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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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FORMULASI DAN KARAKTERISTIK COOKIES BERBASIS TEPUNG DAUN KELOR DAN TEPUNG UDANG PUTIH SEBAGAI ALTERNATIF MAKANAN SELINGAN TINGGI ZAT BESI UNTUK ANEMIA PADA REMAJA Alvionita, Dinda; Priawantiputri, Witri; Gumilar, Mulus; Hapsari, Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1059

Abstract

Cookies are one of the most popular food products for people of all ages. Cookies are used as an alternative snack for anemia in adolescents with the main ingredients, namely Moringa leaf flour and white shrimp flour which are high in iron and protein. This study aims to obtain a formulation and determine the effect of Moringa leaf flour and white shrimp flour on the quality of cookies products which include organoleptic properties and levels of nutrients (iron and protein). The research design used was experimental with a completely randomized design. The research method used is hedonic test to determine organoleptic properties involving 30 panelists, Atomic Absorption Spectrophotometry (AAS) method to test iron levels, and micro kjeldahl method to test protein levels. Cookies formulation obtained 3 different formulas, namely F1 (45%:5%), F2 (40%:10%) and F3 (35%:15%). The results of thetest Kruskall Wallis showed that there was no significant difference in the aspects of color, taste, aroma, texture, and overall. Formula F2 excels in terms of color, taste, and overall. The results of the iron content test were obtained by formulas F1, F2, F3 which were 0.239 mg/100 gr, 0.221 mg/100 gr, 0.204 mg/100 gr and the protein content test obtained formulas F1, F2, F3 which was 6.96 gr/100 gr, 7.35 gr/100 gr, 8.13 gr/100 gr. Suggestions for further research are the need for changes in the procedure for making Cookies in order to obtain an attractive appearance of Cookies, especially in the aspects of color, taste and shape and the need for further research on the effect of giving Cookies based on Moringa leaf flour and white shrimp flour on adolescents, especially young women.
FORMULASI DAN SIFAT ORGANOLEPTIK NUGGET BERBASIS TEMPE DAN SERBUK DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI KALSIUM UNTUK LACTO-OVO VEGETARIAN Salsabila, Rifa; Rosmana, Dadang; Mahmudah, Umi; Priawantiputri, Witri; Fikri, Elanda
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1060

Abstract

A problem for vegetarians is the risk of calcium deficiency. Nuggets made from tempeh and moringa leaf powder can be used as an alternative for additional foods that contain calcium so that it is expected to reduce the risk of osteoporosis. This study aims to obtain a formula and determine the effect of the balance of nugget and Moringa leaf powder on the organoleptic properties of nuggets, as well as to determine the calcium levels in each balance. The research design is experimental, the research method used is hedonic test for testing organoleptic properties and spectrophotometry for testing calcium levels. The research was carried out in January 2021 by sending products to the homes of 30 panelists by implementing health protocols related to the COVID-19 pandemic. This nugget formula consists of a balance, with a ratio of tempeh and Moringa leaf powder (%) F1 (97% : 3%) F2 (94% : 6%), and F3 (91% : 9%). The results of statistical tests showed that there was no difference in the aspects of color, taste, texture and overall. As for the aroma, there was a significant difference between the F2 and F3 nuggets. Calcium levels of F1, F2, and F3 produced are 16.4; 16.6 and 16;8 mg/100gr. It is necessary to modify and further research on the manufacture of nuggets with other vegetable protein sources so that the product has a high calcium content so that it can increase calcium in the body, especially for lacto-ovo vegetarians.
PENGEMBANGAN FORMULA ENTERAL BERBASIS TEPUNG LABU KUNING DAN TEPUNG TEMPE UNTUK PASIEN DIABETES MELITUS TIPE 2 Nabiilah, Ghinaa Hasnaa; Fitria, Mona; Priawantiputri, Witri; Moviana, Yenny
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (2023): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v2i2.1821

Abstract

Kejadian diabetes melitus (DM) mengalami peningkatan setiap tahunnya. DM tipe 2 menyebabkan gangguan metabolik ditandai dengan hiperglikemia, karena terganggunya hormon insulin. Pasien DM Tipe 2 yang tidak mampu memenuhi kebutuhan gizi secara oral direkomendasikan untuk diberikan makanan enteral. Pengembangan formula enteral berbasis tepung labu kuning, tepung putih telur, dan tepung tempe sebagai alternatif enteral DM berbentuk serbuk. Kandungan polisakarida, serat, dan beta karoten labu kuning meningkatkan kadar serum insulin, menimbulakn rasa kenyang lebih lama, dan antioksidan berperan menurunkan kadar glukosa darah. Tempe sebagai pangan lokal dengan kandungan arginin dan isoflavon berperan dalam penyembuhan luka dan menghambat kerusakan sel beta pankreas. Tujuan penelitian ini adalah untuk mengetahui pengaruh imbangan tepung labu kuning dan tepung tempe terhadap sifat organoleptik dan memenuhi persyartan diet DM Tipe 2. Penelitian ini bersifat eksperimental dengan imbangan tepung labu kuning dan tepung tempe pada F1 (90%:10%), F2 (80%:20%), F3 (70%:30%). Hasil penelitian menunjukkan terdapat pengaruh imbangan tepung labu kuning dan tempe aspek warna (p=0.026) dan konsistensi (p=0.026). Formula paling banyak disukai adalah formula 2 dengan imbangan tepung labu kuning dan tepung tempe 80%:20%. Kandungan nilai gizi per sajian (250ml) energi 361,2 kkal, protein 22,25 gram, lemak 20,3 gram, dan karbohidrat 22,375gram. Formula terbaik dapat mengalir pada selang nasogastrik 14 fr sebanyak 2,67 ml/ detik dengan viskositas 41,5 cP. Daya simpan formula serbuk selama 7 hari pada suhu ruang belum ada perubahan secara fisik. Harga per porsi (250 ml) formula enteral Rp 6.581.
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
EDUKASI GIZI BERBASIS VIDEO LEBIH EFEKTIF DALAM MENINGKATKAN PENGETAHUAN REMAJA MENGENAI GIZI SEIMBANG UNTUK PENCEGAHAN PENYAKIT TIDAK MENULAR Mahmudah, Umi; Priawantiputri, Witri; Rahmat, Mamat
Media Penelitian dan Pengembangan Kesehatan Vol. 35 No. 2 (2025): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v35i2.2680

Abstract

Adolescents are a vulnerable group when it comes to nutrition-related obesity issues. Obesity is a chronic disease resulting from excessive fat accumulation and is a major risk factor for non-communicable diseases (NCDs). Nutrition knowledge is an important factor as it impacts attitudes and behaviors. This study aimed to assess the differences in nutrition education using video and PowerPoint media on knowledge, attitudes, and behaviors related to balanced nutrition in the prevention of non-communicable diseases among adolescents. The research design was quasi-experiment with a pre-posttest control group design. The study was divided into two groups: the treatment group at SMAN 1 Cimahi, and the control group at SMAN 3 Cimahi in August – November 2024. The results showed a significant effect of nutrition education using video media on knowledge (p = 0.000), attitudes (p = 0.001), and behavior (p = 0.010). The average knowledge score before and after education using video media was 54.24 to 76.97, there was an increase of 22.73 points, the average attitude score was 49.93 to 52.24 increased 2.31 points and the average behavior score was 43.39 to 46.45 increased 3.06 point. The difference in average knowledge was 9.2 points, attitude 1.61 points and behavior 0.67 points higher in the treatment group than the control group. Conclusion: Nutrition education using video media is more effective in improving knowledge of balanced nutrition in the prevention of non-communicable diseases among adolescents compared to PowerPoint media, but it is not more effective in improving attitudes and behaviors related to balanced nutrition.
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