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All Journal Jurnal Pangan dan Gizi Journal of Nutrition College Jurnal Kesehatan Manarang GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Sehat Mandiri Jurnal Gizi Prima JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Kesmas (Kesehatan Masyarakat) Khatulistiwa JURNAL GIZI DAN KESEHATAN Jurnal Ilmiah Kesehatan (JIKA) Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat Jurnal Gizi dan Kesehatan
Terati Terati
Poltekkes Kemenkes Palembang
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Dentistry Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh Pemberian Cookies Tepung Jawawut Terhadap Perubahan Status Gizi Baduta Stunting Di Wilayah Kerja Puskesmas Tebing Bulang Terati Terati; Rati Meta Sari; Imelda Telisa
Jurnal Kesmas (Kesehatan Masyarakat) Khatulistiwa Vol 10, No 2 (2023): JURNAL KESMAS (KESEHATAN MASYARAKAT) KHATULISTIWA
Publisher : Universitas Muhammadiyah Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29406/jkmk.v10i2.4422

Abstract

ABSTRAKStunting merupakan kondisi kekurangan gizi kronis di 1.000 Hari Pertama Kehidupan. Upaya peningkatan status gizi masyarakat termasuk penurunan prevalensi balita pendek menjadi salah satu prioritas pembangunan nasional dan stunting juga memberikan dampak bukan hanya tinggi badan tetapi juga terhadap perkembangan otak yang tidak maksimal. Tujuan penelitian yaitu untuk melihat adanya pengaruh pemberian cookies dari tepung jawawut terhadap perubahan panjang badan baduta stunting di wilayah kerja Puskesmas Tebing Bulang. Rancangan penelitian ini ada 2 tahap yaitu tahap pertama menggunakan Rancangan Acak Lengkap Non Faktorial menggunakan Uji Organoleptik dengan panelis sebanyak 30 orang dan tahap kedua rancangan Two-Group Pretest-Postest Design with Control Group. Jumlah populasi penelitian ini sebanyak 822 baduta didapatkan sampel sebanyak 30 orang. Teknik dalam pengambilan sampel menggunakan teknik Simple Random Sampling. Dengan cara pengelompokkan baduta stunting, membuat nomor undian, pengundian untuk pengambilan sampel secara acak, nomor yang keluar dijadikan sampel penelitian.   Hasil uji t- dependen bahwa rata-rata panjang badan sebelum intervensi yaitu 74,960 cm dan sesudah intervensi selama 30 hari berturut-turut yaitu 75,107 cm dengan nilai p-value 0,000. Cookies tepung jawawut mempunyai pengaruh terhadap peningkatan panjang badan baduta stunting di wilayah kerja puskesmas tebing bulang. Kata kunci: Stunting, panjang badan, cookies tepung jawawut
Modifikasi Formula Khusus untuk Pasien dengan Diet TKTP Berbahan Dasar Tepung Tempe, Tepung Jagung, dan Tepung Ikan Lele: Formula Modifications for Patients with TKTP Diet Ingredients Based on Tempe Flour, Corn Flour (Zea Mays) and Catfish Flour Indah Puspita Sari; Imelda Telisa; Terati
JURNAL GIZI DAN KESEHATAN Vol. 15 No. 2 (2023): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v15i2.450

Abstract

Enteral formula is food in liquid form which is given to patients through mouth or tube (sonde) as long as the digestive tract is still functioning. One of the enteral formulas that is widely used in hospitals is the enteral formula for patients on the TKTP diet who require higher energy and protein than normal requirements. One of the efforts that can be made is through an enteral formula product innovation approach for the TKTP diet based on local food of high nutritional value.To find out the best formulation of a formula esspecially for the TKTP diet made from tempe flour, corn flour, and catfish flour, macronutrient content, viscosity, and acceptability.  This research is an experimental study using a non-factorial Completely Randomized Design (CRD) with 3 formulations. The subjects of the organoleptic test were 25 panelists. Based on the results of organoleptic tests (color, aroma, taste, and texture) it showed that the most favorable acceptability of the formula was F3 with 452.33 kcal energy, 20.80% protein, 17.29% fat, 53.38% carbohydrates, in 100 grams and a viscosity yield of 7.8 mpa.s. Based on the research results, this formulation made from tempe flour, corn flour and catfish flour can be used as an alternative enteral formula for patients on the TKTP diet.   ABSTRAK Formula enteral merupakan makanan dalam bentuk cair yang diberikan kepada pasien melalui oral atau pipa (sonde) selama saluran cerna masih berfungsi. Salah satu upaya yang dapat dilakukan adalah melalui pendekatan inovasi produk formula enteral untuk diet TKTP berbahan dasar pangan lokal bernilai gizi tinggi. Untuk mengetahui formulasi terbaik formula khusus untuk diet TKTP berbahan dasar tepung tempe, tepung jagung, dan tepung ikan lele, kandungan gizi makro, viskositas, dan daya terimanya. Penelitian ini merupakan penelitian eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan 3 formulasi. Subjek penelitian uji organoleptik sebanyak 25 panelis. Berdasarkan hasil penelitian uji organoleptik (warna, aroma, rasa, dan tekstur) menunjukkan bahwa daya terima formula yang paling disukai adalah F3 dengan energi 452,33 kkal, protein 20,80%, lemak 17,29%, karbohidrat 53,38%, dalam 100 gram dan hasil viskositas 7,8 mpa.s. Berdasarkan hasil penelitian formula khusus berbahan dasar tepung tempe, tepung jagung dan tepung ikan lele ini bisa digunakan sebagai formula enteral alternatif untuk pasien dengan diet TKTP.  
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.
Acceptance And Shelf Life Of The Raisins And Edamame Brew As a Healthful Drink For Elementary School Kids Imelda Telisa; Annisa Mariyaulfa; Terati Terati; 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.v9i1.490

Abstract

Background: Brew drinks are one type of functional food. When elementary school-aged children show signs of malnutrition, they can have this drink—made from edamame beans and raisins—for breakfast or as a snack. Edamame beans, raisins, maltodextrin, tween 80, vanilla, and salt are the ingredients used to make this brewed drink. This study aims to optimize edamame bean and raisin drinks' nutritional value, shelf life, and formulation.Research Methods: This study used a completely randomized design with two factorials: the weight of edamame beans and raisins with four formulas. Thirty-five untrained panelists carried out sensory tests in the food laboratory of the Palembang Health Polytechnic Nutrition Department, and proximate tests were carried out in the CV Saraswati Bogor laboratory.Research Result: Formulation 1 (30 grams of edamame beans, 10 grams of raisins) is the chosen brewed drink formula based on the sensory data acquired. For every 100 grams of brewed drink, Formula 1 measured the energy content: 404.82 kcal, 8.6% protein, 5.58% fat, 79.96% carbohydrates, 4.21% water, and 1.5% ash. In the meantime, this brewed beverage has a two-month shelf life.Conclusion: The acceptance of edamame beans and raisins beverages varies depending on the mouthfeel and flavor. After a drink was steeped in edamame beans and raisins for 60 days, the Total Plate Count (TPC) test yielded a value of 0.
Co-Authors Afriyana Siregar Ahmad Sadiq Ajeng Santika Putri Anisah Lestari Annisa Mariyaulfa Arif Dwisetyo Haripamilu Arif Dwisetyo Haripamilu Arif Dwisetyo Haripamilu Ayu Meilina Darlita Aprilianti Dyah Aulia Hapsari Eddy Susanto Eliza Eliza Eliza Eliza Eliza Eliza Fatriani Fatriani Firda Ariska Hana Martinah Putri Hana Yuniarti Imelda Telisa Indah Puspita Sari Indah Sri Maharani Sigalingging JONT MARSON Liza Safitri MANUNTUN ROTUA Manuntun Rotua Mardiana Mardiana Marlisa Puspitasari Melly Juis Rapina Ayu Muslikhatin Ahmaliah Nathasa Weisdania Sihite Nazarena, Yunita Nurul Salasa Nilawati Rati Meta Sari Riskikah Dwi Fatonah Rosiana Rosiana Sartono Sartono Sumarman Sumarman Susyani Susyani Susyani Susyani Tri Qurrotul Aini Umi Latifah Yuli Hartati Yulianto Yulianto