Pengetahuan gizi ibu menentukan semua yang dimakan oleh anak. Ibu yang memiliki pengetahuan gizi yang baik akan membentuk perilaku gizi seimbang yang baik untuk anak. Perilaku tersebut akan berpengaruh terhadap asupan zat gizi dan status gizi anak. Penelitian ini bertujuan untuk mengetahui hubungan pengetahuan dan perilaku ibu tentang gizi seimbang dengan status gizi anak TK di Desa Yosowilangun Lor Kabupaten Lumajang. Penelitian ini menggunakan metode survei analitik dengan desain studi cross sectional. Penelitian ini dilaksanakan pada bulan Oktober 2016 di TK Muslimat Nu 01 Yosowilangun Lor, TK Dharma Wanita 01 Yosowilangun Lor dan TK Dharma Wanita 02 Yosowilangun Lor. Pengambilan data pengetahuan ibu tentang gizi seimbang dan perilaku ibu tentang gizi seimbang menggunakan kuesioner dan untuk memperoleh data status gizi anak menggunakan Z- Score dengan indikator BB/U. Penelitian ini melibatkan 68 responden. Berdasarkan analisis bivariat yang telah diuji statistik Somers’d, pada uji hubungan pengetahuan ibu tentang gizi seimbang dengan status gizi anak TK di Desa Yosowilangun Lor diperoleh nilai p = 0,000 yang menunjukkan adanya hubungan pengetahuan ibu tentang gizi seimbang dengan status gizi anak TK di Desa Yosowilangun Lor Kabupaten Lumajang. Pada uji hubungan perilaku ibu tentang gizi seimbang dengan status gizi anak TK di Desa Yosowilangun Lor Kabupaten Lumajang diperoleh nilai p = 0,000 yang menunjukkan adanya hubungan perilaku ibu tentang gizi seimbang dengan status gizi anak TK di Desa Yosowilangun Lor Kabupaten Lumajang.
Dyslipidemia is one of the risk factors of coronary heart disease and stroke. Unripe Berlin banana flour contains chemical compounds and nutrients that may affect lipid profile. This study aimed to determine the potential effects of unripe berlin banana flour on lipid profile, especially in dyslipidemia. This experiment was conducted from July to December 2018 at the Food Analysis Laboratory of State Polytechnic of Jember and the Biomedical Laboratory of the Faculty of Dentistry, University of Jember using male wistar white rats weighed 150-200 g. The rats were then divided into a negative control group consisting of normal rats (K-), a positive control group consisting of dyslipidemia rats (K+), and a treatment group consisting of dyslipidemia rats that received 0.144 g unripe berlin banana flour (UBF). Dyslipidemia condition was achieved by administering high-fat diet (HFD) for 9 weeks. Unripe banana flour was fed to the treatment group starting from the 10th weeks for 4 weeks. The measurement of pre-intervention lipid profile was performed at 9th week while the post-intervention lipid profile was measured at 13th week. Data collected were analyzed using ANOVA. Results o showed that the Berlin unripe flour (UBF) could reduce total cholesterol and LDL levels. In addition, a decrease in HDL levels in treatment group with Berlin unripe banana flour (UBF) and in the negative control group (K-). The same decrease in HDL level was also seen in the dyslipidemia group (K+). Hence, it is concluded that Berlin banana flour has the potential to improve lipid profile in dyslipidemia rats.
Fresh milk is a liquid that comes from a clean, healthy cow's udder and is obtained through proper milking; it has not undergone any processing other than cooling to preserve its natural composition. Fresh cow's milk is rich in macro and micro nutrients, namely protein, vitamins and minerals. The purpose of this community service is to increase the knowledge and skills of housewives in Kemuning Lor Village, Arjasa District, Jember Regency. The process involves the presentation of the material, instruction in making milk candies and crispy fried milk, and evaluation. According to the post-test results, the participants were able to name the ingredients needed to make milk candy and crispy fried milk, and there were no obstacles or suggestions in the manufacturing process. Participants could also independently make milk candy and crispy fried milk.
Salah satu penyakit yang saat ini menjadi prioritas oleh dunia kesehatan secara global atau dunia adalah hipertensi. Prevalensi penderita hipertensi di Puskesmas Labruk Kidul Kabupaten Lumajang sebesar 43,91%. Penderita hipertensi tidak dapat mengontrol tekanan darahnya karena beberapa penderita hipertensi sebelumnya kurang memiliki edukasi tentang hipertensi. Hal ini dikarenakan media yang hanya berupa leaflet yang monoton dan tidak adanya media poster yang menarik tentang hipertensi, sehingga tidak efektif dalam mengatasi kejadian hipertensi. Oleh karena itu, dilakukan penelitian tentang pengembangan Zig Zag Card Remind sebagai media nutrisi bagi penderita hipertensi di Puskesmas Labruk Kidul Lumajang. Metode penelitian ini menggunakan penelitian Research and Development (R&D) dengan menggunakan model ADDIE (Analyze, Design, Development, Implementation, Evaluation). Jumlah subjek dalam penelitian ini adalah 50 pasien hipertensi di Puskesmas Labruk Kidul yang diambil secara accidental sampling. Hasil penelitian pengembangan media zigzag card pengingat bagi penderita hipertensi dari uji kelayakan oleh ahli materi sebesar 95% dan ahli media 92%, hasil tersebut termasuk kategori layak pada uji coba lapangan tanpa revisi maka hasil uji kelayakan media sebesar 83,78 %, artinya produk tersebut sangat cocok digunakan sebagai media edukasi gizi. Disarankan agar produk pengingat kartu zig-zag ini digunakan sebagai media pendidikan untuk kepentingan penelitian kesehatan lebih lanjut yang melibatkan tindakan intervensi pendidikan bagi orang lain.
<p><strong>ABSTRACT</strong><strong></strong></p><p><strong><em>Backgounds:</em></strong><em> Hypercholesterolemia is one cause of heart disease with high levels of Low Density Lipoprotein (LDL) cholesterol and low levels of high density lipoprotein (HDL) cholesterol. Okra (</em><em>A</em><em>lbelmoschus esculantus) </em><em>flour contain</em><em> high</em><em> fibers and more bioactive compound such as flavonoids. </em><em></em></p><p><strong><em>Objectives:</em></strong><em> </em><em>This study aimed to examine</em> <em>the effect</em><em>iveness of</em><em> okra flour against the </em><em>Low Density Lipoprotein (LDL) cholesterol level</em><em> </em><em>and high density lipoprotein (HDL) cholesterol level</em><em> </em><em>in Hypercholesterole</em><em>mic </em><em>rats. </em></p><p><strong><em>Methods:</em></strong><em> </em><em>Design of the </em><em>study was experimental design with pre-and posttest control goup</em><em>.</em><em> </em><em>Male white rats (rattus norvegicus) aged 8-10 weeks with body weight of 150-200 g were used, then divided into 4 goups of 8 rats. </em><em> Rats made Hypercholesterolemia used Haight Fat Diet (HFD) feed at a doses 4mg/100 g </em><em>body weight </em><em>for 14 days. </em><em>After that</em><em>,</em><em> </em><em>Hypercholesterolemic rats were provided by standard diet</em><em> rats given standart feed and okra flour with different doses it was goups positive control (KP) not given flour okra, okra flour </em><em>doses </em><em>0.09 g/200 g </em><em>bofy weight (P1)</em><em>, </em><em>okra flour doses </em><em>0.</em><em>18</em><em> g/200 g </em><em>body weight (P2), and </em><em>okra flour doses </em><em>0.</em><em>36</em><em> g/200 g </em><em>body weight (P3).</em><em> </em><em>The data was analyzed using </em><em>One Way ANOVA</em><em> </em><em>dan</em><em> </em><em>paired t-test</em><em>.</em></p><p><strong><em>Results:</em></strong><em> </em><em>Rats in all goup did not experience changes</em><em> in body weight significantly. Concentration of HDL cholesterol increase</em><em>d</em><em> significantly in P3 goups with doses okra flour </em><em>0.36 g/200 g </em><em>body weight</em><em> compared withe the other goups. P3 goups</em> <em>attenuated the</em><em> conc</em><em>entration of LDL </em><em>cholesterol. </em></p><p><strong><em>Conclusions: </em></strong><em>the administration okra flour </em><em>(albelmoschus esculantus) at doses </em><em>0.36 g/200 g</em><em> </em><em>body weight</em><em> improve</em><em>d</em><em> HDL cholesterol and decrease</em><em>d</em><em> LDL cholesterol concentration in Hypercholesterolemi</em><em>c </em><em>rat</em><em>s</em><em> model .</em></p><p><strong><em> </em></strong></p><p><strong><em>KEYWORDS</em></strong><em>: </em><em>Hypercholesterolemi</em><em>c</em><em> High Density Lipoprotein (HDL</em><em>)</em><em>, Low Density Lipoprotein (LDL) and </em><em>Okra Flour</em><em>.</em><em> </em></p><p><strong><em>ABSTRAK </em></strong></p><p><strong> </strong></p><p class="Default"><strong><em>Latar belakang:</em></strong><em> Hiperkolesterolemia </em><em>adalah </em><em>salah satu penyebab penyakit jantung yang ditandai dengan kadar kolesterol Low Density Lipoprotein (LDL)</em><em> yang tinggi</em><em> </em><em>dan</em><em> kadar kolesterol High Density Lipoprotein (HDL) yang rendah. Okra (</em><em>A</em><em>lbelmoschus esculantus)</em><em> dalam bentuk tepung mengandung</em><em> </em><em>serat yang </em><em>tinggi </em><em>dan </em><em>kandungan </em><em>bioaktif seperti </em><em>flavonoid. </em><em></em></p><p class="Default"><strong><em>Tujuan</em></strong><strong><em>:</em></strong><em> </em><em>Pe</em><em>nelitian ini </em><em>untuk</em><em> mengetahui efektifitas tepung okra terhadap perubahan kadar kolesterol HDL dan LDL pada tikus putih model hiperkolesterolemia. </em></p><p class="Default"><strong><em>Metode:</em></strong><em> Desain penelitian ini yaitu true experimental dengan Kelompok Kontrol (Pretest-Posttest with Control Goup). </em><em>T</em><em>ikus putih </em><em>jantan (</em><em>Rattus novergicus</em><em>) </em><em>yang</em><em> berumur 8-10 minggu dengan bobot antara 150-200 g</em><em> dibagi kedalam 4 kelompok.</em><em> Tikus dibuat hiperkolesterolemia menggunakan pakan HFD dengan dosis 4 mg/100 g BB tikus perhari selama 14 hari. Selanjutnya, tikus hiperkolesterolemia diberi pakan pakan standart dan tepung okra dengan dosis yang berbeda yaitu k</em><em>elompok </em><em>KP (Kontrol Positif) hanya diberi pakan standar,</em><em> </em><em>kelompok P1 </em><em>(</em><em>tepung okra dosis </em><em>0</em><em>,</em><em>09 g/200 g BB tikus perhari</em><em>)</em><em>,</em><em> </em><em>k</em><em>elompok P2 </em><em>(</em><em>tepung okra dosis </em><em>0.18 g/200 g BB tikus perhari</em><em>),</em><em> dan kelompok P3</em><em> (</em><em>tepung okra dosis </em><em>0</em><em>,</em><em>36 g/200 g BB tikus perhari</em><em>)</em><em> selama 10 hari</em><em>. Data dianalisis menggunakan One Way ANOVA</em><em> </em><em>dan</em><em> </em><em>paired t-test</em><em>. </em></p><p class="Default"><strong><em>Hasil:</em></strong><em> Ti</em><em>kus percobaan pada </em><em>semua </em><em>kelompok </em><em>tidak terjadi perubahan berat badan yang signifikan. Kadar kolesterol HDL mengalami peningkatan yang signifikan pada kelompok </em><em>P3</em><em> dengan dosis</em><em> </em><em>tepung okra </em><em>0.36 g/200 g dibandingkan dengan kelompok yang lainnya.</em><em> Kelompok P3 juga mampu menurunkan kadar kolesterol LDL.</em></p><p class="Default"><strong><em>Kesimpulan: </em></strong><em>tepung okra </em><em>(albelmoschus esculantus) </em><em>pada dosis 0.36 g/200 g</em><em> BB tikus/hari</em><em> </em><em>selama 10 hari secara bermakna</em><em> </em><em>berpengaruh terhadap </em><em>peningkatan kadar kolesterol HDL dan </em><em>penurunan kadar kolesterol </em><em>LDL </em><em>tikus</em><em> model hiperkolesterolemia</em><em></em></p><p class="Default"><strong><em> </em></strong></p><p><strong>KATA KUNCI</strong><em>: Hiperkolestrolemia, High Density Lipoprotein (HDL</em><em>)</em><em>, Low Density Lipoprotein (LDL), tepung okra</em></p>
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