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All Journal Jurnal Gizi dan Pangan JKG (Jurnal Keperawatan Global) AcTion: Aceh Nutrition Journal Window of Health : Jurnal Kesehatan Journals of Ners Community Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton Media Bina Ilmiah Jurnal Kedokteran Hewan Journal of Local Therapy Student Journal Nutrition (SJ Nutrition)
Made Darawati
Jurusan Gizi, Politeknik Kesehatan Mataram, Mataram
Humanities Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Formulasi food bar berbasis pangan lokal tinggi asam amino esensial untuk anak balita stunting Darawati, Made; Yunianto, Andi Eka; Doloksaribu, Tetty Herta; Chandradewi, AASP.
AcTion: Aceh Nutrition Journal Vol 6, No 2 (2021): AcTion Vol 6 No 2 Tahun 2021
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v6i2.480

Abstract

Local food can be used as an alternative to additional food for toddlers, namely food bars. The study was conducted in June-November 2017. The design of this research was experimental using a completely randomized design (CRD). The food bar formulation was mixed with 20g and 25g tuna, while 20g and 25g mackerel fish. Organoleptic test data were analyzed using ANOVA. Proximate analysis of food bars using the AOAC method. Food bars' essential amino acid content was carried out using LCMS and total microbial analysis using the ALT method. Food bar analysis selected from the test results by semi-trained panelists and consumer panelists is f4 with 25g tuna mixing with indicators of color (p= 0,000), aroma (p= 0,003), taste (p= 0,040), and texture (p= 0,167). Food bar in 100 grams contains: energy 470,77 kcal, 15,65% protein, 24,13% fat, 47,74% carbohydrates, 2.14% ash, and 10.33% water. The results of the total microbial test on the food bar showed a value of 4,5 x 102 cfu/g and an Aw value of 0,86. Food bar formula F4 is a formula selected by panellists that contain ten high essential amino acids
Penerapan Jaga Jarak Mahasiswa Indonesia Pada Masa New normal Covid-19 Kristiandi, Kiki; Yunianto, Andi Eka; Darawati, Made; Doloksaribu, Tetty Herta; Anggraeni, Ike; Pasambuna, Muksin; Akbarini, Oon Fatonah
Window of Health : Jurnal Kesehatan Vol 4 No 2 (April 2021 )
Publisher : Fakultas Kesehatan Masyarakat Universitas Muslim Indonesia

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Abstract

Adaptation to new habits (new normal) is a policy issued by the government and allows people to be able to carry out activities in general by implementing health protocols. The purpose of this study was to analyze the application of distancing Indonesian students during the new normal Covid-19 period. This study used a cross-sectional study design and data collection through the distribution of online questionnaires. The data analysis used the univariate test with 5924 respondents. The results showed that there were a total of 3982 respondents who were health majors with undergraduate degrees as many as 2529 and lived in family homes as many as 2715 (p = 0.000). And there was a real relationship between the variable online taxi with distance maintenance and online motorcycle taxi using a helmet (p = 0.007). The same was true for the variable hand-sanitizer online taxis (p = 0.000), non-cash online ojek (p = 0.001), online non-cash taxis (p = 0.002). This also has a significant relationship in the online taxi variables touching the handle, money transactions, touching equipment, keeping your distance, the crowd, masks, handshakes, still wearing masks, touching family members, and sneezing with p = 0.000. Based on these results, it shows that overall the level of Indonesian students can adjust to the adaptation of new habits during the Covid-19 period by still paying attention to the applicable health protocols and according to the direction of the government.
PENGARUH PENAMBAHAN PASTA BUAH KURMA SUKARI TERHADAP SIFAT ORGANOLEPTIK, NILAI GIZI DAN DAYA TERIMA ES KRIM SULE SUKARI SEBAGAI ALTERNATIF MAKANAN SELINGAN PADA ANAK USIA SEKOLAH DASAR Yuliana, Lale Dwi Ayu; Darawati, Made; Salam, Abdul; Widiada, I Gde Narda
Journal of Local Therapy Vol 1 No 2 (2022): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v1i2.3374

Abstract

Malnutrition in children can have a bad impact because in addition to increasing the risk of various diseases, it also tends to inhibit the growth and development of children. Various efforts to overcome the problem of malnutrition in children include providing food that contains high energy and protein, which can be obtained from Sule Sukari ice cream made from soy milk with the addition of Sukari Dates paste which is high in energy and protein. This research was conducted at the Food Science Laboratory, Department of Nutrition, Poltekkes Mataram in December 2021 using an experimental method with a completely randomized design (CRD) with one factor, namely the addition of Sukari date fruit paste consisting of 5 treatment levels (0%, 10%, 20%, 30%, 40%), 3 repetitions each. Organoleptic trait data were collected by hedonic organoleptic test and statistically processed using Analysis Of Variance (One Way Annova) at 95% confidence level (? = 0.05). Acceptability data was obtained through the acceptance test for elementary school-aged children in grades 4, 5 and 6 at SDN Bejelo, while nutrient data was obtained through a proximate test conducted at the Laboratory of Analytical Chemistry, University of Mataram. The addition of Sukari date fruit paste had a significant effect on the organoleptic properties, namely the color, taste and texture of Sule Sukari ice cream (p<0.05). Based on the organoleptic test, t3(20%) was the most preferred treatment by the panelists. The proximate test results showed that the selected Sule Sukari ice cream had a moisture content of 62.64%, ash content 0.84%, fat content 10.01%, protein content 3.70% and carbohydrates 22.81%. In the acceptance test, there were 30 people (93.7%) categorized as good acceptance and 2 people (6.3%) from 32 children. Sule Sukari ice cream was given as much as 135 g with energy content of 264.7 kcal, 5 g protein, 13.5 g fat, and 30.8 g KH.
Assessing the Role of Nursing Professionals in the Delivery of Integrated Primary Health Care Ardesa, Yopi Harwinanda; Setyorini, Yuyun; Anggit Jiwantoro, Yudha; Sulistya Affarah, Wahyu; Firdausi Paramaiswari, Nurul; Darawati, Made
JKG (JURNAL KEPERAWATAN GLOBAL) (JKG) Jurnal Keperawatan Global Volume 9 Number 1 Year 2024
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jkg.v9i1.948

Abstract

Background: The integration of Primary Health Care (PHC) services is crucial for improving health outcomes and efficiency in health systems globally. Nursing professionals play a critical role in delivering these integrated services. Understanding their contribution and the impact of their involvement is essential for optimising PHC delivery. The objective of this systematic review is to evaluate the roles and contributions of nursing professionals in the delivery of integrated primary healthcare services. Methods: A comprehensive search strategy will be implemented across electronic databases, including PubMed, CINAHL, and Cochrane Library, to identify relevant studies. Studies published from [start date] to [end date] will be considered. Two independent reviewers will screen titles and abstracts for eligibility, followed by a full-text review of potentially relevant articles. Data extraction and quality appraisal will be conducted using standardised forms. A narrative synthesis will be performed to analyse and summarise the findings. Conclusion: This systematic review will provide evidence on the contributions of nursing professionals to integrated primary health care delivery. The findings will recommend policy and practice in primary health care services.
PENGEMBANGAN PANGAN FUNGSIONAL BERBASIS PANGAN LOKAL SEBAGAI PRODUK SARAPAN UNTUK REMAJA GEMUK Darawati, Made; Riyadi, Hadi; Damayanthi, Evy; Kustiyah, Lilik
Jurnal Gizi dan Pangan Vol. 11 No. 1 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.536 KB) | DOI: 10.25182/jgp.2016.11.1.%p

Abstract

This study aimed to find a functional food formulas (FFF) based on local food as breakfast product, that can be accepted organoleptically, nutritious, and contain antioxidants for overweight/obese adolescents. This study was laboratory experiment, randomized complete design and using five level of one factor of treatment (proportion of carrot: pumpkin were F1 7.14%:19.64%; F2 8.93%:17.86%; F3 10.71%:16.07%; F4 12.50%:14.29%; and F5 14.29%:12.50%). The result showed that 80-100% of semi-trained panelis accepted all FFFs (F1, F2, F3, F4, and F5) organoleptically. There was a significant effect of level of treatment (F1, F2, F3, F4, and F5) on the color, flavor, and overall of FFFs (p<0.05). Product F5 had the highest percentage of acceptance and the average value than other products. F5 consisted of 30.36% orange sweet potato, 28.57% red beans, 8.93% fermented soybean (tempeh), 14.29% carrot, 12.50% pumpkin, 3.75% sugar, and 1.79% cornstarch. Each portion of F5 product could contribute about 20% of the recommended energy and protein adequacy for adolescents, and it’s contain 4.02 mg of β-carotene and antioxidant activity 38.54 mg/100 g (AEAC). The total microbe content of F5 was 9.6 x 102 coloni/g, still below the threshold for a type of processed product, so that these products are safe to eat. The resulting product has the potential as a functional food because of the content of β-carotene and it's antioxidant activity and can be considered as a breakfast product for overweight/obese adolescents.Keywords: adolescent, functional food, local food, obese, overweight 
HUBUNGAN POLA ASUH DAN POLA PEMBERIAN MP – ASI PADA BAYI KEKURANGAN ENERGI PROTEIN Widiyanti, Hafsah; Irianto, Irianto; Darawati, Made
Journals of Ners Community Vol 11 No 1 (2020): Journals of Ners Community
Publisher : Fakultas Ilmu Kesehatan Universitas Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55129/jnerscommunity.v11i1.984

Abstract

Menurut penelitian, pola asuh memiliki hubungan signifikan terhadap gizi kurang pada anak. Berdasarkan Riskesdas 2018, di Nusa Tenggara Barat, kasus kurang gizi pada bayi di bawah dua tahun paling banyak ditemukan di Lombok Tengah (19,08%). Penelitian ini bertujuan untuk mengetahui hubungan pola asuh dengan pola pemberian MP – ASI pada bayi KEP usia 6 – 11 bulan di wilayah kerja Puskesmas Puyung Lombok Tengah.Penelitian ini menggunakan metode kuantitatif dengan menerapkan desain cross-sectional. Populasi penelitian yaitu 27 orang ibu atau pengasuh bayi KEP usia 6 – 11 bulan di wilayah kerja Puskesmas Puyung Lombok Tengah yang dipilih dengan total sampling sehubungan dengan jumlah populasi yang relatif kecil. Pengambilan data melalui wawancara terstruktur dan observasi dengan instrumen kuesioner dan timbangan dacin, dilengkapi dengan data sekunder dari instansi terkait. Analisis data menggunakan uji independent chi-square dan deskriptif.Berdasarkan hasil penelitian diketahui 11,10% responden memiliki pola asuh berkategori baik, serta 11,10% responden memiliki pola pemberian MP – ASI yang sesuai. Terdapat hubungan signifikan secara statistik antara pola asuh dengan pola pemberian MP – ASI (p = 0,005). Mobilisasi dan sosialisasi lintas program dan lintas sektor dalam meningkatkan pola asuh dan pola pemberian MP – ASI secara khusus pada bayi KEP 6 – 11 bulan, serta secara umum pada balita perlu ditingkatkan.Oleh karena itu, dapat disimpulkan bahwa ada hubungan yang bermakna antara pola asuh dengan pola pemberian MP – ASI, artinya terdapat perbedaan pola pemberian MP – ASI pada bayi KEP usia 6 – 11 bulan yang disebabkan perbedaan pola asuh. Semakin baik pola asuh, maka sebaik pula pemberian MP – ASI.Kata Kunci: Bayi KEP, Pola Asuh, Pola Pemberian MP – ASIDOI: 10.5281/zenodo.4736100
PERBEDAAN TINGKAT PENGETAHUAN DAN PRAKTIK IBU BALITA GIZI KURANG SEBELUM DAN SESUDAH PELATIHAN PMBA DI DESA BUNUT BAOK Laraeni, Yuli; Irianto; Darawati, Made; Fajri, Himmatul
Media Bina Ilmiah Vol. 19 No. 12: Juli 2025
Publisher : LPSDI Bina Patria

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Abstract

PMBA adalah program pemerintah yang bertujuan menurunkan angka stunting. Berdasarkan data SSGI tahun 2022, NTB menempati urutan ke-4 prevalensi stunting tertinggi sebesar 35,5%. Penelitian ini bertujuan untuk menganalisis perbedaan tingkat pengetahuan dan praktik ibu balita gizi kurang usia 6-23 bulan sebelum dan sesudah diberikan kelas PMBA menggunakan media video berbahasa Sasak. Metode yang digunakan adalah pre-eksperimental dengan pendekatan one group pretest-posttest. Sampel berjumlah 30 orang. Hasil menunjukkan peningkatan signifikan pada pengetahuan (p=0.000) dan praktik (p=0.000) ibu balita setelah intervensi. Media video berbahasa lokal terbukti efektif meningkatkan pemahaman dan praktik pemberian makan pada balita. Penelitian ini menunjukkan bahwa kelas PMBA dengan pendekatan budaya lokal memberikan dampak positif.Kata Kunci: Bahasa Sasak, Pengetahuan, Pelatihan, Video
Penambahan Tepung Komposit Lakulai terhadap Sifat Organoleptik, Kandungan Zat Gizi dan Daya Terima Cookies Lakulai Triyasa, Ni Kadek Rika Mega; Widiada, I Gde Narda; Darawati, Made; Irianto, Irianto
Student Journal Nutrition (SJ Nutrition) Vol. 1 No. 1 (2022): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v1i1.4

Abstract

Latar Belakang: Cookies merupakan salah satujenisbiskuit yang dapat dijadikan jajanan/cemilan alternatif untuk remaja putri.  Dilihat dari Direktori Perkembangan Konsumsi pangan tahun 2019 bahwa Konsumsi perkapita biskuit Indonesia mencapai 24,22 ons/ 0,1 Kg pertahunnya.Penambahan tepung komposit LabuKuning dan KacangKedelai (LAKULAI) pada cookies dapat menambah kandungan zat gizi berbasis pangan lokal. Cookies denganpenambahantepungkomposit LAKULAI dapatdijadikanjajananselingansehatuntukremajaputri. Metode: Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL).Analisis data uji organoleptic menggunakan program SPSS 16.0 dengan analisis statistik one way anova pada tingkat kepercayaan 95% atau alfa 0,05. Apabila p < ɑ = 0,05 maka ada pengaruh perubahan signifikan dan sebaliknya. Jika ada pengaruh signifikan, data di analisis lebih lanjut menggunakan uji tukey untuk melihat perlakuan yang menyebabkan perbedaan. Hasil: Berdasarkan uji anova ada pengaruh penambahan tepung komposit LAKULAI terhadap aroma, tekstur, dan rasa, dari Cookies (p<0,05). Sedangkan, pada parameter warna Cookies tidak ada pengaruh penambahan tepung komposit (p>0,05). Produk terbaik adalah t2 penambahan tepung komposit LAKULAI sebanyak 20%. Hasil kandungan gizi dari Cookies LAKULAI adalah kadar air 7,94%, kadar abu 1,96%, lemak 24,07%, protein 9,18%, karbohidrat 56,82%. Sedangkan, uji daya terima konsumen terdapat 87% siswi dapat menerima produk yang diberikan.
Pengaruh Penambahan Daging Ayam terhadap Sifat Organoleptik, Kandungan Gizi dan Daya Terima Nugget Lele Kelor Sari, Yustika; AASP Chandradewi; Darawati, Made; Sofiyatin, Reni
Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton Vol. 10 No. 3 (2024): Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton
Publisher : Lembaga Jurnal dan Publikasi Universitas Muhammadiyah Buton

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/pencerah.v10i3.5986

Abstract

Ikan Lele merupakan sumber pangan yang relatif ekonomis jika dibandingkan dengan sumber protein hewani lainnya. Ikan lele kaya akan kandungan zat gizi sebagai penyedia protein yang baik, selain itu mengandung fosfor, kalium, lemak, omega 3, omega 6, dan vitamin B12 dengan kandungan merkuri yang rendah. Tujuan penelitian ini untuk mengetahui pengaruh penambahan daging ayam terhadap sifat organoleptik, nilai gizi dan daya terima nugget lele kelor. Penelitian ini menggunakan desain eksperimental dengan rancangan acak lengkap 5 aras perlakuan dengan 3 kali pengulangan dengan penambahan daging ayam 50%, 60%, 70%, 80% dan 90% dari total keseluruhan bahan dasar nugget. Hasil penelitian menunjukan bahwa uji Kruskal-Wallis menunjukkan terdapat pengaruh penambahan daging ayam terhadap warna, aroma, rasa dan tekstur (p<0,05) pada nugget lele kelor. Produk terbaik yaitu t5 dengan penambahan daging ayam 90% dengan kandungan nilai gizi yaitu energi 356 kkal, protein 15,69%, lemak 21,59%, dan karbohidrat 24,74%, kadar air 36,61%, dan kadar abu 1,37%. Dengan daya terima dalam katagori baik sebanyak 28 balita (93%). Formula nugget lele kelor dengan penambahan daging ayam 90% merupakan formula terbaik berdasarkan sifat organoleptik dan nilai gizi yang sudah memenuhi SNI dan daya terima baik (<80%).
Sifat Organoleptik, Kandungan Gizi Dan Daya Terima Brownies Jagung dengan Penambahan Tempe Adawiyah, Nur Izzatun; Darawati, Made; Chandradewi, AASSP; Widiada, I Gde Narda
Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton Vol. 10 No. 3 (2024): Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton
Publisher : Lembaga Jurnal dan Publikasi Universitas Muhammadiyah Buton

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/pencerah.v10i3.5987

Abstract

Brownies biasanya terbuat dari tepung terigu, sehingga untuk mengurangi ketergantungan terhadap penggunaan tepung terigu dapat diganti dengan pilihan lain yaitu tepung jagung. Tujuan penelitian ini untuk mengetahui bagiamana sifat organoleptil, kandungan gizi dan daya terima brownies dengan penambahan tempe. Penelitian ini menggunakan metode penelitian eksperimental dilakukan di laboratorium dengan menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu penambahan tempe dengan 5 aras perlakuan yaitu 100%, 120%, 140%, 160%, dan 180% dari berat tepung jagung. Hasil uji organoleptik brownies memiliki warna coklat brownies pada umumnya, rasa khas tempe, tekstur lembut sedikit kasar dan rasa manis dengan tempe dan memiliki nilai rata-rata dari panelis antara 3,60-4,30. Perlakuan terbaik yang adalah brownies dengan penambahan tempe terbanyak yakni t5 (180%). Kandungan gizi dalam 100 gram produk Brownies terdiri dari energi 356 kkal, protein 5,54%, lemak 20,35%, karbohidrat 37,88%, kadar abu 1,26% dan kadar air 34,96%. Daya terima produk Brownies menunjukkan hasi 83% memiliki daya terima baik dan 17% memiliki daya terima kurang.
Co-Authors AASP Chandradewi Abidah, Puri Adzrok Adawiyah, Nur Izzatun Akbarini, Oon Fatonah Alfarisi, Hamzah Aziz, Sandra Chandradewi, AASP. Chandradewi, AASSP Evy Damayanthi Fajri, Himmatul Firdausi Paramaiswari, Nurul Hadi Riyadi Ike Anggraeni Irianto Irianto Irianto koekoeh santoso Kristiandi, Kiki Lilik Kustiyah MADE ASTAWAN Pasambuna, Muksin Putri, Anisya Saeila Sadiah, Siti Sofiyatin Reni Sugeng, Santoso Sulistya Affarah, Wahyu Tetty Herta Doloksaribu Triyasa, Ni Kadek Rika Mega Tutik Wresdiyati Widiada, I Gde Narda Widiyanti, Hafsah Yopi Harwinanda Ardesa Yudha Anggit Jiwantoro Yuli Laraeni Yuliana, Lale Dwi Ayu Yunianto, Andi Eka Yustika Sari, Yustika Yuyun Setyorini