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All Journal AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition JURNAL PENELITIAN KESEHATAN Jurnal Ilmiah Tatengkorang Indonesian Journal of Global Health research Jurnal Pengabdian Masyarakat dalam Kesehatan 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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Acceptability and Protein Content of Cookies Made from Cork Fish Flour and Cheese as an Effort to Prevent Chronic Energy Deficiency in Adolescent Girls Maisyah Setya Ardhani; Taufiqurrahman; Riezky Faisal Nugroho; Ani Intiyati
Journal of Nutrition Explorations Vol. 3 No. 2 (2025): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i2.491

Abstract

Chronic Energy Deficiency is one of the health problems faced by adolescents due to nutritional deficiencies. Objective, To determine the acceptability of cork fishmeal and cheese-based cookies as an effort to prevent Chronic Energy Deficiency in adolescent girls. This study used Pre-Experimental design with three different formulations: CG1 (27 g wheat flour), CG2 (10 g wheat flour, 5 g cork fish, 12 g cheese), and CG3 (10 g wheat flour, 8 g cork fish, 9 g cheese). A total of 750 grams of samples were organoleptically tested using a hedonic scale in the laboratory of the Nutrition Department of Surabaya Polytechnic and analyzed with the Kruskal Wallis test and Mann Whitney test if there was a significant difference (p-value <0.05). Showed significant differences in color (p-value 0.041) and aroma (p-value 0.036) indicators, but there were no significant differences in texture (p-value 0.367) and taste (p-value 0.430). Formulation CG2 with 8.14% protein content was most favored by the panelists. Formulation CG2 was considered the best and qualified as a snack food. Suggestions It is hoped that the formulation of cookies based on cork fish flour and cheese can be improved and developed again for the results of a better formula.
The Relationship Of Stress Level and Eating Patterns With Nutritional Status In Class X Adolescents At SMA Negeri 1 Surabaya Post Implementation Of The Independent Curriculum Rachmalia Azzahrah Chairunnisa; Nur Hatijah; Taufiqurrahman; Ani Intiyati; Santhra Segaran Balan
Journal of Nutrition Explorations Vol. 2 No. 4 (2024): November
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v2i4.545

Abstract

Indonesian adolescents are at risk of stress due to the implementation of the Merdeka Curriculum. An unbalanced diet is also a common problem among adolescents, affecting their nutritional status and health. To determine the relationship between stress levels and dietary patterns with nutritional status in grade X adolescents at SMA Negeri 1 Surabaya after the implementation of the Merdeka Curriculum. This study is included in observational analytical research, with survey and questionnaire interview. data was conducted through filling out consent forms by respondents and anthropometric measurements and questionnaire interviews with grade X students at SMAN 1 Surabaya who have agreed to be respondents. The study shows that nutritional status is not related to a person's stress level, that stress does not cause a person's nutritional status to be problematic. However, there is a relationship between diet and status. Based on the results, there is no relationship between stress levels and nutritional status, while diet and nutritional status show a relationship in grade X adolescents at SMAN 1 Surabaya after the implementation of the Merdeka Curriculum. It is recommended that both students and schools emphasize balanced diets tailored to nutritional needs and foster stress management practices both at school and home.
Acceptability and Iron Content of Beanka Crackers (Mung Bean Crackers and Kale Leaf Powder) Potential for Anemia Prevention in Adolescent Girls Riri Meilani; Ani Intiyati; Fahmi hafid; Taufiqurrahman Taufiqurrahman
Journal of Nutrition Explorations Vol. 3 (2025): Spesial Issue 5th International Conference on Nutrition (ICON)
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i6.625

Abstract

Iron deficiency anemia is a nutritional problem often affecting adolescent girls, leading to decreased concentration, fatigue, and developmental disorders. This study aimed to evaluate the acceptability and iron content of Beanka Crackers as an alternative nutritious snack for anemia prevention. An experimental design with three formulations was used: BKC0 (75 g wheat flour), BKC1 (45 g wheat flour, 25 g mung bean flour, 5 g kale leaf powder), and BKC2 (30 g wheat flour, 35 g mung bean flour, 10 g kale leaf powder). Acceptability was tested with 30 panelists using a hedonic scale to assess color, taste, aroma, and texture. Iron content was analyzed with Atomic Absorption Spectroscopy (AAS). Data were evaluated using the Kruskal-Wallis and Mann-Whitney tests. Results showed significant differences (p < 0.05) in color, taste, and texture, but not aroma. BKC1 achieved the highest overall acceptability (3.84) and texture score (4.07), compared with BKC0 and BKC2. BKC1 also contained the highest iron concentration at 0.0457 mg/g. In conclusion, BKC1 demonstrated the best acceptability and potential as an iron-rich snack for adolescents. Further product refinement is recommended to enhance sensory quality and strengthen its application as a functional food for anemia prevention.
Acceptability Test of Rainbow Meatball as an Alternative Snack to Prevent Anemia in Adolescents Kusmini Suprihatin; Ani Intiyati; Siti Maemonah
Indonesian Journal of Global Health Research Vol 7 No 2 (2025): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v7i2.5913

Abstract

Anemia is a health problem that can occur in all age groups ranging from toddlers to the elderly. Adolescent girls are prone to anemia due to the monthly menstrual cycle. Anemia in adolescents is defined as a state of hemoglobin (Hb) levels in the blood less and normal numbers according to sex and age groups. The incidence of anemia in East Java in 2021 showed a percentage of 57.1%. Meanwhile, the incidence of anemia in Sidoarjo district is 46.7%. In setting a diet with balanced nutrition in adolescent girls, iron intake is so important, so snack innovations with high iron content are needed.Objectives: To determine the acceptability of rainbow meatballs as an alternative iron-rich snack to prevent anemia in adolescent girlsMethods: This research design is a Pre Experiment research design with organoleptic tests on 30 adolescents aged 10-19 years as panelists with random sampling technique. The population was taken from a class of 42 students of the Diploma in Nutrition Program who had been trained. The sample was determined based on the slovin formula and 30 panelists were obtained with an alpha of 0.01. The data that has been collected will then be processed, tabulated, and interpreted, and analyzed. the data analysis technique used is the Kruskal Wallis statistical test and continued with Mann Whitney.Results: The most preferred formula and has the highest iron content is formula 3 with an average value of 4.01 and iron content of 0.41 mg each 100 g of product. The results of statistical tests using Kruskal Wallis showed significant differences in taste and appearance indicators, which then after further testing using Mann Whitney found significant differences between the 3 rainbow meatball formulas on taste and appearance indicators.Conclusions: The most preferred rainbow meatball formulation by panelists is formula 3 with an average score of 4.01. In the Kruskal Wallis statistical test, differences were found in the taste and appearance indicators. After further testing using Mann Whitney on the taste indicator, there was a significant difference between three formulation of rainbow meatballs. The formulation with the highest iron content is formula 3 with the addition of carrot extract.
Co-Authors Adhyanti Amsal, Amsal Anggiani Tetra Putri Harahap Annas Buanasita 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 Devi Eka Ratnasari Dian Rahma Sania Dian Shofiya Edi, Imam Sarwo Eka Ratnasari, Devi Ergia Latifolia Ervi Husni, Ervi Evi Pratami Fahmi Hafid Ferry Kriswandana Gegiyansari Ginarsih, Yuni Halimah, Husnul Hermiyanti, Pratiwi Hindaryani, Nurul Imandita Tri Oktafiansah Inne Soesanti Istanto, Wisnu Jakhyanur Indah Sugiarti Jayeng Wijayanti, Erlyna Juliana Christyaningsih Juliana Christyaningsih Karina Dinar Ayunda Kasiati, Klanting Khristine Saputri Liliek Soetjiatie Luluk Widarti, Luluk Luthfi Rusyadi Maisyah Setya Ardhani Mamik Marisa Millatal Haq Masyafahani, Muhammad Afif Hilmi Melina Sari Mujayanto Mujayanto Nugroho, Riezky Faisal Nuning Marina Pengge Nuning Marina Pengge Nur Hatijah Nur Hatijah Nur Hatijah Nur Hatijah Nur Hatijah Nur Kholifah, Siti Nurdiana, Shafa Nurwijayanti Nuswantari, Atika Pengge, Nuning Marina Prionggo, Anang Putri, Intan Maulina Alifia Putri, Rany Dwi Yuliana Rachmalia Azzahrah Chairunnisa Rena Vionita Ardana Rijanto Riri Meilani Rokhmalia, Fitri Santhra Segaran Balan 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 Sri Hidayati Sukesi . Sulistyowati, Dwi Wahyu Wulan Sulystiono , Dony Sumaningsih, Rahayu Sumasto, Hery Suprihatin, Kusmini Taufiqurrahman Taufiqurrahman Taufiqurrahman Taufiqurrahman Taufiqurrahman 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 Zal Zabella Ika Saputri