Article Per Year (5 Year)
p-Index From 2021 - 2026
5.091
P-Index
This Author published in this journals
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) Indonesian Journal of Global Health research Mitra Mahajana: Jurnal Pengabdian Masyarakat GHIDZA MEDIA JURNAL TRILOGI: Jurnal Ilmu Teknologi, Kesehatan, dan Humaniora Jurnal Gizi dan Kesehatan Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi 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 Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 45 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 45 Documents
Search

 1   2   3   4   5 
The Relationship between Pregnant Women's Knowledge about Anemia and Compliance with the Consumption of Iron Supplements Anggraeni, Fitria; Mulyani, Endah; Rahma, Amalia; Supriatiningrum, Dwi Novri; Ariestiningsih, ⁠Eka Sri Rahayu
Indonesian Journal of Global Health Research Vol 7 No 1 (2025): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v7i1.5413

Abstract

In pregnant women, iron consumption is used as an effort to overcome iron deficiency. Where the coverage of pregnant women will get a minimum of 90 tablets of Fe tablets during pregnancy because at that time the need for iron is very high. Pregnant women who do not understand the importance of the level of knowledge with adherence to consuming Fe tablets which will have an impact on the mother and also the fetus. This study was conducted to determine the relationship between knowledge of pregnant women and adherence to consuming Fe tablets at the Lamongan Public Health Center. This research is a descriptive observational study with a cross sectional design. The population in this study were pregnant women, totaling 719 samples taken using purposive sampling where the number of samples was taken in consideration. The data obtained is by distributing questionnaires that have been validated and tested for reliability by previous researchers, then the questionnaires are filled in directly by the respondents. Data analysis was carried out in the form of unvariate analysis and bivariate analysis using the chi-square test. The results showed that the knowledge of pregnant women about iron was in the good category (83,7%), and the adherence of pregnant women to consume Fe tablets was in the obedient category (17,3%). While the knowledge of pregnant women in the poor category (81,5%), and the compliance of pregnant women in the non-compliant category (18,5%). The conclusion in this study was that there was a significant relationship between knowledge of pregnant women and adherence to consuming Fe tablets at the Lamongan Health Center with p = 0.001.
Pengaruh Edukasi terhadap Kepatuhan Penerapan Prinsip Higiene dan Sanitasi Makanan serta Faktor Penyebab di Instalasi Gizi Rumah Sakit X Aulia Firdausi; Amalia Rahma
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 4 (2025): November: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i4.904

Abstract

The application of food hygiene and sanitation principles is an important aspect in ensuring the quality of nutritional services in hospitals. Low compliance of kitchen staff in maintaining hygiene is often caused by a lack of supervision, motivation, and limited supporting facilities. This study aims to determine the effect of education on compliance with the application of food hygiene and sanitation and its contributing factors in the Nutrition Installation of Hospital X through an internship activity conducted in July–October 2025. The research method used a quasi-experimental model with a one-group pretest-posttest and a mixed methods approach. The research subjects were seven kitchen staff, with two of them being interviewed in depth via voice recording. Data collection was carried out through initial observations, compliance checklists, and recorded interviews at the pretest and posttest stages. Educational interventions were carried out through counseling, routine briefings, and mentoring in the six-step handwashing practice according to WHO guidelines. Data analysis was carried out using descriptive quantitative and thematic qualitative methods. The results showed an increase in staff compliance after being given education, seen from changes in behavior in washing hands properly, using personal protective equipment, and maintaining cleanliness of the work area. Based on pretest interview results, low compliance was caused by a lack of supervision due to the lack of accreditation, infrequent monitoring, the misperception that visibly clean hands were safe enough, and limited water supply due to the shared drain with the hospital laundry. Following the educational intervention, posttest results showed improved compliance compared to baseline.
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.
The Potential of White Tea (Camellia sinensis) and Kelor (Moringa oleifera) in Improving Lipid Profile and Histopathological Features of Pancreas in Streptozotocin-Induced Rats Martini, Rina; Rahma, Amalia; Kusharto, Clara Meliyanti; Riyadi, Hadi; Sumantri, Cece; Rohdiana, Dadan
Jurnal Gizi dan Pangan Vol. 14 No. 1 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.248 KB) | DOI: 10.25182/jgp.2019.14.1.23-30

Abstract

This study aimed to examine the potential of white tea and kelor in improving lipid profile and histopathological features of the pancreas in streptozotocin-induced Sprague-Dawley rats. The research design was an experimental study with post-test control group design. Catechin content were analysed using High-Performance Liquid Chromatography. Twenty Sprague-Dawley rats (out of 24 rats, 12-week old, 200-300 g) were induced with intraperitoneal injection of streptozotocin at a dose of 40 mg/kg BW. Four groups of rats received one of the green tea (GT), white tea (WT), kelor (K), or the mixture of white tea and kelor (WTK) with a dose of epigallocatechin-3-gallate (EGCG) at 100 mg/kg BW administered orally for 21 days. Measurements of the lipid profile and preparation of histopathological features of the pancreas were performed after the intervention was completed. The results showed that white tea had the highest concentrations of catechin (39.17%), gallic acid (1.09%), EGCG (4.46%), and epicatechin (9.61%) compared to the other tea groups. The TG levels of the WTK group (95±19.35 mg/dl) were significantly different (p<0.05) from the WT and K groups but not significantly different from the normal (105.8±23.89 mg/dl), DM and GT groups. Meanwhile, the HDL levels did not show significant differences in each intervention group (p>0.05). The mean diameter of the islets of Langerhans in the DM group (9.16± 2.56 μm) was significantly different (p<0.05) from the WT (20±8.94 μm), K (17.16±5.26 μm), WTK (18.66±4.17 μm), and N (21.07±8.49 μm) groups but not significantly different from the GT group (14.33±5.24 μm). The histopathological features of the pancreas showed an increase in the diameter of the islets of Langerhans in WT, K, and WTK groups. This study revealed that the mixture of white tea and kelor had the potential to ameliorate triglyceride levels and histopathological features of the pancreas in streptozotocin-induced Sprague-Dawley rat.
Uji Hedonik Kualitas Minuman Teh Fungsional dari Proporsi Daun Mint dan Daun Melinjo serta Lemon Kering Rosydah, Dina; Prayitno, Sutrisno Adi; Rahma, Amalia
Journal of Food Safety and Processing Technology (JFSPT) Vol. 1 No. 2 (2024): April 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v1i2.7449

Abstract

Minuman teh sebagai bahan penyegar akan memberikan dampak yang positif bagi tubuh karena memiliki potensi senyawa untuk kesehatan. Pengembangan produk teh yang bernilai untuk kesehatan haruslah terus dikembangkan. Penggunaan bahan alam yang aman dan berkualitas akan menjawab tantangan tersebut dalam membuat produk teh. Penelitian ini bertujuan untuk mengetahui kualitas melinjo [Gnetum gnemon L.] dan daun mint sebagai minuman fungsional dengan penambahan lemon kering dalam kualitas sensori. Penelitian ini menggunakan desain eksperimen untuk mendapatkan data dan menggunakan uji Kruskal Wallis sebagai uji analisis datanya. Sampel percobaan yang diuji ada tiga macam, T0 (40% daun melinjo: 40% daun mint: 20% lemon) T1 (50% daun melinjo: 30% daun mint: 20% lemon) T2: ( 30% daun melinjo: 50% daun mint: 20% lemon). Parameter yang diamati pada penelitian ini meliputi uji sensorik yang terdiri dari rasa, aroma, warna dan kejernihan. Hasil penelitian menunjukkan bahwa semakin tinggi jumlah daun mint dan semakin sedikit jumlah daun melinjo dapat meningkatkan tingkat minat panelis terhadap nilai aroma, warna dan kejernihan. Namun seiring dengan bertambahnya jumlah daun mint menyebabkan menurunnya minat panelis terhadap rasa teh sebagai minuman fungsional. Berdasarkan analisis Kruskall Wallis terhadap penilaian panelis terhadap daun melinjo dan daun mint sebagai minuman fungsional dengan penambahan lemon kering tidak memberikan pengaruh yang sangat nyata terhadap rasa, warna, aroma dan kejernihan. Formulasi terbaik sebagai pengobatan yang dihasilkan dari penelitian ini berdasarkan parameter sensorik adalah minum fungsional dengan perlakuan T2 (30% daun melinjo: 50% daun mint: 20% lemon kering.
Kualitas Sensorik Dan Kimia Minuman Fungsional Berbasis Daun Melinjo Dengan Penambahan Daun Mint Dan Lemon Rosyidah, Dina; Prayitno, Sutrisno Adi; Rahma, Amalia
Journal of Food Safety and Processing Technology (JFSPT) Vol. 2 No. 1 (2024): Oktober 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v2i1.8374

Abstract

Penelitian ini bertujuan untuk mengetahui perbedaan kualitas sensorik dan kimia (kadar air dan aktivitas antioksidan) pada tiga formulasi minuman fungsional berbasis daun melinjo dengan penambahan daun mint dan lemon. Pada penelitian ini menggunakan tiga formulasi dengan bahan daun melinjo, daun mint dan lemon yaitu, F1: 50 g: 30 g: 20 g. F2: 40 g:40 g:20 g. F3: 30 g:50 g:20 g yang akan diuji hedonik oleh 36 panelis dan diuji kimia (kadar air dan aktivitas antioksidan). Uji hedonik dianalisis menggunakan uji kruskall wallis dan diuji lanjut menggunakan uji man whitney. Uji kimia (kadar air dan aktivitas antioksidan) dianalisis secara metode deskriptif. Hasil penelitian ini menunjukkan bahwa uji kualitas sensori pada F2 dan F3 tidak memiliki perbedaan dari warna, aroma dan kejernihan dibanding dengan F1. Pada hasil aroma dan kejernihan didapatkan sig <0,05 sehingga perlu adanya uji coba lanjutan dengan menggunakan uji man whitney. Pada hasil uji kadar air, F2 (7,71%) dan F3(7,56%) memiliki kadar air yang sesuai SNI yaitu 8% dari pada F1(8,34%) dan pada hasil uji aktivitas antioksidan, pada F1(37.4 ppm) dan F2(45,34 ppm) memiliki aktivitas antioksidan sangat kuat dibanding F3(59,3 ppm). Dari hasil penelitian dapat disimpulkan bahwa formulasi yang paling baik untuk dijadikan minuman herbal adalah F2 (40:40:20).
Pemilihan makanan sehat dan hubungannya dengan status gizi remaja karang taruna Desa Manyarejo berdasar besar uang saku Hamiyah, Salsabila; Rahma, Amalia; Supriatiningrum, Dwi Novri
Journal of Food Safety and Processing Technology (JFSPT) Vol. 2 No. 1 (2024): Oktober 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v2i1.8467

Abstract

Istilah uang saku merujuk pada uang yang diberikan pada pelajar dengan tujuan membeli sesuatu yang diinginkan atau kebutuhan harian. Pemberian uang saku dapat dilakukan dalam waktu harian, mingguan, maupun bulanan. Penelitian ini adalah menggunakan metode kuantitatif dan jenis penelitiannya adalah deskriptif dengan desain penelitian cros-sectional. Sampel yang digunakan berjumlah 57 responden dipilih menggunakan rumus Lameshow pengumpulan data menggunakan lembar kuisioner. Adapun rata – rata uang saku yang diberikan orang tua setiap hari nya berkisar Rp. 22.018 dari 57 responden. pemilihan makanan gol. Karbohidrat tertinggi nasi putih gol. Ptotein tertinggi daging ayam gol. Serat tertinggi pisang gol. Lemak tertinggi gorengan gol. Sayuran tertinggi wortel. sebagian responden memiliki status gizi baik / normal 48 Responden (84,2%), gizi kurang 5 Responden (8,8%), dan Gizi Lebih 4 Responden (7,0%). Terdapat korelasi secara signifikan antara status gizi dengan uang saku, tidak adanya hubungan pemanfaatan uang saku dan status gizi, serta adanya hubungan yang signifikan antara jumlah uang saku dan pemanfaatan nya.
ANALISIS KADAR KUERSETIN DAN MUTU SENSORI PADA FORMULASI MINUMAN SEDUHAN BERBAHAN DASAR DAUN KELOR DAN BUAH BELIMBING WULUH Aisyah, Putri Nur; Rahma, Amalia; Prayitno, Sutrisno Adi
Journal of Food Safety and Processing Technology (JFSPT) Vol. 2 No. 2 (2025): April 2025
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v2i2.9402

Abstract

ABSTRAK Radikal bebas dapat dinetralisir oleh antioksidan seperti kuersetin, yang terkandung dalam kelor dan belimbing wuluh. Penelitian ini bertujuan mengembangkan minuman herbal dari keduanya untuk meningkatkan penerimaan masyarakat dan mempertahankan kuersetin sebagai antioksidan alami. Metode yang digunakan adalah teknik infusa dengan lima formulasi, F163 (100% daun kelor), F927 (100% buah belimbing wuluh), F385 (75% daun kelor + 25% belimbing wuluh), F749 (25% daun kelor + 75% belimbing wuluh), dan F501 (50% daun kelor + 50% belimbing wuluh). Kadar kuersetin dianalisis dengan HPLC, dan penerimaan masyarakat diuji melalui uji organoleptik menggunakan metode Kruskal Wallis. Hasil kadar kuersetin bervariasi menunjukkan antara 0,011 – 0,902 ppm. Untuk uji organoleptik menunjukkan warna tidak berpengaruh signifikan, sedangkan aroma dan rasa berpengaruh signifikan, sehingga dilanjutkan dengan uji Mann-Whitney. Perlakuan terbaik ditemukan pada formulasi F495, yang menggabungkan 25% daun kelor dan 75% buah belimbing wuluh, dengan kadar kuersetin tertinggi yaitu 0,902 ppm dan penilaian rasa tertinggi dengan nilai hedonik rata-rata 2,60, yang masih tergolong kurang disukai. Dapat dilakukan ekstraksi cair (infusa) dengan penguapan menggunakan rotary vakum evaporator, serta penambahan aroma dan rasa lain pada minuman daun kelor dan belimbing wuluh, sambil tetap mempertahankan kadar kuersetin dan melakukan analisis ulang kadar kuersetin.
Co-Authors Afni Nurvita Sari AISYAH, PUTRI NUR Akhsani, nabilah mahdiyah akhsani Alfania, Dinda Eka Alfiyah, Titin Anggraeni, Fitria Ariestiningsih, Eka Sri Rahayu Ariestiningsih, ⁠Eka Sri Rahayu Aulia Firdausi 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 Indira Halimatu Azzah Roh ISWAHYUDI ISWAHYUDI Junaedi, Mohammad Rifqi Khofifah, Fitri Nur Laminah, Laminah Layyinah, Hayyinatul Marcello, Calvin Mazaya, Betsy Elisse Melani Putria Yudismara Musammah, Anjali Ningsih, Betty Cahya Nur Cahyadi Nur Habibatus Sholiha Nur Habibatus Sholihah palupi, finna retno Rahajeng, Salsabila Kamaratih Rina Martini Ristiawati Ristiawati Ristiawati Riswanto, Maulidya Faatihah Rizqii Rosydah Nur Aini Rosydah Nuraini Rosydah, Dina Rosyidah, Dina Safrila, Vidya Rahmatil Salisya Silvi Nur Nadhifah Sholikhah, Desty Muzarofatus suffah, Frimilda aulia Sukaesih, Nunung Siti Sukaris Sumarno, Lenny Erfianty Suprihatinigrum, Dwi Novri Sutrisno Adi Prayitno Taofik, Rehieta Alifia Umu Latifatul Jannah Yasirotul Hikmah Yosfi Rahmi