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HUBUNGAN KONTRIBUSI ENERGI DAN ZAT GIZI MAKAN SELINGAN DENGAN INDEKS MASSA TUBUH MAHASISWA PASCASARJANA ILMU GIZI IPB UNIVERSITY: Correlation between Energy and The Nutrients Contribution of Snacks with Body Mass Index on Postgraduate Students of Nutrition Science in IPB University Hardinsyah; Dhea Marliana Salsabila; Nadya Rizki Fadilah; Nurul Maqfira; Laksmi Nur Fajriani
Jurnal Pangan Kesehatan dan Gizi Universitas Binawan Vol. 3 No. 1 (2022): Desember 2022
Publisher : Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Binawan

Makan selingan memiliki kontribusi terhadap energi dan zat gizi baik jumlah dan jenisnya yang memengaruhi indeks massa tubuh. Penelitian ini bertujuan menganalisis hubungan kontribusi energi dan zat gizi makan selingan dengan indeks massa tubuh menggunakan desain cross-sectional pada 36 Mahasiswa Pascasarjana Ilmu Gizi, IPB University yang dipilih secara purposive. Data karakteristik sosial ekonomi, aktivitas fisik, berat badan, tinggi badan, dan asupan makan menggunakan dietary food recall 24-hrs dikumpulkan selama penelitian. Uji statistik Spearman Correlation dilakukan untuk menilai hubungan antara kontribusi energi dan zat gizi makan selingan dengan indeks massa tubuh. Hasil penelitian menunjukkan 16,7% subjek mengalami kelebihan berat badan. Kontribusi energi dan zat gizi makan selingan berkisar dari 12,7 ± 21,1% (vitamin B12) sampai 30,8 ± 35,0% (vitamin C). Terdapat hubungan yang signifikan antara energi (r=0,389), protein (r=0,368), lemak (r=0,396), karbohidrat (r=0,338), air (r=0,369), vitamin A (r=0,361), vitamin E (r=0,369), vitamin C (r=0,388), vitamin B6 (r=0,376), dan zat besi (r=0,372) dengan indeks massa tubuh. Hal ini menunjukkan makan selingan berperan dalam pemenuhan kebutuhan gizi harian.

Studi Potensi Pemberian Makanan Tambahan (PMT) Nugget Ikan Tongkol terhadap Berat Badan Anak Balita Stunting: Development and Validation of Leaflet Educational Media Food Management for People with Hypertension Novia Zuriatun Solehah; Herviana; Junendri Ardian; Laksmi Nur Fajriani; M.Thontowi Jauhari
JURNAL GIZI DAN KESEHATAN Vol. 16 No. 2 (2024): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v16i2.558

Stunting is a nutritional problem that is synonymous with a lack of energy and protein over a long period of time, characterized by height for age. Providing additional food (PMT) based on local food such as tuna, yellow sweet potato, nuts, and moringa leaves is one alternative that is expected to be able to overcome nutritional problems. This research aims to examine changes in body weight in stunted toddlers. The research design used a quasi-experimental design with a pre-post test with a control group design. The subjects used were 20 stunted toddlers. This research was carried out for 30 days by giving PMT nuggets twice a day in the amount of 100 g per portion as a snack. Statistically, giving Nugget for 30 days does not have a significant effect on the weight gain of stunted toddlers; however, PMT Nugget can increase the weight of toddlers with an average increase of 0.7 kg higher than the control group, namely 0.6 kg. ABSTRAK Stunting merupakan masalah gizi yang identik dengan kurangnya energi dan protein dalam jangka watu yang lama ditandai dengan tinggi badan menurut umur. Pemberian Makanan Tambahan (PMT) berbasis pangan lokal seperti ikan tongkol, ubi jalar kuning, kacang-kacangan, dan daun kelor menjadi salah satu alternatif yang diharapkan mampu menangani masalah gizi. Penelitian ini bertujuan untuk mengkaji perubahan berat badan pada balita stunting. Desain penelitian menggunakan quasi eksperimental dengan rancangan pre post test with control group design. Subyek yang digunakan yaitu balita stunting sejumlah 20 orang. Penelitian ini dilakukan selama 30 hari dengan pemberian PMT nugget sebanyak 2 kali dalam sehari sejumlah 100 g per porsi sebagai makanan selingan. Secara statistik pemberian nugget selama 30 hari tidak memberikan pengaruh signifikan terhadap kenaikan berat badan balita stunting namun PMT Nugget dapat meningkatkan berat badan balita dengan rata-rata kenaikan sebesar 0,7 kg lebih tinggi dibandingkan dengan kelompok control yaitu sebesar 0,6 kg.

Review: Potensi Susu Kuda dan Produk Turunannya sebagai Pangan Fungsional serta Potensi dibidang Kesehatan Fajriani, Laksmi Nur; Anisah, Anisah; Isasih, Widani Darma
Jurnal Teknologi dan Mutu Pangan Vol 3 No 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4097

Mare milk is a type of milk that is widely consumed in several Asian and Eastern European countries and has the potential to be developed into functional food. In several countries such as Mongolia and Kazakhstan, Mare milk is widely consumed in the form of fresh milk or fermented milk which is usually called koumiss, while in Indonesia it is still widely consumed in the form of natural fermented milk. However, horse milk is not as popular as cow's milk or other types of milk, so it is necessary to develop products from mare milk, so that they are more accepted. The aim ofthis study is to explain the products that can be developed from mare milk and their potential in the health sector. The method used was a literature review with a descriptive approach using secondary literature through fourth steps, namely identification, screening, eligibility, included and a review process to obtain 16 articles. The finding of this study show that mare milk has begun to be developed into several products such as koumiss, yogurt, and dangke . Some of these products are fermented products. It's just that improvements are needed in terms of sensory characteristics to increase the level of acceptance because mare milk has a distinctive taste and aroma. Apart from that, mare milk is also known to have potential health benefits as an antibacterial, improving the digestive tract, and lowering cholesterol.

Pengaruh Pemberian Edukasi Gizi pada Kejadian Anemia terhadap Tingkat Pengetahuan dan Sikap Remaja Anisah, Anisah; Fajriani, Laksmi Nur; Isasih, Widani Darma
JSN : Jurnal Sains Natural Vol. 2 No. 4 (2024): November
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jsn.v2i4.553

(1) Anemia is a condition characterized by a lower than normal count of red blood cells (hemoglobin) for specific age and gender groups. Among teenagers, it is often caused by insufficient consumption of iron-rich foods, underscoring the importance of establishing healthy eating habits with adequate nutrients. Adolescent girls are particularly at risk for anemia, largely due to a lack of awareness about iron-rich foods and the crucial role of iron in their health. To prevent this, improving teenagers' knowledge through nutrition education via various media is essential. This research aims to evaluate the effect of nutrition education on adolescents' understanding of anemia.; (2) Methods: This study uses a literature review method, collecting data from various sources on the topic.; (3) Results: A review of ten studies indicates that nutrition education positively impacts adolescent girls' knowledge of anemia.; (4) Conclusions: Increasing knowledge through nutrition education using educational media is an effective strategy to prevent anemia in Indonesian adolescents.

Penguatan Perilaku Hidup Bersih dan Sehat (PHBS) sebagai Upaya Peningkatan Derajat Kesehatan Anak Usia Dini di PAUD Az-Zahra Fajriani, Laksmi Nur; Ariani, Farida; Solehah, Novia Zuriatun; Ardian, Junendri; Jauhari, M. Thontowi
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 5 No 3 (2024): Edisi Desember 2024
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v5i3.2307

Abstract: Clean and healthy living behavior in Early Childhood Education institutions is a positive behavior that prevents disease, improves and maintains health, and is active in maintaining a healthy environment at school independently. Based on this, counseling on PHBS is considered very important to be carried out, as it aims to provide children with knowledge, understanding, and experience about healthy living behavior. The activity was implemented by educating people about clean and healthy living behavior and how to wash their hands properly and correctly. Before the community service activity, it was known that many children did not understand and apply clean and healthy living behavior in their daily lives. This activity showed that children at PAUD Az-Zahra could realize the importance of clean and healthy living behavior, practice washing hands properly, and understand some basic behaviors of clean and healthy living in everyday life. In addition, schools can also optimize the implementation of clean and healthy living behavior to maintain the health of early childhood.

Identifikasi formalin dan boraks pada produk pangan di pasar tradisional kota Mataram Fajriani, Laksmi Nur; Anisah, Anisah; Isasih, Widani Darma
Jurnal Agrotek Ummat Vol 12, No 1 (2025): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i1.28181

Food Additives (BTP) are materials that are not usually used as food, have no nutritional value, and are intentionally added to food. The addition of several types of BTP to food is known to improve the quality of food products. However, at this time the use of prohibited BTP is still quite high, such as formalin and borax. Based on this, a study was conducted to identify the presence of formalin and borax content in several food products in traditional markets in Mataram city. This research method is qualitative descriptive with a sample size of four consisting of two samples for the formalin test and two samples for the borax test. The formalin test used wet noodle and tuna fish samples, while the borax test used meatball and lontong samples. Analysis of formalin and borax content was carried out using formalin reagents and borax reagents. The results of the study showed that the wet noodle and tuna fish samples were positive for formalin, while the meatball and lontong samples were not detected to contain borax.

Penguatan Pola Makan Sehat sebagai Pencegahan Anemia Melalui Edukasi Isi Piringku dan Piramida Makanan di Kalangan Santri Putri Anisah, Anisah; Isasih, Widani Darma; Sukanty, Ni Made Wiasty; Fajriani, Laksmi Nur; Anggriany, Nissa
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 6 No 1 (2025): Edisi Mei 2025
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v6i1.2479

Abstrak: Anemia merupakan salah satu masalah kesehatan yang sering ditemukan pada remaja putri khususnya di pondok pesantren dikarenakan kurangnya asupan zat besi dan pengetahuan gizi. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan gizi remaja putri di Pondok Pesantren Nurul Islam Sekarbela sebagai upaya pencegahan anemia. Edukasi diberikan kepada 8 responden usia 15–17 tahun melalui pretest, penyampaian materi tentang anemia, Piringku, dan Piramida Makanan menggunakan leaflet, food flashcard, dan food model, serta posttest. Hasil penelitian menunjukkan adanya peningkatan jumlah jawaban benar pada 13 dari 20 soal yang menunjukkan adanya peningkatan pemahaman. Analisis menggunakan uji t berpasangan dengan taraf kepercayaan 95%. Kendala teknis diatasi melalui diskusi kelompok kecil. Kegiatan ini membuktikan bahwa pendekatan edukasi dengan media interaktif efektif dalam meningkatkan pengetahuan dan kesadaran remaja akan pentingnya gizi seimbang untuk mencegah anemia.

Edukasi Pemilihan Jajanan Sehat pada Anak Usia Sekolah di Sekolah Dasar Negeri 38 Ampenan Yunita, Lina; Ariani, Farida; Anisah, Anisah; Fajriani, Laksmi Nur
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 5 No 1 (2024): Edisi Mei 2024
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v5i1.2192

Masa sekolah dasar merupakan masa tumbuh kembang anak sehingga membutuhkan asupan atau makanan yang bergizi untuk mendukung proses pertumbuhannya. Jajanan merupakan salah satu sumber nutrisi bagi anak usia sekolah. Namun, makanan atau jajanan yang ada di lingkungan sekolah terkadang kurang higienis dan tidak mengandung gizi yang cukup. Anak-anak biasanya cenderung memilih makanan dari segi warna, bentuk, dan rasa yang menarik tanpa mempertimbangkan higienitas dan nilai gizinya. Oeh karena itu, perlu diadakan edukasi tentang jajanan sehat yang baik untuk dikonsumsi oleh anak usia sekolah dasar. Tujuan dari kegiatan ini adalah untuk memberikan pengetahuan kepada anak-anak tentang jajanan sehat, cara memilih dan ciri-ciri jajanan sehat yang mendukung tumbuh kembangnya. Metode yang digunakan adalah ceramah, diskusi, dan tanya jawab. Hasil kegiatan ini menunjukkan adanya peningkatan pengetahuan dan pemahaman siswa tentang jajanan sehat, higienitas dan keterampilan dalam memilih jajanan sehat baik di lingkungan sekolah maupun di luar sekolah.

Kadar Protein Dan Fe pada Abon Belut dan Daun Kelor Sebagai Upaya Pencegahan Anemia Isasih, Widani Darma; Fajriani, Laksmi Nur; Anisah, Anisah
JSN : Jurnal Sains Natural Vol. 2 No. 3 (2024): Agustus
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jsn.v2i3.552

Anemia membawa dampak yang negatif bagi kesehatan seorang remaja jika terjadi secara terus menerus seperti meningkatkan resiko terjadinya kelainan fungsi ginjal, dismenorhea saat menstruasi, menurunnya perkembangan motorik, mental, kesehatan pada reproduksi, tingkat kebugaran dan tinggi badan kemungkinan tidak maksimal. Pencegahan anemia dapat dilakukan dengan mengonsumsi sumber Fe yang bisa di dapat dari protein hewani salah satunya yaitu ikan belut dan mengkonsumsi protein nabati yang tinggi Fe seperti daun kelor yang diolah menjadi berbagai pilihan makanan kreatif seperti abon. Penelitian dilakukan di Laboraturium Kimia Analitik Universitas Mataram untuk uji kadar protein dengan metode Kjeldhal dan kadar Fe dengan metode Spektrofotometri UV-VIS dengan formula belut : daun kelor sebesar (45 g : 55 g). Hasil penelitian menunjukkan uji kandungan protein pada formula diatas di dapatkan kandungan protein pada ulangan I sebesar 18.78 g dan pada ulangan II lebih rendah sebesar 18.63 g. Hasil uji Fe formulasi abon diatas didapatkan kandungan Fe pada ulangan I sebesar 15.35gr dan pada ulangan II lebih rendah yaitu 14.42 g. Kandungan protein dan Fe pada abon ikan belut dengan penambahan daun kelor pada ulangan I lebih besar dari pada ulangan II.

Review: Potensi Susu Kuda dan Produk Turunannya sebagai Pangan Fungsional serta Potensi dibidang Kesehatan: Potential of Mare Milk and Its Derivatives as Functional Food and Health Benefits Potential-A review Fajriani, Laksmi Nur; Anisah, Anisah; Isasih, Widani Darma
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4097

Mare milk is a type of milk that is widely consumed in several Asian and Eastern European countries and has the potential to be developed into functional food. In several countries such as Mongolia and Kazakhstan, Mare milk is widely consumed in the form of fresh milk or fermented milk which is usually called koumiss, while in Indonesia it is still widely consumed in the form of natural fermented milk. However, horse milk is not as popular as cow's milk or other types of milk, so it is necessary to develop products from mare milk, so that they are more accepted. The aim ofthis study is to explain the products that can be developed from mare milk and their potential in the health sector. The method used was a literature review with a descriptive approach using secondary literature through fourth steps, namely identification, screening, eligibility, included and a review process to obtain 16 articles. The finding of this study show that mare milk has begun to be developed into several products such as koumiss, yogurt, and dangke . Some of these products are fermented products. It's just that improvements are needed in terms of sensory characteristics to increase the level of acceptance because mare milk has a distinctive taste and aroma. Apart from that, mare milk is also known to have potential health benefits as an antibacterial, improving the digestive tract, and lowering cholesterol.

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