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All Journal Jurnal Sehat Mandiri Poltekita : Jurnal Ilmu Kesehatan JEUMPA
Gusnedi Gusnedi
Department Of Nutrition, Poltekkes Kemenkes Padang, Padang City, West Sumatra, Indonesia
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Pengembangan Alat Pemorsian Nasi Sesuai Standar Diet Pasien Rawat Inap di Rumah Sakit Iswanelly Mourbas; Mulyatni Nizar; Gusnedi Gusnedi
Jurnal Sehat Mandiri Vol 15 No 2 (2020): Jurnal Sehat Mandiri, Volume 15, No.2 Desember 2020
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.587 KB) | DOI: 10.33761/jsm.v15i2.309

Abstract

Background: Inaccuracy of rice portions for diets is related to the use of non-standard portioning tools. Objectives: This study aimed to develop a standardized rice portioning device for hospitalized inpatients. Methods: The process of tool design used AutoCAD software with three-dimensional parameter input that was equivalent to a portion of 150g, 200g, and 250g of steam rice. The tools were printed using a 3D printer with a food-safe Polylactic Acid filament as the base material. The accuracy of the portioning tools was measured by weighing and comparing the weight of the rice served with the hospital's standard portion. Results and conclusions: The portioning tools (150g, 200g, and 250g) have the same diameter of the base (54 mm), the surface diameters (mm) are 105.5; 105.0, 103.4, respectively; and the heights (mm) are 37; 51; and 65 respectively. The portioning devices have very good accuracy (99.2% - 100.3%) of the standard hospital portion, much better than the tools commonly used by hospitals (72-129%). They are also easy to use, easy to clean, light, and durable. Recommendation: It is recommended that the hospital use the tools for a more accurate rice portion and in accordance with established dietary standards.
Pemberdayaan Masyarakat dalam pembuatan Yoghurt dengan Xylitol untuk Meningkatkan Derajat Kesehatan Gigi dan Mulut Masyarakat Minarni; Ayu Mardian; Zulfikri; Gusnedi
JEUMPA: Jurnal Pengabdian Kepada Masyarakat Vol 1 No 2 (2022): EDISI II
Publisher : Jurusan Kesehatan Gigi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (901.048 KB) | DOI: 10.30867/jeumpa.v1i2.135

Abstract

Karies gigi dan penyakit peridontal merupakan masalah kesehatan masyarakat di semua negara di dunia, keduanya menjadi suatu "silent epidemic" yang mengancam anak-anak dan orang dewasa. Salah satu cara yang digunakan untuk mencegah karies adalah dengan kontrol plak, kontrol plak secara mekanis dengan cara menyikat gigi sedangkan kontrol plak secara kimiawi dengan merusak struktur plak itu sendiri, salah satunya melalui berkumur-kumur menggunakan yoghurt dengan kandungan xylitol. Yoghurt mengandung  probiotik yang merupakan  mikroorganisme  hidup  yang  menguntungkan  karena  kemampuannya  menjaga  keseimbangan  mikroba usus dan diharapkan mampu menjaga kesehatan gigi dan mulut dengan meningkatkan volume sekresi saliva. Dalam pengabdian masyarakat ini, kader kesehatan diajarkan serta dilatih dalam membuat yoghurt sendiri, sehingga dapat dikonsumsi oleh semua  anggota keluarga, bahkan bisa menjadi pendapatan sampingan bagi mereka. Para kader kesehatan dan stake holder bisa memberikan kontribusi dalam pemberdayaan masyarakat, terutama dalam bidang kesehatan gigi dan mulut. Dengan dilatihnya kader dalam membuat yoghurt sendiri, mereka dapat mengajarkan kepada ibu-ibu rumah tangga, serta memotivasi ibu sebagai key person dalam rumah tangga, sehingga dapat dilakukan pencegahan karies pada masyarakat serta peningkatan kesehatan umum yang optimal.   Kata kunci: Pemberdayaan, Kader, Yoghurt, Xylitol
Antioxidant Activity and Amino Acid Profile of "Dadih" from Various Regions in West Sumatra, Indonesia Nur Ahmad Habibi; Gusnedi Gusnedi; Wiwi Sartika; Ismanilda Ismanilda
Poltekita : Jurnal Ilmu Kesehatan Vol. 17 No. 3 (2023): November
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v17i3.3381

Abstract

Dadih or curd is a traditional product typical of West Sumatra which is made through natural fermentation using the lactobacillus plantarum bacteria in bamboo. Each region in West Sumatra makes curd in various ways that affect its quality. This study aims to determine the amino acid profile and antioxidant activity of curd from various regions in West Sumatra. The study was conducted by testing curd from 4 main curd center regions, namely Bukittinggi, Payakumbuh, Batusangkar and Alahan Panjang. Certain tests were applied to assess the protein content using the Kjedahl method, amino acids content using the HPLC method and antioxidant activity using the DPPH method. The test results showed that curd from Payakumbuh had a higher protein and amino acid content compared to other regions. Furthermore, such curd had the highest level of antioxidant activity towards free radicals compared to other regions, with an IC50 value of 95.11 ± 0.40 mg/kg, which was included in the strong category. There was a significant relationship between amino acid content and antioxidant activity of curd. It can be concluded that curd from Payakumbuh had the best amino acid content and antioxidant activity compared to other regions in West Sumatra.
Co-Authors Ayu Mardian Ismanilda Ismanilda Iswanelly Mourbas Minarni Minarni Mulyatni Nizar Nur Ahmad Habibi Wiwi Sartika Zulfikri