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All Journal Health Notions Jurnal Ilmu Gizi : Journal of Nutrition Science Jurnal Riset Kesehatan Poltekkes Depkes Bandung Jurnal Gizi dan Dietetik Jurnal Pengabdian Masyarakat Kesehatan Indonesia Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Yenny Moviana, Yenny
Poltekkes Kemenkes Bandung
Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Education Energy Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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ANALISIS KUALITAS BOBA (TAPIOCA PEARL) DAUN KATUK (Sauropus Androgynus) DAN KACANG HIJAU (Vigna Radiata l.) SEBAGAI ALTERNATIF SELINGAN KAYA PROTEIN DAN ZAT BESI BAGI REMAJA ANEMIA Alifia Citra Ayu Utari; Yenny Moviana; Judiono Judiono; Widi Hastuti; Roro Nur Fauziyyah; Gurid Pramintarto Eko Mulyo
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1305

Abstract

Anemia can be said to be one of the health problems faced by many Indonesian teenagers, based on the 2018 RISKESDAS data, it can be seen that there is a trend of increasing prevalence of anemic teenagers, namely there are 32% of teenagers in Indonesia who experience anemia. One form of anemia prevention is to increase the intake of foods high in iron and increase the nutritional content of food products. Katuk leaves contain 6,4 g protein and 3,5 mg iron and green beans contain 22,9 g protein and 7,5 iron. Katuk leaves and mung beans can be processed into boba. This study aims to determine the organoleptic quality (color, aroma, taste, texture and overall), protein and iron content of katuk leaf and mung beans boba. The design of this study is experimental. The analyzed quality of boba was organoleptic, protein and iron content. The organoleptic tests were carried out on three balances of katuk leaves and green beans using hedonic tests, namely F1 (70%:30%), F2 (50%:50%) and F3 (30%:70%). Organoleptic test results conducted by 30 quitewell-trained panelists showed the best formula of organoleptic was F1. In 100 gr of boba katuk leaves dan mug beans content 1,65% protein and 1,36 iron. Boba katuk leaves and mung beans can be used as alternative snacks for anemic teenagers.
PENERAPAN EDUKASI GIZI DAN KELAS MEMASAK BAGI IBU SISWA PAUD DI KECAMATAN CIMAHI UTARA KOTA CIMAHI Maryati Dewi; Yenny Moviana; Witri Priawantiputri
Jurnal Pengabdian Masyarakat Kesehatan Indonesia Vol. 1 No. 1 (2022): Jurnal Pengabdian Masyarakat Kesehatan Indonesia
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jpmki.v1i1.975

Abstract

One of the reasons for the emergence of nutritional problems in the community is the non-implementation of balanced nutrition messages. Early childhood nutrition education can affect nutritional status later in life. For this reason, it was necessary to carry out nutrition education as early as possible to comprehend balanced nutrition for mothers. Several studies have shown that nutrition education programs combined with cooking classes can increase understanding of healthy eating.This community services aimed to increase the comprehension of healthy and nutritious food in pre-primary school mother's in the Cimahi city, through nutrition education and cooking classes for pre-primary school students. The target is the mother of pre-primary school students and pre-primary school students of the PAUD Qurrota Aina and the PAUD Daarul Ikhlas of Cimahi city. The activity applied in community service was the preparation, implementation (nutrition education and cooking class), and evaluation (a food menu creation competition and healthy balanced nutritious snacks for children). The activity implemented by Lecturers of Jurusan Gizi Poltekkes Kemenkes Bandung assisted by students of Jurusan Gizi. As result, there was an increase in knowledge of balanced nutrition, choosing safe foods and skills in preparing a balanced healthy menu for mothers of PAUD students. This activity also increases the type of fruits and vegetables consumed by PAUD students.
Edukasi Diet Rotasi Eliminasi Berbasis Website Berpengaruh Terhadap Pengetahuan Ibu dan Pola Konsumsi Anak Autisme Fajri, Muthiah Syafiqoh; Moviana, Yenny; Suparman, Suparman; Surmita, Surmita
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1809

Abstract

Autism is a disorder diagnosed with a breakdown in lead social relationships, a breakdown in communication, and a lack of interest in behaving and developing skills. Website Carrd.co is a website platform that can be developed for free, with interesting displays, and easy to use for newbies. This research used a pre-experimental design with the pre-post test. The research was conducted in March-April 2023 at SLB Negeri 2 Sentra PK/PLK and SLB C Tut Wuri Handayani. The respondents of this research were 12 people who were determined by total sampling. The data collected included characteristic respondents, mother’s knowledge, children’s nutrient intake, and children's eating frequency. The intervention was measured using a knowledge questionnaire and Semi Quantitative Food Frequency Questionnaire (SQ-FFQ). The normality test uses the Shapiro Wilk test, and the analysis test uses the Paired T-Test Dependent (data normally distributed) and the Wilcoxon Test (data not normally distributed). The results showed that there were significant differences in the average knowledge of mothers (p value 0.026), children's energy intake (p value 0.004), children's protein intake (p value 0.001), children's fat intake (p value 0.001), children's carbohydrate intake (p value 0.005), and the frequency of children's eating (p value 0.025) before and after the intervention. The use of motivational interviewing methods in providing nutrition education can increase changes in consumption behavior of mothers towards children with autism.
PENGARUH PEMBERIAN JUS BUAH NAGA MERAH DAN BIJI CHIA TERHADAP KADAR KOLESTEROL TOTAL PENDERITA HIPERKOLESTEROLEMIA Putri, Bernatara Aulia; Moviana, Yenny; Isdiany, Nitta; Saleky, Yohannes Willihelm
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1834

Abstract

Hypercholesterolemia is the main cause of atherosclerosis. Dragon fruit juice and chia seeds is a product that rich in antioxidants, high in fiber, and a source of vitamin B and vitamin C so it can help reduce total cholesterol levels. The purpose of this study was to determine the effect of red dragon fruit juice and chia seeds on total cholesterol levels in hypercholesterolemic patients. This research design used a quasi-experimental two-group pre-post test. Samples were taken by purposive sampling of 32 samples which were divided into two groups. The intervention group was given 215 ml of red dragon fruit juice and chia seeds for 7 days and nutrition education, while the control group was given nutrition education. This research was conducted in February-March in the working area of the Pasirkaliki Health Center. The data collected included age, sex, medical history, education, occupation, weight, height, intake of fat, fiber and cholesterol, and total cholesterol levels. The results showed that there was a significant difference in the average cholesterol levels before and after the intervention group was given (p<0.05). In the control group there was no significant difference in the mean cholesterol levels before and after the intervention (p>0.05). There was a significant difference between the average total cholesterol level in the intervention group and the total cholesterol level in the control group (p<0.05) with an average reduction of 23.25 mg/dl. Samples are advised to consume red dragon fruit juice and chia seeds because these products are effective for lowering cholesterol levels.
PEMBERIAN JUS STROBERI DAN EDUKASI DAPAT MENURUNKAN KADAR KOLESTEROL TOTAL PENDERITA HIPERKOLESTEROLEMIA Bachtiar, Nadia Shefiana; Isdiany, Nitta; Hapsari, Agustina Indri; Moviana, Yenny
Jurnal Gizi dan Dietetik Vol. 3 No. 1 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i1.2182

Abstract

Salah satu faktor resiko yang kuat untuk penyakit kardiovaskular adalah hiperkolesterolemia. Menurut Riskesdas 2013, prevalensi hiperkolesterolemia penduduk Indonesia usia >15 tahun yaitu 35,9% (30% untuk laki-laki dan 39,6% untuk wanita). Salah satu terapi non-farmakologis untuk hiperkolesterolemia adalah mengonsumsi asupan serat, vitamin C, antioksidan, dan fitosterol yang terdapat pada buah stroberi dalam jumlah yang tinggi. Tujuan penelitian untuk mengetahui pengaruh pemberian jus stroberi (Fragaria x ananassa) terhadap kadar kolesterol total pasien hiperkolesterolemia di wilayah kerja Puskesmas Cimahi Utara. Jenis penelitian ini adalah quasy eksperimen with control group dimana kelompok perlakuan diberikan jus stroberi dan edukasi diet hiperkolesterolemia sedangkan kelompok kontrol hanya diberikan edukasi diet hiperkolesterolemia. Teknik purposive sampling digunakan untuk pengambilan sampel penelitian. Sampel penelitian ini terdiri dari 26 orang dengan masing masing 13 orang pada kelompok perlakuan dan kontrol. Alat ukur yang digunakan adalah tes kolesterol Easy Touch GCU. Analisis data yang digunakan merupakan paired sample t-test dan uji Mann Withney diperoleh selisih nilai rerata kadar kolesterol total pada kelompok perlakuan sebesar -16,230 mg/dL sedangkan pada kelompok kontrol sebesar 2,5385. Hasil uji statistik p 0,004 (p≤0,05) maka Ha diterima, berarti terdapat pengaruh jus stroberi terhadap kadar kolesterol total pasien hiperkolesterolemia secara signifikan. Saran kepada penderita hiperkolesterolemia sebaiknya mengonsumsi jus stroberi dan menerapkan diet hiperkolesterolemia untuk menurunkan kadar kolesterol total.
PENGEMBANGAN KEWIRAUSAHAAN ALUMNI JURUSAN GIZI MELALUI PELATIHAN PERIZINAN USAHA Hastuti, Widi; Moviana, Yenny; Saleky, Yohannes Willihelm; Aeni, Muna Nur
Jurnal Pengabdian Masyarakat Kesehatan Indonesia Vol. 3 No. 2 (2024): Jurnal Pengabdian Masyarakat Kesehatan Indonesia
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jpmki.v3i2.2284

Abstract

Graduates of a university are expected not only to be able to work for an institution or company but also to be able to create jobs for themselves and others. Graduates are expected to have an entrepreneurial spirit and spirit so that they will become graduates who are creative, characterful, capable, and competitive. Universities face challenges in preparing and equipping human resources and graduates with the right competencies and skills in order to continue to be able to contribute to the economic growth and welfare of the Indonesian nation. This community service activity aimed to develop the entrepreneurship of alumni of the Nutrition Department of the Ministry of Health of Bandung. The implementation of business licensing training was carried out for as many as 10 alumni of the Department of Nutrition at the Directorate of Polytechnics of the Ministry of Health Bandung in April 2023. As a result of this activity, there were 10 alumni who have entrepreneurs in the catering, culinary, food, and beverage sectors and as many as 8 people already have Business Identification Numbers (BIN). Halal certification is still being submitted.
PENGARUH PEMBERIAN ES KRIM KURMA TERHADAP TEKANAN DARAH KELOMPOK DEWASA PENDERITA PRE-HIPERTENSI Nursanti, Firda Aulia; Isdiany, Nitta; Moviana, Yenny; Saleky, Yohannes Willihelm
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.1928

Abstract

Pre-hypertension is an early sign of hypertension. Patients with pre-hypertension have twice the risk of developing hypertension. Potassium and calcium are nutrients that can help lower blood pressure, one of which is dates and milk. The purpose of this study was to determine the effect of date ice cream administration in reducing blood pressure in patients with pre-hypertension. The research design used was a quasi experimental one group pre and post test. The intervention given was date ice cream made from 50 grams of Tunisian dates honey, 75 ml of high fat milk and 25 ml of skim milk which was given to 15 samples. The results of the bivariate test showed that there was a decrease in systolic blood pressure after the intervention of date ice cream with a p value <0.05 with an average decrease in systolic blood pressure of 11.1 mmHg and in diastolic blood pressure was 4.8 mmHg. In an effort to prevent pre-hypertension and hypertension, the community can be advised to consume foods that contain potassium and high calcium, one of which is date ice cream.
IMPLEMENTASI DIETETIKA KULINER PENGEMBANGAN PRODUK ES KRIM “BITHA” BERBAHAN DASAR BUAH BIT DAN HATI AYAM SEBAGAI ALTERNATIF MAKANAN SELINGAN UNTUK PENCEGAHAN REMAJA PUTRI ANEMIA Hilma, Yudilla; Moviana, Yenny
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 1 (2024): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v3i1.1837

Abstract

Anemia is a medical condition where the number of blood cells or hemoglobin is less than normal or the level of red blood cells in the blood drops. Adolescent girls are a high risk group for anemia because they experience menstruation every month and are in a period of growth that requires more iron intake.  Adolescent girls with anemia during pregnancy are at risk of giving birth to Low Birth Weight (LBW) and stunting. The onset of nutritional problems in children under two years of age is closely related to the health and nutritional preparation of a woman to become a prospective mother, in this case, adolescent girls. Pharmacological treatment with consumption of tablets (Fe) causes nausea and vomiting so that other efforts are needed such as innovation in providing food products as an alternative to help overcome the incidence of anemia in adolescent girls in meeting iron needs such as processed ice cream. In addition to having a delicious taste, ice cream also contains nutritional value that is quite good if modified with the addition of iron sources such as beetroot and chicken liver.
BROWNIES CHIPS “TOTABI” BERBASIS TEPUNG KACANG TOLO, TEPUNG TALAS DAN TEPUNG UBI UNGU SEBAGAI ALTERNATIF PMT IBU HAMIL ANEMIA DAN KEK Jodie, Rania Maghri; Hapsari, Agustina Indri; Suprihartono, Fred Agung; Moviana, Yenny
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (2023): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v2i2.2737

Abstract

Masalah gizi yang sering dialami ibu hamil adalah anemia dan kurang energi kronis (KEK). Berdasarkan hasil Riskesdas tahun 2018, persentase anemia ibu hamil di Indonesia sebesar 48,9% dan KEK adalah 17,3%. Pemberian makanan tambahan (PMT) adalah cara menangani KEK dengan pemberian inovasi pangan. PMT pemulihan untuk ibu hamil anemia dan KEK dapat diberikan dalam bentuk inovasi pangan, salah satunya adalah brownies. Brownies dengan formulasi tepung kacang tolo, tepung talas, dan tepung ubi ungu dapat dijadikan alternatif PMT bagi ibu hamil anemia dan KEK. Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung kacang tolo, tepung talas, dan tepung ubi ungu terhadap sifat organoleptik, kandungan protein, lemak, karbohidrat, zat besi, serta harga produksi brownies chips. Desain penelitian ini adalah eksperimental dan sampel pada uji organoleptik sejumlah 30 panelis agak terlatih. Hasil penelitian pada sifat organoleptik ketiga formula didapatkan kesimpulan terdapat perbedaan bermakna dengan p=0,041 (p<0,05) pada aspek aroma, p=0,004(p<0,05) pada aspek rasa, p=0,004 (p<0,05) pada aspek tekstur, p=0,016 (p<0,05) pada aspek penilaian keseluruhan (overall), serta tidak ada perbedaan bermakna pada warna p=0,05 (p>0,05). Formula 2 merupakan formula terbaik yang disukai oleh panelis. Hasil uji proksimat per porsi (120 gram) didapatkan energi 470,6 kkal, protein 16,92 gram, lemak 19,77 gram, karbohidrat 46,86 gram, dan zat besi 0,06 mg dengan harga per porsi (120 gram) sebesar Rp7.806. Rekomendasi penambahan bahan tinggi protein dan zat besi serta memperbaiki teknik pengolahan untuk meningkatkan kandungan gizi protein dan zat besi pada produk.
PENGEMBANGAN FORMULA ENTERAL BERBASIS TEPUNG LABU KUNING DAN TEPUNG TEMPE UNTUK PASIEN DIABETES MELITUS TIPE 2 Nabiilah, Ghinaa Hasnaa; Fitria, Mona; Priawantiputri, Witri; Moviana, Yenny
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (2023): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v2i2.1821

Abstract

Kejadian diabetes melitus (DM) mengalami peningkatan setiap tahunnya. DM tipe 2 menyebabkan gangguan metabolik ditandai dengan hiperglikemia, karena terganggunya hormon insulin. Pasien DM Tipe 2 yang tidak mampu memenuhi kebutuhan gizi secara oral direkomendasikan untuk diberikan makanan enteral. Pengembangan formula enteral berbasis tepung labu kuning, tepung putih telur, dan tepung tempe sebagai alternatif enteral DM berbentuk serbuk. Kandungan polisakarida, serat, dan beta karoten labu kuning meningkatkan kadar serum insulin, menimbulakn rasa kenyang lebih lama, dan antioksidan berperan menurunkan kadar glukosa darah. Tempe sebagai pangan lokal dengan kandungan arginin dan isoflavon berperan dalam penyembuhan luka dan menghambat kerusakan sel beta pankreas. Tujuan penelitian ini adalah untuk mengetahui pengaruh imbangan tepung labu kuning dan tepung tempe terhadap sifat organoleptik dan memenuhi persyartan diet DM Tipe 2. Penelitian ini bersifat eksperimental dengan imbangan tepung labu kuning dan tepung tempe pada F1 (90%:10%), F2 (80%:20%), F3 (70%:30%). Hasil penelitian menunjukkan terdapat pengaruh imbangan tepung labu kuning dan tempe aspek warna (p=0.026) dan konsistensi (p=0.026). Formula paling banyak disukai adalah formula 2 dengan imbangan tepung labu kuning dan tepung tempe 80%:20%. Kandungan nilai gizi per sajian (250ml) energi 361,2 kkal, protein 22,25 gram, lemak 20,3 gram, dan karbohidrat 22,375gram. Formula terbaik dapat mengalir pada selang nasogastrik 14 fr sebanyak 2,67 ml/ detik dengan viskositas 41,5 cP. Daya simpan formula serbuk selama 7 hari pada suhu ruang belum ada perubahan secara fisik. Harga per porsi (250 ml) formula enteral Rp 6.581.
Co-Authors Aeni, Muna Nur Agus Sulaeman Agus Sulaeman Agustina Indri Hapsari Alifia Citra Ayu Utari Assyfa Qoltsum Nurrofawansri Aulya Pratiwi Bachtiar, Nadia Shefiana Dadang Rosmana Damayanti, Risya Dety Rastina Fajri, Muthiah Syafiqoh Fida Husnul Faidah Fred Agung Fred Agung Suprihartono, Fred Agung gumilar, mulus Gurid PE Mulyo Hanny Mustika, Fielsa Hastuti, Widi Hilma, Yudilla I Putu Suiraoka Isdiany, Nitta Jodie, Rania Maghri Jodiono Judiono Judiono Ladytanesia Ervita Bela Sukowati Lely Cintary Lely Cintary, Lely Maryati Dewi Meila Asty, Milla Mira Mutiyani Mona Fitria Mona Fitria Munawar, Asep Nabiilah, Ghinaa Hasnaa Nada Nur Shadrina ningrum, dedah - Nitta Isdiani Nitta Isdiany Nursanti, Firda Aulia Purba, Jedya Lucas A. Purba, Jedya Lucas. A. Pusparini Pusparini Putri Widi Hartini Putri, Bernatara Aulia Putu Arie Tria Dewi Rizki Amalia Novita Roro Nur Fauziyah Roro Nur Fauziyah Roro Nur Fauziyyah Rossa Rosefa Simanjuntak Rr. Nur Fauziyah Saleky, Yohannes Willihelm Suparman Suparman Surmita Surmita Surmita, Surmita Tyas Rahmawati Widi Hastuti Witri Priawantiputri