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All Journal Jurnal Gizi Proceeding of International Conference on Teacher Training and Education AcTion: Aceh Nutrition Journal Indonesian Journal for Health Sciences (IJHS) Pontianak Nutrition Journal (PNJ) Indonesian Journal of Community Services Kumawula: Jurnal Pengabdian Kepada Masyarakat Nutrisia Jurnal Pengabdian Masyarakat - Teknologi Digital Indonesia Jurnal Abdi Inovatif : Pengabdian kepada Masyarakat Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Health Care Media Mediasi: Jurnal Pengabdian Masyarakat
Yahmi Ira Setyaningrum
STIKes Widya Cipta Husada
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Gizi

 1 
Kadar Lemak dan Air Pada Cookies dengan Substitusi Tepung Ubi Ungu dan Kacang Tanah Nadia Karomatul Izza; Nanik Hamidah; Yahmi Ira Setyaningrum
Jurnal Gizi Vol 8, No 2 (2019): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (657.37 KB) | DOI: 10.26714/jg.8.2.2019.106-114

Abstract

Cookies are crispy textured cakes. The main ingredient used to make cookies is wheat flour. Substitution of flour with purple sweet potato is done because purple sweet potato has content such as wheat flour. Purple yam flour contains amylose of 24.79% and amylopectin of 49.78%.This research was conducted to analyze on fat level and water content in cookies. The study design was a Randomized Block Design. The treatment level was divided into 4 groups with the proportion of purple sweet potato flour:  F0 (0%: 0%), F1 (55%: 20%), F2 (45%: 30%), and F3(35%: 40 %). Fat content analysis used was the soxhlet method. There was a significant effect (ρ = 0,000) on the amount of fat content in cookies. The highest fat content found in F3 was 38.85%.Water content analysis used was the Thermogravimetric method. Statistical analysis of water content using friedmen with a reliability level of 95%. There was a significant effect (ρ = 0,000) on the amount of water content in cookies. The lowest water content was in F3 of 38.85%. The higher the addition of peanut flour, the lower the water content of cookies. Keywords: Cookies, Purple Sweet Potatoes, Ground Peanuts, Fat Levels, Water Content
Peningkatan Pengetahuan Remaja Putri Melalui Edukasi Gizi Menggunakan Media Whatsapp Group Wardhani, Dwi Aulia; Nissa, Choirun; Setyaningrum, Yahmi Ira
Jurnal Gizi Vol 10, No 1 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.1.2021.31-37

Abstract

Chronic Energy Deficiency (KEK) in adolescent girls is one nutritional problem with a high prevalence in Indonesia at 2018 namely 14.5%. One of the causes is wrong eating behavior, based on knowledge and attitude nutrition who lack. The alternative to increase knowledge and attitudes isthrough nutrition education. This research was conducted to analyze the effect of nutrition education on KEK using media whatsapp group to increasing knowledge and attitudes of adolescent girls at SMPN 21 PPU. The research design uses quasi-experimental with group pretest-posttest design. The sample in this study was determined based on convenience sampling technique so that 40 respondents were obtained. Wilcoxon test results indicate that there is an influence of nutrition education on increasing knowledge of adolescent girls  (p = 0,000). Wilcoxon test results indicate that there is no effect of nutrition education on improving attitudes of adolescent girls  (p = 0.936). The conclusion of this study is that there is an effect of nutrition education on KEK using media whatsapp group toincreasing the knowledge of adolescent girls at SMPN 21 PPU Kaltim, but there is no effect of nutrition education on KEK using media whatsapp group to improving attitudes of adolescent girls at SMPN 21 PPU Kaltim. Based on this, further research is needed to improve attitudes and behavior of foodconsumption in order to avoid KEK.Keywords: KEK, Whatsapp Group, Knowledge, Attitude, Adolescent Girls
Co-Authors Agustin, Aditya Galih Alifia Candra Puriastuti Ambarsari, Elisa Arindra Nirbaya Baiq Retno Yolanda Haryuning Choirun Nissa Choirunisa, Ratnani Endang Suarsini Fatmawati, Dewi Ima Guritan Indra Sukma M. Amin Nadia Karomatul Izza Nanik Hamidah Nanik Hamidah Nur, Zilfi Fuadiyah Putri, Sri Hapsari Suhartono Utami Sri Hastuti Utami, Bibit Wardan, Mela Eka Wardhani, Dwi Aulia Widya, Ariesta