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All Journal Journal of Nutrition College Jurnal Gizi Klinik Indonesia Jurnal Gizi dan Pangan Soedirman (JGPS) JURNAL PENGABDIAN KEPADA MASYARAKAT Amerta Nutrition JURNAL GIZI DAN KESEHATAN Jurnal Abdi Insani Nutrition Scientific Journal
Veronica Ima Pujiastuti
STIKes Panti Rapih Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Frekuensi konsumsi makanan instan dan stunting pada anak usia 6-23 bulan Manalu, Keysa Novita; Nai, Hildagardis Meliyani Erista; Pujiastuti, Veronica Ima
Jurnal Gizi Klinik Indonesia Vol 21, No 2 (2024): Oktober
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.85169

Abstract

Frequency of instant food consumption and stunting in children aged 6-23 monthsBackground: Stunting is related to feeding patterns: breastfeeding and complementary foods, especially in the first two years of life. Many commercial complementary food products, such as instant powder and biscuits, still do not meet iron and zinc content requirements.Objective: This study aims to determine the relationship between the frequency of instant food consumption and the incidence of stunting in children aged 6-23 months in Sleman Regency. Methods: This study is an analytic observational study with a cross-sectional design. The research sample was children aged 6-23 months in the working areas of the Minggir Public Health Center, Pakem Public Health Center, and Ngemplak 1 Public Health Center. The sample size for this study was 265 people, consisting of 125 boys and 140 girls. The sampling technique used simple random sampling. Data collected included the characteristics of the research subjects and respondents, frequency of instant food consumption, incidence of stunting, and history of infectious disease. Data analysis used the Chi-Square test. Results: Most children were not stunted (70.6%) and consumed instant food often (58.9%). There was no relationship between the frequency of instant food consumption and the incidence of stunting (p>0.05). There was no significant relationship between gender, age, history of diarrhea, history of pneumonia, mother's education level, mother's employment status, family income, number of family members, and frequency of instant food consumption with the incidence of stunting (p>0.05). A significant relationship exists between the history of acute respiratory infection and the father's education level and stunting incidence (p<0.05). Conclusions: There is no significant relationship between the frequency of instant food consumption and the incidence of stunting in children aged 6-23 months. Future research can examine the frequency of giving instant food by considering instant food portions.
Pengembangan Makanan Khas Untuk Pemberdayaan Nutripreneurship Siswa SMA Dominikus Wonosari Gunungkidul Lubijarsih, Maria Amrijati; Purnawijayanti, Hiasinta A.; Pujiastuti, Veronica Ima
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 13 No 2 (2023): Desember 2023
Publisher : LPPM UNINUS

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Abstract

The potential of Gunungkidul district as a tourist destination is growing and the demands for entrepreneurship are increasing at this time. It encourages Dominikus Wonosari Gunungkidul High School as a partner, to launch Culinary and Entrepreneurship program. Community Service activity was carried out in order to support the program. The activity aimed to provide education, training, and grow the spirit of nutripreneurship for Dominican High School students. In addition, the activity aimed to produce graduates who are ready to work and experienced in running entrepreneurship for Dominican High School students or even when they cannot continue their education. The nutripreneurship empowerment of students was carried out by providing education and training. The education provided were include material on the concept of entrepreneurship, food product development, processing technology, packaging technology, hygiene and sanitation, as well as food safety and quality. The training provided was the practice of processing food products based on mocav flour which is a typical commodity of Gunungkidul district. Mocav flour will be processed into snack products that support Gunung Kidul district as a tourist destination. The traditional food products are pie, cookies, cake and snack food products, specifically milk pie, othello cookies, fruits, and chocochips, cake brownies and telur gabus snacks. The Empowerment of Nutripreneurship to the partners can be seen in the increasing of knowledge, skills, motivation and commitment to run Nutripreneurship. This were indicated by the results of pre- and post-test assessments, product quality from practice results, evaluation of the implementation of activities, and the implementation of follow-up programs independently by partners. The follow-up program that was carried out independently included stage 3 food processing training activities, to further strengthen the mastery of food products followed by the production and marketing process of training products in the Culinary Exhibition Program event organized by Dominikus Wonosari Gunungkidul High School
Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Gizi Obesitas: Karakteristik Fisik dan Sensoris Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Purnawijayanti, Hiasinta Anatasia; Pujiastuti, Veronica Ima; Wijayanti, M.I. Ekatrina
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.67-73

Abstract

Background: Foods low in calories, low in fat, high in protein and fiber can be an option for treating obesity. Soy protein is high quality and low fat, while glucomannan is a fiber with low energy density. In this research, artificial meat based on soybeans and glucomannan was developed with low calories and fat but high protein and fiber for obesity intervention. Objectives: This research aims to develop soybean and glucomannan-based meat analogue for obesity interventions and determine the physical and sensory characteristics of soy and glucomannan-based meat analogue. Methods: This study was an experimental study with a completely randomized design, four treatment proportions (%) of soybean protein isolate-glucomannan (30:0, 29:1, 27:3, and 25:5) and three treatment replications. The data collected included physical test data (water holding capacity and cooking loss), and sensory test data (appearance, texture, aftertaste, and preferences). According to the data category, physical test data were analyzed using Variance Analysis or Kruskal Wallis. Sensory test data were analyzed using analysis of variance followed by the post hoc Duncan Multiple Range Test. Results: The proportion of soy protein isolate-glucomannan did not affect the water binding capacity and cooking loss. The water binding capacity ranges from 12.44 to 34.61%, and the cooking loss ranges from 2.17 to 4.44%. The sensory score for the appearance, taste, and texture was neither resembling (score 2) nor somewhat resembling (score 3) chicken meat. The proportion of soy protein isolate-glucomannan influences the appearance and texture but does not influence the taste, aftertaste, and level of liking. The aftertaste scores are strong and moderate. The liking score was between dislike and somewhat like. Conclusions: Meat analogue for obesity intervention can be developed using soybeans and glucomannan. The cooking loss and water-holding capacity of artificial meat are proper, while the sensory characteristics of meat analogue do not yet resemble real meat.
Co-Authors Ana Setiyorini Aninditia, Angelina Avida Arimbi Karunia Estri Febriani, Dita Hanna Gisela Puspa W Anindya Hiasinta Anatasia Purnawijayanti Hildagardis Meliyani Erista Nai Lubijarsih, Maria Amrijati Manalu, Keysa Novita Mulia, Air Ristya Wahyu Purnawijayanti, Hiasinta A. Setyaji, Diyan Yunanto Setyaning, Ruth Surya Wahyu Wijayanti, M.I. Ekatrina