Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Gizi Prima Student Journal Nutrition (SJ Nutrition)
Luh Suranadi
Jurusan Gizi, Poltekkes Kemenkes Mataram
Education Health Professions Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
KETERSEDIAAN ZAT GIZI MAKRO PADA MENU MAKAN SIANG YANG DISAJIKAN DI SEKOLAH DASAR ISLAM TERPADU (SDIT) INSAN MULIA KEDIRI TERHADAP KECUKUPAN ZAT GIZI ANAK SEKOLAH Nur Fathin Sholihah; AASP Chandradewi; Ni Ketut Sri Sulendri; Luh Suranadi
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.v6i1.248

Abstract

Background : School-age children need balanced nutrition to  increase concentration and receive knowledge so that they can support learning activities. For this reason, it is necessary to provide lunch so that adequate nutrition is met. The purpose of this study was to analyze the availability of macro nutrients on the lunch menu presented in Insan Mulia Kediri's integrated Islamic elementary school (SDIT) towards the nutritional adequacy of school children. Method : This type of research used observational analytics from time including crosscestional research Methods of data collection using interviews, observation, and documentation. Sampling uses systematic random sampling technique with a sample of 216 students from a population of 442 students. Processing data using a distribution table and then presented in the form of tables and bar charts. Results : The provision of lunch menus by catering for 4 days, namely the average availability of macro-energy nutrients of 573 kcal, protein 15.3 grams, fat 7.0 grams, and carbohydrates 111.6 grams. The availability of energy is based on the adequacy of school children in more categories as many as 98 people (45.4%) and in the less category as many as 64 people (29.6%), Protein in the category of more than 101 people (46.8%), fat availability in the category there are 214 people (99.1%), and the availability of carbohydrates in the category is 151 people (69.9%). Conclusion : In general, the average availability of energy, protein, fat has fulfilled the adequacy of nutrition except fat. There is a significant relationship between the availability of macro nutrients and the nutritional adequacy of school children, which is 0.00 (p<0.05), so that the higher availability of macro nutrients is provided, the higher the nutritional adequacy of school children can be  fulfilled.
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 AASP Chandradewi Asry Yunita Dr. Made Darawati I Gde Narda Widiada Ni Ketut Sri Sulendri Nur Fathin Sholihah