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All Journal Jurnal Riset Gizi Jurnal Ilmu Gizi : Journal of Nutrition Science Faletehan Health Journal Jurnal Sehat Mandiri Jurnal Gizi Prima Jurnal Pengabdian Masyarakat Sasambo Nutrisia Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan Proceeding of Bengkulu International Conference on Health
Yuli Hartati
Poltekkes Kemenkes Palembang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Education Energy Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Mikale Instant Porridge's Formulation and Acceptability As a Complementary Breast Milk Imelda Telisa; Hana Martinah Putri; Terati Terati; Yuli Hartati; Arif Dwisetyo Haripamilu
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.495

Abstract

Background: The quality of human resources can be impacted by nutritional status. A condition known as lack of protein energy occurs when a person consumes insufficient amounts of nutrient-rich food to meet their needs. Supplementary food for breast milk that is high in energy and protein is one way to ensure that children receive a healthy diet, especially those aged 6 to 24 months.Research Purposes: This research aims to determine the formulation, acceptability, and analysis of the dietary fiber and macronutrient content (protein and carbohydrates) in MiKaLe instant porridge. Research Methods: This research method is an experimental study using a completely randomized design (CRD) that is non-factorial, with 35 panelists who are organoleptic test subjects and three formulations. Research Result: The results of the organoleptic test indicated that the chosen MiKaLe instant porridge, made with 15 grams of yellow millet flour, 25 grams of catfish flour, and 20 grams of soybean flour, was formula 1 (F1). Based on the Comstock acceptability test results, 90% of children left less than 50% of the product, and 10% left more than 75%. The product's nutritional facts state that every 100 grams has 397.99 kcal of energy, 18.52% protein, 14.55% fat, 48.24% carbs, and 16.60% dietary fiber. According to the Friedman test, there is a correlation between color, aroma, flavor, and texture. Conclusion: The results of this research indicate that instant MiKaLe porridge is suitable for breast milk substitutes for infants between the ages of six and eleven months.
Faktor Risiko Terjadinya Obesitas Pada Remaja SMA Imelda Telisa; Yuli Hartati; Arif Dwisetyo Haripamilu
Faletehan Health Journal Vol 7 No 03 (2020): Faletehan Health Journal, November 2020
Publisher : Universitas Faletehan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33746/fhj.v7i03.160

Abstract

Adolescents with the nutritional status of obesity in Indonesia have increased in number each year. Factors causing obesity in adolescent is multifactorial. Excessive intake of macro-nutrient, increased consumption of fast food, lack of physical activity, genetic factors, psychological factors, the amount of pocket money, the influence of advertising, socioeconomic status, no breakfast, age, and gender are the factors of diet and lifestyle change. They may cause energy imbalance which results on obesity risk. The study aims to determine the factors that influence the risk of obesity in adolescent. This study is analytical observational with cross sectional design. 118 10th and 11th graders were taken as samples by proportional stratified random sampling technique. Statistical analysis showed that the factors significantly associate and become the risk factors are energy intake (p-value 0.000; OR = 2.97); protein (p-value 0.005; OR = 3.49); fat (p-value 0.000; OR = 6.57); carbohydrates (p-value 0.050; OR = 2.00); consumption of fast food (p-value 0.000; OR = 4.41); physical activity (p-value 0.007; OR = 3.08); pocket money (p-value 0.032; OR = 2.38); and genetic (p-value 0.001; OR = 3.98). Adolescents with excessive macro nutrient intake, frequent consumption of fast food, low physical activity, high pocket money and a history of obese parents have a greater occurrence risk of obesity.
DAYA TERIMA COOKIES DAUN KELOR (MORINGA OLEIFERA) SEBAGAI ASI BOOSTER UNTUK IBU MENYUSUI Yossy Anggraeni; Imelda Telisa; Sartono Sartono; Yuli Hartati; Yunita Nazarena
JGK: Jurnal Gizi dan Kesehatan Vol 6 No 1 (2026): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v6i1.3919

Abstract

Background: Breast milk is the primary source of nutrition for infants, but many breastfeeding mothers face challenges related to both the quantity and quality of their breast milk. Consuming functional foods such as moringa leaves, which contain lactagogue compounds, offers a natural alternative to support milk production. Cookies are chosen as a practical food product because they are easy to consume and can be combined with moringa leaves to help meet the nutritional needs of breastfeeding mothers. Objective: To determine the acceptability of moringa leaf cookies (Moringa oleifera) as a breast milk booster for breastfeeding mothers and to analyze the nutritional content of the best formulation. Methods: This research used an experimental method with a completely randomized design (CRD) consisting of three treatments: F1, F2, and F3. A total of 30 untrained panelists conducted organoleptic evaluations based on color, aroma, taste, texture, and aftertaste. Nutritional analysis of the best formulation was performed through proximate tests and iron content measurement. Results: The F2 formulation (with the addition of 10 grams of moringa leaf powder) showed the highest acceptability across all organoleptic attributes. Laboratory analysis of F2 cookies revealed the following nutritional content per 100 grams: 526.91 kcal energy, 7.58 g protein, 29.59 g fat, 57.57 g carbohydrates, and 4.36 mg iron. Conclusion: The F2 moringa leaf cookie formulation had the best acceptability and has the potential to serve as a functional snack that supports the nutritional needs of breastfeeding mothers.
MODIFIKASI MUTU DAN NILAI GIZI YOGURT BERBASIS SUSU SKIM DENGAN SUPLEMENTASI DAUN KELOR (MORINGA OLEIFERA) Ayu Meilina; Imelda Telisa; Nurul Salasa Nilawati; Yuli Hartati
JGK: Jurnal Gizi dan Kesehatan Vol 6 No 1 (2026): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v6i1.3920

Abstract

Daun kelor (Moringa oleifera) merupakan bahan pangan lokal yang memiliki kandungan protein, mineral, vitamin, serta senyawa bioaktif seperti flavonoid dan fenolik yang berperan sebagai antioksidan alami. Pemanfaatannya dalam produk fermentasi susu, khususnya yogurt, semakin banyak dikembangkan sebagai upaya peningkatan nilai gizi dan karakteristik fungsional pangan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun kelor terhadap mutu fisik, kimia, dan organoleptik yogurt susu skim. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi daun kelor 0%, 10%, 20%, dan 30% yang diulang sebanyak tiga kali. Proses pembuatan yogurt meliputi pasteurisasi susu skim, penambahan starter bakteri asam laktat, serta fermentasi hingga tercapai kondisi optimal. Parameter yang dianalisis meliputi pH, viskositas, kadar protein, lemak, abu, dan serat, serta uji organoleptik yang mencakup warna, aroma, rasa, tekstur, dan tingkat kesukaan panelis. Data dianalisis menggunakan uji ANOVA pada taraf kepercayaan 95%.Hasil penelitian menunjukkan bahwa penambahan daun kelor memberikan pengaruh nyata terhadap karakteristik yogurt susu skim. Peningkatan konsentrasi daun kelor meningkatkan kadar serat dan beberapa komponen gizi, namun berdampak pada penurunan tingkat penerimaan panelis terutama pada aspek warna dan rasa. Perlakuan 10% merupakan formulasi terbaik karena mampu mempertahankan keseimbangan antara peningkatan nilai gizi dan penerimaan sensoris.
Acceptability Of Soft Cookies Made From a Combination Of Catfish Flour and Soybean Filling Nathasa Weisdania Sihite; Ashila Rahmani Kamila; Eliza Eliza; Manuntun Rotua; Yuli Hartati
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 3 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Background: Wasting is a form of acute malnutrition that negatively affects the growth and development of toddlers. Locally based, protein-rich supplementary food (Pemberian Makanan Tambahan/PMT) may help address this problem. Catfish provides high-quality animal protein, whereas soybeans are rich in plant-based protein and healthy fats. Their combination in soft cookies may offer a nutritious supplementary food alternative for wasting toddlers. Objective: This study aimed to determine the acceptability and nutritional content of soft cookies made with catfish flour and soybean filling as supplementary food for wasting toddlers. Methods: This study employed a non-factorial Completely Randomized Design with three formulations: F1 (18 g catfish flour and 72 g wheat flour), F2 (45 g catfish flour and 45 g wheat flour), and F3 (63 g catfish flour and 27 g wheat flour). Acceptability was assessed through organoleptic testing involving 50 untrained panelists. Data were analyzed using the Friedman and Wilcoxon tests. Proximate analysis was conducted in an accredited laboratory. Results: Formula F1 was the most preferred across all acceptability criteria. Per 100 g, F1 contained 23.15% moisture, 1.57% ash, 382.5 kcal of energy, 12.48 g protein, 16.29 g fat, and 46.54 g carbohydrates. Conclusions: Formula F1 showed the highest acceptability and potential as a locally based supplementary food alternative for wasting toddlers. Keywords: Catfish flour; soft cookies; soybeans; supplementary food; toddlers; wasting.
Co-Authors Afriyana Siregar AFRIYANA Siregar Ajeng Santika Putri Arif Dwisetyo Haripamilu Arif Dwisetyo Haripamilu Arif Dwisetyo Haripamilu Ashila Rahmani Kamila Ayu Meilina Chika Erian Eliza Eliza Hana Martinah Putri Hana Yuniarti Imelda Telisa Imelda Telisa MANUNTUN ROTUA Mardiana Mardiana Merry Indriyani Muhamad Taswin . Nathasa Weisdania Sihite Nazarena, Yunita Nurul Salasa Nilawati Podojoyo Podojoyo Rina Mardiana Sartono Sartono Sintia Ayu Lestari Susyani Susyani Terati Terati Tria Erma Juliana Yossy Anggraeni Yulianto Yulianto Zainal Abidin