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Purnawan, Asep Iwan
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Biochemistry, Genetics & Molecular Biology Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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ASUPAN MIKRONUTRIEN DAN RIWAYAT PENYAKIT INFEKSI PADA BALITA STUNTING DI UPTD PUSKESMAS LIMBANGAN KECAMATAN SUKARAJA KABUPATEN SUKABUMI Asiah, Aas; Yogisutanti, Gurdani; Purnawan, Asep Iwan
Journal of Nutrition College Vol 9, No 1 (2020): Januari
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (222.5 KB) | DOI: 10.14710/jnc.v9i1.24647

Abstract

Latar belakang: Anak stunting beresiko mudah sakit, untuk itu diperlukan asupan zat gizi yang dapat meningkatkan respon imun tubuh agar dapat meningkatkan kekebalan tubuhnya. Zat gizi tersebut bisa didapatkan dalam vitamin dan mineral yang seimbang;Tujuan: Mengetahui hubungan antara asupan mikronutrien dengan riwayat penyakit infeksi pada balita stunting;Metode: : Penelitian observasional dengan pendekatan cross sectional di UPTD Puskesamas Limbangan Sukaraja Sukabumi, jumlah sampel 74 balita stunting usia 12-59 bulan, dipilih dengan proportional random sampling dari 4 desa. Data yang dikumpulkan meliputi: asupan mikronutrien yang diperoleh dari formulir recall 2 x 24 jam dan kuesioner riwayat penyakit infeksi, seperti: diare, ISPA dan kecacingan. Data dianalisis dengan uji analisis univariat, analisis bivariate menggunakan uji chi-square;Hasil: Hasil penelitian menunjukkan bahwa asupan mikronutrien pada balita stunting termasuk dalam kategori kurang. Balita yang menderita infeksi sebesar 78,4%. Hasil analisis statistik disimpulkan bahwa terdapat hubungan antara asupan vitamin A, vitamin C, zat besi, zinc dan tembaga (p<0,05) dan tidak ada hubungan antara asupan vitamin B1, B6, B9 dan vitamin E dengan kejadian infeksi balita stunting (p>0,05). Semakin baik asupan mikronutrien pada balita stunting, maka kejadian infeksi semakin menurun. Simpulan: Kejadian infeksi pada balita stunting berhubungan dengan intake mikronutrien yang diperlukan untuk mempertahankan kekebalan tubuh.
MIE BASAH SUBSTITUSI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) DAN TEPUNG KACANG MERAH (PHASEOULUS VULGARIS L) SEBAGAI ALTERNATIF MAKANAN TINGGI SERAT DAN ISOFLAVON Mangkawa, Seprini Annavony; Purnawan, Asep Iwan; Fitria, Mona; Surmita, Surmita; Agung, Fred; Mulyo, Gurid PE
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.v1i1.1061

Abstract

Cardiovascular disease is part of heart and blood vessel disorders including stroke, rheumatic heart disease and other conditions. One of the risk factors that increase the incidence of cardiovascular disease is hypercholesterolemia. Based on data from the 2013 Basic Health Research in Indonesia, the prevalence of hypercholesterolemia in the population aged more than 15 years is 35.9% and is a combination of the population in the borderline high category (total cholesterol value 200-239 mgdL) and high (total cholesterol value >240 mgdL). This study aims to determine the effect of the formulation between seaweed flour and red bean flour on the quality of wet noodles which include aspects of acceptability and nutritional quality including organoleptic properties, fiber content, and isoflavone content. The design used is an experimental study with the research method used is hedonic test for testing organoleptic properties, enzymatic method for testing food fiber content and HPLC method for testing isoflavone levels. The formula of seaweed flour and red bean flour consists of 3 balances, namely F1 (70%:30%), F2 (60%:40%), F3 (50%:50%). From the results of the study, it can be concluded that there are no significant differences in aspects of color and aroma, but there are significant differences in aspects of taste and texture. As for the results of testing the fiber content of wet noodles substituted with seaweed flour and red bean flour, the balance of 70%:30% is 11.7 grams, the balance is 60%:40% is 14.4 grams and the balance is 50%:50% is 13.5 grams. The results of testing the levels of isoflavones in wet noodles substituted with seaweed flour and red bean flour balance 70%:30% 10.2 mg, 60%:40% balance 15.5 mg and 50%:50% balance 26.6 mg.
FORMULASI ES KRIM SARI KEDELAI DAN PISANG AMBON SEBAGAI SELINGAN UNTUK REMAJA ANEMIA Nur Fitriani, Melia; Gumilar, Mulus; Rahmat, Mamat; 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.v1i2.1266

Abstract

Ice cream soymilk and Ambon banana is one of the developments of food products to improve the quality of ice cream in meeting the adequacy of protein, iron and vitamin C in adolescents. Soymilk which contains the highest protein and iron content is quite high among other types of beans and Ambon banana which has high levels of vitamin.This study aims to determine the effect of the balance of soymilk and Ambon banana on organoleptic properties, protein, iron, vitamin C content, overrun, resistance. This research is an experimental study using a completely randomized design (CRD) with the balance of soymilk and Ambon banana extracts 85%: 15%, 65%: 35% and 50%: 50%. Organoleptic testing in the form of preference levels by 30 teenage panelists, protein content analysis using the Kjehldal method, iron content analysis using the spectrophotometric method, and analysis of vitamin C levels using the iodometric titration method. Data analysis using Kruskal Wallis test.The results showed that the balance of soymilk and Ambon banana had a significant effect on color and aroma (p>0.05), and had no significant effect on taste, texture and overall ice cream (p<0.05). The panelists most preferred ice cream was ice cream with a balance of soybean juice and Ambon banana 65%:35%. One serving of ice cream (100 ml) of soybean juice and the best Ambon banana can meet 6.1%, 16.2% and 27.4%, respectively, of the daily adequacy of protein, iron and vitamin C for adolescents. The ice cream overrun does not meet the standard so that further research is needed on ice cream formulations to increase the overrun.
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.
Co-Authors agung, fred Agustina Indri Hapsari Asiah, Aas gumilar, mulus Gurdani Yogisutanti Hastuti, Widi Mamat Rahmat Mangkawa, Seprini Annavony Mona Fitria Mulyo, Gurid PE Nur Aeni, Vetty Nur Fitriani, Melia Rosmana, Dadang Surmita, Surmita