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All Journal Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Sehat Mandiri Proceeding International Health Conference
Sri Darningsih
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Health Professions Materials Science & Nanotechnology Physics Public Health

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Journal : Proceeding International Health Conference

 1 
Analysis of the Quality, Nutritional and Supplementary Food Shelf Life Ation (Mp-ASI), Which in Substiusi with Flour Catfish (Clarias Gariepinus) and Pumpkin Flour (Cucurbitha Moschata) Sri Darningsih; Iswanelly Mourbas; Ismanilda
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.28

Abstract

Malnutrition in infants will cause growth and development problems, if not addressed early can continue into adulthood. Age 0-24 months is a period of rapid growth and development, or also known as the golden period as well as a critical period. The golden period can be realized if during this time infants and children obtain appropriate nutritional intake for optimal growth and development.1 Provision of nutrient-dense and safe food for infants as complementary foods (AS-ASI) should be given from the age of six months. Babies need additional energy by 24-30% because the nutritional content of milk is not sufficient. One of the local food sources of protein that can be used as MP-ASI material is catfish (Clarias gariepinus). Catfish is a freshwater fish that is easily found and has a protein content of 68.6%. The purpose of this study is to determine the nutrient content, both in mocrobiology and chemistry as well as the shelf life of MP-ASI instant baby porridge with the substitution of catfish flour and pumpkin flour. This research is a continuation of previous research. Type of experimental research, descriptive data processing. Results: The best assessment results in the first stage of 2018 were Formula A, namely substitution of 15% catfish flour, 10% Pumpkin flour. The results of the quality and microbiology tests obtained were tests of water content, ash content, metal contamination and microbiological tests of MPASI pulp substituted with catfish flour and yellow pumpkin flour were within the standard limits of the instant MPASI SNI set by the Government. The nutritional value of MPASI is in the range of SNI 01-7111-1-2005 and the shelf life of MPASI has been up to five months. There are no signs of organoleptic damage to the color, taste, aroma of the porridge both stored at room temperature and stored in the refregerator. It can be concluded that MPASI porridge substituted with catfish flour and pumpkin flour is safe for consumption by babies 6-12 months, has good nutritional value and can be used as an alternative food to prevent malnutrition and stunting. It is recommended that this MPASI be used for handling infants who are experiencing acute malnutrition both at the Posyandu and at the Puskesmas as Supplementary food to Babies from local food. Further research needs to be given to infants aged 6-12 months, and see changes in body weight.
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

Abstract

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.
Co-Authors Andrafikar, Andrafikar Citra Maharani Defriani Dwiyanti, Defriani Edmon Edmon Eva Yuniritha, Eva Fathmawati Fikriyah, Hanifah Hasneli, Hasneli Helmizar Irma Eva Yani Ismanilda Ismanilda, Ismanilda Iswanelly Mourbas Nur Ahmad Habibi Rafyoni, Ayu Vinny Pratiwi, Zulkifli Zulkifli