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All Journal Journal of Nutrition College Darussalam Nutrition Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Amerta Nutrition Jurnal Kesehatan Jurnal Kesehatan Indonesia Journal of Tropical AgriFood Journal of Food and Culinary Jurnal Mitra Kesehatan Jurnal Mandala Pengabdian Masyarakat JPM: JURNAL PENGABDIAN MASYARAKAT Jurnal Ilmu Kesehatan Indonesia (JIKSI) Abdi-Dharma Journal of Education Technology Information Social Sciences and Health Journal of Education Religion Humanities and Multidiciplinary Journal of Citizen Research and Development
Nathasa Khalida Dalimunthe
Program Studi Gizi, Fakultas Kesehatan, Universitas Mitra Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Transportation Other

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Upaya Peningkatan Gizi Anak melalui Penyuluhan Konsumsi Protein Hewani dan Demonstrasi Pembuatan Sosis Hati Ayam Khalida Dalimunthe, Nathasa; Khoeirunnisa, Tiara Kurnia; Dalimunthe, Nindytia Puspitasari; Aulia, Cindy; Khoirunisa, Aprilia
JPM: Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): October 2025
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jpm.v6i2.2591

Abstract

The health condition of toddlers in the Kedaton Community Health Center working area in January 2025 in Sukamenanti Baru Village showed that the coverage of toddlers who experienced weight gain was only 85% so it has not reached the target. Chicken liver is a food ingredient that is easily available and inexpensive. However, children tend to dislike consuming chicken liver directly, so there is a need for innovation in forms that suit children's tastes, such as being processed into other, more attractive products. This community service aims to provide understanding to mothers regarding the importance of consuming animal foods and empowering KWT Melati Jaya through training in processing chicken liver sausages as a nutritious food solution that is affordable and liked by children. The activity was carried out July-August 2025 at the Al-Fitrah Mosque, Sukamenanti Baru, Kedaton, Bandar Lampung. Counseling activities were carried out using lecture methods and leaflet media, while the activity of making chicken liver sausages was carried out using a direct demonstration method for KWT mothers. There was a significant increase in mothers' knowledge about animal protein (p = 0.000) (average pre-test score of 78.8 to post-test 93.3). All groups were quite successful in making chicken liver sausages, resulting in a product they enjoyed (good taste, minimal odor). This sausage has the potential to provide a nutritional solution for toddlers and a business opportunity with a long shelf life.
Pengaruh Asupan Gizi, Aktivitas Fisik, Pengetahuan, dan Sikap Terhadap Status Gizi Remaja SMKN 1 Penawartama Tulang Bawang Firdawati, Firdawati; Zukryandry, Zukryandry; Puspasari, Kiki; Vidyarini, Andra; Dalimunthe, Nathasa Khalida
Jurnal Kesehatan Indonesia Vol 16 No 1 (2025): November 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v16i1.1067

Abstract

Proper nutrition is essential for adolescents to ensure they grow and develop to their full potential. When adolescents don't get enough to eat, it may affect their health and nutritional condition, and those effects can last into adulthood. Teens enrolled in SMKN 1 Penawartama, a public school in Tulang Bawang Regency, Lampung Province, will have their dietary habits, levels of physical activity, nutritional knowledge, and attitudes studied. In order to get nutritional status data, body mass index (BMI) calculations were performed. Two 24-hour food recall questionnaires were used to measure students' dietary consumption, and another set of questionnaires was used to measure their physical activity, nutritional knowledge, and attitudes. Using Fisher's Exact Test, we examined the data to find out how dietary consumption, exercise, nutritional awareness, and attitudes affected nutritional status. Although they have a strong understanding of nutrition and a positive mindset, the majority of students do not get enough exercise and eat poorly. The bivariate analysis did not uncover any correlation between the students' nutritional status and their carbohydrate, protein, fat, physical activity, knowledge, or attitude intakes (p = 0.572, p = 0.645, p = 109, p = 0.649, respectively). The results of this study did not find any significant association in the variables analyzed, so further research is recommended to assess what factors are related to the nutritional status of adolescents with more respondents in various different school environments to see a broader picture of nutrition in adolescents.
Karakteristik Kimiawi Kulit Pai Substitusi Tepung Pisang Jantan Termodifikasi Fisik Widiana, Dea Rizki; Zukryandry, Zukryandry; Puspitasari, Kiki; Dalimunthe, Nathasa Khalida
Journal of Food and Culinary Vol. 8 No. 2 [Desember 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i2.13968

Abstract

Banana (Musa spp.) is one of the leading local food commodities in Lampung with high productivity, but it has a relatively short shelf life because it is classified as a climacteric commodity. One of the developments to overcome this issue is by processing bananas into physically modified banana flour as a form of food diversification. The modified banana flour can then be further processed into various food products as an alternative to wheat flour, for example the pie crust product. This study aims to determine the chemical characteristics of the best pie crusts made by substituting physically modified banana flour from the previous study. The pie crusts produced using the substitution of physically modified banana flour showed the best treatment with a substitution ratio of 30:70 (banana flour: wheat flour). The resulting pie crusts were tested for proximate composition and showed moisture content of 4.96%, ash content of 0.54%, fiber content of 3.03%, fat content of 9.67%, protein content of 4.85%, and carbohydrate content by difference of 76.95%. This product meets the SNI (Indonesian National Standard) moisture content standard for biscuits. It is expected that this research will provide useful information and opportunities for the development of diversified local banana-based food products in Lampung.
Daya terima kulit pie substitusi tepung pisang termodifikasi fisik sebagai alternatif pangan rendah gluten Dalimunthe, Nathasa Khalida; Widiana, Dea Rizki; Puspasari, Kiki; Zukryandry, Zukryandry
Journal of Tropical AgriFood Volume 7 Nomor 2, Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.2.2025.20332.165-172

Abstract

Pisang merupakan komoditas hortikultura terbesar di Provinsi Lampung. Tepung pisang merupakan tepung bebas gluten. Tepung terigu sebagai sumber gluten utama dalam produk makanan perlu disubstitusi dengan bahan alternatif yang aman namun tetap mempertahankan karakteristik fungsional. Tepung pisang termodifikasi fisik mempunyai stabilitas termal baik dan mengurangi daya lengket. Penelitian ini mengkaji penggunaan tepung pisang sebagai substitusi tepung terigu pada kulit pie. Penelitian bertujuan menganalisis karakteristik organoleptik kulit pie dengan tepung terigu komposit yang disubstitusi tepung pisang termodifikasi fisik sebagai alternatif pangan rendah gluten. Desain penelitian adalah true experiment dalam Rancangan Acak Lengkap dengan tiga pengulangan. Terdapat 5 formula (perbandingan tepung pisang termodifikasi fisik (TP) dan tepung terigu TR): TP 10% : TR 90% (P1), TP 20% : TR 80% (P2), TP 30% : TR 70% (P3), TP 40% : TR 60% (P4), TP 50% : TR 50% (P5). Parameter yang diamati adalah respons organoleptik hedonik untuk warna, aroma, rasa, tekstur dan penerimaan keseluruhan. Data dianalisis dengan ANOVA, dilanjutkan uji Duncan pada a 5%. Panelis menyukai kulit pie pada level netral cenderung agak suka dari formula P3 (TP 30% dan TR 70%) dengan skor tertinggi untuk warna, aroma, rasa, dan tekstur. Formula tepung terigu komposit dengan substitusi tepung pisang termodifikasi fisik 30% dapat menjadi bahan baku diversifikasi pangan lokal rendah gluten.
The effect of booklet intervention on mother's literacy about nutrition, clean water, and sanitation to prevent stunting Dalimunthe, Nathasa Khalida; Adyas, Atikah; Kustiani, Ai
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 3, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(2).149-158

Abstract

ABSTRAK Latar Belakang: Prevalensi stunting di Kota Bandar Lampung tahun 2021 sebesar 5,9%. Intervensi literasi merupakan salah satu kegiatan untuk dapat meningkatkan pengetahuan dan sikap ibu untuk mencegah stunting pada anak.Tujuan: Menganalisis pengaruh intervensi booklet terhadap literasi gizi, air bersih, dan sanitasi pada ibu balita untuk mencegah stunting.Metode: Penelitian diawali dengan pengembangan model booklet dengan melakukan pengujian pada 15 orang ibu balita, kemudian dilakukan intervensi literasi gizi dengan menggunakan booklet tersebut. Desain penelitian ini adalah quasi eksperimen yang dilaksanakan pada bulan Juli 2023. Sampel sebanyak 60 responden diambil secara purposive sampling dengan kriteria inklusi ibu yang memiliki anak usia 24-59 bulan, masing-masing posyandu terdiri dari 30 ibu balita sebagai kelompok kontrol (tanpa media booklet) dan intervensi (media booklet). Waktu pengamatan intervensi  dilakukan selama 2 minggu. Analisis hasil penelitian dilakukan dengan uji t independen dan uji t berpasangan. Hasil: Terdapat peningkatan rata-rata pengetahuan literasi ibu balita (p=0,012) dan penurunan tidak signifikan pada kelompok kontrol (P= 0,170). Rata-rata sikap literasi mengalami penurunan yang tidak signifikan pada kelompok eksperimen (P= 0,173) dan pada kelompok kontrol (P= 0,176). Hasil uji t independen membuktikan terdapat perbedaan rata-rata skor lliterasi total pada kelompok kontrol dan intervensi (p=0,022). Kondisi literasi kelompok eksperimen sebelum dan sesudah intervensi tergolong baik (skor=14), perubahan yang paling terlihat adalah literasi gizi dari baik menjadi sangat baik. Kesimpulan: Intervensi dengan menggunakan media booklet gizi, air bersih dan sanitasi efektif meningkatkan literasi ibu balita untuk mencegah stunting. Kebijakan dan ketentuan penggunaan model booklet dapat diterapkan pada program promosi kesehatan dan pendidikan untuk mendukung pencegahan stunting. KATA KUNCI: booklet; literasi ibu; stunting   ABSTRACTBackground: The prevalence of stunting in 2021 in Bandar Lampung city was 5.9%. Literacy can increase mothers' knowledge and attitudes to prevent stunting in children.Objectives: The research aimed to analyze the effect of booklet intervention on nutritional, clean water, and sanitation literacy of mothers under five to prevent stunting.Methods: This study began with the development of a booklet model by testing it on 15 mothers of toddlers, and then a nutritional literacy intervention was carried out using the booklet. The design of this study was a quasi-experiment carried out in July 2023. A sample of 60 respondents was purposive sampling with inclusion criteria of mothers who had children aged 24-59 months, each Posyandu (English: integrated health service post) consisted of 30 mothers of toddlers as the control group (without booklet media) and intervention (booklet media). The observation period for the intervention was carried out for 2 weeks. Analysis of the research results was carried out using independent t-test, paired t-test, and chi-squared test.Results: There was an increase in the average literacy knowledge of mothers (p=0.012) and an insignificant decrease in the control group (P=0.170). Average literacy attitude experienced an insignificant decrease in the experimental group (P=0.173) and the control group (P=0.176). Results of the independent t-test proved that there was a difference in the average total literacy score in the control and intervention groups (p=0.022). The literacy condition of the experimental group before and after the intervention was classified as good (score=14), the most visible change was nutritional literacy from good to very good.Conclusions: Interventions using a booklet model of nutrition, clean water, and sanitation media are effective in increasing the literacy of mothers of toddlers to prevent stunting. Policies and provisions for the use of the booklet model can be applied to health promotion and education programs to support stunting prevention. KEYWORDS: booklet; mother’s literacy; stuntingReceived: 28 Nov 2024; Revised: 12 Jun 2024; Accepted: 28 Nov 2025; Available online: 30 May 2025; Published: 31 Mar 2025.
Co-Authors Agatha, Annisa Ai Kustiani Al Fitriyani, Nadila Artika Putri, Ayu Astuti, Dewi Woro Atikah Adyas Aulia, Alvina Dhea Aulia, Cindy Cesilia M Dwiriani Cesilia Meti Dwiriani Chaeirunnisa Chaeirunnisa Dalimunthe, Nindytia Puspitasari Dani, Meytecha Prama Dewi Woro Astuti Djamil, Achmad Edwin edwin Firdawati, Firdawati Handayani, Sri Rejeki Wuwuh Hervidea, Radella Hervidea Hutagalung, Wini Virginia Carissa Ika Purry, Deviana Ikeu Ekayanti Indah Noprianti Karyus, Aila Khoeirunnisa, Tiara Kurnia Khoirunisa, Aprilia Kiki Puspitasari Nabilah, Disa Nurahmadi, Rizki Nurjannah, Afiifah Suci Puspasari, Kiki Putri, Berliana Melisa Radella Hervidea, Radella Rusiati Rusiati Rusiati Rusiati Saleh, Asep Jalaludin Silalahi, Sondang Mariana Oktaviani Tantri Adhayani Pratiwi Vaniaulva, Elsa Vidyarini, Andra Widiana, Dea Rizki Yuli Lestari Yunanda, Yuda zukryandry, zukryandry