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All Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat Journal of Health and Nutrition Research Kupang Journal of Food and Nutrition Research
Hasan, Tobianus
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The Effect of Red Bean and Red Spinach Flour Substitution on the Organoleptic Properties and Nutritional Value of Fried Meatballs (Basreng) Naiaki, Rosina Chasandra; Nur, Astuti; Hasan, Tobianus
Journal of Health and Nutrition Research Vol. 3 No. 2 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i2.260

Abstract

This study investigates the impact of substituting red bean flour and red spinach flour on the organoleptic properties and nutritional value of fried meatballs (Basreng). Three treatments were tested: P1 (5% red bean flour and 5% red spinach flour), P2 (10% red bean flour and 10% red spinach flour), and P3 (15% red bean flour and 15% red spinach flour). Fifty third-semester nutrition students evaluated taste, texture, aroma, and color using a 5-point hedonic scale. Statistical analysis included normality tests, ANOVA for normally distributed data, and Kruskal-Wallis tests for non-normally distributed data, followed by Duncan or Mann-Whitney tests for significant differences. Results indicated that P1 was most favored in all sensory aspects. Increasing concentrations of red bean and red spinach flours resulted in a stronger taste and aroma of these ingredients, which overshadowed the chicken flavor. P3, though less preferred organoleptically, provided the highest nutritional value with 0.06 mg of iron per slice. This study highlights the balance between sensory acceptance and nutritional enhancement using local ingredients. While P1 is optimal for consumer preference, P3 offers significant nutritional benefits. The findings suggest that red bean and red spinach flours have potential in improving the health benefits of traditional snacks like Basreng
Model Intervensi Praktik Pemberian Makan Bayi dan Anak (PMBA) Berbasis Pangan Lokal Baduta (6-24 Bulan) Di Kelurahan Oesapa Barat Wilayah Kerja Puskesmas Oesapa Kota Kupang Setia, Agustina; Sine, Juni Gressila L; Saleh, Asmulyati S; Hasan, Tobianus
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 1 (2025)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/jb.v6i1.12112

Abstract

Stunting merupakan salah satu kondisi gagal tumbuh pada anak balita (bawah lima Tahun), akibat kekurangan gizi secara kronis dan infeksi berulang terutama pada 1000 Hari Pertama Kehidupan (1000 HPK). Permasalah utama oleh mitra adalah ibu baduta dan kader Posyandu Kelurahan Oesapa Barat, bahwa terdapat 269 balita dan 132 anak balita yang dinyatakan stunting. Dari 132 anak balita tersebut terdapat 40 anak baduta yang dinyatakan stunting.Semua ibu baduta yang anaknya beurmur 6-24 bulan dan kader posyandu sudah mendapat edukasi pemberian makan bayi dan anak (PMBA) berbasis pangan lokqal. Metode Kegiatan ini merupakan pengabdian kepada masyarakat dengan skema kemitraan masyarakat dimana yang menjadi mitranya adalah orang tua baduta dan kader posyandu. Artinya Skema Program Kemitraan Masyarakat (PKM) adalah program PKM yang bermitra dengan masyarakat di bidang Kesehatan. Adapun tujuan khusus dalam penelitian ini adalah: Melakukan pengukuran antropometri baduta, mengetahui karakteristik social ekonomi keluarga baduta (4-24 bulan), meningkatkan pemahaman dan keterampilan ibu baduta dalam menyiapkan makanan untuk anak dengan konsep PMBA, Meningkatkan status gizi baduta Hasil: Setelah dilakukan edukasi dan demo PMBA pengetahuan gizi ibu baduta mengalami peningkatan yakni rata-rata menjadi 59.3 dengan nilai terrendah 26.7 dan nilai tertinggi sebesar 90. Besarnya kenaikan nilai rata-rata skor pengetahuan gizi ibu sebesar 18.18 poin
DAYA TERIMA COOKIES TEPUNG IKAN CAKALANG DAN TEPUNG KACANG MERAH Niron, Maria; Saleh, Asmulyati S; Hasan, Tobianus; Bere, Dionisius A
Kupang Journal of Food and Nutrition Research Vol. 6 No. 1 (2025): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/kjfnr.v6i1.1942

Abstract

Nutrition problems in Indonesia that remain a serious concern are undernutrition and malnutrition, especially Protein Energy Malnutrition (PEM). Undernutrition refers to nutritional status measured using the indicator Weight for Height (BB/TB) with a z-score between -3SD to <-2SD. Data from the World Health Organization (WHO) shows that 54% of deaths in children under five are caused by protein energy malnutrition. This study aims to determine the effect of substitution of tuna flour and red bean flour on the acceptability of cookies. This research is an experimental research with a Completely Randomized Design (CRD). Substitution of tuna and red bean flour was done in three treatments: F1 (30%:5%), F2 (20%:10%), and F3 (10%:15%). Organoleptic test was conducted by 30 panelists from students of Poltekkes Kemenkes Kupang. Data analysis used ANOVA test to determine significant differences between treatments. The results of the organoleptic test showed that cookies with a substitution of tuna flour and red bean flour in treatment F3 had the highest level of acceptance in the aspects of color, aroma, texture, and taste. The average organoleptic assessment shows the like category. ANOVA test showed significant differences between treatments in the aspects of color, aroma, texture, and taste.
PENGARUH SUBSTITUSI TEPUNG BAYAM MERAH DAN TEPUNG KACANG HIJAU TERHADAP DAYA TERIMA DAN NILAI GIZI COOKIES : Tepung Bayam Merah, Tepung Kacang Hijau, Daya Terima Dan Nilai Gizi Cookies Logo, Lewi Arkalaus Pe; Niron, Maria F Vinsensia D P K; hasan, tobianus
Kupang Journal of Food and Nutrition Research Vol. 4 No. 2 (2023): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/kjfnr.v4i2.1331

Abstract

  Anemia merupakan suatu keadaan Hemoglobin (Hb) di dalam darah lebih rendah dari nilai normal untuk kelompok orang menurut umur dan jenis kelamin.Anemia juga meningkatkan kerentanan penyakit pada saat dewasa serta melahirkan generasi yang bermasalah pada gizi. Faktor yang menyebabkan tingginya angka anemia pada remaja diantaranya rendahnya asupan zat besi dan gizi lain seperti vitamin C,Vitamin A, asam folat, riboflavin, dan B12, kesalahan dalam konsumsi zat besi misalnya konsumsi zat besi bersamaan dengan zat lain yangdapat menggangu penyerapan zat besi.Prevalensi anemia remaja di Nusa Tenggara Timur (NTT) tahun 2021 sebesar 72,2%. Cookies merupakan salah satu produk bakery yang populer di semua kalangan, terbuat dari tepung terigu namun tidak memerlukan pengembangan (unleavened product) melalui proses pencetakan dan pemanggangan serta diutamakan kerenyahan teksturnya dengan kadar air. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung bayam merah dan tepung kacang hijau terhadap daya terima cookies. Jenis penelitian ini adalah eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 taraf perlakuan yaitu P1, P2, dan P3. Dengan proporsi perbandingan tepung bayam merah : tepung kacang hijau adalah P1: 5%:`15%, P2:10%:20%, dan P3: 15%:25% perlakuan berupa substitusi tepung bayam merah dan tepung kacang hijau dengan proporsi perbandingan tepung bayam merah.Hasil penelitian menunjukkan bahwa uji organoleptik cookies dengan substitusi tepung bayam merah dan tepung kacang hijau meliputi warna, aroma, tekstur dan rasa yang paling disukai (P1 : 5%, 15%). Untuk nilai gizi yang paling tinggi adalah P1 dengan nilai gizi energi 14,143 gram, protein 34,9 gram, lemak 12,5 gram, karbohidrat 288,9 gram dan Fe 3,4 mg.
MAKING COOKIES WITH SUBSTITUTION OF KEPOK BANANA (Musa Paradisiaca L.) FLOUR AND MORINGA (Moringa Oliefera L.) FLOUR AS AN EFFORT TO REDUCE HYPERTENSION Hasan, Tobianus; Sine, Juni Gressilda L
Kupang Journal of Food and Nutrition Research Vol. 5 No. 1 (2024): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/kjfnr.v5i1.1473

Abstract

Hypertension is a condition in which the diastolic heartbeat is greater than 90 mmHg and the systolic circulatory strain is greater than 140 mmHg in two assessments conducted over a period of minutes in a state of adequate rest and calm. Attempts are intended to assist with food consumption plans. by subbing potassium-rich fixings that are high in potassium. Since treats are made with flour, kepok banana flour and moringa leaf flour were utilized alternative for refined fixings. To pick the impact of replacement of kepok banana flour (Musa paradisiaca L.) and moringa leaf flour (Moringa oliefera L.) on the organoleptic properties of treats. The kind of investigation methodology used is a preliminary procedure using a Completely Randomized Plan (CRD) with 4 drugs. Considering the organolpetic preliminary of treats with banana kepok flour substitution, moringa leaf flour and wheat flour from the pieces of assortment, taste, surface, and the most preferred taste was (P1: 40%, 5%, 55%). The food with the most elevated healthy benefit is P3, which has the accompanying energy content: 2,651.4 grams contain 34.3 grams of protein, 135.1 grams of fat, 357.7 grams of carbohydrates, 3527.6 mg of potassium, and 18.6 grams of fiber. There are also 135.1 grams of fat. The specialists' receptivity to treatment P1 is the most good of the four classes' typical outcomes (40%: 5% : The P3 treatment has the highest healthy benefit, with 2651.4 grams of energy, 34.3 grams of protein, 135.1 grams of fat, 357.7 grams of carbohydrates, 3527.6 mg of potassium, and 18.6 grams of fiber, while the replacement for banana flour is 40% and moringa leaf flour is 5%.
UJI DAYA TERIMA STIK IKAN KEMBUNG YANG DIMODIFIKASI DENGAN TEPUNG BAYAM HIJAU SEBAGAI CEMILAN SEHAT TINGGI ZAT BESI BAGI IBU HAMIL Detaq, Beatrix; Niron, Maria FVDP Kewa; Hasan, Tobianus
Kupang Journal of Food and Nutrition Research Vol. 5 No. 2 (2024): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/kjfnr.v5i2.1706

Abstract

Anemia that occurs in pregnant women is a condition where there is a lack of red blood cells in the blood circulation or hemoglobin (Hb) so that they cannot carry out their function in carrying oxygen properly. One of the triggers for pregnant women experiencing anemia is a lack of intake of foods rich in iron. One food ingredient that is high in iron is spinach. Spinach can be processed into a main dish or snack that pregnant women like. Spinach preparations that can be given to pregnant women are mackerel fish sticks prepared with the addition of spinach flour. It is hoped that mackerel fish sticks with the addition of spinach flour will be liked and help pregnant women meet their daily iron needs. Research Objectives: The aim of this research is to determine the effect of adding green spinach flour on the acceptability of mackerel fish sticks. Type of Research: This research is an experimental research using a Completely Randomized Design (CRD) with 4 treatment levels where 1 treatment uses the original recipe and 3 treatments use the addition of green spinach flour where at P1 20%, P215%, and P3 10%. From the results of the research conducted, the most preferred treatment in terms of color, aroma, texture and taste was P1 (adding 20% ​​spinach flour).
The Effect of Red Bean and Red Spinach Flour Substitution on the Organoleptic Properties and Nutritional Value of Fried Meatballs (Basreng) Naiaki, Rosina Chasandra; Nur, Astuti; Hasan, Tobianus
Journal of Health and Nutrition Research Vol. 3 No. 2 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i2.260

Abstract

This study investigates the impact of substituting red bean flour and red spinach flour on the organoleptic properties and nutritional value of fried meatballs (Basreng). Three treatments were tested: P1 (5% red bean flour and 5% red spinach flour), P2 (10% red bean flour and 10% red spinach flour), and P3 (15% red bean flour and 15% red spinach flour). Fifty third-semester nutrition students evaluated taste, texture, aroma, and color using a 5-point hedonic scale. Statistical analysis included normality tests, ANOVA for normally distributed data, and Kruskal-Wallis tests for non-normally distributed data, followed by Duncan or Mann-Whitney tests for significant differences. Results indicated that P1 was most favored in all sensory aspects. Increasing concentrations of red bean and red spinach flours resulted in a stronger taste and aroma of these ingredients, which overshadowed the chicken flavor. P3, though less preferred organoleptically, provided the highest nutritional value with 0.06 mg of iron per slice. This study highlights the balance between sensory acceptance and nutritional enhancement using local ingredients. While P1 is optimal for consumer preference, P3 offers significant nutritional benefits. The findings suggest that red bean and red spinach flours have potential in improving the health benefits of traditional snacks like Basreng
Co-Authors AGUSTINA SETIA Astuti Nur Bere, Dionisius A Detaq, Beatrix Logo, Lewi Arkalaus Pe Maria F Vinsensia D P Kewa Niron Naiaki, Rosina Chasandra Saleh, Asmulyati S Sine, Juni Gressila L Sine, Juni Gressilda L