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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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ANALISIS MUTU PRODUK COOKIES BERBASIS JANTUNG PISANG SEBAGAI ALTERNATIF MAKANAN SELINGAN IBU MENYUSUI Aulia, Arsy; Sulaeman, Agus; Dewi, Maryati; Fitria, Mona
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.v1i2.1264

Abstract

Low production of breast milk in breastfeeding mothers is one of the factors causing the low coverage of exclusive breastfeeding in infants. One of the efforts to increase breast milk production is to provide food lactogenic formula. Indonesia has many local foodstuffs that can help facilitate breast milk production, one of which is the banana heart. Banana heart-based cookies are a form of food product development to improve product quality as an alternative food interlude for breastfeeding mothers rich in flavonoids. This study aims to determine the effect of wheat flour and banana heart flour formulations on organoleptic properties and total flavonoid levels. The research was experimental using a Complete Random Design (CRD) one factor; the balance of wheat flour and banana heart flour 25%:75%, 50%:50%, and 75%:25%. The quality testing of cookies was conducted by a hedonic test conducted by 30 trained panelists. The UV-Vis Spectrophotometric method analyzed the total flavonoid levels with AlCl3 reagents. The results showed an influence of the balance of wheat flour and banana heart flour on the taste, texture, and overall cookies (p<0.05). The most preferred cookies by panelists are cookies with wheat flour formula and banana heart flour 75%:25%. One serving of cookies is 52 grams or as many as four pieces. The total content of flavonoid cookies is based on the test results on the most preferred products at 36.92 ppm. Further research is needed to determine the effect of giving cookies on the production of breast milk intended as a snack for breastfeeding mothers.
ES KRIM LABU KUNING DAN PISANG KEPOK SEBAGAI ALTERNATIF JAJANAN SEHAT UNTUK ANAK SD Winara, Zahra; Fitria, Mona; Sulaeman, Agus; Gumilar, Mulus
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.v2i1.1297

Abstract

As a fiber, vitamin, and minerals source, the body needs vegetable and fruit consumption for optimal growth and development. Adding pumpkin and kepok banana to ice cream is a food product development intended to increase product quality as an alternative to high β-carotene and nutritious fiber snacks. The level of β-carotene and fiber in pumpkin and kepok banana are quite high, with 1569 mcg beta-carotene and 2.7 g fiber per 100 g of pumpkin and 2.4 mcg β-carotene and 5.7 g fiber per 100 g of kepok banana. This study aims to assess the effect of pumpkin and kepok banana formulations on organoleptic properties, β-carotene levels, and fiber content of the ice cream. This research is an experimental study employing a completely randomized design (CRD) with one factor, namely the formulation of pumpkin and kepok banana at a ratio of 65%:35%, 50%:50%, and 35%:65%. Observations on the quality of ice cream comprised organoleptic testing with hedonic tests by 30 panelists with modest training, analysis of β-carotene content using HPLC method, and analysis of dietary fiber content using enzymatic gravimetric method. Using the Kruskal-Wallis test, organoleptic test data were analyzed statistically. The pumpkin and kepok banana formulation had a significant effect on the flavor and overall quality of the ice cream (p<0.05). Pumpkin and kepok banana ice cream in a ratio of 35%:65%. One serving (50 ml) of pumpkin and kepok banana ice cream provides 30.59% of β-carotene and 10.52% of their daily fiber requirements. Key words: Pumpkin, Kepok Banana, Ice Cream, Snacks, β-carotene, Fiber.
PENGEMBANGAN FORMULA ENTERAL BERBASIS TEPUNG LABU KUNING DAN TEPUNG TEMPE UNTUK PASIEN DIABETES MELITUS TIPE 2 Nabiilah, Ghinaa Hasnaa; Fitria, Mona; Priawantiputri, Witri; Moviana, Yenny
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.v2i2.1821

Abstract

Kejadian diabetes melitus (DM) mengalami peningkatan setiap tahunnya. DM tipe 2 menyebabkan gangguan metabolik ditandai dengan hiperglikemia, karena terganggunya hormon insulin. Pasien DM Tipe 2 yang tidak mampu memenuhi kebutuhan gizi secara oral direkomendasikan untuk diberikan makanan enteral. Pengembangan formula enteral berbasis tepung labu kuning, tepung putih telur, dan tepung tempe sebagai alternatif enteral DM berbentuk serbuk. Kandungan polisakarida, serat, dan beta karoten labu kuning meningkatkan kadar serum insulin, menimbulakn rasa kenyang lebih lama, dan antioksidan berperan menurunkan kadar glukosa darah. Tempe sebagai pangan lokal dengan kandungan arginin dan isoflavon berperan dalam penyembuhan luka dan menghambat kerusakan sel beta pankreas. Tujuan penelitian ini adalah untuk mengetahui pengaruh imbangan tepung labu kuning dan tepung tempe terhadap sifat organoleptik dan memenuhi persyartan diet DM Tipe 2. Penelitian ini bersifat eksperimental dengan imbangan tepung labu kuning dan tepung tempe pada F1 (90%:10%), F2 (80%:20%), F3 (70%:30%). Hasil penelitian menunjukkan terdapat pengaruh imbangan tepung labu kuning dan tempe aspek warna (p=0.026) dan konsistensi (p=0.026). Formula paling banyak disukai adalah formula 2 dengan imbangan tepung labu kuning dan tepung tempe 80%:20%. Kandungan nilai gizi per sajian (250ml) energi 361,2 kkal, protein 22,25 gram, lemak 20,3 gram, dan karbohidrat 22,375gram. Formula terbaik dapat mengalir pada selang nasogastrik 14 fr sebanyak 2,67 ml/ detik dengan viskositas 41,5 cP. Daya simpan formula serbuk selama 7 hari pada suhu ruang belum ada perubahan secara fisik. Harga per porsi (250 ml) formula enteral Rp 6.581.
PENGEMBANGAN PRODUK “PUKHI” PUDING UBI UNGU DAN KACANG HIJAU SEBAGAI SNACK PASIEN DIABETES MELLITUS TIPE 2 Nirma Maretasari; Fitria, Mona; Isdiany, Nitta; Suparman, Suparman
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.v4i1.3306

Abstract

The 2023 Indonesian Health Survey (SKI) showed that the prevalence of diabetes mellitus (DM) diagnosed by doctors in Indonesia was 2.2%.  Dietary regulation, particularly the intake of nutritious snacks that are high in fibre, low in sugar, and possess a low glycaemic index, is crucial for the prevention and management of type 2 diabetes mellitus.  Purple sweet potatoes and mung beans are local foods rich in complex carbohydrates, low glycaemic index, vegetable protein, fibre, and antioxidants.  This study aims to evaluate the impact of purple sweet potato and mung bean formulations on the quality of the snack "PUKHI" (purple sweet potato and mung bean custard), focusing on organoleptic properties and nutritional value.  The experimental study design employed three formulations: F1 (75%:25%), F2 (65%:35%), and F3 (55%:45%).  Organoleptic evaluations were conducted by 15 semi-trained panellists, revealing that F2 received the highest overall score (average 6.1).  The Kruskal-Wallis test indicated no impact of various purple sweet potato and mung bean formulations on taste, colour, texture, and overall quality; however, a significant variation in scent was observed.  The nutritional composition of the optimal formula (F2) per 150 grammes comprised 162.8 kcal of calories, 7 g of protein, 4.1 g of fat, 27.3 g of carbohydrates, and 4.2 g of fibre, aligning with the requirements of DM patients.  The cost per serving was IDR 5,366, representing a 46.6% reduction compared to commercial items. This product is recommended as a snack for diabetes mellitus patients and can be further refined to improve taste and texture.
MODIFIKASI NASTAR “BIONSTAR” BERBASIS TEPUNG UBI UNGU DAN TEPUNG ALMOND UNTUK PENDERITA DIABETES MELITUS TIPE 2 Hernawati, Hernawati; Suprihartono, Fred Agung; Gumilar, Mulus; Fitria, Mona
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT [IN PRESS]
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.3282

Abstract

In 2021, the International Diabetes Federation (IDF) reported that 537 million adults worldwide were living with diabetes mellitus, with a projected increase of 45% to 783 million by 2045. Indonesia ranks fifth among the ten countries with the highest number of cases. Low-glycemic index snacks can help slow the rise in blood glucose levels in diabetic patients. Modifying nastar using purple sweet potato flour and almond flour is expected to produce a high-fiber, low-glycemic snack suitable for individuals with type 2 diabetes. Purple sweet potato is rich in fiber and anthocyanins, while almond flour has a low glycemic index and contains polyunsaturated fatty acids (PUFA). This study aimed to determine the effect of purple sweet potato flour and almond flour formulation on the quality of nastar, including organoleptic properties, nutritional value, fiber content, and cost. The study used an experimental design with three formulations: F1 (80%:20%), F2 (70%:30%), and F3 (60%:40%). Organoleptic tests assessed color, aroma, taste, texture, and overall preference using 30 semi-trained panelists. Proximate tests were conducted to measure energy, protein, fat, carbohydrate, and fiber contents. Data were analyzed using the Kruskal-Wallis test.The results showed no significant differences (p > 0.05) in organoleptic attributes among the formulations. Formula F1 was the most preferred. Each 54 g serving of Bionstar contained 213 kcal energy, 3.54 g protein, 13.09 g fat, 20.39 g carbohydrates, and 1.32 g fiber, with a cost of IDR 6,883.4. It is recommended to add high-fiber ingredients such as legumes to improve fiber content.
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

Abstract

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.
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