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gumilar, mulus
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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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FORMULASI DAN ANALISIS MUTU ES KRIM BEKATUL BERAS MERAH (Oryza sativa L) DAN JAMBU KRISTAL (Psidium guajava) SEBAGAI SUMBER MAKANAN TINGGI SERAT DAN VITAMIN C BAGI ANAK SEKOLAH DASAR Nursalma, Hasna Khairunnisa; Gumilar, Mulus; Judiono, Judiono; Fitria, Mona
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.v2i2.1799

Abstract

chool-age children are vulnerable to nutritional deficiencies of fiber and vitamin C because they consume less vegetables and fruit. One effort to prevent fiber and vitamin C deficiency is making ice cream products that contain high levels of fiber and vitamin C where the additional ingredients are obtained from brown rice bran and crystal guava. The aim of this research is to determine the effect of red rice bran and crystal guava formulations on the quality of ice cream products including organoleptic properties, fiber content and vitamin C levels. This study used one-factor completely randomized design with 3 formulations of brown rice bran and guava crystals namely F1 (15%:85%), F2 (25%:75%) and F3 (35%:65%). The research method used the hedonic test to determine the organoleptic properties, enzymatic gravimetry for the fiber test and iodimetri titration for the vitamin C test. Formula F1 (15%:85%) was the best formula that contains 5.19 g of fiber and 38.4 mg of vitamin C, thus fullfilled a daily requirements of fiber and vitamin C for elementary school children approximately 20% and 80% in one serving (80 g). The Kruskall Wallis test revealed that there was an effect of different formulations of red rice bran and crystal guava ice cream on the color, taste and overall of the ice cream (p<0.05). The production cost of F1 ice cream is IDR 3,000/80 g. Red rice bran and crystal guava ice cream products should be subjected macronutrient analysis in the laboratory using proximate testing.
HUBUNGAN PENGETAHUAN DAN SIKAP MAKANAN TABU TERHADAP ASUPAN ZAT BESI IBU HAMIL DI PUSKESMAS CILEUNGSI Zulkarnain, Kirana Athaya; Priawantiputri, Witri; Gumilar, Mulus; Saleky, Yohannes Willihelm
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.v3i1.2180

Abstract

Latar belakang: Anemia merupakan masalah gizi yang paling sering terjadi pada ibu hamil. Ibu hamil dengan usia kehamilan trimester 2 dan 3 berisiko lebih tinggi mengalami anemia; salah satu penyebabnya adalah kekurangan zat besi. Asupan zat besi pada ibu hamil dipengaruhi oleh pengetahuan dan sikap ibu terhadap makanan tabu karena beberapa makanan tabu merupakan sumber zat besi, seperti daging, jeroan, ayam, udang, dan bayam. Tujuan penelitian ini adalah untuk menggambarkan asupan zat besi, pengetahuan, dan sikap makanan tabu, serta hubungan antara pengetahuan dan sikap makanan tabu terhadap asupan zat besi ibu hamil di Puskesmas Cileungsi. Metode: studi cross-sectional. Populasi penelitian adalah seluruh ibu hamil yang memeriksakan kehamilannya di Puskesmas Cileungsi. Metode pengambilan sampel yang digunakan adalah purposive sampling dengan jumlah sampel 56 orang. Hasil: Hasil penelitian menunjukkan bahwa 44 sampel memiliki asupan zat besi yang kurang (78,6%), 29 memiliki pengetahuan kurang (51,8%), dan 41 memiliki sikap cukup (73,2%). Tidak ada hubungan pengetahuan makanan tabu dengan asupan zat besi pada ibu hamil (p=0,748 > 0,05). Tidak ada hubungan sikap makanan tabu dengan asupan zat besi pada ibu hamil (p=1.000 > 0.05). Kesimpulan: Tidak ada hubungan antara pengetahuan dan sikap makanan tabu dan asupan zat besi pada ibu hamil di Puskesmas Cileungsi. Penelitian selanjutnya diharapkan dapat memberikan edukasi gizi mengenai makanan tabu bagi ibu hamil.
SOSIS “LEBOYA” IKAN LELE DUMBO DAN TEPUNG KACANG KEDELAI ALTERNATIF MAKANAN SELINGAN SUMBER PROTEIN DENGAN GLUTEN FREE CASEIN FREE UNTUK ANAK AUTISM SPECTRUM DISORDER Indriani, Wini; Isdiany, Nitta; Gumilar, Mulus; Priawantiputri, Witri
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.v3i2.2717

Abstract

The World Health Organization (WHO) reports that approximately one in 160 children worldwide has Autism Spectrum Disorder. (ASD) According to a 2016 report from the Centers for Disease Control and Prevention, about 1 in 54 children in the United States is diagnosed with an autism spectrum disorder. The Central Bureau of Statistics currently in Indonesia there are around 270.2 million with a growth ratio of autistic children around 3.2 million children. One of the interventions provided is dietary therapy with gluten and casein free. Giving children with autism foods that contain gluten and casein will be one of the triggers for the emergence of aggressive attitudes in the brain. One alternative to gluten-free and casein-free protein sources is Leboya Sausage, which is dumbo catfish sausage with soybean flour that can be made independently or in groups by utilizing food ingredients that are easy to find and can be used as a source of protein for children with Autism Spectrum Disorder. The purpose of this study was to determine the effect of dumbo catfish formulation with soy bean flour on organoleptic properties, energy, protein, fat and carbohydrate content and price of leboya sausage. This research design is experimental and the sample in organoleptic testing is 30 moderately trained panelists. The results of the study on the organoleptic properties of the three formulas showed significant differences with p (0.005) < α (0.05) in texture, significant differences with (0.038) < α (0.05) in overall and no significant differences in taste, aroma and color with p > 0.05. F1 is the best formula that panelist likes. The results of the proximate test obtained nutritional values/100 grams, namely ash content 2.2%, energy from fat 82.8 kcal, total fat content 9.2, water content 60.1%, total energy 196.7 kcal, carbohydrates 18.14 grams and protein 10.32 grams with a unit price of serving (60 grams) which is Rp. 2,292. . Key words: Autism Spectrum Disorder, Dumbo Catfish, Soy Bean Flour.
Formulasi Jagurah Tepung Ubi Jalar Kuning, Tepung Jagung Kuning, dan Tepung Beras Merah sebagai Snack bagi Penderita Diabetes Melitus Andrafikar, Andrafikar; Mahmudah, Ummi; Rahmat, Mamat; Gumilar, Mulus
Jurnal Sehat Mandiri Vol 19 No 2 (2024): Jurnal Sehat Mandiri, Volume 19 Nomor 2 Desember 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i2.1741

Abstract

The prevalence of diabetes mellitus (DM) in Indonesia is predicted to increase from 10.7 million in 2019 to 13.7 million by 2030. If not properly managed, DM can lead to various complications, making proper management essential. One such approach is to provide foods with a low glycemic index and high soluble fiber content. This study aims to examine the organoleptic properties and fiber content of modified baked sagun (Jagurah). The research design was an experiment using a completely randomized design (CRD) with three treatments, conducted in the Food Technology Laboratory, Department of Nutrition, Padang. Organoleptic testing involved 25 trained panelists using a 7-point scale, while proximate analysis was performed at the BSPJI Laboratory in Padang. Data analysis was conducted using the Mann-Whitney test for normal data and Kruskal-Wallis test for non-normal data. The results showed no significant differences in color, texture, aroma, and overall acceptability (p > 0.05), but there was a significant difference in taste (p = 0.00). The best formula was F3. The best Jagurah contains 327 kcal, 12.07 g protein, 11.5 g fat, 43.8 g carbohydrates, and 6.75 g fiber per 100 g. The price for a 60 g serving is Rp 4,000.
EFEKTIVITAS PEMBERIAN COOKIES TAPE KETAN HITAM DAN EDUKASI GIZI TERHADAP PENURUNAN BERAT BADAN PADA REMAJA GEMUK Rahmat, Mamat; Gumilar, Mulus; Dewi, Maryati
Media Penelitian dan Pengembangan Kesehatan Vol. 33 No. 4 (2023): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v33i4.2370

Abstract

Black glutinous tape contains anthocyanins and has antioxidant activity as well as fiber. Consumption of black glutinous tape at least >11.5grams a day can prevent the occurrence of metabolic syndrome. One of the components of metabolic syndrome is the accumulation of fat around the waist (central obesity). The study aimed to determine the effectiveness of giving black glutinous rice tape cookies and nutritional education on weight loss in obese adolescents. The research design used quasi-experiments before and post-test two groups, by comparing the change in body weight between subjects who were given black tape cookies and subjects who were given nutrition education. The research was conducted in August-September 2017 at SMAN 2 and 3 Cimahi. The population is all students who are obese based on the BMI/U indicator of a Z score value of>+1.  The minimum sample size in each group was 21. The study showed that there was an average weight decrease in the group given black glutinous rice tape cookies (0.53+1.41kg) and in the group given nutrition education (0.43+1.40kg). Based on statistical tests, there was no difference in weight before and after the intervention (p>0.05). Giving black glutinous rice tape cookies and providing nutrition education for one month to obese teenagers can lead to weight loss, but this has not been statistically proven. Further research is needed on the provision of sticky rice tape cookies with various weights and with a longer period of time so that the impact of weight loss on obese teenagers can be observed.
PENGEMBANGAN COOKIES MOUBE BERBASIS UBI JALAR UNGU DAN TEPUNG MOCAF UNTUK PENDERITA DIABETES MELITUS TIPE 2 Amanah, Ninda Risti; Gumilar, Mulus; Rahmat, Mamat; Fitria, Mona
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.v3i1.1823

Abstract

Currently, cases of Diabetes Mellitus (DM) in the world and in Indonesia are increasing. Based on the 2018 Riskesdas results, the prevalence of diabetes sufferers is 2%. This shows an increase in the prevalence of diabetes from 2013, namely 1.5%. Cookies are one of the food products that are starting to be developed as a snack for people with DM, besides that cookies are liked by various age groups and have a high shelf life. Modified cookies with Mocaf Flour and Purple Sweet Potatoes can be given as snacks to accompany DM products. Mocaf flour and purple sweet potato are foods with a low glycemic index so they are good for DM sufferers. Apart from that, purple sweet potatoes also contain antioxidants which can ward off free radicals to prevent oxidative stress. The aim of this research was to determine the effect of the formulation of Purple Sweet Potato and Mocaf Flour on the quality of Moube Cookies which meet dietary requirements and organoleptic properties. The research design used was an experiment with 30 trained panelists. The results of research on the organoleptic properties of the three formulas concluded that there were no significant differences with p (0.001) > α (0.05)..   Keywords: Diabetes Mellitus, Mocaf Flour, Purple Sweet Potatoes  
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.
Formulasi Benada Smoothies Dari Bengkuang, Buah Naga Merah, dan Dadih sebagai Camilan Berserat, Antioksidan, Probiotik Untuk Diabetes Melitus Handayani, Marni; Suparman, Suparman; Fauziah, Nur; Gumilar, Mulus
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.v20i1.1769

Abstract

The prevalence of diabetes mellitus in Indonesia increased from 10.9% in 2018 to 11.7% in 2023, based on the Indonesian Health Survey. Individuals with type 2 diabetes are advised to consume low glycemic index, high-fiber, and nutritionally balanced foods, including snacks that help regulate blood glucose levels. This study aimed to develop smoothie formulations made from jicama, red dragon fruit, and dadih (fermented buffalo milk) as a functional snack for diabetic patients. A laboratory-scale experimental design was applied using three formulations: F1 (50:50:30), F2 (60:40:30), and F3 (70:30:30). Organoleptic testing was conducted using a 7-point hedonic scale with 25 panelists. Nutritional evaluations included proximate analysis, fiber (acid-base hydrolysis), antioxidant activity (DPPH method), and probiotic content (reference-based). Organoleptic data were analyzed using the Kruskal-Wallis test (p<0.05). A significant difference was found in color (p=0.001), but not in aroma, taste, texture, or overall preference. The best formulation, F1, received the highest overall score (5.36). Per 100 g, the product contained 57.71 kcal, 1.71 g protein, 1.15 g fat, 10.13 g carbohydrates, 1.06 g fiber, IC₅₀ antioxidant value of 23,496.69 ppm, and probiotic count of 8.81×10⁵ CFU/g. The conclusion is Benada smoothies, particularly F1, were well accepted and show potential as a snack for diabetes. Further research is recommended to evaluate its effect on blood glucose and optimize antioxidant content.
FORMULASI DAN KARAKTERISTIK COOKIES BERBASIS TEPUNG DAUN KELOR DAN TEPUNG UDANG PUTIH SEBAGAI ALTERNATIF MAKANAN SELINGAN TINGGI ZAT BESI UNTUK ANEMIA PADA REMAJA Alvionita, Dinda; Priawantiputri, Witri; Gumilar, Mulus; Hapsari, Agustina Indri
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.v1i1.1059

Abstract

Cookies are one of the most popular food products for people of all ages. Cookies are used as an alternative snack for anemia in adolescents with the main ingredients, namely Moringa leaf flour and white shrimp flour which are high in iron and protein. This study aims to obtain a formulation and determine the effect of Moringa leaf flour and white shrimp flour on the quality of cookies products which include organoleptic properties and levels of nutrients (iron and protein). The research design used was experimental with a completely randomized design. The research method used is hedonic test to determine organoleptic properties involving 30 panelists, Atomic Absorption Spectrophotometry (AAS) method to test iron levels, and micro kjeldahl method to test protein levels. Cookies formulation obtained 3 different formulas, namely F1 (45%:5%), F2 (40%:10%) and F3 (35%:15%). The results of thetest Kruskall Wallis showed that there was no significant difference in the aspects of color, taste, aroma, texture, and overall. Formula F2 excels in terms of color, taste, and overall. The results of the iron content test were obtained by formulas F1, F2, F3 which were 0.239 mg/100 gr, 0.221 mg/100 gr, 0.204 mg/100 gr and the protein content test obtained formulas F1, F2, F3 which was 6.96 gr/100 gr, 7.35 gr/100 gr, 8.13 gr/100 gr. Suggestions for further research are the need for changes in the procedure for making Cookies in order to obtain an attractive appearance of Cookies, especially in the aspects of color, taste and shape and the need for further research on the effect of giving Cookies based on Moringa leaf flour and white shrimp flour on adolescents, especially young women.
FORMULASI ES KRIM SARI KEDELAI DAN PISANG AMBON SEBAGAI SELINGAN UNTUK REMAJA ANEMIA Nur Fitriani, Melia; Gumilar, Mulus; Rahmat, Mamat; 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.v1i2.1266

Abstract

Ice cream soymilk and Ambon banana is one of the developments of food products to improve the quality of ice cream in meeting the adequacy of protein, iron and vitamin C in adolescents. Soymilk which contains the highest protein and iron content is quite high among other types of beans and Ambon banana which has high levels of vitamin.This study aims to determine the effect of the balance of soymilk and Ambon banana on organoleptic properties, protein, iron, vitamin C content, overrun, resistance. This research is an experimental study using a completely randomized design (CRD) with the balance of soymilk and Ambon banana extracts 85%: 15%, 65%: 35% and 50%: 50%. Organoleptic testing in the form of preference levels by 30 teenage panelists, protein content analysis using the Kjehldal method, iron content analysis using the spectrophotometric method, and analysis of vitamin C levels using the iodometric titration method. Data analysis using Kruskal Wallis test.The results showed that the balance of soymilk and Ambon banana had a significant effect on color and aroma (p>0.05), and had no significant effect on taste, texture and overall ice cream (p<0.05). The panelists most preferred ice cream was ice cream with a balance of soybean juice and Ambon banana 65%:35%. One serving of ice cream (100 ml) of soybean juice and the best Ambon banana can meet 6.1%, 16.2% and 27.4%, respectively, of the daily adequacy of protein, iron and vitamin C for adolescents. The ice cream overrun does not meet the standard so that further research is needed on ice cream formulations to increase the overrun.
Co-Authors Agus Sulaeman Agustina Indri Hapsari Alvionita, Dinda Amanah, Ninda Risti Andrafikar, Andrafikar Damayanti, Risya Fauziyah, Roro Nur Fred Agung Suprihartono, Fred Agung Handayani, Marni Hernawati Hernawati Indriani, Wini Isdiany, Nitta Judiono Judiono MAHMUDAH, UMMI Mamat Rahmat Maryati Dewi, Maryati Meila Asty, Milla Mona Fitria Nur Fauziah Nur Fitriani, Melia Nursalma, Hasna Khairunnisa Pratiwi, Nur Febrianty Putri Purba, Jedya Lucas. A. Purnawan, Asep Iwan Pusparini Pusparini Saleky, Yohannes Willihelm Suparman Suparman Winara, Zahra Witri Priawantiputri Yenny Moviana, Yenny Zulkarnain, Kirana Athaya