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All Journal Jurnal Teknologi Dan Industri Pangan Indonesian Journal of Human Nutrition Hearty : Jurnal Kesehatan Masyarakat Jurnal Riset Kesehatan Poltekkes Depkes Bandung Indonesian Journal of Sport Management Jurnal Gizi dan Dietetik Jurnal Kesehatan Cendikia Jenius Media Penelitian dan Pengembangan Kesehatan Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Mona Fitria
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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“Dadih Delight Yogurt” Functional Drink Based on Local Food Dadih, Bengkuang and Tapai Ketan Hitam to Control Blood Glucose Levels of Patients with Diabetes Mellitus Yuniritha, Eva; Pusparini; Yohanes W. Saleky; Fitria, Mona
Jurnal Kesehatan Cendikia Jenius Vol. 2 No. 2 (2025): April
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/jenius.v2i2.150

Abstract

Diabetes mellitus (DM) is a non-communicable disease with an increasing incidence rate globally, including in Indonesia. The prevalence of Diabetes Mellitus in Indonesia increased from 8.5% in 2018 to 11.7% in 2023. The disease is characterized by high blood glucose levels due to impaired insulin production or action, thus requiring proper management to prevent complications. Diet, physical activity and lifestyle management. Eating a regular diet, as well as engaging in regular physical activity is essential to prevent complications. Functional food options such as probiotics are an alternative to secondary prevention. This study aims to develop a functional drink formula “Dadih Delight Yoghurt” from local ingredients such as curd, bengkuang and black glutinous rice tape to control blood glucose levels of patients with DM. This experimental study used a completely randomized design with one factor and five treatment levels (15-35% addition of bengkuang juice and black glutinous rice tape) with two repetitions. The results showed that the product “Dadih Delight Yoghurt” had good acceptability, with panelists assessing the color, aroma, taste, texture and overal of the product including the categories “somewhat like” and “like”. This indicates that this product has potential as an effective alternative treatment for diabetes mellitus.
ORAL NUTRITION SUPPLEMENT (ONS) BERBASIS BAHAN PANGAN LOKAL UNTUK PASIEN MALNUTRISI RUMAH SAKIT Fitria, Mona; Dewi, Maryati; Wulandari, Dieni
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 1 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i1.1867

Abstract

Hospitalized patients with malnutrition are at risk of experiencing prolonged healing processes, extended hospital stays, and a decline in quality of life. One effort to enhance energy and protein intake is through oral administration using Oral Nutrition Supplements (ONS). ONS can be developed as a liquid food formula based on local ingredients, such as tilapia fish and sweet potato. This research aimed to determine the impact of tilapia fish flour and sweet potato flour formulations on the quality of ONS, including organoleptic properties, nutritional value, physical quality, microbiology, and shelf life. The experimental design involves three formulations of tilapia fish and sweet potato flour: 80%:20% (F1), 60%:40% (F2), and 40%:60% (F3). Organoleptic properties are analyzed using hedonic tests by 30 semi-trained panelists. The results showed that ONS with the best organoleptic properties was F2, with an average hedonic score of 5.60 (overall). Kruskal-Wallis test results showed that the formulation significantly influences the taste, aroma, color, and overall of ONS. Nutritional analysis revealed that ONS F2 per 100 mL contains 112 Kcal of energy, 5.4 g of protein, 3.8 g of fat, and 14.1 g of carbohydrates. The viscosity of ONS F2 was 226.5 cP, and the osmolality was 589 mOsmol/kg H2O. ONS F2 also complied with microbiological quality standards. The shelf life of ONS F2 at 2°C was estimated to be 24 days, with an expected selling price of Rp. 23,000 per serving. The research results are expected to apply to malnourished patients in hospitals.
THE EFFECT OF THE SCHOOL NUTRITION PROGRAM (NGTS) ON THE NUTRITIONAL STATUS OF PRIMARY SCHOOL STUDENTS IN CIMAHI CITY Ramadhan, Winda Novita Ramadhan; Elvandari, Millayntri; Fitria, Mona; Priawantiputri, Witri
HEARTY Vol 12 No 4 (2024): DESEMBER
Publisher : Fakultas Ilmu Kesehatan, Universitas Ibn Khaldun, Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/hearty.v12i4.16807

Abstract

As a form of support for the nutritional concerns of school-age children, SEAMEO RECFON initiated a flagship program for the development plan for the next five years called Nutrition Goes to School (NGTS). The study aims to see how the impact of the NGTS program on the nutritional status of elementary school students. This study used a cross sectional design. By using two sample groups, namely the school group that ran NGTS for two years and the Non-NGTS school group. Both sample groups have the same characteristics, namely private schools, and both are located in Cimahi city. Based on the results of sample determination, after conducting several sampling stages with quota sampling. Then obtained a minimum sample size of 100 students from each group with a total sample size in this study of 200 elementary school students. Furthermore, the data were tested with an independent t-test, the results showed that there was a significant difference between the mean value of nutritional status (IMT / U) in the school group with the NGTS program and the NGTS Non-Program with a p-value = 0,004 (p <0,005). These results are in line with the student nutritional status data found in this study, where undernutrition and overnutrition were much higher in Non-NGTS schools compared to NGTS schools. This shows that there is an effect of the NGTS program on the nutritional status of primary school students.
21st Century Character Values of Elementary School Students Mardius, Ali; Morelent, Yetty; Poro, Suci; Fitria, Mona; Salsabila, Salsabila; Paboja, Yudi
Indonesian Journal of Sport Management Vol. 5 No. 1 (2025): Indonesian Journal of Sport Management
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/ijsm.v5i1.12828

Abstract

The purpose of this study is to reveal the 21st Century characters possessed by Elementary School students. This study uses survey research and descriptive methods. The research data were obtained by distributing questionnaires to students in grades 5 and 6 from 2 Elementary Schools in Padang City. The collected data were tabulated and analyzed to determine the values ​​of the 21st Century characters possessed by students. The results of this study indicate that the 21st Century characters, namely moral and performance characters possessed by Elementary School students, are in the adequate category. These character values ​​tend to have the same value for each indicator, both performance and morals. The kinar character at the level of persistence in learning and positive attitudes in learning have values ​​in the low category. While in the moral character value, all indicators are in the adequate category. This value shows that there needs to be awareness of how to improve students' character to face the 21st Century. Such as providing character-based learning models in every subject at school.
PENGEMBANGAN COOKIES MOUBE BERBASIS UBI JALAR UNGU DAN TEPUNG MOCAF UNTUK PENDERITA DIABETES MELITUS TIPE 2 Amanah, Ninda Risti; Gumilar, Mulus; Rahmat, Mamat; Fitria, Mona
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 1 (2024): 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.v3i1.1823

Abstract

Currently, cases of Diabetes Mellitus (DM) in the world and in Indonesia are increasing. Based on the 2018 Riskesdas results, the prevalence of diabetes sufferers is 2%. This shows an increase in the prevalence of diabetes from 2013, namely 1.5%. Cookies are one of the food products that are starting to be developed as a snack for people with DM, besides that cookies are liked by various age groups and have a high shelf life. Modified cookies with Mocaf Flour and Purple Sweet Potatoes can be given as snacks to accompany DM products. Mocaf flour and purple sweet potato are foods with a low glycemic index so they are good for DM sufferers. Apart from that, purple sweet potatoes also contain antioxidants which can ward off free radicals to prevent oxidative stress. The aim of this research was to determine the effect of the formulation of Purple Sweet Potato and Mocaf Flour on the quality of Moube Cookies which meet dietary requirements and organoleptic properties. The research design used was an experiment with 30 trained panelists. The results of research on the organoleptic properties of the three formulas concluded that there were no significant differences with p (0.001) > α (0.05)..   Keywords: Diabetes Mellitus, Mocaf Flour, Purple Sweet Potatoes  
FORMULA ENTERAL “HIKEGA” BERBASIS TEPUNG KACANG HIJAU, TEPUNG KEDELAI DAN TEPUNG MANGGA SEBAGAI ALTERNATIF MAKANAN ENTERAL BAGI PASIEN DIABETES MELLITUS Royani, Ani; Sulaeman, Agus; Fitria, Mona; Hapsari , Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): 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.v3i2.1828

Abstract

Diabetes mellitus is a non-communicable disease characterized by increased blood sugar levels due to impaired insulin action. In 2013 and 2018, there was an increased prevalence of Diabetes Mellitus in Indonesia from 6.9% to 8.5%. Enteral formulas based on mung bean flour, soybeans and mango flour can be used as an alternative enteral food for diabetes mellitus. The aim of this research is to determine the quality of enteral products based on mung bean flour, soybean flour and mango flour as an alternative for diabetes enteral food regarding organoleptic characteristics, flowability and shelf life. The design of this research was experimental and the sample for the organoleptic test was 25 panelists. The results of the organoleptic test from the two formulas concluded that there was no significant difference, p (0.561) > (0.05). The flow-rate test results for F1 were 17.16 seconds and F2 were 13.13 seconds. Test results for the shelf life of enteral powder formula are ±7 days, there is no change in color, texture and aroma.
PENGEMBANGAN “D’PASKEL” (DIYUN’S PASTEL KERING ABON LELE) SEBAGAI MAKANAN SELINGAN BALITA STUNTING 12–59 BULAN Anggraeni Permatasari, Dian Ratna; Fitria, Mona; Priawantiputri, Witri; Hapsari, Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): 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.v3i2.1830

Abstract

Culinary products from local food ingredients such as shredded catfish and titi corn are nutrient-dense foods as alternative snacks for stunted toddlers aged 12 - 59 months, namely in the form of dry pastels made from wheat flour, butter, egg yolk, Moringa leaves as a source of vegetable protein, carrots as a source vitamin A, shredded catfish a source of animal protein, titi corn a source of carbohydrates, and cheese. The aim of this research is to determine the effect of the catfish and corn titi floss formulation on the quality (organoleptic properties and nutritional value) of D'PasKeL products. The research method was experimental with balanced treatment of catfish floss and titi corn, namely 43%: 57% and 15%: 85%. The results of the research showed that there were significant differences between catfish floss and titi corn in taste, color, aroma and overall (p < 0.05), except for texture, there was no significant difference (p > 0.05). The organoleptic test results show that the most preferred D'PasKeL formulation is formula 1 with a balance of catfish floss and titi corn of 43%: 57%. The nutritional content in the best formulation can meet the needs of stunted toddlers, namely 11% energy, 15% protein, 15% fat, 10% carbohydrates, 4% fiber, 13% iron, 72% vitamin A, and 16% zinc. The production costs incurred are IDR 1,300.00 for 1 serving.
STICK HALO BERBAHAN DASAR HATI AYAM DAN TEPUNG KACANG TOLO (Vignia unguiculata L.) SEBAGAI MAKANAN SELINGAN SUMBER ZAT BESI DAN PROTEIN BAGI REMAJA PUTRI ANEMIA Nanda Maedy, Anggun Puspita; Fitria, Mona
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (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.v2i2.2716

Abstract

The World Health Organization (WHO) states that more than 30% or 2 billion people in the world are anemic. Adolescents are one of the groups that are vulnerable to iron deficiency anemia, especially adolescent girls. One effective strategy to prevent and control the incidence of iron deficiency anemia in adolescent girls besides using iron-enriching tablets is to conduct food-based interventions rich in iron from local food ingredients such as chicken liver and tolo beans. The purpose of this study was to obtain the formulation of chicken liver and tolo bean flour on the quality of Stick Halo snacks, to determine the effect of chicken liver and tolo bean flour formulations on organoleptic properties, nutrient content (energy, protein, fat, carbohydrates and iron) and production costs. The design of the experimental study with a sample size of 30 fairly trained panelists for organoleptic tests. The results of the study on the organoleptic properties of the three formulas concluded that there was a significant effect (p value <0.05) on taste, and there was no effect of chicken liver and tolo bean flour formulations on aroma, color, taste, texture and overall stick (p value> 0.05). Formula 2 is the best formula preferred by panelists. The results of the proximate test obtained nutritional value per serving (65 g) and fulfillment of AKG per day, namely energy 309 kcal (15%), protein 9 grams (14%), fat 17 grams (25%), carbohydrates 31 grams (10%), iron 4 mg (25%). The production cost of one serving (65 grams) of Stick Halo is IDR 7.004. Further research is needed regarding the shelf life of Stick products and the need to add high-protein ingredients to increase the iron and protein values ​​in Stick products.
ANALISIS MUTU BISKUIT TEPUNG IKAN PATIN (PANGASIUS SP.) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS) SEBAGAI MP-ASI INSTAN TINGGI PROTEIN UNTUK ANAK (1-2 TAHUN) Sanjaya, Dandi; Hastuti, Widi; Fitria, Mona; Rahmat, Mamat; Isdiany, Nitta; Pusparini, Pusparini
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.v1i1.1055

Abstract

Riskesdas 2018 shows 4.5% of 1-2 year old children experience poor nutritional status. The reason is the low quality of MP-ASI and inappropriate parenting. Local foods such as catfish and red beans can be made MP-ASI. Catfish is a freshwater fish with high protein (12-17.5%) and low fat (0.9-1.2%) with a production of 437,111 tons. Red beans are a source of vegetable protein (22%) with a production of 67,876 tons. The catfish and red beans were made into flour, then formulated as MP-ASI biscuits. This study aims to determine the organoleptic properties (color, aroma, taste, texture, and overall) and nutritional content (energy, protein, fat, carbohydrates and iron) of MP-ASI biscuits. The design of this research is an experimental study. Product quality analysis includes organoleptic properties, macronutrients, and iron. Organoleptic test using hedonic test on 3 biscuit formulations with a ratio of catfish flour and red bean flour, namely F1 (35%: 65%), F2 (40%: 60%) and F3 (45%: 65%). The results of the organoleptic test by 30 panelists showed that the best formula was F1 with an average score of color (5.7), aroma (5.3), taste (5.1), texture (5.4), and overall (5.5). ). Each serving of MP-ASI biscuits (50 g) contains 173.2 kcal of energy, 30.4 g of carbohydrates, 4.7 g of protein, 3.5 g of fat and 0.07 mg of iron (Fe). The selling price per serving weighing 50 g (5 pieces) is Rp. 4.237. This MP-ASI biscuit can be used as a snack for children (1-2 years), but it has a slightly fishy and slightly unpleasant aroma and a slightly hard texture, so it is hoped that it can be improved in future research.
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

Abstract

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.
Co-Authors Aeni, Muna Nur agung, fred Agus Sulaeman Agustina Indri Hapsari Ali Mardius, Ali Amanah, Ninda Risti Anggraeni Permatasari, Dian Ratna Aulia, Arsy Dandi Sanjaya Dede R. Adawiyah Eka Wardatul Jannah Elvandari, Millayntri Eva Yuniritha, Eva Fauziyah, Raden Roro Nur Feri Kusnandar Fred Agung Suprihartono, Fred Agung gumilar, mulus Gurid PE Mulyo Hada Shauti Sadida Hapsari , Agustina Indri Hastuti, Widi Hernawati Hernawati Ida Noparini Indra Wibowo Insania, Kamila Isdiany, Nitta Judiono Judiono Judiono Judiono Mamat Rahmat Mangkawa, Seprini Annavony Maryati Dewi Maryati Dewi Maryati Dewi, Maryati Mira Mutiyani Mulus Gumilar mulus gumilar Mulyo, Gurid PE Nabiilah, Ghinaa Hasnaa Nanda Maedy, Anggun Puspita Nelly Olifa Ilyas Nirma Maretasari Novalda Zetridacepa Eka Putri Nurhotimah, Enung Nursalma, Hasna Khairunnisa Paboja, Yudi Poro, Suci Purnawan, Asep Iwan Pusparini Pusparini Pusparini Pusparini Pusparini Ramadhan, Winda Novita Ramadhan Rosmana, Dadang Roya Suffah Zain Royani, Ani Salma Fauzia Azka Salma Tia Salsabila Salsabila, Salsabila Suparman Suparman Surmita Surmita Surmita surmita Surmita, Surmita Widartika Widartika Winara, Zahra Witri Priawantiputri Wulandari, Dieni Yenny Moviana, Yenny Yetty Morelent Yohanes W. Saleky