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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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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.
Formulasi Cookies Tepung Pisang Raja dan Tepung Kacang Merah sebagai Makanan Selingan Pencegahan Balita Stunting Audy Zahra Aprilia; Agus Sulaeman; Witri Priawantiputri; Judiono; Widi Hastuti; Gurid Pramintarto Mulyo
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4733

Abstract

Stunting is a chronic malnutrition condition that impairs child growth and development, commonly caused by nutrient deficiency during the first 1,000 days of life. According to the 2023 Indonesian Health Survey (SKI), 15.8% of children under five were stunted and 5.7% severely stunted. Efforts to reduce stunting include providing supplementary foods rich in protein and zinc, such as cookies formulated with nutrient-dense flours. This study aimed to determine the effect of plantain flour and red bean flour formulations with added catfish flour on the quality of cookies. An experimental design with a Completely Randomized Design (CRD) one-factor model was applied using three treatments: F1 (70%:30%), F2 (50%:50%), and F3 (30%:70%). Sensory evaluation was conducted with 30 semi-trained panelists, and nutrient content was analyzed for protein (Kjeldahl), fat (Soxhlet), carbohydrates (by difference), and zinc (ICP-OES). The results showed formulation F2 was the most preferred by panelists. Kruskal-Wallis analysis revealed significant effects of formulation differences on taste (p=0.006) and overall acceptance (p=0.049). Nutritional composition per 40 g serving was 172.05 kcal energy, 5.82 g protein, 5.74 g fat, 24.27 g carbohydrates, and 0.58 mg zinc, meeting product claims of high protein and zinc source. The estimated selling price per serving was IDR 4,766. Further research is recommended to evaluate the clinical effects of these cookies on improving the nutritional status of stunted children.
EFEKTIFITAS PENGGUNAAN MEDIA E-POSTER TERHADAP PENGETAHUAN SIKAP DAN PERILAKU KONSUMSI TABLET TAMBAH DARAH (TTD) PADA REMAJA SISWI DI SMP NEGERI 1 JASINGA Cinta Fitriany Tazqiyah; Witri Priawantiputri; Pusparini; Mulus Gumilar
Jurnal Gizi dan Dietetik Vol. 5 No. 1 (2026): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v5i1.4735

Abstract

Adolescence is an age that is vulnerable to nutritional problems due to an imbalance in nutritional intake and nutritional needs. One of the nutritional problems that often occurs in adolescence is a lack of micronutrients, one of which is anemia. Data from the Indonesian Ministry of Health from 2013 to 2018 shows that the increase in anemia in adolescents aged 15-24 years increased from 18.4% to 34%. Therefore, education on anemia and iron tablet consumption in adolescent girls is needed. This study aims to determine the effectiveness of e-poster media on increasing knowledge, attitudes and behavior of iron tablet consumption with a Quasi Experimental research design with a controlled group pre-post test. The sample consisted of 48 seventh-grade students of SMP Negeri 1 Jasinga who were selected by random sampling. Data analysis used the Wilcoxon test, T-Dependent, Mann-Whitney and T-Independent tests. The results showed an effect of providing education using e-poster media on knowledge, attitudes and behavior (p 0.05).
Pengembangan Snack Bar Berbasis Bahan Freeze-Dried Tape Ketan Hitam, Tepung Mocaf dan Tepung Kacang Almond sebagai Selingan untuk Diabetes Melitus Edmon Edmon; Roro Nur Fauziyah; Agus Sulaiman; Witri Priawantiputri; Nur Ahmad Habibi
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1776

Abstract

The incidence of Diabetes Mellitus (DM) continues to increase globally and has become a serious health threat, including in Indonesia. Modern lifestyles, unbalanced diets, and genetic factors are the main causes. This study aimed to determine the best formulation of a Snack Bar made from freeze-dried black glutinous rice tape flour, mocaf flour, and almond flour, and to evaluate its organoleptic properties (color, aroma, taste, texture), anthocyanin content, antioxidant activity, and fiber content as an alternative solution for individuals with Type 2 DM. The study was conducted experimentally using a Completely Randomized Design (CRD) at Poltekkes Kemenkes Padang. Three formulations were tested organoleptically by panelists and analyzed in the laboratory for nutritional content. The results showed that the best formulation was F3 (20g black glutinous rice tape, 60g mocaf, 20g almond) with 84% panelist acceptance. Proximate analysis showed ash content of 1.18%, moisture 35.9%, protein 10.5%, fat 12.05%, carbohydrates 40.26%, fiber 2.15%, and anthocyanin 0.3 mg. It is concluded that the Snack Bar made from black glutinous rice tape, mocaf, and almond has potential as a functional food for people with DM. Further research is recommended to assess storage stability and conduct clinical trials for its effectiveness in controlling blood sugar levels.
PENGEMBANGAN MEDIA VIDEO EDUKASI GIZI SEIMBANG SEBAGAI UPAYA DALAM PENCEGAHAN PENYAKIT TIDAK MENULAR PADA REMAJA Umi Mahmudah; Witri Priawantiputri
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 1 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i1.1852

Abstract

Teenagers are a group vulnerable to obesity. Obesity is one of the main causes of non-communicable diseases (NCDs). Diet is the most influential risk factor for obesity. Nutrition education is one way to prevent obesity. Educational media is the key to the success of nutrition education. Video is an audio-visual media that displays material that can provide students with real experiences. The research aimed to develop balanced nutrition video nutrition education media for teenagers and determine the suitability of nutrition education video media to be applied as educational media. This research was development research using steps (1)analysis: analyzing problems, needs, goals (2)design: making scripts and storyboards. (3)development: producing videos. (4)implementation: testing feasibility by media and material experts and teenagers in SMAN 1 Cimahi has 30 students as a potential user, review, revision. (5)evaluation: evaluate the results, and carry out revisions. The research results obtained 2 series of animated videos, namely series 1 regarding prevention of non-communicable diseases and series 2 regarding balanced nutrition. The average validation results on animated video 1 by media experts were 95.26%, material were experts 87.85%, while the average validation results on animated video two by media experts were 92.26%, material experts 92.14%. The validation results by material experts and media experts on animated video series 1 and 2 were declared very valid. The results of student trials as users showed that animated video media 1 and 2 can be well received by potential users. The animated video media series 1 and 2 can be used as media for nutrition education, especially for teenagers.
Co-Authors Agus Sulaeman Agus Sulaeman Agus Sulaiman Agustina Indri Hapsari Almunawa, Iqlima Alvionita, Dinda Aminah, Mimin Anggraeni Permatasari, Dian Ratna Asep Iwan Purnawan Asep Iwan Purnawan Audy Zahra Aprilia Cinta Fitriany Tazqiyah Dadang Rosmana Dewi Marhaeni Dwitantika, Bryan Edmon Edmon Elanda Fikri Elvandari, Millayntri Fauziyah, Roro Nur Fred Agung Suprihartono Ginna Megawati gumilar, mulus Gurid Pramintarto Eko Mulyo Gurid Pramintarto Mulyo Heni Prasetyowati Ida Noparini Indriani, Wini Isdiany, Nitta Judiono Judiono Judiono M Rifqi Fauzi Mamat Rahmat Mamat Rahmat Mara Ipa Maryati Dewi Mira Mutiyani Mona Fitria Mulus Gumilar Mutiara Widawati Nabiilah, Ghinaa Hasnaa Noormarina Indraswari Nur Ahmad Habibi Pusparini Pusparini Pusparini Ramadhan, Winda Novita Ramadhan Risa Rahmawati, Risa Roro Nur Fauziyah Rosmana, Dadang Saleky, Yohannes Willihelm Salsabila, Rifa Salsabilla Fauziah Surmita - Surmita Surmita Surmita Surmita Syafitri S Tisa Rahma Tsania, Nanda Umi Mahmudah Vivin Syamsul Arifin Widi Hastuti Winda Nur Aisyah Yenny Moviana, Yenny Zulkarnain, Kirana Athaya