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All Journal El-Mashlahah Dentino: Jurnal Kedokteran Gigi Berkala Ilmiah Pendidikan Fisika Language Literacy: Journal of Linguistics, Literature, and Language Teaching JTERA (Jurnal Teknologi Rekayasa) Jurnal Pengabdian Masyarakat AbdiMas Jurnal Kesehatan Indonesia Jurnal Ilmu Kesehatan Bhakti Husada: Health Sciences Journal Jurnal Pengabdian Harapan Ibu (JPHI) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Penelitian Pendidikan Matematika dan Sains Sport and Nutrition Journal Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat International Journal of Multidisciplinary Approach Research and Science Jurnal Abdimas Kesehatan Jurnal Al-Husna
Norhasanah Norhasanah, Norhasanah
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Perbedaan Kandungan Fisikokimia Dan Karakteristik Pempek Berbahan Ikan Nila, Bayam, Daun Kelor dan Kalakai Sebagai Alternatif Makanan Tambahan Ibu Hamil Kurang Energi Kronik (KEK) Suryani, Nany; Yudistira, Sigit; Norhasanah, Norhasanah; Syainah, Ermina; Abdurrachim, Rijanti
Jurnal Kesehatan Indonesia Vol 14 No 2 (2024): Maret 2024
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v14i2.881

Abstract

The problem of undernutrition during pregnancy is still a focus of attention, these problems include anemia and Chronic Energy Deficiency (CED). CED can have a negative impact on the mother and the fetus. One way to meet nutritional needs is to provide additional food. This study aims to find out the Physicochemical Contents and Characteristics of Pempek Made from Tilapia Fish, Moringa Leaves, Spinach and Kalakai as an Alternative Food Supplement for Pregnant Women with Choronic Energy Deficiency.The proportion for making pempek was made by adding 60% tilapia fish and 40% spinach, moringa or kalakai leaves. The data collected in this study were physicochemical characteristics (carbohydrates, protein, fat, crude fiber, ash, and moisture content) obtained from laboratory tests, sensory characteristic tests (color, flavor, texture, and taste) obtained by organoleptic tests using the hedonic method scoring scale. The results showed that there were differences in the color parameters (p=0,009), aroma (0,001), taste (0,001), and texture (0,008). The results of the proximate analysis showed that the highest carbohydrate content was in pempek tilapia kalakai (37,82 g), the highest protein content was in pempek tilapia moringa leaves (9,79 g), and the highest fiber content was in pempek tilapia spinach (0,7 g) and the iron content was highest in pempek tilapia moringa leaves (2,8 mg). In the preference level test, the highest score was obtained for pempek tilapia spinach with an average value of 0,626. Pempek tilapia kalakai spinach ang moringa leaves can be used as alternative snacks for pregnant women to prevent the birth of stunted.
Pengaruh Substitusi Tepung Talas Kimpul (Xanthosoma sagittifolium) Terhadap Fisikokimia dan Analisis Sensori Brownies Kukus sebagai Alternatif Makanan Selingan Penderita Diabetes Mellitus Suryani, Nany; Azizah, Putri Nur; Norhasanah, Norhasanah; Syainah, Ermina; Abdurrachim, Rijanti; Fathullah, Desya Medinasari
Jurnal Kesehatan Indonesia Vol 16 No 1 (2025): November 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v16i1.1119

Abstract

Cocoyam (Xanthosoma sagittifolium) is a tuber that can provide complex carbohydrates. This study aimed to look at the physicochemical (carbohydrate, protein, fat, crude fiber, ash content, and water content) and sensory analysis of cocoyam steamed brownies as an alternative snack for people with diabetes. This study used an completely randomized design (CRD) with four treatments and three replications using wheat flour and cocoyam flour formulations P0 (100%:0%), P1 (60%:40%), P2 (40%:60%), and P3 (0%:100%). Sensory characteristics were determined using 35 consumer panellists and physicochemical values were determined using proximate. The results of this study show that the highest water content was 2,65%, ash content 23,97 grams in treatment P3, and the highest protein content was 19,64 grams, fat content 17,89 grams, and carbohydrate 19,64 grams in treatment P1. The results of statistical analysis showed that cocoyam flour substitution effect on carbohydrate content (p<0.001), ash content (p=0.008), and water content (p<0.001), but no effect on protein content (p=0.791), fat content (p=0,288), or crude fiber content (p=0,366). The results of sensory analysis showed that P1 was the best treatment with panelists preference level values for color 3,17; aroma 3,0; taste 3,43; texture 2,60 and the results of statistical analysis showed that there was an effect of cocoyam flour substitution on sensory characteristics of steamed brownies, such as colour (p<0.001), aroma (p=0.012), texture (p<0.001), and taste (p<0.001). Cocoyam steamed brownies have a low carbohydrate content of 19.64 g and a high crude fiber content of 21.41 g, the first treatment, brownies (P1), can be used as an alternative snack for people with diabetes.
ORAL HYGIENE INDEX-SIMPLIFIED IN MENTALLY DISORDERED PATIENTS AT SAMBANG LIHUM PSYCHIATRIC HOSPITAL Purwaningayu, Juli Harnida; Auliyani, Farida; Nisa, Ramadhani Fitria; Rahmatika, Ghina; Norhasanah, Norhasanah
Dentino: Jurnal Kedokteran Gigi Vol 10, No 1 (2025)
Publisher : FKG ULM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/dentino.v10i1.22211

Abstract

Background: Oral hygiene is a risk factor for oral health, particularly in individuals with mental disorders. The prevalence of oral health issues in Indonesian society has increased from 25.9% to 57.6%. The Dental Hygiene Index Simplified (OHI-S) is a clinical instrument employed to assess dental hygiene status. According to the World Health Organization, approximately 24 million individuals worldwide are afflicted with schizophrenia, 35 million individuals are afflicted with melancholy, 60 million individuals have bipolar disorder, and 47.5 million individuals have dementia. It was shown that the percentage of mental disorders increased from 1.7% in 2013 to 7% in 2018. Objective: To ascertain the oral hygiene status of patients with mental disorders in the inpatient chamber of Sambang Lihum Mental Hospital by utilizing the Oral Hygiene Index-Simplified (OHI-S). Methods: This study was a quantitative descriptive study using a cross-sectional design. The sampling was carried out by purposive sampling based on inclusion and exclusion criteria. The total sample for this study was 54 individuals. Results: 29 people (53.70%) of the patients examined had a poor OHIS category. The OHIS score for mental patients was inadequate in all age categories. Men had a score of 3.2 (poor), while women had a score of 2.7 (fair). The mental patients' aggregate OHIS score was 3.10, which is classified as "poor." Conclusion: The OHIS measurement of mental patients at Sambang Lihum Mental Hospital is poor.
Co-Authors Abda Abda Abdul, Muthim Alyanda, Salsa Ariyanti, Norlisna Auliyani, Farida Chairul Irawan Djoko Setyadi Elmah, Hapizatul Fathullah, Desya Medinasari Fazri Nur Yusuf Hadi, Inu Kencana Hekmah, Nurul Ike Purnamasari, Ike Jidiwan, Jidiwan M. Arifuddin Jamal, M. Arifuddin Mubarak, Jamil Muhammad Zaini Muliana, Rina Muthim, Abdul Nany Suryani Nazwa, Aulia Zahratun Nila Susanti Nirmaya, Nirmaya Nisa, Ramadhani Fitria Normila Normila Purwaningayu, Juli Harnida Purwanti, Anisa Putri Nur Azizah, Putri Nur Rahmatika, Ghina Rijanti Abdurrachim, Rijanti Rizani, Muhammad Redhy Sarifah Nur Isra Jairina, Sarifah Nur Isra Shaleha, Nisa Raisa Shanty Komalasari, Shanty Siti Aisyah Solechah Suherdi, Didi Suyidno Suyidno Syainah, Ermina Widaty, Zhiyadatul Yuda, Nur Ad'ha Yudistira, Sigit Yuliana Salman