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All Journal Jurnal Preventia Medical Technology and Public Health Journal
Fildzah Karunia Putri
Universitas Nahdlatul Ulama Surabaya
Environmental Science Health Professions Nursing Public Health

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Pembuatan Instrumen Teknologi Perencanaan Menu Diet Pratiwi Hariyani Putri; Fildzah Karunia Putri; Endang Sulistiyani
Preventia : The Indonesian Journal of Public Health Vol 5, No 2 (2020)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um044v5i22020p80-85

Abstract

This study aims to create a Diet Menu Planning Technology Instrument. The model used for making the instrument is procedural. This model is a descriptive model with a description of the development steps according to the research needs. R and D was chosen as the procedural approach. The development steps are (1) analysis of the weaknesses of the diet menu-planning instrument currently in use, (2) analysis of the instrument specifications for new technology, (3) instrument design, and (4) instrument testing. The resource persons in this study were lecturers of the nutrition study program and selected using purposive sampling technique to obtain data on the needs for dietary menu planning technology instruments. The types of data produced in this study are qualitative and quantitative data. The final product of this diet menu planning automatic instrument is named "Menu Harianku". This product is used as an instrument to assist the nutritional care process. The final product is a display of the food menu along with information on nutrients and percentage of fulfillment based on the nutrition needs of each individual. The results of the functionality test show a value of 100 percent, meaning that all the features available can work properly.
PERBANDINGAN KADAR FLAVONOID DAN VITAMIN C PADA INFUSED WATER GOJI BERRY (Lycium barbarum) DAN AIR NABEEZ KURMA (Phoenix dactylifera L.) Endah Budi Permana Putri; Fildzah Karunia Putri; Siti Sulaiha
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM Vol 4 No 1 (2020): Medical Technology and Public Health Journal March 2020
Publisher : UNUSA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/mtphj.v4i1.1458

Abstract

Latar Belakang: Air merupakan makronutrien yang berperan penting bagi kehidupan manusia, namun beberapa penelitian mendapatkan bahwa konsumsi cairan masih kurang dari 2 Liter per hari. Apabila tubuh tidak mendapatkan cukup air, atau kehilangan air sebanyak 5% saja dari berat badannya maka tubuh akan mengalami dehidrasi. Salah satu cara untuk meningkatkan konsumsi cairan yaitu dengan membuat alternatif minuman selain air putih, seperti infused water dari goji berry dan kurma.Tujuan: Menganalisis perbandingan kadar flavonoid dan vitamin C pada infused water goji berry dan air nabeez kurma. Metode: Jenis penelitian ini adalah eksperimental. Infused water goji berry dibuat dengan cara merendam 15 g goji berry kering dalam 300 ml air selama 12 jam, sedangkan air nabeez kurma dibuat dengan cara merendam 15 g daging kurma ajwa dalam 300 ml air selama 12 jam dan 24 jam. Analisis statistik yang digunakan yaitu uji One Way Anova. Hasil: Ada perbedaan rata-rata kadar flavonoid dimana kadar flavonoid tertinggi terdapat pada infused water goji berry (40,44 mg/L), air nabeez kurma perendaman 24 jam (8,08 mg/L), dan air nabeez kurma perendaman 12 jam (6,83 mg/L). Ada perbedaan rata-rata kadar vitamin C pada infused water goji berry (5,28 mg/ml) dan air nabeez kurma perendaman 12 dan 24 jam (2,64 mg/ml). Kesimpulan: Kadar flavonoid dan vitamin C infused water goji berry lebih tinggi daripada air nabeez kurma perendaman 12 dan 24 jam.
Efektivitas Bayam Dan Buah Bit Terhadap Kadar Hemoglobin Ibu Hamil Pratiwi Hariyani Putri; Fildzah Karunia Putri; Syarafina Rahmawati Rahmawati
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM Vol 5 No 1 (2021): Medical Technology and Public Health Journal March 2021
Publisher : UNUSA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/mtphj.v5i1.1839

Abstract

Pregnancy is a process of growth and development in an intrauterine fetus from conception to be born (1). Pregnant women are a group that is prone to nutritional problems due to an increase in body metabolism resulting in an increase in the need for nutrients. One of the nutrients needed is iron and folic acid found in spinach and beets. This study aims to measure the effectiveness of spinach and beets on hemoglobin levels of pregnant women through a systematic literature review approach. The results of a review of studies related to the effectiveness of spinach on hemoglobin levels of pregnant women with varying amounts and times. This method is effective for increasing hemoglobin levels in pregnant women in addition to offering Fe tablets. Giving beets, both in the form of juice, extract / supplement is also effective in increasing hemoglobin levels for pregnant women. Based on the results of a systematic literature review in total it can be denied that spinach and beets can effectively increase hemoglobin levels for pregnant women with a minimum duration of administration for 7 days in various types of preparations.
Co-Authors Endah Budi Permana Putri Endang Sulistiyani Pratiwi Hariyani Putri Siti Sulaiha Syarafina Rahmawati Rahmawati