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Kualitas Estimasi Makanan menggunakan food Models dan Food Photograph memberikan Hasil yang Sama Widartika .; Aryani Sudja
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 7 No 1 (2014): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5567.154 KB)

Abstract

Kesalahan estimasi besar porsi yang sering terjadi dalam metode recall adalah responden tidak dapat menyebutkan secara tepat besar porsi dari makanan yang dikonsumsi sehingga akan mempengaruhi kualitas estimasi dan berdampak pada tidak akuratnya jumlah konsumsi zat gizi. Tujuan penelitian untuk memperoleh informasi tentang Peranan Penggunaan Alat Peraga Food models dan Food photograph terhadap kualitas estimasi bahan makanan. Desain penelitian adalah cross sectional study dengan jumlah sampel 40 orang (12 orang laki-laki, 28 orang perempuan) usia 17-50 tahun.Setiap sampel melakukan estimasi besar porsi 2 kali untuk 6 item makanan yaitu dengan menggunakan food models dan food photograph sehingga diperoleh 80 data skor estimasi. 6.2% (5 orang) mengestimasi dengan tepat untuk 6 item makanan, 22.5% (18 orang) mengestimasi tepat 5 item, 32.5% (26 orang) mengestimasi tepat 4 item, 28.8% (23 orang) mengestimasi tepat 3 item dan 10% (8 orang) mengestimasi tepat 2 item. Rata-rata skor estimasi menggunakan food models 67.08 (4 item benar) dan 61.67 (4 item benar) dengan menngunakan food photograph. Uji Mann-Whitney menunjukkan tidak ada perbedaan kualitas estimasi antara penggunaan alat peraga food models dan alat peraga food photograph (p=0.170) Tidak ada perbedaan kualitas estimasi antara penggunaan food models dan food photograph berdasarkan item makanan, kelompok umur, jenis kelamin dan pendidikan. Food photograph dapat digunakan sebagai alat bantu untuk survey konsumsi gizi karena lebih praktis dan mudah dibawa. Penelitian lanjutan bisa dilakukan pada karakteristik yang berbeda di komunitas klinik dan masyarakat.
INOVASI SHERBET WORTEL DAN UBI JALAR CILEMBU UNTUK MENINGKATKAN ASUPAN VITAMIN A DAN KALSIUM BALITA Nadhifa Aisyah Amalia Rachmi; Tita Ratna Sari; Osman Syarief; Widartika Widartika; Agustina Indri Hapsari
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 11 No 2 (2019): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (569.747 KB) | DOI: 10.34011/juriskesbdg.v11i2.677

Abstract

Gangguan gizi pada balita dapat mengakibatkan terganggunya tumbuh kembang anak. Pemenuhan asupan zat gizi pada anak tidak hanya berfokus pada asupan zat gizi makro, namun juga asupan zat gizi mikro seperti vitamin A dan kalsium. Nadimin (2011), menyatakan bahwa dari 46 anak balita, terdapat 37 anak (80.4%) dengan tingkat kecukupan konsumsi vitamin A kurang. Menurut WHO, pada beberapa negara berkembang rata - rata asupan kalsium balita berkisar pada 300 - 400 mg per hari, kategori kurang jika dibandingkan dengan AKG. Ubi jalar Cilembu dan wortel merupakan contoh bahan makanan dengan kadar vitamin A dan kalsium yang cukup tinggi. Melihat hal tersebut, dilakukan diversifikasi pangan untuk mendapatkan produk baru (Carcium Sherbet) yang memiliki kadar beta-karoten (provitamin A) dan kalsium yang tinggi sebagai pangan fungsional yang baik untuk menjadi makanan selingan balita. Tujuan penelitian ini adalah untuk membuat produk Carcium Sherbet sebagai pangan fungsional dan alternatif makanan tinggi beta-karoten dan kalsium. Desain penelitian ini adalah studi eksperimental dengan Rancangan Acak Lengkap (RAL). Metode penelitian menggunakan uji organoleptik, studi literatur untuk mengetahui kadar beta karoten, dan kompleksometri untuk mengukur kadar kalsium. Penelitian ini melibatkan 30 panelis agak terlatih yang merupakan mahasiswa Jurusan Gizi Poltekkes Bandung. Formulasi produk ini terdiri dari 3 imbangan (%) F1 (25 : 75), F2 (50 : 50), F3 (75 : 25). Hasil uji Kurskall Walis menunjukkan adanya perbedaan yang bermakna di semua aspek organoleptik. Semakin tinggi jumlah wortel, semakin tinggi kadar beta-karoten dan kalsium yang terkandung dalam produk. Semakin tinggi kadar ubi jalar Cilembu, semakin lembut produk yang dihasilkan.
PENDIDIKAN GIZI MENGGUNAKAN MEDIA EXPLODING BOX TERHADAP PENGETAHUAN TENTANG SAYUR DAN BUAH PADA ANAK SEKOLAH DASAR Osman Syarief; Futri Handayani; Widartika Widartika; Judiono Judiono; Gurid Mulyo
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 13 No 1 (2021): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (773.916 KB) | DOI: 10.34011/juriskesbdg.v13i1.1868

Abstract

Vegetables and fruits are very important for daily consumption, including school-age children, the consumption of vegetables and fruit in school-age children can be influenced by several factors, one of which is knowledge of the frequency of consumption of vegetables and fruit. Knowledge and behavior of the frequency of consumption of vegetables and fruits can be influenced one of them by the existence of nutritional education using exploding boxes as a medium of nutrition education. The purpose of this study is to determine the Effect of Nutrition Education Using Media Exploding Box Against Knowledge and Behavior Frequency of Consumption of Vegetables and Fruits in Children Citamiang 1 Primary School, Purwakarta Regency. The research design used was a quasi experimental study with a pre-test and post-test control group design with a sample size of 38 people, taken using systematic random sampling technique. Data collection includes general data on age, sex, pre and post knowledge related to vegetables and fruits before and after nutrition education for intervention and control groups and interviews with FFQ (Food Frequency Quantitative) consumption of vegetables and fruits. The results showed there was an influence of nutrition education using media exploding boxes on student knowledge with the results of p value 0.003 <α (0.05). The increase in the mean score of the intervention group was greater than the control group. There is an influence of nutrition education using the media exploding box on knowledge related to vegetables and fruits in the intervention group with a p value of 0,000 <α (0.05) Conclusion: Nutrition education or nutrition education for school children can use the media exploding box as a media for nutrition education
PENGARUH PENGGUNAAN FOOD DIGITAL MAP TERHADAP KEMAMPUAN ESTIMASI ASUPAN ZAT GIZI MAKRO Widartika Widartika; Nitta Isdiany; Surmita Surmita
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 13 No 1 (2021): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.771 KB) | DOI: 10.34011/juriskesbdg.v13i1.1901

Abstract

Pengembangan alat bantu yang berbasis internet dan mobile phone dalam melakukan pengambilan data asupan makanan dapat membantu meningkatkan akurasi dari estimasi asupan makanan. Tujuan penelitian ingin mengetahui pengaruh penggunaan food digital map terhadap kemampuan estimasi asupan zat gizi makro. Desain penelitian two group experimental design, jumlah sampel 78 orang kelompok perlakuan dan 78 orang kelompok pembanding. Data yang dikumpulkan data nilai gizi asupan zat gizi makro (energi, protein, lemak dan karbohidrat), kemampuan estimasi zat gizi makro sebelum dan sesudah penggunaan food digital map. Hasil penelitian didapatkan ada perbedaan yang signifikan sebesar 4.06% rata-rata kemampuan estimasi energi sebelum dan sesudah penggunaan food digital map. Ada perbedaan yang signifikan sebesar 4.07% rata-rata kemampuan estimasi protein sebelum dan sesudah penggunaan food digital map. Ada perbedaan yang signifikan sebesar 6.83% rata-rata kemampuan estimasi lemak sebelum dan sesudah penggunaan food digital map. Ada perbedaan yang signifikan sebesar 11.08% rata-rata kemampuan estimasi karbohidrat sebelum dan sesudah penggunaan food digital map. Ada perbedaan yang signifikan rata-rata kemampuan estimasi energi dan lemak antara kelompok yang menggunakan food digital map dan kelompok yang menggunakan food models. Tetapi tidak ada perbedaan yang signifikan rata-rata kemampuan estimasi protein dan karbohidrat antara kelompok yang menggunakan food digital map dan kelompok yang menggunakan food models. Food digital map dapat digunakan sebagai alternatif alat bantu survey konsumsi karena lebih mudah dan praktis, namun diperlukan pengembangan food digital map dan penelitian lebih lanjut.
MIX BERRIES ICE CREAM BERBASIS BLACKBERRY, RASPBERRY DAN MULBERRY ALTERNATIF MAKANAN TINGGI ANTIOKSIDAN DAN ANTOSIANIN Surmita Taufik; Widartika Widartika
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 15 No 1 (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.v15i1.2137

Abstract

Free radicals in the body can be produced endogenously and exogenously. Free radicals can cause adverse health effects such as cell damage and premature aging. Ice cream is a food that having good tastes. Blackberry (Rubus sp.), Raspberry (Rubusidaeus L.) and Mulberry (Morus Alba R.) are fruits that contain polyphenolic compounds such as anthocyanins and are rich in antioxidants. The antioxidant properties of these fruits can absorb oxygen radicals to fight perosokil radicals, hydrogen peroxide, superoxide, singlet oxygen, and hydroxyl radicals. This study aims to determine the effect of adding blackberries, raspberries and mulberries to the organolpetic properties, antioxidant levels and anthocyanins of mix berries ice cream. The addition of blackberries, raspberries and mulberries was made in 3 formulas, namely 40 grams (Formula 1), 30 grams (Formula 2) and 20 grams (Formula 2) grams into 100 grams of ice cream ingredients. From the results of the statistical test above, it can be concluded that there is an effect of adding blackberries, raspberries and mulberries to the taste and color (p value <0.05) and there is no effect of adding blackberries, raspberries and mulberries to the aroma and texture of the snack bar (p value> 0 ,05) mix berries ice cream. Formula 1 with the addition of mixed berries has more advantages in terms of taste, aroma and texture, antioxidant and anthocyanin content.
PENGARUH IMBANGAN TAPE KETAN HITAM DAN BUAH NAGA MERAH TERHADAP MUTU ORGANOLEPTIK PADA SNACK BAR DIABETES MELITUS Hapsari, Agustina Indri; Widartika, Widartika
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 17 No 1 (2025): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/juriskesbdg.v17i1.2821

Abstract

Oxidative stress in DM patients can be inhibited by consuming foods that are high in antioxidants. Black glutinous tape and red dragon fruit were chosen as snack bar ingredients because they contain high fiber, low Glycemic Index (IG), and high antioxidants. The study aimed  to analyze the organoleptic quality of the formulation of black glutinous rice tape snack bars and red dragon fruit. The design of this study was experimental with a Complete Random Design (RAL) consisting of independent variables and dependent variables. The independent variable was the balance of black sticky rice tape: red dragon fruit F1=75:25, F2=60:40, and F3=50:50. The dependent variable is the organoleptic quality of the Snack Bar DM product. The hedonic test involved 30 moderately trained panelistsThe analysis used was the One-Way Anova test and the Duncan follow-up test. The results showed that there was no difference in terms of color, aroma and texture in the three black glutinous rice snack bar and red dragon fruit snack bar formulas. However, there were organoleptic differences in taste in various balances of black glutinous rice tape snack bars and red dragon fruit p=0.032. Duncan's test results show that the best snack bar flavor is a snack bar with formula 3 with a balance of 50% black glutinous tape: 50% red dragon fruit.
BROWNIES KACANG MERAH DAN DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI PROTEIN DAN ZAT BESI BAGI SISWA SEKOLAH DASAR: BROWNIES OF RED BEANS AND MORINGA LEAF AS A HIGH PROTEIN AND IRON SUBSTANCE FOR ELEMENTARY SCHOOL STUDENTS Ghassani, R Wulandari; Sumarjo, Dwi Nur Ida Islamiati; Widartika, Widartika; Saleky, Yohannes Willihelm; Sulaeman, Agus; Rahmat, Mamat
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.v2i1.1299

Abstract

Consumption of vegetables and nuts in the community, especially elementary school age children is still low. Intake of vegetables and nuts can be obtained from snacks such as brownies. Red bean flour and moringa leaf flour which are added as ingredients for brownies can be used as snacks high in protein and iron in an effort to increase the intake of vegetables and nuts in elementary school-aged children. The aim of the study was to determine the effect of red bean flour and Moringa leaf flour formulations on organoleptic properties, protein content, and iron content. This research is an experimental study with a comparison formulation of red bean flour and Moringa leaf flour F1 50%: 50%, F2 70%: 30%, and F3 30%: 70%. The organoleptic test was carried out by 30 moderately trained panelists, then the best results were tested for protein content by the micro-kjeldahl method and iron content by the ICP-OES method. Data analysis used the Kruskal Wallis test, followed by the Mann Whitney test. Brownies that have the highest level of preference is the F2 formulation with a ratio of red bean flour and Moringa leaf flour 70%: 30%, color aspect 70% likes, aroma 63% likes, taste 84% likes, texture 80% likes and overall 84% likes . One serving is 60 grams and can meet 10.1% and 24.1%, respectively, of the daily protein and iron adequacy of elementary school-aged children. The results of statistical tests found significant differences between each product formulation. Further research can be done by adding jam or dried fruit to improve the scentand adding toppings to increase the attractiveness of the product as well as targeting research
FORMULASI COOKIES TEPUNG TEMPE DAN TEPUNG DAUN KELOR SEBAGAI MAKANAN SELINGAN UNTUK REMAJA UNDERWEIGHT: FORMULATION OF COOKIES WITH TEMPE FLOUR AND MORINGA LEAF FLOUR AS A SNACK FOR ADOLESCENT WITH UNDERWEIGHT Rohmah, Andini Aulia; Widartika, Widartika; Pusparini, Pusparini; Saleky, Yohannes Willihelm; Suparman, Suparman; Rahmat, Mamat
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.v2i1.1301

Abstract

Kekurangan gizi pada remaja dapat dicegah dengan pengembangan makanan selingan berbasis pangan lokal dari tepung tempe dan tepung daun kelor. Tujuan penelitian untuk mengetahui adanya pengaruh formulasi tepung tempe dan tepung daun kelor terhadap sifat organoleptik serta mengetahui nilai gizi (energi, karbohidrat, protein, lemak dan zat besi) pada cookies. Desain penelitian ini adalah eksperimental, melihat pengaruh penambahan tepung tempe dan tepung daun kelor terhadap tiga formulasi yang berbeda, yaitu F1 (30%:5%), F2 (25%:10%) dan F3 (20%:15%). Pengujian organoleptik dilakukan kepada 30 panelis agak terlatih. Hasil uji normalitas dengan Shapiro-wilk menunjukkan nilai p (0.000) < α (0.05), data tidak terdistribusi normal. Hasil uji Kruskal Wallis menunjukkan adanya perbedaan yang bermakna pada tingkat kesukaan panelis terhadap warna pada formula F1 dan F2 serta formula F1 dan F3 dan rasa pada formula F1 dan F3 serta formula F2 dan F3. Hasil uji laboratorium menunjukkan per 100 gram cookies dengan formulasi terbaik (formula 2) mengandung energi 551 kkal, karbohidrat 51.71 gram, protein 12.20 gram, dan lemak 32.81 gram serta zat besi 5.11 miligram. Penelitian lanjutan dapat dilakukan dengan melakukan intervensi pemberian cookies tepung tempe dan tepung daun kelor terhadap kenaikan berat badan pada remaja dengan status gizi kurang.
Inovasi Produk Makanan Lokal Tahu Dalam Upaya Pencegahan Anemia dan Mewujudkan Desa Sehat Mandiri Dedah Ningrum; Uyu Wahyudin; Roro Nur Fauziyah; Widartika Widartika; Iyos Sutresna; Akhmad Faozi
Jurnal Pengabdian UNDIKMA Vol. 5 No. 3 (2024): August
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v5i3.11854

Abstract

The implementing community service aims to increase the knowledge and skills of housewives and adolescent girls through innovation in processing local tofu food products in an effort to prevent anemia and realize an independent healthy village. The method of implementing this service uses an action review approach with six steps, namely needs assessment, goal formulation, planning, counseling implementation, activity evaluation, and reporting. Activities were carried out in Situmekar Village Sumedang Regency, involving 15 participants consisting of 5 adolescent girls and 10 housewives. The data analysis technique for the results of this service uses descriptive and bivariate analysis. The results show that there is an increase in participants' knowledge about anemia prevention, entrepreneurship, digital marketing, and skills in processing tofu into tofu nuggets and tofu burgers. The evaluation showed a significant difference in the average increase in knowledge between before and after counseling (p-value ≤ 0.05).  Tofu processing innovation as a local food with high nutritional and economic value is expected to prevent anemia and improve the economy of rural communities.
Co-Authors Agus Sulaeman Agustina Indri Hapsari Akhmad Faozi AKHMAD FAOZI Aryani Sudja Fauziyah, Roro Nur Futri Handayani Ghassani, R Wulandari Gurid PE Mulyo Iyos Sutresna Judiono Judiono Mamat Rahmat Nadhifa Aisyah Amalia Rachmi ningrum, dedah - Nitta Isdiany Osman Syarief Osman Syarief Pusparini Pusparini Rohmah, Andini Aulia Roro Nur Fauziyah Saleky, Yohannes Willihelm Sumarjo, Dwi Nur Ida Islamiati Suparman Suparman Surmita Surmita Surmita Taufik Tita Ratna Sari Uyu Wahyudin Uyu Wahyudin