Article Per Year (5 Year)
p-Index From 2021 - 2026
4.315
P-Index
This Author published in this journals
All Journal International Journal of Public Health Science (IJPHS) Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) JURNAL KESEHATAN PERINTIS Jurnal Kesehatan Poltekita : Jurnal Ilmu Kesehatan JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal PREPOTIF : Jurnal Kesehatan Masyarakat Jurnal Ilmiah Wahana Pendidikan Abdi-Dharma Lentera Perawat QISTINA: Jurnal Multidisiplin Indonesia Journal of Education Technology Information Social Sciences and Health JOURNAL OF Qualitative Health Research & Case Studies Reports Journal of Education Religion Humanities and Multidiciplinary Jurnal Pengabdian Masyarakat Sultan Indonesia Journal of Citizen Research and Development AR-RUMMAN: Journal of Education and Learning Evaluation TMI JOURNAL OF Tropical Medicine Issues
Ai Kustiani
Universitas Mitra Indonesia
Religion Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

Published : 38 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : JOURNAL OF Qualitative Health Research

 1 
Hubungan kebiasaan sarapan dengan prestasi siswa kelas IV dan V SD Marlina, Yuliana Eni; Kustiani, Ai; Astuti, Dewi Woro
JOURNAL OF Qualitative Health Research & Case Studies Reports Vol 5 No 1 (2025): March Edition 2025
Publisher : Published by: Indonesian Public Health-Observer Information Forum (IPHORR) Kerjasama dengan Persatuan Perawat Nasional Indonesia (PPNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56922/quilt.v5i1.751

Abstract

Background: Breakfast has a positive relationship with academic achievement, because breakfast activities can directly affect student academic achievement. Skipping breakfast has a bad impact, namely lack of concentration, so that concentration in class is usually lost because the body does not get enough nutrition. Purpose: To determine the relationship between breakfast habits and academic achievement of students in grades IV and V. Method: This study uses an analytical method with a cross-sectional approach. The population in this study were all students in grades IV and V at SDN 01 Astomulyo, Punggur District, Central Lampung Regency with a sample size of 48 people. Data collection tools used observation sheets and questionnaires and were analyzed using chi square. Results: Univariate analysis showed that the majority of respondents were not used to having breakfast as many as 25 (52.1%), 29 respondents (60.4%) had academic achievement in the fairly good category. The results of the bivariate analysis showed that there was a relationship between breakfast habits and academic achievement of students in grades IV and V with a p value = 0.017. Conclusion: There is a relationship between breakfast habits and the academic achievement of students in grades IV and V with a p value = 0.017. Suggestion: Students should maintain good breakfast habits and continue to try to improve them so that their current academic achievement improves.   Keywords: Breakfast; Learning Achievement   Pendahuluan: Sarapan pagi dengan prestasi belajar mempunyai hubungan yang positif, karena kegiatan sarapan pagi dapat mempengaruhi prestasi belajar siswa secara langsung. Meninggalkan sarapan pagi mempunyai dampak yang buruk yaitu kurangnya konsentrasi, sehingga konsentrasi di kelas biasanya terbeli karena tubuh tidak mendapatkan nutrisi yang cukup. Tujuan: Untuk mengetahui hubungan kebiasaan sarapan pagi dengan prestasi belajar siswa Kelas IV dan V . Metode: Penelitian ini menggunakan metode analitik dengan pendekatan cross sectional. Populasi dalam penelitian ini adalah seluruh siswa kelas IV dan V di SDN 01 Astomulyo Kecamatan Punggur Kabupaten Lampung Tengah dengan jumlah sampel sebanyak 48 orang. Alat pengumpulan data menggunakan lembar observasi dan lembar angket serta dianalisis menggunakan chi square. Hasil: Analisis univariat diketahui mayoritas responden tidak terbiasa sarapan pagi sebanyak 25 (52.1%), 29 responden (60.4%) prestasi belajarnya berada pada kategori cukup baik. Hasil analisis bivariat menunjukkan bahwa terdapat hubungan antara kebiasaan sarapan dengan prestasi belajar siswa Kelas IV dan V  dengan nilai p = 0.017. Simpulan: Ada hubungan kebiasaan sarapan pagi dengan prestasi belajar siswa kelas IV dan V dengan nilai p-value = 0.017.. Saran: Sebaiknya siswa mempertahankan kebiasaan sarapan yang baik dan terus berusaha meningkatkannya agar prestasi belajarnya saat ini semakin baik.   Kata Kunci: Prestasi Belajar; Sarapan  
Pengaruh substitusi tepung daun kelor (moringa oleifera) terhadap daya terima, tekstur, daya simpan, dan jumlah total kapang pada snack bar cadelo Suryani, Dian; Kustiani, Ai; Adyas, Atikah
JOURNAL OF Qualitative Health Research & Case Studies Reports Vol 5 No 4 (2025): September Edition 2025
Publisher : Published by: Indonesian Public Health-Observer Information Forum (IPHORR) Kerjasama dengan Persatuan Perawat Nasional Indonesia (PPNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56922/quilt.v5i4.1276

Abstract

Background: Anemia among adolescent girls remains a nutritional problem that needs to be addressed. Anemia is a condition characterized by a decrease in red blood cell mass, characterized by decreased hemoglobin levels, hematocrit levels, and the number of red blood cells in the bloodstream. Purpose: To analyze the effect of Moringa oleifera leaf flour substitution on the acceptability, texture, shelf life, and total mold count of Cadelo snack bars. Method: The study used a Completely Randomized Design (CRD) with four treatment levels (F0 = 0%, F1 = 5%, F2 = 10%, F3 = 15%) and two replications. Organoleptic assessments were conducted by 25 panelists using a hedonic scale of 1–5. Texture was measured using a CT-3 Texture Analyzer, while total mold analysis was conducted on days 0 and 15 of room temperature storage. Results: Formulation F1 (5% moringa) obtained the highest score (p < 0.001) for all sensory attributes. The hardness of F1 increased significantly compared to F0 (p < 0.05), but remained within the acceptable limits for consumption. The total mold count in F1 was lower than the control on day 0 (p < 0.05) and remained stable until day 15. Conclusion: The addition of 5% moringa leaf flour has been shown to improve sensory and textural quality and has the potential to suppress mold growth during storage.   Keywords: Moringa Leaf Flour; Shelf Life; Substitution.   Pendahuluan: Kondisi anemia terhadap remaja putri masih menjadi permasalahan gizi yang perlu diatasi. Anemia merupakan suatu kondisi ketika terjadi penurunan jumlah massa eritrosit yang ditandai oleh menurunnya kadar hemoglobin, hematokrit, dan jumlah eritrosit dalam sirkulasi darah. Tujuan: Untuk menganalisis pengaruh substitusi tepung daun kelor (Moringa oleifera) terhadap tingkat penerimaan, tekstur, daya simpan, dan jumlah total kapang pada produk snack bar Cadelo Metode: Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat tingkat perlakuan (F0 = 0%, F1 = 5%, F2 = 10%, F3 = 15%) dan dua kali ulangan. Penilaian organoleptik dilakukan oleh 25 panelis menggunakan skala hedonik 1–5. Tekstur diukur dengan alat Texture Analyzer CT-3, sedangkan analisis total kapang dilakukan pada hari ke-0 dan ke-15 penyimpanan suhu ruang. Hasil: Formula F1 (5% kelor) memperoleh skor tertinggi (p < 0.001) untuk seluruh atribut sensoris den. Kekerasan pada F1 meningkat secara signifikan dibandingkan F0 (p < 0.05), namun masih dalam batas kenyamanan konsumsi. Total kapang pada F1 lebih rendah daripada kontrol pada hari ke-0 (p < 0.05) dan tetap stabil hingga hari ke-15. Simpulan: Penambahan 5% tepung daun kelor terbukti dapat meningkatkan kualitas sensoris dan tekstur, serta berpotensi menekan pertumbuhan kapang selama masa penyimpanan.   Kata Kunci: Daya Simpan; Subtitusi; Tepung Daun Kelor.
Hubungan pengetahuan dan sikap dengan konsumsi sugar sweetened beverages (SsBs) pada remaja Azzahra, Mareta; Adyas, Atikah; Kustiani, Ai
JOURNAL OF Qualitative Health Research & Case Studies Reports Vol 5 No 5 (2025): October Edition 2025
Publisher : Published by: Indonesian Public Health-Observer Information Forum (IPHORR) Kerjasama dengan Persatuan Perawat Nasional Indonesia (PPNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56922/quilt.v5i5.1363

Abstract

Background: Adolescents are an age group vulnerable to the influence of unhealthy consumption patterns, one of which is the consumption of sugar-sweetened beverages (SSBs). Excessive consumption of SSBs can increase the risk of non-communicable diseases such as obesity and diabetes. Purpose: To determine the relationship between knowledge and attitudes with SSBs consumption in adolescents. Method: This quantitative research used a cross-sectional approach. The sample in this study was 149 10th-grade students selected using a total sampling technique. Data were collected using a questionnaire and analyzed using the chi-square test. Results: Univariate analysis data showed that most respondents had good knowledge (77.9%) and a good attitude (65.1%), as well as a low frequency of SSB consumption (52.3%). The statistical test results showed a p-value of 0.075 for the knowledge-consumption variable and a p-value of 0.002 for the attitude-consumption variable. Conclusion: There is no significant relationship between knowledge and SSB consumption (p=0.075), but there is a significant relationship between attitude and SSB consumption (p=0.002).   Keywords: Attitude; Knowledge; ; Sweetened Beverages; Teenager.   Pendahuluan: Remaja merupakan kelompok usia yang rentan terhadap pengaruh pola konsumsi yang kurang sehat, salah satunya adalah konsumsi minuman berpemanis (sugar sweetened beverages/SSBs). Konsumsi SSBs secara berlebihan dapat meningkatkan risiko penyakit tidak menular seperti obesitas dan diabetes. Tujuan: Untuk mengetahui hubungan antara pengetahuan dan sikap dengan konsumsi SSBs pada remaja. Metode: Penelitian kuantitatif dengan pendekatan cross-sectional. Sampel dalam penelitian ini adalah 149 siswa kelas X yang dipilih menggunakan teknik total sampling. Data dikumpulkan dengan kuesioner dan dianalisis menggunakan uji chi-square. Hasil: Data hasil analisis univariat menunjukkan sebagian besar responden memiliki pengetahuan yang baik (77,9) dan sikap yang baik (65,1%), serta frekuensi konsumsi SSBs yang rendah (52,3%). Hasil uji statistik menunjukkan p value 0.075 pada variabel pengetahuan dengan konsumsi dan p value pada variabel sikap dengan konsumsi sebesar 0.002. Simpulan: Tidak ada hubungan yang signifikan antara pengetahuan dengan konsumsi SSBs (p=0,075), tetapi ada hubungan yang signifikan antara sikap dengan konsumsi SSBs (p=0,002).   Kata Kunci: Minuman Berpemanis; Pengetahuan; Remaja; Sikap.
Formulasi teh fungsional dari kombinasi daun kelor (Moringa oleifera) dan daun sirsak (Annona muricata) Jaya, Pingkan Mutiara; Kustiani, Ai; Puteri, Hidayatusy Syukrina
JOURNAL OF Qualitative Health Research & Case Studies Reports Vol 5 No 6 (2025): November Edition 2025
Publisher : Published by: Indonesian Public Health-Observer Information Forum (IPHORR) Kerjasama dengan Persatuan Perawat Nasional Indonesia (PPNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56922/quilt.v5i6.1541

Abstract

Background: Iron deficiency is a major nutritional problem in Indonesia, impacting immunity, productivity, and concentration, particularly in adolescent girls and pregnant women. Preventive measures through the development of functional food products based on natural ingredients rich in iron and antioxidants are an important strategy. Purpose: To formulate a functional tea from a combination of Moringa oleifera leaves and soursop leaves (Annona muricata), and to evaluate the product's organoleptic quality, iron content, and antioxidant activity. Method: This study used a Completely Randomized Design (CRD) using three formulations (F1, F2, F3) and one control. Twenty-five semi-trained panelists conducted a hedonic test covering color, aroma, taste, and texture. Iron content was analyzed using Atomic Absorption Spectrophotometry (AAS), while antioxidant activity was analyzed using the DPPH method. Results: Formulation F2 (2g moringa leaves: 3g soursop leaves: 2g palm sugar) was the best formulation with the highest preference rating: color 3.56, aroma 3.44, taste 3.12, and texture 2.96 (like category). Conclusion: The formulation used has high iron content and antioxidant activity, making it a potential functional beverage to support health and prevent iron deficiency anemia.   Keyword: Iron; Moringa Leaves; Soursop Leaves.   Pendahuluan: Defisiensi zat besi merupakan masalah gizi utama di Indonesia yang berdampak pada penurunan imunitas, produktivitas, dan konsentrasi, terutama pada remaja putri dan ibu hamil. Upaya preventif melalui pengembangan produk pangan fungsional berbasis bahan alami yang kaya zat besi dan antioksidan merupakan strategi penting. Tujuan: Untuk memformulasi teh fungsional dari kombinasi daun kelor (Moringa oleifera) dan daun sirsak (Annona muricata), serta mengevaluasi kualitas organoleptik, kandungan zat besi, dan aktivitas antioksidan produk. Metode: Penelitian dengan Rancangan Acak Lengkap (RAL) menggunakan tiga formulasi (F1, F2, F3) dan satu kontrol, serta uji hedonik yang meliputi warna, aroma, rasa, dan tekstur oleh 25 panelis semi-terlatih. Kandungan zat besi dianalisis menggunakan metode Spektrofotometri Serapan Atom (SSA), sedangkan aktivitas antioksidan dianalisis menggunakan metode DPPH. Hasil: Formulasi F2 (2g daun kelor: 3g daun sirsak: 2g gula aren) merupakan formulasi terbaik dengan tingkat kesukaan tertinggi: warna 3.56, aroma 3.44, rasa 3.12, dan tekstur 2.96 (kategori suka). Simpulan: Formulasi yang digunakan memiliki kandungan zat besi dan aktivitas antioksidan yang tinggi, sehingga berpotensi menjadi minuman fungsional untuk mendukung kesehatan dan mencegah anemia defisiensi besi.   Kata Kunci: Daun Kelor, Daun Sirsak; Zat Besi.
Co-Authors Adelia Adelia, Adelia Adhi Nurhartanto Adhi Nurhartanto, Adhi Ajib Jayadi Al Fitriyani, Nadila Andalisa, Novia Tri Anisa R, Novi Arabia Anjani, Kartika Eka Putri Artha Prima Misa Asep Jalaludin Saleh Asep Jalaludin Saleh Astuti, Dewi Woro Astuti, Dwi Woro Atikah Adyas Atikah Adyas Azzahra, Mareta Clara Meliyanti Kusharto Dewi Rahayu Dewi Woro Astuti Dian Kirana Djamil, Achmad Dwi Rahayu Ningsih, Dwi Rahayu Erwin, Tubagus Evy Damayanthi Handayani, Sri Rejeki Wuwuh Ika Purry, Deviana Jaya, Pingkan Mutiara Jayadi, Ajib Juventini, Lusi Amelia Karani, Wayan Noti Kholima, Afifa Marlina, Yuliana Eni Misini, Misini Nadia Sagita Nathasa Khalida Dalimunthe Novi Jayanti Novrita Yudiana, Dwi Nur Aisah Nurjannah, Afiifah Suci Puteri, Hidayatusy Syukrina Radella Hervidea Radella Hervidea Radella Hervidea, Radella Raziq, Wilda Saleh, Asep Jalaludin Samsu Udayana Nurdin Siti Khoirina Sri Utami Sugeng Eko Irianto suryani, dian Wati, Indah Rahma Widia Sari, Melda Wilda Raziq Woro Astuti, Dewi Yaktiworo Indriani Yuli Lestari