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All Journal Jurnal Gizi dan Pangan Jurnal Penyuluhan Jurnal Manajemen dan Agribisnis Media Gizi dan Keluarga Jurnal Media Gizi Indonesia (MGI)

Budi Setiawan

Departemen Gizi Masyarakat FEMA IPB

Author-ID : 2439907

Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Health Professions

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PENGARUH PEMBERIAN MAKANAN JAJANAN, PENDIDIKAN GIZI, DAN SUPLEMENTASI BESI TERHADAP STATUS GIZI, PENGETAHUAN GIZI, DAN STATUS ANEMIA PADA SISWA SEKOLAH DASAR Adhitya Aji Candra; Budi Setiawan; Rizal Damanik
Jurnal Gizi dan Pangan Vol. 8 No. 2 (2013)
Publisher : Food and Nutrition Society of Indonesia

The objective of this research were to analyze the effect of snack feeding, nutrition education, and iron supplementation to nutritional status, nutrition knowledge, and anemia status in elementary school students. The study was conducted in SDN Palasari 02 Kecamatan Cijeruk, Kabupaten Bogor, Jawa Barat. The design of this study was pre-post intervention study. The number of subjects were 81 students. The result showed that snacking did not give significant improvement on nutritional status (p>0.05). Nutrition education was significant in improving nutrition knowledge (p<0.05), while iron supplementation intake gave a significant improvement on anemia status (p<0.05).Keywords:

PENYELENGGARAAN MAKANAN DAN TINGKAT KEPUASAN KONSUMEN DI KANTIN ZEA MAYS INSTITUT PERTANIAN BOGOR Arnati Wulansari; Budi Setiawan; Tiurma Sinaga
Jurnal Gizi dan Pangan Vol. 8 No. 2 (2013)
Publisher : Food and Nutrition Society of Indonesia

This research aimed was to know food service and level of customer satisfaction in the Zea Mays cafetaria at Bogor Agricultural University. Case study and descriptive analysis were applied in this study. Sampling method of purposive sampling was carried out and number of subjects used was 95 people. The food service in the Zea Mays cafetaria consists of planning, purchasing, receiving, storing, processing, and distributing. The result of analysis based on Importance Performance Analysis showed that the most important attribute was the security and hygiene product and the highest performance levels was the cleanliness of dining room. More than fifty percent subjects was concerned against nutrient content of the menu (50.5%). Based on the Customer Satisfaction Index the satisfaction value was 69.3 (satisfied). There was a correlation between job and education level with quality of the product and between income with nutrient content (p<0.05).

FORMULASI BUBUR INSTAN MENGGUNAKAN KOMPOSIT TEPUNG KACANG MERAH DAN PATI GANYONG SEBAGAI MAKANAN SAPIHAN Yustiyani Yustiyani; Budi Setiawan
Jurnal Gizi dan Pangan Vol. 8 No. 2 (2013)
Publisher : Food and Nutrition Society of Indonesia

The purpose of this study was to formulate instant baby porridge as a source of protein weaning food based on red beans flour and canna starch composite. The design of this study was a complete randomized design with one factor which was the ratio of red beans flour and canna starch in composite composition as instant porridge ingredient (2:1, 3:1, and 4:1). Based on organoleptic test, F2 which used red bean flour and starch canna ratio by 3:1 was the best formula. The optimal time to brew the instant porridge was 62 seconds with amount of water used was 3 ml/g. The instant porridge bulk density was 0.61 g/ml and water absorption was 4.67g/g. This instant porridge contained 363 kcal/100 g, 16.57% protein, 1.48% fat, 70.84% total carbohydrate, 197.70 mg calcium, 8.17 mg zinc, and 16.48 mg iron. Protein digestibility of this porridge was 79.83%. As per 27 g serving size of this instant porridge can fulfill 22.25% protein, 55.25% iron, 27.63% zinc so that it can be claimed as food source of protein and zinc, and high iron.

PENYELENGGARAAN MAKANAN, DAYA TERIMA MAKANAN, DAN TINGKAT ASUPAN SISWA ASRAMA KELAS UNGGULAN SMA 1 PEMALI BANGKA BELITUNG Sutyawan Sutyawan; Budi Setiawan
Jurnal Gizi dan Pangan Vol. 8 No. 3 (2013)
Publisher : Food and Nutrition Society of Indonesia

The objectives of this study were to assess food service management, food acceptance, and the consumption’s level of students boarding school dormitory SMA 1 Pemali Bangka Belitung. The research was conducted in May—July 2013 with a cross sectional design. Subjects were purposively chosen with the total of 71 students. As many as 51.0% of components of food service management system have already been applied consisted of planning, purchasing, storage, processing, serving, personal hygiene, and sanitation. Spearman correlation analysis showed that the preference level for taste of food was significantly associated with energy and protein sufficiency level (p<0.05). The preference level for temperature of food was significantly associated with sufficiency levels of phosphorus (p<0.05). Preference level for temperature of food was significantly associated with compliance level of energy and iron (p<0.05). The level of compliance was significantly associated with sufficiency level of energy, iron, phosphorus, and zinc (p<0.05). Energy, protein, fosfor, iron intake from dormitory was significantly negatively associated with intake from non dormitory (p<0.05).

Peran Penyuluhan Keluarga Berencana dalam Meningkatkan Pengetahuan KB pada Pasangan Usia Subur (PUS) Kelompok Masyarakat Miskin Anna Fatchiya; Asri Sulistyawati; Budi Setiawan; Rizal Damanik
Jurnal Penyuluhan Vol. 17 No. 1 (2021): Jurnal Penyuluhan
Publisher : Department of Communication and Community Development Sciences and PAPPI (Perhimpunan Ahli Penyuluh Pertanian Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25015/17202134151

Family planning (KB) is an effective effort to control the population and at the same time improve a better life for the community, especially for poor families. The availability of information and extension services is important to increase the participation of fertile aged couples (PUS) in poor families in accessing family planning services. For this reason, this study aims to (1) describe the level of knowledge of PUS poor families on family planning information and counseling, and (2) to analyze the effect of extension agents on the level of knowledge of PUS about family planning. Data were collected through a survey method using questionnaire on 120 respondents representing PUS in poor families in Bogor Regency and Bogor City. Each district / city was selected the sub-district that had the highest number of poor PUS. The results showed that the level of knowledge about family planning with the poor in PUS was classified as low. The results of statistical tests show that extension services have an effect on the level of knowledge of the PUS about family planning.

PENGARUH KINERJA BERBASIS PENCIPTAAN NILAI DAN VARIABEL MAKROEKONOMI TERHADAP RETURN SAHAM INDUSTRI PAKAN TERNAK Evi Karmilah; Rita Nurmalina; Budi Setiawan
Jurnal Manajemen & Agribisnis Vol. 13 No. 2 (2016): Vol.13 No. 2, Juli 2016
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

The creation of value-based performance measurement can be an alternative in measuring the company's financial performance. Results can be used as indicators of assessments by investors, and these indicators can influence the stock returns. Besides, macroeconomic variables also affect stock returns. This study aimed to analyze the financial performance of companies in the process of creation of value-added with EVA, MVA, and Tobin's Q approach. Impacts of these performance measurements and macroeconomic variables (exchange rates, interest rates, and inflation) on stock returns of the subsector animal feed industry were studied. Descriptive analysis was applied in analyzing the company's financial performance. The impacts of the company financial performance and macroeconomic variables were assessed by using panel data regression analysis. The results related to the company's performance showed that 1) EVA performance dominantly obtained a positive EVA value; 2) MVA performance predominantly produced a positive MVA value in 3 companies and a negative MVA value in the other company; 3) Tobin’s Q performance predominantly generated a value of Q>1 in 2 companies and a value of Q<1 in the other 2 companies. The results of the panel data regression analysis concluded the independent variables influencing the stock return were the performance variables while the macroeconomic variables had no effects on stock return.Keywords: macroeconomic variables, panel data regression, stock return, subsector of animal feed, value-based performance

PENGARUH PEMBERIAN SUSU TERHADAP KADAR KALSIUM DARAH DAN KEPADATAN TULANG REMAJA PRIA Suryono Suryono; Budi Setiawan; Drajat Martianto; Dadang Sukandar
Media Gizi dan Keluarga Vol. 31 No. 1 (2007): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1938.298 KB)

Milk consumption during adolescence is considered an early means of preventing osteoporosis in adults. Osteoporosis is a systemic skeletal disease characterized by low bonedensity and microarchitectural deterioration of bone tissues, with a consequent increase in bone fragility and suspectibility to fracture. Augmenting bone mass during adolescence has beensuggested as a strategy to prevent osteoporosis. because adolescents may represent the final opportunity for substantially increasing bone mass before skeletal consolidation. The purpose of this Study was 10 determine effects of fresh and high calcium milk on blood calcium concentraJion and bone density. Variables measured in this study were blood calciumconcentration. bone density of spine and bone density of whole body. The study using 55 adolescent boys thal had 17 to 19 years old (students of TPB [PB) and was conducted at TPBIPB dormitory in four months. The design of this study is nesled randomized design with two factors are kind of mil (fresh milk, high calcium milk) and volume of each kind of milk (250 ml,500 ml, 750 mI). Results of the study indicated that fresh and high calcium milk in this research not significant effects (P>0.05) on blood calcium concentration and bone density of whole body.But, high calcium milk consunlption was able to increase bone density. It was found that high calcium consumption shawed very highly significant effect (P<O.OI) on bone density of spinewith 1.79% contributions. Based on general linear model equation. bone density of trunk can be estimated by high calcium milk consumption.

PENGGUNAAN KOMBINASI BAHAN PENSTABIL DALAM PEMBUATAN VELVA KWENI (Mangifera odorata Griff.) DAN PERUBAHAN MUTU SELAMA PENYIMPANAN Setianawati Nora Hijrah; Setiawan Budi; Yuliati Noor Lilik
Media Gizi dan Keluarga Vol. 26 No. 2 (2002): Vol 26, No 2 (2002) : Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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Velva kweni is one aflhe low fat frozen desserts, was made from kweni puree, sugar, and stabilizers and was freezed in ice cream votator to ohtain fine texture. The purpose of this researchs is to study utilization of stabilizer's combination in making velva kweni and the change of quality during storage. The organoleptic test on colour, flavour, taste, texture and melting quality showed that stabilizer's combination didn't influence preference on colour, flavour, taste, texture, and melting quality, but influenced hedonic quality of colour, flavour and texture. Stabilizer's combination influenced overrun and melting velvo kweni. Velva kweni which use CMC-Carrageenan (1:2) gave the highest overrun (25.05%). The highest melting was given velva velva kweni which use CMC-Carrageenan (1:1), that is 19 minutes 6 second. The best product was produced velva kweni which use CMC-Carrageenan (I: 1) and this velva would be stored. The results of hedonic and hedonic quality test showed that duration of storage didn 't influence preference on colour, flavour, toste, lexture and melting quality. Overrun and melling velva kweni were not Influenced duralion of storage. In contrast, duration of storage influenced decreasing water content, incerasing total soluble solid, increasing pH, decreasing total acid and decreasing vitamin C content. Overrun velva kweni during storage was 25.01-25.28%, melting 14.85-15.25 minutes, water content 76.43-77.99%, total soluble solid 14.96-19.98%, pH 3.75-3.90, total acid 0.350-0.371% and vitamin C content 17.39-23 mg/ 100g.

PENGARUH PEMBERIAN MAKANAN TAMBAHAN TERHADAP STATUS GIZI, STATUS ANEMIA DAN PRESTASI AKADEMIK PADA MAHASISWA TINGKAT PERSIAPAN BERSAMA IPB T AHUN 2005/2006 Budi Setiawan; Dodik Briawan; Rizal Damanik; Tjahja Muhamdri; Dias Indrasti
Media Gizi dan Keluarga Vol. 31 No. 2 (2007): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

Show Abstract | Download Original | Original Source | Check in Google Scholar

Supplementary feeding program for needy student was designed to supplement target group's daily normal diet with the type of food nuded to alleviate their nutritional deficits. The location of the program was at the male and female students' dormitory of IPB Campus in Darmaga Bogor. The implementation of the program was started in November 2005 until June 2006. The result showed that the average of energy and protein intake of program participant increased significantly after the completion of the program. Accordingly, the prevalence of anemia in female students decreased while in male students the prevalence was constant. Moreover. average of serum ferritin of females increased while serum ferritin of males remained constant. After completion of the program, the number of underweight students decreased The number of female and male students who were shiftingfrom underweight to normal category was increased. Nutrition knowledge of students participant were categorized as good Academic performance (GPA) of student participants (3.01) indicated higher than non-participant (2.85).

PENGEMBANGAN PRODUK READY TO USE THERAPEUTIC FOOD (RUTF) BERBENTUK BAR BERBAHAN KACANG HIJAU, SEREALIA, DAN MINYAK NABATI Development of Ready to Use Therapeutic Food (RUTF) Bar Product Made from Mungbean, Cereal, and Vegetable oils Reni Novia; Budi Setiawan; Sri Anna Marliyati
Media Gizi Indonesia Vol. 17 No. 1 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1.21-32

Pemberian produk RUTF (Ready to Use Therapeutic Food) merupakan salah satu solusi untuk mengatasi malnutrisi akut berat pada balita. Penelitian ini bertujuan untuk mengembangkan dan menganalisis produk RUTF berbentuk bar dari kacang hijau, serealia, dan minyak nabati untuk balita malnutrisi akut berat. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor dan dua ulangan. Faktor tersebut terdiri dari faktor A (kombinasi penggunaan tepung kacang hijau dengan jenis serealia yaitu tepung beras atau tepung jagung), dan faktor B (minyak nabati yaitu minyak kelapa atau minyak kelapa sawit). Penentuan formula terpilih didasarkan pada uji organoleptik (uji hedonik) dan kandungan gizi produk (energi dan protein). Hasil analisis uji hedonik menunjukkan bahwa atribut warna, aroma, rasa tekstur dan keseluruhan produk tidak berbeda nyata antar formula dan semua formula cenderung disukai panelis. Perlakuan kombinasi penggunaan tepung kacang hijau dengan serealia berpengaruh secara signifikan terhadap kandungan protein sedangkan perlakuan penggunaan minyak nabati berpengaruh secara signifikan terhadap kandungan energi produk. Hasil penelitian menunjukkan bahwa formula yang dipilih adalah formula A1B1 (kombinasi penggunaan tepung kacang hijau dengan tepung beras dan minyak kelapa) yang mengandung energi 522 kkal, 3.42% kadar air, 2.32% kadar abu, 13.57% protein, 28,89% lemak, 51,81% karbohidrat, serat pangan 4.66%, zat besi 13.82 mg /100g, kalsium 348.24 mg/100g, daya cerna protein 94.93%, dan aktivitas air 0.21. Formula A1B1 memenuhi persyaratan standar produk RUTF untuk semua kandungan gizi dan aktivitas air kecuali kandungan air berdasarkan WHO (2007).

Co-Authors Adhitya Aji Candra Ahmad Sulaeman Ali Khomsan Anna Fatchiya Arnati Wulansari Asri Sulistyawati Clara M. Kusharto Clara Meliyanti Kusharto Dadang Sukandar Dias Indrasti Dodik Briawan Drajat Martianto Evi Karmilah Ikeu Ekayanti Lilik Noor Yuliati M. Husni Thamrin Muhamad Rizal Martua Damanik Nazdan Nazdan Onnie Violetta Saragi Pramadya Alfitra Reni Novia Rita Nurmalina Setianawati Nora Hijrah Siti Madanijah Sri Anna Marliyati Sri Mustika Suhartono Suhartono Sungkowo Sungkowo Suryono Sutyawan Sutyawan Tabrani Mahfi Tiurma Sinaga Tjahja Muhamdri Yayuk Farida Baliwati Yustiyani Yustiyani

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