Jurnal Poltekkes Kemenkes Aceh
Not a member yet
926 research outputs found
Sort by
Pencegahan stunting melalui edukasi gizi seimbang dan pemanfaatan pekarangan untuk kebun gizi dan toga di Desa Bayu, Kecamatan Darul Imarah, Aceh Besar
No full textStunting is a chronic nutritional problem that affects child growth and has long-term impacts on quality of life. This community service activity aimed to reduce stunting rates and empower communities in addressing family nutritional deficiencies. The methods used included counseling, training, and community group mentoring. The results showed an increase in mothers’ understanding of stunting by 42%, an improvement in the number of families applying balanced nutrition from 56% (pre-test) to 86% (post-test), as well as the establishment of 52% new nutrition and medicinal plant gardens (TOGA) with active participation from 84% of participants. This activity demonstrates that educational and participatory community-based approaches are effective in raising awareness and fostering community independence in stunting prevention
Peningkatan pengetahuan dan keterampilan kesehatan gigi melalui pendekatan preventif pada masyarakat Desa Lamlumpu Lhok, Peukan Bada Aceh Besar
No full textOral and dental health is a very important aspect of overall health that should not be ignored by everyone. The importance of increasing public awareness of oral and dental health based on government targets is very necessary to support Healthy Indonesia in 2030. The purpose of this community service is to increase public knowledge by conducting dental health education and practicing skills by brushing teeth together. Behavior in terms of oral and dental health is an aspect that must be considered because a person's behavior is very dependent on the knowledge they have. This community service uses lecture and interview methods. The target of this community service activity is the community of Lamlumpu Lhok Peukan Bada Aceh Besar Village, totaling 30 people. Before the education, a pre-test was conducted, then interviews were conducted with the community to measure their level of knowledge. The realization of this activity can increase community knowledge and abilities about dental health. The results of this community service activity show an increase in community knowledge about oral and dental health from 56,7% pretest to 83% posttest and DMF-T results with the number of respondents 10 people with moderate criteria (1-3). Based on the results of this activity, it can be concluded that there was an increase in public knowledge after being given counseling in the form of lectures and an increase in the correct way of brushing teeth
Identification of nutrients and phytochemicals of raja banana (Musa acuminata) peels extracted with ethanol and acetone solvents and its potential as an anti-obesity agent
Full text linkBanana peel is a waste that has the potential as an anti-obesity agent due to its nutritional and phytochemical content. This study aims to analyze and compare the content of macronutrients, micronutrients, and phytochemical compounds in raja banana peel extracts. The maceration method was performed during the preparation of extracts by using ethanol and acetone solvents. The nutritional and phytochemical contents of the extracts were compared to determine which solvent produced the optimum anti-obesity properties. The ethanol extract consists of water (17,68%), minerals (22,76%), protein (3,50%), carbohydrates (47,98%), and vitamin C (0,82%). The phytochemical content includes flavonoids (73,38 mgQE/g), tannins (0,32%), and chrysin (1,16 mg/L). In conclusion, the ethanol extract of Raja banana peel contains higher nutrients and phytochemicals than the acetone extract, showing greater potential as an anti-obesity agent. Further research is needed to test its bioactivity in vivo or in vitro
Assessment of serum electrolytes, nutritional status, and oxygen saturation among athletic Senior High School students
Full text linkAdolescent athletes have a higher risk of dehydration than adult athletes do. This increased risk results from the greater absorption of environmental heat and heightened body heat, which affects electrolyte balance and oxygen saturation. This study aimed to analyze electrolyte values and oxygen saturation in students at SMA Keberbakatan Aceh in 2024 using an observational analytical approach with a cross-sectional design. A total of 43 respondents were selected for this study. The intensity of physical exercise was assessed using the International Physical Activity Questionnaire (IPAQ) score, of which two respondents had hyponatremia, 40 had normal sodium levels, and one respondent had hypernatremia related to the intensity of physical exercise (p= 0,381). Potassium levels were not significantly affected, as all 43 respondents had normal potassium levels (p= 0,740). Regarding chloride levels, one respondent had hypochloremia, 40 had normal levels, and two had hyperchloremia. While previous results showed no effect, exercise intensity was found to have a significant influence on respondents’ nutritional status (p= 0,034). All respondents maintained levels within normal limits in the assessment of oxygen saturation. Conclusion: Physical exercise intensity had no significant effect on serum electrolytes or oxygen saturation levels. However, a significant relationship was observed between the physical exercise intensity and nutritional status
Gaya hidup terkait hipertensi pada pasien di Puskesmas Batoh, Kota Banda Aceh
Full text linkBackground: The mortality rate caused by hypertension is still high in Indonesia. One of the important factors that influence the occurrence of hypertension complications lifestyle. An unhealthy lifestyle can trigger an increase in blood pressure or hypertension.Objective: The purpose of this study was to determine the lifestyle of patients diagnosed with hypertension at the Banda Aceh City Health Center, Banda Aceh City in 2019.Methods: This research is quantitative with a cross sectional design. Data collection was done by interview using a questionnaire. Samples were taken by accidental sampling technique, 47 samples were obtained, data collection was carried out from August to September 2019. Univariate analysis was carried out by descriptive analysis, bivariate analysis was carried out by calculating the Odd Ratio (OR) value calculated using conditional logistic regression using the logit procedure of the STATA 14,0 program, and multivariate analysis was carried out by correlating several independent variables with one dependent variable simultaneously with the results of bivariate test significant value (p ≤ 0,05) with 95% CI.Results: The results of the study statistically showed There is no significant relationship between patients diagnosed with hypertension and stress management factors (p value 0,65), and smoking history factors (p value 0,47), while there is a significant relationship between patients diagnosed with hypertension and food consumption (p value 0,00), and physical activity (p value 0,00).Conclusion: Patients who have been diagnosed with hypertension, to be required to undergo routine lifelong treatment and maintain a healthy lifestyle so that hypertension can be controlled and does not cause complications
Pengaruh penambahan brokoli terhadap daya terima dan kadar vitamin C pada dimsum ayam
Full text linkBackground: Dimsum contains nutrients such as high protein because the main ingredients for making dimsum come from animals, but low fiber and vitamin content. Broccoli as a local food can be utilized to add nutritional content such as vitamin C, etc. to dimsum.Objective: To determine the effect of broccoli addition on the acceptability and vitamin C content of chicken dim sum.Methods: This study is an experimental study using non factorial completely randomized design. The variables studied in this study were the chemical test of vitamin C using the iodometric method at the Faculty of Agriculture Laboratory, Syiah Kuala University and the organoleptic test by 30 panelists conducted at the Food Technology Laboratory of the Poltekkes Kemenkes Aceh on April 26, 2024. The data obtained were analyzed by ANOVA test. If there is a significant difference between treatments, it is continued with the Duncan test.Results: The addition of broccoli has an effect on taste (P = 0,004), texture (p = 0,009), and vitamin C content (p = 0,000). However, it has no effect on aroma (p = 0,681) and color (p = 0,092). Therefore, the results of the Duncan test on taste are not significantly different. the results of the Duncan test on the texture of F1 and F2 dimsum are not significantly different, in F2 and F3 are significantly different. In F1 and F3 significantly different. The results of the duncan test on vitamin C are significantly different.Conclusion: The addition of broccoli in dimsum has a significant effect on taste, texture, and vitamin C but has no effect on aroma and color
Pengembangan snack bar berbasis pangan lokal: analisis gizi dan optimasi formulasi
Full text linkBackground: The development of nutritious snack bars is expected to provide a viable solution for offering popular snacks that meet the nutritional needs of adolescents. Therefore, the development of locally sourced snack bars like Puanchi Bar, which substitutes fish glue flour, becomes a promising solution to support government nutrition programs.Objectives: This study aims to analyze the nutritional content and formulation accuracy of three snack bar formulations. Methods: The research design used in this study is a laboratory experimental design with proximate tests, including analysis of protein content, fat content, moisture content, ash content, and carbohydrate content. The study was conducted from May to November 2023 in three laboratories, using three snack bar formulations: F3, F6, and F9. This research utilizes both secondary and primary data. Secondary data was obtained from previous studies, while primary data was obtained through laboratory testing. The data were analyzed using ANOVA, Duncan, and Kruskal-Wallis testsResults: The results showed that formulation F9 has the highest overall nutritional content, particularly in protein and minerals, with an average protein content of 5,10%, ash content of 2,48%, and moisture content of 5,66%, which are higher than F3 and F6. Meanwhile, formulations F3 and F6 excel in carbohydrate and fat content, with F3 and F6 having carbohydrate levels of 64,52% and 64,73%, respectively. The fat content of F3 and F6 is 27,8% and 24,5%, respectively. Formulation F9 is considered more suitable for fulfilling protein and mineral needs, but attention must be given to its moisture content, which could affect shelf life. On the other hand, F3 and F6 are superior in taste and energy but require adjustments to their fat content to maintain a balanced nutritional profile.Conclusion: Formulation F9 is more suitable for meeting protein and mineral needs, while F3 and F6 are better for providing energy and preferred taste. Each formulation has different potential depending on specific nutritional requirements
Hubungan antara pola asuh pemberian makan dan status gizi pada anak usia 3–6 tahun di Bekasi
Full text linkBackground: Proper feeding parenting patterns can help ensure that children get balanced and sufficient nutritional intake, which has an impact on good nutritional status.Objectives: This study aims to identify the relationship between parenting patterns and nutritional status in children aged 3-6 years.Methods: The research design used was cross-sectional with chi-square bivariate analysis test. This research was conducted at KB & TK Kupu-kupu Mungil, Bekasi Regency in May 2024. The research subjects were selected randomly using a simple random sampling technique by considering the inclusion and exclusion criteria of the research, and 80 respondents were obtained. Data were collected using the Child Feeding Questionnaire (CFQ), and anthropometric measurements of children's height and weight.Results: This study showed the results of 66,3% of parents have college, 40% work as private employees, work as private employees. The results showed that 65% of parents have good eating control, and 67,5% of children have normal nutritional status. In terms of food supervision, the majority of parents (66,3%) consistently monitor their children's consumption of sweet foods, and 52,5% often record snack consumption. Most children in the normal nutritional status category are in the good parenting group, namely 44 children (84,6%).Conclusion: Good parenting patterns can have an impact on good nutritional status in children aged 3-6 years
Pendampingan dan aktualisasi kader sebagai edukator pencegahan HIV/AIDS dan seks pranikah di Distrik Sentani, Papua
Full text linkThe high prevalence of HIV/AIDS and premarital sexual behavior among adolescents is a significant public health concern in Papua. To address this issue, community service activities were conducted through two main programs: training cadres as health educators for HIV/AIDS prevention and premarital sex and cadre-led activities for adolescent health screening and reproductive health education at YPKP Junior High School in Sentani. The methods used included lectures, discussions, and hands-on practice. The evaluation was carried out using pre-test and post-test assessments to measure changes in the cadres' knowledge, which were analyzed with the Wilcoxon test. The results showed an increase in the average knowledge score of cadres after the training, from 15.6 to 18. The cadres were able to conduct adolescent screenings and provide counseling sessions. This activity effectively enhanced the capacity of adolescent cadres as agents of change and can be sustainably implemented to support HIV/AIDS and premarital sex prevention efforts in other regions.Keywords: Adolescents, HIV/AIDS, premarital sex, reproductive health, cadre empowermen
Energy, macronutrients, and sensory characteristics of gluten-and casein-free (GFCF) mocaf biscuits substituted with kidney bean and keluih seed flour for children with autism
Full text linkAutism is often associated with macronutrient deficiencies due to food sensory preferences, as well as gluten and casein allergies, which can trigger digestive disorders. In this study, gluten- and casein-free (GFCF) biscuits were developed by substituting kidney bean flour and keluih seed flour, followed by an evaluation of their energy content, macronutrient composition, and sensory characteristics to determine the best formulation. Four formulas were tested: F0 (100:0:0), F1 (30:52.5:17.5), F2 (30:35:35), and F3 (30:17.5:52.5). Macronutrient content was analyzed using standard laboratory methods (Kjeldahl, Soxhlet, and difference), whereas energy was calculated based on macronutrients. The hedonic test involved 50 untrained panelists, and statistical analysis was conducted using One-Way ANOVA, Kruskal-Wallis test, and a multi-attribute decision compensatory model. The biscuits contained 432–455 kcal of energy, 3-8% protein, 30-32% fat, and 32-40% carbohydrate. Significant differences were observed in energy (P =0,028), protein (P <0,001), fat (P =0,005), and carbohydrate (P <0,001), as well as sensory preferences for taste (P <0,001), aroma (P =0,002), and overall preference (P =0,017). F1 was selected as the best formulation because of its favorable sensory score and balanced nutrient content. Kidney bean flour improved protein and sensory properties, while keluih seed flour increased energy and fat but lowered preference levels. This product offers practical potential as a GFCF snack to support the dietary management of children with autism