Garuda - Garba Rujukan Digital

GAMBARAN KARAKTERISTIK KIMIA MINUMAN SARI BUAH PEDADA (Sonneratia sp.) DENGAN PENAMBAHAN GULA STEVIA (Stevia rebaudiana) Rahmadhani, Sri; Dari, Dini Wulan; Junita, Dini
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTOne type of coastal plants in mangrove forests is pedada (Sonneratia sp.). This fruit has high nutritional value and has the potential to be processed into food products, but it is still rarely used because of its sour taste. One form of food processing from pedada fruit is pedada juice drink. This study aimed to analyze the chemical characteristics of the pedada fruit juice drink with the addition of stevia (Stevia rebaudiana) sugar. This was an experimental study using pure descriptive analysis with A4 sample (200 g of pedada fruit and 18% stevia sugar) and A2 control sample (200 g of pedada fruit and without the addition of stevia sugar) to determine the chemical characteristics of the pedada fruit juice drink tested by proximate analysis (carbohydrates, protein, fat, water, ash, fiber) and pH analysis. This research was conducted in May-August 2020. Analysis of chemical characteristics was done at the Animal Husbandry Laboratory of Jambi University. Based on the chemical characteristics, the best pedada fruit juice was sample A4 (200 g of pedada fruit, 18% stevia sugar) with the results of the proximate analysis show that it had 57.32% carbohydrates, 3.41% protein, 13.40% fat, 21.11% water, 4.73% ash, 0.74% fiber, and a pH value of 1.8 (acid).Keywords: chemical characteristics, fruit juice, pedada, stevia.ABSTRAKSalah satu jenis tanaman pantai yang berada di hutan mangrove yaitu tanaman buah pedada (Sonneratia sp.). Buah ini mempunyai nilai gizi yang tinggi dan berpotensi untuk diolah menjadi produk pangan. Buah ini masih jarang dimanfaatkan karena rasanya yang asam. Salah satu bentuk olahan pangan dari buah pedada adalah minuman sari buah pedada. Adapaun tujuan penelitian ini yaitu untuk mengetahui karakteristik kimia minuman sari buah pedada dengan penambahan gula stevia (Stevia rebaudiana). Penelitian ini merupakan desain eksperimen yang menggunakan analisis deskriptif murni dengan sampel A4 (200 g buah pedada dan 18% gula stevia) dan sampel kontrol A2 (200 g buah pedada dan tanpa penambahan gula stevia) untuk mengetahui karakteristik kimia minuman sari buah pedada yang diuji dengan analisis proksimat (karbohidrat, protein, lemak, air, abu, serat) dan analisis pH. Penelitian ini telah dilaksanakan pada bulan Mei-Agustus 2020, analisis karakteristik kimia dilakukan di Laboratorium Peternakan Universitas Jambi. Karakteristik kimia minuman sari buah pedada perlakuan terbaik yaitu sampel A4 (buah pedada 200 g, gula stevia 18%) dengan hasil analisis proksimat berupa karbohidrat (57,32%), protein (3,41%), lemak (13,40%), air (21,11%), abu (4,73%), serat (0,74%) dan nilai pH 1,8 (kategori asam).Kata kunci: gula stevia, karakteristik kimia, pedada, sari buah.

KARAKTERISTIK KIMIA DAN DERAJAT KEASAMAN MINUMAN SARI BUAH PEDADA (Sonneratia sp.) DENGAN PENAMBAHAN NATRIUM BENZOAT Dari, Dini Wulan; Masruroh, Luluk Alfiatul; Junita, Dini
Jurnal Teknologi Pangan dan Gizi Vol 20, No 1 (2021)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v20i1.2863

Salah satu mangrove yang dimanfaatkan buahnya adalah buah pedada (sonneratia sp.). Buah pedada sudah banyak diteliti dan memiliki nilai gizi yang tinggi, namun buah pedada memiliki rasa yang asam. Altenatif untuk memanfaatkan nilai gizi buah pedada dengan pengolahan sederhana seperti minuman sari buah yang ditambah dengan natrium benzoat. Tujuan peneltian ini adalah untuk mengetahui pengaruh penambahan natrium benzoat terhadap karakteristik kimia pada minuman sari buah pedada (Sonneratia sp.). Penelitian ini merupakan desain eksperimen atau perlakuan dengan menggunakan rancangan acak kelompok (RAK). Karakteristik kimia diuji dengan analisis proksimat (karbohidrat, protein, lemak, serat, kadar air dan kadar abu) serta pH atau derajat keasaman dengan pH meter. Karakteristik kimia dianalisis deskriptif murni. Penelitian ini telah dilaksanakan pada bulan Mei-Agustus 2020. Uji karakteristik kimia dilakukan di Laboratorium Perternakan Fakultas Perternakan Universitas Jambi. Karakteristik kimia minuman sari buah pedada formulasi terpilih PN2 (natrium benzoat 0,04%) mengandung karbohidrat 70,61%, protein 2,15%, kadar lemak 3,36%, kadar serat 0,08%, kadar air 21,71%, kadar abu 2,16%, pH 1,66 kategori asam.

Fish-Based Complementary Feeding Practices Increasing Macro and Micro Nutrient Intake And Hemoglobin Levels in Anemia Toddlers Bustami, Bustami; Suryana, Suryana; Junita, Dini; Yunianto, Andi Eka
Media Gizi Indonesia Vol. 18 No. 3 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i3.175-181

Iron deficiency anemia in toddlers can be prevented by introducing complementary foods alongside breastfeeding. Fish, rich in protein and iron, offers a valuable nutritional source for young children, but proper processing is crucial. This research investigated the impact of fish-based complementary food processing practices (known as MP-ASI in Indonesia) on the nutritional intake and hemoglobin levels of children under five in Tiro District, Pidie Regency. Using a quasi-experimental design, this study involved 40 toddlers from the stunting-prone area of Tiro District, Pidie Regency, along with their mothers as respondents. The toddlers, aged 12-36 months without severe illnesses, were included in the study. The intervention comprised educating and practicing complementary food processing. Before-and-after intervention comparisons showed significant improvements in energy, carbohydrate, protein, zinc, and iron intake levels. Additionally, there was a notable increase in the average hemoglobin (Hb) level, rising by 1.06 g/dl after one month of fish-based complementary food processing intervention. In summary, this intervention effectively enhanced the nutritional quality of children's intake and increased their hemoglobin levels, contributing to the prevention of iron deficiency anemia in toddlers.

Health Status of Teenage Girls Based on Nutritional Status Assessment and Cardiorespiratory Endurance (VO2Max) Junita, Dini; Al Rahmad, Agus Hendra; Fajarna, Farah
Media Gizi Indonesia Vol. 19 No. 3 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i3.275-281

Adolescent health sometimes still receives less attention, even though this age group has a high level of vulnerability to various nutritional and health problems. This study aims to determine the health status of adolescent girls including hemoglobin status, hydration status, and cardiorespiratory endurance (VO2Max). Samples were taken using a total sampling technique with the criteria of not having a history of heart and lung disease, living in the girls' dormitory at Integrated Islamic High School Al-Fityan School Aceh in good health and being willing to be respondents, and 60 female students were obtained. Hemoglobin status was observed from the hemoglobin level in the blood sample, hydration status was defined based on the composition of body fluids as measured by Bioelectrical Impedance Analysis (BIA), VO2Max value was calculated from pulse per minute in resting conditions. Data obtained from each variable was presented descriptively and tested for correlation using the Pearson 95% test. Based on the research results, in general, the majority of respondents can be concluded to have good nutritional status and cardiorespiratory endurance. However, 28.3% of respondents were still found with abnormal nutritional status, abnormal hemoglobin status of 28.3%, dehydration of 43.3% and 33.3% had low cardiorespiratory endurance. This research cannot prove the relationship between hemoglobin status and hydration status on cardiorespiratory endurance (p-value > 0.05). Periodic health status checks are required through the school health unit involving the Community Health Center or health workers to overcome existing problems in these four health status parameters.

Kajian Status Gizi dan Daya Tahan Kardiorespirasi (VO2Max) pada Remaja Putri SMA di Banda Aceh: Study of Nutritional Status and Cardiorespiratory Endurance (VO2Max) of High School Adolescent Girls in Banda Aceh Junita, Dini; Al-Rahmad, Agus Hendra; Fajarna, Farah
JURNAL GIZI DAN KESEHATAN Vol. 16 No. 1 (2024): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar

Adolescence is a phase of life with high activity, so it requires adequate and appropriate body intake for optimal growth and development and a healthy and fit body. The aim of this research is to examine the nutritional status and fitness condition of young women in terms of cardiorespiratory endurance. This research was carried out at SMA IT AL-Fityan Banda Aceh in July–September 2023. The sample was female teenagers from grades 9 and 10 with the inclusion criteria being in good physical and mental health, no history of chronic or heart disease, willing to be as many respondents as possible. 60 female students. This type of research is a cross-sectional study, nutritional status data collection is carried out using measurements of body weight and height, while cardiorespiratory uses VO2Max assessments. Data were processed using IBM SPSS Statistics 25 with the chi square statistical test to see the relationship between the two variables. The results of the study showed that of the total of 60 respondents there were still 17 young women who had abnormal nutritional status (28.3%), and 20 people (33.3%) who had low cardiorespiratory endurance. The findings of this research are certainly important to pay attention to because abnormal conditions can have an impact on the health status of young women, but this research has not been able to prove the relationship between nutritional status and low cardiorespiratory endurance in adolescent girls (p-value > 0.05). ABSTRAK Usia remaja merupakan fase kehidupan dengan aktivitas yang tinggi, sehingga menuntut pemenuhan asupan tubuh yang cukup dan tepat agar pertumbuhan dan perkembangan optimal serta memiliki tubuh yang sehat dan bugar. Tujuan penelitian ini adalah untuk mengetahui status gizi serta kondisi kebugaran remaja putri dilihat dari daya tahan kardiorespirasi. Penelitian ini dilaksanakan di SMA IT AL-Fityan Banda Aceh pada bulan Juli–September 2023. Sampel merupakan remaja putri siswa kelas XI-XII dengan kriteria inklusi dalam keadaan sehat jasmani rohani, tidak memiliki riwayat penyakit kronis dan jantung, bersedia menjadi responden sebanyak 60 siswi. Jenis penelitian ini merupakan penelitian crossectional, pengumpulan data status gizi dilakukan dengan menggunakan pengukuran berat badan dan tinggi badan,sedangkang kardiorespirasi menggunakan penilaian VO2Max. Data diolah menggunakan IBM SPSS Statistic 25 dengan uji statistic chi square untuk melihat hubungan kedua variabel. Hasil penelitian menunjukkan bahwa dari total 60 orang responden masih terdapat remaja putri yang memiliki status gizi tidak normal sebanyak 17 orang (28,3%), dan memiliki daya tahan kardiorespirasi rendah 20 orang (33,3%). Temuan hasil penelitian ini tentunya penting menjadi perhatian sebab kondisi ketidaknormalan dapat berdampak kepada status kesehatan remaja putri, untuk itu perlu dilakukan upaya lebih lanjut dalam penanggulangannya. Namun sangat disayangkan penelitian ini belum mampu membuktikan hubungan status gizi terhadap kondisi rendahnya daya tahan kardiorespirasi pada remaja putri (p-value > 0,05), artinya status gizi bukan satu-satunya faktor yang mempengaruhi daya tahan kardiorespirasi pada remaja putri.

Gambaran Daya Terima Minuman Sari Buah Pedada (Sonneratia sp.) dengan Penambahan Gula Stevia (Stevia rebaudiana) Dari, Dini W; Rahmadhani, Sri; Junita, Dini
AGRITEKNO: Jurnal Teknologi Pertanian Vol 10 No 2 (2021): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2021.10.2.89

One type of coastal plant in the mangrove forest is the pedada (Sonneratia sp.). This fruit has high nutritional value and has the potential to be processed into food products. This fruit is still rarely used because of its sour taste. One form of food processed from pedada fruit is pedada juice drink. The purpose of this study was to describe the acceptance of the parameters of color, aroma, texture, taste, and overall acceptance in the form of selecting the best formulation, which was analyzed using the exponential method of pedada fruit juice drinks. A descriptive analysis within the experimental design was applied in this research. There were 5 samples in this study, namely A1 positive control (200 g, 70% sucrose sugar), A2 negative control (200 g pedada, 0% stevia sugar), A3 (200 g pedada, 9% stevia sugar), A4 (pedada 200 g, 18% stevia sugar), and A5 (200 g pedada, 36% stevia sugar). The acceptance test used the hedonic method with 40 consumer panelists aged 17-35 years. This research was conducted in May-August 2020. The manufacture of pedada fruit juice drinks and acceptance testing were carried out at home. The results showed that the A4 sample of 200 g of pedada fruit with the addition of 18% stevia sugar obtained the highest score on the acceptability of pedada fruit juice drinks and overall acceptance. The average results of each color, aroma, texture, and taste acceptability parameter were 3.9, 3.9, 4.0, and 4.0, respectively. Keywords: Acceptance; fruit juice; pedada; stevia sugar ABSTRAK Indonesia kaya akan hasil alamnya seperti berbagai jenis hutan yang salah satunya adalah hutan mangrove. Hutan mangrove itu sendiri memiliki berbagai jenis tumbuhan pantai seperti pedada atau Sonneratia sp. Buah ini memiliki nilai gizi yang tinggi dan berpotensi untuk diolah menjadi produk pangan. Buah ini masih jarang digunakan karena rasanya yang asam. Salah satu bentuk pengolahan makanan dari buah pedada adalah minuman sari buah pedada. Adapun tujuan dari penelitian ini yaitu untuk mendeskripsikan penerimaan terhadap parameter warna, aroma, tekstur, dan rasa serta penerimaan secara keseluruhan berupa pemilihan formulasi terbaik yang dianalisis menggunakan metode eksponensial minuman sari buah pedada. Penelitian ini merupakan penelitian eksperimental dengan desain analisis deskriptif murni. Sampel dalam penelitian ini sebanyak 5 sampel yaitu kontrol positif A1 (200 g, gula sukrosa 70%), kontrol negatif A2 (200 g pedada, gula stevia 0%), A3 (200 g pedada, gula stevia 9%), A4 ( pedada 200 g, gula stevia 18%), A5 (200 g pedada, gula stevia 36%). Uji penerimaan menggunakan metode hedonis dengan 40 panelis konsumen berusia 17-35 tahun. Penelitian ini dilakukan pada bulan Mei-Agustus 2020, pembuatan minuman sari buah pedada dan uji daya terima dilakukan di rumah. Akseptabilitas minuman sari buah pedada dan penerimaan keseluruhan yaitu sampel minuman A4 buah pedada 200 g dengan penambahan gula stevia 18%, diperoleh skor rata-rata tertinggi (4,0) dengan hasil rata-rata masing-masing parameter akseptabilitas warna 3.9, aroma 3.9, tekstur 4.0, dan rasa 4.0. Kata Kunci: Daya terima, gula stevia, pedada, sari buah

BALANCED NUTRITION EDUCATION AND NUTRITIONAL STATUS SCREENING OF MALE ADOLESCENTS IN DORMITORY Junita, Dini; Fitri, Yulia; Suryana, Suryana; Mulyani, Nunung Sri
Jurnal Pengabdian Masyarakat Dalam Kesehatan Vol. 6 No. 2 (2024): OCTOBER 2024
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jpmk.v6i2.48989

Introduction: Adolescence is a golden period of reproductive, psychological and intelligence development. During the transition period between childhood and adulthood, biological, emotional, social and cognitive changes occur. Fulfilling nutrition during this period is important. This activity aims to educate teenagers about balanced nutrition and screen their nutritional status. Methods: This community service activity is carried out by providing education about balanced nutrition through lecture and discussion methods. While screening the nutritional status of adolescents is done through anthropometric measurements of body weight and height. The results of anthropometric measurements were then processed using the BMI formula according to age to obtain a z-score that describes the nutritional status of adolescents. This activity was carried out in dormitory of a high school with 36 young male participants. Results: Based on verbal observation and evaluation, students can receive and understand the material about balanced nutrition that is given properly. The results of the nutritional status screening showed that 31 of the adolescents in this activity (86%) had good nutrition but there were still students who had problems with thinness (3%), overweight (8%) and obesity(3%). Conclusion: It is recommended that schools and boarding schools follow up on students who are not in the good nutrition category. Students are directed to consume a balanced diet and physical activity so as to achieve the ideal body weight according to their height and age.

The Effect of Moringa (Moringa oleifera) Leaf Juice on Blood Sugar Levels in Type II Diabetes Mellitus Outpatients at Babah Buloh Public Health Center, North Aceh District Zuhra, Nabila; Junita, Dini
JAND: Journal of Applied Nutrition and Dietetic Vol. 5 No. 1 (2025): June 2025
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v5i1.855

Diabetes mellitus is characterized by elevated blood glucose levels that exceed the normal range. In addition to pharmacological treatment, blood sugar levels in individuals with diabetes can also be managed using herbal therapies. One such alternative is Moringa (Moringa oleifera) leaf juice, which contains various bioactive compounds such as flavonoids, beta-carotene, thiamine, riboflavin, vitamin C, calcium, and zinc—many of which possess antidiabetic properties and are believed to be effective in lowering blood glucose levels. This study aimed to determine the effect of Moringa leaf juice on blood sugar levels among type II diabetes mellitus outpatients in the working area of Babah Buloh Public Health Center, North Aceh District. A quasi-experimental study was conducted using a pretest–posttest control group design from December 7 to 14, 2024. The intervention lasted for seven consecutive days, during which blood glucose levels were measured using the Easy Touch glucometer. Data were analyzed using paired t-tests and independent t-tests. The results showed that in the intervention group, the average blood sugar level decreased from 182.1 mg/dL to 166.3 mg/dL, with a mean reduction of 15.7 mg/dL. In the control group, levels decreased from 177.8 mg/dL to 170.5 mg/dL, with a mean reduction of 6.7 mg/dL. These findings indicate that Moringa leaf juice had a significant effect on reducing blood sugar levels in type II diabetes mellitus patients in the Babah Buloh Health Center working area in 2024. It is recommended that Moringa leaf juice be considered as a complementary therapy for managing blood glucose levels in diabetic patients.

Effect of Pumpkin Cream Soup on Blood Glucose in Type 2 Diabetes Outpatients in North Aceh Amelia, Riski; Junita, Dini
JAND: Journal of Applied Nutrition and Dietetic Vol. 5 No. 1 (2025): June 2025
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v5i1.856

Diabetes mellitus is a chronic metabolic disorder characterized by elevated blood glucose levels (hyperglycemia). One innovative dietary approach to help manage hyperglycemia is the consumption of pumpkin cream soup. Pumpkin is rich in beta-carotene, flavonoids, vitamin C, and soluble fiber such as pectin, and also contains various bioactive compounds including proteins, peptides, polysaccharides, sterols, and para-aminobenzoic acid. This study aimed to determine the effect of pumpkin cream soup on blood sugar levels in type II diabetes mellitus outpatients at the UPTD Muara Batu Health Center, North Aceh Regency. A quasi-experimental design with a one-group pretest-posttest approach was employed. The intervention was conducted over seven consecutive days, which participants consumed pumpkin cream soup daily. Blood glucose levels were measured using the Easy Touch glucometer before and after the intervention. Data were analyzed using the paired sample t-test. The results showed that the average fasting blood glucose level decreased from 189.65 mg/dL before the intervention to 167.00 mg/dL after, with an average reduction of 22.65 mg/dL. The findings indicate a significant effect of pumpkin cream soup consumption in lowering blood sugar levels among type II diabetes mellitus patients. Therefore, pumpkin cream soup may be recommended as a dietary alternative to help manage blood glucose levels in individuals with type II diabetes mellitus.

Efikasi Makanan Pendamping Bubur Kanji rumbi Instan dalam Meningkatkan Kadar Hemoglobin dan Menurunkan Status Anemia pada Balita Berat Badan Kurang: The Efficacy of Complementary Foods Instant Kanji rumbi Porridge on Increasing Hemoglobin Levels and Reducing Anemia Status in Underweight Toddlers Bustami, Bustami; Suryana, Suryana; Junita, Dini; Yunianto, Andi Eka; Kushargina, Rosyanne
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.329-339

Background: Cases of underweight and anemia in Acehnese toddlers are high, requiring urgent intervention. A viable alternative is local food-based supplemental feeding, using high-protein and iron-rich meals. One of the examples is the innovative instant kanji rumbi porridge, which is made from Aceh's local protein sources. Objectives: The study aimed to analyze the effect of instant kanji rumbi porridge on hemoglobin (Hb) levels and the anemia status of underweight toddlers through a cluster-randomized control trial design. Methods: The study was conducted in three community health centers in Aceh Besar district and 15 posyandu (integrated service posts) clusters. 46 subjects selected based on the inclusion and exclusion criteria (23 in the intervention group and 23 in the control group). The intervention of instant kanji rumbi porridge was administered for 3 months, with each participant consuming it twice daily. Results: The instant kanji rumbi porridge intervention was successful in reducing the anemia rate from 92.3% of anemic toddlers at baseline to 60.7% by the end of the study. The consumption of instant kanji rumbi porridge significantly increased the energy and nutrient intake of the toddlers both before and after the intervention, as well as within the intervention groups. All groups exhibited an increase in Hb levels; however, the rise in the intervention group was substantially greater than that in the control group (p-value=0.013). Conclusions: Instant kanji rumbi porridge has the potential to be used as a complementary food for toddlers to increase macro and micronutrient intake, especially iron, hence elevating hemoglobin levels and reducing anemia in this age group.

Title

Found 11 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 11 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 11 Documents
Search