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Iswahyudi Iswahyudi
Fakultas Ilmu-Ilmu Kesehatan Universitas Muhammadiyah Prof. Dr. Hamka
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Dentistry Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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EVALUASI MUTU PROTEIN BISKUIT YANG MEMANFAATKAN BLONDO DAN DIPERKAYA DENGAN TEPUNG IKAN GABUS Iswahyudi Iswahyudi; Rimbawan Rimbawan; Evi Damayanthi
ARGIPA (Arsip Gizi dan Pangan) Vol 1 No 2 (2016)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.356 KB)

Abstract

ABSTRACTThe objective of this research was to analyze the true digestibility (TD), biological value(BV), and net protein utilization (NPU) of biscuits. The research used 25 rats of Spraguedawley aged between 29-32 days. The research was conducted in two stages, adaptation andintervention period. The period of adaptation was conducted for 4 days by providing thestandard feed (AOAC 1995) and aquades ad libitum. The period of intervention was began byclassifying 25 rats into 5 groups: group A (fed with standard biscuit feed), group B (fed withblondo biscuit feed), group C (fed with blondo + snakehead biscuit feed), group K1 (fed withnon-protein feed), and group K2 (fed with casein feed). Intervention was carried out for 10days. During the intervention, a given amount of feed, remaining feed, urine, and feces werecollected and weighed for analysis purposes. Data were analyzed using Analysis of Variants(ANOVA). If the results of ANOVA showed signifcant differences (p<0,05), then followed byDuncan’s test with 5% confdence interval. The results showed that total of feed intake, weight gain, and Feed Conversion Effciency (FCE) were signifcantly different (p<0,05). The value of the TD, BV, and NPU of casein group, standard biscuit group, blondo biscuit group and blondo+ snakehead biscuit group were not signifcantly different (p>0,05).
PEMANFAATAN TEPUNG KACANG TUNGGAK (Vigna unguiculata) DAN TEPUNG BIJI SAGA POHON (Adenanthera pavonina Linn) DALAM PEMBUATAN FLAKES Iswahyudi Iswahyudi; Yulia Shandy Khoirunissa; Imawati Eka Putri
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.7768

Abstract

Cowpea and tree saga seeds are local food ingredients whose utilization is still limited and not widely known by the public. The purpose of this study was to produce flakes based on cowpea flour and tree saga seeds which were chemically and organoleptically acceptable. This study used a completely randomized design (CRD) with one factor and two replications. The treatment factor in this study was the proportion of cowpea flour and tree saga seed flour with various formulation levels, namely F1 (50:15), F2 (45:20) and F3 (40:25). Organoleptic test was carried out using 50 panelists. Chemical analysis carried out included water content, ash content, protein, fat, carbohydrates, energy and calcium in the overall formulation as well as analysis of crude fiber content in the selected formulation. Data analysis was performed using ANOVA and Kruskall Wallis tests. If the p-value <0.05, it was continued with Duncan and Mann Whitney test at 95% significance level. The results showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on the level of preference for color, taste and overall as well as the quality of color, taste, aroma, and texture. The results of chemical analysis showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on water content, ash content, protein, fat, carbohydrates, energy and calcium. The selected flakes were F1 (50:15) with nutritional content per 100 g of ingredients, namely energy 428.88 kcal, carbohydrates 70.41 g, protein 16.35 g, fat 9.09 g, calcium 173.04 mg and crude fiber 1.04 g.
Pemanfaatan Tepung Biji Labu Kuning Dalam Pembuatan Pie Susu Sebagai Alternatif Camilan Sumber Zink Iswahyudi Iswahyudi; Selva Mahlinasha Arindani; Izna Nurdianty Muhdar
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 1 (2023): Vol. (15) No. 1, April 2023
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (415.939 KB) | DOI: 10.17969/jtipi.v15i1.24595

Abstract

The purpose of this study was to examine the chemical and organoleptic properties of milk pie substituted with pumpkin seed flour as a snack SOURCE of zinc. This study used a completely randomized design (CRD) with 1 factor and 2 replications. The factor in this study was the addition of pumpkin seed flour as a substitute for wheat flour which consisted of 3 levels, namely F1 (50% : 50%), F2 (40% : 60%), F3 (30% : 70%), and F0 (100% : 0%) as control. Analysis of physical and chemical properties includes water content, ash content, protein content, fat content, carbohydrate content, total energy, and zinc content. The best milk pie formula was selected based on the hedonic test and the hedonic quality test using 50 untrained panelists. The results showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on ash content (p=0,000), fat (p=0,000), carbohydrates (p=0,000), zinc (p=0,000), and energy total (p=0,001). The results hedonic and hedonic quality test showed that the addition of pumpkin seed flour as a substitute for wheat flour in milk pie formulation had a significant effect on hedonic texture (p=0,005), hedonic color (p=0,000), hedonic taste (p=0,002), overall (p=0,022), quality of texture (p=0,003), and quality of color (p=0,000). F1 (50% : 50%) become the selected milk pie formula with nutritional content per 100 g, 454 kcal energy, 11 g protein, 25,8 g fat, 44,3 g carbohydrate, and 2,05 mg zinc. The nutritional content of selected milk pie in one serving size is 140 kcal of total energy, 3 g of protein, 8 g of total fat, 13 g of total carbohydrates, 7 g of sugar, and 4% of zinc from the RDA.
Sifat Fisik Permen Jeli Berbasis Gelatin Tulang Ikan Nila Merah (Oreochromis Niloticus) Dengan Penambahan Sari Kacang Merah (Phaseoulus Vulgaris L.) Imawati Eka Putri; I Iswahyudi; Nisa Nuraida
Jurnal Teknologi dan Mutu Pangan Vol 1 No 1 (2022): JTMP - Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.324 KB) | DOI: 10.30812/jtmp.v1i1.2177

Abstract

Penggunaan gelatin dalam keperluan industri umumnya berbasis dari produk sapi dan babi serta turunannya sehingga dapat menimbulkanmasalah bila diaplikasikan pada produk dengan mayoritas muslim seperti Indonesia. Pemanfaatan limbah tulang ikan nila merah sebagai bahanbaku produksi gelatin mampu dijadikan alternatif produksi gelatin halal. Kandungan permen jeli yang minim zat gizi mampu di tingkatkandengan penambahan bahan pangan lokal yang memiliki nilai zat gizi tinggi seperti kacang merah. Penelitian ini bertujuan untuk menganalisispengaruh konsentrasi gelatin tulang ikan nila merah dan sari kacang merah terhadap karakteristik fisik permen jeli. Pembuatan permen jelidilakukan dengan melarutkan gelatin tulang ikan nila merah sebanyak 10 gram dan 13 gram kedalam air sebanyak 0, 75, 125, dan 250 mLdan diberi penambahan sari kacang merah 0, 125, 175, dan 250 mL. Hasil penelitian menunjukkan bahwa ada pengaruh signifikan pada teksturcohesiveness, gumminess, dan chewiness, serta total perbedaan warna permen jeli (ΔE), namun tidak signifikan pada nilai hardness.
Hubungan asupan gizi dan konsumsi pangan inhibitor zat besi dengan kejadian anemia pada remaja putri di SMAN 6 Tambun Selatan Amalia Khoirunnisa Putriwati; Desiani Rizki Purwaningtyas; Iswahyudi Iswahyudi
Ilmu Gizi Indonesia Vol 7, No 2 (2024): Februari
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/ilgi.v7i2.455

Abstract

Latar Belakang: Remaja putri sangat rentan terhadap anemia karena kekurangan mineral yang diperlukan untuk pembentukan hemoglobin. Kajian terkait konsumsi pangan inhibitor penting dilakukan sebagai gambaran risiko kejadian anemia. Tujuan: Penelitian ini bertujuan untuk mengetahui prevalensi anemia pada remaja putri di SMAN 6 Tambun Selatan sehubungan dengan asupan protein, vitamin C, dan zat besi (Fe), serta konsumsi makanan inhibitor Fe. Metode: Quota sampling digunakan dalam penelitian kuantitatif ini dengan menggunakan desain cross-sectional. Selama penelitian ini, 155 siswi SMA dijadikan sebagai subjek. Easy Touch GCHb digunakan untuk menguji kadar hemoglobin oleh staf medis. Konsumsi makanan inhibitor zat besi diperiksa menggunakan Semi Quantitative Food Frequency Questionnaire (SQ-FFQ), sementara asupan protein, vitamin C, dan Fe diukur menggunakan recall 3x24 jam. Analisis data menggunakan uji Chi-Square (x²). Hasil: Uji statistik menunjukkan bahwa asupan protein (p=0,042), asupan vitamin C (p=0,043), asupan Fe (p=0,037), frekuensi konsumsi pangan inhibitor Fe yang tidak berdekatan waktu makan (p=0,016), asupan kafein (p=0,040), dan asupan tanin (p=0,046) secara signifikan berhubungan dengan kejadian anemia. Kesimpulan: Anemia dapat terjadi akibat kekurangan Fe, protein, dan vitamin C; seringnya konsumsi faktor inhibitor besi walaupun tidak mendekati waktu makan; serta tingginya asupan kafein dan tanin.
Upaya Pencegahan Obesitas Remaja Melalui Pendampingan dan Edukasi Label Gizi Serta Penerapan Kunci Jajan Sehat Bergizi Widya Asih Lestari; Iswahyudi Iswahyudi
JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) VOL. 8 NOMOR 1 MARET 2024 JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat)
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/jppm.v8i1.14483

Abstract

Remaja meruapakan usia yang rentan terhadap masalah gizi. Permasalahan gizi pada remaja saat ini masuk kedalam kategori Triple Burden Malnutrisi yaitu kekurangan gizi, kelebihan berat badan, dan juga defisiensi mikronutrien. Penyebab masalah gizi pada remaja saat ini salah satunya diakibatkan karena pola asupan makan yang tidak sehat. Pola makan remaja saat ini cenderung tinggi energi, tinggi lemak, tinggi natrium, tinggi gula, dan rendah serat. Hal ini didukung juga dengan banyaknya jajanan kekinian yang rendah zat gizi beredar di kalangan remaja. Pola makan yang tidak sehat berdampak pada pertumbuhan dan perkembangan yang tidak optimal serta lebih rentan terhadap penyakit kronis, seperti penyakit degeneratif. Kurangnya perhatian dalam membaca label informasi gizi secara tidak langsung akan berpengaruh terhadap pemilihan makanan dan pola asupan yang tidak sesuai. Hal ini dikarenakan  masih rendahnya kesadaran, pengetahuan dalam penggunaan label makanan, serta kemampuan dalam mengartikan informasi zat gizi untuk menentukan pilihan makanan yang sehat. Tujuan: melakukan pendapingan agar para remaja mengetahui dan mengimplementasikan membaca informasi gizi dan pola makan sehat bergizi. Metode yang digunakan adalah pendampingan berupa edukasi yang dilakukan secara periodik dan praktik membaca label informasi gizi. Mitra Berdasarkan nilai pre-post tes terdapat peningkatan pengetahuan remaja sebesar 76% dalam memahami label informasi gizi dan jajan sehat bergizi. Hasil kegiatan menggambarkan pemahaman remaja dalam membaca label informasi gizi dan penerapan pola makan jajan sehat bergizi.
Hubungan antara perilaku membawa bekal, frekuensi konsumsi jajan, tingkat kecukupan zat gizi makro terhadap status gizi pada anak sekolah dasar Saniah Siregar; Iswahyudi Iswahyudi; Rahmatika Nur Aini
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.2086

Abstract

Background: The school years are an important period in the growth and development of children towards adolescence, which is vulnerable to nutritional disorders. Nutritional disorders are mainly caused by unbalanced and excessive food consumption. The habit of bringing lunch is a significant factor in increasing food intake to meet the nutritional needs of elementary school children.Objectives: This study aims to analyze the relationship between the habit of bringing lunch, frequency of snack consumption, and macronutrient adequacy with the nutritional status of students at SDN Pinang 01 Tangerang City.  Methods: This study used descriptive quantitative method with cross-sectional design, involving dependent and independent variables. The independent variable is nutritional status, while the dependent variable includes the behavior of bringing lunch, the frequency of snacks consumption, and the adequacy of macronutrients in elementary school students. The questionnaires used were 2x24 hour food recall forms to see the adequacy of macronutrients, FFQ forms to see snacking habits and open interviews to see students' habits in bringing lunch.Results: The results showed a relationship between the behavior of bringing lunch with nutritional status (p value = 0,000), frequency of snacks consumption (p value = 0,000), adequacy of energy intake (p value = 0,000), adequacy of protein intake (p value = 0,002), adequacy of fat intake (p value = 0,001), and adequacy of carbohydrate intake (p value = 0,000).Conclusion: There is an association between behavior.
Co-Authors Amalia Khoirunnisa Putriwati Desiani Rizki Purwaningtyas Evi Damayanthi Imawati Eka Putri Imawati Eka Putri Izna Nurdianty Muhdar Nisa Nuraida Rahmatika Nur Aini Rimbawan , Saniah Siregar Selva Mahlinasha Arindani Widya Asih Lestari Yulia Shandy Khoirunissa