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All Journal Jurnal Gizi dan Pangan Jurnal Media Gizi Indonesia (MGI) Jurnal Riset Gizi Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Sains Teh dan Kina Jurnal Kedokteran dan Kesehatan JMM (Jurnal Masyarakat Mandiri) Amerta Nutrition Jurnal Gizi Prima JOURNAL HEALTH AND NUTRITIONS Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Abmas Negeri (JAGRI) Jurnal Ilmiah Kesehatan (JIKA) Jurnal Riset Gizi Journal of Community Empowerment Jurnal Riset Gizi
Rosyanne Kushargina
Program Studi Sarjana Gizi, Fakultas Kedokteran Dan Kesehatan, Universitas Muhammadiyah Jakarta, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Journal : JOURNAL HEALTH AND NUTRITIONS

 1 
POTENSI GIZI DAN PROBIOTIK PADA YOGHURT KACANG ALMOND (Prunus dulcis) DENGAN BUNGA TELANG (Clitoria ternatea) Hanifah, Hanifah; Kushargina, Rosyanne
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.v11i2.1588

Abstract

Yoghurt usually prepared from animal milk, but it can be created from plants. Almond (Prunus dulcis) compounds  oil, fiber, and vitamins B (B1, B2, B3, and B6). Butterfly pea blossoms (Clitoria ternatea) boost antioxidants and attractiveness. The aim of the study was developing almond yoghurt products with the addition of butterfly pea flowers and evaluating their nutritional, antioxidant, and probiotical potential. The method was a Completely Randomized Design (CRD) that was utilized to test butterfly pea flower concentration (F1:10, F2:20, F3:30). The starters were lactobacillus bulgaricus, streptococcus thermophillus, and bifidobacterium. Hedonic quality, preference, nutritional content, total lactic acid bacteria, and antioxidant activity were dependent variables. Analyses included the Kruskal Wallis test and Mann-Whitney follow-up. 1,1-diphenyl-2-picrylhydrazyl (DPPH) was utilized for antioxidant analysis and total plate count (TPC) for total lactic acid bacteria. The formula was determined using Exponential Comparison Method. The results indicated that there were significant differences (p-value<0.05) in color, texture, and taste quality but did not show significant differences in aroma quality (p-value>0.05). The selected formula (F2) from the organoleptic test results had a total energy nutritional content of 80.6 kcal, total fat 4.4%, carbohydrates 6.8%, and protein 3.5%. It had an antioxidant activity of 212 ppm with a lactic acid bacteria content of 1.8x107 colonies/mL and a pH level of 4. The conclusions was almond yogurt with 20 grams of butterfly pea flowers produced meets the Indonesian National Standard for Yogurt Quality but has very weak antioxidant activity. Antioxidant activity can be enhanced by adding other raw materials as antioxidant sources.Yoghurt salah satu minuman susu fermentasi yang umumnya terbuat dari susu hewani, tetapi dapat dikembangkan dari bahan baku nabati. Salah satunya adalah kacang almond (Prunus dulcis) dengan kandungan lemak, serat pangan, dan vitamin B (B1, B2, B3, B6). Penambahan bunga telang (Clitoria ternatea) dapat meningkatkan penampilan dan kandungan antioksidan. Tujuan penelitian mengembangkan produk yoghurt sari kacang almond dengan penambahan bunga telang dan mengevaluasi potensi gizi, antioksidan, serta probiotik. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan peubah respon adalah konsentrasi bunga telang (F1:10, F2:20, F3:30). Starter bakteri yang digunakan adalah Lactobacillus bulgaricus, Streptococcus thermophillus, dan Bifidobacterium. Variabel dependen adalah mutu hedonik, tingkat kesukaan, kandungan gizi, total bakteri asam laktat, dan aktivitas antioksidan. Data yang didapatkan dianalisis menggunakan uji Kruskal Wallis dengan uji lanjut Mann-Whitney. Analisis antioksidan menggunakan metode 1,1-diphenyl-2-picrylhydrazyl (DPPH) dan total bakteri asam laktat menggunakan metode total plate count (TPC). Penentuan formula terpilih menggunakan Metode Perbandingan Eksponensial (MPE). Hasil penelitian terdapat perbedaan signifikan (p-value<0,05) mutu warna, tekstur, dan rasa tetapi tidak menunjukkan perbedaan signifikan mutu aroma (p-value>0,05). Formula terpilih (F2) dari hasil uji organoleptik memiliki kandungan gizi energi total 80,6 kkal, lemak total 4,4%, karbohidrat 6,8%, dan protein 3,5%. Memiliki aktivitas antioksidan 212 ppm dengan kandungan bakteri asam laktat 1,8x107 koloni/mL dan kadar pH dengan nilai 4. Kesimpulan yoghurt almond penambahan 20 gram bunga telang yang dihasilkan memenuhi SNI Mutu Yoghurt namun memiliki aktivitas antioksidan yang sangat lemah. Aktivitas antioksidan dapat ditingkatkan dengan menambahkan bahan baku lain sebagai sumber antioksidan.
DAYA TERIMA NUGGET IKAN KEMBUNG DENGAN PENAMBAHAN TEPUNG KACANG TANAH SEBAGAI ALTERNATIF MAKANAN TAMBAHAN BALITA WEIGHT FALTERING Kushargina, Rosyanne; Fath, Yang Alifianissa
JOURNAL HEALTH AND NUTRITIONS Vol 12, No 1 (2026): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v12i1.1589

Abstract

Toddlers in Indonesia are vulnerable to malnutrition, including being underweight. Underweight is characterized by a weight-for-age of -3 SD to <-2 SD. Underweight toddlers who experience weight loss over the past 3 months experience weight faltering disorders. Weight faltering can be overcome by providing alternative, additional foods with local food-based animal protein content, such as mackerel and peanuts. The objective of study was to evaluate and analyze the acceptability of mackerel nugget products and peanut flour as alternative additional foods for weight-faltering toddlers. The experimental research design used a Completely Randomized Design (CRD) with different concentrations of peanut flour and wheat flour. There were 3 formulas tested in the study (F1 = 15:85, F2 = 20:80, and F3 25:75). The variables studied included hedonic quality, hedonic, nutritional content, omega-3 fatty acids, acceptability, and determination of serving sizes. The acceptability test was conducted on toddlers at PAUD Mentari Sabilillah, Banten. The data obtained were analyzed using the Kruskal-Wallis test and the Mann-Whitney U test. Results of study revealed that the selected formula (F2) has 308.05 kcal of energy, 14.49 g of protein, 18.51 g of total fat, 20.41 g of carbohydrates, and 76.9 mg of omega-3 fatty acids. The acceptability of nuggets in toddlers was 100% with a serving size of 100 grams. The conclusion that mackerel fish nuggets with the addition of peanut flour (20:80) can be used as an alternative supplementary food for weight-fathering toddlers because it is a source of protein and omega-3. For further development, the use of wheat flour can be replaced with other types of flour.Balita di Indonesia rentan mengalami malnutrisi salah satunya adalah underweight. Underweight ditandai dengan berat badan terhadap umur - 3 SD sampai dengan <- 2 SD. Balita underweight yang mengalami penurunan berat badan selama 3 bulan terakhir mengalami gangguan weight falthering. Weight falthering dapat diatasi dengan pemberian alternatif makanan tambahan dengan kandungan protein hewani berbasis pangan lokal, seperti ikan kembung dan kacang tanah. Tujuan penelitian untuk mengevaluasi dan menganalisis daya terima produk nugget ikan kembung dan tepung kacang tanah sebagai alternatif makanan tambahan untuk balita weight faltering. Desain penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan perbedaan konsentrasi tepung kacang tanah dan tepung terigu. Terdapat 3 formula yang diujikan pada penelitian ini (F1 = 15:85 , F2 = 20:80 dan F3 25:75). Variabel yang diteliti meliputi mutu hedonik, hedonik, kandungan gizi, asam lemak omega 3, daya terima dan penentuan  takaran saji. Uji daya terima dilakukan pada balita di PAUD Mentari Sabilillah, Banten. Data yang didapatkan dianalisis menggunakan uji Kruskal Wallis dan uji lanjutan Mann Whitney. Hasil penelitian menunjukkan pada formula terpilih (F2) memiliki energi 308,05 kcal, protein 14,49 g, lemak total 18,51 g, karbohidrat 20,41 g, dan 76,9 mg asam lemak omega 3.  Daya terima nugget pada balita adalah 100% dengan takaran saji yaitu 100 gram. Kesimpulan penelitian menunjukkan bahwa nugget ikan kembung dengan penambahan tepung kacang tanah (20:80) dapat dijadikan sebagai alternatif makanan tambahan untuk balita weight fathering karena merupakan sumber protein dan omega 3. Pengembangan selanjutnya penggunaan tepung terigu dapat diganti dengan jenis tepung yang lain. 
Co-Authors Afifah, Alidina Nur Anisa Nurul Syafitri Ardelia Evani Ashari, Chica Riska Azkiya, Dinda Maulida Bella Arinda Putri Budi Setiawan Bustami Bustami Dadan Rohdiana Desi Fadia Syabani Ridwan Desi Rohmalia Devi Wastiti Ari Fajrini, Fini Fath, Yang Alifianissa Fauza Rizqiya Fauza Rizqiya Fauza Rizqiya Fayza, Lakisha hanifah hanifah Hendriani, Putri Faidah Herdiansyah, Dadang I Gusti Bagus Wiksuana Junita, Dini Khoirul Anwar Kusumaningati, Walliyana Mustakim Mustakim Nadiyatuzahrah, Qathrah Nunung Cipta Dainy Nursyifa Alifiah Putri Wedhatami Rimbawan , Rizqiya, Fauza Rushdy Anantha Wijaya Sinta Nur Annisa Sri Laksmi Fitriyani Suryaalamsah, Inne Indraaryani Suryana Suryana Tria Astika Endah Purnamasari Wilda Yunieswati Wilda Yunieswati Yunianto, Andi Eka Zulfa, Aribah