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All Journal Gizi, Kesehatan Reproduksi dan Epidemiologi Jurnal Media Gizi Indonesia (MGI) Jurnal Ilmiah Kedokteran Wijaya Kusuma SCIENTIA JOURNAL Jurnal Dunia Gizi Jurnal Kesmas Jambi Journal of Gender and Social Inclusion in Muslim Societies International Journal of Health Science (IJHS) Jurnal Masyarakat Madani Indonesia Jurnal Abdimas Maduma Journal of Pharmaceutical and Sciences. Vitamedica: Jurnal Rumpun Kesehatan Umum Journal of Innovative and Creativity Horizon: Indonesian Journal of Multidisciplinary International Journal of Health and Medicine Sevaka: Hasil Kegiatan Layanan Masyarakat Jurnal Praba: Jurnal Rumpun Kesehatan Umum Journal of Nursing and Health Science International Journal of Health Science
Athira Demitri
Universitas Islam Negeri Sumatera Utara
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Uji Organoleptik dan Uji Kimia Cupcake dengan Penambahan Tepung Daun Bangun Bangun dan Tepung Kacang Merah Athira Demitri; Tuty Hertati Purba; Agnes Sry Vera Nababan; Theresia Limbong
Journal of Nursing and Health Science Vol. 4 No. 3 (2025): Edisi Juni
Publisher : Sekolah Tinggi Ilmu Kesehatan Pertamedika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58730/jnhs.v4i3.242

Abstract

Latar Belakang: Cupcake merupakan salah satu makanan selingan yang banyak dijumpai di industri makanan. Cupcake pada dasarnya berbahan baku terigu yang dapat dibuat dari beberapa jenis tepung dengan tingkat penggunaan hingga 100%. Produk cupcake yang dikonsumsi sampai saat ini masih memiliki kandungan gizi yang terbatas, sehingga perlu ditambahkan beberapa bahan pangan untuk melengkapi kandungan gizi cupcake. Tujuan: mengetahui pengaruh penambahan tepung daun bangun bangun dan tepung kacang merah terhadap kesukaan panelis, mutu fisik, serta mutu kimia dari cupcake. Metode: menggunakan Eksperimen Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 2 kali pengulangan sehingga menghasilkan 6 rancangan percobaan. Uji daya terima dilakukan oleh 25 panelis tidak terlatih. Uji mutu kimia dilakukan di Laboratorium Pengembangan Teknologi Kimia Industri Medan. Analisis data menggunakan Kruskal Wallis dan dilanjutkan Bonferonni. Hasil: Hasil penelitian uji hedonik didapatkan formulasi terbaik yaitu F2 dengan nilai rata-rata sebesar 3,77 dengan kategori suka, dan untuk uji mutu hedonik didapatkan formulasi terbaik yaitu F2 dengan nilai rata-rata sebesar 3,81 dengan kategori warna hijau pekat, aroma daun bangun bangun kuat, rasa manis, dan tekstur lembut. Kandungan gizi cupcake pada formulasi F2 yaitu karbohidrat 287,35 mg/g, protein 2,98%, lemak 11,38%, vitamin A 0,206 mg/g dan kalsium 4,02 mg/g. Kesimpulan: F2 (10 gram tepung daun bangun-bangun dan 10 gram tepung kacang merah merupakan formula terbaik berdasarkan uji hedonik, mutu hedonik dan uji kimia.
Sosialisasi ATIRA (Aplikasi Teman Interaktif Rancangan Asupan) Sebagai Media Layanan Konseling Gizi Athira Demitri; Rani Suraya; Yulita
JURNAL ABDIMAS MADUMA Vol. 5 No. 1 (2026): Januari, 2026
Publisher : English Lecturers and Teachers Association (ELTA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52622/jam.v5i1.547

Abstract

Perkembangan teknologi digital telah membuka peluang besar dalam peningkatan pelayanan kesehatan, khususnya pada bidang konseling gizi. Mahasiswa sebagai kelompok usia produktif sering menghadapi permasalahan dalam pemenuhan kebutuhan gizi akibat pola makan yang tidak teratur dan kurang sesuai dengan prinsip gizi seimbang. Untuk menjawab permasalahan tersebut, dikembangkan ATIRA (Aplikasi Teman Interaktif Rancangan Asupan), yaitu media layanan konseling gizi berbasis digital yang dapat diakses secara mudah dan interaktif. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mensosialisasikan penggunaan ATIRA kepada mahasiswa Fakultas Kesehatan Masyarakat Universitas Islam Negeri Sumatera Utara, sehingga mereka mampu memperoleh informasi gizi yang akurat serta melakukan perencanaan asupan secara mandiri. Metode pelaksanaan mencakup sosialisasi penggunaan aplikasi, diskusi interaktif, serta evaluasi terhadap tingkat pemahaman pengguna. Hasil kegiatan menunjukkan bahwa mahasiswa memiliki peningkatan signifikan terhadap pemahaman fungsi aplikasi, dengan hasil evaluasi menunjukkan kenaikan sebesar 78,4%. Temuan ini menegaskan bahwa ATIRA efektif digunakan sebagai sarana edukasi gizi digital bagi mahasiswa. Program ini diharapkan dapat menjadi model layanan konseling gizi berbasis teknologi yang berkelanjutan. Selain memberikan kemudahan akses terhadap informasi gizi, implementasi ATIRA juga memiliki implikasi sosial dalam mendorong perubahan perilaku makan sehat di kalangan mahasiswa serta berkontribusi secara akademik dalam pengembangan inovasi teknologi edukasi gizi di lingkungan perguruan tinggi. Kata Kunci : Aplikasi gizi; Konseling digital, ATIRA, Mahasiswa
Hubungan Konsumsi Fast Food dan Sedentary Lifestyle terhadap Status Gizi Siswa Demitri, Athira; Lase, Vivin Martalenta; Yulita, Yulita; Purba, Tuty Hertati
HORIZON: Indonesian Journal of Multidisciplinary Vol. 4 No. 4 (2026): HORIZON: Indonesian Journal of Multidisciplinary
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/hijm.v4i4.5765

Abstract

An unbalanced diet can contribute to nutritional problems among adolescents. In addition, changes in adolescents’ lifestyles that tend to lead to a sedentary lifestyle may increase the risk of overweight and obesity. This study aimed to determine the relationship between fast food consumption and sedentary lifestyle with students’ nutritional status. This study employed a descriptive design with a cross-sectional approach. Samples were selected using a purposive sampling technique, involving 118 students. Data were collected through questionnaires and analyzed using the Chi-square test. The results showed that there was no significant relationship between fast food consumption and students’ nutritional status (p = 0.564). However, there was a significant relationship between sedentary lifestyle and students’ nutritional status (p = 0.008). Based on the findings, it can be concluded that a sedentary lifestyle or low physical activity has a greater influence on students’ nutritional status compared to fast food consumption. Therefore, efforts are needed to increase physical activity and reduce sedentary behavior in order to maintain and improve students’ nutritional status.
DEVELOPMENT OF DALI NI HORBO AS A NUTRITIOUS LOCAL FOOD ALTERNATIVE FOR TODDLERS AMONG MUSLIM WOMEN IN HUMBANG HASUNDUTAN REGENCY Nofi Susanti; Suci Rahmadani; Rani Suraya; Athira Demitri; Putra Apriadi Siregar; Putri Safira; Apriliani Apriliani; Fazidah Aguslina Siregar; Prima Yanti Siregar
Journal of Gender and Social Inclusion in Muslim Societies Vol 7, No 3 (2026): Journal of Gender and Social Inclusion in Muslim Societies (JGSIMS)
Publisher : Pusat Studi Gender dan Anak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/jgsims.v7i3.30857

Abstract

Nutritious local foods require processing innovations that are appropriate for young children, religious values, and household conditions. This participatory educational community engagement program aimed to develop Dali Ni Horbo, a traditional buffalo-milk-based local food, into sweet sticks, savory sticks, and cookies and to evaluate product acceptance among 40 Muslim women with children under five in Humbang Hasundutan Regency. The program included nutrition and halal-thayyib education, food-processing demonstrations, hygiene and sanitation education, observation of participant engagement, and hedonic evaluation of color, aroma, taste, and texture. All three products showed high levels of acceptance. Sweet sticks tended to receive the highest ratings for color, aroma, and taste, whereas cookies received the highest rating for texture. Participants also demonstrated active engagement through discussions, questions, and interest in trying similar food preparation at home. These findings indicate that Dali Ni Horbo diversification has potential as a caregiver-accepted local-food innovation and may support Muslim women’s practical engagement in household food management. In practical terms, this approach may contribute to improving the variety and quality of foods provided to young children and thereby support efforts to maintain adequate nutritional status, although its direct effects on child nutritional outcomes require further evaluation.
Co-Authors Agnes Sry Vera Nababan Anwar, Syahferi Apriliani, Apriliani Asnita Yani Balqis Nurmauli Damanik Dhea Syafitri Dudut Tanjung Dwi Ayu Lestari Eka Nenni Jairani Elpriska Elpriska Ernawati Nasution Evawany Y Aritonang Fazidah Aguslina Siregar Febrianty, Widya Gulo, Novtiurlina Hadiani Fitri Helda Sumawita Gowasa Icha Azzah Nabillah Icha Azzah Nabillah Inike Ipak Kuine Intan Fadilah Hasanah Izmi Arisa Putri Lubis Jairani, Eka Nenni Juwita Diah Indriyani Lase, Vivin Martalenta Lilis Tristi Yanti Zega Lubis, Putri Rahmi Virani Lubis, Rahmi Amelia Lutfi Henderlan Harahap Mariyanaq Mariyanaq Mayumi Swardani Monika Putri Murni Noviani Nasution Nababan, Agnes Sry Vera Nofi Susanti Nuri Maulizah Prima Yanti Siregar Prita Delvia Yollanda Purba, Tuty Hertati Purba, Tuty Hertaty Putra Apriadi Siregar Putri Safira Rani Suraya Rosa Putri Rosalinda Rosalinda Sarah Soromi Suci Rahmadani Sudana Fatahillah Pasaribu Sudana Fatahillah Pasaribu Suraya, Rani Susi Yanti Hutabarat Theresia Limbong Tuty Hertati Purba Tuty Hertati Purba Tuty Hertati Purba Tuty Hertati Purba Tuty Hertati Purba Tuty Hertati Purba Vania Amanda Wanda Lestari Wanda Lestari Waruwu, Dirman Wati Winda Sauci Br Panjaitan Winda Sauci Panjaitan Yemima Gulo Yulita Yulita Yulita Yulita Yulita, Yulita Yulita, Yulita Yusnina Maisyaroh Yusuf Hanafiah