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All Journal Jurnal Ilmu Gizi Indonesia (JIGZI) Jurnal Ilmiah Nusantara Jurnal Kesehatan Cendikia Jenius
ajib jayadi
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Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Faktor-Faktor Yang Mempengaruhi Tekanan Darah Penderita DM Tipe 2 Terkontrol Peserta Prolanis Puskesmas Ai Kustiani; ajib jayadi
Jurnal Ilmu Gizi Indonesia (JIGZI) Vol 1, No 1 (2020)
Publisher : Universitas Mitra Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57084/jigzi.v1i1.362

Abstract

AbstractBody Mass Index (BMI), diet, physical activity are some factors causing high blood pressure and diabetes mellitus. Prolanis members at Puskesmas Alai are 60 people where 30 DM club members and 30 members of Hypertension club. This study aims to determine the relationship of body mass index (IMT), diet, physical activity and activity of prolanis with blood pressure of type 2 DM patients controlled on prolanis participants in the work area of Puskesmas Alai Padang. This cross sectional study was conducted in October-December 2017 at Alai Puskesmas Padang. Sampling was done in total sampling of 30 samples. Bivariate analysis was done by Chisquare test and calculated odds ration to know degree of relationship between independent and dependent variable. The results of this study showed a significant association between body mass index, diet, physical activity and activity of prolanic activity with blood pressure (p 0.05). Based on the result of the research, it is suggested that prolanis participant of Puskesmas Alai is actively present at every activity of prolanis so that blood pressure can be controlled and avoid the factors that cause hypertension that is obesity, physical activity is less and diet which do not fulfill 3J requirement. Keywords : IMT, diet, physical activity, activity, blood pressure AbstrakIndeks Massa Tubuh (IMT), pola makan, aktivitas fisik merupakan beberapa faktor penyebab terjadinya tekanan darah tinggi dan diabetes mellitus (DM). Anggota Prolanis di Puskesmas Alai berjumlah 60 orang yang terdiri dari 30 orang anggota klub DM dan 30 orang anggota klub Hipertensi.  Penelitian ini bertujuan untuk mengetahui hubungan indeks massa tubuh (IMT), pola makan, aktivitas fisik dan keaktifan kegiatan prolanis dengan tekanan darah penderita DM tipe 2 terkontrol pada peserta prolanis di wilayah kerja Puskesmas Alai Padang. Penelitian dilakukan menggunakan desain cross sectional pada bulan Oktober-Desember  2017 di Puskesmas Alai Kota Padang. Pengambilan sampel dilakukan dengan total sampling sebanyak 30 orang. Analisis bivariat dengan uji Chi square dan dihitung odds ration untuk mengetahui derajat hubungan antara variabel independen dan dependen. Hasil penelitian menunjukkan hubungan bermakna antara indeks massa tubuh, pola makan, aktivitas fisik  dan keaktifan kegiatan prolanis dengan tekanan darah (p 0,05). Berdasarkan hasil penelitian, disarankan agar peserta prolanis Puskesmas Alai aktif hadir pada setiap kegiatan prolanis agar tekanan darah dapat dikontrol dan menghindari faktor-faktor yang menyebabkan hipertensi yaitu obesitas, aktifitas fisik yang kurang dan pola makan yang tidak memenuhi syarat 3J (jenis, jumlah, jadwal).  Kata Kunci : IMT; pola makan, aktivitas fisik, keaktifan; tekanan darah
HUBUNGAN PENGETAHUAN, SIKAP DAN PERILAKU HIGIENE SANITASI MAKANAN DENGAN KEJADIAN KESAKITAN PADA SANTRIWATI DAN PENJAMAH MAKANAN DI PONDOK PESANTREN DINIYYAH PUTRI LAMPUNG TAHUN 2024 Salwa Dara B; Ajib Jayadi; Adhi Nurhartanto
JURNAL ILMIAH NUSANTARA Vol. 1 No. 5 (2024): Jurnal Ilmiah Nusantara
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v1i5.2536

Abstract

Food-borne illness, also known as foodborne disease, is a health problem or illness caused by consuming food that has been contaminated with physical, chemical, microbiological or allergen contamination. This disease can be caused by various factors, such as food that is not cooked properly, food that is contaminated with bacteria or viruses, or food that contains dangerous chemicals. It is important to practice proper food handling and hygiene techniques to prevent the spread of foodborne illnesses and ensure everyone's health safety. Method : This type of research is quantitative research using a cross sectional design. In this research, the technique used is proportioned random sampling technique. The sample was 112 samples at the Diniyyah Putri Lampung Islamic Boarding School. The instrument of this research is a questionnaire sheet. The test carried out was the chi square test. Results and suggestion : There is no relationship between knowledge and the incidence of illness with value p-value 199, there is a relationship between attitudes and the incidence of illness with values p-value 0,038, there is a relationship between food sanitation hygiene behavior and the incidence of illness with values p-value 0,000. Suggestions require standardization of knowledge, attitudes and behavior regarding food hygiene and sanitation as well as clean and halal certification in Islamic boarding schools.
Steamed Red Bean Flour Sponge Cake with Date Substitution: A Healthy Snack to Prevent Anemia in Adolescent Girls Radella; Dewi Woro; Hidayatusy Syukrina Puteri; Asep Jalaludin; Ajib Jayadi; Nurhartanto
Jurnal Kesehatan Cendikia Jenius Vol. 2 No. 3 (2025): Agustus
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/jenius.v2i3.232

Abstract

Adolescent girls are vulnerable to anemia due to increased iron requirements during growth. If untreated, this condition may impair concentration, immunity, and productivity. This study aimed to develop a healthy snack in the form of steamed sponge cake made from red bean flour with date substitution to prevent anemia in adolescent girls. This experimental study used a Completely Randomized Design (CRD) with five formulations and involved 25 female adolescents aged 12–14 as panelists. Data were collected through organoleptic testing and nutritional analysis using ANOVA and One-Sample T-Test. Results showed that formulation F2 (120 g wheat flour, 45 g red bean flour, 30 g dates) was most preferred and contained 6.7 mg of iron per 100 g. Consuming 100 g of F2 cake could fulfill 89.3% of the daily iron requirement. Conclusion: Red bean flour steamed cake with dates has the potential to be a nutritious and acceptable functional snack for adolescent girls. Further research is recommended to replicate nutrient analysis and consider large-scale production as a nutritional intervention for anemia prevention.
Effect of Nutrition Education Using PowerPoint and Crossword Puzzles on Healthy Snacks on Knowledge, Attitudes, and Macronutrient Intake of Elementary School Students Angela Chandra Deswita; Hidayatusy Syukrina Puteri; Ajib Jayadi
Jurnal Kesehatan Cendikia Jenius Vol. 2 No. 3 (2025): Agustus
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/jenius.v2i3.247

Abstract

Nutritional problems among school-age children in Indonesia remain a serious concern, with a stunting prevalence of 15.2%, wasting 6.3%, and obesity 5.3%. Consumption of unhealthy snacks contributes to an imbalance in macronutrient intake. The aim of this activity was to analyze the effect of nutrition education using PowerPoint and crossword puzzle media on students’ knowledge, attitudes, and macronutrient intake. A pre-experimental study with a one-group pretest-posttest design involved 41 fourth- and fifth-grade students at SD Negeri 1 Sri Katon. Data were collected using knowledge and attitude questionnaires and a 2×24-hour food recall. The study showed a significant increase in knowledge scores from 51.46 to 83.66 (p<0.001), an increase in supportive attitudes from 29.3% to 63.4% (p<0.001), and improvements in the adequacy of carbohydrate, protein, and fat intake (p<0.001). Conclusion: Nutrition education using interactive media effectively improved elementary school students’ knowledge, attitudes, and macronutrient intake. It is recommended to implement interactive nutrition education in elementary schools regularly to enhance knowledge, attitudes, and healthy consumption behaviors.
Co-Authors Adhi Nurhartanto Ai Kustiani Angela Chandra Deswita Asep Jalaludin Dewi Woro Hidayatusy Syukrina Puteri Nurhartanto Radella Salwa Dara B