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All Journal MEDIA MEDIKA INDONESIANA Media Gizi Mikro Indonesia Panrita Abdi - Jurnal Pengabdian pada Masyarakat Health Notions AcTion: Aceh Nutrition Journal Media Gizi Pangan Jurnal Kesehatan Manarang Media Kesehatan Politeknik Kesehatan Makassar Jurnal Pengabdian Masyarakat Sasambo Jurnal Ilmiah Kesehatan (JIKA) Journal of Health and Nutrition Research Media Gizi Pangan
Thresia Dewi Kartini Berek
Jurusan Gizi Poltekkes Kemenkes Makassar
Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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KARAKTERISTIK KIMIA MI KERING DENGAN SUBSTITUSI TEPUNG UBI JALAR KUNING DAN TEPUNG IKAN GABUS: Chemical Characteristics Of Dried Noodles With Substitution Of Yellow Sweet Potato Flour And Snakehead Fish Flour Hidayah, Nur Izzatul; Berek, Thresia Dewi Kartini; Asikin, Hijrah; Sirajjudin, Sirajuddin
Media Gizi Pangan Vol 31 No 1 (2024): Juni 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i1.573

Abstract

Dry noodles are generally made from wheat flour as the main ingredient, which is high in energy and low in other nutrients. The use of wheat flour also causes dependence on wheat imports. This study aims to determine the chemical characteristics of dried noodles substituted with yellow sweet potato flour and cork fish flour, which include moisture content, ash content, beta carotene and calcium. This type of research is a pre-experiment with a one-shot study case research design consisting of one standard formula and three treatment formulas with a concentration (%) of wheat flour: yellow sweet potato flour: cork fish flour each F0 (100:0:0), F1 (65:30:5), F2 (65:25:10), and F3 (65:20:15). Determination of moisture content was tested using the oven method, ash content using the dry sowing method, beta carotene content using the spectrophometer method, and calcium using the AAS method. The results showed that there was an increase in moisture content of 16.64%, ash content of 83.88%, beta carotene increased by 202.89% and calcium by 53.42% in dried noodles with substitutions of yellow sweet potato flour and cork fish flour compared to standard dried noodles. These results are supported by significant treatment differences in water content ρ-value = 0.008, ash content ρ-value = 0.001, beta carotene ρ-value = 0.001 and calcium ρ-value = 0.005. It is recommended for further research to pay attention to the process of making yellow sweet potato flour and processing dry noodles to maintain or minimise the decrease and damage to beta carotene levels.
Acceptability and Nutritional Content of Morijell Instant Pudding as an Additional Food for Nutritionally Vulnerable Groups Fauziah, Fauziah; Hendrayati, Hendrayati; Kartini B, Thresia Dewi; Khaerawati, ST.
Jurnal Ilmiah Kesehatan (JIKA) Vol. 6 No. 2 (2024): Volume 6 Nomor 2 Agustus 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v6i2.801

Abstract

One of the causes of nutritional problems, especially in vulnerable groups such as pregnant-women and toddlers, is due to a lack of energy and nutritional intake. Utilization of Morijell (instant pudding from Moringa-leaves) as an alternative additional food as an effort to improve the nutritional status of toddlers and pregnant women. This study aimed to assess the acceptability and nutritional content of Morijell. It was an experimental research based on completely randomized design. The research results were analyzed using the Kruskal Wallis test to test differences in acceptability and the T-test was used to compare selected formula nutrients with controls. The acceptability assessment results showed that Morijell instant pudding was acceptable with the best formula score=6,024. The most popular instant-pudding formula enriched with Moringa leaf powder is Morijell with the addition of 4 g Moringa leaf powder (F1). Significant differences in the Morijell instant pudding hedonic test were seen in the aroma and taste attributes (p-value<0,05), while the texture and color attributes didn’t significantly influence panelist acceptance (p-value>0,05). The results of the nutritional analysis of the best formula show significant differences in protein, fat and calcium (p-value<0,05). The best formula contains energy=197,56 kcal, protein=6,65 grams, fat=6,28 grams, iron=3,82 mg and calcium=336,17 mg. In conclusion, the addition of Moringa-leaf-powder affects the aroma and taste but doesn’t affect the color and the texture.
Functional dried noodles with snakehead fish and yellow sweet potato flour to support stunting prevention Agung, Permana; Asikin, Hijrah; B, Thresia Dewi Kartini; Sirajuddin, Sirajuddin; Mustamin, Mustamin; Taqwa, Kurnia
AcTion: Aceh Nutrition Journal Vol 10, No 4 (2025): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i4.2656

Abstract

Stunting is a chronic nutritional problem caused by a prolonged inadequate intake of nutrients, particularly protein and iron. Its management requires local food innovations that are nutrient-dense, acceptable, and affordable. Dried noodles substituted with snakehead fish flour and yellow sweet potato flour have the potential to increase energy density and essential nutrient content, making them a viable alternative for local supplementary feeding (PMT) in children at risk of stunting. This study aimed to determine the chemical characteristics and organoleptic properties of dried noodles. A pre-experimental design was used, with one control formula and three treatment formulas, conducted at the Food Technology and Organoleptic Laboratory, Poltekkes Kemenkes Makassar, and the Feed Chemistry Laboratory, Hasanuddin University (June 2023–March 2024). The energy, protein, carbohydrate, iron, zinc, and vitamin C contents were analyzed in duplicate, and organoleptic testing was performed by 50 semi-trained panelists. Significant differences were observed in protein, iron, carbohydrate, color, and taste (p<0.05), but not in energy, zinc, vitamin C, or texture (p>0.05). In conclusion, formula F3 was the best, containing 340.30 kcal/100 g energy, 21.92% protein, 65.67 g/100 g carbohydrate, 4.10 mg/100 g iron, 3.17 mg/100 g zinc, and 49.24 mg/100 g vitamin C.
Household Food Security and Individual Dietary Diversity as Determinants of Stunting: Evidence from a Primary Healthcare Center Davidson, Sarah Melati; Asikin, Hijrah; Kartini, Thresia Dewi
Journal of Health and Nutrition Research Vol. 5 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i1.748

Abstract

Stunting in children remains a priority nutrition problem in Indonesia. Household food security and individual dietary diversity are presumed to play important roles in the nutritional status of children under five. This study aims to determine the association between individual dietary diversity and household food security with the nutritional status of children aged 12–59 months in the Tamalanrea Health Center area, Makassar. This quantitative, cross-sectional study involved 81 children aged 12-59 months, selected using a purposive sampling technique. Data collection included measurement of nutritional status using the height-for-age indicator, household food security using the Household Food Insecurity Access Scale (HFIAS), and individual dietary diversity using the Individual Dietary Diversity Score (IDDS). Data analysis was performed univariately and bivariately using the chi-square test. The prevalence of stunting was 28.4% among the total research subjects. Household food security was significantly associated with children's nutritional status, as indicated by H/A (p=0.019), with children from food-insecure households having a 3.4 times greater risk of stunting (OR=3.429; 95% CI: 1.242-9.464). Conversely, individual dietary diversity did not show a significant relationship with children's nutritional status (p=0.424). Consumption of legumes and nuts was very low (6.17%), and consumption of vitamin A-rich fruits and vegetables was below 50%. Household food security is a more determinative factor in children's nutritional status than individual dietary diversity. Stunting prevention interventions need to focus on improving household economic access to food through multisectoral approaches
Co-Authors Adriyani Adam Agung Agung Agung, Permana Asikin, Hijrah Aswita Amir Aswita Aswita Amir Chaerunimmah Chaerunnimah . Ekasafitri Elma Silamba Endang Purwaningsih Fachriyani Fachriyani Fasa Novita Putri Fauziah Fauziah Hartono, Rudy Hendrayati Hidayah, Nur Izzatul Isqara Putri, Andi Diin Khaerawati, ST. Lydia Fanny Magdalena Magdalena Manjilala Manjilala Muh. Sabir Mustamin Mustamin mustamin mustamin Nadimin Nadimin Nurwijayanti Rauf, Suriani Retno Sri Lestari rizki ayu ningtyas Sarah Melati Davidson Sirajjudin, Sirajuddin Sirajuddin Sirajuddin Sitti Sahariah Rowa Suci F, Putri Anugrah Suri Etika Yuniawati Taqwa, Kurnia Theresia Limbong Wahyuni Sulistiawati Zakaria Zakaria Zinatul Faizah