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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Sehat Mandiri
Sri Darningsih
Poltekkes Kemenkes Padang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Materials Science & Nanotechnology Physics Public Health

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Efficacy of Essential Nutrient Intake From Local Food Products Bada Fish (Rasbora Argyrotaenia) on The Nutritional Status of Stunting Toddlers Eva Yuniritha; Sri Darningsih; Fathmawati; Ayu Rafyoni; Helmizar
Jurnal Penelitian Pendidikan IPA Vol 11 No 9 (2025): September
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i9.12708

Abstract

Stunting in toddlers poses a significant public health challenge worldwide, with Indonesia recording a prevalence of 27.70% in 2019. This research investigates the efficacy of essential nutrient intake from local food products, specifically Bada fish (Rasbora argyrotaenia), in improving the nutritional status of stunted toddlers. The study employs a three-phase experimental design: Phase I focuses on laboratory preparation of nutritional supplements; Phase II involves the development of standardized recipes for complementary foods; and Phase III implements a Single Blind Randomized Controlled Trial to assess intervention impacts. The target population consists of children under five living within the Ophir and Suka Menanti Health Center regions, with selection criteria rigorously defined. Ethical considerations were upheld throughout the study, adhering to relevant regulations. This investigation is poised to provide critical insights into leveraging local nutritional resources to address stunting in vulnerable populations. Data indicated significant post-intervention improvements in micronutrient adequacy (p<0.05), although overall energy and protein intake did not show significant changes (p>0.05). Nutritional assessments revealed enhanced weight-for-age and weight-for-height indices, while height-for-age scores showed no significant improvement, highlighting a potential limitation in the duration of the intervention. This study underscores the viability of incorporating fish-based supplements in dietary programs designed to address child malnutrition and suggests that sustained interventions, complemented by maternal education on nutritional practices, are crucial for promoting lasting health benefits.
Pengaruh Penyuluhan Gizi terhadap Pengetahuan Kader dan Ibu Balita dalam Pemanfaatan Tepung Lele dan Tepung Labu Kuning untuk Pencegahan Stunting Elsyie Yuniarti; Sri Darningsih; Ismanilda Ismanilda; Renita Afriza; Kasmiyeti Kasmiywti; Safyanti Safyanti
Jurnal Sehat Mandiri Vol 21 No 1 (2026): Jurnal Sehat Mandiri, Volume 21, No.1 Juni 2026
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v21i1.2513

Abstract

Stunting remains a public health problem in Indonesia, with a prevalence of 19.8% in 2024. Although local foods have the potential to support stunting prevention, the knowledge of Posyandu cadres and mothers of under-five children regarding the utilization of protein- and vitamin A-rich local foods, such as catfish flour and pumpkin flour, is still limited. This study aimed to determine the effect of nutrition education on the knowledge of Posyandu cadres and mothers of under-five children regarding the utilization of catfish flour and pumpkin flour for stunting prevention. This study employed a pre-experimental design with a one-group pretest-posttest approach. The population consisted of Posyandu cadres and mothers of under-five children in the working area of Andalas Public Health Center. A total of 64 participants were selected using the Federer formula and a multistage random sampling technique. Data were analyzed using the paired t-test. The instrument used was a pretest and posttest questionnaire to measure the knowledge levels of Posyandu cadres and mothers of under-five children. The results showed that nutrition education supported by audiovisual media and hands-on practice improved the knowledge of Posyandu cadres and mothers of under-five children regarding the utilization of local foods for stunting prevention, as indicated by a p-value ≤ 0.05, although not all groups demonstrated significant changes. This intervention may serve as a supportive strategy to accelerate stunting reduction through Posyandu activities.
Pengaruh Penambahan Inulin terhadap Mutu Sensorik, Kandungan Serat dan Daya Terima Yoghurt Hanifah Fikriyah; Nur Ahmad Habibi; Ismanilda Ismanilda; Sri Darningsih; Zulkifli Zulkifli; Andrafikar Andrafikar; Edmon Edmon
Jurnal Sehat Mandiri Vol 19 No 1 (2024): Jurnal Sehat Mandiri, Volume 19, No.1 Juni 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i1.1389

Abstract

Yogurt is a functional food that contains probiotic bacteria beneficial for health. The addition of inulin fiber is considered to increase the fiber content of the product, thereby enhancing its benefits. The purpose of this study was to determine the effect of inulin addition on the organoleptic quality, fiber content, and acceptability of yogurt. The study used a completely randomized design (CRD) with one control, three treatments, and two repetitions. The amounts of inulin added were 7.5, 10, and 12.5 grams per portion. Data were analyzed using the Kruskal-Wallis test at the 5% level. Organoleptic test results showed that the average level of panelists' preference for taste, aroma, color, and texture was highest in treatment F2, with the addition of 7.5 grams of inulin. The test results indicated that the best treatment in terms of sensory taste, aroma, color, and texture was treatment F2, with the addition of 10 grams of inulin. There was a significant effect of inulin addition on the texture and taste of yogurt (p<0.05). The acceptability of yogurt with inulin addition was 92.8%. The fiber content test revealed a fiber content of 12.78%. It can be concluded that the addition of inulin to yogurt affects the organoleptic qualities of texture and taste and increases fiber content and product acceptability. The best results were obtained with the addition of 10 grams per portion. Further research is recommended to evaluate the number of bacteria and the shelf life of yogurt with added inulin.
Co-Authors ., Ismanilda Andrafikar Andrafikar Ayu Rafyoni Edmon Edmon Elsyie Yuniarti Eva Yuniritha, Eva Fathmawati Hanifah Fikriyah Helmizar Kasmiyeti Kasmiywti Nur Ahmad Habibi Renita Afriza Safyanti Safyanti Zulkifli Zulkifli