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All Journal Jurnal Sains dan Teknologi Sehat Rakyat: Jurnal Kesehatan Masyarakat ABDIMASNU: Jurnal Pengabdian kepada Masyarakat Jurnal Ilmu Kesehatan dan Gizi Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Dwi Kurnia PS
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary Other

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PELATIHAN PEMBUATAN JAJANAN SEHAT PADA IBU PKK DI KEDUNGJAMBE SINGGAHAN Idcha KR; Nikita WP; Dwi Kurnia PS
ABDIMASNU: Jurnal Pengabdian kepada Masyarakat Vol. 3 No. 1 (2023): ABDIMASNU
Publisher : Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47710/abdimasnu.v3i1.217

Abstract

Snacks are a type of food that is often consumed and known by the general public, including school children. The Food and Drug Monitoring Agency (BPOM) noted that 14.7% of snacks in the school environment contained hazardous materials such as borax, rhodamine B, formalin and methanyl yellow. Unhealthy snacks are caused by a lack of understanding in managing and maintaining the cleanliness and hygiene of the food to be sold. Snacks for school children whose health and hygiene are not guaranteed can potentially cause poisoning, digestive disorders and if it lasts for a long time will lead to poor nutritional status, therefore education about healthy snacks is needed and training in making healthy snacks Keywords : Healthy Snack, Nutrition, School Children
Hubungan Asupan Zat Gizi Makro dengan Siklus Menstruasi pada Remaja Putri SMK Negeri 2 Tuban Ayuk Candra; Dwi Kurnia PS; Lilia Faridatul Fauziah
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 4 (2024): Oktober: Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v2i4.3217

Abstract

Menstruation is the decay of the uterine wall or accompanied by bleeding due to the absence of fertilization. Menstrual cycle disorders are caused by several factors including stress, endocrine disorders, diet, nutritional status, nutrient intake, physical activity and sleep quality. The purpose of this study was to determine the relationship between macronutrient intake and menstrual cycle female adolescents of SMK Negeri 2 Tuban. Analytical research method with cross sectional approach. The sample in this study was adolescent girls of SMK Negeri 2 Tuban totaling 201 respondents, as samples randomited by simple random sampling echniquel. Independent variable of macronutrients and dependent variable of menstrual cycle. The analysis in this study used the spearmans correlation statistical test. The results showed that energy and carbohydrate intake was almost half normal at 47.3% and 43.8%. While the protein intake is mostly normal at 57.2% and fat intake is almost half experiencing excess intake at 44.3%. Statistical test results were obtained (p < 0.05), energy intake (p = 0.000), protein intake (p = 0.003), fat intake (p = 0.000) , and carbohydrate intake (p = 0.000). The conclusion of this study is that there is a significant relationship between macronutrient intake and menstrual cycle in adolescent girls of SMK Negeri 2 Tuban.
Perbedaan Penurunan Kadar Gula Darah pada Kelompok Yang Diberi Terapi Jus Buah Naga Merah dan Bengkuang pada Penderita DM di Komunitas Gres Lansia Kabupaten Tuban Dwi Fitri Hariyanti; Dwi Kurnia PS; Lilia Faridatul Fauziah
Sehat Rakyat: Jurnal Kesehatan Masyarakat Vol. 2 No. 4 (2023): November 2023
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/sehatrakyat.v2i4.2122

Abstract

Diabetes Mellitus (DM) is a metabolic disorder in which the body's inability to oxidize carbohydrates is found, due to disturbances in the mechanism of insulin action which can cause hyperglycemia, glycosuria, polyuria, acidosis, lipemia, and ketonuria. Research objectives to analyze the difference in decreasing blood sugar levels in the group that was given red dragon fruit juice and jicama therapy in DM sufferers in the elderly GRES community in Tuban Regency. The design of this research is true experimental design, Two Group Pre-test and Post-test Design. The sample in this study were the elderly in the GRES Community, Tuban Regency, totaling 34 elderly people, using a purposive sampling technique. The analysis of this study used the statistical test pair T-test and Independent T-test. The results of the study using the Paired T-Test showed that the red dragon fruit group had a p-value of 0.000 <0.05, which means that H1 was accepted, that is, there was a difference in decreasing blood sugar levels before and after being given red dragon fruit juice therapy and the jicama juice group. with a p-value of 0.000 <0.05 which means that H1 is accepted, that is, there is a difference in the decrease in blood sugar levels before and after being given Jicama juice therapy.
Pengaruh Substitusi Tepung Kulit Pisang Kepok dan Tepung Bekatul terhadap Mutu Organoleptik Snack Bar sebagai Alternatif Makanan Selingan untuk Remaja Obesitas Kharisma Dian Natha; Dwi Kurnia PS
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4152

Abstract

Obesity results from an imbalance between energy intake and physical activity, influenced by genetic, behavioral, and environmental factors. Poor dietary habits can negatively impact health. One way to address this is by innovating snack products into healthier, such high-fiber snack bars made from a substitution of kepok banana peel flour and rice bran flour. This study aims to assess the organoleptic quality of snack bars as an alternative snack for obese adolescents. A True Experimental Design was employed using Completely Randomized Design with four treatment levels and six replications. The comparison of wheat flour, kepok banana peel flour, and rice bran flour ratios were: P0 (100%:0%:0%), P1 (0%:30%:70%), P2 (0%:50%:50%), and P3 (0%:70%:30%). Statistical analysis was performed using Kruskal-Wallis and Mann-Whitney tests. The results showed organoleptic tests for taste, color, aroma, and texture, the snack bars were well-liked by panelists. The organoleptic analysis for these categories showed significant effect (P Value <0.05). The best treatment, after substituting kepok banana peel and rice bran flour, was found in P1 snack bar. The conclusion of this study is the substitution of kepok banana peel flour and rice bran flour significantly affects the preference level in terms of taste, color, aroma, and texture.
Analisis Kandungan Mie Tinggi Serat Substitusi Tepung Kulit Buah Naga dan Tepung Bekatul Feni Ulfi Susanti; Dwi Kurnia PS
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4202

Abstract

Diabetes mellitus is a chronic metabolic disease or disorder with multiple etiologies characterized by high blood sugar levels accompanied by impaired carbohydrate, lipid and protein metabolism as a result of insulin function insufficiency. Therefore, alternative high-fiber foods are needed. One of them is by providing alternative foods in the form of noodles substituted with dragon fruit peel flour and bran flour. This study aims to determine the macronutrient content and acceptability of noodles as an alternative high-fiber food. This study used the True Experimental Design method with a Completely Randomized Design (CRD) with 4 levels of dragon fruit peel flour and bran flour substitution treatment, namely P0 (100:0:0), P1 (0:75:25), P2 (0:50:50) and P3 (0:25:75). The results showed that there was an effect on noodles substituting dragon fruit peel flour and bran flour showing an effect on the levels of calories, protein, fat, carbohydrates, ash, water, fiber, and acceptability in the categories of color, taste, aroma and texture in noodles. increased fiber content in noodles, with the highest fiber content in treatment P3. The conclusion of this study is that the addition of dragon fruit skin flour and rice bran flour in larger amounts produces noodles with a slightly bitter taste and a rancid aroma.
Pengaruh Pemberian Jus Wortel pada Penderita Hipertensi di Posyandu Lansia Desa Montong Kabupaten Tuban Dita Marta Sari; Dwi Kurnia PS; Ahmad David Royyifi Arifin
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.v3i4.853

Abstract

Hypertension is a medical condition characterized by systolic blood pressure ≥140 mmHg and diastolic blood pressure ≥90 mmHg, which are at risk of causing various complications. One of the efforts to control hypertension is through non-pharmacological therapies such as a healthy diet, including the consumption of carrot juice. This study aims to determine the difference in blood pressure reduction in elderly people with hypertension who are given carrot juice at the Posyandu Elderly in Montong Village, Tuban Regency. The study uses a quantitative approach with an experimental quasy design and a "Two Group Pre-test and Post-test Design" design. The sample consisted of 18 respondents who were selected through purposive sampling techniques. Data collection was carried out using a needle sphygmomanometer and observation sheet, then analyzed with the Paired T-Test and the Independent Sample T-Test. The results showed that the group given carrot juice experienced a significant decrease in blood pressure, with mean systolic values from 162.3 mmHg to 145.5 mmHg and diastolic from 90.0 mmHg to 81.67 mmHg. These findings show a difference in blood pressure before and after the carrot juice intervention. The conclusion of this study is that carrot juice has the potential to be an effective alternative to non-pharmacological therapy in lowering blood pressure in the elderly with hypertension. This research is expected to be a reference for health workers in the development of local food-based interventions for hypertension control.
Co-Authors Ahmad David Royyifi Arifin Ayuk Candra Dita Marta Sari Dwi Fitri Hariyanti Fauziah, Lilia Faridatul Feni Ulfi Susanti Idcha KR Kharisma Dian Natha Nikita WP