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Penerapan Model Edukasi Gizi terhadap Perilaku Sarapan pada Anak Sekolah Dasar Jurianto Gambir; Nopriantini Nopriantini
Jurnal Vokasi Kesehatan Vol 4, No 2 (2018): Juli 2018
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.283 KB) | DOI: 10.30602/jvk.v4i2.133

Abstract

Abstract: Application Of Nutrition Education Model To Breakfast Behavior In Basic School Children. Based on Data Riskesdas, (2010), 16-59% of school children in Indonesia are not accustomed to breakfast. School children who are used to breakfast 44.6% with energy consumption levels <15% AKG, 70% with poor breakfast nutritional quality with only drinking water / coffee / tea or with 1 (one) piece of small cake. Behavior is strongly influenced by various faktors including knowledge, intention and motivation of children to do breakfast, so needed a method to move child intention in doing breakfast. This research used to know how far effect of nutrition education to knowledge, habit, nutritional value and arrangement of breakfast food. The research method used was quasi experiment (Non-Randomized group pre-post test) with research subjects as many as 50 children divided into 2 (two) treatment groups (each group consists of 25 people). Educational media used the method of playing a smart ball game and counseling. The result of this research is there is a significant difference of knowledge level and value of knowledge score in both groups. The group of children who were educated with smart ball games had an average score higher than the group of children who received education through counseling (p <0.05).Abstrak: Penerapan Model Edukasi Gizi terhadap Perilaku Sarapan pada Anak Sekolah Dasar.  Data Riskesdas, (2010), 16-59% anak sekolah di Indonesia  tidak terbiasa  sarapan.  Anak sekolah yang terbiasa sarapan 44.6% dengan tingkat konsumsi energi <15% AKG, 70% dengan mutu gizi sarapan yang tergolong buruk dengan hanya minum air/kopi/teh atau dengan 1 (satu) potong kue kecil. Penelitian ini bertujuan mengetahui sejauh mana pengaruh edukasi gizi terhadap pengetahuan, kebiasaan, nilai gizi dan susunan makanan sarapan. Metode penelitian yang digunakan adalah quasi experiment (Non-Randomized grup pre–post test) dengan subyek penelitian sebanyak 50 anak dibagi dalam 2 (dua) kelompok perlakuan (masing kelompok terdiri dari 25 orang). Media edukasi yang digunakan penggunaan metode permainan bola pintar dan penyuluhan. Hasil Penelitian ini adalah ada perbedaan yang signifikan tingkat pengetahuan dan nilai skor pengetahuan pada kedua kelompok. Kelompok anak yang mendapatkan edukasi dengan permainan bola pintar memiliki rata-rata skor nilai lebih tinggi dibandingkan dengan kelompok anak yang mendapatkan edukasi melalui penyuluhan (p<0,05).  
Kadar Alkaloid, Makanan dan Daya Terima Lacto Cookies dengan Substitusi Tepung Jantung Pisang (Musa Paradisiaca Linn.) dan Tepung Ikan Seluang (Rasbora argyrotaenia): Alkaloid, Protein, Dietary Fiber Content, and Acceptability of Lacto Cookies Substituted with Banana Blossom (Musa Paradisiaca Linn.) and Fish Flour (Rasbora Argyrotaenia) Nopriantini Nopriantini; Marudut Marudut; Syah R. Purba; Devi Novia; Edy Waliyo; Julianto Gambir
Amerta Nutrition Vol. 7 No. 2 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2.2023.217-223

Abstract

Introduction: The smooth creation of bosom milk (ASI) given to infants can emphatically affect the wholesome status of children. Breast milk production can be smooth if the hormones oxytocin and prolactin increase. Banana heart (Musa paradisiaca) contains Laktagogum, which can stimulate hormones, Oxytocin, and Prolactin, such as alkaloids, polyphenols, steroids, and flavonoids. In seluang fish (Rasbora Argyrotaenia), there are nine essential amino acids (histidine, arginine, threonine, valine, methionine, isoleucine, and leucine. Objectives: This study analyzed the acceptability of five cookie formulations and alkaloids, protein, and fiber content. Methods: This study used a completely randomized AA design (CRD) D with N5 treatments. The research subjects were 25 people for the acceptability test. Alkaloids were carried out using the UV-is spectrophotometric method, proteins using the Kjeldahl method, and fiber using the enzymatic gravimetric method. Results: Regarding color, taste, and aroma, formula 2 (40% banana heart, 10% seluang fish) was significantly more acceptable with a mean p<0.001 (3.06±0.97). Formula 2 (40% banana heart, 10% seluang fish) in 100 grams contains 110.03 g/100 g alkaloids, 25.79% protein, and 21.06% crude fiber. Conclusions: The most preferred formula is formula 2, with alkaloid content of 110.03 g/100 g, protein of 25.79%, and crude fiber 21.0.
Pengembangan Formulasi Bubur Instan Berbasis Pangan Lokal di Tinjau dari Daya Terima, Sifat Fisikokimia dan Kandungan Gizi Ayu Rafiony; Mulyanita Mulyanita; Ismi Trihardiani; Nopriantini Nopriantini; Wiwik Sundari
Pontianak Nutrition Journal (PNJ) Vol 6, No 2 (2023): September 2023
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v6i2.1239

Abstract

Bubur bayi instan merupakan makanan pendamping ASI (MP-ASI) yang berbentuk bubuk dan bersifat instan sehingga dalam penyajiannya tidak diperlukan proses pemasakan. Beranekaragam pangan lokal sumber karbohidrat seperti sagu, pisang dan umbi-umbian dapat dimanfaatkan sebagai pangan alternatif yang relatif lebih aman dalam penyediaan energi dalam pembuatan bubur instant. Penelitian ini bertujuan untuk mengembangkan formulasi bubur instant berbasis pangan lokal ditinjau dari citarasa, sifat fisikokimia dan kandungan gizi. Metode penelitian ini merupakan penelitian eksperimen dengan rancangan acak lengkap (RAL) dengan perlakuan 3 jenis formula. Cita rasa bubur instant dilakukan dengan uji organoleptiuk dan dianalisis dengan uji friedman. Penetapan kandungan gizi dilakukan dengan analisis proksimat dan kandungan antioksidan dengan metode DPPH. Hasil uji freidman menunjukkan bahwa tidak ada pengaruh yang nyata penambahan tepung ubi jalar ungu, tepung pisang dan tepung kacang kedelai terhadap daya terima warna, aroma dan rasa bubur instant. Namun penambahan tepung ubi jalar ungu, tepung pisang dan tepung kacang kedelai memberikan pengaruh yang nyata terhadap daya terima tekstur bubur instant.
PENINGKATAN KAPASITAS KADER POSYANDU MELALUI PELATIHAN MENDETEKSI STUNTING DI DESA RASAU JAYA KECAMATAN RASAU JAYA KABUPATEN KUBU RAYA Desi, Desi; Sulistyaningsih, Ikawati; Jahri, Muhammad; Nopriantini, Nopriantini; Petrika, Yanuarti; Ginting, Martinus; Rafiony, Ayu; Dahliansyah, Dahliansyah; Ulfa, Mauliana
Jurnal Pengabdian Masyarakat Kesehatan Indonesia Vol. 3 No. 1 (2024): Jurnal Pengabdian Masyarakat Kesehatan Indonesia
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jpmki.v3i1.1911

Abstract

The limitations of healthcare personnel in Indonesia result in suboptimal health service coverage. Therefore, a participatory development strategy is an effective approach to address the stunting issue. It's called participatory because not only the government but also the community needs awareness and action to tackle this problem. Empowering health cadres in existing community health posts is one solution. Stunting cases often go unnoticed, requiring community empowerment to recognize and understand its signs. Early awareness enables prompt intervention, preventing severe complications. The goal of this community service is to empower the community through health cadres in addressing and preventing stunting issues in the Rasau Jaya Health Center area. Implementing a more participatory community empowerment model in handling stunting problems is also emphasized in the Rasau Jaya Health Center area. The community service method involves enhancing the capacities of cadres through mentoring activities. This includes training, cadre refreshers, socialization, and practical sessions to improve their knowledge and skills. Additionally, raising awareness and knowledge about stunting, its health impacts, and future consequences is crucial. It aims to broaden understanding of prevention and intervention efforts against stunting. Results from the community service in Rasau Jaya Tiga, Kubu Raya, indicate that empowering health cadres successfully enhances knowledge in stunting intervention. Cadres proficiently perform anthropometry and determine the anemia status of pregnant women, reflecting commitment to stunting prevention aligned with community service goals.
Analisis Daya Terima dan Proksimat Mie Instan Tepung Tulang Ikan Tenggiri (Scomberomorus Lineeolatus) dengan Penambahan Labu Kuning (Cucurbita Moschata) syahwa, dinda putri; Nopriantini, Nopriantini; Agusanty, Shelly Festilia
Pontianak Nutrition Journal (PNJ) Vol 7, No 2 (2024): September 2024
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v7i2.1529

Abstract

Mie merupakan salah satu jenis makanan yang berbahan dasar tepung terigu dan telah dikenal berbagai kalangan masyarakat. Mie instan sangat diminati oleh masyarakat, Untuk meningkatkan nilai gizi pada mie instan maka diperlukannya bahan alternatif dalam pengolahan mie seperti tepung tulang ikan tenggiri dan labu kuning. Tujuan penelitian: mengetahui daya terima mie terhadap warna, rasa, aroma, dan tekstur mie instan tepung tulang ikan tenggiri dengan penambahan labu kuning dengan konsentrasi yang berbeda. Metode penelitian: penelitian ini mengunakan desain penelitian eksperimen yaitu pembuatan mie instan tepun tulang ikan untuk mengetahui daya terima panelis menggunakan uji Friedman. Hasil penelitian: dari hasil uji organoleptik menyatakan ada pengaruh penambahan formulasi tepung tulang ikan tenggiri dan labu kuning terhadap aroma,rasa,tekstur mie instan. produk mie instan yang paling diterima baik dari warna, aroma, rasa dan tekstur terdapat pada perlakuan F1 (5 : 15) dengan hasil uji proksimat kadar protein (9,65%), kadar lemak (21,13%), karbohidrat (57,05%), kadar air (6,71%), kadar abu (3,38%), kalsium (6,45%). Kesimpulan: formulasi mie yang paling diterima adalah F1, ada pengaruh penambahan formulasi tepung tulang ikan tenggiri dan labu kuning terhadap aroma,rasa,tekstur pada mie instan.
EFEKTIVITAS SEDUHAN DAUN ASAM JAWA TERHADAP KADAR HOMA-IR DAN HOMA-β PADA PASIEN DIABETES MELLITUS TIPE 2 Nopriantini, Nopriantini; Purba, Jonni Syah R; Desi, Desi; Petrika, Yanuarti; Novia, Devi; Ihsan, Bagus Muhammad
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 3 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i3.2014

Abstract

This study assessed the impact of tamarind leaf tea on HOMA-IR and HOMA-β levels in patients with Type 2 Diabetes Mellitus (DM). Thirty-two patients aged 20-50 years from Sungai Ambawang District Health Center, who were not using any DM medication, participated. They were divided into control (KN) and treatment (KP) groups, with KP receiving a tamarind leaf tea infusion for 7 days. HOMA-IR and HOMA-β levels were calculated using standardized formulas based on fasting insulin and glucose levels. The Wilcoxon signed-rank test revealed a significant decrease in HOMA-IR levels in the KP group (p<0.05), while no significant change was observed in the KN group. Although no significant difference in HOMA-β levels was found between the two groups, the KP group showed a notable increase by 4. These findings suggest that a 7-day tamarind leaf tea infusion effectively reduced HOMA-IR levels in patients with type 2 DM, although it did not significantly affect HOMA-β levels. This study highlights the potential of tamarind leaf tea as a complementary approach for managing insulin resistance in Type 2 DM patients. Further research is needed to explore the long-term effects and mechanisms of action for improving β-cell function. The conclusion of this study is that steeping tamarind leaves for seven days can reduce HOMA-I levels and slightly increase HOMA-β levels in patients with type 2 Diabetes Mellitus.
PENGARUH PENYULUHAN GIZI DENGAN MEDIA GAME EDUKASI BERBASIS ANDROID TERHADAP KONSUMSI BUAH DAN SAYUR Purba, Jonni Syah R.; Nopriantini, Nopriantini; Rafiony, Ayu; Petrika, Yanuarti
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 3 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i3.2057

Abstract

The main issue faced in fruit and vegetable consumption is that, on a national scale, the consumption of fruits and vegetables by the Indonesian population is still below the recommended levels. In the context of increasing needs for nutritional and health understanding, this study aimed to examine the effect of an android-based educational game on fruit and vegetable consumption through teacher capacity enhancement among junior high school students in Ngabang, Landak Regency. A quasi-experimental method utilizing the separate sample pretest-posttest control group design was employed with two treatment groups. The sample consisted of 35 Grade 8 students for each group. The sampling technique used quota sampling. Statistical analysis using paired t-test and independent t-test. The results indicate there was no significant difference in fruit consumption frequency between the control group before and after the intervention (p=0.160), whereas a significant difference was observed in the treatment group (p=0.000). Similar patterns were observed for vegetable consumption frequency, with no difference in the control group (p=0.263) but a significant difference in the treatment group (p=0.000). Overall, the study found a significant difference in the frequency of consumption between the control and treatment groups for both fruits (p=0.000) and vegetables (p=0.000). This suggests that the android-based educational game, through enhancing teacher capacity, effectively increases fruit and vegetable consumption among junior high school students. These findings highlight the potential of using educational technology to improve dietary habits and address nutritional issues among adolescents in Indonesia.
ASUPAN ZAT GIZI MAKRO DAN STATUS GIZI REMAJA DI SMA NEGERI 5 PONTIANAK Yustita Pira, Yustita Pira; Nopriantini, Nopriantini; Didik Hariyadi, Didik Hariyadi
Jurnal GIZIDO Vol 16 No 2 (2024): JURNAL GIZIDO EDISI NOVEMBER 2024
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v16i2.2353

Abstract

Research objectives: This study aims to determine the description of macronutrient intake and nutritional status of adolescents at SMA Negeri 5 Pontianak. Method: This research method is descriptive, namely a research subject where observations and measurements are carried out at the same time. Population: The population of this study were class X students at SMA Negeri 5 Pontianak with a total population of 150 people. Sample: There were 60 research samples obtained. Instrument: Research instruments using informed consent sheets, digital stepping scales, microtoises, food recall forms, and food models. Results: Research conducted on class 26 people (43%) had less protein and less than 35 people (58.3%). Conclusion: It can be concluded that the majority of teenagers in the good nutritional status category are 66.6%, 16.6% are undernourished, 13.4% are overnourished and 3.4% are obese. In the category of 63.4% less carbohydrate intake, 43% less protein intake and 58.3% less fat intake.
PENGARUH PENGGUNAAN KARTU EDUKASI SEHAT TANPA ANEMIA (SETAMI) TERHADAP PENGETAHUAN DAN ASUPAN PROTEINHEWANI DALAM MENCEGAH ANEMIA PADA REMAJA DI SMP NEGERI 01 TELUK BATANG Yosi Fatma Yulita; Iman Jaladri; Nopriantini
Media Gizi Khatulistiwa Vol. 1 No. 3 (2024): Madia Gizi Khatulistiwa Edisi September 2024
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2804/mgk.1811.1007

Abstract

Latar Belakang: Kartu Edukasi sehat tanpa anemia (Setami) merupakan kartu yang dapat membantu meningkatkan tingkat pengetahuan tentang anemia pada remaja putri, Penyebab utama anemia pada remaja putri adalah asupan zat besi. Pengetahuan gizi remaja penting untuk meningkatkan asupan zat besi (Fe) Tujuan: Penelitian ini bertujuan untuk mengetahuai pengaruh penggunaaan kartu edukasi sehat tanpa anemia (setami) terhadap peningkatan pengetahuan mengenai anemia dan Asupan protein hewani dalam mencegah anemia pada remaja putri di SMPN 01 Teluk Batang. Metode: Desain yang digunakan adalah penelitian Pre experimental dengan rancangan “ One Group pretest-postest” populasi yang diambil dalam penelitian ini adalah seluruh siswi kelas 8 yang sudah menstruasi, yang ditentukan dengan tekhnik Lemeshow yang berjumlah 30 responden. Pengumpulan data menggunakan kuesioner dan wawancara, data dengan menggunakan Univariat dan Bivariat dianalisis dengan uji Statistik wilcoxon. Hasil: Ada perbedaan pengetahuan sebelum dan sesudah dilakukan edukasi menggunakan kartu setami, ada perbedaan asupan protein hewani sebelum dan sesudah dilakukan edukasi menggunakan kartu setami. Berdasarkan Uji statistik menggunakan wilcoxon pengujian Pre test dan post test pada intervensi mendapatkan hasil p value=0,000 Kesimpulan: Terdapat pengaruh signifikan antara pemberian edukasi dengan Kartu Edukasi Sehat Tanpa Anemia (SETAMI) terhadap peningkatan pengetahuan remaja putri.Terdapat pengaruh signifikan antara pemberian edukasi dengan Kartu Edukasi Sehat Tanpa Anemia (SETAMI) terhadap peningkatan Asupan Protein Hewani remaja putri. Namun rata-rata konsumsi asupan protein hewani ini belum mencukupi AKG.
DAYA TERIMA DAN KANDUNGAN GIZI YOGURT SUSU PASTEURISASI DENGAN SUBSTITUSI PANGAN LOKAL SARI LABUKUNING (Cucurbita Moschata) DAN SARI JAMBU HUTAN (Bellucia pentamera naudin) SEBAGAI MINUMAN PROBIOTIK Yulianti; Dahliansyah; Nopriantini
Media Gizi Khatulistiwa Vol. 2 No. 1 (2025): Media Gizi Khatulistiwa Edisi Maret 2025
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2804/mgk.1811.1058

Abstract

Lactobacillus bulgaricus and Streptococcus thermopillus bacteria ferment milk to produce yogurt. Innovation in making yogurt from local foods like yellow pumpkin (Cucurbita moschata) and forest guava (Bellucia pentamera Naudin) can increase the acceptance and nutritional content of yogurt as a probiotic drink. The goal is to find out if pasteurized milk yogurt that is mixed with yellow pumpkin juice (Cucurbita moschata) and wild guava juice (Bellucia pentamera Naudin) as probiotic drinks is acceptable and what kind of nutrients it has. This method employs experimental research involving three formulations (F1, F2, and F3). The test was carried out in 3 stages, namely organoleptic testing of 25 panellists to determine the panellists' acceptability of color, aroma, taste, texture, and consistency, an effectiveness index test, and the nutritional content of carbohydrates, protein, fat, water, and ash, which were carried out on yogurt. The study's results revealed that the third formulation (F3), which included pasteurized milk (175 ml), yellow pumpkin juice (55 ml), forest guava juice (60 ml), sugar (10 g), and starter (10 ml), achieved the best value of the organoleptic effectiveness index. This formulation had a carbohydrate content of 9.02%, fat 2.78%, protein 2.01%, fiber 0.00%, ash 0.58%, and 85.59% water.  The conclusion of the study shows local food substitutions of pumpkin juice (Cucurbita moschata) and forest guava juice (Bellucia pentamera naudin) do not affect the color, aroma, taste, texture, and consistency of pasteurized milk yogurt as a probiotic drink.   Keywords: Yoghurt, pasteurized milk, pumpkin juice, forest guava juice, probiotics. Details: 1) Main researcher; 2) Main supervisor; 3) Assistant supervisor  
Co-Authors Agusanty, Shelly Festilia Agusanty, Shelly Festillia Ariestia, Intan Ayu Rafiony Ayu Rafiony Budiawan, Luqyana Hedi Nasywa Dahliansyah Dahliansyah, Dahliansyah Desi Desi Desi Desi, Desi Devi Novia Didik Hariyadi Edy Waliyo Edy Waliyo Edy Waliyo Elga Miftahul Jannah Festilia Agusanty, Shelly Ginting, Martinus Hery Widijanto Ihsan, Bagus Muhammad Iman Jaladri Intan Ariestia Ismi Trihardiani Jahri, Muhammad Jonni Syah R. Purba Julianto Gambir Jurianto Gambir Jurianto Gambir Marudut Marudut Mulyanita, Mulyanita Novia, Devi Rafiony, Ayu Rafiony, Ayu Shelly Festilia Agusanty Suaebah, Suaebah suebah, suaebah Sulistyaningsih, Ikawati Syah R. Purba syahwa, dinda putri Trianita, Winda ulfa, mauliana Winda Trianita Wiwik Sundari Yanuarti Petrika Yosi Fatma Yulita Yustita Pira, Yustita Pira