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All Journal e-Journal Pustaka Kesehatan Sinkron : Jurnal dan Penelitian Teknik Informatika MODELING: Jurnal Program Studi PGMI Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Keperawatan Silampari Manuju : Malahayati Nursing Journal Jurnal Riset Hesti Medan Akper Kesdam I/BB Medan Health Information : Jurnal Penelitian J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Journal of Community Empowerment for Health Jurnal Ners ARTERI : Jurnal Ilmu Kesehatan Indonesia Berdaya JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Media Bina Ilmiah
Eliska Eliska
Universitas Islam Negeri Sumatera Utara
Arts Humanities Computer Science & IT Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pemanfaatan Tepung Bekatul dalam Pembuatan Nugget Ikan Tongkol Nisa Ardana Ardana; Eliska Eliska Eliska
Malahayati Nursing Journal Vol 5, No 7 (2023): Volume 5 Nomor 7 2023
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mnj.v5i7.9288

Abstract

ABSTRACT Nuggets are one of the processed foods made from meat. Nuggets made from fish meat have high nutritional value. Fish has sufficient protein value compared to other animals. Mackerel contains high antioxidants which are very good for preventing the development of conditions such as heart disease, diabetes, cancer, and certain autoimmune disorders. Rice bran is another product of the rice milling process, which contains various nutritional values such as carbohydrates, proteins, and fats. In addition there are free fatty acids that can lower cholesterol in the body. This study is experimental in a completely randomized design (CRD) using 3 treatments. The type of treatment in this study was the addition of 150 gr tuna with 200 gr bran flour (treatment 1), 150 gr tuna fish, 100 gr bran flour (treatment 2), 150 gr tuna fish, 50 gr bran flour (treatment 3). The organoleptic test assessment was carried out by 25 untrained panelists. The results showed that the nuggets preferred by the panelists in terms of color, texture, physical appearance and taste were treatment 1, namely 150 gr tuna and 200 gr rice bran flour. From the results of the organoleptic/hedonic tests that have been carried out, it can be concluded that the treatment sample 1 was more in demand by the panelists with the highest average number of 3.62. As for the treatment sample 3, the panelists were less interested in the average number of 2.15. It is necessary to do research on the nutritional content in tuna bran flour. Keywords: Bran Flour, Mackarel Tuna, Organoleptic Test  ABSTRAK Nugget adalah salah satu makanan olahan yang terbuat dari daging. Nugget yang berbahan dasar daging ikan memiliki nilai zat gizi yang tinggi. Ikan memiliki nilai protein yang cukup dibanding hewani lainnya. Ikan tongkol mengandung antioksidan tinggi yang sangat baik buat mencegah perkembangan kondisi seperti penyakit jantung, diabetes, kanker, dan gangguan autoimun tertentu. Bekatul yaitu hasil lain dari proses penggilingan padi, yang dimana mengandung nilai gizi yang bermacam-macam seperti karbohidrat, protein, dan juga lemak. Selain itu terdapat asam lemak bebas yang mampu menurunkan kolestrol pada tubuh. Penelitian ini bersifat eksperimental dengan rancangan acak lengkap (RAL) menggunakan 3 perlakuan. Jenis perlakuan pada penelitian ini adalah penambahan ikan tongkol 150 gr dengan tepung bekatul 200 gr (perlakuan 1), ikan tongkol 150 gr, tepung bekatul 100 gr (perlakuan 2), ikan tongkol 150 gr, tepung bekatul 50 gr (perlakuan 3). Penilaian uji organoleptik dilakukan oleh 25 subjek panelis tidak terlatih. Hasil penelitian menunjukkan bahwa nugget yang disukai panelis dari segi warna, tekstur, oenampilan fisik dan rasa adalah perlakuan 1 yaitu ikan tongkol 150 gr dan tepung bekatul 200 gr. Dari hasil uji organoleptik/hedonik yang telah dilakukan dapat disimpulkan bahwa sampel perlakuan 1 lebih banyak diminati oleh para panelis dengan jumlah rata-rata tertinggi yaitu 3,62. Sedangkan untuk sampel perlakuan 3 lebih sedikit diminati oleh para panelis dengan jumlah rata-rata terendah yaitu 2,15. Perlu dilakukannya penelitian terhadap kandungan gizi terhadap nugget ikan tongkol tepung bekatul. Kata Kunci: Ikan Tongkol, Tepung Bekatul, Uji Organoleptik
Implementasi Program Germas Dalam Upaya Pencegahan PTM di Wilayah Kerja Puskesmas Langsa Lama (Studi Kasus Hipertensi pada Remaja) Fina Indryanti Harahap; Eliska Eliska
Health Information : Jurnal Penelitian Vol 15 No 1 (2023): Supplemen
Publisher : Poltekkes Kemenkes Kendari

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

Abstract

Along with the modern lifestyle. This kind of lifestyle makes humans very fond of instant things. This can certainly trigger the emergence of various diseases, including hypertension. The objectives to be achieved in this study are to determine the risk factors and prevent the occurrence of hypertension in adolescents in the Langsa Lama sub-district, as well as to find out what germas programs have been carried out at the UPTD Langsa Lama Health Center in preventing adolescent hypertension. The research method uses qualitative methods, namely through social approaches and theological approaches, the types and sources of data used are primary data and secondary data, data collection methods through in-depth interviews by making key figures as samples or interview objects, and data analysis methods using content analysis. The results based on the results of interviews found that there were 268 adolescents who had a history of hypertension, namely 126 adolescents and 142 adolescents females. The GERMAS program for the prevention of adolescent hypertension, such as, adolescents can apply a healthy lifestyle by applying a healthy diet, regular physical activity, avoiding cigarettes, not consuming salt and oil excessively, reducing consumption of caffeine, instant food and managing stress well, Conclusion The Healthy Living Community Movement (GERMAS) is a promotive and preventive effort to improve a healthy lifestyle in the community. The steps of the Healthy Living Community Movement are to carry out physical activity, eat fruits and vegetables, do not smoke, do not consume alcoholic beverages, conduct regular health checks, maintain environmental cleanliness, and use latrines.
Relationship between Gadget Use and Learning Concentration Kedai Damar Village, Tebing Tinggi Subdistrict, Serdang Bedagai Regency Mutiara Hafidzah Tri Haryani; Indi Anggesti; Monica Situmeang; Deswita Apriliya; Nur A’yuni; Eliska Eliska
Indonesia Berdaya Vol 4, No 4 (2023)
Publisher : Utan Kayu Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.2023626

Abstract

Changing times emerge along with advances in technology created by humans, the more sophisticated technology is, the greater its influence on individuals throughout the world and the more individuals who want to have and want to be able to master sophisticated technology. Learning concentration is the main asset for students in receiving material and is an indicator of successful implementation of learning. Theoretically, if student concentration is low, it will result in low quality activities and can lead to a lack of seriousness in learning. The method used to obtain the research results contained in this article is qualitative with a case study approach. Peliti has carried out direct observations in Kedai Damar Village, Tebing Tinggi District, Serdang Bedagai Regency, this process took place from 18 July to 18 August 2023. The results show that more than half have knowledge about gadgets, but do not know how to use gadgets properly. correct, thus disturbing the student's concentration.
Uji Organoleptik dan Kandungan Fe Pada Kopi Biji Kurma Dwene Nur Gianing; Eliska Eliska
ARTERI : Jurnal Ilmu Kesehatan Vol 4 No 4 (2023): Agustus (In Progress)
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v4i4.293

Abstract

Due to the known benefits and nutritional content of date seeds, the use of date seeds is not yet widespread. Date palm seeds can be processed into decaffeinated date coffee, making it safe for general consumption, and its iron content helps overcome anemic problems. The study aims to determine the sensory results and nutritional content of iron in date coffee. This research method uses a true experimental design with a post-test-only control group design that is analyzed descriptively. The study was conducted in three ways: product development stage, acceptance test, and laboratory iron nutrient content test. As a result of the sensory test, color preference was 36.0%, flavor preference was 28.0%, texture preference was 44.0%, and taste preference was 40.0%. Iron nutrient content test results were determined per 100 grams of date coffee powder with an iron content of 42.5 mg. Based on the overall sensory results of date coffee, it is generally acceptable in terms of color, aroma, texture and taste. In addition, it meets the requirement for "High Iron" under the standards of the Food and Drug Administration (BPOM).
Decision Making System Using Fuzzy Mamdani in Detecting Cholestrol Disease Nanda Novita; Yuan Anisa; Muhammad Khahfi Zuhanda; Eliska Eliska; Yuri Widiantho
Sinkron : jurnal dan penelitian teknik informatika Vol. 8 No. 1 (2023): Articles Research Volume 8 Issue 1, 2023
Publisher : Politeknik Ganesha Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33395/sinkron.v8i1.12084

Abstract

Cholestrol is a physical property of natural substances in the form of fat which is useful as an essential building material for the body for the synthesis of important substances such as cell membranes and insulation materials around nerve fibers. In addition, it is useful for sex hormones, kidney children and bile acids. High cholesterol levels or hypercholesterolemia in the blood triggers hypertension. This is because high cholesterol is the cause of blockages in peripheral blood vessels that reduce blood supply to the heart. Based on these studies, it shows that the influence of obesity (overweight) and blood pressure has a role in the risk of cholesterol disease. Based on the rule view, it can be seen that the cholesterol level is 210 or it can be said that it is in the alert category, it can be seen for blood pressure 100.6 and BMI 31.8.The fuzzy mamdani method is often also known as the min-max method. Where it uses min or minimum on the implication function and max or maximum on the composition between implication functions. In its application, the madani fuzzy method uses 4 stages, namely the formation of fuzzy sets, application of implication functions, rule composition, defuzzification. This research uses a simulation method of calculating cholesterol. This research analyzes using fuzzy mamdani and matlab software assistance.  
Substitution Of Dragon Fruit Skin As Herbal Tea To Prevent More Nutrition (Obesity) Widya Sasmita; Eliska Eliska
Jurnal Ners Vol. 7 No. 2 (2023): OKTOBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v7i2.16861

Abstract

The research discusses the substitution of specific nutrients into food products to resemble or replace other food products with higher nutritional value. The substituted food is commonly used as an alternative food product. In this study, I will create an herbal tea using dragon fruit peel, which can help prevent or address nutritional issues. Method: This research employed an experimental design using a Completely Randomized Design (CRD) with three different treatments: P1 (dragon fruit peel with drying temperature of 40°C), P2 (dragon fruit peel with drying temperature of 50°C), and P3 (dragon fruit peel with drying temperature of 60°C). Data collection was conducted through organoleptic/hedonic (preference) tests, evaluating the taste, texture, color, and physical appearance of the prepared dragon fruit peel tea, which was given to 25 untrained panelists. Conclusion: It can be concluded that the preferred color of the herbal tea made from dragon fruit peel was found in treatment P1, with a score of 4.16, using a drying temperature of 40°C for approximately 30 minutes. The preferred aroma of the dragon fruit peel herbal tea was also found in treatment P1, with a score of 4.24, using a drying temperature of 40°C for approximately 30 minutes. The preferred taste of the dragon fruit peel herbal tea was found in treatment P1, with a score of 4.44, using a drying temperature of 40°C for approximately 30 minutes. This indicates that a lower temperature resulted in less dry dragon fruit peel, leading to more appealing color, aroma, and taste.
The relationship between body image perception and eating pattern Irfan Rahmanu; Eliska Eliska; Reni Agustina Harahap
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 12 ISSUE 3, 2024
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2024.12(3).%p

Abstract

Background: Perception of body image and eating patterns in adolescents are two very important aspects of their health in their development. Body image reflects an individual's view of their physical appearance, while eating patterns refer to daily food consumption habits that can affect overall health. Adolescents, especially female students in high school (SMA), often experience pressure to meet beauty standards set by social media, peers, and other factors. Eating patterns are the most important behavior that can affect nutritional status. This is because the quantity and quality of food and beverages consumed will affect nutrient intake, thereby affecting individual and community health.Objectives: The aim of this study is to determine the relationship between body image perception and eating patterns among female students of Kesuma Bangsa Londut High School (SMAS).Methods: This study used a descriptive correlational design with a cross-sectional approach. Data collection was done using a Body Image questionnaire based on the Multidimensional Body Self-Relations Questionnaire-Appearance Scale (MBSRQ-AS) theory and a Food Frequency Questionnaire for eating patterns.Results: The statistical test results showed that the obtained p-value was 0.001 <0.05, indicating that H0 was accepted and Ha was rejected, meaning there is a relationship between body image and eating patterns among female students at SMAS Kesuma Bangsa Londut.Conclusion: The majority of teenage girls at SMAS Kesuma Bangsa Londut are 16 years old with negative body image, manifested in the desire to have an ideal body, while eating patterns tend to be poor with certain food consumption more than once a day such as chicken meatballs. A significant relationship was found between body image and eating patterns, where teenage girls with negative body image tend to have poor eating patterns and vice versa.
Co-Authors Alfira Alfira Arifatul Aini Asnawi Deswita Apriliya Dhita Lutfiah Dwene Nur Gianing Egi Regi Prayoga Fauziah Nasution Fina Indryanti Harahap Fitriani Pramita Gurning Hana Nafisah Inayah Rizki Khaesarani Indi Anggesti Irfan Rahmanu Jumatun Riskinandiya Lita Sri Andayani Mayang Pranita Monica Situmeang Muhammad Khahfi Zuhanda Muhammad Siddik Sinaga Mutiara Hafidzah Tri Haryani Nanda Novita Nisa Ardana Ardana Nur A’yuni Nurhayati Nurhayati Oslida Martony Petti Sitti Fatimah Reni Agustina Harahap Sonya Liani Nasution Sri Wahyuni Susilawati Susilawati Tya Mai Lina Utami, Tri Niswati Widya Sasmita Yuan Anisa Yuri Widiantho Zuhrina Aidha