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All Journal Jurnal Gizi Prima Student Journal Nutrition (SJ Nutrition)
I Gde Narda Widiada
Jurusan Gizi, Poltekkes Kemenkes Mataram
Education Health Professions Public Health

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PENGARUH PENAMBAHAN BAHAN PANGAN LOKAL TERHADAP SIFAT ORGANOLEPTIK DAN KANDUNGAN SERAT SNACK BAR SEBAGAI ALTERNATIF JAJANAN TINGGI SERAT Marisa Wahyu Ningsih; Made Darawati; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 6, No 1 (2021): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v6i1.247

Abstract

Background : Food snacks circulating in the community generally do not have guaranteed security and balanced nutritional content. So that the development of snacks is very important. One food product that is easily developed can be used as a snack or a daily snack that is a snack bar. The development of snack products in the form of snack bars can be made using local food ingredients. This snack bar formulation will then have a high enough fiber content so that it is expected to be an alternative snack food to reduce the incidence of Obesity. Objective : Knowing the effect of adding local food ingredients to the organoleptic properties and fiber content of snack bars as an alternative to high-fiber snacks. Method : This research is a literature study which summarizes some literature that is relevant to the research theme / topic. Literature is obtained through searches conducted on several internet pages. In this study, the type of data used is secondary data. The literature that was reviewed was first selected according to the inclusion and exclusion criteria. Results : Of the 11 journals reviewed 2 of them stated there was an effect of adding local food to the organoleptic nature of snack bars. And of the 11 journals reviewed 4 of them had a snack bar formulation with a relatively high fiber content. So that the recommended snack bar formulation research Pratama (2019 )as an alternative to high-fiber healthy snacks. Conclusion : Of the 11 journals reviewed 2 of them stated there was an effect of adding local food to the organoleptic nature  and fiber content of snack bars.
Hypoglycemic Effect Pigeon Pea (Cajanus cajan) in Diabetes Mellitus Suhaema Suhaema; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.394

Abstract

Background: Pigeon pea is a local food containing active substances and antioxidants that can potentially manage diabetes mellitus (DM). This disease has become a public health problem worldwide. As a result, various management efforts have been made, including utilizing potential foods in meal planning for people with diabetes.Objective: To determine the hypoglycemia effect of consuming pigeon pea (Cajanus cajan) in diabetes mellitus.Research Methods: This type of research is a literature review. Literature search used ProQuest, science direct, Pubmed, Garuda Garba, and Google Scholar databases. Strategies for finding articles using the PICOS framework, reviewing the quality of reports using the PRISMA checklist, and critical appraisal according to the experimental research design.Research Result. The eleventh study reviewed found a significant effect (p <0.05) on reducing blood sugar levels in animal and diabetes mellitus patients.Conclusion. The content of isoflavones and high antioxidant activity in pigeon pea (Cajanus cajan) can reduce blood glucose levels in mice, rats, and people with diabetes mellitus.
Gambaran Sifat Organoleptik dan Daya Terima Bakso Ikan dengan Penambahan Daun Kelor (Clarimori) pada Anak Sekolah Dasar Asry Yunita; Dr. Made Darawati; Luh Suranadi; I Gde Narda Widiada
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.22

Abstract

Background : Fish balls are one of the foods that are very popular and favored by the people of Indonesia. Fish balls are usually made from a mixture of fish meat or surimi, tapioca flour as a filler and seasoning – seasoning. ResearchMethod : This study uses experimental methods in the laboratory with a complete randomized design (RAL). Test organoleptic properties using the hedonic test method. The acceptability test was conducted with a target of 30 elementary school children aged 8-12 years. Result: The results of organoleptic studies of fish ball products are known that the best treatment level is t3 (addition of 20% Moringa leaves). The nutritional content of fish balls in 100 grams is energy 134 kcal, protein 18 grams, fat 1.3 grams, and carbohydrates 11 grams. Meanwhile, in 1 serving (75 grams) the nutritional content is 100 kcal of energy, 13 grams of protein, 1 gram of fat, and 9 grams of carbohydrates. The acceptability of clorimori meatballs for school children aged 8 – 12 years is 23 children in the category of good acceptability. Conclusion : The addition of Moringa leaves with the best results is in t3 treatment (20%). In 1 serving (75 grams) with nutritional content of 100 kcal energy, 13 grams of protein, 1 gram of fat, and 9 grams of carbohydrates. The acceptability of fish balls given to 30 elementary school children in the MarongJamaq Utara neighborhood showed good acceptance of 76.7% and less acceptability of 23.3% of people.
Co-Authors Asry Yunita Dr. Made Darawati Luh Suranadi Made Darawati Marisa Wahyu Ningsih Suhaema Suhaema