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FORMULASI SNACK BAR BERBASIS TEPUNG AMPAS KELAPADENGAN PENAMBAHAN KONSENTRAT DAUN KELOR(Moringa oleifera L) TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR FENOLIK Hana Citra Maulidianisa; Nopriantini; Suaebah
Media Gizi Khatulistiwa Vol. 2 No. 2 (2025): Media Gizi Khatulistiwa Edisi Juni 2025
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2804/mgk.1811.1070

Abstract

Makanan selingan merupakan faktor yang penting bagi pertumbuhan, karena jajanan menyumbang energi dan zat gizi yang diperlukan sehingga jajanan yang berkualitas baik akan mempengaruhi kualitas makanan. Seseorang rata-rata memilih makanan selingan atau cemilan dengan kandungan energi dan protein yang rendah sehingga sumbangan energi dan protein dari makanan jajanan terhadap total konsumsi sehari-hari masih rendah. Salah satu produk yang mudah dikembangkan dan dapat dijadikan cemilan maupun jajan sehari-hari yaitu snack bar. Snack bar merupakan makanan ringan yang memiliki bentuk batang dan merupakan campuran dari berbagai bahan yang umumnya dikonsumsi sebagai makanan selingan. Penelitian ini bertujuan untuk mengetahui formulasi snack bar berbasis tepung ampas kelapa dengan penambahan konsentrat daun kelor. Metode penelitian yang digunakan adalah eksperimen. Adapun perlakuan yang digunakan dengan tepung ampas kelapa dengan penambahan konsentrat daun kelor adalah F1 (45gr : 5gr), F2 (40gr : 10gr), F3 (35gr : 15gr), F4 (30gr : 20gr), F5 (25gr : 25gr). Uji yang dilakukan melalui 2 tahap yaitu uji organoleptik untuk melihat tingkat kesukaan dan uji kimia untuk mengetahui aktivitas antioksidan dan kadar fenolik. Berdasarkan uji statistik Friedman menunjukkan bahwa tidak ada pengaruh daya terima warna, aroma, rasa dan tekstur pada formulasi snack bar berbasis tepung ampas kelapa dengan penambahan konsentrat daun kelor. Sack bar yang paling disukai panelis terdapat pada perlakuan F5 25gr tepung ampas kelapa dan 25gr konsentrat daun kelor dengan kandungan aktivitas antioksidan 75.092 μg/mL dan kadar fenolik 4.565 mg GAE/10mg. Perlu adanya penelitian lebih lanjut mengenai penambahan zat gizi atau sumber bahan pangan lain yang memiliki kandungan gizi yang lebih tinggi sehingga produk dapat dijadikan sebagai makanan selingan yang enak dan bergizi.
PENGARUH PENGGUNAAN KOMIK GIZI ANEMIA (KOZMIA) BERBASIS ANDROID TERHADAP PENGETAHUAN ANEMIA DANASUPAN FE  REMAJA PUTRI DI DESA DALAM KAUM KABUPATEN SAMBAS Hafiyyan, Naufal Adli; Suaebah; Jaladri, Iman; Listrianatari
Media Gizi Khatulistiwa Vol. 2 No. 2 (2025): Media Gizi Khatulistiwa Edisi Juni 2025
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2804/mgk.1811.1073

Abstract

Remaja putri memiliki risiko sepuluh kali lebih besar untuk menderita anemia dibandingkan dengan remaja putra. Hal ini dikarenakan remaja putri mengalami menstruasi setiap bulannya dan sedang dalam masa pertumbuhan sehingga membutuhkan asupan zat besi yang lebih banyak. Salah satu faktor yang berpengaruh terhadap kejadian anemia adalah pengetahuan. Dalam memberikan pendidikan gizi bisa dilakukan melalui beberapa media dan metode. Komik Gizi Anemia (Kozmia) merupakan salah satu media aplikasi yang dapat digunakan dalam memberikan edukasi gizi. Desain penelitian Pra Eksperiment dengan rancangan yang digunakan one grup Pre and posttest design yang dilakukan selama sehari pada remaja putri di Desa Dalam Kaum Kabupaten Sambas. Perlakuan berupa pemberian intervensi yang terdapat pada aplikasi sebanyak 4 kali pertemuan dalam sehari. Sebelum dan sesudah intervensi dilakukan wawancara dengan metode food recall 1x24 jam dan pengisian kuesioner pengetahuan. Berdasarkan hasil penelitian ada perbedaan yang signifikan pada variable pengetahuan antara sebelum dan sesudah diberikan edukasi gizi (p-value 0,00<0,05) dan ada perbedaan asupan Fe antara sebelum dan sesudah diberi edukasi gizi (p-value 0,00<0,05). Edukasi gizi menggunakan media aplikasi Komik Gizi Anemia (Kozmia) menyebabkan peningkatan pengetahuan dan asupan Fe yang signifikan. Pihak Puskesmas setempat media Komik Gizi Anemia (Kozmia) dapat digunakan sebagai media dalam memberikan informasi mengenai gizi anemia pada remaja di Desa Dalam Kaum.
Comparison of Teaching Planning in Learning Activities: Conventional and Innovative Approaches in the Era of Educational Transformation Inayatul Mutmainnah; Jusniati. H; Suaebah; Saprin; Yuspiani
Pekerti: Journal Pendidikan Islam dan Budi Pekerti Vol. 7 No. 2 (2025): AUGUST
Publisher : Prodi Pendidikan Agama Islam, IAIN Sultan Amai Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58194/pekerti.v7i2.6654

Abstract

This study examines the comparison between conventional and innovative instructional planning models in the context of educational transformation. The objectives are (1) to describe the characteristics of various instructional planning models, (2) to analyze their differences and similarities, and (3) to evaluate the effectiveness of new approaches such as the Merdeka Curriculum, Project-Based Learning, and differentiated instruction in improving the quality of teaching and learning processes. The research method includes a literature review and comparative analysis of various instructional planning approaches. The findings indicate that (1) modern instructional planning must be student-centered, (2) competency- and character-based, and (3) make optimal use of technology. Innovative models prove to be more effective due to their flexibility, participatory nature, and ability to adapt to student diversity through active learning methods such as Project-Based Learning, Differentiated Instruction, and Backward Design. New approaches like the Merdeka Curriculum have demonstrated positive impacts on learning quality by fostering active, collaborative, and contextual learning environments, thereby promoting the development of 21st-century skills and character values in a sustainable manner. The study recommends the need for professional teacher training, strengthening educators' capacity in designing innovative lesson plans, and policy support to enable the implementation of adaptive and relevant learning practices. Thus, instructional planning can serve as a key strategy in creating high-quality and transformative learning experiences.
PENGARUH EDUKASI GIZI BERBASIS MEDIA INSTAGRAM TERHADAP TINGKAT PENGETAHUAN GIZI SEIMBANG DAN ASUPAN ZAT GIZI MAKRO REMAJA DI SMAN 01 NGABANG Tiara Sani Yulianti; Suaebah; purba, Jonni Syah R Purba
Media Gizi Khatulistiwa Vol. 2 No. 3 (2025): Media Gizi Khatulistiwa Edisi September 2025
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Adolescence is a transition to adulthood. A lack of nutritional knowledge can cause various health problems. The prevalence of very thin and thin nutritional status in adolescents in West Kalimantan is increasing, with the latest figures being 1.4% very thin and 5.6% thin. In Landak Regency, the prevalence of very thin is 6.6%, and thin is 2.6%, higher than the national average. Nutrition education through Instagram, which is used by 42.3% of teenagers, can be an effective solution to this problem. This study aims to determine the impact of nutrition education through Instagram media on teenagers' knowledge of balanced nutrition and macronutrient intake. The research method involved conducting a pre-experiment with a sample of 38 respondents. Random sampling was used as the sampling technique. Data analysis using the Wilcoxon signed-rank test for non-normally distributed data and the paired t-test for normally distributed data. After education, there was an increase in knowledge of 1.32 points, as well as an increase in energy intake of 912.12 grams, carbohydrates 79.1 grams, protein 8.5 grams, and fat 12.15 grams, with a p-value of 0.000 (p <0.05). This study demonstrates the impact of Instagram media on teenagers' knowledge of balanced nutrition and macronutrient intake, both before and after receiving education.
ANALISIS ZAT GIZI DAN DAYA TERIMA MIE KERING PENAMBAHAN TEPUNG IKAN PATIN DAN BAYAM HIJAU SEBAGAI ALTERNATIF MAKANAN BERGIZI BAGI REMAJA PUTRI Sri Suciati; Suaebah; Yanuarti Petrika
Media Gizi Khatulistiwa Vol. 2 No. 3 (2025): Media Gizi Khatulistiwa Edisi September 2025
Publisher : Jurusan Gizi Poltekkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Background: All groups, including teenagers, find noodles to be the most popular food due to  their practicality, ease of serving, deliciousness, variety of flavor options, and affordability. Despite the variety of flavors available in noodles, the sodium, sugar, and protein content in each package is nearly identical. Overconsumption of instant noodles can lead to health risks due to their preservatives and low nutritional value. Objective: The research objective is to determine the acceptability and nutrient content of dry noodles that have been enriched with catfish flour and green spinach, as an alternative nutritious food for young women. Method: This study used an experimental research design consisting of three treatments, namely: F1 (10: 35), F2 (15: 30), and F3 (20: 25). There were 25 panelists in this study. The study conducted two stages of tests: organoleptic tests to gauge the panelists' preferences for the color,  aroma, taste, and texture of dry noodles, and proximate tests and iron tests to assess the nutritional content. Results: The study found that the most preferred dry noodles in terms of color, aroma, taste, and texture were in treatment F2 (15: 30). Dry noodles in the best treatment had protein content (18.89%), fat content (1.17%), carbohydrates (61.39%), iron content (5.57%), water content (12.43%), and ash content (2.48%). Conclusion: There is an effect of color on the acceptability of dry noodles with the addition of patin fish flour and green spinach. There is an effect of color, aroma, taste, and texture on the acceptability of dry noodles fortified with patin fish flour and green spinach.
Co-Authors Ayu Rafiony Bagus Muhammad Ihsan Destriana Hafiyyan, Naufal Adli Hana Citra Maulidianisa Iman Jaladri Inayatul Mutmainnah Jaladri, Iman Jonni Syah R. Purba Jusniati. H Kammisari Dewi Khayan Khayan Listrianatari Muhammad Ifham Hanif Munawaroh Nopriantini Nurdiyana Nurrizky Natasha Gunawan Ria Andiani Saprin Shelly Festilia Agusanty Sindi Febrianti Sopiyandi Sri Suciati Syf Erika Yulsimaulina Tea Tarsela keti Tiara Sani Yulianti Widyana Lakshmi Puspita Yanuarti Petrika Yesa Merani Yuni Kristina Yuspiani