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Kusfriyadi, Mars Khendra
Poltekkes Kemenkes Palangka Raya
Humanities Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Nursing Public Health Other

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Pendidikan gizi dan pesan gizi melalui short message service terhadap pengetahuan, perilaku, dan kepatuhan ibu hamil minum tablet besi Kusfriyadi, Mars Khendra; Hadi, Hamam; Fuad, Anis
Jurnal Gizi Klinik Indonesia Vol 9, No 2 (2012): Oktober
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.804 KB) | DOI: 10.22146/ijcn.15385

Abstract

Background: Low compliance as one cause of high prevalence of anemia in Indonesia is mainly due to forgetfulness. Nutrition education and short message service (SMS) are expected to become media to send nutrition message and remind pregnant mothers of taking iron tablet.Objective: To identify impact of nutrition education and nutrition message through SMS to knowledge, behavior and compliance of pregnant mothers with taking iron tablet.Method: The study was a quasi experiment that used pre and post test control/non equivalent control group design involving 3 groups of experiment, i.e. nutrition education only, nutrition education and SMS, and control as comparator. Subject of the study consisted of 121 pregnant mothers. The study was carried out from November 2009 to April 2010 at Palangka Raya Municipality in Pahandut, Kayon and Tangkiling Health Centers. Statistical analysis was performed by using paired t-test, ANOVA, Tukey test, and multivariate test.Results: Pregnant mothers that got nutrition education and SMS intervention significantly improved their knowledge and behavior (p<0.05). Pregnant mothers that got nutrition education and SMS had knowledge 18 point higher (coef=18.26), behavior 4 point better (coef=4.07) and probability 4 times more compliant than the control group (OR=3.79; p=0.03). Nutrition education and SMS intervention could increase compliance and significantly affect increase of hemoglobin (Hb) level up to 1.3g/dl (p<0.05). Increase of Hb level went in line with increase of compliance (dose-response) in pregnant mothers with preliminary Hb level <11g/dl. Meanwhile in pregnant mothers with preliminary Hb level ≥11g/dl, increase of Hb level was statistically significant when compliance reached ≥90%. Conclusion: Pregnant mothers that got nutrition education and SMS had better knowledge, behavior and compliance with taking iron tablet than those that only got nutrition education and the control group. High compliance could significantly increase Hb level.  
PENGARUH SUMBER TANNIN TERHADAP KADAR PROTEIN DAN DAYA SIMPAN TELUR PINDANG Eka Astari Hakim; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
JURNAL RISET GIZI Vol 7, No 2 (2019): November (2019)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v7i2.4695

Abstract

Backgroung : Pindang eggs are traditional egg-processed products using tanneries that will denaturing the egg proteins. Guava leaves, tea pulps, shallot skin and onion skin are comionly used for making pindang eggs as they contain tannin.Objective : This study aimed to analyze the effect of tannin sources on protein content and shelf life of pindang eggs.Method : This study used an experimental method with a Completely Randomized Design (CRD) design to examine the difference between tannin using guava leaves, shallot skin, tea pulp, bombay onion skin with 6 times of repetition. Protein content on pindang eggs processed with onion, guava leaves, tea pulp, and onion skins were 13,0%, 12,95%, 12,90%, and 12,80% respectively.Result : There was a significant effect of the addition of tannin sources on the levels of pindang egg protein (p = 0.000, α = 5%). Pindang  eggs have an average shelf life of 20 days. On the 30th day, almost all of pindang eggs with 4 types of tanneries has deteriorated  while the microbiological tests of  all pindang eggs on the 20th day of bacteria have exceeded SNI requirements. There is a real effect of the decay of each tannin source on the storage time of pindang eggs (p = 0.000, α = 5%). There is an influence from the tannin sources from guava leaver, tea pulp, shallot skin, onion skin on egg protein content. The best treatment was found in shallots with a percentage of protein content reached 13.00%.Conclusion : There is an influence from the source of tannin, guava leaves, tea pulp, shallot skin, onion skin to the durability of pindang eggs. The best treatment for 30 days is found in tea grounds and onion skin while in microbial studies all pindang eggs have exceeded SNI requirements
PENGARUH SUBSTITUSI TEPUNG SELPIS (SELUANG DAN PISANG) TERHADAP KADAR PROTEIN, KALSIUM, DAYA TERIMA DAN MUTU ORGANOLEPTIK COOKIES Ayu Sagita Putri; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
JURNAL RISET GIZI Vol 8, No 1 (2020): Mei (2020)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v8i1.5668

Abstract

Background: Insufficiency of nutrients intake such as protein and calcium may lead to the incidence of stunting in children under five years. In fact, Indonesia has many local foods like freshwater fish and local fruits which had abundant nutrients. Seluang is a typical Kalimantan freshwater fish contains high protein and calcium. The utilization of seluang fish flour and kepok banana flour as substitution in making cookies will increase the nutritional value of protein and calcium and may reduce the use of wheat flour.Objective: This study aims to analyse the effect of selpis (seluang and banana) flour substitution on protein, calcium, acceptability and organoleptic quality of cookies.Method: Experimental method with a completely randomized design (CRD) with five flour substitution treatments: 0%, 5%, 10%, 15%, 20% was used in this study. The protein content was tested by Kjeldahl method while the calcium content was tested by the AAS method.Results: Most of panelists preferred the original cookies (P1), characterized by yellowish in colour, fresh-baked aroma, slightly tough in texture and sweet-taste. The highest levels of protein and calcium were at P5 (20%) of 12.25% and 5.88 mg / 100 g.Conclusion: The substitution of seluang and kepok banana flours affect protein levels, calcium levels, acceptability (taste, color and aroma) of cookies but does not affect the texture of cookies.
Potensi Pengembangan Buah Lokal Kalimantan Tengah: Selai Buah Cemot (Passiflora Foetida L.) Nur Hasanah; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
Jurnal Forum Kesehatan Vol 9 No 1 (2019): Februari 2019
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

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

Abstract

Buah cemot (Passiflora foetida L.) merupakan buah lokal yang umum ditemui di semak liar dan hutan Kalimantan Tengah. Buah ini sangat popular di kalangan anak-anak penduduk setempat dan lazim dikonsumsi dalam kondisi segar. Sampai saat ini belum ada penelitian yang membahas tentang produk olahan buah cemot. Oleh karena itu, penelitian ini bertujuan untuk menggali potensi buah cemot yang diproses menjadi selai dengan berbagai variasi penambahan pektin: 0,25%; 0,75%; 1,25%; 1,75% dan 2,25%. Penelitian eksperimental ini menggunakan desain Rancangan Acak Lengkap (RAL). Rata-rata panelis menyatakan selai cemot berasa manis, aroma buah nyata, tekstur sangat kental dan warna sangat coklat. Persen padatan terlarut selai buah cemot untuk perlakuan 0,25%; 0,75%; 1,25%; 1,75%; 2,25% berturut-turut adalah 66,7%; 67,3%; 68,4%; 69,2%; 69,8% brix. Konsentrasi pektin tidak mempengaruhi rasa (p=0,244), aroma (p=0,621) dan warna selai (p=0,492). Namun, mempengaruhi tekstur (p=0,000) dan persen padatan terlarut selai buah cemot (p=0,000).
Kadar Serat, Sifat Organoleptik dan Daya Terima Permen Jelly Kulit Buah Naga Merah (Hylocereus Costaricencis) Dwi Node Julianti; Teguh Supriyono; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
Jurnal Forum Kesehatan Vol 8 No 2 (2018): Agustus 2018
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (687.449 KB)

Abstract

Due to its anthocyanin and betacyanin content, dragon fruit skin can be used as a natural dye in food. Dragon fruit skin which has been regarded as waste is also high in fiber. Both potential functions can be applied into jelly candy product. This experimental study with Completely Randomized Design (CRD) was specifically intended to determine the effect of 6 formulations of dragon fruit skin concentrations (10%, 20%, 30%, 40%, 50% and 60%) on their fiber contents, organoleptic properties and consumer acceptability of dragon fruit skin jelly candy. Kruskal-Walls Test (α = 0.05) was used to test the data. If there is a difference, data was proceeded by using the Mann-Whitney Test (α = 0.05). There was a significant difference between the concentration of dragon fruit peel extract and fiber content (p = 0.00). The highest fiber content was found in jelly candies with a concentration of 60% dragon fruit skin. There was no significant effect between the concentration of dragon fruit peel extract on aroma (p = 0.25) and taste (p = 0.08) jelly candy. There is a significant difference between the concentration of dragon fruit peel extract on texture (p = 0.00) and colour (p = 0.00) jelly candy. In terms of aroma, taste, texture and colour, most of panellist preferred jelly candy with dragon fruit skin concentration of 40%. The higher the concentration of dragon fruit peel extract, the higher the level of jelly candy fiber. The concentration of dragon fruit skin extract affects the texture and colour attributes of jelly candy
Kadar Serat, Sifat Organoleptik dan Daya Terima Permen Jelly Kulit Buah Naga Merah (Hylocereus Costaricencis) Dwi Node Julianti; Teguh Supriyono; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
Jurnal Forum Kesehatan Vol 8 No 2 (2018): Agustus 2018
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

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

Abstract

Due to its anthocyanin and betacyanin content, dragon fruit skin can be used as a natural dye in food. Dragon fruit skin which has been regarded as waste is also high in fiber. Both potential functions can be applied into jelly candy product. This experimental study with Completely Randomized Design (CRD) was specifically intended to determine the effect of 6 formulations of dragon fruit skin concentrations (10%, 20%, 30%, 40%, 50% and 60%) on their fiber contents, organoleptic properties and consumer acceptability of dragon fruit skin jelly candy. Kruskal-Walls Test (α = 0.05) was used to test the data. If there is a difference, data was proceeded by using the Mann-Whitney Test (α = 0.05). There was a significant difference between the concentration of dragon fruit peel extract and fiber content (p = 0.00). The highest fiber content was found in jelly candies with a concentration of 60% dragon fruit skin. There was no significant effect between the concentration of dragon fruit peel extract on aroma (p = 0.25) and taste (p = 0.08) jelly candy. There is a significant difference between the concentration of dragon fruit peel extract on texture (p = 0.00) and colour (p = 0.00) jelly candy. In terms of aroma, taste, texture and colour, most of panellist preferred jelly candy with dragon fruit skin concentration of 40%. The higher the concentration of dragon fruit peel extract, the higher the level of jelly candy fiber. The concentration of dragon fruit skin extract affects the texture and colour attributes of jelly candy
Pendidikan gizi dan pesan gizi melalui short message service terhadap pengetahuan, perilaku, dan kepatuhan ibu hamil minum tablet besi Mars Khendra Kusfriyadi; Hamam Hadi; Anis Fuad
Jurnal Gizi Klinik Indonesia Vol 9, No 2 (2012): Oktober
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.15385

Abstract

Background: Low compliance as one cause of high prevalence of anemia in Indonesia is mainly due to forgetfulness. Nutrition education and short message service (SMS) are expected to become media to send nutrition message and remind pregnant mothers of taking iron tablet.Objective: To identify impact of nutrition education and nutrition message through SMS to knowledge, behavior and compliance of pregnant mothers with taking iron tablet.Method: The study was a quasi experiment that used pre and post test control/non equivalent control group design involving 3 groups of experiment, i.e. nutrition education only, nutrition education and SMS, and control as comparator. Subject of the study consisted of 121 pregnant mothers. The study was carried out from November 2009 to April 2010 at Palangka Raya Municipality in Pahandut, Kayon and Tangkiling Health Centers. Statistical analysis was performed by using paired t-test, ANOVA, Tukey test, and multivariate test.Results: Pregnant mothers that got nutrition education and SMS intervention significantly improved their knowledge and behavior (p<0.05). Pregnant mothers that got nutrition education and SMS had knowledge 18 point higher (coef=18.26), behavior 4 point better (coef=4.07) and probability 4 times more compliant than the control group (OR=3.79; p=0.03). Nutrition education and SMS intervention could increase compliance and significantly affect increase of hemoglobin (Hb) level up to 1.3g/dl (p<0.05). Increase of Hb level went in line with increase of compliance (dose-response) in pregnant mothers with preliminary Hb level <11g/dl. Meanwhile in pregnant mothers with preliminary Hb level ≥11g/dl, increase of Hb level was statistically significant when compliance reached ≥90%. Conclusion: Pregnant mothers that got nutrition education and SMS had better knowledge, behavior and compliance with taking iron tablet than those that only got nutrition education and the control group. High compliance could significantly increase Hb level.  
Risk factors of stunting in toddlers aged 24-59 months living in floating houses on the Kahayan River of Palangka Raya City : A case-control study Mars Khendra Kusfriyadi; Sugiyanto Sugiyanto
GHMJ (Global Health Management Journal) Vol. 5 No. 1 (2022): Vol. 5 No. 1 (2022): Special Issue
Publisher : Yayasan Aliansi Cendekiawan Indonesia Thailand (Indonesian Scholars' Alliance)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35898/ghmj-51605

Abstract

PENGARUH PENDAMPINGAN KADER TERHADAP PERILAKU GIZI IBU DAN STATUS GIZI BALITA Mars Khendra Kusfriyadi; Sugiyanto Sugiyanto; Fretika Utami Dewi
MNJ (Mahakam Nursing Journal) Vol 2 No 5 (2019): Mei 2019
Publisher : Poltekkes Kemenkes Kalimantan Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.706 KB) | DOI: 10.35963/mnj.v2i5.146

Abstract

South Barito Regency with the problem of the prevalence of malnutrition reached 30.6%, the problem of short / very short and thin/very thin children was 33.6% and 18.3% respectively, far exceeding the provincial and national figures so it was necessary to get attention. Therefore, it is recommended that appropriate interventions in addressing these nutritional problems are by increasing the role of sensitive interventions and supplementary feeding. The research included quasi-experiments with designs before and after intervention with comparison groups. The study was carried out in two sub-districts. Data analysis used independent t-test and Chi-square. There were significant differences between maternal behavior after cadre mentoring in the intervention group and maternal behavior in the comparison group (p-value=0,000). There was a significant difference in behavior improvement between the intervention groups and the comparison group with (p-value=0,000). There are significant differences in the increase in underweight children after mentoring cadres with supplementary feeding. There is an influence of cadre assistance on maternal behavior in South Barito District. There is an influence of cadre assistance on the nutritional status of children in South Barito District.
PENGARUH SUMBER TANNIN TERHADAP KADAR PROTEIN DAN DAYA SIMPAN TELUR PINDANG Eka Astari Hakim; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
JURNAL RISET GIZI Vol 7, No 2 (2019): November (2019)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v7i2.4695

Abstract

Backgroung : Pindang eggs are traditional egg-processed products using tanneries that will denaturing the egg proteins. Guava leaves, tea pulps, shallot skin and onion skin are comionly used for making pindang eggs as they contain tannin.Objective : This study aimed to analyze the effect of tannin sources on protein content and shelf life of pindang eggs.Method : This study used an experimental method with a Completely Randomized Design (CRD) design to examine the difference between tannin using guava leaves, shallot skin, tea pulp, bombay onion skin with 6 times of repetition. Protein content on pindang eggs processed with onion, guava leaves, tea pulp, and onion skins were 13,0%, 12,95%, 12,90%, and 12,80% respectively.Result : There was a significant effect of the addition of tannin sources on the levels of pindang egg protein (p = 0.000, α = 5%). Pindang  eggs have an average shelf life of 20 days. On the 30th day, almost all of pindang eggs with 4 types of tanneries has deteriorated  while the microbiological tests of  all pindang eggs on the 20th day of bacteria have exceeded SNI requirements. There is a real effect of the decay of each tannin source on the storage time of pindang eggs (p = 0.000, α = 5%). There is an influence from the tannin sources from guava leaver, tea pulp, shallot skin, onion skin on egg protein content. The best treatment was found in shallots with a percentage of protein content reached 13.00%.Conclusion : There is an influence from the source of tannin, guava leaves, tea pulp, shallot skin, onion skin to the durability of pindang eggs. The best treatment for 30 days is found in tea grounds and onion skin while in microbial studies all pindang eggs have exceeded SNI requirements
Co-Authors Anis Fuad Anis Fuad Ayu Sagita Putri dewi, fretika utami Dwi Node Julianti Eka Astari Hakim Hamam Hadi Hamam Hadi NUR HASANAH Sera, Agnescia Clarissa Sugiyanto Sugiyanto Sugiyanto Sugiyanto Teguh Supriyono