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All Journal Jurnal Ilmu dan Teknologi Kesehatan Jurnal Gizi dan Kesehatan Jurnal Gizi dan Dietetik

Widi Hastuti

Poltekkes Kemenkes Bandung

Author-ID : 3696630

Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Health Professions Immunology & microbiology Nursing Public Health Social Sciences

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Effectiveness of Steamed Brownies Base on Fermented Black Glutinous Rice on Decreased Waist Circumference in Abdominal Obesity Roro Nur Fauziyah; Mimin Aminah; Osman Syarief; Holil M Par’i; Widi Hastuti; Surmita Surmita
Jurnal Ilmu dan Teknologi Kesehatan Vol 7 No 2 (2020): Maret 2020
Publisher : Poltekkes Kemenkes Jakarta III

Consumption of fiber and anthocyanins can decrease waist circumference and weight by lowering body fat levels. Steamed brownies base on fermented black glutinous rice is one of the cereals with high antioxidants, bioactive compounds, and fiber. The purpose of this research is to determine the effect of the effectiveness of steamed brownies based on fermented black glutinous rice on decreased waist circumference in abdominal obesity. The design of this research was experimental using two groups pre and post-test with control experimental design. The population in this research was adult women (35-50 years) in Pasirkaliki Village, North Cimahi Subdistrict, Cimahi City, with 40 samples. The intervention group was given steamed brownies base on fermented black glutinous rice, one puck (30 grams), and low-calorie diet education. The control group was given a low-calorie diet education. Statistical tests with the Wilcoxon Sign Rank test showed that there was a significant difference in waist circumference decreased at the beginning and the end of the research with p-value <0,001. Mann-Whitney test showed that there was an effect in steamed brownies base on fermented black glutinous rice giving to decrease waist circumference with p-value < 0,001. Steamed brownies base on fermented black glutinous rice can be as an alternative food for decreasing waist circumference.

Kualitas dan Masa Simpan Brownies Satin Berbasis Tepung Mocaf danTepung Ikan Patin Nur Rahmawati Kodriah; Widi Hastuti
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 1, Juni (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background : Anemia is one of the main problems experienced by many young women. The prevalence of anemia in adolescent girls (15-24 years) in 2018 is 32%. Efforts that can be made are by increasing the intake of iron sources especially animal food sources. Brownies become a distraction that is widely favored by the wider community. Utilization of mocaf flour and catfish flour as the main ingredient in the manufacture of brownie products will increase the nutritional value especially the iron content of the product. The purpose : of this study was to determine the quality and shelf life of satin brownies as a high-fer snack for young girls. Methods : Design of experimental research based on mocaf flour and catfish flour. A hedonic test was carried out by 30 panelists at the Nutrition Test Laboratory for the Department of Nutrition of the Poltekkes Ministry of Health, Bandung and the estimated shelf life using the Extend Storage Studies (ESS) method. The results : Organoleptic test results showed the highest level of panelist preference was at F2. Based on statistical tests found that there is an effect of the formulation on the aroma of F1 and F3 with a value of p = 0.015 and texture of F1 and F3 with a value of p = 0.016. The results of the calculation of the nutritional value of satin brownies compared with 10% of the AKG of female teenage snacks obtained 101% energy, 113% protein, 140% fat, 72% carbohydrate and 149% Fe. Shelf life of satin brownies at room temperature for 3 days. Suggestion : Based on the results of research it is necessary to do further research in the laboratory regarding the iron content contained in satin brownies

Formulasi Tepung Mocaf dan Tepung Ikan Patin Terhadap Kualitas dan Nilai Gizi Cookies Mocaf Patin Afina Amalia Nurfajrina; Widi Hastuti
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 2 Desember (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background : The problem of nutrition for pregnant women KEK is the focus of attention in Indonesia. Based on the results of Riskesdas 2018, the prevalence of KEK risk in pregnant women in West Java was 14.1%, the highest prevalence of KEK was at the age of pregnant women (15-19 years) with a prevalence of 33.5%. KEK pregnant women are required to consume additional food to overcome malnutrition. The use of catfish meal in the manufacture of cookies products will increase the protein content and increase the nutritional content of a product. The Purpose : The purpose of this study was to determine the effect of mocaf flour and catfish meal formulations on the quality and nutritional value of mocaf patin cookies as additional food for pregnant women in KEK. This research was conducted in 2020 at the Health Ministry of Health Bandung, Department of Nutrition. Methods : This research is experimental with three treatments between mocaf flour and catfish meal 80%: 20%, 70%: 30% and 55%: 45% and organoleptic testing was carried out on 30 panelists. Conclusion : Cookies with 80% formula: 20% have better acceptance compared to other formulas. Based on the calculation of the nutritional value per serving (100 gr), the 80%: 20% formula cookies contain 612.40 kcal of energy, 9.39 grams of protein, 33.30 grams of fat, and 69.79 grams of carbohydrates. For the development of this cookie product, it is necessary to test Fe in laboratory tests so that the calculation of nutritional value is more accurate.

ASUHAN GIZI MALNUTRISI, KURANGNYA PENGETAHUAN PADA PASIEN HENOCH SCHONLEIN PURPURA (HSP) DI RUANG ASAL 6 RSUD AL IHSAN PROVINSI JAWA BARAT Ati Agustina Antares; Maryati Dewi; Jedya Lucas Atemalem Purba Purba; Mamat Rahmat; Widi Hastuti
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Background : The epidemiology of HSP disease in Indonesia is still not clearly known. Research conducted at Cipto Mangunkusumo Hospital, Jakarta, showed a tendency to increase problems during 2006 compared to the number in the previous 5 years. HSP is not contagious and tends to be felt by children under 10 years of age1. Henoch-Schonlein purpura (HSP) is a red or purple-colored rash on the skin due to infection of the blood vessels in the skin, joints, intestines and kidneys. Immunity problems in patients with HSP are predicted to be caused by food, drugs, cold weather or insect bites. Severe HSP can cause complications, so treatment must be attempted intensively in a hospital. If the intestine is folded or damaged, the patient with HSP must try surgery. Case : A child patients with Henoch-Schonlein purpura (HSP), 7 years and 5 month old with nutrition diagnosis pediatric malnutritioan and lack of knowledge. Disscussion : Nutrition intervention with low fiber low fat served with variation and given depends on the ability to consume of the patient to improve outcome. Collaboration with the doctor has been done to everey treatment that was done. Education given to improve the family and the patient’s understanding along with motivation to maintain health post hospital care.Result : The intervention provided can improve nutritional problems in HSP patients.

ANALISIS KUALITAS BOBA (TAPIOCA PEARL) DAUN KATUK (Sauropus Androgynus) DAN KACANG HIJAU (Vigna Radiata l.) SEBAGAI ALTERNATIF SELINGAN KAYA PROTEIN DAN ZAT BESI BAGI REMAJA ANEMIA Alifia Citra Ayu Utari; Yenny Moviana; Judiono Judiono; Widi Hastuti; Roro Nur Fauziyyah; Gurid Pramintarto Eko Mulyo
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1305

Anemia can be said to be one of the health problems faced by many Indonesian teenagers, based on the 2018 RISKESDAS data, it can be seen that there is a trend of increasing prevalence of anemic teenagers, namely there are 32% of teenagers in Indonesia who experience anemia. One form of anemia prevention is to increase the intake of foods high in iron and increase the nutritional content of food products. Katuk leaves contain 6,4 g protein and 3,5 mg iron and green beans contain 22,9 g protein and 7,5 iron. Katuk leaves and mung beans can be processed into boba. This study aims to determine the organoleptic quality (color, aroma, taste, texture and overall), protein and iron content of katuk leaf and mung beans boba. The design of this study is experimental. The analyzed quality of boba was organoleptic, protein and iron content. The organoleptic tests were carried out on three balances of katuk leaves and green beans using hedonic tests, namely F1 (70%:30%), F2 (50%:50%) and F3 (30%:70%). Organoleptic test results conducted by 30 quitewell-trained panelists showed the best formula of organoleptic was F1. In 100 gr of boba katuk leaves dan mug beans content 1,65% protein and 1,36 iron. Boba katuk leaves and mung beans can be used as alternative snacks for anemic teenagers.

Co-Authors Afina Amalia Nurfajrina Alifia Citra Ayu Utari Ati Agustina Antares Gurid PE Mulyo Holil M Par’i Jedya Lucas Atemalem Purba Purba Judiono Judiono Mamat Rahmat Maryati Dewi Mimin Aminah Nur Rahmawati Kodriah Osman Syarief Roro Nur Fauziyah Roro Nur Fauziyyah Surmita Surmita Yenny Moviana, Yenny

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