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All Journal Jurnal Gizi dan Dietetik Media Penelitian dan Pengembangan Kesehatan Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Isdiany, Nitta
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Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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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.
FORMULASI DAN ANALISA KUALITAS SPORT DRINK BERBASIS STROBERI DAN MULBERRY SEBAGAI SUMBER ANTIOKSIDAN ATLET ENDURANCE Luthfi, Alifah; Surmita, Surmita; Saleky, Yohannes Willihelm; Rosmana, Dadang; Isdiany, Nitta
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 1 (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.v2i1.1285

Abstract

Endurance athletes potentially have dehydration because the activity that carried out continuously for a long time.The activity can increase oxygen consumption that may lead to the production of free radicals that have a bad effect for health .To neutralize free radicals in the body , athletes need to consume antioxidant .Research aims to asses the differences in formulation of strawberries and mulberry organoleptic ( color, aroma , taste and viscosity) in the sports drink and also potassium, sodium , antioxidant activity and osmolality content in selected sports drinks . Design research used is experimental. Based on statistical tests, there are no significant differences of the formulation on the color , aroma , taste and viscosity. Test the preferences by the 30 disciplinary shows that F3 (75% strawberries: 25% mulberry) is most favored with average score color ( 5.8 ), aroma ( 5.8 ), taste ( 5.37 ) and viscosity ( 5.67 ). In 1 kg sport of drink (F3) containing 704.9 mg sodium, 165 mg potassium, antioxidant activity ( ic50 ) 1323.34 ppm and osmolality 327 mOsmol / kg.
PENGEMBANGAN FORMULA ENTERAL “NUTRIGRAIN” BERBASIS TEPUNG MULTIGRAIN BAGI PASIEN DIABETES MELITUS Meila Asty, Milla; Gumilar, Mulus; Isdiany, Nitta; Moviana, Yenny
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.v4i1.3254

Abstract

Enteral feeding is a nutritional therapy given to unconscious patients or dysphagia. Nutrigrain is a powder enteral formula based on multigrain flour (soybean, mung bean, brown rice, hanjeli, and sesame) as a source of protein with complex carbohydrates, antioxidants, and fiber to control blood sugar. The purpose of this study was to determine the effect of legume (soybean and mung bean) and cereal (brown rice, hanjeli, and sesame) formulations on the quality of enteral formula. The design of this study was an experiment involving 30 moderately trained panelists on organoleptic testing. The data normality test used Shapiro-Wilk, and the result was that the data was not normally distributed, so the data analysis used the Kruskal-Wallis test. Statistical testing shows that there was an effect of legume and cereal formulations on the quality of enteral formula from the aspects of taste (p=0.002), aroma (p=0.020), and consistency (p=0.023). The aspects of color (p=0.06) and overall (p=0.068) showed no effect of different formulations. The second formula (50% legumes: 50% cereals) was the best formula with an average hedonic score of 6.0. The laboratory test results show energy 268 kcal, calorie density of 1,3 kcal/ml, protein 12,19 grams, fat 6,97 grams, carbohydrates 39,18 grams, fiber 5,19 grams, and antioxidant activity (IC50) 1609,11 ppm per serving. The flow-ability test result is 0,10 ml/second. Nutrigrain product price per serving size is Rp. 13,873,-. Microbiological testing and product shelf life in the laboratory are recommended and need a reformulation to increase antioxidant activity. Key words: diabetes mellitus, enteral formula, multigrain, antioxidant activity
PENGEMBANGAN PRODUK “PUKHI” PUDING UBI UNGU DAN KACANG HIJAU SEBAGAI SNACK PASIEN DIABETES MELLITUS TIPE 2 Nirma Maretasari; Fitria, Mona; Isdiany, Nitta; Suparman, Suparman
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.v4i1.3306

Abstract

The 2023 Indonesian Health Survey (SKI) showed that the prevalence of diabetes mellitus (DM) diagnosed by doctors in Indonesia was 2.2%.  Dietary regulation, particularly the intake of nutritious snacks that are high in fibre, low in sugar, and possess a low glycaemic index, is crucial for the prevention and management of type 2 diabetes mellitus.  Purple sweet potatoes and mung beans are local foods rich in complex carbohydrates, low glycaemic index, vegetable protein, fibre, and antioxidants.  This study aims to evaluate the impact of purple sweet potato and mung bean formulations on the quality of the snack "PUKHI" (purple sweet potato and mung bean custard), focusing on organoleptic properties and nutritional value.  The experimental study design employed three formulations: F1 (75%:25%), F2 (65%:35%), and F3 (55%:45%).  Organoleptic evaluations were conducted by 15 semi-trained panellists, revealing that F2 received the highest overall score (average 6.1).  The Kruskal-Wallis test indicated no impact of various purple sweet potato and mung bean formulations on taste, colour, texture, and overall quality; however, a significant variation in scent was observed.  The nutritional composition of the optimal formula (F2) per 150 grammes comprised 162.8 kcal of calories, 7 g of protein, 4.1 g of fat, 27.3 g of carbohydrates, and 4.2 g of fibre, aligning with the requirements of DM patients.  The cost per serving was IDR 5,366, representing a 46.6% reduction compared to commercial items. This product is recommended as a snack for diabetes mellitus patients and can be further refined to improve taste and texture.
EFEKTIVITAS PUDING JAMBU BIJI MERAH TERHADAP PENURUNAN TEKANAN DARAH PADA PREHIPERTENSI DI PUSKESMAS PADASUKA KOTA BANDUNG: EFFECTIVENESS OF RED GUAVA PUDDING TOWARDS REDUCING BLOOD PRESSURE IN PREHYPERTENSION AT PADASUKA PUBLIC HEALTH CENTER OF BANDUNG Yuswandi, Sheninna Chandika Galuh; Pusparini, Pusparini; Mulyo, Gurid Pramintarto Eko; Isdiany, Nitta
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): 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.v4i1.1298

Abstract

Prehypertension is an early condition that can cause arterial hypertension in its later development into cardiovascular disease. Low intake of vitamin C and high intake of sodium at productive age have the risk of triggering the development of degenerative diseases such as hypertension. This study aims to determine the effectiveness of giving guava pudding on blood pressure in the prehypertension group in the work area of ​​the Padasuka Public Health Center, Bandung City. This type of research is a quasi two group with a control experimental design using pre-test and post-test. The sampling technique used is simple random sampling. Intake data were collected using a Semiquantitative Food Frequency Questionnaire (SFFQ) method while blood pressure data was measured using a Digital Sphygmomanometer. The research data were analyzed using Paired T-Test and Wilcoxon test. The results showed that the average intake of vitamin C in the treatment group increased by 186% and sodium intake decreased by 19.1%, better than the control group, the decrease in systolic blood pressure in the treatment group was 3.2% or higher than the control group and an average The treatment group's diastolic blood pressure decreased 5.2% or lower than the control group. There was an effect of the intervention on the intake of vitamin c and sodium in the treatment group (p<0.05). There was an effect on vitamin c intake (p<0.05) and no effect on sodium intake in the control group (p>0.05). The results of the study on systolic blood pressure in the treatment group showed an effect of giving the intervention product (p<0.05) while the diastolic blood pressure in the treatment group, systolic blood pressure, and diastolic blood pressure in the control group showed no effect on giving the intervention product (p>0.05). The study concluded that there was an effect of giving red guava pudding on systolic blood pressure, but there was no difference in the decrease in systolic and diastolic blood pressure between the two sample groups.
EDUKASI GIZI MENGGUNAKAN KALENDER EDUKASI STUNTING (KALSITING) MENINGKATKAN PENGETAHUAN IBU BALITA UNTUK PENCEGAHAN STUNTING Rahmat, Mamat; Isdiany, Nitta
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 4 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i4.2557

Abstract

The stunting prevalence stunting in Cimahi as a result of the 2022 Indonesian Nutrition Status Survey  was 16.4. The prevalence of stunting is expected to 14% by 2024. The education level  and nutritional knowledge of toddler mothers is significantly related to the incidence of stunting. However, the education level and nutritional knowledge of toddler mothers in Cimahi are still low. Therefore, nutrition education is needed to increase the knowledge of toddler mothers regarding stunting. The study aimed to determine the influence of nutrition education using the stunting prevention education calendar (kalsiting) on the knowledge of toddler mothers for stunting prevention. This study used quasi experiment design, two groups with control group. The research location in Pasirkaliki Village, Kota Cimahi, West Java. The research sample was 30 mothers who had children aged 0-59 months. Statistical analysis used the Willcoxon test, independent t-test, Paired t-test, Mann Whitney U test. The results showed that the average score of knowledge increase in the treatment group was higher than that of the control group (p=0.031<0.05), there was a significant difference in the average increase in knowledge between the treatment group and the control group. However, there was no difference in the average increase in Z-Score height by age (HAZ)and weight by age (WAZ) before and after three months of nutrition education using leaflet media (p>0.05). Providing nutrition education using the media of the stunting prevention nutrition education calendar (Kalsiting) and by using leaflet media has been proven to significantly increase maternal nutrition knowledge.
PENGEMBANGAN COOKIES BERBASIS TEPUNG KACANG HIJAU DAN LABU KUNING UNTUK BALITA STUNTING Hamumeha, Abigail Diwa; Sulaeman, Agus; Isdiany, Nitta; Fitria, Mona
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (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.v4i2.4288

Abstract

Globally, approximately 149.2 million (22.2%) children under five years of age suffer from stunting. In Indonesia, the 2018 Basic Health Research (Riskesdas) reported a stunting prevalence of 30.8%. One nutrition intervention approach is the provision of supplementary foods utilizing local ingredients, including cookies. Cookies made from a combination of mung bean flour and pumpkin flour have the potential to serve as a high-protein and high-calcium snack for stunted toddlers. This study aimed to evaluate the effect of different flour proportions on the organoleptic properties and nutritional content of the cookies. An experimental design was applied using three formulations: F1 (50%:50%), F2 (60%:40%), and F3 (70%:30%). Organoleptic evaluation was conducted using a hedonic test involving 30 semi-trained panelists. The results showed no significant differences in color, aroma, taste, texture, and overall acceptability among the formulations (p > 0.05). Formula F2 was identified as the most preferred, with an overall score of 5.63. Laboratory analysis of the selected formula revealed a protein content of 11.2 g and a calcium content of 254 mg per 100 g. Further studies are recommended to improve crispness and conduct proximate analysis to enhance the accuracy of nutritional data.
Co-Authors Agus Sulaeman Agustina Indri Hapsari Bachtiar, Nadia Shefiana Dandi Sanjaya Dwipayani, Ni Kadek Mahesa Fadhilah, Zulfa Rizki Fattonah, Anissa Fauziyah, Roro Nur gumilar, mulus Gurid Pramintarto Eko Mulyo Hamumeha, Abigail Diwa Hastuti, Widi Indriani, Wini Judiono Judiono Luthfi, Alifah Mahesa Dwipayani, Ni Kadek Mamat Rahmat Meila Asty, Milla Mona Fitria Nirma Maretasari Nursanti, Firda Aulia Pratiwi, Nur Febrianty Putri Purba, Jedya Lucas A. Pusparini Pusparini Putri, Bernatara Aulia Rosmana, Dadang Saleky, Yohannes Willihelm Suparman Suparman Surmita, Surmita Syara, Rani Witri Priawantiputri Yenny Moviana, Yenny Yuswandi, Sheninna Chandika Galuh Zulkarnaen, Ratu Bella Cyantika