Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal Health Dynamics Ficco Public Health Journal Jurnal Pengabdian Kepada Masyarakat
Nuzul Dwi Utami
Institut Ilmu Kesehatan Bhakti Wiyata Kediri
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Dentistry Economics, Econometrics & Finance Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Development of CAPINA Blenderized Formula Based on Banana, Mung Bean Extract, Chicken Breast, and Dragon Fruit as a Low-Sodium and Low-Fat Liquid Diet in Bhayangkara Hospital, Kediri Fadillah Diana Lukman; Ariqah Hidayatun Nisa’; Friska Juniarda; Nelli Nafidatul Isfanah; Novita Dwi Arianti; Pinky Apriliawan; Suci Rahayu; Ana Nur Filiya; Nanik Hamidah; Rr Lieliesnaini Octaviariani Sutoyo; Nuzul Dwi Utami
Ficco Public Health Journal Vol. 3 No. 01 (2026): January-April 2026
Publisher : Ficco Scientific Corner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18509128

Abstract

Background: Meeting the nutritional requirements of hospitalized patients receiving low-sodium (LS) and low-fat (LF) liquid diets remains a significant clinical challenge, particularly due to the frequent use of tajin as the main liquid diet, which provides inadequate energy and protein. Insufficient nutritional intake may increase the risk of hospital malnutrition and adversely affect clinical recovery. This study aimed to develop a CAPINA blenderized formula based on banana, mung bean extract, chicken breast, and dragon fruit as a nutritionally improved liquid diet alternative, and to evaluate its nutrient composition, acceptability, and cost-effectiveness. Methods: A true experimental study was conducted using a posttest-only control design with a Completely Randomized Design (CRD). Two formulations were developed: F0 (without dragon fruit) and F1 (with the addition of 10 Gram of dragon fruit). Nutrient composition was assessed using quantitative descriptive analysis, while acceptability was evaluated based on color, aroma, texture, and taste by 10 panelists using a hedonic scale. Cost analysis was performed to assess the economic feasibility of each formulation. Results: The results showed that the energy content of F0 and F1 was 285.4 kcal and 281.7 kcal, respectively, with comparable protein contents of 15.38 Gram and 15.45 Gram. Both formulations met the criteria for LS and LF diets due to their low fat content. Acceptability testing demonstrated higher overall acceptance for F1, particularly in color (100%) and taste (93%). High acceptance was also observed for aroma and texture in both formulations. Cost analysis indicated that F1 was more cost-effective than F0. Conclusion: In conclusion, the CAPINA blenderized formula, particularly formulation F1, represents a promising alternative to tajin for hospitalized patients requiring LS and LF liquid diets, as it provides improved nutritional adequacy, high acceptability, and favorable cost-effectiveness.
Relationship Between Body Image and Balanced Nutrition Knowledgewith Nutritional Status of Adolescent Girls Sari Risnawati; Ana Nur Filiya; Nining Tyas Triatmaja; Denis Melati; Nuzul Dwi Utami
Ficco Public Health Journal Vol. 3 No. 01 (2026): January-April 2026
Publisher : Ficco Scientific Corner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.21417498

Abstract

Background: Adolescence is a critical period characterized by increased vulnerability to nutritional problems influenced by psychosocial and cognitive factors. This cross-sectional study aimed to analyze the relationship between body image and balanced nutrition knowledge with the nutritional status of adolescent girls at SMPN 4 Kediri. Methods: A total of 127 female students were selected using simple random sampling. Body image was assessed using the Multidimensional Body-Self Relations Questionnaire–Appearance Scales (MBSRQ-AS), balanced nutrition knowledge was measured using a structured questionnaire based on national guidelines, and nutritional status was determined using body mass index-for-age. Results: The results showed that most respondents were aged 14 years (73.2%), had normal body image (49.6%), good nutrition knowledge (89.9%), and normal nutritional status (72.4%). Bivariate analysis indicated a significant relationship between body image and nutritional status (p = 0.008) as well as between balanced nutrition knowledge and nutritional status (p < 0.001); however, multivariate analysis demonstrated no significant simultaneous association. Conclusion: These findings suggest that body image and nutrition knowledge are important individual factors related to adolescent nutritional status, highlighting the need for comprehensive and school-based nutrition education interventions.
Acceptability of Grasshopper Nugget Flour as a High-Protein Functional Food Sherly Maureta Santi; Mitha Faula Rusdiyana; Ria Novita Sari; Riska Nabela Andini Putri; Arya Ulilalbab; Nuzul Dwi Utami; Nining Tyas Triatmaja
Health Dynamics Vol 2, No 4 (2025): April 2025
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd20402

Abstract

Background: Nugget products enhanced with locust flour are being explored as a novel source of functional food due to their high protein content, which plays a vital role in maintaining human health. Locusts, commonly consumed in parts of Africa and Asia, offer a promising alternative protein source. This study investigated the consumer acceptability of nuggets formulated with grasshopper flour as a nutrient-dense, functional food option. Methods: A Completely Randomized Design (CRD) was employed, and data were analyzed using the Friedman Test to assess differences among treatments. If significant differences (p < 0.05) were found, further analysis was performed with the Wilcoxon Test through SPSS version 20. Organoleptic evaluation was carried out by 30 semi-trained panelists. The nugget formulations tested were: P1 (100% tapioca flour, 0% grasshopper flour), P2 (95% tapioca flour, 5% grasshopper flour), and P3 (85% tapioca flour, 15% grasshopper flour). Results: Findings indicated that P1 (without grasshopper flour) received the highest scores in terms of color and aroma. For texture, both P1 and P2 (5% grasshopper flour) were equally preferred. In terms of taste, P1 remained the most favored. Conclusion: Overall, nuggets without any addition of grasshopper flour (P1) achieved the highest level of acceptability across all sensory attributes.
PENYULUHAN RISIKO KONTAMINASI SILANG DI RT 08 RW 02 KELURAHAN BANDAR LOR KOTA KEDIRI Arya Ulilalbab; Friska Juniarda; Mayscavara Aura Chayana; Meutia Suci Magfira; Ulin Ni’matus Sofa; Nuzul Dwi Utami; Nining Triatmaja
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 5 No. 1 (2024): Jurnal Pengabdian kepada Masyarakat
Publisher : LPPM Universitas Kahuripan Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/2bwta520

Abstract

Keamanan pangan merupakan aspek penting dalam menjaga kesehatan manusia. Salah satu bahaya utama   adalah kontaminasi silang, yang dapat terjadi kapan saja selama pengolahan makanan. Penyuluhan kontaminasi silang sangat penting untuk meningkatkan kesadaran akan praktik kebersihan pribadi. Tujuan dari penyuluhan ini adalah untuk mengevaluasi efektivitas penyuluhan dalam peningkatan pengetahuan dan perilaku keluarga terkait keamanan pangan. Kegiatan penyuluhan ini dilakukan di RT.08 RW.02 Kelurahan Bandar Lor pada hari Jum,at 21 Juni 2024 pukul 15.30 – 17.00 WIB dengan metode pemberian materi dalam bentuk power point, ceramah, diskusi serta menggunakan leaflet dan LCD-Proyektor sebagai media penyuluhan. Hasil penyuluhan mendapatkan pre test 84,60% dan pos test 87,68% dengan peningkatan sebanyak 3,08%. Penyuluhan keamanan pangan rumah tangga efektif dalam meningkatkan kesadaran dan praktik kebersihan pribadi, namun perlu terus ditingkatkan untuk mencapai standar keamanan pangan yang optimal. Saran untuk penyuluhan selanjutnya adalah melibatkan lebih banyak responden dan memperluas cakupan penyuluhan keamanan pangan di masyarakat.
Co-Authors Ana Nur Filiya Ariqah Hidayatun Nisa’ Arya Ulilalbab Denis Melati Fadillah Diana Lukman Friska Juniarda Mayscavara Aura Chayana Meutia Suci Magfira Mitha Faula Rusdiyana Nanik Hamidah Nelli Nafidatul Isfanah Nining Triatmaja Nining Tyas Triatmaja Novita Dwi Arianti Pinky Apriliawan Ria Novita Sari Riska Nabela Andini Putri Rr Lieliesnaini Octaviariani Sutoyo Sari Risnawati Sherly Maureta Santi Suci Rahayu Ulin Ni’matus Sofa