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All Journal Gorontalo Journal of Public Health Jurnal Gizi Prima 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)

M. Thonthowi Jauhari

Universitas Bumigora

Author-ID : 2516624

Computer Science & IT Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGARUH PENYULUHAN MAKANAN BERGIZI DENGAN METODE ULAR TANGGA TERHADAP PENINGKATAN PENGETAHUAN ANAK-ANAK Nurul Hidayah; M. Thonthowi Jauhari; M. Zulfikar Al fariki
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 1 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i1.249

Background : Health issues in Indonesia are still on the top topic. One of them is malnutrition and obesity which cause Indonesia encounters “double burden of malnutrition”. Sharing knowledge to children is a good starting point to fix the issue. This can increase children’s knowledge and brings Indonesia to escalate the quality of human resources in the future. Objective : The purpose of this research is to know the effectivity of socialization hold by ladder game method to the elevation of children’s knowledge into nutritious foods. Method : This has been done by three main steps; pre-test session, intervention, and post-test session. During pre-test and post-test, students were given several questions then the answers were analyzed using SPSS. Results : The results were analyzed statistically to highlight the description results which depicted that there is an influence of ladder game method during socialization to the increase of children’s knowledge. After giving a post-test, it showed a better result compared to pre-test. During pretest mean was 11.9 while at the post-test it reached approximately 15. Conclusion : It can be said that after the intervention by the ladder game method, the children’s insight is much more increasing even though it had no significancy

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 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.

Studi Pembuatan Cookies Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) Dan Tepung Biji Kacang Hijau (Vigna Radiata) Aida Putri; Junendri Ardian; M. Thonthowi Jauhari
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 3 No 1 (2022): April 2022
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v3i1.1929

Daun kelor dan kacang hijau merupakan tanaman lokal Indonesia yang memiliki kandungan gizi yang cukup tinggi namun pemanfaatannya masih kurang. Daun kelor dan biji kacang hijau sebagai sumber protein nabati yang dapat menjadi bahan makanan alternative yang dapat disubtitusikan tepung daun kelor dan tepung biji kacang hijau ke dalam bentuk cookies. Penelitian ini bertujuan untuk menganalisa uji kesukaan pada warna, aroma, tekstur dan rasa serta kandungan protein yang terdapat pada cookies. Metodologi: Penelitian ekspremental ini menggunakan rancangan acak lengkap. Uji Organoleptik dilakukan dengan menggunakan metode hedonik. Teknik sampling menggunakan purposive sampling dan diperoleh sebanyak 31 sampel mahasiswi Universitas Bumigora. Hasil penelitian menunjukan bahwa pada hasil uji organoleptik atau uji kesukaan pada produk cookies tepung daun kelor dan tepung biji kacang hijau pada uji kruskal wallis aroma tekstur, dan rasa hasil signifikansi terhadap aroma (0,025) , tektur (0,000) dan rasa 0,001 (p<0,05) yang berarti H1 diterima H0 ditolak signifikan terhadap aroma, tekstur dan rasa. Pada kadar protein tertinggi pada perlakuan t3 dengan kombinasi tepung daun kelor dan tepung kacang hijau sebesar 16,27 %. Kesimpulan Organoleptik yang didapatkan signifikan terhadap aroma, tekstur dan rasa pada cookies tepung daun kelor dan tepung biji kacang hijau karena p<0,05. Kadar protein tertinggi diperoleh pada perlakuan t3 yaitu sebesar 16,27 %.

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.

Pelatihan Manajemen Organisasi dan Kepemimpinan di Kelurahan Batulayar, Desa Batulayar, Lombok Barat Abdurrahman Abdurrahman; Isra’ Dewi Kuntary Ibrahim; Rini Anggriani; Mochamad Najib Rodhi; Irwan Cahyadi; Raden Bagus Faisal Bagus Faisal Irany Sidharta; M. Thonthowi Jauhari; Puspita Dewi; Rangga Mulya Jati; Gustu Yudi Artha; Mimi Fadila
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 1 No 1 (2020)
Publisher : LPPM Universitas Bumigora

This training aims to provide organizational and leadership knowledge in running and managing an organization through the application of appropriate organizational management and leadership based on the characteristics of an organization. Organizational management is useful to determine the success and sustainable development in the midst of the times in the current era of globalization, an organization must have a good system. A good organization should have members who have adequate management knowledge in running an organization so that the vision and mission can be achieved according to the goals and or ideals of the organization and stakeholders. The results of this training activity showed that the level of understanding of the participants had increased, as evidenced by the results of the discussion of the case as well as problem solving and finding solutions presented by the participants in accordance with the material presented previously. The importance of this training for the organization is because the existence of this training will provide added value for the management and members of the organization so that they can run their organizations effectively and efficiently so as to achieve the stated organizational goals.

Penyuluhan makanan bergizi seimbang pada anak-anak desa Golong selama new normal (fokus pada pendekatan metode ular tangga) M. Thonthowi Jauhari; Nurul Hidayah
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 1 No 2 (2021): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

The health issue is still a primary obstacle in Indonesia. All sectors need to pay attention to it; otherwise, the human resource level will be low. In line with this socialization is needed to encourage children especially, to start aware of consuming a healthy diet. In addition, this can broaden children’s horizons about what they better eat. The method in this activity is by using snake ladder game which is more attractive and fun for children. This method, in fact, can enhance children's knowledge. During the pre-test, the correct answers were 11,9 on average; while after the socialization the right answers were 14,5 on average. It shows that the sharing knowledge by snake ladder game is effectively helpful for children to increase their knowledge.

GAMBARAN PENGETAHUAN IBU BALITA TENTANG GIZI SEIMBANG DI DESA SUKARAJA M. Thonthowi Jauhari; Junendri Ardian; Baiq Fitria Rahmiati; Wayan Canny Naktiany; Wiwin Lastyana
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 2, No 2 (2022): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

ABSTRAK: Asupan gizi yang seimbang merupakan salah satu kebutuhan dasar yang diperlukan anak dalam daur kehidupannya untuk prtumbuhan dan perkembangan serta menjaga fungsi tubuh, keadaan gizi yang tidak baik merupakan salah satu kondisi yang diakibatkan karena konsumsi makanan yang tidak sesuai menurut ppedoman gizi seimbang; Penelitian ini merupakan penelitian dengan desain deskriptif analitik dengan desain cross sectional, yang dilakukan di desa Sukaraja, kecamatan Praya Timur, Lombok Tengah, dengan sampel ibu balita sebanyak 45; Pengumpulan data menggunakan kuesioner pengetahuan ibu balita tentang gizi seimbang, berisi 20 pertanyaan; Berdasarkan penelitian ini diperoleh hasil, dimana didapatkan pengetahuan ibu balita sebagian besar kategori kurang 19 (42%), pengetahuan ibu dengan kategori cukup 12 (27%), dan pengetahuan ibu dengan kategori baik 14 (31%); Orang tua sebagai tangan pertama yang memberikan asupan gizi kepada balitanya, perlu meningkatkan pengetahuannya tentang gizi seimbang. Selain itu perlu juga diberikan penyuluhan tentang gizi seimbang kepada ibu balita dari pihak terkait yakni petugas gizi di Puskesmas maupun di Posyandu. Kata kunci: Pengetahuan Ibu, Gizi Seimbang, Usia Balita

GAMBARAN ASUPAN ZAT GIZI MAKRO ANAK USIA SEKOLAH DASAR M. Thonthowi Jauhari; Junendri Ardian; Baiq Fitria Rahmiati
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 2, No 1 (2022): EDISI FEBRUARI
Publisher : Universitas Negeri Medan

ABSTRAK: (1) Usia anak sekolah dasar merupakan usia dimana anak rentan mengalami masalah gizi, kurangnya asupan zat gizi merupakan faktor risiko terjadinya suatu masalah gizi; Penelitian ini bertujuan untuk melihat gambaran asupan zat gizi makro anak sekolah dasar; (2) Penelitian ini bersifat deskriptif dengan desain cross sectional, yang dilakukan di kecamatan Praya Timur, Lombok Tengah, sampel sebanyak 84 anak sekolah dasar; (3) Hasil penelitian ini di dapatkan, asupan karbohidrat anak sekolah dasar sebagian besar kurang 38 (45%); asupan protein anak sekolah dasar sebagian besar cukup 45 (54%), asupan protein kategori kurang 29 (35%), dan asupan lemak anak sekolah dasar sebagian besar cukup 38 (45%), asupan lemak kategori kurang 26 (29%); (4) Asupan karbohidrat anak sekolah dasar tergolong kurang sedangkan untuk asupan protein dan lemak pada kategori cukup; orang tua perlu memperhatikan asupan karbohidrat anaknya, dengan meningkatkan kualitas asupan zat gizi yang diperoleh dari konsumsi makanan anak.Kata kunci: Asupan Karbohidrat, Asupan Protein, Asupan Lemak, Anak Sekolah Dasar

Co-Authors ABDURRAHMAN ABDURRAHMAN Aida Putri Aloysius Adhi Pratama Baiq Elda Yosditia Baiq Fitria Rahmiati Dewi, Puspita Gustu Yudi Artha Irwan Cahyadi Isra Dewi Kuntary Ibrahim Junendri Ardian Junendri Ardian Lina Yunita M. Kevin Saputra M. Zulfikar Al fariki M. Zulfikar Al Fariqi Mimi Fadila Mochamad Najib Rodhi Novia Zuriatun Soleha Nurul Hidayah Nurul Hidayah Quratu Aini Qurratu Aini Raden Bagus Faisal Bagus Faisal Irany Sidharta Rahmiati, Baiq Fitria Rangga Mulya Jati Regina Pricilia Yunika Rini Anggriani Tira Septiana Wayan Canny Naktiany Wayan Canny Naktiany Wayan Canny Naktiany Wayan Canny Naktiany Wiwin Lastyana Wiwin Lastyana Wiwin Lastyana Wiwin Lastyana

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