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All Journal JURNAL GIZI INDONESIA Jurnal Riset Gizi Public Health of Indonesia Jurnal Gizi dan Pangan Soedirman (JGPS) Amerta Nutrition Matan: Journal of Islam and Muslim Society Jurnal ABDINUS : Jurnal Pengabdian Nusantara Nutrisia Journal of Agri-Food Science and Technology (JAFoST) PEKAT : Jurnal Pengabdian Kepada Masyarakat Journal of Global Nutrition Jurnal of Community Health Development (JCHD) Jurnal Riset Gizi Vitamin: Jurnal Ilmu Kesehatan Umum Jurnal Riset Gizi Jurnal Ilmu Kesehatan
Ramadhan, Gumintang Ratna
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Substitusi Tempe Koro dan Ikan Lele Pada Mi Basah untuk Alternatif Anak Stunting Agustia, Friska Citra; Pujiadhi, Faiq Mahardika; Ramadhan, Gumintang Ratna; Prasetyo, Teguh Jati; Dewi, Kifayati Rosiyanti
JURNAL NUTRISIA Vol 27 No 2 (2025): September 2025
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v27i2.442

Abstract

Latar belakang: Stunting masih menjadi masalah gizi kronis di Indonesia yang disebabkan oleh rendahnya asupan protein hewani dan nabati. Pangan sumber protein seperti Tepung Tempe Koro Pedang Putih (TTKPP) dan ikan lele dapat digunakan untuk alternatif pencegah stunting. Tujuan: Menentukan mi basah dari tapioka, TTKPP, dan lele terbaik menurut kadar protein, lemak, dan mutu hedonik (warna, aroma, tekstur, dan rasa) tertinggi. Metode: Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan F (proporsi tapioka:ikan lele:TTKPP) yaitu F1 (50:10:40); F2 (50:20:30); F3 (50:30:20); F4 (50:40:10); F5 (50:50:0); dan F6 (50:0:50) dengan 4 kali ulangan. Uji ANOVA dan DMRT digunakan untuk menganalisis kadar protein dan lemak, sedangkan friedman untuk mutu hedonik. Hasil: Perbedaan proporsi berpengaruh (p<0,05) terhadap protein, tekstur, aroma, dan rasa, namun tidak berpengaruh (p>0,05) terhadap lemak dan atribut warna. Kesimpulan: Mi basah F2 (tapioka 50:ikan lele 20:TTKPP 30) sebagai formula terbaik memiliki kadar air 70,46%bb, abu 1,02%bk, karbohidrat by difference 70,82%bk, energi 118,41 kal, protein 27,18%bk, dan lemak 0,98% bk.Mi basah formula terbaik mampu memenuhi 30,1% kebutuhan protein dan 0,46% kebutuhan lemak anak usia 1–3 tahun, sehingga berpotensi sebagai alternatif makanan untuk pencegahan stunting.
Pengaruh Konseling Gizi Daring dan Aktivitas Fisik terhadap Kualitas Diet dan Persen Lemak Tubuh Dewasa Obesitas: The Effects of Tele-Nutrition Counselling and Physical Activity on Diet Quality and Body Fat Percentage in Obese Adults Prasetyo, Teguh Jati; Wahida, Tresna Putri; Surijati, Katri Andini; Listiandi, Arfin Deri; Sulistyaning, Afina Rachma; Ramadhan, Gumintang Ratna; Khoiriani, Izzati Nur; Wicaksari, Sifa Aulia
Amerta Nutrition Vol. 10 No. 1 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i1.2026.131-137

Abstract

Background: Obesity is a global nutrition issue marked by excess body fat and elevated risk of non-communicable diseases. Tele-nutrition counselling has emerged as an alternative strategy to improve dietary behaviour alongside physical activity. Objectives: The study aimed to investigate the effects of tele-nutrition counselling on diet quality and body fat percentage in obese adults. Methods: A quasi-experimental pre-test/post-test control-group design was used with 56 adults selected through purposive sampling, allocated to a control group (exercise) and an intervention group (tele-nutrition counselling + exercise). Both groups received an 8-week physical activity program, while counselling was only given to the intervention group. Diet quality was assessed using a 2×24-hour recall and body fat percentage by BIA OMRON. Data analysis used the Wilcoxon, Paired T-Test, Mann-Whitney, and Independent T-Test. Results: The intervention had an effect on diet quality (p-value=0.038) and body fat percentage (p-value=0.03) in the intervention group. There was no effect on diet quality (p-value=0.556) or percent body fat (p-value=0.448) in the control group. There was a difference in effect on diet quality (p-value=0.038) and no difference in effect on body fat percent (p-value=0.091) in both groups. Conclusions: The intervention affected diet quality and body fat percent in the intervention group but not in the control group. Although the intervention successfully improved diet quality, its impact on body fat percentage was not observed among groups, suggesting that improving eating behaviour needs to be accompanied by other intervention components, such as increased physical activity and a longer program duration.
Co-Authors . HERNAYANTI Adi Amurwanto Afina Rachma Sulistyaning Alfin Nur Adiningsih Atikah Proverawati, Atikah Azizah, Faulina Luthfi Betaditya, Dika Dewi, Intan Anggita Dewi, Kifayati Rosiyanti Friska Citra Agustia HERY WINARSI Hesti Permata Sari Hidayah Dwiyanti Hiya Alfi Rahmah Indah Nuraeni Izzati, Alfin Nur Junita, Sukma Khoiriani, Izzati Nur Listiandi, Arfin Deri MUNASIB MUNASIB, MUNASIB Pramesti , Aqilah Arum Pujiadhi, Faiq Mahardika Putri, Winda Alisa Subardjo, Yovita Puri SURIJATI, KATRI ANDINI Teguh Jati Prasetyo Wahida, Tresna Putri Walter, Ponjan Wicaksari, Sifa Aulia Widya Ayu Kurnia Putri Wijayanti, Nur Zaki, Ibnu