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All Journal Media Kesehatan Politeknik Kesehatan Makassar Health Information : Jurnal Penelitian Nutriology: Jurnal Pangan, Gizi, Kesehatan Al Gizzai: Public Health Nutrition Journal Media Kesehatan Politeknik Kesehatan Makassar Nutrition Science and Health Research Media Gizi Pangan Papua Medicine and Health Science Media Implementasi Riset Kesehatan
Suaib, Fatmawaty
Unknown Affiliation
Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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DAYA TERIMA DAN KANDUNGAN ZAT GIZI MAKRO BISKUIT SUBTITUSI BAHAN PANGAN LOKAL UNTUK PMT IBU HAMIL KEK: Acceptability and Analysis of Macronutrients Biscuits Substitution of Local Food For PMT Pregnant Women KEK Masud, Hikmawati; Sahariah Rowa, Sitti; Suaib, Fatmawaty
Media Gizi Pangan Vol 32 No 2 (2025): Desember 2025
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v32i2.1897

Abstract

Penelitian ini bertujuan untuk mengevaluasi daya terima serta kandungan zat gizi makro biskuit berbasis pangan lokal yang diformulasikan menggunakan tepung ubi jalar ungu, tepung tempe, dan tepung kacang merah sebagai bahan substitusi. Ketiga bahan tersebut dipilih karena memiliki potensi meningkatkan nilai gizi biskuit, terutama dari aspek protein dan kandungan senyawa bioaktif. Penelitian ini menggunakan desain pra-eksperimental dengan tiga variasi formula, yaitu F1 (60% tepung ubi jalar ungu, 10% tepung tempe, 10% tepung kacang merah, 20% tepung terigu), F2 (50%, 15%, 15%, 20%), dan F3 (40%, 20%, 20%, 20%). Uji hedonik dilakukan terhadap 25 panelis tidak terlatih untuk menilai atribut warna, aroma, tekstur, dan rasa. Formula dengan tingkat penerimaan tertinggi kemudian dianalisis kandungan gizinya menggunakan metode titrimetri untuk karbohidrat, Mikro Kjeldahl untuk protein, dan gravimetri untuk lemak. Hasil penelitian menunjukkan bahwa F3 merupakan formula dengan tingkat kesukaan tertinggi. Analisis laboratorium menunjukkan bahwa per 100 gram biskuit F3 mengandung 36,12% karbohidrat, 11,44% protein, dan 28,99% lemak. Kandungan protein dan lemak telah memenuhi standar SNI 01-2973-1992, sedangkan kadar karbohidrat belum sesuai standar. Secara keseluruhan, penelitian ini menunjukkan bahwa substitusi tepung tempe dan tepung kacang merah efektif meningkatkan nilai gizi biskuit, namun proporsi tepung ubi jalar ungu yang tinggi dapat menurunkan daya terima, terutama pada aspek warna dan rasa.
Effect of Local Food–Based Supplementary Feeding on Body Weight among Toddlers in the Catchment Area of Marusu Primary Health Center Eritariani; Suaib, Fatmawaty; Sirajuddin
Papua Medicine and Health Science Vol. 2 No. 2 (2025): Papua Medicine and Health Science
Publisher : Fakultas Kedokteran, Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64141/pmhs.v2i2.46

Abstract

Underweight is defined as low body weight resulting from undernutrition and reflects the failure of infants and toddlers to achieve ideal body weight. The occurrence of underweight among toddlers is primarily caused by inadequate nutrient intake, which is largely associated with households’ inability to provide sufficient food for all family members, limited access to food, poor dietary patterns including food taboos, and low household income. This study aimed to determine the effect of local food–based supplementary feeding on body weight among underweight toddlers at the Marusu Primary Health Center. This study employed an analytic observational design with a cross-sectional approach and was conducted in July 2025 using secondary data. A total of 58 underweight toddlers were included through total sampling, and the data were analyzed using the Wilcoxon Signed Rank Test. Prior to the intervention, all toddlers were classified as underweight. Following the provision of local food–based supplementary feeding, 17 toddlers (29.3%) showed an improvement in nutritional status and achieved normal body weight. Statistical analysis indicated a significant effect of supplementary feeding on the nutritional status of underweight toddlers (p-value < 0.05). In conclusion, local food–based supplementary feeding was proven to be effective in increasing toddlers’ body weight and improving mothers’ knowledge regarding the importance of adequate nutrition for children’s growth and development.
Co-Authors Adwiah, Wirdatul Aswita Amir Chaerunnimah Chaerunnimah . Eritariani Fadhilah, Nahda Fadhilah Fanny , Lydia Febrianti Padang S Halawa, Elfredo Josua Hendrayati Juliastuti, Dika Mas'ud, Hikmawati Masud, Hikmawati Melati Dian Baso’T Muhtar, Ghinia Anastasia Mustamin Nurshafira Ramadhani Nurwijayanti Nurzakiah Nurzakiah Puspa Melati Gray Rauf, Suriani Reysti Ningrati L Rowa, Sitti Sahariah Rusneni, Rusneni Sahariah Rowa, Sitti Sirajuddin Sri Lestari, Retno sukmawati SUNARTO Yusuf, Yulfira