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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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Journal : Journal of Nutrition Explorations

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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.
The Correlations of Knowledge and Mother’s Visit Compliance with Growth Trends of Children Under Five Post Pandemic at Integrated Service Post Program in Sidoarjo District Karina Dinar Ayunda; Annas Buanasita; Ani Intiyati; Nurul Hindaryani
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.v1i4.284

Abstract

Growth trends of children under five are affected by several factors including mother’s knowledge and mother’s visit compliance to Integrated Service Post Program. During the COVID-19 pandemic mother’s visit to Integrated Service Post Program decreased, so this study to analyse the corrrelations of mother’s knowledge and mother’s visit compliance with growth trends of children under five post pandemics at Integrated Service Post Program in Sidoarjo District. The sample of 49 children under five. Collected data through interviews and observing growth chart to see growth trends. In this study, the average age of mothers under five was 31 years old, had a Diploma/Bachelor degree, had less knowledge, had a good level of visit compliance to Integrated Service Post Program, but most of the growth trends of childrens under five are not matched. The study shows that there is relationship between knowledge and mother’s visit compliance to the Integrated Service Post Program with the post-pandemic growth trend of children under five. Therefore, it is hoped that Integrated Service Post Program cadres can educate mothers under five about the importance of Integrated Service Post Program and mother can learn about how to read growth trends of children under five.
Test of Acceptance and Iron Content of Dimsum "Lori" as an Alternative Snack to Prevent Anemia in Adolescent Girls Rena Vionita Ardana; Ani Intiyati; Nur Hatijah; Taufiqurrahman; Fahmi Hafid; Shivania Kathiresan
Journal of Nutrition Explorations Vol. 2 No. 3 (2024): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v2i3.286

Abstract

Anemia is a problem today, if it’s not treated it will have a bad effect. Anemia can be prevented by consuming animal protein foods that are high iron content, namely anchovies with a content of 3.9mg/100g and vegetables that have a high in iron content, namely Moringa leaves. The aim is to determine the acceptability and iron levels of Dimsum Lori as an alternative snack to prevent anemia for Adolescents Girls. Methods, experimental research. There are 3 formulations, namely the formulation ratio between chicken meat: anchovy: moringa leaf flour, namely 100g:0g:0g, 0g:97g:3g, 0g:94g:6g. Acceptance test as many as 25 people, somewhat trained category. Test for iron levels, ICP-OES method. Data analysis technique, Kruskal Wallis statistical test and continued with the Man Whitney test. Research results, acceptability test F1; 3.86 (likes), F2; 3.37 (likes), and F3; 3.03 (regular). The results of the iron content test of the control formulation; 1.96mg/100g. Meanwhile, the most preferred formulation; 2.32mg/100g. In conclusion, the dimsum treatment formulation meets the needs of Fe in one snack of 2.3mg (F2); 2.5mg (F3) of the RDA requirement for Adolescents Girls for one snack of 1.27mg.
Fast Food Consumption Patterns Relationship and Physical Activity with Nutritional status in Adolescents at SMA Dr. Soetomo Surabaya City Caecilia Betris Oktavianty; Nuning Marina Pengge; Nur Hatijah; Ani Intiyati
Journal of Nutrition Explorations Vol. 2 No. 2 (2024): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v2i2.327

Abstract

Teenagers need increasing nutritional intake due to experiencing physical changes and transitioning from childhood to adolescence. One of the factors influencing this is their dietary habits and physical activities. The researches objective is to understand the relationship between fast food consumption patterns,physical activities,and Nutritional status among 11th-grade students at SMA Dr. Soetomo in Surabaya City. The research methodology used was an analytical survey design with a cross-sectional approach.The sample consists of 60 respondents.The statistical analysis used in this research was the Spearman's rank correlation.The results of this research,shows that the majority of respondents were 17 years old and categorized as having excessive or overweight Nutritional status. They had poor dietary habits and engaged in very light physical activities. There’s a significant relationship between fast food consumption patterns and Nutritional status (p=0.000),as well as between physical activities and Nutritional status (p=0.042) among 11th-grade students at SMA Dr. Soetomo in Surabaya City.In conclusion,this research reveals a connection between fast food consumption patterns, physical activities, and Nutritional status among 11th-grade students at SMA Dr. Soetomo in Surabaya City,should be made to limit fast food consumption and increase physical activities to reduce overweight and obesity
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 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