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All Journal Jurnal Gizi dan Kesehatan Jurnal Gizi dan Dietetik Jurnal Pengabdian Masyarakat Kesehatan Indonesia Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Hastuti, Widi
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HUBUNGAN ASUPAN ENERGI DAN ZAT GIZI MAKRO DENGAN STATUS GIZI SANTRI PUTRI DI PONDOK PESANTREN SALAFIYAH AL-JAWAHIR Nurlabibah, Najia; Hapsari, Agustina Indri; Rosmana, Dadang; Hastuti, Widi
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1858

Abstract

Undernutrition or overnutrition is a health problem that is often found in adolescents. In Islamic boarding schools, intake is not given enough attention because of the large number of students. Intake of nutrients can affect nutritional status. The purpose of this study was to determine the relationship between energy intake and macronutrients (carbohydrates, fat, and protein) with the nutritional status of female santri at Pondok Pesantren Salafiyah Al-Jawahir. The research design used was cross sectional with proportional random sampling technique being used as a sample. Retrieval of food intake data using the SQ-FFQ method. Nutritional status is obtained from BMI/U parameters. The sample used was 54 people. The results showed that there was no significant relationship between energy intake and nutritional status (p=0.140), there was no significant relationship between protein intake and nutritional status (p=0.120), there was no significant relationship between fat intake and nutritional status (p = 0.087), and there was no significant relationship between carbohydrate intake and nutritional status (p = 0.303). It is suggested to the students of Al-Jawahir Salafiyah Islamic Boarding School to pay more attention to nutrition and increase food portions because adolescence is a period of growth.
FORMULASI DAN ANALISIS MUTU COOKIES LAKTOGENIK BERBASIS DAUN KATUK DAN KACANG KEDELAI UNTUK IBU MENYUSUI Fauziyah, Azkia Nurul; Sulaeman, Agus; Hastuti, Widi; Fauziyah, Roro Nur
Jurnal Gizi dan Dietetik Vol. 3 No. 1 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i1.2209

Abstract

Kuantitas ASI ibu menyusui harus tetap terjaga agar dapat memenuhi kebutuhan bayi sehingga dianjurkan mengkonsumsi makanan dengan efek laktogenik seperti senyawa isoflavon, fitosterol, dan papaverine. Isoflavon dapat membantu kerja kelenjar susu, papaverine dapat menghambat reseptor dopamin serta dapat merangsang pelepasan prolaktin, fitosterol berfungsi untuk meningkatkan transduksi sinyal pada hormone oksitosin. Kacang kedelai dan daun katuk termasuk pada bahan makanan laktogenik. Tujuan penelitian ini untuk mengetahui pengaruh penambahan tepung kacang kedelai dan tepung daun katuk terhadap sifat organoleptik dan kadar proksimat cookies. Desain penelitian yang digunakan yaitu desain studi eksperimental dengan rancangan acak lengkap 1 faktor yaitu formulasi tepung daun katuk dan tepung kacang kedelai yang terdiri dari 3 perlakuan yaitu F1 (35% : 65%), F2 (50% : 50%), dan F3 (65%: 35%). Pengujian mutu dilakukan dengan melakukan uji hedonik yang dilakukan oleh 30 panelis agak terlatih serta uji kadar proksimat (abu, air, karbohidrat, lemak total, dan protein). Hasil uji Kruskal Wallis menunjukkan adanya perbedaan yang bermakna pada aspek aroma dan rasa, sedangkan pada aspek warna, tekstur, dan overall menunjukkan tidak ada perbedaan yang bermakna. Hasil uji organoleptik secara deskriptif menunjukkan bahwa imbangan F1 lebih disukai panelis dibandingkan imbangan F2 dan imbangan F3 pada aspek warna, aroma, rasa, tekstur, dan overall. Dalam 100 gram cookies mengandung rata-rata kadar abu 2,77%, kadar air 3,1%, kadar karbohidrat 56,065%, kadar lemak total 24,405%, kadar protein 13,66%. Diperlukan reformulasi agar kadar lemak tidak terlalu tinggi.
PENGEMBANGAN KEWIRAUSAHAAN ALUMNI JURUSAN GIZI MELALUI PELATIHAN PERIZINAN USAHA Hastuti, Widi; Moviana, Yenny; Saleky, Yohannes Willihelm; Aeni, Muna Nur
Jurnal Pengabdian Masyarakat Kesehatan Indonesia Vol. 3 No. 2 (2024): Jurnal Pengabdian Masyarakat Kesehatan Indonesia
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jpmki.v3i2.2284

Abstract

Graduates of a university are expected not only to be able to work for an institution or company but also to be able to create jobs for themselves and others. Graduates are expected to have an entrepreneurial spirit and spirit so that they will become graduates who are creative, characterful, capable, and competitive. Universities face challenges in preparing and equipping human resources and graduates with the right competencies and skills in order to continue to be able to contribute to the economic growth and welfare of the Indonesian nation. This community service activity aimed to develop the entrepreneurship of alumni of the Nutrition Department of the Ministry of Health of Bandung. The implementation of business licensing training was carried out for as many as 10 alumni of the Department of Nutrition at the Directorate of Polytechnics of the Ministry of Health Bandung in April 2023. As a result of this activity, there were 10 alumni who have entrepreneurs in the catering, culinary, food, and beverage sectors and as many as 8 people already have Business Identification Numbers (BIN). Halal certification is still being submitted.
PENGARUH PEMBERIAN JUS KUBIS MERAH (Brassica oleracea var. capitata L) TERHADAP KADAR GLUKOSA DARAH PADA TIKUS PUTIH (Rattus norvegicus) DIABETES MELITUS Zulkarnaen, Ratu Bella Cyantika; Mulyo, Gurid Pramintarto Eko; Judiono, Judiono; Isdiany, Nitta; Hastuti, Widi; Purba, Jedya Lucas A.
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2775

Abstract

Diabetes mellitus is a disease that threatens global health which is characterized by increased blood glucose levels. Natural treatment is needed to maintain stable blood glucose levels in diabetes mellitus sufferers. Red cabbage (Brassica oleracea var. capitata L) is a vegetable that contains quite high levels of antioxidants and can be used to lower blood glucose levels. This study aims to determine the effect of giving red cabbage juice on blood glucose levels in white rat with diabetes mellitus. The research design was a true experimental laboratory with a pre and post test control group. A sample of 24 male white rats was divided into 4 groups, namely negative control group (K-), positive control group (K+), treatment group 1 (P1), and treatment group 2 (P2). Data analysis used the Dependent t test and the Kruskal-Wallis test with the Mann-Whitney test with a significance level of p<0.05. The results of the Dependent t test showed the effect of the intervention on the four groups (p<0.05). The results of the Kruskal-Wallis test showed that the four groups were different (p<0.05). The results of the Mann-Whitney test showed significant differences in each group comparison (p<0.05). Giving red cabbage juice at a dose of 1.8 gr/200 grBW and a dose of 3.6 gr/200 gBW for 14 days had an effect on blood glucose levels when rats were induced by 45 mg/kgBW of streptozotocin. It is hoped that there will be further research regarding the effect of giving red cabbage juice on fasting blood glucose levels in humans with diabetes mellitus and further research using flavonoids from red cabbage extract.
PENGEMBANGAN BISKUIT BERBAHAN TEPUNG MOCAF DAN TEPUNG KEDELAI “BISKUIT MODE” SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI PASIEN DIABETES MELITUS Prista Nadia, Iluni; Hastuti, Widi
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (2023): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v2i2.2674

Abstract

International Diabetes Federation (IDF) menyebutkan bahwa prevalensi diabetes melitus pada rentang usia 20-79 tahun pada tahun 2021 di Indonesia sebesar 19,5 juta. Pengaturan pola makan pada pasien diabetes melitus dapat dilakukan sebagai salah satu upaya cara mengonsumsi makanan yang memiliki indeks glikemik rendah. Salah satu makanan selingan yang dapat dikonsumsi yaitu biskuit. Biskuit mode dapat dijadikan alternatif makanan selingan pasien diabetes melitus karena menggunakan bahan makanan yang mengandung indeks glikemik yang rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung mocaf dan tepung kedelai terhadap sifat organoleptik pada biskuit. Desain penelitian eksperimental dan sampel pada pengujian organoleptik adalah 30 panelis agak terlatih. Hasil penelitian pada sifat organoleptik ketiga formulasi didapatkan kesimpulan ada perbedaan bermakna dengan p (0,023) < 0,05 pada penerimaan keseluruhan. F3 (33,3%:67,7%) merupakan formulasi terbaik yang disukai oleh panelis. Hasil uji proksimat persajian (33 gram) yaitu energi 154 kkal, karbohidrat 14,3 gram, lemak 8,7 gram, protein 4,5 gram, serat 2,2 gram, daya cerna pati 47,5 gram. Kata Kunci : Biskuit, Diabetes Melitus, Tepung Mocaf, Tepung Kedelai
ANALISIS MUTU BISKUIT TEPUNG IKAN PATIN (PANGASIUS SP.) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS) SEBAGAI MP-ASI INSTAN TINGGI PROTEIN UNTUK ANAK (1-2 TAHUN) Sanjaya, Dandi; Hastuti, Widi; Fitria, Mona; Rahmat, Mamat; Isdiany, Nitta; Pusparini, Pusparini
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1055

Abstract

Riskesdas 2018 shows 4.5% of 1-2 year old children experience poor nutritional status. The reason is the low quality of MP-ASI and inappropriate parenting. Local foods such as catfish and red beans can be made MP-ASI. Catfish is a freshwater fish with high protein (12-17.5%) and low fat (0.9-1.2%) with a production of 437,111 tons. Red beans are a source of vegetable protein (22%) with a production of 67,876 tons. The catfish and red beans were made into flour, then formulated as MP-ASI biscuits. This study aims to determine the organoleptic properties (color, aroma, taste, texture, and overall) and nutritional content (energy, protein, fat, carbohydrates and iron) of MP-ASI biscuits. The design of this research is an experimental study. Product quality analysis includes organoleptic properties, macronutrients, and iron. Organoleptic test using hedonic test on 3 biscuit formulations with a ratio of catfish flour and red bean flour, namely F1 (35%: 65%), F2 (40%: 60%) and F3 (45%: 65%). The results of the organoleptic test by 30 panelists showed that the best formula was F1 with an average score of color (5.7), aroma (5.3), taste (5.1), texture (5.4), and overall (5.5). ). Each serving of MP-ASI biscuits (50 g) contains 173.2 kcal of energy, 30.4 g of carbohydrates, 4.7 g of protein, 3.5 g of fat and 0.07 mg of iron (Fe). The selling price per serving weighing 50 g (5 pieces) is Rp. 4.237. This MP-ASI biscuit can be used as a snack for children (1-2 years), but it has a slightly fishy and slightly unpleasant aroma and a slightly hard texture, so it is hoped that it can be improved in future research.
ANALISA KUALITAS DAN FORMULASI KERUPUK TEPUNG IKAN GABUS DAN BAYAM MERAH SEBAGAI SELINGAN TINGGI PROTEIN DAN ZAT BESI PADA WANITA USIA SUBUR ANEMIA Nur Aeni, Vetty; Rosmana, Dadang; Hapsari, Agustina Indri; Hastuti, Widi; Purnawan, Asep Iwan
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1267

Abstract

One of the causes of a high prevalence of WUS anemia is inadequate iron and protein intake that is less than needed. To resolve the issue, snack formulation namely crackers with high protein and iron contents snakehead fish flour, and red spinach. This snakehead fish flour has a high protein content. In snakehead fish meal the total protein content is 76.9 g/100 g. Red spinach is a vegetable high in iron content. In red spinach the Fe content is twice as large as in other vegetables, the iron content in red spinach is 7mg/100g. Both of these ingredients are used as functional food ingredients in patients with anemia because they contain high protein and iron. This study aims to determine the formulation and analyze the quality aspects of cracker products which were carried out by organoleptic tests as well as protein and iron content tests. The research design was an experimental study with a completely randomized design to get the right and proper cracker formula with a balanced formula, namely F1 (85%:15%), F2 (80%:20%), F3 (75%:25%), while to determine The level of preference and product quality was carried out through hedonic tests and for protein and iron content was carried out using Titrimetry and ICP-OES methods. Based on the results of the organoleptic test, there was a significant difference (p<0.05) in the overall organoleptic properties. However, based on the test results, it can be concluded that there is no specific difference between F2 and F3 compared to F1 on the level of color preference. Of the three formulas, F1 (85%:15%) is superior in all aspects. It is recommended that further research on the application of these crackers as an alternative distraction for anemic WUS sufferers is recommended.
ANALISIS KUALITAS SNACK BAR FORMULASI TEPUNG KACANG TUNGGAK DAN IKAN BANDENG SEBAGAI MAKANAN SELINGAN TINGGI ZAT BESI BAGI REMAJA PUTRI Yuliati Dewi, Yusrina; Judiono, Judiono; Mahmudah, Umi; Hastuti, Widi; Mulyo, Gurid PE
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1268

Abstract

Snack bar milkfish cowpea is a snack with the main raw materials, cowpea flour, and milkfish flour. Snack bars are needed for young women, which can be useful in increasing iron and protein so that they can prevent iron anemia. This study aimed to determine the formulation snack bar of milkfish cowpea according to organoleptic properties, protein, and iron content with an experimental study research design with a Completely Randomized Design (CRD). The research used a hedonic test to determine organoleptic properties, atomic absorption spectrophotometry (AAS) for the iron test, and micro Kjeldahl for the protein test. The formulation snack bar consists of three balances: the 90%:10% formula, the 80%:20% formula, and the 70%:30% formula. The organoleptic statistical tests showed no differences in color, aroma, taste, and texture. The 90%:10% formula is superior in color, aroma, taste, and texture. The iron content in the formula 90%:10%, formula 80%:20%, and formula 70%:30% resulted in 1.8602 ppm, 1.5765 ppm, and 1.3313 ppm. The protein content of the formula 90%:10%, formula 80%:20%, and formula 70%:30% are 8.0669%, 8.8988%, and 9.6619%. Further research is needed on the effectiveness of giving snack bars to young women.
PENGEMBANGAN PEANUT BROWNIES SEBAGAI ALTERNATIF MAKANAN SELINGAN UNTUK PENDERITA DIABETES MELITUS Sofyan, Haris; Mahmudah, Umi; Hapsari, Agustina Indri; Rosmana, Dadang; Hastuti, Widi
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3308

Abstract

Diabetes Mellitus (DM) is a metabolic disease whose prevalence continues to increase globally, including in Indonesia. Managing DM is closely related to diet, including the consumption of snacks that have a low glycemic index and are high in fiber. This study aimed to develop a Peanut Brownies product made from peanut flour as a functional snack alternative for people with DM. The method used was an experiment with three formulations based on the ratio of peanut flour to cocoa powder (F1 = 60:40, F2 = 50:50, F3 = 40:60). A sensory test using a hedonic scale was conducted with 16 trained panelists, and proximate and fiber content analyses were done in a laboratory. The results showed that formulation F2 had the highest acceptance level and suitable nutritional content as a diabetic-friendly snack, with 163.4 kcal energy, 6.5 g protein, 4.5 g fat, 20.1 g carbohydrates, and 6.8 g fiber per serving. In conclusion, Peanut Brownies with the F2 formulation can be a nutritious and enjoyable snack alternative for people with DM.
Kualitas dan Masa Simpan Brownies Satin Berbasis Tepung Mocaf danTepung Ikan Patin Kodriah, Nur Rahmawati; Hastuti, Widi
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 1 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i1.1081

Abstract

Background : Anemia is one of the main problems experienced by many young women. The prevalence of anemia in adolescent girls (15-24 years) in 2018 is 32%. Efforts that can be made are by increasing the intake of iron sources especially animal food sources. Brownies become a distraction that is widely favored by the wider community. Utilization of mocaf flour and catfish flour as the main ingredient in the manufacture of brownie products will increase the nutritional value especially the iron content of the product. The purpose : of this study was to determine the quality and shelf life of satin brownies as a high-fer snack for young girls. Methods : Design of experimental research based on mocaf flour and catfish flour. A hedonic test was carried out by 30 panelists at the Nutrition Test Laboratory for the Department of Nutrition of the Poltekkes Ministry of Health, Bandung and the estimated shelf life using the Extend Storage Studies (ESS) method. The results : Organoleptic test results showed the highest level of panelist preference was at F2. Based on statistical tests found that there is an effect of the formulation on the aroma of F1 and F3 with a value of p = 0.015 and texture of F1 and F3 with a value of p = 0.016. The results of the calculation of the nutritional value of satin brownies compared with 10% of the AKG of female teenage snacks obtained 101% energy, 113% protein, 140% fat, 72% carbohydrate and 149% Fe. Shelf life of satin brownies at room temperature for 3 days. Suggestion : Based on the results of research it is necessary to do further research in the laboratory regarding the iron content contained in satin brownies
Co-Authors Aeni, Muna Nur Agus Sulaeman Agustina Indri Hapsari Dandi Sanjaya Fauziyah, Azkia Nurul Fauziyah, Roro Nur Gurid PE Mulyo Isdiany, Nitta Judiono Judiono Kodriah, Nur Rahmawati Mamat Rahmat Mona Fitria Mulyo, Gurid PE Nur Aeni, Vetty Nurfajrina, Afina Amalia Nurlabibah, Najia Prista Nadia, Iluni Purba, Jedya Lucas A. Purnawan, Asep Iwan Pusparini Pusparini Rosmana, Dadang Saleky, Yohannes Willihelm Sofyan, Haris Umi Mahmudah Yenny Moviana, Yenny Yuliati Dewi, Yusrina Zulkarnaen, Ratu Bella Cyantika