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All Journal JURNAL GIZI INDONESIA KACANEGARA Jurnal Pengabdian pada Masyarakat International Journal of Advanced Health Science and Technology Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Pengabdian Masyarakat Svasta Harena Frontiers in Community Service and Empowerment Joong-Ki
Hindaryani, Nurul
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Religion Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : International Journal of Advanced Health Science and Technology

 1 
The Effect of High Glycemic Modified Breakfast Menu on Increasing Learning Concentration of Junior High School Students Insan Cendekia Mandiri (ICM) Sarirogo – Sidoarjo Hindaryani, Nurul; Erlyna Jayeng; Mujayanto
International Journal of Advanced Health Science and Technology Vol. 3 No. 2 (2023): April
Publisher : Forum Ilmiah Teknologi dan Ilmu Kesehatan (FORITIKES)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35882/ijahst.v3i2.217

Abstract

The nutritional adequacy of the Insan Cendekia Mandiri (ICM) junior high school students is obtained from the provision of food in the dormitory. One way to increase the acceptance of food intake organized by the boarding institution at the Insan Cendekia Mandiri Junior High School (ICM) is to modify the food menu. The provision of food doesn’t escape the standard portion for each individual so takes a portion of food that is by the RDA, so that it can be seen whether the individual needs of junior high school students have been met or not. This study aims to analyze the effect of modifying the menu of a high-glycemic meal on the acceptability and increase in learning concentration in students of SMP Insan Cendekia Mandiri in Sarirogo, Sidoarjo. This research method uses a pre-experimental design with a one-group pretest-posttest to determine the quality of the modification of the high-glycemic plate menu through the level of preference, acceptance of the increase in learning concentration of junior high school students at Insan Cendekia Mandiri (ICM) Sarirogo, Sidoarjo. The research sample was 37 junior high school students taken by simple random sampling using a formula to meet the inclusion and exclusion criteria. The variables in this study consisted of independent variables, namely modification of high glycemic prescriptions, the dependent variable was acceptance and learning concentration. The research instrument used is a 7-day menu cycle using organoleptic tests by conducting pre and posttest. The result is The breakfast menu from ICM has a lower glycemic index than the modified menu because of the ingredients used. There is a difference in the average energy value in the modified menu, which is 102.5 kcal compared to the breakfast menu from ICM, 2,94 grams of protein average higher than the breakfast menu on ICM, 10,9 grams of fat higher than the breakfast menu on ICM and then 10,76 grams of carbohydrate average lower than breakfast menu on ICM, and student concentration has increased because of the modified menu which has a high glycemic index.
Soy Milk with Cinnamon and Green Grass Jelly: An Alternative Snack for Type 2 Diabetes Patients Hindaryani, Nurul; Erlyna Jayeng Wijayanti; Nuning Marina Pengge
International Journal of Advanced Health Science and Technology Vol. 5 No. 1 (2025): February
Publisher : Forum Ilmiah Teknologi dan Ilmu Kesehatan (FORITIKES)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35882/ijahst.v5i1.422

Abstract

ABSTRACT Soy juice or also known as soy milk is in great demand by people who are allergic to cow's milk. Existing soy milk usually smells a little languorous so it is less desirable, to anticipate this by adding pandan leaves when boiling it or by adding synthetic essences. In this research, soy milk will be added with ingredients that have never been used and combined, namely cinnamon and green grass jelly. This research aims to evaluate the acceptability and nutritional benefits of soy milk with cinnamon and green grass jelly as an alternative snack for type 2 diabetes patients. The research design used is an experiment by giving treatment to samples to find out the acceptability of the product after being treated. The product made was carried out 3 treatments on the composition of ingredients (weight) with the ratio of Soy Milk : Cinnamon Powder : Green grass jelly as follows : Formulation 1 (SC01) = 150 : 1 : 50, Formulation 2 (SC02) = 150 : 1,5 : 50, Formulation 3 (SC03) = 150 : 2 : 50. Tests on soy milk with the addition of cinnamon powder and green grass jelly were carried out through 2 types of tests, namely subjective tests and objective tests. Subjective tests (organoleptic tests) were conducted with a target of 30 trained panelists using a hedonic scale to analyze the level of liking based on color, taste, aroma, and texture. As for objective tests using gravimetric tests in the laboratory by looking at the fiber and chromium content in soy milk with the addition of cinnamon powder and green grass jelly. Based on the results of the Organoleptic Test on all formulas, the most preferred is formula SC03 with 17 panelists/56.7%, the aroma of formula SC02 with 18 panelists/60%, the taste of formula SC02 with 14 panelists/46.6%, the viscosity/texture of formula SC02 and SC03 with 15 panelists/50%. INDEX TERMS Acceptability, Type 2 diabetes mellitus, Chromium level, Fiber level, Soy milk, Cinnamon, Green grass jelly
Co-Authors Adhyanti Ani Intiyati Devi Eka Ratnasari Eka Ratnasari, Devi Ergia Latifolia Erlyna Jayeng Erlyna Jayeng Wijayanti Fahmi Hafid Halimah, Husnul Heru Sulistijono Ida Ariyanti, Ida Inne Soesanti Islaha, Maria Juliana Christyaningsih Laili Rahmawati, Laili Liliek Soetjiatie Luthfi Rusyadi Muchlis Achsan Udji Sofro Mujayanto Mujayanto, Mujayanto Museyaroh, Museyaroh Nugroho, Riezky Faisal Nur Hatijah Nur Kholifah, Siti Pebianti, Melania Rizerda Pengge, Nuning Marina Prionggo, Anang Putri, Intan Maulina Alifia Retno Puspitadewi, Teresia Rokhmalia, Fitri Saputri, Khristine Sariman, Sarina Shofiya, Dian Sholikah, Mar'atus Sumasto, Hery Supriyatin, Endah Suyanto, Beny Taufiqurrahman Taufiqurrahman Taufiqurrahman Tri Winarni Agustini Utomo, Bedjo Wardana, Endra Tri Kusuma Wardani, Erika Martining