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All Journal Journal of Nutrition College Jurnal Media Gizi Indonesia (MGI) JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan JST ( Jurnal Sains Terapan ) ALCHEMY Jurnal Penelitian Kimia TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Jurnal Sehat Mandiri Poltekita : Jurnal Ilmu Kesehatan Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Journal of Health and Nutrition Research JUSTI (Jurnal Sistem dan Teknik Industri) Poltekita: Jurnal Ilmu Kesehatan Proceeding International Health Conference Jurnal Info Kesehatan International Journal of Health Science
Nur Ahmad Habibi
Department Of Nutrition, Health Ministry Polytechnic Of Padang, Padang, West Sumatra, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Sehat Mandiri

 1 
Pengaruh Subtitusi Tepung Kacang Hijau terhadap Mutu Organoleptik dan Kadar Protein Beras Rendang Nur Ahmad Habibi; Vara Dianti Putri; Andrafikar Andrafikar; Safyanti Safyanti; Wiwi Sartika; Kasmiyetti Kasmiyetti
Jurnal Sehat Mandiri Vol 18 No 1 (2023): Jurnal Sehat Mandiri, Volume 18, No.1 Juni 2023
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v18i1.981

Abstract

Beras Rendang is one of the traditional food from West Sumatra, originating from the city of Payakumbuh. It is made with glutinous rice, which has low protein content. Substitution glutinous rice flour with mung bean flour as a protein source in Beras Rendang is expected to increase the protein content. The aim of this study is to determine the utilization of mung bean flour in the production of Beras rendang in terms of organoleptic quality and protein content. The research design used was an experimental design with a Completely Randomized Design (CRD) consisting of 4 treatments with 2 replications. The products were tested for organoleptic quality and protein content. Data analysis was performed descriptively and using a comparative test The organoleptic test data and protein content were analyzed descriptively. The results of the organoleptic test showed an overall preference of the panelists towards the color, aroma, texture, and taste, with an average score of 3.1. The best substitution of mung bean flour in terms of organoleptic quality for Beras rendang was found in treatment P1, using 100 grams of mung bean flour. The protein content in the best treatment (P1) was 8.9 grams. Substitution mung bean flour can increase the protein content, but it also affects the taste, color, texture, and aroma of the product. Therefore, other techniques are needed to improve the quality of the product.
Pengembangan Snack Bar Berbasis Bahan Freeze-Dried Tape Ketan Hitam, Tepung Mocaf dan Tepung Kacang Almond sebagai Selingan untuk Diabetes Melitus Edmon, Edmon; Fauziyah, Roro Nur; Sulaiman, Agus; Priawantiputri, Witri; Habibi, Nur Ahmad
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1776

Abstract

The incidence of Diabetes Mellitus (DM) continues to increase globally and has become a serious health threat, including in Indonesia. Modern lifestyles, unbalanced diets, and genetic factors are the main causes. This study aimed to determine the best formulation of a Snack Bar made from freeze-dried black glutinous rice tape flour, mocaf flour, and almond flour, and to evaluate its organoleptic properties (color, aroma, taste, texture), anthocyanin content, antioxidant activity, and fiber content as an alternative solution for individuals with Type 2 DM. The study was conducted experimentally using a Completely Randomized Design (CRD) at Poltekkes Kemenkes Padang. Three formulations were tested organoleptically by panelists and analyzed in the laboratory for nutritional content. The results showed that the best formulation was F3 (20g black glutinous rice tape, 60g mocaf, 20g almond) with 84% panelist acceptance. Proximate analysis showed ash content of 1.18%, moisture 35.9%, protein 10.5%, fat 12.05%, carbohydrates 40.26%, fiber 2.15%, and anthocyanin 0.3 mg. It is concluded that the Snack Bar made from black glutinous rice tape, mocaf, and almond has potential as a functional food for people with DM. Further research is recommended to assess storage stability and conduct clinical trials for its effectiveness in controlling blood sugar levels.
Hubungan Ketersediaan dan Pendidikan Tenaga Gizi terhadap Kejadian Stunting di Sumatera Barat, Indonesia Habibi, Nur Ahmad; Gusnedi, Gusnedi; Edmon, Edmon; Yuniarti, Elsyie; Safyanti, Safyanti
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1877

Abstract

The availability of an adequate number of qualified nutrition experts is a supporting factor for the success of nutrition programs and health transformation. The research aims to analyze the relationship between job suitability of nutrition professionals, education level, participation in training, and the competence of nutrition experts in relation to the nutritional status (prevalence of stunting) in West Sumatra, Indonesia. The study was conducted using a cross-sectional design, with a sample size of 698 nutrition professionals working in 16 districts/cities in West Sumatra. Data were collected through a questionnaire in Google Form format. This study revealed that 35.6% of nutrition professionals did not possess an active registration certificate. Around 43.9% had only completed a three-year diploma program, and 13.7% were not working in accordance with their profession. Approximately 65% of nutrition experts had not received training related to their authority, and 76.3% did not possess relevant competency certification to support their performance. There was a significant relationship between the number of nutrition professionals working in accordance with their profession, participation in training, and competency certification with the occurrence of stunting (p<0.05). The conclusion is that the higher the number of nutrition professionals working in accordance with their profession, trained, and competent, the lower the prevalence of stunting in the area. Policy measures and efforts are needed to meet the needs of nutrition experts in terms of quantity and quality in order to strengthen nutrition programs and improve the level of health in West Sumatra.
Pengaruh Penambahan Inulin terhadap Mutu Sensorik, Kandungan Serat dan Daya Terima Yoghurt Fikriyah, Hanifah; Habibi, Nur Ahmad; Ismanilda, Ismanilda; Darningsih, Sri; Zulkifli, Zulkifli; Andrafikar, Andrafikar; Edmon, Edmon
Jurnal Sehat Mandiri Vol 19 No 1 (2024): Jurnal Sehat Mandiri, Volume 19, No.1 Juni 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i1.1389

Abstract

Yogurt is a functional food that contains probiotic bacteria beneficial for health. The addition of inulin fiber is considered to increase the fiber content of the product, thereby enhancing its benefits. The purpose of this study was to determine the effect of inulin addition on the organoleptic quality, fiber content, and acceptability of yogurt. The study used a completely randomized design (CRD) with one control, three treatments, and two repetitions. The amounts of inulin added were 7.5, 10, and 12.5 grams per portion. Data were analyzed using the Kruskal-Wallis test at the 5% level. Organoleptic test results showed that the average level of panelists' preference for taste, aroma, color, and texture was highest in treatment F2, with the addition of 7.5 grams of inulin. The test results indicated that the best treatment in terms of sensory taste, aroma, color, and texture was treatment F2, with the addition of 10 grams of inulin. There was a significant effect of inulin addition on the texture and taste of yogurt (p<0.05). The acceptability of yogurt with inulin addition was 92.8%. The fiber content test revealed a fiber content of 12.78%. It can be concluded that the addition of inulin to yogurt affects the organoleptic qualities of texture and taste and increases fiber content and product acceptability. The best results were obtained with the addition of 10 grams per portion. Further research is recommended to evaluate the number of bacteria and the shelf life of yogurt with added inulin.
Co-Authors ., Ismanilda Adriyan Pramono Alpari Nopindra Alsri Windra Doni Andrafikar Andrafikar Andrafikar, Andrafikar Andriana Marwanto Ariska, Neza Viona Aryu Candra Azis Boing Sitanggang Azrimaidaliza Chasanah Mazroatul Citra Tristi Utami Darningsih, Sri Darwel, Darwel Darwel, Darwel Defniwita Yuska Defriani Dwiyanti, Defriani Deny Yudi Fitranti Dwinatrana, Khiky Edmon Edmon Eva Yuniritha, Eva Fala, Etika Nurul Fauziyah, Roro Nur Fikriyah, Hanifah Gita Febri Saputri Glar Donia Deni Gusnedi Gusnedi Gusnedi Handayani, Marni Hasneli, Hasneli Hasneli, Hasneli Hermita Bus Umar Idral Purnakarya Irma Eva Yani Ismanilda Ismanilda, Ismanilda Kasmiyetti, Kasmiyetti Mukhlis Mukhlis Mulyana Mulyana Nindrea, Ricvan Dana Ninik Rustanti Nissa, Choirun Nur Heni Sri Palupi Nurman, Zurni Nuryanto Nuryanto Pregiwati Pusporini Rachma Purwanti Rachmadanur Rachmadanur Ratu Ruri Amelia Renidayati Renidayati Renita Afriza Rina Hasniyati Riviwanto, Muchsin Rizka Yulia Sary Rusydi, Riska Safyanti Safyanti Safyanti, Safyanti Sarah Fathia Sidhin, Syaharani Solihin Sayuti Sri Darningsih Suci Amalia Sulaiman, Agus Utami, Citra Tristi Vara Dianti Putri Widdeffrita Widdeffrita Witri Priawantiputri Wiwi Sartika Wiwi Sartika Yosi Suryarinilsih Yuniarti, Elsyie Zulkifli Zulkifli