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All Journal Midwifery Journal: Jurnal Kebidanan UM. Mataram GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Gizi Prima Jurnal SASAK : Desain Visual dan Komunikasi JPMB: Jurnal Pemberdayaan Masyarakat Berkarakter Mitra Mahajana: Jurnal Pengabdian Masyarakat Prima Abdika: Jurnal Pengabdian Masyarakat Nutriology: Jurnal Pangan, Gizi, Kesehatan ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Abdi Widya: Jurnal Pengabdian Masyarakat JILPI Jurnal Ilmiah Pengabdian dan Inovasi

Rahmiati, Baiq Fitria

Program Studi Gizi, Fakultas Kesehatan, Universitas Bumigora

Author-ID : 1271659

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Upaya Perbaikan Status Gizi Balita Melalui Sosialisasi Menu Mp-Asi Sesuai Usia Balita Di Kecamatan Gunungsari Baiq Fitria Rahmiati
JPMB : Jurnal Pemberdayaan Masyarakat Berkarakter Vol 2 No 2 (2019): Agustus-Desember
Publisher : Pusat Penelitian dan Pengembangan Rekarta Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36765/jpmb.v2i2.8

Abstrak: Pengabdian ini bertujuan untuk memperbaiki status gizi bayi di bawah lima tahun dengan cara memberikan pendidikan gizi pada ibu balita terkait pemberian makanan pendamping ASI yang direkomendasikan oleh WHO. Metode yang digunakan adalah penyuluhan kepada 30 ibu balita di PAUD Kecamatan Gunung Sari. Hasil pengabdian yang didapatkan adalah terjadi peningkatan pengetahuan tentang makanan pendamping ASI, penyelesaian permasalahan tentang anak yang tidak mau makan dan terjadi peningkatan komitmen untuk membuat menu makanan pendamping ASI sesuai dengan yang direkomendasikan oleh WHO. Kesimpulan pada pengabdian ini adalah terjadi peningkatan pengetahuan dan kemauan ibu untuk memberikan makanan yang sesuai dengan rekomendasi WHO.Abstarct: This dedication aims to improve the nutritional status of infants under five years old by providing nutrition education to mothers of children under five related to the provision of complementary feeding recommended by WHO. The method used is counseling to 30 mothers of toddlers in PAUD Gunung Sari District. The results of the dedication obtained are an increase in knowledge about complementary foods, solving problems about the wonâ€™t eat food in children and an increase in commitment to make complementary foods according to those recommended by WHO. The conclusion of this dedication is an increase in knowledge and willingness of mothers to provide food in accordance with WHO recommendations.

Peran Posyandu dalam Meningkatkan Kualitas Kesehatan Masyarakat di Dusun Suwangi Selatan Desa Suwangi Kecamatan Sakra Kabupaten Lombok Timur Herawati , Baiq Candra; Soraya , Siti; Rahmiati, Baiq Fitria
JPMB : Jurnal Pemberdayaan Masyarakat Berkarakter Vol 2 No 1 (2019): Januari-Juli
Publisher : Pusat Penelitian dan Pengembangan Rekarta Mataram

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

Abstrak: Tujuan Pengabdian ini untuk memberikan pengetahuan mengenai peran posyandu dalam meningkatkan kualitas kesehatan masyarakat di Dusun Suwangi Selatan, Desa Suwangi, Kecamatan Sakra, Kabupaten Lombok Timur. Metode dalam pengabdian ini adalah metode penyuluhan, sosialisasi dan diskusi. Hasil pengabdian ini menunjukkan bahwa dalam hal persepsi posyandu, masyarakat, tenaga medis dan kader posyandu terhadap eksistensi posyandu adalah positif. Mereka menganggap penting adanya program posyandu tersebut, tidak hanya sekedar melaksanakan program formal dan rutinitas, melainkan juga substansinya yang besar bagi peningkatan kualitas kehidupan manusia, terutama yang menyangkut masalah kesehatan.Abstarct: The purpose of this service is to provide knowledge about the role of Posyandu in improving the quality of public health in Suwangi Selatan Hamlet, Suwangi Village, Sakra District, East Lombok Regency. The method in this service is the method of counseling, socialization and discussion. The results of this service show that in terms of perceptions of posyandu, the community, medical staff and posyandu cadres on the existence of posyandu is positive. They consider the importance of the posyandu program, not only carrying out formal programs and routines, but also the substantial substance for improving the quality of human life, especially concerning health problems.

STRATEGI PERBAIKAN PROGRAM TABLET TAMBAH DARAH DI KABUPATEN TASIKMALAYA Baiq Fitria Rahmiati
Midwifery Journal: Jurnal Kebidanan UM. Mataram Vol 4, No 2 (2019): Juli
Publisher : Universitas Muhammadiyah Mataram

Angka Kematian Ibu (AKI) di Indonesia masih tinggi karena rendahnya kepatuhan suplementasi zat besi pada ibu hamil. Hal ini menyebabkan peningkatkan prevalensi anemia pada ibu hamil. Tingginya prevalensi anemia dapat dipengaruhi oleh implementasi program suplementasi zat besi. Penelitian ini bertujuan untuk menganalisis faktor-faktor internal dan eksternal, untuk menemukan strategi alternatif dan strategi prioritas untuk mengoptimalkan program suplementasi besi di Kabupaten Tasikmalaya. Penelitian ini menggunakan studi cross sectional, dengan metode wawancara mendalam kepada para pemangku kepentingan IFA di Kabupaten Tasikmalaya. Data primer dikumpulkan dengan metode wawancara mendalam dengan para ahli. Data sekunder dikumpulkan melalui laporan publikasi dari institusi terkait. Analisis deskriptif pada data primer dan sekunder digunakan untuk menentukan kondisi dan program aplikasi. Analisis Evaluasi Faktor Internal (IFE) dan Evaluasi Faktor Eksternal (EFE) digunakan untuk merumuskan strategi. Pemilihan stretagi alternatif menggunakan metode SWOT, sedangkan prioritas strategis menggunakan AHP. Hasil penelitian menunjukkan bahwa total bobot IFE (2.13) dan EFE (2.12). Analisis SWOT menunjukkan bahwa pemerintah Tasikmalaya perlu meningkatkan komitmen di antara para pemangku kepentingan karena komunikasi yang kurang efektif di antara para pemangku kepentingan. Prioritas strategi adalah peningkatan komitmen, peran dan kemitraan antara para pemangku kepentingan dengan skor total 0483.

Pengaruh Frekuensi Penggorengan dan Penambahan Sari Mengkudu (Morindacitrifolia) terhadap Jumlah Asam Lemak Trans pada Minyak Jelantah Baiq Fitria Rahmiati; M. Thonthowi Jauhari; Junendri Ardian; Quratu Aini
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 1 No 1 (2020): April 2020
Publisher : Program Studi Gizi, Universitas Bumigora

The development of various degenerative diseases is very rapid. Degenerative disease is a medical term to describe a disease that arises as a result of the deterioration of the function of the body's cells from a normal state that becomes worse or the level of cell activity in the body decreases.Degenerative disease was caused by over consuming high trans fatty acid that exist in fried foods with reused cooking oil. The cooking oil that used to fry food repeatedly contained high trans fatty acid. Noni fruits contained antioxidant which can prevent formation of trans fatty acid by obstructing oxidation reaction. . The objective of this research was to determine the effect of fried frequency and noni juice addition in the amount of trans fatty acid optimally. This research used Randomized Experimental Design Split Plot 4x5x2. Treatments applied were addition of noni juice in various volume (0 ml, 45 ml, 50 ml, 55 ml), and frying frequency of cooking oil (G1, G2, G3, G4, G5). The result of this research were frying frequency affect the increase of trans fatty acid (p=0.000) and the addition of noni juice affect the decrease of trans fatty acid (p=0.005) but interaction between frying frequency and addition of noni juice did not affect the amount of trans fatty acids (p=0.71). Volume of noni juice which can reduced trans fatty acid optimally is 55 ml of noni juice in second frying. In conclusion, the amount of trans fatty acid affected by frying frequency and addition of noni juice.

Pengaruh Pemberian Jus Jambu Biji Merah terhadap Penurunan Kadar Ldl (Low Density Lipoprotein) dan Kolesterol Total Junendri Ardian; M. Thonthowi Jauhari; Baiq Fitria Rahmiati
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 1 No 1 (2020): April 2020
Publisher : Program Studi Gizi, Universitas Bumigora

Objective: The purpose of this research is analyzing the influence’s of guava juice intake for LDL’s levels and cholestrol’s total at the age of 40 – 70 years old.Method: Kind of this research is True Experimental researchs with Pre and Post Test Control Group designs. Populations in this research are 20 housewifes with hypercholesterolmia and separated into two groups, the first group is guava juice’s intervention group, and the second is control group with mineral water’s intervention.Results: The result in this research shows that guava juice’s has intake for LDL’s levels and cholestrol’s total at the age of 40 – 70 years old. The test that used for the research is Paired T Test. Cholesterol total levels for guava juice’s intervention has decreased significantly as much as 13,4 mg/dl (with p<0,05) and LDL’s levels has decreased significantly 14,4 mg/dl(with p<0,05). While for the control group cholesterol total levels has increased 6,8 mg/dl but it doen’t mean (with p>0,05) and LDL’s levels has increased too as much as 13,0 mg/dl but it didn’t mean (with p>0,05).Conclusion:Total cholesterol levels in distributioning guava juice decrease significantly 13.4 mg / dl (p <0.05) and LDL levels decreased significantly 14.4 mg / dl (p <0.05). Whereas in the control group total cholesterol levels increased 6.8 mg / dl but were not significant (p> 0.05) and LDL levels increased 13.0 mg / dl but were not significant (p> 0.05).

Hubungan Peran Teman dengan Pemilihan Jajanan pada Siswa Sekolah Dasar Baiq Fitria Rahmiati
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 2 No 1 (2021): April 2021
Publisher : Program Studi Gizi, Universitas Bumigora

AbstrakAngka kejadian penyakit dan keracunan akibat makanan jajanan yang terjadi di kalangan anak usia sekolah saat ini meningkat. Anak usia sekolah memiliki kebiasaan jajan yang sulit untuk dihilangkan, sedangkan makanan jajanan yang tidak memenuhi syarat kesehatan dan gizi akan mengancam kesehatan anak sehingga diperlukan kemampuan anak dalam pemilihan jajanan yang tepat. Penelitian ini bertujuan untuk mendapatkan gambaran tentang pengaruh teman sebaya terhadap pemilihan jajanan pada anak usia sekolah di Sekolah Dasar Negeri (SDN) 43 Mataram. Data dikumpulkan dari 65 siswa menggunakan kuesioner dan selanjutnya dianalisis menggunakan analisis deskriptif. Hasil menunjukkan bahwa 73.84% anak memilih makanan yang tidak sehat. Sebanyak 63% anak menjawab memiliki support negative dari teman mereka. Hasil tabulasi silang menunjukan terdapat pengaruh teman sebaya dengan pemilihan jajanan (P<0.000) pada anak di SDN 43 Mataram. Berdasarkan hasil penelitian, direkomendasikan kepada guru, orang tua, penjual makanan dan instansi kesehatan untuk bekerja sama dalam mengatasi perilaku pemilihan jajanan yang tidak sehat pada anak melalui pendidikan, kebijakan dan perhatian serta pengawasan pada anak.

Hubungan Status Gizi dan Konsumsi Pangan Sumber Antioksidan dengan Tingkat Morbiditas Biomarker Covid-19 Baiq Fitria Rahmiati; M. Thonthowi Jauhari; Wayan Canny Naktiany; Junendri Ardian; Regina Pricilia Yunika
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 2 No 2 (2021): Oktober 2021
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v2i2.1649

Abstrak Morbiditas atau kesakitan covid-19 merupakan tanda dan gejala yang terjadi jika seseorang terindikasi mengalami penularan coronavirus. Hal ini dikarenakan oleh sistem imunitas pada tubuh seseorang tersebut melemah. Sistem imun yang baik dapat menghalau berbagai virus yang masuk ke tubuh, salah satunya Coronavirus. Dalam bidang gizi, antioksidan dikenal sebagai zat gizi yang mampu meningkatkan dan memaksimalkan kinerja dari sistem imunitas tubuh. Selain itu, status gizi seseorang juga menentukan bagaimana sistem imun ini bekerja. Penelitian ini bertujuan untuk mengetahui pengaruh dari status gizi dan konsumsi pangan terhadap biomarker Covid-19. Penelitian ini akan menggunakan kuesioner terstruktur untuk mengambil data terkait konsumsi pangan sumber antioksidan, mengukur status gizi responden secara langsung dan mengaitkan hasilnya dengan morbiditas penanda covid 19. Hasil yang ditemukan adalah Terdapat pengaruh kedua faktor yaitu status gizi dan konsumsi pangan terhadap morbiditas penanda Covid 19. Faktor yang lebih berpengaruh terhadap penanda morbiditas Covid 19 adalah konsumsi pangan sumber antioksidan.

The Important of Improving a Nutritional Status for Children with Disabilities Nurul Hidayah; Baiq Fitria Rahmiati; Junendri Ardian; M. Thonthowi Jauhari; Qurratu Aini; M. Zulfikar Al-fariqi; Regina Pricilia Yunika; M. Kevin Saputra
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 1 No 1 (2020)
Publisher : LPPM Universitas Bumigora

Disability is a special condition faced by some people. West Nusa Tenggara is at the top ten highest percentages for this special issue. This voluntary program was carried out to educate people how to maintain the diets of children in a special condition. The sharing programme was done by conducted a presentation, discussion, checking a height and weight and consultation. It was obtained that almost all parents having a kids with disability did not understand and were not aware how to prepare and choose food for their children. Approximately all children with a special issue at LombokCare community did not meet the standard height-for-age of World Health Organization (WHO), meaning that they were stunted. Therefore, a new insight and better care practices were gained by the parents in order to control and prepare the balanced diets of their special children.

Workshop Menu MP-ASI untuk Menjaga Status Gizi Balita di Kota Mataram Baiq Fitria Rahmiati; Anthony Anggrawan; Nurul Hidayah; Junendri Ardian; M. Thontowi Jauhari; Wenny Wijaya
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 1 No 2 (2021): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Basic Health Research Data 2018 states that the prevalence of malnutrition in infants is 18.8%. MPASI, complimentary food to breast milk, is food or drink containing nutrients, given to babies or infants aged 6-24 months, and given in stages according to the age and digestive capacity of the babies or infants to meet their nutritional needs other than breast milk. This dedication aims to improve the nutritional status of infants under five years old by providing nutrition education to mothers of children under five related to the provision of complementary feeding recommended by WHO. The method used is counseling to 30 mothers of toddlers in Mataram City. The results of the community service activity show that there is an increase related to participants’ knowledge of complementary foods, solving problems for children who do not want to eat, and an increase in commitment to make complementary foods according to those recommended by WHO. The conclusion of this dedication is an increase in knowledge and willingness of mothers to provide food in accordance with WHO recommendations.

Peningkatan Nilai Tambah Ikan Lele melalui Pemberdayaan Perempuan untuk Meningkatkan Ekonomi di Kecamatan Lingsar Baiq Fitria Rahmiati; Anthony Anggrawan; Wayan Canny Naktiany; Sirojul Hadi; Nurul Hidayah; Hasbullah Hasbullah
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 2 No 2 (2022)
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v2i2.1578

This community service activity aims to find solutions for problems faced by the people of Batu Kumbung Village in improving family economy, by making various processed products based on local food (catfish). Fresh water fishery products found in Batu Kumbung Village are very abundant, especially catfish. The people of Batu Kumbung Village already have a joint business group, but the products produced are still very limited. In this regard, then it is necessary to provide catfish water processing skills to the community in Batu Kumbung Village so that it is expected to increase knowledge and skills that can used to improve the economy. Methods used in this activities, are: Providing training material modules to be implemented; The presentation of the material is in accordance with the contents of the recipe book plus material on food nutrition, hygiene and sanitation, kitchen management, and product packaging and online marketing related to the business to be run. The output target of the activity is that participants can increase their knowledge and skills skills in producing various catfish; Participants are able to organize and manage the business them properly and sustainably; the presence of a variety of local food-based specialty preparations which can be used as souvenirs for consumers.

Co-Authors Aida Putri Deyantari Aloysius Adhi Pratama Anggrawan, Anthony Anthony Anggrawan Baiq Elda Yosditia Cecep Kusmana Christofer Satria Defel Septian Dewi, Puspita Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Herawati, Baiq Candra I Nyoman Yoga Sumadewa I Nyoman Yoga Sumadewa Isra Dewi Kuntary Ibrahim Junendri Ardian Junendri Ardian Junendri Ardian Junendri Ardian Lina Yunita Lina Yunita Linda Siska Dewi M Zulfikar Alfariki M. Kevin Saputra M. Thonthowi Jauhari M. Thontowi Jauhari M. Thontowi Jauhari M. Zulfikar Al Fariqi Ni Made Wiasty Sukanthy Ni Made Wiasty Sukanty Novia Zuriatun Solehah Novia Zuriatun Solehah Novia Zuriatun Solehah Novia Zuriatun Solehah Novia Zuriatun Solehah, S.Tr.Gz.,M.Gz Novianti Tysmala Dewi Novianty Tysmala Dewi Nurul Hidayah Quratu Aini Qurratu Aini Regina Pricilia Yunika Sirojul Hadi Siti Soraya Thonthowi Jauhari Thonthowi Jauhari Tira Septiana Wanda Januar Astawan Wayan Canny Naktiani Wayan Canny Naktiany Wayan Canny Naktiany Wayan Canny Naktiany Wayan Canny Naktiany Wayan Canny Naktiany Wayan Canny Naktiany Wenny Wijaya Wiwin Lastyana Wiwin Lastyana Wiwin Lastyana Wiwin Lastyana Wiwin Lastyana Wiwin Lastyana

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