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All Journal NUTRIRE DIAITA AcTion: Aceh Nutrition Journal Jurnal Gizi dan Pangan Soedirman (JGPS) JMM (Jurnal Masyarakat Mandiri) GHIDZA: Jurnal Gizi dan Kesehatan Pontianak Nutrition Journal (PNJ) Jurnal Kesmas dan Gizi (JKG) Instructional Development Journal Health Information : Jurnal Penelitian PREPOTIF : Jurnal Kesehatan Masyarakat Jurnal Ners Nutrix Journal Jurnal Kesehatan Wira Buana Community Empowerment Journal SAGO Gizi dan Kesehatan SCIENCE : Jurnal Inovasi Pendidikan Matematika dan IPA Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Abdi Masyarakat Indonesia COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Abdi Geomedisains Jurnal Sains dan Teknologi Penamas: Journal of Community Service Sehat Rakyat: Jurnal Kesehatan Masyarakat Prosiding University Research Colloquium Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Bengawan :Jurnal Pengabdian Masyarakat Ranah Research : Journal of Multidisciplinary Research and Development Pontianak Nutrition Journal (PNJ) Media Gizi Ilmiah Indonesia Inovasi Jurnal Pengabdian Masyarakat (IJPM) Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi Jurnal Kesehatan Holistik Jurnal Kesehatan
Sudrajah Warajati Kisnawaty
Universitas Muhammadiyah Surakarta
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Moisture Content and Protein Content of Apem Cake Based on a Composite of Purple Sweet Potato and Corn Flour Azzahrah, Fatimah; Kurnia, Pramudya; Warajati Kisnawaty, Sudrajah
JURNAL KESMAS DAN GIZI (JKG) Vol. 8 No. 1 (2025): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/07hkzs96

Abstract

Sweet potatoes and corn are local food ingredients with potential as alternative substitutes for rice. Traditionally, apem cakes are made using rice flour as the main ingredient. Partially replacing rice flour with sweet potato flour and corn flour is expected to optimize the utilization of these local ingredients and improve the nutritional value of the resulting apem cake. This study aimed to analyze the effect of using purple sweet potato flour and corn flour on the moisture content and protein content of apem cake. The study employed a completely randomized design (CRD) with four formulations of rice flour, purple sweet potato flour, and corn flour, namely A (100%:0%:0%), B (50%:15%:35%), C (50%:25%:25%), and D (50%:35%:15%). Moisture content was measured using the gravimetric method, while protein content was analyzed using the titrimetric method. Moisture content data were analyzed using Welch’s ANOVA, and protein content was analyzed using One-Way ANOVA followed by Tukey’s HSD test. The results showed that the highest moisture content was 41.42% in the formulation with 15% purple sweet potato flour and 35% corn flour, and the lowest was 40.76% in the 100% rice flour formulation. Welch’s ANOVA indicated no significant difference in moisture content among treatment groups (p = 0.378; p > 0.05). The highest protein content was 4.51% in the 100% rice flour formulation, and the lowest was 4.09% in the formulation with 35% purple sweet potato flour and 15% corn flour. ANOVA results indicated a statistically significant difference in protein content (p = 0.001; p < 0.05). In conclusion, the use of purple sweet potato flour and corn flour in apem cake did not significantly affect moisture content but significantly influenced protein content. Further investigations should focus on optimizing the formulation to evaluate the influence of the treatment on product quality and storage stability.
The Relationship Between Knowledge About Balanced Nutrition Guidelines And The Amount Of Pocket Money With Overnutritional Status Of Adolescents Kurnia Dewi, Emilia; Warajati Kisnawaty, Sudrajah; Ria Rakhma, Luluk
JURNAL KESMAS DAN GIZI (JKG) Vol. 8 No. 1 (2025): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/zrk9pr49

Abstract

The nutritional status of adolescents is currently a major public health concern, particularly due to the increase in cases of overweight and obesity, which increase the risk of non-communicable diseases (NCDs) such as diabetes mellitus, hypertension, and heart disease. The main factors influencing nutritional status are a balanced diet and adequate physical activity. However, other factors such as knowledge of balanced nutrition guidelines and pocket money management also play an important role. Nutrition knowledge is expected to influence attitudes and healthy food choices, while higher pocket money amounts may increase the tendency to purchase high-calorie, low-nutrient foods, thereby contributing to the risk of overweight. This study aims to analyze the relationship between knowledge of balanced nutrition guidelines and pocket money with nutritional status among high school students at SMA IT Nur Hidayah Sukoharjo. A cross-sectional observational study design was used with a population of all 11th grade students (N=283). The study sample consisted of 72 students, selected through simple random sampling. Data analysis used the Pearson product moment statistical test for nutrition knowledge and the Spearman rank test for pocket money,following the Kolmogorov-Smirnov normality test. The results showed no significant relationship between knowledge of balanced nutrition guidelines and overweight status among adolescents (p=0.676). However, there was a significant relationship between the amount of pocket money and overweight status among adolescents (p=0.043). This indicates that nutrition knowledge is not a direct factor influencing overweight status, while a higher amount of pocket money is correlated with the risk of overweight due to excessive consumption patterns. Teenagers are advised to increase their knowledge and application of balanced nutrition in their daily lives and to use their pocket money wisely when buying food and drinks.
Hubungan Body Image dan Frekuensi Konsumsi Makanan Cepat Saji Dengan Status Gizi pada Remaja Putri di SMA Batik 2 Surakarta Shafira Azzahra; Sudrajah Warajati Kisnawaty; Dyah Intan Puspitasari
Sehat Rakyat: Jurnal Kesehatan Masyarakat Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/sehatrakyat.v4i3.5298

Abstract

Adolescence is a critical stage of development, where nutrition and health influence the quality of individuals in adulthood.. Adolescent nutritional status is influenced by various factors such as body image and fast food consumption. The aim of this study was to determine the relationship between body image and the frequency of fast food consumption with nutritional status. This research employed a cross-sectional design involving 61 respondents selected through proportional random sampling. Body image was measured using the MBSRQ-AS questionnaire consisting of 33 items covering four aspects: appearance evaluation, body part satisfaction, fat anxiety, and body categorization. The frequency of fast food consumption was assessed using a FFQ, and nutritional status data were obtained through weight and height measurements using the BMI-for-age index. Data analysis was conducted using the Spearman Rank test to examine the relationship between body image and the frequency of fast food consumption with nutritional status. The results showed that the majority of female adolescents had a positive body image (55.7%) and rarely consumed fast food (60.7%), with most having a good nutritional status (78.7%). The Spearman Rank test indicated a significant relationship between body image and nutritional status (p < 0.001), while there was no significant relationship between the frequency of fast food consumption and nutritional status (p = 0.301). The conclusion of this study is that body image affects the nutritional status of female adolescents, whereas fast food consumption does not necessarily have a significant influence on nutritional status.
Gambaran Karakteristik Ibu Dan Kejadian Stunting Pada Balita di Wilayah Kota Surakarta Oktalita Saputri, Frintia Agma; Hidayati, Listyani; Kisnawaty, Sudrajah Warajati
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 4 No. 10 (2025): COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat
Publisher : Publikasi Indonesia

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

Abstract

Analisis kadar protein dan uji hedonik pada cookies berbasis tepung singkong dan tepung kacang hijau sebagai alternatif pmt untuk stunting Aulia, Khairunnisa; Kisnawaty, Sudrajah Warajati; Kurnia, Pramudya
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 3 (2025): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i3.2705

Abstract

Background: Malnutrition in infants and children, especially those under five years old, can hinder physical and mental growth. The Indonesian Nutritional Status Survey (SSGI) reported that the prevalence of stunting in Indonesia in 2024 is 19,8%. Protein plays a role in the regeneration of damaged cells as well as the formation of important enzymes and hormones in the body. Cookies are a popular snack among the public, thus chosen as a medium for innovative nutritional intake for children in the form of Supplementary Feeding.Objectives: This study is to determine the most preferred cookie formulation with the highest protein content, which could serve as an alternative supplementary food to help prevent stunting in children.Methods: This research employed an experimental design using a Completely Randomized Design (CRD) to examine differences among cookie formulations and identify the best one. Four formulations are tested: 100% wheat flour (control), 75% cassava flour and 25% mung bean flour, 50% cassava flour and 50% mung bean flour, and 25% cassava flour and 75% mung bean flour. Organoleptic tests assessed appearance, aroma, color, taste, texture, and overall acceptability using a 5-point hedonic scale. The sensory evaluation involved 30 children as panelists. Protein content was analyzed using the Kjeldahl method at the Food Quality Analysis Laboratory of Universitas Muhammadiyah Surakarta. Data were analyzed using SPSS and Excel to identify significant differences among formulations.Results: Among the four formulations tested (F1, F2, F3, and F4),  it was found that the highest protein content was in F3 (11,62%) with a cassava flour to mung bean flour ratio of 50:50, while in the hedonic evaluation, Formula 3 received the highest average score for the taste attribute (4.46) and was the most preferred after the control (F1) in the overall attribute (4,40).Conclusion: The best formulation was F3, with a protein content of 11,62%, the highest among all samples. Although F3 ranked second in the acceptance test, after the control (F1), it holds strong potential as an alternative locally based supplementary food (PMT) due to its nutritional value.
Pendidikan Masyarakat Berbasis Andragogi dalam Pengembangan UMKM Kerupuk Rambak Ikan Lele Nisa, Choirun; Prahastiwi, Eka Danik; Kisnawaty, Sudrajah Warajati; Cahyono, Dedi Dwi
Al-DYAS Vol 5 No 1 (2026): FEBRUARI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/aldyas.v5i1.8503

Abstract

The development of Micro, Small, and Medium Enterprises (MSMEs) based on local potential is a crucial strategy for improving the welfare of rural communities, including MSMEs producing kerupuk rambak catfish crackers managed by the Joint Business Group (Kelompok Usaha Bersama, KUB) Rukun Makmur in Sobo Village. However, limited knowledge and skills among business actors in production processes and business management remain the main constraints on their development. This community service activity aimed to strengthen the capacity of MSME actors through community education grounded in andragogy. The study employed a descriptive qualitative approach with a participatory design through training and production mentoring, with data collected via observation, interviews, and documentation. The results show that all participants were actively involved in the production process, most participants found it easier to understand production stages through hands-on practice, and there was an observable improvement in the neatness and uniformity of the kerupuk rambak catfish products. These findings indicate that an andragogical approach is effective in supporting contextual and applied adult learning and has the potential to serve as a sustainable community education–based assistance model for village MSMEs.
Penyuluhan Terkait Penggunaan Tepung Komposit untuk Peningkatan Nutrisi Produk Pangan pada Ibu Hamil Mustikaningrum, Fitriana; Kisnawaty, Sudrajah Warajati; Aprilia, Lisa
Abdi Geomedisains Vol. 6, No. 2, December 2025
Publisher : Universitas Muhammadiyah Surakarta

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

Abstract

Based on reports from Ngemplak 1 Public Health Center (Puskesmas Ngemplak 1) in Sleman in 2023, the number of stunted children under five has not shown a significant decrease, although the prevalence has fallen below 14%. The prevalence of stunting was 12% in 2022 and decreased by only 0.2% in 2023. This figure is still below the Sleman District target, which requires a reduction to 7%. One of the groups at risk for stunting is pregnant women. The knowledge of pregnant women regarding food processing to improve the nutritional value of food products is crucial, as it is expected to positively influence their behavior in providing nutritious meals. Composite flour is a mixture of wheat flour and other types of flour aimed at enhancing the nutritional and sensory qualities of food products. Many pregnant women are still unfamiliar with how to process wheat-based products by incorporating composite flour to increase nutritional value. Therefore, this educational activity was conducted to improve pregnant women’s knowledge related to food processing using composite flour to enhance the nutritional content of wheat-based foods such as cookies, bread, and flakes. The health education session was delivered using lectures supported by PowerPoint media, videos, and leaflets. The results of the community service activity showed an increase in post-test scores compared to pre-test scores, indicating an improvement in knowledge about composite flour for enhancing the nutritional quality of food products for pregnant women.
Prediktor Obesitas Sentral dan Korelasinya dengan Tekanan Darah Diastolik: Studi Observasional pada Populasi Lansia di Pedesaan Aristawidya Dwi Rahmadevi; Sudrajah Warajati Kisnawaty; Nur Lathifah Mardiyati
INSOLOGI: Jurnal Sains dan Teknologi Vol. 4 No. 6 (2025): Desember 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v4i6.7162

Abstract

Hypertension is a major health problem among the elderly and is strongly associated with central obesity, which often increases due to physiological changes during aging. Waist circumference (WC) and waist-to-height ratio (WHtR) are recognized as practical anthropometric indicators for assessing central obesity and predicting cardiovascular risks, including elevated blood pressure. This study aimed to examine the relationship between waist circumference and waist-to-height ratio with systolic and diastolic blood pressure among elderly individuals in Cemani Village. This research employed an analytical observational design with a cross-sectional approach involving 69 elderly respondents selected through consecutive sampling. Data on waist circumference, height, and blood pressure were obtained through direct measurements. Statistical analysis was performed using Pearson or Spearman correlation tests based on normality results. The findings showed that most respondents had WC and WHtR values categorized as centrally obese. Waist circumference and WHtR were not significantly associated with systolic blood pressure (p = 0.794; p = 0.824), but both demonstrated significant associations with diastolic blood pressure (p = 0.002; p = 0.001). These results indicate that central obesity, reflected by WC and WHtR, may contribute more strongly to diastolic pressure elevation than to systolic changes. Therefore, routine monitoring of anthropometric indicators among the elderly is essential for early detection and prevention of hypertension.
Pendugaan Umur Simpan Menggunakan Metode Accelerated Shelf Life Test (ASLT) Model Arrhenius pada Cookies Biji Nangka Sari, Silvia Rahma Devita; Kisnawaty, Sudrajah Warajati; Purwani, Eni
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 7 No. 1 (2026): April 2026
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v7i1.5473

Abstract

Cookies berbahan biji nangka sebagai modifikasi bahan pada pembuatan Cookies untuk memanfaatkan biji buah yang dapat diolah menjadi bahan yang layak untuk dikonsumsi. Namun, seperti produk pangan lainnya, cookies juga mengalami penurunan mutu selama penyimpanan akibat berbagai faktor. Tujuan penelitian ini yaitu untuk mengetahui pengaruh variasi kemasan dan suhu penyimpanan terhadap umur simpan cookies tepung biji nangka. Metode penelitian ini menggunakan eksperimental design Rancangan Acak Kelompok Lengkap dengan perlakuan berdasarkan persentase perbandingan tepung (tepung biji nangka 30%, tepung terigu 70%) perlakuan diulang sebanyak 2 kali ulangan. Penentuan umur simpan menggunakan Accelerated Shelf Life Testing model Arrhenius dengan parameter uji sensoris. Analisis uji statistik menggunakan uji ANOVA two-way. Hasil penelitian ini menunjukkan bahwa umur simpan cookies dengan parameter warna diperoleh dari kemasan aluminium foil dengan suhu 35 diperoleh umur simpan 22 hari. Sedangkan untuk umur simpan cookies dengan parameter tekstur pada kemasan HDPE dengan suhu 35 diperoleh umur simpan 121 hari. Uji statistik menyatakan bahwa tidak terdapat pengaruh secara signifikan (p>0,05) antara uji daya terima warna dan tekstur dengan umur simpan. Kesimpulan, tidak terdapat perubahan dan perbedaan yang signifikan terhadap warna dan tekstur cookies selama umur simpan. 
Analisis Kadar Lemak dan Serat Pangan Kulit Dimsum Substitusi Tepung Ubi Jalar Ungu bagi Penderita Diabetes Mellitus Yusuf, Rizky Ayu Awalia; Kisnawaty, Sudrajah Warajati; Mustikaningrum, Fitriana
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 7 No. 1 (2026): April 2026
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v7i1.5754

Abstract

Diabetes mellitus (DM) merupakan penyakit degeneratif dengan prevalensi tinggi di Indonesia. Dimsum merupakan salah satu makanan populer di Indonesia, yang terdiri dari kulit dari tepung terigu dan isian. Substitusi tepung ubi jalar ungu pada kulit dimsum untuk menambah nilai gizi berupa serat pangan dan menurunkan kadar lemak. Tujuan penelitian ini adalah mengevaluasi pengaruh substitusi tepung ubi jalar ungu terhadap kadar lemak dan kadar serat pangan kulit dimsum. Metode penelitian menggunakan metode eksperimental desain Rancangan Acak Lengkap (RAL), terdiri dari empat perlakuan yakni 0%, 15%, 20%, dan 25% dengan dua kali pengulangan. Kadar lemak diukur dengan metode Soxhlet, sedangkan kadar serat pangan dengan metode enzimatik. Hasil penelitian menunjukkan, substitusi tepung ubi jalar ungu 25% berpengaruh signifikan terhadap penurunan kadar lemak (p<0,05) dengan rata-rata 4,54, serta meningkatkan kadar serat pangan (p<0,05) dengan rata-rata 6,33. Seiring peningkatan persentase substitusi, kadar lemak menurun dan serat pangan meningkat. Disimpulkan bahwa tepung ubi jalar ungu berpotensi sebagai bahan substitusi kulit dimsum yang kaya serat dan dapat menurunkan kadar lemak.
Co-Authors Aan Sofyan Adinda Dwi Septyasari Pratama Afa Risda Ziana Putri Agus Sudaryanto Alden Ganendra Madhava Priya Hardianto Anggi Putri Aria Gita Anggraeni, Mulia Anindita Hasniati Anindya Suryawati Anjalya Pertiwi, Munitya Annur Indra Kusumadani Aprilia, Lisa Aristawidya Dwi Rahmadevi Ariyani, Ima Ariyanto, Fazri Aulia, Khairunnisa Authar, Nada Nailul Ayu Khoirotul Umaroh Azami, Darasyifa Azizy, Sylfira Qothrunnada Cahyono, Dedi Dwi CHOIRUN NISA Cintia, Fadhilla Fatwa Dayanti, Abela Rhestu Desiana, Zahra Ratnawati Devina Kemala Pratidina Dewitasari, Mariska Latifa Dhaifullah, Rifqi Dina Nur Hanifah Dwi Linna Suswardany Dwi Sarbini Dwi Sarbini Dyah Intan Puspitasari Dyah Intan Puspitasari Efri Roziaty Eka Danik Prahastiwi Endang Nur Widiyaningsih Eni Purwani Estu Werdani, Kusuma Fadhila, Yusyrifa Fadillah Zuhroh Choirunnisa Farida Nur Isnaeni Fatimah Azzahrah fatimah Fatimah Firda Dwi Anggriany Firmansyah Firmansyah Firmansyah Firmansyah Firmansyah Firmansyah Fito Zuhud Abdillah Fitriana Mustikaningrum Frintia Agma Oktalita Saputri Giovanni Agnis Mayguspin Hani, Nur I Isnaeni Ima Ariyani Ima Aryani Inasan Lulu Milatina Indah Pramitajati Isnaeni, I Izzatul Arifah Jesian Viviandita Jusoh, Tengku Farizan Izzi Che Ku Khairunnisa, Mutiara Zulfaa Khoirunnisa, Ariani Kirana, Garda Sukma Kirani, Fahira Diva Kurnia Dewi, Emilia Larasati, Amelinda Putri Lidya Mardi Yanti Listyani Hidayati Luluk Ria Rakhma Luthfilhadi, Farisin Hanif Mahardita, Maurizka Ulfi Mardiyanti, Nur Lathifah Maurizka Ulfi Mahardita Maya Sukmawati Mayguspin, Giovanni Agnis Meliana, Della Mesya Ade Karuniawati Mochammad Imron Awalludin Muhammad Afif Muhammad Masykuri Abdillah Munitya Anjalya Pertiwi Mutiara, Intan Muwakhida, Muwakhida Nadila Anti Nur Khoiriyah Nariah, Husna nita puspitasari Novyanti Setiyo Rini Nur Andriyani Nur Hidayah Nur Hidayati, Intan Nur Lathifah Mardiyati Nur Nabilah, Ajeng Nurul Fatimah Oftasari, Yosi Oktalita Saputri, Frintia Agma Pramudya Kurnia Prawesthi, Tiva Eka Prayudhi, Laily Maulidya Kusumaning Puspitasari, Dyah Intan Puspowati, Susi Dyah Putri, Desy Anisa Lasono Putri, Nasva Fadila Eltari Qomarun Qomarun Rahmadani, Vira Annisa Rahmawati, Seli Nur Ramadhani, Virra Putri Rasendria, Aurelia Neisya Sahira, Batrisya Salsabiila Sayida Rohma, Annisa Salsabila, Almeyda Santhyami Sari, Rut Mila Sari, Silvia Rahma Devita Shafira Azzahra Sharla Apsarini Siti Zulaekah Styaningsih, Aulia Sudana Fatahillah Pasaribu Sukmawati, Maya Susi Dyah Puspowati Sya'roni, Alfina Fauzia Titik Dwi Noviati Ulfia Fitriyani Viviandita, Jesian Widya Kaharani Putri Wilujeng, Sindy Winda Wahyu Pratiwi Windi Wulandari Winny Perwithosuci Wulandari, Arita Yanti, Lidya Mardi Yianarfa, Efina Rifi Yolanda, Intania Widi Yuniarti Yusuf, Rizky Ayu Awalia Zulia Setiyaningrum