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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science Jurnal Sehat Mandiri RANDANG TANA - Jurnal Pengabdian Masyarakat JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan
MANUNTUN ROTUA
POLTEKKES KEMENKES PALEMBANG
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Formulasi Brownies Berbasis Tepung Kacang Hijau dan Puree Kulit Pisang Raja Sebagai Makanan Selingan Tinggi Kalium Msy . Miranda; Manuntun Rotua; Susyani Susyani
JGK:Jurnal Gizi dan Kesehatan Vol 3 No 1,Juni (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1,Juni.1676

Abstract

Brownies is one kind of cake which is popular in public, it has brown color, unexpand with a sweet taste and chocolate flavor. So it can be used as an alternative ways to adding other ingredients on food products to increase nutrient content especially potasium. Hypertension is a condition where the increase in systolic blood is above the normal limit, namely > 140 mmHg and diastolic blood pressure > 90 mmHg. Examples of food sources of potassium are bananas, potato, sweet potato, tomato, red beans, advocado, seafood, and milk. This study was conducted from March-April 2023. This study was conducted using a non-factorial completely randomized design (CRD). The results showed that the selected brownies was the F3 brownie formulation (91 grams of mung bean flour and 39 grams of plantain peel puree) with a moisture content of 35.30%, ash content of 1.18%, total fat content of 12.68%, protein 8.60%, carbohydrates 42.24%, total energy 317.48 Kcal/100 g, and energy from fat 114.12 Kcal/100 g. For Potassium and Sodium content, namely 251.07 mg/100 g and 46.58 mg/100 g. It is necessary to conduct further research on the effect of giving green bean flour brownies and plantain peel puree on the prevention of hypertension those without other complications for the elderly, both male and female.
Efektifitas Edukasi Gizi Melalui Media Booklet Tentang Pemberian Makanan Tambahan (PMT) Pada Balita Wasting Nathasa Weisdania Sihite; Manuntun Rotua; Ayu Cintiya; Ridhotun Annisa; Omega Tri Grese
Randang Tana - Jurnal Pengabdian Masyarakat Vol 6 No 2 (2023): Randang Tana - Jurnal Pengabdian Masyarakat
Publisher : Unika Santu Paulus Ruteng

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36928/jrt.v6i2.1754

Abstract

Wasting is a nutritional problem that often occurs in Indonesia. Handling the problem of wasting can be done in many ways, one of which is to carry out nutrition education that is right on target. Community service activities aim to provide knowledge about the effectiveness of supplementary feeding (PMT) in dealing with wasting problems in the form of educational media, namely the pocketbook "Booklet". The method carried out is nutrition education in the form of counseling using printed media "Booklet" which can be used as a daily guide. Providing material in the form of lectures, discussions, and questions and answers related to the material. The results showing of the activities carried out, it was found that many of the participants enthusiastically received the material presented and appreciated the pocketbook that was given. Nutrition education in the form of educative media-based counseling which is important to do, in addition to the program targets getting nutritional knowledge, the targets will also receive guidelines that can be used as a reference for the administration of supplementary feeding (PMT) for wasting toddlers. This is certainly expected to help overcome and reduce waste incidents in the surrounding area
Formulasi dan Evaluasi Organoleptik Cookies Tinggi Serat Berbasis Mocaf-Okara pada Diabetes Mellitus Tipe 2 Nathasa Weisdania Sihite; Anggun Ramadhona; Sriwiyanti Sriwiyanti; Imelda Telisa; Manuntun Rotua
Jurnal Sehat Mandiri Vol 21 No 1 (2026): Jurnal Sehat Mandiri, Volume 21, No.1 Juni 2026
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v21i1.1700

Abstract

Type 2 Diabetes Mellitus is a chronic hyperglycemic condition that requires appropriate dietary management, including the consumption of high-fiber foods. The utilization of modified cassava flour (mocaf) and okara in cookie production represents a potential alternative snack option for individuals with diabetes mellitus. This research aimed to develop cookies with a higher dietary fiber content compared to conventional cookies, thereby providing a suitable snack alternative for patients with Type 2 Diabetes Mellitus. This study employed a non-factorial Completely Randomized Design (CRD). The cookie formulations consisted of three treatments, namely F1, F2, and F3, with varying proportions of mocaf flour and okara as the primary ingredients. The results demonstrated that the formulations F1 (25:45), F2 (35:35), and F3 (20:50) produced distinct characteristics, with F3 identified as the optimal formulation. The nutritional composition of F3 per 100 g was as follows: energy 561.43 kcal, protein 8.48 g, fat 38.35 g, carbohydrates 45.60 g, and dietary fiber 43.25 g. Conclusion: Increasing the proportion of okara significantly enhances dietary fiber content without notably reducing panelists’ acceptance. It is recommended that future studies incorporate additional sources of complex carbohydrates and conduct glycemic index testing as well as direct intervention trials in Type 2 DM patients to ensure the product meets standards and is supported by stronger scientific evidence.
Acceptability Of Soft Cookies Made From a Combination Of Catfish Flour and Soybean Filling Nathasa Weisdania Sihite; Ashila Rahmani Kamila; Eliza Eliza; Manuntun Rotua; Yuli Hartati
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 3 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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

Abstract

Background: Wasting is a form of acute malnutrition that negatively affects the growth and development of toddlers. Locally based, protein-rich supplementary food (Pemberian Makanan Tambahan/PMT) may help address this problem. Catfish provides high-quality animal protein, whereas soybeans are rich in plant-based protein and healthy fats. Their combination in soft cookies may offer a nutritious supplementary food alternative for wasting toddlers. Objective: This study aimed to determine the acceptability and nutritional content of soft cookies made with catfish flour and soybean filling as supplementary food for wasting toddlers. Methods: This study employed a non-factorial Completely Randomized Design with three formulations: F1 (18 g catfish flour and 72 g wheat flour), F2 (45 g catfish flour and 45 g wheat flour), and F3 (63 g catfish flour and 27 g wheat flour). Acceptability was assessed through organoleptic testing involving 50 untrained panelists. Data were analyzed using the Friedman and Wilcoxon tests. Proximate analysis was conducted in an accredited laboratory. Results: Formula F1 was the most preferred across all acceptability criteria. Per 100 g, F1 contained 23.15% moisture, 1.57% ash, 382.5 kcal of energy, 12.48 g protein, 16.29 g fat, and 46.54 g carbohydrates. Conclusions: Formula F1 showed the highest acceptability and potential as a locally based supplementary food alternative for wasting toddlers. Keywords: Catfish flour; soft cookies; soybeans; supplementary food; toddlers; wasting.
Co-Authors Anggun Ramadhona Ashila Rahmani Kamila Ayu Cintiya Balqis Ruwana Putri Eliza Eliza Heni Pujiastuti Imelda Telisa Imelda Telisa Megawati Msy . Miranda Muzakar Muzakar Natasha Weisdhania Weisdhania Nathasa Weisdania Sihite Omega Tri Grese Podojoyo Podojoyo Ridhotun Annisa Rosiana Rosiana Rusnelly Rusnelly Sriwiyanti Sriwiyanti Susyani Susyani Terati Terati Ummi Zahra Widya Afiska Yuli Hartati Yulianto Yulianto Yunaini Nabila