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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 Amerta Nutrition 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 International Journal of Health Science
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

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Pengaruh Pemberian Sinbiotik, Probiotik, dan Prebiotik terhadap Depresi, Stres, dan Mood pada Orang Dewasa: Systematic Review dan Meta-Analisis: Effects of Synbiotic, Probiotic, and Prebiotic Supplementation on Depression, Stress, and Mood in Adults: A Systematic Review and Meta-Analysis Habibi, Nur Ahmad; Gusnedi, Gusnedi; Nindrea, Ricvan Dana; Hasniyati, Rina; Afriza, Renita; Rusydi, Riska; Yuska, Defniwita; Darningsih, Sri; Zulkifli, Zulkifli; Ismanilda, Ismanilda; Handayani, Marni; Utami, Citra Tristi; Umar, Hermita Bus; Dwiyanti, Defriani; Yuniritha, Eva
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.420-430

Abstract

Background: Psychobiotics, including probiotics, prebiotics, and synbiotics, have been proposed to improve mental health through modulation of the gut–brain axis. However, findings from randomized controlled trials (RCTs) remain inconsistent, Objectives: To systematically review and synthesize evidence on the effects of probiotics, prebiotics, and synbiotics on depression, stress, and mood in adult populations. Methods: A comprehensive search was conducted in PubMed, yielding 531 articles, of which 14 RCTs met the inclusion criteria. Risk of bias was assessed using the Cochrane Risk of Bias Tool. Meta-analyses were performed using both fixed- and random-effects models in RevMan. The study protocol was registered in PROSPERO (CRD420251103338). Discussions: Ten RCTs (n = 881) assessing depression did not show consistent benefits (SMD = –0.72; 95% CI: –1.42 to –0.01; p-value = 0.05; I² = 96%). Six RCTs (n = 444) evaluating stress also showed non-significant effects (MD = –1.35; 95% CI: –3.70 to 1.01; p-value = 0.26; I² = 73%). Conversely, six RCTs (n = 376) demonstrated significant improvements in mood (MD = 0.73; 95% CI: 0.25 to 1.20; p-value = 0.003; I² = 75%). Meta-regression indicated that larger sample sizes were associated with more consistent improvements in mood (p-value = 0.04). Sensitivity analyses confirmed the stability of the findings, and no evidence of publication bias was detected. Conclusions: Probiotic, prebiotic, and synbiotic supplementation may provide beneficial effects on mood and could serve as a potential nutritional intervention to enhance psychological health. However, effects on depression and stress inconsistent.
ANTI-HYPERCHOLESTEROLEMIA ACTIVITY OF ETHANOL EXTRACT Peperomia pellucid Mazroatul, Chasanah; Deni, Glar Donia; Habibi, Nur Ahmad; Saputri, Gita Febri
ALCHEMY Jurnal Penelitian Kimia Vol 12, No 1 (2016): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.12.1.948.88-94

Abstract

Hypercholesterolemia is a major cause of cardiovascular disease such as coronary heart disease. Betel water (Peperomia pellucida) is a type of plants that have antioxidant compounds that could delay, retard and prevent the oxidation of lipids, both enzymatic and non-enzymatic. This study aimed to determine the effect of ethanol extract Peperomia pellucida against total cholesterol, HDL, LDL, and triglycerides in the serum of white rats (Wistar) were given a diet aterogenetik, so it can be used as prevention of atherosclerosis. The active compounds contained in the water after screnning betel phytochemicals includes flavonoids, tannins, alkaloids, steroids and quinones. In vivo studies conducted by true experimental method with pre and post test with control group design. Rats were divided into 3 groups: group A positive control is given aterogenetik diet, group B and C were given diet Peperomia Pellucida aterogenetik and extract orally at a dose of 150 mg/kg and 300 mg/kg. Diet aterogenetik given as much as 20 grams per day for 14 days. Data obtained include total cholesterol, HDL, LDL, and triglycerides were analyzed by statistical methods Paired T Test oneway ANOVA (P < 0.05). The study of total cholesterol, HDL, LDL and triglycerides showed ethanol extract of Peperomia pellucida at a dose of 300 mg/kg body weight can lower total cholesterol and LDL significantly, but there was no significant decline in triglycerides and can increase HDL levels.
Pengaruh Penambahan Inulin terhadap Mutu Sensorik, Kandungan Serat dan Daya Terima Yoghurt Hanifah Fikriyah; Nur Ahmad Habibi; Ismanilda Ismanilda; Sri Darningsih; 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.
Pengembangan Snack Bar Berbasis Bahan Freeze-Dried Tape Ketan Hitam, Tepung Mocaf dan Tepung Kacang Almond sebagai Selingan untuk Diabetes Melitus Edmon Edmon; Roro Nur Fauziyah; Agus Sulaiman; Witri Priawantiputri; Nur Ahmad Habibi
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 Nur Ahmad Habibi; Gusnedi Gusnedi; Edmon Edmon; Elsyie Yuniarti; 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.
Co-Authors ., Ismanilda Adriyan Pramono Agus Sulaiman Alpari Nopindra Alsri Windra Doni Andrafikar Andrafikar Andriana Marwanto Ariska, Neza Viona Aryu Candra Azis Boing Sitanggang Azrimaidaliza Citra Tristi Utami Darningsih, Sri Darwel, Darwel Defniwita Yuska Defriani Dwiyanti, Defriani Deny Yudi Fitranti Dwinatrana, Khiky Edmon Edmon Edmon Edmon Edmon Edmon Elsyie Yuniarti Eva Yuniritha, Eva Fala, Etika Nurul Gita Febri Saputri Glar Donia Deni Gusnedi Gusnedi Gusnedi Gusnedi Gusnedi Handayani, Marni Hanifah Fikriyah Hasneli, Hasneli Hasneli, Hasneli Hermita Bus Umar Idral Purnakarya Irma Eva Yani Ismanilda Ismanilda, Ismanilda Kasmiyetti, Kasmiyetti Mazroatul, Chasanah Mukhlis Mukhlis Mulyana Mulyana Nindrea, Ricvan Dana Ninik Rustanti Nissa, Choirun Nur Heni Sri Palupi Nurman, Zurni Nuryanto Nuryanto Pregiwati Pusporini Rachma Purwanti Rachmadanur Rachmadanur Ratu Ruri Amelia Renidayati Renidayati Renita Afriza Rina Hasniyati Riviwanto, Muchsin Rizka Yulia Sary Roro Nur Fauziyah Rusydi, Riska Safyanti . Safyanti Safyanti Sarah Fathia Sidhin, Syaharani Solihin Sayuti Sri Darningsih Sri Darningsih Suci Amalia Utami, Citra Tristi Vara Dianti Putri Widdeffrita Widdeffrita Witri Priawantiputri Wiwi Sartika Wiwi Sartika Yosi Suryarinilsih Zulkifli Zulkifli Zulkifli Zulkifli