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Witri Priawantiputri
Poltekkes Kemenkes Bandung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Gizi dan Dietetik

 1 
ANALISIS MUTU CHURROS DAUN KELOR DAN TEPUNG KACANG MERAH SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI REMAJA PUTRI ANEMIA Tisa Rahma; Witri Priawantiputri; Dadang Rosmana; Agustina Indrihapsari; Fred Agung Suprihartono
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1248

Abstract

Salah satu masalah yang sering terjadi pada remaja putri adalah anemia yang dapat dicegah dengan meningkatkan asupan makanan tinggi zat besi dan protein. Daun kelor merupakan salah satu pangan lokal tinggi zat besi, sedangkan kacang merah tinggi dalam kandungan protein. Tujuan dari penelitian ini adalah untuk mengetahui adanya pengaruh formulasi daun kelor dan tepung kacang merah terhadap sifat organoleptik serta kandungan zat gizi (zat besi dan protein) pada churros. Desain penelitian ini adalah eksperimental dengan tiga perlakuan yaitu perbandingan daun kelor dan tepung kacang merah 25%:75%, 50%:50%, dan 75%:25%. Sampel diujikan kepada 30 panelis agak terlatih. Analisis data sifat organoleptik menggunakan uji non parametrik Kruskall Wallis menunjukkan tidak ada perbedaan yang nyata pada tingkat kesukaan panelis terhadap seluruh aspek organoleptik (warna, aroma, rasa, tekstur, overall) churros (p>0.05). Hasil uji laboratorium, terhadap formula terbaik menunjukkan bahwa 1 porsi churros (40 gr) formula (50% :50%) dapat memenuhi kecukupan zat besi selingan remaja sebanyak 114%, sedangkan kecukupan selingan protein masih belum terpenuhi karena hanya memenuhi 54% dari kecukupan protein selingan remaja. Produk ini dapat menjadi makanan selingan bagi remaja putri, namun perlu dilakukan pengembangan produk lebih lanjut untuk menyempurnakan formulasi dan menambah kandungan protein agar memenuhi kebutuhan protein selingan remaja.
EFEKTIVITAS PENDIDIKAN GIZI DENGAN APLIKASI BERBASIS ANDROID TERHADAP PENGETAHUAN SERTA KONSUMSI SAYUR DAN BUAH REMAJA Salsabilla Fauziah; Surmita Surmita; Witri Priawantiputri; Mira Mutiyani; Umi Mahmudah; Gurid Mulyo
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1283

Abstract

One of many eating behavior problems is the lack of vegetables and fruit consumption. The lack of knowledge decrease personal ability in implementing the nutritional information in daily life. Nutrition Education is one of the effort to overcome the vegetable and fruit consumption problem. This study aims to see the effect of Nutrition Education using Android based application "My Food Record" media for the vegetable and fruit consumption and knowledge to the teenager in SMPN 8 Cimahi. The study design was Quasi-Experimental using pretest and posttest with control group of purposive sampling, each group consist of 20 people. The average score of Vegetable and fruit knowlede achieved before intervention is 40.33 and after intervention is 48.00. The average vegetable consumption per day before intervention is 108.93gr while after intervention is 123.12gr. In addition, the average fruit consumption per day before intervention is 294.23gr and after intervention is 341.86gr. T-test and Wilcoxon test show there is a significant effect on Vegetable and Fruit Knowledge (p=0.000 and 0.0008), meanwhile there is no significant effect on the Vegetable (p=0.600 and 0.811) and Fruit (p=0.802) consumption on both groups. The result of independent test, T-test and Mann Whitney shows no significant different of average vegetable and fruit knowledge (p=0.348), vegetable consumption (p=0.477), and fruit consumption (p=0949). The nutrition Education is able to increase the vegetable and fruit knowledge and consumption eventhough it is not statistically significant. Nutrition education of fruit and vegetable using this android based application needs a continuation to achieve the knowledge upgrade and positive behavior change.
EFEKTIVITAS EDUKASI GIZI MENGGUNAKAN MEDIA FLASHCARD DAN POWERPOINT TERHADAP PENGETAHUAN, SIKAP DAN PERILAKU GIZI SEIMBANG PADA SISWA SEKOLAH DASAR Tsania, Nanda; Rahmat, Mamat; Priawantiputri, Witri; Fauziyah, Roro Nur
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1800

Abstract

Background: Balanced nutrition is a daily food composition that contains nutrients both types and amounts according to body needs. Balanced nutrition is needed to student for their growth period. Most of elementary school student do not know about balanced nutrition because they are still focused on the concept of “4 sehat 5 sempurna” where they think that eating rice should be more than side dishes and vegetables, even some said that drinking milk alone is enough and does not need other food. Purpose: This research aims to determine the effectiveness of providing nutrition education using flashcard and powerpoint media on increasing knowledge, attitudes and behavior of balanced nutrition in students of SDN Pasirkaliki Mandiri 2 Cimahi. Method: The research design used was a quasi-experimental with pre-test and post-test control group. The sample using purposive sampling with 62 samples. Statistical analysis using Paired T-Test, Wilcoxon and T-Independent. Results: The results shows that there is an increase in knowledge about balanced nutrition in the intervention group (p=0.000) and the control group (p=0.000), attitudes in the intervention group (p=0.014) and the control group (p=0.004), behavior in the intervention group (p=0.004) and there was no increase in behavior regarding balanced nutrition in the control group (p=0.398). Conclusion: There is no difference in the average increase in knowledge, attitudes and behavior of balanced nutrition between flashcard educational media and powerpoint media. Recommendation: Flashcard educational media needs to be redeveloped both from the appearance and from the choice of language used to attract students so as to get better results. Key words: Nutrition Education, Flashcard, Powerpoint, Balanced Nutrition
HUBUNGAN PENGETAHUAN DAN SIKAP MAKANAN TABU TERHADAP ASUPAN ZAT BESI IBU HAMIL DI PUSKESMAS CILEUNGSI Zulkarnain, Kirana Athaya; Priawantiputri, Witri; Gumilar, Mulus; Saleky, Yohannes Willihelm
Jurnal Gizi dan Dietetik Vol. 3 No. 1 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i1.2180

Abstract

Latar belakang: Anemia merupakan masalah gizi yang paling sering terjadi pada ibu hamil. Ibu hamil dengan usia kehamilan trimester 2 dan 3 berisiko lebih tinggi mengalami anemia; salah satu penyebabnya adalah kekurangan zat besi. Asupan zat besi pada ibu hamil dipengaruhi oleh pengetahuan dan sikap ibu terhadap makanan tabu karena beberapa makanan tabu merupakan sumber zat besi, seperti daging, jeroan, ayam, udang, dan bayam. Tujuan penelitian ini adalah untuk menggambarkan asupan zat besi, pengetahuan, dan sikap makanan tabu, serta hubungan antara pengetahuan dan sikap makanan tabu terhadap asupan zat besi ibu hamil di Puskesmas Cileungsi. Metode: studi cross-sectional. Populasi penelitian adalah seluruh ibu hamil yang memeriksakan kehamilannya di Puskesmas Cileungsi. Metode pengambilan sampel yang digunakan adalah purposive sampling dengan jumlah sampel 56 orang. Hasil: Hasil penelitian menunjukkan bahwa 44 sampel memiliki asupan zat besi yang kurang (78,6%), 29 memiliki pengetahuan kurang (51,8%), dan 41 memiliki sikap cukup (73,2%). Tidak ada hubungan pengetahuan makanan tabu dengan asupan zat besi pada ibu hamil (p=0,748 > 0,05). Tidak ada hubungan sikap makanan tabu dengan asupan zat besi pada ibu hamil (p=1.000 > 0.05). Kesimpulan: Tidak ada hubungan antara pengetahuan dan sikap makanan tabu dan asupan zat besi pada ibu hamil di Puskesmas Cileungsi. Penelitian selanjutnya diharapkan dapat memberikan edukasi gizi mengenai makanan tabu bagi ibu hamil.
SOSIS “LEBOYA” IKAN LELE DUMBO DAN TEPUNG KACANG KEDELAI ALTERNATIF MAKANAN SELINGAN SUMBER PROTEIN DENGAN GLUTEN FREE CASEIN FREE UNTUK ANAK AUTISM SPECTRUM DISORDER Indriani, Wini; Isdiany, Nitta; Gumilar, Mulus; Priawantiputri, Witri
Jurnal Gizi dan Dietetik Vol. 3 No. 2 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i2.2717

Abstract

The World Health Organization (WHO) reports that approximately one in 160 children worldwide has Autism Spectrum Disorder. (ASD) According to a 2016 report from the Centers for Disease Control and Prevention, about 1 in 54 children in the United States is diagnosed with an autism spectrum disorder. The Central Bureau of Statistics currently in Indonesia there are around 270.2 million with a growth ratio of autistic children around 3.2 million children. One of the interventions provided is dietary therapy with gluten and casein free. Giving children with autism foods that contain gluten and casein will be one of the triggers for the emergence of aggressive attitudes in the brain. One alternative to gluten-free and casein-free protein sources is Leboya Sausage, which is dumbo catfish sausage with soybean flour that can be made independently or in groups by utilizing food ingredients that are easy to find and can be used as a source of protein for children with Autism Spectrum Disorder. The purpose of this study was to determine the effect of dumbo catfish formulation with soy bean flour on organoleptic properties, energy, protein, fat and carbohydrate content and price of leboya sausage. This research design is experimental and the sample in organoleptic testing is 30 moderately trained panelists. The results of the study on the organoleptic properties of the three formulas showed significant differences with p (0.005) < α (0.05) in texture, significant differences with (0.038) < α (0.05) in overall and no significant differences in taste, aroma and color with p > 0.05. F1 is the best formula that panelist likes. The results of the proximate test obtained nutritional values/100 grams, namely ash content 2.2%, energy from fat 82.8 kcal, total fat content 9.2, water content 60.1%, total energy 196.7 kcal, carbohydrates 18.14 grams and protein 10.32 grams with a unit price of serving (60 grams) which is Rp. 2,292. . Key words: Autism Spectrum Disorder, Dumbo Catfish, Soy Bean Flour.
Formulasi Mecaf Cookies Berbasis Tepung Mocaf dan Kacang Merah Sebagai Alternatif Snack Penderita Diabetes Melitus Dwitantika, Bryan; Priawantiputri, Witri; Rahmat, Mamat; Sulaeman, Agus
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3271

Abstract

According to the 2018 Basic Health Research (Riskesdas), the prevalence of diabetes mellitus in Indonesia reached 1,017,290 people, increasing from 6.9% to 8.5%. Individuals with diabetes mellitus benefit from having a regular eating schedule, which helps synchronize the body’s insulin response. Snacks is important role in preventing drops in blood sugar levels. Cookies can be a suitable snack alternative. This research utilized local food ingredients, namely mocaf flour and red bean flour. The study aimed to determine the effect of mocaf flour and red bean flour formulation on the quality of "Mecaf Cookies," focusing on organoleptic properties and proximate nutritional value, including dietary fiber. The research design was experimental, using three different formulations: F1 (80% mocaf flour : 20% red bean flour), F2 (60% mocaf flour : 40% red bean flour), and F3 (50% mocaf flour : 50% red bean flour). The product name “Mecaf Cookies” is an acronym derived from its ingredients: mocaf and red bean flours. Organoleptic properties were evaluated using a hedonic test involving 36 semi-trained panelists. Statistical analysis using the Kruskal-Wallis test showed no significant difference in color (ρ > α, 0.127), while there were significant differences in aroma (ρ < α, 0.007), taste (ρ < α, 0.000), texture (ρ < α, 0.002), and overall acceptance (ρ < α, 0.000), followed by Mann-Whitney tests for further analysis. Proximate and dietary fiber analysis conducted at the SIG Laboratory in Jakarta showed that a serving of Mecaf Cookies (3 pieces or 45 grams) contains 225 kcal of energy, 3.6 grams of protein, 12.6 grams of fat, 28 grams of carbohydrates, and 5.9 mg of dietary fiber. Key words: diabetes mellitus, snack, cookies, mocaf flour, red bean flour
Co-Authors Agus Sulaeman Agustina Indri Hapsari Almunawa, Iqlima Alvionita, Dinda Aminah, Mimin Anggraeni Permatasari, Dian Ratna Asep Iwan Purnawan Asep Iwan Purnawan Dadang Rosmana Dewi Marhaeni Dwitantika, Bryan Edmon Edmon Elanda Fikri Elvandari, Millayntri Fauziyah, Roro Nur Fred Agung Suprihartono Ginna Megawati gumilar, mulus Gurid PE Mulyo Heni Prasetyowati Ida Noparini Indriani, Wini Isdiany, Nitta Judiono Judiono M Rifqi Fauzi Mamat Rahmat Mamat Rahmat Mara Ipa Maryati Dewi Mira Mutiyani Mona Fitria Mutiara Widawati Nabiilah, Ghinaa Hasnaa Noormarina Indraswari Nur Ahmad Habibi Pusparini Pusparini Ramadhan, Winda Novita Ramadhan Risa Rahmawati, Risa Rosmana, Dadang Saleky, Yohannes Willihelm Salsabila, Rifa Salsabilla Fauziah Sulaiman, Agus Surmita - Surmita Surmita Surmita Surmita Syafitri S Tisa Rahma Tsania, Nanda Umi Mahmudah Vivin Syamsul Arifin Winda Nur Aisyah Yenny Moviana, Yenny Zulkarnain, Kirana Athaya