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All Journal Jurnal Gizi dan Dietetik Jurnal Pengabdian Masyarakat Kesehatan Indonesia Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Rosmana, Dadang
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Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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HUBUNGAN ASUPAN ENERGI DAN ZAT GIZI MAKRO DENGAN STATUS GIZI SANTRI PUTRI DI PONDOK PESANTREN SALAFIYAH AL-JAWAHIR Nurlabibah, Najia; Hapsari, Agustina Indri; Rosmana, Dadang; Hastuti, Widi
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.v2i2.1858

Abstract

Undernutrition or overnutrition is a health problem that is often found in adolescents. In Islamic boarding schools, intake is not given enough attention because of the large number of students. Intake of nutrients can affect nutritional status. The purpose of this study was to determine the relationship between energy intake and macronutrients (carbohydrates, fat, and protein) with the nutritional status of female santri at Pondok Pesantren Salafiyah Al-Jawahir. The research design used was cross sectional with proportional random sampling technique being used as a sample. Retrieval of food intake data using the SQ-FFQ method. Nutritional status is obtained from BMI/U parameters. The sample used was 54 people. The results showed that there was no significant relationship between energy intake and nutritional status (p=0.140), there was no significant relationship between protein intake and nutritional status (p=0.120), there was no significant relationship between fat intake and nutritional status (p = 0.087), and there was no significant relationship between carbohydrate intake and nutritional status (p = 0.303). It is suggested to the students of Al-Jawahir Salafiyah Islamic Boarding School to pay more attention to nutrition and increase food portions because adolescence is a period of growth.
BEAN FLAKES BERBAHAN DASAR TEPUNG KACANG HIJAU DAN TEPUNG KACANG KEDELAI SEBAGAI ALTERNATIF SARAPAN SUMBER PROTEIN DAN TINGGI SERAT Insania, Kamila; Mulyo, Gurid Pramintarto Eko; Judiono, Judiono; Rosmana, Dadang; Fitria, Mona
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.v3i1.2181

Abstract

Salah satu upaya untuk mewujudkan hidup yang lebih sehat, aktif, dan produktif adalah dengan memenuhi kebutuhan gizi melalui konsumsi sarapan yang bergizi. Tepung kacang hijau dan tepung kacang kedelai dapat dimanfaatkan sebagai bahan utama pembuatan sereal bean flakes tinggi protein dan serat sebagai makanan sarapan. Setiap 100 g, kacang hijau mengandung 22,9 g protein dan 7,5 g, sedangkan kacang kedelai mengandung 30,2 g protein dan 2,9 g serat.  Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung kacang hijau dan tepung kacang kedelai terhadap sifat organoleptik, kandungan protein, dan serat bean flakes. Desain penelitian adalah studi eksperimental dengan tiga perlakuan formulasi tepung kacang hijau: tepung kacang kedelai, yaitu F1 (25%:75%), F2 (50%:50%), dan F3 (75%:25%). Sifat organoleptik dianalisis menggunakan uji hedonik oleh 30 orang panelis agak terlatih, analisis protein dengan metode mikro Kjeldahl, dan analisis serat pangan dengan metode enzimatik gravimetrik. Hasil uji Kruskal Wallis menunjukkan terdapat pengaruh formulasi tepung kacang hijau dan tepung kacang kedelai terhadap aspek warna, tekstur, dan overall (p<α=0,05). Berdasarkan tingkat kesukaan yang paling unggul adalah produk bean flakes F3 dengan rata-rata tingkat kesukaan overall 5,5. Bean flakes mengandung 12,5 g protein dan 9,2 g serat dalam satu porsi (65 g). Produk ini diharapkan dapat dikembangkan sebagai alternatif sarapan yang mengandung protein dan serat.
PENINGKATAN PENGETAHUAN DAN SIKAP GIZI SEIMBANG ANAK SEKOLAH DASAR MELALUI MEDIA PERMAINAN EDUKASI “ZIPLOCK GAMES” Almunawa, Iqlima; Rosmana, Dadang; Priawantiputri, Witri; Mulyo, Gurid Pramintarto Eko
Jurnal Pengabdian Masyarakat Kesehatan Indonesia Vol. 3 No. 1 (2024): Jurnal Pengabdian Masyarakat Kesehatan Indonesia
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jpmki.v3i1.2031

Abstract

Based on the 2018 Basic Health Research Data, it was found that the prevalence of nutritional problems in School Age Children (AUS) was in the fairly high category for the short (16.9%), thin (6.8%), overweight (9.2%) and obese (10,8%). Delivery of health information to school-age children requires media that is easy to understand and attracts children's attention so that information can be conveyed properly. This study aims to determine the effect of the educational game "Ziplock Games" on knowledge and attitudes of balanced nutrition in students at UPTD SDN 1 Bank Jabar Langensari. The research design used was a quasi-experimental design with one group pre-test post-test on 36 responden consisting of students in grades IV, V and VI. Data collection is done directly using a questionnaire. The statistical tests used in this study were the T-Dependent test and the Wilcoxon test. The results of this study indicate that there is a significant difference (P value = 0.000) between knowledge and attitudes of balanced nutrition before and after the intervention.
NUGGET IKAN KEMBUNG DAN DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI PROTEIN UNTUK ANAK SEKOLAH DASAR Prasasti, Tresna Dewi; Pusparini, Pusparini; Rosmana, Dadang; Sulaeman, Agus
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (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.v3i2.2774

Abstract

One of the nutritional problems commonly found in school-aged children is stunting. According to the 2022 Indonesian Nutrition Status Survey (SSGI), the prevalence of stunting is 21.6%, down 2.8% from 2021. The development of nugget products can be used as an alternative high-protein snack as an effort to prevent and overcome stunting. This research aims to determine the formulation of nuggets based on mackerel and moringa leaves regarding the organoleptic properties and protein content of the best product formulation. The research method uses an experimental design with a completely randomized design. The nugget formulation was obtained from the calculation results, the formulation for mackerel and moringa leaves, F1 (90%:10%), F2 (85:15%), F3 (80%:20%). Hedonic tests were carried out to determine the organoleptic properties of nugget products and protein content tests to determine protein levels using the Kjeldahl micro method. The results of the research show that there is a significant difference, namely in the taste aspect. Then overall the superior product is formula three. The protein content of the three per serving formula is 10.8 grams, meeting the protein adequacy of 235%. Formula three nugget products can be used as an alternative snack to prevent stunting. Further research by giving this product to elementary school children.
FORMULASI DAN SIFAT ORGANOLEPTIK NUGGET BERBASIS TEMPE DAN SERBUK DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI KALSIUM UNTUK LACTO-OVO VEGETARIAN Salsabila, Rifa; Rosmana, Dadang; Mahmudah, Umi; Priawantiputri, Witri; Fikri, Elanda
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.v1i1.1060

Abstract

A problem for vegetarians is the risk of calcium deficiency. Nuggets made from tempeh and moringa leaf powder can be used as an alternative for additional foods that contain calcium so that it is expected to reduce the risk of osteoporosis. This study aims to obtain a formula and determine the effect of the balance of nugget and Moringa leaf powder on the organoleptic properties of nuggets, as well as to determine the calcium levels in each balance. The research design is experimental, the research method used is hedonic test for testing organoleptic properties and spectrophotometry for testing calcium levels. The research was carried out in January 2021 by sending products to the homes of 30 panelists by implementing health protocols related to the COVID-19 pandemic. This nugget formula consists of a balance, with a ratio of tempeh and Moringa leaf powder (%) F1 (97% : 3%) F2 (94% : 6%), and F3 (91% : 9%). The results of statistical tests showed that there was no difference in the aspects of color, taste, texture and overall. As for the aroma, there was a significant difference between the F2 and F3 nuggets. Calcium levels of F1, F2, and F3 produced are 16.4; 16.6 and 16;8 mg/100gr. It is necessary to modify and further research on the manufacture of nuggets with other vegetable protein sources so that the product has a high calcium content so that it can increase calcium in the body, especially for lacto-ovo vegetarians.
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.
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 PEANUT BROWNIES SEBAGAI ALTERNATIF MAKANAN SELINGAN UNTUK PENDERITA DIABETES MELITUS Sofyan, Haris; Mahmudah, Umi; Hapsari, Agustina Indri; Rosmana, Dadang; Hastuti, Widi
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.v4i1.3308

Abstract

Diabetes Mellitus (DM) is a metabolic disease whose prevalence continues to increase globally, including in Indonesia. Managing DM is closely related to diet, including the consumption of snacks that have a low glycemic index and are high in fiber. This study aimed to develop a Peanut Brownies product made from peanut flour as a functional snack alternative for people with DM. The method used was an experiment with three formulations based on the ratio of peanut flour to cocoa powder (F1 = 60:40, F2 = 50:50, F3 = 40:60). A sensory test using a hedonic scale was conducted with 16 trained panelists, and proximate and fiber content analyses were done in a laboratory. The results showed that formulation F2 had the highest acceptance level and suitable nutritional content as a diabetic-friendly snack, with 163.4 kcal energy, 6.5 g protein, 4.5 g fat, 20.1 g carbohydrates, and 6.8 g fiber per serving. In conclusion, Peanut Brownies with the F2 formulation can be a nutritious and enjoyable snack alternative for people with DM.
Co-Authors Agus Sulaeman Agustina Indri Hapsari Almunawa, Iqlima Elanda Fikri Gurid PE Mulyo Hastuti, Widi Insania, Kamila Isdiany, Nitta Judiono Judiono Luthfi, Alifah Mona Fitria Nur Aeni, Vetty Nurlabibah, Najia Prasasti, Tresna Dewi Purnawan, Asep Iwan Pusparini Pusparini Saleky, Yohannes Willihelm Salsabila, Rifa Sofyan, Haris Surmita, Surmita Umi Mahmudah Witri Priawantiputri