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Effectiveness of Steamed Brownies Base on Fermented Black Glutinous Rice on Decreased Waist Circumference in Abdominal Obesity Roro Nur Fauziyah; Mimin Aminah; Osman Syarief; Holil M Par’i; Widi Hastuti; Surmita Surmita
Jurnal Ilmu dan Teknologi Kesehatan Vol 7 No 2 (2020): Maret 2020
Publisher : Poltekkes Kemenkes Jakarta III

Consumption of fiber and anthocyanins can decrease waist circumference and weight by lowering body fat levels. Steamed brownies base on fermented black glutinous rice is one of the cereals with high antioxidants, bioactive compounds, and fiber. The purpose of this research is to determine the effect of the effectiveness of steamed brownies based on fermented black glutinous rice on decreased waist circumference in abdominal obesity. The design of this research was experimental using two groups pre and post-test with control experimental design. The population in this research was adult women (35-50 years) in Pasirkaliki Village, North Cimahi Subdistrict, Cimahi City, with 40 samples. The intervention group was given steamed brownies base on fermented black glutinous rice, one puck (30 grams), and low-calorie diet education. The control group was given a low-calorie diet education. Statistical tests with the Wilcoxon Sign Rank test showed that there was a significant difference in waist circumference decreased at the beginning and the end of the research with p-value <0,001. Mann-Whitney test showed that there was an effect in steamed brownies base on fermented black glutinous rice giving to decrease waist circumference with p-value < 0,001. Steamed brownies base on fermented black glutinous rice can be as an alternative food for decreasing waist circumference.

PENGARUH PEMBERIAN TAPE KETAN HITAM TERHADAP KOLESTEROL LOW DENSITY LIPOPROTEIN (LDL) Roro Nur Fauziyah; Fitriani Nurjannah; Surmita Surmita
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 12 No 1 (2020): Jurnal Riset Kesehatan Poltekkes DepKes Bandung
Publisher : Poltekkes Kemenkes Bandung

Food antioxidants have been widely used as functional and bias to lower Low Density Lipoprotein (LDL) cholesterol. This study is intended to determine the effect of black sticky ribbon on the decrease of LDL cholesterol levels. This research is two groups of pre and post experiment design. The population of this study is Desa Budiharja, Kecamatan Cililin, Kabupaten Bandung Barat over the age of 35 years. Sampling using Random Sampling method by Simple Random Sampling. The sample size was 19 people in each group. The Fermented Glutinous Black Rice is given 200gr / day black sticky rice and low fat diet counseling. The control group was given low-fat diet counseling. Statistical test results using Dependent T-test showed high active LDL cholesterol levels before and after treatment in the black glutinous band group with p <0.001 (p≤0.05) and in the control group there was no significant decrease in LDL cholesterol With value p = 0,452 (p> 0,05). The result of statistic test using Mann-Whitney showed the effect of black sticky ribbon on the decrease of LDL cholesterol with p = 0,011 (p> 0.05). Need to do socialization of Fermented Glutinous Black Rice as an alternative functional ingredient to lower LDL cholesterol levels.

APRESIASI TUBUH DAN KEBIASAAN MAKAN PADA MAHASISWA KEPERAWATAN Dedah Ningrum; Amanda Puspanditaning Sejati; Roro Nur Fauziyah
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 15 No 1 (2023): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/juriskesbdg.v15i1.2164

Berdasarkan data Riskesdas tahun 2018, Kabupaten Sumedang pada kelompok usia di atas 18 tahun terdapat masalah gizi kurus (9,16%) , berat badan lebih (11,41%), dan obesitas (23,61%). Hal ini menunjukkan adanya kebiasaan makan yang kurang sehat di masyarakat. Tujuan penelitian untuk mengidentifikasi adanya hubungan antara umur, jenis kelamin dan apresiasi tubuh dengan kebiasaan makan mahasiswa. Metode penelitian survei deskriptif dengan desain penelitian cross-sectional. Responden diambil secara purposive sampling, sebanyak 78 mahasiswa prodi DIII keperawatan UPI kampus Sumedang. Apresiasi tubuh menggunakan kuesioner Body Appreciation Scale-2. Kebiasaan makan menggunakan kuesioner Adolescent Food Habits Checklist. Analisis menggunakan uji Chi-Square. Hampir seluruh mahasiswa adalah perempuan 78,2% dan berumur 19-22 tahun 76,9%. Sebagian besar memiliki apresiasi tubuh puas 55,1% dan kebiasaan makan kurang sehat 57,7%. Terdapat hubungan antara apresiasi tubuh dengan kebiasaan makan (p = 0,047). Apresiasi tubuh puas mempunyai peluang 2,87 kali untuk memiliki kebiasaan makan sehat. Mahasiswa diharapkan dapat menjaga atau meningkatkan apresiasi tubuh melalui cara pandang positif dan menjalankan kebiasaan makan sehat.

APRESIASI TUBUH DAN KEBIASAAN MAKAN PADA MAHASISWA KEPERAWATAN Dedah Ningrum; Amanda Puspanditaning Sejati; Roro Nur Fauziyah
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 15 No 1 (2023): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/juriskesbdg.v15i1.2164

Berdasarkan data Riskesdas tahun 2018, Kabupaten Sumedang pada kelompok usia di atas 18 tahun terdapat masalah gizi kurus (9,16%) , berat badan lebih (11,41%), dan obesitas (23,61%). Hal ini menunjukkan adanya kebiasaan makan yang kurang sehat di masyarakat. Tujuan penelitian untuk mengidentifikasi adanya hubungan antara umur, jenis kelamin dan apresiasi tubuh dengan kebiasaan makan mahasiswa. Metode penelitian survei deskriptif dengan desain penelitian cross-sectional. Responden diambil secara purposive sampling, sebanyak 78 mahasiswa prodi DIII keperawatan UPI kampus Sumedang. Apresiasi tubuh menggunakan kuesioner Body Appreciation Scale-2. Kebiasaan makan menggunakan kuesioner Adolescent Food Habits Checklist. Analisis menggunakan uji Chi-Square. Hampir seluruh mahasiswa adalah perempuan 78,2% dan berumur 19-22 tahun 76,9%. Sebagian besar memiliki apresiasi tubuh puas 55,1% dan kebiasaan makan kurang sehat 57,7%. Terdapat hubungan antara apresiasi tubuh dengan kebiasaan makan (p = 0,047). Apresiasi tubuh puas mempunyai peluang 2,87 kali untuk memiliki kebiasaan makan sehat. Mahasiswa diharapkan dapat menjaga atau meningkatkan apresiasi tubuh melalui cara pandang positif dan menjalankan kebiasaan makan sehat.

STATUS GIZI IBU SAAT HAMIL, BERAT BADAN BAYI LAHIR DAN PEMBERIAN ASI EKSKLUSIF TERHADAP KEJADIAN STUNTING Dadang Rosmana; Rita Yuliani; Gurid PE Mulyo; Roro Nur Fauziyah; Agustina Indri Hapsari
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

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

Stunting is a condition where height or body length is less than age. The causes of stunting are maternal nutritional status during pregnancy, low birth weight and exclusive breastmilk. The prevalence of stunting in Sumedang regency in 2020 is 12.51%. The purpose of this study was to determine the relationship between the maternal nutritional status during pregnancy, birth weight and exclusive breastmilk with stunting in Puskesmas Jatinunggal, Sumedang. The type of research is analysis observation with cross sectional with a sample of 64 toddler, purposive sampling as the sampling technique. The type of data used is secondary data as maternal nutritional status during pregnancy, birth weight, exclusive breastmilk, height for age. The results showed 25 toddlers were stunted (39.1%), 18 mothers during pregnancy who experienced chronic energy deficiency (28.1%),15 toddlers who experienced LBW (23.4%), not exclusive breastfeeding 24 toddlers (37.5%). Bivariate results there was no relationship between nutritional status during pregnancy and the incidence of stunting (p 0.528). There is a relationship between birth weight and the incidence of stunting (p 0.00). There is a relationship between exclusive breastfeeding and the incidence of stunting (p 0.00). The most influential variable on the incidence of stunting is the birth weight of the baby. LBW provides 21,330 opportunities to cause stunting.

EGG ROLL TAPE KETAN HITAM BUAH NAGA SEBAGAI ALTERNATIF MAKANAN SELINGAN TINGGI SERAT DAN ANTIOKSIDAN Ladytanesia Ervita Bela Sukowati; Roro Nur Fauziyah; Yenny Moviana; Agustina Indri Hapsari; Gurid Pramintarto Eko Mulyo
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1295

Egg Roll based on fermented glutinous black rice and dragon fruit is a snack product high in fiber and antioxidants. The purpose of this study is to determine the three best formulations and to determine the effect of different balances on the preferences levels, fiber content, anthocyanin, and antioxidant activity. The design of this study is an experimental with Completely Randomized Design (CRD). The research method uses hedonic test for preference level, enzymatic gravimetry for fiber, differential spectrophotometry for anthocyanins, and Uv-Vis DPPH spectrophotometry for antioxidant activity. This study involved 30 moderately trained panelists who were students of the Department of Nutrition, Poltekkes, Ministry of Health, Bandung. The data were analyzed using the Kruskal Wallis Test and continoud with the Man Whitney Test. The results of the hedonic test show that formula 1 with a balance of 30% fermented glutinous black rice: 70% dragon fruit has the highest level of preference in aspects of color, taste, aroma, texture, and overall. The results of the Kruskal Wallis test show that there are differences in aspects of color, taste, aroma, texture, and overall. The highest fiber is found in formula 3 which is 6.31 g/100g. The highest anthocyanin is found in formula 3 which is 22.64 mg/100g. The antioxidant activity of IC 50 is 186.15 ppm. This product can be developed as a snack source of fiber and antioxidants.

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