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All Journal Klinik: Jurnal Ilmiah Kedokteran dan Kesehatan Detector: Jurnal Inovasi Riset Ilmu Kesehatan Jurnal Riset Ilmu Kesehatan Umum dan Farmasi Natural: Jurnal Pelaksanaan Pengabdian Bergerak Bersama Masyarakat
Nina Isywara Kusuma
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Engineering Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Veterinary

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Hubungan Pengetahuan Asupan Asupan Karbohidrat Dan Protein Pada Gizi Pekerja PT Kasiromua Nina Isywara Kusuma; Nur Elisa
Jurnal Ilmiah Kedokteran dan Kesehatan Vol 1 No 2 (2022): Mei: Jurnal Ilmiah Kedokteran dan Kesehatan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/klinik.v1i2.2947

Abstract

Background: Nutrition knowledge is knowledge about the selection of ingredients good food and daily consumption. Nutritional status is an expression of person’s nutrition in the form of certain variables, namely poor nutritional status, malnutrition, overnutrition, and obesity. Lack of knowledge about contributions nutrition from various types of food woll cause health and productivity problems in workers it is known that knowledge of nutrition provides provision for workers on how to choose healthy foods and understand that food is closely related to nutrition and health also with their productivity The quality of human resources is a major factor necessary for the successful implementation of national development. Empirical evidence indicates quality of human resources determined fromgood nutritional status, and this is determined by nutritional knowledge, the amount of food intake consumed and the physical activity of a person. Objective: The aim of this study was to analyze the relationship between nutritional knowledge, with nutritional status of workers at PT Kasiromua. Methods: The research design used was cross sectional with total of 35 subjects. Data is obtained directly and virtually through interview methods and anthropometry measurements so that the types of data used are primary and secondary data. The instruments used are microtoise, weight scales Result: Most subjects had adequate knowledge of carbohydrate and protein intake (74.3%). More than half of the subjects (57.1%) had normal nutritional status, namely 20 subjects. Conclusion: The distribution of the relationship between knowledge of carbohydrate and protein intake shows that there is a significant relationship between workers' knowledge of nutrient intake and nutritional status.
Gambaran Status Gizi Karyawan Pada PT Bina Sukses Lestari Nina Isywara Kusuma; Muliana Muliana
Jurnal Riset Ilmu Kesehatan Umum dan Farmasi (JRIKUF) Vol. 1 No. 3 (2023): Juli : Jurnal Riset Ilmu Kesehatan Umum dan Farmasi (JRIKUF)
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/jrikuf.v1i3.167

Abstract

Introduction: Nutritional status is a balance between a worker's nutrient intake and better endurance. Nutritional status is one aspect of occupational health that has an important role in terms of work productivity. The nutritional intake of workers will be directly proportional to the nutritional status of the worker which can be translated through a normal Body Mass Index (BMI) in the range of 18.5 to 25. Work productivity is the ability of a person or group of people to produce goods or services. Increasing work productivity is required so that the employees can have more efficient, effective, and productive performance. Objective: The purpose of this study was to describe nutritional status in workers at the PT. Bina Sukses Lestari. Methods: This study uses observational (non experimental) method with semi quantitative approach. Data is obtained directly and virtually through interview methods and anthropometry measurements so that the types of data used are primary and secondary data. The instruments used are microtoise, weight scales. Result: The sample count consisted of 16 hotel employees with different positions and levels of physical activity. Based on the results of the calculation shows there are 5 people (31.25%) who have a skinny BMI and 11 people (68.75%) have a normal BMI. Conclusion: the BMI avarage of workers in normal status, with an avarage working time in 8 hours/day.
Peningkatan Pemahaman Keluarga tentang Gizi Anak Sekolah Dasar melalui Edukasi Berbasis Karakteristik Keluarga Zulfitrawati Zulfitrawati; Ma’rifat Istiqa Mukty; Nurhidayah Tiasya Sanas; Rini Jusriani; Nina Isywara Kusuma; Andi Ade Ulasaswini; Asrar As
Natural: Jurnal Pelaksanaan Pengabdian Bergerak bersama Masyarakat. Vol. 3 No. 3 (2025): August : Natural: Jurnal Pelaksanaan Pengabdian Bergerak bersama Masyarakat
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/natural.v3i3.1590

Abstract

Nutritional problems among elementary school-aged children remain a critical public health issue in Indonesia. A lack of family understanding regarding the importance of balanced nutrition is one of the key contributing factors to the high rates of stunting and malnutrition. This community service activity aims to improve family awareness of children's nutrition through an educational approach tailored to the families’ social, economic, and cultural characteristics. The program was conducted at SD Inpres Laikang, involving 60 families. The methods included identification of family characteristics, focus group discussions (FGDs), interactive lectures, and pre-and post-test evaluations. The results showed an improvement in nutritional understanding among 87% of participants, along with healthier dietary behavior changes at home. This approach adapts the principles of the Harvard Public Health Nutrition Model, which views the family as a systemic unit in shaping children's eating habits. Education based on family characteristics has proven effective and relevant in supporting sustainable nutrition literacy improvement.
Pengembangan Pangan Lokal Berbasis Petatas sebagai Alternatif PMT pada Ibu Hamil Kekurangan Energi Kronis di Puskesmas Ransiki Kabupaten Manokwari Selatan Tahun 2025 Aser Irianto; Nurhidayah Tiasya Sanas; Nina Isywara Kusuma
Detector: Jurnal Inovasi Riset Ilmu Kesehatan Vol. 4 No. 1 (2026): Jurnal Inovasi Riset Ilmu Kesehatan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/detector.v4i1.5868

Abstract

Background: The prevalence of Chronic Energy Deficiency (CED) among pregnant women in West Papua remains very high, reaching 40.7%. The provision of manufactured supplementary food (PMT) in the form of biscuits often faces challenges due to low compliance caused by monotonous taste and nausea-triggering flavors. Sweet potato (Petatas) is a potential local food source with an energy content of 123 kcal/100g that could serve as an alternative PMT. Objective: To analyze the acceptability (taste, color, aroma, and texture) of sweet potato-based PMT products among pregnant women with CED. Methods: A quantitative study with a cross-sectional design was conducted from September to October 2025 at the Ransiki Health Center. The sample consisted of 22 pregnant women with CED. The research instrument used a 5-point hedonic scale questionnaire. Results: Respondent characteristics were dominated by the ideal age range of 20-35 years (81.8%) and low family income (63.6%). The acceptability test results showed high overall acceptance with an average score of 4.23 (Highly Liked). The color attribute obtained the highest score (4.27), followed by taste (4.18), texture (4.18), and aroma (4.14). Conclusion: Sweet potato-based PMT products have excellent acceptability and significant potential to be integrated into local nutritional intervention programs for pregnant women with CED.
Co-Authors Andi Ade Ulasaswini Aser Irianto Asrar As Ma’rifat Istiqa Mukty Muliana Muliana Nur Elisa Nurhidayah Tiasya Sanas Rini Jusriani Zulfitrawati Zulfitrawati