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All Journal Jurnal Media Gizi Indonesia (MGI) KACANEGARA Jurnal Pengabdian pada Masyarakat Amerta Nutrition JFIOnline Jurnal Kesehatan JURNAL PENELITIAN KESEHATAN Poltekita : Jurnal Ilmu Kesehatan Jurnal Ilmiah Tatengkorang Jurnal Teknokes Community Empowerment Berkala Penelitian Hayati International Journal of Advanced Health Science and Technology Edukasi Masyarakat Sehat Sejahtera (EMaSS) Analis Kesehatan Sains (e-Journal) Jurnal Rakat Sehat : Pengabdian Kepada Masyarakat Jurnal Pengabdian dan Pemberdayaan Masyarakat Indonesia Jurnal Pengabdian Kesehatan Beguai Jejama Frontiers in Community Service and Empowerment Journal of Nutrition Explorations
Juliana Christyaningsih
Department Of Medical Laboratory Technology, Poltekkes Kemenkes Surabaya, Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Dentistry Education Electrical & Electronics Engineering Engineering Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Journal of Nutrition Explorations

 1 
Test of Acceptance and Potassium Pancake Levels of Red Bean Formulation as a Snack Alternative for Hypertension Pantients Filisia Luna Andyana; Juliana Christyaningsih; Nurul Hindaryani; Riezky Faisal Nugroho
Journal of Nutrition Explorations Vol. 1 No. 3 (2023): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i3.189

Abstract

According to the AKG (2019), the potassium requirement of adults is 4,700 mg. If a snack is given 10% of the requirement, then 470 mg is obtained per snack meal. To meet this need, an innovation of high-potassium snacks was carried out by formulating red beans in the form of flour into pancakes. The purpose of this study to determine the acceptability and potassium content of red bean pancake formulation as an alternative snack for people with hypertension. This study was an experiment on 4 different formulations with a ratio of wheat flour and red bean flour 100: 0 g, 85: 15 g, 70: 30 g, 50: 50 g, then tested for acceptability and tested for potassium levels. The highest acceptability test was in formulation 3 (PKM 3), which was 3.59 in the preferred category with a potassium content of 447.5 mg/100g. One serving of red bean pancake snack based on caloric needs obtained 80 grams for adult men with 358 mg of potassium and 67 grams for adult women with 300 mg of potassium. The highest acceptability test was in formulation 3 (PKM 3). One serving of red bean pancake snack can not meet the needs of potassium
Acceptance Test and Iron Content Test Churros Formulation of RALE Flour (Red Beans and Soybeans) as an Alternative Snack to Prevent Anemia for Teenage Girls Ayunis Naba'ur Rhodiyah; Juliana Christyaningsih; Erlyna Jayeng Wijayanti; Ani Intiyati
Journal of Nutrition Explorations Vol. 1 No. 4 (2023): November
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i4.281

Abstract

Conditions in which the amount of hemoglobin in the blood is below normal limits is called anemia. Iron deficiency is one of the causes of anemia which is still common in pregnant women and adolescents. The aim of this study was to determine the acceptability and levels of iron in churros formulated by RALE (red bean and soybean flour) as a snack to prevent anemia for girls. The research method is an experiment on 3 formulations of adding many flours: red bean: soybean with the formulations CP 1 (85:5:10), CP 2 (75:10:15), and CK 3 (100:0:0), using organoleptic tests in the form of likes and dislikes for color, taste, aroma, texture which were presented to 25 panelists. Test for iron content using ICP-OES method for the best organoleptic formulation and test results (CK 3). The results showed the CP 1 formulation were the most preferred with an average score of 4.32 which was included in the like category. The conclusion of this study showed organoleptic properties, the formulation favored by the panelists was the CP 1 formulation with a ratio of flour: red bean flour: soybean flour of 85:5:10, having an iron content of 3.86 mg/100 grams churros.
Description of Breakfast Habits, Nutritional Status and Level of Achievement of Al-Huda Madrasah Ibtidaiyah Kep uhbener Nganjuk District Fika Nur Septianingtias; Juliana Christyaningsih; Annas Buanasita; Nur Hatijah
Journal of Nutrition Explorations Vol. 2 No. 2 (2024): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v2i2.294

Abstract

Breakfast is very important for elementary school children because with breakfast, the nutritional needs for their activities while at school can be fulfilled, with the fulfillment of nutritional needs. The purpose is to know the description of breakfast habits, breakfast intake, nutritional status and level of learning achievement at MI Al-Huda Kepuh Bener, Nganjuk Regency. Research method is descriptive using a proportional random sampling technique. The way to collect data is by means of anthropometric measurements, interviews using questionnaires, food recall interviews 3 times breakfast, observation of odd semester student report cards. It was obtained data on nutritional status based on (BMI/Age) as many as (76.9%) students had good nutritional status, (66.7%) had sufficient breakfast habits, (38.5%) had a deficit energy consumption level weight, (56.3%) had a deficit consumption level of protein intake and as many as (89.7%) had a good level of academic achievement. Concluded that most students have normal nutritional status, students who have good breakfast habits but a deficit consumption level, students have a deficit consumption level but a good level of learning achievement. It is recommended for students to eat a balanced diet and get used to breakfast
Test of Acceptance and Protein Levels in Soybean Flour Formulation Muffins as Snacks for Young Women with Chronic Energy Deficiency Dyah Purbosari Dwi Pitaloka; Juliana Christyaningsih; Annas Buanasita; Erlyna Jayeng Wijayanti
Journal of Nutrition Explorations Vol. 2 No. 2 (2024): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v2i2.305

Abstract

Chronic energy deficiency in young people is caused by a lack of nutritional intake, such as energy and protein. Consequently, the nutrients required for daily needs are insufficient. This study aims to determine the acceptability test results and protein content in soy flour muffins as a snack for young women with chronic energy deficiency. An experimental study was conducted with 25 participants to assess the acceptability of three muffin formulas, varying in wheat flour to soy flour ratios: 150:0, 90:60, and 80:70. Following processing and acceptability testing, the control and preferred formula were analyzed for protein content in soy flour muffins. The results indicate that the preferred formula among the panelists (DP18) was formula 3, with a wheat flour to soy flour ratio of 80:70, containing a protein content of 10.70%. This formula exhibited an energy density of 4.23 kcal/g and a Protein Energy ratio of 12.31%. Muffins supplemented with 60 g/serving of soy bean can fulfill 10% of daily calorie and protein requirements. Future researchers are encouraged to conduct community-based projects to assess the utility of these muffins in increasing body weight and average arm circumference.
Effect of Balanced Nutrition Education using The Emodemo Method on Knowledge and Attitude of Obesity Adolescents at SMA Negeri 1 Krian Sidoarjo Firda Amalia Pratiwi; Annas Buanasita; Juliana Christyaningsih; Nur Hatijah
Journal of Nutrition Explorations Vol. 1 No. 3 (2023): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i3.320

Abstract

Obesity is a condition of excessive accumulation of body fat tissue which will cause disease. Obesity can be defined as a result of overeating. This study aims to determine the effect of balanced nutrition education using the emodemo method on the knowledge and attitudes. This research is a quantitative Pre-Experimental with the type of pre-test and post-test One Group Design, data collection using questionnaires. The sample of this research is 34 respondents using Proportional Random Sampling technique. Statistical tests used the Wilcoxon Signed Runk Test to determine the effect before and after being given counseling using the emodemo method module game assembling donut rings on the level of knowledge and attitudes about balanced nutrition. The level of knowledge of obese adolescents by 8.8% increased to 85.3%. While the attitude level of obese adolescents was 82.4% increasing to 88.2%. There is an effect of balanced nutrition education using the emodemo method on the knowledge and attitudes of obese adolescents. Schools can provide healthy canteens that provide balanced nutritious meals for adolescents.
Organoleptic Test and Iron Level Test Tofu Moringa meatballs as an alternative snack for Teenage Girls Zida Shabrina Akmalia; Juliana Christyaningsih; Nur Hatijah; Annas Buanasita
Journal of Nutrition Explorations Vol. 2 No. 1 (2024): February
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v2i1.334

Abstract

Many teenage girls in Indonesia suffer from anemia, prompting exploration into alternative dietary interventions. Moringa leaves, known for their high iron content, offer a potential solution. This study aimed to formulate tofu meatballs enriched with moringa flour, evaluating their iron content and organoleptic qualities as a feasible iron supplement for adolescent girls. Three tofu meatball formulations were tested: F1B with no added moringa flour, F2B with 5 g, and F3B with 10 g. Iron content was assessed using ICP-OES, and organoleptic tests were conducted. Statistical analysis included the Kruskal-Walli’s test, with Mann-Whitney test for significant differences. Results revealed F2B had the highest iron content at 1.34 mg/100 g, followed by F1B at 1.06 mg/100 g, and F3B at 1.23 mg/100 g. However, iron levels per serving fell short of the 10% daily requirement. While F1B was preferred for taste, aroma, color, and texture, F2B and F3B were still acceptable. Future improvements could involve using boiled moringa leaves and seasoning to enhance organoleptic qualities.
Co-Authors ., Pestariati Adistya Dwi Cantika Ahmad Yudianto Ainur Rifda Kurnia Puspita Sari Ainur Wachidah Choirun Niza Aisya Eliarosa Andriyani, Nurul Ani Intiyati Ani Media Harumi Ani Media Harumi Anita Dwi Anggraini Annas Buanasita Astuti Setiyani Astuti Setiyani Ayu Puspitasari, Ayu Ayunis Naba'ur Rhodiyah Az-Zahra, Faradyna Putri Bambang Hadi Sugito Christ Kartika Rahayuningsih Darjati Deddy Adam Dedi Kurniawan Demes Nurmayanti Devi Eka Ratnasari Devi Puspitasari Dewi, Amiliya Antika Diah Titik Mutiarawati Dian Shofiya Dwi Purwanti Dyah Purbosari Dwi Pitaloka Edy Haryanto Endarini, Lully Hani Endarini, Lully Hanni Endro Yulianto Ervi Husni, Ervi Evi Yunita N Evi Yunita Nugrahini Evy Diah Woelansari Ferry Kriswandana Fika Nur Septianingtias Filisia Luna Andyana Firda Amalia Pratiwi Ginarsih, Yuni Hadi Suryono Halimah, Husnul Handayati, Anik HANIFA RAHMAWATI Harianto Notopuro Hermiyanti, Pratiwi Hilmi Yumni Hindaryani, Nurul Husnul Halimah I Dewa Gede Hari Wisana Ida Ariyanti, Ida Imam Sarwo Indah Lestari Indah Lestari Indah Lestari, Indah Inne Soesanti Ira Puspita Sari Ira Puspitasari Ira Puspitasari Ira Rahayu Tiyar Irwan Sulistio Isfentiani, Dina Islaha, Maria Isnanto Istanto, Wisnu Izza, Fahin Jayeng Wijayanti, Erlyna Karina, Lidya Karina, Lidya Kasiati Khambali, Khambali Khristine Saputri Kiaonarn Ongko Waluyo Kiaonarni O.W Kiaonarni OW Laili Rahmawati, Laili Lembunai Tat Alberta Lembunai Tat Alberta, Lembunai Tat Lieliek Soetjiatie Liliek Soetjiatie Liliek Soetjiatie Lully Hani Endarini Lully Hani Endarini Luthfi Rusyadi Mamik Mamik Mamik Mamik Marina Pengge Maulidyah Aisyah Putri Nadifah Meidayana, Ema Meisya Argia Sisviani Deva Melania Rizerda Pebianti Melina Sari MINARTI Minarti Minarti Minarti Minarti Mujayanto Mujayanto Muna Setia Madihah Museyaroh, Museyaroh Mutiarawati, Diah Titik N. S. Widodo Nadia Salsabila Nastiti, Aliffah Nurria Nayla, Azfa Alifatun Nugroho, Riezky Faisal Nuning Nuning Marina Pengge Nur Hatijah Nur Hatijah Nur Hatijah Nur Kholifah, Siti Nurul Hindaryani Nurul Hindaryani Nurwening TW Nuswantari, Atika Oktavianingsih, Yulis Patcharanee Pavadhgul Pebianti, Melania Rizerda Pengge, Nuning Marina Pojor Srirejeki Eka Lestari Pristanti, Deswita Aulia Purwanti, Dwi Puspita Zella Wigati Puspitadewi, Teresia Retna Queen Khoirun Nisa' Mairo Rahayu Sumaningsih Rahayuningsih, Christ Kartika Raiza, Regina Ratna Sari Ratno Tri Utomo Retno Puspitadewi, Teresia Retno Sasongko Wati Retno Sasongkowati Retno Sasongkowati Rihlah Sa'idah Rika Yulia Rokhmalia, Fitri Salleh, Mohd Nazil Sari, Ira Rahayu Tiyar Sasongkowati, Retno Sherly Amri, Qonita Salsabilla Amara sherly jeniawaty Sherly Jeniawaty Sholikah, Mar'atus Siagian, Hotmaida Siti Alfiah Siti Mar'atus Slamet Wardoyo Sri Sulami Endah Astuti SRI UTAMI Sri Utami Suhariyadi Suhariyadi Suhariyadi Suhariyadi Suliati Suliati Suliati Suliati Suliati Sulistyowati, Dwi Wahyu Wulan Sumasto, Hery Supriyatin, Endah Suyanto, Beny Tatarini Pipit Ika Cahyani Taufiqurrahman Taufiqurrahman Teresia Retna Teta Puji Rahayu Tjipto Rini Toni Watoyani ulfa hidayah Umul Annisa Fadhila Utomo, Ratno Tri Vernanda Arsya Nabilla Veronica, . Veronica, . Win Darmanto Wisnu Istanto Wulandari, Meisa Yohanes Kambaru W Yusianti Silviani Zida Shabrina Akmalia