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All Journal NUTRIRE DIAITA Jurnal Industri Hasil Perkebunan Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Promotif: Jurnal Kesehatan Masyarakat Jurnal Keperawatan Padjadjaran AcTion: Aceh Nutrition Journal Window of Health : Jurnal Kesehatan Unnes Journal of Public Health Jurnal Maternitas Kebidanan Health Information : Jurnal Penelitian Jurnal Ners Jurnal Dunia Gizi Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Journal of Nutrition Science Jurnal Riset Kebidanan Indonesia Jurnal Rumpun Ilmu Kesehatan Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Jurnal Pengabdian Masyarakat Ilmu Kesehatan Journal of Nursing and Health Science Journal Community Service of Health Science Science Publication: Journal of Public Health and Nutrition

Saskiyanto Manggabarani

Departemen Gizi, Sekolah Tinggi Ilmu Kesehatan Pertamedika, Jakarta, Indonesia

Author-ID : 634525

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Relationship of Food Variations, Snack Food, and Physical Activities with the Nutrition Status of Students in Labuhan Batu District Harahap, Nova Lila; Lestari, Wanda; Manggabarani, Saskiyanto
Jurnal Nutrire Diaita (Ilmu Gizi) Vol 12, No 02 (2020): NUTRIRE DIAITA
Publisher : Lembaga Penerbitan Unversitas Esa Unggul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47007/nut.v12i02.3551

Background: One group of school-age children has nutritional problems. The problem of excess nutrients can affect body function, while a nutrient deficiency can cause impaired body growth and maturity of the reproductive organ system. Also, daily nutritional deficiencies can cause a lack of concentration in learning. Purpose: To determine the effect of food consumption patterns on nutritional status. Method: The research design used was observational with a cross-sectional study approach. This research was conducted at SMP Negeri 3 Satu Atap Batu Bujur, West Bilah Subdistrict, Labuhan Batu Regency, North Sumatra Province with a research sample of 78 students consisting of class VII and VIII aged 13-15 years. The sampling technique in this research is using the total sampling method. Data analysis was performed univariate and bivariate using the Chi-Square test. Results: dietary variation was associated with nutritional status with a p-value (0.010). Snack food was related to nutritional status with a p-value (0.45). Physical activity is related to nutritional status with a p-value (0.030). Conclusion: There is a correlation between dietary variation, snack food, and physical activity with nutritional status among students. It is recommended that students keep their food consumption and physical activity in accordance with nutritional needs.Keywords: Food Variation, Snack Food, Physical Activity, Nutritional Status.

The Effect of Dissemination of Resources and Information Approach on Energy and Fiber Intake in Overweight Students Hadi, Anto Jamma; Yetti R, Erni; Manggabarani, Saskiyanto
Jurnal Dunia Gizi Vol 4, No 2 (2021): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v4i2.5151

Background; The incidence of overnutrition for elementary school children continues to increase rapidly throughout the world and has reached an alarming stage due to excessive energy intake. Students who are overweight are caused by the school environment selling a lot of foods containing saturated fat and low fiber which has an impact on increasing the amount of excessive energy in the body. Objectives; This study aims to assess the effect of the dissemination of resources and information approach on the nutritional intake of overweight students. Material and Method; This research was conducted in elementary schools in Makassar city with a quasi-experimental design conducted on overweight children in elementary school grades 4-5 consisting of 40 intervention groups and 40 control groups and purposive sampling. A 3-month research intervention with nutrition educators accompanied by the provision of modules and leaflets Data collection was carried out using pre-test and post-test as well as data processing and analysis using the SPSS program with chi-square test, Wilcoxon and Mann Whitney. Results; The results showed that both the intervention and control groups had a significant effect on energy intake and fiber intake during pre, post 1 and post 2 (p = 0.000 0.05). Conclusion;The conclusion is that there is an effect of the dissemination of resources and information approach on the nutritional intake of overweight students. Overweight students can manage their diet in a planned manner and increase fiber consumption and be active in physical activities.

PERBANDINGAN PEMBERIAN IKAN GABUS DAN TELUR AYAM TERHADAP PENYEMBUHAN LUKA PASCA BEDAH POST SECTIO CEASEREA Dian Zuiatna; Putri Diah Pemiliana; Saskiyanto Manggabarani
Jurnal Maternitas Kebidanan Vol. 6 No. 1 (2021): Jurnal Maternitas Kebidanan
Publisher : Universitas Prima Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34012/jumkep.v6i1.1411

The incidence of sectio caesarea in Indonesia according to national survey data in 2016 is 912,000 out of 4,039,000 deliveries or around 22.8% of all deliveries. Delivery by cesarean section of the risk of death is 25 times greater and the risk of infection is 80 times higher than that of vaginal delivery. The most important requirement that must be met by post partum mothers with sectio cesarean wounds is good nutrition for the immune system and wound healing because there are several nutrients that are needed to support the body's immune system and play an important role in the wound healing process. The aim of this research is to test the effectiveness of protein diet in wound healing in post-op women with caesarean section which is applied in health care facilities and in patient homes. This type of research was observational with a Quasi experiment design, namely post test only with control group design. This research will be conducted in Binjai City, patients who are discharged from Artha Medica Hospital in 2020. The sample of this study is a post partum section of the ceaserea mother who has the same characteristics and the location is in the Binjai City area and has never been given protein diet consumption. The sampling technique was selected by consecutive sampling method consisting of the intervention group and the control group. Data were analyzed by univariate and bivariate analysis with T Test Sample. Based on the results of the study, it was obtained a p value of 0.000 <0.05, which indicates that there is a difference in the consumption of a high protein diet on the post-sectio ceaserea wound healing process.

The Eﬀect of Pelvic Rocking Exercise and Buteyko Exercise on Reducing Primary Dysmenorrhea Pain Levels Diana Rhismawati Djupri; Irfan Said; Hanik Rohmah Irawati; Saskiyanto Manggabarani
Jurnal Keperawatan Padjadjaran Vol. 10 No. 1 (2022): Jurnal Keperawatan Padjadjaran
Publisher : Faculty of Nursing Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jkp.v10i1.1938

Background: Dysmenorrhea is cramping pain and is often followed by lower back pain, nausea and vomiting, headache and diarrhea. Dysmenorrhea refers to the overall pain symptoms that arise during menstruation, there are 2 types of dysmenorrhea, namely, primary and secondary dysmenorrhea. is a cyclic menstrual pain without pathological abnormalities in the pelvis is called Primary dysmenorrhea. There are 2 types of Management primary dysmenorrhea which are pharmacological and non-pharmacological. The treatment for Non-pharmacological can be done with pelvic rocking exercise and Buteyko Exercise. The movements in pelvic rocking exercise and Buteyko Exercise can stimulate the body to release endorphins which function as natural sedative hormones, and can also facilitate blood flow to the uterus so that pain is reduced. Purpose:The effect of pelvic rocking exercise and Buteyko Exercise on reducing pain in primary dysmenorrhea was the purpose of this research. Methods: This research is a quantitative study with a quasi-experimental design, pre-test and post-test designs. Nonequivalent control group design. The amount of the sample are 58 people by using purposive sampling technique. The research instrument used a standard operating procedure sheet for pelvic rocking exercise and Buteyko Exercise, a monitoring sheet, a stop watch and a numeric rating scale pain measurement sheet. The hypothesis is tested by using the independent T Test. Results: Before the intervention, the p-value was 0.063. The results of this research was p value 0.001. Conclusion: This research can also be used as input for nurses to make new decisions in improving the quality of nursing care with non-pharmacological therapeutic approaches. There is an effect of pelvic rocking exercise and Buteyko Exercise on reducing pain in primary dysmenorrhea. The results of this research can be used as a contribution of thoughts and references as a more in-depth study of pain reduction in primary dysmenorrhea.

PENGARUH KOMPOSISI NIBS KAKAO TERHADAP WARNA, KADAR ASAM DAN PENERIMAAN PANELIS PADA PRODUK COKELAT SUSU Nurhafsah Tiro; Rahmi Hanuddin; Ida Andriani; Fitriawaty Fitriawaty; Asriani I Laboko; Saskiyanto Manggabarani
Jurnal Industri Hasil Perkebunan Vol 16, No 1 (2021): Jurnal Industri Hasil Perkebunan
Publisher : BBSPJI Hasil Perkebunan, Mineral Logam, dan Maritim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v16i1.6861

Kualitas produk kakao dipengaruhi oleh perubahan kandungan senyawa kimia dari bijikakao. Kualitas biji kakao dan tahap proses pengolahannya termasuk proses fermentasi memilikiketerkaitan terhadap kandungan asam lemak. Penelitian ini bertujuan untuk mengetahuipengaruh campuran berbagai komposisi nib kakao terhadap warna, kadar asam dan penerimaanpanelis. Komposisi perlakuan yang digunakan fermentasi (F) dan tanpa fermentasi (TF) adalah(100% F), (80% F: 20% TF), (60% F: 40% TF), (40% F: 60% TF), (20% F: 80% TF), (100% NF),dan (100% asalan). Parameter pengamatan adalah warna cokelat susu dengan menggunakanCromameter Minolta CR-400, analisis persentase luasan kandungan asam denganmenggunakan GC-MS (Qp2020 Ultra Shimadzu) dan analisis panelis untuk rasa dan teskstur.Hasil penelitian diperoleh warna cokelat yang merata dan lebih gelap pada perlakuan 40% F:60% TF. Persentase luas kandungan asam paling besar terdapat pada perlakuan 100% asalandan tidak berbeda secara nyata dengan perlakuan 100% TF akan tetapi berbeda secara nyatadengan perlakuan lainnya. Tingkat kesukaan tekstur pada perlakuan 80% F: 20% TF denganskala hedonic 3,03 dan rasa yang disukai panelis pada perlakuan 20% F: 80% TF dengan skalahedonic 2,79.

The Effect Of Counseling to Modification the Lifestyle On Prevention Of Obesity In Adolescents Anto Anto; Sumardi Sudarman; Erni Yetti R; Saskiyanto Manggabarani
Promotif : Jurnal Kesehatan Masyarakat Vol. 7 No. 2: DESEMBER 2017
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Palu

Obesity is a serious problem for teenagers and a global pandemic as well as the biggest chronic health problem for both advanced and developing countries. The purpose of this study is to prove the effect of counseling on lifestyle modification on obesity prevention. Design of Quasy Experiment Study "with pre-test and post-test given to the control group and modifying counseling group. Technique sample by random sampling and with formula proportional random sampling. The result showed that there was a change of normal nutrient status but there was no significant effect of counseling to modify the lifestyle to good nutrition status in treatment group (ρ=0,107) and control group (ρ = 0,081), there was change of nutrition pattern and good nutrition but there was no significant effect of counseling to modify the lifestyle to diet and good nutrition in the treatment group (ρ=0,001) and control group (ρ=0,060), physical activity no change and meaningful influence of counseling to modify lifestyle both in treatment group and control group with value (ρ=0,59). Conclusion found that lifestyle modification counseling can give enough change to nutrition status of student, diet and nutritional intake. Keywords : Obesity, lifestyle modification counseling

Relationship Knowledge, Nutrition Status, Dietery, Food Taboo With Breast Milk Production of Breastfeeding Mother Saskiyanto Manggabarani; Anto Jamma Hadi; Irfan Said; Selfi Bunga
Jurnal Dunia Gizi Vol 1, No 1 (2018): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v1i1.2902

Breast milk is very important for a mother and her baby. The smooth production of breast milk given to the baby can have a positive impact on the baby's nutritional status. Objective; factors related to the smooth production of breast milk in breastfeeding mothers. This activity was held at Puskesmas Maradekaya Makassar City 2016. Materials and Methods; The type of research used was observational with Cross Sectional Study approach. The sample of this research is breastfeeding mother with purposive sampling sampling with amount of 97 breastfeeding mothers. Results; nutrition knowledge related with mothers breast milk production with p value (0.003), mother nutritional status is related with mothers breast milk production with p value (0,024), diet associated with mothers breast milk production with p value (0.013), food taboo related with mothers breast milk production with p value (0.001). Conclusion; knowledge of breast milk and nutrition, mother nutritional status, diet and food taboo related to the production of breast milk in breastfeeding mothers. It is expected that mothers increase knowledge about breastfeeding and nutrition in an active way, information provided through printed media (pamphlet) and listening from electronic media.

Correlation Between Mother’s Infants and Young Child Feeding (IYCF) Knowledge with Nutritional Status of Toddlers Rani Rahmasari Tanuwijaya; Wahyu Permata Sri Tunggal Djati; Saskiyanto Manggabarani
Jurnal Dunia Gizi Vol 3, No 2 (2020): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v3i2.4717

Background: Nutrition is one of the essential parts of the child's growth and development phase. Adequate nutrition intake since the early stage is associated with the nutritional status of children. One factor that affects nutritional status improvement is an appropriate infant and young child feeding (IYCF). Another important factor of the successful IYCF is the mother's infant and young child feeding (IYCF) knowledge.Subjects and method: The design of this study was a descriptive-analytic study using a cross-sectional approach. This research was conducted in Pagelaran Village, Pagelaran District, Pandeglang. The study sample was 92 mothers of toddlers. The data were collected using a questionnaire about IYCF knowledge and were analyzed using the Chi-Square test.Result: This study showed that there was no significant correlation between mother’s IYCF knowledge and nutrition status of weight-for-age (p=0.088), length/height-for-age (p=0.226), and weight-for-height or weight-for-length (p=0.226).Conclusion: The mother's knowledge of IYCF has a vital role in the success of IYCF and will improve children's nutritional status.

Karakteristik fisik dan kimia velva buah naga dan sayur wortel dengan penambahan labu kuning Saskiyanto Manggabarani; Wanda Lestari; Herlina Gea
AcTion: Aceh Nutrition Journal Vol 4, No 2 (2019): AcTion Vol 4 No 2 Tahun 2019
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v4i2.181

Velva is a type of frozen dessert made from fruit that contains nutrients that help the body's metabolic processes and as a source of energy. The addition of vegetables is done to replace fruits that are more expensive and as a source of antioxidants. The aim is to determine the acceptability and hedonic quality and nutritional content of the best formulas for Velva products. Experimental research using a completely randomized design (CRD) approach to the formulation of the basic material for making dragon fruit Velva with the addition of carrot and pumpkin vegetables that is five treatments and two replications to obtain 10 experimental units, the data were analyzed by One Way ANOVA with Duncan test. The results based on hedonic tests show that F3 (80% Carrot + Yellow Pumpkin 20%) averaged 3,51 best-selected formulas. Whereas the hedonic quality test showed that F1 (Carrot 100%) average value of 3,51 the best-selected formula. Organoleptically selected best Velva showed F5 as the best Velva formula ranging from 3.49 organoleptic average test results and nutrient analysis results with nutrient content values. Water content is 77,4%, fat content is 7,4%, protein content is 2,9%, carbohydrate content is 15.3164% ash content is 4,3%. Conclusion; the best dragon fruit Velva formula, carrot vegetable, and pumpkin are the best in hedonic and hedonic quality in formula F5 (60% carrot and 40% pumpkin) containing low-fat content based on SNI frozen dessert.Velva sejenis frozen dessert terbuat dari buah yang mengandung kandungan zat gizi yang membantu proses metabolisme tubuh dan sebagai sumber energi. Penambahan sayur dilakukan untuk mengganti buah yang harganya lebih mahal dan sebagai sumber antioksidan. Tujuan untuk mengetahui daya terima dan mutu hedonik serta kandungan gizi formula terbaik terhadap produk velva. Penelitian eksperimen menggunakan rancangan acak lengkap (RAL) pendekatan formulasi dari bahan dasar pembuatan velva buah naga dengan penambahan sayur wortel dan labu kuning yaitu lima perlakuan dan dua kali ulangan sehingga diperoleh 10 unit percobaan, data dianalisis dengan One Way Anova dengan uji Duncan. Hasil uji hedonik menunjukkan bahwa F3 (Wortel 80% + Labu Kuning 20%) rata-rata 3,51 formula terpilih terbaik. Uji mutu hedonik menunjukkan bahwa F1 (Wortel 100%) nilai rata-rata 3,51 formula terpilih terbaik. Velva terpilih terbaik secara organoleptik menunjukkan F5 sebagai formula velva terbaik berkisar 3,49 nilai rata-rata uji organoleptik dan hasil analisis zat gizi dengan nilai kandungan zat gizi. Kadar air 77,5%, kadar lemak 7,4%, kadar protein 2,9%, kadar karbohidrat 15,3% kadar abu 4,3%. Kesimpulan; formula velva buah naga, sayur wortel dan labu kuning yang terbaik secara hedonik dan mutu hedonik pada formula F5 (60% wortel dan 40% labu kuning) yang mengandung kadar lemak rendah berdasarkan SNI frozen dessert.

Efektivitas serbuk jahe, aromaterapi lemon, teh daun mint terhadap emesis gravidarum trimester 1 Hasanah Pratiwi Harahap; Yuka Oktafirnanda; Saskiyanto Manggabarani
Jurnal Riset Kebidanan Indonesia Vol 4, No 2 (2020): Desember
Publisher : AIPKEMA (Asosiasi Institusi Pendidikan Kebidanan Muhammadiyah-'Aisyiyah Indonesia)

Latar belakang: Perubahan fisiologis dalam kehamilan salah satunya adalah emesis gravidarum. Emesis gravidarum terjadi pada 60-80% primigravida dan 40-60% multigravida dengan kasus yang di Indonesia terdapat 50-90 %. Tujuan Penelitian: mengetahui efektivitas serbuk jahe, aromaterapi lemon, teh daun mint terhadap emesis gravidarum trimester I. Metode: Rancangan penelitian pre eksperimental design dengan desain pretest-posttest control group design. Populasinya ibu hamil yang beralamat di LK. IV dan V Kelurahan Binjai Serbangan Kecamatan Air Joman Kabupaten Asahan sebanyak 40 orang. Pengambilan sampel menggunakan teknik purposive sampling dengan 3 kelompok intervensi dan 1 kelompok kontrol. Instrumen yang digunakan untuk mengukur emesis gravidarum adalah Pregnancy Unique Quantification of Emesis and Nausea (PUQE)-24. Data dianalisis dengan uji analysis of varians. Hasil: rata-rata pengurangan emesis gravidarum sebesar 11,40 dan standar deviasi 10,448 dengan intervensi serbuk jahe. Intervensi lemon sebesar 11,20 dan standar deviasi 5,554. Intervensi daun mint terjadi pengurangan emesis gravidarum rata-rata 10,90 dengan standar deviasi 4,606 dan kelompok kontrol sebesar 20,90 dengan standar deviasi 11,269. Hasil uji statistik dengan one way ANOVA diperoleh nilai p 0,031 0,05 yang menunjukkan ada pengaruh pemberian intervensi serbuk kering jahe, lemon, dan daun mint terhadap pengurangan emesis gravidarum. Simpulan: Terdapat pengaruh efektivitas pemberian serbuk kering jahe, aromaterapi lemon dan teh daun mint terhadap emesis gravidarum trimester I.

Co-Authors Abriyani, Afifah Hasna Ahmad Safii Hasibuan Amalia, Zuliana Anggraini, Revita Dwi Anto Anto Anto Anto, Anto Anto J. Hadi Anto J. Hadi Anto J. Hadi Arya Kemal Pradana Asriani I Laboko Cristandy, Muhammad Dian Zuiatna Diana Rhismawati Djupri Dini Lestrina Djupri, Diana Rhismawati Endang Maryanti Erni Yetti R Erni Yetti R Erni Yetti R. Febriyanti, Lilian Ferusgel, Agnes Fitriawaty Fitriawaty Ginta Siahaan Gita Restiana Hadi, Anto J. Hadi, Anto J. Hanik Rohmah Irawati Hapiz Arlanda Sani Harahap, Dewani Harahap, Nova Lila Hasanah Pratiwi Harahap Hasibuan, Ahmad Safii Hatta, Herman Herlina Gea Hutabarat, Setyowati Erineta Ida Andriani Indra Maulana Irfan Said Irfan Said Ishak, Syamsopyan J. Hadi, Anto Januariana, Neni Ekowati Kusuma, Andini Permata Lastari, Asdi Lucy Widasari Maryanti, Endang Melani, Dyah Opsa Condro Wati Muhammad Riswal Nababan, Agnes Sry Vera Nathi, Shiti Rahajeng Nurhafsah Tiro Nurjannah, Henny Pasaribu, Sudana Fatahillah Permayasa, Nayodi Pradana, Arya Kemal Putri Diah Pemiliana Rahmi Hanuddin Rangkuti, Juni Andriani Rani Rahmasari Tanuwijaya Rapida Saragih Restiana, Gita Rezeki, Sri Hartati Indah Said, Irfan Said, Irfan Said, Irfan Salim, Sahila Tania Selfi Bunga Selvia Febriani Setiawati, Diah Rahayu Siregar, Dian Mayasari Sujoko, Edy Sumardi Sudarman Sumardi Sudarman, Sumardi Syamsopyan Ishak Syamsopyan Ishak Tampubolon, Ida Lestari Tiro, Nurhafsah Tombeg, Zadrak Umar, Masriani Wahyu Permata Sri Tunggal Djati Wanda Lestari Wanda Lestari, Wanda Yetti R, Erni Yuka Oktafirnanda Zadrak Tombeg Zadrak Tombeg

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