Article Per Year (5 Year)
p-Index From 2020 - 2025
3.341
P-Index
This Author published in this journals
All Journal Jurnal Natur Indonesia International Journal of Science, Engineering, and Sustainable Technology (IJSESTech) Jurnal Sains dan Inovasi Perikanan/Journal of Fishery and Innovation (JSIPi) Jurnal Sains dan Teknologi Pangan Jurnal Progres Kimia Sains Jurnal Mekanova : Mekanikal, Inovasi dan Teknologi Jurnal Ilmu Gizi dan Dietetik Jurnal Abdimas Jatibara Nutrition Scientific Journal Daarul Ilmi: Jurnal Pengabdian Kepada Masyarakat
Prima Endang Susilowati
Jurusan Kimia FMIPA Universitas Halu Oleo Kendari
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
Tingkat kecukupan energi dan zat gizi makro dengan status gizi remaja di Panti Asuhan Syubbaanul Wathon Kota Tasikmalaya Madani, Feryka Puri; Susilowati, Prima Endang; Husnul, Nisatami
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.15180

Abstract

Remaja yang tinggal di panti asuhan merupakan kelompok yang berada pada masa pertumbuhan dan rentan mengalami masalah gizi. Status gizi remaja dapat dipengaruhi beberapa faktor, diantaranya oleh tingkat kecukupan energi dan zat gizi makro dari makanan yang dikonsumsi. Penelitian ini bertujuan untuk mengetahui hubungan tingkat kecukupan energi dan zat gizi makro dengan status gizi remaja di Panti Asuhan Syubbaanul Wathon Kota Tasikmalaya. Metode penelitian ini yaitu cross sectional dengan 77 remaja yang tinggal di panti asuhan sebagai sampel penelitian yang diambil dengan metode total sampling. Data tingkat kecukupan energi dan zat gizi makro diperoleh dari rata-rata asupan yang dikumpulkan melalui wawancara food recall 2x24 jam. Data status gizi remaja diperoleh dari hasil pengukuran tinggi badan menggunakan stadiometer dan berat badan dengan timbangan digital, kemudian dilakukan analisis menggunakan aplikasi WHO Anthroplus. Uji statistik untuk analisis data menggunakan Chi-Square. Hasil penelitian menunjukkan tidak ada hubungan antara tingkat kecukupan energi (p = 0,441), karbohidrat (p = 0,128), lemak (p = 0,314), dan protein (p = 0,556) dengan status gizi remaja. Diperlukan edukasi tentang pengetahuan gizi seimbang untuk meningkatkan kualitas dan kuantitas makanan sehari-hari bagi remaja di panti asuhan.
Mi kering berbahan tepung kacang merah dengan pewarna buah naga sebagai pangan sumber serat Khalidza, Wafiq Noor; Susilowati, Prima Endang; Ghaffar, Mufti
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.16665

Abstract

Noodles are one of the types of food favored by the public. Most noodles available on the market are made from wheat flour, which is high in starch and low in fiber. An alternative is to replace the ingredients with those that have higher nutritional value. Red beans and dragon fruit offer nutritional benefits, including high fiber content and antioxidants. This study aims to evaluate the acceptability, fiber content, and starch content of dried noodles substituted with red bean flour and colored with dragon fruit juice. This research used a Completely Randomized Design (CRD) with four formulations and three replications. The noodle formulations were made by combining red bean flour and dragon fruit juice with the following wheat flour to red bean flour ratios: 100:0 (F0), 80:20 (F1), 70:30 (F2), and 60:40 (F3). The data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney post hoc test. Crude fiber content was analyzed using the gravimetric method, and starch content was analyzed using the AOAC (1970) method. Organoleptic testing results showed significant differences in aroma, color, taste, and texture indicators. Formula F1 was the most preferred formulation, with the highest average scores across the four evaluation criteria. The analysis of the selected formula (F1) showed it contained 2.69 g of crude fiber per 100 g of dried noodles and 74.28 g of starch per 100 g of dried noodles. It is concluded that Formula F1 can be considered a fiber-rich food. This study recommends consuming the dried noodles along with other fiber-rich foods to meet daily fiber requirements.
Co-Authors Ahmad Zaeni, Ahmad Aisyah, Iseu Siti Al Gazali, Muhammad Hijir Almadany, Muhyiddin Ibnul Arabi Alwahab Alwahab andi Dahlan Andriantie, Sharla Alicia Anjani, Deris Sri Annisa, Maulina Atmadja, Taufiq Firdaus Al-Ghifari Chahyani, Nur Azmi Desi Kurniawati Destiati, Dita Fikrinisa, Rizka Ghaffar, Mufti Gustaman, Rian Arie Heru Sumaryanto Hidayanti, Lilik Holyness Nurdin Singadimedja Husnul, Nisatami Irawan, Reihan Maulana Ketut Triastini, Ni Gusti Khairinisa, Sari Khalidza, Wafiq Noor Kosnayani, Ai Sri Madani, Feryka Puri Madu, Wa Ode Al Wahyuni Madu Al Wahyuni Meilani Safitri Novianti, Siti Nur lina Nurhamzah, Lutfi Yulmiftiyanto Pebriana, Sri M Purnama, Muhammad Wildan Putri, Olga Dila Pramudia Rahmawati Rahim Rahmawaty, Aisya Rustam Efendi Sadimantara, Muhammad Syukri Sam, Meriana Ahmad Sanatang ., Sanatang Sapto Raharjo Siska Siska Sri Maywati Sri Rejeki Sri Wahyuni Sumarlin Sumarlin Wellem H. Muskita Zikirah, Sitti