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Abdul Salam
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Sifat Organoleptik Dan Kadar Air Biskuit Teka Dengan Penambahan Tepung Tempe Kacang Tanah Yuli Purnamasari; Igde Narda Widiada; Iketut Swirya Jaya; Abdul Salam
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.121 KB) | DOI: 10.32807/jgp.v2i1.81

Abstract

Background. NTB province has a prevalence of malnutrition - less ranged from 21,2 percent to 33.1 percent (Agency for Health Research and Development,2013). Feeding ( PMT ) is a form of nutritional interventions to address the problem KEP in infants. One effort that can be given is the addition of tempeh flour biscuits with peanuts. Therefore, it is necessary to study how the organoleptic properties (color,smell,taste,texture) and water content of biscuits with the addition of tempeh peanut flour.Research Methods. Experimental laboratory with experimental design in the form of completely randomized design (CRD) of the factors is the addition of tempeh peanut flour (t) consisting of five cedar treatment repeated 3 times . To test the organoleptic properties of hedonic test method is used while testing the water content gravimetric method.Research Result. The addition of tempeh peanut flour did not Significantly Affect the color, smell, taste (p>0,05) and for the texture Significantly (p<0,05). While the water biscuits levels, the addition of tempeh flour peanut significant effect (p<0,05). The average results of the organoleptic test biscuit color parameters ranged between 3,32 to 3,64 ( approaching the like), odor ranged between 3,36 to 3.68 (approaching the like), taste ranged between 3,28 to 3,76 (approaching the like), texture ranged between 3,16 to 3,64 (approaching the like) and the average test water content ranged between 6,23% - 9,83% not in accordance with SNI.Conclusion. The addition of tempeh peanut flour did not significantly affect the color, smell and taste the biscuits) but real effect on the texture and moisture content of biscuits).
Penyuluhan Melalui Media Tokoh Adat Bayan (WETUTELU) Terhadap Pengetahuan Ibu Balita Tentang Pesan Gizi Seimbang Denda Swidari; Lalu Khairul Abdi; Yuli Laraeni; Abdul Salam
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 1 (2020): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v5i1.168

Abstract

Background : Factors of education and knowledge mothers of toddlers can influence nutritional status. One effort to improve nutritional status is to increase knowledge about nutrition with nutrition counseling. Knowledge can be influenced by education, people who are highly educated will have broader knowledge and have openness to accept new things. While people with low education tend to have old thinking patterns and are less open to new things including a strong area of customs and traditional. One of the ways to influence the mindset of community with these condition is to use a communication facilitator who is believed to be a role model for the community. So, in this reseach the role of cultural figure was used, so that people receive more material. Objectives : Knowing the influence of  educatuin by cultural figure on knowledge of mothers of toddlers about balance nutritional massages. Methods : This Research is pre-experimental study. Which allows testing of changes that occur after the intervention. This research design was used one grup pretest-posttest design. Results : there is an increase in knowledge in the form of difference in scores from pretest to posttest. Based on the result of the analysis using wilcoxon, the influence of education by cultural figure on the knowledge of mothers of toddlers about balance nutritional massages obtained  p=0.00  atau p<0.05 meaning there is influence. Conclusion : There is the influence of education by cultural figure on knowledge of mothers of toddlers about balanced nutrition massages.
Co-Authors AASP Chandradewi Aladhiana Cahyaningrum Aolian Asrori Baiq Pathiyah Baiqtinda Partipasari Daniel Nugraha Denda Swidari Dwi Aulia Khusnul Khotimah Dwiaulia Khusnul Khotimah Igde Narda Widiada igde Widiada IKetut Swirya Jaya Iketut Swiryajaya indah Paramega Irianto Irianto Lalu Khairul Abdi Made Darawati Ninik Sari Rodien Sasaka Suhaema Suhaema Susilo Wirawan Yuli Laraeni Yuli Purnamasari Zohriatun Fitri