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All Journal Jurnal Mitra Kesehatan Media Gizi Ilmiah Indonesia Media Pengabdian Kesehatan Indonesia
Ainun Nafies, Dian Ayu
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Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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HUBUNGAN ASUPAN PROTEIN DENGAN STATUS GIZI PADA REMAJA PUTRI DI PONDOK PESANTREN, KABUPATEN TUBAN Kusma Ristanti, Idcha; Ainun Nafies, Dian Ayu; Prasiwi, Nikita Welandha; Lailiyah, Ella Janatul
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.v6i2.297

Abstract

Introduction : Nutritional problems are health problems that can occur at all ages. Adolescents are one of the groups that easily experience nutritional problems. Nutritional status is a description of the body's condition as a result of the utilization of nutrients from food consumed daily. One of the nutrients, protein, is an important nutrient for growth, repair, maintenance of body tissues and maintaining physiological balance. The aim of this research was to investigate the correlation between protein consumption and nutritional status among teenage girls. Method: This was an analytic research with a cross sectional approach. The sample of this study was 200 female students of islamic boarding school, aged 15-19 years old. Independent variable of protein intake was collected using Recall-24 hour method, dependent variable of nutritional status was measured based on IMT/U indicator, and analyzed statistically with spearman correlation. Result: The results of spearman correlation test showed a p-value=0.000 for the relationship between protein intake and the nutritional status of adolescent girls, there was a tendency for respondents with more protein intake to overweight, while respondents with normal protein intake have normal nutritional status. Conclusion: Protein intake affects nutritional status, the higher the protein intake, the higher the risk of overweight. Suggestions for further research could involve studying the improvement of knowledge and skills of pesantren administrators in preparing balanced nutritional meals for students.
Analisis Zat Besi (Fe), dan Organoleptik Cookies Substitusi Tepung Hati Ayam dan Tepung Kacang Hijau (Vigna Radiata L.) Wahyuning Tyas, Dhea; Purnama Sari, Dwi Kurnia; Ainun Nafies, Dian Ayu
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.v3i1.52

Abstract

Anemia is one of the most common nutritional problems throughout the world, not only in developing countries but also in other developed countries. Anemia is a condition in which the number of red blood cells or hemoglobin is below normal limits if the hemoglobin level is <14 g/dL in men and <12g/dL in women. To provide additional iron (Fe) to adolescents, it is hoped that by making cookies substituting chicken liver flour and green bean flour (Vigna Radiata L.) it can be used as an alternative snack for adolescents. The purpose of this study was to determine the effect of substitution of chicken liver flour and green bean flour (Vigna Radiata L.) on iron (Fe) levels and acceptability test on cookies. This research used True Experimental with Completely Randomized Design (CRD), 4 treatment levels and 6 times replication. The treatment applied was the ratio of wheat flour: chicken liver flour: mung bean flour at each P0 (100:0:0), P1 (45:25:30), P2 (30:40:30), P3 (25:30:45). The results of the study showed that there was an effect on increased iron (Fe) levels, with the highest iron (Fe) levels in the P3 treatment. There was a significant effect on color, taste, aroma and texture (Kruskall-Wallis (p<0.005). The best effect was on cookies treated with P1. The conclusion of this study was that cookies substituted for chicken liver flour and mung bean flour have an influence on iron (Fe) levels, and organoleptic quality.
Dimsum Ayam dan Susu Kedelai Sebagai Olahan Sumber Protein dan Tinggi Zat Besi sebagai Alternatif Penyelesaian Masalah Anemia Remaja Fauziah, Lilia Faridatul; Ainun Nafies, Dian Ayu; Auliana, Siti Jesika; Rahmatullah, Yusfina; Asvika Dwi Fatmawati; Putri Harnia Wati; Hilda Sulfy Aprilyawati; Sholichatul Medyawati
Media Pengabdian Kesehatan Indonesia Vol. 3 No. 1 (2026): JANUARY
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/1w4thm23

Abstract

Anemia pada remaja merupakan masalah kesehatan yang signifikan, ditandai dengan kadar hemoglobin <12 g/dL pada usia 12–14 tahun dan ≥15 tahun yang tidak hamil. Peningkatan kebutuhan gizi pada remaja sering kali tidak terpenuhi akibat pola konsumsi tinggi makanan olahan serta rendahnya asupan buah dan sayur, sehingga meningkatkan risiko anemia, terutama anemia defisiensi besi. Zat besi dapat diperoleh dari pangan sehari-hari, termasuk kacang kedelai yang mengandung zat besi relatif tinggi (5,37–12,06 mg/100 g) dan dapat diolah menjadi susu kedelai. Sumber protein hewani seperti daging ayam juga memiliki profil asam amino lengkap dan mudah diolah menjadi berbagai produk pangan bergizi. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan remaja mengenai anemia dan dampaknya, serta memberikan demonstrasi pembuatan makanan dan minuman berbahan dasar kedelai dan daging ayam yang kaya zat besi dan protein sebagai upaya pencegahan dan penanggulangan anemia pada remaja. Metode pelaksanaan kegiatan ini adalah ceramah interaktif dan juga demonstrasi secara tatap muka pada tanggal 14 November 2025 di MA Salafiyah Kec. Merakurak Kab. Tuban. 53,84% peserta adalah perempuan dengan 51,40% mengalami KEK dengan ukuran Lila <23,5cm. Anemia merupakan salah satu masalah gizi yang dapat dicegah dan diselesaikan melalui pengaturan pola makan, sehingga remaja perlu diberdayakan untuk dapat mengenal bahan pangan yang kaya zat gizi dan mudah ditemukan dalam kehidupan sehari-hari.
Co-Authors Asvika Dwi Fatmawati Auliana, Siti Jesika Fauziah, Lilia Faridatul Hilda Sulfy Aprilyawati Kusma Ristanti, Idcha Lailiyah, Ella Janatul Prasiwi, Nikita Welandha Purnama Sari, Dwi Kurnia Putri Harnia Wati Rahmatullah, Yusfina Sholichatul Medyawati Wahyuning Tyas, Dhea