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All Journal Poltekita : Jurnal Ilmu Kesehatan Jurnal Gizi dan Dietetik
Lucas, Jedya
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Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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PENGARUH EDUKASI GIZI SEIMBANG MENGGUNAKAN MEDIA VIDEO ANIMASI TERHADAP PENGETAHUAN, ASUPAN ZAT GIZI MAKRO, AKTIVITAS FISIK DAN STATUS GIZI PADA REMAJA KEGEMUKAN DI SMPN 7 CIMAHI Nurkhoiriyah, Asri; Suparman, Suparman; Agung, Fred; Lucas, Jedya
Jurnal Gizi dan Dietetik Vol. 3 No. 1 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i1.2184

Abstract

Edukasi gizi upaya yang dapat dilakukan untuk meningkatkan pengetahuan kemudian dapat berpengaruh terhadap sikap hingga status gizi. Media dalam edukasi gizi seimbang yaitu video animasi dan juga powerpoint record. Tujuan penelitian ini untuk mengetahui pengaruh edukasi gizi seimbang menggunakan media video animasi terhadap pengetahuan, asupan zat gizi makro, aktivitas fisik dan juga status gizi pada siswa kegemukan di SMPN 7 Cimahi yang dilaksanakan pada bulan Desember 2022 sampai Februari 2023. Desain penelitian ini adalah Quasi Eksperimental yaitu dengan model rancangan pre-test dan post-test with control two group design. Jumlah sampel pada penelitian ini pada kelompok video animasi (n=27) dan powerpoint record (n=27). Hasil Penelitian ini adalah terdapat pengaruh edukasi gizi seimbang menggunakan media video animasi dan powerpoint record terhadap pengetahuan, aktivitas fisik dan status gizi p<0,05. Ada perbedaan efektivitas edukasi kedua media terhadap pengetahuan p<0,05. Tidak ada perbedaan efektivitas edukasi kedua media terhadap asupan zat gizi makro, aktivitas fisik dan status gizi p>0,05. Keterlibatan orang tua dan lingkungan diperlukan untuk perubahan asupan zat gizi makro.
“ATemp”, A Tempe-based product with High Nutritional Value and Low Glycemic Index (Alternative Plant-Based Protein Sources for Diabetic Patients) Rumahorbo, Hotma; Saleky, Yohannes Willihelm; Lucas, Jedya; Herdianta, Dhimas
Poltekita : Jurnal Ilmu Kesehatan Vol. 17 No. 4 (2024): February
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v17i4.3379

Abstract

Diabetes Mellitus (DM) is a metabolic endocrine disease with the identical symptom of hyperglycemia. One of the main pillars in DM management is nutrition therapy through limiting the intake of carbohydrates and high simple sugar (monosaccharides). The availability of foods with low glucose levels has become one of the crucial needs of DM patients in controlling blood glucose levels. Tempeh is a soy-fermented local food that has been known widely by Indonesian Society. Tempeh-based food products with high nutritional value and low sugar are still scarcely found in society. Thus, this research aims to develop a tempeh-based product with high nutrition value (protein), low Glycemic Index (GI) level and adequate fibre content. Research and Development Design method was used in this research with the selecting, sorting and processing done with respecting the standard of food processing. The yield product was tested on 40 panellists for organoleptic tests, analyzed in the laboratory to measure the nutrient content, and calculated for glycemic index. The results show that “ATemp” (a tempeh floss) has a result of organoleptic test with the panellist who stated like and very like for colour of the product 65%, for the aroma 67,5%, for the texture 58% and for the taste of the product 50%. Laboratory analysis has shown that 100 g of ATemp contains 23 g of fat, 19 g of protein, 45 g of carbohydrate, 1 g of sugar, 257 mg of sodium, 12 g of fibre and 465 kcal of total energy. The result of GI test shows that Atemp has a GI level of 12 (low) and GL level of 2,7 (low). ATempt has a high potential to be an alternative food for diabetes or for those who are doing low-sugar diet.
Co-Authors agung, fred Herdianta, Dhimas Nurkhoiriyah, Asri Rumahorbo, Hotma Saleky, Yohannes Willihelm Suparman Suparman