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Paramitha Wirdani Ningsih Marlina
Sekolah Tinggi Ilmu Kesehatan Sint Carolus
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Efikasi Diri Anak Usia 6-18 Tahun yang Mengalami Thalasemia: Self-efficacy of children aged 6-18 years with thalassemia Stella Pramasita Arundina; Lina Dewi Anggraeni; Paramitha Wirdani Ningsih Marlina
NERS Jurnal Keperawatan Vol. 16 No. 1 (2020): NJK Volume 16, Number 1
Publisher : Fakultas Keperawatan Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/njk.v16i1.139

Abstract

Thalassemia patient should undergo a repeated treatment, so it causes side effects on his health both physically and psychologically.The most common psychological problem suffered by the patient is the decreasing of self efficacy which affects the attitude and mindset of children with thalassemia.The purpose of this research is to find out the 6-18 years old children self efficacy portrayal with thalassemia on hospital X, West Jakarta. The research design used in this research was quantitative descriptive and cross sectional approach and questionnaire with interview as the instruments. The sampling technique used is total sampling with the number of sample of 50 children, conducted on January 2019. The data analyses used were shapiro wilk normality test and frequency distribution test. The result showed that 62% including 6-12 years with 60% female sex, respondents who underwent therapy <10 years as much as 52% with early age diagnosed at <1 year as much as 38%. Self efficacy was high in the 13-18 year age group as much as 63.2%, self-efficacy on the general aspects in the 6-12 year age group (58.1%) and 13 18 years old (57.9%) were categorized good, self efficacy on the aspects of strength in the 6-12 year age group (74,2%) and 13-18 year old (73,7%) were categorized good and a high selfefficacy on the aspect of level in the 13-18 year age group as much as 63,2%.It is recommended that children with thalassemia can control their self efficacy every day as an effort to maintain their health.
NUTRITIONAL QUALITY, SENSORY ACCEPTABILITY, AND ECONOMIC FEASIBILITY OF FUNCTIONAL STEAMED SPONGE CAKE (BOLU KUKUS) FORTIFIED WITH PUMPKIN (CUCURBITA MOSCHATA) AND GREEN PEA FLOURS Yoana Kusumaningsih Limin; Paramitha Wirdani Ningsih Marlina
Multidisciplinary Indonesian Center Journal (MICJO) Vol. 3 No. 3 (2026): Vol. 03 No. 3 Edisi Juli 2026
Publisher : PT. Jurnal Center Indonesia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62567/micjo.v3i3.3019

Abstract

Steamed sponge cake (bolu kukus) is a widely consumed traditional snack in Indonesia; however, its reliance on refined wheat flour limits its micronutrient and dietary fiber density. Incorporating composite flours from indigenous crops, such as tropical pumpkin (Cucurbita moschata) and green pea (Vigna radiata L.), offers a promising strategy for nutritional fortification and dietary diversification. This study aimed to evaluate the proximate composition, sensory acceptability, statistical differences, and production cost feasibility of steamed sponge cakes formulated with varying proportions of pumpkin and green pea flours as partial replacements for refined wheat flour. An experimental design was applied using three formulations: AF09 (Control: 100% wheat flour), BW91 (10% pumpkin flour, 20% green pea flour), and CB88 (15% pumpkin flour, 15% green pea flour). Proximate testing measured moisture, ash, protein, fat, crude fiber, and total carbohydrates (by difference). Sensory acceptance (color, aroma, taste, and texture) was evaluated by 50 semi-trained panelists using a hedonic scale. Data were analyzed non-parametrically using Kolmogorov-Smirnov, Kruskal-Wallis, and post-hoc Mann-Whitney tests. All formulations complied with the Indonesian National Standard (SNI 01-3840-1995) for moisture (31.69%–33.74%), total ash (0.66%–1.05%), crude protein (5.80%–6.65%), and crude fat (1.64%–2.82%). Formula CB88 achieved the highest crude fiber content (0.69%) and lower total energy density (269.88 kcal/100 g). Kruskal-Wallis testing indicated statistically significant differences (p<0.05) among formulations for color, taste, and texture, while aroma exhibited no significant variation (p=0.672). Formula CB88 emerged as the optimal treatment, receiving superior sensory acceptance ratings for color (90% liked) and crumb softness (88% liked) driven by natural β-carotene and pectin-moisture gelation. Production cost analysis demonstrated high economic feasibility for CB88 at IDR 3,374 per 55 g serving. Partial substitution with 15% pumpkin flour and 15% green pea flour (Formula CB88) yields a nutrient-dense, fiber-enriched, and cost-effective functional snack suitable for targeted school nutrition and dietary diversification programs.
Co-Authors Agnes Maharani Puji Wulandari Agnes Maharani Puji Wulandari Agnes Maharani Puji Wulandari Aloysius Prima Cahya Miensugandhi Aloysius Prima Cahya Miensugandhi Alsuhendra Alsuhendra Damelya Patricksia Dampang Dampang, Damelya Patricksia Hertaty Hotmayda Karini Kaman Lia Natalia Lina Dewi Anggraeni Mateus Bagas Nugroho Jati Mateus Bagas Nugroho Jati Ni Ketut Adiana Novita, Regina Vidya Trias Sada Rasmada Sada Rasmada Stella Pramasita Arundina Tuti Asrianti Utami Tuti Asrianti Utami Wihardja, Hany Yoana Kusumaningsih Limin