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All Journal Poltekita : Jurnal Ilmu Kesehatan Jurnal Ilmiah Tatengkorang Jurnal Pengabdian Kepada Masyarakat Ungu ( Abdi Ke Ungu) Edukasi Masyarakat Sehat Sejahtera (EMaSS) Jurnal Pengabdian Masyarakat Svasta Harena Frontiers in Community Service and Empowerment Journal of Nutrition Explorations
Mujayanto
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Electrical & Electronics Engineering Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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The Potential of Kalelo Yogurt as Supplementary Foods to Prevent Stunting Pengge, Nuning Marina; Sayuningsih, Eny; Ratna Sari, Devi Eka; Hindaryani, Nurul; Mujayanto; Sariman, Sarina; Hafid, Fahmi; Taufiqurrahman
Poltekita : Jurnal Ilmu Kesehatan Vol. 17 No. 4 (2024): February
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v17i4.3700

Abstract

This study aims to determine the potential of kalelo yogurt as supplementary feeding to prevent stunting. This type of research was pre-experimental with the Post-test only design method with the yogurt formula treatment. The statistical analysis used was Complete Randomized Design (CRD) 3 X 2 followed by Duncan test to see the difference in each formulation. And the organoleptic test of kalelo yogurt was processed using the Analysis Of Variant (ANOVA) test and Duncan test to see the level of difference significant at α level of 0.05. Results: The best formula of kalelo yogurt based on nutrient content was F1, which was consumed simultaneously with other foods to increase its nutritional value. While organoleptic tests showed F3 as the best product, with a rating level of (somewhat dislike-neutral). Based on the test results, the panelists still did not like kalelo yogurt very much, as it can be seen from the results of panelist evaluations ranging from somewhat dislike to neutral (4-5). This could be due to the aroma, taste and texture that were different from a solid yogurt. With increasing incubation time, microbial activity increases and the number of microbes increases, resulting in the pH of the medium decreasing. The best kalelo yogurt product from organoleptic and nutrient content was F3 and F1, respectively. The nutritional, energy and micronutrient content of the three formulas were not significantly different. To fulfill the nutritional needs of sufficient numbers requirements, pregnant women are advised to consume several times a day accompanied by other foods.
Co-Authors Adhyanti Ainun Ani Intiyati Binti Yunariyah, Binti Budi Yulianto Darjati Demes Nurmayanti Devi Eka Ratnasari Ergia Latifolia Erlyna Jayeng Ervi Husni, Ervi Evi Pratami Evi Yunita Nugrahini Evy Diah Woelansari Fahmi Hafid Ginarsih, Yuni Ginarsih, Yuni Hadi Suryono Halimah, Husnul Hamidah, Amanda Hermiyanti, Pratiwi Hindaryani, Nurul Inne Soesanti Ira Puspita Sari Ira Rahayu Tiyar Ishak, Sharifah Intan Zainun Sharif Istanto, Wisnu Iva Rustanti Eri Wardojo Juliana Christyaningsih Kasiati Kasiati, Klanting Khambali, Khambali Kiaonarni O.W Lembunai Tat Alberta Lully Hani Endarini Luluk Widarti, Luluk Luthfi Rusyadi Mamik Marina Pengge Marlik MINARTI Museyaroh, Museyaroh Nugroho, Riezky Faisal Nuning Nur Hatijah Nurwening TW P, Teresia Retna Pengge, Nuning Marina Prionggo, Anang Putri Arida Ipmawati, Putri Arida Putri, Intan Maulina Alifia Rachmaniyah Rahayu Sumaningsih Ratna Sari, Devi Eka Rijanto Rokhmalia, Fitri Rosli, Siti Zaharah Sabita, Nabila Dwi Sari, Ira Rahayu Tiyar Sariman, Sarina Sayuningsih, Eny Setiawan Sheline, Shelineroos Wananda Putri Shofiya, Dian Sukesi . Suliati Sulistyowati, Dwi Wahyu Wulan Sumaningsih, Rahayu Sumasto, Hery Taufiqurrahman Teta Puji Rahayu Thien, Lee Shoo Titi Maharrani Triana, Wahyuningsih Wardana, Endra Tri Kusuma Widyastuti, Dwi Utari Windi, Yohanes Kambaru Wisnu Istanto Wisnu, Nurwening Tyas Yohanes Kambaru W