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Analisis Status Gizi Lansia dengan Beberapa Teknik Pengukuran Tinggi (tinggi lutut (knee height), Panjang Depa (arm span), dan Tinggi Badan (stature) di Padang Tahun 2015 Irma Eva Yani; John Amos .; Defriani Dwiyanti .
Jurnal Sehat Mandiri Vol 12 No 2 (2017): Jurnal Sehat Mandiri, Volume 12, No.2 Desember 2017
Publisher : Poltekkes Kemenkes Padang

The increase in the number of seniors influence aspects of their lives. As a result of the aging process occurs with age is a decrease in bone mass that can alter the bone structure. Making it difficult to determine the nutritional status of the elderly, especially in determining badan.Tinggi height and weight used to measure body mass index (BMI) .Some known method to predict the height, among others, using the range of arm (arm span), and high-knee , The purpose of this study to look at the nutritional status of elderly people in ethnic Minang whether there is a difference by using variations in measurements at a different height with knee height), arm span, and stature. This research is an analytic study with cross sectional study design in Padang start of June - August 2015 in elderly aged> 60 years amounted to 81 people. Data collected in the form of weight data is measured using digital bathroom scales, height is measured by means microtoise, Knee Height is measured with a caliper in a sitting position, and fathoms long with a tool arm span and tested by independent ANOVA test.The results showed an average elderly for weight of 54.3 kg, stature of 151.5 cm, conversion knee height of 156.3 cm, arm span of 156.7 cm. The average BMI for stature of 23,2, knee height of 22.35 and arm span of 22.9. The average nutritional status with KMS for stature of 23,2, knee height of 21.75 and arm span of 21.37. There are differences in stature to the height of the knee in women and there are no differences in stature with a high knee in men. As for arm span there is a difference in stature of both men and women. There is no difference in the nutritional status of elderly with BMI and which refers to the KMS elderly. The absence of the differences in nutritional status, so it is advisable to health workers to take measurements of nutritional status of elderly with high measurement adapted to the conditions of the elderly. If the elderly can stand up to do the measurement of stature and if the elderly can not stand up well to do with stature measurements with the knee or arm span.

SUBSTITUSI TEPUNG JAGUNG FERMENTASI DAN TEPUNG TEMPE TERHADAP MUTU ORGANOLEPTIK, KADAR PROTEIN BISKUIT SEBAGAI MAKANAN PENDAMPING AIR SUSU IBU ANAK BADUTA Susi Rahmayeni; Irma Eva Yani; Arlen Defitri Nazar
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 11 No 1 (2019): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Masa baduta adalah masa pertumbuhan dan perkembangan yang cepat, sehingga di perlukan asupan zat gizi yang baik melalui pemberian makanan pendamping ASI (MP-ASI). Biskuit salah satu MP-ASI yang terbuat dari tepung terigu yang mempunyai efek negatif yaitu mengandung gluten dan menurunkan devisa negara sehingga perlu alternatif pengganti. Jagung dapat menggantikan tepung terigu dalam produk biskuit, namun untuk meningkatkan kandungan zat gizi dari jagung hingga sesuai dengan persyaratan MP-ASI biskuit Permenkes, maka jagung difermentasi selanjutnya dijadikan tepung dan dicampurkan dengan tepung tempe. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung jagung fermentasi dan tepung tempe terhadap mutu organoleptik dan kadar protein biskuit sebagai MP-ASI anak baduta. Jenis penelitian ini adalah eksperimen Rancangan Acak Lengkap Faktorial (RALF) satu kontrol, tiga perlakuan dan dua kali ulangan. Penelitian ini dilakukan Januari 2018 – Mei 2019. Uji mutu organoleptik dilakukan di Laboratorium ITP Poltekkes Kemenkes Padang, uji kadar protein di Baristand dan uji daya terima di wilayah kerja Puskesmas Nanggalo. Data dianalisis dengan menggunakan uji sidik ragam (ANOVA) dan jika ada perlakuan yang berbeda nyata dilanjutkan uji DNMRT taraf 5%. Perlakuan terbaik uji mutu organoleptik adalah perlakuan C dengan perbandingan substitusi tepung jagung fermentasi dan tepung tempe 2:1. Uji ANOVA menunjukkan terdapat perbedaan nyata terhadap warna, aroma dan rasa biskuit.Terjadi peningkatan kadar protein biskuit perlakuan C 4 gram (58,4%). Uji daya terima biskuit pada anak baduta didapatkan 90% memberikan ekspresi suka. Adanya pengaruh substitusi tepung jagung fermentasi dan tepung tempe terhadap mutu organoleptik dan kadar protein biskuit sebagai MP-ASI anak baduta. Biskuit ini dapat diberikan untuk anak gizi baik dan anak stunting serta untuk memperbaiki aroma biskuit dengan penambahan pasta aroma.

Kadar Protein dan Daya Terima Mi Padat Gizi Berbasis Pangan Lokal Sebagai Alternatif Pangan Darurat Irma Eva Yani; Marni Handayani; Hafifahtul Husna
Jurnal Sehat Mandiri Vol 17 No 2 (2022): Jurnal Sehat Mandiri, Volume 17, No.2 Desember 2022
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v17i2.831

Noodles are foods that adults and children like, there are various types of noodles, one of which is wet noodles. Wet noodles are high in carbohydrates, but low in protein, so you need to add protein from other foods such as dried rebon shrimp . The purpose of the study was to determine the protein content and acceptability of wet noodles substituting dry rebon shrimp flour. This type of research is experimental research in the field of food technology with complete randomized design (RAL) one control, three treatments, two repetitions. Test protein levels in the laboratory Baristand Padang and receptivity Test at SDN 10 Surau Gadang. The study was conducted from March 2020 to April 2021. Organoleptic test results obtained the best treatment with a ratio of 75: 25 grams, 8.1% protein content with an increase of 3.5% protein, 80% target can spend product means wet noodles is acceptable. It is suggested that in the production process of wet noodles should use a substitution of dry rebon shrimp flour as much as 25 grams, and further research to test the shelf life and food safety.

Pengaruh penambahan rumput laut terhadap kandungan serat dan mutu sensorik snack tradisional serabi Irma Eva Yani; Nur Ahmad Habibi Habibi; Rizka Yulia Sary; Sri Darningsih

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.3448

???????????????????????? ???????? ???? ???????????????????????????????????????????? ???????????????????? ???????????????????????????????????????? ???????????????? ???????????????? ???????? ???????????????????????????? ???????? ???????????? ????????????????????????????????????. ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????????? ???????????????? ???????????????????????? ???????????????????????????????????? ???????? ???? ???????????????????????????????????????? ????????????????. ???????????????? ???????????????????? ???????????????? ???????? ???????????????????????????????? ???????????? ???????????????????????????? ???????????????????????????? ???????????? ???????????????????? ???????????????????????????? ???????? ???????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ????????????????????????????. ???????????? ???????????????????? ???????????????? ???? ????????????-???????????????????????????????????? ???????????????????????????????????????? ???????????????????????????????????????? ???????????????????????? ???????????????? ???????????????????? ???????????????????????? (5.0%; 5.5%; ???????????? 6.0%). ???????????????????? ???????????? ???????????????? ???????????????????????????????????? ???????????????????????? ????0, ????1, ????2 ???????????? ????4. ???????????????????????????? ???????????????????????????? ???????????? ???????????????????????????????? ???????? ???????????????????? ???????? ???? ???????????????????????????????????????? ???????????????????? ???????????????? ???????????????? ???????????????? ????????????????????????, ???????????????????????? 1: ???????????????????????????? ???????????????? ????????????????, 2: ????????????????????????????, 3: ????????????????, ???????????? 4: ???????????????? ???????????????? ????????????????. ???????????????????? ???????????????????????????? ???????????? ???????????????????????????????? ???????????????????? ???????????? ???????????????????????????????????????????? ????????????????????????. ???????????? ???????????????? ???????????????????????????? ???????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????????? ???????????? ???????????????? ???? ???????????????????????????????????????????? ???????????????????????????????????????? ???????? ???????????? ???????????????????????????????????????? ???????? ????????????????????, ???????????????????? ???????????? ???????????????????? (????-???????????????????? > 0.05) ???????? ???????????????????????????? ????????????????????????????. ????????????????????????????, ???????????????????? ???????? ???? ???????????????????????????????????????????? ???????????????????????????????????????? ???????? ???????????? ???????????????????????????? ???????? ???????????? ????????????????????????????. ???????????? ????4 ????????????????????, ???????????????????????? ???????????????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? 6% ????????????????????????????, ???????????? ???????????? ???????????????? ???????????????????????????? ???????????????????????????? ???????????????????????????????? ???????? ???????????? ????????????????????????. ???????????? ???????????????????? ???????????????????????????? ???????? ????4 ???????? 5.32%; ???????????????? ???????????????????? ???????? ???????????????????????? ???????????????? ???????????? ????1 ????????????????????, ???????????????????????? ???????????? ???????????????????????????? ???????????????????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????????????? ???? ???????????????????? ???????????????????????????? ???????? 3.85%. ???????? ???????? ???????????? ???????? ???????????????????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????? ???????????????????????????????????????? ???????? ???????? ???????????????? ???????? ???????????????????????????????? ???????????? ???????????????????? ???????????????????????????? ???????? ???????????????????????? ???????????????????????????? ???????????????????????? ???? ???????????????? ???????????????????????? ???????? ???????????????????????????? ????????????????????????????. ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????? ???????????????????????????????? ???????????? ???????????????? ???????????????? ???????????????????????????? ???? ???????????????????????????????????????? ????????????????.

Protein Content and Acceptability of Nutrient Dense Noodles Based on Local Food as an Alternative to Emergency Food Irma Eva Yani; Vinny Pratiwi; Marni Handayani
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.17

Noodles are foods that are accepted by all levels of society, including adults and children. There are various types of noodles, one of which is wet noodles. Wet noodles are high in carbohydrates, but low in protein. Noodles that are usually sold in the market require 8.4 grams of additional protein to comply with SNI, which is a minimum of 9.0 grams of protein in 100 grams of wet noodles. So it is necessary to add dried rebon shrimp flour as a protein source. The purpose of the study was to determine the protein contentand acceptability of wet noodles substituted with dried rebon shrimp flour. The type of research is experimental research in the field of food technology with a completely randomized design (CRD) one control, three treatments, two repetitions. Test of protein content in the Baristand Padang laboratory and acceptance test at SDN 10 Surau Gadang. The study was conducted from March 2020 to April 2021. The best treatment was obtainedby organoleptic testing. The results of the organoleptic test obtained the best treatment with a ratio of 75:25 grams, 8.1% protein content and as much as 80% of the target can spend the product. It is recommended to do a acceptability test after a laboratory test, as well as conduct a food safety test.

Organoleptic Quality of Nutrient Dense Noodles Based on Local Food as an Alternative to Emergency Food Vinny Pratiwi,; Irma Eva Yani; Sri Darningsih
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.31

Noodles are one of the foods that are accepted not only by adult but also by children. Wet noodles are one type of noodle that contains high carbohydrates but low protein. There is a gap in the minimum protein content in the type of wet noodles commonly sold on the market, which is 8,4 grams. Therefore, it is necessary to add a protein source in the form of dry rebon shrimp flour. The purpose of this research was to determine the best treatment and organoleptic quality of nutrient dense noodles substituted with dried rebon shrimp flour. This research is experimental research in the field of food technology with a completely randomized design with one control, three treatment, and two repetitions. The organoleptic test was carried out at the Food Science Laboratory, Department of Nutrition at Polytechnic Health of Padang. The research was conducted from March 2020 to April 2021. Data analysis using the Kruskal Wallis test was followed by the Mann Whitney test if there were significant differences. The results of the Kruskal Wallis test showed significant differences in the colour, scent, flavor, and texture of wet noodles. The result found that the best treatment was a ratio of 75:25 grams. It is recommended to use substitution of 25 grams of dry rebon shrimp flour in making wet noodles.

Organoleptic Quality and Protein Content of Banana Blossom Jerky with Supplementation of Tofu Dregs Irma Eva Yani; Salma; Imra Ati Karmila
proceedinginternational Vol. 4 (2024): Proceeding International Conference 1th February 2024
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v4i.46

Banana blossom jerky is a vegetable-based jerky made from banana blossom and spices. Banana blossom contains complete nutrients such as carbohydrates, fat and fiber, but its protein content is low, so it is necessary to add protein-rich ingredients to increase its nutritional value, such as tofu dregs.The purpose of this study was to determine the organoleptic quality and protein content of banana blossom jerky with supplementation of tofu dregs. This type of research is an experiment using a completely randomized design (CRD), namely 3 treatments, 1 control and 2 repetitions. Observations were made in two ways, namely subjective (hedonic test/organoleptic quality) analyzed by the variance test (ANOVA) which has been continued with the DNMRT test at the 5% level and objective (protein content test) with the Kjedhal micro method. The results of the study based on the variance test (ANOVA) found that banana blossom jerky in terms of color ranged from 2.84-3.02 (like), aroma ranged from 3.06-3.16 (like), taste ranged from 2.58-3.02 (like), and texture ranged from 2.52-3.04 (like). The results of this study show that the average acceptance is at the level of like and the best treatment in banana blossom jerky with supplementation of tofu dregs is treatment C with the addition of 40 grams of tofu dregs with a protein content of 3.92%. After the variance analysis test (ANOVA), there was a significant difference in terms of taste and texture of the added tofu dregs. Further research is recommended to examine the shelf life/durability of banana heart jerky with the addition of tofu dregs

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