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All Journal Biology, Medicine, & Natural Product Chemistry Jurnal Pendidikan Kimia (JPKim) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan IMJ (Indonesian Midwifery Journal) ARTERI : Jurnal Ilmu Kesehatan Jurnal Inovasi Pendidikan dan Sains MAHESA : Malahayati Health Student Journal Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Kolaboratif Sains Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan Jurnal Sains Natural BIOCITY: Journal of Pharmacy Bioscience and Clinical Community Alamtana
Widani Darma Isasih
Program Studi Gizi, Fakultas Kesehatan, Universitas Bumigora, Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Konsumsi Kopi, Indeks Massa Tubuh, dan Risiko Hipertensi Studi pada Masyarakat Pesisir: Coffee Consumption, Body Mass Index, and Hypertension Risk: A Study in Coastal Communities Wiasty Sukanty, Ni Made; I Putu Bayu Agus Saputra; Laksmi Nur Fajriani; Anisah; Widani Darma Isasih
Jurnal Kolaboratif Sains Vol. 8 No. 7: Juli 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i7.7876

Abstract

Hipertensi merupakan masalah kesehatan global yang sering tidak terdeteksi dini, namun berisiko menimbulkan komplikasi serius. Konsumsi kopi dan status gizi, khususnya indeks massa tubuh (IMT), diduga turut berkontribusi terhadap tekanan darah, namun bukti ilmiah yang konsisten masih terbatas, khususnya di komunitas pesisir seperti Desa Batu Layar. Penelitian ini bertujuan untuk mengetahui hubungan antara IMT dan konsumsi kopi terhadap tekanan darah pada masyarakat pesisir di Desa Batu Layar, Kabupaten Lombok Barat. Penelitian menggunakan desain cross-sectional dengan total 136 responden yang dipilih melalui purposive sampling. Data IMT diperoleh melalui pengukuran antropometri, konsumsi kopi diukur menggunakan kuesioner semi-kuantitatif, dan tekanan darah diukur menggunakan tensimeter digital. Analisis hubungan antarvariabel dilakukan dengan uji korelasi Spearman Rank pada tingkat signifikansi 0,05. Hasil: Sebanyak 62% responden memiliki konsumsi kopi yang berisiko, dan 55% berada dalam kategori gemuk hingga obesitas. Prevalensi hipertensi derajat I dan prehipertensi cukup tinggi (masing-masing 40% dan 31%). Namun, tidak ditemukan hubungan yang signifikan antara konsumsi kopi dengan tekanan darah, maupun antara IMT dengan tekanan darah. Konsumsi kopi dan IMT tidak menunjukkan hubungan yang signifikan terhadap tekanan darah pada populasi ini. Diperlukan penelitian lanjutan dengan pendekatan multivariat serta mempertimbangkan variabel lain seperti pola makan, stres, dan aktivitas fisik untuk pemahaman yang lebih mendalam.
Review: Pengaruh Produk Olahan Susu Fermentasi terhadap Risiko Penyakit Kardiovaskular: Review: The Effect of Fermented Milk Products on The Risk of Cardiovaskular Disease Fajriani, Laksmi Nur; Sukanty, Ni Made Wiasty; Anisah; Isasih, Widani Darma; Anggriany, Nissa; Najiyyah, Siti Ulfatun
Jurnal Kolaboratif Sains Vol. 8 No. 7: Juli 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i7.7892

Abstract

Penyakit Kardiovaskular (PKV) merupakan penyebab utama kematian global yang diperkirakan akan terus meningkat hingga tahun 2050. Faktor risiko utama PKV meliputi hipertensi, dislipidemia, hiperkolesterolemia, dan hiperglikemia. Salah satu strategi pencegahan yang mendapat perhatian adalah konsumsi produk olahan susu fermentasi seperti yoghurt, kefir, dan keju yang mengandung probiotik dan senyawa bioaktif hasil fermentasi. Probiotik seperti Lactobacillus dan Bifidobacterium berperan dalam menurunkan kadar kolesterol total, LDL, serta meningkatkan HDL melalui berbagai mekanisme termasuk penghambatan enzim HMG-CoA reduktase dan peningkatan ekskresi asam empedu. Selain itu, produk susu fermentasi diketahui berkontribusi dalam menurunkan tekanan darah, meningkatkan kesehatan usus, serta mengurangi peradangan sistemik yang berperan dalam patogenesis aterosklerosis. Studi epidemiologis menunjukkan hubungan signifikan antara konsumsi tinggi produk susu fermentasi dengan penurunan risiko PKV, hipertensi, dan stroke. Metode penyusunan yang digunakan adalah kajian literatur metode PRISMA dengan pendekatan deskriptif menggunakan pustaka sekunder melalui empat langkah yaitu identification, screening, eligibility, dan included sehingga didapatkan 14 artikel. Hasilnya menunjukkan bahwa produk olahan susu fermentasi mengandung bakteri probiotik dan senyawa bioaktif yang berperan dalam menurunkan LDL, meningkatkan HDL, sehingga mampu menurunkan risiko PKV. Penelitian ini mengimplikasikan bahwa mengkonsumsi produk olahan susu fermentasi (yoghurt, keju, susu fermentasi) dalam jumlah tinggi dapat menurunkan risiko PKV sebesar 19% dibandingkan dengan konsumsi rendah.
Analisis Efek Samping Penggunaan Vaksin COVID-19 (Booster) Moderna COVID19 Vaccine® Pada Tenaga Kesehatan Di Puskesmas Santong, Kecamatan Kayangan, Kabupaten Lombok Utara Tahun 2023 Mulianti, Handini; Zuhri, Muhammad Isnaini; Isasih, Widani Darma
Biocity Journal of Pharmacy Bioscience and Clinical Community Vol. 2 No. 1 (2023): Biocity: Journal of Pharmacy Bioscience and Clinical Community
Publisher : Department of Pharmacy, Bumigora University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/biocity.v2i1.3284

Abstract

The Coronavirus Disease 2019 (COVID-19) is an infectious condition caused by the SARS-CoV-2 virus. This virus has undergone mutations, leading to new variants that have contributed to the increase in COVID-19 cases. Governments have initiated vaccination efforts as part of their strategies to curb the spread, particularly among healthcare workers. However, concerns have arisen regarding the occurrence of post-vaccination side effects. The objective of this study is to identify and categorize the side effects that arise after administering the COVID-19 (booster) vaccine, specifically the Moderna COVID-19 Vaccine®. The study employs a cross-sectional approach, collecting data through interviews and questionnaire completion among medical staff at Puskesmas Santong in April 2023. The study's findings reveal that out of 69 respondents, 94.2% experienced side effects following vaccination, while 5.8% did not encounter any. The majority of these side effects fall into the "probable" category (69.6%) according to the Naranjo Scale Algorithm. Common systemic side effects include fever (60.9%), dizziness (43.5%), fatigue (33.3%), muscle aches (31.9%), joint pain (13%), chills (11.6%), headache (10.1%), nausea (4.3%), runny nose (1.4%), and sneezing (1.4%). Local side effects, such as injection site pain, were reported by 34.8% of the respondents. The majority of these side effects persisted for 2 days (42%).
Kadar Protein Dan Fe pada Abon Belut dan Daun Kelor Sebagai Upaya Pencegahan Anemia Isasih, Widani Darma; Fajriani, Laksmi Nur; Anisah, Anisah
JSN : Jurnal Sains Natural Vol. 2 No. 3 (2024): Agustus
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jsn.v2i3.552

Abstract

Anemia membawa dampak yang negatif bagi kesehatan seorang remaja jika terjadi secara terus menerus seperti meningkatkan resiko terjadinya kelainan fungsi ginjal, dismenorhea saat menstruasi, menurunnya perkembangan motorik, mental, kesehatan pada reproduksi, tingkat kebugaran dan tinggi badan kemungkinan tidak maksimal. Pencegahan anemia dapat dilakukan dengan mengonsumsi sumber Fe yang bisa di dapat dari protein hewani salah satunya yaitu ikan belut dan mengkonsumsi protein nabati yang tinggi Fe seperti daun kelor yang diolah menjadi berbagai pilihan makanan kreatif seperti abon. Penelitian dilakukan di Laboraturium Kimia Analitik Universitas Mataram untuk uji kadar protein dengan metode Kjeldhal dan kadar Fe dengan metode Spektrofotometri UV-VIS dengan formula belut : daun kelor sebesar (45 g : 55 g). Hasil penelitian menunjukkan uji kandungan protein pada formula diatas di dapatkan kandungan protein pada ulangan I sebesar 18.78 g dan pada ulangan II lebih rendah sebesar 18.63 g. Hasil uji Fe formulasi abon diatas didapatkan kandungan Fe pada ulangan I sebesar 15.35gr dan pada ulangan II lebih rendah yaitu 14.42 g. Kandungan protein dan Fe pada abon ikan belut dengan penambahan daun kelor pada ulangan I lebih besar dari pada ulangan II.
Review: Potensi Susu Kuda dan Produk Turunannya sebagai Pangan Fungsional serta Potensi dibidang Kesehatan: Potential of Mare Milk and Its Derivatives as Functional Food and Health Benefits Potential-A review Fajriani, Laksmi Nur; Anisah, Anisah; Isasih, Widani Darma
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4097

Abstract

Mare milk is a type of milk that is widely consumed in several Asian and Eastern European countries and has the potential to be developed into functional food. In several countries such as Mongolia and Kazakhstan, Mare milk is widely consumed in the form of fresh milk or fermented milk which is usually called koumiss, while in Indonesia it is still widely consumed in the form of natural fermented milk. However, horse milk is not as popular as cow's milk or other types of milk, so it is necessary to develop products from mare milk, so that they are more accepted. The aim ofthis study is to explain the products that can be developed from mare milk and their potential in the health sector. The method used was a literature review with a descriptive approach using secondary literature through fourth steps, namely identification, screening, eligibility, included and a review process to obtain 16 articles. The finding of this study show that mare milk has begun to be developed into several products such as koumiss, yogurt, and dangke . Some of these products are fermented products. It's just that improvements are needed in terms of sensory characteristics to increase the level of acceptance because mare milk has a distinctive taste and aroma. Apart from that, mare milk is also known to have potential health benefits as an antibacterial, improving the digestive tract, and lowering cholesterol.
Implementation of Nawa Cita's 5th Agenda in The Healthy Indonesia Program with a Family Approach Isasih, Widani Darma; Inayati, Rizqa; Damayanti, Vinna Amalia Resi; Gunawan, Iman
MAHESA : Malahayati Health Student Journal Vol 4, No 2 (2024): Volume 4 Nomor 2 (2024)
Publisher : Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mahesa.v4i2.13388

Abstract

ABSTRACT The Healthy Indonesia Program is one of Nawa Cita's 5th agenda programs to improve the quality of life of Indonesian people. PIS-PK at the Nipah Community Health Center in 2022 has not achieved 100% on all indicators, so an assessment of the input, process and output is needed to determine the implementation of PIS-PK at the Nipah Community Health Center as a first step to finding the root cause of the problem. This research was conducted at the Nipah Community Health Center, using a case study approach with descriptive analysis. The data collection method is through observation, document review and FGD with 6 key informants. The results found that the implementation of PIS-PK on input indicators was still not optimal in the aspects of human resources, facilities and infrastructure, and funding. In the process indicator, further intervention has not been implemented in families that are in the unhealthy category and the IKS output indicator is at 0.16 < 0.80, which means it is in the unhealthy category. So it can be concluded that the implementation of PIS-PK at the Nipah Community Health Center has not been carried out optimally. Keywords: Public, Health, Policy  
Analisis Kesenjangan Antara Harapan Dengan Kenyataan Yang Dirasakan Peserta Posbindu Isasih, Widani Darma; Ardian, Junendri; Astawan, Wanda Januar; Solehah, Novia Zuriatun; Sukanty, Ni Made Wiasty
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 3 No. 2 (2022): Oktober 2022
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v3i2.2460

Abstract

Rasio pemanfaatan peserta POSBINDU FKM UNAIR yang masih rendah dan hasil penelitain berupa gap menunjukkan adanya ketidak puasan yang dirasakan peserta. Gap berdasarkan perhitungan persentase harapan (H) dikurangi dengan persentase kenyataan yang dirasakan oleh peserta (K). Jika H – K > 0 (nilai postif) maka dikatakan hal tersebut bermasalah. Jika nilai GAP diperoleh = atau > 20% maka dapat dikatakan bahwa hal tersebut merupakan hal yang penting untuk diperhatikan sesuai dengan analisis pareto, karena peresentasi = atau > 20% ketidak puasan dapat menjadi pemicu timbulnya masalah. Hasil penelitian menunjukkan persentase harapan lebih tinggi di bandingkan persentase kenyataan yang lemudian menyebabkan terjadinya rasa ketidak puasan pada peserta. Jika kenyataan sesuai harapan, konsumen puas. Jika kenyataan melebihi harapan, konsumen sangat puas. Tetapi jika kenyataan tidak sesuai dengan harapan, maka konsumen akan kecewa. Semakin besar kesenjangan (gap) antara harapan dan kenyataan, semaakin besar kekecewaan konsumen.
Ekstraksi Alginat dari Rumput Laut Coklat (Phaeophyceae) dan Pemanfaatannya Sebagai Pengemulsi (Emulsifier) pada Produk Pangan Ariani, Farida; Yunita, Lina; Dewi, Novianti Tysmala; Sukanty, Ni Made Wiasty; Isasih, Widani Darma
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 4 No. 1 (2023): April 2023
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v4i1.2859

Abstract

Alginate is used as an emulsifier in food production. Its non-toxic, biocompatible, biodegradable, and hydrophilic properties are very promising for industrial use. Alginate can be obtained from brown seaweed because the alginate content in brown seaweed reaches 40% of its dry weight. The alginate extraction process can be carried out in 5 main stages, 1) extraction process using mineral acids, 2) filtering or centrifugation process, 3) re-soaking of the residue using an alkaline solution, 4) precipitation process, and 5) purification. Emulsifiers are molecules that adsorb on the surface of the droplets formed during the homogenization process and form a protective membrane that keeps the droplets from agglomerating. The use of alginate as an emulsifier in food has been carried out by several researchers. The results indicate that alginate substitution in food products has a significant effect on emulsion stability, where the stability of emulsions using alginate is higher than that of emulsions without alginate substitution. In addition, there was a positive interaction between alginate-substituted food products and food products without alginate substitution (control) on storage time. This research aims to provide an overview of the method or process of extracting alginate from brown seaweed (Phaeophyceae) and utilizing alginate as an emulsifier for food.
Hubungan Pola Asuh Orang Tua dengan Kejadian Stunted pada Anak Balita Putri, Rinjani Ade; Ardian, Junendri; Isasih, Widani Darma
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 4 No. 2 (2023): Oktober 2023
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v4i2.3298

Abstract

Abstrak Prevalensi stunting di daerah Nusa Tenggara Barat sebesar 33,49% pada tahun 2018. Diwilayah Lombok barat balita pendek (TB/U) pada tahun 2020 sebesar 20,1% dan mengalami kenaikan angka stunting pada tahun 2021 menjadi 22,71%. Stunting adalah masalah kurang gizi kronis yang disebabkan oleh asupan gizi yang kurang dalam waktu cukup lama akibat pemberian makanan yang tidak sesuai dengan kebutuhan gizi. Angka stunting masih sangat tinggi dan merupakan masalah kesehatan yang harus ditanggulangi. Oleh karena itu, penelitian ini bertuuan untuk mengetahui Hubungan Pola Asuh Orang Tua Dengan Keadian Stunted (Pendek) Pada Balita Usia 12-59 Bulan Diwilayah Kerja Puskesmas Sigerongan. Jenis penelitian yang digunakan dalam penelitian ini adalah analitik observasional dengan rancangan penelitian cross sectional. Populasi dalam penelitian ini yaitu semua orang tua dan balita yang ada wilayah kerja Puskesmas Sigerongan yang berjumlah 593. Pengambilan sampel menggunakan teknik kuota sampling dengan jumlah sampel 73 orang tua dan balita. Analisis data menggunakan uji korelasi spearmen. Hasil penelitian ini menunjukkan bahwa tidak ada hubungan Pola Asuh Orang Tua (p= 0,689) Dengan Kejadian Stunted (Pendek) Pada Balita Usia 12-59 Bulan Di Wilayah Kerja Puskesmas Sigerongan (p>α). Kesimpulan penelitian ini yaitu pola asuh orang tua di wilayah kerja Puskesmas Sigerongan pola asuh tidak baik sebanyak 58,9%, pola asuh baik sebanyak 41,1%. Anak balita di wilayah kerja Puskesmas Sigerongan memiliki status gizi dengan kategori stunting yaitu balita pendek sebanyak 43,8%, sangat pendek sebanyak 56,2%. Kata Kunci: Stunting, Balita, Pola Asuh
Effectiveness of Traditional Remedies Pucuk Jarak and Bedak Langeh in Melongas Massage on the Growth and Development of Stunted Toddlers Isasih, Widani Darma; Ardian, Junendri
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1177-1184

Abstract

Stunting is a serious health problem among toddlers, characterized by delayed physical growth due to inadequate nutrition, a history of infectious diseases, low maternal education, and suboptimal parenting. In North Lombok Regency, the prevalence of stunting remained high at 19.3% in 2023. Efforts to address this issue have not only focused on nutritional interventions but also included complementary non-pharmacological therapies, such as melongas massage, which has been traditionally practiced using pucuk jarak and bedak langeh remedies. This study aimed to examine the effectiveness of these two remedies on the growth and development of stunted toddlers. A quasi-experimental nonequivalent control group design was applied, involving 72 stunted toddlers divided into three groups: pucuk jarak, bedak langeh, and control. The intervention was carried out for four weeks with melongas massage administered twice weekly. The measured parameters included body weight, height, appetite, sleep quality, and immune function. The results showed that the pucuk jarak group experienced more significant improvements across all parameters compared to the bedak langeh and control groups. Phytochemical tests supported these findings, showing total flavonoid levels of 53.32 mgQE/g in pucuk jarak compared to 3.58 mgQE/g in bedak langeh. The high flavonoid content is believed to play an important role in improving metabolism, appetite, growth, and immunity in toddlers. Thus, melongas massage using pucuk jarak has the potential to serve as a complementary strategy rooted in local wisdom for accelerating stunting reduction programs in North Lombok.
Co-Authors Ana Rahmatyar Anggriany, Nissa Anisah ANISAH Anisah, Nur Astawan, Wanda Januar Astrid Ekaningsih Baiq Dinda Puspita Ayu Damayanti, Vinna Amalia Resi Dedent Eka Bimmaharyanto S. Dewi, Novianti Tysmala Ekaningsih, Astrid Farida Ariani Farida Ariani Fitri Apriliany, Fitri Fitriana, Istin Gunawan, Iman Handini Mulianti I Putu Bayu Agus Saputra Ika Putri Fitri Ajiani Inayati, Rizqa Laksmi Nur Fajriani Lina Yunita M. Thonthowi Jauhari Muhammad Eka Putra Ramandha Muhammad Isnaini Zuhri Mulianti, Handini Ni Made Wiasty Sukanty Ni Made Wiasty Sukanty Nissa Anggriani Novia Zuriatun Solehah Novianti Tysmala Dewi Nur Anisah Nurul Indriani Putri, Rinjani Ade Rinjani Ade Putri Rizqa Inayati Rizqika Mahardika Siti Ulfatun Najiyyah, Siti Ulfatun Sukanty, Ni Made Wiasty Umboro, Recta Olivia Wanda Januar Astawan Warsi Warsi Warsi Warsi Wiasty Sukanty, Ni Made Yunita, Lina Zuhri, Muhammad Isnaini