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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 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 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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ANALISIS KADAR PROTEIN, KALSIUM DAN DAYA TERIMA ES KRIM DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) [THE ANALYSIS OF PROTEIN AND CALCIUM LEVELS AS WELL AS THE ACCEPTABILITY OF ICE CREAM BY ADDING THE FLOUR OF MORINGA OLEIFERA LEAVES] Alvionikita Bella Iskandar; Farida Wahyu Ningtyias; Ninna Rohmawati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 42 No. 2 (2019): PGM VOL 42 NO 2 TAHUN 2019
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v42i2.3872

Abstract

Moringa oleifera leaf is a food that has high levels of protein and calcium but has not been utilized optimally. Processing of ice cream with the addition of Moringa leaf flour is one form of diversification of foods that are rich in nutrients (protein and calcium) that function in supply nutrition demand of pregnant women. The research aimed to analyze protein, calcium levels and the acceptability of ice cream by adding Moringa leaf flour. The research method used true experimental design with 12 units of trials in 4 treatments: ice cream without the addition of Moringa leaf flour / control (X0) and with the addition of Moringa leaf flour 20 gram (X1), 25 gram (X2), 30 gram (X3). The protein content of the samples was analyzed by the Kjeldahl method, calcium by the Permanganometry method, and the test of acceptability using the Hedonic Scale Test. Data on protein and calcium levels were analyzed using the Kruskall Wallis test and Mann Whitney U Test while the results of the acceptance test were analyzed using the Friedman test and the Wilcoxon Signed Ranks Test with a significance level of 5% (α = 0.05). The results showed the addition of Moringa leaf flour can increase protein and calcium levels of ice cream. The results of the analysis showed that the addition of Moringa leaf flour affected the levels of protein, calcium and acceptability (color and taste) of ice cream (p-value ≤ α). Ice cream with the addition of 30 gram Moringa leaf flour (X3) has the highest levels of protein and calcium. The recommended ice cream is an ice cream with the addition of 25 gram (X2) of Moringa leaf flour because it is most preferred by panelists and has appropriate the quality standards of ice cream. Pregnant women with the chronic energy defenciasy (CED) category can consume X2 ice cream (50 gram) as much as 3-4 cups per day as PMT to fulfill their nutritional needs. ABSTRAK Daun Kelor merupakan bahan makanan yang memiliki kadar protein dan kalsium yang tinggi namun belum dimanfaatkan secara maksimal. Pengolahan es krim dengan penambahan tepung daun kelor merupakan salah satu bentuk diversifikasi pangan yang kaya zat gizi (protein dan kalsium) yang berfungsi dalam pemenuhan kebutuhan gizi ibu hamil. Tujuan penelitian ini untuk menganalisis pengaruh penambahan tepung daun kelor terhadap kadar protein, kalsium dan daya terima es krim. Metode penelitian yang digunakan adalah desain true experimental dengan 12 unit perobaan dalam 4 perlakuan: es krim tanpa penambahan tepung daun kelor/ kontrol (X0) dan dengan penambahan tepung daun kelor 20 gram (X1), 25 gram (X2), 30 gram (X3). Kadar protein sampel dianalisis dengan metode Kjeldahl, kalsium dengan metode Permanganometri, dan uji daya terima menggunakan Hedonic Scale Test. Data hasil uji kadar protein dan kalsium dianalisis menggunakan uji Kruskall Wallis dan Mann Whitney U Test sedangkan hasil uji daya terima dianalisis menggunakan uji Friedman dan Wilcoxon Signed Ranks Test dengan tingkat signifikasi 5% (α = 0,05). Hasil penelitian menunjukkan penambahan tepung daun kelor dapat meningkatkan kadar protein dan kalsium es krim. Hasil analisis menunjukkan penambahan tepung daun kelor berpengaruh terhadap kadar protein, kalsium dan daya terima (warna dan rasa) es krim (p-value ≤ α). Es krim dengan penambahan tepung daun kelor 30 gram (X3) memiliki kadar protein dan kalsium paling tinggi. Es krim yang direkomendasikan adalah es krim dengan penambahan tepung daun kelor 25 gram (X2) karena paling disukai panelis dan telah memenuhi standar persyaratan mutu es krim. Ibu hamil dengan kategori KEK dapat mengkonsumsi es krim X2 (50 gram) sebanyak 3-4 cup per hari sebagai PMT untuk memenuhi kebutuhan gizinya.
PENGARUH PENAMBAHAN TEPUNG DAUN KELOR [Moringa oleifera] TERHADAP KADAR PROTEIN, KALSIUM, DAN DAYA TERIMA NUGGET IKAN LEMURU [Sardinella lemuru] Maghfira Adistiya Pramono; Farida Wahyu Ningtyias; Ninna Rohmawati; Karera Aryatika
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 44 No. 1 (2021): PGM VOL 44 NO 1 TAHUN 2021
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v44i1.2639

Abstract

ABSTRACT Pregnant women are a group who is at risk of undergoing malnutrition. One effort to meet the nutritional needs of pregnant women is to modify dietary menus such as fish nuggets made from lemuru and moringa leaf powder to meet protein and calcium needs. The purpose of this study was to analyze the effect of adding moringa leaf flour to protein content, calcium, and acceptance of lemuru fish nuggets with the addition of moringa leaf flour. This type of research is Quasi-Experimental using the Completely Randomized Design (CRD) method, with the 12 experimental units in 4 treatments, addition of moringa flour to lemuru fish nuggets by 0, 20, 30, and 40 percent. Protein levels were analyzed using the Kjeldahl Semi-Micro method, calcium using the Permanganometric method, and the acceptability test using the Scale Test. data from the test results of protein levels and calcium levels were analyzed using the Kruskal Wallis test and the Mann Whitney U test, while the results of the acceptance test were analyzed using the Friedman test and the Wilcoxon Sign Rank test with a significance level of 5% (α = 0.05). The results showed that the addition of moringa leaf flour increased the protein and calcium content of lemuru fish nuggets, and had an effect on the taste acceptability of the nuggets (p-value ≥ α). Lemuru fish nuggets recommended are lemuru fish nuggets with the addition of 20 percent (X1) Moringa leaf powder, which contains 21.18 percent protein content and 410 mg calcium level. Lemuru fish nuggets with the addition of 20 percent moringa leaf powder (X1) contain protein content by SNI 7758: 2013. One-piece or 15 grams of lemuru fish nugget with the addition of 20 percent of moringa leaf powder(X1) can fill 29.28-34.16 percent of Recommended Dietary Allowances(RDA) of calcium is recommended for pregnant women aged 16-49 years. Consumption recommendations for pregnant women aged 16-49 years are 3-5 pieces per day to fill protein needs and 3-4 pieces per day to fill calcium needs. ABSTRAK Ibu hamil merupakan kelompok yang berisiko mengalami gizi kurang. Salah satu upaya memenuhi kebutuhan gizi ibu hamil dengan modifikasi menu makanan seperti nugget ikan berbahan lemuru dan tepung daun kelor untuk memenuhi kebutuhan protein dan kalsium. Penelitian ini menganalisis pengaruh penambahan tepung daun kelor terhadap kadar protein, kalsium, dan daya terima nugget ikan lemuru. Penelitian Quasi Experimental dengan metode Rancangan Acak Lengkap (RAL), terdiri dari 12 unit percobaan dalam 4 perlakuan, yaitu penambahan tepung daun kelor pada nugget ikan lemuru sebesar 0, 20, 30, dan 40 persen. Kadar protein dianalisis dengan metode Semi Mikro Kjeldahl, kalsium dengan metode Permanganometri, dan uji daya terima menggunakan Scale Test. Data hasil uji kadar protein dan kadar kalsium dianalisis menggunakan uji Kruskal Wallis dan uji Mann Whitney U Test sedangkan hasil uji daya terima menggunakan uji Friedman dan uji Wilcoxon Sign Rank dengan tingkat signifikasi 5% (α=0,05). Hasil penelitian menunjukkan penambahan tepung daun kelor meningkatkan kadar protein dan kalsium nugget ikan lemuru, dan berpengaruh pada daya terima rasa nugget (p-value ≥ α). Nugget ikan lemuru yang direkomendasikan adalah nugget ikan lemuru dengan penambahan tepung daun kelor sebesar 20 persen (X1) yang mengandung kadar protein 21,18 persen dan kadar kalsium 410 mg, kandungan protein sesuai dengan SNI 7758:2013. Setiap potong atau 15 gram nugget ikan lemuru dengan penambahan tepung daun kelor 20 persen (X1) dapat memenuhi Angka Kecukupan Gizi (AKG) sebesar 32,09 - 34,72 persen protein dan 29,28 - 34,16 persen kalsium untuk ibu hamil usia 16-49 tahun. Konsumsi 3-5 potong per hari mencukupi kebutuhan protein harian dan 3-4 potong per hari mencukupi kebutuhan kalsium harian untuk ibu hamil usia 16-49 tahun. [Penel Gizi Makan 2021, 44(1):1-10]
THE ASSOCIATION OF FOOD FLAVOR AND APPEARANCE WITH FOOD WASTE IN HOSPITALIZED PATIENTS AT NGIMBANG LAMONGAN HOSPITAL A’yun, Salsabila Qurrotu; Rohmawati, Ninna; Astuti, Nur Fitri Widya
Media Gizi Indonesia Vol. 20 No. 3 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v20i3.374-382

Abstract

Food waste at Ngimbang Lamongan Regional Hospital during the first semester of 2022 exceeded 20%, with the highest food waste was in May at 29.12%. Meanwhile, the results of a preliminary study in 2024 showed food waste in May was 23.04%, June 24.34%, and July 24.46%. The purpose of this study was to analyze the relationship between flavor and appearance of food and food waste among inpatients at Ngimbang Lamongan Hospital. This study used a cross-sectional approach and was conducted at Ngimbang Lamongan Hospital in August 2024 and October 2024. A total of 96 respondents were selected through purposive sampling. Data on food flavor and appearance collected through interview, while food waste measured using a visual Comstock form. Over a 10-day menu cycle, food waste average was 29.48%, with 60.42% of respondents reporting food waste exceeding 20%. The highest food waste occurred during lunch (32.36%), while staple foods being the most waste category (37.90%). The results of Chi-square test indicated that the most components of food flavor and appearance had a significant relationship with food waste (p-value <0.05). Specifically, food flavor attributes (aroma, seasoning, cooking level of the food, temperature, and texture of food) and appearance factors (color, shape, and presentation of food) were significantly associated with food waste, while portion size showed no significant relationship.
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 Ardhi Nur Rahmad 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 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 Rismawan Adi Yunanto Rista Dwi Hermilasari Ruli Bahyu Antika Ruly Dwi Arysanti Savira Laksita Maharani Septi Nur Rachmawati Septy Handayani SULISTIYANI SULISTIYANI SULISTIYANI SULISTIYANI Sulistyani Sulistyani Sulistyani Susetyowati Tantut Susanto Viliantina, Rifka Wuri Winda Wulandari, Winda Wiwin Barokhatul Maulidah Zolkefli, Yusrita binti