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All Journal Panrita Abdi - Jurnal Pengabdian pada Masyarakat AcTion: Aceh Nutrition Journal Media Gizi Pangan Jurnal Ilmu Gizi : Journal of Nutrition Science Media Kesehatan Politeknik Kesehatan Makassar JURNAL ILMIAH OBSGIN : Jurnal Ilmiah Ilmu Kebidanan & Kandungan Jurnal Pengabdian Masyarakat Sasambo Journal of Health and Nutrition Research JURNAL KESEHATAN, SAINS, DAN TEKNOLOGI (JAKASAKTI) Media Gizi Ilmiah Indonesia Nutrition Science and Health Research Media Gizi Pangan Jurnal Pengabdian Indonesia
Asikin, Hijrah
Politeknik Kesehatan Kemenkes Makassar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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KARAKTERISTIK KIMIA MI KERING DENGAN SUBSTITUSI TEPUNG UBI JALAR KUNING DAN TEPUNG IKAN GABUS: Chemical Characteristics Of Dried Noodles With Substitution Of Yellow Sweet Potato Flour And Snakehead Fish Flour Hidayah, Nur Izzatul; Berek, Thresia Dewi Kartini; Asikin, Hijrah; Sirajjudin, Sirajuddin
Media Gizi Pangan Vol 31 No 1 (2024): Juni 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i1.573

Abstract

Dry noodles are generally made from wheat flour as the main ingredient, which is high in energy and low in other nutrients. The use of wheat flour also causes dependence on wheat imports. This study aims to determine the chemical characteristics of dried noodles substituted with yellow sweet potato flour and cork fish flour, which include moisture content, ash content, beta carotene and calcium. This type of research is a pre-experiment with a one-shot study case research design consisting of one standard formula and three treatment formulas with a concentration (%) of wheat flour: yellow sweet potato flour: cork fish flour each F0 (100:0:0), F1 (65:30:5), F2 (65:25:10), and F3 (65:20:15). Determination of moisture content was tested using the oven method, ash content using the dry sowing method, beta carotene content using the spectrophometer method, and calcium using the AAS method. The results showed that there was an increase in moisture content of 16.64%, ash content of 83.88%, beta carotene increased by 202.89% and calcium by 53.42% in dried noodles with substitutions of yellow sweet potato flour and cork fish flour compared to standard dried noodles. These results are supported by significant treatment differences in water content ρ-value = 0.008, ash content ρ-value = 0.001, beta carotene ρ-value = 0.001 and calcium ρ-value = 0.005. It is recommended for further research to pay attention to the process of making yellow sweet potato flour and processing dry noodles to maintain or minimise the decrease and damage to beta carotene levels.
Pengembangan Brownies Zenin Sebagai Pangan Fungsional Berbasis Lokal Untuk Pencegahan Stunting Dewi Kusumayanti, Gusti Ayu; Asikin, Hijrah; -, Nursalim
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 4 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i4.4289

Abstract

Stunting remains a major chronic nutritional problem in Indonesia and requires intervention through the provision of supplementary feeding (PMT). This study aimed to develop Zenin Brownies as a functional food based on local ingredients to help prevent stunting. The brownies were formulated by substituting wheat flour with mung bean flour, pumpkin seed flour, Ambon banana, and cashew nuts. The study was conducted experimentally with three treatment formulations (P1, P2, P3), involving organoleptic testing by 30 panelists and laboratory analysis of protein, calcium, and zinc content. The results showed that treatment P2 had the highest acceptance rate (90%) with average scores for color 4.00; aroma 4.00; texture 4.13; taste 4.13; and overall acceptance 4.10. The nutritional content per 100 g of P2 included 13.11 g of protein, 16,926.59 ppm of calcium, and 46.7 ppm of zinc. Meanwhile, per portion (50 g), it contained 174.54 kcal of energy, 6.56 g of protein, 9.59 g of fat, 17.73 g of carbohydrates, and 0.95 g of dietary fiber. P2 was selected as the best formulation due to its favorable sensory attributes, high nutritional value, and potential as an innovative, locally sourced, and nutritious supplementary food product.
PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas) HASIL FERMENTASI TERHADAP MUTU ROTI TAWAR: The Effect of Substituting Purple Sweet Potato Flour (Ipomoea batatas) From Fermentation on The Quality of Plain Bread Faramitha; Asikin, Hijrah
Media Gizi Pangan Vol 32 No 2 (2025): Desember 2025
Publisher : Media Gizi Pangan

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

Abstract

Roti tawar merupakan salah satu produk pangan berbasis tepung terigu yang banyak dikonsumsi masyarakat dan berpotensi dikembangkan sebagai pangan fungsional melalui substitusi bahan lokal. Ubi jalar ungu yang dimodifikasi secara fermentasi memiliki kandungan senyawa bioaktif yang berpotensi meningkatkan nilai fungsional roti tawar. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung ubi jalar ungu hasil fermentasi terhadap mutu organoleptik dan karakteristik fisikokimia roti tawar. Penelitian menggunakan rancangan acak lengkap dengan lima perlakuan substitusi tepung terigu dan tepung ubi jalar ungu fermentasi, yaitu T0 (100:0), T1 (80:20), T2 (70:30), T3 (60:40), dan T4 (50:50). Uji organoleptik dilakukan menggunakan metode hedonik terhadap parameter warna, aroma, tekstur, dan rasa, sedangkan analisis fisikokimia meliputi kadar air, abu, protein, lemak, serat kasar, karbohidrat, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa tingkat kesukaan panelis tertinggi diperoleh pada perlakuan T0, diikuti T1 dan T2, dengan kecenderungan penurunan kesukaan seiring peningkatan tingkat substitusi. Analisis statistik menunjukkan bahwa substitusi tepung ubi jalar ungu fermentasi berpengaruh nyata terhadap kadar serat, karbohidrat, dan aktivitas antioksidan (p < 0,05), namun tidak berpengaruh nyata terhadap kadar air, protein, dan lemak (p > 0,05). Substitusi hingga 30% mampu meningkatkan kadar serat dan aktivitas antioksidan serta menurunkan kadar karbohidrat, dengan karakteristik mutu yang masih memenuhi persyaratan roti tawar berdasarkan SNI 01-3840-1995, khususnya kadar air maksimal 40%. Dapat disimpulkan bahwa roti tawar dengan substitusi tepung ubi jalar ungu fermentasi hingga 30% berpotensi dikembangkan sebagai produk roti tawar fungsional berbasis pangan lokal dengan daya terima yang baik
SIPAKATAU: SINERGI PANGAN LOKAL DAN AKTIVITAS FISIK UNTUK MENCEGAH PENYAKIT TIDAK MENULAR Asikin, Hijrah; Sirajuddin; Ihsan; Fitriah
Jurnal Pengabdian Indonesia (JPI) Vol. 2 No. 1 (2026): Vol. 2 No. 1 Edisi Januari 2026
Publisher : PT. Jurnal Center Indonesia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62567/jpi.v2i1.1750

Abstract

Non-communicable diseases (NCDs) remain a major health problem in Biringkanaya District, Makassar City, with high rates of obesity, hypertension, high cholesterol, and metabolic disorders. These problems are influenced by an unbalanced diet, low consumption of local foods, and a lack of physical activity. The SIPAKATAU (Synergy of Local Food and Physical Activity) programme was designed to address these issues through nutritional education, my plate demonstrations, physical activity, and the use of locally sourced, easily accessible food to the community. The activities were carried out over a month in Paccerakkang and Berua villages, involving 24 participants, health cadres, and the Paccerakkang community health centre. The intervention included pre-tests, interactive education, hands-on practice, physical activity monitoring, and health checks before and after the activities. The results showed an increase in knowledge from 50% to 75% in the good category, increased implementation of My Plate, and 75% of participants had sufficient physical activity. Health indicators showed improvement, particularly in cholesterol (normal levels increased from 1 to 7 individuals) and uric acid (100% normal). Blood sugar levels showed improvement, while blood pressure and nutritional status required longer-term intervention. The SIPAKATAU programme proved effective in improving community nutrition and health behaviours and is recommended as a model for community-based NCD prevention.
Functional dried noodles with snakehead fish and yellow sweet potato flour to support stunting prevention Agung, Permana; Asikin, Hijrah; B, Thresia Dewi Kartini; Sirajuddin, Sirajuddin; Mustamin, Mustamin; Taqwa, Kurnia
AcTion: Aceh Nutrition Journal Vol 10, No 4 (2025): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i4.2656

Abstract

Stunting is a chronic nutritional problem caused by a prolonged inadequate intake of nutrients, particularly protein and iron. Its management requires local food innovations that are nutrient-dense, acceptable, and affordable. Dried noodles substituted with snakehead fish flour and yellow sweet potato flour have the potential to increase energy density and essential nutrient content, making them a viable alternative for local supplementary feeding (PMT) in children at risk of stunting. This study aimed to determine the chemical characteristics and organoleptic properties of dried noodles. A pre-experimental design was used, with one control formula and three treatment formulas, conducted at the Food Technology and Organoleptic Laboratory, Poltekkes Kemenkes Makassar, and the Feed Chemistry Laboratory, Hasanuddin University (June 2023–March 2024). The energy, protein, carbohydrate, iron, zinc, and vitamin C contents were analyzed in duplicate, and organoleptic testing was performed by 50 semi-trained panelists. Significant differences were observed in protein, iron, carbohydrate, color, and taste (p<0.05), but not in energy, zinc, vitamin C, or texture (p>0.05). In conclusion, formula F3 was the best, containing 340.30 kcal/100 g energy, 21.92% protein, 65.67 g/100 g carbohydrate, 4.10 mg/100 g iron, 3.17 mg/100 g zinc, and 49.24 mg/100 g vitamin C.
Pengembangan Brownies Zenin Sebagai Pangan Fungsional Berbasis Lokal Untuk Pencegahan Stunting Dewi Kusumayanti, Gusti Ayu; Asikin, Hijrah; -, Nursalim
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 14 No. 4 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i4.4289

Abstract

Stunting remains a major chronic nutritional problem in Indonesia and requires intervention through the provision of supplementary feeding (PMT). This study aimed to develop Zenin Brownies as a functional food based on local ingredients to help prevent stunting. The brownies were formulated by substituting wheat flour with mung bean flour, pumpkin seed flour, Ambon banana, and cashew nuts. The study was conducted experimentally with three treatment formulations (P1, P2, P3), involving organoleptic testing by 30 panelists and laboratory analysis of protein, calcium, and zinc content. The results showed that treatment P2 had the highest acceptance rate (90%) with average scores for color 4.00; aroma 4.00; texture 4.13; taste 4.13; and overall acceptance 4.10. The nutritional content per 100 g of P2 included 13.11 g of protein, 16,926.59 ppm of calcium, and 46.7 ppm of zinc. Meanwhile, per portion (50 g), it contained 174.54 kcal of energy, 6.56 g of protein, 9.59 g of fat, 17.73 g of carbohydrates, and 0.95 g of dietary fiber. P2 was selected as the best formulation due to its favorable sensory attributes, high nutritional value, and potential as an innovative, locally sourced, and nutritious supplementary food product.
Household Food Security and Individual Dietary Diversity as Determinants of Stunting: Evidence from a Primary Healthcare Center Davidson, Sarah Melati; Asikin, Hijrah; Kartini, Thresia Dewi
Journal of Health and Nutrition Research Vol. 5 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i1.748

Abstract

Stunting in children remains a priority nutrition problem in Indonesia. Household food security and individual dietary diversity are presumed to play important roles in the nutritional status of children under five. This study aims to determine the association between individual dietary diversity and household food security with the nutritional status of children aged 12–59 months in the Tamalanrea Health Center area, Makassar. This quantitative, cross-sectional study involved 81 children aged 12-59 months, selected using a purposive sampling technique. Data collection included measurement of nutritional status using the height-for-age indicator, household food security using the Household Food Insecurity Access Scale (HFIAS), and individual dietary diversity using the Individual Dietary Diversity Score (IDDS). Data analysis was performed univariately and bivariately using the chi-square test. The prevalence of stunting was 28.4% among the total research subjects. Household food security was significantly associated with children's nutritional status, as indicated by H/A (p=0.019), with children from food-insecure households having a 3.4 times greater risk of stunting (OR=3.429; 95% CI: 1.242-9.464). Conversely, individual dietary diversity did not show a significant relationship with children's nutritional status (p=0.424). Consumption of legumes and nuts was very low (6.17%), and consumption of vitamin A-rich fruits and vegetables was below 50%. Household food security is a more determinative factor in children's nutritional status than individual dietary diversity. Stunting prevention interventions need to focus on improving household economic access to food through multisectoral approaches
Co-Authors -, Nursalim Adriyani Adam Agung, Permana Agustian Ipa Andi Humaerah Aldillah Andi Khaerunnisa Apgractia Feroshinta Liding Asmiati Asmiati Aswita Amir Aziz, Fatmawati Candradewi, Anak Agung Istri Chaerunimmah Chaerunnimah Chaerunnimah . Dewi Kusumayanti, Gusti Ayu Dina Arbiyah Faramitha Fathur Hadian Abdullah fatmawaty fatmawaty Fitriah Hajirah Hartono, Rudy Hendrayati Hidayah, Nur Izzatul Ihsan Isqara Putri, Andi Diin Mas’ud, Hikmawati Mursydati Mursydati Mustamin Mustamin Mustamin Mustamin Nadimin Nadimin Novika J., Yulia Popi Anggraeni Rauf, Suriani Retno Sri Lestari Rihadatul Aisy, Nabilah Sahariah, Sitti Sarah Melati Davidson Sirajjudin, Sirajuddin Sirajuddin Sirajuddin Sirajuddin Sri Lestari, Retno Suci F, Putri Anugrah SUNARTO Sunarto Sunarto Sunarto Sunarto Suriani Rauf Taqwa, Kurnia Theresia Limbong Thresia Dewi Kartini Berek Winda Saputri Zakaria