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All Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) IKRA-ITH Teknologi Jurnal Sains dan Teknologi JMM (Jurnal Masyarakat Mandiri) Amerta Nutrition Jurnal Kesehatan Journal of Community Service and Empowerment jurnal abdimas saintika Edu Dharma Journal: Jurnal penelitian dan pengabdian masyarakat
Lubijarsih, Maria Amrijati
Sekolah Tinggi Ilmu Kesehatan Panti Rapih Yogyakarta
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FORMULASI PAREVINE DENGAN BAHAN DASAR SALAK PONDOH DAN SANTAN KELAPA Purnawijayanti, Hiasinta A.; Lubijarsih, Maria Amrijati
IKRA-ITH TEKNOLOGI : Jurnal Sains & Teknologi Vol 3 No 1 (2019): IKRA-ITH TEKNOLOGI Vol 3 No 1 Bulan Maret 2019
Publisher : Fakultas Teknik Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1489.34 KB)

Abstract

Telah dilakukan penelitian pemanfaatan salak pondoh ((Sallaca edulis REINW cv Pondoh) dan santan kelapa sebagai bahan dasar Parevine, yakni produk seperti es krim namun tanpa bahan hewani. Hasil penelitian diharapkan dapat memberi kontribusi penyerapan salak pondoh sebagai komoditi unggulan Kabupaten Sleman, Daerah Istimewa Yogyakarta, terutama saat panen raya dan harga salak pondoh jatuh pada titik terrendah. Parevine salak pondoh diharapkan juga dapat menjadi alternatif produk beku (frozen dessert) sehat, terutama bagi konsumen yang menghindari konsumsi produk hewani. Penelitian dilaksanakan dengan menggunakan Rancangan Acak dalam Blok Lengkap (Completely Randomized Block Design/RCBD) dengan 2 faktor, yaitu kadar solid non fat dari salak pondoh dan kadar lemak dalam adonan parevine (parevine mix). Solid non fat dari salak pondoh dengan 3 aras (6, 9, dan 12%) dan total lemak dari santan dan minyak goreng dengan 2 aras, 10 dan 14%. Dengan demikian terdapat 6 jenis perlakuan parevine. Batch sebagai blok. Data dianalisis dengan analisis varian. Perbedaan antar sampel diuji dengan least significance difference. Komponen adonan parevine meliputi salak, santan, gula pasir, minyak kelapa, dan bubuk agar. Parevine dibuat melalui tahap (i) pembuatan adonan parevine dengan mencampur semua bahan dalam warring blender (ii) pasteurisasi adonan (iii) aging adonan dalam refrigerator selama 24 jam (iv) pengadukan dan pembekuan dalam alat pembuat es krim (ice cream maker) dan (v) Hardening dalam freezer.  Hasil penelitian menunjukkan formulasi parevine salak-santan dengan kombinasi kadar lemak 10 dan 14 %, padatan nonlemak dari salak sebesar 6,9 dan 12 % memenuhi standar baku komposisi parevine. Viskositas parevine mix cenderung meningkat dengan bertambahnya kadar lemak dan padatan nonlemak. Overrun parevine sangat rendah (2-10%). Parevine salak-santan memiliki karakteristik sensoris body, tekstur dan citarasa yang cukup baik serta cukup menarik dan disukai oleh konsumen 
The Differences in Knowledge of Balanced Nutrition Between Obese and Non-Obese Women in Rural Area Hildagardis Meliyani Erista Nai; Maria Amrijati Lubijarsih
Jurnal Kesehatan Vol 10, No 1 (2021)
Publisher : Sekolah Tinggi Ilmu Kesehatan Ngesti Waluyo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46815/jkanwvol8.v10i1.114

Abstract

Obesity including central obesity is a risk factor for several diseases such as cardiovascular disease, type II diabetes, musculoskeletal disorders, and cancer. The underlying cause of obesity and overweight is an energy imbalance between calories consumed and calories expended. Nutritional knowledge is important in determining the food consumed. Balanced Nutrition Guidelines are intended to provide guidance on conceptual daily consumption and healthy living behaviors based on the principles of consumption of various foods, clean living behavior, physical activity, and regular weight control in order to maintain a normal body weight. The objective of this study was to analyze the differences in knowledge of balanced nutrition between obese and non-obese adult women. This type of this research was an observational study with a cross-sectional design. The subjects of this study were adult women aged 20-49 years, amounts 120 people. The sample was taken by simple random sampling. Analysis results showed that there were no significant differences in age, education level, employment status, marital status, number of family members, and physical activity between adult women who were central obese and who were not central obese (p>0.05). There was no significant difference in balanced nutrition knowledge between adult women who were central obese and who were not central obese (p=0.77). The balanced nutrition knowledge of adult women is still in the medium and low category. It is suggested to do more intense socialization regarding Balanced Nutrition Guidelines to the public using easily understood media.
Frequency of online food ordering is not risk factor of central obesity in women aged 20 - 49 years Hildagardis Meliyani Erista Nai; Maria Amrijati Lubijarsih
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 9 ISSUE 1, 2021
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2021.9(1).19-26

Abstract

ABSTRAK Latar Belakang: Obesitas adalah masalah kesehatan dunia dengan prevalensi terus meningkat dari tahun ke tahun. Wanita secara umum lebih banyak mengalami masalah berat badan dibandingkan dengan laki-laki. Perkembangan teknologi berpengaruh terhadap gaya hidup sedentari yang menyebabkan kenaikan berat badan. Wanita paling sering melakukan pemesanan makanan online dibandingkan laki-laki.Tujuan: menganalisis hubungan frekuensi pemesanan online food dengan obesitas sentral pada wanita usia 20 -49 tahun.Metode: jenis penelitian ini adalah penelitian observasional analitik dengan rancangan potong lintang (cross-sectional). Populasi adalah wanita dewasa usia 20 – 49 tahun. Total 120 wanita usia 20 - 49 tahun diobservasi status gizi dan frekuensi pemesanan online food. Lingkar perut digunakan untuk menentukan status obesitas sentral dari wanita. Wanita dikategorikan obes jika dia mempunyai lingkar perut >80 centimeter dan tidak obes jika lingkar perut ≤80 centimeter. Variabel paparan utama adalah frekuensi pemesanan online food yang dikategorikan menjadi ≥ 3 kali dan < 3 kali dalam seminggu. Kovariat adalah karakteristik responden yang meliputi usia, tingkat pendidikan, status pekerjaan, status pernikahan, dan aktivitas fisik. Data dianalisis menggunakan analisis univariat (frekuensi dan persentase) dan analisis bivariat (chi-square).Hasil: Hasil penelitian ini menunjukkan bahwa 70,8% responden mengalami obesitas sentral. Rata-rata lingkar perut responden adalah 85,0 centimeter. Sebagian besar responden (60,8%) pernah melakukan pemesanan online food. Makanan yang paling banyak dipesan responden antara lain ayam goreng, nasi goreng, martabak / roti panggang, dan pizza. Analisis bivariat menunjukkan bahwa karakteristik responden tidak berhubungan signifikan dengan kejadian obesitas sentral. Tidak ada hubungan signifikan antara frekuensi pemesanan online food dengan kejadian obesitas sentral pada wanita dewasa usia 20 - 49 tahun (p=0,325).Kesimpulan: frekuensi pemesanan online food ≥ 3 kali seminggu bukan faktor risiko obesitas sentral pada wanita dewasa.KATA KUNCI: aplikasi smartphone; obesitas sentral; online food; wanita ABSTRACTBackground: Obesity is a global health problem with prevalence increasing from year to year. Women, in general, have more weight problems than men. Technological developments affect sedentary lifestyles that cause weight gain. Women are more often ordering food online than men.Objectives: To analyze the relationship between the frequency of online food ordering with central obesity in women aged 20 - 49 years.Methods: This study was an analytic observational study with a cross-sectional design. The population was women aged 20 - 49 years. A total of 120 women aged 20-49 years were observed for their nutritional status and frequency of online food ordering. Waist circumference was used to determine the status of central obesity in women. The woman was categorized as obese if she has waist circumference > 80-centimeters and not obese if waist circumference ≤ 80 centimeters. The main exposure was the frequency of online food ordering that was categorized into ≥ 3 times and < 3 times a week. Age, education level, employment status, marital status, and physical activity were analyzed using univariate analysis. The bivariate analysis was also conducted to analyze relations between variables.Results: Results showed that 70.8% of respondents have central obesity. Respondent’s average waist circumference was 85.0 centimeters. Most of the respondents (60.8%) have ordered food online. Respondents’ top-ordered foods include fried chicken, fried rice, martabak (fried crepe filled with egg, and vegetable) and pizza. Bivariate analysis showed that there was no significant relationship between characteristics of respondents with central obesity. There was no significant relationship between the frequency of online food ordering with central obesity in women aged 20 - 49 years (p = 0.325).Conclusion: online food ordering frequency 3 times a week is not a risk factor for central obesity in women aged 20 - 49 years.KEYWORDS: central obesity; online food; smartphone applications; women
Edukasi dan Pelatihan Gizi Bagi Ibu Hamil dan Ibu Menyusui di Lokasi Fokus Stunting Hildagardis Meliyani Erista Nai; Maria Amrijati Lubijarsih; Christina Ririn Widianti
Jurnal Abdimas Saintika Vol 4, No 2 (2022): November Jurnal Abdimas Saintika
Publisher : Stikes Syedza Saintika Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30633/jas.v4i2.1620

Abstract

Penurunan prevalensi stunting pada balita adalah agenda utama pemerintah. Sasaran intervensi untuk percepatan penurunan stunting adalah kelompok remaja, calon pengantin, ibu hamil, ibu menyusui, anak balita usia 0-59 bulan.  Kabupaten Sleman menjadi salah satu Kabupaten selain 4 Kabupaten/Kota di Provinsi Daerah Istimewa Yogyakarta yang menjadi lokasi fokus (Lokus) intervensi penurunan stunting terintegrasi tahun 2022. Kegiatan pendampingan dilakukan kepada ibu hamil dan ibu menyusui di Wilayah Puskesmas Ngemplak 1 yang mencakup kegiatan edukasi dan pelatihan gizi. Pemberian edukasi terkait gizi ibu hamil, gizi ibu menyusui, dan gizi anak bawah dua tahun. Pelatihan gizi berupa pembuatan makanan keluarga cepat saji kaya zat gizi yaitu nugget kaya gizi dan  rolade kaya gizi. Peserta berjumlah 15 orang yan terdiri dari ibu hamil pada trimester ketiga dan ibu yang memiliki anak usia 12-24 bulan. Perbedaan nilai rata-rata post-test dan pre-test sebesar 8,75. Kandungan nugget dan rolade terbuat dari bahan makanan lokal sumber karbohidrat, protein hewani, protein nabati, dan sayur yang mudah didapatkan. Nugget dan rolade kaya zat gizi dapat menjadi makanan alternatif bagi ibu hamil, ibu menyusui, dan anak.  
The Effect of Yogurt Consumption with the Addition of Red Beet (Beta Vulgaris) on The Blood Pressure of Students in Carolina Dormitor Wicaksana, Pramudya Satria; Setyaji, Diyan Yunanto; Lubijarsih, Maria Amrijati
Edu Dharma Journal :Jurnal penelitian dan pengabdian masyarakat Vol 7, No 2 (2023): Edu Dharma Journal: Jurnal Penelitian Dan Pengabdian Masyarakat
Publisher : Sekolah Tinggi Ilmu Kesehatan Widya Dharma Husada Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52031/edj.v7i2.632

Abstract

Hypertension is a disease with a systolic blood pressure of more than 140 mmHg and a diastolic blood pressure of more than 90 mmHg. Yogurt and red beet (Beta vulgaris) have been known as foods containing potassium which is associated with lowering blood pressure. This study aims to determine the effect of giving yogurt with the addition of red beet on the blood pressure of college students in the Carolina Dormitory. This research was conducted with True Experiment Design, Pretest – Posttest with Control Group. The subjects used were 24 Carolina Dormitory students who were divided into 3 groups, including the control group (consuming yogurt), treatment group 1 (consuming yogurt and 50ml red beetroot), and treatment group 2 (consuming 100ml yogurt and red beetroot). The intervention was carried out in the afternoon for 6 days. Different test before and after intervention using paired t-test. Test the differences between groups using the One-Way ANOVA test. Potassium levels in each formulation were not significantly different (p>0.05). Yogurt products with 100 ml of red beet have the highest potassium content. After receiving treatment for 6 days, all groups experienced a significant decrease in systolic and diastolic blood pressure (p<0.05) compared to before treatment. Consumption of 100 ml of yogurt and 100 ml of red beetroot was able to reduce systolic blood pressure by 9.63 mmHg and diastolic blood pressure of 9.00 mmHg, but had no significant difference (p>0.05) when compared to other groups. It can be concluded that the consumption of yogurt can lower blood pressure while the addition of beets to yogurt does not provide a significant difference in the effect of decreasing systolic and diastolic blood pressure.
Empowering the community of Bokesan village through production of So Ikie (Nila-algae fish sausage) Maharini, Fransisca Shinta; Lubijarsih, Maria Amrijati; Rahmawati, Emmelia
Journal of Community Service and Empowerment Vol. 5 No. 1 (2024): April
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v5i1.30694

Abstract

Fish and algae (seaweed) are abundant commodities in Yogyakarta. The potential for high fiber sausages which have advantages needs to be socialized to the public. The aim of this activity is outreach including education and training for housewives in the hamlet of Bokesan, Sindumartani, Ngemplak, Sleman, Yogyakarta. This area already has local potential for tilapia cultivation. Housewives in Bokesan hamlet are members of the Mina Mandiri business group. The processed tilapia fish product that has been developed is tilapia fish chips or crispy tilapia. With the abundant availability of tilapia in the area, the So Ikie product (tilapia-algae fish sausage) will be developed. The Mina Mandiri business group needs insight into healthy food, So Ikie high fiber sausage products, So Ikie processing skills, packaging and labeling to increase Nutripreneurship empowerment. Nutripreneurship empowerment is carried out by providing education and training. The education provided includes material about healthy food, healthy lifestyles, and Nutripreneurship through diversification of tilapia-based preparations. The training provided is the practice of processing tilapia-algae fish sausage products as a diversification of tilapia-based products. The participants took part in community service activities with enthusiasm and enthusiasm. Empowerment of Nutripreneurship partners can be seen in increasing insight, skills, motivation and commitment to carrying out Nutripreneurship. This is demonstrated by the results of pre and posttest assessments, the quality of practical products, evaluation of activity implementation, and the implementation of follow-up programs independently by partners. The independent follow-up program implemented includes production activities resulting from training.
PEMBERDAYAAN KELOMPOK DAPUR SEHAT ATASI STUNTING MELALUI EDUKASI DAN PELATIHAN GIZI UNTUK PENCEGAHAN STUNTING Nai, Hildagardis Meliyani Erista; Lubijarsih, Maria Amrijati; Pujiastuti, Theresia Tatik; Febriani, Dita Hanna
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 6 (2024): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i6.27857

Abstract

Abstrak:Stunting menjadi masalah prioritas mitra yang ditangani. Dapur balita di RW 12 belum terbentuk. Tujuan kegiatan pengabdian kepada masyarakat ini adalah pemberdayaan kelompok DASHAT di RW 12 dan peluncuran dapur balita untuk meningkatkan pengetahuan dan keterampilan gizi mitra. Kegiatan ini dilaksanakan sebagai upaya pencegahan kejadian stunting yang masih menjadi masalah kesehatan masyarakat di Indonesia. Metode pengabdian meliputi sosialisasi, pelatihan pembuatan Makanan Pendamping ASI 4 bintang, eduaksi gizi 8000 Hari Pertama Kehidupan dan pelatihan pengukuran anthropometri panjang badan, tinggi badan, dan LiLA. Mitra kegiatan ini adalah kader Posyandu Widosari 12 yang berjumlah 6 orang dan menjadi bagian dari kelompok DASHAT. Hasil dari kegiatan adalah terbentuknya kelompok DASHAT sebanyak 20 orang, launching dapur balita di Posyandu Widosari 12 dengan nomor registrasi 180, kelompok DASHAT dapat membuat dua menu MPASI 4 bintang, kelompok DASHAT mengalami peningkatan pengetahuan gizi 32,26%, keterampilan pengukuran panjang badan 9,59%, keterampilan pengukuran tinggi badan 2,48%, dan keterampilan pengukuran LiLA 74,8%. Terdapat perbedaan yang signifikan pada pengetahuan gizi dan keterampilan pengukuran panjang badan dan LiLA antara sebelum dan setelah diberikan edukasi dan pelatihan pada kelompok DASHAT.Abstract: Stunting is a priority problem for partners to handle. The toddler kitchen in RW 12 has not yet been formed. The aim of this community service activity is to empower the DASHAT group in RW 12 and launch a toddler kitchen to increase partners' nutritional knowledge and skills. This activity was carried out as an effort to prevent stunting which is still a public health problem in Indonesia. Service methods include socialization, training in making 4 star complementary foods for breast milk, nutritional education for the First 8000 Days of Life and training in anthropometric measurements of body length, height and MUAC. The partners for this activity are Posyandu Widosari 12 cadres, totaling 6 people and who are part of the DASHAT group. The results of the activities were the formation of a DASHAT group of 20 people, the launching of a toddler kitchen at Posyandu Widosari 12 with registration number 180, the DASHAT group was able to create two 4 star MPASI menus, The DASHAT group experienced an increase in nutritional knowledge of 32.26%, body length measurement skills of 9.59%, height measurement skills of 2.48%, and LiLA measurement skills of 74.8%.There were significant differences in nutritional knowledge and skills in measuring body length and LiLA between before and after being given education and training in the DASHAT group.
Analisis Proksimat dan Karakteristik Fisik Beras Analog Berbasis Tepung Sukun dengan Penambahan Ikan Teri Nasi: Proximate Analysis and Physical Characteristics of Analogue Rice Based on Breadfruit Flour and Anchovy Pujiastuti, Veronica Ima; Lubijarsih, Maria Amrijati; Febriani, Dita Hanna
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.225-236

Abstract

Background: Rice serves as a fundamental dietary component for Indonesians, therefore several complete high-nutrition analogue rice developed. The composite flour used in this study is based on breadfruit flour, with the addition of anchovies to enhance the nutritional content in the formula. Objectives: To determine the chemical and physical characteristics of analogue rice based on breadfruit flour and anchovies. Methods: Experimental research with a one-factor Completely Randomized Design (CRD). Four treatments consisted of (0%, 2.5%, 5%, and 7.5%) addition of anchovies in analogue rice formula and three replication treatments. Chemical tests consisting of water, ash, fat, protein, and carbohydrate content. Physical tests included rice density, cooking time, water holding capacity (WHC), 1000 grain weight, and hardness level. Data analysis was performed using the Analysis of Variance (ANOVA) and Post Hoc Duncan Multiple Range Test (DMRT). Results: Anchovies improve ash and protein, decrease fat and are not significantly different to carbohydrate and energy compared to the control. Analogue rice contained 4.94-8.41% protein. The water content meets the Indonesian National Standard (SNI) with a maximum limit of 14%. This study's formulation reduced WHC and increased bulk density. Cooking time, 1000 grain weight, and hardness level were not different compared to the control. The cooking time of analogue rice ranged from 15-16 minutes, and the weight of 1000 grains ranged from 16.33-17.57 g. Conclusions: Anchovies in the analogue rice formula result in higher protein, lower fat, and carbohydrates compared to the control. The moisture content of the analogue rice meets SNI.
Co-Authors Christina Ririn Widianti Febriani, Dita Hanna Fransisca Shinta Maharini Hiasinta Anatasia Purnawijayanti Hildagardis Meliyani Erista Nai Pujiastuti, Theresia Tatik Rahmawati, Emmelia Setyaji, Diyan Yunanto Veronica Ima Pujiastuti Wicaksana, Pramudya Satria