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All Journal 2-TRIK: TUNAS-TUNAS RISET KESEHATAN Community Empowerment Aloha International Journal of Multidisciplinary Advancement (AIJMU) International Journal of Advanced Health Science and Technology Jurnal Pengabdian dan Pemberdayaan Masyarakat Indonesia Journal of Nutrition Explorations
Melina Sari
Department Of Nutrition, Politeknik Kesehatan Kemenkes Surabaya, Surabaya, Indonesia
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Health Professions Nursing Public Health Social Sciences Other

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KONSUMSI SUSU DAN PRODUK OLAHAN SUSU PADA MURID TAMAN KANAK-KANAK DI PEDESAAN JAWA TIMUR Dian Shofiya; Agustin Dwi Proklamardike; Melina Sari
2-TRIK: TUNAS-TUNAS RISET KESEHATAN Vol 7, No 3 (2017): Agustus 2017
Publisher : FORUM ILMIAH KESEHATAN

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Abstract

Susu bagi sebagian besar masyarakat Indonesia masih tergolong makanan mewah, sehingga jumlah konsumsi susu di Indonesia masih sangat rendah. Konsumsi susu sangat penting bagi anak pra sekolah, karena pada saat itu sedang terjadi pertumbuhan tulang. Konsumsi susu berpengaruh pada kejadian osteoporosis pada usia selanjutnya. Tujuan penelitian untuk mengetahui jenis sediaan susu yang banyak dikonsumsi, jumlah susu yang dikonsumsi dan produk olahan susu yang disukai oleh anak pra sekolah Di pedesaan Jawa Timur. Sampel penelitian adalah 50 murid TK dan playgroup di Kab. Tuban yang dipilih dari kecamatan dengan angka stunted yang tinggi, yaitu Kec. Jenu. Unit sampel penelitian adalah orang tua murid TK. Hasil penelitian diketahui bahwa konsumsi susu pada anak pra sekolah di pedesaan Jawa Timur masih rendah. 24% dari anak pra sekolah tidak meminum susu dalam seharinya, 64% hanya minum susu kurang dari 480ml/ hari. Sediaan susu yang paling disukai adalah susu kental manis dan susu bubuk. Produk olahan susu yang paling sering dikonsumsi adalah ice cream. Rekomendasi: Guru Pra Sekolah diharapkan menjadi agent peningkatan konsumsi susu melalui pembiasaan minum susu sarta edukasi pada orang tua tentang pentingnya konsumsi susu sebagai sumber kalsium.
Effect of Formulation of Jackfruit Seed Extract, Soybean Juice and Moringa Leaf Extract on the Amount of Lactic Acid Bacteria, Total Acid, and pH of Kalelo Yogurt as Probiotics & Supplementary Feeding for Stunting Prevention Nur Hatijah; Melina Sari; Atika Nuswantari
Aloha International Journal of Multidisciplinary Advancement (AIJMU) Vol 1, No 1 (2019): JANUARY
Publisher : Alliance of Health Activists (AloHA)

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Abstract

Introduction: Efforts to improve nutrition for the prevention of stunting include specific interventions with specific targets, namely pregnant women in the form of supplementary feeding for pregnant and lactating mothers. Micronutrient food sources that are still not maximized are processed including jackfruit seeds (Arthocarphus heterophilus), Soybean (Glycine max L. Mer) and Moringa oleifera leaves. Objective: Determine the right formulation in making kalelo yogurt as a probiotic and PMT to prevent stunting. Methods: Post-test only design method with yogurt formula treatment. The resulting yogurt was seen as having an effect on the amount of lactic acid bacteria, total acid and pH. The statistical analysis used was Complete Randomized Design (CRD) 3 X 2 followed by Duncan test to see the difference in mineral content of each formulation with α 0.05. Results: The number of lactic acid bacteria (LAB) ranged from 5.8 x108 to 1.8 x109, fulfilling the SNI Yoghurt standard with the highest number of F3 formulas. Total acid ranged from 11-1.2% calculated as lactic acid, fulfilling standard SNI yogurt with the highest amount of formula F2. Total solids of yoghurt formula ranged from 16.29% -16.79%, fulfilling standard SNI yogurt with the highest value of Formula F1 & F3. The pH value of Kalelo yogurt is 3.8 with a formula that has the best pH, namely F2 formula. Discussion: LAB can develop during fermentation because it uses sugar from carbohydrates in the formula. During the fermentation process, lactose derived from skim milk will be hydrolyzed by the enzyme β-galactosidase to glucose and galactose, then converted to lactic acid. The high amount of solids is caused by the addition of soybeans, jackfruit seeds which are high in sugar content. Organic acids cause a decrease in pH during the fermentation process. In addition to increasing incubation time, microbial activity is increasing and the number of microbes is increasing, resulting in pH decreasing. Conclusion: The number of lactic acid bacteria (LAB), the amount of acid calculated as lactic acid, the amount of solids and the value of PH calelo yogurt fulfills the SNI standard of yoghurt. Keywords: Provision of additional food, Yoghurt, Pregnant women, Breastfeeding mothers, Arthocarphus heterophilus, Glycinem ax L. Mer, Moringa oleifera
Comparison of Acceptability Test of Alternative Diabetic Snacks Obtain from Fiber and Protein Levels Pineapple Moringa Velva with Addition of Oatmeal Rihlah Sa'idah; Juliana Christyaningsih; Melina Sari; Patcharanee Pavadhgul
International Journal of Advanced Health Science and Technology Vol. 2 No. 6 (2022): December
Publisher : Forum Ilmiah Teknologi dan Ilmu Kesehatan (FORITIKES)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35882/ijahst.v2i6.179

Abstract

Diabetes is a major public health problem. For diabetics, diet shows great potential in controlling blood glucose levels by practicing regular eating patterns, either snacking between meals. Then, it’s important to consume foods with a low glycemic index, meanwhile fulfill daily protein and fiber intake. This study aims to identify organoleptic tests, along with analysis of fiber and protein levels from the best organoleptic test results. This type of research was a pre-experimental design on 3 groups velva. Organoleptic tests were performed on 25 trained panelists using purposive sampling. Analysis technique uses kruskall wallis and mann whitney test. Also, laboratory tests for fiber and protein levels. The results of this study are diabetics have a daily calorie requirement of 1,500 kcal. Moreover, 150 kcal is required for one snack, 7.5 g of protein and 2.5 g for fiber is needed. In addition, based on the results of the organoleptic test, the best velva is formulation 3 (KN 03). The average value obtained from 25 panelists is 3.38. The fiber content contained in the formulation 3 velva is 3.19 g/100 g. Meanwhile, the protein content per 100 g is 8.68 g. The conclusion of this study is that diabetics can consume velva at a rate of 1 cup (100 g) with 151.9 kcal calories per snack consumption to meet 10% of their daily fiber and protein needs. The implication of this research is to find the best velva formulation with high fiber and protein levels for diabetics
Community empowerment with moringa leaf-based food diversification for stunting prevention in the Sidosermo Community Health Center, Surabaya Juliana Christyaningsih; Melina Sari; Khristine Saputri; Husnul Halimah; Meisya Argia Sisviani Deva; Pojor Srirejeki Eka Lestari; Muna Setia Madihah
Community Empowerment Vol 8 No 3 (2023)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.7946

Abstract

Based on Riskesdas data in 2018, the height of children under 2 years old in the very short (stunting) and short categories is 29.9%. Puskesmas cadres as partners, play an active role when participating in socialization of the Community Service program and counseling on the benefits of consuming moringa leaves and fish in an effort to prevent stunting. 10 cadres participated in the activity and produced 24 recipes for dry snacks made from moringa leaves and fish. In addition, 5 cadres have followed up this program by processing PIRT permits.
First 1000 Days of Life Education for Cadres at the Work Area Health Center in Sambikerep District, Surabaya Melina Sari; Dian Shofiya; Ani Intiyati; Taufiqurrahman; Nur Hatijah; Nuning Marina Pengge; Juliana Christyaningsih; Devi Eka Ratnasari; Atika Nuswantari; Mujayanto; Erlyna Jayeng Wijayanti; Khristine Saputri
Jurnal Pengabdian dan Pemberdayaan Masyarakat Indonesia Vol. 2 No. 12 (2022)
Publisher : Peneliti Teknologi Teknik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59247/jppmi.v2i12.192

Abstract

The First 1000 Days of Life Movement (HPK) is also known as Scaling Up Nutrition (SUN) as a state effort to accelerate nutrition improvement, especially handling nutrition from 1000 days from pregnancy to two years of age. Pregnant women, nursing mothers, newborns and children under two years of age (baduta) are the target groups to improve the quality of life for the first 1000 days of humanity. For cadres as the spearhead of health workers who are directly involved with the community, there is still a low level of knowledge of cadres from an academic and technical perspective regarding the implementation of Posyandu. Providing 1000 HPK education is expected to be able to carry out posyandu activities optimally on target. The 1000 HPK cadre education activities showed an increase in scores for general knowledge of posyandu cadres, attitudes and actions of cadres and knowledge of balanced nutrition. The knowledge that the respondents had before being given education & training was good, this is probably due to the age characteristics that are in the range of 30-40 and the education of the respondents who graduated from high school allows the respondents to have good knowledge.
Acceptance Test And Fiber Levels Of Red Bean Ice Cream As An Alternative Snack For Obesity Prevention In Adolescent Anvy Aditya Raksesi; Ani Intiyati; Melina Sari; Mujayanto
Journal of Nutrition Explorations Vol. 1 No. 2 (2023): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v1i2.181

Abstract

Obesity is a pathological state. According to the 2019 AKG, adolescent fiber needs are 37 grams. If snacks are given 10% of the need, then 3.7 grams are obtained per snack. To meet this need, an innovative high-fiber snack is made by formulating red beans into ice cream. The aim is to determine the acceptability and fiber content in red bean ice cream products as an alternative snack to prevent obesity. The research method was an experiment on 4 different formulations with a ratio of skimmed milk and red beans 100 : 0 g, 50 : 50 g, 70 : 30 g , 60 : 40 g then an acceptability test was carried out. The highest acceptability test results will be tested for fiber content with the control formulation. The results showed that the formulation of red bean ice cream that had the highest acceptability was formulation 4 (EKM 4), which was 3.83 in the liking category and contained fiber content of 2.43% / 100 g. One serving of red bean ice cream based on calorie needs is 85 grams with a fiber content of 2.1 grams. Conclusion, the formulation with the highest acceptability is in formulation 4 (EKM 4).
Co-Authors Agustin Dwi Proklamardike Ani Intiyati Anvy Aditya Raksesi Devi Eka Ratnasari Dian Shofiya Husnul Halimah Jayeng Wijayanti, Erlyna Juliana Christyaningsih Khristine Saputri Meisya Argia Sisviani Deva Mujayanto Muna Setia Madihah Nur Hatijah Nuswantari, Atika Patcharanee Pavadhgul Pojor Srirejeki Eka Lestari Rihlah Sa'idah Taufiqurrahman