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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 Jurnal Mandala Pengabdian Masyarakat 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 Laboratory Journal of Infectious Diseases Journal of Nutrition Explorations
Juliana Christyaningsih
Department Of Medical Laboratory Technology, Health Polytechnic Of The Ministry Of Health 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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Overview of Adolescent Diet and Nutritional Status During The Covid-19 Pandemic at SMAN 17 Surabaya Novita Machfiratul Jannah; Taufiqurrahman; Juliana Christyaningsih; Dian Shofiya
Journal of Nutrition Explorations Vol. 3 No. 4 (2025): November
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i4.166

Abstract

Adolescents are prone to nutritional problems due to unhealthy eating habits, worsened by lifestyle changes during the COVID-19 pandemic. This study aimed to describe the eating patterns and nutritional status of adolescents at SMAN 17 Surabaya. A descriptive quantitative design was used, involving 38 randomly selected Grade XI students from November 2021 to March 2022. Data were collected through anthropometric measurements and a validated Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ), then analyzed descriptively. The majority of respondents were 17 years old (63.2%) and female (73.7%). While all respondents were categorized as having good food types based on diversity, most exhibited severe macronutrient deficits, most had severe deficits in energy (73.7%), protein (42.1%), fat (52.6%), and carbohydrates (84.2%). Consumption of vegetables, fruits, and protein sources was low. All respondents (100%) had poor dietary patterns. Nutritional status showed that 68.4% were normal, 13.2% underweight, 10.5% overweight, and 7.9% obese. Schools, parents, and health professionals are encouraged to improve adolescents' nutrition through education, monitoring, and promoting balanced diets with adequate intake of fruits, vegetables, and protein.
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
Effectiveness of Using Emo Demo Methods and Demonstration Methods on Knowledge of Mothers of Stunting Together in Porong Puskesmas, Sidoarjo Dian Rahma Sania; Ani Intiyati; Nur Hatijah; Juliana Christyaningsih
Journal of Nutrition Explorations Vol. 1 No. 2 (2023): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i2.190

Abstract

One of the factors that causes stunting is the mother's knowledge, so that the mother is approached using counseling. The aim of the study was to determine the difference in the effectiveness of using the emo demo method and the demonstration method on changing the knowledge of stunting mothers at the Porong Sidoarjo Health Center. This type of research is pre-experimental with the type of one group pretest-posttest. The emo demo and demonstration methods each have 10 samples. Data analysis will be carried out by the Dependent T-test. The use of the emodemo and demonstration methods is considered effective in changing the knowledge of stunting mothers with a significant difference in pretest-posttest scores indicating that the emodemo method has a p-value of 0.000 and demonstration has a p-value of 0.002. However, from the comparison of the two methods, it does not have a significant significance value, showing a p-value > 0.05. Emo demos and demonstrations are effective in changing mother's knowledge, but there is no significant difference in changing mother's knowledge.
Description of Macronutrient Intake and Infectious Diseases Among Stunted Children in the Working Area of Kamal Health Center, Bangkalan Regency Ashalya Eka; Inne Soesanti; Juliana Christyaningsih; Taufiqurrahman Taufiqurrahman
Journal of Nutrition Explorations Vol. 3 No. 2 (2025): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i2.214

Abstract

Background: Stunting in toddlers is primarily caused by inadequate macronutrient intake and repeated infections. This study aims to describe the intake of macronutrients and the history of infectious diseases among stunted toddlers in the working area of Kamal Health Center, Bangkalan Regency. Methods: A descriptive cross-sectional study was conducted involving 25 stunted toddlers. Stunting status was assessed using height-for-age z-scores. Data on macronutrient intake (energy, protein, fat, carbohydrates) and history of acute respiratory infections (ARI) and diarrhea were collected through structured interviews with caregivers. The data were analyzed using frequency and percentage distributions. Results: Most subjects were girls (52%) and aged 24–36 months (36%). Energy intake deficits were found in 72% of toddlers, protein in 84%, fat in 76%, and carbohydrates in 68%. All respondents had experienced at least one ARI episode, and 56% had a history of diarrhea. Many children with infections also had light to moderate macronutrient deficits. Conclusion: Chronic deficits in energy and protein, combined with frequent infections, exacerbate the risk of stunting. Integrated nutrition and infection control interventions—especially for children aged 24–36 months—are essential. Strong policy support and improved parental education are needed to implement effective stunting reduction programs at the community level.
Acceptability and Nutritional Evaluation of Moringa Mung Bean Velva as a Supplementary Snack for Stunted Children Putri Aniq Oktavia; Dr. Ir. Juliana Christyaningsih, M.Kes.; Melina Sari STP, M.Si
Journal of Nutrition Explorations Vol. 3 No. 2 (2025): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i2.218

Abstract

Stunting is a chronic nutritional disorder in toddlers, characterized by a height-for-age Z-score (HAZ) below the WHO standard due to prolonged inadequate nutrient intake. This study aimed to evaluate the acceptability and nutritional content of Moringa mung bean velva as an alternative functional snack for stunted children. A post-test only control group design was used to test three velva formulations with a fixed amount of moringa powder (15 g) and varying mung bean amounts (50 g, 60 g, and 40 g). A hedonic test involving 25 trained panelists was conducted and analyzed using Kruskal Wallis and if there is a difference continue with the Mann Whitney Test (p < 0.05), while protein and fiber levels were measured using the Kjeldahl and gravimetric methods. The KH03 formulation (40 g mung bean : 15 g moringa) received the highest overall acceptance (mean score: 3.33), particularly in color (3.68), texture (3.32), and taste (3.44), and contained 9.75% protein and 3.24% fiber per 100 g. These findings indicate the potential of velva KH03 as a local functional snack that is both nutritious and organoleptically acceptable for stunting prevention.
Acceptability and Nutritional Composition of Dragon Fruit–Moringa–Roselle Velva as a Functional Snack for Stunted Children Ajeng Kinanti Anggraini; Juliana Christyaningsih; Melina Sari
Journal of Nutrition Explorations Vol. 3 No. 2 (2025): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v3i2.230

Abstract

Introduction Stunting is a chronic form of undernutrition that occurs during the growth and development of children.Purpose This study aims to identify acceptability and analyze protein and fiber content in Velva Dragon Fruit Moringa with Roselle Addition as an alternative snack for stunting children.  Methods This study used a post-test only control group design to evaluate the effect of the addition of rosela on the protein and fiber content of dragon-moringa fruit velva. Three formulations were tested with different levels of rosela (23.3 g; 21.67 g; 20 g). The hedonic test was conducted by 25 trained panelists and used informed consent, analyzed using the Kruskal-Wallis and Mann-Whitney tests with significantly different results (p < 0.05). Protein levels were analyzed by the Kjeldahl method and fibers by gravimetric method. Results The KR03 formulation showed the highest sensory acceptance with a mean score of 3.85. Nutritional analysis showed that KR03 contained 6.89% protein and 0.51% fiber. ConclusionThe KR03 formulation of velva dragon fruit-moringa with roselle addition demonstrated the highest acceptability among panelists, indicating its potential as a preferred alternative snack for children at risk of stunting. Its balance between taste and nutritional value supports its feasibility as a functional food intervention.
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.
Co-Authors ., Pestariati Adin Bhagawanti Poernomo Adistya Dwi Cantika Agnes Desiana Paa Agustina Welhelmina Djuma Ahmad Yudianto Ainur Rifda Kurnia Puspita Sari Ainur Wachidah Choirun Niza Aisya Eliarosa Ajeng Kinanti Anggraini Amiliya Antika Dewi Amira Salsabil Amirah Putri Zerlina Andriyani, Nurul Ani Intiyati Ani Media Harumi Anita Dwi Anggraini Annas Buanasita Ashalya Eka Astuti Setiyani, Astuti Ayu Puspitasari Ayunis Naba'ur Rhodiyah Azfa Alifatun Nayla Bambang Hadi Sugito Bedjo Utomo Binti Yunariyah, Binti Briansky, Sabira Alvayogi Christ Kartika Rahayuningsih Darjati Deddy Adam Dedi Kurniawan Demes Nurmayanti Deswita Aulia Pristanti Devi Eka Ratnasari Devi Puspitasari Diah Titik Mutiarawati Dian Putri Agustina Dian Rahma Sania Dian Shofiya Dian Shofiya Dwi Purwanti Dyah Purbosari Dwi Pitaloka Edy Haryanto Endah Astuti, Sri Sulami Endarini, Lully Hani Endarini, Lully Hanni Endro Yulianto Ersanto, Novi Ervi Husni, Ervi Evi Yunita N Evy Diah Woelansari Fahin Izza Faradyna Putri Az-Zahra Ferry Kriswandana Fika Nur Septianingtias Filisia Luna Andyana Firda Amalia Pratiwi Ginarsih, Yuni Hadi Suryono Halimah, Husnul Handayati, Anik HANIFA RAHMAWATI Haqqi, Faishol Harianto Notopuro 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 Sari Irwan Sulistio Isfentiani, Dina Islaha, Maria Isnaini, Dian Isnanto Istanto, Wisnu Jayeng Wijayanti, Erlyna Karina, Lidya Karina, Lidya Kartika Rahayuningsih, Christ Khambali, Khambali Khristine Saputri Kiaonarn Ongko Waluyo Kiaonarni OW Kristiningsih, Elly Kuswanto, Muhammad Laili Rahmawati Laili Rahmawati Laili Rahmawati, Laili Lembunai Tat Alberta, Lembunai Tat Lieliek Soetjiatie Liliek Soetjiatie Liliek Soetjiatie Liliek Soetjiatie Lully Hani Endarini Luthfi Rusyadi M. Zakarahman Mairo, Queen Khoirun Nisa’ Makruf, Anang Mamik Mamik Mamik Mamik Marina Pengge Maulidyah Aisyah Putri Nadifah Meidayana, Ema Meisya Argia Sisviani Deva Melania Rizerda Pebianti Melina Sari Melina Sari STP, M.Si MINARTI Minarti Minarti Minarti Minarti Mohd Nazil Salleh Muhammad Andy Firmansyah Mujayanto Mujayanto Muna Setia Madihah Museyaroh, Museyaroh Mutiarawati, Diah Titik N. S. Widodo Nadia Salsabila Nastiti, Aliffah Nurria Novita Machfiratul Jannah Novita, Devy Nugroho, Riezky Faisal Nuning Nuning Marina Pengge Nur Hatijah Nur Hatijah Nur Hatijah Nur Hatijah Nur Hatijah Nur Hatijah Nur Kholifah, Siti Nuswantari, Atika Oktavianingsih, Yulis Patcharanee Pavadhgul Pebianti, Melania Rizerda Pengge, Nuning Marina Pojor Srirejeki Eka Lestari Purwanti, Dwi Puspita Dewi, Teresia Retna Puspita Zella Wigati Puspitasari, Erlita Putri Aniq Oktavia Qonita Salsabilla Amara Sherly Amri Ratna Sari Ratno Tri Utomo Regina Raiza Retna Puspitadewi, Teresia Retno Puspitadewi, Teresia Retno Sasongko Wati Retno Sasongkowati Rihlah Sa'idah Rika Yulia Rokhmalia, Fitri Rusmania, Liya Safrudin, Samsul Saktiyani, Fisari Sasongkowati, Retno Sherly Jeniawaty, Sherly Sholikah, Mar'atus Siagian, Hotmaida Siti Alfiah Siti Mar'atus Slamet Wardoyo SRI UTAMI Sri Utami Sugihani Suhariyadi Suhariyadi Suliati Suliati Suliati Suliati Suliati Suliati Suliati Sulistyowati, Dwi Wahyu Wulan Sumasto, Hery Supriyatin, Endah Suyanto, Beny Tatarini Ika Pipitcahyani Taufiqurahman Taufiqurahman Taufiqurrahman Taufiqurrahman Taufiqurrahman Taufiqurrahman Tjipto Rini Toni Watoyani Trisnania, Iid Dani Ulfa Hidayah Umul Annisa Fadhila Utomo, Ratno Tri Vernanda Arsya Nabilla Veronica, . Veronica, . Wahyurianto, Yasin Win Darmanto Wisnu Istanto Wulandari, Meisa Yusianti Silviani Zida Shabrina Akmalia