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All Journal Jurnal Ilmu dan Teknologi Kesehatan Jurnal Riset Kesehatan Poltekkes Depkes Bandung Jurnal Gizi dan Dietetik
Surmita Surmita
Poltekkes Kemenkes Bandung
Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (605.108 KB) | DOI: 10.32668/jitek.v7i2.346

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.062 KB) | DOI: 10.34011/juriskesbdg.v1i1.1759

Abstract

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.
EFEKTIVITAS PENDIDIKAN GIZI DENGAN APLIKASI BERBASIS ANDROID TERHADAP PENGETAHUAN SERTA KONSUMSI SAYUR DAN BUAH REMAJA Salsabilla Fauziah; Surmita Surmita; Witri Priawantiputri; Mira Mutiyani; Umi Mahmudah; Gurid 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.v2i1.1283

Abstract

One of many eating behavior problems is the lack of vegetables and fruit consumption. The lack of knowledge decrease personal ability in implementing the nutritional information in daily life. Nutrition Education is one of the effort to overcome the vegetable and fruit consumption problem. This study aims to see the effect of Nutrition Education using Android based application "My Food Record" media for the vegetable and fruit consumption and knowledge to the teenager in SMPN 8 Cimahi. The study design was Quasi-Experimental using pretest and posttest with control group of purposive sampling, each group consist of 20 people. The average score of Vegetable and fruit knowlede achieved before intervention is 40.33 and after intervention is 48.00. The average vegetable consumption per day before intervention is 108.93gr while after intervention is 123.12gr. In addition, the average fruit consumption per day before intervention is 294.23gr and after intervention is 341.86gr. T-test and Wilcoxon test show there is a significant effect on Vegetable and Fruit Knowledge (p=0.000 and 0.0008), meanwhile there is no significant effect on the Vegetable (p=0.600 and 0.811) and Fruit (p=0.802) consumption on both groups. The result of independent test, T-test and Mann Whitney shows no significant different of average vegetable and fruit knowledge (p=0.348), vegetable consumption (p=0.477), and fruit consumption (p=0949). The nutrition Education is able to increase the vegetable and fruit knowledge and consumption eventhough it is not statistically significant. Nutrition education of fruit and vegetable using this android based application needs a continuation to achieve the knowledge upgrade and positive behavior change.
Co-Authors Fitriani Nurjannah Gurid PE Mulyo Holil M Par’i Mimin Aminah Mira Mutiyani Osman Syarief Roro Nur Fauziyah Salsabilla Fauziah Umi Mahmudah Widi Hastuti Witri Priawantiputri