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MIE BASAH SUBSTITUSI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) DAN TEPUNG KACANG MERAH (PHASEOULUS VULGARIS L) SEBAGAI ALTERNATIF MAKANAN TINGGI SERAT DAN ISOFLAVON Mangkawa, Seprini Annavony; Purnawan, Asep Iwan; Fitria, Mona; Surmita, Surmita; Agung, Fred; Mulyo, Gurid PE
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1061

Cardiovascular disease is part of heart and blood vessel disorders including stroke, rheumatic heart disease and other conditions. One of the risk factors that increase the incidence of cardiovascular disease is hypercholesterolemia. Based on data from the 2013 Basic Health Research in Indonesia, the prevalence of hypercholesterolemia in the population aged more than 15 years is 35.9% and is a combination of the population in the borderline high category (total cholesterol value 200-239 mgdL) and high (total cholesterol value >240 mgdL). This study aims to determine the effect of the formulation between seaweed flour and red bean flour on the quality of wet noodles which include aspects of acceptability and nutritional quality including organoleptic properties, fiber content, and isoflavone content. The design used is an experimental study with the research method used is hedonic test for testing organoleptic properties, enzymatic method for testing food fiber content and HPLC method for testing isoflavone levels. The formula of seaweed flour and red bean flour consists of 3 balances, namely F1 (70%:30%), F2 (60%:40%), F3 (50%:50%). From the results of the study, it can be concluded that there are no significant differences in aspects of color and aroma, but there are significant differences in aspects of taste and texture. As for the results of testing the fiber content of wet noodles substituted with seaweed flour and red bean flour, the balance of 70%:30% is 11.7 grams, the balance is 60%:40% is 14.4 grams and the balance is 50%:50% is 13.5 grams. The results of testing the levels of isoflavones in wet noodles substituted with seaweed flour and red bean flour balance 70%:30% 10.2 mg, 60%:40% balance 15.5 mg and 50%:50% balance 26.6 mg.

FORMULASI PRODUK BOLU TEPUNG UBI UNGU TEPUNG KACANG MERAH SEBAGAI ALTERNATIF MAKANAN SELINGAN ANAK AUTIS Zahirah, Siti Zahra; Suparman, Suparman; Saleky, Yohannes Willihelm; Mulyo, Gurid PE
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1062

Sweet Potatoes and Red Beans can be processed into Steamed Sponge. This study discusses the manufacture of steamed cake products made from purple sweet potato flour and red bean flour which contains energy, protein, fat, and carbohydrates and is free from gluten-casein and prebiotic sources needed to fulfill nutrition in children with autism. This study aims to determine the best balance of the product fromthe 3 balances of purplesweet potatoflour and red bean flour, the effect of differences in the balance of steamed cake on the color, aroma, taste, and texture of the product, and to determine the levels of macronutrients and prebiotic levels. Experimental study research design with Completely Randomized Design (CRD). The research method used hedonic test to determine organoleptic properties, proximate analysis for macronutrients, and raffinose calculations for prebiotics. The results of the Kruskal Wallis test showed that there was a significant difference in the hedonic test on color and texture. F1 excels in the aspects of color, aroma, and taste. It is hoped that further research can be carried out on the effect of giving Purple Potato Flour and Red Bean Flour Steamed Sponge to children with autism.

ANALISIS KUALITAS SNACK BAR FORMULASI TEPUNG KACANG TUNGGAK DAN IKAN BANDENG SEBAGAI MAKANAN SELINGAN TINGGI ZAT BESI BAGI REMAJA PUTRI Yuliati Dewi, Yusrina; Judiono, Judiono; Mahmudah, Umi; Hastuti, Widi; Mulyo, Gurid PE
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1268

Snack bar milkfish cowpea is a snack with the main raw materials, cowpea flour, and milkfish flour. Snack bars are needed for young women, which can be useful in increasing iron and protein so that they can prevent iron anemia. This study aimed to determine the formulation snack bar of milkfish cowpea according to organoleptic properties, protein, and iron content with an experimental study research design with a Completely Randomized Design (CRD). The research used a hedonic test to determine organoleptic properties, atomic absorption spectrophotometry (AAS) for the iron test, and micro Kjeldahl for the protein test. The formulation snack bar consists of three balances: the 90%:10% formula, the 80%:20% formula, and the 70%:30% formula. The organoleptic statistical tests showed no differences in color, aroma, taste, and texture. The 90%:10% formula is superior in color, aroma, taste, and texture. The iron content in the formula 90%:10%, formula 80%:20%, and formula 70%:30% resulted in 1.8602 ppm, 1.5765 ppm, and 1.3313 ppm. The protein content of the formula 90%:10%, formula 80%:20%, and formula 70%:30% are 8.0669%, 8.8988%, and 9.6619%. Further research is needed on the effectiveness of giving snack bars to young women.

EFEKTIVITAS PUDING JAMBU BIJI MERAH TERHADAP PENURUNAN TEKANAN DARAH PADA PREHIPERTENSI DI PUSKESMAS PADASUKA KOTA BANDUNG Yuswandi, Sheninna Chandika Galuh; Pusparini, Pusparini; Mulyo, Gurid Pramintarto Eko; Suparman, Suparman; Agung, Fred
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 1 (2023): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v2i1.1304

Prehypertension is an early condition that can cause arterial hypertension in its later development into cardiovascular disease. Low intake of vitamin C and high intake of sodium at productive age have the risk of triggering the development of degenerative diseases such as hypertension. This study aims to determine the effectiveness of giving guava pudding on blood pressure in the prehypertension group in the work area of the Padasuka Public Health Center, Bandung City. This type of research is a quasi two group with a control experimental design using pre-test and post-test. The sampling technique used is simple random sampling. Intake data were collected using a Semiquantitative Food Frequency Questionnaire (SFFQ) method while blood pressure data was measured using a Digital Sphygmomanometer. The research data were analyzed using Paired T-Test and Wilcoxon test. The results showed that the average intake of vitamin C in the treatment group increased by 186% and sodium intake decreased by 19.1%, better than the control group, the decrease in systolic blood pressure in the treatment group was 3.2% or higher than the control group and an average The treatment group's diastolic blood pressure decreased 5.2% or lower than the control group. There was an effect of the intervention on the intake of vitamin c and sodium in the treatment group (p<0.05). There was an effect on vitamin c intake (p<0.05) and no effect on sodium intake in the control group (p>0.05). The results of the study on systolic blood pressure in the treatment group showed an effect of giving the intervention product (p<0.05) while the diastolic blood pressure in the treatment group, systolic blood pressure, and diastolic blood pressure in the control group showed no effect on giving the intervention product (p>0.05). The study concluded that there was an effect of giving red guava pudding on systolic blood pressure, but there was no difference in the decrease in systolic and diastolic blood pressure between the two sample groups.

GAMBARAN PREFERENSI, SELF EFFICACY DAN KETERPAPARAN MEDIA DENGAN POLA KONSUMSI SAYUR DAN BUAH PADA REMAJA Athifah, Taqiyyah; Nur, Andieni; Farah, Muthia; Aprilia, Neneng; Setawati, Shafi; Naftalia, Vanny Hanifah; Nurhilma, Zya; Agung, Fred; Mulyo, Gurid; Hilman, Asep Fithri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.3365

Berdasarkan Riskesdas 2018 proporsi konsumsi sayur dan buah yang sesuai anjuran pada anak remaja usia 15-19 tahun adalah yang terendah di Jawa Barat. Penyebab rendahnya konsumsi sayur dan buah dapat disebabakan rendahnya preferensi, self efficacy dan keterpaparan media terkait konsumsi sayur dan buah. Tujuan penelitian ini untuk mengetahui gambaran preferensi, self efficacy dan keterpaparan media dengan konsumsi sayur dan buah pada remaja SMAN 1 Ngamprah. Penelitian inii dilaksanakan dengan desain penelitian Cross Sectional dengan jumlah sampel 40 orang, diambil dengan teknik Purposive Sampling. Pengumpulan data meliputi data umum, preferensi, self efficacy, keterpaparan media, serta konsumsi sayur dan buah. Data umum, preferensi, self efficacy, keterpaparan media diperoleh dengan cara menyebarluaskan angket sedangkan data konsumsi sayur dan buah diperoleh dengan wawancara dengan metode Semiquantitative Food Frequency Questionnaire. Analisis data pada pengujian ini secara deskriptif menggunakan tabel distribusi frekuensi. Hasil penelitian menunjukkan bahwa jumlah sampel yang memiliki preferensi sayur dan buah kurang 10%, self efficacy kurang baik 42.5%, keterpaparan media tidak pernah 40%, dan konsumsi sayur dan buah kurang 82.5%. Sehingga sekolah perlu meningkatkan penyuluhan terkait gizi dengan melakukan paparan informasi terkait sayur dan buah untuk meningkatkan konsumsi sayur dan buah.

EFEKTIVITAS PUDING JAMBU BIJI MERAH TERHADAP PENURUNAN TEKANAN DARAH PADA PREHIPERTENSI DI PUSKESMAS PADASUKA KOTA BANDUNG: EFFECTIVENESS OF RED GUAVA PUDDING TOWARDS REDUCING BLOOD PRESSURE IN PREHYPERTENSION AT PADASUKA PUBLIC HEALTH CENTER OF BANDUNG Yuswandi, Sheninna Chandika Galuh; Pusparini, Pusparini; Mulyo, Gurid Pramintarto Eko; Isdiany, Nitta
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.1298

Prehypertension is an early condition that can cause arterial hypertension in its later development into cardiovascular disease. Low intake of vitamin C and high intake of sodium at productive age have the risk of triggering the development of degenerative diseases such as hypertension. This study aims to determine the effectiveness of giving guava pudding on blood pressure in the prehypertension group in the work area of the Padasuka Public Health Center, Bandung City. This type of research is a quasi two group with a control experimental design using pre-test and post-test. The sampling technique used is simple random sampling. Intake data were collected using a Semiquantitative Food Frequency Questionnaire (SFFQ) method while blood pressure data was measured using a Digital Sphygmomanometer. The research data were analyzed using Paired T-Test and Wilcoxon test. The results showed that the average intake of vitamin C in the treatment group increased by 186% and sodium intake decreased by 19.1%, better than the control group, the decrease in systolic blood pressure in the treatment group was 3.2% or higher than the control group and an average The treatment group's diastolic blood pressure decreased 5.2% or lower than the control group. There was an effect of the intervention on the intake of vitamin c and sodium in the treatment group (p<0.05). There was an effect on vitamin c intake (p<0.05) and no effect on sodium intake in the control group (p>0.05). The results of the study on systolic blood pressure in the treatment group showed an effect of giving the intervention product (p<0.05) while the diastolic blood pressure in the treatment group, systolic blood pressure, and diastolic blood pressure in the control group showed no effect on giving the intervention product (p>0.05). The study concluded that there was an effect of giving red guava pudding on systolic blood pressure, but there was no difference in the decrease in systolic and diastolic blood pressure between the two sample groups.

DEVELOPMENT OF A HIGH BCAA (BRANCHED-CHAIN AMINO ACIDS) ENTERAL FORMULA BASED ON TEMPE FLOUR (Rhizopus Oryzae) AND WHEY PROTEIN ISOLATE FOR PATIENTS WITH LIVER CIRRHOSIS Prativi, Afina; Saleky, Yohannes Wilihelm; Suparman, Suparman; Hapsari, Agustina Indri; Mulyo, Gurid; Agung, Fred
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.2724

Liver cirrhosis is the main cause of morbidity and mortality in chronic liver disease in the world. Conditions that occur in liver cirrhosis include decreased liver function, malnutrition due to inadequate oral intake and impaired absorption which is exacerbated by hypermetabolism and hepatic encephalopathy due to ammonia accumulation, causing a decrease in blood plasma BCAAs. Providing BCAA supplementation provides positive results in patients with liver cirrhosis. This study developed an innovative high-BCAA enteral formula based on tempeh flour and whey protein isolate (Hepatolate).The aim of this study was to evaluate organoleptic properties, nutrient and BCAA content of this product. The research design was experimental, utilizing a completely randomized design with three treatments, conducted at the RSUP Dr. Hasan Sadikin Bandung. The organoleptic properties were tested by 20 semi-trained panelists, and proximate analysis was performed at the Saraswanti Indo Genetech in Padang. The results indicated no significant differences in the organoleptic quality regarding color (p=0.610), aroma (p=0.400), taste (p=0.384), and texture (p=0.067. The best formula being third formulation. Serving size The optimal of Hepatolate is 250 ml, containing 214.42 kcal, 12.05 grams of protein, 4.39 grams of fat, 21.70 grams of carbohydrates, and 3.69 grams of BCAA. The selling price for the best Hepatolate product per serving is IDR 8.899,-. Future research is recommended to assess consumer acceptability, shelf life, and further improvements in the formulation, particularly regarding carbohydrate content.

GAMBARAN ASUPAN BESI DAN SENG PADA COVID-19 DAN NON COVID-19 MAHASISWA POLTEKKES KEMENKES BANDUNG Nafisah, Nadiya Tun; Yassifa, Aliva Khayra; Qodriah, Dila Laila; Hadinata, Fatmah; Restu Dwi Lestari, Filia; Alya Nur Ramadhan, Intan; Miskye, Reehan; Pramitato Eko Mulyo, Gurid
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.3399

COVID-19 is an infectious disease that causes symptoms ranging from mild to severe, caused by the SARS-CoV-2 virus. Inadequate intake of micronutrients such as iron and zinc tends to increase the risk of infection from SARS-CoV-2. This study aims to determine the overview of iron and zinc intake between COVID-19 and non-COVID-19 student groups at Poltekkes Kemenkes Bandung, Cimahi area. The study design was cross-sectional with a total sample of 70 respondents. The sampling technique used was Proportional Random Sampling. Collected data included sample characteristics, COVID-19 status, iron intake, and zinc intake. The data were analyzed descriptively. The results showed that among samples with deficient iron intake, 58.7% had experienced COVID-19 and 41.3% had not (non-COVID-19), while among those with sufficient iron intake, 33.3% had experienced COVID-19 and 66.7% had not. For zinc intake, among those with deficient intake, 66.7% had experienced COVID-19 and 33.3% had not, while among those with sufficient zinc intake, 32.4% had experienced COVID-19 and 67.6% had not. To meet iron and zinc needs, students should increase their intake of these nutrients through food or supplements to boost immunity during the pandemic.

SIFAT ORGANOLEPTIK DAN NILAI GIZI PUDING U-BANSOY (ULI BANANA SOYA) SEBAGAI ALTERNATIF SELINGAN TINGGI KALIUM DAN ISOFLAVON UNTUK PENDERITA HIPERTENSI Nurhotimah, Enung; Aeni, Muna Nur; Gumilar, Mulus; Fitria, Mona; Judiono, Judiono; Mulyo, Gurid Pramintarto Eko
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 15 No 2 (2023): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/juriskesbdg.v15i2.2639

Uli bananas contain higher potassium than other types of bananas. Soybeans can help lower blood pressure in hypertensive patients through potassium content and antioxidant activity, as shown by isoflavones. This study aimed to determine the organoleptic properties and nutritional value of U-Bansoy Pudding with soybean and banana formulations as an alternative high-potassium and isoflavone snacks for hypertensive patients. The research design used an experimental study design using a Complete Experimental Design (RAL) consisting of one factor in the form of 3 types of soybean and banana balance, namely 25%:75%, 50%:50%, 75%:25%. The research method used an organoleptic test with a hedonic test of 7 numerical scale on 30 moderately trained panelists. The results of U-Bansoy Pudding organoleptic test on the color and texture that the panelists liked the most was a 50%:50% balance. U-Bansoy pudding organoleptic test results on the aroma that the panelists most liked were the balance of 25%:75% and 50%:50%, while the results of the organoleptic test of U-Bansoy pudding on the taste and overall (overall) balance of 25%:75% were the most preferred by the panelists. By consuming one serving of U-Bansoy Pudding with a balance of 25%:75% is enough to contribute as an alternative distraction for hypertensive patients with 185.95 grams of energy, 8.74 grams of protein, 3.64 grams of fat, 34.2 grams of carbohydrates, 533.14 mg of potassium and 30.9 mg of isoflavones. U-Bansoy pudding can be used as an alternative snack for hypertensive patients who need a diet high in potassium and isoflavones.

EDUKASI DAN PENDAMPINGAN DAPAT MENINGKATKAN PENGETAHUAN IBU HAMIL TENTANG SELF-CARE Kamsatun, Kamsatun; Mulyo, Gurid Pramintarto Eko; Kamil, Mustofa; Saripah, Iip
Media Penelitian dan Pengembangan Kesehatan Vol. 35 No. 2 (2025): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v35i2.2972

Limited access to health services, such as minimal prenatal class programs, often increases health risks due to lack of adequate monitoring. In addition, low support from health workers can cause various problems, both physical and psychological, for pregnant women. Poor physical health and high levels of anxiety can have a negative impact on the health of the mother and fetus, even risking the baby being neglected and lacking breast milk. Therefore, when health worker resources are limited, empowering pregnant women becomes very important. The study aimed to analyze the effectiveness of education and assistance in increasing pregnant women's knowledge about self-care in pregnancy. This study used a quasi-experiment with a pre-posttest two group design. The population was pregnant women and the sampling technique was a purposive sampling technique. The number of samples was 60 people divided into two groups. Education and assistance were carried out for approximately 30 minutes, twice with a time span of one week. The media used was a Module. The pre-test was conducted to determine knowledge using a questionnaire. The post-test was conducted in the same way, after intervention was given to both the treatment and control groups. To see the effect of education and assistance, an independent T test was used. The results of the study showed that education and assistance were effective in increasing pregnant women's knowledge about self-care during pregnancy with a p-value of 0.000. The conclusion is that education and assistance are effective in increasing knowledge about self-care during pregnancy.

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