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All Journal Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal) Jurnal Dunia Kesmas Healthy-Mu Journal Jurnal Gizi Prima Medical Technology and Public Health Journal JURNAL ILKES (Jurnal Ilmu Kesehatan) Prosiding Conference on Research and Community Services Journal SAGO Gizi dan Kesehatan Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Pengabdian Perawat SPIKESNAS Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal)
Frenky Arif Budiman
STIKES Karya Husada Kediri
Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Mathematics Medicine & Pharmacology Nursing Public Health Other

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Journal : Prosiding Conference on Research and Community Services

 1 
PENDAMPINGAN BALITA GIZI KURANG DENGAN PEMBERIAN MAKANAN TAMBAHANBERBAHAN DASAR BISKUIT PMT Tutut Pujianto; Frenky Arif Budiman; Wahyu Wibisono
Prosiding Conference on Research and Community Services Vol 1, No 1 (2019): Prosiding Conference on Research and Community Services)
Publisher : STKIP PGRI Jombang

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Malnourished toddler can be caused by inappropriate supplementary feeding, ignorance of the good way of feeding, and habits that are harmful to health. Malnourished toddlers will grow small, thin, and short which have an impact to their cognitive abilities, low intelligence, and the decrease of productivity. In order to overcome the malnourished on the group of toddler, Supplementary Food Feeding (PMT) is a way to solve the problem. The PMT biscuit programs tends to be unsuccessful because the toddler boredom to the biscuit approximately in a week. Therefore it is necessary to modify the biscuits into toddlers’ favorite food, so that it can improve the nutritional status of the toddlers. The assistance of malnourished toddler was done to 8 toddlers of Desa Pelem Kecamatan Pare Kabupaten Kediri. The determination of malnourished toddler status was done by doing 24-hour recall. From the recall results, it also obtained data of energy consumption level of toddlers. The making of supplementary food by PMT biscuit as the basis material was done by paying attention to the energy, protein, fat and carbohydrate content, which was given in 14 days. The evaluation of the assistance was done by comparing the weight of a toddler before and after the giving of PMT as well as changes in the level of energy consumption, protein, fat and carbohydrates. The results showed that 62.5% experienced an increase in body weight, 25% did not experience a change in body weight, and 12.5% experienced a decrease in body weight. Toddlers who experienced weight loss was occurred because at the time of the assistance, they suffered from dengue hemorrhagic fever (DHF). While toddlers who did not experience changes in body weight was occurred because of coughs and colds. The increase of weight that occurred in 62.5% of children under five was in the range of 0.1 kg to 0.5 kg, while the level of the consumption of energy, protein, fat and carbohydrates has also increased. Based on the results of the assistance, PMT is necessary to be continued. In order to be more successful in the assistance program, parents of the toddler need to be given additional knowledge of the menu variations
ZAT BESI TEMPE KEDELAI DAUN KELOR, KADAR AIR DAN DAYA TERIMA ORGANOLEPTIK KERIPIK TEMPE DAUN KELOR Cucuk Suprihartini; Arya Ulilalbab; Frenky Arif Budiman; Farol Umara Lidya Puspitasari
Prosiding Conference on Research and Community Services Vol 2, No 1 (2020): Second Prosiding Conference on Research and Community Services
Publisher : STKIP PGRI Jombang

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Salah satu upaya adalah meningkatkan konsumsi pangan sumber zat besi adalah pemanfaatan bahan lokal sumer zat besi salah satunya kelor. Keripik tempe daun kelor adalah produk olahan makanan yang diolah dari bahan dasar kedelai, tepung tapioka , tepung daun kelor dan juga ragi tempe  untuk diolah dengan fermentasi untuk menjadi tempe dan dilakukan penggorengan untuk menjadi keripik tempe daun kelor. Perlakuan  penambahan tepung daun kelor dalam proses pembuatan tempe  sebanyak 0%, 2,5% dan 5%. Penelitian dilakukan pada bulan Januari – Pebruari  2020. Analisis kadar zat besi tepung tempe daun kelor dilakukan di laboratorium FMIPA Universitas Brawijaya, analisis kadar air dan daya terima di Laboratorium Teknologi Pangan dan di Laboratorium Kimia Akademi Gizi Karya Husada Kediri. Uji kadar Fe menggunakan metode AAS (Atomic Absorption Spectrophotometry) dan kadar air mnggunakan metode thermogravimetri. Daya terima organoleptik dilakukan dengan uji kesukaan atau hedonik scale . Uji organoleptik dilakukan analisis uji statistik friedman rank dengan α = 0,05 dan uji kadar air dilakukan uji One Way Anova dengan α = 0,01 menggunakan SPSS 16.0. Jika H0 ditolak maka akan dilanjutkan dengan uji Duncan. Hasil analisis kadar Fe didapatkan rata-rata tempe tanpa kelor sebesar1,91 mg/kg, penambahan kelor 2,5% sebesar 3,23 mg/kg, dan penambahan kelor 5% sebesar 3,93 mg/kg. Hasil analisis kadar air  didapatkan rata-rata tempe tanpa kelor sebesar1,9 %, penambahan kelor 2,5% sebesar 2,8%, dan penambahan kelor 5% sebesar 3,2%.     Uji organoleptik menunjukkan adanya pengaruh penambahan tepung daun kelor terhadap warna dengan nilai sig (0,00) , aroma (0,01) dan rasa (0,02) pada keripik tempe daun kelor, namun tidak berpengaruh terhadap tekstur (sig, 0,89). Disarankan penelitian selanjutnya bisa dengan menambahkan bahan pangan lain yang mempunyai karakteristik aroma yang menyegarkan seperti daun jeruk sehingga dapat meningkatkan cita rasa keripik tempe kelor
Co-Authors Aprilliyanti, Dwi Reka Arya Ulilalbab Catur Wulandari Cucuk, Cucuk Suprihartini Defy Fitriani, Defy Fitriani Dewi Kartika Sari Dian Estiningtyas Dwi Reka Aprilliyanti Enggar Anggraeni, Enggar Farol Umara Lidya Puspitasari Kuswinarti, Enny Lona Rosinta Lutfiana Yhudar Nur Azizah Mar'atus Sholichah, Rizka Palupi, Mirthasari Puspita, Berliana Safi'i, Hilma Ayunda Siti Fadilah Suryaningputri, Rizqi Enjang WAHYU WIBISONO Yuli Umiarsih