Atikah Proverawati, Atikah
Prodi Ilmu Gizi, Fakultas Ilmu-ilmu Kesehatan, Universitas Jenderal Soedirman

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PENINGKATAN PENGETAHUAN TENTANG KADAR VITAMIN D DAN KALSIUM PADA LANJUT USIA MELALUI TRANSFER TEKNOLOGI DAN PENDAMPINGAN DI DESA DAWUHAN, KECAMATAN PADAMARA, KABUPATEN PURBALINGGA Saryono, Sayonoo; Nani, Desiyani; Proverawati, Atikah
Proceeding Seminar LPPM UMP 2015: Buku III Bidang Ilmu Kesehatan dan Sains Teknik, Proceeding Seminar Nasional LPPM 2015, 26 Se
Publisher : Proceeding Seminar LPPM UMP

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Abstract

Pengeroposan tulang sering terjadi seiring dengan peningkatan usia. Usia lanjut merupakan usia yang rentan untuk terjadi osteoporosis. Desa Dawuhan merupakan salah satu desa dengan keluhan nyeri akibat pengeroposan tulang (osteoporosis) yang tinggi. Salah satu penyebab terjadinya osteoporosis adalah defisiensi vitamin D dan kalsium. Tujuan pengabdian masyarakat ini adalah untuk meningkatkan kemampuan lanjut usia dalam memilih sumber makanan tinggi kalsium dan vitamin D sebagai upaya pencegahan osteoporosis. Metode pelaksanaan yang digunakan adalah peningkatan pengetahuan tentang penyakit osteoporosis dan upaya pencegahannya, alih teknologi pemilihan dan penyusunan menu makanan serta pendampingan. Evaluasi dilakukan dengan pre dan post test serta  .Hasil evaluasi menunjukkan bahwa nilai rata-rata pre test sebesar 57, sedangkan nilai rata-rata post tes adalah 89. Berdasarkan hasil uji t berpasangan, dapat disimpulkan bahwa pengetahuan dan ketrampilan lanjut usia meningkat secara signifikan setelah kegiatan. Alih teknologi dan pendampingan tentang penyakit osteoporosis dan pencegahannya dapat meningkatkan pengetahuan tentang kadar vitamin D dan kalsium lanjut usia.Kata Kunci: vitamin D, Kalsium, Lanjutusia, Osteoporosis
Jenis kelamin anak, pendidikan ibu, dan motivasi dari guru serta hubungannya dengan preferensi makanan anak sekolah pada anak prasekolah di TK Universitas Muhammadiyah Purwokerto Proverawati, Atikah; Prawirohartono, Endy Paryanto; Kuntjoro, Tjahjono
Jurnal Gizi Klinik Indonesia Vol 5, No 2 (2008): November
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, Fakultas Kedokteran UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.17553

Abstract

Background: Preference to foods among children is a predictor of food consumption pattern. Therefore good under- standing on food preference of children, factors related to foods most likes and disliked needs to be studied for  nutrition education and food supply planning for children.Objective: To find out the relationship between children sex, education of mother, and motivation of teachers with preference to foods available in school among preschool children at Muhammadiyah University of Purwokerto.Methods: The study used cross sectional approach by analyzing data of 60 preschool children. Observation and interview were carry out to identify food preference of the children. The independent variables were children sex, education of mothers, and motivation of teachers whereas the dependent variable was preference to foods available in school.Results: Boys liked jellies and quail egg satay whereas girls liked vegetable filled pastry and cracker fries. The result of chi-square test showed that there was difference in food preference between the girls and boys (p<0.05). Education of mothers was also related to preference to foods among children.Conclusion: There were significant relationship between sex and education of mothers with preference to foods available in school among preschool children
Jenis kelamin anak, pendidikan ibu, dan motivasi dari guru serta hubungannya dengan preferensi makanan anak sekolah pada anak prasekolah di TK Universitas Muhammadiyah Purwokerto Proverawati, Atikah; Prawirohartono, Endy Paryanto; Kuntjoro, Tjahjono
Jurnal Gizi Klinik Indonesia Vol 5, No 2 (2008): November
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, Fakultas Kedokteran UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.17553

Abstract

Background: Preference to foods among children is a predictor of food consumption pattern. Therefore good under- standing on food preference of children, factors related to foods most likes and disliked needs to be studied for  nutrition education and food supply planning for children.Objective: To find out the relationship between children sex, education of mother, and motivation of teachers with preference to foods available in school among preschool children at Muhammadiyah University of Purwokerto.Methods: The study used cross sectional approach by analyzing data of 60 preschool children. Observation and interview were carry out to identify food preference of the children. The independent variables were children sex, education of mothers, and motivation of teachers whereas the dependent variable was preference to foods available in school.Results: Boys liked jellies and quail egg satay whereas girls liked vegetable filled pastry and cracker fries. The result of chi-square test showed that there was difference in food preference between the girls and boys (p<0.05). Education of mothers was also related to preference to foods among children.Conclusion: There were significant relationship between sex and education of mothers with preference to foods available in school among preschool children
Food Food Nutrition Values Improvement Through Optimise of Potency Utilization of Banana Peels Flour of Plantain, Kepok, and Ambon proverawati, atikah; nuraeni, indah; sustriawan, budi
Jurnal Gizi dan Pangan Soedirman Vol 3 No 1 (2019): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgps.2019.3.1.1525

Abstract

Banana of Kapok, Ambon and Plantain are widely used by the community, but their peels have not been utilized. Vitamins and minerals from banana peels are very high, so it need to increase the nutritional value of their food. This study aimed to analyze the physical and chemical characteristics of banana peel flour produced from three different banana varieties namely Plantain, Kapok and Ambon banana. This study used a factorial experimental with a completely randomized design (CRD) design, with different treatments of banana peel and soaking time varieties. Analysis of yield, color, water content, gel strength and stickiness, kamba density, solubility, water holding capacity, oil absorption, swelling power, moisture content, ash, protein, fat, carbohydrate, pectin levels, were carried out on banana peel flour. The results showed that the highest water content contained in the Ambon banana peels; the highest levels of ash, fat, protein and carbohydrate are in plantain peels; the highest crude fiber content are in Ambon banana peel, and the average pectin level of the three types of banana peels was 1.08%. Different types of banana peels and soaking time had a significant effect on water content, fiber content and banana flour pectin content.
TINGKAT ASUPAN ZAT GIZI DAN STATUS GIZI PENDERITA THALASSEMIA DI KABUPATEN BANYUMAS Kusumawati, Erna; Proverawati, Atikah; Purnamasari, Dyah Umiyarni; Rahardjo, Sertiyowati
Kesmas Indonesia: Jurnal Ilmiah Kesehatan Masyarakat Vol 7 No 2 (2015): Jurnal Kesmas Indonesia
Publisher : Jurusan Kesehatan Masyarakat dan Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

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Abstract

ABSTRACTThalassemia is a public health problem and is a hereditary blood disease that frequently occurs , it is due to the accumulation of iron due to transfusion , appetite and low socioeconomic status. The purpose of this study was to determine the determinants of nutritional consumption thalassemia patients . This study used a qualitative descriptive design. A total of 30 respondents participated in this study were taken by simple random sampling technique . Results of the study were mostly (83,3%) patients with thalassemia aged 6-16 years, the majority (73,3%) good nutritional status. Levels of nutrient intake compared with the results obtained in 2013 AKG energy (60,0%) , protein (53,3%), calcium (100 %), iron (60,0%), phosphorus (73,3%), vitamin C (80%), Vitamin B (100%) deficit category &lt; 70 % of the RDA of 2013, only vitamin A which are all included both categories. The increasing age will have a tendency to decline in nutritional status . In the quality of life of patients with thalassemia major effort needs to be improved understanding of the importance of nutrient intake to maintain iron levels in the bodyKeywords: thalassemia, nutritional status, Banyumas Kesmasindo, Volume 7( 2), Januari 2015, Hal. 153-166