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All Journal Argipa (Arsip gizi dan Pangan) Journal on Education Jurnal Kesmas dan Gizi (JKG) Jurnal Gizi Prima JOURNAL HEALTH AND NUTRITIONS Jurnal Aisyah : Jurnal Ilmu Kesehatan Jurnal Mitra Kesehatan Jurnal Pengabdian Kepada Masyarakat Ungu ( Abdi Ke Ungu) Nutriology: Jurnal Pangan, Gizi, Kesehatan INDOGENIUS Jurnal Gizi Aisyah Media Gizi Ilmiah Indonesia Jurnal Pengabdian Gizi dan Kesehatan Masyarakat Indonesian Journal of Health Research and Development Journal of Innovative and Creativity Jurnal Kesehatan Media Gizi Pangan Media Pengabdian Kesehatan Indonesia
Dera Elva Junita
Universitas Aisyah Pringsewu
Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Electrical & Electronics Engineering Energy Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Berat Basah dan Kadar Vitamin C pada Nata De Soya Limbah Cair Tahu dengan Pemanis Gula Batu Wati, Desti Ambar; Ika Azahra, Rismantia; Junita, Dera Elva
Jurnal Gizi Aisyah Vol. 7 No. 1 (2024): Jurnal Gizi Aisyah
Publisher : Journal Aisyah University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30604/jnf.v7i1.1764

Abstract

Nata is a food product fermented by Acetobacter xylinum which has a white to light gray color, a sour aroma, a bland or slightly sweet taste, slightly transparent, and a chewy texture. Tofu liquid waste still contains nutrients such as 2 g carbohydrates, 1.75 g protein, 1.25 g fat, 0.001 g crude fiber and 4.5 mg calcium which have the potential to be developed into food products that are beneficial for health. This research aims to determine the characteristics of nata de soya with the addition of rock sugar which is assessed based on wet weight and vitamin C content. Fermentation was carried out for 14 days in the Culinary and Dietetics Laboratory of the Nutrition Study Program, Aisyah Pringsewu University. Vitamin C levels were analyzed at the Lampung State Polytechnic Agricultural Products Technology Laboratory (POLINELA). The research results revealed that nata de soya with the addition of 42 g of rock sugar produced a wet weight of 317 g and a vitamin C content of 0.36 mg/g.
SOSIALISASI PENGEMBANGAN INOVASI PRODUK OLAHAN BUAH - BUAHAN Elva Junita, Dera
Jurnal Pengabdian Kepada Masyarakat Ungu( ABDI KE UNGU) Vol. 6 No. 3 (2024): Jurnal Pengabdian Kepada Masyarakat Ungu ( ABDI KE UNGU)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Aisyah Pringsewu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30604/abdi.v6i3.1818

Abstract

Buah-buahan merupakan salah satu komoditi hortikultura yang setiap tahunnya memiliki perkembangan yang sangat baik, terutama buah tropis Indonesia. Namun, potensi besar ini belum dimanfaatkan secara optimal, terutama dalam hal pengolahan dan inovasi produk turunan buah-buahan. Minimnya pengetahuan dan keterampilan dalam pengolahan buah-buahan menyebabkan hasil panen sering terbuang sia-sia dan nilai jualnya rendah, Di lain sisi didukung data tingkat konsumsi buah-buahan masyarakat Indonesia masih sangat rendah. Banyak buah-buahan yang hanya dijual dalam bentuk segar dengan nilai jual yang rendah dan rentan terhadap kerusakan selama distribusi. Buah – buahan yang dapat diolah seperti buah naga, salak, pisang, nanas, anggur dan mangga yang memiliki kandungan gizi yang cukup tinggi sehingga bermanfaat bagi kesehatan. Tujuan sosialisasi ini untuk meningkatkan pengetahuan dan keterampilan masyarakat dalam mengembangkan inovasi produk olahan buah-buahan. Kegiatan ini dilakukan selama Milad Universitas Aisyah Pringsewu Tahun 2024 dengan melibatkan mahasiswa/i semester 4 Program Studi S1 Gizi sebanyak 41 orang yang terbagi menjadi 10 kelompok. Metode pengolahan pengembangan inovasi produk olahan buah - buahan ini yaitu penggulaan, emulsifikasi dan fermentasi. Produk yang dihasilkan dari pengembangan inovasi produk olahan buah – buahan diantaranya Mojito (sirup buah naga), pie selai salak, dodol pisang, sate jelly ball buah ekstrak tomat apel, sandwich buah strawberry dan mangga, es milop jelly nanas, dan tape pisang roll coklat.
The Effect of Jackfruit Seed Flour Substitution in Making Flakes as an Alternative PMT for Malnourished Toddlers Pratiwi, Dilla Cindy; Wati, Desti Ambar; Junita, Dera Elva; Lestari, Lara Ayu; Azhyra, Yolanda
Jurnal Kesehatan Vol 17, No 3 (2024): Jurnal Kesehatan
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jk.v17i3.5973

Abstract

Pendahuluan: Gizi kurang merupakan kondisi berat badan menurut tinggi badan (BB/PB, BB/TB)  berada di grafik -3SD – <-2 SD.  Flakes merupakan sereal yang disukai anak kecil karena memiliki rasa yang manis dan enak. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan substitusi tepung biji nangka terhadap kadar energi dan protein flakes sebagai alternatif PMT balita gizi kurang usia 24-59 bulan. Metode: Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan tiga taraf perlakuan (perbandingan tepung beras dan tepung biji nangka) yaitu F0 120:0, F1 90:30, dan F2 60:60. Analisis energi menggunakan metode Bomb Calorimeter dan analisis protein menggunakan metode Kjeldahl di Laboratorium Teknologi Pangan Polinela. Uji normalitas data menggunakan uji Shapiro Wilk Test, analisis bivariat menggunakan uji One Way Anova. Hasil: Penelitian ini menunjukkan bahwa semakin banyak substitusi tepung biji nangka maka semakin tinggi kandungan energi dan protein flakes. Hasil uji One Way Anova menunjukkan tidak ada perbedaan yang nyata. Simpulan: formulasi terbaik yaitu flakes dengan formulasi F2 dan produk ini sudah memenuhi standar PMT dari Kemenkes berdasarkan segi energi dan protein. Introduction: A state of undernourished is indicated by a body weight to height ratio (BW/BH) of -3 SD to <-2 SD on the graph. Little ones enjoy cereal called flakes because of its delightfully sweet flavor. This research objective was to determine the effect of differences in jackfruit seed flour substitution on energy and protein levels of flakes as an alternative to SF (Supplementary Feeding) for undernourished toddlers aged 24-59 months. Method: This research used a completely randomized design method with three treatment levels (comparison of rice flour and jackfruit seed flour), namely F0 120:0, F1 90:30, and F2 60:60. Energy analysis uses the Bomb Calorimeter method and protein analysis uses the Kjeldahl method at the Polinela Food Technology Laboratory. Data normality test using the Shapiro Wilk Test, bivariate analysis using the One-Way-Anova test. Results: This research shows that the more substitutes for jackfruit seed flour, the higher the energy and protein content of the flakes. The One-Way-Anova test results showed there was no real difference. Conclusion: The best formulation is flakes with F2 formulation and this product according to the Ministry of Health meets SF standards in terms of energy and protein.
Pengaruh Substitusi Tepung Ikan Lele Dan Tepung Labu Kuning Terhadap Mutu Organoleptik Pada Biskuit Sebagai Pmt Ibu Hamil Di Kelurahan Banjarsari Kota Metro Peninsula, Peninsula; Junita, Dera Elva; Akhriani, Mayesti; Abdullah, Abdullah
Jurnal Gizi Aisyah Vol. 7 No. 2 (2024): Jurnal Gizi Aisyah
Publisher : Journal Aisyah University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30604/jnf.v7i2.1870

Abstract

Ikan lele dan labu kuning dua bahan pangan lokal yang memiliki potensi sumber nutrisi baik makro maupun mikro. Penggunaan ikan lele dan labu kuning sebagai tepung pada pembuatan biskuit merupakan alternatif produk olahan PMT ibu hamil sehingga dapat mencegah Kekurangan Energi Kronis (KEK). Biskuit merupakan olahan kue kering yang banyak masyakat gemari. Penelitian ini bertujuan guna menganalisia mutu organoleptik pada 3 formulasi biskuit. Jenis penelitian adalah penelitian eksperimental, dengan metode RAL (Rancangan Acak Lengkap). Taraf perlakuan subtitusi ikan lele dan tepung labu kuning yaitu F0 (0%),F1 (20%),F2 (30%), dan F3 (40%). Analisis mutu organoleptik menggunakan uji kesukaan dengan panelis tidak terlatih. Hasil analisis penelitian menunjukkan adanya pengaruh penambahan ikan lele dan labu kuning dalam bentuk tepung pada biskuit. Biskuit yang paling disukai adalah dari faktor warna rata-rata (4 (3-5), aroma F1 dan rata-rata F2 (3 (2-4), rasa F1 dan rata-rata F2 (3 (2-4) dan rata-rata tekstur (4 (3-4). Kesimpulan dari uji statistik adalah warna antar formulasi berbeda dengan nilai p = 0,001, aroma tidak ada perbedaan antara F2 dan F3 dengan p = 0,835, rasa F2 dan F3 tidak ada perbedaan p = 0,285 dan tekstur F1 dan F0 tidak berbeda dengan p = 0,469.
ANALISIS KEBUTUHAN TENAGA PEMASAK DENGAN METODE INDEX STAFFING NEEDS (ISN)) DI INSTALASI GIZI RSUD Dr. H ABDUL MOELOEK BANDAR LAMPUNG Nurhikmah, Nurhikmah; Junita, Dera Elva; Wati, Desti Ambar; Abdullah, Abdullah
Jurnal Gizi Aisyah Vol. 7 No. 2 (2024): Jurnal Gizi Aisyah
Publisher : Journal Aisyah University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30604/jnf.v7i2.1873

Abstract

Analisis kebutuhan tenaga harus dilakukan karena jika terjadinya ketidak seimbangan antara tenaga yang tersedia dengan waktu kerja dan beban kerja akan mengakibatkan tinggi resiko terjadinya kecelakan kerja. Tujuan menganalisis Kebutuhan Tenaga Pemasak di Instalasi Gizi Rumah Sakit Umum Daerah Dr. H Abdul Moeloek Bandar Lampung digunakan Metode ISN, dikarenakan dari data laporan tahun 2023 dalam satu hari melayani makan pasien ratarata sebanyak 339 pasien, sedangkan saat ini memiliki jumlah tenaga pemasak 29 orang. Jenis penelitian adalah metode kualitatif analitik menggunakan desain cross sectional dengan pendekatan observasi dan wawancara. Waktu penelitian bulan Desember 2023 sampai Januari 2024. Unit SDM yang diteliti pada penelitian ini adalah tenaga tenaga pemasak 29 orang di Instalasi Gizi RSUD Dr. H Abdul Moeloek Bandar Lampung. Jumlah Waktu Kerja Tersedia dengan menggunakan metode ISN yaitu 1737,5 jam. Kebutuhan tenaga pemasak metode ISN yaitu 38 orang, kekurangan tenaga pemasak berjumlah 9 orang.
ANALYSIS OF COOKING STAFF NEEDS USING THE INDEX STAFFING NEEDS (ISN) AND WORKLOAD INDICATORS OF STAFFING NEEDS (WISN) METHOD IN THE NUTRITION INSTALLATION AT Dr. H ABDUL MOELOEK REGIONAL HOSPITAL OF BANDAR LAMPUNG: ANALYSIS OF COOKING STAFF NEEDS USING THE INDEX STAFFING NEEDS (ISN) AND WORKLOAD INDICATORS OF STAFFING NEEDS (WISN) METHOD IN THE NUTRITION INSTALLATION AT Dr. H ABDUL MOELOEK REGIONAL HOSPITAL OF BANDAR LAMPUNG Nurhikmah, Nurhikmah; Junita, Dera Elva; Wati, Desti Ambar; Abdullah, Abdullah
Jurnal Mitra Kesehatan Vol. 7 No. 1 (2024): Jurnal Mitra Kesehatan
Publisher : STIKes Mitra Keluarga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47522/jmk.v7i1.349

Abstract

Introduction: An examination of energy requirements is necessary because an imbalance between working hours and workload andthe amount of energy available could lead to a significant risk of workplace mishaps. The research objective was to analyze the needfor cooking staff in the nutrition installation at the Dr.H Abdul Moeloek Regional Hospital of Bandar Lampung using the ISN and WISN methods, this is because from the 2023 report data, in one day the cooking staff serving meals to an average of 339 patients,whereas currently there are 29 cooking staff. Method: This research type is a qualitative analytical method using a cross-sectional design with an observation and interviewapproach. The research period is December 2023 to January 2024. The HR unit studied in this research is 29 cooking staff at theNutrition Installation at Dr. RSUD. H Abdul Moeloek Regional Hospital of Bandar Lampung. Result: The WISN approach yields 1.731,25 hours of total working time available, but the ISN method yields 1.737,50 hours/year.When the number of employees needed is taken into account, HR finds that the sub-units cooking staff has the greatest annual mainactivity of 784 minutes/year and the lowest annual main activity of 6076 minutes/year. The total result of all annual main activities forthe typical workload is 25090 minutes/year. The normal limit covers meeting activities, conversing, making personal phone calls,using the restroom, eating, and drinking. The criterion for the total allowance is 0.85. Conclusion: In the case of the ISN technique, where 38 people are needed for cooking staff, the shortage is 9 individuals; in the case of the WISN method, where 43 people are needed for cooking staff, the shortage is 14 people. Compared to ISN calculations, WISN calculations are more accurate and practical since they take into account the workload in the field.
The Relationship Between Age and Blood Sugar Levels in Patients with Type 2 Diabetes Mellitus Outpatient at Wonogiri Health Center, North Lampung in 2024 Wardhani, Erma Septya; Junita, Dera Elva; Wati, Desti Ambar; Khairani, Masayu Dian
INDOGENIUS Vol 4 No 1 (2025): INDOGENIUS
Publisher : Department of Publication of Inspirasi Elburhani Foundation Desa. Pamokolan, Kecamatan Cihaurbeuti, Kabupaten Ciamis, Provinsi Jawa Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56359/igj.v4i1.459

Abstract

Background & Objective: The purpose of this study was to determine the relationship between nutritional status, carbohydrate intake, and fiber intake on blood sugar levels of type 2 diabetes mellitus patients at Wonogiri Health Center. Method: This study was conducted in December 2024. This research design uses analytic observational quantitative research with a cross sectional approach. The sample of this study were patients diagnosed with type 2 diabetes mellitus in the Wonogiri Health Center work area as many as 57 respondents. Bivariate analysis of this study using the Spearman Rho test. Result: his study shows that there is no significant relationship between age and blood sugar levels of respondents (Sig. > 0.05). This happens because each individual has differences regarding other risk factors such as lifestyle, physical activity that may affect the condition of type 2 diabetes mellitus patients. Conclusion: There is a significant relationship between age and blood sugar levels of respondents.
Hubungan Tinggi Badan Ibu Dan Asupan Zat Gizi Makro Dengan Stunting Pada Balita Usia 6-23 Bulan Di Pekon Sumberagung Kecamatan Ambarawa Arina Sofiyanti; Abdullah Abdullah; Alftulesi Nurhayati; Dera Elva Junita
Journal on Education Vol 7 No 1 (2024): Journal on Education: Volume 7 Nomor 1 Tahun 2024
Publisher : Departement of Mathematics Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joe.v7i1.7035

Abstract

Stunting in toddlers is caused by two factors, namely direct causes, one of which can be seen from macronutrient intake, and indirect causes can be seen from genetic factors, short maternal height caused by pathological conditions or having genes that carry short traits. The purpose of this study was to determine the relationship between maternal height and macronutrient intake with stunting of toddlers aged 6-23 months in Pekon Sumber Agung, Ambarawa District. Type of quantitative research with cross-sectional design. The study population was toddlers aged 6-23 months in Pekon Sumber Agung Ambarawa District, with a total of 222 and a sample of 119 using the Cluster Sampling technique. This research was conducted in Pekon Sumber Agung Ambarawa District from June 3 to 10, 2024. Data collection methods with anthropometric measurements in the form of height using a microtome and body weight longboard, interviews through 2x 24-hour food recall form sheets. Bivariate analysis in this study used the T-test. This study found that there was no relationship between maternal height and stunting with a P-value of 0.071, there was no relationship between fat intake and stunting P-value of 0.065, and there was a relationship between energy intake and stunting P-value of 0.001 protein P-value 0.006 carbohydrates P-value 0.002. Suggestions for further researchers are expected to add variables or data related to the father's height due to the risk of genetic factors obtained from both parents, namely mothers and fathers and biased consumption surveys using SQ-FFQ to determine the diversity of foods that toddlers have consumed in the past.
Hubungan Perilaku Makan dengan Body Dissatisfaction pada Mahasiswa Gizi Universitas Aisyah Pringsewu Tahun 2024 Fauziyah Lathifatul Azhar; Dera Elva Junita; Desti Ambar Wati; Aftulesi Nurhayati
Journal on Education Vol 7 No 1 (2024): Journal on Education: Volume 7 Nomor 1 Tahun 2024
Publisher : Departement of Mathematics Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joe.v7i1.7549

Abstract

Individuals in the adolescent phase lack knowledge that poor eating behavior will affect nutritional status. A body that is less than ideal will result in body dissatisfaction in the form of restricting food consumption, improper eating behavior, and a strict diet that does not meet the needs of the body. Students are one of the areas affected by body dissatisfaction, students tend to care about body image which is also influenced by the environment. The purpose of this study is to analyze the relationship between eating behavior and body dissatisfaction in nutrition students of Aisyah Pringsewu University in 2024. This study used a cross sectional approach. The population in this study amounted to 263 students, while the sample of 93 students was taken using the purposive sampling method with inclusion criteria willing to fill in informed consent, regular students with active status, ≥20 years old, and able to communicate well. Body dissatisfaction data was measured by the BSQ 34 questionnaire, and eating behavior was measured by the EAT 26 questionnaire. Data collection was carried out on May 27 – June 14, 2024 in the S1 Nutrition Study Program. The data obtained was then analyzed by gamma test. The results of this study obtained the highest data of respondents with a positive body image of 58.5%, and good eating behavior of 80.9%. The results of the analysis of UIJ gamma data showed that there was no significant relationship between eating behavior and body dissatisfaction with p=0.751 (p <0.05).
The Correlation Between Protein Intake And Muscle Mass in Breast Cancer Patients at Dr. H. Abdul Moeloek Regional Hospital Mastuti, Yuni; Akhriani, Mayesti; Junita, Dera Elva; Muharramah, Alifiyanti
JURNAL KESMAS DAN GIZI (JKG) Vol. 6 No. 2 (2024): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v6i2.2048

Abstract

Breast cancer is the second-leading cause of death among women. Since protein serves as a building ingredient for cells, muscles, and tissues, eating enough of it is thought to be essential for gaining muscle mass. The cornerstone for cancer patients to maintain and/or gain muscle mass will be an adequate protein intake. In this study, breast cancer patients' muscle mass was measured and a 24-hour recall of their weekdays and weekends was conducted. The average amount of protein consumed by participants was 31.22 grams, and the average percentage of muscle mass was 24.02%. The purpose of this study is to ascertain how breast cancer patients' protein consumption and muscle mass relate to one another. This study uses quota sampling as the sample method and a cross-sectional design. There were fifty-six responders in the sample. This research uses the Spearman rank. The normality test results show that the significance value for muscle mass is p value = 0.016 (p < 0.05), it can be concluded that the data is distributed abnormally. Meanwhile, the normality test results for protein intake p-value = 0.200 (p > 0.05) can be concluded that the data is normally distributed, so it is continued with the Spearman rank correlation test. Based on the results of the Spearman rank correlation test, a correlation coefficient value of 0.488 was obtained with a significance p-value of 0.0001. So there is a positive significant correlation between protein intake and muscle mass in breast cancer sufferers at Dr. H. Abdul Moeloek Regional Hospital of Lampung Province p value = 0.0001 (p<0.05).
Co-Authors Abda Abda Abdullah Abdullah Abdullah Abdullah Abdullah Afifah Nurhasanah Majid Aftulesi Nurhayati Ahmad Syauqy Alftulesi Nurhayati Alifianti Muharramah Alifiyanti Muharramah Amara, Talika Ambar Wati, Desti Amir Syaifurrohman Anang M Legowo Arafika Adytia Arina Sofiyanti Azhyra, Yolanda Desi Wulandari, Desi Desti Ambar Wati Desti Ambar Wati Dian Ferdiyanto Dian Khaerani, Masayu Dian Khairani , Masayu Evita Anggraini Fadhillah, Aqila Nur Fauziyah Lathifatul Azhar Febyani, Fajarita Gemala Anjani Ika Azahra, Rismantia Khairani, Masayu Dian Kristiana, Betty Leli Lara Ayu Lestari Leli Kristiana, Betty Masayu Dian Khairani Masayu Dian Khairani Mastuti, Yuni Mauliyah, Mauliyah Mayesti Akhriani Mayesti Akhriani Mayesti Akhriani, Mayesti Mayesty Akhriani Meilina, Ayu Muflihatul Muniroh Mulyono, Andi Nofiyanti, Alfina Nurhayati, Aftulesi Nurhikmah Nurhikmah Nurmasari Widyastuti Oktaviyeni, Nikmah Oktora, Rindha Peninsula, Peninsula Pisacha, Iga Mayola Pratiwi, Amali Rica Pratiwi, Dilla Cindy Putri Agustiana Putri, Tania Sinika Ricky Usman Rosida, Oktania Rossy, Ayutiara Rostanty, Rizky Adhiarti Rosyalia, Moulieda Sari, Dwi Rahma Sembiring, Rinawati Septiani, Nyiayu farahnaz Vista Citra Sari Wahyudi, Dian Arif Wardhani, Erma Septya Wati, Desti Ambar Yuke Yuristya Utami Yustika, Adelia Yustini, Fatmawati Zahra, Dhifa Nadia