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Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.) Saati, Elfi Anis; Noviani, Auliarinda; Wachid, Muhammad; Siskawardani, Devi Dwi
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.) Saati, Elfi Anis; Noviani, Auliarinda; Wachid, Muhammad; Siskawardani, Devi Dwi
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.) Saati, Elfi Anis; Noviani, Auliarinda; Wachid, Muhammad; Siskawardani, Devi Dwi
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

KEJADIAN STUNTING PADA BALITA DAN FAKTOR RISIKO Soumokil, Octovina; Lestaluhu, Santi Aprilian; Anggraini, Vina; Noviani, Auliarinda
Ensiklopedia of Journal Vol 7, No 2 (2025): Vol. 7 No. 2 Edisi 3 Januari 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i2.2946

Abstract: West Golewa sub-district is one of the sub-districts located within the Mangulewa Health Center's working area. This area has a higher level of risk associated with stunting compared to other sub-districts under the management of other health centers in Ngada Regency. The aim of this study was to determine the risk factors associated with stunting. The research design used in this study was case control. The study was conducted in the Mangulewa Health Center Working Area, West Golewa District, Ngada Regency. The research was conducted in November 2023. The population in this study were all toddlers in West Golewa District as many as 788 children under five, with the number of stunted toddlers as many as 171 children under five and those who were not stunted as many as 617 children under five. The sample amounted to 104 consisting of 52 case samples and 52 control samples. The sampling technique used probability sampling with Simple Random Sampling technique. The research instrument used a research questionnaire. Data analysis was done univariate and bivariate. The results showed an association between the history of infectious diseases (p value: 0.000) with the incidence of stunting. It is recommended for mothers who have babies to routinely do posyandu in order to monitor the growth and development of their children and for health workers to be more active in socializing to the community about how to prevent stunting and fulfill nutrition in children.Keywords: Income, History of Infectious Disease, Stunting.

FAKTOR RISIKO KEJADIAN STUNTING PADA BALITA Kusumawardani, Emi; Iswati, Ning; Assagaff, Farha; Noviani, Auliarinda
Ensiklopedia of Journal Vol 8, No 1 (2025): Vol. 8 No. 1 Edisi 3 Oktober 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v8i1.3562

Stunting is a condition of growth failure that occurs due to nutritional deficiencies during the critical period of the first 1,000 days of life (HPK), starting from pregnancy until the child is two years old. The purpose of this study was to determine the risk factors for stunting in toddlers. The research design used in this study was cross-sectional. The study was conducted at the Pahandut Community Health Center (BLUD UPT Puskesmas Pahandut). The study was conducted in January 2025. The study population consisted of all mothers with children aged 12-24 months. The study sample consisted of 50 respondents. The sampling technique used was purposive sampling. The research instrument used a research questionnaire. Data analysis was performed using univariate and bivariate methods. The results showed a relationship between income (p value: 0.00) and feeding patterns (p value: 0.004) with stunting. It is recommended that the Community Health Center improve crosssectoral cooperation with cadres and other health workers in preparing mothers with toddlers to be able to provide proper feeding patterns and prevent stunting, as well as to health workers, especially midwives, so that they can subsequently take a better approach in providing knowledge and information about proper feeding patterns and stunting prevention to mothers with toddlers aged 24-59 months. Keywords: Toddlers, Income, Feeding Patterns, Stunting.

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