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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Mitra Kesehatan Media Gizi Kesmas Jurnal Ilmiah Kesehatan Masyarakat Jurnal Sains dan Teknologi Journal of Food Engineering Sehat Rakyat: Jurnal Kesehatan Masyarakat ABDIMASNU: Jurnal Pengabdian kepada Masyarakat Media Gizi Ilmiah Indonesia Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi International Nutrition and Health Administrations Journal
Ahmad David Royyifi Arifin
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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THE EFFECT OF CONSUMPTION OF BLACK CINCAU ICES ON REDUCING BLOOD PRESSURE IN PREGNANT WOMEN WITH HYPERTENSION Ahmad David Royyifi Arifin; Idcha Kusma Ristanti; Tiara Putri Ryandini
International Nutrition and Health Administrations Journal Vol. 2 No. 2 (2023): INHAJ
Publisher : Fakultas Kesehatan, Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

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Abstract

Hypertension is a condition in which systolic blood pressure reaches or exceeds 140 mmHg and diastolic blood pressure reaches or exceeds 90 mmHg. The purpose of this study was to evaluate the effect of giving black grass jelly (Premna oblongifolia Merr) ice to pregnant women with hypertension. The method used in this study was a pre-experimental design with a One Group Pretest Posttest using a cross-sectional time approach. The research population consisted of 20 respondents, with a sample of 10 respondents selected using purposive sampling method. The results of this study concluded that giving black grass jelly ice has a positive effect, especially as an effective non-pharmacological method in reducing blood pressure in pregnant women who experience hypertension. These findings indicate that giving black grass jelly ice can be an effective alternative in managing blood pressure in pregnant women with hypertension. This method holds promise as an adjunctive therapy that can reduce the risk of complications related to hypertension in pregnant women.
The Organoleptic Acceptance Test Of Flawless Bread With Sorghum Flour Substitution Dian Nafies; Lilia Faridatul Fauziah; Ahmad David Royyifi; Kartika Dewi Sukmawati
International Nutrition and Health Administrations Journal Vol. 3 No. 1 (2024): INHAJ
Publisher : Fakultas Kesehatan, Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

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Abstract

Introduction. Iron-deficiency anemia is a hematological disease that is often found in pregnant women. This situation can certainly hinder the growth and development of the fetus in pregnant women. It can be said to be anemia if the number of red blood cells or hemoglobin is below the normal limit if the hemoglobin level is <14 g/dL in men and <12 g/dL in women. Therefore, food that contains iron is needed to meet daily iron needs. Sorghum planting is often found in East Java and surrounding areas. This plant contains high levels of iron compared to other cereals, such as rice. This research aims to determine the effect of sorghum flour substitution on the organoleptic acceptability of sorghum white bread. Metode. The analysis used in this research consists of static analysis and organoleptic analysis. Result&Analysis.The results of this study showed that there was a significant effect on the color, smell, flavor, and texture of white bread substituted for sorghum kurskal wallis flour (p > 0.005).Discussion. This research concludes that white bread substituted for sorghum flour influences organoleptic quality.
The Importance of Iron: : Anemia Counseling to Maintain Energy Stability and Concentration at SMKN Palang, Tuban Regency Ahmad David Royyifi Arifin; Lilia Fariaftul Fauziah; Nikita Welandha Prasiwi
ABDIMASNU: Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 1 (2024): ABDIMASNU
Publisher : Institut Ilmu Kesehatan Nahdlatul Ulama Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47710/abdimasnu.v4i1.258

Abstract

Iron plays a crucial role in the formation of hemoglobin, which carries oxygen throughout the body. Iron deficiency, causing anemia in teenagers, can result in fatigue, decreased concentration, and even decreased immunity. The prevalence of anemia in Indonesia is high, especially among adolescent girls. Anemia can affect study concentration and productivity. Adolescents' learning concentration is influenced by various factors, including insufficient iron intake. Therefore, this counseling aims to increase understanding of the importance of iron in maintaining energy balance and concentration at school, reducing the impact of anemia on adolescent well-being. These extension activities apply an educational and preventive approach. By providing clear information about the role of iron, the consequences of deficiency, and the impact of anemia, an educational approach is used to increase students' understanding. Anemia education has succeeded in increasing students' understanding of the causes, symptoms, impacts and prevention of anemia. The students' active participation during the session marked a high level of engagement. The conclusion shows that this activity not only provides knowledge, but also increases students' awareness of the link between their health and academic achievement.
HUBUNGAN ASUPAN ZAT BESI DENGAN LINGKAR LENGAN ATAS PADA REMAJA PUTRI Fauziah, Lilia Faridatul; Royyifi Arifin, Ahmad David; Duwairoh, Alifea Meta; Antika Falentina, Indi
Jurnal Mitra Kesehatan Vol. 6 No. 2 (2024): Jurnal Mitra Kesehatan
Publisher : STIKes Mitra Keluarga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47522/jmk.v6i2.303

Abstract

Introduction : Chroniic eineirgy deifiiciieincy (CEiD) iis a condiitiion wiith a long and chroniic lack of eineirgy and proteiiin. CEiD can bei deiteirmiineid by meiasuriing MUAC (Miid Uppeir Arm Ciircumfeireincei) as onei of iindiicator for meiasuriing nutriitiional status, wiith a threishold of 23.5 cm. Thiis study deiteirmiineid thei associiatiion beitweiein iiron iintakei and nutriitiional status baseid on meiasureimeint of MUAC on feimalei teieinangeir, Tuban Diistriict. Method: Thiis was a cross-seictiional approach.Thei sample were seileicteid by clusteir random sampliing teichniiquei and obtaiineid 237 reispondeints. Iindeipeindeint and deipeindeint variiablei data weirei colleicteid through MUAC measurement and iinteirviieiw teichniiqueis by Recall 24 hours queistiionnaiirei. Speiarman teist was useid to analyzei thei reilatiionshiip beitweiein eiach iindeipeindeint variiablei and thei deipeindeint variiablei (p-valuei <0.05). Result: Speiarman teist reisult was p-valuei = 0.000 for thei associiatiion beitweiein iiron iintakei and MUAC wiith a correilatiion coeiffiiciieint of 0.317. Conclusion: Theirei was a siigniifiicant correilatiion beitweiein iiron iintakei and nutriitiional status baseid on Miid Uppeir Arm Ciircumfeireincei meiasureimeint iin feimalei teieinageirs, Tuban Diistriict.
Analisis Perbedaan Konsumsi Protein pada Remaja Putri Yang Mengalami KEK Usia 15-19 Tahun di Daerah Pesisir dan Non Pesisir Dea Ananda Nur Aeni; Dwi Kurnia P.S; Ahmad David Royyifi Arifin
Sehat Rakyat: Jurnal Kesehatan Masyarakat Vol. 2 No. 4 (2023): November 2023
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/sehatrakyat.v2i4.2123

Abstract

One of the macronutrients for the prevention of Chronic Energy Deficiency (SEZ) is protein. Muscle mass is affected by the level of adequacy of energy and protein, the level of adequacy of energy and less protein can lead to a decrease in muscle mass in the subject. If protein intake is sufficient, then nutritional status will be good including the size of the upper arm circumference (LILA). Factors that are strongly suspected to influence the diet of protein sources are the type of region that is closely related to the potential of the region in providing natural food for its population. The availability of various foods is largely determined by geographical conditions (including topography) of the region because it will affect the amount and type of food that can be produced by the region. Objective: This study is to determine the difference in protein consumption of adolescent girls who experience SEZ aged 15-19 years in coastal and non-coastal areas. This type of research is an observational analytical design with a comparative study approach with a population of 213 respondents selected by cluster random sampling technique and obtained 138 respondents. Data on independent and dependent variables were collected through questionnaire interview techniques. The Independent Sample T Test is used to determine whether there is an average difference between two unpaired samples (p-value <0.05). Independent sample test results obtained Asymp sig values. (2-tailed) of 0.008 for differences in protein consumption, it was concluded that the difference in protein consumption in adolescent girls who experienced SEZs aged 15-19 years in coastal and non-coastal areas.  
Hubungan antara Frekuensi Konsumsi Olahan Makanan Laut dengan Kejadian Hipertensi pada Masyarakat Desa Socorejo Su'udiyah hasanah Diyah; Umu Qonitun; Ahmad David Royyifi Arifin
Sehat Rakyat: Jurnal Kesehatan Masyarakat Vol. 3 No. 1 (2024): Februari 2024
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/sehatrakyat.v3i1.2445

Abstract

Hypertension causes various diseases including kidney disease, heart failure, stroke can even cause disability and can cause death. The prevalence of hypertension in East Java is 22.71% or around 2,360,592 people, men 18.99% and women 18.76%. Hypertension ranks fourth in the Tuban region and the total prevalence of hypertension is 29,544 or 9.39%. The purpose of this study wasto determine the relationship between the frequency of consumption of processed seafood with the incidence of hypertension. This type of research is an observational survey with the method of ''Cross Sectional Study''. The population in this study was 239 male respondents and a sample of 164 respondents using the Simple Random Sampling technique. Data collection using primary and secondary data. Data on independent and dependent variables were collected through questionnaire interview techniques. The results of data analysis using spearman test showed a significant relationship between the frequency of consumption of processed seafood with the incidence of hypertension in Socorejo village communities with a P-Value value of 0.0 36, but the results of this study had a weak correlation (r = 0.164). The conclusion of this study is that there is a significant relationship between the frequency of consumption of processed seafood with the incidence of hypertension in the people of Socorejo Village.
Studi Pembuatan Klepon dengan Subtitusi Tepung Ubi Jalar Ungu dan Penambahan Tepung Kacang Almond sebagai Alternatif Makanan Selingan Penderita Diabetes Melitus Farihatul Islamiyah; Ahmad David Royyifi Arifin; Lilia Faridatul Fauziyah
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 4 (2024): Agustus 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i4.4023

Abstract

Background: Diabetes mellitus is a metabolic disorder that occurs chronically or chronically because the body does not have enough insulin hormone due to disruption in insulin secretion, insulin hormone that does not work properly or both. Diabetes mellitus is characterized by the appearance of typical symptoms, namely polyphagia, polydyscipsia, and polyuria and some experience weight loss. One of the risk factors for diabetes mellitus is unbalanced intake, where high consumption of fat and sugar can cause obesity and is associated with increased blood glucose. Therefore, appropriate snacks or distractions are needed for people with DM. Klepon with the addition of purple sweet potato flour and almonds can be a new innovation and can be used as an alternative snack for people with diabetes mellitus. Purpose: The purpose of this study was to determine the content of macronutrients and the effect of substitution of sweet potato flour andalmond on the acceptability of klepon's organoleptic quality. Method: Aanalysis used in this study consists of statistical analysis k and power analysis Accept or quality organoleptik. Result: The results showed that there was a significant influence on the nutritional value as well as on the color, taste, aroma and texture of almonds substituted sweet potato flour and almonds. The best treatment is found in P1 treatment cookies. Conclusion: The substitution of sweet potato flour and almonds affects the nutritional value and acceptability of color, taste, aroma, and texture of klepon.
Analisis Kandungan Gizi dan Daya Terima Cookies Substitusi Tepung Ikan Gabus dan Tepung Kacang Hijau Eris Elvinta Lova; Miftahul Munir; Ahmad David Royyifi Arifin
SEHATMAS: Jurnal Ilmiah Kesehatan Masyarakat Vol. 3 No. 3 (2024): Juli 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/sehatmas.v3i3.3121

Abstract

Chronic Energy Deficiency (CED) is a state of malnutrition caused by a lack of food intake for a long time impact to health problems, especially in pregnant women. Malnutrition for a long time in pregnant women impact on inhibiting the growth and development of the fetus. One of the supplementary feeding for pregnant women is cookies. This study aims to determine the nutritional content and acceptability of cookies substituting snakehead fish flour and mung bean flour as an alternative PMT for pregnant women with CED. This study used True Experimental with Completely Randomized Design (CRD), 4 levels of treatment and 6 times of replication. The treatment applied was the ratio of wheat flour : snakehead fish flour : mung bean flour at each P0 (100:0:0), P1 (80:10:10), P2 (70:15:15), P3 (60 :20:20). The results showed that there was an effect of increasing levels of protein, fat, ash, water, Fe, and decreasing levels of carbohydrates. There was a significant effect on the organoleptic quality as shown by the Kruskall-Wallis test (p <0.005) and continued with the Mann-Whitney follow-up test which showed that there were differences in all treatments. The conclusion of this study is that cookies substituted for snakehead fish flour and mung bean flour have an effect on nutritional value and organoleptic quality.
Analisis Kadar Serat dan Uji Daya Terima Sereal Substitusi Tepung Singkong dan Kacang Merah Nevi Yoga Sulistyowati; Tri Yunita Fitriya Damayanti; Ahmad David Royyifi
Media Gizi Ilmiah Indonesia Vol 3 No 1 (2025): FEBRUARI 2025
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/mgii.v3i1.44

Abstract

In general, cereals on the market are made from wheat flour, which contains quite a high sugar content and is low in fiber, so it is necessary to modify cereal recipes to increase nutritional value. Cassava flour is a food source of carbohydrates and contains higher fiber than wheat flour. Red bean flour has a relatively high protein content and low glycemic index, so that the substitution of cassava flour and red bean flour is expected to increase the fiber content.This study aims to determine the effect of substitution of cassava flour and red bean flour on the nutritional value and acceptability test of cereals.This study used True Experimental Completely Randomized Design, 4 levels of treatment and 6 times of replication. The treatment applied was the ratio of wheat flour: cassava flour: red bean flour at each P0 (100:0:0), P1 (10:50:40), P2 (10:60:30), P3 (10: 70:20).Based on the results of the study, it was shown that there was an effect of increasing fiber content in cereals, with the highest fiber content in treatment P1. Furthermore, there is a significant effect on color and texture (Kruskall-Wallis (p<0.005) and no significant effect on taste and aroma (Kruskall-Wallis (p>0.005).Cereals substituted for cassava flour and red bean flour have an effect on fiber content and acceptability test.
Exploration of local food ingredients: The effect of moringa leaf flour and sesame on the nutritional content of wet noodles Vidianti, Della; Arifin, Ahmad David Royyifi; Fauziah, Lilia Faridatul; Purnamasari, Dwi Kurnia; Arum, Mentari Sekar; Meilina, Lita
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.5

Abstract

This study aimed to develop wet noodles using Moringa oleifera leaf flour and sesame flour as local food alternatives with enhanced nutritional value to address calcium deficiency among adolescents. Calcium deficiency, a widespread issue affecting bone health, is often exacerbated by the consumption of nutrient-poor instant foods. This research explored the potential of local ingredients to improve noodle nutrition. Four formulations were tested: P0 (100% wheat flour), P1 (50% wheat flour, 30% Moringa leaf flour, 20% sesame flour), P2 (40% wheat flour, 25% Moringa leaf flour, 35% sesame flour), and P3 (60% wheat flour, 20% Moringa leaf flour, 20% sesame flour). Using a Randomized Complete Design, data were analyzed through ANOVA and Tukey HSD test. The results revealed that the substituted noodles had increased calcium, fat, and ash content, with reduced carbohydrate and moisture levels. Formulation P2 emerged as the most promising, containing 14.62% protein and 16 mg calcium content, making it a potential functional food product. This study underscores the importance of utilizing local ingredients to address the nutritional needs of adolescent while promoting innovative food solutions. Future studies should focus on evaluating storage stability, nutrient bioavailability, and commercialization prospects.
Co-Authors Antika Falentina, Indi Bakri, Abi Budi Hariono Dea Ananda Nur Aeni Dian Nafies Dita Marta Sari Duwairoh, Alifea Meta Dwi Kurnia P.S Dwi Kurnia PS Eris Elvinta Lova Farihatul Islamiyah Faruq Avero Azhar Fauziah, Lilia Faridatul Idcha Kusma Ristanti Idcha Kusma Ristanti Kartika Dewi Sukmawati Lilia Fariaftul Fauziah Lilia Faridatul Fauziyah Meilina, Lita Mentari Sekar Arum Miftahul Munir, Miftahul Nafies, Dian Nevi Yoga Sulistyowati Nikita Welandha Prasiwi Nuimkhayat purnamasari, dwi kurnia Saleh, Asmulyati S. Su'udiyah hasanah Diyah Sukmawati, Kartika Dewi Suryaningsih, Wahyu Tiara Putri Ryandini Tri Yunita Fitriya Damayanti Umu Qonitun Vidianti, Della