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All Journal Jurnal Kesehatan Ilmiah Indonesia / Indonesian Health Scientific Journal Prima Abdika: Jurnal Pengabdian Masyarakat JURNAL ILMU KEBIDANAN
Herman, Hernianti
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Arts Humanities Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Hubungan Kadar HB dan Junk Food dengan Kejadian Disminorea Pada Remaja Putri Herman, Hernianti; Dewanti, Ritma; Ishak, Syamsopyan; Rate, Suherman; Dewi, Apiska Prima
Jurnal Ilmu Kebidanan Vol 14, No 2 (2024): Jurnal Ilmu Kebidanan
Publisher : Sekolah Tinggi Ilmu Kesehatan Adila Bandar Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54444/jik.v14i2.157

Abstract

Background; Dysmenorrhea is a problem that occurs in women of reproductive age which has an impact on reducing women's productivity and quality of life, such as absence from school, activity restrictions, decreased academic performance, sleep disorders, mood disorders. Purpose; This research was to determine the relationship between hemoglobin levels and junk food with the incidence of dysmenorrhea in female girls. Methods: ; This research was conducted at STIKES Adila Bandar Lampung with 30 female respondents from the Undergraduate Nutrition Study Program. Data collection was carried out by checking hemoglobin levels, frequency of consumption of junk food and desminorrhea levels. Results: Based on the Pearson Correlation test, the research results show hemoglobin levels with a p value of 0.442 > 0.05 with a Pearson correlation value of -0.146 and the junk food variable with a p value of 0.012 < 0.05 with a Pearson correlation value of 0.451. Conclusion So it can be concluded that there is no clear linear relationship between hemoglobin levels and the incidence of dysmenorrhea, but there is a positive linear correlation between consumption of junk food and the incidence of dysmenorrhea.
Pemberdayaan Kelompok Wanita Berdikari Tanjung Lom Dalam Hilirisasi Tepung Pisang Berbasis Ekonomi Hijau Rate, Suherman; Dewanti, Ritma; Herman, Hernianti; Dahro, Ahmad; Hadi, Anto J; Ishak, Syamsopyan
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2024): Volume 4 Nomor 4 Tahun 2024
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v4i4.4913

Abstract

Downstreaming of local food ingredients such as bananas is still not widely encouraged, even though bananas are a fruit rich in vitamins and minerals. Based on interviews with partners conducted by the STIKES Adila service team, it is known that the local potential of Tanjung Agung village has not been utilized optimally due to a lack of knowledge. Because of this, community service is carried out in making banana flour and downstreaming processed banana flour products. Implementing this community service is training in making banana flour and downstream products from banana flour. Based on the results of community service activities, the Tanjung Lom Independent Women group experienced increased knowledge and skills in making banana flour and processed products using banana flour. The output obtained from this community service activity is that the participants can have the skills to make banana flour. The follow-up to this activity is that the Women's group develops skills which are the basis for the formation of Micro, Small and Medium Enterprises thereby improving the economy in Tanjung Agung Village.
Karakteristik Biskuit Berbahan Tepung Daun Kelor (Moringa oleifera) dan Tepung Pisang (Musa paradisiaca) Rate, Suherman; Ishak, Syamsopyan; Sutriningsih, Sutriningsih; Safitri, Oktaria; Dewanti, Ritma; Herman, Hernianti; Dewi, Afiska Prima; Hadi, Anto J.
Jurnal Kesehatan Ilmiah Aufa Royhan Vol 8 No 2 (2023): Vol. 8 No. 2 Desember 2023
Publisher : Universitas Aufa Royhan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51933/health.v8i2.1255

Abstract

Produk biskuit yang berkualitas tentunya tidak hanya sekedar produk dengan rasa yang enak, namun juga memiliki kandungan gizi yang tinggi. Penelitian ini bertujuan untuk mengetahui formula pembuatan biskuit terbaik berdasarkan hasil uji organoleptik, kemudian menganalisis kandungan gizi pada biskuit tersebut antara lain protein, kalsium dan zat besi. Penelitian ini menggunakan metode eksperimen laboratorium dengan perlakuan substitusi tepung daun kelor dan tepung pisang pada biskuit dengan perbandingan formulasi tepung terigu, tepung daun kelor dan tepung pisang dengan 5 perlakuan yaitu F1 : Biskuit sebagai kontrol, F2 : Biskuit dengan perbandingan 80% : 5 % : 15% , F3 : Biskuit dengan perbandingan 70% : 10% : 20%, F4 : Biskuit dengan perbandingan 60% : 15% : 25% , F5 : Biskuit dengan perbandingan perbandingan 50% : 20% : 30%. Observasi dilakukan dengan menganalisis penerimaan panelis terhadap tekstur, aroma, warna, dan rasa, serta uji analisis kandungan kadar protein, kalsium, dan zat besi pada biskuit. Hasil penelitian menunjukkan bahwa biskuit yang memiliki nilai organolaptik tekstur, aroma, warna, dan rasa tertinggi adalah pada perlakuan F1, F1, F1, dan F1, sedangkan nilai organoleptik terendah pada pengujian adalah perlakuan F3 dan F5. , masing-masing. , F5, F5, dan F5. Kandungan kalsium, protein dan zat besi tertinggi masing-masing terdapat pada perlakuan F4, F5 dan F5. Berdasarkan penelitian tersebut, daun kelor berpotensi untuk dijadikan bahan pembuatan biskuit dengan penambahan tepung pisang.
Co-Authors Afiska Prima Dewi Dahro, Ahmad Dewanti, Ritma Dewi, Apiska Prima Hadi, Anto J Hadi, Anto J. Ishak, Syamsopyan Rate, Suherman Safitri, Oktaria Sutriningsih, Sutriningsih