Article Per Year (5 Year)
p-Index From 2020 - 2025
2.426
P-Index
This Author published in this journals
All Journal Indonesian Journal of Chemical Science GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Dunia Gizi Jurnal Pengabdian kepada Masyarakat Nusantara Prima Abdika: Jurnal Pengabdian Masyarakat Jurnal Penelitian Inovatif Jurnal Riset Pangan dan Gizi Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS Jurnal Ilmu Kesehatan dan Gizi Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi MANGGALI
Umar Hidayat, Umar
Prodi Gizi, Fakultas Kesehatan, Universitas IVET Semarang, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
Pemanfaatan Media Sosial dan Pangan Lokal menuju Ketahanan Pangan Berwawasan Lingkungan pada Kegiatan Posyandu Henny Prasetyani; Umar Hidayat; Raditya Ahmad Rifandi
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 1 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) Edisi September - Desembe
Publisher : Cv. Utility Project Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Social media provides information that can increase knowledge about stunting and nutrition. Another problem is that in providing PMT, local food is still not utilized, even though parents can provide local food to toddlers to fulfill nutrition to prevent stunting. The provision of PMT carried out by Posyandu is still in the form of packaged food/drinks, even though the provision of PMT in the form of packaged food should be avoided because of its low nutritional content. Then the use of social media as a tool to disseminate information and local food to be utilized in fulfilling toddler nutrition can be used to move towards environmentally friendly food security. The goal is to improve services by utilizing social media applications and local food. Social media applications aim to disseminate information related to nutrition and stunting through content. Local food is used to fulfill nutrition, especially in providing PMT at Posyandu. The use of these two aspects is expected to realize food security, which is supported by the creation of a greenhouse that will cultivate plants to fulfill nutrition. Then by realizing food security, it will also support the environment by making natural fertilizers with eco enzymes. The results of natural fertilizers can be used for plant fertilizers in the greenhouse. The stages of implementing nutritional education services are: (1) utilization of social media to disseminate information; (2) utilization of local food in fulfilling toddler nutrition; and (3) implementing good management to achieve environmentally conscious food security as a form of helping integrated health post service facilities.
NORI IMITASI LEMBARAN BERBASIS EDIBEL FILM PROTEIN IKAN KEMBUNG (Rastrelliger sp.) SEBAGAI PANGAN FUNGSIONAL TINGGI PROTEIN UNTUK MENCEGAH STUNTING hidayat, umar; Nur Rarastiti, Chairunisa; Dwi Kirani, Risna
Jurnal Dunia Gizi Vol 7, No 1 (2024): Edisi Juni
Publisher : LPPM Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v7i1.6381

Abstract

Pendahuluan; Sumber pangan perairan seperti ikan merupakan pangan kaya nilai gizi protein, vitamin, dan mineral. Ikan dengan kandungan vitamin dan mineral tinggi adalah ikan kembung (Rastrelliger sp.). Ikan kembung segar memiliki kandungan gizi 76% air, 22 g protein, 1 g lemak, 20 mg kalsium, 200 mg fosfor, 1 g besi, 30 SI vitamin A, dan 0,05 mg vitamin B1. Ikan kembung dengan segala manfaat belum dioptimalkan dalam pengolahan, sehingga peneliti tertarik untuk memanfaatkan ikan kembung sebagai bahan baku nori. Nori secara umum digunakan sebagai penyedap makanan, makanan ringan, dan penghias makanan. Tujuan; Mengembangkan nori ikan kembung sebagai inovasi pangan fungsional tinggi protein untuk mencegah stunting. Bahan dan Metode; Penelitian ini merupakan penelitian eksperimen dengan berbagai variasi komposisi ikan kembung untuk mengetahui kadar protein, kadar lemak, kadar air, dan energi total nori ikan kembung.  Hasil; Hasil uji kadar protein sampel nori ikan kembung dari ketiga sampel nori yaitu sampel A 6,89%; B 6,56%; C 7,13% menurun dibandingkan kadar protein adonan sebesar 16,41%. Kadar lemak sampel nori ikan kembung menunjukkan hasil yaitu sampel A 6,59%; B 5,41%; C 5,18%, dan 13,55% pada adonan ikan kembung. Kadar lemak yang menurun dapat memperpanjang umur simpan nori ikan kembung sehingga sampel nori tidak cepat rusak. Kesimpulan; Produk nori ikan kembung mempunyai kadar protein sampel A 6,89%; B 6,56%; C 7,13% dan kadar lemak sebesar sampel A 6,59%; B 5,41%; C 5,18%, sehingga nori ikan kembung tidak hanya dapat dikonsumsi sebagai campuranlauk, tetapi juga dapat dikonsumsi sebagai kudapan. Kebiasaan makan kudapan nori ikan kembung diharapkan dapat meningkatkan frekuensi asupan protein pada anak diluar jam makan.
Hubungan Frekuensi Pembelian Makanan Online, Pengetahuan Gizi, dan Asupan Energi terhadap Status Gizi Remaja Siswa SMP Negeri 8 Kota Semarang Rarastiti, Chairunisa Nur; Hidayat, Umar
Ghidza: Jurnal Gizi dan Kesehatan Vol 9 No 1 (2025): June
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v9i1.1939

Abstract

Remaja masih berada dalam fase proses pertumbuhan. Proses pertumbuhan akan berlangsung optimal dengan diimbangi gizi yang baik. Status gizi salah satunya dipengaruhi oleh asupan energi, dimana secara tidak langsung asupan energi dipengaruhi pengetahuan gizi dan preferensi terhadap makanan. Seiring perkembangan teknologi, akses makanan melalui aplikasi online sangat diminati masyarakat terutama remaja. Beragam makanan yang ditawarkan namun banyak pilihan makanan dengan kalori tinggi maupun rendah zat gizi. Penelitian ini bertujuan mengkaji keterkaitan antara intensitas pembelian makanan melalui platform online, tingkat pengetahuan mengenai gizi, serta konsumsi energi dengan status gizi pada kalangan remaja. Penelitian ini dilaksanakan dengan menggunakan metode kuantitatif dan desain cross-sectional. Sebanyak 138 peserta yang terlibat merupakan siswa kelas VII dan VIII di SMP Negeri 8 Kota Semarang. Pengambilan data variabel frekuensi pembelian makanan online dan pengetahuan gizi dilakukan menggunakan kuesioner. Asupan energi menggunakan formulir kuesioner frekuensi makanan semi kuantitatif. Data status gizi dilakukan dengan pengukuran berat dan tinggi badan. Hasil statistik menunjukkan frekuensi pembelian makanan online dan tingkat asupan energi memiliki hubungan bermakna terhadap status gizi remaja (p=0,000, r=0,491; p=0,000; r=0,818). Sedangkan pengetahuan gizi tidak berhubungan terhadap status gizi remaja (p=0,177; r=0,116). Remaja diharapkan dapat memerhatikan makanan yang dibeli melalui layanan online dan mengonsumsi makanan sesuai prinsip gizi seimbang. Perlu lebih digali mengenai penyebab lain dan pengaruhnya terhadap status gizi pada remaja seiring perkembangan zaman serta teknologi. Dengan demikian, remaja dapat memenuhi kebutuhan gizinya secara optimal agar sehat dan produktif.
Formulasi Mi Bebas Gluten dengan Bahan Dasar Tepung Umbi Bit (Beta Vulgaris L.) dan Tepung Bayam (Amaranthus Sp.) sebagai Sumber Zat Besi Eva Kurnia Sofiani; Umar Hidayat; Chairunisa Nur Rarastiti
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.v3i4.858

Abstract

Iron deficiency is one of the main causes of anemia, especially in women of childbearing age who have higher iron requirements. Preventive efforts can be done through functional food innovations based on natural iron sources. Beetroot (Beta vulgaris L.) and red spinach (Amaranthus sp.) are known to contain iron in high amounts so they have the potential to be used as alternative raw materials in the manufacture of gluten-free noodles. This study aims to determine the effect of beetroot flour and red spinach flour formulations on the organoleptic properties (color, aroma, taste, and texture) and iron content of gluten-free noodle products. The study used an experimental method with a Completely Randomized Design (CRD) consisting of four treatments: F0 (control), F1 (50:50), F2 (75:25), and F3 (25:75). Iron content analysis was carried out using the Atomic Absorption Spectrophotometry (AAS) method, while the organoleptic test involved 25 untrained panelists who were women aged 15–24 years. The results showed that treatment F3 produced the highest iron content of 12.092 ± 1.658 mg/100 g, while F2 achieved the highest sensory acceptability. Nevertheless, formulation F3 was determined to be the best formulation due to its optimal iron content. This gluten-free noodle product based on beetroot and red spinach has the potential to be developed as a functional food to prevent iron deficiency anemia in women of childbearing age.
Analisis Kandungan Protein dan Karakteristik Organoleptik pada Flakes Ampas Tahu sebagai Alternatif Sarapan Sehat Risna Dwi Kirani; Umar Hidayat; Chairunnisa Nur Rarastiti
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.v3i4.860

Abstract

This study aims to determine the effect of tofu pulp flour formulation with the addition of corn flour on protein content and organoleptic characteristics in flakes products. There were 6 treatments in this study with differences in the concentration of tofu pulp flour and corn flour of F0 = 0%: 100%, F1 = 50%: 50%, F2 = 55%: 45%, F3 = 60%: 40%, F4 = 65%: 53%, F5 = 70%: 30%. Protein levels were tested using the kjeldahl method, then the data were analyzed with  the One Way Analysis of Variance (ANOVA) parametric test. The analysis of hedonic organoleptic data used was Kruskall-Wallis with color, aorma, taste and texture parameters. The results of the study showed that the highest protein content was found in the F2 formulation with an average of 4.505%. Organoleptic tests showed that the F2 formulation had the highest level of preference in color, aroma, taste and texture parameters.
Co-Authors Adi Nova Trisetiyanto Akbar Rizza Mukti Catur Retno Lestari Chairunisa Nur Rarastiti Chairunisa Nur Rarastiti Chairunnisa Nur Rarastiti Dwi Kirani, Risna Eva Kurnia Sofiani Fiqhi Cahyaningrum Rahmawati Grace Agina Intan Ayu Mardika Kirani, Risna Dwi Kusoro Siadi Lusiana Cici Sabarani Noralia Purwa Yunita Noralia Purwa Yunita Prasetyani, Henny Raditya Ahmad Rifandi Risna Dwi Kirani Santy Sundari Sudarmin Sudarmin Sudrajat, Agus Zahra Rizqika Chaerunnisa zulfa, nely