Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Jurnal Pengabdian Masyarakat Kesehatan Journal of Global Nutrition
Herviana Herviana
Program Studi Sarjana Gizi, Institut Kesehatan Mitra Bunda
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Nursing Public Health Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Peningkatan Pengetahuan dan Uji Daya Terima Rolade Anti Anemia sebagai Pencegahan Anemia pada Ibu Hamil Apri Liayana; Herviana Herviana; Sintya Fadli
Jurnal Pengabdian Masyarakat Kesehatan Vol. 12 No. 1 (2026): JPM Maret 2026
Publisher : UPPM - STIKES Pemkab Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33023/jpm.v12i1.2971

Abstract

Anemia pada kehamilan umumnya disebabkan oleh kekurangan zat besi, asam folat, dan vitamin B12 yang berperan penting dalam pembentukan sel darah merah. Salah satu upaya yang dilakukan untuk penanggulangan anemia pada ibu hamil, yaitu pemberian tablet tambah darah (TTD), pemantauan kepatuhan konsumsi TTD, edukasi gizi, pemberian makanan tambahan (PMT) dan pemeriksaan hemoglobin secara berkala. Bahan pangan yang dapat menjadi alternatif sebagai PMT ibu hamil adalah hati ayam karena tinggi zat besi. Pelaksanaan kegiatan melibatkan ibu hamil yang melakukan ANC ke Puskesmas Tiban Baru. Kegiatan dilaksanakan pada tanggal 10 November 2025 yang terdiri dari penyuluhan, demonstrasi pembuatan PMT, dan uji daya terima kepada ibu hamil. Pengetahuan setelah diberikan edukasi terjadi peningkatan sebesar 18%. Hasil uji daya terima menunjukkan rasa dan keseluruhan memiliki nilai tertinggi untuk kategori sangat suka yaitu 4,4 dan 4,2. hasil pelaksanaan program pemberian Rolade sebagai PMT bagi ibu hamil dapat mencapai tujuan yang telah ditetapkan. Program berhasil meningkatkan pengetahuan ibu hamil mengenai anemia dan upaya pencegahannya, serta memperkenalkan Rolade sebagai inovasi makanan tambahan yang bergizi dan potensial untuk mendukung pencegahan anemia.
Association of Physical Activity and Nutritional Status with Blood Glucose Levels Among Patients of Diabetes Mellitus Type 2 at Puskesmas Sei Langkai Kota Batam Tri Utami Novianti; Herviana Herviana; Siska Pratiwi
Journal of Global Nutrition Vol 5 No 2 (2025)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v5i2.172

Abstract

Diabetes mellitus (DM) is a chronic metabolic disorder characterized by hyperglycemia due to inadequate insulin production or impaired insulin utilization. In Indonesia, the prevalence of DM reaches 11.7% in adults, with a significant burden in Batam, particularly at Puskesmas Sei Langkai. This study aims to determine the relationship between physical activity and nutritional status with blood glucose levels in type 2 DM patients aged 45–69 years. This is an observational analytical study with a cross-sectional design conducted in October 2025, involving 120 respondents selected purposively. Physical activity was measured using a short IPAQ questionnaire and converted to MET-minutes/week, nutritional status was measured using Body Mass Index (BMI), and random blood glucose levels were measured using a glucometer. Data analysis was performed using the Spearman correlation test. The results showed that the majority of respondents were aged 45–59 years (76.7%), female (70.8%), had a high school education (65.8%), were unemployed (67.5%), and had suffered from DM for 1–5 years (62.5%). Most had moderate physical activity (65.8%) and normal nutritional status (77.5%), but 53.3% had uncontrolled blood glucose levels. Analysis showed a significant negative relationship between physical activity and blood glucose levels (r = -0.305, p = 0.001), while nutritional status showed no significant relationship (r = 0.159, p = 0.083). These findings confirm that physical activity plays an important role in blood glucose control, while nutritional status alone is not the main determining factor. DM management should include regular physical activity, a balanced diet, adherence to therapy, and routine glucose monitoring.
Organoleptic Evaluation and Acceptability of Red Bean-Porang Snack Bar as An Alternative Snack for Obesity Adolescents Herviana Herviana; Citra Dewi Anggraini; Novia Zuriatun Solehah; Amalina Rizma
Journal of Global Nutrition Vol 6 No 1 (2026)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v6i1.192

Abstract

Obesity is one of nutritional problem in adolescents. obesity among adolescents may be associated with the selection of snacks that are high in caloric density. he utilization of local food ingredients, such as red bean flour and porang flour, in the development of snack bars has the potential to provide a healthy alternative snack that supports adolescents’ nutritional needs. The purpose of this study was to develop a snack bar formulated from red bean flour and porang flour as the primary ingredients. The research was conducted on 3 snack bar formulations with varying compositions of red bean flour and porang flour, F1 (95:5), F2 (96:4), and F3 (97:3). Organoleptic and hedonic quality tests were assessed to determine the level of panelists' preference. Testing was conducted on 26 semi-trained panelists. The collected data were analyzed using One-Way ANOVA and Duncan Test for significant results (p<0.05). The results of organoleptic tests on color, aroma, texture, taste and overall the most preferred red bean - porang snack bar were F2 with a color preference value of 4.23, aroma 4.46, texture 3.92, taste 4.26, and overall 4.50. Meanwhile, the hedonic quality test on taste showed no statistical difference (p = 0.920), but the hedonic quality test on texture showed a significant difference (p=0.002). Organoleptic evaluation and acceptability of the red bean-porang snack bar reported that the best formulation was F2, with a proportion of 96g red bean flour and 4g porang flour. This was indicated by the highest scores for each organoleptic aspect.
Co-Authors Amalina Rizma Apri Liayana Citra Dewi Anggraini Novia Zuriatun Solehah Sintya Fadli Siska Pratiwi Tri Utami Novianti