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All Journal Jurnal Pengabdian Magister Pendidikan IPA Jurnal Gizi Prima
I Gde Narda Widiada
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Effect of Peanut Addition (Arachis hypogea) On Organoleptic Properties, Nutritional Value, and AcceptabilitySnack Peanbars for Pregnant Women in the Working Area khaerukiatul Rohmi; Made Darawati; AASP Chandradewi; I gde narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 2 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i2.409

Abstract

Background: Snack bars, which are rectangular and contain all the nutrients humans need, can be a great option to meet the nutritional needs of pregnant women because pregnant women need a balanced and nutrient-rich intake to meet the needs of the fetus and mother. One of the most common health problems in developing countries is malnutrition among pregnant women. One of the efforts to be made is to improve the nutritional status of pregnant women by providing local food-based snacks, namelysnack peanbars.Research Methods: In this study, experiments were conducted using a completely randomized design (CRD), consisting of five treatment levels, by collecting data on organoleptic properties, data on nutrient values, and data on acceptability. Organoleptic quality was analyzed by hedonic test while the nutrient content (moisture content, ash content, protein content, fat content, and carbohydrate content) was tested in the laboratory Research Result: The results showed that adding peanuts significantly affected aroma and texture (p<0.05). The selected products are formulationsSnack Peanbars t4 (42 g peanuts) with nutritional content per 100 grams with Energy 407.8 kcal, protein 8.90 grams, fat 12.40 grams, carbohydrates 65.15 grams, water content 13.07 grams, ash content 0.47 grams. While acceptanceSnack Peanbars in pregnant women, namely 90% good acceptance and 10% poor acceptance. Conclusion: The addition of 75% peanuts (42 g) had a significant effect on the texture and aroma parameters (p<0.05), while the color and taste parameters had no significant impact (p>0.05). Snack Peanbars per 100 g contain an energy of 407 kcal, protein 8.9 g, fat 12.4 g, and carbohydrates 65.15 g—acceptability results peanbars in pregnant women with good acceptance of 90% and less acceptance of 10%.
Efektivitas Penambahan Tablet Tambah Darah Pada Peningkatan Nilai Hemoglobin Siswi SMPN 23 Mataram Aini; I Gde Narda Widiada; Jumari Ustiawaty; Ariyani Ayu Maulana
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 4 (2024): Oktober-Desember 2024
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i4.10309

Abstract

Background: Anemia is a disease caused by low hemoglobin levels. Anemia in adolescent girls is a problem that must be addressed immediately, because anemia in adolescent girls is at risk of becoming anemia in pregnant women. Pregnant women who suffer from anemia are not only at risk of giving birth to babies with low birth weight (LBW), but also have the potential to experience complications during pregnancy and childbirth, even death for the mother and child. Objective: To determine hemoglobin levels in teenage students of SMPN 23 Mataram who consume blood supplement tablets. Method: The research method used was cross sectional analytical with research procedures, namely that the researcher carried out direct collection and examination of a sample of respondents who had consumed blood supplement tablets. Results: The overall results obtained from 30 (100%) samples were 4 (15%) samples that were indicated as positive for anemia and the remaining 26 (85%) samples were declared negative for anemia. Conclusion: From the percentage of results obtained, it is said that administering blood supplement tablets which are consumed regularly in accordance with applicable procedures is indicated to be successful in increasing hemoglobin levels in the blood of female students at SMPN 23 Mataram.
Co-Authors AASP Chandradewi Aini Ariyani Ayu Maulana khaerukiatul Rohmi Made Darawati ustiawaty, jumari