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All Journal Jurnal Gizi dan Pangan Jurnal Media Gizi Indonesia (MGI) Majalah Kesehatan FKUB Amerta Nutrition Food Science and Technology Journal (Foodscitech) Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Mitra Mahajana: Jurnal Pengabdian Masyarakat GHIDZA MEDIA JURNAL TRILOGI: Jurnal Ilmu Teknologi, Kesehatan, dan Humaniora Jurnal Gizi dan Kesehatan Indonesian Journal of Midwifery Today Media Gizi Pangan Journal of Food Safety and Processing Technology
Amalia Rahma
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Analisis Keberlanjutan Penggunaan Aplikasi Simpati dalam Penanganan Stunting Berbasis Teknologi Digital di Sumedang Fabialismaya, Deayu Dwi Kania; Hodijah, Alyah; Rahma, Amalia; Mazaya, Betsy Elisse; Taofik, Rehieta Alifia; Sukaesih, Nunung Siti
TRILOGI: Jurnal Ilmu Teknologi, Kesehatan, dan Humaniora Vol 6, No 1 (2025)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/trilogi.v6i1.10856

Abstract

The handling of stunting in Indonesia continues to develop by utilizing digital technology. Sumedang Regency has implemented the Integrated Stunting Management Information System (SIMPATI) as an innovation in monitoring and preventing stunting through technology. This study is a narrative literature review aimed at analyzing the effectiveness of the SIMPATI application in reducing stunting prevalence. The method used is SWOT analysis of various relevant literature. In its implementation, the SWOT analysis is conducted by identifying the strengths, weaknesses, opportunities, and threats of SIMPATI's implementation based on the data and findings contained in the literature. The research results show that the SIMPATI application provides easy access to real-time data, increases transparency, and supports data-driven policymaking. The implementation of SIMPATI has also contributed to reducing the stunting rate in Sumedang Regency from 32% in 2018 to 8.27% in 2022. However, challenges remain, such as limited internet access in certain areas, inadequate training for healthcare workers, and difficulties in data integration across institutions. Therefore, improvements in digital infrastructure and strengthening user capacity are needed to optimize and sustain the implementation of SIMPATI.
Analisis Ketepatan Pemorsian Buah Pada Pasien Diabetes Mellitus di Instalasi Gizi Dr Soegiri Lamongan Iswahyudi, Iswahyudi; Supriatiningrum, Dwi Novri; Rahma, Amalia
Ghidza Media Jurnal Vol. 6 No. 1 (2025): Ghidza Media Jurnal
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v6i1.9431

Abstract

Ketepatan pemorsian merupakan faktor kunci ketepatan diit pasien dan merupakan indikator standar pelayanan minimal pelayanan gizi di rumah sakit. Penelitian ini bertujuan untuk menganalisis ketepatan pemorsian buah pada pasien diabetes mellitus, penelitian ini merupakan penelitian kuantitatif dengan desain analitik observasional dengan pendekatan survey cross section. Jumlah sampel 68 responden yang dipilih menggunakan teknik sampling kuota. Besar porsi rata-rata buah pisang 125,09 gram, buah papaya 121,04 gram dan buah melon 116,95 gram. Standar porsi buah DM 1500/1700 sebesar 125 gram, DM 1900 sebesar 150gram dan DM 2100 sebesar 175 gram. Hasil analisis ketepatan pemorsian pada pasien DM menunjukan hasil 41,18% tepat, sedangkan 58,82% tidak tepat. Hasil uji statistik independent T test pada diit DM 1500 nilai p-value 0,38, diit DM 1700 nilai p-value 0,01 pada diit DM 1900 dan 2100 nilai p-value 0.0001. Nilai p-value pada DM 1700/1900/2100 < 0.05 maka Ho ditolak yang berarti ada perbedaan besar porsi buah rata-rata dengan standar porsi buah diit DM, sedangkan pada diit DM 1500 nilai p-value > 0.05, Ho diterima yang berarti tidak ada perbedaan besar porsi buah rata-rata dibandingkan standar porsi buah pada diit DM 1500.
Efektivitas Program Suplementasi Zat Besi Terhadap Kadar Hemoglobin di MA Assa'idiyah Tanggulrejo Alfiyah, Titin; Rahma, Amalia; Supriatiningrum, Dwi Novri
Ghidza Media Jurnal Vol. 6 No. 1 (2025): Ghidza Media Jurnal
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v6i1.9570

Abstract

Berdasarkan hasil Riset Kesehatan Dasar Indonesia tahun 2018, prevelensi anemia di Indonesia mencapai 32%. Hal ini terbukti dari tingginya prevelensi anemia terjadi pada daerah wilayah Puskesmas Sembayat, yakni sebanyak 33,9%, sehingga diperlukan adanya distribusi Tablet Tambah Darah di sekolah. Tujuan dari penelitian ini untuk menganalisa adanya perbedaan pre dan post monitoring suplemtasi zat besi terhadap kadar hemoglobin. Jenis penilitian menggunakan quasi eksperimen dengan 52 responden yang dipilih dengan teknik cluster sampling. Hasil penelitian menunjukkan adanya perbedaan pre dan post intervensi suplementasi zat besi terhadap kadar hemoglobin yang dianalisa menggunakan analisis non parametric test Wilcoxon dengan p value 0,016 < 0,05. Dapat disimpulkan bahwa efektivitas program suplementasi zat besi terhadap kadar hemoglobin terbukti adanya perbedaan sebelum dan sesudah monitoring konsumsi suplementasi zat besi. Rutinitas mengonsumsi suplementasi zat besi dapat mencegah terjadinya anemia pada remaja.
Pembuatan Nugget Lele Sebagai Produk Pangan Lokal Bergizi Untuk Keluarga Bersama Ibu PKK di Desa Tenggor Balongpanggang Supriatiningrum, Dwi Novri; Ariestiningsih, Eka Srirahayu; Rahma, Amalia; Sukaris, Sukaris; Azza Roh, Indira Halimatu; Firdausi, Aulia
Ghidza Media Jurnal Vol. 6 No. 1 (2025): Ghidza Media Jurnal
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v6i1.9655

Abstract

Ikan lele merupakan salah satu ikan air tawar yang mengandung sumber protein dan kandungan zat gizi lainnya yang tinggi. Pemanfaatan bahan pangan lokal Desa Tenggor Balongpanggang, menciptakan produk pangan lokal yang kaya akan zat gizi. Pembuatan olahan ikan bertujuan untuk meningkatkan daya terima masyarakat, terutama anak-anak, maka dilaksanakan program pengabdian kepada masyarakat dengan sasaran Ibu PKK. Pengabdian kepada masyarakat dilaksanakan dengan memberikan pelatihan secara langsung pengolahan nugget ikan lele. Hasil dari kegiatan pengabdian adalah adanya antusias para peserta dan peningkatan pengetahuan tentang kandungan gizi ikan lele, serta peningkatan kreatifitas olahan sumber protein hewani terutama ikan lele di Desa Tenggor Balongpanggang.
Uji Indeks Glikemik dan Organoleptik Keripik Berbahan Komposit Tepung Bebas Gluten yang Diperkaya Spirulina Platensis: Glycemic Index and Organoleptic Test of Gluten-Free Chips Made from Composite Flour Enriched with Spirulina Platensis Rahma, Amalia; Supriatiningrum, Dwi Novri; Prayitno, Sutrisno Adi; Mulyani, Endah; Ariestiningsih, Eka Srirahayu
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.310-318

Abstract

Background: The World Health Organization (WHO) recommends consuming low glycemic index (GI) foods to manage blood glucose. The GI value of foods is influenced by the ratio of amylose to amylopectin and also the addition of bioactive compounds. Spirulina platensis is a type of microalgae rich in bioactive compounds, including phenolic acids and volatile compounds. Objectives: This study aimed to evaluate the glycemic index (GI) levels and organoleptic properties of chips made from gluten-free composite flour enriched with Spirulina sp. Methods: The research design was experimental. Three  formulations were tested: A413 (mocaf: 30%; cornstarch: 20%; corn grits: 20%; tapioca: 30%), A531 (mocaf: 30%; cornstarch: 20%; corn grits: 10%; tapioca: 40%), A249 (mocaf: 30%; cornstarch: 10%; corn grits: 20%; tapioca: 40%). The GI testing involved 10 respondents who met the following criteria: normal BMI, aged 20-40 years, drug-free, non-smoking, non-drinking, no history of chronic diseases, not pregnant or breastfeeding. The GI value was calculated based on the area under the curve (AUC) of blood glucose measurement before and after consuming the standard and test food at 0, 30, 60, 90 and 120 minutes. Organoleptic testing was conducted using a hedonic test with 35 semi-trained panelists. Results: Formula A531 had the lowest GI value (GI = 28) among the three formulations. There was no significant difference in scent and flavor between the three formulations. However, formula A531 was the most preferred in terms of texture (p-value = 0.029) and crispiness (p-value = 0.050) compared to the other formulations. Conclusions: Gluten-free chips enriched with Spirulina sp. (Formula A531) can serve as a healthy, low-glycemic-index snack alternative that is acceptable to consumers.
Pengaruh Permainan Edukasi Nutricard dalam Meningkatkan Kesadaran Remaja tentang Gizi Seimbang di UPT SMP Negeri 34 Gresik Damayanti, Afinda Primadita; Rahma, Amalia
JGK: Jurnal Gizi dan Kesehatan Vol 5 No 1 (2025): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v5i1.2893

Abstract

This study aims to encourage the influence of the Nutricard educational game in increasing awareness of balanced nutrition in grade VIII students at UPT SMP Negeri 34 Kota Gresik. The study was conducted for one week in March 2025 with an experimental quantitative approach, using a pre-test and post-test design. The subjects of the study were 28 students selected through purposive sampling. The results showed a significant increase from the average pre-test score (75.71) to the post-test (87.32), as well as an increase in understanding of balanced nutrition from 75% to 96%. The results of the Paired Sample T-Test statistical test showed a t-count value = -60.060 and Sig. = 0.000 (p <0.05), proving that Nutricard had a significant effect on increasing students' understanding of balanced nutrition. Based on the questionnaire, most students stated that this educational game was more interesting and helpful in understanding the material than conventional learning methods. Therefore, it can be concluded that the Nutricard educational game is effective in increasing awareness of balanced nutrition in adolescents, so it is worthy of being used as an innovative learning media in schools.
Pemanfaatan limbah kotoran sapi menjadi pupuk organik Junaedi, Mohammad Rifqi; Rahma, Amalia; Ayu, Sekar; Marcello, Calvin
Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M) Vol. 4 No. 1 (2023)
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jp2m.v4i1.20014

Abstract

Serba instan, cepat dan praktis menjadi tuntutan di era yang modern seperti saat ini, seringkali hal tersebut banyak dijumpai di perkotaan, namun  pada dasarnya hal tersebut dapat juga terjadi pada masyarakat desa yang masih belum banyak tersentuh oleh kemajuan IPTEK. Fenomena yang seringkali terjadi pada masyarakat desa yang mayoritasnya berkebun, bertani dan berternak adalah, mereka  menginginkan keinstanan dalam pengelolaan kebun dan sawah, tanpa melihat potensial hasil limbah ternaknya, sehingga seringkali menggunakan pupuk kimia intsan, hal tersebut tak lain dapat merusak ekosistem dan keseimbangan tanah. Pengetahuan mengenai pengelolaan kotoran ternak yang dapat diolah belum banyak diketahui oleh masyarakat desa. Alternatif dapat dilakukan yakni dengan  pupuk organik yang pada dasarnya mudah di buat dan dapat dikelola melalui lingkungan sekitar, tanpa harus membeli pupuk kimia yang memiliki dampak jangka panjang yang kurang baik. Masyarakat desa yang memiliki hewan ternak dapat memanfaatkan kotoran sapi yang banyak mengandung unsur hara yang sangat diperlukan oleh tanaman seperti nitrogen, fosfor, kalium, kalsium, magnesium, dan dengan penambahan air cucian beras, tetes tebu, dan Em4, dapat mempercepat proses pembentukan pupuk organik serta menunjang zat hara yang di butuhkan oleh tanah jika dibandingkan dengan pupuk kimia.
PENERAPAN ASUHAN GIZI TERSTANDAR PASIEN TUMOR MEDIASTINUM, PNEUMONIA, SINDROM VENA CAVA SUPERIOR dan HIPOKALEMIA: STUDI KASUS: Implementation of Standard Nutrition Care in Mediastinum Tumor, Pneumonia, Vena Cava Superior Syndrom and Hipocalemia Patient : Case Study Layyinah, Hayyinatul; Rahma, Amalia
Media Gizi Pangan Vol 31 No 1 (2024): Juni 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i1.506

Abstract

Patient have cough for 20 days. Prolonged coughing can trigger respiratory infection, one of the causes of pneumonia. Mediastinal tumor are tumor that grow in the mediastinal area between the right and left lungs. Vena cava superior syndrome is one of the clinical manifestations of a mediastinal tumor with symptoms coughing, hoarseness, shortness of breath, and edema in the face and neck area. This case study was carried out at the Muhammadiyah Lamongan Hospital for 4 days, on a patient diagnosed with a mediastinal tumor. The purpose of this study case is to gave the right nutrition intervention base on the patient condition. The principle of the diet given is high calory high protein. Before entering the hospital, patient have a decrease in appetite. The results of monitoring and evaluation showed an increase in appetite with total intake of 1440.4 kcal on the first day, 1472 kcal on the second day, 1515.9 kcal on the third day and 1493,1 kcal on the fourth day. Overall, patient energy intake has met the adequacy target
PERAN EDUKASI GIZI BERBASIS BUDAYA DALAM MENINGKATKAN KESADARAN REMAJA TERHADAP ASUPAN MAKANAN LOKAL Afni Nurvita Sari; Amalia Rahma
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol. 19 No. 3 (2024): Vol. 19 No. 3 (2024): Jurnal Ilmiah PANNMED Periode September - Desember 2024
Publisher : Poltekkes Kemenkes Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/pannmed.v19i3.2203

Abstract

Nutritional problems among adolescents in Indonesia, especially in developing areas, are a serious concern with the prevalence of malnutrition reaching 9.2% at the age of 13-15 years. This research aims to analyze the role of culture-based nutrition education in increasing local food consumption and adolescent awareness of food intake. Using a quasi-experimental design, research was conducted in Sugihwaras Village, Tuban Regency, involving 38 teenagers as subjects. The education is carried out through the traditional game called Sri Gendem, which integrates material about teenagers' behavior towards local food. Research shows a significant increase in adolescent behavior toward balanced nutrition and local food consumption after the intervention. These findings indicate that culture-based nutrition education, through an interactive approach, is effective in increasing adolescent nutritional awareness, as well as encouraging the consumption of nutritious local food.
EDUKASI PELAYANAN GIZI RUMAH SAKIT PADA SISWA SMK NEGERI 1 CERME GRESIK Supriatiningrum, Dwi Novri; Rahma, Amalia
Mitra Mahajana: Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2024): Volume 5 Nomor 2 Tahun 2024
Publisher : LPPM Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/mahajana.v5i2.4344

Abstract

. Vocational High School is secondary education that prepares students for the world of work. One of the majors at SMK is culinary arts. SMK Negeri 1 Cerme, Gresik has a culinary arts department that studies food service. The hospital is one of the places for fieldwork practice for students at SMK Negeri 1 Cerme, Gresik. In particular, students need to understand hospital nutrition services as a good provision for fieldwork practice and then work in hospitals as food service workers. This activity’s purpose was to provide education about food management in hospitals. The method for implementing this service uses socialisation with stages of coordination, material presentation, discussion, monitoring, and evaluation. This activity was attended by 56 grade 12 respondents majoring in culinary arts. 50% of students are 19 years old and 86% are women. In the discussion activity, respondents were asked about the role of food service providers in nutrition services in hospitals and providing special food (diet) for diabetes patients. At the end of the session, which carried out monitoring and evaluation through tests, it was found that 93% of respondents had understood the meaning of food management in hospitals and 89% of them had understood the standard forms of hospital food. It can be concluded that this educational activity needs to be carried out in several activities to increase respondents' understanding. Education activities will be more interesting when there is a performance test on respondents so that the information conveyed can be processed deeply in long-term memory.
Co-Authors Afni Nurvita Sari AISYAH, PUTRI NUR Akhsani, nabilah mahdiyah akhsani Alfania, Dinda Eka Alfiyah, Titin Ayu, Sekar Azza Roh, Indira Halimatu Cece Sumantri Clara Meliyanti Kusharto Dadan Rohdiana Damayanti, Afinda Primadita Diah Fauzia Zuhroh Diana Oktavia Ningrum Diana Oktavia Ningrum Dwi Novri Supriatiningrum Eka Srirahayu Ariestiningsih Endah Mulyani Endah Mulyani, Endah Evy Damayanthi Fabialismaya, Deayu Dwi Kania Fauzana, Anika Firdausi, Aulia Hadi Riyadi Hamiyah, Salsabila Has, Dwi Faqihatus S. Hediana, Zalzabila Hisanatul Hafidhoh Hisanatul Hafidhoh Hafidhoh Hodijah, Alyah ISWAHYUDI ISWAHYUDI Junaedi, Mohammad Rifqi Khofifah, Fitri Nur Layyinah, Hayyinatul Marcello, Calvin Mazaya, Betsy Elisse Musammah, Anjali Ningsih, Betty Cahya Nur Cahyadi Nur Habibatus Sholiha Nur Habibatus Sholihah palupi, finna retno Rahajeng, Salsabila Kamaratih Rina Martini Ristiawati Ristiawati Ristiawati Rosydah Nur Aini Rosydah Nuraini Rosydah, Dina Rosyidah, Dina Safrila, Vidya Rahmatil Sholikhah, Desty Muzarofatus suffah, Frimilda aulia Sukaesih, Nunung Siti Sukaris Suprihatinigrum, Dwi Novri Sutrisno Adi Prayitno Taofik, Rehieta Alifia Yasirotul Hikmah Yosfi Rahmi