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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan AcTion: Aceh Nutrition Journal Window of Health : Jurnal Kesehatan Amerta Nutrition MEDIA INFORMASI Jurnal Pusat Akses Kajian Pangan dan Gizi Riset Informasi Kesehatan Journal Of Medicine And Health Sciences (Medisci)
Wiwit Estuti
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Agriculture, Biological Sciences & Forestry Dentistry Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Other

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PENGEMBANGAN MAKANAN JAJANAN ANAK SEKOLAH MIE REBON BERBAHAN DASAR PANGAN LOKAL REBON DAN MOCAF SERTA UJI ORGANOLEPTIK Estuti, Wiwit; Kunaepah, Uun; Hendarman, Hendi
Media Informasi Vol 11, No 1 (2015): BULETIN MEDIA INFORMASI
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.697 KB)

Abstract

Makanan jajanan sudah menjadi bagian yang tidak terpisahkan bagi anak sekolah dan menjadi kebiasaan sehari-hari. Kandungan zat gizi makanan jajanan bervariasi, tergantung bahan pembuatnya. Pembuatan makanan jajanan perlu memperhatikan kandungan gizi yang mencukupi sesuai anjuran pedoman PMT-AS dan perlu pengolahan higienis. Selain itu perlu adanya variasi dan peningkatan nilai gizi terutama protein bagi anak-anak usia sekolah untuk pertumbuhan dan perkembangannya. Sehingga diperlukan adanya upaya penganekaragaman pembuatan makanan jajanan yang lebih bervariasi dengan memanfaatkan bahan pangan lokal yang mempunyai kandungan protein cukup tinggi, salah satunya adalah tepung mocaf dan rebon. Penelitian ini bersifat eksperimental eksploratif yang dilakukan secara bertahap mulai dari persiapan bahan, formulasi, percobaan pengolahan dan pengujian organoleptik. Penelitian dilaksanakan dari bulan Maret–November 2014. Bahan-bahan yang digunakan yaitu tepung terigu, tepung mocaf, rebon diperoleh dari pasar tradisional di Kota Cirebon. Sementara itu juga digunakan alat-alat untuk mengolah dan uji organoleptik. Selanjutnya percobaan pengolahan mengikuti bagan alir penelitian. Hasil penelitian menunjukkan produk terbaik adalah mie rebon 2 dengan formulasi tepung terigu 80%, tepung mocaf 20%, dan rebon 10%.  Perlu dilakukan penelitian lanjutan untuk membuat mie dalam bentuk mie kering agar daya simpan mie lebih lama dan produk tersebut dapat dijadikan alternatif cemilan sehat bagi anak sekolah.
Concept Development Of Halal Assurance System In The Chicken Slaughter House (Case Study Of Chicken Meat Industry) Wiwit Estuti; Rizal Syarief; Joko Hermanianto
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The application of effective halal assurance system model was one of producer’s effort to supply halal food for Moslem consumers. The objective Of this research was to develop halal assurance system concept which is consist of halal manual. Halal Standard Operating Procedure, Guideline, and Work Instruction which should be applied at Chicken Slaughter House. flied research used descriptive method by distributing questionnaire, direct observation, on-site verification and halal assurance system assessment on two Chicken Slaughter House. The halal assurance system assessment was conducted based on ISO 9000, 2000 guideline of arrangement of HACCP system. The conclusion of this research was that this Halal Assurance System was suitable to be used as a standard for Chicken Slaughter House. The document change on both industry was that of applied halal assurance system. It was found that there were two kinds of haram Critical Control Point, which were two points at raw material and four point at chicken production process. Keywords : concept, model, assurance, halal, slaughter house
PENGEMBANGAN MAKANAN JAJANAN ANAK SEKOLAH MIE REBON BERBAHAN DASAR PANGAN LOKAL REBON DAN MOCAF SERTA UJI ORGANOLEPTIK Wiwit Estuti; Uun Kunaepah; Hendi Hendarman
Media Informasi Vol 11, No 1 (2015): BULETIN MEDIA INFORMASI
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37160/bmi.v11i1.28

Abstract

Makanan jajanan sudah menjadi bagian yang tidak terpisahkan bagi anak sekolah dan menjadi kebiasaan sehari-hari. Kandungan zat gizi makanan jajanan bervariasi, tergantung bahan pembuatnya. Pembuatan makanan jajanan perlu memperhatikan kandungan gizi yang mencukupi sesuai anjuran pedoman PMT-AS dan perlu pengolahan higienis. Selain itu perlu adanya variasi dan peningkatan nilai gizi terutama protein bagi anak-anak usia sekolah untuk pertumbuhan dan perkembangannya. Sehingga diperlukan adanya upaya penganekaragaman pembuatan makanan jajanan yang lebih bervariasi dengan memanfaatkan bahan pangan lokal yang mempunyai kandungan protein cukup tinggi, salah satunya adalah tepung mocaf dan rebon. Penelitian ini bersifat eksperimental eksploratif yang dilakukan secara bertahap mulai dari persiapan bahan, formulasi, percobaan pengolahan dan pengujian organoleptik. Penelitian dilaksanakan dari bulan Maret–November 2014. Bahan-bahan yang digunakan yaitu tepung terigu, tepung mocaf, rebon diperoleh dari pasar tradisional di Kota Cirebon. Sementara itu juga digunakan alat-alat untuk mengolah dan uji organoleptik. Selanjutnya percobaan pengolahan mengikuti bagan alir penelitian. Hasil penelitian menunjukkan produk terbaik adalah mie rebon 2 dengan formulasi tepung terigu 80%, tepung mocaf 20%, dan rebon 10%.  Perlu dilakukan penelitian lanjutan untuk membuat mie dalam bentuk mie kering agar daya simpan mie lebih lama dan produk tersebut dapat dijadikan alternatif cemilan sehat bagi anak sekolah.
Pemanfaatan Jamur Tiram Putih (Pleurotus ostreatus) dan Tepung Kedelai (Glycine max) Pada Formulasi Chewy Ball Naily Mathlubaty; Wiwit Estuti
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 1 No 1 (2022): Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

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Abstract

Jamur merupakan sumber bahan pangan nabati bergizi tinggi yang dibudidayakan untuk tujuan konsumsi. Berdasarkan data Badan Pusat Statistik produksi jamur di Jawa Barat mencapai 23.188.908 kg. Data tersebut menandakan melimpahnya ketersediaan jamur tiram. Jamur termasuk bahan pangan yang mudah rusak maka salah satu cara pengolahnnya yaitu dibentuk chewy ball. Berdasarkan hasil survey Badan Pusat Statistik tahun 2018 rata-rata harian konsumsi protein per kapita pada masyarakat Indonesia yaitu 47,80 g/hari/kapita yang berarti masyarakat indonesia kurang mengonsumsi protein dari rata-rata angka kecukupan protein yaitu 57 g/hari/tingkat konsumsi. Jika hal tersebut terus-menerus terjadi maka masalah gizi lama kelamaan akan timbul Untuk menambah kandungan proteinnya dapat dilakukan dengan menabah tepung kacang kedelai. Tujuan penelitian ini adalah untuk memformulasikan chewy ball dengan memanfaatkan jamur tiram putih (Pleurotus ostreatus) dan tepung kedelai (glycine max). sehingga mendapatkan formulasi paling disukai oleh panelis, dengan cara uji organoleptic produk dan mengetahui estimasi kandunan proteinnya. Metode yang digunakan dalam penelitian ini adalah mengunakan jenis penelitian eksperimental dengan desain rancangan acak lengkap 3 formulasi dan 2 kali ulangan. Metode estimasi kandungan protein pada penelitian ini menggunakan aplikasi nutrisurvey 2017. Hasil penelitian menunjukan bahwa chewy ball terbaik diperoleh berdasarkan skor keseluruhan organoleptik yaitu formulasi 1 dengan kandungan jamur tiram putih 45,9% dan tepung kacang kedelai 5,1% dengan skor 3,6. Hasil perhitungan estimasi kandungan protein produk terbaik yaitu 18,9 gram per 100 gram chewy ball. Simpulan dari penelitian ini adalah formulasi terbaik dengan komposisi jamur tiram putih 45,9% dan tepung kacang kedelai 5,1%.
Organoleptic Assessment of Cream Soup Formulation "KRIMERA" as a Functional Food Alternative for Anemia Adolescents Sekarningrum, Abiwardani; Estuti, Wiwit
Jurnal Medisci Vol 1 No 6 (2024): Vol 1 No 6 June 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/medisci.v1i6.315

Abstract

Anemia is a condition in which the number of red blood cells or the concentration of oxygen carriers in the blood (hemoglobin) in the body is insufficient for physiological needs. Hemoglobin itself functions to help red blood cells to get their natural shape, which is round with a flat center. Anemia is a condition where the body does not have enough iron reserves, so there is a shortage of iron distribution to the body's tissues. Based on the results of Riskesdas in 2018, the prevalence of anemia in Indonesia is still relatively high at 48.9%. This study aims to make functional food alternatives for adolescents with anemia by using raw red bean and brown rice materials to manufacture cream soup and to find out the organoleptic, preferred formulation, nutrient and iron contribution. The method used in this study is an experimental method with a RAL (Complete Random Series) research design with two repetitions and as many as eight experimental units with four formulas with comparisons in the use of red beans and brown rice F0 (0%: 13%), F1 (10.4%: 2.6%), F2 (9.1%: 3.9%), and F3 (7.8%: 5.2%). The results of the most preferred red bean and brown rice cream soup formulation product based on the overall parameter with the highest value is the first formulation (F1) with a value of 4.10. This value is higher than the F0 value of 3.87, so this product can be used as an alternative functional food for anemia sufferers.
Nutritional Content and Acceptability of Vegetable Sausage as an Alternative Source of Protein and Fiber Kunaepah, Uun; Sulistiyono, Priyo; Estuti, Wiwit
Jurnal Medisci Vol 1 No 6 (2024): Vol 1 No 6 June 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/medisci.v1i6.316

Abstract

Nutrition problems in Indonesia are still relatively high. SSGI results (2021) show that malnutrition is 17.1% and stunting is 24.4%. Lack of food consumption, especially protein, is one of the causes. Utilization of tofu dregs is still very low, as is banana blossom. Tofu dregs and banana blossoms have quite a high protein and fiber content. Tofu dregs and banana blossoms have the potential to become a high-nutrient food product that is suitable for consumption and has economic value. This research is a follow-up research from organoleptic tests, finding that vegetable sausages have organoleptic qualities that are no less than commercial sausages. This research aims to conduct laboratory tests for protein and fiber content and tests for the acceptability of vegetable sausages. This type of research is experimental, by design of two groups with control. Test acceptability with the method Visual Comstock by looking at leftovers. The acceptability test was conducted on 51 children in grades IV and V at SDN Pamitran-Cirebon who met the screening criteria. The treatment group consisted of 24 children, and the control group consisted of 27 children. Sample assignment was carried out randomly. Analysis of crude protein content using the IK-03/LAKP/SOP.10 method. Analysis of oil fiber content IK-13/LAKP/SOP.10. Analysis of the difference in receptivity test using the t-test of unpaired data. The research results showed that the protein content of vegetable sausages was (7.54%), slightly lower than commercial sausages (9.29%). The crude fiber content of vegetable sausages (3.48%) is higher than commercial sausages (2.10%). Vegetable sausages have the same acceptability as commercial sausages, with a good acceptability value of 100%. It has been proven that vegetable sausages can be used as an alternative food source of high protein and fiber at a relatively cheaper price.
Correlation Between Body Mass Index, Waist Circumference, and Body Fat with Oxidative Stress in Obese Adolescents Estuti, Wiwit; Kunaepah, Uun; Nurcahyani, Lia
Window of Health : Jurnal Kesehatan Vol 6 No 4 (October 2023)
Publisher : Fakultas Kesehatan Masyarakat Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/woh.vi.724

Abstract

Teenagers are one of the age groups that are prone to obesity. Obesity experienced by adolescents is a nutritional problem that is increasing rapidly and has become a significant public health problem. Obesity occurs due to an imbalance in energy intake over time, resulting in excessive fat accumulation and weight gain. This study aimed to identify the relationship between body mass index (BMI), waist circumference, and percent body fat with markers of oxidative stress in obese adolescents. The research method is an experimental research. The subjects of the study were 24 adolescents aged 13-15 years. Data were collected using a questionnaire and analysis of malondialdehyde (MDA) and superoxide dismutase (SOD) levels in the subject's blood serum. In addition, data in the form of BMI, percent body fat, waist circumference, pattern, and level of food consumption. Data analysis was carried out descriptively and inferentially at the significance level to determine the differences in treatment using the t-test if the data were normally distributed and the Mann-Whitney test if the data were not normally distributed. The closeness of the relationship was found using the Pearson correlation test. The results showed a moderately significant negative correlation between percent body fat and serum MDA, but body mass index and waist circumference were not significant. The higher the percentage of body fat, the lower the serum MDl. There is no significant relationship between BMI, LP, and % LT with serum SOD.
Rancangan Paket Media Edukasi Pencegahan Stunting Berbasis Teknologi dan Kearifan Lokal: Design of Stunting Prevention Education Media Package Based on Technology and Local Wisdom Nurcahyani, Lia; Widiyastuti, Dyah; Estuti, Wiwit; Iman, Arief Tarmansyah; Fitrianingsih, Yeni; Hafid, Fahmi
Amerta Nutrition Vol. 8 No. 2SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i2SP.2024.9-14

Abstract

Background: Stunting leads to increased morbidity and mortality among children. To accelerate stunting reduction, family assistance teams support at-risk families, requiring engaging and accessible educational resources. However, existing educational media materials are fragmented and lack a comprehensive approach, resulting in gaps during family assistance sessions. To improve accessibility and efficacy, a comprehensive, technology-based educational tool is necessary. Objectives: To develop a Stunting Prevention Education Media Package (PaSti PenTing) based on technology and local wisdom. Methods: This study used a Research and Development approach conducted in Cirebon City. The stages included the formulation of basic concepts, and in-depth interviews with experts, namely the Chairman of the Central Board of the Indonesian Midwives Association, the Head of the Cirebon City Health Office, the Head of the Cirebon City Women's Empowerment, Child Protection, Population Control and Family Planning Office and lecturers with S3 backgrounds. These interviews provided input related to the materials used for designing the PaSti PenTing. The research instrument uses in-depth interview guidance and data analysis was carried out using content analysis. Results: Based on expert input, the PaSti PenTing design was developed. The main menu consists of an introduction and a menu for target groups (teenagers, brides-to-be, pregnant women, postpartum mothers, and toddlers). Each menu contains educational materials. Conclusions: PasTi PenTing is a comprehensive media that can be used by the assistance team and families at risk of stunting to improve knowledge, attitudes, and behaviors in stunting prevention.
The Efficacy of Nutrition Education on Anemia and Upper Arm Circumference among Pregnant Women in Aceh Besar District of Indonesia during the Covid-19 Pandemic Ahmad, Aripin; Wagustina, Silvia; Dwiriani, Cesilia Meti; Estuti, Wiwit; Salfiyadi, Teuku; Arnisam, Arnisam; Fitrianingsih, Eva
Jurnal Gizi dan Pangan Vol. 17 No. 1 (2022)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (317.962 KB) | DOI: 10.25182/jgp.2022.17.1.27-36

Abstract

This study aimed to analyze the effects of nutrition education on anemia and upper arm circumference in pregnant women. It was a cluster-randomized control study involving 110 pregnant women. The nutrition education interventions, was a combination of offline and online sessions, conducted by trained Nutrition education staffs with a 1:5 ratio to pregnant women. Twelve education sessions were conducted for three months utilizing a nutrition booklet for pregnant women, food monitoring cards, and flyers shared on a social media WhatsApp group. The socio-demographic data were obtained through an interview method. The nutritional status collected, by measuring Mid Upper Arm Circumference (MUAC), and anemia was determined through a diagnosis by the family doctor. Data were analyzed using the chi-square test and the paired and independent t-tests, the confidence interval was set at 95%. Hemoglobin levels in the intervention group experienced a higher increase than in the control group. The MUAC in the intervention group increased by 0.8 cm while in the control group it was decreased by -2.7 cm. However, the Difference in Difference (DID) analysis did not show significant different for both parameters (p=0.198 and p=0.274). Chi square analysis showed that the prevalence of anemia at the end line point in the intervention group (3.6%) was significantly lower compared to the control group (14.5%) (p=0.047). The prevalence of the Chronic Energy Deficiency (CED) measured by MUAC decreased by 9% in the intervention group, and 1.8% in the control group. However, the difference in prevalence of CED was not statistically significant (p=0.696). The nutrition education within three months did not significantly increase the mean hemoglobin and MUAC. But considering the trend in decreasing anemia and CED prevalence in the intervention group, structured and routine nutrition education can be implemented as part of nutritional intervention in pregnant women to prevent anemia and CED to observe effects in a longer-term intervention.
Rastame Bar Formulation made from Black Rice Flour and Red Bean Flour as An Alternative to Emergency Food Cahyani Putri, Vina; Estuti, Wiwit
Jurnal Medisci Vol 1 No 2 (2023): Vol 1 No 2 October 2023
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/medisci.v1i2.84

Abstract

Geographically and demographically, Indonesia is an area that is prone to natural objects. The National Disaster Management Agency (BNPB) recorded 3,431 natural disasters that have hit various regions in Indonesia from early January to December 2022. Emergency Food Product (EFP) is a product that is designed and used in emergencies without having to go through various cooking processes so that it can be directly consumed. EFP is designed to meet the caloric needs of 233-250 kcal / 50 grams of ingredients. One example of an emergency food product is a snack bar or food bar. This type of research uses the Hedonic Scale Test, which is in the manufacture of Black Rice Flour and Red Bean Flour Rastame Bar products with a Complete Randomized Design (RAL) research design with 3 formulations and 2 repetitions. The organoleptic test was carried out by panelists with a total of 25 moderately trained panelists who were students of the Cirebon Nutrition Study Program level II and III by obtaining the best nutritional content formulation (energy, protein, fat, and carbohydrates) Bar Rastame using the Indonesian Food Composition Table (TKPI) 2017. The treatment used was the ratio of black rice flour to red bean flour respectively by F1 (40%:5%), F2 (35%:10%), and F3 (30%:15%). The selected snack bar is a ratio of 35% black rice flour and 10% red bean flour. The nutritional content of 50 grams of Rastame Bars with a protein content of 5.3 grams, fat content of 4 grams, carbohydrate content of 21.8 grams, and total calories of 143.6 kcal. The characteristics of selected Rastame Bars are a slightly faded blackish color, skimmed milk aroma but not too smelly, hard texture but soft inside, and less sweet taste.
Co-Authors Arief Tarmansyah Iman Aripin Ahmad, Aripin Arnisam, Arnisam Cahyani Putri, Vina Cesilia M Dwiriani Fahmi Hafid Fitrianingsih, Eva Fitrianingsih, Yeni Hendarman, Hendi Hendi Hendarman Joko Hermanianto Junaidi Junaidi Kunaepah, Uun Kunaepah, Uun Lia Nurcahyani Naily Mathlubaty Nurmawi, Yesi Rizal Syarief Sekarningrum, Abiwardani Silvia Wagustina, Silvia Sulistiyono, Priyo surayah, surayah Uun Kunaepah Uun, Kunaepah Widiyastuti, Dyah