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All Journal Journal SAGO Gizi dan Kesehatan SEGARA : Jurnal Pengabdian Kepada Masyarakat
Nanang Nasrulloh
Universitas Pembangunan Nasional "Veteran" Jakarta
Humanities Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health

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Analisis kandungan gizi, kadar magnesium, & kalium bolu kukus berbasis tepung biji kecipir dan tepung pati garut sebagai inovasi produk sport food Sahirah Aliyah Firdaus; Nanang Nasrulloh
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.2939

Abstract

Background: Exercise-associated muscle cramps (EAMC) in athletes are associated with fluid and electrolyte loss during intense physical activity. Therefore, sports nutrition that supports adequate intake of macronutrients and essential minerals is necessary. Winged beans have potential as a source of protein and minerals, and arrowroot flour can serve as an alternative source of carbohydrates for developing sports foods.Objectives: To develop steamed cake products based on winged bean flour and arrowroot starch as local sports food innovations and analyze their nutritional composition, magnesium and potassium levels, and organoleptic properties.Methods: This experimental study used a completely randomized design with variations in the proportions of winged bean flour and arrowroot flour in three formulations: F1 (25%:75%), F2 (50%:50%), and F3 (75%:25%). The proximate composition and mineral content were analyzed at the Saraswanti Indo Genetech Laboratory, Bogor, while the organoleptic evaluation was conducted using a nine-point hedonic scale by 30 semi-trained panelists. The data were analyzed using ANOVA, Duncan's Multiple Range Test, and DeGarmo’s Method.Results: Significant differences (p<0.05) were observed among the formulations with respect to energy, protein, carbohydrate, fat, ash, magnesium, and potassium content. Formulation F3 was selected as the best owing to its superior nutritional quality, with higher protein and electrolyte mineral levels; however, organoleptic testing showed that F1 had the highest sensory acceptance level. Conclusion: The steamed cake made from winged bean flour and arrowroot starch (F3) has potential as a local sports food rich in protein and essential minerals to support energy, muscle function, and electrolyte balance in athletes.
Pengaruh Pemberian Edukasi Gizi Seimbang Pada Anak Usia Sekolah (6-12 Tahun) di SDN Bedahan 1 Depok Firlia Ayu Arini; Ghefira Tsana Zahirah; Iin Fatmawati; Nanang Nasrulloh
Segara : Jurnal Pengabdian Kepada Masyarakat Vol 4 No 1 (2026): Vol. 4 No. 1 (2026) SEGARA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Kedokteran UPN "Veteran" Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33533/segara.v3i1.10941

Abstract

Anak usia sekolah merupakan anak yang berada pada rentang 6-12 tahun dimana masa ini merupakan masa pertumbuhan dan perkembangan demi masa depan yang berkualitas. Bekualitasnya bangsa diukur dari nilai status gizi yang diperngaruhi oleh apa yang dikonsumsi oleh setiap individu. Rendahnya aktivitas fisik dapat berpengaruh pada status gizi individu. Masalah gizi pada anak dapat menurunkan daya tahan tubuh sehingga lebih mudah terserang penyakit, menurunnya produktivitas kerja, hingga kematian pada ibu dan anak. Tujuan kegiatan pengabdian ini untuk memberikan edukasi mengenai gizi seimbang dan aktivitas fisik dengan media poster kepada anak usia sekolah di Pengasinan, Depok dan mengetahui pengaruhnya. Berdasarkan hasil analisis situasi didapatkan sebanyak 34 responden anak usia sekolah dan ditemukan sebanyak 30% responden mengalami risiko gizi lebih serta 6% responden memiliki status gizi kurang di Pengasinan, Depok. Maka dari itu, dilakukan kegiatan intervensi berupa penyuluhan kepada siswa/I usia 6-12 tahun di sekolah dasar dengan materi gizi seimbang dan pentingnya aktivitas fisik melalui media poster. Didapatkan hasil bahwa terdapat perbedaan yang bermakna antara kelompok pre-test dan post-test. Sehingga dapat disimpulkan bahwa pemberian kegiatan intervensi yang dilakukan pada Anak Usia Sekolah (AUS) terkait gizi seimbang dan aktivitas fisik melalui media poster memberikan pengaruh yang signifikan terhadap pengetahuan responden. status gizi, anak usia sekolah, gizi seimbang, aktivitas fisik
Co-Authors Fatmawati, Iin Firlia Ayu Arini Ghefira Tsana Zahirah Sahirah Aliyah Firdaus