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Priyo Sulistiyono
Poltekkes Kemenkes Tasikmalaya
Computer Science & IT Education Health Professions Medicine & Pharmacology Public Health Other

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PENGARUH PENAMBAHAN BUBUK UDANG REBON (Acetes Erythaeus) TERHADAP KANDUNGAN GIZI DAN DAYA TERIMA MENU PEMBERIAN MAKANAN TAMBAHAN (PMT) BALITA DI POSYANDU Anis Abdul Muis; Uun Kunaepah; Alina Hizni; Priyo Sulistiyono
Jurnal Ilmu dan Teknologi Kesehatan Vol 4 No 2 (2017): Maret
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.439 KB) | DOI: 10.32668/jitek.v4i2.55

Abstract

The proportion of underweight children and stunting increased between 2007-2013. Underweight increased from 18.4% to 19.6% and stunting increased from 36.8% to 37.2% (Ministry of Health, 2013). Less food intake, the economic capacity of families and the lack of food cheap source of animal protein available and can be consumed by children under five is the cause of the problem. Small Shrimp (Aceteserythraeus) contains high protein and calcium, but not yet utilized optimally for nutritional improvement. This study aims to determine the acceptability of infants in food supplementary added Shrimp Powder (SP).This type of research is the experiment, with the design Randomised Control Trial (RCT) in the form of the acceptance test with the addition Shrimp Powder (SP) of menu food supplementary in infants at posyandu. Sampling RW.09 Village Kesunean Cirebon purposive sampling in the coastal areas with a high prevalence of malnutrition. A total sample of 60 toddlers of 30 toddlers and 30 toddlers control treatment, taken by systematic random sampling that meets screening criteria.Southwestern acceptance test results received of menu food supplementary with the addition Shrimp Powder 5% was slightly lower (79.9%) of the reception menu food supplementary without SP (87.5%) and showed no statistically significant differences(p= 0.215). Talam cake has received the highest power, then grits and steamed noodles. Shrimp powder at menu, 6,1-25,5kkal contributed to increasing energy, protein and calcium 1,3-5,5g 1,2-5,2mg per 100g food supplementary. SP can not be added in large quantities (± 5%), because it will affect the flavor and acceptability toddlers. To optimize SP contribution in improving the nutritional content of supplementary menu, then added in small portions (± 5%), but often
Analisis dan Sinkronisasi Tabel Komposisi Pangan Aplikasi Nutrisurvey Versi Indonesia Priyo Sulistiyono; Yanto Heriyanto; Irfan Priyadi; Lisiana Fazriyani Putri; Oetika Rilkiyanti
JURNAL NUTRISIA Vol 22 No 1 (2020): Maret (2020)
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.802 KB) | DOI: 10.29238/jnutri.v22i1.201

Abstract

Latar Belakang: Ahli gizi Indonesia masih banyak yang menggunakan aplikasi Nutrisurvey (NS) untuk menganalisis kandungan gizi pada bahan makanan dan resep makanan. Nutrisurvey Indonesia (2005) memiliki kekurangan berupa database nilai gizi pangan atau Food Composition Table (FCT) yang masih belum diperbaharui atau disinkronkan dengan Tabel Komposisi Pangan Indonesia (TKPI-2017). Hal ini menyebabkan terjadi ketidaksesuaian perhitungan estimasi nilai gizi pangan. Tujuan: mengetahui perbedaan; jenis pangan, jumlah zat gizi dan nilai gizi pangan pada aplikasi Nutrisurvey (NS-2005) dan TKPI-2017 dan melakukan pembaharuan pangkalan data NS. Metode: Jenis penelitian adalah deskriptif observasional, dengan menyelia perbedaan jenis pangan, jumlah zat gizi dan nilai gizi pangan. Pembaharuan pangkalan data aplikasi NS. Hasil: Jumlah jenis pangan di TKPI sebanyak 1.113 jenis dan Nutrisurvey sebanyak 934 jenis. Nutrisurvey sebanyak 43 zat gizi dan TKPI sebanyak 21 zat gizi. Perbedaan jumlah zat gizi pada keduanya sebesar 22 zat gizi. Nutrisurvey memiliki rerata nilai gizi pangan lebih tinggi daripada TKPI sebesar 34,3%. Hasil sinkronisasi menghasilkan Aplikasi Nutrisurvey dengan pangkalan data baru yang disebut Nutrisurvey-TKPI 2017 (NS-TKPI 2017). Kesimpulan: Nutrisurvey-TKPI 2017 dengan berbagai kelebihannya masih layak untuk digunakan oleh ahli gizi dan praktisi gizi. Nutrisurvey memiliki fitur yang cukup mendukung kerja ahli gizi.
Co-Authors Alina Hizni Anis Abdul Muis Irfan Priyadi Lisiana Fazriyani Putri Oetika Rilkiyanti Uun Kunaepah Yanto Heriyanto