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Formulasi nugget jamur tiram sebagai makanan selingan rendah lemak dan tinggi serat Purbowati Purbowati; Sugeng Maryanto; Puji Afiatna
Darussalam Nutrition Journal Vol 4, No 1 (2020): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v4i1.3939

Latar belakang: Nugget merupakan makanan selingan berbahan dasar daging ayam atau daging sapi sehingga mengandung lemak yang tinggi dan serat rendah. Jamur tiram mengandung serat tinggi dan mempunyai tekstur dan cita rasa menyerupai daging ayam. Tujuan: Penelitian ini bertujuan mengetahui tingkat kesukaan, kadar lemak dan kadar serat pada formulasi nugget ayam substitusi jamur tiram. Metode: Penelitian eksperimental yaitu membuat tiga formulasi nugget yaitu formula (1) nugget berbahan dasar ayam 100%, formula (2) nugget berbahan dasar ayam 50% jamur tiram 50%, formula (3) nugget berbahan dasar jamur tiram 100%. Uji tingkat kesukaan dilakukan pada 30 panelis agak terlatih dengan metode skoring (skor 1 = sangat tidak suka, 2 = tidak suka, 3 = suka, 4 = sangat suka, 5 = sangat suka sekali). Analisis kadar lemak dengan metode hidrolisis asam-Soxhlet, sedangkan analisis kadar serat dengan metode acid detergent fiber (ADF). Data yang diperoleh dianalisis secara deskriptif. Hasil: Hasil uji tingkat kesukaan sebagai berikut, skor untuk formula (1) tekstur 100, rasa 98, warna 102, aroma 99. Skor untuk formula (2) tekstur 97, rasa 99, warna 98, aroma 97. Skor untuk formula (3) tekstur 83, rasa 72, warna 82, aroma 73. Pada penelitian ini formula nugget dapat dikatakan diterima atau disukai jika skor masing-masing komponen paling sedikit 90. Hasil analisis kadar lemak pada formula (1), (2), dan (3) adalah 16,6%, 16,3%, 14,4%. Sedangkan hasil analisis kadar serat pada formula (1), (2), dan (3) adalah 3,8%, 5,4%, 7,0%. Kesimpulan: Nugget yang paling disukai adalah formula (1) dan yang paling tidak disukai yaitu formula (3). Nugget yang mengandung kadar lemak paling tinggi dan kadar serat paling rendah adalah formula (1). Sedangkan nugget yang mengandung kadar lemak paling rendah dan kadar serat paling tinggi adalah formula (3).Background: Nugget is a snack made from chicken or beef which contains high fat and low fiber. Oyster mushrooms are high in fiber and have a texture and taste similar to chicken meat. Purpose: This study aims to determine the level of preference, fat and fiber content in the formulation of oyster mushroom substitute chicken nugget. Method: The experimental research method is making three nugget formulations, namely formula (1) nuggets made from 100% chicken, formula (2) nuggets made from chicken 50%, oyster mushrooms 50%, formula (3) nuggets made from 100% oyster mushrooms. The preference level test to 30 panelists are not trained by the scoring method (score 1 = very dislike, 2=dislike, 3=normal, 4=like, 5=very like). Analysis of fat content using Soxhlet-acid hydrolysis method, while analysis of fiber content using acid detergent fiber (ADF) method. The data obtained were analyzed descriptively. Results: The results of the test of preference level were as follows, the score for formula (1) texture 100, taste 98, color 102, aroma 99. The score for formula (2) texture 97, taste 99, color 98, aroma 97. The score for formula (3) texture 83, taste 72, color 82, aroma 73. In this study, the nugget formula can be accepted or approved if each component is at least 90. The results of the analysis of fat content in formulas (1), (2), and (3) were 16,6%, 16,3%, 14,4%. While the results of the analysis of fiber content in formulas (1), (2), and (3) were 3,8%, 5,4%, 7,0%, respectively. Conclusion: The most preferred formula is formula (1) and the formula that is least approved is formula (3). The formula that contains the highest protein and the lowest protein content is formula (1). Whereas the nugget that contains the lowest fat and the highest fiber content is formula (3).

Tingkat Perkembangan Motorik Kasar dengan Keparahan Stunting (Studi pada Anak Sekolah Dasar): Perkembangan Motorik Kasar dengan Tingkat Keparahan Stunting (Studi pada Anak Sekolah Dasar) Puji Afiatna; Indri Mulyasari
Amerta Nutrition Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1SP.2022.235-242

Background: The high prevalence of stunting, which is a linear growth failure in school-aged children, has an impact on gross motor development. The parenting style and feeding style influences children's growth and development. Objectives: To analyze the correlation gross motor development with severity of stunting in primary school children. Methods: This research is a cross sectional research on 91 children with stunting who were selected consecutively in primary school at Kecamatan Ungaran Barat, Kabupaten Semarang. The data collection was conducted by doing anthropometric measurement and gross motor development (locomotor and object control). The correlation between two categorical variables wastested by conducting Rank Spearman test. Results: The nurtritional status of stunting in 84 (92,3%) children with moderate stunting and 7 (7,7%) children with severe stunting. The gross motor development of children under the average was 46,1%, with the average score of intelligence of 91,92. In bivariate analysis, stunting were not significantly related to Gross Motor Quotient (GMQ) level (p=0.241; p>0.05). Conclusions: The nutritional status of stunting is related to the low score of children's gross motor development so that it is necessary to improve nutrition and provide stimulus to train gross motor skills by parents or schools.

Edukasi Gizi untuk Meningkatkan Kualitas Bekal Makan Anak Usia Prasekolah di TK Teladan Dharma Wanita Ungaran Purbowati Purbowati; Puji Afiatna; Riva Mustika Anugrah
INDONESIAN JOURNAL OF COMMUNITY EMPOWERMENT (IJCE) Vol. 1 No. 1 (2019): Indonesian Journal of Community Empowerment Mei Vol.1 No.1
Publisher : UNIVERSITAS NGUDI WALUYO

Masalah pola makan dan gizi yang sering terjadi di rentang 3 -5 tahun antara lain adalah tidak suka sayuran, pilih-pilih makanan, dan cenderung menyukai â€œjunk foodâ€. Pengetahuan orang tua tentang gizi sangat berperan penting menentukan pilihan makanan anak yang bergizi seimbang, karena orang tua yang menyediakan makanan untuk anak. Tujuan kegiatan untuk meningkatkan pengetahuan orang tua dan anak tentang gizi untuk anak usia prasekolah, dan meningkatkan kualitas gizi bekal sekolah. Metode kegiatan yang dilakukan edukasi gizi kepada orang tua dan siswa, serta makan bersama. Rerata tingkat pengetahuan orang tua sebelum dan sesudah kegiatan mengalami peningkatan tetapi tidak bermakna yaitu dari nilai 82,95 menjadi 85,83. Persentase jumlah bekal makan siswa dengan menu seimbang sebelum dan sesudah kegiatan meningkat dari 19% menjadi 53 %. Kesimpulannya pengetahuan orang tua dan kualitas bekal makan gizi seimbang meningkat setelah dilakukan edukasi gizi.Kata Kunci : edukasi gizi, bekal makan, usia prasekolah

Upaya Cepizi (Cegah Picky Eater Melalui Peningkatan Pengetahuan Ibu Tentang Gizi Seimbang) pada Anak Prasekolah Fiki Wijayanti Wijayanti; Umi Setyoningrum; Puji Afiatna
INDONESIAN JOURNAL OF COMMUNITY EMPOWERMENT (IJCE) Vol. 4 No. 2 (2022): Indonesian Journal of Community Empowerment November 2022
Publisher : UNIVERSITAS NGUDI WALUYO

Picky eaters in children have strong food preferences, have limited intake (especially vegetables), and are unwilling to try new foods. The eating behavior of parents cannot be separated from their daily habits. Parents have a big role in providing and regulating the child's diet. Parents should first pay attention to how to eat themselves before applying to their children. The purpose of the service is to prevent picky eater behavior in preschool children at Attoyibah PAUD. The place for service at PAUD Attoyibah Gedang Anak is carried out in August 2022. The target of this activity is mothers who have preschool age children who attend PAUD Attoyibah. The results obtained are increased knowledge of mothers about preventing picky eater behavior by fulfilling balanced nutrition in children. Suggestions for parents to make food variations to prevent picky eater behavior in childrenABSTRAKPicky eater pada anak adalah perilaku memilih - milih makan, memiliki preferensi makanan yang kuat, memiliki asupan terbatas (terutama sayuran), dan yang tidak mau mencoba makanan baru. Perilaku makan orang tua tidak terlepas dari kebiasaan yang dilakukan sehari-hari. Orang tua mempunyai peran besar dalam memberikan dan mengatur pola makan anak. Sebaiknya terlebih dahulu orangtua memperhatikan cara makan sendiri sebelum mengaplikasikan kepada anaknya. Tujuan pengabdian yang dilakukan adalah untuk mencegah perilaku picky eater pada anak prasekolah di PAUD Attoyibah. Tempat dilakukan pengabdian di PAUD Attoyibah gedang anak dilakukan pada bulan agutus 2022. Sasaran pada kegiatan ini adalah ibu yang mempunyai anak usia prasekolah yang bersekolah di PAUD attoyibah. Hasil yang didapatkan adalah bertambhanya pengetahuan ibu tentang pencegahan perilaku picky eater dengan pemenuhan gizi seimbang pada anak. Saran bagi orang tua untuk melakukan variasi makanan untuk mencegah perilaku picky eater pada anak.

Pelatihan Kader Kelompok Kerja Kesehatan (Pokjakes) dalam Pemantauan Status Gizi Wanita Usia Subur (WUS) Puji Afiatna; Tina Mawardika; Sugeng Maryanto; Indri Mulyasari
INDONESIAN JOURNAL OF COMMUNITY EMPOWERMENT (IJCE) Vol. 5 No. 1 (2023): Indonesian Journal of Community Empowerment Mei 2023
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/ijce.v5i1.2315

Nutrition investment on reproductive age women is important for poverty alleviation. Nutritional problems on reproductive age women such as chronic energy deficiency and anemia can continue while they are pregnant until in the 1000 days of life of their babies. It can lead to decrease productivity as adults. Pokjakes in community established to help solve nutritional problems including on reproductive age women. Pokjakes played a role in nutrition screening and report the result to health community center. Based on observation, Pokjakes cadre in RW V Pudakpayung Banyumanik Semarang lack of nutrition screening skills on reproductive age women. This course was conducted using lecture and demonstration method to solve the problem. The course aimed to improve cadre skills and data reported to health community centre more valid. Activity followed by 22 cadres. Skills of cadres increased after training with p<0,05. Course method with lecture and demonstration can improve pokjakes cadres skills on nutrition screening ABSTRAK Investasi gizi pada kelompok WUS harus menjadi bagian dalam upaya penanggulangan kemiskinan. Masalah gizi pada kelompok WUS seperti kekurangan energi kronis dan anemia dapat berlanjut pada masa kehamilan dan berlanjut hingga 1000 hari pertama kehidupan bahkan dapat berdampak pada penurunan produktivitas pada usia dewasa. Pokjakes di masyarakat dibentuk untuk membantu memecahkan masalah gizi termasuk WUS salah satunya adalah membantu penapisan gizi untuk dilaporkan ke Puskesmas. Berdasarkan hasil pengamatan, Kader Pokjakes di RW V Kelurahan Pudakpayung, Banyumanik Semarang masih kurang keterampilannya dalam melakukan penapisan gizi pada WUS. Kegiatan pelatihan dengan metode ceramah dan demonstrasi dilaksanakan untuk mengatasi masalah tersebut. Kegiatan dimaksudkan agar keterampilan Kader meningkat dan data yang dilaporkan ke Puskesmas lebih valid. Kegiatan diikuti 22 orang. Keterampilan kader meningkat setelah pelatihan dengan nilai p<0.05. Metode pelatihan dengan ceramah dan demonstrasi dapat meningkatkan keterampilan Kader Pokjakes dalam melakukan penapisan gizi pada WUS.

Daya Terima Menu Sayur di Sebuah Asrama Pendidikan di Kota Semarang: Acceptance of Vegetable Menu at A Reformatory in Semarang Puji Afiatna; Devinta Fitriani Rudin; Salisa Kinanti Nurul F; Ziana Andrian
JURNAL GIZI DAN KESEHATAN Vol. 15 No. 2 (2023): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v15i2.496

Reformatory is an institution that organizes food for its people. Students as residents of reformatory need to get quality food and contain balanced nutrients to meet their needs. Fulfillment of nutrients one of them is through vegetables. Vegetables are one of the menus served for boarding students and there are the most leftovers. The purpose of this study was to describe the acceptability of vegetable menus in educational dormitories in the city of Semarang. This research is a descriptive observational study with a cross sectional approach with a sample of 32 large bowls of vegetables and 172 respondents. The data collected were vegetable residues which were weighed with digital scales with an accuracy of 0.1 gram and vegetable preferences collected with a preference test questionnaire. The result was that 56.25% of the vegetables served were not consumed. 31.25% leftover vegetables >20% and 25% leftover vegetables <20%, 43.75% consumed. Acceptability of vegetables is 79.91% included in the enough category. Texture that is too overcook, taste and boredom in the vegetables served are related to poor acceptance. Training for processing staff is needed so that they process vegetables properly and modify vegetable recipes. ABSTRAK Asrama pendidikan merupakan institusi yang menyelenggarakan makanan untuk warganya. Siswa sebagai warga asrama pendidikan perlu mendapatkan makanan yang berkualitas dan mengandung zat gizi seimbang untuk memenuhi kebutuhannya. Pemenuhan zat gizi salah satunya adalah melalui sayur. Sayur menjadi salah satu menu yang disajikan untuk siswa asrama dan paling banyak terdapat sisa. Tujuan penelitian ini untuk mengetahui gambaran daya terima menu sayur di asrama pendidikan di Kota Semarang. Penelitian ini merupakan penelitian deskriptif observasional pendekatan cross sectional dengan sampel sebanyak 32 mangkuk besar sayur dan 172 responden. Data yang dikumpulkan adalah sisa sayur yang ditimbang dengan timbangan digital dengan ketelitian 0,1 gram dan kesukaan sayur yang dikumpulkan dengan kuesioner uji kesukaan. Diperoleh hasil bahwa 56,25% sayur yang disajikan tidak dihabiskan. 31,25% sisa sayur >20% dan 25% sayur sisa <20%, 43,75% habis dikonsumsi. Daya terima menu sayur adalah 79,91% termasuk dalam kategori cukup. Presentase terendah daya terima sayur ada pada aspek tekstur, yaitu 78,73%. Tekstur yang terlalu lunak (overcook), citarasa dan rasa bosan pada sayur yang disajikan berkaitan dengan kurang baiknya daya terima. Diperlukan pelatihan petugas pengolah agar dalam mengolah sayur dengan tepat dan modifikasi resep sayur.

Indeks Massa Tubuh (IMT) Sebagai Prediktor Hipertensi: Perbandingan Standar WHO dan Asia-Pasifik : Indeks Massa Tubuh sebagai Prediktor Hipertensi: Perbandingan Standar World Health Organization dan Asia-Pasifik Indri Mulyasari; Puji Afiatna; Sugeng Maryanto; Aisyah Nur Aryani
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.247-251

Background: BMI is associated with increase in blood pressure. Asia-Pacific BMI recommendation has lower cut-off for overweight and obesity categories than WHO standard. Objectives: To analyze sensitivity of BMI based on WHO and Asia-Pacific recommendation for predicting hypertension. Methods: This study was diagnostic research. Population of this study was women employees in a Garment company in Semarang Regency aged 19-54 years. Total sample was 180 taken using simple random sampling technique. Sensitivity of BMI was analyzed using ROC. Results: Prevalence of overnutrition based on WHO criteria is 30.6% and 87.8% based on Asia-Pacific criteria. Sample with hypertension are 85% and not hypertension 15%. BMI is very good on predicting hypertension with AUC 95.5%. WHO and Asia-Pacific BMI recommendation are associated with blood pressure (p<0.001, r=0.278, 0.450 respectively). Asia-Pacific BMI recommendation has better sensitivity than WHO recommendation (Se=95.4%, Se=35.9%). Conclusions: Asia-Pacific BMI recommendation is more suitable for predicting hypertension in adult women in Indonesia.

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