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All Journal Jurnal Ilmu dan Teknologi Kesehatan Jurnal Gizi Prima Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan NUTRIENT JURNAL GIZI Journal of Dietetics Science
Afriyana Siregar
Poltekkes Kemenkes Palembang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Health Professions Immunology & microbiology Materials Science & Nanotechnology Nursing Public Health

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Daya Terima Nugget Ayam Berbasis Daun Kelor dan Tepung Kedelai Annisa Mutiara Putri; Afriyana Siregar; Ahmad Sadiq; Muzakar Muzakar; Susyani Susyani
Journal of Dietetics Science Vol. 2 No. 1 (2026): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v2i1.5208

Abstract

The prevalence of undernutrition among elementary school children in Indonesia is showing an increasing trend and is closely related to unbalanced eating patterns, particularly low intake of energy and protein. A diet that does not meet children's daily nutritional needs can lead to impaired growth and development, decreased academic performance, and weakened immunity. Therefore, improving dietary intake with foods high in energy and protein is one of the key strategies in addressing undernutrition in school-aged children. Nuggets made from processed chicken meat combined with moringa leaves and soybean flour are a potential alternative as snacks or side dishes that are rich in energy and protein. This study aims to determine the acceptability and nutritional content (proximate analysis) of chicken nuggets based on moringa leaves and soybean flour through organoleptic testing.The research used a completely randomized design (CRD) with four formulations tested by 30 panelists. The parameters assessed included color, aroma, taste, and texture using a 5-point hedonic scale. Data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test, while proximate analysis was conducted in an accredited laboratory. The results showed that formulation F2 (50 grams of moringa leaves and 50 grams of soybean flour) was the most preferred by panelists in terms of color, aroma, taste, and texture. The nutritional content per 110 grams of nugget was 15,404 kcal of energy, 17.41 grams of protein, 2.42 grams of fat, and 15.64 grams of carbohydrates.
The Effectiveness of Nutritional Counseling Media in Gout Patients afriyana siregar; Adelia Dwi Putri; Yulianto Yulianto; Susyani Susyani; Muzakar Muzakar
jitek Vol 13 No 2 (2026): Maret 2026
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32668/jitek.v13i2.1770

Abstract

To enhance public awareness in adopting a healthier lifestyle, it is essential to provide support and information through nutritional counseling. This approach allows for the development and application of knowledge in daily life. The objective of this study is to evaluate the effectiveness of nutrition counseling using booklets and videos on knowledge, nutrient intake, purine intake, and uric acid levels in gout patients. The research method employed is an experimental design with a pre-experimental two-group pre-test post test design. The study sample consists of gout patients residing in the Social Health Center (Puskesmas Sosial) Palembang area, with purposive sampling used to select a total of 40 gout patients divided into 2 groups. Each group, whether receiving booklets or videos, was given 2 counseling sessions per week for 4 weeks. An analysis was conducted to compare changes in knowledge, nutrient intake, purine intake, and uric acid levels before and after the intervention. For data with normal distribution, a paired samples t test was applied, whereas non-normally distributed data were assessed using the Wilcoxon signed-rank test. The findings demonstrated that nutrition counseling delivered through booklet and video media significantly improved participants’ knowledge, purine intake, and uric acid levels (p < 0.05). In contrast, no statistically significant change was observed in overall nutrient intake (p > 0.05).
Co-Authors Adelia Dwi Putri Ahmad Sadiq Annisa Mutiara Putri Eddy Susanto Fedila Yolan Anggita Gianda Sherly Hana Yuniarti Imelda Telisa Melly Juis Rapina Ayu Merry Indriyani Muzakar Muzakar Muzakar Muzakar Nurul Salasa Nilawati Podojoyo Podojoyo Sartono Sartono Sintia Ayu Lestari Srirekha Mutiasyahrain Susyani Susyani Susyani Susyani Terati Terati Winda Veronica Yuli Hartati Yuli Hartati Yuli Hartati Yulianto Yulianto Yulianto