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Alternative Snack for Diabetic Patients from Sago (Metroxylon sp.) Starch and Tempe Sofya Maya; Ahmad Sulaeman; Tiurma Sinaga
Jurnal Gizi dan Pangan Vol. 15 No. 1 (2020)
Publisher : Food and Nutrition Society of Indonesia

This study aimed to develop food products made from sago starch (Metroxylon sp.) and tempe as alternative snacks for diabetics. This study used a completely randomized design (CRD) with two treatment ratios of sago starch to tempe, F1 (2:1) and F2 (1:1), and two replications for three products, namely puddings, muffins, and cookies. The organoleptic attributes of the products were evaluated by fourty semi-trained panelists. The results of the hedonic test showed that F2 was the formula selected for the puddings and muffins and that F1 was the formula selected for the cookies. The puddings had hardness of 83.47 gf, 92.28% water, 0.28% ash, 1.04% protein, 0.64% fat, 5.76% carbohydrate, 3.95% dietary fiber, and 0.81% resistant starch. The muffins had hardness of 3,861,87 gf, 56.18% water, 0.79% ash, 6.49% protein, 10.26% fat, 26.28% carbohydrate, 7.13% dietary fiber, and 3.59% resistant starch. The cookies had hardness of 1,655,02 gf, 5.05% water, 0.90% ash, 4.90% protein, 19.66% fat, 69.49% carbohydrate, 9.57% dietary fiber, and 6.00% resistant starch. These products contained different levels of dietary fiber and resistant starch. Puddings are categorized as a high-fiber food with a negligible level of resistant starch, the muffin as a high-fiber food with an intermediate level of resistant starch, and the cookie as a high-fiber food with a high level of resistant starch. In conclusion, these products had relatively high fiber content and need a further study to confirm the health benefits for glucose control in diabetics.

Pemanfaatan Daun Bangun-Bangun dalam Pengembangan Produk Makanan Tambahan Fungsional untuk Ibu Menyusui Hidayat Syarief; Rizal Martua Damanik; Tiurma Sinaga; Tetty Herta Doloksaribu
Jurnal Ilmu Pertanian Indonesia Vol. 19 No. 1 (2014): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.365 KB)

Bangun-bangun leaves (Coleus amboinicus Lour) is one of plants that has a function as laktagogue which can increase secretion and production of breast milk. Therefore, the bangun-bangun leaves are potential to be used as an ingredient in the product development of supplement and functional foods for lactating mothers. The objective of this research is to develop supplement and functional foods for lactating mothers from the bangun-bangun leaves.Two types of products were made with same type and amount of basic material, but different in the amount of bangun-bangun leaves, i.e.120 or 150 g. Results of organoleptic test using 40 lactating mothers as panelists show that the average panelist favorite for both products were not significantly different and altogether all panelists can accept the two products.

PENGEMBANGAN BEE POLLEN SNACK BAR UNTUK ANAK USIA SEKOLAH Qurratu Aini; Ahmad Sulaeman; Tiurma Sinaga
Jurnal Teknologi dan Industri Pangan Vol. 31 No. 1 (2020): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The objective of this study was to analyze the nutrition content, antioxidant activity, mineral bio-availability and amino acid composition of a bee pollen snack bar. This study was a pure experimental study along with complete randomized design. The treatment factor was the addition of bee pollen which resulted in five formulas. The product was made from Sormeal, rice crispy, chocolates, dates, cashews and bee pollen. Formula F3 with the addition of bee pollen of 10% was analyzed for its nutrient content, antioxidant activity and availability of Fe and Zn. The F3 formula contained 5.91% water, 1.72% ash, 11.30% protein, 16.52% fat and 64.52 carbohydrate. The antioxidant activity test of the product was 10.77 mg ascorbic acid/g sample. Meanwhile, the bioavalaibility of Fe and Zn of the product were 17.02 and 6.84 mg/kg, respectively. This product can be considered as a nutritious snack that could improve imunity and potentially improve school-aged children learning performance.

Konsumsi Buah dan Sayur Siswa Sekolah Dasar Penerima Program Gizi Anak Sekolah di Cianjur Tiurma Sinaga; Anna Vipta Resti Mauludyani; Haiva Nopiany; Marestry Nuzul Annur
Analisis Kebijakan Pertanian Vol 17, No 2 (2019): Analisis Kebijakan Pertanian
Publisher : Pusat Sosial Ekonomi dan Kebijakan Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/akp.v17n2.2019.111-122

In recent 10 years, Indonesia has experienced chronic nutrition problems in terms of stunting. Almost all people aged older than five years had inadequate vegetables and fruits consumption. The nutrition program for school children (PROGAS) provided breakfast in many schools, particularly those with high stunting prevalence. The study aimed to analyze the fruits and vegetable consumption of elementary school children participating in PROGAS in Cianjur. This cross-sectional study was conducted to 61 students grade 5 and 6 in Public Elementary School Pamoyanan, Cianjur District. This study was done on March-August 2018. Data were collected by interview using a questionnaire, 2x24 hour food recall, and anthropometric measurement. The results of this study indicated that very few (1.6%, 8.2%, and 1.6%) respondents had adequate consumption of staple food, protein source, and fruits, respectively. There was no respondent consumed an adequate amount of vegetables. Staple food was significantly consumed more during the holidays rather than on school days (p=0.035). Fruits consumption was significantly higher during school days compared to holidays (p=0.001). Vegetable consumption was also consumed more during the school day. PROGAS provided a quite large contribution to the nutrient intake so that PROGAS should be continued with a higher amount of vegetables in the menu. AbstrakDalam waktu sepuluh tahun terakhir, Indonesia menghadapi permasalahan gizi kronis pada anak usia sekolah berupa stunting. Hampir seluruh penduduk usia di atas lima tahun kurang mengonsumsi sayur dan buah. Program Gizi Anak Sekolah (PROGAS) memberikan sarapan di berbagai sekolah, khususnya yang memiliki prevalensi stunting tinggi. Tujuan penelitian ini adalah menganalisis konsumsi buah dan sayur siswa SD penerima PROGAS di Kabupaten Cianjur. Desain penelitian menggunakan cross sectional study dengan 61 responden kelas lima dan enam Sekolah Dasar Negeri Pamoyanan, Kabupaten Cianjur. Penelitian dilaksanakan pada bulan Maret-Agustus 2018. Data diperoleh dengan wawancara menggunakan kuesioner, 2x24 jam food recall dan pengukuran antropometri. Sebagian kecil responden mengonsumsi cukup makanan pokok, lauk pauk, dan buah, secara berturut-turut sebesar 1,6%; 8,2%; dan 1.6%. Tidak ada responden mengonsumsi cukup sayur. Makanan pokok secara signifikan lebih banyak dikonsumsi selama liburan daripada hari sekolah (p = 0,035). Konsumsi buah signifikan pada hari sekolah dibandingkan hari libur (p = 0,001). Konsumsi sayur juga cenderung lebih tinggi di hari sekolah. PROGAS memiliki kontribusi yang cukup besar terhadap kecukupan gizi responden, sehingga PROGAS perlu dipertahankan dengan penambahan penyediaan sayur dalam menunya.

ANALISIS KONSUMSI BUAH DAN SAYUR PADA MODEL SISTEM PENYELENGGARAAN MAKANAN DI SEKOLAH DASAR Putri Ronitawati; Budi Setiawan; Tiurma Sinaga
Media Kesehatan Masyarakat Indonesia Vol. 12 No. 1: MARET 2016
Publisher : Faculty of Public Health, Hasanuddin University, Makassar

Prevalensi nasional kurang makan buah dan sayur pada penduduk umur >10 tahun adalah 93,6%. Adanya penyelenggaraan makanan di sekolah diharapkan dapat meningkatkan frekuensi konsumsi buah dan sayur sehingga asupan serat, vitamin A dan vitamin C dapat memenuhi AKG. Penelitian ini bertujuan menganalisis konsumsi buah dan sayur pada model sistem penyelenggaraan makanan di sekolah dasar. Desain penelitian menggunakan cross sectional study. Penelitian dilaksanakan dari bulan Mei 2015 sampai September 2015 di SDI Al Muslim Cibitung, Bekasi dan SDIT Al Hidayah Cibinong, Bogor. Subjek dalam penelitian ini adalah siswa sekolah dasar kelas 4 dan 5 yang mendapatkan makan di sekolah selama 5 hari. Pengambilan data yang dilakukan dalam penelitian ini adalah pengukuran TB, penimbangan BB, status gizi (IMT), dan food recall (2x24 hours). Analisis data menggunakan statistik deskriptif dan uji t tidak berpasangan. Hasil penelitian ini menunjukkan bahwa tidak terdapat perbedaan yang signifikan (p>0.05) antara vitamin A dan vitamin C pada kedua sekolah tetapi terdapat perbedaan yang signifikan pada serat (p<0,05). Hal ini menunjukkan bahwa konsumsi buah dan sayur masih berada di bawah AKG di kedua sekolah. Pendidikan gizi perlu ditanamkan dan diberikan kepada siswa secara berkala oleh seorang ahli gizi di sekolah.

Sengkulun as Betawi Traditional Cake Philosophy, Historical and Cultural Review Billy Tanius; Tiurma Sinaga; Himawan Brahmantyo
E-Journal of Tourism Volume 5 Number 1 (March 2018)
Publisher : Centre of Excellence in Tourism Udayana University

Betawi has a diversity of traditional food. One of the diversity of traditional foods of Betawi’s type of cake is Sengkulun cake. This rare cake is made from glutinous rice flour. Study was designed to recognize the Sengkulun cake from history, culture and philosophy as well as documenting the original way of making the cake which has begun to be forgotten. Descriptive qualitative approach was used to analyse data and information. Respondent were elders, i.e. Betawi cultural experts and Sengkulun cake makers. Experiment was conducted to obtain documentation in the form of photo and video which could make the cake more interesting to become Betawi ‘s snacks. Results show that the Sengkulun cake has existed for a long time but cannot be known with certainty the year of the creation of this cake. This cake began to be created because of the abundant availability of glutinous rice and also due to the influence of Chinese ethnic in the processing the snacks. The cake has a high position in ancient times because this cake can only be found in certain events such as Eid al-Fitr. From the Sengkulun's philosophy, it can be said that sticky texture of the Sengkulun cake has a symbol of respect each other. Keywords: philosophy, Sengkulun, traditional cake

PENGARUH PENDIDIKAN GIZI TERHADAP PENGETAHUAN DAN PRAKTIK MEMBAWA BEKAL MENU SEIMBANG ANAK SEKOLAH DASAR Adelwais Febriati Yurni; Tiurma Sinaga
Media Gizi Indonesia Vol. 12 No. 2 (2017): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

This study aims to analyze the effect of nutrition education on knowledge and practice of bringing a balanced meal box among school-aged children. The study design was quasy experimental study with one group pre and post-test. Subjects are 52 students of grade 5 at SDN Babakan Dramaga 04, Bogor District. Nutrition education was done twice for 2 weeks. Post-test 1 nutritional knowledge was done 1 week after intervention, and practice of bringing balance meal box was done 2 weeks after intervention. Post-test 2 and post-test 3 practice of bringing balance meal box was conducted every 2 weeks. Subject’s anthropometry was measure at the beginning and the end of the study. The results showed that knowledge of balanced nutrition increased after receive nutrition education. Subject show an improvement in the practice of bringing balance meal box after nutrition education intervention. This study recommend the school to continue asking the student to bring balance meal box, and monitored by sport teacher. Parents should support students by providing a balanced and nutritious food.

ASUPAN GIZI, AKTIVITAS FISIK, PENGETAHUAN GIZI, STATUS GIZI DAN KEBUGARAN JASMANI GURU OLAHRAGA SEKOLAH DASAR [Nutritient Intake, Physical Activity, Nutrition Knowledge, Nutritional Status, and Physical Fitness of Elementary School Sport Teacher] Andini Retno Yunitasari; Tiurma Sinaga; Reisi Nurdiani
Media Gizi Indonesia Vol. 14 No. 2 (2019): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Sport teacher are central fi gure for attitude, behaviour, and healthy lifestyle change of student, especially at primary school level. This research aimed to analyze nutrition intake, physical activity, nutrition knowledge, nutritional status, and physical fi tness of sport teacher in Jagakarsa subdistrict ptimary school, South Jakarta. Design of this study was cross sectional, with total subject are 53 subjects. Collected data were characteristics of subjects, weight and height, nutritional knowledge, food consumption, physical activity, and physical fi tness (YMCA step test). Data were collected using direct interview, questionnaires, anthropometric measurements, and body fi tness measurement throught YMCA test. Result showed that most of sport teacher in Jagakarsa subdistrict have obesity nutritional status (41.5%), high percentage of body fat (64.1%), light physical activity (45.3%), suffi cient physical fi tness level (47.2%), and nutrition knowledge level was moderate (52%). Energy adequacy level (43.4%) and protein adequacy level (26.4%) of subject classifi ed into severe defi cits, while fat adequacy levels (39.6%) and carbohydrate adequacy levels (73.6%) classifi ed into defi cits. Spearman correlation test showed signifi cant correlation (p<0.05) between carbohydrate intake and body mass index, also signifi cant correlation (p<0.05) between body fat percentage and fi tness level based on pulse rate. Sport teacher need to care about nutritional status, food intake, and physical activity referring to balanced nutrition guidelines in order to prevent increasing obesity problem.

PERCEPTIONS AND LIPID PROFILES OF MIXED HERBAL DRINK (GARLIC, GINGER, LEMON, HONEY, AND APPLE VINEGAR) CONSUMERS WITH HYPERCHOLESTEROLEMIA Ahmad Muthi Abdillah; Ahmad Sulaeman; Tiurma Sinaga
Media Gizi Indonesia Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i3.167-172

Cholesterol-lowering herbal treatment made from natural ingredients are believed to be able to replace modern medicine even though it has not been scientifi cally proven. Purpose of this study was to test perceptions of customers and eff ects of mixed herbal drink on lipid profi le of consumers with hypercholesterolemia. Study was conducted using cross sectional study design consisted of three stages, that is survey, questionnaire data collection, and medical record data collection. The research subjects were selected by stratifi ed random sampling, which subjects were consumers of mixed herbal drink in total of 55 people, both men and women. Data was collected through interviews of questionnaires covering subject characteristics, subject perceptions of mixed herbal drink, and their medical record data before and after consumption of mixed herbal drinks. Paired T-test were used to observe the diff erences in subject lipid profi le before and after consumption of mixed herbal drink. Consumer perceptions toward health aspects showed that 83.7% of subjects experienced a decrease in cholesterol after consuming mixed herbal drink. Consumer emotional perception showed that 90.9% of subjects feel healthier and fi lter after consuming mixed herbal drink. Results of subject medical records on lipid profi le showed a decrease in total cholesterol, LDL, and triglycerides (p<0.05). Based on perceptions and medical records, it is known that mixed herbal drink can be used as an alternative to traditional cholesterol-lowering medicines.

Konsumsi Buah dan Sayur Siswa Sekolah Dasar Penerima Program Gizi Anak Sekolah di Cianjur Tiurma Sinaga; Anna Vipta Resti Mauludyani; Haiva Nopiany; Marestry Nuzul Annur
Analisis Kebijakan Pertanian Vol 17, No 2 (2019): Analisis Kebijakan Pertanian
Publisher : Pusat Sosial Ekonomi dan Kebijakan Pertanian

In recent 10 years, Indonesia has experienced chronic nutrition problems in terms of stunting. Almost all people aged older than five years had inadequate vegetables and fruits consumption. The nutrition program for school children (PROGAS) provided breakfast in many schools, particularly those with high stunting prevalence. The study aimed to analyze the fruits and vegetable consumption of elementary school children participating in PROGAS in Cianjur. This cross-sectional study was conducted to 61 students grade 5 and 6 in Public Elementary School Pamoyanan, Cianjur District. This study was done on March-August 2018. Data were collected by interview using a questionnaire, 2x24 hour food recall, and anthropometric measurement. The results of this study indicated that very few (1.6%, 8.2%, and 1.6%) respondents had adequate consumption of staple food, protein source, and fruits, respectively. There was no respondent consumed an adequate amount of vegetables. Staple food was significantly consumed more during the holidays rather than on school days (p=0.035). Fruits consumption was significantly higher during school days compared to holidays (p=0.001). Vegetable consumption was also consumed more during the school day. PROGAS provided a quite large contribution to the nutrient intake so that PROGAS should be continued with a higher amount of vegetables in the menu. AbstrakDalam waktu sepuluh tahun terakhir, Indonesia menghadapi permasalahan gizi kronis pada anak usia sekolah berupa stunting. Hampir seluruh penduduk usia di atas lima tahun kurang mengonsumsi sayur dan buah. Program Gizi Anak Sekolah (PROGAS) memberikan sarapan di berbagai sekolah, khususnya yang memiliki prevalensi stunting tinggi. Tujuan penelitian ini adalah menganalisis konsumsi buah dan sayur siswa SD penerima PROGAS di Kabupaten Cianjur. Desain penelitian menggunakan cross sectional study dengan 61 responden kelas lima dan enam Sekolah Dasar Negeri Pamoyanan, Kabupaten Cianjur. Penelitian dilaksanakan pada bulan Maret-Agustus 2018. Data diperoleh dengan wawancara menggunakan kuesioner, 2x24 jam food recall dan pengukuran antropometri. Sebagian kecil responden mengonsumsi cukup makanan pokok, lauk pauk, dan buah, secara berturut-turut sebesar 1,6%; 8,2%; dan 1.6%. Tidak ada responden mengonsumsi cukup sayur. Makanan pokok secara signifikan lebih banyak dikonsumsi selama liburan daripada hari sekolah (p = 0,035). Konsumsi buah signifikan pada hari sekolah dibandingkan hari libur (p = 0,001). Konsumsi sayur juga cenderung lebih tinggi di hari sekolah. PROGAS memiliki kontribusi yang cukup besar terhadap kecukupan gizi responden, sehingga PROGAS perlu dipertahankan dengan penambahan penyediaan sayur dalam menunya.

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