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All Journal Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Sehat Mandiri Proceeding International Health Conference
Yani, Irma Eva
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Environmental Science Health Professions Public Health

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Organoleptic Quality and Protein Content of Banana Blossom Jerky with Supplementation of Tofu Dregs Yani, Irma Eva; Salma; Karmila, Imra Ati
proceedinginternational Vol. 4 (2024): Proceeding International Conference 1th February 2024
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v4i.46

Abstract

Banana blossom jerky is a vegetable-based jerky made from banana blossom and spices. Banana blossom contains complete nutrients such as carbohydrates, fat and fiber, but its protein content is low, so it is necessary to add protein-rich ingredients to increase its nutritional value, such as tofu dregs.The purpose of this study was to determine the organoleptic quality and protein content of banana blossom jerky with supplementation of tofu dregs. This type of research is an experiment using a completely randomized design (CRD), namely 3 treatments, 1 control and 2 repetitions. Observations were made in two ways, namely subjective (hedonic test/organoleptic quality) analyzed by the variance test (ANOVA) which has been continued with the DNMRT test at the 5% level and objective (protein content test) with the Kjedhal micro method. The results of the study based on the variance test (ANOVA) found that banana blossom jerky in terms of color ranged from 2.84-3.02 (like), aroma ranged from 3.06-3.16 (like), taste ranged from 2.58-3.02 (like), and texture ranged from 2.52-3.04 (like). The results of this study show that the average acceptance is at the level of like and the best treatment in banana blossom jerky with supplementation of tofu dregs is treatment C with the addition of 40 grams of tofu dregs with a protein content of 3.92%. After the variance analysis test (ANOVA), there was a significant difference in terms of taste and texture of the added tofu dregs. Further research is recommended to examine the shelf life/durability of banana heart jerky with the addition of tofu dregs
Effect of Watermelon and Carrot Combination Juice on Blood Pressure Changes in Hypertension Patients at Andalas Public Health Center Padang City Salma, Salma; Kasmiyetti, Kasmiyetti; Yani, Irma Eva
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.17323

Abstract

Hypertension is one of the most prevalent non-communicable diseases and remains a major public health problem that increases the risk of cardiovascular morbidity and mortality. Dietary modification, especially increased intake of fruits and vegetables, is considered an effective non-pharmacological approach to control blood pressure. This study aims to examine the effect of giving a combination of watermelon and carrot juice on changes in blood pressure in hypertensive patients, using a pre-experimental design (one-group pretest-posttest design) with a purposive sampling technique involving 17 respondents. Data were analyzed using a dependent T-test. The results showed a significant decrease in both systolic and diastolic blood pressure after consuming the juice (p < 0.001). The average systolic pressure decreased from 149.00 mmHg to 133.00 mmHg, and the average diastolic pressure decreased from 93.65 mmHg to 87.47 mmHg. This study suggests that watermelon–carrot juice may serve as an affordable complementary option to support blood pressure control in hypertensive patients.
Analisis Menu Dilihat dari Citarasa, Variasi Menu, dan Besar Porsi Makanan yang Disajikan Hidayatullah, Nadia; Yani, Irma Eva; Dwiyanti, Defriani
Jurnal Sehat Mandiri Vol 21 No 1 (2026): Jurnal Sehat Mandiri, Volume 21, No.1 Juni 2026
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v21i1.2058

Abstract

Poorly managed food organization can affect the quality of the menu served, especially in terms of flavor, variety, and portion size. This study aims to describe the food menu at the Yayasan Bening Nurani (YABNI) Padang Foster Home in 2025 in terms of flavor, menu variety, and portion size. This study used a quantitative approach with a cross sectional design conducted in July-August 2024. The sample consisted of 48 foster children. Data collection was carried out through observation, interviews, questionnaires, and weighing of food ingredients for 7 days. Data were analyzed univariately and presented in frequency distribution and percentage. The results showed that 62.5% of foster children did not like the taste of food and 60.4% rated the appearance of food as unattractive. A total of 54.17% stated that food ingredients and processing were not varied, and 52.08% stated that the color and taste of food did not vary. In addition, the portions of staple foods, animal side dishes, vegetable side dishes, vegetables, and oil are not in accordance with the daily meal recommendations. It can be concluded that the flavors, menu variations, and food portions do not meet the recommended standards. Therefore, it is recommended that institutions improve food management by paying attention to flavor, variety of ingredients and processing, and portions that meet the needs of foster children.
Co-Authors Defriani Dwiyanti, Defriani Hidayatullah, Nadia Karmila, Imra Ati Kasmiyetti, Kasmiyetti Salma Salma Salma