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All Journal Majalah Kedokteran Bandung Jurnal Media Gizi Indonesia (MGI) Jurnal Gizi dan Kesehatan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Kesehatan Prima PEKAT : Jurnal Pengabdian Kepada Masyarakat Jurnal Medika: Medika International Journal of Technology, Food and Agriculture
Ayu Febriyatna, Ayu
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Pengaruh Konseling Gizi di Puskesmas pada Ibu Hamil Trimester III Penderita KEK terhadap Berat Badan Bayi Lahir di Kabupaten Jember Febriyatna, Ayu; Suparyatmo, J B; Hanim, Diffah
Jurnal Gizi dan Kesehatan Vol 2, No 1 (2015)
Publisher : Program Studi Ilmu Gizi Pascasarjana Universitas Sebelas Maret

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

Abstract

Latar Belakang: Kekurangan energi kronis (KEK) merupakan kondisi yang sering dijumpai pada ibu hamil. Ibu hamil dengan kondisi KEK dapat mempengaruhi pertumbuhan janin yang dikandungnya sehingga memiliki risiko melahirkan dengan berat badan lahir rendah (BBLR). Prevalensi kejadian BBLR pada ibu hamil KEK yang tidak mendapatkan konseling gizi secara intensif di kabupaten Jember sebesar 20,1%. Sehingga tujuan dari penelitian ini untuk menganalisis pengaruh konseling gizi pada ibu hamil trimester III yang menderita KEK terhadap berat badan bayi lahir di Puskesmas Kabupaten Jember.Metode: Jenis penelitian ini quasi exsperimental dengan rancangan “Pretest-Postest Control Group Design". Teknik pengambilan sampel dengan cara purposive sampling didapat 37 responden dengan 18 responden pada kelompok kontrol dan 19 responden pada kelompok konseling. Pengambilan data dengan menggunakan kuesioner dan body scale. Data yang didapat di uji menggunakan Independen Sampel T Test, Mann-Whitney, Chi-Square, Kolmogorov-Smirnov dan Fisher’s Exact Test.­Hasil : Konseling gizi tidak berpengaruh langsung terhadap berat badan bayi lahir dengan p=0,380. Konseling gizi meningkatkan asupan energi dan protein yang dilihat dari nilai p=0,000 dan p= 0.014. TFU (tinggi fundus uteri) berkontribusi 4,681 kali terhadap berat badan lahir (BBL). Berat badan ibu berkontribusi 1,375 kali terhadap berat badan bayi lahir. Asupan energi  dan protein masing-masing berkontribusi 1,003 kali dan 0,961 kali terhadap berat badan bayi lahir.Kesimpulan: Konseling gizi dapat meningkatkan asupan energi dan protein pada ibu hamil trimester III. Konseling gizi tidak berpengaruh terhadap BBL pada ibu hamil KEK trimester III di Puskesmas kabupaten Jember karena TFU, BB ibu hamil, asupan energi dan protein berkontribusi terhadap BBL. Konseling gizi pada ibu hamil KEK trimester III tidak mempunyai dampak terhadap kejadian BBLR karena waktu yang terlalu pendek. Kata Kunci : Konseling Gizi, Berat Badan Bayi Lahir, KEK
Effect of Unripe Berlin Banana Flour on Lipid Profile of Dyslipidemia Rats Agustin, Firda; Febriyatna, Ayu; Damayati, Ratih Putri; Hermawan, Hendra; Faiziah, Nurul; Santoso, Razi Dwi; Wulandari, Retno Dwi
Majalah Kedokteran Bandung Vol 51, No 2 (2019)
Publisher : Faculty of Medicine, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.289 KB) | DOI: 10.15395/mkb.v51n2.1630

Abstract

Dyslipidemia is one of the risk factors of coronary heart disease and stroke. Unripe Berlin banana flour contains chemical compounds and nutrients that may affect lipid profile. This study aimed to determine the potential effects of unripe berlin banana flour on lipid profile, especially in dyslipidemia. This experiment was conducted from July to December 2018 at the Food Analysis Laboratory of State Polytechnic of Jember and the Biomedical Laboratory of the Faculty of Dentistry, University of Jember using male wistar white rats weighed 150–200g. The rats were then divided into a negative control group consisting of  normal rats (K-), a positive control group consisting of dyslipidemia rats (K+), and a treatment group consisting of dyslipidemia rats that received 0.144 g unripe berlin banana flour (UBF). Dyslipidemia condition was achieved by administering high-fat diet (HFD) for 9 weeks. Unripe banana flour was fed to the treatment group starting from the 10th weeks for  4 weeks. The measurement of pre-intervention lipid profile was performed at 9th week while the post-intervention lipid profile was measured at 13th week. Data collected were analyzed using ANOVA. Results o showed that the Berlin unripe flour (UBF) could reduce total cholesterol and LDL levels. In addition, a decrease in HDL levels in treatment group  with Berlin unripe banana flour (UBF) and in the negative control group (K-). The same decrease in HDL level was also seen in the dyslipidemia group (K+). Hence, it is concluded that Berlin banana flour has the potential to improve lipid profile in dyslipidemia rats. Pengaruh Pemberian Tepung Pisang Berlin Unripe terhadap Perbaikan Profil Lipid Tikus Dislipidemia  Dislipidemia merupakan faktor risiko penyakit jantung koroner dan strok. Tepung pisang berlin unripe mengandung senyawa aktif dan zat gizi yang berpengaruh terhadap profil lipid. Penelitian ini bertujuan mengetahui potensi tepung pisang berlin unripe terhadap profil lipid pada tikus jantan galur wistar model displidemia. Penelitian dilaksanakan pada bulan Juli sampai dengan Desember 2018 di Laboratorium Analisis Pangan, Politeknik Negeri Jember dan Laboratorium Biomedik, Fakultas Kedokteran Gigi, Universitas Jember. Penelitian menggunakan tikus jantan galur Wistar dengan bobot badan 150–200 gr. Kelompok perlakuan terdiri atas kelompok tikus normal (K-), tikus dislipidemia (K+), tikus dislipidemia + tepung pisang Berlin unripe dosis 0,144 gram (UBF). Perlakuan dislipidemia dilakukan dengan cara pemberian  high fat diet (HFD) selama 9 minggu. Selanjutnya, pemberian UBF diberikan dalam bentuk pakan selama 4 minggu. Pengukuran profil lipid pre-intervensi (minggu ke-9) dan post-intervensi (minggu ke-13). Data dianalisis dengan uji ANOVA. Hasil penelitian menunjukkan bahwa kelompok perlakuan tepung pisang Berlin unripe (UBF) dapat menurunkan kadar kolesterol total dan LDL. Selain itu, terjadi penurunan kadar HDL pada kelompok perlakuan tepung pisang Berlin unripe (UBF) dan kelompok negatif (K-). Pada kelompok K+ juga terjadi penurunan kadar HDL. Simpulan penelitian, tepung pisang Berlin memiliki potensi terhadap perbaikan profil lipid pada tikus dislipidemia.
The Effect of Unripe Berlin Banana Flour on Superoxide Dismutase (SOD) in Dyslipidemic Rats Damayati, Ratih Putri; Febriyatna, Ayu; Agustin, Firda
Media Gizi Indonesia Vol. 19 No. 3 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i3.291-295

Abstract

Dyslipidemia is the occurrence of conditions that have abnormal lipid profile levels in the blood. Consumption of food sources of flavonoids and resistant starch is expected to play a role in dyslipidemia. Unripe Berlin banana flour (UBF) is source of flavonoids and resistant starches that benefit in dyslipidemia. This study aimed to determine the effect of giving UBF on SOD levels in dyslipidemic rats. This research used true experimental method with Pretest-Posttest and Control Group Design. This study used 30 rats divided into 5 groups K-, K +, P1 (UBF 0.144g /rat/day), P2 (UBF 0.288g /rat/ day), and P3 (UBF 0.576g/rat/day). The data were analyzed with one-way Anova and paired T-test. The results of the study showed that the values of SOD levels pre and post-intervention were not significantly different between groups. The mean of SOD levels pre-intervention showed that the K+, P1 and P3 groups were lower than K- group, then post-intervention at P1, P2 and P3 had higher SOD levels than K+ group. Meanwhile, the SOD levels of each group pre and post-UBF intervention in the P1 group were significantly different (p < 0.05), while in the P2 and P3 groups were not significantly different. This study concluded that giving raw Berlin banana flour at a dose of 0.144 g / day could increase the SOD levels in dyslipidemic rats.
Optimalisasi Gizi Melalui Pelatihan Pembuatan Snack Tinggi Protein Bagi Kader, Ibu Hamil, Bayi dan Balita Dalam Menanggulangi Stunting Di Kecamatan Jelbuk Febriyatna, Ayu; Putri Damayati, Ratih; Agustin, Firda; Oktafa, huda; Permadi, M.Rizal
PEKAT: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2025): Oktober
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/pekat.v4i2.68

Abstract

Stunting merupakan masalah kesehatan yang masih menjadi prioritas utama di Kecamatan Jelbuk. Upaya pencegahan stunting dapat dilakukan dengan memberikan makanan tambahan yang mengandung zat gizi tinggi. Tujuan pengabdian adalah untuk meningkatkan pengetahuan dan keterampilan kader kesehatan, ibu hamil dan ibu dengan bayi-balita dalam pembuatan snack atau cemilan tinggi protein dengan daya terima yang baik. Kegiatan pengabdian ini diikuti oleh peserta sebanyak 8 orang kader kesehatan dan 24 ibu hamil serta ibu dengan bayi-balita yang mengalami stunting. Tujuan dari kegiatan ini dilakukan adalah untuk meningkatkan status gizi ibu hamil, bayi, dan balita melalui pelatihan pembuatan snack tinggi protein bagi kader dan masyarakat sebagai upaya pencegahan stunting di Kecamatan Jelbuk Kegiatan ini dilakukan dengan memberikan pelatihan pembuatan abon lele dan berbagai jenis cemilan tinggi protein yaitu roti goreng, kue talam dan pastel dengan penambahan sari kelor serta abon lele. Tahap lanjutan kegiatan ini adalah melakukan evaluasi produk dari hasil pelatihan dengan pendekatan uji sensoris kesukaan (hedonic test). Hasil kegiatan ini menunjukkan bahwa peserta mampu membuat cemilan sesuai dengan standart mutu produk yang telah ditetapkan. Hasil uji sensoris produk cemilan yang telah dibuat oleh peserta mendapatkan skor tertinggi dengan hasil “suka” terhadap parameter warna, aroma, rasa, dan tekstur. Kesimpulan kegiatan pengabdian ini adalah peserta telah mampu menghasilkan produk cemilan tinggi protein dengan mutu dan daya terima yang baik.
Effect of Steamed Cake Substituted with Okra (Abelmoschus esculentus) Flour on Total Cholesterol and LDL Levels in Hypercholesterolemic Rats Febriyatna, Ayu; Agustin, Firda; Putri Damayati, Ratih; Tiara Tsani, Sabrina; Zahrul Rusly, Mochammad
Jurnal Kesehatan Prima Vol. 19 No. 2 (2025): AUGUST
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jkp.v19i2.1854

Abstract

Hypercholesterolemia is a condition characterized by elevated total cholesterol levels above 200 mg/dL, which serves as a primary risk factor for cardiovascular disease. Efforts to control cholesterol levels can be achieved through the consumption of functional foods high in fiber, one of which is steamed cake made with okra flour substitution. This product contains 5.34 grams of fiber per 100 grams, thereby meeting the claim as a fiber source. This study aims to analyze the effect of okra cake administration on total cholesterol and LDL levels in male Wistar rats with a hypercholesterolemia model. The study design used was a true experimental design with a pretest-posttest control group. A total of 18 rats were divided into three groups: negative control (K-), positive control (K+), and treatment (P), each consisting of six rats. Hypercholesterolemia induction was performed for 21 days using a high-fat diet (HFD). The treatment group was then given okra cake at a dose of 8.4 g/rat/day for 14 days. The results showed that total cholesterol levels in the treatment group decreased significantly (p=0.018), while in the positive control group, there was a significant increase (p=0.000). For LDL levels, no significant differences were found in each group before and after treatment (p>0.05), but there were significant differences between the K+ and P groups (p=0.027), as well as significant differences in cholesterol levels between the K+ and P groups (p=0.016). Conclusion: Steamed cake with okra flour substitution has the potential to significantly reduce total cholesterol and LDL levels in hypercholesterolemia rats.
Optimalisasi Produksi Sesuai Dengan CPPB Dan Inovasi Teknologi pada Sentra Industri Rumah Tangga Keripik Gadung Damayati, Ratih Putri; Oktafa, Huda; Febriyatna, Ayu
Jurnal Medika: Medika Vol. 4 No. 4 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/07e3ht84

Abstract

Gadung merupakan jenis umbi-umbian lokal yang tumbuh liar maupun dibudidayakan oleh masyarakat di berbagai wilayah Indonesia. Kecamatan Sukowono termasuk salah satu wilayah di kabupaten Jember yang menjadi sentra industri rumah tangga olahan gadung menjadi keripik gadung METODE: menggunakan metode focus group discussion dan pelatihan. Hasil kegiatan pengabdian dengan pelatihan CPPB dapat meningkatkan pengetahuan dan keamanan pangan dalam produksi keripik gadung. Penerapan teknologi tepat guna dalam pengabdian ini dengan penggunaan kapur untuk mengurangi kadar HCN gadung, penggunaan alat pemotong (slicer) dan rumah pengering (solar dryer dome) dapat meningkatan kapasitas dan efektifitas produksi keripik gadung di sentra industri rumah tangga pengolahan keripik gadung. Dengan demikian, perlu dilakukan pengolahan atau tindakan untuk mengurangi kadar racun tersebut sehingga aman dikonsumsi sesuai dengan ambang batas maksimal kandungan sianida yaitu ≤ 10 ppm (WHO, 2012). Keripik gadung dapat menjadi produk unggulan dan memiliki potensi ekonomi yang tinggi karena memiliki cita rasa yang khas dan eksklusif, pangsa pasar yang tinggi serta kemudahan dalam budidaya bahan bakunya. Saran Perlu dilakukan perbaikan tempat produksi yang mendukung CPPB sehingga dapat segera sebagai syarat memperoleh sertifikat IRT.
Effect of The Addition of Unripe Berlin Banana Flour on The Organoleptic Characteristics of Synbiotic Yogurt Agustin, Firda; Damayati, Ratih Putri; Febriyatna, Ayu
International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i2.4593

Abstract

Synbiotic yogurt is a fermented milk product that combines probiotic bacteria with ingredients containing prebiotic components. Unripe banana flour (UBF) contains resistant starch (RS), which contributes to the development of prebiotics in synbiotic yogurt products. The research aimed to know the effect of the addition of UBF on the organoleptic characteristics of synbiotic yogurt. The research was carried out with an unripe Berlin banana. Four treatment groups included 2% inulin (P0), 1% UBF (P1), 2% UBF (P2), and 3% UBF (P3). The organoleptic characteristics include hedonic and hedonic quality tests using 48 semi-trained panelists. The data was statistically analyzed using the Kruskall-Wallis test followed by the Mann-Whitney test. The results of the hedonic test indicate that texture, aroma, and color significantly differed between groups (P<0.05), while taste did not significantly differ between groups (P>0.05). The hedonic quality test indicated that there were significant differences between groups in terms of texture, aroma, and color (P<0.05). However, there was no significant difference in taste between the groups (P>0.05). In conclusion, formula 2% UBF (P1) is the most preferable formula based on the organoleptic test.
Effect of unripe berline banana flour on synbiotics yogurt of physicochemical and microbiological properties Agustin, Firda; Putri, Ratih; Febriyatna, Ayu
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).64-69

Abstract

Background: Synbiotic yogurt is a fermented milk product that combines probiotic bacteria with ingredients that contain prebiotic components. Unripe berlin banana flour contains resistant starch that can act as a prebiotic.Objectives: This study aimed to determine the effect of the addition of unripe banana flour to synbiotic yogurt on physicochemical and microbiological properties. Methods: This research is true experimental with a completely randomized design. The treatment group consisted of 4 groups, namely P0 (2% inulin), P1 (1% UBF), P2 (2% UBF), and P3 (3% UBF). The process of making unripe berlin banana flour synbiotic yogurt begins with making berlin banana flour, yogurt starter, and synbiotic yogurt. The tests conducted were physicochemical and microbiological. Physicochemical test data was analyzed descriptively and microbiological tests were used the Kruskall walls test, with 95% level confidence using SPSS.Results: In the physicochemical test, it was found that the group with the addition of UBF (P1, P2, P3) had higher ash content, energy, resistant starch, and viscosity than the inulin group (P0). In the microbiological test, it was found that there were significant differences BAL total between treatment groups (P=0.002), there were no differences related to coliform parameters between groups (P=0.707), and salmonella was identified as negative in all groups.Conclusions: The addition of unripe berlin banana flour can affect the LAB content of yoghurt and has the potential to be a functional food product with health benefits.
Co-Authors Diffah Hanim Firda Agustin, Firda Hermawan, Hendra J B SUPARYATMO, J B Nurul Faiziah Oktafa, Huda Permadi, M.Rizal Putri Damayati, Ratih Putri, Ratih Ratih Putri Damayati Santoso, Razi Dwi Tiara Tsani, Sabrina Wulandari, Retno Dwi Zahrul Rusly, Mochammad