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All Journal Jurnal Ilmu Kesehatan Masyarakat Jurnal Penelitian Kesehatan Health Notions Jurnal Kesehatan Medical Technology and Public Health Journal Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Journal of Public Health Research and Community Health Development (JPH RECODE) Community Development Journal: Jurnal Pengabdian Masyarakat Nutrisia AMMA : Jurnal Pengabdian Masyarakat Nutriture Journal

Ruli Bahyu Antika

Fakultas Kesehatan Masyarakat, Universitas Jember

Author-ID : 2533616

Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Efektivitas Media Promosi “Piring Makanku” Sebagai Upaya Preventif Stunting Pada Remaja Putri Firman Maulana Ihsan; Mury Ririanty; Ruli Bahyu Antika
Jurnal Penelitian Kesehatan SUARA FORIKES Vol 12, No 3 (2021): Juli 2021
Publisher : FORIKES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/sf12325

In addition to the physical impact, stunting can also cause long-term psychosocial disorders and delays in brain development that have an impact on productivity. This study aims to analyze the effectiveness of the “Piring Makanku” promotional media in increasing knowledge, perceptions, intentions and practices as an effort to prevent stunting. This study used a non-equivalent control group design. The sample in this study was 36 respondents (aged 15-19 years) who were selected by total sampling technique and divided into treatment and control groups. Data were collected through filling out questionnaires and then analyzed using the Wilcoxon Sign Rank test and found a significant difference between before and after the intervention was given to the treatment group. The results of the Kruskal Wallis test showed that the knowledge, perceptions, intentions and practices of the treatment group A were better than the treatment group B and the control group. Thus, the promotion media of “Piring Makanku” has proven to be effective in increasing knowledge, perceptions, intentions and practices related to balanced nutrition and stunting. Keywords: stunting; “Piring Makanku”; balanced nutrition. ABSTRAK Selain dampak fisik, stunting juga dapat menyebabkan gangguan psikososial jangka panjang dan keterlambatan perkembangan otak yang berdampak pada produktivitas. Penelitian ini bertujuan untuk menganalisis efektivitas media promosi “Piring Makanku” dalam meningkatkan pengetahuan, persepsi, niat dan praktek sebagai upaya pencegahan stunting. Penelitian ini menggunakan desain non-equivalent control group. Sampel dalam penelitian ini adalah 36 responden (usia 15-19 tahun) yang dipilih dengan teknik total sampling dan dibagi menjadi kelompok perlakuan dan kontrol. Data dikumpulkan melalui pengisian kuesioner lalu dianalisis menggunakan uji Wilcoxon Sign Rank dan didapatkan perbedaan yang bermakna antara sebelum dan sesudah diberikan intervensi pada kelompok perlakuan. Hasil uji Kruskal Wallis menunjukkan bahwa pengetahuan, persepsi, intensi dan praktik kelompok perlakuan A lebih baik daripada kelompok perlakuan B dan kelompok kontrol. Dengan demikian, media promosi “Piring Makanku” terbukti efektif dalam meningkatkan pengetahuan, persepsi, niat dan praktik terkait gizi seimbang dan stunting. Kata kunci: stunting; “Piring Makanku”; gizi seimbang.

EFEKTIVITAS METODE EDUKASI TRICKY CARD GAME DALAM MENINGKATKAN PENGETAHUAN LANSIA TERHADAP PENCEGAHAN HIPERTENSI DI SEKOLAH EYANG-EYANG KABUPATEN JEMBER Karera Aryatika; Ruli Bahyu Antika; Dimas BC Wicaksono
Jurnal Ilmu Kesehatan Masyarakat Vol 17 No 1 (2021)
Publisher : Fakultas Kesehatan Masyarakat, Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/ikesma.v17i1.22425

Provinsi Jawa Timur memiliki prevalensi hipertensi yang lebih tinggi (36.8%) dibandingkan dengan prevalensi nasional (34.1%) pada tahun 2018. Profil Kesehatan Kabupaten Jember (2016) menunjukkan bahwa jumlah penderita hipertensi primer pada usia lanjut yang ditangani puskesmas di Kabupaten Jember sebanyak 59.736 kasus sedangkan prevalensi hipertensi pada lanjut usia di kecamatan Ledokombo Kabupaten Jember sebesar 41,88 %. Kejadian hipertensi ini akan terus meningkat apabila tidak dicarikan solusi yang tepat dalam penanganannya. Padahal akan timbul beberapa dampak negatif bagi penderita hipertensi terutama lansia salah satunya timbulnya komplikasi yang berujung kepada kematian. Metode edukasi tricky card game dapat dijadikan sebagai solusi dalam mengatasi permasalahan tersebut. Desain penelitian ini adalah intervensi menggunakan metode tricky card game. Metode edukasi tricky card game ini meliputi empat kegiatan inti antara lain penyuluhan yang interaktif, permainan yang edukatif, pemberian buku panduan hidup sehat bebas hipertensi dan konsultasi serta pengukuran tekanan darah. Responden dalam penelitian ini adalah seluruh anggota sekolah eyang – eyang di Kecamatan Ledokombo Kabupaten Jember. Intervensi dilakukan selama satu bulan. Hasil dari intervensi menunjukkan terdapat peningkatan pengetahuan lansia terhadap pencegahan hipertensi (p value < 0.05). Terjadi peningkatan jumlah lansia yang memiliki nilai tes ≥ 70 pada sebelum (33.33%) dan sesudah (60%) intervensi. Selain itu, terjadi penurunan tekanan darah baik sistolik maupun diastolik dari lansia sebelum dan sesudah intervensi (p value < 0.05). Jumlah lansia yang mengalami penurunan tekanan darah sistolik sebesar 66.67% dan distolik (33.3%). Dengan demikian, metode edukasi tricky card game dapat dijadikan sebagai salah satu upaya untuk pencegahan hipertensi pada lansia.

PENERAPAN BENCHMARKING DAN TARGET COSTING SEBAGAI DASAR INOVASI PRODUK ROTI SEHAT PADA BISNIS START-UP Eza Gusti Anugerah; Oktaviani Ari Wardhaningrum; Ruli Bahyu Antika
ABDIMAS UNWAHAS Vol 7, No 1 (2022)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v7i1.6553

Desa Koncer Kidul terletak di bagian selatan dari kantor pemerintahan Kabupaten Bondowoso. Masyarakat di desa ini memiliki antusias yang tinggi terhadap kewirausahaan, hal ini ditunjukkan oleh antusiasme masyarakat desa mengikuti pelatihan, salah satunya tata boga. Masyarakat Desa Koncer Kidul tersebut hanya memiliki kemampuan dan keahlian dalam membuat produk tetapi mereka tidak memiliki pengetahuan terkait strategi bisnis usaha baru (start-up). Keinginan yang tinggi dalam berbisnis atau memiliki usaha sendiri ini harus didukung dengan optimal melalui pendampingan terkait strategi dan perhitungan biaya bisnis. Tim pengabdian Universitas Jember melihat hal ini sebagai peluang untuk membantu masyarakat Desa Koncer Kidul dalam mengatasi permasalahan tersebut. Dengan ilmu dan keahlian yang dimiliki oleh tim beserta keterlibatan mahasiswa menawarkan solusi atas permasalahan di atas dengan melakukan pendampingan dan pembinaan terkait benchmarking, analisis target costing, dan analisis komposisi gizi. Melalui pendampingan ini, masyarakat Desa Koncer Kidul dapat memulai bisnis baru dengan produk yang mengutamakan kualitas dan kesehatan. Lebih lanjut, luaran dari pengabdian ini yang berkontribusi untuk akademis adalah software siap pakai terkait analisis target costing dan komposisi gizi.Kata kunci: benchmarking, roti sehat, start-up, target-costing

PROTEIN, FIBER, AND ACCEPTABILITY LEVELS OF MACKEREL (DECAPTERUS MACROSOMA) STICK AND MOCAF WITH TOFU DREGS FLOUR SUBSTITUTION Holifatus Sa'diyah; Farida Wahyu Ningtyias; Ruli Bahyu Antika
Journal of Public Health Research and Community Health Development Vol. 5 No. 2 (2022): March
Publisher : Sekolah Ilmu Kesehatan Dan Ilmu Alam (SIKIA), Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jphrecode.v5i2.23809

ABSTRACTObesity caused by unbalanced intake between calories and a source of dietary fiber for a long time. High snack consumption is cause low a source of dietary consumtion. Purpose: the purpose of this study was to determine the protein, fiber, and acceptability of mackerel stick with added tofu dregs flour of 0%, 20%, 35%, and 50%. Methods: This study used a completely randomized desigh (CRD). Acceptability levels used hedonic scale test that involved students of the Public Health Faculty of the University of jember as panelists. Laboratory experiments in the study used 12 repetitions to test the protein and fiber. Protein mackerel stick was analyzed using One Way ANOVA and tukey. The fiber of the meckerel stick was analyzed using Kruskall Wallis and Wilcoxon Signed Rank Test. Results: the results showed that there were significant differences in the average levels of protein, fiber, and Acceptability of mackerel stick with added tofu dregs flour, because p value of protein is (0,000) < α (0,05), p value of fiber is (0,017) < α (0,05), and p value of acceptability of color is (0,002) < α (0,05), p-value of aroma is (0,010) < α (0,05), p-value of taste is (0,000) < α (0,05), and p-value of texture is (0,005) < α (0,05). Conclusion: the X1 treatment of mackerel stick with addition of 20% tofu dregs flour be an alternative snack to prevent obesity. ABSTRAK Obesitas disebabkan oleh tingginya konsumsi kalori yang tidak diimbangi dengan konsumsi serat pangan dalam waktu lama. Konsumsi snack yang tinggi merupakan penyebab rendahnya konsumsi serat pangan. Tujuan: untuk mengetahui kadar protein, serat, dan daya terima snack stick Mackerel dan tepung mocaf dengan penambahan tepung ampas tahu 0%, 20%, 35%, dan 50%. Metode: Penelitian ini menggunakan metode penelitian eksperimen dengan desain penelitian rancangan acak lengkap. Panelis yang digunakan yaitu mahasiswa kesehatan masyarakat universitas jember. Eksperimen laboratorium menggunakan 12 unit percobaan untuk uji kadar serat dan protein dengan sumber data berupa data primer yang diperoleh dari uji kadar protein dengan teknik semi micro kjeldahl, serat dengan teknik gravimetri, dan daya terima dengan tes uji daya terima menggunakan form uji daya terima. Analisis data kadar protein menggunakan uji One Way Anova dilanjutkan dengan uji Tukey, kadar serat menggunakan uji Kruskall Wallis dilanjutkan dengan Wilcoxon Signed Rank Test. Hasil: Hasil dari penelitian yaitu adanya perbedaan yang signifikan pada kadar protein, serat, dan daya terima stick Mackerel dengan penambahan tepung ampas tahu karena nilai p value protein (0,000) < α (0,05), nilai p value serat (0,017) < α (0,05), dan nilai p value daya terima terkait warna 0,002 < α (0,05), aroma p value (0,010) < α (0,05), rasa p value (0,000) < α (0,05), dan tektur p value (0,005) < α (0,05). Kesimpulan: Stick Mackerel pada perlakuan X1 dengan penambahan tepung ampas tahu sebesar 20% menjadi alternatif snack dalam pencegahan obesitas.

Analisis Protein, Kalsium dan Daya Terima Biskuit Ubi Jalar Ungu (Ipomoea batatas L.) dengan Penambahan Daun Kelor (Moringa oleifera) Ninna Rohmawati; Mariska Anggraini; Ruli Bahyu Antika
JURNAL NUTRISIA Vol 21 No 2 (2019): September 2019
Publisher : Poltekkes Kemenkes Yogyakarta

Latar Belakang : Pemenuhan kebutuhan zat gizi balita dapat diatasi dengan melakukan pemberian makanan tambahan. Pembuatan makanan tambahan berupa biskuit dapat dilakukan dengan cara memanfaatkan bahan pangan lokal. Upaya ini dilakukan sebagai bentuk diversifikasi produk olahan yang terbuat dari daun kelor yang memiliki banyak manfaat bagi kesehatan. Tujuan : Menganalisis kadar protein, kalsium dan daya terima biskuit ubi jalar ungu dengan penambahan tepung daun kelor sebesar 5g, 10g, dan 15g. Metode : Penelitian ini merupakan penelitian eksperimen murni dengan menggunakan Posttest-Only Control Design. Penelitian ini melibatkan 25 ibu balita yang berada wilayah kerja Puskesmas Sumbersari Kabupaten Jember. Hasil : Berdasarkan data hasil uji kadar protein dan kalsium meningkat secara signifikan. Kesimpulan : Daya terima berupa aroma, warna, rasa dan tekstur secara statistik berbeda secara signifikan.

Pola Asuh Gizi, Tingkat Konsumsi dan Kejadian Stunting Pada Anak Balita Usia 6-24 Bulan di Wilayah Kerja Puskesmas Woha Kabupaten Bima Diansa Fitri; Sulistiyani Sulistiyani; Ruli Bahyu Antika
Jurnal Kesehatan Vol 10 No 1 (2022): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jkes.v10i1.202

Growth retardation is a chronic nutritional condition caused by long-term lack of nutrients due to inadequate nutritional needs in the diet, causing adults to have an inappropriate posture for their age. Stunting malnutrition is a form of malnutrition resulting from the calculation of height for age (height/age) below standard deviation (< -2 SD). Woha sub-district is the district with highest rate of stunting children in Bima province based on the results of nutrition status moniitoring in 2018 up to 39.65%, but decreased in 2019, specifically 33.1%. This study aimed to find out the relationship between nutritional care, consumption, stunting rates among children aged 6-2 months in the work area of Puskesmas Woha, Bima Regency. This study used a cross-sectional study design. The sampling method used a simple random sampling technique, probability sampling. Data analysis using chi-squared statisticcal test. The bivariate test showed a limited relationship between energy consumption (p = 0.00 ), protein (p = 0.020), iron (p = 0.038) and zinc (p = 0.009). However, there was no relationship between the degree of calcium absorption (p = 0.38 ) and the prevalence of stunting. There was a relationship between parental nutritional levels and energy consumption (p = 0.026). However, there was no relationship between parental nutritional levels and the consumption of protein (p = 0. 32), calcium (p = 0.130), iron (p = 0.078) and zinc (p = 0.281) in children from 6 to 2 months old in this Region. Woha Community Health Center, Bima Regency. There was no relationship between maternal nutritional knowledge and stunting rate (p = 0.21 ). There is a relationship between parental nutrition and the prevalence of stunting (p = 0.007) in children 6–2 months of age at Woha Community Health Center, Bima Regency

Effect of Anchovy Flour Substitution on Tuna Meatballs (Tori meatballs) on Body Weight and Total Protein of Wistar Rats Lirista Dyah Ayu Oktafiani; Farida Wahyu Ningtyias; Septi Nur Rachmawati; Abdul Azis Akbar; Ruli Bahyu Antika; Septy Handayani; Yunita Satya Pratiwi; Karera Aryatika; Manik Nur Hidayati
Health Notions Vol 6, No 10 (2022): October
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn61006

Stunting is a growth disorder in children as a result of chronic nutritional problems. This causes the child's height does not match his age. Various efforts have been made to reduce the prevalence of stunting. One of the innovations that can be done is the development of new food products by modifying meatballs derived from tuna with anchovy flour substitution (tori meatballs). This study aims to determine the effect of giving tori meatballs on total protein levels and body weight. The study was conducted for 14 days. The research sample consisted of 27 male wistar rats which were divided into 3 groups, namely K as the control group, P1 as the treatment group with 1 g/day of tori meatball, and P2 the treatment group with 2 g/day of tori meatball. Body weight was measured daily with a digital scale. Total protein assay using Kingsley Method with biuret reagent. The results showed that body weight and total protein content were not statistically different. The provision of tuna meatballs with anchovy flour substitution (tori meatballs) had no effect on body weight and total protein content of wistar white rats. Keywords: stunting; tori meatballs; protein total levels; wistar rats

Zinc Content, Suppleness and Favorability Test on Anchovy Flour Fortified Cob Meatballs Farida Wahyu Ningtyias; Yunita Satya Pratiwi; Septi Nur Rachmawati; Abdul Azis Akbar; Lirista Dyah Ayu Oktafiani; Ruli Bahyu Antika; Septy Handayan
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM Vol 7 No 1 (2023): Medical Technology and Public Health Journal March 2023
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/mtphj.v7i1.3436

Stunting in Jember Regency is the eighth most common condition in East Java, affecting up to 30% of the 180,000 children under the age of five. The creation of meatballs made from tuna fortified anchovy, which are increasingly rich in nutrients like zinc, will help to overcome nutritional issues. The aim of this research was to look at zinc levels, elasticity, and organoleptic properties. The aim of this study was to look at the zinc levels, elasticity, and organoleptic consistency of tuna fish balls after fortification with anchovy flour and chewers, which could help stunted toddlers improve their nutritional status. This is a true experimental study with a pre and post control group configuration. The sample size was set at 27 (eight samples from the treatment group and one sample from the control group). Zinc levels, elasticity, and organoleptic consistency are all measured in the lab through observation. On zinc levels, ANOVA Two Way was used to analyze data presentation. Zinc levels of 0.001 mg/100 gr and elasticity of 707.38 4.13 gf were found in tuna fish balls until they were reinforced with anchovy flour and chewers. The interaction of zinc content, elasticity, and organoleptic quality of anchovy meal fortification (0, 18%, and 35%) and thickener (carrageenan and STTP) has a major effect on zinc content, elasticity, and organoleptic quality (physical and preferences include taste, aroma, color and texture). The best tuna meatballs in terms of general nutritional content and chewiness are tuna fish balls fortified by 35% anchovy and with carrageenan as thickener. His general favorite is tuna fish balls which are not fortified with anchovy flour and without chewing. Future research is expected to find alternatives to other highly nutritious fish with good acceptance

Edukasi dan Pembentukan Kader Covid19 Tingkat Rukun Tetangga (RT) Anita Dewi Moelyaningrum; Ruli Bahyu Antika; eri witcahyo
AMMA : Jurnal Pengabdian Masyarakat Vol. 1 No. 04 (2022): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

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

Pandemic covid19 should be handled together between government and community. The government programs will not be optimal without supporting the community. The problems were the gap in information and education about covid19, especially how to prevent the covid19, vaccine, health protocols, and how to make and use eco hand sanitizer. The aim of the community service was to give the education and covid19 cadres of the neighborhood association. The method of the community service was education intervention, counseling, and training about covid19, vaccine, health protocols (mask using, physical distancing, washing the hands, social distancing, reducing mobility), and making and using the eco hand sanitizer. Pre-test and post-test were conducted to evaluate these community service programs. The result showed that there was an increase in knowledge about the covid19, vaccine 25,6%; implemented the health protocols (19,1%). The media that using for education, counseling, and training were acceptable (65,2%). The community, especially cadres were active in joint the whole activity such as the installation of educational banners in various locations and corners of the village, as well as in the distribution of masks and the manufacture of hand sanitizer. The obstacle in this activity is adjusting the training time for cadres and the community because they still have to work.

Analisis Protein dan Daya Terima Cookies Biji Nangka dengan Penambahan Tepung Ikan Gabus Rifka Wuri Viliantina; Ninna Rohmawati; Ruli Bahyu Antika
NUTRITURE JOURNAL Vol 2 No 2 (2023): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i2.3910

Background: Malnutrition is one of the nutritional problems in Indonesia caused by the lack of consumption of food or protein energy over a certain period, so it can be said that the nutritional status of toddlers depends on the food conditions at the time. Fulfillment the nutritional substance of toddler can be overcome by providing additional food in the form cookies. Researchers want to modify jackfruit seed cookies with the addition of snakehead fish flour to obtain food products with high protein content. Objective: The study aimed to analyze the protein content and acceptability of jackfruit seeds cookies with the addition of snakehead fish flour. Method: This research was a Quasi-Experimental using a Posttest-Only Control Group Design. The research sample consisted of 25 students at SDN Lenteng Timur 1. Results: Protein content with 4 levels of treatment (X0, X1, X2, X3) is 7.54; 8.38; 9,12; and 9.79. The higher the addition of snakehead fish flour, the higher the protein content of jackfruit seed cookies. Jackfruit seed cookies with the addition of 5% snakehead fish flour were cookies that were liked by the panelists. Conclusion:The addition of snakehead fish flour had a significant difference in protein content. The jackfruit seed cookies were accepted by the panelists in terms of color, aroma, taste and texture, but based on statistical results only the acceptability of aroma and taste had significant differences. The recommended jackfruit seed cookies are X1 with the addition of 5% snakehead fish flour.. Keywords: Jackfruit seeds; Cookies; Malnutrition; Fish cork; Proteins

Co-Authors Abdul Azis Akbar Abdul Azis Akbar Anita Dewi Moelyaningrum Diansa Fitri Dimas BC Wicaksono Eri Witcahyo Eza Gusti Anugerah Farida Wahyu Ningtyias Farida Wahyu Ningtyias Farida Wahyu Ningtyias, Farida Wahyu Firman Maulana Ihsan Holifatus Sa'diyah Karera Aryatika Karera Aryatika Lirista Dyah Ayu Oktafiani Lirista Dyah Ayu Oktafiani Manik Nur Hidayati Mariska Anggraini Mury Ririanty Ninna Rohmawati Oktaviani Ari Wardhaningrum Rifka Wuri Viliantina Septi Nur Rachmawati Septi Nur Rachmawati Septy Handayan Septy Handayani SULISTIYANI SULISTIYANI Yunita Satya Pratiwi

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