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HUBUNGAN PENGETAHUAN GIZI IBU DENGAN KEJADIAN STUNTING PADA ANAK BALITA DI DESA BUHU KECAMATAN TALAGA JAYA KABUPATEN GORONTALO Salman Lukman; Fitri Yani Arbie; Yulin Humolungo
JOURNAL HEALTH AND NUTRITIONS Vol 3, No 1 (2017): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v3i1.119

Stunting is a state where the body is very short to exceed -2 standard deviation (SD) under long or high lengths that becomes an international reference. Stunting describes a state of under-nutrition that has been running for a long time and requires time for the child to grow and recover (Gibney et al., 2013). This study aims to determine the relationship of mothers’ nutritional knowledge with the incidence of stunting in children under five in Buhu Village Talaga Jaya District, Gorontalo District. Methods: analytical survey research with cross-sectional study design. Population:135 infants and 57 toddlers were obtained by using Proportional random sampling. The independent variable is mothers’ nutrition knowledge and the dependent variable is stunting incident in the toddler. Data analysis: statistical test "Chi Square" (X2). Results: 38 mothers (66,7%) have good knowledge and 19 mothers (33,3%) have not. 29 toddlers (50,9%) are normal while 28 (49,1%) are stunted. The results of data analysis based on statistical test chi-squared with degrees of significance α = 0.1 obtained the value of X2 count smaller and X2 table (0.877

DAYA TERIMA ES KRIM DENGAN PENAMBAHAN TEPUNG DAUN KELOR (MORINGA OLEIFERA) Sri Tiansi J. Ruchban; Imran Tumenggung; Fitri Yani Arbie; Nangsih S. Slamet; Novian S. Hadi
JOURNAL HEALTH AND NUTRITIONS Vol 5, No 1 (2019): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v5i1.444

Moringa plant (Moringa oleifera) is one of the plants that is very well known as a highly nutritious food, moringa may be to prevent malnutrition. This study aims to determine the panelists' acceptance of ice cream with the addition of 10 gr, 15 gr and 20 gr Moringa leaf flour. The research method used is organoelptic test with a scoring approach. Data collection is done by using a questionnaire. The results of the panelists' preference for taste, color, aroma and texture, it was found that the panelist's level of acceptance of the color of ice cream was the most, namely in treatment 1 the average value was 3.2. For the color of ice cream, panelists prefer aroma treatment 1 with an average value of 3.125. The most preferred flavor of ice cream is treatment 1 with an average value of 3.1 and the texture of ice cream that is most commonly found in treatment 1 with an average value of 3.6. The value of the test results of the best treatment effectiveness index on P1 ice cream (10 g of Moringa leaf flour) with a value of 0.561. The conclusion of this study is that the most preferred ice cream in terms of taste, color, aroma and texture is ice cream with treatment 1 (addition of 10 g of Moringa leaf flour). ABSTRAK Tanaman kelor (Moringa oleifera) adalah salah satu tanaman yang sangat terkenal sebagai bahan pangan yang bergizi tinggi, kelor berpotensi untuk mencegah malnutrisi. Penelitian ini bertujuan untuk mengetahui daya terima panelis terhadap es krim dengan penambahan tepung daun kelor 10 gr, 15 gr dan 20 gr. Metode penelitian yang digunakan yaitu uji organoelptik dengan pendekatan skoring.Pengumpulan data dilakukan dengan menggunakan kuesioner. Hasil uji kesukaan panelis terhadap rasa, warna, aroma dan tekstur didapatkan bahwa tingkat penerimaan panelis terhadap warna es krim yang paling banyak yaitu pada perlakuan 1 nilai rata-rata diperoleh 3,2. Untuk warna es krim panelis lebih suka aroma perlakuan 1 dengan nilai rata-rata 3,125. Aroma es krim yang banyak disukai yaitu perlakuan 1 dengan nilai rata-rata 3,1 dan untuk tekstur es krim yang paling banyak disukai terdapat pada perlakuan 1 dengan nilai rata-rata diperoleh 3,6. Nilai hasil uji indeks efektivitas perlakuan terbaik pada es krim P1 (10 gr tepung daun kelor) dengan nilai 0,561. Kesimpulan dari penelitian ini yaitu es krim yang paling banyak disukai ditinjau dari rasa, warna, aroma dan tekstur yaitu pada es krim dengan perlakuan 1 (penambahan tepung daun kelor 10 gr).

HUBUNGAN KEAKTIFAN IBU DALAM KEGIATAN POSYANDU DENGAN STATUS GIZI PADA ANAK BALITA DI DESA PENTADIO BARAT KECAMATAN TELAGA BIRU KABUPATEN GORONTALO Fitri Yani Arbie; Salmaningsih Moputi
JOURNAL HEALTH AND NUTRITIONS Vol 2, No 1 (2016): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v2i1.104

ABSTRACT The activity of the mother at each posyandu activity will certainly affect the nutritional status of her toddler child. Because one of the purposes of the Posyandu is to monitor the improvement of the nutritional status of the community, especially children under five and pregnant women. There is also the Research Objective, is to Know the Relationship of the Activity of Mothers in Posyandu Activities with Nutritional Status of Toddler Children in Pentadi Barat Village, Telaga Biaru District, Gorontalo Regency.Research Method, This type of research is an analytical survey with a cross sectional study design, and the population in this study were 352 people by getting a sample of as many as 79 people.As for the Research Results the level of activity of mothers in the posyandu activities included in the active category was only 17 people (21.5%), and those included in the inactive category were 62 people (78.5%), and the results of the study were categorized as good nutritional status there were 52 people (65.8%), and those included in the category of malnutrition status were 27 people (34.2%).The conclusion of this research after chi-square testing is that there are indigo x2 count

TINGKAT PENERIMAAN KONSUMEN TERHADAP BROWNIES KUKUS DENGAN PENAMBAHAN JAGUNG MANIS Febriyanti Hunowu; Fitri Yani Arbie
JOURNAL HEALTH AND NUTRITIONS Vol 4, No 2 (2018): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v4i2.172

ABSTRACT Background: In general, sweet corn is only used as a staple food. For that we need a special approach, so that the sweet corn plant is known to benefit the community. The purpose of this study was to determine the level of consumer acceptance of steamed brownies by adding sweet corn through an organoleptic test which included color, aroma, texture, and taste with the addition of sweet corn 0 grams, 50 grams, 100 grams, 150 grams. Method: The method used in this study was an organoleptic test experiment with a hedonic scale approach whose results were processed using the effectiveness index test and hedonic test with 4 treatments. Untrained panelists as many as 40 people. Results: The results showed that organoleptic test with the highest level of acceptance was brownies without the addition of sweet corn 0 grams (0.194 Nh) to taste. Addition of sweet corn 50 grams (0.186 Nh) to color. Addition of sweet corn 100 grams Nh (0.176) to the texture. Addition of sweet corn 150 grams (0.171 nh) to color. Conclusion: Based on the effectiveness index test explains that the overall level of consumer acceptance in steamed brownies with the addition of sweet corn for the best rating is in the sample P0 or without the addition of sweet corn. Keywords: sweet corn, brownies, organoleptic test. ABSTRAK Latar belakang: Pada umumnya jagung manis hanya dimanfaatkan sebagai makanan pokok. Untuk itu perlu suatu cara pendekatan khusus, agar tanaman jagung manis dikenal manfaatnya oleh masyarakat. Tujuan penelitian ini untuk mengetahui tingkat penerimaan konsumen terhadap brwonies kukus dengan penambahan jagung manis melalui uji organoleptik yang meliputi warna, aroma, tekstur, dan rasa dengan penambahan jagung manis 0 gram, 50 gram, 100 gram, 150 gram. Metode: Metode yang digunakan pada penelitian ini adalah eksperimen uji organoleptik dengan pendekatan skala hedonik yang hasilnya diolah menggunakan uji indeks efektivitas dan uji hedonik dengan 4 perlakuan. Panelis tidak terlatih sebanyak 40 orang. Hasil: Hasil penelitian menunjukkan uji organoleptik dengan tingkat penerimaan yang paling tinggi adalah brownies dengan tanpa penambahan jagung manis 0 gram (Nh 0,194) pada rasa. Penambahan jagung manis 50 gram (Nh 0,186) pada warna. Penambahan jagung manis 100 gram Nh (0,176) pada tekstur. Penambahan jagung manis 150 gram (Nh 0,171) pada warna. Kesimpulan: Berdasarkan uji indeks efektivitas menjelaskan bahwa secara keseluruhan tingkat penerimaan konsumen pada brownies kukus dengan penambahan jagung manis untuk penilaian terbaik adalah pada sampel P0 atau tanpa penambahan jagung manis. Kata Kunci: jagung manis, brownies, organoleptik test

PERBEDAAN AKTIVITAS FISIK PADA ANAK OBESITAS DAN TIDAK OBESITAS DI SEKOLAH AL-ISLAH KOTA GORONTALO Fitri Yani Arbie; Rahma Labatjo; Novian Swasono Hadi
JOURNAL HEALTH AND NUTRITIONS Vol 4, No 1 (2018): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v4i1.138

ABSTRACT Background: Obesity at children may impact health negatively for instance coronary heart disease and hypertension. Number of obesity suffering at children keeps increasing as change of eating pattern and life style. Less physical activity can influence weight. Data of Riskesdas in 2010 shows that prevalence of obesity at babies in Gorontalo Province is 7,8%. Objective: it aims to investigate risk factor of physical activity on obesity at children of TK Al-Islah of Gorontalo City in 2017. Research Methodology: research design applies case control. Research samples are 50 children of pre-school. The research samples are divided into 25 children with normal nutritional status and 25 children with obesity nutritional status. Nutritional status is determined by calculation of z-score of IMT/U. Variable of physical activity is determined based on calculation of questionnaire result that is adapted from Baecke’s research. The research is conducted in TK Al-Islah, Kota Tengah, Gorontalo City. It is conducted from July to August 2017. Research finding: Physical activity at students of TK Al-Ishlah, Gorontalo City, physical activity category is good for 56,0%, less good physical activity is 44,0%. Good physical activity and not obesity is 80,0% while good physical activity and obesity is 32,0%. Less good physical activity and not obesity is 20,0% while less good physical activity and obesity is 68,0%. There is correlation of physical activity with students’ nutritional status (IMT/U) at TK Al-Islah in 2017. Keywords: physical activity, obesity, school-aged children ABSTRAK Latar Belakang: Obesitas pada anak dapat berdampak negative bagi kesehatan. Contohnya penyakit jantung koroner dan hipertensi. Jumlah penderita obesitas pada anak semakin meningkat seiring perubahan pola makan dan gaya hidup. Gaya hidup yang kurang aktivitas fisik dapat mempengaruhi berat badan. Data dari Riskesdas 2010 menyatakan bahwa prevalensi obesitas pada balita di provinsi Gorontalo mencapai 7,8%. Tujuan: Diketahuinya faktor risiko aktivitas fisik terhadap obesitas pada anak di TK Al-Islah Kota Gorontalo tahun 2017. Metodologi Penelitian: Desain penelitian menggunakan case control. Sebanyak 50 anak pra sekolah dijadikan sampel penelitian. Sampel penelitian dibagi menjadi 25 anak dengan status gizi normal dan 25 anak berstatus gizi obesitas. Status gizi ditentukan berdasarkan perhitungan z-score IMT/U. Variabel aktivitas fisik ditentukan berdasarkan perhitungan dari hasil kuesioner yang diadaptasi dari penelitian Baecke. Penelitian bertempat di TK Al Islah Kota Tengah Kota Gorontalo. Penelitian dilakukan selama bulan Juli sampai dengan Agustus 2017. Hasil Penelitian: Aktivitas fisik pada siswa TK Al-Islah Kota Gorontalo, kategori aktivitas fisik baik 56,0% kategori aktivitas fisik kurang baik 44,0%. Aktivitas fisik baik dan tidak obesitas 80,0% aktivitas fisik baik dan obesitas 32,0%. Aktivitas fisik kurang baik dan tidak obesitas 20,0% dan aktivitas fisik kurang baik dan obesitas 68,0%. Ada hubungan aktivitas fisik dengan status gizi (IMT/U) siswa di TK Al-Islah tahun 2017. Kata Kunci: aktivitas fisik, obesitas, anak sekolah

GAMBARAN KONSUMSI ENERGI DAN PROTEIN PADA REMAJA DI SMA MUHAMMADIYAH BATUDAA KABUPATEN GORONTALO Fitriani Nusi; Fitri Yani Arbie
JOURNAL HEALTH AND NUTRITIONS Vol 4, No 2 (2018): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v4i2.169

ABSTRACT Background: Nutritional consumption greatly influences a person's nutritional status which is the main capital for an individual's health. Nutritional intake that is wrong or not in accordance with needs will cause a variety of health problems including adolescents. This study aims to determine energy and protein consumption in adolescents at Batudaa Muhamadiyah High School Gorontalo District Method: This research method is descriptive survey. The study sample was 100 adolescents at Batudaa Muhamadiyah High School, Gorontalo District by recalling energy and protein intake in adolescents for 3 days using food recall. Results: The results of the study were 93% of adolescents had less energy intake and 7% had good energy intake. There were 42% of teenagers having less protein intake, 40% of teenagers having good protein intake, and 18% having more protein intake. Conclusion: The conclusion of the study is that energy and protein consumption in adolescents at Muhammadiyah Batudaa High School in Gorontalo Regency is still categorized as less than the Nutrition Adequacy Rate. Keywords: energy, adolescents, protein ABSTRAK Latar belakang: Konsumsi gizi sangat mempengaruhi status gizi kesehatan seseorang yang merupakan modal utama bagi kesehatan individu. Asupan gizi yang salah atau tidak sesuai dengan kebutuhan akan menimbulkan berbagai masalah kesehatan termasuk pada remaja. Penelitian ini bertujuan untuk mengetahui konsumsi energi dan protein pada remaja di SMA Muhamadiyah Batudaa Kabupaten Gorontalo Metode: Metode Penelitian ini bersifat survei deskriptif. Sampel penelitian sebanyak 100 remaja di SMA Muhamadiyah Batudaa Kabupaten Gorontalo dengan merecall asupan energi dan protein pada remaja dilakukan selama 3 hari meggunakan food recall. Hasil: Hasil penelitian sebanyak 93% remaja memiliki asupan energi kurang dan 7% memiliki asupan energi baik. Terdapat 42% remaja memiliki asupan protein kurang, 40% remaja memiliki asupan protein baik, dan 18% memiliki asupan protein lebih. Kesimpulan: Kesimpulan penelitian yaitu konsumsi energi dan protein pada remaja di SMA Muhammadiyah Batudaa Kabupaten Gorontalo masih termasuk kategori kurang dari Angka Kecukupan Gizi.

GAMBARAN PENGETAHUAN MAKANAN SIAP SAJI DAN STATUS GIZI PADA SISWA Lidyawati Anis; Sofyawati D. Talibo; Fitri Yani Arbie; Indra Domili
JOURNAL HEALTH AND NUTRITIONS Vol 6, No 1 (2020): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v6i1.471

ABSTRACT Fast Food is a food that contains high calories, high fat and low fiber. High consumption of fast food is thought to cause obesity because of the content of fast food. Various foods that are classified as fast food include french fries, fried chicken, hamburgers, soft drinks, pizza, hot dogs, donuts, and others. This study to determine the description of knowledge about fast food and nutritional status of adolescents in SMA 1 Kabila, Kabupaten Bone Bolango. The research method uses descriptive research to describe knowledge about fast food and nutritional status of adolescents with a sample of 92 adolescents. The results that the knowledge was good as many as 60 people (78.9%), 9 people (11.8%) enough and 7 people (9.2%) lacking. Nutritional status in the less category as many as 24 people (26.1%), the Normal category as many as 58 people (63%), the more category as many as 8 people (8.7%) and the obesity category as many as 2 people (2.2%). The conclusion of this study is that most teenagers have good knowledge about fast food and the nutritional status of adolescents in the normal. ABSTRAK Makanan siap saji atau fast food merupakan makanan yang mengandung tinggi kalori, tinggi lemak dan rendah serat. Konsumsi yang tinggi terhadap makanan cepat saji diduga dapat menyebabkan obesitas karena kandungan dari makanan cepat saji tersebut. Berbagai makanan yang tergolong makanan cepat saji antara lain kentang goreng, ayam goreng, hamburger, soft drink, pizza, hotdog, donat, dan lain-lain. Penelitian ini bertujuan untuk mengetahui Gambaran Pengetahuan tentang Makanan Siap Saji dan Status Gizi Remaja di SMA 1 Kabila Kabupaten Bone Bolango. Metode penelitian menggunakan jenis penelitian Deskriptif untuk menggambarkan pengetahuan tentang makanan siap saji dan status gizi remaja dengan jumlah sampel 92 orang remaja. Hasil penelitian menunjukkan bahwa pengetahuannya baik sebanyak 60 orang (78.9%), Cukup sebanyak 9 orang (11.8%) dan yang Kurang sebanyak 7 orang (9.2%). Status Gizi kategori kurang sebanyak 24 orang (26,1%), kategori Normal sebanyak 58 orang (63%), kategori lebih sebanyak 8 orang (8,7%) dan kategori obesitas sebanyak 2 orang (2,2%). Kesimpulan dari penelitian ini yaitu sebagian besar siswa berpengetahuan baik dengan status gizi normal.

GAMBARAN ASUPAN PROTEIN DAN ZAT BESI PADA REMAJA PUTRI DI SMP NEGERI 10 KOTA GORONTALO Firka Kartasasmita Djafar; Indra Domili; Fitri Yani Arbie
JOURNAL HEALTH AND NUTRITIONS Vol 7, No 1 (2021): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v7i1.458

Female adolescent is a group of people that is prone to suffering anemia. Its common causes are consuming l ots of plant-based food rather than animal-based food, restricting food intake due to wishing to be slim, the monthly cycle of menstruation, and iron excretion through feces. The objective of the research was to identify the protein and iron intake at female adol escents at SMP Negeri 10 Gorontalo City. The research was descriptive survey type. The data were collected using 24-hour recall form at female adolescents at SMP Negeri 10 Gorontalo City. The research was conducted in October 2019. The research samples were 60 female adolescents. The finding of research showed that the protein intake at female adolescents with the most number was a minimum or very poor category for 52 people (86,7%), poor category for 8 people (13,3%), as well as normal or exceeded category (0%). Meanwhile, the iron intake at female adolescents with the most number was a minimum or very poor category for 57 people (95%) and fair category for 3 people (5%). The conclusion of this study is that protein and iron intake in female adolescents falls into the category of severely deficient and lackingRemaja putri merupakan kelompok yang rawan menderita anemia, hal ini karena umumnya lebih banyak mengkonsumsi makanan nabati dibandingkan makananan hewani, membatasi asupan makan karena ingin tampil langsing, siklus menstruasi setiap bulan dan eksresi zat besi melalui feses. Tujuan penelitian adalah untuk mengidentifikasi asupan protein dan zat besi pada remaja putri di SMP Negeri 10 Kota Gorontalo. Penelitian ini merupakan jenis penelitian survey deskriptif. Pengumpulan data menggunakan formulir recall 24 H pada remaja putri di SMP Negeri 10 Kota Gorontalo. Penelitian di lakukan pada bulan Oktober tahun 2019. Sampel dalam penelitian ini adalah sebagian remaja putri yang berjumlah 60 orang. Hasil penelitian menunjukkan bahwa asupan protein pada remaja putri dengan jumlah terbanyak yaitu kategori minimal atau sangat kurang yakni sebanyak 52 orang (86,7%), kategori kurang sebanyak 8 orang (13,3%), kategori sesuai atau normal dan lebih tidak ada (0%). Sedangkan asupan zat besi pada remaja putri dengan jumlah terbanyak yaitu kategori minimal atau sangat kurang sebanyak 57 orang (95%) dan kategori cukup yaitu sebanyak 3 orang (5%). Kesimpulan dari penelitian ini adalah bahwa asupan protein dan zat besi pada remaja wanita termasuk dalam kategori sangat kurang dan kurang.

UJI DAYA TERIMA KONSUMEN TERHADAP MINUMAN SERBUK JAHE MERAH (Zingiber officinale Roscoe) Fitri Yani Arbie; Khairunnisa Saleh; Fihrina Mohamad
JOURNAL HEALTH AND NUTRITIONS Vol 6, No 1 (2020): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v6i1.485

Red ginger is a plant from Zingiberaceae family that had been utilized as traditional medicine hereditary because it contains higher volatile (atsiri oil) and non-volatile (oleoresin) components than other types of ginger. The rhizome of red ginger can be used as medicine for colds and indigestion, to decrease the cholesterol level, as an analgesic, antipyrectic, anti-inflammatory, etc., (Panjaitan, 2012). The research was aimed to investigate the consumer’s acceptance level test on red ginger (Zingiber officinale Roscoe) powder drink.It applied laboratory pre-experimental method. The data were collected by an organoleptic test using 30 rather trained panelists with 4 treatments: the addition of 10 gr, 20 gr, 30 gr ginger, and without the addition of ginger.It can be concluded that for taste criteria, the most preffered one is P1, the addition of 10 gr red ginger by having an average score of 3. The most preferred aroma was P1 by having the average score of 2.9, and the most preferred texture was P0 by having the average score of 3. ABSTRAK Jahe merah (Zingiber officinale Roscoe) merupakan tumbuhan suku Zingiberaceae yang sudah digunakan sebagai obat secara turun-temurun sejak dulu karena mempunyai komponen volatile (minyak atsiri) dan non volatile (oleoresin) paling tinggi jika dibandingkan dengan jenis jahe yang lain. Rimpang jahe merah biasa digunakan sebagai obat masuk angin, gangguan pencernaan, menurunkan kadar kolesterol, sebagai analgesik, antipiretik, antiinflamasi, dan lain-lain (Panjaitan, 2012).Penelitian ini bertujuan untuk mengetahui daya terima konsumen terhadap Minuman Serbuk Jahe merah (Zingiber officinale Roscoe).Metode penelitian ini termasuk jenis penelitian pre eksperimental laboratorium. Data diperoleh dari uji organoleptik dengan menggunakan 30 panelis yang agak terlatih dengan 4 kali perlakuan yaitu penambahan jahe 10 gr, 20 gr, 30 gr, dan tanpa penambahan jahe.Hasil penelitian data menggunakan uji friedman test, diketahui uji daya terima konsumen terhadap minuman serbuk jahe merah (Zingiber officinale Roscoe).Kesimpulanuji daya terima konsumen terhadap minuman serbuk jahe merah (Zingiber officinale Roscoe) yang paling banyak disukai dari kriteria rasa terdapat pada P1 dengan penambahan jahe 10 gr dengan nilai rata-rata 3, aroma yang paling banyak disukai terdapat pada P1 dengan penambahan jahe 10 gr dengan nilai rata-rata 2.9, warna yang paling banyak disukai terdapat pada P0 dengan tanpa tambahan jahe dengan nilai rata-rata 2.7, sedangkan tekstur yang paling banyak disukai terdapat pada P0 dengan tanpa tambahan jahe dengan nilai rata-rata 3.

DAYA SIMPAN DAN ANALISIS NILAI GIZI SIRUP DAUN KELOR DENGAN SUBTITUSI GULA AREN Nana Apriana Hadi; Fitri Yani Arbie; Denny Indra Setiawan
JOURNAL HEALTH AND NUTRITIONS Vol 7, No 1 (2021): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v7i1.460

ABSTRACT Moringa plant (Moringa oleifera) is a tropical plant that has grown and developed in tropical areas such as Indonesia. This research method is experimental with shelf life test to determine the shelf life of Moringa leaf syrup with variations in the addition of palm sugar which consists of 4 treatments. The results showed that the characteristics of color, aroma and viscosity in 4 different storage treatments were also different. The value of the nutritional content contained in Moringa leaf syrup with 4 different treatments because the weight of the mixed palm sugar is different. On storage for 7 days at room temperature, the color, aroma and viscosity changed more and more day by day. Meanwhile, in cold storage for 7 days, the color, aroma and viscosity did not change, still the same as the first processed. The conclusion of Moringa leaf syrup with palm sugar substitution seen from the shelf life it was found that the best is stored at cold temperatures (refrigerator) because in terms of color the 4th treatment on the first day until the last observation still looks the same as the first processed, the viscosity also the same and the aroma of Moringa leaves and palm sugar is still good. Based on the nutritional value, the best is P3 with a mixture of 300 grams containing 1,104 calories of energy and 276 grams of KH. ABSTRAK Tanaman kelor (Moringa oleifera) merupakan salah satu jenis tanaman tropis yang sudah tumbuh dan berkembang di daerah tropis seperti Indonesia. Penelitian ini bertujuan mengetahui daya simpan dan analisis gizi produk terhadap sirup daun kelor dengan variasi penambahan gula aren. Metode penelitian ini bersifat eksperimental dengan uji daya simpan untuk mengetahui umur simpan terhadap sirup daun kelor dengan variasi penambahan gula aren yang terdiri dari 4 kali perlakuan . Hasil penelitian menunjukkan karakteristik warna, aroma dan kekentalan pada 4 perlakuan berbeda penyimpanan berbeda juga hasilnya. Nilai kandungan gizi yang terdapat pada sirup daun kelor dengan 4 perlakuan berbeda karena berat gula aren yang dicampurkan berbeda-beda. Pada penyimpanan selama 7 hari suhu ruang semakin hari warna, aroma dan kekentalannya berubah semakin tidak baik. Sedangkan pada penyimpanan suhu dingin selama 7 hari warna, aroma dan kekentalan tidak ada perubahan, masih tetap sama seperti pertama diolah. Kesimpulan sirup daun kelor dengan subtitusi gula aren dilihat dari umur simpan didapati bahwa yang paling baik adalah yang disimpan di suhu dingin (refrigator) karena dari segi warna ke-4 perlakuan ini pada hari pertama sampai dengan terakhir pengamatan masih terlihat sama seperti pertama diolah, kekentalan juga sama dan aroma daun kelor serta gula arennya masih baik. Berdasarkan kandungan nilai gizi yang paling bagus adalah P3 dengan campuran 300 gr mengandung Energi 1.104 kalori dan 276 gr KH.

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