Article Per Year (5 Year)
p-Index From 2021 - 2026
2.928
P-Index
This Author published in this journals
All Journal Journal of Nutrition College Jurnal Media Gizi Indonesia (MGI) JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan JST ( Jurnal Sains Terapan ) ALCHEMY Jurnal Penelitian Kimia TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Sehat Mandiri Poltekita : Jurnal Ilmu Kesehatan Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Journal of Health and Nutrition Research JUSTI (Jurnal Sistem dan Teknik Industri) Poltekita: Jurnal Ilmu Kesehatan Proceeding International Health Conference Jurnal Info Kesehatan
Nur Ahmad Habibi
Department Of Nutrition, Health Ministry Polytechnic Of Padang, Padang, West Sumatra, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
Pengaruh Subtitusi Tepung Kacang Hijau terhadap Mutu Organoleptik dan Kadar Protein Beras Rendang Nur Ahmad Habibi; Vara Dianti Putri; Andrafikar Andrafikar; Safyanti Safyanti; Wiwi Sartika; Kasmiyetti Kasmiyetti
Jurnal Sehat Mandiri Vol 18 No 1 (2023): Jurnal Sehat Mandiri, Volume 18, No.1 Juni 2023
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v18i1.981

Abstract

Beras Rendang is one of the traditional food from West Sumatra, originating from the city of Payakumbuh. It is made with glutinous rice, which has low protein content. Substitution glutinous rice flour with mung bean flour as a protein source in Beras Rendang is expected to increase the protein content. The aim of this study is to determine the utilization of mung bean flour in the production of Beras rendang in terms of organoleptic quality and protein content. The research design used was an experimental design with a Completely Randomized Design (CRD) consisting of 4 treatments with 2 replications. The products were tested for organoleptic quality and protein content. Data analysis was performed descriptively and using a comparative test The organoleptic test data and protein content were analyzed descriptively. The results of the organoleptic test showed an overall preference of the panelists towards the color, aroma, texture, and taste, with an average score of 3.1. The best substitution of mung bean flour in terms of organoleptic quality for Beras rendang was found in treatment P1, using 100 grams of mung bean flour. The protein content in the best treatment (P1) was 8.9 grams. Substitution mung bean flour can increase the protein content, but it also affects the taste, color, texture, and aroma of the product. Therefore, other techniques are needed to improve the quality of the product.
EDUKASI SISTEM KEGAWATDARURATAN BERBASIS KEARIFAN LOKAL DI DESA MUNTEI KABUPATEN MENTAWAI PROVINSI SUMATERA BARAT Muchsin Riviwanto; Nur Ahmad Habibi; Renidayati Renidayati; Rachmadanur Rachmadanur; Mukhlis Mukhlis; Yosi Suryarinilsih; Widdeffrita Widdeffrita; Eva Yuniritha
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 29, No 3 (2023): JULI-SEPTEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v29i3.47755

Abstract

Muntei Village, located in Mentawai Regency, West Sumatra, is a vulnerable area to natural disasters. However, the Mentawai community possesses rich local wisdom, including in disaster management. The objective of this community engagement is to enhance the understanding and abilities of the community in facing disasters by utilizing local wisdom. The methods employed in this community engagement include education, discussions on local wisdom, product exhibitions, and evaluations. The results of the community engagement reveal various local wisdom practices employed by the community when facing disasters, such as beliefs regarding earthquakes and rescue processes. The evaluation results indicate an improvement in the community's understanding, with the high category increasing from 40% to 80%, and the community's ability to cope with disasters improving from 20% to 83.3%. Based on these findings, it can be concluded that local wisdom in Muntei village has been passed down through generations. However, there is a need for reinforcement in the establishment of an emergency response system to ensure greater effectiveness. The provision of education is effective in enhancing the community's understanding and abilities to anticipate disasters
Pengembangan Usaha Tepung Ikan Bilih Sebagai Fortifikan Zat Gizi Sumber Besi Dan Zinc untuk Pencegahan Stunting Habibi, Nur Ahmad; Yuniritha, Eva; Zulkifli, Zulkifli; Darwel, Darwel; Utami, Citra Tristi
Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Vol 7, No 2 (2025): April 2025
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/jpm.v7i2.4178

Abstract

Abstrak Nagari Paninggahan memiliki potensi sumber daya alam berupa ikan bilih (Mystacoleucus padangensis), yang merupakan ikan endemik di sekitar Danau Singkarak dengan kandungan zat besi dan zinc yang tinggi. Namun, pemanfaatan ikan bilih sebagai bahan pangan bergizi masih terbatas. Program pengabdian masyarakat ini bertujuan untuk mengembangkan usaha pembuatan tepung ikan bilih sebagai fortifikan sumber zat gizi mikro. Kegiatan yang dilakukan meliputi forum diskusi kelompok (FGD) untuk pengembangan usaha, pelatihan pengolahan ikan bilih menjadi tepung, penerapan cara pengolahan pangan yang baik, serta pengembangan usaha. Jumlah peserta dalam kegiatan ini adalah 11 orang, terdiri dari 5 pengusaha ikan bilih di nagari, 1 kader nagari, dan 5 perangkat desa. Metode evaluasi yang digunakan meliputi pre-test dan post-test untuk mengukur peningkatan pengetahuan dan keterampilan peserta. Hasil kegiatan menunjukkan terdapat peningkatan pengetahuan dan keterampilan terkait proses pengolahan produk setelah dilakukan pendampingan. 100% peserta mengetahui nilai gizi Seng dan Fe pada ikan bilih, 80% peserta berminat untuk memproduksi produk, dan 1 peserta sudah mulai memproduksi untuk dikirim ke industri obat tradisional. Terjadi peningkatan nilai jual ikan bilih dari Rp.80.000 dalam kondisi mentah menjadi Rp.600.000/kg. Pengembangan ini meningkatkan nilai tambah ikan bilih, membuka peluang ekonomi lokal, serta mendukung program pencegahan stunting bagi masyarakat.Kata kunci: Fortifikan, Ikan Bilih, Masalah Gizi, Pengembangan Usaha.
Pengembangan Snack Bar Berbasis Bahan Freeze-Dried Tape Ketan Hitam, Tepung Mocaf dan Tepung Kacang Almond sebagai Selingan untuk Diabetes Melitus Edmon, Edmon; Fauziyah, Roro Nur; Sulaiman, Agus; Priawantiputri, Witri; Habibi, Nur Ahmad
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1776

Abstract

The incidence of Diabetes Mellitus (DM) continues to increase globally and has become a serious health threat, including in Indonesia. Modern lifestyles, unbalanced diets, and genetic factors are the main causes. This study aimed to determine the best formulation of a Snack Bar made from freeze-dried black glutinous rice tape flour, mocaf flour, and almond flour, and to evaluate its organoleptic properties (color, aroma, taste, texture), anthocyanin content, antioxidant activity, and fiber content as an alternative solution for individuals with Type 2 DM. The study was conducted experimentally using a Completely Randomized Design (CRD) at Poltekkes Kemenkes Padang. Three formulations were tested organoleptically by panelists and analyzed in the laboratory for nutritional content. The results showed that the best formulation was F3 (20g black glutinous rice tape, 60g mocaf, 20g almond) with 84% panelist acceptance. Proximate analysis showed ash content of 1.18%, moisture 35.9%, protein 10.5%, fat 12.05%, carbohydrates 40.26%, fiber 2.15%, and anthocyanin 0.3 mg. It is concluded that the Snack Bar made from black glutinous rice tape, mocaf, and almond has potential as a functional food for people with DM. Further research is recommended to assess storage stability and conduct clinical trials for its effectiveness in controlling blood sugar levels.
Hubungan Ketersediaan dan Pendidikan Tenaga Gizi terhadap Kejadian Stunting di Sumatera Barat, Indonesia Habibi, Nur Ahmad; Gusnedi, Gusnedi; Edmon, Edmon; Yuniarti, Elsyie; Safyanti, Safyanti
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1877

Abstract

The availability of an adequate number of qualified nutrition experts is a supporting factor for the success of nutrition programs and health transformation. The research aims to analyze the relationship between job suitability of nutrition professionals, education level, participation in training, and the competence of nutrition experts in relation to the nutritional status (prevalence of stunting) in West Sumatra, Indonesia. The study was conducted using a cross-sectional design, with a sample size of 698 nutrition professionals working in 16 districts/cities in West Sumatra. Data were collected through a questionnaire in Google Form format. This study revealed that 35.6% of nutrition professionals did not possess an active registration certificate. Around 43.9% had only completed a three-year diploma program, and 13.7% were not working in accordance with their profession. Approximately 65% of nutrition experts had not received training related to their authority, and 76.3% did not possess relevant competency certification to support their performance. There was a significant relationship between the number of nutrition professionals working in accordance with their profession, participation in training, and competency certification with the occurrence of stunting (p<0.05). The conclusion is that the higher the number of nutrition professionals working in accordance with their profession, trained, and competent, the lower the prevalence of stunting in the area. Policy measures and efforts are needed to meet the needs of nutrition experts in terms of quantity and quality in order to strengthen nutrition programs and improve the level of health in West Sumatra.
Antioxidant Activity and Amino Acid Profile of "Dadih" from Various Regions in West Sumatra, Indonesia Habibi, Nur Ahmad; Gusnedi, Gusnedi; Sartika, Wiwi; Ismanilda, Ismanilda
Poltekita : Jurnal Ilmu Kesehatan Vol. 17 No. 3 (2023): November
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v17i3.3381

Abstract

Dadih or curd is a traditional product typical of West Sumatra which is made through natural fermentation using the lactobacillus plantarum bacteria in bamboo. Each region in West Sumatra makes curd in various ways that affect its quality. This study aims to determine the amino acid profile and antioxidant activity of curd from various regions in West Sumatra. The study was conducted by testing curd from 4 main curd center regions, namely Bukittinggi, Payakumbuh, Batusangkar and Alahan Panjang. Certain tests were applied to assess the protein content using the Kjedahl method, amino acids content using the HPLC method and antioxidant activity using the DPPH method. The test results showed that curd from Payakumbuh had a higher protein and amino acid content compared to other regions. Furthermore, such curd had the highest level of antioxidant activity towards free radicals compared to other regions, with an IC50 value of 95.11 ± 0.40 mg/kg, which was included in the strong category. There was a significant relationship between amino acid content and antioxidant activity of curd. It can be concluded that curd from Payakumbuh had the best amino acid content and antioxidant activity compared to other regions in West Sumatra.
Risk Factors for Under-Five Children Severe Acute Malnutrition (SAM) in Grobogan Regency Nuryanto, Nuryanto; Sidhin, Syaharani; Fala, Etika Nurul; Nissa, Choirun; Candra, Aryu; Purwanti, Rachma; Fitranti, Deny Yudi; Rustanti, Ninik; Habibi, Nur Ahmad
JURNAL INFO KESEHATAN Vol 22 No 4 (2024): JURNAL INFO KESEHATAN
Publisher : Research and Community Service Unit, Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/infokes.Vol22.Iss4.1494

Abstract

Severe Acute Malnutrition (SAM) is a major health risk for children under five. Various factors, such as poor food intake, infections, family size, healthcare participation, maternal nutrition knowledge, and parenting practices, contribute to SAM. However, no studies have specifically examined these factors in under-five children in Grobogan Regency. This study aims to analyze the risk factors associated with severe acute malnutrition among children under five years old in Grobogan Regency. The study employed a quantitative case-control design involving children aged 0-59 months in Grobogan Regency, with 11 children with Severe Acute Malnutrition (SAM) as the case group obtained through total sampling, and 11 well-nourished children as the control group selected via matching. Key variables examined included energy, protein, fat, and carbohydrate intake, as well as infectious diseases, family size, participation in posyandu, maternal nutrition knowledge, and parenting practices. Descriptive analysis outlined the subjects and variables, with bivariate analysis using the Chi-Square test at a 95% confidence level (α=0.05). The results study show that the statistical analysis indicated that inadequate energy intake was significantly associated with SAM (p=0.008, OR=26.667), suggesting that children under five with insufficient energy intake are 26.667 times more likely to experience severe acute malnutrition compared to those with adequate energy intake. In contrast, adequate intake of protein, fat, and carbohydrates, as well as factors such as infectious diseases, family size (p=0.080), participation in posyandu (p=1.000), maternal nutrition knowledge (p=0.476), and parenting practices (p=0.198), did not demonstrate significant associations with SAM among these children. The conclusion is adequate energy intake has been identified as a significant risk factor for SAM among under-five children in Grobogan Regency. Conversely, factors such as adequate intake of protein, fat, and carbohydrates, infectious diseases, family size, participation in posyandu, maternal nutrition knowledge, and parenting practices were not recognized as significant risk factors.
Quality Evaluation and Flavonoid Content of Honey from Riau Forest, Indonesia Yuniritha, Eva; Habibi, Nur Ahmad; Hasneli, Hasneli; Doni, Alsri Windra
JURNAL INFO KESEHATAN Vol 22 No 2 (2024): JURNAL INFO KESEHATAN
Publisher : Research and Community Service Unit, Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/infokes.Vol22.Iss2.1526

Abstract

Honey is a naturally sweet liquid produced by bees from flower nectar, which varies in quality and flavonoid content due to the food source, environment and the bees that produce it. This study aims to evaluate the quality and flavonoid content of honey from the Riau Forest of Indonesia. Quality testing was conducted in accordance with SNI 8664:2018 with sensory, physical, chemical and microbiological parameters. Flavonoid testing was carried out qualitatively using HPLC. The test results showed that the sensory profile of honey was in accordance with the standard, sweet taste, distinctive aroma, brown colour and thick shape. Chemical parameters obtained values of moisture content of 21.92%, diastase enzyme 3.13 DN and HMF 4.14 mg/kg have met the requirements. However, the reducing sugar of 54.1% is still below the requirement. Heavy metal parameters (Pb, Cd, As and Hg) were not detected and microbiological ALT 3.0 x 10 and yeast mould <10 colonies/gr that have met. Furthermore, the results of flavonoid qualitative tests detected several types including Luteolin, Mangiferin, Smiglanin, maltol, isoflavones, quercetin, Cnidimol C, Norcimifungin, Apigenin, Methyl ophiopogonanone B, Pectolinarigenin, Kusenol C, 3,5,6-trihydroxy-4',7-dimetoxyflavone and Lupinifoline. The conclusion of this study shows that honey from Riau forests fulfils most of the quality requirements and has a diverse flavonoid content.                 
The Potential of Dadih as a Functional Food in Disaster Preparedness Gusnedi; Habibi, Nur Ahmad; Sartika, Wiwi; Ismanilda; Amalia, Suci
proceedinginternational Vol. 4 (2024): Proceeding International Conference 1th February 2024
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v4i.47

Abstract

Dadih is a traditional food from West Sumatra made through a 48-hour fermentation process in bamboo. It exhibits a diverse range of nutritional content and active compounds. This research aimed to evaluate dadih from Padang Panjang as a potential functional food for emergency situations. The method involved testing dadih to determine its nutritional content, antioxidant activity, and shelf life. The research results indicated that dadih has a relatively good protein content at 7.55% and an antioxidant activity of 142.49±0.25 mg/kg, falling into the moderate category. Furthermore, dadih boasts an excellent shelf life, lasting up to 6 days at room temperature and 30 days in the refrigerator. In conclusion, based on its nutritional content, antioxidant activity, and shelf life, dadih is considered a suitable candidate for a functional food in emergency conditions.
Pengaruh Penambahan Inulin terhadap Mutu Sensorik, Kandungan Serat dan Daya Terima Yoghurt Fikriyah, Hanifah; Habibi, Nur Ahmad; Ismanilda, Ismanilda; Darningsih, Sri; Zulkifli, Zulkifli; Andrafikar, Andrafikar; Edmon, Edmon
Jurnal Sehat Mandiri Vol 19 No 1 (2024): Jurnal Sehat Mandiri, Volume 19, No.1 Juni 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i1.1389

Abstract

Yogurt is a functional food that contains probiotic bacteria beneficial for health. The addition of inulin fiber is considered to increase the fiber content of the product, thereby enhancing its benefits. The purpose of this study was to determine the effect of inulin addition on the organoleptic quality, fiber content, and acceptability of yogurt. The study used a completely randomized design (CRD) with one control, three treatments, and two repetitions. The amounts of inulin added were 7.5, 10, and 12.5 grams per portion. Data were analyzed using the Kruskal-Wallis test at the 5% level. Organoleptic test results showed that the average level of panelists' preference for taste, aroma, color, and texture was highest in treatment F2, with the addition of 7.5 grams of inulin. The test results indicated that the best treatment in terms of sensory taste, aroma, color, and texture was treatment F2, with the addition of 10 grams of inulin. There was a significant effect of inulin addition on the texture and taste of yogurt (p<0.05). The acceptability of yogurt with inulin addition was 92.8%. The fiber content test revealed a fiber content of 12.78%. It can be concluded that the addition of inulin to yogurt affects the organoleptic qualities of texture and taste and increases fiber content and product acceptability. The best results were obtained with the addition of 10 grams per portion. Further research is recommended to evaluate the number of bacteria and the shelf life of yogurt with added inulin.
Co-Authors ., Ismanilda Adriyan Pramono Alsri Windra Doni Andrafikar Andrafikar Andrafikar, Andrafikar Ariska, Neza Viona Aryu Candra Azis Boing Sitanggang Chasanah Mazroatul Citra Tristi Utami Darningsih, Sri Darwel, Darwel Darwel, Darwel Deny Yudi Fitranti Edmon Edmon Eva Yuniritha, Eva Fala, Etika Nurul Fauziyah, Roro Nur Fikriyah, Hanifah Gita Febri Saputri Glar Donia Deni Gusnedi Gusnedi Gusnedi Handayani, Marni Hasneli, Hasneli Hasneli, Hasneli Irma Eva Yani Ismanilda Ismanilda, Ismanilda Kasmiyetti, Kasmiyetti Mukhlis Mukhlis Mulyana Mulyana Ninik Rustanti Nissa, Choirun Nur Heni Sri Palupi Nurman, Zurni Nuryanto Nuryanto Pregiwati Pusporini Rachma Purwanti Rachmadanur Rachmadanur Ratu Ruri Amelia Renidayati Renidayati Riviwanto, Muchsin Rizka Yulia Sary Safyanti Safyanti Safyanti, Safyanti Sarah Fathia Sidhin, Syaharani Sri Darningsih Suci Amalia Sulaiman, Agus Utami, Citra Tristi Vara Dianti Putri Widdeffrita Widdeffrita Witri Priawantiputri Wiwi Sartika Wiwi Sartika Yosi Suryarinilsih Yuniarti, Elsyie Zulkifli Zulkifli