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All Journal Jurnal Media Gizi Indonesia (MGI) Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Katalisator JURNAL KESEHATAN PERINTIS Majalah Kedokteran Andalas Sainstek : Jurnal Sains dan Teknologi Jurnal Kesehatan Saintika Meditory Andalasian International Journal of Agricultural and Natural Sciences CANANG: Jurnal Pengabdian Masyarakat EcoNews Jurnal Katalisator
Dara, Widia
Fakultas Ilmu Kesehatan, Universitas Perintis Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Physico-Chemical Properties And Antioxidant Activities of Rhodomytus tomentosa syrup Widia Dara; Nurhamidah Nurhamidah
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) Vol. 2 No. 01 (2021)
Publisher : Lembaga Penelitian dan Pengabdian, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.764 KB) | DOI: 10.25077/aijans.v2.i01.19-24.2021

Abstract

Antioxidants are natural compounds found in many fruits, as well as in Rhodomyrtus tomentosa. The research, Rhodomyrtus tomentosa will be processed in form of syrup. The results of the organoleptic test of syrup ranged from like to very like by panelists. Determine the physical and chemical properties on syrup Rhodomyrtus tomentosa were acidity value is 4,41, total acid is 0,003%, total dissolved solids 23,74oBrix and sugar level of syrup is 21%. The results of Vitamin C content analysis of 1.25 mg / 100 g. The syrup contains Fe 0.525 mg / L and Cu 0.220 mg / L. In the Rhodomyrtus tomentosa syrup there is no lead (Pb), cadmium (Cd), Mercuri (Hg), Arsenic (As) and Stanum (Sn) metal. The content of antioxidant activity sirup is 10.31 %.
Organoleptic and Glycemic Response Tests of Sugar Palm Jam with Natural Sweeteners and Colorants Dara, Widia; Yensasnidar; Dita Yuliarta; Leni Mursyidah Hasibuan; Muhammad Fathu Ridho
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i1.32-40

Abstract

Sugar palm fruit (kolang kaling) jam was developed using sugarcane (Saccharum officinarum) juice as a sweetener and dragon fruit (Hylocereus  polyrhizus) peels as a natural dye. This study aimed to analyze the jam’s Macronutrient composition, organoleptic properties, glycemic index (GI) and glycemic load (GL). Two Jam formulations were tested through organoleptic assessment by 25 semi-trained panelists. The most preferred formula (4:1:2,4 ratio of sugarcane juice, dragon fruit peel, and sugar palm fruit) underwent proximate and glycemic analysis. The jam showed average liking scores of 6.22 (color), 5.52 (aroma), 6.14 (texture), and 6.12 (taste). It had a GI of 68.36 and GL of 17.09, both classified as medium. These findings suggest that sugar palm jam formulated with natural sweeteners and colorants might be suitable for consumption by individuals with diabetes mellitus type 2 in limited portions.
Card Game sebagai Media Edukasi Gizi : Dampaknya terhadap Perubahan Pengetahuan dan Sikap Pemilihan Makanan Jajanan Anak Sekolah Dasar Syania Fadhilah Putri; Widia Dara; Erina Masri
JURNAL KESEHATAN PERINTIS Vol. 12 No. 2 (2025): Jurnal Kesehatan Perintis
Publisher : LPPM UNIVERSITAS PERINTIS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33653/cc9ymd23

Abstract

Anak sekolah dasar merupakan kelompok usia yang rentan dalam pemilihan makanan jajanan. Kebiasaan konsumsi jajanan  tinggi namun sering kali tidak mempertimbangkan aspek kebersihan dan kandungan gizinya. Penelitian ini bertujuan untuk mengevaluasi pengaruh media penyuluhan gizi berbasis card game terhadap perubahan pengetahuan dan sikap dalam memilih makanan jajanan pada siswa sekolah dasar. Desain penelitian adalah quasi- experiment, dengan rancangan One Group Pretest-Postest Design. Teknik pengambilan sampel simple random sampling, sampel sebanyak 44 responden. Intervensi berupa penyuluhan gizi menggunakan media card game dilakukan dua kali dengan interval empat hari, instrument pada penelitian ini adalah kuesioner Pretest dan Postest. Untuk menganalisis pengaruh intervensi terhadap pengetahuan dan sikap digunakan uji wilcoxon. Hasil penelitian menunjukkan bahwa rerata skor pengetahuan tentang pemilihan makanan jajanan sebelum diberikan penyuluhan dengan card game adalah 51,36 poin dan sesudahnya meningkat menjadi 83,18 poin. Sikap anak sekolah dasar tentang pemilihan makanan jajanan sebelum diberikan penyuluhan dengan card game adalah 73,18 dan setelah bermain kartu meningkat menjadi 91,06. Hasil uji statistik wilcoxon menunjukkan adanya perbedaan yang signifikan (p<0,05) antara pengetahuan dan sikap, sebelum dan sesudah diberikan intervensi, yang berarti terdapat pengaruh penggunaan media penyuluhan card game terhadap peningkatan pengetahuan dan sikap pemilihan makanan jajanan. Peningkatan pengetahuan responden setelah penyuluhan dengan media card game sebesar 30,67%, dan sikap 17,88%. Media card game ini dapat menjadi media yang efektif untuk memberikan edukasi bagi murid Sekolah Dasar dalam meningkatkan pengetahuan tentang pemilihan makanan jajanan sehingga berpotensi mendukung upaya pencegahan masalah gizi melalui peningkatan perilaku pemilihan jajanan sehat.
Penguatan Peran Ibu dan Kader Posyandu: Implementasi PHBS dan Inovasi Cemilan Bergizi dalam Pencegahan Stunting Widia Dara; Dewi Yudiana Shinta; Ikhwan Resmala Sudji; Def Primal; Melly Siska Suryani; Muhammad Diki Juliandi
CANANG: Jurnal Pengabdian Masyarakat Vol 6, No 1 (2026)
Publisher : PELANTAR PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52364/canang.v6i1.91

Abstract

Stunting remains a public health issue in many rural and urban areas of Indonesia, linked to hygiene practices, child-rearing practices, and children’s nutritional intake. Posyandu volunteers and homemakers play a key role in prevention through behavioral change and the provision of nutritious complementary foods. This activity aims to strengthen the capacity of mothers and posyandu cadres in implementing Clean and Healthy Living Behaviors (PHBS) and developing recipes for local nutritious snacks to reduce the risk of stunting in toddlers. The expected benefits of this activity include improved knowledge and practice of PHBS, enhanced skills in preparing nutritious snacks, and increased availability of nutritious complementary foods in households, which has the potential to reduce the incidence of stunting in the medium term. Methods: The program was implemented through a one-day integrated education session that included PHBS education, demonstrations of preparing nutritious snacks using local ingredients, recipe demonstrations, hands-on practice sessions, and nutrition counseling. There were 30 participants (30 mothers and toddlers and 8 Posyandu cadres) in Padang Sarai Village, at the Kenanga 13 Posyandu. Evaluation used pre- and post-tests for knowledge and skills, observations of PHBS practices, as well as taste tests and nutritional analysis of simple snacks. Results: Following the intervention, there was an average increase of 42% in PHBS knowledge scores and 55% in skills for preparing nutritious snacks compared to pre-intervention levels. Observations showed that 70% of households implementing at least three essential healthy lifestyle practices (handwashing, food sanitation, and safe food storage). The snack recipes developed meet local nutritional standards (energy, protein, and essential micronutrient content) and received high taste acceptance ratings in panel testing. Conclusion: Strengthening the roles of mothers and posyandu volunteers through PHBS training and nutritious snack innovations has been shown to improve knowledge, skills, and household practices that support stunting prevention
Co-Authors Advenrinus Majus Sikaraja Afriwardi Afriwardi Alya Misdhal Rini Alya Misdhal Rini Arlinda Arlinda Asni Pandeni Def Primal Dezi Ilham Dita Yuliarta Edison Edison Erina Masri Erina Masri Fanyalita, Antia Ikhwan Resmala Sudji Intan Dwi Permata Sari Leni Mursyidah Hasibuan Melly Siska Suryani Muhammad Diki Juliandi Muhammad Fathu Ridho Novrila Santika Nur Rahmadita Nurhamidah Nurhamidah Roza Mailinda Shinta, Dewi Yudiana Sikaraja, Advenrinus Majus Surya Nengsih Syania Fadhilah Putri Tria Widiya Sari Yensasnidar