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All Journal Amerta Nutrition JURNAL PENELITIAN KESEHATAN Jurnal Ilmiah Tatengkorang Indonesian Journal of Global Health research Journal of Health and Nutrition Research Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Pengabdian dan Pemberdayaan Masyarakat Indonesia Jurnal Pengabdian Masyarakat Svasta Harena Frontiers in Community Service and Empowerment Journal of Nutrition Explorations
Ani Intiyati
Poltekkes Kemenkes Surabaya
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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SISTEM PENYELENGGARAAN MAKANAN, TINGKAT KONSUMSI DAN STATUS ANEMIA DI ASRAMA PROGRAM STUDI KEBIDANAN SOETOMO POLTEKKES KEMENKES SURABAYA Ani Intiyati; Eny Sayuningsih; Inne Soesanti
JURNAL PENELITIAN KESEHATAN Vol 14, No 1 (2016): Jurnal Penelitian Kesehatan
Publisher : Poltekkes Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.433 KB)

Abstract

Soetomo midwifery student dormitory is one of the 12 polytechnic hostel in Surabaya having food management administration system for students. At the hostel, diet comes from studentrequests that are tailored to the existing budget. The purpose of this study is knowing influence theorganization of food management system to the level of consumption and the incidence of anemiain the dorm Midwifery Soetomo. Type of the research is  a descriptive analytic study with cross sectional design. Samplesnumbered 44  by simple random sampling. The collection of data by interview and observation.Analysis of the data is tested with Spearman's rho. The conclusion of this study is the implementation of the food system in the dorm obstetricsis not all conform to the standard system for the implementation of institutional food energyconsumption levels are normal and there is no severe deficit and slightly anemic. At the level ofprotein intake, many normal and mild deficits. To the level of iron consumption, the deficit morenormal, but many are not anemic, and the level of vitamin C is normal,  6 people (13.6%) sufferedfrom anemia and 38 persons (86.4%) not anemia. From the test results Rho Spearmant, there isno influence of the level of consumption of energy, protein, foods containing Fe and vitamin C onthe incidence of anemia.  Keywords: the level of consumption of energy, protein, foods containing Fe and vitamin C, Anemia
PENGARUH PEMBERIAN EKSTRAK IKAN GABUS TERHADAP PENINGKATAN KADAR ALBUMIN DARAH PADA PENDERITA DIABETES MELLITUS DENGAN GANGREN Eny Sayuningsih; Ani Intiyati; Bambang Giatno R
JURNAL PENELITIAN KESEHATAN Vol 12, No 1 (2014): Jurnal Penelitian Kesehatan
Publisher : Poltekkes Kemenkes Surabaya

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Abstract

This research is analytical research, with Quasy experimental design, pre and post test design, which aims to study the effect of fish extract cork on blood albumin levels in patients with diabetes mellitus with gangrene. As the population are all people with Diabetes Mellitus with gangreen, while the samples were divided into three groups: treatment group 1 were given extracts of catfish as much as 2 x 35 cc/day for 12 days (EIG1), then the 2 treatment groups given catfish extract as much as 1 x35 cc/day for 12 days (EIG2) and the control group were given a lacebo . Hash Research shows the average blood albumin levels in group 1 (EIG1 2 x 35 cc/day) before and after treatment had a significant difference (p = 0.000) with an average pre- treatment amounted to 2.38 ± 0.66 g/dl and after treatment was 2.73±0.36 , which means an increase of 0.35 g/dl. In group 2 (EIG2 1 x 35cc/hari) average blood albumin levels before and after treatment had a significant difference (p = 0.001) with an average pre- treatment to 2.57±0.19 g/dl and after treatment was 2.87±0.21 which means an increase of 0.32 g/dI . While the use of the placebo group 3, the average blood albumin levels before and after treatment did not have significant difference (p=0.797) with an average pre- treatment by 2.63±0.36 g/dl and after treatment was 2,63±0.37, which means there is an increase. The results of ANOVA test result that the average levels of albumin across the groups at baseline (before treatment) had no difference (p=0.9930.05). While that seen after treatment and the difference in the average levels of albumin across the group has significant difference (p=0.0000.05). It can be concluded that the extract of fish cork has been shown to increase blood albumin levels were statistically significant with the administration of 2 bottles per day @ 35 cc.       Keywords: Diabetes Mellitus, albumin levels, Extract, Fish Cork
First 1000 Days of Life Education for Cadres at the Work Area Health Center in Sambikerep District, Surabaya Melina Sari; Dian Shofiya; Ani Intiyati; Taufiqurrahman; Nur Hatijah; Nuning Marina Pengge; Juliana Christyaningsih; Devi Eka Ratnasari; Atika Nuswantari; Mujayanto; Erlyna Jayeng Wijayanti; Khristine Saputri
Jurnal Pengabdian dan Pemberdayaan Masyarakat Indonesia Vol. 2 No. 12 (2022)
Publisher : Peneliti Teknologi Teknik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59247/jppmi.v2i12.192

Abstract

The First 1000 Days of Life Movement (HPK) is also known as Scaling Up Nutrition (SUN) as a state effort to accelerate nutrition improvement, especially handling nutrition from 1000 days from pregnancy to two years of age. Pregnant women, nursing mothers, newborns and children under two years of age (baduta) are the target groups to improve the quality of life for the first 1000 days of humanity. For cadres as the spearhead of health workers who are directly involved with the community, there is still a low level of knowledge of cadres from an academic and technical perspective regarding the implementation of Posyandu. Providing 1000 HPK education is expected to be able to carry out posyandu activities optimally on target. The 1000 HPK cadre education activities showed an increase in scores for general knowledge of posyandu cadres, attitudes and actions of cadres and knowledge of balanced nutrition. The knowledge that the respondents had before being given education & training was good, this is probably due to the age characteristics that are in the range of 30-40 and the education of the respondents who graduated from high school allows the respondents to have good knowledge.
Test of Receivability and Fiber Concerning of Talam Cake with The Addition of Chia Seed Flour Techikade as Snack for Constipation Yanfa' Qurrota 'Ayun Sari; Ani Intiyati; Mujayanto
Journal of Nutrition Explorations Vol. 1 No. 1 (2023): February
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i1.85

Abstract

Constipation (constipation) can occur at any age. One of them is stomach cramps. The purpose of this study was to determine the acceptability and fiber content of the platter cake with the addition of chia seed flour and soybean flour as a snack for constipation. The method of this study was an experiment on 3 formulations of the addition of rice flour, chia seed flour and soybean flour with the formulations KT1 (110:65:25), KT2 (100:75:25), and KT3 (90:80:30). ), using the organoleptic preference test in the form of likes or dislikes for the color, taste, aroma and texture of the Techikade platter cake presented to 25 panelists, the fiber content of the Techikade platter cake used the Gravimetric Method for the best formulation of the organoleptic test results. The results showed that the platter cake with the KT3 formulation was the most preferred with an average score of 3.76 which was included in the like category. The conclusion of the study showed organo-leptic properties, the formulation favored by the panelists was the KT3 formulation with a ratio of rice flour:chia seed flour:soy flour of 90:80:30 having a fiber content of 5.64% in 100g Techikade tray cake.
The Relationship Between Carbohydrate and Saturated Fat Intake with Acne Vulgaris in Grade 3 Female Students at Department of Nutrition Poltekkes Kemenkes Surabaya Shofi Khoirunnisa; Ani Intiyati; Nur Hatijah
Journal of Nutrition Explorations Vol. 1 No. 1 (2023): February
Publisher : Politeknik Kesehatan Kemenkes Surabaya

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Abstract

Acne vulgaris is the top 3 most common skin diseases. Nutritional intake of carbohydrates with a high glycemic index and saturated fat has a significant effect on the pathogenesis of acne vulgaris. Based on an initial study in January 2021, the results showed that 63.6% of female students were experiencing acne. The purpose of this study was to determine the relationship between carbohydrate and saturated fat intake with the incidence of acne vulgaris in grade 3 female students at the Department of Nutrition Poltekkes Kemenkes Surabaya. This research method uses analytic observational with a cross sectional approach. The sample consisted of 70 female students who were taken using a simple random sampling system. Data on carbohydrate and saturated fat intake were obtained by filling out the SQ-FFQ form. Data analysis used Spearman's Rank test. The results showed that there was a significant relationship between carbohydrate and saturated fat intake and the incidence of acne vulgaris with a p-value of 0.000; 0.000 (p=0.05) and the number of the correlation coefficient is 0.707 respectively; 0.791. It is recommended that the intake of carbohydrates that contain a high glycemic index and saturated fat need to be limited.
Acceptance Test And Fiber Levels Of Red Bean Ice Cream As An Alternative Snack For Obesity Prevention In Adolescent Anvy Aditya Raksesi; Ani Intiyati; Melina Sari; Mujayanto
Journal of Nutrition Explorations Vol. 1 No. 2 (2023): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i2.181

Abstract

Obesity is a pathological state. According to the 2019 AKG, adolescent fiber needs are 37 grams. If snacks are given 10% of the need, then 3.7 grams are obtained per snack. To meet this need, an innovative high-fiber snack is made by formulating red beans into ice cream. The aim is to determine the acceptability and fiber content in red bean ice cream products as an alternative snack to prevent obesity. The research method was an experiment on 4 different formulations with a ratio of skimmed milk and red beans 100 : 0 g, 50 : 50 g, 70 : 30 g , 60 : 40 g then an acceptability test was carried out. The highest acceptability test results will be tested for fiber content with the control formulation. The results showed that the formulation of red bean ice cream that had the highest acceptability was formulation 4 (EKM 4), which was 3.83 in the liking category and contained fiber content of 2.43% / 100 g. One serving of red bean ice cream based on calorie needs is 85 grams with a fiber content of 2.1 grams. Conclusion, the formulation with the highest acceptability is in formulation 4 (EKM 4).
Effectiveness of Using Emo Demo Methods and Demonstration Methods on Knowledge of Mothers of Stunting Together in Porong Puskesmas, Sidoarjo Dian Rahma Sania; Ani Intiyati; Nur Hatijah; Juliana Christyaningsih
Journal of Nutrition Explorations Vol. 1 No. 2 (2023): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i2.190

Abstract

One of the factors that causes stunting is the mother's knowledge, so that the mother is approached using counseling. The aim of the study was to determine the difference in the effectiveness of using the emo demo method and the demonstration method on changing the knowledge of stunting mothers at the Porong Sidoarjo Health Center. This type of research is pre-experimental with the type of one group pretest-posttest. The emo demo and demonstration methods each have 10 samples. Data analysis will be carried out by the Dependent T-test. The use of the emodemo and demonstration methods is considered effective in changing the knowledge of stunting mothers with a significant difference in pretest-posttest scores indicating that the emodemo method has a p-value of 0.000 and demonstration has a p-value of 0.002. However, from the comparison of the two methods, it does not have a significant significance value, showing a p-value > 0.05. Emo demos and demonstrations are effective in changing mother's knowledge, but there is no significant difference in changing mother's knowledge.
Test of Acceptance and Fe Levels of Green Beans with the Addition of Katuk Leaves “PUCAHITUK” as a Teenager Snack to Prevent Less Blood Anggiani Tetra Putri Harahap; Mujayanto; Nuning Marina Pengge; Ani Intiyati
Journal of Nutrition Explorations Vol. 1 No. 3 (2023): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i3.217

Abstract

According to (WHO, 1992) anemia is a condition where the Hb level is lower than the normal limit. The purpose is to determine the acceptability and levels of iron in processed mung bean pudding products with the addition of katuk leaves as a source of iron snacks for adolescents. This research method is experimental. Data collection is obtained from organoleptic tests and Fe levels in the laboratory. Statistical analysis used the Kruskall Wallis and Mann Whithney test. The results showed organoleptic properties, the most preferred formulation by the panelists was the PKU formulation with a ratio (80:30). The highest Fe content in the control code was PKA at 18.91 mg/kg. Nutritional Adequacy Ratio recommends intake of 16 mg of Fe per day as a dietary effort to prevent anemia. If the snack is given 2 times with a portion of 10% of daily needs = 10% x 16 mg = 1.6 mg. Meanwhile, the Fe content of PUKAHITUK Pudding was <0.028 mg/kg. If the green bean pudding and katuk leaves weigh 90 g/cup, they contain 90gr/1000 x < 0.028 mg = 0.0252 mg/cup. It can be concluded that 1 cup of pudding does not meet the snack needs for teenagers.
The Relationship between Nutritional Knowledge with Nutrient Intake and Adherence to the Consumption of Blood-Added Tablets in Adolescent Girls at SMA Islam SHAFTA Surabaya Septalia Puji Rahmawati; Ani Intiyati; Nur Hatijah; Inne Soesanti
Journal of Nutrition Explorations Vol. 1 No. 4 (2023): November
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i4.240

Abstract

ABSTRACT Anemia is a nutritional problem of adolescents in Indonesia that occurs due to iron deficiency. The purpose of the study was to analyze the relationship of nutritional knowledge with nutrient intake and adherence to the consumption of blood-added tablets in adolescent girls at SMA Islam SHAFTA Surabaya. This type of research is analytical descriptive research with a cross sectional design. Large sample of 45 respondents. Data collection with interviews and SQ-FFQ. Furthermore, it was analyzed with the spearman correlation test. The results of the analysis indicate that the majority of respondents' characteristics are aged 16-18 years (68.9%). Good nutrition knowledge 35 respondents (77.8%). Protein intake 32 respondents (71.1%) severe deficit, iron intake 36 respondents (80%) deficient and 41 respondents (91.1%) non-compliant. There was no relationship between nutritional knowledge with protein intake (p value = 0.428), nutritional knowledge with iron intake (p value = 0.685), and nutritional knowledge with adherence to blood added tablet consumption (p value = 0.231). There is no relationship between variables and it is necessary to collaborate on independent blood added tablets and health counseling at school.
Acceptance Test and Iron Content Test Churros Formulation of RALE Flour (Red Beans and Soybeans) as an Alternative Snack to Prevent Anemia for Teenage Girls Ayunis Naba'ur Rhodiyah; Juliana Christyaningsih; Erlyna Jayeng Wijayanti; Ani Intiyati
Journal of Nutrition Explorations Vol. 1 No. 4 (2023): November
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i4.281

Abstract

Conditions in which the amount of hemoglobin in the blood is below normal limits is called anemia. Iron deficiency is one of the causes of anemia which is still common in pregnant women and adolescents. The aim of this study was to determine the acceptability and levels of iron in churros formulated by RALE (red bean and soybean flour) as a snack to prevent anemia for girls. The research method is an experiment on 3 formulations of adding many flours: red bean: soybean with the formulations CP 1 (85:5:10), CP 2 (75:10:15), and CK 3 (100:0:0), using organoleptic tests in the form of likes and dislikes for color, taste, aroma, texture which were presented to 25 panelists. Test for iron content using ICP-OES method for the best organoleptic formulation and test results (CK 3). The results showed the CP 1 formulation were the most preferred with an average score of 4.32 which was included in the like category. The conclusion of this study showed organoleptic properties, the formulation favored by the panelists was the CP 1 formulation with a ratio of flour: red bean flour: soybean flour of 85:5:10, having an iron content of 3.86 mg/100 grams churros.
Co-Authors Adhyanti Amsal, Amsal Anggiani Tetra Putri Harahap Annas Buanasita Anvy Aditya Raksesi Ayunis Naba'ur Rhodiyah Balan, Santhra Segaran Bambang Giatno R Binti Yunariyah, Binti Caecilia Betris Oktavianty Chairunnisa, Rachmalia Azzahrah Christianingsih, Juliana Devi Eka Ratnasari Dian Rahma Sania Dian Shofiya Edi, Imam Sarwo Eka Ratnasari, Devi Ergia Latifolia Ervi Husni, Ervi Evi Pratami Fahmi Hafid Fahmi Hafid Gegiyansari Ginarsih, Yuni Halimah, Husnul Hermiyanti, Pratiwi Hindaryani, Nurul Inne Soesanti Istanto, Wisnu Jayeng Wijayanti, Erlyna Juliana Christyaningsih Juliana Christyaningsih Karina Dinar Ayunda Kasiati, Klanting Khristine Saputri Liliek Soetjiatie Luluk Widarti, Luluk Luthfi Rusyadi Mamik Marisa Millatal Haq Melina Sari Mujayanto Mujayanto Mujayanto, Mujayanto Nugroho, Riezky Faisal Nuning Marina Pengge Nuning Marina Pengge Nur Hatijah Nur Hatijah Nur Hatijah Nur Hatijah Nur Kholifah, Siti Nurdiana, Shafa Nurul Hindaryani Nuswantari, Atika Pengge, Nuning Marina Prionggo, Anang Putri, Intan Maulina Alifia Putri, Rany Dwi Yuliana Rena Vionita Ardana Rijanto Rokhmalia, Fitri Saputri, Khristine Sari, Ira Rahayu Tiyar Sariman, Sarina Sayuningsih, Eny Segaran Balan, Santhra Septalia Puji Rahmawati Setiawan Shivania Kathiresan Shofi Khoirunnisa Shofiya, Dian Siti Maemonah, Siti Sri Hidayati Sukesi . Sulistyowati, Dwi Wahyu Wulan Sumaningsih, Rahayu Sumasto, Hery Suprihatin, Kusmini Taufiqurrahman Taufiqurrahman Taufiqurrahman Taufiqurrahman Taufiqurrahman Titi Maharrani Triana, Wahyuningsih Utomo, Bedjo Wardana, Endra Tri Kusuma Widyastuti, Dwi Utari Windi, Yohanes Kambaru Wisnu, Nurwening Tyas Yanfa' Qurrota 'Ayun Sari