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All Journal Jurnal AGROTEKNOLOGI BULETIN PENELITIAN SISTEM KESEHATAN e-Journal Pustaka Kesehatan Juke Jurnal Ilmu Kesehatan Masyarakat Indonesian Journal of Human Nutrition STOMATOGNATIC- Jurnal Kedokteran Gigi Jurnal Media Gizi Indonesia (MGI) Jurnal Promkes: The Indonesian Journal of Health Promotion and Health Education UNEJ e-Proceeding Ilmu Gizi Indonesia Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Window of Health : Jurnal Kesehatan Warta Pengabdian Amerta Nutrition Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Jurnal Kesehatan RANDANG TANA - Jurnal Pengabdian Masyarakat Medical Technology and Public Health Journal Darmabakti Cendekia: Journal of Community Service and Engagements J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Journal of Public Health Research and Community Health Development (JPH RECODE) ARTERI : Jurnal Ilmu Kesehatan Community Development Journal: Jurnal Pengabdian Masyarakat BIOGRAPH-I: Journal of Biostatistics and Demographic Dynamic Nutrisia ABDIMAYUDA: Indonesian Journal of Community Empowerment for Health Pancaran Pendidikan Jurnal Keperawatan Soedirman (The Soedirman Journal of Nursing) Nutriture Journal Jurnal Agroteknologi Merdeka Pasuruan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Ninna Rohmawati
Bagian Gizi Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat, Universitas Jember Jalan Kalimantan 37, 68121, Jember, Jawa Timur
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Amerta Nutrition

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Indeks Glikemik, Kandungan Gizi, dan Daya Terima Puding Ubi Jalar Putih (Ipomoea batatas) dengan Penambahan Buah Naga Merah (Hylocereus polyrhizus) Ruly Dwi Arysanti; Sulistiyani Sulistiyani; Ninna Rohmawati
Amerta Nutrition Vol. 3 No. 2 (2019): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.251 KB) | DOI: 10.20473/amnt.v3i2.2019.107-113

Abstract

Background: Diabetes mellitus is one of the degenerative diseases that have increased prevalence every year. Diet arrangement by the selection of type and amount which a low glycemic index are methods that can applied by diabetic in diet implementation. Researchers want to modify the white sweet potato pudding with addition of red dragon fruit to obtain low glycemic index, low carbohydrate, and high fiber food products.Objective: The purpose of this study was to analyze the glycemic index, nutrient content, and the acceptance capability of white sweet potato pudding with addition of red dragon fruit by 25%, 50%, and 75%. Method: The research method used is true experimental with post-test only control design. The researcher subject were 10 student for index glicemyc test and 25 diabetics patient for acceptance capability.Result: The pudding glycemic index with 4 treatment (K, P1, P2, and P3) were 37.75; 33.81; 32.81; and 29.54. The higher addition of red dragon fruit can pudding low carbohydrate and fiber level. Pudding with addition of 75% red dragon fruit was the the most preferred pudding by panelists. Conclusion: In conclusion, there was no significant difference in the addition of red dragon fruit to white sweet potato pudding. The addition of red dragon fruit had a significant difference in carbohydrate levels, and fiber content. The pudding was well received by the panelists in terms of taste, texture, aroma, and color, but based on the statistical results only the taste received had a significant difference.ABSTRAKLatar Belakang: Diabetes melitus merupakan salah satu penyakit degeneratif yang mengalami peningkatan prevalensi setiap tahunnya. Pengaturan diet dengan pemilihan jenis dan jumlah makanan berindeks glikemik rendah merupakan salah satu cara yang dapat dilakukan oleh diabetisi dalam penatalaksanaan diet. Peneliti ingin memodifikasi puding ubi jalar putih dengan penambahan buah naga merah untuk mendapatkan produk pangan dengan indeks glikemik dan kadar karbohidrat rendah serta kadar serat tinggi.Tujuan: Penelitian ini bertujuan untuk menganalisis indeks glikemik, kandungan gizi (kadar karbohidrat dan kadar serat) serta daya terima puding ubi jalar putih dengan penambahan buah naga merah sebesar 25%, 50%, dan 75%.Metode: Metode penelitian yang digunakan adalah true eksperimental dengan post-test only control design. Subjek penelitian sebanyak 10 orang mahasiswa untuk uji indeks glikemik dan 25 orang penderita diabetes melitus untuk uji daya terima.Hasil: Indeks glikemik puding dengan 4 taraf perlakuan (K, P1, P2, dan P3) adalah 37,75; 33,81; 32,81; dan 29,54. Semakin tinggi penambahan buah naga merah dapat menurunkan kadar karbohidrat dan kadar serat puding. Puding dengan penambahan buah naga merah 75% adalah puding yang paling disukai oleh panelis.Kesimpulan: Kesimpulan dari penelitian ini yaitu tidak terdapat perbedaan yang signifikan terhadap penambahan buah naga merah pada puding ubi jalar putih. Penambahan buah naga merah memiliki perbedaan yang signifikan terhadap kadar karbohidrat, dan kadar serat. Puding tersebut diterima oleh panelis dari segi rasa, tekstur, aroma, dan warna, tetapi berdasarkan hasil statistik hanya daya terima rasa yang memiliki perbedaan yang signifikan.
Memanfaatkan Aspek Pengetahuan, Sikap, dan Praktik sebagai Alternatif untuk Mencegah Dampak Buruk Stunting: Leveraging the Aspects of Knowledge, Attitude, and Practice as an Alternative to Prevent Detrimental Impacts of Stunting Luthviatin, Novia; Rohmawati, Ninna; Wati, Dwi Martiana; Darmaningtyas, Jihan; Pasha, Yessinia Hanatha
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.240-247

Abstract

Background: The prevalence of stunting in Indonesia is recorded at 21.6% among children under five, while the WHO target for 2025 is less than 14%. Prevention efforts are crucial for mitigating its detrimental impacts. One of the early prevention efforts is health education about nutrition through strengthening knowledge, attitudes, and practices related to healthy food consumption. Objectives: This study aimed to measure the differences in the levels of knowledge, attitudes, and practices in school-age children following health education about nutrition. Methods: This study used a pre-experimental method involving 40 students aged 13 to 15 years. All students received nutritional health education through drama performances and lectures about healthy food and practiced bringing healthy packed meals at certain times. Data were analyzed using the Wilcoxon test and Friedman test. Results: Descriptive analysis showed an increase in the average values of knowledge, attitudes, and practices. The Wilcoxon test revealed a significant increase in knowledge (p-value=0.035) before and after the intervention. Meanwhile, the Friedman test revealed a significant increase in practices (p-value<0.001) before and after the intervention, with the practice of bringing and consuming healthy packed meals remaining consistent up to four weeks after the intervention. Conclusions: Interventions using drama performances, lectures, and the provision of healthy packed meals significantly increased knowledge and practices among junior high school students. These interventions can be used by schools and related agencies to promote the habit of bringing healthy food to prevent the negative impacts of stunting.
VITAMIN A CONTENT AND HEDONIC TEST OF MODIFIED MODISCO SLURP PUDDING WITH VARIOUS CARROT EXTRACT ADDITIONS: Kandungan Vitamin A dan Tingkat Kesukaan Puding Sedot Modisco Termodifikasi dengan Penambahan Sari Wortel Videricka, Eryka Maryta; Ningtyias, Farida Wahyu; Rohmawati, Ninna
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.v8i1.2024.26-32

Abstract

Background: A Modisco is PMT-P as treatment for malnutrition and severe malnutrition. To increase acceptance and function of nutritional sources, Modisco is done by modifying shape and composition to become Modisco slurp pudding with the addition of carrot juice. Objectives: The purpose of this study was to analyze the content of vitamin A and the results of the favorite test of the modisco suction pudding with the addition of carrot juice variations of 0%, 5%, 10%, and 15%. Methods: The research design applied was true experimental with 12 experimental units. The vitamin A (beta carotene) content of the samples was determined using Atomic Absorption Spectrophotometry (AAS), and the acceptance test used the Hedonic Scale Test on 80 student aged 9-10 years. The Friedman and Wilcoxon Signed Ranks tests were used to examine the acceptance test results. Vitamin A content were determined using the One Way Anova and multiple comparisons Turkey HSD with a 5% (= 0.05) significant level. The proportion of extract carrot on Modisco slurp pudding was 0% (X0), 5%, 10% and 15% (X1, X2, and X3). Results: The results of the study of vitamin A levels through statistical tests using one-way ANOVA showed that there was a significant difference in vitamin A content compared to variation in the addition of carrot extracts in modisco slurp pudding (p value = 0.0001 <0.05). The results of the hedonic test showed a significant difference in aroma and taste, while color and texture did not differ significantly. Conclusions: The addition of carrot juice to modisco slurp pudding increases vitamin A levels and is preferred in terms of aroma and taste. Based on the vitamin A content test, the addition of 5% (X1) of carrot extracts is more preferred and closest to the daily vitamin A needs of toddlers.
Co-Authors Ahmad Husein Asdie Ainia Herminiati, Ainia Alfid Tri Afandi Alvionikita Bella Iskandar Andrei Ramani Anisah Ardiana Anita Dewi Moelyaningrum Anita Kurnianingtyas Anjani, Sharifah Antika, Ruli Bahyu Ardiyan Dwi Masaid Aryatika, Karera Astuti, Nur Fitri Widya A’yun, Salsabila Qurrotu Bachtiar, Syahroni Darmaningtyas, Jihan Dian Septiawati Endariadi Endariadi Diana Febriyanti Quraini Dida Tadmar Aiman Dwi Martiana Wati Dzati, Yasmin Ihza Aula Emi Wuri Wuryaningsih Eri Witcahyo Erlina Tri Rahayu Utomo Faidah, Siti Nur Farah Okky Aridiyah Farida Wahyu Ningtyias Farida Wahyu Ningtyias, Farida Wahyu Fitria Dewi Sri Rahayuningati Handayani, Oktarisa Rizki Ika Murni Saputri Ira Dwi Susanti Ira Rahmawati Irwanti, Leilya Kana Satria Mukti Leersia Yusi Ratnawati Maghfira Adistiya Pramono Mahisa, Yustira Hanin Manik Nur Hidayati Mariska Anggraini Masahid, Ardiyan Dwi Maulidyatul Jannah Mefa Hidayatul Rohmah Merina, Nuning Dwi Mirham Nurul Hairunis Mury Ririanty Niken Apriliana Novia Luthviatin Oktafiani, Lirista Dyah Ayu Pasha, Yessinia Hanatha Purwanti, Aisyah Tri Putri Istik Lailiyah Rachmawati, Septi Nur Rahma Fitri Fiamanatillah Rahmad, Ardhi Nur Rismawan Adi Yunanto Rista Dwi Hermilasari Rizki Febrianti Ruli Bahyu Antika Ruly Dwi Arysanti Savira Laksita Maharani Septi Nur Rachmawati Septy Handayani Septy Handayani SULISTIYANI SULISTIYANI SULISTIYANI SULISTIYANI Sulistyani Sulistyani Sulistyani Susetyowati Tantut Susanto Tejasari . Videricka, Eryka Maryta Viliantina, Rifka Wuri Winda Wulandari, Winda Wiwin Barokhatul Maulidah Zolkefli, Yusrita binti