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Meeting Energy and Nutrient Needs of Postnatal Women in Tarak Tradition Pudjirahaju, Astutik; Aswin, AAG Anom; Soelistyorini, Dwie
Health Notions Vol 2 No 1 (2018): January, 2018
Publisher : Humanistic Network for Science and Technology (Address: Cemara street 25, Ds/Kec Sukorejo, Ponorogo, East Java, Indonesia 63453)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.677 KB)

This study was aimed at analyzing the provision of energy and nutrient needs of postnatal in Tarak tradition (food abstinence) and to enhance the technical personnel role on lactation management in exclusive breastfeeding practices. This study applied qualitative design with phenomenological approach as the first phase by involving women in mountain communities of Trenggalek who undergo three consecutive phases, namely third trimester, postnatal, and breastfeed for 6 months. While on the second phase (quasi experimental) was deployed to identify the provision of energy and nutrition of postnatal women in Tarak tradition and enhancing  the technical personnel role of lactation management. The results showed that the respondents in mountain area of Bendungan Subdistrict, Trenggalek Regency committed to practice Tarak during pregnancy and postnatal. The belief of eating pineapple that would cause miscarriage was the most common practice of it. The other practices are dietary restrictions of banana and tape (fermented cassava). Interventions through counseling on balanced nutrition and supplementary feeding for replenishing energy by 331 calorie/day and 19 gram/day protein for 30 days had a significant effect on weight gain and nutritional status measured with LILA (upper arm circumference). The increased weight and nutritional status indicated success in breastfeeding. Furthermore, this study also revealed the success of 6 months exclusive breastfeeding practice. Enhancing the technical personnel role on lactation management brought a significant effect on the raise of exclusive breastfeeding practices. 

Kreativitas Pengembangan Formula Tempe Generasi Dua Di Kota Malang Fitriah, Arsinah Habibah; Kristianto, Yohanes; Pudjirahaju, Astutik
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 3 No 2 (2017): Jurnal Informasi Kesehatan Indonesia
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Abstract: This study was aimed to explore second generation tempe consumption pattern of in Malang.This study was descriptive qualitative.Tempeh consumption pattern was obtained from group of motherof 6-59 months child with malnutrition and pregnant withchronic energy deficiency. In general, respondentsconsumed tempeh almost everyday. Tempe products were prepared traditionally in form of snackor protein source side dish. Tempeh processing is generally done by frying. Respondents have recognizedthe new way of processing tempeh in form of second generations. Respondents living in the tempehindustry area usedmore various ingredients and more complex methods of cooking. They also indicatedthe ability to adopt new way of tempeh processing. Conclusion: People in Malang consumes tempeh intwo forms, ie. side dishes and snack traditionally processed mainly by frying. They may adopt new wayof tempeh processing.

KONSELING GIZI TERHADAP PENGETAHUAN GIZI DAN SIKAP IBU, POLA MAKAN SERTA TINGKAT KONSUMSI ENERGI DAN PROTEIN BALITA GIZI KURANG Kusumaningrum, Rinda; Pudjirahaju, Astutik
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 4 No 1 (2018): Jurnal Informasi Kesehatan Indonesia
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Penelitian ini bertujuan untuk menganalisis pengaruh konseling gizi terhadap pengetahuan gizi dan sikap ibu, pola makan serta tingkat konsumsi energi dan protein balita gizi kurang di Desa Kedungrejo Kecamatan Pakis Kabupaten Malang. Penelitian ini merupakan penelitian pre-eksperimental dengan desain pre and post-test one group design. Subjek penelitian ini adalah 13 balita gizi kurang usia 2 Ã¢â‚¬â€œ 3 tahun yang dipilih secara purposive sampling. Data pengetahuan dan sikap ibu dikumpulkan melalui kuesioner. Data pola makan dan tingkat konsumsi dengan metode food recall. Hasil penelitian menunjukkan bahwa konseling gizi meningkatkan pengetahuan gizi ibu 20,3%, sikap ibu 7,2%, pola makan pada bahan makanan pokok 8,1%, sayuran 18,5%, buah 25,9%, lauk nabati 11,9%, serta lauk hewani 25,9%, tingkat konsumsi energi 9,4% dan protein 15,2%. Konseling memberikan pengaruh yang signifikan terhadap pengetahuan gizi ibu dan pola makan balita pada bahan makanan sayur, buah serta lauk hewani (p < 0,05), namun tidak memberikan pengaruh yang signifikan terhadap sikap ibu, pola makan pada bahan makanan pokok dan lauk nabati, tingkat konsumsi energi serta protein (p > 0,05). Meskipun pola makan balita menunjukkan perubahan, peningkatan pola makan yang terjadi masih belum memenuhi standar yaitu dalam kategori sangat rendah sehingga diperlukan intervensi konseling gizi dengan diikuti intervensi PMT (Pemberian Makanan Tambahan) selama 90 hari untuk meningkatkan praktik pemberian makan pada balita yang akan meningkatkan pola makan serta tingkat konsumsi energi dan protein. Kata kunci: Konseling Gizi, Pengetahuan Gizi, Pola Makan, Sikap, Tingkat Konsumsi Energi dan Protein

PENGARUH PEMBERIAN MINYAK BUAH MERAH (Pandanus conoideus oil) TERHADAP PEMBENTUKAN FOAM CELLPADA AORTA TIKUS GALUR WISTAR (Rattus norvegicus) DENGAN DIET ATEROGENIK Syarkiah, Syarkiah; Fitri, Loeki Enggar; Pudjirahaju, Astutik
Jurnal Kedokteran Brawijaya Vol 24, No 1 (2008)
Publisher : Fakultas Kedokteran Universitas Brawijaya

Coronary heart disease serves as the main cause of death in the world. One of the effort to reduce therisk ofÂ coronary heart disease is by consuming food containing antioxidant. Red fruit contains high antioxidant,Â namely Î²-carotine (700 ppm) and alphatocopherol (500 ppm). This study was intended to find out the effect ofÂ red fruit oil (Pandanus conoideus oil) toward the formation of foam cell in wistar rat (Rattus norvegicus) withÂ atherogenic diet.This study was an experimental study, the design applied was complete randomized designÂ with 3 repetitions. The treatment in this study wasthe addition of red fruit oil in standard diet andatherogenicÂ one, comprising 8 groups, namely P0group (negative control), P1group (positive control), P2group (standardÂ diet + red Fruit Oil 0,12 ml/day), P3group (standard diet + red Fruit Oil 0,24 ml/day),P4group (standard diet +Â red Fruit Oil 0,36 ml/day), P5group (atherogenic diet + red Fruit Oil 0,12 ml/day), P6group (atherogenic diet +Â red Fruit Oil 0,24 ml/day), and P7group (atherogenic diet + red Fruit Oil 0,36 ml/day). The parameter was theÂ number of foam cells. The process and data analysisapplied Oneway Anova statistical test, followed withÂ DMRT (Duncan Multiple Range Test) statistical test.The result of Oneway Anova statistical test indicated thatÂ there was a significant difference of foam cell number among groups (p = 0,000). The conclusion inferredÂ from this study is that the addition of red fruit oil with dosage 0.24 ml/day and 0,36 ml/day may significantlyÂ obstruct the formation of foam cell in wistar strain rat with atherogenic diet.

Meeting Energy and Nutrient Needs of Postnatal Women in Tarak Tradition Astutik Pudjirahaju; AAG Anom Aswin; Dwie Soelistyorini
Health Notions Vol 2, No 1 (2018): January
Publisher : Humanistic Network for Science and Technology (HNST)

This study was aimed at analyzing the provision of energy and nutrient needs of postnatal in Tarak tradition (food abstinence) and to enhance the technical personnel role on lactation management in exclusive breastfeeding practices. This study applied qualitative design with phenomenological approach as the first phase by involving women in mountain communities of Trenggalek who undergo three consecutive phases, namely third trimester, postnatal, and breastfeed for 6 months. While on the second phase (quasi experimental) was deployed to identify the provision of energy and nutrition of postnatal women in Tarak tradition and enhancing the technical personnel role of lactation management. The results showed that the respondents in mountain area of Bendungan Subdistrict, Trenggalek Regency committed to practice Tarak during pregnancy and postnatal. The belief of eating pineapple that would cause miscarriage was the most common practice of it. The other practices are dietary restrictions of banana and tape (fermented cassava). Interventions through counseling on balanced nutrition and supplementary feeding for replenishing energy by 331 calorie/day and 19 gram/day protein for 30 days had a significant effect on weight gain and nutritional status measured with LILA (upper arm circumference). The increased weight and nutritional status indicated success in breastfeeding. Furthermore, this study also revealed the success of 6 months exclusive breastfeeding practice. Enhancing the technical personnel role on lactation management brought a significant effect on the raise of exclusive breastfeeding practices. Keywords: Tarak, Lactation management, Exclusive breastfeeding

SUBTITUSI PASTA TALAS BELITUNG (XANTHOSOMA SAGITTIFOLIUM (L.) SCHOTT), TEPUNG TEMPE KEDELAI DAN TEPUNG TAPIOKA DALAM PEMBUATAN MIE BASAH UNTUK PENDERITA DIABETES MELITUS Ika Heri Kustanti; Astutik Pudjirahaju; Suliastutik Suliastutik; Theresia Puspita
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (394.717 KB)

Prevalence of Diabetes Mellitus (DM) is increasing from year to year. One alternative of therapy for diabetic is healthy diet to reduce elevated levels of blood glucose and reduce of clinical symptoms that may increase the risk of complications. One alternative is the use of local food consumption belitung taro that have a low GI and carbohydrate sources. Wet noodle is one alternative to increase the added value of taro belitung. In a wet noodle processing can be substituted soybean cake flour and tapioca flour to increase nutritional value. The purpose of research analyzing the effect of substitution belitung taro paste, soybean cake flour and tapioca flour to the value of the energy, chemical quality, physical quality and organoleptic test wet noodle for diabetic. Types of experimental studies with research designs completely randomized design (CRD). Level of treatment is the ratio of wheat flour, pasta belitung taro, tapioca flour and soybean cake flour is P0 = (100: 0: 0: 0), P1 = (50: 30: 15: 5), P2 = (40: 35: 15: 10), P3 = (35: 40: 10: 15). The results is treatment P3 (35% wheat, 40% belitung taro paste, 10% tapioca flour and 15% soybean cake flour) is the best standard of treatment because it contains 252 Calories of energy lower than 30% of the rice, carbohydrate 37.41% and mostly in the form of oligosaccharides so reducing sugar is low (0.173 mg /dl), the resulting reduction sugar level lower than P0. Wet pasta noodles taro belitung have 3x more fiber than a wet noodle from wheat flour, protein 11.9 g/100 g fulfill of 15% / 100 g (2000 Calories / day), 6.1% fat in the form of saturated fat and fulfill of 10%/100 g (2000 Calories/day), 1.5% ash content and a water content of 41%. Elasticity wet noodle treatment P3 level by 20% and power dropped 0.7 N. The panelists 129emped an the wet noodle pasta belitung taro. Other research to determine how many levels of oligosaccharides wet noodle pasta belitung taro.Keywords: diabetic, wet noodles, belitung taro, tapioca flour, soybean cake flour

Kreativitas Pengembangan Formula Tempe Generasi Dua Di Kota Malang Arsinah Habibah Fitriah; Yohanes Kristianto; Astutik Pudjirahaju
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 3 No 2 (2017): Jurnal Informasi Kesehatan Indonesia
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v(3)i(2)y(2017).page:96-103

Abstract: This study was aimed to explore second generation tempe consumption pattern of in Malang.This study was descriptive qualitative.Tempeh consumption pattern was obtained from group of motherof 6-59 months child with malnutrition and pregnant withchronic energy deficiency. In general, respondentsconsumed tempeh almost everyday. Tempe products were prepared traditionally in form of snackor protein source side dish. Tempeh processing is generally done by frying. Respondents have recognizedthe new way of processing tempeh in form of second generations. Respondents living in the tempehindustry area usedmore various ingredients and more complex methods of cooking. They also indicatedthe ability to adopt new way of tempeh processing. Conclusion: People in Malang consumes tempeh intwo forms, ie. side dishes and snack traditionally processed mainly by frying. They may adopt new wayof tempeh processing.

KONSELING GIZI TERHADAP PENGETAHUAN GIZI DAN SIKAP IBU, POLA MAKAN SERTA TINGKAT KONSUMSI ENERGI DAN PROTEIN BALITA GIZI KURANG Rinda Kusumaningrum; Astutik Pudjirahaju
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 4 No 1 (2018): Jurnal Informasi Kesehatan Indonesia
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v(4)i(1)y(2018).page:53-63

Penelitian ini bertujuan untuk menganalisis pengaruh konseling gizi terhadap pengetahuan gizi dan sikap ibu, pola makan serta tingkat konsumsi energi dan protein balita gizi kurang di Desa Kedungrejo Kecamatan Pakis Kabupaten Malang. Penelitian ini merupakan penelitian pre-eksperimental dengan desain pre and post-test one group design. Subjek penelitian ini adalah 13 balita gizi kurang usia 2 â€“ 3 tahun yang dipilih secara purposive sampling. Data pengetahuan dan sikap ibu dikumpulkan melalui kuesioner. Data pola makan dan tingkat konsumsi dengan metode food recall. Hasil penelitian menunjukkan bahwa konseling gizi meningkatkan pengetahuan gizi ibu 20,3%, sikap ibu 7,2%, pola makan pada bahan makanan pokok 8,1%, sayuran 18,5%, buah 25,9%, lauk nabati 11,9%, serta lauk hewani 25,9%, tingkat konsumsi energi 9,4% dan protein 15,2%. Konseling memberikan pengaruh yang signifikan terhadap pengetahuan gizi ibu dan pola makan balita pada bahan makanan sayur, buah serta lauk hewani (p < 0,05), namun tidak memberikan pengaruh yang signifikan terhadap sikap ibu, pola makan pada bahan makanan pokok dan lauk nabati, tingkat konsumsi energi serta protein (p > 0,05). Meskipun pola makan balita menunjukkan perubahan, peningkatan pola makan yang terjadi masih belum memenuhi standar yaitu dalam kategori sangat rendah sehingga diperlukan intervensi konseling gizi dengan diikuti intervensi PMT (Pemberian Makanan Tambahan) selama 90 hari untuk meningkatkan praktik pemberian makan pada balita yang akan meningkatkan pola makan serta tingkat konsumsi energi dan protein. Kata kunci: Konseling Gizi, Pengetahuan Gizi, Pola Makan, Sikap, Tingkat Konsumsi Energi dan Protein

Formulations of tapioca, tofu dregs flour, pumpkin flour as cereal type-2 diabetic Elly Puji Sri Rahayu; Astutik Pudjirahaju; Sulistiastutik Sulistiastutik
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 8 ISSUE 3, 2020
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2020.8(3).109-117

ABSTRAKLatar belakang: Indonesia menduduki peringkat ke-7 dunia dengan penderita Diabetes Mellitus (DM) sebanyak 10,3 juta jiwa (IDF, 2017). Tepung ampas tahu dan tepung labu kuning dipilih sebagai bahan pengembangan susu sereal karena mengandung tinggi serat dan antioksidan.Tujuan: Menganalisis pengaruh formulasi tepung tapioka, tepung ampas tahu dan tepung labu kuning terhadap nilai energi, mutu kimia (protein, lemak, karbohidrat, kadar air, dan kadar abu), mutu fungsional (kadar serat dan aktivitas antioksidan), dan mutu organoleptik susu sereal pengembangan bagi penderita diabetes mellitus tipe 2.Metode: Jenis penelitian adalah eksperimental dengan desain Rancangan Acak Lengkap (RAL). Taraf perlakuan adalah perbandingan tepung tapioaka, tepung ampas tahu dan tepung labu kuning yaitu P (60 : 15 : 25), P 2 (45 : 20 : 35), P (35 : 25 : 40).Hasil: taraf perlakuan P 1 3 (60 : 15 : 25) merupakan taraf perlakuan terbaik karena kadar karbohidrat 64% total asupan energi, nilai energi 431 Kkal, kadar serat kasar 2,02%,kadar protein 14,7% total asupan energi, kadar lemak 24% total asupan energi, kadar abu 2,9%, tetapi kadar air melebihi standar yaitu 3,40% dan aktivitas antioksidan dalam kategori sangat lemah 176.490 µg/ml. Tingkat kesukaan panelis terhadap atribut warna, aroma, mouthfeel dan rasa susu sereal pengembangan pada taraf perlakuan 1 (P ) memperoleh skala 3.Kesimpulan: Mutu kimia (Kadar air, kadar abu, protein, lemak, karbohidrat) memenuhi standar SNI 014270-1996 dan PERKENI kecuali kadar air.KATA KUNCI: diabetes mellitus tipe 2; susu sereal pengembangan; mutu kimia; tepung ampas tahu; tepung labu kuning ABSTRACTBackground: Indonesia was ranked 7th in the world with 10.3 million diabetic based on The International Diabetes Federation (IDF) in 2017. Tofu dregs and pumpkin flour were chosen as ingredients for the development of cereal milk because they are high in fiber and antioxidants.Objective: To analyze the effect of tapioca flour, tofu dregs flour and pumpkin flour on energy value, chemical quality (protein, fat, carbohydrate, water content, and ash content), functional quality (fiber content and antioxidant activity), and organoleptic quality developmental cereal milk for type 2 diabetic.Methods: This type of research is experimental with a completely randomized design (CRD). The level of treatment is the ratio of tapioca flour, tofu dregs and yellow pumpkin flour, namely P1 (60: 15: 25), P2 (45: 20: 35), P3 (35: 25: 40).Results: P1 (60: 15: 25) is the best treatment level because carbohydrate content is 64% of total energy intake, energy value is 431 Kcal, fiber content is 2.02%, protein content is 14.7%, content fat 24% ash content of 2.9%, but water content exceeds the standard of 3.40% and antioxidant activity in the very weak category 176,490 µg / ml. The level of preference of panelists on the attributes of color, aroma, mouthfeel and taste of cereal milk at treatment level 1 (P1) obtained a scale of 3.Conclusions: Chemical quality SNI 01-4270- 1996 and PERKENI standard except water content.KEYWORDS:chemical quality; milk cereal develompment;

KONSELING GIZI TERHADAP PENGETAHUAN GIZI DAN SIKAP IBU, POLA MAKAN SERTA TINGKAT KONSUMSI ENERGI DAN PROTEIN BALITA GIZI KURANG Rinda Kusumaningrum; Astutik Pudjirahaju
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 4 No 1 (2018): Jurnal Informasi Kesehatan Indonesia
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v4i1.251

Penelitian ini bertujuan untuk menganalisis pengaruh konseling gizi terhadap pengetahuan gizi dan sikap ibu, pola makan serta tingkat konsumsi energi dan protein balita gizi kurang di Desa Kedungrejo Kecamatan Pakis Kabupaten Malang. Penelitian ini merupakan penelitian pre-eksperimental dengan desain pre and post-test one group design. Subjek penelitian ini adalah 13 balita gizi kurang usia 2 â€“ 3 tahun yang dipilih secara purposive sampling. Data pengetahuan dan sikap ibu dikumpulkan melalui kuesioner. Data pola makan dan tingkat konsumsi dengan metode food recall. Hasil penelitian menunjukkan bahwa konseling gizi meningkatkan pengetahuan gizi ibu 20,3%, sikap ibu 7,2%, pola makan pada bahan makanan pokok 8,1%, sayuran 18,5%, buah 25,9%, lauk nabati 11,9%, serta lauk hewani 25,9%, tingkat konsumsi energi 9,4% dan protein 15,2%. Konseling memberikan pengaruh yang signifikan terhadap pengetahuan gizi ibu dan pola makan balita pada bahan makanan sayur, buah serta lauk hewani (p < 0,05), namun tidak memberikan pengaruh yang signifikan terhadap sikap ibu, pola makan pada bahan makanan pokok dan lauk nabati, tingkat konsumsi energi serta protein (p > 0,05). Meskipun pola makan balita menunjukkan perubahan, peningkatan pola makan yang terjadi masih belum memenuhi standar yaitu dalam kategori sangat rendah sehingga diperlukan intervensi konseling gizi dengan diikuti intervensi PMT (Pemberian Makanan Tambahan) selama 90 hari untuk meningkatkan praktik pemberian makan pada balita yang akan meningkatkan pola makan serta tingkat konsumsi energi dan protein. Kata kunci: Konseling Gizi, Pengetahuan Gizi, Pola Makan, Sikap, Tingkat Konsumsi Energi dan Protein

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