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Dadang Rosmana
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SNACK BAR REDMUNG TEPUNG KACANG MERAH DAN TEPUNG KACANG HIJAU SEBAGAI MAKANAN SELINGAN SUMBER ISOFLAVON DAN SERAT Dea Intania Gustiani; Roro Nur Fauziyah; Dadang Rosmana; Nia Fatimah Nurjanah
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 12 No 1 (2020): Jurnal Riset Kesehatan Poltekkes DepKes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.869 KB) | DOI: 10.34011/juriskesbdg.v12i1.1760

Abstract

Redmung Snack Bar is made by from red bean flour and mung bean flour. Red bean flour and mung bean flour are food sources of isoflavone and fiber. The purpose of this research is to get a balance snack bar that is suitable for the receiving power, levels of isoflavones, and fiber levels required. The design of this research is experimental with complete random draft (RAL). The research methods use hedonic tests for the favorite levels, literary tests for isoflavone levels, and enzymatic gravimetric for fiber content. The research involved 30 somewhat trained panelist who is a student of nutrition department in Poltekkes Bandung. Data was analysed using the Kruskal Wallis’s test and continued with Mann Whitney's test. The results of hedonic test studies show that Formula 1 with a balance of 90% red bean flour: 10% of mung bean flour has the highest level of taste in colour and fragrance while on aspects of flavor and texture, Formula 3 with balance 50% flour Red beans: 50% of mung bean flour has the highest level of delight. Mann Whitney test Results show Formula 1 has a meaningful difference between the three formulas so that Formula 1 is set as the selected formula. In 1 food dose Snack Bar Redmung (35 g) contains isoflavone of 3.1 mg and is able to adequately 25%-42% the need for Isoflavone, and contains a fiber of 5.495 G and able to adequately 88.63% fiber needs.
DRAGON YAM BEAN VELVA BERBASIS BUAH NAGA MERAH DAN BENGKUANG SEBAGAI ALTERNATIF SELINGAN SUMBER SERAT INULIN DAN ANTOSIANIN ,Nia Fatimah Nurjanah; Roro Nur Fauziyah; Dadang Rosmana
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 12 No 1 (2020): Jurnal Riset Kesehatan Poltekkes DepKes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (601.3 KB) | DOI: 10.34011/juriskesbdg.v12i1.1761

Abstract

Not infectious disease (PTM) have become a health problem for every country. One of the main contributors who use PTM is food control, by consuming foods that contain inulin (bengkuang tubers) and anthocyanins (dragon fruit). Intermittent food products consisting of velva become more effective because in one product already has a lot of special nutritional content of inulin and anthocyanin fibers. The design of this study was experimental with a completely randomized design (CRD). The research method uses hedonic tests, spectrophotometry for anthocyanin levels, and literature tests for inulin fiber levels. This study involved 30 panelists who were apparently students of the Nutrition Department of the Poltekkes Bandung. This product formulation consists of three dragons and bengkuang, which is counterpart 1 (30%: 70%), counterpart 2 (70%: 30%), and counterpart 3 (50%: 50%). The hedonic test results showed that the level of preference consisted of counterpart 2 and the Kruskal-Wallis test results showed differences between the aspects of color, taste, and aroma with a value of p <α and also none in the design of the texture with p> α. The level of anthocyanin product serving is 6.04 mg and can fulfill 81% of the anthocyanin requirement by consuming two serving sizes. While the level of inulin per serving amounted to 2.1 g and can meet the needs of inulin at least a day from 350% snack.
FFAKTOR PREDISPOSISI SEBAGAI PENENTU KEPATUHAN TERHADAP PROTOKOL KESEHATAN PENCEGAHAN COVID-19 PADA SISWA SEKOLAH DASAR DI KOTA BANDUNG Osman Syarief; Irmawartini Irmawartini; Dadang Rosmana
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 14 No 1 (2022): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.254 KB) | DOI: 10.34011/juriskesbdg.v14i1.2062

Abstract

Penyakit Covid 19 merupakan penyakit saluran pernafasan akut yang parah. Penyakit Covid 19 sudah menyebar ke seluruh dunia termasuk Indonesia dan sudah menjadi pandemi. Perlu dilakukan uoaya pencegahan penularan untuk semua kelompok, termasuk siswa Sekolah Dasar (siswa SD). Patuh protokol kesehatan Covid 19 merupakan salah satu upaya pencegahan covid 19. Protokol kesehatan Covid 19 antara lain terdiri dari mencuci tangan pakai air mengalir dan sabun, memakai masker, menjaga jarak, menghindari kerumunan dan peningkatan daya tahan tubuh. Predisposisi merupakan salah satu faktor pembentukan perilaku termasuk perilaku patuh terhadap protokol kesehatan covid 19. Penelitian ini bertujuan untuk mengetahui hubungan faktor predisposisi dengan kepatuhan terhadap protokol kesehatan covid 19. Penelitian dilakukan secara crossectional. Sampel peneliitian adalah 441 siswa SD di Kota Bandung. Pengumpulan data dengan wawacancara. Data di analisis statistik univaribel, bivariabel dan multivariabel. Hasil penelitian menemukan bahwa siswa SD Kota Bandung yang patuh terhadap protokol kesehatan sebesar 54,0%. Faktor predisposisi yang berhubungan signifikan dengan kepatuhan terhadap prokotol kesehatan covid 19 adalah pengetahuan ( p =0,0001), sikap (p =0,003) dan keyakinan ( p =0,0001). Kesimpulan belum semua siswa SD di Kota Bandung patuh protokol kesehatan covid 19, sehingga berisiko untuk tertular covid 19 jika dilakukan pembelajaran tatap muka.
STATUS GIZI IBU SAAT HAMIL, BERAT BADAN BAYI LAHIR DAN PEMBERIAN ASI EKSKLUSIF TERHADAP KEJADIAN STUNTING Dadang Rosmana; Rita Yuliani; Gurid PE Mulyo; Roro Nur Fauziyah; Agustina Indri Hapsari
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Stunting is a condition where height or body length is less than age. The causes of stunting are maternal nutritional status during pregnancy, low birth weight and exclusive breastmilk. The prevalence of stunting in Sumedang regency in 2020 is 12.51%. The purpose of this study was to determine the relationship between the maternal nutritional status during pregnancy, birth weight and exclusive breastmilk with stunting in Puskesmas Jatinunggal, Sumedang. The type of research is analysis observation with cross sectional with a sample of 64 toddler, purposive sampling as the sampling technique. The type of data used is secondary data as maternal nutritional status during pregnancy, birth weight, exclusive breastmilk, height for age. The results showed 25 toddlers were stunted (39.1%), 18 mothers during pregnancy who experienced chronic energy deficiency (28.1%),15 toddlers who experienced LBW (23.4%), not exclusive breastfeeding 24 toddlers (37.5%). Bivariate results there was no relationship between nutritional status during pregnancy and the incidence of stunting (p 0.528). There is a relationship between birth weight and the incidence of stunting (p 0.00). There is a relationship between exclusive breastfeeding and the incidence of stunting (p 0.00). The most influential variable on the incidence of stunting is the birth weight of the baby. LBW provides 21,330 opportunities to cause stunting.
PENGARUH PEMBERIAN MAKANAN TAMBAHAN SIOMAY TELUR IKAN TERHADAP PENINGKATAN KADAR HAEMOGLOBIN PADA SISWA ANEMIA USIA SEKOLAH DASAR Dadang Rosmana; Umi Mahmudah
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1247

Abstract

Anemia is a condition where the level of hemoglobin (Hb) in the blood is less than normal. Iron nutritional anemia (AGB) is the most common anemia. Of the total cases of anemia, 50% are caused by iron deficiency. The contribution of food at school which is quite large in fulfilling children's daily needs has the potential to meet children's nutritional needs. Fish egg dumplings are an alternative to this program. This fish dumpling is rich in iron content, which in 50 grams contains energy of 231.6 Kcal, 10.3 grams of protein and 25,20 mg of Fe. The research design used a quasy experiment pre test – post test to compare blood hemoglobin levels in the intervention group and the control group. The sample is elementary school age children totaling 20 per group. The total sample is 40 during the 2 months of the intervention. The research locations were at the As Salam Orphanage in the South Cijerah Cimahi area, the Nurul Khusna Orphanage in the Leuwigajah South Cimahi area and the Al Badru Orphanage in North Cimahi, Cimahi City, West Java Province, which was held from November to December 2020. The data collected was sample characteristics, blood hemoglobin levels, deworming medication. Hemoglobin level data were analyzed bivariat using the dependent t statistical test to determine the difference in z scores before and after the intervention. The analysis of hemoglobin levels showed that there was a significant difference in average Hb levels in the case group (12.55) and the control group (11.33) with a p value <0.05, (p = 0.020).
ANALISIS MUTU CHURROS DAUN KELOR DAN TEPUNG KACANG MERAH SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI REMAJA PUTRI ANEMIA Tisa Rahma; Witri Priawantiputri; Dadang Rosmana; Agustina Indrihapsari; Fred Agung Suprihartono
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1248

Abstract

Salah satu masalah yang sering terjadi pada remaja putri adalah anemia yang dapat dicegah dengan meningkatkan asupan makanan tinggi zat besi dan protein. Daun kelor merupakan salah satu pangan lokal tinggi zat besi, sedangkan kacang merah tinggi dalam kandungan protein. Tujuan dari penelitian ini adalah untuk mengetahui adanya pengaruh formulasi daun kelor dan tepung kacang merah terhadap sifat organoleptik serta kandungan zat gizi (zat besi dan protein) pada churros. Desain penelitian ini adalah eksperimental dengan tiga perlakuan yaitu perbandingan daun kelor dan tepung kacang merah 25%:75%, 50%:50%, dan 75%:25%. Sampel diujikan kepada 30 panelis agak terlatih. Analisis data sifat organoleptik menggunakan uji non parametrik Kruskall Wallis menunjukkan tidak ada perbedaan yang nyata pada tingkat kesukaan panelis terhadap seluruh aspek organoleptik (warna, aroma, rasa, tekstur, overall) churros (p>0.05). Hasil uji laboratorium, terhadap formula terbaik menunjukkan bahwa 1 porsi churros (40 gr) formula (50% :50%) dapat memenuhi kecukupan zat besi selingan remaja sebanyak 114%, sedangkan kecukupan selingan protein masih belum terpenuhi karena hanya memenuhi 54% dari kecukupan protein selingan remaja. Produk ini dapat menjadi makanan selingan bagi remaja putri, namun perlu dilakukan pengembangan produk lebih lanjut untuk menyempurnakan formulasi dan menambah kandungan protein agar memenuhi kebutuhan protein selingan remaja.
Co-Authors ,Nia Fatimah Nurjanah Agustina Indri Hapsari Dea Intania Gustiani Fred Agung Suprihartono Gurid PE Mulyo Irmawartini Irmawartini Nia Fatimah Nurjanah Osman Syarief Rita Yuliani Roro Nur Fauziyah Roro Nur Fauziyah Tisa Rahma Umi Mahmudah Witri Priawantiputri