Article Per Year (5 Year)
p-Index From 2020 - 2025
2.177
P-Index
This Author published in this journals
All Journal Jurnal Ners Indonesia Indonesian Journal of Agricultural Research Journal of Tropical AgriFood Jurnal Gizi Kerja dan Produktivitas Jurnal Kesehatan Tambusai Formosa Journal of Science and Technology (FJST) Journal of Agri-Food Science and Technology (JAFoST) Formosa Journal of Sustainable Research (FJSR) Journal of Health and Nutrition Research Jurnal Kesehatan Mahardika
Rinten Anjang Sari
Politeknik Kesehatan Kementerian Kesehatan Kalimantan Timur
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
HUBUNGAN POLA MAKAN DAN KARAKTERISTIK KELUARGA DENGAN ASUPAN ZAT GIZI IBU MENYUSUI PADA SUKU DAYAK KENYAH DI KABUPATEN KUTAI KARTANEGARA Aminah Toaha; Rinten Anjang Sari
Jurnal Ners Indonesia Vol 12 No 2 (2022): MARET 2022
Publisher : Fakultas Keperawatan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jni.12.2.104-113

Abstract

Asupan zat gizi yang tinggi penting bagi ibu menyusui dalam memenuhi kebutuhan gizi ibu dan bayinya. Pemenuhan zat gizi yang tinggi untuk ibu menyusui dipengaruhi oleh beberapa faktor diantaranya karakteristik ibu, karakteristik keluarga, ekonomi, pola makan dan frekuensi makan. Tujuan penelitian untuk menganalisis hubungan antara pola makan dan karakteristik keluarga dengan asupan zat gizi ibu menyusui pada Suku Dayak Kenyah. Desain penelitian adalah observasional dengan pendekatan cross sectional dengan total sampling 50 ibu hamil Suku Dayak Kenyah. Data dikumpulkan oleh petugas lapangan yang terlatih meliputi pola makan, karakteristik keluarga dan asupan zat gizi ibu menyusui. Analisis bivariat digunakan untuk menganalisis hubungan antara pola makan, karakteristik keluarga dengan asupan zat gizi ibu menyusui. Hasil penelitian menunjukkan pola makan, frekuensi makan, umur, pendidikan dan pekerjaan ibu berhubungan signifikan dengan asupan zat gizi ibu khususnya vitamin B6 (P=0,004) dan B12 (P=0,023), energi (P=0,025), riboflavin (P=0,025), protein (P=0,02), vitamin B6 (P=0,027). Selanjutnya pendidikan dan pekerjaan bapak berhubungan signifikan dengan asupan zat gizi ibu menyusui khususnya energi (P= 0,008), protein (P= 0,03), vitamin B6 (P=0,000), zink (P=0,02) dan vitamin C (P=0,02), vitamin B6 (P=0,000), Zink (P=0,001) dan vitamin A (P=0,012). Disimpulkan bahwa asupan zat gizi ibu menyusui Suku Dayak Kenyah di Kabupaten Kutai Kartanegara berhubungan dengan pola makan, frekuensi makan, umur, pendidikan dan pekerjaan ibu serta pendidikan dan pekerjaan bapak. Untuk perbaikan asupan zat gizi ibu menyusui Suku Dayak Kenyah perlu diberikan pendidikan gizi kepada ibu dan keluarga agar pengetahuan gizinya meningkat sehingga pola makan ibunya baik dan azupan zat gizinya juga terpenuhi sesuai kebutuhannya.
Evaluasi Sensori dan Kandungan Gizi Kudapan Jelai Crispy berbasis Tepung Jelai (Coix lacryma-jobi L) dan Tepung Kacang Tanah (Arachis hypogaea L) Siti Nurul Aini; Rieska Indah Mulyani; Rinten Anjang Sari; Netty Maria Naibaho
Formosa Journal of Science and Technology Vol. 1 No. 6 (2022): October 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v1i6.1615

Abstract

Kekurangan Energi Kronik (KEK) merupakan kondisi dimana seseorang mengalami kekurangan gizi yang berlangsung lama atau menahun, sehingga menimbulkan gangguan kesehatan. Kelompok yang rentan memiliki risiko paling tinggi mengalami KEK salah satunya adalah remaja putri. Tujuan dari penelitian ini adalah untuk mengetahui evaluasi sensori dan kandungan gizi kudapan jelai crispy. Jenis dan desain yang digunakan pada penelitian ini adalah eksperimental. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan tiga pengulangan. Tiga perlakuan yang digunakan yaitu perlakuan A menggunakan 60% tepung jelai dan 40% tepung kacang tanah, perlakuan B menggunakan 70% tepung jelai dan 30% tepung kacang tanah, Perlakuan C menggunakan 80% tepung jelai dan 20% tepung kacang tanah. Perlakuan terbaik dari nilai rata-rata tertinggi yaitu perlakuan B. Terdapat perbedaan yang nyata pada aroma dan tekstur hedonik, serta aroma dan rasa mutu hedonik. Hasil analisis kandungan gizi perlakuan B dalam 1 sajian perkemasan yaitu 120 gram kudapan didapatkan kandungan energi 203,86 kkal, protein 6,22 gram, lemak 7,98 gram, karbohidrat 26,78 gram, kadar air yaitu 1,98% dan kadar abu 2,10%.
Glycemic Index Test of Barley Flakes (Coix lacyrma - jobi L) and Red Beans (Phaseolus vulgaris L) as Alternative Healthy Snacks Nur Hafifah; Rieska Indah Mulyani; Kurniati Dwi Utami; Rinten Anjang Sari
Formosa Journal of Science and Technology Vol. 2 No. 3 (2023): March 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v2i3.3163

Abstract

Diabetes Mellitus (DM) is a metabolic disease in which the prevalence of sufferers continues to increase every year. One of the efforts to prevent diabetes mellitus is by adjusting the pattern of proper food consumption, such as selecting foods with a low glycemic index. This study used a true experimental type with a RAL design (completely randomized design) and the test food given was barley flakes and kidney beans as the most preferred sample with pure glucose equivalent to 50 g Available Carbohydrate as the reference food. The results of the research on the glycemic index value on flakes showed that F1 had a value of 61 (moderate), F2 65 (moderate), F3 56 (moderate) and for the glycemic load value F1 18.78 (moderate), F2 18.36 (moderate), F3 19.39 (medium).
STUDI PERBANDINGAN HATI AYAM, KALAKAI (STENOCHLAENA PALUTRIS) DAN TEPUNG KEDELAI HITAM (GLYCINE SOJA) TERHADAP ZAT GIZI PROTEIN DAN LEMAK SERTA DAYA TERIMA MUTU PATTY BURGER NON MEAT Mutiara Azzahra Asrivananda; Rinten Anjang Sari; Diah Retno Wahyuningrum
Jurnal Kesehatan Tambusai Vol. 4 No. 4 (2023): DESEMBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v4i4.19413

Abstract

Perkembangan industri makanan terus berkembang karena semakin banyaknya konsumen yang sadar akan pentingnya gaya hidup sehat dan berkelanjutan. Produk makanan non meat menjadi salah satu bagian dari perkembangan industri makanan yang menciptakan makanan sehat dan bergizi. Penelitian ini bertujuan untuk mengetahui hasil perbandingan hati ayam, kalakai dan tepung kedelai hitam terhadap zat gizi protein dan lemak serta daya terima mutu patty burger non meat. Penelitian ini adalah penelitian eksperimental dengan rancangan acak lengkap pada 5 perlakuan dan 3 pengulangan. Pengujian kadar protein menggunakan metode Kjedahl, kadar lemak menggunakan metode Soxhlet, dan uji daya terima menggunakan responden 25 panelis tidak terlatih. Analisis kuantitatif menggunakan SPSS 20 uji ANOVA taraf 5% dilanjutkan dengan uji BNT dan uji Kruskall Wallis dilanjutkan dengan uji Mann Whitney. Hasil uji kandungan protein patty burger non meat adalah 17,24% - 19,23%, kadar lemak 12,28% - 15,44%. Hasil perlakuan terbaik yaitu formulasi 2 dengan proporsi hati ayam 70%, kalakai 15%, dan tepung kedelai hitam 15%. Patty burger non meat mengalami peningkatan kadar protein dan kadar lemak seiring dengan proporsi tepung kedelai hitam dan kalakai yang meningkat meskipun proporsi hati ayam menurun. Proporsi hati ayam, kalakai, dan tepung kedelai hitam dengan kesenjangan tinggi memberikan perbedaan terhadap warna, rasa, dan tekstur patty.  
Nutritional Characteristics of White Bread Banana Horn Flour (Musa Paradisicia) with the Addition of Fragrant Pandan Leaf Extract (Pandanus Amaryllifolius-Roxb) as an Alternative Source of Carbohydrates and Protein Ajeng Kusumawardani; Rinten Anjang Sari; Astri Ayu Novaria
Formosa Journal of Sustainable Research Vol. 2 No. 11 (2023): November, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjsr.v2i11.6914

Abstract

Indonesia is one of the countries that uses white bread as a substitute for rice or as a snack. White bread is a food product made from wheat flour which is then given yeast and baked. This research used experimental research with a completely randomized design (CRD) with 5 treatments and 3 repetitions. Proximate test testing for water content, ash content, protein content, fat and carbohydrate content and acceptability test. The results of the nutrient content test for white bread, banana flour with fragrant pandan leaf extract, are the most preferred and good in white bread products, namely in the R3 treatment with high levels of results. air 25.79%, ash content 1.378%, protein content 7.88%, fat content 4.218% and carbohydrate content 60.72%. And the most favorable hedonic test results and hedonic quality were the R3 white bread treatment with the substitution of banana horn flour with the addition of fragrant pandan leaf extract, which stated that there was no real difference and no further tests were carried out. White bread with the substitution of horn banana flour with the addition of fragrant pandan leaf extract was declared to have no real difference and no further testing was carried out
The Effectiveness of Educational Media on Knowledge, Dietary Patterns and Compliance with Iron Supplement Consumption in Anemic Adolescent Girls Ade Damayanti Raihani; Riana Pangestu Utami; Rinten Anjang Sari
Journal of Health and Nutrition Research Vol. 3 No. 1 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i1.197

Abstract

The aim of this research is to analyze the effectiveness of educational media on knowledge, eating patterns, and compliance with the Iron supplement consumption in anemic teenagers at Senior High School, SMKN 15 Samarinda. The type of research used was quasi-experimental, and the research design used a pre-test and post-test with a control group research design. The population was all 621 female students, and 72 people were screened; then, the sample was obtained from about 30 respondents by hemoglobins quick check. The sample was determined as 15 people for the flipchart media group with leaflets and 15 people for the leaflet media group. Data were analyzed using univariate and bivariate analysis. The results of the research were that anemic teenagers consisted of teenagers aged 12-16 years with a percentage of 73.3%. Educational media influenced knowledge (p 0.008) and compliance with iron supplement consumption (p 0.028) of anemic adolescents. There was no effect of educational media on the diet of anemic adolescents as sources of animal protein (p 0.217), vitamin C (p 0.217), and Fe inhibitors (p 0.217). This study concludes that education using flipcharts and leaflets has an effect on increasing knowledge and consumption of iron supplement tablets
The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract Yuliani, Yuliani; Sari, Rinten Anjang; Emmawati, Aswita; Candra, Krishna Purnawan
Indonesian Journal of Agricultural Research Vol. 3 No. 1 (2020): InJAR, Vol. 3, No. 1, March 2020
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (756.457 KB) | DOI: 10.32734/injar.v3i1.3823

Abstract

Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.
Pengaruh Penambahan Bayam Hijau (Amaranthus Hybridus L) Pada Nuget Ikan Patin (Pangasius Sp.) Ditinjau Dari Kualitas Kimia, Zat Besi (Fe), dan Sifat Organoleptik Arik Nugraheni; Rinten Anjang Sari; Rieska Indah Mulyani
Jurnal Gizi Kerja dan Produktivitas Vol 5, No 1 (2024): May
Publisher : Fakultas Kedokteran Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jgkp.v5i1.25134

Abstract

Ikan patin dan bayam hijau dapat dimodifikasi menjadi alternatif lauk dan camilan bernutrisi sebagai salah satu cara untuk mengatasi permasalahan anemia. Tujuan penelitian yaitu untuk mengetahui pengaruh penambahan bayam hijau pada nuget ikan patin ditinjau dari kualitas kimia, kadar zat besi, dan sifat organoleptik. Jenis Penelitian eksperimental dengan design rancangan acak lengkap (RAL). Terdapat 4 (empat) jenis perlakuan dan 3 (tiga) pengulangan pada berbagai tingkat penambahan ikan patin (95 g, 90 g, 85 g, 80 g) dan bayam hijau (5 g, 10 g, 15 g, 20 g). Panelis yang digunakan sebanyak 25 panelis semi terlatih. Analisis kuantitatif menggunakan Microsoft Excel dan SPSS 23 uji ANOVA dilanjutkan dengan uji Duncan Multiple Range Test dan uji Kruskall Wallis dilanjutkan dengan uji Mann Whitney. Hasil uji kadar air tertinggi pada perlakuan F1 58,40%, kadar abu terendah pada perlakuan F1 2,12%, kadar protein tertinggi pada perlakuan F4 15,14%, kadar lemak tertinggi pada perlakuan F1 yaitu 1,081%, kadar karbohidrat terendah pada perlakuan F1 24,10%, dan kadar zat besi tertinggi pada perlakuan F4 4,87%,. Uji hedonik warna tertinggi pada perlakuan F1 4,04. Uji hedonik aroma tertinggi pada perlakuan F1 4,04. Uji hedonik tekstur tertinggi pada perlakuan F1 3,80. Uji hedonik rasa tertinggi pada perlakuan F1 4,08. Formula terbaik adalah F1 (95%:5%). Formula ini dapat dijadikan alternatif lauk dan camilan bernutrisi tinggi
Hubungan Asupan Zat Gizi Makro Pada Pekerja Dengan Obesitas Sentral Di Kecamatan Tenggarong Sari, Rinten Anjang; Saqowati, Lika; Indah Mulyani, Rieska
Jurnal Kesehatan Mahardika Vol. 12 No. 1 (2025): Jurnal Kesehatan Mahardika
Publisher : LPPM ITEKES Mahardika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54867/jkm.v12i1.244

Abstract

Central obesity is a condition characterized by excess fat accumulation in the abdominal area, which increases the risk of degenerative diseases such as type 2 diabetes mellitus, cardiovascular disease, and cancer. This study aims to analyse the relationship between macronutrient intake, level of nutrition knowledge, and physical activity with the incidence of central obesity in workers at the Tenggarong District Office. This research used a cross-sectional design with a quantitative approach. The sample consisted of 35 workers selected through total sampling. Data on macronutrient intake were collected using a 24-hour food recall form for two non-consecutive days and analysed with Nutrisurvey 2007 software. Central obesity was assessed by measuring abdominal circumference using a metline according to the Indonesian Ministry of Health standards. The Spearman rank test was used for bivariate analysis. The results showed that the prevalence of central obesity among the workers was 85.7%. There was a significant relationship between energy intake (p=0.002), fat (p=0.001), carbohydrate (p=0.005), and physical activity (p=0.002) with central obesity. However, there was no association between protein intake (p=0.096) or level of nutrition knowledge (p=1.000) with central obesity. These findings indicate that dietary intake and physical activity play important roles in the incidence of central obesity among workers. Therefore, this study recommends implementing dietary changes and increasing physical activity as preventive measures to reduce or prevent central obesity in this population
Exploration of Instant Functional Drinks Based on Angkak and Kidney Bean Flour: Implications on Bioactive Compound and Antioxidant Activity Sari, Rinten Anjang; Utami, Riana Pangestu; Natalie, Umboh Ruth Gloria
Journal of Agri-Food Science and Technology Vol. 6 No. 3 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i3.12856

Abstract

Indonesian eating patterns have shifted to more fast food, which is high in fat and free radicals. Free radicals are unstable and highly reactive molecules and will react with surrounding molecules to obtain electron pairs. Angkak and kidney bean flour contain bioactive compounds such as alkaloids, phenols, terpenoids, triterpenoids, flavonoids, isoflavonoids, flobatananis, coumarins, and saponins that could act as antioxidants. Both food ingredients can be modified into functional instant drinks to increase their benefits in providing daily antioxidant intake. Instant powder drinks are one of the alternative ways to get the benefits of plants or food. They have a pharmacological effect health, as they are used or consumed more easily and practically. This study aimed to contribute to producing an instant functional drink high in bioactive compounds and antioxidants as an alternative functional food. The research design used was a single-factor Complete Randomized Design (CRD) with four treatments, each repeated 3 times, so that 12 experimental units were obtained. The treatment in the study of making instant powder drinks consisting of the ratio of angkak and kidney bean flour was P1 (50:50%), P2 (40:60%), P3 (30:70%), and P4 (20:80%). Phenol, flavonoid, and antioxidant activity values were highest successively in the F4 treatment of 31.895 mg/L, 47.800 mg/L, and 60.996 μg/ml. The results show that instant powder drinks of kidney bean flour and angkak are included in the strong category and can be used as functional drinks high in antioxidants.
Co-Authors Ade Damayanti Raihani Ajeng Kusumawardani Aminah Toaha Arik Nugraheni Astri Ayu Novaria Diah Retno Wahyuningrum Emmawati, Aswita Indah Mulyani, Rieska Krishna Purnawan Candra Kurniati Dwi Utami Mutiara Azzahra Asrivananda Naibaho, Netty Maria Natalie, Umboh Ruth Gloria Netty Maria Naibaho Nur Hafifah Raihani, Ade Damayanti Rieska Indah Mulyani Rieska Indah Mulyani Rieska Indah Mulyani Saqowati, Lika Siti Nurul Aini Sitohang, Agnes Chrisvera Utami, Riana Pangestu Yuliani Yuliani