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Tingkat konsumsi energi, karbohidrat, protein, lemak pada diet jantung lunak bubur dan diet jantung lunak tim dengan lama hari rawat inap pasien gagal jantung kongestif di Rumah Sakit Tk. II dr. Soepraoen Kota Malang Azzahrah, Tiyan Tiara; Sutjiati, Endang; Mustafa, Annasari; Rahman, Nur
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 5 No 2 (2019): Jurnal Informasi Kesehatan Indonesia (JIKI)
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Cardiovascular disease is the number one cause of death in the world. In Indonesia, heart and blood vessel disease continues to increase and will provide a burden of morbidity, disability and socio-economic burden to the families of sufferers, the community, and the country (MOH, 2013). Efforts to obtain healing from an illness, including cardiovascular disease, require proper treatment. Besides treatment, food is one of the supporting factors to accelerate the healing of diseases. The purpose of this study was to determine the level of consumption of energy, carbohydrates, proteins, fats in the porridge soft heart diet and the steamed soft heart diet with the length of stay of congestive heart failure patients in Rumah Sakit Tk. II Dr. Soepraoen, Malang. This research was conducted in June-July 2019. The results showed that the level of energy consumption, carbohydrates, protein, fat in the porridge soft heart diet and the steamed soft heart diet for the length of stay of congestive heart failure patients have similarities. On the porridge soft heart diet and the steamed soft heart diet both had long hospital stay which is 2 respondents, each of which had 5 days of hospital stay and short hospital stay which is 1 respondent, which had 4 days of hospital stay. Further research needs to be done regarding the level of consumption of energy, carbohydrates, proteins, fats on the porridge soft heart diet and the steamed soft heart diet with the length of stay of congestive heart failure patients with a larger sample size and different research methods.

Faktor Determinan Pemilihan Makanan Jajanan pada Siswa Sekolah Dasar Yohanes Kristianto; Bastianus Doddy Riyadi; Annasari Mustafa
Jurnal Kesehatan Masyarakat Nasional Vol. 7 No. 11 Juni 2013
Publisher : Faculty of Public Health Universitas Indonesia

Makanan jajanan pada siswa sekolah masih banyak yang bermutu rendah sehingga keterampilan anak dalam memilih memegang peran penting dalam mendapatkan jajanan yang sesuai dengan kebutuhannya. Penelitian ini bertujuan untuk menilai mutu jajanan siswa sekolah dan mengidentifikasi faktor-faktor yang menentukan pemilihan jajanan. Penelitian dilakukan dengan menggunakan desain cross sectional pada 120 siswa sekolah dasar di Kota Batu yang dipilih secara purposif pada bulan September hingga Desember 2009. Mutu jajanan sekolah diperiksa di laboratorium. Siswa diminta untuk menjawab 28 pertanyaan tentang pemilihan jajanan. Data yang diperoleh diolah dan dianalisis dengan uji analisis faktor. Hasil penelitian menunjukkan bahwa pada umumnya jajanan pada siswa seko-lah mengandung energi di bawah standar (300 Kkal/ orsi). Komposisi bahan penyusun jajanan kurang bervariasi. Sebagian besar jajanan (71,4%) mengandung formalin. Faktor utama yang menentukan pemilihan jajanan di sekolah mencakup variabel harga, hadiah, ukuran porsi, aroma, dan kebebasan menentukan pilihan sendiri. Dari hasil penelitian dapat disimpulkan bahwa kandungan gizi dan keamanan jajanan anak sekolah perlu ditingkatkan. Determinan utama pemilihan jajanan didominasi aspek harga, hadiah, dan cita rasa. Untuk membuat jajanan yang bergizi dan aman disarankan pembuatan dilakukan dengan menggunakan bahan pangan dan teknologi lokal. Selain itu, juga diperlukan penegakan hukum terkait dengan penggunaan bahan berbahaya dalam jajanan siswa sekolah.Snacks of poor qualities which still predominate foods sold in school high-lights the importance of skill in choosing healthy foods. This research was aimed to examine the quality of snack and determine factors that contribute to children’s food choice. The study was conducted using cross sectional design on purposefully selected 120 school children from four elementary schools in Kota Batu in September to December 2009. School snacks were collected for laboratory analyses. The children were asked to the extent they agree or disagree with 28 questions on snack choice. The collected data were analysed using factor analysis test. The study revealed that the energy content of the snacks was generally below standard (300 Kcal/serving). The snacks were in most cases made of less diverse food ingredients while 71.4% samples contained formaldehyde. The children choice to snacks were primarily determined by factor including price, gimmick, serving size, flavor, and freedom to choose their own snacks. It is concluded that both snack quality and safety should be improved. Determining factors to snack choice mainly cover price, gimmick, and food sensory qualities. Snacks made of local mixed-ingredients should be promoted to decrease the price while regulations on providing better and safer foods should be seriously enforced.

Tingkat konsumsi energi, karbohidrat, protein, lemak pada diet jantung lunak bubur dan diet jantung lunak tim dengan lama hari rawat inap pasien gagal jantung kongestif di Rumah Sakit Tk. II dr. Soepraoen Kota Malang Tiyan Tiara Azzahrah; Endang Sutjiati; Annasari Mustafa; Nur Rahman
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 5 No 2 (2019): Jurnal Informasi Kesehatan Indonesia (JIKI)
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v5i2.1376

Cardiovascular disease is the number one cause of death in the world. In Indonesia, heart and blood vessel disease continues to increase and will provide a burden of morbidity, disability and socio-economic burden to the families of sufferers, the community, and the country (MOH, 2013). Efforts to obtain healing from an illness, including cardiovascular disease, require proper treatment. Besides treatment, food is one of the supporting factors to accelerate the healing of diseases. The purpose of this study was to determine the level of consumption of energy, carbohydrates, proteins, fats in the porridge soft heart diet and the steamed soft heart diet with the length of stay of congestive heart failure patients in Rumah Sakit Tk. II Dr. Soepraoen, Malang. This research was conducted in June-July 2019. The results showed that the level of energy consumption, carbohydrates, protein, fat in the porridge soft heart diet and the steamed soft heart diet for the length of stay of congestive heart failure patients have similarities. On the porridge soft heart diet and the steamed soft heart diet both had long hospital stay which is 2 respondents, each of which had 5 days of hospital stay and short hospital stay which is 1 respondent, which had 4 days of hospital stay. Further research needs to be done regarding the level of consumption of energy, carbohydrates, proteins, fats on the porridge soft heart diet and the steamed soft heart diet with the length of stay of congestive heart failure patients with a larger sample size and different research methods.

Pektin Dalam Tepung Kesemek Mempengaruhi Kadar Trigliserida Pada Tikus Wistar Jantan Yang Diberi Diet Aterogenik Stefania Widya Setyaningtyas; Nur Permatasari; Annasari Mustafa
Amerta Nutrition Vol. 1 No. 1 (2017): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Background: Moderate hypertriglyceridemia is almost certainly an independent risk factor for cardiovascular disease. Pectin is a kind of soluble fiber that can be used to decrease triglyceride level and it can be found in fruits such as persimmon. Objective: This research intens to prove the effect of soluble fiber of persimmon flour to decrease triglyceride level. Methods: The search used Post Only Control Group design. Normal diet, atherogenic diet, and atherogenic diet with various amount of dried persimmons were given to 30 subjects, male wistar rats, for 12 weeks. 1.2 g, 2.4 g, and 3.6 g persimmon flour were used as the given amount for every groups. Results: There were significant differences between atherogenic diet group and the other groups of research (p-value<0.001). Compared to normal diet group, atherogenic diet with 1.2 g and 2.4 g persimmon flour resulted unsignificant differences of triglycerides level. But, atherogenic diet with 3,6 g dried persimmon group was different significantly to normal diet groups (p-value=0.036). Both dose of persimmon flour and fat intake affect elevation of tryglyceride level up to 62.5%. Conclusion: The contribution of persimmon flour (Diospyros Kaki L. var Junggo) in inhibitation of the increase of triglyceride serum level on male wistar rats. The most effective dose is 1.2 g, because the result of the trigliceride level was closest to normal and energy intake was not affected. ABSTRAK Latar belakang : Hipertrigliseridemia kadar sedang hampir pasti merupakan faktor risiko tersendiri untuk penyakit kardiovaskular. Pektin merupakan jenis serat larut air memiliki efek menurunkan trigliserida dan banyak terdapat dalam buah-buahan, salah satunya buah kesemek.Tujuan : Penelitian ini bertujuan menguji efek serat larut air pada tepung kesemek dalam menurunkan kadar trigliserida.Metode : Penelitian dilakukan dengan metode Post Test Only Control Group. Diet normal, diet aterogenik, diet aterogenik + kesemek dengan berbagai jumlah diberikan kepada 30 subyek penelitian, yaitu tikus wistar jantan selama 12 minggu. 1,2 g, 2,4 g, dan 3,6 g tepung kesemek digunakan sebagai intervensi untuk kelompok perlakuan.Hasil : terdapat perbedaan kadar trigliserida yang signifikan antara kelompok diet aterogenik dengan kelompok perlakuan lainnya (p=0,000). Bila dibandingkan dengan kelompok diet normal, perlakuan dengan pemberian tepung kesemek 1,2 g dan 2,4 g menghasilkan kadar trigliserida yang tidak berbeda signifikan, namun jumlah pemberian tepung kesemek 3,6 g berbeda nyata dengan diet normal (p=0,036). Pemberian tepung kesemek dan asupan lemak bersama-sama mempengaruhi pembentukan trigliserida dengan kontribusi sebesar 62,5%.Kesimpulan : Tepung kesemek (Diospyros Kaki L. Var. Junggo) terbukti dapat menghambat peningkatan kadar trigliserida serum pada tikus wistar jantan yang diberi diet aterogenik. Jumlah yang dinilai paling efektif menurunkan trigliserida adalah sebesar 1,2 g, karena pada jumlah tersebut, kadar trigliserida yang dihasilkan paling mendekati normal dan tidak mempengaruhi asupan energi.

PELATIHAN PENGOLAHAN FORMULA TEMPE GENERASI DUA BAGI IBU BALITA GIZI KURANG Yohanes Kristianto; Annasari Mustafa; Maryam Razak; Bastianus Doddy Riadi; Sri Endang Surowati
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 7 No. 1 (2023): Jurnal Panrita Abdi - Januari 2023
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v7i1.20480

Until now, the prevalence of malnutrition in children under five is still high. Tempe is an affordable local food, contains high protein, and is easy to digest by the human body. A collection of tempeh recipes for undernourished children, designed based on recipes from local communities, has been successfully developed through previous research. These recipes are assigned as the second generation of tempeh to distinguish them from conventional tempe products. This current community service aimed to provide training on how to cook tempe formulas using standard recipes from the preceding research. The participants of the community service activities were mothers who have under-five malnourished children and Posyandu cadres of Arjowinangun Health Center, Malang City, with a total of 15 mothers. The program was carried out for three non-consecutive days. The methods used during activities included lectures, discussions, cooking demonstrations, and cooking independently at the participants' own homes. The home activities were done twice, with two recipes for each practice. The results of the community activity showed that the participant's pretest and post-test scores were 68.70 and 84.00, respectively. The distribution of post-test scores was more homogeneous than the pretest scores. These indicate that at the end of the activity, the comprehensive understanding of the participants on the material that has been presented is not only better but also relatively uniform. The post-test score is higher than the passing grade level set for the program, which is 75%. The qualities of the tempe formula prepared by the participants, based on taste, appearance, texture, and aroma sensory attributes, have been notably increased from home activities one and two. Again, this indicates that the participant's skills at preparing second-generation tempe products have increased. --- Sampai saat ini prevalensi gizi kurang pada anak balita tinggi. Tempe merupakan makanan lokal yang mudah didapatkan, mengandung protein tinggi, dan mudah dicerna oleh tubuh. Kumpulan resep olahan tempe untuk balita gizi kurang, yang dirancang berdasarkan resep dari masyarakat setempat, telah berhasil dibuat oleh penelitian terdahulu. Resep-resep tersebut diberi nama olahan tempe generasi dua untuk membedakan dengan resep olahan tempe konvensional. Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan pelatihan cara memasak olahan tempe dengan menggunakan resep standar yang dihasilkan dari penelitian tersebut. Sasaran kegiatan pengabdian adalah ibu-ibu yang memiliki balita gizi kurang dan kader Posyandu di wilayah kerja Puskesmas Arjowinangun, Kota Malang dengan jumlah total 15 orang. Kegiatan dilakukan dalam waktu 3 hari secara berselang. Pelaksanaan kegiatan dilakukan dengan metode ceramah, diskusi, demo memasak dan praktik masak olahan tempe secara mandiri di rumah peserta masing-masing. Kegiatan praktik mandiri dilaksanakan sebanyak dua kali dengan jumlah dua resep untuk setiap kali praktik. Hasil kegiatan menunjukkan bahwa nilai tes awal dan tes akhir peserta berturut-turut adalah 68,70 dan 84,00. Sebaran nilai tes akhir lebih homogen dibandingkan dengan nilai tes awal. Hal-hal tersebut mengindikasikan bahwa di akhir kegiatan, tingkat pemahaman peserta terhadap materi yang disampaikan selain lebih baik juga relatif lebih seragam. Dibandingkan dengan indikator keberhasilan kegiatan, yaitu 75%, maka nilai tes akhir lebih tinggi. Mutu makanan olahan tempe yang dihasilkan peserta, ditinjau dari parameter rasa, penampilan, tekstur, dan aroma pada praktik kedua lebih baik dibanding pada praktik yang pertama. Hal ini juga menunjukkan bahwa keterampilan menyiapkan olahan produk tempe peserta mengalami peningkatan.

Pemberdayaan Ibu Balita dan Kader Kesehatan dalam Inovasi Tumbuh Kembang Anak dengan “Gempita Coting” Mencegah dan Menangani Covid-19 serta Stunting Nurlailis Saadah; Hilmi Yumni; Annasari Mustafa; Budi Yulianto; Jenita Donsu; Dyah Noviawati Setya Arum; Teta Puji Rahayu; Uswatun Khasanah
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 6 No 3 (2022): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v6i3.659

In Pacalan Village in 2021 there are 14 stunted children, 11 are short, 3 are very short due to lack of nutritional intake and stimulation, improper parenting style, inadequate health at home. In addition, there are also quite complex problems in handling children related to the Covid-19 pandemic. This activity is a PPDS community service program (Healthy Village Development Program). This program is related to the role of universities in providing education and community assistance through Interproffesional Collaborations (IPC) and Interproffesional Educations (IPE). The aim of the activity is to create a healthy village through good habits for children, starting from educational play media, food consumed, and daily habits that support health. These activities were introduced as the GEMPITA COTING program (Playing Movement and Implementing Health Protocols in the Prevention of Covid-19 and Stunting). Forms of community service in the form of training and assistance regarding the implementation of the 5M health protocol for village communities, the use of media for playing board games for children, clean and healthy living behavior (PHBS), little doctors and trauma healing. This community service method involves 6 professions namely Nurse, Midwife, Environmental Health, Public Health, Psychology and Nutrition. The program targets are elementary school children, Covid working groups, sanitation, and health cadres. The results of community service are evaluated through monitoring evaluation and followed up by conveying the sustainability of the programs to the Head of Pacalan Village, Plaosan Health Center and the Magetan Health Office.

Improving Learning Outcomes Benefits of Physical Activity with QR Code Movement Card Media in Students Hidayat, Ropik; Mustafa, Annasari; Indarwati, Wiwik; Fauzi, M. Imam
ACTIVE: Journal of Physical Education, Sport, Health and Recreation Vol 12 No 1 (2023)
Publisher : Department of Physical Education, Sport, Health and Recreation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/active.v12i1.61123

Large-scale social restrictions brought on by the COVID-19 pandemic have changed learning in schools into learning at home. Students face challenges in the learning process, particularly in physical education classes, due to the inaccessibility of sports facilities and the absence of assistance, which increases the risk of injury and prevents students from comprehending the benefits of physical activity and how to perform movement tasks. The purpose of this research is to help students overcome their obstacles by using the Movement Card QR Code media as an independent study guide containing movement procedurals, movement classifications, movement benefits, and video demonstrations of movement steps. Two cycles of classroom action research based on the Kemmis and Taggart paradigms were used in this research. In the first cycle, cognitive domain classical completion was 70.58 % and psychomotor domain classical completion was 88.23%. The second cycle of classical completion is comprised of 91% cognitive and 94% psychomotor components. Conclusion: The employment of Movement Card QR Code media has a substantial impact on student learning outcomes. In addition, pupils were highly motivated to learn about the advantages of physical activity. By altering the context of the material to be provided, the Movement Card QR Code media can be utilized at the junior or senior high school level.

PEDOMAN GIZI SEIMBANG BERBASIS PANGAN LOKAL TERHADAP PENGETAHUAN, ASUPAN DAN STATUS GIZI IBU HAMIL Martinus Ginting; Annasari Mustafa; Iman Jaladri
Jurnal Vokasi Kesehatan Vol 6, No 2 (2020): JULI 2020
Publisher : Poltekkes Kemenkes Pontianak

Asupan gizi yang kurang pada ibu hamil dapat melahirkan anak dengan berat badan kurang dan pen- dek (stunting) serta perkembangan otak yang kurang sehingga berdampak pada kualitas sumberdaya manusia. Penelitian ini bertujuan untuk melihat perubahan pengetahuan, asupan zat gizi, dan status gizi ibu hamil sebelum dan sesudah edukasi menggunakan Pedoman Gizi Seimbang Berbasis Pan- gan Lokal. Populasi dan sampel adalah seluruh ibu hamil di Desa Sebatih (intervensi, n: 31) dan Desa Saham (kontrol, n: 16) menggunakan metodeÂ quasy experimentÂ dengan desainÂ Pretest-Post test with control group. Analisis menggunakanÂ T-testÂ danÂ Wilcoxon. Hasil penelitian ini menunjukkan bahwa terlihat kecenderungan peningkatan frekuensi konsumsi makanan untuk semua kelompok makanan pada minggu ke lima (setelah edukasi sebanyak 8 kali), kecuali makanan selingan. Kelompok makanan yang paling tinggi peningkatannya berturut-turut adalah lauk nabati (22,6%), sayuran (14,6%), lauk hewani (14,3%),makanan pokok (11,1%), dan buah (9,8%). Penelitian ini juga menunjukkan bahwa terjadi penurunan risiko KEK pada ibu hamil dari 17,4 % menjadi 4,3 %. Perbedaan antara kelompok intervensi dan kontrol terlihat pada pengetahuan gizi (p=0,002), asupan energi (p=0,003), asupan zat besi (Fe) (p=0,012) dan asupan vitamin C (p=0,030). Edukasi gizi melalui penerapan Pedoman Gizi Seimbang Berbasis Pangan Lokal dapat meningkatkan pengetahuan gizi ibu hamil, asupan zat gizi, terutama Zat Besi(Fe) dan Vitamin C, serta dapat menurunkan risiko KEK pada ibu hamil.

Asupan Dan Frekuensi Konsumsi Serat, Vitamin B3, dan Pufa Berhubungan dengan Profil Lipid dan Penyakit Jantung Koroner Yoan Anggraeni Saputri; Annasari Mustafa; Rany Adelina; Endang Widajati
Jurnal Vokasi Kesehatan Vol 8, No 2 (2022): Juli 2022
Publisher : Poltekkes Kemenkes Pontianak

Pola makan tidak seimbangÂ merupakan salah satu pemicuÂ terjadinya abnormalitas profil lipid, yang merupakan prediktorÂ dariÂ Penyakit Jantung Koroner (PJK). Penelitian ini bertujuan untuk mengetahui hubungan asupanÂ dan frekuensi konsumsiÂ serat,Â vitamin B3, PUFA dengan profil lipidÂ danpenyakitÂ jantung koroner. Metode penelitian adalah studi literatur dari jurnal penelitianÂ yang diterbitkantahun 2016 hingga tahun 2020. PencarianÂ jurnal penelitianmenggunakan mesin pencari google diÂ database E-ResourcesÂ Perpustakaan Nasional RI, PubMed, PLoS, Researchgate, Google Scholar, dan Garuda Ristekbrin.Â Data dianalisis secara mendalam untuk menemukan persamaan dan perbedaan hasil penelitian. EnamÂ dari 11Â penelitian menunjukkan hubungan yang signifikan antara asupan serat,Â vitamin B3, dan PUFAÂ sesuairekomendasi dengan penurunan risikoÂ abnormalitas kadarlipid dan Penyakit JantungÂ Koroner (p-value<0,005).Â Dapat disimpulkan jika asupandan frekuensikonsumsiÂ serat,Â vitamin B3, dan PUFA berhubunganÂ secara signifikandengan Penyakit Jantung Koroner dan profil lipid darah.Â

Tingkat konsumsi energi, karbohidrat, protein, lemak pada diet jantung lunak bubur dan diet jantung lunak tim dengan lama hari rawat inap pasien gagal jantung kongestif di Rumah Sakit Tk. II dr. Soepraoen Kota Malang Tiyan Tiara Azzahrah; Endang Sutjiati; Annasari Mustafa; Nur Rahman
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 5 No 2 (2019): Jurnal Informasi Kesehatan Indonesia (JIKI)
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v5i2.1376

Penyakit kardiovaskular adalah penyebab kematian nomor satu di dunia. Di Indonesia, penyakit jantung dan pembuluh darah terus meningkat dan akan memberikan beban morbiditas, kecacatan dan beban sosial-ekonomi kepada keluarga penderita, masyarakat, dan negara (Depkes, 2013). Tujuan dari penelitian ini adalah untuk mengetahui tingkat konsumsi energi, karbohidrat, protein, lemak dalam bubur diet jantung lunak dan diet jantung lunak kukus dengan lama tinggal pasien gagal jantung kongestif di Rumah Sakit Tk. II Dr. Soepraoen, Malang. Penelitian ini dilakukan pada Juni-Juli 2019. Hasil penelitian menunjukkan bahwa tingkat konsumsi energi, karbohidrat, protein, lemak dalam bubur diet jantung lunak dan diet jantung lunak kukus selama lama tinggal pasien gagal jantung kongestif memiliki kesamaan. Pada bubur diet jantung lunak dan diet jantung lunak kukus keduanya memiliki lama tinggal di rumah sakit yaitu 2 responden, masing-masing memiliki 5 hari tinggal di rumah sakit dan tinggal pendek di rumah sakit yaitu 1 responden, yang memiliki 4 hari tinggal di rumah sakit. Penelitian lebih lanjut perlu dengan ukuran sampel lebih besar dan metode penelitian berbeda.

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