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Tina Yuli Fatmawati
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Prosiding Seminar Kesehatan Nasional
Published by Universitas Baiturrahim
ISSN : -     EISSN : 30318572     DOI : 10.36565/prosiding
Core Subject : Health,
Health Professions Nursing Public Health
Prosiding Seminar Kesehatan Nasional ISSN 3031-8572 (Online) ini merupakan kegiatan tahunan yang diselenggarakan oleh Pusat Penelitian dan Pengabdian Masyarakat (PPPM) Universitas Baiturrahim. Kegiatan ini bertujuan untuk membantu menyelesaikan masalah kesehatan, membangun kemitraan dengan berbagai profesi kesehatan, peneliti berbagai daerah dalam meningkatkan pelayanan kesehatan, mengembangkan inovasi mutakhir bidang kesehatan. Adapun peserta Seminar kesehatan nasional ini diikuti oleh Dosen, Peneliti, Alumni, tenaga kesehatan, mahasiswa. Dengan pelaksanaan Seminar ini diharapkan para delegasi mendapatkan informasi keilmuan terkini mengenai permasalahan kesehatan di Indonesia dan penyelesaiannya dengan harapan dapat menciptakan masyarakat yang sehat dan produktif dimasa yang akan datang. eProsiding ini merupakan media publikasi hasil penelitian/ karya ilmiah dan pengabdian masyarakat Dosen, Alumni, mahasiswa, peneliti khususnya bidang kesehatan
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 144 Documents
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Hubungan Konsumsi Fast Food dan Aktivitas Fisik dengan Kejadian Gizi Lebih pada Remaja di SMP Pelita Raya Kota Jambi Hanifa Rahmi Syafira, Regita; Gustra Jeki, Andicha; Fatmawati, Tina Yuli; Wulansari, Arnati
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.227

Abstract

Fast food is a type of food that is easy to serve quickly or practically processed. Fast food contains a lot of salt, sugar, calories and fat. The high calorie content of fast food, if not balanced with active activity or exercise, is detrimental to health, as it can trigger future disease and lead to overnutrition. The purpose of this study was to determine the relationship between fast food consumption and physical activity with the incidence of overnutrition in adolescents at Pelita Raya Junior High School, Jambi City. This type of research is quantitative research with cross-sectional design. Data was collected by distributing FFQ questionnaires, GPAQ questionnaires and measuring BMI. This study was conducted in June 2024 in Pelita Raya Junior High School, Jambi City. Data analysis in the study used univariate and bivariate analysis using chi-squared test to determine the relationship between the independent variable (fast food consumption and physical activity) with the dependent variable (overnutrition). The results showed the percentage of adolescents who consumed fast food with frequent categories as many as 15 adolescents (42.9%) and rarely as many as 20 adolescents (57.1%). The picture of physical activity of adolescents with high intensity as many as 21 adolescents (60%) and low as many as 14 adolescents (40%). The nutritional status of adolescents with overnutrition category was 13 adolescents (37.1%) and normal nutritional status was 22 adolescents (62.9%). There is a relationship between fast food consumption and the incidence of overweight (p = 0.015) and there is a relationship between physical activity and the incidence of overweight (p = 0.000). In this study it can be concluded that there is an association between fast food consumption and physical activity with nutrient intake. It is recommended that adolescents reduce their consumption of fast food, adopt good consumption patterns and engage in sufficient physical activity to avoid overnutrition.
Gambaran Status Gizi dan Kejadian Anemia Remaja Putri di SMP Pelita Raya putri septyani, Dhea; Indrawati, Iin; Kurnia, Fitriyan; Fatmawati, Tina Yuli
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.228

Abstract

Anaemia is the major public health problem in the world, especially among adolescent girls. The prevalence of anaemia in adolescent girls aged 15 years is 32%, while the prevalence of anaemia in Jambi adolescent girls of senior high school age is 14.5%. The purpose of this study was to describe the nutritional status and incidence of anaemia among adolescent girls in Pelita Raya Junior High School. This study used a quantitative descriptive design. The population of this study was 53 female students. The sampling technique used was a convenience sample of 53 respondents. This research was conducted on 10 June 2024. The data collection methods were through the use of questionnaires and univariate data analysis methods. Based on the research data and the results of the study obtained nutrition respondents at Pelita Raya Junior High School in Jambi City got very thin as many as 1 person (2.0%), thin as many as 7 people (14.0%), normal as many as 25 people (50.0%). Fat as many as 14 people (28.0%) and obese as many as 3 (6.0%) and the description of the incidence of anaemia among the respondents at Pelita Raya Junior High School in Jambi City was normal as many as 38 (76.0%) and anaemia as many as 12 (24.0%). It can be concluded that there are still adolescent girls with anaemia and abnormal nutritional status. It is expected that schools should be able to collaborate with puskesmas to provide health counselling activities on anaemia and the dangers of anaemia if not overcome, and regular monitoring of the nutritional status of adolescents.
Daya Terima dan Kandungan Gizi Bolu Kukus berdasarkan Penambahan Sari Kulit Manggis (Garcinia Mangostana Linn) pada Adonan sebagai Pewarna Alami Tesa, Tesa; Chandra, Filius; Putri, Satiti Kawuri
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.232

Abstract

hetic food colouring is usually used in steamed biscuits to create attractive colours that appeal to consumers. In an effort to diversify food products through the use of mangosteen rind juice, further processing is being undertaken, one of which is the use of mangosteen rind juice as a natural colouring agent on steamed biscuits. The purpose of this study was to determine the acceptability and nutritional content of steamed sponge cake with the addition of mangosteen rind juice as a natural colour. This research is an experimental study using a completely randomised design (CRD) with four treatments of adding (0ml, 10ml, 20ml, 30ml) mangosteen rind juice. Acceptability was tested using a hedonic method organoleptic test conducted by 30 untrained panelists. Nutritional content was tested, namely water content, ash content and vitamin C content. Acceptability test data were analysed using SPSS one-way ANOVA and Duncan's post hoc test. The acceptability of the steamed sponge cake with mangosteen juice added gets the best mean value preferred by the panelists, namely A4 (mangosteen juice added 20 ml) with a mean value of 4.01 (category likes). With a water content of 30.93%, an ash content of 1.11% and a vitamin C content of 14.05 mg/100g.  From the results of this study, it can be concluded that the addition of mangosteen peel juice to steamed sponge cake is significantly different in the aroma and flavour parameters, while the texture and colour parameters are not significantly different.
Daya Terima dan Nilai Gizi Bolu Kukus Substitusi dari Tepung Terigu dan Tepung Kacang Hijau Sangrai Vifiyanti, Widya; Chandra, Filius; Kawuri Putri , Satiti
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.233

Abstract

Mung beans are generally only processed into mung bean porridge or filling in snacks such as onde-onde and bakpia. However, mung beans can be processed into flour which is used as an ingredient in processed steamed biscuit products. Therefore, there is a need to develop steamed sponge products using local food ingredients that are readily available at affordable prices but have full nutritional value, especially protein and water content and low gluten content compared to steamed sponge in general. The aim of this study was to determine the effect of replacing wheat flour with roasted mung bean flour on the acceptability, moisture content and protein content of steamed sponge. This research is an experimental study using a completely randomised design (CRD) with 4 treatments of steamed sponge cake substituted by wheat flour and roasted mung bean flour. The organoleptic test was carried out by 30 untrained panelists, then the organoleptic test results were analysed using SPSS one-way ANOVA and Tukey's post hoc test. This study shows that the acceptability and nutritional value of the steamed sponge cake substituted by wheat flour and roasted mung bean flour obtain the best average value preferred by the panelists, namely in sample P2 (75% wheat flour: 25% roasted mung bean flour) both in terms of colour 4.07 (like), aroma 3.63 (rather like), texture 4.10 (like) and taste 3.94 (rather like). From the results of this study it can be concluded that the substitution of wheat flour and roasted mung bean flour has a significant effect on the acceptability of the texture parameters of steamed sponge cake and has no significant effect on the aroma, colour and taste of steamed sponge cake. The P2 treatment (75% wheat flour: 25% roasted mung bean flour) is the best formulation treatment, while the nutritional value of the steamed sponge cake is not affected.  
Gambaran Pola Konsumsi Junk Food dan Kejadian Overweight pada Remaja SMK N 1 Kota Jambi Haliza, Nur; Indrawati, Iin; Aisah, Aisah; Wulansari, Arnati
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.234

Abstract

The times and globalization have affected the consumption patterns of adolescents, especially in terms of junk food, which can have an impact on their nutritional status. This study aims to determine the description of junk food consumption patterns and overweight nutritional status in adolescents at SMK N 1 Jambi City. The research method used was descriptive quantitative with a sample of 87 students in grades X and XI, who were selected using proportional sampling technique based on the Lameshow formula. Data collection was done through Food Frequency Questionnaire and anthropometric measurements. Data analysis used univariate analysis method. The results showed that the majority of respondents (56.3%) had “good” junk food consumption patterns, while 43.7% were categorized as “not good”. Nutritional status showed 80.5% of students were not overweight, while 19.5% were overweight. Although most of the respondents had good junk food consumption patterns and normal nutritional status, there was still a proportion of respondents with unfavourable junk food consumption patterns and the prevalence of overweight that needs attention.
Hubungan Asupan Zat Gizi Makro dengan Status Gizi Remaja di SMP Negeri 2 Kota Jambi Tahun 2024 Sutrawanti, Linda; Wulansari, Arnati; Jeki, Andicha Gustra
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

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

Abstract

Adolescents are a group that is prone to nutritional problems, both malnutrition and overnutrition. One of the factors that can affect the nutritional status of adolescents is the intake of macronutrients and fibre. According to the 2018 RISKESDAS report, 7.6 per cent of the population in Jambi Province was undernourished and 14.3 per cent was overnourished. The aim of this study is to determine the relationship between macronutrient and nutritional status of adolescents in SMP Negeri 2 Jambi City in 2024. This type of research is a quantitative study with an analytical observational design and cross-sectional design. The research was conducted in SMP Negeri 2 Jambi City in May 2024. The population was students and female students in class VII and class VIII as many as 480 adolescents. The sampling technique used Proportional Random Sampling as many as 80 adolescents. Data collection on macronutrient was done by interview using a 3x24-hour food recall form and nutritional status using measurements of body weight and height calculated by IMT/U. Statistical analysis was univariate and bivariate using the chi-square test. The results showed that adolescents had normal nutritional status (62.5%) and abnormal nutritional status (37.5%) and adequate macronutrient intake (>50%). There was a significant relationship between macronutrient intake and adolescent nutritional status (p-value = 0.000).
Gambaran Status Gizi, dan Siklus Menstruasi dan Kejadian Anemia pada Remaja Putri di SMA N 8 Kota Jambi Nabila, Tasya Salwa; chandra, Filius; aisah, Aisah
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.240

Abstract

Anemia and menstrual cycle irregularities are common health problems experienced by adolescent girls, especially in developing countries. This study aimed to evaluate the nutritional status, prevalence of anemia, and menstrual cycle irregularities among adolescent girls at SMA N 8 Jambi City. This study used a descriptive survey method with a cross-sectional approach. The sample consisted of 67 adolescent girls selected through purposive random sampling technique. The results showed a high prevalence of anemia and menstrual cycle irregularities among adolescent girls. Anemia and menstrual cycle irregularities are significant health issues in SMA N 8 Jambi City, with factors such as unbalanced diet, lack of iron intake, and stress affecting these conditions. Comprehensive interventions are needed to improve the nutritional status and reproductive health of adolescent girls. Suggested efforts include the implementation of a comprehensive nutrition education program, provision of nutritious food choices in the school canteen, routine iron supplementation programs, and periodic health checks. Parental participation is also important in improving the nutritional status and reproductive health of their children.
Gambaran Kebiasaan Sarapan Pagi dan Kejadian Gizi Kurang pada Remaja Putridi SMP N 2 Kota Jambi Rahmatia, Nurlaila; Indrawati, Iin; Aisah, Aisah; Gustra Jeki, Andicha
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.244

Abstract

One of the causes of nutritional problems in adolescents can be caused by breakfast habits. A good breakfast pattern will affect the child's nutrition. Breakfast is a human need that should be done regularly every morning, for nutritional needs and brain development and to avoid the risk of malnutrition and obesity. WHO 2016 with the category of undernourished girls 8.4% and boys 12.4, Riskesdas 2018 prevalence of nutritional status of adolescents 13-15 years very thin 2.1% and thin 5.5%. The Jambi City Health Office in 2022, the working area of Koni Community Health Centre at the junior high school level with 444 cases experiencing malnutrition, the aim of this study was to describe the breakfast habits and the incidence of malnutrition in adolescent girls at SMP N 2 Jambi City. This type of research is descriptive research, data collection by distributing questionnaires and measuring nutritional status. The sample size was 58 adolescents. Data analysis was done using univariate analysis. The results showed that the percentage of breakfast habits of adolescent girls at SMPN 2 Jambi City with good habits was 56.9% and not good as much as 43.1%. The description of the incidence of malnutrition with malnutrition status as much as (31%) and not malnutrition as much as (69%). It can be concluded that most adolescent girls already have good breakfast habits and most have a nutritional status that is not malnourished. For those adolescents who still have bad breakfast habits, it is recommended that they get used to it, as it can have an impact on the health level of these adolescents.
Hubungan Pengetahuan, Sikap dan Perilaku Gizi Seimbang dengan Kejadian Gizi Kurang pada Remaja Putri di SMPN 1 Kota Jambi Nurkumala, Novita Arum; Chandra, Filius; Gustra Jeki, Andicha; Ariyanto, Ariyanto
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.245

Abstract

An individual's knowledge of a balanced diet influences attitudes and behaviours in food choices and nutritional status. Nutritional imbalances can result from inadequate understanding of nutrition. WHO 2016 with the category of undernourishment for girls 8.4% and boys 12.4, Riskesdas 2018 prevalence of nutritional status of adolescents 13- 15 years very thin 2.1% and thin 5.5%. Jambi City Health Office in 2022, the working area of Puskesmas Koni Junior High School level with 444 cases experiencing malnutrition, the purpose of this study was to determine the relationship between knowledge, attitudes and behaviour of balanced diet with the incidence of malnutrition in adolescent girls at SMPN 1 Jambi City in May-June. This type of research is quantitative with a cross-sectional design, data collection by distributing questionnaires and measuring nutritional status. The sample size was 71 people. Data analysis was done using univariate and bivariate analysis using Chi-square test. The results showed a percentage picture of poor knowledge of 19 students (26.8%), moderate attitude of 44 students (62%), adequate behaviour of 34 students (47.9%), poor nutritional status of 16 students (22.5%). There is a relationship between balanced nutrition knowledge and the incidence of malnutrition with a p-value of 0.023, there is no relationship between balanced nutrition attitudes and the incidence of malnutrition with a p-value of 0.059, there is a relationship between balanced nutrition behaviour and the incidence of malnutrition with a p-value of 0.023. It is expected that schools and the Jambi City Health Office can work together to educate adolescents about balanced dietary guidelines.
Pengaruh Penambahan Labu Waluh (Labu Kuning) Terhadap Karakteristik Kimia dan Organoleptik Mie Kering Putri, Meta Atika; Kawuri Putri , Satiti; Aisah, Aisah
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.246

Abstract

Pumpkins has advantages when chosen as a processed food ingredient, including : complete nutrition, as a natural coloring and high productivity. The nutrients contained in quining pumpkin are carbohydrate, sveral types of vitamins (A,C, B3, B6, K, niacin, thiamine and riboflavin), dietary fiber such as : pektin, β-karoten, tokoferol and several types of minerals. The β-karoten content in quining pumpkin can also replace the use of coloring (methanil yellow) in the noodle making process. Therefore, pumpkin is a nutritional source with great potential to be developed as an alternative raw material to substitute wheat flour in making various types of noodles including dry noodles.This study uses an experimental research method with the type of RAL which consists of four pumpkin addition treatments namely 0%, 20%, 25% and 30%. This research aims to detrmine the effect of adding pumpkin on chemical characteristics and organoleptic quality of dry noodles. The organoleptic test was carried out by 30 panelists then the organoleptik test result will be analyzed using SPSS One-way ANOVA and Tukey’s test. The results showed that the addition of pumpkin significaly affected organoleptic quality which included color, tekture, taste, overall acceptance, protein content, carbohydrate content, but the water content has no real effect on dried noodles. The nest treatment of study was P4 (100% flour : 30% addition pumpkin) with characteristics of color 4.73 (likes), texture 3.76 (likes), aroma 3.70 (likes), taste 3.96 (likes) with protein content 10.03% bb, carbohydrate content 73.61% bb, and water content 14.01%. In this research, it can be concluded that the addition of pumpkin has a significant effect on the acceptability of the aroma and texture of dry noodles and has no real effect on the aroma and taste of the dry noodles produced, while the nutritional content of dry noodles meets SNI 8217-2015 standards.  

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