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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.
Effectiveness of Education on Providing Complementary Feeding Textures Appropriate to Toddlers' Ages for Stunting Prevention Susilowati, Prima Endang; Listyawardhani, Yana; Betaditya, Dika; Ghaffar, Mufti; Sukmawati, Heni
Jurnal Abmas Negeri (JAGRI) Vol. 6 No. 1 (2025): Volume 6 Nomor 1 Juni 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jagri.v6i1.1331

Abstract

Failure to thrive in children is influenced by the quality of food consumed. Children aged six months and above require complementary feeding as a nutritional supplement, which should be prepared with texture suitable for their age to ensure digestibility. Local fish, containing low allergencity protein, is a recommended choice for complementary feeding. This activity aimed to enhance knowledge among mothers of toddlers, particularly those with children aged 6–12 months, about complementary feeding using local ingredients. The participants were mothers active in Naluri Posyandu and Kencana Posyandu in Panglayungan Village, Tasikmalaya City. The method involved stages of activity, including (1) monitoring child weight and (2) providing nutritional education on complementary feeding. The nutritional status monitoring showed that 20,00% of toddlers in Naluri Posyandu were stunted, with 9,00% severely stunted. While in Kencana Posyandu, 21,00% were stunted and 6,00% severely stunted. Through educational activities, mothers’ knowledge significantly improved, with pretest scores averaging 5.87 and posttest scores 8.02. The Wilcoxon test confirmed a significant difference in knowledge before and after intervention (p-value =0,000, p-value <0,05). This program had a positive impact on enhancing maternal knowledge. It is recommended that posyandu continue regular educational activities on complementary feeding and related topics, either through posyandu cadres or in collaboration with relevant institutions.
Pelatihan Pembuatan Nugget dan Sosis Lele Sebagai Finger Food Berbasis Pangan Lokal Untuk Mencegah Stunting Pada Balita: Training on the Production of Catfish Nuggets and Sausages as Local Food-Based Finger Food to Prevent Stunting in Toddlers Marwan, Iis; Aisyah, Iseu Siti; Neni, Neni; Ghaffar, Mufti; Susilowati, Prima Endang; Utami, Annisa Dwi
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v4i2.900

Abstract

Prevalensi stunting nasional pada tahun 2024 (19,8%) masih berada di atas target yang ditetapkan sebesar 14,2% pada 2029 dan 5% pada 2045. Program Gemarikan (Gerakan Memasyarakatkan Makan Ikan) digalakkan untuk mendukung percepatan penanganan stunting, mengingat ikan merupakan sumber protein hewani bernilai tinggi, mudah dicerna, dan terjangkau. Oleh karena itu, inovasi olahan ikan untuk Makanan Pendamping ASI (MPASI) diperlukan.Tujuan pengabdian masyarakat ini adalah untuk mengidentifikasi sumber pangan lokal, khususnya ikan, sebagai protein hewani dan metode pengolahannya. Kegiatan ini dilaksanakan melalui edukasi (metode ceramah) mengenai inovasi olahan lele, diikuti demonstrasi pengolahan nugget dan sosis lele. Pengetahuan peserta dianalisis menggunakan pre-test dan post-test.Hasil analisis paired sample t-test menunjukkan nilai Sig. (2-tailed) sebesar 0,125 (p > 0,05), mengindikasikan bahwa intervensi ini belum memberikan peningkatan pengetahuan yang signifikan secara statistik. Meskipun demikian, observasi pada skor rata-rata menunjukkan peningkatan pemahaman pada topik manfaat asam amino ikan serta metode pengolahan dan penyimpanan produk. Peningkatan ini dimungkinkan karena informasi tersebut ditekankan kembali selama praktik demonstrasi memasak. Disimpulkan bahwa edukasi di masa depan memerlukan media yang melibatkan partisipasi aktif peserta dan pembelajaran berbasis tim.
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 Betaditya, Dika 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 Iseu Siti Aisyah Ketut Triastini, Ni Gusti Khairinisa, Sari Khalidza, Wafiq Noor Kosnayani, Ai Sri Listyawardhani, Yana Madani, Feryka Puri Madu, Wa Ode Al Wahyuni Madu Al Wahyuni marwan, iis Meilani Safitri Neni, Neni 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 Sukmawati, Heni Sumarlin Sumarlin Utami, Annisa Dwi Wellem H. Muskita Zikirah, Sitti