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Astutik Pudjirahaju
Jurusan Gizi Politeknik Kesehatan KEMENKES Malang
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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.
PENGARUH KONSELING GIZI SEIMBANG DENGAN BUKU SAKU TERHADAP PERILAKU IBU, POLA MAKAN SERTA TINGKAT KONSUMSI ENERGI DAN PROTEIN BADUTA STUNTING Ratri Puspitasari; I Dewa Nyoman Supariasa; Astutik Pudjirahaju; AAG Anom Aswin
Jurnal Pendidikan Kesehatan Vol 8 No 2 (2019): Jurnal Pendidikan Kesehatan
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v8i2.911

Abstract

The results of the baseline data in Sumberngepoh Village, Lawang Sub District, Malang Regency on 10 until 15 April 2017 reported that out of 96 toddlers, 38 toddlers or 39.5 percent had stunting nutritional status. The purpose of this study was to analyze the effect of balanced nutrition counseling on pocket books on maternal behavior, dietary patterns and energy and protein consumption levels of stunted children under two in Sumberngepoh Village, Lawang Subdistrict, Malang Regency. The research method used pre experimental design with one group pretest posttest design. This research was conducted on 30 June until 19 August 2018 in mother stunted children under two in Sumberngepoh Village, Lawang Subdistrict, Malang Regency. The study population was all mothers who had children under two with short and very short nutritional status of 13 people. The sample of the study was mothers who had children under two with short and very short nutritional status of 10 people. The sampling technique used in the study was purposive sampling. The results showed that balanced nutrition counseling with pocket books had a significant influence on maternal behavior namely knowledge, attitude and practice with each p equal 0.005, p equal 0,000 and p equal 0.038. Balanced nutrition counseling with pocket books has no significant effect on the dietary patterns namely p equal 0.554 and the level of energy consumption namely p equal 0.312 and the level of protein consumption namely 0.444 of stunted children under two. The need for the provision of routine nutrition counseling on balanced nutrition is appropriate for children aged 6 until 24 months and provides assistance to those who are stunted
PENGARUH KONSELING MENYUSUI DENGAN MEDIA LEMBAR BALIK dr. UTAMI ROESLI TERHADAP PERILAKU DAN TINGKAT KONSUMSI ENERGI DAN ZAT GIZI IBU HAMIL TRIMESTER III DI DESA WANDANPURO KECAMATAN BULULAWANG KABUPATEN MALANG Alia Wati; Sugeng Iwan Setyobudi; Astutik Pudjirahaju
Jurnal Pendidikan Kesehatan Vol 8 No 2 (2019): Jurnal Pendidikan Kesehatan
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v8i2.1110

Abstract

Cases of stunting toddlers based on Basic Health Research or RISKESDAS in 2018 amounted to 30 percent, for East Java at 33 percent, while based on the results of baseline data in Wandanpuro Village, Bululawang Malang Subdistrict in 2018 by 38 percent. To analyze the effect of breastfeeding media, Dr. Utami Roesli, counseling on behavior and consumption level namely energy and nutrients in third trimester pregnant women in Wandanpuro Village, Bululawang District, Malang Regency. This type of research is Pre experiment, using the design of One Group Pretest Posttest Design. The independent variable of this study was breastfeeding counseling with flipchart media, Dr. Utami Roesli, and the dependent variables were behavior, diet, and consumption level of third trimester pregnant women. The population in this study were 15 third trimester pregnant women in Wandanpuro Village as many as 15 people. The provision of breastfeeding media counseling, Dr. Utami Roesli, gave a significant influence on knowledge namely p equal 0.001, attitude namely p equal 0.001, skills namely p equal 0.000, eating patterns in the animal food group namely p equal 0,034, vegetables and fruit namely p equal 0,018, energy consumption level namely p equal 0,000 and fat consumption level namely p equal 0,009. There are significant differences in knowledge, attitudes, skills, diet for animal food groups, vegetables and fruit, energy and fat consumption levels. However, there are insignificant differences in the diet of grains, tubers, oils and fats, oily fruits and seeds, nuts, sugar, levels of protein and carbohydrate consumption.
Edukasi MP ASI, Sikap Ibu dan Tingkat Konsumsi Energi Protein Baduta Stunting Usia 7 sampai 24 Bulan Ragita Ilmanisak; Astutik Pudjirahaju; AAG Anom Aswin
Jurnal Pendidikan Kesehatan Vol 6 No 1 (2017): Jurnal Pendidikan Kesehatan
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v(6)i(1)y(2017).page:16-26

Abstract

Tujuan dari penelitian ini adalah menganalisis pengaruh edukasi MPASI terhadap tingkat pengetahuan dan sikap ibu serta tingkat konsumsi energi dan protein baduta stunting usia 7 sampai dengan 24 bulan. Metode penelitian menggunakan pre eksperimental dengan desain penelitian pre dan post test one group desain. Populasi anak baduta usia 7 sampai dengan 24 bulan dengan status gizi stunting sejumlah 12 anak. Teknik sampling yang digunakan sampling jenuh. Hasil penelitian menunjukkan bahwa edukasi memberikan pengaruh yang signifikan terhadap tingkat pengetahuan yaitu p sama dengan 0,005 dan sikap yaitu p sama dengan 0,002. Edukasi memberikan pengaruh yang signifikan terhadap pola makan yaitu p sama dengan 0,002, tingkat konsumsi energi yaitu p sama dengan 0,000 dan protein yaitu p sama dengan 0,001. Pola makan baduta menunjukkan adanyaperubahan sebelum dan setelah edukasi dimana baduta yang mengalami peningkatan pola makan sebanyak 75 persen, namun peningkatan pola makan yang terjadi masih belum memenuhi standar yaitu kategori rendah. Tingkat konsumsi energi dan protein manunjukkan adanya peningkatan sebesar 83,4 persen setelah diberikan edukasi.
Effect of Substitution of Cowpea Sprouts Flour (Vigna unguiculata L.) and Sorghum Flour (Sorghum bicolor L.) of Chemical Quality and Organoleptic Quality on Biscuits as Supplementary Feeding Recovery for Protein Energy Malnutrition School Age Children Puspa D., Amalia Resa; Razak, Maryam; Pudjirahaju, Astutik
Journal of Local Therapy Vol 3 No 1 (2024): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v3i1.4364

Abstract

Abstract: Malnutrition status in school-age children (5 – 12 years) based on BMI/U nationally reaches 9.2% (very thin category 2.4% and thin 6.8%) while the prevalence of malnutrition in East Java Province is 8% and Malang city region is 7.69%. Overcoming PEM in school-age children by providing diet therapy in the form of Providing Supplementary Food to School Children (PMT-AS). Additional food based on local food ingredients using cowpea sprout flour (Vigna unguiculata L.) and sorghum flour (Sorghum bicolor L.). The aim of the research was to analyze the effect of substitution of cowpea sprout flour and sorghum flour on the chemical quality and organoleptic quality of biscuits as PMT for PEM school-age children. This type of experimental research with a RAL design consists of 4 treatment levels with 3 repetitions, namely P0 (100:0:0), P1 (40:55:5), P2 (40:45:15), P3 (40:35:25). The chemical quality results of biscuits using the calculated value method are carbohydrate content (59.27 – 62.27 g/100 g), protein content (7.31 – 10.56 g/100 g), fat content (16.16 – 16.64 g/100 g), and energy value (423.75 – 428.45 Kcal). The organoleptic quality of biscuits had a significant effect on the panelists’ liking for color (p=0.000), taste (p=0.000), and aroma (p=0.000) but did not have a significant effect on texture (p=0.221). The best formulation of PMT biscuits with the substitution of cowpea sprout flour and sorghum flour for PEM school-aged children is treatment P2 (40:45:15).
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.
PENGARUH PENYULUHAN PEDOMAN GIZI SEIMBANG DENGAN MEDIA FLASHCARD TERHADAP PENGETAHUAN DAN SIKAP SISWA SEKOLAH DASAR Aussie, Faizatul Millah; Aroni, Hasan; Pudjirahaju, Astutik
Jurnal Pendidikan Kesehatan (e-Journal) Vol. 12 No. 2 (2023): Jurnal Pendidikan Kesehatan (E-Journal)
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v12i2.3823

Abstract

Latar belakang : Perbandingan anak yang mengalami obesitas pada 2018 adalah 1 : 5. Anak dengan obesitas berpotensi menderita penyakit tidak menular. Salah satu faktor yang memengaruhi adalah pengetahuan dan sikap pemilihan makanan. Oleh karena itu, diperlukan peningkatan pengetahuan dan sikap melalui penyuluhan pedoman gizi seimbang dengan media yang menarik dan mudah dipahami seperti flashcard. Tujuan penelitian ini adalah menganalisis pengaruh penyuluhan pedoman gizi seimbang dengan media flashcard terhadap pengetahuan dan sikap siswa sekolah dasar. Metode : Literature review dengan metode Scoping Review (menggunakan PRISMA framework). Literatur mengenai pengaruh penyuluhan pedoman gizi seimbang dengan media flashcard terhadap pengetahuan dan sikap siswa sekolah dasar diperoleh dari Google Scholar kemudian dilakukan analisis. Hasil : Terdapat 8 jurnal yang dianalisis mengenai pengaruh penyuluhan pedoman gizi seimbang dengan media flashcard terhadap pengetahuan dan sikap siswa sekolah dasar. Sebanyak 8 jurnal menyatakan nilai rata-rata pengetahuan sebelum dan sesudah penyuluhan menunjukkan perbedaan (p < 0,05), selisih rata-rata tertinggi 34,84 dengan frekuensi penyuluhan 1 kali. Sebanyak 3 dari 4 jurnal menyatakan nilai rata-rata sikap sebelum dan sesudah penyuluhan menunjukkan perbedaan (p < 0,05), selisih rata-rata tertinggi 17,8 dengan frekuensi penyuluhan 3 kali. Kesimpulan : Ada pengaruh penyuluhan pedoman gizi seimbang dengan media flashcard terhadap pengetahuan dan sikap siswa sekolah dasar. Frekuensi yang optimal meningkatkan pengetahuan adalah 1 kali penyuluhan sedangkan untuk meningkatkan sikap adalah 3 kali penyuluhan.
FORMULASI TEPUNG MOCAF, TEPUNG KACANG HIJAU, DAN TEPUNG IKAN SELAR TERHADAP NILAI ENERGI, MUTU KIMIA, DAN MUTU ORGANOLEPTIK COOKIES SEBAGAI PMT ANAK SEKOLAH Permana, Bayu Daeka; Razak, Maryam; Pudjirahaju, Astutik
Jurnal Pendidikan Kesehatan (e-Journal) Vol. 12 No. 2 (2023): Jurnal Pendidikan Kesehatan (E-Journal)
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v12i2.3905

Abstract

The 2018 Basic Health Research reported that 9.2% of school-age children in Indonesia have a thin nutritional status. Furthermore, 16 provinces with a prevalence of underweight nutritional status in school-age children ? 10%. The prevalence of wasting in school-age children is considered a serious health problem if it ranges from 10.0 - 14.0%. Lack of food intake is one of the causes of underweight nutritional status in school children. One of the government's programs to meet the nutritional deficiencies of school-age children is the provision of PMT-AS. Development of PMT-AS cookie products through the use of local foods, namely tubers, nuts and fish with attention to nutrition and organoleptic acceptability. The aim of the study was to analyze the effect of mocaf flour, mung bean flour and selar fish flour formulations on the chemical quality, energy value and organoleptic quality of cookies as PMT-AS. Type Research laboratory experiment research design Completely randomized design (CRD) with the treatment of the proportions of mocaf flour, mung bean flour and selar fish meal. The research used 3 levels of treatment with 3 replications. The results of the research on the formulation of mocaf flour, mung bean flour and selar fish flour had a significant effect on the moisture content, ash content, carbohydrate content, aroma and taste of cookies. However, it had no significant effect on protein content, ash content, fat content, energy content, color and texture. Treatment level (P1) is the best treatment level.
Effectiveness of Snakehead Fish (Channa striata) Snacks in Improving Protein Intake and Albumin Levels in Adolescent Girls at Risk of Chronic Energy Deficiency Mustafa, Annasari; Soelistyorini, Dwie; Pudjirahaju, Astutik; Safitri, Puput Dewi
Health Dynamics Vol 1, No 12 (2024): December 2024
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd11207

Abstract

Background: Chronic Energy Deficiency (CED) is a condition characterized by long-term inadequate intake of energy and protein, identified through Mid-Upper Arm Circumference (MUAC) measurements with a threshold of less than 23.5 cm. According to the 2013 Riskesdas data, the prevalence of CED among individuals aged 15-19 years in Indonesia was 46.6%, which decreased to 36.3% in 2018 for non-pregnant women. In East Java, the prevalence of CED among 15-19-year-olds was 52.5% in 2013 and 37.73% in 2018. Despite this decline, low albumin levels often signal poor nutritional status, typically resulting from prolonged nutrient deficiencies. Snakehead fish (Channa striata), known for its high protein content, particularly albumin, offers a potential solution for improving protein intake and blood albumin levels among adolescent girls at risk of CED. In this study, snacks made from snakehead fish provide significant protein, including 216.1 kcal and 8.01g of protein (Nugget), 214.88 kcal and 13.76g of protein (Siomay), and 216.4 kcal and 7.8g of protein (Ekado). When combined with vegetables, these snacks are expected to improve nutritional values, especially protein and albumin levels. This study aims to assess the impact of snakehead fish (Channa striata)-based snacks on protein intake and blood albumin levels in adolescent girls at risk of CED. Methods: The study used an experimental, quasi-experimental design with a one-group pretest-posttest approach. The intervention was provided twice a week for 2 months, with monitoring through 24-hour food recall forms and food records. Results: The results showed a significant improvement in protein intake (p = 0.009, paired sample T-test) and blood albumin levels (p = 0.000, Wilcoxon test) after the intervention. Conclusion: Snakehead fish (Channa striata)-based snacks effectively enhance protein intake and blood albumin levels in adolescent girls at risk of CED.
PENGARUH SUBSTITUSI TEPUNG KACANG TUNGGAK Vigna unguiculata L. DAN TEPUNG KACANG HIJAU Vigna radhiata TERHADAP MUTU KIMIA, MUTU GIZI, DAN MUTU ORGANOLEPTIK BISKUIT SEBAGAI PMT IBU HAMIL KEK Oktavia, Deby Prestia Indah; Razak, Maryam; Pudjirahaju, Astutik
Jurnal Pendidikan Kesehatan (e-Journal) Vol. 11 No. 2 (2022): Jurnal Pendidikan Kesehatan (E-Journal)
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v11i2.3703

Abstract

The prevalence of CED in pregnant women in 2013 was 24.2Percent nationally and decreased to 17.3Percent in 2018. Despite the decline, the prevalence is still relatively high compared to the target of the Policy Direction and Action Plan for the Public Health Program for 2020 until 2024, namely 10Percent. One of the countermeasures for pregnant women with CED is the provision of additional food made from flour that was imported. Local food diversification is needed to reduce dependence on imported food. Cowpea flour and green beans have high protein and iron levels. However, in this case cowpeas are not favored from the sensory properties of the taste, namely bitter. Meanwhile, green beans have a good sensory that is savory and nutty. to analyze the effect of substitution of cowpea flour and mung bean flour on the chemical quality, nutritional quality, and organoleptic quality of biscuits as PMT for pregnant women with CED. This type of research is experimental with a completely randomized design CRD. The higher the proportion of cowpeas, the higher the levels of protein, fat, and vitamin C. While the higher the proportion of mung bean flour, the higher the carbohydrate, iron, and energy values. The higher the proportion of cowpea flour, the lower the preference for organoleptic quality and the higher the proportion of mung bean flour, the higher the preference for organoleptic quality. Substitution of cowpea flour and mung bean flour had a significant effect on the panelists preference for color and texture. The substitution of cowpea flour and mung bean flour has a significant effect on the chemical quality and nutritional quality of biscuits. Treatment level P3 is the besttreatmentlevel.
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 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