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All Journal Jurnal Sehat Mandiri Jurnal Gizi dan Dietetik Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Fauziyah, Roro Nur
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Biochemistry, Genetics & Molecular Biology Dentistry Education Environmental Science Health Professions Immunology & microbiology Public Health Social Sciences

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EFEKTIVITAS EDUKASI GIZI MENGGUNAKAN MEDIA FLASHCARD DAN POWERPOINT TERHADAP PENGETAHUAN, SIKAP DAN PERILAKU GIZI SEIMBANG PADA SISWA SEKOLAH DASAR Tsania, Nanda; Rahmat, Mamat; Priawantiputri, Witri; Fauziyah, Roro Nur
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.v2i2.1800

Abstract

Background: Balanced nutrition is a daily food composition that contains nutrients both types and amounts according to body needs. Balanced nutrition is needed to student for their growth period. Most of elementary school student do not know about balanced nutrition because they are still focused on the concept of “4 sehat 5 sempurna” where they think that eating rice should be more than side dishes and vegetables, even some said that drinking milk alone is enough and does not need other food. Purpose: This research aims to determine the effectiveness of providing nutrition education using flashcard and powerpoint media on increasing knowledge, attitudes and behavior of balanced nutrition in students of SDN Pasirkaliki Mandiri 2 Cimahi. Method: The research design used was a quasi-experimental with pre-test and post-test control group. The sample using purposive sampling with 62 samples. Statistical analysis using Paired T-Test, Wilcoxon and T-Independent. Results: The results shows that there is an increase in knowledge about balanced nutrition in the intervention group (p=0.000) and the control group (p=0.000), attitudes in the intervention group (p=0.014) and the control group (p=0.004), behavior in the intervention group (p=0.004) and there was no increase in behavior regarding balanced nutrition in the control group (p=0.398). Conclusion: There is no difference in the average increase in knowledge, attitudes and behavior of balanced nutrition between flashcard educational media and powerpoint media. Recommendation: Flashcard educational media needs to be redeveloped both from the appearance and from the choice of language used to attract students so as to get better results. Key words: Nutrition Education, Flashcard, Powerpoint, Balanced Nutrition
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.
BROWNIES “DISUKA” BERBASIS TEPUNG KACANG UNDIS, TEPUNG UBI UNGU, DAN KACANG HIJAU SEBAGAI ALTERNATIF PMT-P IBU HAMIL KEK Dwipayani, Ni Kadek Mahesa; Isdiany, Nitta; Fauziyah, Roro Nur; Hapsari, Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): 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.v3i2.1806

Abstract

The World Health Organisation (WHO) reported in 2017 that the prevalence of chronic energy deficiency (CED) among pregnant women worldwide ranged from 35-75%. According to the 2018 Riskesdas, the prevalence of CED among pregnant women in Indonesia was 17.3%, and the province of West Java was 14.1%. This prevalence is still above the target of the 2020-2024 Strategic Plan with target 10%. One of the intervention carried out is the provision of additional food. Alternative additional food can made independently or in groups by utilising various local foods in various forms like brownies. Brownies with the formulation of black mung bean flour and purple sweet potato flour can be used as an alternative high-energy high-protein additional food for pregnant women with CED. The purpose of this resarch is to determine the effect of black mung bean flour and purple sweet potato flour formulations on organoleptic, contain of protein, fat, carbohydrate, fibre and iron also the price of brownies. The research design is experimental and the sample in organoleptic testing is 35 moderately trained panellists. The results of the study on the organoleptic of the three formulas concluded that there was a significant difference with p (0.041) < α (0.05) in taste, and there was no difference in smell, colour, texture and overall with p > 0.05. F3 is the best formula that is favoured by the panellists. The results of the proximate test obtained nutrition values/100 grams brownies are 5.78 grams of protein, 15.03 grams of fat, 58.74 grams of carbohydrates, 15.30 grams of fibre and 1.6 mg of iron with the price of one serving (135 grams) is Rp.9,864.86. Recommendations for adding high-protein ingredients to increase the protein of the product.
FORMULA ENTERAL “ BITASOY" BERBASIS TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS L), TEPUNG KETAN HITAM (ORYZA SATIVA. VAR. GLUTINOSA), DAN TEPUNG TEMPE (RHIZOPUS ORYZAE) UNTUK PASIEN DM Syara, Rani; Hapsari, Agustina Indri; Isdiany, Nitta; Fauziyah, Roro Nur
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): 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.v3i2.1824

Abstract

ABSTRACT According to IDF (International Diabetes Federation) data in the 10th edition of the IDF Atlas, it is stated that in Indonesia, the estimated population of adult diabetes aged between 20-79 years is 19,465,100 people, so it is known that the prevalence of diabetes between the ages of 20-79 years is 10 .6% (IDF, 2021). Diabetes mellitus (DM) is a chronic disease characterized by hyperglycemia due to defects in insulin production and action or both (American Diabetes Association, 2013). Nutritional therapy or diet therapy for DM is part of the treatment of a disease or clinical condition that must be taken into account so that its administration does not exceed the ability of the body's organs to carry out metabolic functions. Enteral nutrition is a therapy that provides nutrients in the form of liquid food either orally or using a special tube (feeding tube). Enteral formulas consist of commercial formulas and hospital formulas. The aim of this research is to develop a formula and organoleptic test of the "BITASOY" enteral formula based on purple sweet potato flour (Ipomoea batatas L), black sticky rice flour (Oryza Sativa. var. glutinosa) and tempe flour (Rhizopus oryzae) as a choice of home formula food. pain for DM patients. The research results showed that based on the organoleptic test, F2 was the formula most preferred by the panelists.   Key words: Enteral Formula, Diabetes Mellitus, Purple Sweet Potato Flour, Tempe Flour, Anthocyanins, Flavonoids  
PENGEMBANGAN PRODUK “COOKIES BIMOCA” BERBASIS UBI JALAR PUTIH, TEPUNG MOCAF, DAN TEPUNG KACANG HIJAU SEBAGAI MAKANAN SELINGAN UNTUK IBU HAMIL KEK (KEKURANGAN ENERGI KRONIS) Pratiwi, Nur Febrianty Putri; Fauziyah, Roro Nur; Isdiany, Nitta; Gumilar, Mulus
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 1 (2024): 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.v3i1.1835

Abstract

Indonesia is facing a complex nutritional problem (double burden malnutrition) which is increasing every year. The high rate of Chronic Energy Deficiency (CED), namely in non-pregnant mother the CED rate is 14.4% and 17.3% in pregnant mother. Chronic Energy Deficiency is a long-lasting lack of energy intake characterized by an upper arm circumference (LILA) <23.5 cm. The main cause of CED in pregnant mother is the lack of energy intake obtained by pregnant mother, so efforts need to be made to overcome CED by providing high-energy snacks in the form of cookies. Sweet potatoes, mocaf flour and green bean flour are added as cookie ingredients which can increase energy and protein content for pregnant mother who experience chronic energy deficiency (CED). This research aims to determine the effect of white sweet potato, mocaf flour, and green bean flour on the quality of cookies that meet dietary requirements and organoleptic properties. This research is an experimental research with a comparative formulation of mocaf flour and green bean flour F1 80% : 20%, F2 60% : 40%, and F3 50% : 50%. The organoleptic test was carried out by 25 untrained panelists using the hedonic test method with 7 scales. Data analysis used the Kruskal Wallis test. The cookies that have the highest level of preference are the F3 formula with a ratio of mocaf flour and green bean flour of 50%: 50%, one serving size of 60 grams (4 pieces) which can fulfill around 113% -117% of the energy needs of pregnant mother's snacks. The statistical test results showed that there were no significant differences between the three BIMOCA cookies formulations because the p value was > 0.05.
Pengembangan Snack Bar Berbasis Bahan Freeze-Dried Tape Ketan Hitam, Tepung Mocaf dan Tepung Kacang Almond sebagai Selingan untuk Diabetes Melitus Edmon, Edmon; Fauziyah, Roro Nur; Sulaiman, Agus; Priawantiputri, Witri; Habibi, Nur Ahmad
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1776

Abstract

The incidence of Diabetes Mellitus (DM) continues to increase globally and has become a serious health threat, including in Indonesia. Modern lifestyles, unbalanced diets, and genetic factors are the main causes. This study aimed to determine the best formulation of a Snack Bar made from freeze-dried black glutinous rice tape flour, mocaf flour, and almond flour, and to evaluate its organoleptic properties (color, aroma, taste, texture), anthocyanin content, antioxidant activity, and fiber content as an alternative solution for individuals with Type 2 DM. The study was conducted experimentally using a Completely Randomized Design (CRD) at Poltekkes Kemenkes Padang. Three formulations were tested organoleptically by panelists and analyzed in the laboratory for nutritional content. The results showed that the best formulation was F3 (20g black glutinous rice tape, 60g mocaf, 20g almond) with 84% panelist acceptance. Proximate analysis showed ash content of 1.18%, moisture 35.9%, protein 10.5%, fat 12.05%, carbohydrates 40.26%, fiber 2.15%, and anthocyanin 0.3 mg. It is concluded that the Snack Bar made from black glutinous rice tape, mocaf, and almond has potential as a functional food for people with DM. Further research is recommended to assess storage stability and conduct clinical trials for its effectiveness in controlling blood sugar levels.
Co-Authors Agus Sulaeman Agustina Indri Hapsari AKHMAD FAOZI Dwipayani, Ni Kadek Mahesa Edmon Edmon Fauziyah, Azkia Nurul gumilar, mulus Hastuti, Widi Isdiany, Nitta Iyos Sutresna Mamat Rahmat ningrum, dedah - Nur Ahmad Habibi Pratiwi, Nur Febrianty Putri Sulaiman, Agus Syara, Rani Tsania, Nanda Uyu Wahyudin Widartika Widartika Witri Priawantiputri