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All Journal AcTion: Aceh Nutrition Journal Window of Health : Jurnal Kesehatan Jurnal Teknologi Pertanian Andalas Media Gizi Kesmas
Akbar, Abdul Azis
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Agriculture, Biological Sciences & Forestry Computer Science & IT Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Analysis of Protein Level and Acceptability of Snow White Edamame Flour Substitution (Glycine max (L) Merrill) Akbar, Abdul Azis; Wibowo, Nura'isyah Indah
Window of Health : Jurnal Kesehatan Vol 6 No 4 (October 2023)
Publisher : Fakultas Kesehatan Masyarakat Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/woh.vi.1104

Abstract

Edamame is a potential plant that is abundantly available in Indonesia, but its consumption level is not optimal, even though it has nutritional content such as protein, calcium, zinc, and phosphorus. The high protein content in edamame can be used to overcome stunting problems. Edamame can be processed into flour that can be used as an additional ingredient in putri salju cookies. Putri salju as a substitute for edamame flour is expected to be a high-protein additional food that is good for children's growth and development. This study aims to analyze the protein content and acceptability of putri salju as a substitute for edamame flour. This quasi-experimental study used a posttest-only control group design. Analysis of protein content using the kjeldahl method and acceptability using the hedonic test. The study population was edamame flour with SPP-PIRT and LPPOM-MUI specifications, and the acceptability test panelists were 56 students of SDN Ajung 1. The research sample was edamame flour (Hasil Bumiku) and 25 students as panelists. The research instruments included an informed consent form, hedonic test, and a protein content test result sheet. The results showed that there were differences in protein content (p-value 0.000) and the acceptability of color (p-value 0.001), aroma (p-value 0.001), taste (p-value 0.000), and texture (p-value 0.000) of putri salju. The best treatment was putri salju treatment X1 (10%). The recommended consumption of putri salju treatment X1 as additional food for children aged 12-24 months is 6 pieces per day. In conclusion, there are differences in protein content and the acceptability of color, aroma, taste and texture of putri salju, and the recommended consumption of putri salju is 6 pieces per day. Further research is expected to analyze the energy, carbohydrate, calcium, zinc, and phosphorus content and test the shelf life of putri salju.
The association between stress and high-fat intake with hypertension among pregnant women in Bondowoso Regency Sholihah, Amalina Hilyatu; Noveyani, Adistha Eka; Akbar, Abdul Azis
AcTion: Aceh Nutrition Journal Vol 10, No 3 (2025): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i3.2398

Abstract

Hypertension affects approximately 10% of pregnancies globally and remains a leading cause of maternal mortality and morbidity. Mothers with hypertension in their first pregnancy are at an elevated risk for preeclampsia in subsequent pregnancies.  This study aimed to analyze the relationship between stress and high-fat intake and the incidence of hypertension in pregnant women. This was an observational study that used a cross-sectional approach from May to June 2024. The study population included pregnant women who were patients of the Maesan Health Center and residing in Bondowoso Regency. The sample selection used Slovin's formula: 73 out of 263 pregnant women. Stress variables were measured using the Revised Prenatal Distress Questionnaire (NuPDQ), a 2 × 24-hour recall questionnaire for fat intake measurements, and blood pressure measurements using a tensimeter. Univariate analysis described each variable, including respondents' stress status and high-fat dietary intake. Moreover, bivariate analysis used chi-square tests to assess the relationship between the independent variables (stress and fat intake) and the dependent variable (hypertension). This study found that there was an association between stress and high-fat intake and the incidence of hypertension, with p-values <0,001 and <0,001, respectively.  We recommend addressing both stress management and dietary habits as crucial in prenatal care programmes.
FORMULASI PERMEN JELI KOPI ROBUSTA SEBAGAI ALTERNATIF CAMILAN BAGI PENDERITA DIABETES MELLITUS Handayani, Septy; Oktafiani, Lirista Dyah Ayu; Akbar, Abdul Azis; Hasanah, Azifa Nur; Maulana, Ginata Ayu
Jurnal Teknologi Pertanian Andalas Vol 27 No 2 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.2.151-160.2023

Abstract

Kabupaten Jember merupakan daerah potensi kopi terbesar kedua di Jawa Timur dan salah satu kopi yang dibudidayakan yaitu Kopi Robusta. Bentuk diversifikasi produk kopi robusta diantaranya adalah pembuatan permen jeli. Permen jeli yang bertekstur lunak dan manis serta digemari oleh semua kalangan masyarakat dapat dijadikan sebagai alternatif camilan bagi penderita diabetes mellitus (DM). Namun, rasa manis dari gula (sukrosa) yang berlebih dapat memperparah penderita sehingga dibutuhkan pemanis pengganti yang aman bagi kesehatan, yaitu stevia. Stevia merupakan pemanis yang disarankan untuk penderita diabetes karena memiliki kalori yang rendah dan tidak memberikan efek samping. Oleh karena itu, penelitian ini bertujuan untuk mengetahui pembuatan permen jeli kopi robusta dengan formulasi yang tepat dan sesuai sebagai alternatif camilan bagi penderita DM. Metode penelitian yang dilakukan yaitu eksperimental di laboratorium dengan variasi perlakuan stevia dan sukrosa (3:0, 2:1, 1:2, dan 0:3) yang akan dilakukan ulangan sebanyak 3 kali ulangan. Hasil penelitian pada uji organoleptik menunjukkan adanya perbedaan tingkat kesukaan panelis terhadap warna dan rasa serta tidak terdapat perbedaan tingkat kesukaan panelis terhadap aroma dan tekstur permen jeli kopi Robusta. Selain itu, secara keseluruhan ada perbedaan yang signifikan terhadap tingkat kesukaan panelis pada permen jeli kopi Robusta. Berdasarkan uji tekstur dan kadar gula didapatkan hasil tertinggi pada perbandingan konsentrasi ekstrak stevia dan sukrosa (0:3) yaitu berturut-turut sebesar 60,60 g dan 17,46%.
Analisis Kadar Serat dan Uji Organoleptik Sempol dengan Substitusi Tepung Sukun (Artocarpus altilis) Puspikasari, Putri; Akbar, Abdul Azis
Media Gizi Kesmas Vol 13 No 1 (2024): MEDIA GIZI KESMAS (JUNE 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i1.2024.286-291

Abstract

Background: Breadfruit production in Indonesia is very abundant, in the first quarter the production of breadfruit in Indonesia reached 33,382 tons. Breadfruit fruit can be processed into breadfruit flour to be used as material for making breadfruit flour formulation sempol (0%, 25%, 40%, 55%). In 100 grams of breadfruit flour contains high fiber as much as 3.7 grams of fiber. Fiber is able to slow down the absorption of glucose in the stomach to prevent the occurrence of diabetes mellitus. Objectives: This study aims to analyze the fiber content and organoleptic test of sempol by substitution of breadfruit flour (Artocarpus altilis). Methods: This research is a type of quantitative research with a quasi-experimental research design. The research sample consisted of 35 panelists taken by purposive sampling. Acceptance data were obtained from the organoleptic test form and analyzed using the Kruskal Walis method followed by the Man Whitney method. Fiber content data was obtained from the results of the gravimetric test laboratory and analyzed using the One Way Anova method followed by the Duncan method. Results: The results showed that the fiber content in sempol was significantly different (p=0.05). The results of the sempol organoleptic test showed significant differences in the parameters of color (p=0.000), aroma (p=0.001), and taste (p=0.008). In the organoleptic test for texture parameters there was no significant difference (p=0.149). Conclusions: In the gravimetric test the crude fiber content showed an increase in each sample treatment with the highest yield of crude fiber sample X3 of 2.14%. The results of the organoleptic test for color and aroma parameters were highest in sample X0 (control) with a score of 3.86 and 3.69 respectively, in the parameters of taste and texture the highest results were in sample X1 (substitution of breadfruit flour 25%) each score of 3.49 and 3.31.
Co-Authors Adistha Eka Noveyani Handayani, Septy Hasanah, Azifa Nur Maulana, Ginata Ayu Oktafiani, Lirista Dyah Ayu Puspikasari, Putri Sholihah, Amalina Hilyatu Wibowo, Nura'isyah Indah