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Fitriani Fitriani
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GAMBARAN ASUPAN PROTEIN, ZAT BESI DAN KADAR HEMOGLOBIN PADA REMAJA PUTRI VEGETARIAN VEGAN DI INDONESIA VEGETARIAN SOCIETY (IVS) Fitriani Fitriani; Yessi Marlina; Roziana Roziana; Dilla Rahmadini
JURNAL RISET GIZI Vol 9, No 1 (2021): Mei (2021)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v9i1.6502

Abstract

Background: A vegan vegetarian is one of type indigenous vegetarians who only consume plant-based foods and its processed food products. Vegetarians tend to consume protein and iron less than RDA. Inadequate protein and iron consumption will lead to anemia. Women tend to have the highest risk for anemia, especially female adolescents.Subject: To describe protein and iron intake with HB levels in vegan vegetarian female adolescents of Indonesian Vegetarian Society (IVS) Pekanbaru.Methods: A descriptive study with cross-sectional design. The research was conducted from November 2018 to June 2019 at the secretariat of the Indonesian Vegetarian Society (IVS) Pekanbaru. The subjetcs were 22 female adolescents who were obtained by total sampling method. Hemoglobin levels were measured using easy touch GCU, dietary intake were obtained by food recall and calculated with the Nutrisurvey 2007.Result: The results showed the inadequate protein intake were 54.5%, inadequate iron intake were 68.2% and hemoglobin levels which classified as anemia were 63.63%.Conclusin: About 62.11% roespondents tend t have inadequate protein and iron intake and classified as anemia.
Uji Daya Terima Aneka Frozen Food Berbahan Dasar Tempe sebagai Alternative PMT Balita hesti Atasasih; Irma Susan Paramita; Fitriani Fitriani
Jurnal Kesehatan Komunitas Vol 9 No 1 (2023): Jurnal Kesehatan Komunitas (Inpress)
Publisher : LPPM Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/keskom.Vol9.Iss1.1257

Abstract

Indonesia is the world's largest producer of tempeh and the largest soybean market in Asia. As much as 50% of Indonesia's soybean consumption is in the form of tempeh. The proteins found in tempeh are relatively easy to digest. Frozen food can be a solution in extending the shelf life and durability of a product and causing food to become durable and not easily decompose. The purpose of this study is to find out the receiving power of frozen food tempeh as an alternative to toddler supplements in an effort to prevent stunting. This study was an experimental study using RAL (Complete Randomized Design) with one control and 3 treatments, 30%, 50%, and 70%. Furthermore, hedonic tests are conducted on each frozen food and proximal tests on frozen foods are most preferred to find out carbohydrate levels, protein levels, fat content, water content, and ash levels. The results showed that the most preferred treatment in terms of color, aroma, taste, and texture of frozen food meatballs was with the addition of 50% tempeh (P2), while for the nugget and ball groups, the most preferred panelists were the addition of 70% tempeh (P3). Kruskall Wallis test results showed the addition of tempeh gives a noticeable influence on the level of fondness for the color, aroma, taste, and texture of tempeh meatballs, nuggets of tempeh, and tempeh balls.
Gambaran Variasi Menu Dan Tingkat Kepuasan Konsumen Di Taman Sari Sakato Katering Kota Pekanbaru Fitriani Fitriani; Shisi Tridestia; Esthy Rahman Asih; Aslis Wirda Hayati
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 1, Juni (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (153.722 KB) | DOI: 10.36086/jgk.v1i1.1078

Abstract

Background : Complete menu ranging from taste, type of food and drink, and product availability at any time, it will be able to attract the attention of consumers to make a purchase and make it easier for consumers to choose various kinds of menus to their liking. The Purpose : This study aims to determine how the description of menu variations and the level of consumer satisfaction in Taman Sari Sakato Catering Pekanbaru City. Methods : This type of research is a descriptive study with a cross sectional survey research design. The study was conducted in January to April at Taman Sari Sakato Catering Pekanbaru City with a total sample of 60 by accidental sampling. Results : The results of the study using a Likert scale calculation obtained a percentage score of 75.6% (good) on the menu variations and 75.16% (satisfied) to the level of consumer satisfaction in Caterer Taman Sari Sakato, Pekanbaru City. Conclusion : The description of menu variations in Taman Sari Sakato Catering Catering is in good criteria while the description of the level of consumer satisfaction in Taman Sari Sakato Catering is in the satisfaction criteria. Suggestions : It is recommended that further research need to add education and employment criteria to the characteristics of respondents in the questionnaire. It is also necessary to make open-ended questions on the questionnaire in order to find out the reasons for the negative answers given by respondents.
Co-Authors Aslis Wirda Hayati Dilla Rahmadini Esthy Rahman Asih Hesti Atasasih Irma Susan Paramita Marlina, Yessi Roziana Roziana, Roziana Shisi Tridestia