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Sejati, Nawasari Indah Putri
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Journal : Journal of Dietetics Science

 1 
Kajian Pembuatan Cupcake dengan Penambahan Tepung Bayam Merah dan Tepung Ikan Teri sebagai Alternatif Makanan Selingan Tinggi Zat Besi dan Kalsium bagi Ibu Hamil Indriyani, Reni; Merita Putri; Nugroho, Arie; Sejati, Nawasari Indah Putri
Journal of Dietetics Science Vol. 1 No. 1 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i1.4929

Abstract

Cupcake is a snack as a side dish so the nutritional content is limited, it needs other alternatives such as the addition of other food ingredients to increase the nutritional content. The nutritional value of cupcakes can be increased by adding red spinach flour and anchovy flour which have high iron and calcium content. The purpose of this study was to Hetermine the organoleptic properties (color, taste, aroma, texture and overall acceptance) and iron and calcium content of cupcakes with the addition of red spinach flour and the most preferred anchovy flour. The method used is descriptive with one repetition in making the product. Based on the organoleptic test, it was found that the most preferred cupcake with the addition of red spinach flour and anchovy flour was formula 1 with the addition of red spinach flour and anchovy flour as much as 8%. The results of the iron analysis of cupcakes with the addition of red spinach flour and anchovy flour using TKPI amounted to 1.28 mg, while based on laboratory tests the iron content was found to be 8.7 mg. It is necessary to conduct a shelf life best to determine the shelf life of the cupcake can be consumed. When mixing melted butter, it must be ensured that it is evenly mixed so that the cupcake expands perfectly.
Faktor Determinan Analisis Niat Siswi Mengkonsumsi Tablet Tambah Darah Di SMP Negeri 14 Bandar Lampung Sumardilah, Dewi Sri; Bertalina, Bertalina; Sejati, Nawasari Indah Putri
Journal of Dietetics Science Vol. 2 No. 1 (2026): Journal of Dietetics Science (In Progress)
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v2i1.5637

Abstract

Iron deficiency anemia remains a nutritional problem among adolescent girls, due to low iron intake from daily food and monthly blood loss due to menstruation. To prevent anemia, the Indonesian government has implemented an iron supplementation program through weekly iron supplementation tablets (TTD) for female students since 2014. However, compliance with iron supplementation remains low due to low intention, thus suboptimal program effectiveness. Intention to consume iron supplementation is influenced by adolescents' attitudes, subjective norms, and behavioral control. This study aims to determine the relationship between attitudes, subjective norms, and behavioral control with iron supplementation intention in adolescent girls. This study used a cross-sectional approach at SMP Negeri 14 Bandar Lampung. Respondents were 224 female students in grades VII, VIII, and IX, with a sample size determined using the Slovin formula and drawn using stratified random sampling. The dependent variable was intention to consume iron supplementation, while the independent variables were attitude, subjective norms, and behavioral control. Data were analyzed using the chi-square test. The results showed that 51.3% of female students had a strong intention to drink iron tablets. There was a significant relationship between attitude (p = 0.000; OR = 3.1), subjective norm (p = 0.015; OR = 2.2) and students' intention to drink iron tablets. Furthermore, there was no significant relationship between behavioral control (p = 0.077) and students' intention to drink iron tablets. It is recommended that schools, through teachers and school health workers, facilitate the provision of iron tablets in sufficient quantities and increase supervision during joint iron tablet drinking activities at school.
Co-Authors Aini, Tarissa Permata Hulul Anggun Rusyantia Arie Nugroho, Arie Ayu, Riska Nur Suci Cantika, Ervina Endang Sri Wahyuni Hastuti, Retno Puji Indriyani, Reni Lupiana, Mindo Merita Putri Mulyani, Roza Pratama, Agil Surya Fajar Rahmadi, Antun Siswahyudianto Siti Julaiha Sumardilah, Dewi Sri Usdeka Muliani