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All Journal Jurnal AGROTEKNOLOGI Jurnal Kedokteran Brawijaya Health Notions Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Jurnal Informasi Kesehatan Indonesia (JIKI) Amerta Nutrition Poltekita : Jurnal Ilmu Kesehatan Journal of Local Therapy Nutriture Journal Jurnal Pendidikan Kesehatan (e-Journal) Health Dynamics
Astutik Pudjirahaju
Jurusan Gizi Politeknik Kesehatan KEMENKES Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Nutriture Journal

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Substitusi Sereal Flakes Berbasis Tepung Jali (Coix lacyma jobi L.) Modifikasi HMT (Heat Moisture Treatment) dan Tepung Kecambah Kedelai (Glycine max L.) sebagai Produk Sarapan Anak Usia Sekolah Obesitas (Kajian Mutu Kimia, Mutu Gizi, dan Mutu Organolep Lailatul Fadilah; Astutik Pudjirahaju; Maryam Razak
NUTRITURE JOURNAL Vol 1 No 2 (2022): Jurnal Nutriture
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v1i2.3497

Abstract

Latar belakang: Di Indonesia terdapat 17 sampai dengan 59 persen anak usia sekolah yang tidak sarapan, anak sekolah yang melewatkan sarapan berisiko 2,8 kali lebih besar menderita obesitas. Prevalensi obesitas (IMT/U) anak usia sekolah (5 – 12 tahun) di Indonesia sebesar 9,2 persen meningkat sebanyak 1,2 persen dibanding tahun 2013. Salah satu produk siap santap yang dapat dikonsumsi anak usia sekolah saat sarapan ialah sereal flakes. Kandungan protein dan lemak jali lebih tinggi dibandingkan beras, jagung, millet dan sorgum. Kadar serat pangan biji jali (4,3 persen) lebih tinggi dibandingkan jagung (2,8 persen). Metode HMT digunakan agar menghasilkan tepung jali dengan karakteristik yang cocok diaplikasikan untuk flakes. Kedelai mengandung sumber protein nabati mencapai 35 persen. Tepung kecambah kedelai dengan blancing air mengandung kadar serat tertinggi (30 persen) dibanding tepung kecambah kacang-kacangan lain. Metode: Metode penelitian eksperimental dengan 3 taraf perlakuan dan 3 pengulangan. Hasil: Semakin rendah proporsi tepung jali modifikasi HMT dan semakin tinggi proporsi tepung kecambah kedelai maka kadar air, abu, protein, lemak, dan serat kasar flakes semakin meningkat namun kadar karbohidrat semakin menurun. Semakin rendah proporsi tepung jali modifikasi HMT dan semakin tinggi proporsi tepung kecambah kedelai maka tingkat kesukaan panelis terhadap aroma, rasa, dan tekstur flakes semakin menurun kecuali pada parameter warna panelis lebih menyukai P2. Simpulan: Substitusi sereal flakes berbasis tepung jali modifikasi HMT dan tepung kecambah kedelai memberikan pengaruh yang signifikan terhadap mutu kimia, mutu gizi, dan mutu organoleptik aroma. Namun memberikan pengaruh yang tidak signifikan terhadap mutu organoleptik warna, rasa dan tekstur. Taraf perlakuan P2 (75:25) ditentukan sebagai taraf perlakuan terbaik.
The Effect of Substitution of Soy Tempe Flour and Mung Bean Flour on Biscuits PMT for Stunting in Aged 6 – 59 Months Khofifah, Nur Aini; Razak, Maryam; Pudjirahaju, Astutik
NUTRITURE JOURNAL Vol 2 No 2 (2023): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i2.3872

Abstract

Background: The 2018 Basic Health Research reports that the national prevalence of stunting has decreased to 30.8%. However, the figure of 30.8% is above the 2015-2019 RPJM. Furthermore, the prevalence of stunting in Malang Regency and Malang City in 2021 is 25.7%. The 25.7% figure is still above the 2020-2024 Public Health Program Action Plan which targets stunting at 14%. Lack of food intake and infectious diseases are the direct causes of stunting in toddlers. The government program to overcome the handling of stunting in toddlers is by doing PMT. Modified PMT using local food ingredients is very effective in improving the nutritional status of toddlers who are stunted. One of the local food ingredients with high nutritional value is soy tempe and mung beans. Objective: To analyze the effect of substitution of soy tempe flour and mung bean flour on the chemical quality, nutritional quality and organoleptic quality of biscuits as PMT for preventing stunting in children aged 6 – 59 months. Methods: Experimental with 4 treatment levels and 3 repetitions in the analysis of chemical quality, nutritional quality, and organoleptic quality. Results: The lower the proportion of soy tempe flour, the lower the protein, fat and energy value and the higher the proportion of mung bean flour, the higher the carbohydrate content. Conclusion: Calculation of the calculated value of the best treatment level is P2 (50:20:30). PMT Biscuits Substitute Soy Tempe Flour and Mung Bean Flour for Stunting Toddlers have a significant effect on color, aroma, taste and texture.
Co-Authors AAG Anom Aswin AAG Anom Aswin AAG Anom Aswin Alia Wati Anggraeni, Nabila Annasari Mustafa Aroni, Hasan Arsinah Habibah Fitriah Arsinah Habibah Fitriah, Arsinah Habibah Aussie, Faizatul Millah Dwie Soelistyorini Elly Puji Sri Rahayu I Dewa Nyoman Supariasa I Komang Suwita Ika Heri Kustanti Kamilah, Abidah Hana Khofifah, Nur Aini Kusumaningrum, Rinda Kusumaningrum, Rinda Lailatul Fadilah Loeki Enggar Fitri Maryam Razak Oktavia, Deby Prestia Indah Permana, Bayu Daeka Puspa D., Amalia Resa Ragita Ilmanisak Ramadhani, Siti Nur Ratri Puspitasari Razak, Maryam Rinda Kusumaningrum Sabita, Ailsa Aurellia Safitri, Puput Dewi Soctmada, Dycco Nur Soelistyorini, Dwie Soelistyorini, Dwie Soelisyorini, Dwie Solly Aryza Sugeng Iwan Setyobudi Suliastutik Suliastutik Sulistiastutik Sulistiastutik Syarkiah Syarkiah Theresia Puspita Wardhani, Selsabilla Aulia Yohanes Kristianto