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All Journal International Journal of Public Health Science (IJPHS) Jurnal Ilmu dan Teknologi Kesehatan Abdi Dosen : Jurnal Pengabdian Pada Masyarakat PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Nutrisia Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan
Susyani Susyani
Poltekkes Kemenkes Palembang
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Low Phosphorus and Protein-Based Snack Bar Processed Products of Brown Rice for Sufferers Chronic Kidney Disease Armiyani Armiyani; Susyani Susyani; Imelda Telisa
Jurnal Ilmu dan Teknologi Kesehatan Vol 9 No 1 (2021): September 2021
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32668/jitek.v9i1.597

Abstract

Chronic kidney disease (CKD) causes metabolic disorders such as hyperphosphatemia. Limiting phosphorus and protein intake is one option, but egg whites and brown rice snack bars are another. This study aimed to compare CKD patients' mean blood urea levels before and after intervention at Prabumulih City Hospital in South Sumatra. This study employs a two-stage quasy design. The first stage of making snack bars was organoleptic tests with Friedman test analysis. In Phase II, patients are given snack bars, and their blood urea levels are measured using t-dependent tests. Purposive sampling was used to select CKD patients from a group of up to 13. The best formula for the brown rice snack bar was formula 3 with 225 kcal energy, 3.46 g protein, 12.68 g fat, 24.26g carbohydrate, 38.92 g phosphorus, and a Phosphorus-Protein ratio of 11.24 mg/g. The mean blood urea levels of CKD patients differed statistically (p-value 0.000). With its low protein and low phosphorus-to-protein ratio, the snack bar's formula can lower blood urea levels in CKD patients. So this snack bar can be used as CKD diet food.
COOKIES TEPUNG IKAN GABUS (Channa Stiarata) DAN LABU KUNING (Cucurbita Moschata) DENGAN PENAMBAHAN SELAI TEMPE SEBAGAI ALTERNATIF MAKANAN TAMBAHAN UNTUK BALITA STUNTING Susyani Susyani; Luthfiah Shalsabilah; Nur Awalia Rianti; Winda Veronica
Publikasi Penelitian Terapan dan Kebijakan Vol 5 No 1 (2022): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v5i1.469

Abstract

Stunting adalah kondisi gagal tumbuh pada anak balita (bayi di bawah lima tahun) akibat kekurangan gizi kronis. Ikan gabus merupakan sumber protein hewani, dan tempe merupakan sumber protein nabati yang dibutuhkan tubuh untuk menunjang pertumbuhan yang optimal. Konsumsi makanan dengan kandungan energi dan protein yang tinggi dapat dapat meningkatkan berat badan pada balita gizi kurang. Tujuan penelitian ini untuk mengetahui daya terima dan kandungan zat gizi dari cookies tepung ikan gabus dan labu kuning. Penelitian ini merupakan penelitian eksperimen dengan Rancangan Acak Lengkap (RAL) non factorial yang terdiri dari empat kali perlakuan dan tiga kali pengulangan. Hasil uji organoleptik didapatkan mutu cookies yang meliputi skala warna, aroma, rasa, dan tekstur menunjukkan nilai rata-rata (mean) terbesar pada formula 1 yaitu 4,37. Hasil uji proksimat pada formula 1 didapatkan nilai gizi protein 15,85 gram, lemak 21,21 gram, karbohidrat 46,86 gram, dan energi 441,73 gram. Setiap 10 keping cookies (100 gram) dapat memenuhi 79,25% RDA protein untuk usia 1-3 tahun dan 63,4% RDA protein untuk usia 4-6 tahun.
Consumption of Macronutrients, Body mass index, Smoking status with Physical Fitness at Palembang Police District Podojoyo Podojoyo; Tria Erma Juliana; Susyani Susyani; Yuli Hartati; Muhamad Taswin; Zainal Abidin
JURNAL NUTRISIA Vol 24 No 1 (2022): Maret 2022
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v24i1.266

Abstract

Physical fitness is the ability of the body to make adjustments to the physical burden given to members of the police in carrying out daily work without causing excessive fatigue and still be able to enjoy their free time. Components of physical fitness related to health and skills are cardiorespiratory, muscle endurance, muscle strength and body composition. The purpose of this study was to determine the relationship between macronutrient consumption, body mass index status, and smoking status with physical fitness at Palembang police district officers. Data of macro nutrients intake were collected using 24-hours recall. Physical fitness levels are measured using Cooper's way. The design of this study was Cross-sectional by taking a random sample of 56 male police officers. The analysis results using chi-square concluded that there is a relationship between energy intake, carbohydrate intake, with fitness level (p≤0.05). There is a relationship between body mass index and smoking status, and physical fitness (p≤0.05). There is no relationship between protein and fat intake with physical fitness status (p>0.05). The results of the multivariate analysis obtained the most dominant relationship with physical fitness levels is BMI status and smoking status. It is recommended that police members improve physical fitness status to take some exercises that are useful to enhance physical fitness levels, namely sit ups, push-ups, squat jumps to run or jogging regularly. Police officers control their ideal weight by eating a balanced diet and not smoking
Asupan Zat Gizi Makro, Makanan Jajanan, dan Aktivitas Fisik dengan Status Gizi Anak SD Eliza Eliza; Prima Abresa; Susyani Susyani; Sumarman Sumarman
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 2 No 1 (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

Anaku usia sekolah merupakan generasi penerus bangsa. Di usia mereka yang berada di usia pertumbuhan sangat diperlukan pengawasan terhadap asupan makanan yang mereka konsumsi agar yang mereka konsumsi berdampak baik terhadap tubuh. Masalah statussgizi anak usiaasekolah tidak terbatas pada permasalah gizi lebih (overweight) tetapi perilakucjajan anak yanggtidakksehat juga menjadi masalah. Penelitian ini bertujuan untuk mengetahui gambaran asupan zat gizi makro, makanan jajanan, dan aktivitas fisik dengan status gizi anak sekolah dasar di SD Negeri 126 Palembang. Jenis penelitian ini adalah penelitian deskriptif dengan menggunakan rancangan cross sectional dan menggunakan teknik pengambilan sampel yaitu proporsional startified random sampling. Sampelddalam penelitiannini yaitu sebanyak 39 sampel dengan lose control sebesar 10% menjadi 43 sampel. Hasil penelitian ini menunjukkan bahwa dari 43 responden yaitu sebanyak 23 orang (53,5%) dengan status gizi baik, 32 orang (74,4%) dengan asupan energi baik, 34 orang (79,1%) dengan asupan protein baik, 26 orang (60,5%) dengan asupan lemak baik, dan 36 orang (83,7%) dengan asupan karbohidrat kurang. Sebanyak 43 orang (100%) atau seluruh responden memilki kebiasaan mengkonsusmsi jenis makanan jajanan tidak baik, 29 orang (67,4%) dengan frekuensi jajan baik, dan 25 orang (58,1%) dengan aktivitas fisik sedang. Berdasarkan uji chi-square didapatkan hasil yaitu tidak terdapathhubungan antara asupan zatggizi makro yaitu energi, protein, lemak, dan karbohidrat dengan status gizi anak SD di SD Negeri 126 Palembang. Terdapat hubungan antara frekuensi jajan dan aktivitas fisik dengan status gizi anak SD di SD Negeri 126 Palembang.
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.
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.
Pengaruh Pemberian Snack Fig Bar Tepung Kacang Kedelai Dan Ubi Jalar Kuning Terhadap Tekanan Darah Penderita Hipertensi Di Puskesmas Kertapati Palembang Ummi Zahra; Manuntun Rotua; Susyani Susyani; Nathasa Weisdania Sihite
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 (303.328 KB) | DOI: 10.36086/jgk.v2i2 Desember.1335

Abstract

Background: Hypertension that occurs in productive age in Indonesia is a serious health problem, the prevalence is above 34.1%. Lack of intake of macro and micro nutrients is the main cause of the lack of healthy snacks, especially for people with hypertension. nutritional intervention with Fig Bar Snack Formula which can significantly reduce the incidence of hypertension. Snack Fig Bar is a type of bakery when broken solid textured. Soybeans and Yellow Sweet Potatoes contain potassium and fiber which play a role in lowering systolic and diastolic blood pressure. Purpose: This study aims to determine the effect of giving FIG BAR snacks made from soybean flour and yellow sweet potato flour on reducing blood pressure in hypertension. Method: The type of research used is a quasi-experimental with a Control Group Pretest-Posttest design. This research was conducted from January to April 2022 at the Kertapati Health Center in Palembang. The sample in this study was selected by Systematic Random Sampling with a total sample of 30 treatment respondents and 30 comparison respondents.Result: Data analysis using t-dependent that the average systolic and diastolic blood pressure before treatment in the treatment group were 155.40 mmHg and 95.33 mmHg, in the comparison group 151.10 mmHg and 96.37 mmHg Conclusion: The average systolic and diastolic blood pressure after treatment in the treatment group was 151.97 mmHg and 93.23 mmHg, in the comparison group it was 157.53 mmHg and 96.60 mmHg with a p-value of 0.000 which indicates that there is an effect of giving snacks. Fig Bar Made from Soybean Flour and Yellow Sweet Potato Flour for Hypertension Patients' Blood Pressure.
Formulasi Brownies Berbasis Tepung Kacang Hijau dan Puree Kulit Pisang Raja Sebagai Makanan Selingan Tinggi Kalium Msy . Miranda; Manuntun Rotua; Susyani Susyani
JGK:Jurnal Gizi dan Kesehatan Vol 3 No 1,Juni (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1,Juni.1676

Abstract

Brownies is one kind of cake which is popular in public, it has brown color, unexpand with a sweet taste and chocolate flavor. So it can be used as an alternative ways to adding other ingredients on food products to increase nutrient content especially potasium. Hypertension is a condition where the increase in systolic blood is above the normal limit, namely > 140 mmHg and diastolic blood pressure > 90 mmHg. Examples of food sources of potassium are bananas, potato, sweet potato, tomato, red beans, advocado, seafood, and milk. This study was conducted from March-April 2023. This study was conducted using a non-factorial completely randomized design (CRD). The results showed that the selected brownies was the F3 brownie formulation (91 grams of mung bean flour and 39 grams of plantain peel puree) with a moisture content of 35.30%, ash content of 1.18%, total fat content of 12.68%, protein 8.60%, carbohydrates 42.24%, total energy 317.48 Kcal/100 g, and energy from fat 114.12 Kcal/100 g. For Potassium and Sodium content, namely 251.07 mg/100 g and 46.58 mg/100 g. It is necessary to conduct further research on the effect of giving green bean flour brownies and plantain peel puree on the prevention of hypertension those without other complications for the elderly, both male and female.
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.
Co-Authors Ahmad Sadiq Armiyani Armiyani Devi Kartika Sary Devy Kartika Sari Dyah Aulia Hapsari Eliza Eliza Hamzah Hasyim Hana Yuniarti Imelda Telisa Imelda Telisa Luthfiah Shalsabilah MANUNTUN ROTUA Mardiana Mardiana Marlisa Puspitasari Msy . Miranda Muhamad Taswin Muslikhatin Ahmaliah NATHASA WEISDANIA SIHITE Nur Awalia Rianti Podojoyo Podojoyo Prima Abresa Sartono Sartono Sumarman Sumarman Terati Terati Terati Terati Tri Friantini Tria Erma Juliana Ummi Zahra Winda Veronica Yuli Hartati Yunita Nazarena Zainal Abidin