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All Journal AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia JMM (Jurnal Masyarakat Mandiri) Journal Health & Science : Gorontalo Journal Health and Science Community JOURNAL HEALTH AND NUTRITIONS Journal SAGO Gizi dan Kesehatan Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Abmas Negeri (JAGRI) Journal of Innovation Research and Knowledge Journal of Dietetics Science
Denny Indra Setiawan
Jurusan Gizi, Poltekkes Kemenkes Gorontalo
Humanities Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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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.
ANALISIS MUTU ORGANOLEPTIK DAN MUTU KIMIA PIA BLACKPINK DENGAN PENAMBAHAN KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) Febry K.D, Ayu Bulan; Amalia, Mutia Reski; Hadi, Novian Swasono; Setiawan, Denny Indra; Nuryani, Nuryani; R Ahmad, Rodiyatan Mardiyah
JOURNAL HEALTH AND NUTRITIONS Vol 11, No 2 (2025): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v11i2.1463

Abstract

Pia is a traditional delicacy from Gorontalo that has been innovatively developed through the addition of red dragon fruit peel as a natural coloring agent and antioxidant source. This innovation aims to enhance the nutritional value and visual appeal of the product while utilizing dragon fruit peel waste, which is rich in anthocyanins. Objective of study was analyzed the organoleptic qualities (taste, color, aroma, and texture) and chemical composition of pia blackpink supplemented with 50 g, 60 g, 70 g, and 80 g of red dragon fruit peel. The methods of study was an experimental study employed a Completely Randomized Design (CRD) with four treatment levels and four replications. A total of 30 semi-trained panelists participated in the organoleptic evaluation. Proximate analysis was conducted to determine the content of protein, fat, carbohydrates, fiber, moisture, ash, and vitamin C. Results revealed that addition of red dragon fruit peel significantly improved organoleptic qualities, with the best results observed in the 80g treatment group (P4). The chemical composition of this variant included protein (8.12%), fat (5.20%), carbohydrates (72.58%), fiber (0.91%), moisture (13.24%), ash (0.86%), and vitamin C (225 mg/1000 g). The conclusion of the study was addition of red dragon fruit peel enhances both the sensory attributes and nutritional quality of pia, making it more appealing and beneficial to consumers. Pia adalah makanan khas Gorontalo yang dikembangkan dengan inovasi penambahan kulit buah naga merah sebagai pewarna alami sekaligus sumber antioksidan. Inovasi ini bertujuan meningkatkan nilai gizi dan daya tarik produk, sekaligus memanfaatkan limbah kulit buah naga yang kaya antosianin. Tujuan penelitian untuk menganalisis mutu organoleptik (rasa, warna, aroma, dan tekstur) serta kandungan kimia pia blackpink yang diberi tambahan kulit buah naga merah sebanyak 50 g, 60 g, 70 g, dan 80 g. Metode penelitian yang digunakan adalah eksperimen, menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat replikasi, serta melibatkan 30 panelis agak terlatih dalam uji organoleptik. Uji kimia menggunakan analisis proksimat untuk mengetahui kadar protein, lemak, karbohidrat, serat, air, abu dan vitamin C. Hasil penelitian menunjukkan bahwa penambahan kulit buah naga merah secara signifikan meningkatkan mutu organoleptik, dengan hasil terbaik pada penambahan 80 g (P4). Komposisi kimia pia tersebut meliputi protein 8,12%, lemak 5,20%, karbohidrat 72,58%, serat 0,91%, air 13,24%, abu 0,86%, dan vitamin C 225 mg/1000 g. Kesimpulan menunjukkan penambahan kulit buah naga tidak hanya meningkatkan rasa dan penampilan pia, tetapi juga menjadikannya lebih bergizi dan menarik bagi konsumen.
Increasing the Knowledge and Skills of Cadres and Mothers of Toddlers in Utilizing Local Food in Pilolodaa Village Misnati, Misnati; Setiawan, Denny Indra; Amalia, Mutia Reski
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.v6i1.1105

Abstract

Stunting is a national problem that has not been solved until now. This problem requires handling that involves all health professions and health education. Pilolodaa Village is one of the loci of stunting in the Gorontalo City area. The results of PPGBM data from posyandu data from January to June 2022 show that Pilolodaa Village has 30 stunting cases (TB/U) of toddlers. Based on data from nutritionists at the Pilolodaa Health Center, there are still mothers under five who lack knowledge about stunting prevention and lack skills to use local food to make highly nutritious food. The activity aimed to improve the knowledge and skills of mothers and cadres in utilizing local food to increase family independence in preventing stunting. Counseling was given to 30 mothers of toddlers and 5 posyandu cadres. The method implemented was to provide counseling and education on stunting prevention and demonstrations of making local food-based foods using leaflet media and videos of product making as well as direct demonstrations. The results of the activity showed an increase in the knowledge of posyandu cadres and mothers under five about stunting prevention by 65% as measured from pre-post tests and an increase in the skills of posyandu cadres and mothers of toddlers in processing local food-based food by 100%. As a result of the Community Service activities conducted in Pilolodaa Village, West Kota District, Gorontalo City, the knowledge of cadres and mothers of toddlers about stunting increased by 65%.
KUALITAS TINGKAT PENGETAHUAN K3 (KESELAMATAN DAN KEAMANAN KERJA) MAHASISWA DI LABORATORIUM TERPADU KIMIA POLTEKKES KEMENKES GORONTALO Agustian A Maridji; Fatmayanti Nawai; Denny Indra Setiawan; Misnati, Misnati; Mahyudin Bami; Nur Natalia H Uri
Journal of Innovation Research and Knowledge Vol. 4 No. 5: Oktober 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i5.8786

Abstract

Background: Risk reduction due to work, occupational health and safety (OHS) practices must be implemented in the laboratory. The aim of this research is to assess the level of students' knowledge about occupational health and safety (OHS) in the integrated chemistry laboratory. Method: This research is a quantitative study conducted from July to August 2024 involving 182 students at the Poltekkes Kemenkes Gorontalo. Data collection was carried out by distributing pre and post questionnaires. Data analysis was processed using Excel and SPSS 16. Result: the quality of students' knowledge in occupational health and safety (K3) improved after receiving the material. The conclusion is that there has been an increase in knowledge from 59.07 in the poor category to 77.6 in the good category
Pengembangan Mi Kering Modifikasi Tepung Ikan Cakalang dengan Tepung Bayam Hijau Nuryani, Nuryani; Ayub, Regina; Setiawan, Denny Indra; Napu, Arifasno; Febry K.D, Ayu Bulan
Journal of Dietetics Science Vol. 1 No. 2 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i2.5420

Abstract

ABSTRACT Noodles are a widely favored food in society. In addition to being affordable and easy to prepare, noodles can serve as an alternative staple food to rice for many Indonesians. Among the many types of noodle products available on the market, dried noodles are particularly competitive and high carbohydrate content. The aimed of study was evaluate the acceptability of noodles modified with skipjack tuna flour and green spinach flour. The method of study was using a completely randomized design (CRD) which was used with four treatments and three replications. Data were collected using an organoleptic test form and analyzed using the Friedman test, followed by the Wilcoxon post-hoc test. Results of study was revealed the most preferred sample in terms of taste was P1 with a score of 3.64. For aroma, P1 was also most preferred with scoring 3.81. The highest preference for color was P1 with scoring 3.98, and for texture, P1 scored the highest at 3.83. The Friedman analysis was indicated the different between four formula in aspect taste, color, aroma, and texture (p = 0,000). The conclusion based on the organoleptic tests, the most accepted formulation in terms of taste, aroma, color, and texture was P1, which contained 5 grams of skipjack tuna flour and 5 grams of green spinach flour. The Mikcabahy product can be use alternative food product high nutrition density. ABSTRAK Mi merupakan makanan yang sangat digemari masyarakat, selain murah dalam pengolahannya yang praktis, mi juga merupakan makanan yang dapat menggantikan nasi sebagai makanan pokok masyarakat Indonesia. Produk mi yang bersaing di pasaran adalah mi kering dengan kandungan karbohidrat yang tinggi. Penelitian ini bertujuan untuk mengetahui uji daya terima mi modifikasi tepung ikan cakalang dan tepung bayam hijau. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan serta tiga kali replikasi. Pengumpulan data menggunakan formulir uji organoleptik dan analisis data menggunakan uji Friedman dan uji lanjut Wilcoxon post-hoc test. Hasil penelitian menunjukan bahwa tingkat kesukaan rasa yang paling disukai adalah P1 dengan nilai 3,64 dengan modifikasi tepung ikan cakalang dengan tepung bayam hijau pada aroma yang disukai yaitu P1 dengan nilai 3,81 pada warna yang paling banyak disukai yaitu P1 dengan nilai 3,98 sedangkan pada tekstur mendapatkan nilai P1 tertinggi 3,82. Analisis uji Friedman menunjukkan terdapat perbedaan antara empat formula pada aspek rasa, warna, aroma, dan tekstur (p = 0,000). Kesimpulan berdasarkan uji organoleptik yang paling disukai mi pada aspek rasa, aroma, warna, dan tekstur adalah P1 dengan modifikasi tepung ikan cakalang 5 gram dan tepung bayam hijau 5 gram. Produk olahan pangan Mikcabahy dapat digunakan sebagai produk makanan alternatif dengan kandungan gizi yang tinggi.
Co-Authors Agustian A Maridji Amalia, Mutia Reski Anna Y. Pomalingo Anna Y. Pomalingo Ayub, Regina Diana Nur Afifah, Diana Nur Dwi Indah Puspita Paramata Fatmayanti Nawai Febry K.D, Ayu Bulan Fihrina Mohamad Fihrina Mohamad Fitri Yani Arbie Hadi, Novian Swasono Hendrawanto Tupi Imran Tumenggung Indra Domili Jein Eka Wirahmi Taidi Kusmiyati Tjahyono M Anas Anasiru M. Anas Anasiru Mahyudin Bami Misnati Misnati Misnati, Misnati Misrawati Goi Misrawatie Goi Mutia Reski Amalia Nana Apriana Hadi Nangsih Sulastri Slamet Napu, Arifasno Nawai, Fatmayanti Novian Swasono Hadi Nur Iin Bumulo Nur Natalia H Uri Nuryani Nuryani Olii, Melsi Pomalingo, Anna Y. PRISCA SAFRIANI WICITA Putri Angraini Lalu R Ahmad, Rodiyatan Mardiyah Rahma Labatjo Rahmawati Hamzah Sapiun, Zulfiayu Sofyawati D. Talibo Sofyawati D. Talibo Sofyawati D. Talibo Sugiyanto, Maya Kumalasari TAlibo, Sofyawati D. Tjahyono, Kusmiyati Vyani Kamba Wilka Audina Ibrahim Ysrafil, Ysrafil Zulda Biki