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All Journal Jurnal Sehat Mandiri Jurnal Kesehatan Saintika Meditory
Safyanti, Safyanti
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Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health

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Formulasi Sagun Bakar (Sabingurah) Tepung Beras Merah, Tepung Ubi Ungu, Tepung Bengkuang Sebagai Alternatif Snack Penderita Diabetes Melitus Safyanti, Safyanti; Isdiany, Nitta; Fauziah, Nur; Mahmudah, Ummi
Jurnal Sehat Mandiri Vol 19 No 2 (2024): Jurnal Sehat Mandiri, Volume 19 Nomor 2 Desember 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i2.1737

Abstract

Diabetes mellitus can lead to severe complications, including neuropathy and death, due to uncontrolled blood glucose levels and worsening bodily conditions. Effective management of diabetes mellitus can be achieved through dietary regulation, particularly the consumption of complex carbohydrates with a low glycemic index and high fiber content. An innovative approach in diabetes management involves the development of snacks such as grilled Sagon, formulated with Red Rice Flour, Purple Sweet Potato Flour, and Jicama Flour (Sabingurah). The aim of this study was to evaluate the organoleptic properties and fiber content of this product. The research design was experimental, utilizing a completely randomized design (CRD) with three treatments, conducted at the Food Technology Laboratory, Department of Nutrition, Padang. The organoleptic properties were tested by 25 semi-trained panelists, and proximate analysis was performed at the BSPJI Laboratory in Padang. The results indicated no significant differences in the organoleptic quality regarding color (p=0.09), texture (p=0.067), and overall preference (p=0.209). However, significant differences were found in taste (p=0.00) and aroma (p=0.004), with the best formula being F3. The optimal weight for a single serving of Sabingurah was 46.25 grams (3 pieces), containing 170 kcal, 6.1 grams of protein, 6.5 grams of fat, 21.7 grams of carbohydrates, and 2.5 grams of fiber. The selling price for the best Sabingurah product per serving is IDR 5,500. Future research is recommended to assess consumer acceptability, shelf life, and further improvements in the formulation, particularly regarding fat content.
Hubungan Ketersediaan dan Pendidikan Tenaga Gizi terhadap Kejadian Stunting di Sumatera Barat, Indonesia Habibi, Nur Ahmad; Gusnedi, Gusnedi; Edmon, Edmon; Yuniarti, Elsyie; Safyanti, Safyanti
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1877

Abstract

The availability of an adequate number of qualified nutrition experts is a supporting factor for the success of nutrition programs and health transformation. The research aims to analyze the relationship between job suitability of nutrition professionals, education level, participation in training, and the competence of nutrition experts in relation to the nutritional status (prevalence of stunting) in West Sumatra, Indonesia. The study was conducted using a cross-sectional design, with a sample size of 698 nutrition professionals working in 16 districts/cities in West Sumatra. Data were collected through a questionnaire in Google Form format. This study revealed that 35.6% of nutrition professionals did not possess an active registration certificate. Around 43.9% had only completed a three-year diploma program, and 13.7% were not working in accordance with their profession. Approximately 65% of nutrition experts had not received training related to their authority, and 76.3% did not possess relevant competency certification to support their performance. There was a significant relationship between the number of nutrition professionals working in accordance with their profession, participation in training, and competency certification with the occurrence of stunting (p<0.05). The conclusion is that the higher the number of nutrition professionals working in accordance with their profession, trained, and competent, the lower the prevalence of stunting in the area. Policy measures and efforts are needed to meet the needs of nutrition experts in terms of quantity and quality in order to strengthen nutrition programs and improve the level of health in West Sumatra.
EFEKTIVITAS MODEL PEMBERDAYAAN IBU RUMAH TANGGA DAN ANAK SEKOLAH DALAM MENINGKATKAN KONSUMSI SAYUR Safyanti, Safyanti; Andrafikar, Andrafikar; Yuniarti, Elsyie
Jurnal Kesehatan Saintika Meditory Vol 6, No 1 (2023): Mei 2023
Publisher : STIKES Syedza Saintika Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30633/jsm.v6i1.1898

Abstract

Data dari hasil Riset Kesehatan Dasar 2013 menunjukkan bahwa penduduk berumur ≥10 tahun yang kurang mengkonsumsi buah dan sayur di Indonesia adalah 93,5% sementara Sumatera Barat sebesar 97,0%, berdasarkan Riskesdas tahun 2018 di Indonesia sebanyak 95,5% serta Sumatera Barat masih di atas angka rata-rata Indonesia. Penelitian ini bertujuan untuk mengetahui efektivitas model pemberdayaan ibu rumah tangga dan anak sekolah dalam meningkatkan konsumsi sayur. Penelitian dilakukan di kelurahan Korong Gadang Kecamatan Kuranji. Populasi anak SMPN, sampel diambil secara purposive sebanyak 35 orang. Instrumen yang digunakan adalah timbangan makanan digital dengan ketelitian  0,1 gram dan kuesiner. Data dianalisis secara deskriptif.Porsi sayur sedang, urutan tertinggi yaitu pempek wortel sebanyak 88,6%,  skotel vegeta 80%, dan yang lainnya diatas 50 dan kebanyakan sampel suka terhadap model sayuran yaitu tertinggi bakwan sayuran (74,3%) sedangkan yang lainnya diatas 50 dan tidak ada sampel yang menyatakan tidak suka sayur. Jumlah sayur yang terdapat dalam model sayur yang dimodifikasi untuk satu kali penyajian berkisar antara 35gr–50gr. Sehingga dengan pemberian satu jenis model sayur sudah dapat meningkatkan konsumsi sayur sekitar 35gr –50gr. Perlu sosialisasi kepada masyarakat agar memproduksi model masakan sayur yang telah tersedia dan kerjasama dengan sekolah untuk penyediaan model masakan sayur agar tersedia di kantin sekolah.Kata Kunci : Pemberdayaan; Ibu dan Anak; Konsumsi Sayur
Pola Konsumsi Lemak Jenuh, Lemak Tak Jenuh dan Serat pada Penderita Penyakit Jantung Koroner di RSUD Sungai Dareh Hasneli, Hasneli; Putri, Yosi Irene; Putri, Yolla Hesa; Kasmiyetti, Kasmiyetti; Safyanti, Safyanti
Jurnal Sehat Mandiri Vol 19 No 1 (2024): Jurnal Sehat Mandiri, Volume 19, No.1 Juni 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i1.1388

Abstract

Coronary heart disease is caused by plaque that accumulates in the coronary arteries, thereby disrupting blood flow to the heart due to consumption of food that is not balanced between intake of saturated and unsaturated fats and fiber. This study aims to determine the picture of saturated fat, unsaturated fat and fiber intake in people with coronary heart disease. This research is descriptive with a cross sectional study design. This research was conducted at Sungai Dareh Regional Hospital in August 2021-June 2022 with a sample size of 38 people. Sampling was carried out using purposive sampling. Research results: 65.8% of respondents had a high saturated fat intake, an average of 12.16%, with bad food consumption habits, the highest frequency was often > 2x/week, 89.5% of respondents had a low unsaturated fat intake. , an average of 5.64%, with the type of food habits that are not good, the highest frequency is rarely ≤ 1×/week, and almost all (94.7%) respondents have less fiber intake with an average of 16.1, with the type food consumption habits are not good, the highest frequency is rarely ≤ 1×/day. Conclusion: Coronary heart disease sufferers at Sungai Dareh Regional Hospital show unhealthy eating patterns with high intake of saturated fat and low intake of unsaturated fat and fiber. It is recommended that the public, especially CHD sufferers, reduce their consumption of saturated fats from foods that contain lots of palm oil and coconut milk and increase their consumption of foods that are sources of unsaturated fats from nuts and vegetable protein.
Co-Authors Andrafikar, Andrafikar Edmon Edmon Gusnedi Gusnedi Hasneli, Hasneli Isdiany, Nitta Kasmiyetti, Kasmiyetti MAHMUDAH, UMMI Nur Ahmad Habibi Nur Fauziah Putri, Yolla Hesa Putri, Yosi Irene Yuniarti, Elsyie