Garuda - Garba Rujukan Digital

Iketut Swiryajaya

Poltekkes Kemenkes Mataram

Author-ID : 2516450

Public Health

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Perilaku Makan Dan Status Gizi Anak Usia Pra Sekolah Di Desa Mangkung Kecamatan Praya Barat Lombok Tengah Baiq Pathiyah; Abdul Salam; Susilo Wirawan; Iketut Swiryajaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 1 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. At the age of pre-school children entered the phase of negavistik i.e. children to refuse food offered, as a result of the child will behave deviate. This study to find out the description of the behaviour of pre-school age children eat in the village of Mangkung sub-district of Praya Barat. Research Methods. Examination is a descriptive observational. This research was conducted in the village of Mangkung sub-district of Praya Barat by way of free variables and bound variables obtained through observation, measurement, recording and analysis of data. Research Result. Results from the research conducted that could result with the behavior of feeding, nutritional status and consumption pre school aged children. Eating behavior level samples that belonged to good 27 people with persentage 40 .9 good nutrient that is 61 status with persentage 92,4 people and levels of consumption of the protein that has the above protein samples adequacy of as many as 60 people (90.9) and the level of energy consumption samples that have energy above the adequacy of as many as 36 people (54.5). Conclusion. Ari results research conducted that may be known to the behavior of eating and nutritional status of pre school age children in the village of Mangkung sub-district of Praya Barat central of Lombok

Pengaruh Penambahan Bubur Rumput Laut (Eucheuma Cottoni)Terhadap Sifatorganoleptik Dan Kadar Iodium Dodol Rumput Laut Dian Safitri; Igde Widiada; Iketut Swiryajaya; Reni Sofiyatin
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 1 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Iodine Deficiency Disorder (IDD) is still a nutritional problem in Indonesia, Riskesdas (2007) reached 62.3% of IDD problem. Seaweed especially rich in essential nutrients iodine. In an effort to diversify the use of seaweed can be made into a semi-moist food is seaweed dodol. Dodol semi-moist food is greenish white and supple. Research Methods. The study design using completely randomized design (CRD) with one factor, namely the addition of seaweed porridge with 3-level experiments. To analyze the characteristic organoleptic properties were analyzed using Analysis Of Variance (One Way ANOVA) at the 95% confidence level (α0.05) followed by Tukey test. Research Result. The addition of seaweed porridge did not significantly affect the color, flavor, and texture seaweed dodol (p>0.05), but significantly affected the smell of seaweed dodol (p<0.05). Dodol with t3 treatment has a smell that is most preferred by 3.76 scale (rather like approaching the like), and for the parameters of color, flavor and texture in the treatment of t3 in the category rather like approaching like. The addition of seaweed porridge has a significant effect on the iodine content seaweed dodol (p<0.05). Conclusion. The addition of seaweed porridge did not significantly affect the color, flavor, and texture seaweed dodol (p>0.05), but significantly affected the smell and iodine content of seaweed dodol (p<0.05).

Pengaruh Penambahan Pasta Kacang Merah Terhadap Sifat Organoleptik, Kadar Gizi Dan Angka Lempeng Total Mikroba Sosis Analog Kamete (Kacang Merah Tempe) Novi Aulia; Made Darawati; igde Widiada; iketut Swiryajaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. In West Nusa Tenggara (NTB) the incidence of stunting was still high, which increased from 2016 (30.0%) and 2017 (37.2%). Children with poor nutrition, especially protein, will cause growth disruption so that children are less nutritious and stunted. Objective of the research: To determine the effect of adding bean paste to organoleptic properties, nutrient content and total plate number of analogue sausage microbes Kamete (Tempe red beans). Research Methods. Experimental Method was carried out in a laboratory with a complete randomized design of one factor, namely the addition of red bean paste from the weight of tempeh flour consisting of 5 treatment levels (50%, 75%, 100%, 125%, and 150%) repetition 3 times . Organoleptic properties test using hedonic test, the results of the best organoleptic tests were tested for nutrient levels (water, ash, protein, fat, carbohydrate) and total microbes. Research Result. The proximate test results at the level of treatment of t5 analogue kamete sausages are containing 60.75% moisture content, 2.26% ash content, 8.38% fat, 8.74% protein, and 19.80% carbohydrate. Test results for moisture content, ash content and fat content have met the quality requirements of the Indonesian National Standard with a maximum water content of 67%, maximum ash content of 3%, maximum fat content of 25, while protein content and carbohydrate levels have not met the Indonesian National Standard, namely minimum protein 13% and carbohydrates up to 8%. Conclusion. The test results for the analogue microbial sausage kamete total plate number at the t5 treatment level of 2.6x102 colonies / ml meet the Indonesian National Standard because it is still below the threshold of the quality requirements of kamete analog sausages in the Indonesian National Standard which is a maximum of 105 colonies / g.

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