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All Journal Indonesian Journal of Human Nutrition JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan TRILOGI: Jurnal Ilmu Teknologi, Kesehatan, dan Humaniora
Woro Astuti, Dewi
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Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Engineering Health Professions Medicine & Pharmacology Nursing Public Health Other

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Hubungan Pengetahuan Dan Sikap Dengan Perilaku Higiene Perorangan Penjamah Makanan Pada Penyelenggaraan Makanan Pasien Covid-19 di Instalasi Gizi RSUD. DR. H. Abdul Moeloek Provinsi Lampung Novrita Yudiana, Dwi; Kustiani, Ai; Woro Astuti, Dewi
JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan P-ISSN : 1979-3340 e-ISSN : 2685-7987 Vol 16 No 4 (2024): DESEMBER
Publisher : NHM PRESS

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Abstract

Mayoritas kasus pencemaran makanan diakibatkan dari kurangnya perhatian pada praktik kebersihan dan sanitasi oleh para penanggung jawab pada proses memproses, memasak, dan menyabilan makanan. Data WHO pada 2019, kisaran 600 juta kasus penyakit diakibatkan dari makanan terjadi setiap tahun di seluruh dunia. Data perilaku higiene di Instalasi gizi RSUD. DR. H. Abdul Moeleok Provinsi Lampung tahun 2019 didapat perilaku higiene perorangan petugas penjamah makanan masih sangat kurang, dimana hanya yakni 16,6% perilaku yang patuh dalam memakai APD lengkap. Jenis studi iniialah kuantitatif. Populasi di studi iniSeluruh petugas yang berhubungan langsung dalam penyelenggaraan makanan pasien Covid di Instalasi Gizi RSUD. Dr. H. Abdul Moeloek Bandar Lampung yang berjumlah 36 pegawai yang terdiri dari tenaga persiapan, pengolahan dan distribusi makanan berjumlah 29 orang dan 7 orang ahli gizi, memakai teknik total sampling. Analisis memakai uji chi square dengan taraf kesalahan 5%. Hasil analisis univariat diperoleh pengetahuan tenaga penjamah makanan terkait hygiene perorangan seuntukan besar termasuk dalam kategori baik yakni yakni 31 orang (86,1%), Sikap baik yakni 30 orang (83,3%) dan perilaku positip yakni 30 orang (83,3%). Hasil analisis bivariate diperoleh adanya hubungan pengetahuan (p-value = 0,024) dengan perilaku hygiene perorangan penjamah makanan dan juga ada korelasi sikap (p-value = 0,03) dengan perilaku higiene perorangan penjamah makanan di Instalasi Gizi. Saran untuk manajemen supaya lebih mengintensifkan pembinaan pada tenaga pengolah makanan dengan diberi pelatihan dan pendampingan guna lebih tingkatkan pengetahuan, sikap serta perilaku
Pengaruh Pemberian Asupan Sayur Dan Buah Pada Kadar Gula Darah Penderita Diabetes Melitus Tipe 2 Di Wilayah Kerja Puskesmas Sukamaju Bandar Lampung Sobta R.D, Widia; Woro Astuti, Dewi; Jayadi, Ajib
JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan P-ISSN : 1979-3340 e-ISSN : 2685-7987 Vol 16 No 4 (2024): DESEMBER
Publisher : NHM PRESS

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Abstract

Diabetes Melitus merupakan penyakit menahun yang disebabkan oleh kurangnya produksi insulin oleh pankreas atau ketidakmampuan tubuh untuk menggunakan insulin secara efektif. Bila tidak ditangani dengan baik dapat menimbulkan berbagai komplikasi seperti penyakit serebrovaskular, penyakit jantung koroner, penyakit pembuluh darah di kaki, serta gangguan pada mata, ginjal, dan saraf. Menurut WHO pada tahun 2014, Diabetes Melitus diprediksi akan menjadi penyebab kematian ketujuh di seluruh dunia pada tahun 2030. Indonesia menempati urutan ke-7 di dunia dengan jumlah penderita diabetes sebanyak 10 juta jiwa. Berdasarkan data Riskesdas 2018, prevalensi Diabetes Melitus di Indonesia yang di diagnosis oleh dokter pada penduduk usia 15 tahun ke atas sebesar 2,0%, meningkat dari 1,5% pada tahun 2013. Penelitian ini bertujuan untuk mengetahui pengaruh asupan sayur dan buah terhadap kadar gula darah pada penderita Diabetes tipe 2 di Puskesmas Sukamaju, Bandar Lampung. Penelitian ini menggunakan desain analitik dengan pendekatan quasi eksperimen. Populasi penelitian adalah 28 orang yang di diagnosis menderita Diabetes tipe 2 di wilayah kerja Puskesmas Sukamaju. Semua orang tersebut dimasukkan sebagai sampel, di pilih secara acak sederhana. Analisis data dilakukan dengan menggunakan uji Anova. Hasil penelitian menunjukkan bahwa asupan sayur (nilai p 0,008) dan asupan sayur dan buah (nilai p 0,016) berpengaruh signifikan terhadap kadar gula darah, sedangkan asupan buah saja tidak berpengaruh signifikan (nilai p 0,117).
Improving Anthropometric and Nutritional Status among School-Aged Children through Animal Source Food-Snack Intervention Kustiani, Ai; Khalida Dalimunthe, Nathasa; Woro Astuti, Dewi; Syukrina Puteri, Hidayatusy; Nurhartanto, Adhi; Hervidea, Radella
Indonesian Journal of Human Nutrition Vol. 13 No. 1 (2026)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2026.013.01.6

Abstract

Approximately 49.2% of children consume animal-source food (ASF) derived from ultra-processed products. Unhealthy eating habits established during childhood may shape unhealthy eating behaviors. This study aimed to analyze the effect of an ASF snack intervention on anthropometric indicators and nutritional status among school-aged children in Central Lampung Regency. This research used a one-group pretest-posttest design conducted in elementary schools in Central Lampung Regency, Lampung, from August to October 2024. A total of 240 subjects participated in the study. Data collected included subject and parental characteristics, body weight, height, and nutritional status indicators based on Height-for-Age Z-score (HAZ) and BMI-for-Age Z-score (BAZ). The intervention consisted of providing 20 ASF snack menus within a 10-day menu cycle, administered three times per week for approximately 6.6 weeks. Data were analyzed using paired t-tests with a significance level of 5%. There was no significant change in body weight (p=0.096), but height increased significantly by approximately 2.82 cm (p<0.001). HAZ also improved significantly by +0.41 SD (p=0.000), indicating a shift from stunted to normal nutritional status. In contrast, BAZ decreased significantly by approximately -0.21 SD (p=0.006), remaining within the normal category. School-based ASF snack interventions implemented for approximately 6.6 weeks may contribute to improvements in height and nutritional status based on HAZ and BAZ indicators among school-aged children.
The Relationship Between Food Promotion Vouchers, Emotional Eating, and Nutritional Status Among Health Students Rosalinda, Rifka; Syukrina Puteri, Hidayatusy; Woro Astuti, Dewi
TRILOGI: Jurnal Ilmu Teknologi, Kesehatan, dan Humaniora Vol 7, No 3 (2026)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/trilogi.v7i3.16417

Abstract

The rapid development of social media has changed food purchasing behavior, particularly among university students. Promotional food vouchers offered through online food delivery applications encourage the purchase of high-calorie foods, while psychological factors such as emotional eating may also influence dietary behavior. These conditions may contribute to nutritional status problems among university students. This study aimed to determine the relationship between food promotional vouchers on social media, emotional eating behavior, and nutritional status among students of the Faculty of Health, Universitas Mitra Indonesia. This quantitative study employed a cross-sectional design involving 151 undergraduate students selected using purposive sampling. Nutritional status was determined using Body Mass Index (BMI). Food promotional voucher usage was measured using a validated questionnaire, while emotional eating was assessed using the Dutch Eating Behavior Questionnaire (DEBQ). Data were analyzed using the Somers' d correlation test with a significance level of p<0.05. Food promotional voucher usage was significantly associated with nutritional status (p=0.023). Emotional eating also showed a significant relationship with nutritional status (p=0.037). Students with higher exposure to promotional vouchers and higher emotional eating scores were more likely to have abnormal nutritional status. Food promotional vouchers on social media and emotional eating were significantly associated with students' nutritional status. Strategies promoting healthy eating behavior and improving awareness regarding digital food marketing are recommended to prevent nutritional problems among university students.
Co-Authors Adhi Nurhartanto, Adhi Ai Kustiani Jayadi, Ajib Nathasa Khalida Dalimunthe Novrita Yudiana, Dwi Radella Hervidea, Radella Rosalinda, Rifka Sobta R.D, Widia Syukrina Puteri, Hidayatusy