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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Sehat Mandiri Jurnal Riset Kesehatan Poltekkes Depkes Bandung Jurnal Locus Penelitian dan Pengabdian
Irma Eva Yani
Poltekkes Kemenkes Semarang
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology Nursing Public Health

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (111.422 KB) | DOI: 10.33761/jsm.v12i2.95

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (202.123 KB) | DOI: 10.34011/juriskesbdg.v11i1.799

Abstract

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

Abstract

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

Abstract

???????????????????????? ???????? ???? ???????????????????????????????????????????? ???????????????????? ???????????????????????????????????????? ???????????????? ???????????????? ???????? ???????????????????????????? ???????? ???????????? ????????????????????????????????????. ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????????? ???????????????? ???????????????????????? ???????????????????????????????????? ???????? ???? ???????????????????????????????????????? ????????????????. ???????????????? ???????????????????? ???????????????? ???????? ???????????????????????????????? ???????????? ???????????????????????????? ???????????????????????????? ???????????? ???????????????????? ???????????????????????????? ???????? ???????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ????????????????????????????. ???????????? ???????????????????? ???????????????? ???? ????????????-???????????????????????????????????? ???????????????????????????????????????? ???????????????????????????????????????? ???????????????????????? ???????????????? ???????????????????? ???????????????????????? (5.0%; 5.5%; ???????????? 6.0%). ???????????????????? ???????????? ???????????????? ???????????????????????????????????? ???????????????????????? ????0, ????1, ????2 ???????????? ????4. ???????????????????????????? ???????????????????????????? ???????????? ???????????????????????????????? ???????? ???????????????????? ???????? ???? ???????????????????????????????????????? ???????????????????? ???????????????? ???????????????? ???????????????? ????????????????????????, ???????????????????????? 1: ???????????????????????????? ???????????????? ????????????????, 2: ????????????????????????????, 3: ????????????????, ???????????? 4: ???????????????? ???????????????? ????????????????. ???????????????????? ???????????????????????????? ???????????? ???????????????????????????????? ???????????????????? ???????????? ???????????????????????????????????????????? ????????????????????????. ???????????? ???????????????? ???????????????????????????? ???????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????????? ???????????? ???????????????? ???? ???????????????????????????????????????????? ???????????????????????????????????????? ???????? ???????????? ???????????????????????????????????????? ???????? ????????????????????, ???????????????????? ???????????? ???????????????????? (????-???????????????????? > 0.05) ???????? ???????????????????????????? ????????????????????????????. ????????????????????????????, ???????????????????? ???????? ???? ???????????????????????????????????????????? ???????????????????????????????????????? ???????? ???????????? ???????????????????????????? ???????? ???????????? ????????????????????????????. ???????????? ????4 ????????????????????, ???????????????????????? ???????????????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? 6% ????????????????????????????, ???????????? ???????????? ???????????????? ???????????????????????????? ???????????????????????????? ???????????????????????????????? ???????? ???????????? ????????????????????????. ???????????? ???????????????????? ???????????????????????????? ???????? ????4 ???????? 5.32%; ???????????????? ???????????????????? ???????? ???????????????????????? ???????????????? ???????????? ????1 ????????????????????, ???????????????????????? ???????????? ???????????????????????????? ???????????????????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????????????? ???? ???????????????????? ???????????????????????????? ???????? 3.85%. ???????? ???????? ???????????? ???????? ???????????????????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????? ???????????????????????????????????????? ???????? ???????? ???????????????? ???????? ???????????????????????????????? ???????????? ???????????????????? ???????????????????????????? ???????? ???????????????????????? ???????????????????????????? ???????????????????????? ???? ???????????????? ???????????????????????? ???????? ???????????????????????????? ????????????????????????????. ???????????? ???????????????????????????????? ???????? ???????????????????????????? ???????? ???????????????????????????????? ???????????? ???????????????? ???????????????? ???????????????????????????? ???? ???????????????????????????????????????? ????????????????.
Mutu Organoleptik dan Kadar Protein Kue Bolu Berbahan Tepung Ubi Kayu dengan Substitusi Tepung Kedelai Irma Eva Yani; Syukri Rahmad
Jurnal Locus Penelitian dan Pengabdian Vol. 5 No. 5 (2026): JURNAL LOCUS: Penelitian dan Pengabdian
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/locus.v5i5.5630

Abstract

Kue bolu merupakan makanan tradisional yang terbuat dari tepung terigu yang sangat disukai oleh semua masyarakat. Konsumsi tepung terigu yang berlebihan bisa berdampak buruk bagi kesehatan terutama bagi mereka yang memiliki penyakit celiac, intoleransi gluten non celiac seperti anak autis. Tujuan dari penelitian ini untuk mengevaluasi mutu organoleptik dan kadar protein kue bolu berbahan tepung ubi kayu dengan substitusi tepung kedelai. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Lengkap yang terdiri dari 1 kontrol dan 3 perlakuan dengan 2 kali pengulangan. Rancangan meliputi  tepung kedelai : tepung ubi kayu : tepung terigu masing-masing B=25:65:60, C=30:60:60, D=35:55:60. Data mutu organoleptik diperoleh melalui uji hedonik, sedangkan data kadar protein di analisis dengan metode Kjedal. Hasil perlakuan terbaik dari kue bolu berbahan tepung ubi kayu dengan substitusi tepung kedelai yaitu pada perlakuan B dengan perbandingan tepung ubi kayu dan tepung kedelai sebesar 65 gr : 25 gr dan kadar protein 17,4%. Kesimpulan pada penelitian ini adalah kue bolu berbahan tepung ubi kayu dengan substitusi tepung kedelai sebanyak 25 gram dari segi rasa, warna, aroma dan tekstur masih dapat diterima dengan baik oleh panelis.
Analisis Menu Dilihat dari Citarasa, Variasi Menu, dan Besar Porsi Makanan yang Disajikan Nadia Hidayatullah; Irma Eva Yani; Defriani Dwiyanti
Jurnal Sehat Mandiri Vol 21 No 1 (2026): Jurnal Sehat Mandiri, Volume 21, No.1 Juni 2026
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v21i1.2058

Abstract

Poorly managed food organization can affect the quality of the menu served, especially in terms of flavor, variety, and portion size. This study aims to describe the food menu at the Yayasan Bening Nurani (YABNI) Padang Foster Home in 2025 in terms of flavor, menu variety, and portion size. This study used a quantitative approach with a cross sectional design conducted in July-August 2024. The sample consisted of 48 foster children. Data collection was carried out through observation, interviews, questionnaires, and weighing of food ingredients for 7 days. Data were analyzed univariately and presented in frequency distribution and percentage. The results showed that 62.5% of foster children did not like the taste of food and 60.4% rated the appearance of food as unattractive. A total of 54.17% stated that food ingredients and processing were not varied, and 52.08% stated that the color and taste of food did not vary. In addition, the portions of staple foods, animal side dishes, vegetable side dishes, vegetables, and oil are not in accordance with the daily meal recommendations. It can be concluded that the flavors, menu variations, and food portions do not meet the recommended standards. Therefore, it is recommended that institutions improve food management by paying attention to flavor, variety of ingredients and processing, and portions that meet the needs of foster children.
Co-Authors Amos, John Darningsih, Sri Defriani Dwiyanti Defriani Dwiyanti, Defriani Hafifahtul Husna Handayani, Marni Nadia Hidayatullah Nazar, Arlen Defitri Nur Ahmad Habibi Rizka Yulia Sary Susi Rahmayeni Syukri Rahmad