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All Journal JURNAL GIZI INDONESIA Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) GIZI INDONESIA Jurnal Teknologi Informasi dan Komputer Bhakti Persada Jurnal Aplikasi IPTEKS Jurnal Kesehatan Acta Chimica Asiana Poltekita: Jurnal Pengabdian Masyarakat Prosiding Konferensi Nasional PKM-CSR Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) Jurnal Kesehatan Terpadu JURNAL KESEHATAN, SAINS, DAN TEKNOLOGI (JAKASAKTI) Jurnal aplikasi IPTEK
Ni Putu Eny Sulistyadewi
Universitas Dhyana Pura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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Pemberian jus buah vitamin C dan madu menurunkan disfungsi rongga mulut pada anak akibat kemoterapi Hariani, Gusti Ayu Nyoman; Sulistyadewi, Ni Putu Eny; Kusumawati, I Gusti Ayu Wita
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 5, No 1 (2016)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.926 KB) | DOI: 10.14710/jgi.5.1.62-67

Abstract

Background : Dysfunction of the oral cavity is a common side effect of chemotherapy that occurs in children who are undergoing chemotherapy. To prevent a decline in quality of life of children with cancer, immediate treatment by maintaining nutritional balance is needed. This study aimed to determine the effect of vitamin C fruit juice to dysfunction of the oral cavity in children undergoing chemotherapy at Sanglah Hospital.Methods : This was a quasi-experimental study with nonrandomized pre and posttest with control group design. Samples were taken using total sampling method, consisted of 26 children aged 3-12 years. Vitamin C intake rated by evaluation of vitamin C juice residue and dysfunction of the oral cavity were assayed by Beck Oral Assessment Scale (BOAS). The entire samples were given vitamin C fruit juice in accordance with BOAS score for 5 days. Normality test of pre-test, post-test and the difference between pre and post test data with Shapiro Wilk test showed that data were normally distributed (α> 0.05) so that data was analyzed using parametric test paired independent sample - test with a score of 0.001 and 95% level of significance. Results : Results of analysis showed differences of oral cavity dysfunction score before and after fruit juice vitamin C treatment. Before treatment, mean of oral cavity dysfunction score in control group was 13.1 ± 2.1 and 12.8 ± 0.9 in treatment group. Mean of oral cavity dysfunction score after administration of oral vitamin C fruit juice in the control group and treatment group was 10.8 ± 1.8 and 8.2 ± 1.4, respectively. Conclusion : There were an effect of vitamin C fruit juice and honey decrese of oral cavity dysfunction in children aged 3-12 years who were undergoing chemotherapy
Perubahan Kadar MDA, SOD, dan Kapasitas Antioksidan Hati Tikus sprague dawley pada Pemberian Ekstrak Bubuk Daun Cemcem (spondias pinnata (l.f) kurz) Ni Putu Eny Sulistyadewi; Luh Putu Wrasiati; Ni Made Wartini
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 1, No. 1, 2014
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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

Abstract

Cemcem leaves (Spondias pinnata (Lf) kurz is one plant that is used as a traditional drink for health benefits. This study was carried out to (1) Influence of Cemcem leaves powder extract to increased antioxidant capacity, enzyme activity of Superoxide Dismutase (SOD) and Malondialdehyde (MDA) levels in the Sprague Dawley (SD) rat liver and (2) determine the best doses to increased antioxidant capacity and enzym activity of SOD and decreas the levels of MDA in the Sprague Dawley (SD) rat liver. Methods used to determination of the effect of Cemcem leaves powder extract on levels of antioxidant capacity, SOD and MDA were performed in SD rat. The dose which was consumed were 50 mg/kg/day, 100 mg/kg/day, 150 mg/kg/day, and 200 mg/kg/day. The results showed that the cemcem leaves powder extract that was consumed orally for seven weeks at a dose of 50 mg / kg / day up to 200 mg / kg / day was able to significantly (P <0.05) decrease the levels of MDA and increase antioxidant capacity and SOD enzyme activity in rat liver. The conclusion of this study is that the extract at a dose of 50 mg / kg / day up to 200 mg / kg bw / day can increase the antioxidant capacity and SOD enzyme activity, as well as decrease the levels of MDA in the Sprague Dawley rat liver and Cemcem leaves powder extract at a dose of 200 mg / kg / day have the same ability by administering Vitamin C 50 mg / kg / day.Keywords : Cemcem Leaf Powder Extract, Maltodextrin, antioxidant capacity, SODand MDA
PEMANFAATAN ISI PESAN INSTAGRAM DAN PERILAKU PEMILIHAN MAKANAN JAJANAN PADA REMAJA Ravi Masitah; Ni Putu Eny Sulistyadewi
GIZI INDONESIA Vol 43, No 2 (2020): September 2020
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v43i2.487

Abstract

Instagram is a medium that is widely used by teenagers to upload or search for various snacks menu information. The utilization of message contents will affect the behavior of snack choice. Applying good behavior can help teenagers to fulfill their nutritional needs but bad behavior can cause health problems. The study aims to analyze the effect of the utilization of Instagram message contents on the behavior of snack choice in teenagers. This research was quantitative descriptive with a cross-sectional design. The sample was 91 teenagers aged 14-16 years, the selection was by purposive sampling. Data were analyzed by using the chi-square test with SPSS. The results showed that there was a relationship between the use of Instagram message contents on the behavior of snack choice in teenagers with p-value (0,000) 0.05. Utilization of positive message content for health purposes to seek a variety of healthy snack food menu choices will have an impact on the behavior of selecting good snacks so that it leads to consuming these foods.ABSTRAKInstagram adalah media yang banyak digunakan remaja untuk mengunggah atau mencari berbagai informasi menu makanan jajanan. Pemanfaatan isi pesan akan berpengaruh pada perilaku pemilihan makanan jajanan. Penerapan perilaku yang baik dapat membantu remaja memenuhi kebutuhan gizi namun perilaku yang tidak baik dapat menyebabkan masalah kesehatan. Penelitian bertujuan menganalisis hubungan pemanfaatan isi pesan Instagram terhadap perilaku pemilihan makanan jajanan pada remaja. Jenis penelitian adalah deskriptif kuantitatif dengan desain cross-sectional. Sampel penelitian sebanyak 91 remaja usia 14-16 tahun, pemilihan secara purposive sampling. Data dianalisis menggunakan uji Chi-square dengan SPSS. Hasil penelitian menunjukkan terdapat hubungan pemanfaatan isi pesan Instagram dengan perilaku pemilihan makanan jajanan pada remaja p-value (0,000) 0,05. Pemanfaatan isi pesan yang positif dengan tujuan kesehatan untuk mencari berbagai macam pilihan menu makanan jajanan sehat akan berdampak pada perilaku pemilihan makanan jajanan yang baik sehingga menuntun untuk turut mengonsumsi makanan tersebut.
Pemberdayaan Menu Sebagai Upaya Pengentasan Gizi Buruk Dan Obesitas Balita Di Desa Catur, Kintamani, Bangli, Bali Ni Ketut Wiradnyani; Ni Wayan Nursini; I Gede Mustika; Ida Bagus Agung Yogeswara; I Gusti Ayu Wita Kusumawati; Ni Putu Eny Sulistyadewi; Purwaningtyas Kusumaningsih; Dylla Hanggaeni Dyah Puspaningrum
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 7 No 1 (2021): Mei 2021
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/bp.v7i1.2397

Abstract

Pengabdian masyarakat prodi Gizi Universitas Dhyana Pura dilakukan di Desa Catur, Bangli Bali bertujuan sebagai upaya memberikan edukasi dan skill kepada masyarakat ibu asuh yang mempunyai anak balita, dalam rangka memperdayakan menu sebagai upaya pengentasan gizi kurang dan lebih. Program ini diberikan untuk mengatasi masalah yang diprioritaskan yaitu: 1) kurangnya pengetahuan para ibu asuh balita mengenai bahan-bahan makanan yang mempunyai potensi untuk meningkatkan maupun menurunkan berat badan, 2) keterbatasan ketersediaan alat dan kurangnya pemahaman mengenai pengolahan makanan menjadi menu yang dapat memperbaiki status gizi anak balita, 3) kurangnya pengetahuan mengenai jenis-jenis menu sebagai asupan gizi yang harus diberikan kepada anak-anak balita gizi kurang dan lebih, 4) kurangnya kemampuan mengolah makanan menjadi menu yang menarik berbasiskan bahan lokal yang sudah ada dan melimpah, 5) kurangnya ketrampilan mengolah makanan dengan menu yang sederhana dalam waktu yang sangat singkat untuk pemenuhan gizi seimbang anak asuh balita. Pengabdian dilakukan dengan metode learning by doing, memberikan materi ceramah diikuti dengan praktek pembuatan menu sebagai upaya pemenuhan gizi seimbang balita yang diikuti oleh ibu asuh balita Desa Catur. Hasil yang diperoleh adalah peningkatan pengetahuan dan skill dalam pembuatan menu gizi seimbang.
Hubungan Frekuensi dan Durasi Penggunaan Instagram Dengan Perilaku Pemilihan Makanan Jajanan Pada Remaja Ravi Masitah; Ni Putu Eny Sulistyadewi
Jurnal Kesehatan Vol 9 No 3 (2021): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jkes.v9i3.285

Abstract

Instagram is a medium that is widely used by teenagers to upload or search for various snacks menu information. Frequency and duration of use instagram will affect the behavior of snack choice. Applying good behavior can help teenagers to fulfill their nutritional needs but bad behavior can cause health problems. The study aims to analyze the effect of the utilization frequency and duration of use instagram on the behavior of snack choice in teenagers. This research was quantitative descriptive with cross-sectional design. The sample was 91 teenagers aged 14-16 years, the selection was by purposive sampling. Data were analyzed by using chi-square test with SPSS. The results showed that there was a relationship between frequency and duration of use instagram on the behavior of snack choice in teenagers with p-value (0,000) <0.05. Keywords: frequency and duration of use instagram, snack choice behavior, teenager
SISTEM PAKAR SEBAGAI MEDIA PEMBELAJARAN BERBASIS KOMPUTER DI PROGRAM STUDI ILMU GIZI PADA UNIVERSISTAS DHYANA PURA Christian Tonyjanto; Ni Putu Eny Sulistyadewi
Jurnal Teknologi Informasi dan Komputer Vol 3, No 2 (2017): Jurnal Teknologi Informasi dan Komputer
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.274 KB)

Abstract

ABSTRACTExpert System is an information system that contains with expert knowledge so that it can be used for consultation. The knowledge of the experts in this system is used as a basis by the Expert System to answer the question (consultation). Expertise is an extensive and specific knowledge gained through a series of training, reading, and experience. Knowledge enables experts to make decisions better and faster than non-experts in solving complex problems. Experts have a tiered nature, top experts have more knowledge than junior experts. The purpose of Expert System is to transfer expertise to a computer, then to someone else (who is not an expert). Expert System is now widely used and found on some websites that are consultation on the world of health. researchers see the opportunity how the application of expert systems that made the goal to create a learning medium where currently common applications used can not be used freely on nutrition students. With the application of expert system, it is expected that students in Nutrition study program get the learning process in analysis and consultation.Key Word : Expert System, science of nutrition, and WebABSTRAKSistem Pakar(dalam bahasa Inggris :expert system) adalah sistem informasi yang berisi dengan pengetahuan dari pakar sehingga dapat digunakan untuk konsultasi. Pengetahuan dari pakar di dalam sistem ini digunakan sebagi dasar oleh Sistem Pakar untuk menjawab pertanyaan (konsultasi). Kepakaran (expertise) adalah pengetahuan yang ekstensif dan spesifik yang diperoleh melalui rangkaian pelatihan, membaca, dan pengalaman. Pengetahuan membuat pakar dapat mengambil keputusan secara lebih baik dan lebih cepat daripada non-pakar dalam memecahkan problem yang kompleks. Kepakaran mempunyai sifat berjenjang, pakar top memiliki pengetahuan lebih banyak daripada pakar yunior. Tujuan Sistem Pakar adalah untuk mentransfer kepakaran dari seorang pakar ke komputer, kemudian ke orang lain (yang bukan pakar).Sistem Pakar saat ini sudah banyak digunakan dan ditemukan pada beberapa website yang bersifat konsultasi pada dunia kesehatan. peneliti melihat peluang bagaimana aplikasi sistem pakar yang dibuat tujuannya untuk membuat media pembelajaran dimana saat ini aplikasi umum yang digunakan tidak dapat digunakan secara bebas pada mahasiswa gizi. Dengan adanya aplikasi sistem pakar, diharapkan mahasiswa pada program studi ilmu Gizi mendapatkan proses pembelajaran dalam analisa dan konsultasiKata kunci: Sistem Pakar(Expert System), Ilmu Gizi, dan Web
Antioxidant Capacity and α-Amilase Inhibition by Avocado (Persea americana Mill) Peel and Red Ginger (Zingiber officinale var. Rubrum) based Functional Drink I Made Wisnu Adhi Putra; Ketut Ayu Sukesi; Ni Putu Eny Sulistyadewi
Acta Chimica Asiana Vol. 3 No. 1 (2020)
Publisher : Chemistry Education Program, the University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.24 KB) | DOI: 10.29303/aca.v3i1.22

Abstract

Avocado peel (Persea americana Mill) and red ginger (Zingiber officinale var. Rubrum) proved to have antidiabetic properties. However, there has been no research on the analysis of antidiabetic activity of the combination of avocado peel and red ginger in functional beverages. This study aims to make functional beverages from the combination of avocado peel and red ginger. Total phenolic content, antioxidant capacity, inhibition of the α-amylase activity, and public preferences towards functional beverages (organoleptic) were then evaluated. Functional beverages were made by brewing the powdered avocado peel and red ginger with 200 ml of hot water (96oC) for 5 minutes. The results showed that the increase of avocado peels amount in the combination coukd increase total phenolic content. The high antioxidant capacity was also found in samples with high content of avoccado peels. The results of inhibition of α-amylase enzyme activity did not show any significant differences. Organoleptic test results showed that there were no significant differences in each sample. The combination of avocado peel and red ginger has the potential to be an antidiabetic functional beverage.
METODE COOKING SEBAGAI UPAYA PENGENTASAN GIZI KURANG DAN GIZI LEBIH BALITA DI DESA CATUR, KINTAMANI, BANGLI, BALI Ni KETUT WIRADNYANI; Ni Wayan Nursini; Ni Putu Eny Sulistyadewi; Purwaningtyas Purwaningtyas; I Gusti Ayu Wita Kusumawati; Ida Bagus Agung Yogeswara; I Gede Mustika; Dylla Hanggaeni Dyah Puspaningrum
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 4 (2021): Peran Perguruan Tinggi dan Dunia Usaha dalam Mewujudkan Pemulihan dan Resiliensi Masya
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (80.206 KB) | DOI: 10.37695/pkmcsr.v4i0.1376

Abstract

The purpose of community service by the Dhyana Pura University Nutrition Program Study applying the cooking method is to provide knowledge, skills to Posyandu, foster mothers who have under-fives and more. The solution that has been given by the method of cooking by moist heat and dry heat in processing various food ingredients from plant and animal origin makes a menu of less nutrition and more nutrition through lectures, demonstrations and question and answer methods. The results of the post-test stated that 88% of the posyandu community and foster mothers with less and more nutrition in toddlers aged 2 -5 years knew how to use the cooking method in making teplon pizza, purple sweet potato bread and pudding, soup pumkin, egg dishes, soto radish, capcay, breaded catfish satay, pumpkin bread, green bean juice, in the presentation of the lectures as well as the skills and target of achieving solutions that partners expect to increase from the pre-test results of 11,5%. From this activity the knowledge and ability of foster mothers and posyandu groups increased regarding the cooking method used in processing plant and animal food ingredients for alleviating the problem of undernutrition and increased by 22%. Keywords: Over nutrition, less nutrition, Moist heat, Dry heat, Catur Village
Pengetahuan Gizi Seimbang Terhadap Perilaku Pemilihan Makanan Jajanan Pada Remaja di SMK Kesehatan Bali Khresna Medika Ni Putu Eny Sulistyadewi; Rai Riska Resty Wasita
Jurnal Kesehatan Vol 10 No 3 (2022): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v10i3.338

Abstract

Nutritional problems in adolescents must receive special attention because they will affect the growth and development of their bodies and can have an impact on nutritional problems as adults. Knowledge of balanced nutrition in adolescents is an important key in choosing nutritious and safe foods so that they can support their health. The purpose of this study was to determine the effect of knowledge of balanced nutrition on the behavior of choosing snacks in adolescents. This study uses a quantitative descriptive method with a cross-sectional design. This research will be carried out at the Bali Khresna Medika Health Vocational School from September – to December 2021. The research sample is teenagers aged 15-18 years as many as 114 people who are determined based on purposive sampling. Data collection was carried out using a balanced nutrition knowledge questionnaire and snack food selection behavior in adolescents. The data were statistically analyzed using the chi-square test with SPSS. The results showed that most of the research subjects had knowledge of balanced nutrition in the good category (58.8%), knowledge of the selection of snacks in the less category (50.9%), attitudes in the selection of snacks in the less category (60.5%), actions/practices in the selection of snacks in the good category (64%), and behavior in the selection of snacks as a whole in the good category (53.5%). Based on statistical tests, it is known that there is no relationship between knowledge of balanced nutrition on the behavior of choosing snacks in adolescents p > 0.05
Upaya Peningkatan Imunitas Tubuh melalui Edukasi Pangan dan Gizi bagi Pegawai dan Dosen di LLDIKTI Wilayah VIII: Efforts to Improve Body Immunity through Food and Nutrition Education for Employees and Lecturers in LLDIKTI Region VIII I Gusti Ayu Wita Kusumawati; Ni Wayan Nursini; Ida Bagus Agung Yogeswara; Ni Putu Eny Sulistyadewi; Dylla Hanggaeni Dyah Puspaningrum; Ni Ketut Wiradnyani; Ida Bagus Ketut Mantra; Purwaningtyas Kusumaningsih; I Gede Mustika
Poltekita: Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2023): Januari-Maret
Publisher : Pusat Penelitian & Pengabdian Masyarakat Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1151.957 KB) | DOI: 10.33860/pjpm.v4i1.1373

Abstract

The Covid 19 pandemic and unhealthy life style may lead to depression and anxiety followed by a decreasing of immune system. A healthy diet affects a person’s health and immune system. Objective: To provide education to the community, especially employees and lecturers in the LLDIKTI region VIII work environment, regarding food consumption and nutrition that can prevent stress and increase endurance during a pandemic. Methods: The activity begins with preparation, implementation and evaluation. Education is carried out using virtual media through zoom meetings, which are in the form of webinar series containing lectures and discussions. At the beginning of the activity, partners are given a pre-test and at the end of the discussion partners are given a post-test. Community service activities are carried out from October 13, 2021, to November 13, 2021. The evaluation was carried out using a knowledge questionnaire based on the material presented by the speaker.  The results of the community service activities showed an increase in partner knowledge about food and nutrition consumption that can prevent stress and increase endurance during a pandemic. Suggestion: It is necessary to conduct training and assistance in hygiene food processing to produce processed innovations that can be used to increase body immunity.
Co-Authors , Purwaningtyas Kusumaningsih Christian Tonyjanto Dylla Hanggaeni Dyah Puspaningrum Elizabeth Prima Elizbeth Prima Hariani, Gusti Ayu Nyoman I Gde Dhika Widarnandana I Gede Mustika I Gede Mustika I Gede Mustika I Gede Widhiantara I Gusti Ayu Wita Kusumawati I Made Wisnu Adhi Putra Ida Ayu Mirah Rasikawati Ida Bagus Agung Yogeswara Ida Bagus Ketut Mantra Ida Bagus Ketut Mantra Indah Pramita Ketut Ayu Sukesi Luh Putu Wrasiati Mantra IB Maria Puspita Yuniarti Ebu Sola masitah, ravi Ni Ketut Wiradnyani Ni Made Diaris Ni Made Wartini Ni Nyoman Galikarini Ni Putu Aris Prasatya Utami Ni Wayan Nursini Purwaningtyas Kusumaningsih Purwaningtyas Purwaningtyas PUTU INDAH LESTARI Rai Riska Resty Wasita Ravi Masitah Ravi Masitah Resti Kusumarini Samben