Article Per Year (5 Year)
p-Index From 2021 - 2026
2.59
P-Index
This Author published in this journals
All Journal Pontianak Nutrition Journal (PNJ) Pontianak Nutrition Journal (PNJ) Media Penelitian dan Pengembangan Kesehatan Media Gizi Khatulistiwa MEDICA (International Medical Scientific Journal) Sport and Nutrition Journal
Jonni Syah R. Purba
Poltekkes Kemenkes Pontianak
Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Veterinary Other

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 20 Documents
Search

 1   2 
EFEKTIVITAS SEDUHAN DAUN ASAM JAWA TERHADAP KADAR HOMA-IR DAN HOMA-β PADA PASIEN DIABETES MELLITUS TIPE 2 Nopriantini, Nopriantini; Purba, Jonni Syah R; Desi, Desi; Petrika, Yanuarti; Novia, Devi; Ihsan, Bagus Muhammad
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 3 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i3.2014

Abstract

This study assessed the impact of tamarind leaf tea on HOMA-IR and HOMA-β levels in patients with Type 2 Diabetes Mellitus (DM). Thirty-two patients aged 20-50 years from Sungai Ambawang District Health Center, who were not using any DM medication, participated. They were divided into control (KN) and treatment (KP) groups, with KP receiving a tamarind leaf tea infusion for 7 days. HOMA-IR and HOMA-β levels were calculated using standardized formulas based on fasting insulin and glucose levels. The Wilcoxon signed-rank test revealed a significant decrease in HOMA-IR levels in the KP group (p<0.05), while no significant change was observed in the KN group. Although no significant difference in HOMA-β levels was found between the two groups, the KP group showed a notable increase by 4. These findings suggest that a 7-day tamarind leaf tea infusion effectively reduced HOMA-IR levels in patients with type 2 DM, although it did not significantly affect HOMA-β levels. This study highlights the potential of tamarind leaf tea as a complementary approach for managing insulin resistance in Type 2 DM patients. Further research is needed to explore the long-term effects and mechanisms of action for improving β-cell function. The conclusion of this study is that steeping tamarind leaves for seven days can reduce HOMA-I levels and slightly increase HOMA-β levels in patients with type 2 Diabetes Mellitus.
PENGARUH PENYULUHAN GIZI DENGAN MEDIA GAME EDUKASI BERBASIS ANDROID TERHADAP KONSUMSI BUAH DAN SAYUR Purba, Jonni Syah R.; Nopriantini, Nopriantini; Rafiony, Ayu; Petrika, Yanuarti
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 3 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i3.2057

Abstract

The main issue faced in fruit and vegetable consumption is that, on a national scale, the consumption of fruits and vegetables by the Indonesian population is still below the recommended levels. In the context of increasing needs for nutritional and health understanding, this study aimed to examine the effect of an android-based educational game on fruit and vegetable consumption through teacher capacity enhancement among junior high school students in Ngabang, Landak Regency. A quasi-experimental method utilizing the separate sample pretest-posttest control group design was employed with two treatment groups. The sample consisted of 35 Grade 8 students for each group. The sampling technique used quota sampling. Statistical analysis using paired t-test and independent t-test. The results indicate there was no significant difference in fruit consumption frequency between the control group before and after the intervention (p=0.160), whereas a significant difference was observed in the treatment group (p=0.000). Similar patterns were observed for vegetable consumption frequency, with no difference in the control group (p=0.263) but a significant difference in the treatment group (p=0.000). Overall, the study found a significant difference in the frequency of consumption between the control and treatment groups for both fruits (p=0.000) and vegetables (p=0.000). This suggests that the android-based educational game, through enhancing teacher capacity, effectively increases fruit and vegetable consumption among junior high school students. These findings highlight the potential of using educational technology to improve dietary habits and address nutritional issues among adolescents in Indonesia.
PERBEDAAN DAYA TERIMA, MUTU FISIK DAN TOTAL ANTOSIANIN SIRUP UBI JALAR UNGU (Ipomoea batatas L.)  DENGAN CARA EKSTRAKSI DAN TANPA EKSTRAKSI Sri Monica Sari; Nopriantini; Jonni Syah R. Purba
Media Gizi Khatulistiwa Vol. 1 No. 1 (2024): Media Gizi Khatulistiwa Edisi Maret 2024
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2804/mgk.1811.1023

Abstract

Ubi jalar ungu mengandung pigmen antosianin yang lebih tinggi daripada ubi jalar jenis lain.Antosianin memiliki fungsi fisiologis antioksidan, antikanker, antibakteri, perlindungan terhadap kerusakan hati, penyakit jantung dan stroke. Tahap pertama penelitian yaitu pembuatan sirup ubi jalar ungu tanpa ekstraksi dan sirup ubi jalar ungu dengan ekstraksi. Tahap kedua dilakukan uji organoleptik, uji viskositas, uji total padatan terlarut dan uji total antosianin. Hasil uji Chi Square bahwa ada perbedaan daya terima warna sirup ubi jalar ungu dengan cara ekstraksi dan sirup ubi jalar ungu tanpa ekstraksi. Berdasarkan untuk aroma dan rasa tidak ada perbedaan sirup ubi jalar ungu dengan cara ekstraksi dan sirup ubi jalar ungu tanpa ekstraksi. Viskositas sirup ubi jalar tanpa ekstraksi lebih tinggi dibandingkan dengan sirup ubi jalar dengan ekstraksi. Hasil uji total padatan terlarut sirup ubi jalar ungu tanpa ekstraksi dan sirup ubi jalar ungu dengan cara ekstraksi sudah memenuhi persyaratan SNI. Uji total antosianin tertinggi pada sirup ubi jalar ungu dengan ekstraksi yaitu 17,93 mg.
FORMULASI TEPUNG KACANG HIJAU (Vigna Radiata) DAN BUAH NAGA (Hylocereus Polyrhizus) TERHADAP DAYA TERIMA DAN ANALISA ZAT GIZI SNACK BAR SEBAGAI MAKANAN JAJANAN Icha Wahyu Septia; Nopriantini; Jonni Syah R. Purba
Media Gizi Khatulistiwa Vol. 2 No. 1 (2025): Media Gizi Khatulistiwa Edisi Maret 2025
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2804/mgk.1811.1051

Abstract

Snack bars adalah salah satu produk pangan berupa makanan ringan yang berbentuk batang dan padat. Snack bars dapat dikategorikan makanan ringan yang merupakan camilan sehat karena mengandung gizi yang lengkap yaitu protein, karbohirat, vitamin, dan mineral. Tujuan penelitian ini yaitu untuk mengetahui formulasi tepung kacang hijau dan buah naga terhadap daya terima dan analisa zat gizi pada snack bar. Penelitian ini merupakan penelitian eksperemental dimana formulasi yang digunakan yaitu tepung kacang hijau dan buah naga antara lain F1 (135 : 15 gram), F2 (120 : 30 gram), dan F3 (105 : 45 gram). Berdasarkan uji statistik Friedman yang disempurnakan oleh Conover menunjukkan bahwa ada pengaruh formulasi tepung kacang hijau dan buah naga dengan formulasi yaang berbeda terhadap warna, rasa, aroma dan tekstur snack bar dengan daya terima panelis. Snack bar yang paling disukai panelis terdapat pada formula F2 dengan formulasi 120 : 30 antara tepung kacang hijau dan buah naga. Hasil analisa kadar protein snack bar tertinggi terdapat pada formulasi F1yaitu sebesar 15,52%, hasil analisa kadar lemak snack bar tertinggi terdapat pada formulasi F2 yaitu sebesar 20,13%, hasil analisa kadar karbohidrat snack bar tertinggi terdapat pada formulasi F3 yaitu sebesar 95,59%, dan hasil analisa kadar serat snack bar tertinggi terdapat pada formulasi F2 yaitu 5,82%.
PROFIL KANDUNGAN PROTEIN, AKTIVITAS ANTIOKSIDAN DAN CUPRUM (CU) PADA PAKIS (stenochlaena palustris) TERFERMENTASI DENGAN PENGGUNAAN FAKTOR FERMENTASI YANG BERBEDA Muhammad Hadi Setyanto; Jonni Syah R. Purba; Jurianto Gambir; Destriana
Media Gizi Khatulistiwa Vol. 2 No. 2 (2025): Media Gizi Khatulistiwa Edisi Juni 2025
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2804/mgk.1811.1068

Abstract

Latar Belakang: Pakis (S.palustris) merupakan jenis tumbuhan paku-pakuan yang hidup liar di alam yang lebih dikenal di Kalimantan dengan sebutan kelakai. Pakis memiliki kandungan bioaktif, antara lain kandungan Fe yang tinggi, vitamin A, vitamin C dan steroid tertinggi pada batang, flavonoid, kandungan fitokimia alkaloid. Tujuan: Untuk mengetahui kandungan protein, aktivitas antioksidan, dan cuprum pada pakis (S. palustris) terfermentasi dengan penggunaan faktor fermentasi yang berbeda. Metode: Penelitian ini menggunakan jenis penelitian Two Group Post-test Only Design. Sampel yang digunakan yaitu ekstrak pakis non fermentasi dan fermentasi yang dianalisis menggunakan metode kjendahl, DPPH dan Spektofotometri. Hasil: Hasil penelitian ini menunjukan bahwa pakis non fermentasi memiliki kandungan protein sebesar 27,5%, %DPPH 40,45%, dan cuprum 0,21%. Pakis fermentasi pada perlakuan dengan konsentrasi NaCl 4%, sukrosa 4% selama 108 jam memiliki kandungan protein sebesar 20,7%, %DPPH 41,43%, dan cuprum 0,17%. Pakis fermentasi pada perlakuan dengan konsentrasi NaCl 7,36%, sukrosa 4% selama 108 jam memiliki kandungan protein sebesar  26,9%, %DPPH 48,68%, dan cuprum 0,1%. Kesimpulan: Kandungan rata-rata Protein pada pakis fermentasi lebih rendah dibandingkan dengan pakis non fermentasi. Kandungan rata-rata aktivitas antioksidan pakis fermentasi pada perlakuan N7,36S4.108 menghasilkan aktivitas antioksidan yang tertinggi. Kandungan rata-rata Cuprum pada pakis fermentasi lebih rendah dibandingkan dengan pakis non fermentasi.
PENGARUH EDUKASI GIZI BERBASIS MEDIA INSTAGRAM TERHADAP TINGKAT PENGETAHUAN GIZI SEIMBANG DAN ASUPAN ZAT GIZI MAKRO REMAJA DI SMAN 01 NGABANG Tiara Sani Yulianti; Suaebah; purba, Jonni Syah R Purba
Media Gizi Khatulistiwa Vol. 2 No. 3 (2025): Media Gizi Khatulistiwa Edisi September 2025
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Adolescence is a transition to adulthood. A lack of nutritional knowledge can cause various health problems. The prevalence of very thin and thin nutritional status in adolescents in West Kalimantan is increasing, with the latest figures being 1.4% very thin and 5.6% thin. In Landak Regency, the prevalence of very thin is 6.6%, and thin is 2.6%, higher than the national average. Nutrition education through Instagram, which is used by 42.3% of teenagers, can be an effective solution to this problem. This study aims to determine the impact of nutrition education through Instagram media on teenagers' knowledge of balanced nutrition and macronutrient intake. The research method involved conducting a pre-experiment with a sample of 38 respondents. Random sampling was used as the sampling technique. Data analysis using the Wilcoxon signed-rank test for non-normally distributed data and the paired t-test for normally distributed data. After education, there was an increase in knowledge of 1.32 points, as well as an increase in energy intake of 912.12 grams, carbohydrates 79.1 grams, protein 8.5 grams, and fat 12.15 grams, with a p-value of 0.000 (p <0.05). This study demonstrates the impact of Instagram media on teenagers' knowledge of balanced nutrition and macronutrient intake, both before and after receiving education.
Analisis Daya Terima Dan Proksimat Mie Instan Tepung Tulang Ikan Tenggiri (Scomberomorus Lineeolatus) Dengan Penambahan Labu Kuning (Cucurbita Moschata Syahwa, Dinda Putri; Nopriantini, Nopriantini; Agusanty, Shelly Festilia; Purba, Jonni Syah R; Hariyadi, Didik
Pontianak Nutrition Journal (PNJ) Vol 8, No 2 (2025): SEPTEMBER 2025
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v8i2.2075

Abstract

Mie merupakan salah satu jenis makanan yang berbahan dasar tepung terigu dan telah dikenal berbagai kalangan masyarakat. Mie instan sangat diminati oleh masyarakat, Untuk meningkatkan nilai gizi pada mie instan maka diperlukannya bahan alternatif dalam pengolahan mie seperti tepung tulang ikan tenggiri dan labu kuning. Tujuan penelitian: mengetahui daya terima mie terhadap warna, rasa, aroma, dan tekstur mie instan tepung tulang ikan tenggiri dengan penambahan labu kuning dengan konsentrasi yang berbeda. Metode penelitian: penelitian ini mengunakan desain penelitian eksperimen yaitu pembuatan mie instan tepun tulang ikan untuk mengetahui daya terima panelis menggunakan uji Friedman. Hasil penelitian: dari hasil uji organoleptik menyatakan ada pengaruh penambahan formulasi tepung tulang ikan tenggiri dan labu kuning terhadap aroma,rasa,tekstur mie instan. produk mie instan yang paling diterima baik dari warna, aroma, rasa dan tekstur terdapat pada perlakuan F1 (5 : 15) dengan hasil uji proksimat kadar protein (9,65%), kadar lemak (21,13%), karbohidrat (57,05%), kadar air (6,71%), kadar abu (3,38%), kalsium (6,45%). Kesimpulan: formulasi mie yang paling diterima adalah F1, ada pengaruh penambahan formulasi tepung tulang ikan tenggiri dan labu kuning terhadap aroma,rasa,tekstur pada mie instan.
Nutritional Analysis and Acceptability of Cookies Made from Pontianak Taro Flour (Colocasia esculenta L. Schott) with the Addition of Kepok Banana Flour (Musa paradisiaca forma typica) as a Snack for School Children Megadianti, Jihan Rizla; Purba, Jonni Syah R.; Agusanty, Shelly Festilia
MEDICA (International Medical Scientific Journal) Vol. 5 No. 3 (2023): MEDICA (Internasional Medical Scientific Journal)
Publisher : Borneo Scientific Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53770/medica.v5i3.505

Abstract

School-aged children are generally in a period of rapid growth and high activity, making nutrition a crucial factor in their physical development and cognitive intelligence. Inadequate nutrition can hinder physical growth, mental development, and thinking ability. Nutritional intake can be obtained from daily food consumption, including snacks. Snacks are widely favored across all age groups, from children to adults, and are typically provided in small portions, contributing around 10%–20% of daily energy needs. One popular and easy-to-make snack for children is cookies. This study aims to analyze the nutritional content and acceptability of cookies made from Pontianak taro flour (Colocasia esculenta L. Schott) with the addition of Kepok banana flour (Musa paradisiaca forma typica) as a snack for school children. The research method used is experimental. The treatments applied were variations in taro and banana flour proportions: F1 (75% : 25%), F2 (50% : 50%), and F3 (25% : 75%). The tests conducted included organoleptic tests to assess consumer preference and chemical analysis to determine nutrient content. The organoleptic test results—covering color, aroma, taste, and texture—showed that the F3 formulation (25% Kepok banana flour and 75% Pontianak taro flour) received the highest total score of 236. The chemical analysis per 100 grams of the F3 formulation showed protein content of 5.535%, fat 28.214%, carbohydrates 10.635%, ash content 1.451%, and moisture content 4.470%. In conclusion, among the three formulations, F3 was the most preferred in terms of acceptability, with favorable nutrient content suitable for a school children's snack.
ANALISIS ZAT GIZI KARBOHIDRAT, KALIUM, SERAT DAN DAYA TERIMA FORMULA FLAKES BONGGOL PISANG KEPOK Rezky Kurniawan; Jonni Syah R. Purba; Nopriantini; chairunnisa
Media Gizi Khatulistiwa Vol. 2 No. 4 (2025): Media Gizi Khatulistiwa Edisi Desember 2025
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Flakes merupakan produkmakanan berbentuk pipih atau serpihan, berwarna kuning kecoklatan yang dapat dibuat dari umbi-umbian, kacang-kacangan, biji-bijian, dan tanaman hortikultura. Awalnya flakes dibuat dari biji jagung utuh yang dikenal dengan nama corn flakes, namun pada saat ini telah dikembangkan inovasi dalam pembuatan flakes dimana flakes dapat dibuat dari bahan baku lain guna untuk meningkatkan nilai nutrisi dan kesukaan konsumen. Bahan baku pembuatan flakes umumnya mengandung sumber karbohidrat yang cukup tinggi, salah satu bahan baku yang bisa dimanfaatkan untuk membuat flakes yaitu tepung bonggol pisang.Metode yang dilakukan adalah eksperimen yang bertujuan untuk mengetahui Analisis Zat GiziKarbohidrat, Kalium, Serat Dan Daya Terima Formula Flakes Bonggol Pisang Kepok (Musa Paradisiaca).Adapun perlakuan yang diberikan yaitu penambahan tepung terigu dan tepung bonggol pisang kepok sebanyak P1 (90%+10%), P2 (80%+20%), dan P3 (70%+30%).Hasil uji daya terima pada flakes bonggol pisang kepok menyatakan bahwa ada pengaruh terhadap warna, aroma, tekstur dan rasa pada flakes dengan penambahan tepung bonggol pisang kepok hal ini dikarenakan T hitung > F tabel. Kadar karbohidrat tertinggi pada perlakuan P3 yaitu 10,26%, Kadar kalium tertinggi pada P3 yaitu 0,36%, Dan kadar serat tertinggi pada P2 yaitu 10,26%. Disarankan untuk pembuatan flakes bonggol pisang kepok sebaiknya digunakan dengan penambahan 20%. Untuk hasil penelitian lebih lanjut agar dapat memperbaikiaroma, tekstur, warna dan rasa. Dapat direkomendasikan untuk snack dengan kandungan zat gizi tinggi karbohidrat.
The Acceptability Test and Analysis of The Nutritional Content of Cookies that Substitute Breadfruit Flour (Artocarpus altilis) and Anchovy Flour (Stolephorus sp.) as Snacks for Stunted Toodlers Della Maulita; Jonni Syah R Purba; Nopriantini Nopriantini
Sport and Nutrition Journal Vol. 7 No. 1 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/spnj.v7i1.13469

Abstract

Background: Breadfruit (Artocarpus altilis) is rich in carbohydrates and fiber, while anchovies (Stolephorus sp.) are rich in protein, calcium, and iron. Both of these foods can be processed into cookies as a snack that has the potential to support the growth and development of stunted children. Objective: This study aims to determine the acceptability test and analyze the nutritional content of cookies that substitute breadfruit flour (Artocarpus altilis) and anchovy flour (Stolephorus sp.) as snacks for stunted toddlers. Method: This study used an experimental design with three treatments: F1 (85 gr breadfruit flour: 15 gr anchovy flour), F2 (75 gr breadfruit flour: 15 gr anchovy flour), and F3 (65 gr breadfruit flour: 35 gr anchovy flour). This test went through 2 stages: the organoleptic test for acceptability and the nutrient content test for protein, carbohydrates, calcium, and iron. Results: The study reveals that the most favored cookies have color, aroma, texture, and taste, specifically the F1 formulation (85 grams of breadfruit flour and 15 grams of anchovy flour). The Pontianak State Polytechnic Laboratory conducted a nutritional content test of the preferred formulation, revealing protein (6.67%), carbohydrates (50.10%), calcium (6.20%), and iron (0.18 mg). Conclusion: Cookies with breadfruit flour and anchovy flour substitution affect the acceptability of color and aroma, but there is no effect on the acceptability of texture and taste.
Co-Authors Agusanty, Shelly Festilia Aprilianti, Dwi Ayu Rafiony Chairunnisa Della Maulita Desi Desi Desi Desi Desi Desi, Desi Desi, Desi Destriana Didik Hariyadi Dwi Aprilianti Dwi Monika Icha Wahyu Septia Ihsan, Bagus Muhammad Iman Jaladri Jurianto Gambir Megadianti, Jihan Rizla Monika, Dwi Muhammad Hadi Setyanto Mulyanita, Mulyanita Nopriantini Nopriantini Novia, Devi Pamilasari, Trisa Rafiony, Ayu Rezky Kurniawan Sri Monica Sari Suaebah syahwa, dinda putri Tiara Sani Yulianti Trisa Pamilasari Widyana Lakshmi Puspita Yanuarti Petrika