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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
SNACK BAR SORGUM DAN KACANG MERAH RENDAH INDEKS GLIKEMIK SEBAGAI MAKANAN SELINGAN TINGGI SERAT PENDERITA DIABETES MELITUS Rossa Rosefa Simanjuntak; Agus Sulaeman; Yenny Moviana; Judiono Judiono
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.v1i2.1246

Abstract

The management of diet in diabetes is not only limited to restriction of calories and carbohydrate intake, but also must pay attention to other qualitative nutritional aspects such as glycemic index (IG) and fiber consumption. Adequate fiber consumption can help control blood glucose levels. Sorghum flour and red beans have a low glycemic index and high fiber content. The purpose of this study was to determine the effect of snack bars of sorghum flour and red beans on organoleptic properties and dietary fiber levels. This study used an experimental study design with the formulation of sorghum flour and red beans were 65%:35% (Formula1),  70%:30% (Formula 2), and  80%:20% (Formula 3), respectively. Quality testing was done by hedonic test and gravimetric enzymatic test for dietary fiber content testing in the most preferred formula. Results show there is a significantly difference in the aspect of taste, while in the aspect of color, aroma and texture there is no significantly difference. The fiber content of snack bar sorghum flour and red beans from formula 2 is 6.08 grams/100 grams.
ANALISIS KUALITAS BOBA (TAPIOCA PEARL) DAUN KATUK (Sauropus Androgynus) DAN KACANG HIJAU (Vigna Radiata l.) SEBAGAI ALTERNATIF SELINGAN KAYA PROTEIN DAN ZAT BESI BAGI REMAJA ANEMIA Alifia Citra Ayu Utari; Yenny Moviana; Judiono Judiono; Widi Hastuti; Roro Nur Fauziyyah; Gurid Pramintarto Eko Mulyo
Jurnal Gizi dan Dietetik Vol. 2 No. 1 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i1.1305

Abstract

Anemia can be said to be one of the health problems faced by many Indonesian teenagers, based on the 2018 RISKESDAS data, it can be seen that there is a trend of increasing prevalence of anemic teenagers, namely there are 32% of teenagers in Indonesia who experience anemia. One form of anemia prevention is to increase the intake of foods high in iron and increase the nutritional content of food products. Katuk leaves contain 6,4 g protein and 3,5 mg iron and green beans contain 22,9 g protein and 7,5 iron. Katuk leaves and mung beans can be processed into boba. This study aims to determine the organoleptic quality (color, aroma, taste, texture and overall), protein and iron content of katuk leaf and mung beans boba. The design of this study is experimental. The analyzed quality of boba was organoleptic, protein and iron content. The organoleptic tests were carried out on three balances of katuk leaves and green beans using hedonic tests, namely F1 (70%:30%), F2 (50%:50%) and F3 (30%:70%). Organoleptic test results conducted by 30 quitewell-trained panelists showed the best formula of organoleptic was F1. In 100 gr of boba katuk leaves dan mug beans content 1,65% protein and 1,36 iron. Boba katuk leaves and mung beans can be used as alternative snacks for anemic teenagers.
Penambahan ekstrak kunyit (Curcuma domestica Val) cair terhadap karakteristik organoleptik dan kandungan antioksidan krispi bayam (crispy spinach) Hari Hariadi; Asysyifa Riana; Tisya Aisyah Chaerunnisa; Suseno Amien; Yusep Ikrawan; Triana Ulfah; Judiono Judiono; Cahya Edi Wahyu Anggara; Ilman Wibawa; Widiawati Widiawati; Duhita Diantiparamudita Utama
Composite : Jurnal Ilmu Pertanian Vol 5 No 2 (2023): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v5i2.582

Abstract

The human immune system can protect the body from bacteria, viruses, and parasites that cause disease. The immune system becomes more active when enough amounts of macro and micro nutrients are consumed. Antioxidants can also guard against the attack of free radicals and radical chemicals found in the body, limiting the damage caused by the oxidation process. One of them is using turmeric and spinach extract as a supplement. Turmeric extract can be used in the production of crispy spinach cookies. The research was purposed to find out the effect of turmeric extract addition on organoleptic characteristics and antioxidant content crispy spinach. This research used a Experimental research design (Pre-Experimental Design) with three treatments consisting of the addition of 50 ml, 60 ml, and 70 ml of turmeric extract. All three formulations were conducted hedonic tests for know the best formulation, followed by antioxidant content (DPPH method), carbohydrate content (method by different), protein content (Kjedahl), and fat content (Soxhlet). Furthermore, economic analysis and product ranking are carried out. Formulation 3 was chosen because of the highest nutritional content. Keywords: crispy spinach, immunity, turmeric extract
Co-Authors Agus Sulaeman Alifia Citra Ayu Utari Cahya Edi Wahyu Anggara Futri Handayani Gurid PE Mulyo Hari Hariadi Ikrawan, Yusep Ilman Wibawa Osman Syarief Riana, Asysyifa Roro Nur Fauziyyah Rossa Rosefa Simanjuntak Suseno Amien Tisya Aisyah Chaerunnisa Triana Ulfah Utama, Duhita Diantiparamudita Widartika Widartika Widi Hastuti Widiawati Widiawati Yenny Moviana, Yenny