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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi Prima JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Kesmas (Kesehatan Masyarakat) Khatulistiwa Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Ilmiah Kesehatan (JIKA) Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan
Terati Terati
Poltekkes Kemenkes Palembang
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NUTRITION EDUCATION AND HEALTH SERVICES IN YOUTH ANEMIA PREVENTION AT SMA NEGERI 11 PALEMBANG Ahmad Sadiq; Terati Terati
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol 7 No 1 (2023): Maret 2023
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i1.1493

Abstract

Adolescence (10-18 years) is a period of nutritional vulnerability due to various reasons. Some research data shows that there are still nutritional problems in adolescents in Indonesia, especially the problem of nutritional anemia. The results of the 2018 Riskesdas research state that the cause of the high prevalence of nutritional anemia in adolescent girls is that they tend to go on a diet so that they can reduce their intake of nutrients, including iron. In addition, the existence of a monthly menstrual cycle is one of the factors that cause young women to be susceptible to iron deficiency anemia. Based on this, community service activities were carried out in the form of nutrition education activities (counseling) and health services in preventing anemia in adolescent girls at SMA Negeri 11 Palembang. This community service is carried out in 2 stages of activities, namely nutrition education in the form of counseling, as well as conducting health service activities in the form of screening by capturing students who have less or more nutritional status and students with indications of anemia. From anthropometric measurements, we get Most of the 60% of students with normal nutritional status for very thin and thin nutritional status were 16.7% and 3.3%, while those with nutritional status were fat and very fat as much as 6.7% and 13.3%, respectively. The results of the Hb examination showed that most of the students (66.7%) did not have anemia (Normal Hb), there were (20.%) students with moderate anemia status, and (13.3%) with mild anemia status. An increase in students' knowledge of 18.17 points after the post-test. In addition, this community service activity is expected to increase knowledge of nutrition and health, especially regarding anemia in adolescents and how to treat it.
Pemberian Makanan Tambahan Fitbar Bingu (Ubi ungu) Terhadap Status Gizi Balita Wasting Di Puskesmas Sako Tahun 2021 Dyah Aulia Hapsari; Terati Terati; Yunita Nazarena; Susyani Susyani; Nathasa Weisdania Sihite
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 2 Desember (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (904.313 KB) | DOI: 10.36086/jgk.v1i2.1061

Abstract

Background : Wasting is a lack of weight for height so that the child body is not proportional (low weight for height). Data obtained from UNICEF/WHO/World Bank Group ini 2017 shows that in 2016 the prevalence of wasting was 7,7%. The high prevalence is still needed, one of which is the provision of additional food. Purple potatoes (lpomoea batatas var A) is a type of tubers high in energy sources for the body while tempeh is a source of protein that is easily digested by the body. So both of these foods can be used as a modification to provide additional food for children under five. This pre test and post test research with control group Purpose : aims to determine the effect of PMT fitbar bingu (purple sweet potato) on weight changes of under five wasting at under five wasting at Sako Health Center, Palembang City. Methods :The research is toddlers who are weighed at Sako Health Center and wasting totaling 93 people. Data collection was carried out using digital scales, microtoice, and a 24 hour recall form. The data analysis used was univariate and bivariate analysis.The results showed that some of the respondents were male 61,6% with age 18-57 months. From the result of statistical tests, the avarage body weight in the treatment group was 10,18 kg to 11,12 kg, while the comparison avarage body weight was 10,51 kg to 10,61 kg. The difference in body weight change in the treatment group was 0,24 kg while the comparison group was 0,10 kg, with the results of statistical tests (t independent p value = 0,000) Conclusioin : changes in weight of wasting children at Sako Palembang Health Center. Suggestion: Further research needs to be done to see changes in the nutritional status of children by giving additional food with a fitbar for a longer time so that it will look more significant.
Pengaruh Pemberian Puding Pacinamum Terhadap Penurunan Kadar Glukosa Darah Penderita Diabetes Mellitus Tipe 2 Di Puskesmas Sukarami Palembang Fatriani Fatriani; Terati Terati; Yulianto Yulianto; Ahmad Sadiq; Yunita Nazarena
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 1, Juni (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.622 KB) | DOI: 10.36086/jgk.v1i1, Juni.1077

Abstract

Background: Diabetes is a serious chronic disease that occurs because the pancreas does not produce enough insulin (a hormone that regulates blood sugar or glucose), or when the body cannot effectively use the insulin it produces. The purpose: of this study was to influence the administration of pacinamum pudding to the reduction in blood glucose levels in patients with type 2 diabetes mellitus at the 2020 voluntary puskesmas. Method: is quasi-experimental research with pre-test-post test design. Subjects of outpatient research without severe complications of type 2 Diabetes Mellitus in the Sukarami Health Center in Palembang City were taken by purposive sampling, the sample size in this study were 66 people who were randomly divided into 2 groups. The Results: of the study in the treatment group occurred when blood glucose levels decreased by 33.30 ± 28.39 mg / dl, whereas in the comparison group 21.66 ± 40.37 mg / dl. Statistical tests showed there were significant differences in the decrease in blood glucose levels during the treatment and comparison groups and there was no effect of pacinamum pudding on patients with type 2 diabetes. Conclusion: There was no effect of pacinamum pudding and oral hyperglycemic drugs (OHO) on blood glucose levels in Diabetes Mellitus patients with p-value <0.05 ie 0.257. Suggestion: Based on the results of this study, pacinamum pudding and oral hyperglycemic drugs (OHO) need to be considered and socialized to the wider community so that they can be used as a food source that is easy to find and has high efficacy to reduce blood glucose levels.
Pemberian Puding Ubi Ungu dan Tepung Biji Alpukat terhadap Kadar Gula Darah Pasien Rawat Jalan Penderita Diabetes Melitus Tipe 2 Marlisa Puspitasari; Susyani Susyani; Terati Terati; Yunita Nazarena; Ahmad Sadiq
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 1 Juni (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.787 KB)

Abstract

Latar belakang: Diabetes melitus (DM) merupakan penyakit metabolisme yaitu peningkatan kadar glukosa darah diatas normal dan menjadi masalah kesehatan dunia. Diet merupakan terapi utama dalam penatalaksanaan DM tipe 2 dengan menyeimbangkan asupan makanan dan insulin tubuh. Mengkonsumsi makanan berserat tinggi dapat menghambat peningkatan glukosa darah dalam tubuh. Puding Ubi Ungu dan Tepung Biji Alpukat adalah makanan tinggi serat yang membantu menurunkan kadar glukosa darah. Tujuan: Penelitian bertujuan untuk mengetahui pengaruh pemberian puding ubi ungu dan tepung biji alpukat terhadap kadar gula darah penderita diabetes melitus tipe 2 pada pasien rawat jalan di RS Islam Siti Khadijah Kota Palembang. Metode: Metode penelitian yaitu kuantitatif dengan desain quasi experiment menggunakan pre-test dan post-test. Subjek penelitian merupakan penderita Diabetes mellitus di Rumah Sakit Islam Siti Khadijah Palembang berjumlah 60 orang yang bersedia dan memenuhi kriteria inklusi. Analisa data menggunakan uji t-dependent. Hasil: Penelitian menunjukkan rata-rata selisih penurunan kadar glukosa darah kelompok perlakuan yaitu63,83 mg/dl dan pembanding sebesar 37,97 mg/dl. Hasil uji t-dependent didapatkan p value < 0.05 (0.002). Simpulan: Adanya pengaruh pemberian puding ubi ungu dan tepung biji alpukat terhadap kadar gula darah penderita DM Tipe 2. Saran: Pemberian produk perlu disosialisasikan kepada masyarakat sebagai sumber makanan berkhasiat menurunkan kadar glukosa darah.
Formulasi Brownies Kukus Dengan Penambahan Tepung Jantung Pisang Kepok Sebagai Snack Pada Ibu Menyusui Muslikhatin Ahmaliah; Hana Yuniarti; Susyani Susyani; Terati Terati; Mardiana Mardiana
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 2 Desember (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.514 KB) | DOI: 10.36086/jgk.v2i2 Desember.1316

Abstract

Background: The success of breastfeeding mothers is largely determined by a good diet during pregnancy and after giving birth. Consumption of nutritious and balanced food is one way to increase milk production in terms of quality and quantity. Purpose: to determine the nutritional content and acceptability of the steamed brownie formulation with the addition of kepok banana flower flour as a snack for nursing mothers. Methods: The research used was experimental using a non-factorial Completely Randomized Design (CRD) with 4 treatments. The panelists of this study were 30 students of Nutrition Poltekkes Kemenkes Palembang. Results: Based on the results of the organoleptic test (taste, texture, aroma, and color) it showed that the acceptance of the preferred kepok banana heart flour brownies was F2 both in terms of color, texture and taste. with an average value of 4.60, 3.95 and 4.37. As for the aroma, the panelists chose F3 with an average value of 4.53. The nutritional content of kepok banana heart flour brownies per 100 g contains 382.64 Kcal of Energy, 6.88 g of Protein, 20.72 g of Fat, 42.16 g of carbohydrates. Conclusion: Based on the results of the study, it can be concluded that the steamed brownies with banana heart flour have met the requirements as a processed snack product and can be an alternative food supplement for breastfeeding mothers.
Edukasi Pangan Praktis Cookies Tinggi Serat dalam Mencegah Obesitas Terati Terati; Tri Qurrotul Aini; Anisah Lestari; Indah Sri Maharani Sigalingging; Umi Latifah
Jurnal Pustaka Mitra (Pusat Akses Kajian Mengabdi Terhadap Masyarakat) Vol 3 No 3 (2023): Jurnal Pustaka Mitra (Pusat Akses Kajian Mengabdi Terhadap Masyarakat)
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakamitra.v3i3.498

Abstract

Obesitas menjadi salah satu masalah gizi yang terjadi di masyarakat. Untuk mendukung penurunan prevalensi obesitas pada bangsa Indonesia, diperlukan adanya berbagai cara yang efektif dan efisien. Salah satu cara sederhana yang dapat dilakukan yaitu peningkatan asupan serat. Dengan ini menggunakan tepung ampas tahu dan kulit pisang raja yang digunakan untuk pencampuran tepung terigu dalam pembuatan cookies. Cookies tersebut mengandung energi 1446,7%, protein 24,57%, lemak 54,8%, karbohidrat 87,5%, serat 31,18%. Dengan melalui metode yang dilaksanakan dalam pengabdian masyarakat dengan ceramah, diskusi tanya jawab, dan demo langsung. Kegiataan ceramah dan diskusi tanya jawab dilakukan untuk pemahaman pengetahuan sedangkan demo langsung dilakukan untuk pemahaman mengenai cara menbuat cookies tinggi serat. Hasil dari kegiatan pengabdian masyarakat adalah meningkatnya pemahaman dari peserta edukasi tentang obesitas dan serat dari rata-rata nilai 69,38 menjadi 88,48. Hal ini menunjukkan bahwa edukasi ini bermanfaat bagi para peserta.
Determinant factors of stunting incidence in Muara Enim Regency, South Sumatra Province Susyani Susyani; Sartono Sartono; Ahmad Sadiq; Imelda Telisa; Terati Terati; Devy Kartika Sari; Tri Friantini; Hamzah Hasyim
International Journal of Public Health Science (IJPHS) Vol 12, No 3: September 2023
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijphs.v12i3.22906

Abstract

Early-life chronic malnutrition causes stunting. In 2021, Muara Enim Regency had a 24.8% stunting incidence, which is still higher than the stunting prevalence in South Sumatra at 24.4%. This research aims to look into the factors contributing to stunting in the Muara Enim. The study's design was cross-sectional, with a sample of children aged 6-59 months living in the Rambang sub-district of Muara Enim Regency. There are 269 children under five were selected as samples using a stratified random sampling procedure. The chi-square test and multiple logistic regression analyses were utilized for data analysis. The findings revealed that five variables, including birth length (p=0.224 OR=1.684), exclusive breastfeeding (p=0.009 and OR=2.590), mother's height (p=0.028 OR=1.834), mother's education level (p=0.001 OR=0.488), and ownership of latrine (p=0.045 OR=0.470), had a relation with stunting incidence. According to the multiple logistic regression test result, the most influential variable associated with the stunting incidence was the mother's level of education, with OR=2.369 (95% CI OR=1.376-4.078), indicating that mothers with lower levels of education were 2.37 times more likely to have children with stunting than mothers with higher levels of education.
Pengaruh Pemberian Cookies Tepung Jawawut Terhadap Perubahan Status Gizi Baduta Stunting Di Wilayah Kerja Puskesmas Tebing Bulang Terati Terati; Rati Meta Sari; Imelda Telisa
Jurnal Kesmas (Kesehatan Masyarakat) Khatulistiwa Vol 10, No 2 (2023): JURNAL KESMAS (KESEHATAN MASYARAKAT) KHATULISTIWA
Publisher : Universitas Muhammadiyah Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29406/jkmk.v10i2.4422

Abstract

ABSTRAKStunting merupakan kondisi kekurangan gizi kronis di 1.000 Hari Pertama Kehidupan. Upaya peningkatan status gizi masyarakat termasuk penurunan prevalensi balita pendek menjadi salah satu prioritas pembangunan nasional dan stunting juga memberikan dampak bukan hanya tinggi badan tetapi juga terhadap perkembangan otak yang tidak maksimal. Tujuan penelitian yaitu untuk melihat adanya pengaruh pemberian cookies dari tepung jawawut terhadap perubahan panjang badan baduta stunting di wilayah kerja Puskesmas Tebing Bulang. Rancangan penelitian ini ada 2 tahap yaitu tahap pertama menggunakan Rancangan Acak Lengkap Non Faktorial menggunakan Uji Organoleptik dengan panelis sebanyak 30 orang dan tahap kedua rancangan Two-Group Pretest-Postest Design with Control Group. Jumlah populasi penelitian ini sebanyak 822 baduta didapatkan sampel sebanyak 30 orang. Teknik dalam pengambilan sampel menggunakan teknik Simple Random Sampling. Dengan cara pengelompokkan baduta stunting, membuat nomor undian, pengundian untuk pengambilan sampel secara acak, nomor yang keluar dijadikan sampel penelitian.   Hasil uji t- dependen bahwa rata-rata panjang badan sebelum intervensi yaitu 74,960 cm dan sesudah intervensi selama 30 hari berturut-turut yaitu 75,107 cm dengan nilai p-value 0,000. Cookies tepung jawawut mempunyai pengaruh terhadap peningkatan panjang badan baduta stunting di wilayah kerja puskesmas tebing bulang. Kata kunci: Stunting, panjang badan, cookies tepung jawawut
Penentuan Umur Simpan Minuman Sereal Berbasis Tepung Mocaf dan Tepung Ikan Seluang Anjana Faniliska Inayah; Yuli Hartati; Afriyana Siregar; Manuntun Rotua; Terati Terati
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 2 No 2 (2023): Jurnal Pustaka PADI (Pusat Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

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

Abstract

AbstractShelf life of food products is the time interval for food products to be in safe condition by maintaining the desired sensory, chemical, physical, and microbiological characteristics and meeting the nutritional values listed on the packaging label. The shelf life of food products can be determined by the ESS (Extended Storage Studies) method.This research uses a type od research that is experimental or experimental (experiment research). In this study the treatment given was the determination of the shelf life for 3 months which was places at 30° room temperature in a closed state.The results showed that the selected cereal drink was FI cereal drink (15 grams of mocaf flour and 5 grams of seluang fish flour). The results of the water content test stated that the water content test of cereal drinks exceeded the recommended maximum limit in accordance with SNI-01-4270-1996. The total plate number (ALT) test results show that the tested cereal drinks still meet the requirements set by SNI 2009. The peroxide number test results on cereal drinks with formula I tested still meet the requirements set by SNI 2015. Determination of the shelf life of cereal drinks that have been made for 3 months and have not exceeded the requirements set by SNI 2009 and SNI 2015, so that cereal drinks based on mocaf flour and seluang fish flour are still feasible and can be consumed for a period of 3 months. Keyword : Cereal drinks formulation, moisture content test, ALT test, peroxide number test, shelf life.AbstrakUmur simpan produk pangan merupakan selang waktu produk pangan berada dalam kondisi aman dengan mempertahankan karakter sensori, kimia, fisik serta mikrobiologi yang diinginkan serta memenuhi nilai gizi yang tercantum pada label kemasan. Umur simpan produk pangan dapat ditentkan salah satunya dengan metode ESS (Extended Storage Studies).Penelitian ini menggunakan jenis penelitian yang bersifat eksperimen atau percobaan (experiment research). Dalam penelitian ini perlakuan yang diberikan adalah penentuan umur simpan selama 3 bulan yang diletakkan di suhu ruangan 30° dalam keadaan tertutup.Hasil penelitian menunjukkan bahwa minuman sereal tepilih yaitu minuman sereal FI (15 gram tepung mocaf dan 5 gram tepung ikan seluang). Hasil uji kadar air menyatakan bahwa uji kadar air minuman sereal melebihi batas maksimum yang dianjurkan sesuai dengan SNI-01-4270-1996. Hasil uji angka lempeng total (ALT) menunujukkan bahwa minuman sereal yang diuji masih memenuhi persyaratan yang telah ditetapkan oleh SNI 2009. Hasil uuji bilangan peroksida pada minuman sereal dengan formula I yang diuji masih memenuhi persyaratan yang ditetapkan oleh SNI 2015. Penentuan umur simpan minimal sereal yang telah dilakukan selama 3 bulan dan belum melebihi batas syarat yang telah ditetapkan oleh SNI 2009 dan SNI 2015, sehingga minuman sereal berbasis tepung mocaf dan tepung ikan seluang ini masih layak dan bisa dikonsumsi sampai jangka waktu 3 bulan.Kata kunci : Formulasi minuman sereal, uji kadar air, uji ALT, uji bilangan peroksida, umur simpan.
Co-Authors Afriyana Siregar Ahmad Sadiq Ajeng Santika Putri Anisah Lestari Anjana Faniliska Inayah Arif Dwisetyo Haripamilu Darlita Aprilianti Devy Kartika Sari Dyah Aulia Hapsari Eddy Susanto Eliza Eliza Fatriani Fatriani Hamzah Hasyim Hana Yuniarti Imelda Telisa Indah Sri Maharani Sigalingging JONT MARSON MANUNTUN ROTUA Mardiana Mardiana Marlisa Puspitasari Melly Juis Rapina Ayu Muslikhatin Ahmaliah NATHASA WEISDANIA SIHITE Nurul Salasa Nilawati Rati Meta Sari Riskikah Dwi Fatonah Rosiana Rosiana Sartono Sartono Sumarman Sumarman Susyani Susyani Tri Friantini Tri Qurrotul Aini Umi Latifah Yuli Hartati Yulianto Yulianto Yunita Nazarena