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Effect of Substitution of Cowpea Sprouts Flour (Vigna unguiculata L.) and Sorghum Flour (Sorghum bicolor L.) of Chemical Quality and Organoleptic Quality on Biscuits as Supplementary Feeding Recovery for Protein Energy Malnutrition School Age Children Puspa D., Amalia Resa; Razak, Maryam; Pudjirahaju, Astutik
Journal of Local Therapy Vol 3 No 1 (2024): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v3i1.4364

Abstract: Malnutrition status in school-age children (5 – 12 years) based on BMI/U nationally reaches 9.2% (very thin category 2.4% and thin 6.8%) while the prevalence of malnutrition in East Java Province is 8% and Malang city region is 7.69%. Overcoming PEM in school-age children by providing diet therapy in the form of Providing Supplementary Food to School Children (PMT-AS). Additional food based on local food ingredients using cowpea sprout flour (Vigna unguiculata L.) and sorghum flour (Sorghum bicolor L.). The aim of the research was to analyze the effect of substitution of cowpea sprout flour and sorghum flour on the chemical quality and organoleptic quality of biscuits as PMT for PEM school-age children. This type of experimental research with a RAL design consists of 4 treatment levels with 3 repetitions, namely P0 (100:0:0), P1 (40:55:5), P2 (40:45:15), P3 (40:35:25). The chemical quality results of biscuits using the calculated value method are carbohydrate content (59.27 – 62.27 g/100 g), protein content (7.31 – 10.56 g/100 g), fat content (16.16 – 16.64 g/100 g), and energy value (423.75 – 428.45 Kcal). The organoleptic quality of biscuits had a significant effect on the panelists’ liking for color (p=0.000), taste (p=0.000), and aroma (p=0.000) but did not have a significant effect on texture (p=0.221). The best formulation of PMT biscuits with the substitution of cowpea sprout flour and sorghum flour for PEM school-aged children is treatment P2 (40:45:15).

Formulasi Temp eFlour as a Substitute for Snack Bars for Patients with Tipe 2 Diabetes Mellitus Agustin, Putri Yulia; Razak, Maryam; Puspita, Theresia
NUTRITURE JOURNAL Vol 2 No 2 (2023): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i2.3794

Latar belakang: Jumlah penderita diabetes mellitus di Indonesia pada tahun 2019 sebanyak 10,7 jutakasus dan pada tahun 2021 mengalami peningkatan yaitu 19,5 juta kasus. Oleh karena itu, perlu adanyaupaya pencegahan dan pengendalian DM. Salah satu pengelolaan dan pencegahan diabetes mellitus tipe2 adalah terapi gizi medis. Perwujudan terapi gizi tersebut dapat dilakukan dengan pengembanganformula produk pangan tinggi serat dan aktivitas antioksidan. Bahan pangan dengan tinggi serat danaktivitas antioksidan adalah tepung biji alpukat dan tepung tempe koro pedang. Tujuan: Mengetahuipengaruh formula tepung biji alpukat dan tepung tempe koro pedang sebagai bahan snack bar terhadapnilai energi, mutu gizi, mutu fungsional dan mutu organoleptik snack bar bagi penderita diabetes mellitustipe 2. Metode: Penelitian ini menggunakan eksperimental dengan desain RAL yang terdiri dari 3 tarafperlakuan dengan 3 pengulangan menggunakan perbandingan proporsi tepung maizena:tepung bijialpukat:tepung tempe koro pedang, yaitu P1 (65:10: 25), P2 (65:15:20), dan P3 (65:20:15). Hasil: Snackbars dengan substitusi tepung biji alpukat yang semakin tinggi maka kadar abu, protein, karbohidrat,serat, dan aktivitas antioksidan semakin meningkat dan semakin tinggi substitusi tepung tempe koropedang maka kadar air, lemak, dan energi semakin meningkat. Simpulan: Snack bars dengan tarafperlakuan terbaik, yaitu P3 (65:20:15). Snack bars dengan substitusi tepung biji alpukat dan tepungtempe koro pedang untuk penderita diabetes mellitus memberikan pengaruh yang signifikan terhadapkadar abu, protein, serat, aktivitas antioksidan, dan rasa.

Substitution Biscuits Red Bean Flour (Phaseoulus vulgaris L.) and Moringa Leaf Flour (Moringa oleifera L.) for Hypercholesterolemia Sufferers on Nutrient Contents and Organoleptic Quality Safitri, Oktavia Indri; Suwita, I Komang; Razak, Maryam
NUTRITURE JOURNAL Vol 3 No 2 (2024): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v3i2.4595

Abstract Background: Increased cholesterol contents can cause health problems such as gallstones, hypertension, stroke and heart attack. According to WHO (2019), globally, hypercholesterolemia is the third cause of ischemic heart disease. It is estimated that worldwide, increased cholesterol can cause 2.6 million deaths. In Indonesia, based on Basic Health Research (Riskesdas) data, the prevalence of hypercholesterolemia sufferers aged over 15 years in 2013 was 35.9% and the prevalence decreased in 2018 by 28.8% (Riskesdas, 2018). The management of hypercholesterolemia is through medical nutrition therapy. The development of biscuit processing is based on the snack needs of hypercholesterolemia sufferers. Objective: Analyze the effect of substitution of red bean flour (Phaseoulus vulgaris L.) and moringa leaf flour (Moringa oleifera L.) on nutrient contents and organoleptic quality. Design: This research used a Completely Randomized Design (CRD) research type using 4 treatment levels with 3 repetitions, namely P0 (100:0:0), P1 (60:5:35), P2 (60:10:30), and P3 ( 60:15:25). Results: The best standard treatment P1 (60:5:35) is the best standard treatment with a recommended serving of 60 grams (6 pieces) with an energy content of 235,1 Kcal, 5,6 grams of protein, 3,5 grams of fat, 45,4 grams of carbohydrates, and 1,3 grams of fiber. Conclusions: The substitution of red bean flour biscuits and Moringa leaf flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, fiber content, energy content, color, aroma, taste and texture. Keywords: Hypercholesterolemia, Biscuit, Red Bean Flour Biscuits, Moringa Leaf Flour

The Effect of Substitution of Soy Tempe Flour and Mung Bean Flour on Biscuits PMT for Stunting in Aged 6 – 59 Months Khofifah, Nur Aini; Razak, Maryam; Pudjirahaju, Astutik
NUTRITURE JOURNAL Vol 2 No 2 (2023): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i2.3872

Background: The 2018 Basic Health Research reports that the national prevalence of stunting has decreased to 30.8%. However, the figure of 30.8% is above the 2015-2019 RPJM. Furthermore, the prevalence of stunting in Malang Regency and Malang City in 2021 is 25.7%. The 25.7% figure is still above the 2020-2024 Public Health Program Action Plan which targets stunting at 14%. Lack of food intake and infectious diseases are the direct causes of stunting in toddlers. The government program to overcome the handling of stunting in toddlers is by doing PMT. Modified PMT using local food ingredients is very effective in improving the nutritional status of toddlers who are stunted. One of the local food ingredients with high nutritional value is soy tempe and mung beans. Objective: To analyze the effect of substitution of soy tempe flour and mung bean flour on the chemical quality, nutritional quality and organoleptic quality of biscuits as PMT for preventing stunting in children aged 6 – 59 months. Methods: Experimental with 4 treatment levels and 3 repetitions in the analysis of chemical quality, nutritional quality, and organoleptic quality. Results: The lower the proportion of soy tempe flour, the lower the protein, fat and energy value and the higher the proportion of mung bean flour, the higher the carbohydrate content. Conclusion: Calculation of the calculated value of the best treatment level is P2 (50:20:30). PMT Biscuits Substitute Soy Tempe Flour and Mung Bean Flour for Stunting Toddlers have a significant effect on color, aroma, taste and texture.

FORMULASI TEPUNG MOCAF, TEPUNG KACANG HIJAU, DAN TEPUNG IKAN SELAR TERHADAP NILAI ENERGI, MUTU KIMIA, DAN MUTU ORGANOLEPTIK COOKIES SEBAGAI PMT ANAK SEKOLAH Permana, Bayu Daeka; Razak, Maryam; Pudjirahaju, Astutik
Jurnal Pendidikan Kesehatan Vol 12 No 2 (2023): Jurnal Pendidikan Kesehatan (E-Journal)
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v12i2.3905

The 2018 Basic Health Research reported that 9.2% of school-age children in Indonesia have a thin nutritional status. Furthermore, 16 provinces with a prevalence of underweight nutritional status in school-age children ? 10%. The prevalence of wasting in school-age children is considered a serious health problem if it ranges from 10.0 - 14.0%. Lack of food intake is one of the causes of underweight nutritional status in school children. One of the government's programs to meet the nutritional deficiencies of school-age children is the provision of PMT-AS. Development of PMT-AS cookie products through the use of local foods, namely tubers, nuts and fish with attention to nutrition and organoleptic acceptability. The aim of the study was to analyze the effect of mocaf flour, mung bean flour and selar fish flour formulations on the chemical quality, energy value and organoleptic quality of cookies as PMT-AS. Type Research laboratory experiment research design Completely randomized design (CRD) with the treatment of the proportions of mocaf flour, mung bean flour and selar fish meal. The research used 3 levels of treatment with 3 replications. The results of the research on the formulation of mocaf flour, mung bean flour and selar fish flour had a significant effect on the moisture content, ash content, carbohydrate content, aroma and taste of cookies. However, it had no significant effect on protein content, ash content, fat content, energy content, color and texture. Treatment level (P1) is the best treatment level.

The Effect of Temperature and Brewing Time for Herbal Tea with Bay Leaves and Soursop Leaves on Sensory Quality and Antioxidant Activity as a Functional Drink for Hypertension Sufferers Novitasari, Tiara; Puspita, Theresia; Razak, Maryam
NUTRITURE JOURNAL Vol 3 No 3 (2024): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v3i3.4246

Abstract Background: Hypertension basically tends to be difficult to control both with medication and medical procedures because this disease has an unstable nature. Antioxidant compounds are generally used in food as health protection agents because they can prevent oxidation in the body so they can play a role in preventing various diseases. Antioxidants can relax and dilate blood vessels and lower blood pressure. Objective: To analyze the effect of temperature and brewing time for herbal tea made from bay leaves and soursop leaves on sensory quality and antioxidant activity as a functional drink for hypertension sufferers. Design: Type of experimental research with 8 treatment levels and 2 repetitions in organoleptic analysis and antioxidant activity. Results: The results showed that temperature and brewing time had a significant influence (p>0.05) on color, aroma, taste, and clarity. The results of the analysis that have been carried out on the antioxidant activity obtained in bay leaf and soursop leaf herbal tea with 8 levels of treatment, namely: P1 = 97.7 ppm antioxidant activity, P2 = 88.4 ppm antioxidant activity, P3 = 69.8 ppm antioxidant activity antioxidant, P4 = 83 ppm antioxidant activity, P5 = 98.5 ppm antioxidant activity, P6 = 100.4 ppm antioxidant activity, P7 = 108.7 ppm antioxidant activity, P8 = 111.6 ppm antioxidant activity. The P3 treatment level is the best treatment level and the result value (Nh) is 0.84. Conclusion: Temperature treatment and brewing time for bay leaf and soursop leaf herbal tea had no significant influence on the sensory quality of the hedonic test (color, aroma, taste, and clarity). Key words: Hypertension; Bay leaf; soursop leaf; antioxidant activity.

PENGARUH SUBSTITUSI TEPUNG KACANG TUNGGAK Vigna unguiculata L. DAN TEPUNG KACANG HIJAU Vigna radhiata TERHADAP MUTU KIMIA, MUTU GIZI, DAN MUTU ORGANOLEPTIK BISKUIT SEBAGAI PMT IBU HAMIL KEK Oktavia, Deby Prestia Indah; Razak, Maryam; Pudjirahaju, Astutik
Jurnal Pendidikan Kesehatan Vol 11 No 2 (2022): Jurnal Pendidikan Kesehatan (E-Journal)
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v11i2.3703

The prevalence of CED in pregnant women in 2013 was 24.2Percent nationally and decreased to 17.3Percent in 2018. Despite the decline, the prevalence is still relatively high compared to the target of the Policy Direction and Action Plan for the Public Health Program for 2020 until 2024, namely 10Percent. One of the countermeasures for pregnant women with CED is the provision of additional food made from flour that was imported. Local food diversification is needed to reduce dependence on imported food. Cowpea flour and green beans have high protein and iron levels. However, in this case cowpeas are not favored from the sensory properties of the taste, namely bitter. Meanwhile, green beans have a good sensory that is savory and nutty. to analyze the effect of substitution of cowpea flour and mung bean flour on the chemical quality, nutritional quality, and organoleptic quality of biscuits as PMT for pregnant women with CED. This type of research is experimental with a completely randomized design CRD. The higher the proportion of cowpeas, the higher the levels of protein, fat, and vitamin C. While the higher the proportion of mung bean flour, the higher the carbohydrate, iron, and energy values. The higher the proportion of cowpea flour, the lower the preference for organoleptic quality and the higher the proportion of mung bean flour, the higher the preference for organoleptic quality. Substitution of cowpea flour and mung bean flour had a significant effect on the panelists preference for color and texture. The substitution of cowpea flour and mung bean flour has a significant effect on the chemical quality and nutritional quality of biscuits. Treatment level P3 is the besttreatmentlevel.

Pengaruh Penambahan Yogurt dan Jeruk Nipis terhadap Aktivitas Antioksidan dan Mutu Organoleptik Jus Bit (Beta Vulgaris L.) untuk Penyakit tidak Menular -, naura rahadatul aisy; Suwita, I Komang; Razak, Maryam
NUTRITURE JOURNAL Vol 4 No 1 (2025): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v4i1.4744

Abstrak Latar Belakang: Laporan dari WHO menunjukkan bahwa PTM sejauh ini merupakan penyebab utama kematian di dunia, 60% dari total kesakitan dan 73% kematian di dunia. Umbi Bit merupakan bahan pangan tinggi antioksidan namun kurang diminati oleh masyarakat. Oleh karena itu, jus bit ditambahkan yogurt dan jeruk nipis untuk meminimalisasi rasa dan aroma kurang menyeanngkan pada bit. Tujuan: Penelitian ini bertujuan menganalisis pengaruh penambahan yogurt dan jeruk nipis pada jus bit terhadap aktivitas antioksidan dan mutu organoleptik untuk penyakit tidak menular. Metode: Jenis penelitian ini adalah penelitian ekperimen laboratorium dengan desain percobaan Rancangan Acak Lengkap (RAL) 4 taraf perlakuan dengan replikasi sebanyak 3 kali setiap taraf perlakuan. Analisis statistik yang digunakan untuk aktivitas antioksidan adalah One-Way ANOVA dan mutu organoleptik (warna, aroma, rasa, dan kekentalan) dianalisis dengan uji Kruskall-Wallis dengan tingkat kepercayaan 95%. Hasil: Penambahan yogurt dan jeruk nipis memberikan perbedaan yang signifikan terhadap mutu organolepik yang meliputi warna dan aroma, yaitu pada taraf perlakuan P0 dengan P1, P2, dan P3. Rasa dan kekentalan tidak terdapat pengaruh yang signifikan secara statistik. Perlakuan terbaik penambahan yogurt dan jeruk nipis pada jus bit (Beta vulgaris L.) diperoleh pada mutu dengan organoleptik aroma, rasa, dan kekentalan tertinggi yaitu 3,27; 3; 2,6 dengan aktivitas antioksidan IC50 54,9 mg/ml. Simpulan: Penelitian menunjukkan bahwa semakin tinggi penambahan jeruk nipis maka aktivitas antioksidan semakin meningkat. Hasil analisis penelitian mutu organoleptik menunjukkan bahwa semakin tinggi presentase yogurt dan jeruk nipis maka tingkat penerimaan panelis terhadap warna, aroma, rasa, dan kekentalan meningkat. Kata kunci: aktivitas antioksidan; jeruk nipis; mutu organoleptik; umbi bit; yogurt

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