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All Journal Argipa (Arsip gizi dan Pangan) ARTERI : Jurnal Ilmu Kesehatan
Indah Kusumaningrum
Universitas Muhammadiyah Prof. DR. Hamka
Electrical & Electronics Engineering Health Professions Medicine & Pharmacology Nursing Public Health

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Penggunaan Tepung Daun Kelor pada Pembuatan Crackers Sumber Kalsium Yustika Fahreina Mazidah; Indah Kusumaningrum; Debby Endayani Safitri
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 2 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (241.374 KB) | DOI: 10.22236/argipa.v3i2.2462

Abstract

Moringa oleifera is one of the green vegetables rich in nutrients and began to be developed in processed food products. The purpose of this study was utilize Moringa oleifera leaves as processed foods that can be consumed as snack by teenagers, helping to fulfill their nutritional needs. This study used a randomized experimental design one factorial with two repetitions. The substitution level of Moringa Leaf flour in the making of crackers were F0 (100:0), F1 (90:10), F2 (85:15), and F3(80:20). The best Moringa leaf crackers was determined by hedonic test with semi-trained panelists. Analysis of data used Kruskall Wallis test, followed by Mann Whitney test. It was known that the higher level of Moringa leaves flour substitution the lower level of panelists’s acceptance (color, texture, flavor, and aroma). The selected product was F1, had a brownish-green color, crispy texture, unbitter taste, and normal aroma. This cracker, per 100 g, contained energy 456.1 kcal, 67.1 g of carbohydrates, 8.9 g proteins, 16.9 g fats, 3.05 mg irons, and 324 mg calcium. The selected crackers can be claimed as snack of calcium source. Keywords: Moringa Oleifera, Moringa Leaf Flour, Moringa Leaves Crackers, Calcium, Iron.
Analisis Obesitas pada Anak Sekolah Dasar Berdasarkan Pengetahuan, Sikap, dan Paparan Informasi tentang Gizi Seimbang Miftahul Jannah; Indah Kusumaningrum
ARTERI : Jurnal Ilmu Kesehatan Vol 2 No 3 (2021): Mei
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v2i3.168

Abstract

Prevalence of obesity among school children aged 5-12 years old in Jakarta is remainly high, namely 14%. Indonesia Balance Nutrition Guideline (PGS) need to be applied everyday to tackle obesity. However, the exposure to PGS information, knowledge and attitude related to PGS among school children is still lacking. This study aims to identify the association between exposure to information, knowledge, and attitudes of PGS with obesity status among school children at SD Negeri Pulogebang 11 Pagi, East Jakarta. This is a quantitative study with a cross-sectional study design. This study was conducted in SDN Pulogebang 11 Pagi with a sample of 100 fourth-grade students. Variable in this study were exposure to information, knowledge, attitudes related PGS, and obesity status. Exposure to information, knowledge, and attitudes related PGS were taken by filling out the questionnaires by respondents. Obesity status was measured by measuring height and weight. Data was analyzed by using Fisher Exact test and Chi Square test. This study shows that the prevalence of obesity is 14%. School children who had never been exposed to PGS information were 34%. School children with ≤ median score of knowledge and attitudes were 61% and 58%. Other result shows that there was no significant association between exposure to information (p = 0.371), knowledge (p = 0.363), and PGS attitude (p = 0.513) with obesity status. Other factors, such as the role of parents, peers, and school, may influence children's behavior, as in eating behavior, physical activity, and lifestyle. The conclusion of this study is the prevalence of obesity is still high. To overcome this, intervention is not only carried out among school children, but also interventions related to PGS among parents and integration with school programs are needed.
Co-Authors Debby Endayani Safitri Miftahul Jannah Yustika Fahreina Mazidah