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Sensory Characteristics and Nutrient Content of Food Bar with Flour and Pumpkin Seed Substitution Mutia Reski Amalia; Nuryani Nuryani; Budi Santoso
Jurnal Ilmiah Kesehatan (JIKA) Vol. 4 No. 1 (2022): Volume 4 Nomor 1 April 2022
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v4i1.271

Abstract

The development of snack bar products from fruit and pumpkin seeds can provide health benefits. The purpose of this study was to assess the sensory characteristics and nutritional value of a food bar with flour and pumpkin seeds substitution. The research method used a completely randomized design with 3 treatments with different formulations of pumpkin flour and pumpkin seeds. Parameters observed included color, aroma, taste, texture, and proximate tests including moisture, protein, fat, ash, and carbohydrate content. The data from the level of preference test variables would be analyzed using the t-test. The results showed the organoleptic analysis of the highest color at F4 (2,55), preferred aspect taste at F1 (3,48), aroma at F1 (3,55), and texture at F2 (3,84). Proximate analysis was showed the highest in water content at F2 (20,14%), the ash content in F4 (2,77 g), protein content in F1 (18,65 g), fat content in F1 (22,48 g), the fiber content in F2, and carbohydrate content in F4 (42,15 g). The conclusion that there were significant differences in the sensory test of color, taste, and aroma from four food bar formulas with flour and pumpkin seed substitution, while the density (texture) of the food bar formulas was not significantly different from each other.
GAMBARAN STATUS GIZI SISWA SDN 61 KOTA TIMUR KOTA GORONTALO Febri Levina; M. Anas Anasiru; Salman Salman; Mutia Reski Amalia
JOURNAL HEALTH AND NUTRITIONS Vol 7, No 1 (2021): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v7i1.452

Abstract

ABSTRACT School children are one of the nutritionally vulnerable groups who need attention to their nutritional status so that in the future they become quality human resources. This study aims to describe the nutritional status of students at SDN 61 Kota Timur Gorontalo City. The research method used is descriptive research. The population is students in grades II, III, IV, and V at SDN 61 Kota Timur Gorontalo City totaling 260 people. The sample of this study amounted to 158 people. The variables in this study are independent variables, namely the description of nutritional status. The results showed that from 158 respondents who were categorized as undernourished, 2 people (1.2%), good nutrition (normal) amounted to 88 people (55.8%), at risk of overnutrition amounted to 38 people (24%), over nutrition totaled 22 people (13.9%) and obesity amounted to 8 people (5%). Respondents in the very short category are 1 person (0.63%), short are 8 people (5.0%), normal are 142 people (89.8%), high are 7 people (4.4%) respondents. The study concludes that of the 158 students who were sampled, all of them were included in the good nutrition category, but there was 1 person (0.63% included in the very short category). ABSTRAK Anak sekolah merupakan salah satu kelompok rawan gizi yang perlu mendapatkan perhatian keadaan gizinya, agar di kemudian hari mereka menjadi sumber daya manusia yang berkualitas. Penelitian ini bertujuan untuk mengetahui gambaran status gizi siswa di SDN 61 Kota Timur Kota Gorontalo. Metode penelitian yang digunakan yaitu penelitian deskriptif. Populasi yaitu siswa/siswi kelas II, III, IV dan V SDN 61 Kota Timur Kota Gorontalo berjumlah 260 orang. Sampel penelitian ini berjumlah 158 orang. Variable dalam penelitian ini adalah variabel mandiri yaitu gambaran status gizi. Hasil Penelitian menunjukan dari 158 responden yang termasuk kategori gizi kurang berjumlah 2 orang (1,2%) , gizi baik (normal) berjumlah 88 orang (55,8%), beresiko gizi lebih berjumlah 38 orang (24%), gizi lebih berjumlah 22 orang (13,9%) dan obesitas berjumlah 8 orang (5%). Responden dengan kategori sangat pendek 1 orang (0,63%) , pendek berjumlah 8 orang (5,0%),normal berjumlah 142 orang (89,8%) , tinggi berjumlah 7 orang (4,4%) responden. Kesimpulan penelitian adalah dari 158siswa yang dijadikan sampel seluruhnya termasuk dalam kategori gizi baik,namunterdapat 1 orang (0,63% termasuk kategori sangat pendek. 
PENGETAHUAN ORANG TUA TENTANG GIZI DAN STATUS GIZI ANAK SEKOLAH Uci Candika Pakaya; Mohammad Anas Anasiru; Yade Kurnia Yasin; Mutia Reski Amalia
JOURNAL HEALTH AND NUTRITIONS Vol 5, No 1 (2019): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v5i1.445

Abstract

Nutritional knowledge is a person's understanding of everything about nutrition. Nutritional status is very influential on health so that in addition to food intake and other factors, parental knowledge about adequate nutrition will also support the level of children's health. . This research method is descriptive. Where the sample is all students at SDN 13 Wonosari, Boalemo Regency and their parents. The sampling technique using Accidental Sampling obtained 53 samples of students and 53 parents of students. The results showed that parents of students who had good knowledge were 7 people (13.2%), 31 people (58.5%), and less than 15 people (28.3%). Most of the students had normal nutritional status, namely 38 people (71.7%), obesity 4 people (7.5%), fat 7 people (13.2%), and thin 4 people (7.5%). This study shows that most parents have adequate nutritional knowledge and most students have normal nutritional status. Pengetahuan gizi adalah pemahaman seseorang dengan segala sesuatu tentang gizi. Status gizi sangat berpengaruh terhadap kesehatan sehingga selain asupan makanan dan faktor lainnya, pengetahuan orang tua tentang gizi yang cukup juga akan menunjang tingkat kesehatan anak.Penelitian ini bertujuan untuk mengetahui Gambaran pengetahuan Orang Tua tentang Gizi dan status gizi Anak Sekolah di SDN 13 Wonosari Kabupaten Boalemo. Metode penelitian ini bersifat dekskriptif. Dimana sampel adalah semua siswa di SDN 13 Wonosari Kabupaten Boalemo beserta orang tuanya. Teknik pengambilan sampel menggunakan Accidental Sampling didapatkan 53 sampel siswa dan 53 orang tua dari siswa. Hasil penelitian menunjukkan bahwa orang tua siswa  yang memiliki pengetahuan baik sebanyak 7 orang (13.2%), cukup sebanyak 31 orang (58.5%), dan kurang  sebanyak 15 orang (28.3%). Sebagian besar siswa memiliki status gizi normal yakni 38 orang (71.7%), obesitas 4 orang (7.5%), gemuk 7 orang(13.2%), dan kurus 4 orang (7.5%). Penelitian ini menunjukkan bahwa sebagian besar orang tua mempunyai pengetahuan gizi yang cukup dan sebagian besar siswa menpunyai status gizi yang normal. 
TINGKAT KESUKAAN DAN NILAI GIZI MUFFIN DENGAN PENAMBAHAN TEPUNG JAGUNG (ZEA MAYS L) Mutia Reski Amalia; Budi Santoso
Jurnal GIZIDO Vol 13 No 2 November (2021): Jurnal GIZIDO edisi November 2021
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v13i2 November.1444

Abstract

Kegemukan dan obesitas didefinisikan sebagai akumulasi lemak abnormal atau berlebih yang dapat mengganggu kesehatan. Indeks massa tubuh (BMI) merupakan indeks sederhana dari berat badan- terhadap tinggi badan-yang biasa digunakan untuk mengklasifikasikan kelebihan berat badan dan obesitas pada orang dewasa. Produk muffin dalam penelitian ini adalah muffin terbuat dengan penambahan tepung jagung manis sehingga diharapkan meningkatkan kandungan gizi dan warna yang menarik pada muffin. Pemilihan produk ini bertujuan untuk meningkatkan produtivitas pertanian guna mewujudkan ketahanan pangan dalam rangka ketahanan nasional. Selain itu untuk mengembangkan produk muffin sehat, ekonomis dan bergizi sebagai alternative MP-ASI pencegah obesitas di usia anak-anak. Oleh karenanya peneliti berniat meneliti tentang “Tingkat Kesukaan dan nilai gizi muffin dengan penambahan tepung jagung (Zea Mays L)”. Jenis penelitian yang digunakan adalah penelitian eksperimental dengan Rancangan Acak Lengkap (RAL) dengan empat perlakuan. dengan 4 kali pengulangan. Bahan yang digunakan: muffin dengan penambahan tepung jagung manis dengan formula F1; 0 g, F2; 82,5 g, F3; 123,5 g, F4; 164,5 g dan air putih 1 gelas. Data hasil variabel uji tingkat kesukaan akan dianalisis menggunakan uji T Test baik univariat, bivariat dan multivariat. Hasil uji statistik menunjukkan bahwa tidak ada perbedaan yang signifikan dari keempat formula muffin. Formula dengan rerata tertinggi adalah muffin formula keempat dengan skor berada antara agak suka dan suka
Evaluasi daya terima dan nilai gizi cookies berbahan tepung kacang merah dan buah naga untuk pencegahan stunting Denny Indra Setiawan; Mutia Reski Amalia; Novian Swasono Hadi; Jein Eka Wirahmi Taidi
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i1.1938

Abstract

nutritional value. Red beans and red dragon fruit are superior local foods in the Gorontalo area which have high nutritional value and are generally only used as a mixture in mixed ice.Objective: Analyze the level of liking and nutritional value of cookies substituted with red beans and dragon fruit. Method: This research used a laboratory experimental design with a completely randomized design and 3 replications. The cookie formulation is the ratio of red bean flour and dragon fruit, namely formula 1(0%:0%), formula 2 (25%:50%), formula 3(50%:100%) and formula 4(75%:150%) . The liking level test was carried out on 60 somewhat trained panelists. Analysis of the liking level test data used the Friedman difference test followed by testing with a confidence level of 95% or α=5%. The nutritional value analysis was carried out using the TKPI 2020 approach.Results: The liking level test showed that there were differences in color (p=0,013), aroma (p=0,001) and texture (p=0,001), but there were no differences in taste components (p=0,110). The best formula is formula 3 cookies because it has the highest average value on the three components of the liking level test.Conclusion: Cookie formulation with a ratio of red bean flour and red bean flour formula 3 (50%:100%) is the best formulation and meets the criteria for additional food as PMT for toddlers.
Co-Authors Budi Santoso Denny Indra Setiawan Febri Levina Jein Eka Wirahmi Taidi M. Anas Anasiru Mohammad Anas Anasiru Novian Swasono Hadi Nuryani Nuryani Salman Salman Uci Candika Pakaya Yade Kurnia Yasin