthened their skills in utilizing local food resources to prepare nutritious snacks for toddlers.

FOOD WASTE IN BOARDING SCHOOLS: A SYSTEMATIC LITERATUR REVIEW Andi Eka Yunianto; Sugirah Nour Rahman; Windi Indah Fajar Ningsih
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.v6i1.3479

Six studies from South Africa, Indonesia, China, and Taiwan documented food waste in boarding schools and comparable educational settings. In an Islamic boarding school, one study measured a mean waste rate of 4.36% (SD 8.41%), while another in a similar setting found that food temperature issues significantly increased waste (p = 0.023). In university dining halls, plate waste ranged from 16.9% to 26.7%, reaching 555 g per student per day. In primary/middle schools, 130 g were wasted per meal (21% of food served), and in private high schools, waste rates ranged from 14.71% to 25.25%. Frequently discarded items included vegetables, desserts, staple foods, side dishes, and rice/noodles. Institutional practices, such as booking systems, menu design, and service logistics, along with behavioural factors, such as dietary habits and awareness, underlie the observed waste. Economic analyses indicate that a 10% reduction in waste could yield annual savings of $80,000 or offset costs estimated at 0.31 billion yuan. One study quantified environmental losses at 15,560 tonnes of waste, 554 km² of land, and 23.12 million m³ of water. Recommendations focus on educational and administrative strategies, improved operational management, and enhanced feedback systems, although none of the studies have tested these interventions under controlled conditions.

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