Garuda - Garba Rujukan Digital

M. Husni Thamrin

Poltekkes Kemenkes Padang

Author-ID : 3989920

Arts Humanities Computer Science & IT Health Professions Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences

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EFEKTIFITAS PEMBERIAN BISKUIT IKAN BILIH (Mystacoleucus padangensis) TERHADAP STATUS GIZI DAN MORBIDITAS Marni Handayani; M. Husni Thamrin
Jurnal Medikes (Media Informasi Kesehatan) Vol 2 No 2 (2015): November
Publisher : Politeknik Kesehatan Kementerian Kesehatan Banten

The problem of malnutrition in children under five years is not a new thing, but the problem is still actual . One of the alleviation program for malnurition problem is food supplementation. The biscuits are used as food supplementation in the community , is still a food manufacturer based flour and it hasn’t enriched yet by exploring the potential of local food that is rich in nutrients, such as fishery products. This research was aimed to see the effect of Bilih fish (Mystacoleucus padangensis) biscuits on nutritional status and morbidity of malnutrition children under five years in the region of Belimbing Health Centre, Padang city. The study is an experimental research with pre-post test one group design. Preliminary research was done to get the formula Bilih fish flour biscuits by using a completely randomized design (CRD) continued by acceptance with organoleptic test. The subjects of the research were children ages 2-5 years who where WAZ-scores ≤ -2 SD conducted purposively. The treatmen was given 5 times a week for 3 week. Data collected by antrophometry for nutritional status, interview for morbidity and 24 hour- recall for intake energy and nutritions. Data was analyzed in the continuous stages: data analysis to obtain the best functional biscuit formulation was obtained by ANOVA test with 95 % confidence level. The effect of Bilih fish biscuits on nutritional status and morbidity was analyzed by paired T-Test. It was found that the best biscuits formula from Bilih fish was formula F1 (Addition 10 gr of Bilih Fish flour, 500 kkal energy, 7,8 gr protein and 1,9 mg zinc). The average change of WAZ-scores was 0,2 SD after treatmen. There was a decline in the number of children under five suffering from diarrhea and acute respiratory infection after treatment. There was a difference of nutritional status, intake of energy and nutrients, suffering from acute respiratory infection before and after giving the biscuits from Bilih fish flour. There was no difference in suffering from diarrhea before and after treatmen. Giving the biscuits from bilih fish flour can increase WAZ-score. Further research conducted need to look at the acceptability and the efficacy of Bilih fish flour usage in the food processing techniques to improve the value of the food nutrition.

PENGEMBANGAN PRODUK SNACK BAR BERAS MERAH (Oryza Nivara) KOMBINASI WORTEL DAN TEMPE SEBAGAI ALTERNATIF MAKANAN JAJANAN SEHAT ANAK SEKOLAH Zulferi Zulferi; M. Husni Thamrin; Marni Handayani
Ensiklopedia of Journal Vol 2, No 1 (2019): Vol 2 No 1 Edisi 1 Oktober 2019
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Tujuan penelitian untuk mengetahui mutu Organolepatik dan Zat Gizi Snack Bar seperti : Beras Merah, Wortel, dan Tempe sebagai makanan jajanan tinggi serat. Jenis penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 2 kali ulangan yaitu dengan Perlakuan Penambahan beras merah, wortel, dan tempe, yaitu : 50 gr : 62 gr, 50 gr : 50 gr, 62 gr : 50 gr, 60 gr : 72 gr, 60 gr : 60 gr, 72 gr : 60 gr. Pengamatan dilakukan secara subjektif dengan menggunakan uji Organoleptik terhadap warna, aroma, rasa, dan tekstur dari Snack Bar. Sedangkan pengamatan objektif dilakukan untuk melihat kandungan zat gizi Snack Bar, yaitu : Karbohidrat (Metode Luff Schoorl), Protein (Metode Kjeldahl), Lemak (Metode Soxhlet), Serat, Vitamin C, Fe, Kadar Air, dan Angka Lempeng Total (ALT). Analisis Data menggunakan uji Kruskal Wallis untuk melihat perbedaan antar perlakuan. Untuk mengetahui perbedaan antar perlakuan maka dilakukan uji lanjut dengan Uji Mann- Whitney. Hasil penelitian yakni hasil uji organoleptik berpengaruh tidak nyata terhadap warna, aroma, rasa, dan tekstur Snack Bar Beras Merah Kombinasi Wortel dan Tempe. Perlakuan Terbaik adalah F1 dengan Perbandingan Beras Merah dan Wortel 1,2 : 1. Disarankan untuk penelitian selanjutnya Diversifikasi Snack Bar dengan pangan fungsional lainnya.

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