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All Journal International Journal of Public Health Science (IJPHS) Journal of Nutrition College GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Journal of Local Therapy Nutriture Journal Journal of Global Research in Public Health
Sugeng Iwan Setyobudi
Poltekkes Kemenkes Malang
Agriculture, Biological Sciences & Forestry Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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FORMULASI IKAN LELE DAN BAYAM HIJAU TERHADAP NILAI GIZI, MUTU ORGANOLEPTIK, DAYA TERIMA RISOLES ROTI TAWAR SEBAGAI SNACK BALITA Riestamala, Eriske; Fajar, Ibnu; Setyobudi, Sugeng Iwan
Journal of Nutrition College Vol 10, No 3 (2021): Juli
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v10i3.30749

Abstract

Latar belakang: Balita merupakan kelompok rentan terhadap masalah gizi kurang atau gizi buruk, seperti stunting. Salah satu penanganan masalah gizi dengan karakteristik masalah gizi kronis yaitu dengan Pemberian Makanan Tambahan tinggi energi dan tinggi protein pada balita yang sesuai kebutuhan gizi berdasarkan AKG 2019 serta memanfaatkan pangan lokal seperti ikan lele dan bayam hijau.Tujuan: Mengetahui karakteristik dan daya terima dari risoles roti tawar ragout ikan lele dan bayam hijau sebagai salah satu alternatif pangan fungsional dalam bentuk PMT Pemulihan balita yang padat gizi.Metode: Penelitian eksperimental dengan desain 2 taraf perlakuan yaitu proposi ikan lele dan bayam hijau masing-masing sebesar 80%:20% dan 75%:25%. Parameter penelitian yang dilakukan terhadap produk yaitu uji organoleptik (hedonik) pada 15 panelis, perlakuan terbaik, menghitung komposisi gizi secara empiris, mutu protein, penentuan takaran saji, dan daya terima pada 12 balita RW 06 kelurahan Merjosari Kota Malang. Data yang diperoleh selanjutnya dianalisis secara deskriptif dengan Microsoft Excel 2010.Hasil: Perlakuan terbaik dari penelitian ini adalah P2 (ikan lele 75%:bayam hijau 25%) memiliki kandungan zat gizi per 120 gram yaitu energi 300 Kkal , protein 14 gram, lemak 10 gram, karbohidrat 33 gram, Fe 2 mg, Zinc 1 mg, mutu cerna 97%, NPU 72%, PST 120%, PER 149%. Rata-rata uji organoleptik (warna, aroma, rasa, tekstur) pada tiap perlakuan yaitu 3 (suka) terhadap risoles roti tawar ragout ikan lele dan bayam hijau. Rata-rata daya terima balita terhadap produk yaitu 60,4%.Simpulan: Pemberian formulasi pada P2 sudah memenuhi kebutuhan snack balita (10% dari total kebutuhan energi) dan sudah sesuai dengan Petunjuk Teknis Pemberian Makanan Tambahan (PMT) 2018.
Pemanfaatan bahan makanan lokal kentang (Solanum tuberosum l), ikan lele (Clarias, sp) dan brokoli (Brassica oleracea l) dalam bentuk snack kroket untuk balita dengan status gizi kronis Niken Yunia Rifqi; Sugeng Iwan; Nurul Hakimah

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2546

Abstract

The percentage of children under five in RW 2 with the characteristics of chronic nutritional status is 8 people or 73%. Chronic indicators describe the nutritional problems of children under five in the long term, due to low BW/U index, short BW/U, normal BW/TB. The purpose of this study was to determine the nutritional quality, protein quality of the formula. knowing the best treatment, organoleptic quality of the formula for the use of local food ingredients: potato (Solanum tuberosum L), catfish (Clarias Sp), and broccoli (Brassica oleracea L). This type of research is experimental with a completely randomized design (CRD). The level of treatment was the ratio of potato: catfish: broccoli, namely P1 (40:30:30), and P2 (30:45:25). The croquette snack formula at treatment levels 1 and 2 had nutritional values, namely energy of 156 Kcal and 125 Kcal. The value of P1 protein is 7.6 grams, P2 is 8.85 grams, P1 fat is 6.36 grams and P2 is 2.76 grams. Nutritional content in P1 is better than P2 seen from the calculation of nutritional value and protein quality. The digestibility quality of P1 was higher at 94.4. The level of treatment P1 (40:30:30) was the best treatment level in terms of the number of Nh, which was 0.53. Organoleptic quality at P1 was preferred by panelists for the attributes of color, taste, texture, and aroma of potato croquettes, which obtained an average value on a scale of 3. This study concluded that the addition of catfish increased the protein and phosphorus content in the croquette formula. The addition of broccoli increases the content of vitamin C and phosphorus. P1 nutritional quality (energy, protein, fat, carbohydrates). The best treatment is treatment 1 with a higher value than treatment 2 and the organoleptic quality of the P1 formula is preferred by the panelists than P2.
Perbedaan Tingkat Pengetahuan, Tingkat Konsumsi Energi, dan Aktivitas Fisik Sebelum dan Sesudah Penyuluhan Gizi Seimbang : Diffrrences in knowledge Level, Energi Consumption Level, and Physical Activity Before and After Balanced Nutrition Education Sri Handayani; Sugeng Iwan Setyobudi; Juin Hadisuyitno; Hasan Aroni
Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Vol. 5 No. 11: NOVEMBER 2022 -Media Publikasi Promosi Kesehatan Indonesia (MPPKI)
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/mppki.v5i11.2756

Abstract

Latar belakang: Kegemukan menjadi salah satu masalah gizi di Indonesia. Faktor-faktor yang mempengaruhi kegemukan yaitu tingkat pengetahuan, tingkat konsumsi, dan aktivitas fisik. Berdasarkan studi pendahuluan status gizi yang dilakukan pada siswa kelas V di SDN Kaliwungu 1 Jombang menggunakan penilaian IMT/U ditemukan sebanyak 14.28% gemuk, 25% obesitas, dan 60.7% dengan status gizi normal. Tujuan: Mengetahui perbedaan tingkat pengetahuan, tingkat konsumsi energi, dan aktivitas fisik sebelum dan sesudah penyuluhan gizi seimbang dengan media komik pada siswa yang mengalami kegemukan di SDN Kaliwungu 1 Jombang sebagai tambahan pengetahuan Metode: Penelitian ini menggunakan rancangan penelitian pre eksperimen dengan desain one group pretest posttest. Total sampel penelitian sebanyak 21 responden. Pengumpulan data tingkat konsumsi energi responden dengan melakukan recall 2x24 jam, tingkat pengetahuan dengan kuesioner gizi seimbang, dan aktivitas fisik dengan kuesioner Physical Activity Questionnaire for Children (PAQ-C). Analisis data menggunakan uji Paired Sample T Test jika data berdistribusi normal dan uji Wilcoxon Signed Ranked Test. Hasil: Hasil uji Wilcoxon Signed Ranked Test pengetahuan menunjukkan p=0.00 (p<0.05), tingkat konsumsi energi p=0.023 (p<0.05), dan aktivitas fisik p=0.060 (p<0.05) Kesimpulan: Terdapat perbedaan yang signifikan untuk konsumsi energi responden sebelum dan sesudah dilakukan penyuluhan gizi seimbang dan tidak terdapat perbedaan signifikan untuk aktivitas fisik sebelum dan sesudah dilakukan penyuluhan gizi seimbang.
Perbedaan Pengetahuan, Sikap, dan Pola Makan Penderita Hiperkolesterolemia dan Non Hiperkolesterolemia : Differences in Knowledge, Attitude, and Diet Hypercholesterolemic and Non-Hypercholesterolemic Patients Miftahul Aisyah; I Nengah Tanu Komalyna; Sugeng Iwan Setyobudi
Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Vol. 5 No. 11: NOVEMBER 2022 -Media Publikasi Promosi Kesehatan Indonesia (MPPKI)
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/mppki.v5i11.2764

Abstract

Latar belakang: Hiperkolesterolemia adalah suatu kondisi kadar kolesterol darah di atas 200 mg/dL. Hiperkolesterolemia dapat disebabkan oleh kurangnya pengetahuan tentang kolesterol, sikap negatif, dan pola makan yang tidak baik. Tujuan: Menganalisis perbedaan pengetahuan, sikap, dan pola makan penderita hiperkolesterolemia dan non hiperkolesterolemia di Wilayah Kerja Puskesmas Bululawang. Metode: Jenis penelitian observasional analitik dengan desain case control study. Populasi penelitian adalah masyarakat usia 20 – 60 tahun di Wilayah Kerja Puskesmas Bululawang yang melakukan pemeriksaan laboratorium dalam 4 bulan terakhir. Pengambilan sampel berdasarkan teknik Purposive Sample. Data diperoleh melalui metode dokumentasi, kuesioner, dan wawancara kemudian dianalisis menggunakan uji Independent Sample T-test. Hasil: Hasil analisis statistik menunjukkan tidak ada perbedaan pengetahuan (p-value 0,388; OR 4,3; 95% CI 0,708 – 26,531) dan sikap (p-value 0,708; OR 1,714; 95% CI 0,403 – 7,292), namun ada perbedaan pola makan (p-value 0,03; OR 11; 95% CI 1,998 – 60,572) pada penderita hiperkolesterolemia dan non hiperkolesterolemia di Wilayah Kerja Puskesmas Bululawang. Kesimpulan: Tidak ada perbedaan pengetahuan dan sikap, namun ada perbedaan pola makan pada penderita hiperkolesterolemia dan non hiperkolesterolemia di Wilayah Kerja Puskesmas Bululawang Kabupaten Malang.
Pengetahuan Ghaniyannisa, Aura Wahyu; Supariasa, I Dewa Nyoman; Hadisuyitno, Juin; Setyobudi, Sugeng Iwan
NUTRITURE JOURNAL Vol 2 No 3 (2023): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v3i2.4072

Abstract

Abstract Background: The problem of malnutrition is one of the nutritional problems being faced by countries in the world, including Indonesia. The problem of malnutrition can be caused by a lack of nutritional intake and infectious diseases. Objective: The purpose of this study was to determine differences in students' knowledge and attitudes before and after counseling on balanced nutrition with animation video media in fourth graders students at SDN Sukun 2 Malang City. Design: This type of research is a experimental study using a pre-experimental research design with One Group Pretest Posttest type. This research was conducted in May 2023 at SDN Sukun 2 Malang City. The sampling technique used was purposive sampling with a total sample of 40 students. Results: The mean value of student knowledge before and after balanced nutrition training using animated video media each is 30 and 55.75. The mean value of students' attitudes before and after balanced nutritional training is 58.93 and 67.56. The result of the Paired Sample T-Test showed that there are significant differences in knowledge (p-value=0,000) and attitudes (p-value=0,000) of the students before and after counseling on balanced nutrition with animation video media. Conclusions: There are significant differences in knowledge and attitudes of the students before and after counseling on balanced nutrition with animation video media. Keywords: Knowledge; Attitude; Counseling; Balanced Nutrition; Video Animation
Analysis data spatial for nutrition programs: a review using geographic information system Utomo, Bedjo; Triwiyanto, Triwiyanto; Luthfiyah, Sari; Setyobudi, Sugeng Iwan
International Journal of Public Health Science (IJPHS) Vol 13, No 3: September 2024
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijphs.v13i3.23590

Abstract

Nutritional problems are public health problems that are still found in developing countries, one of the prevention efforts requires nutritional data information. Geographic information systems (GIS) is an information system application that can analyze spatial data, such as population distribution, regional boundaries, and access to health centers. This study aims to examine the use of spatial data analysis with GIS in monitoring nutrition programs. The methods used in data retrieval use scientific database searches such as PubMed, Scopus, and Google Scholar as well as VOSviewer application with Keywords such as "spatial data analysis", "Geographic Information System", "Nutrition program", and design and implementation. The results of this study state that the GiS has a broad impact on the dissemination of nutritional status information, especially in areas with nutritional vulnerability, GIS spatial analysis can help understand the factors that contribute to malnutrition, as well as environmental factors that influence the success of nutrition programs. The results of the study concluded that priority areas of nutrition program intervention on the use of Geographic Information Systems can be used to make decisions and analyze spatial data to reduce the burden of disease in these areas. Furthermore, this review further enhances the understanding of the use of GiS for nutrition program interventions in improving the success of nutrition programs.
Formulation of Local Food Ingredients from Red Beans and Catfish in the Form of Nugget Snacks as Wasted Under Five Years Old Children Supplementary Food Budi, Dhiah Widyaningtyas; Palupi, Fitria Dhenok; Setyobudi, Sugeng Iwan
Journal of Local Therapy Vol 3 No 2 (2024): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v3i2.5115

Abstract

This study aims to analyze the empirical nutritional quality (energy, protein, fat, carbohydrates, vitamin A, calcium, iron and phosphorus), organoleptic quality and determine the best treatment level of Nuggets with red bean and catfish formulation as supplementary food for wasted under five years old children. This study employed an experimental approach with a Completely Randomized Design (CRD) consisting of three treatment levels. The nugget formulation was developed by modifying the proportions of catfish, chicken meat, and red beans with the following ratios: P0 = 0:100:0, P1 = 25:48:27, P2 = 33:40:27, and P3 = 41:32:27. Organoleptic tests by 25 semi-trained panelists assessed color, aroma, taste, and texture using a hedonic scale. Statistical analysis utilized Kruskal-Wallis and Mann-Whitney tests to determine significant differences, while the best formulation was identified using effectiveness index analysis. In this study the best formulation, consisting of 41% catfish, 32% chicken, and 27% red beans (P3), showed an Overcome Value (OV) of 0.884 and provided 359.94 kcal, 15.67g protein, 20.94g fat, and 27.17g carbohydrates per 100g. No significant preference difference was found between the control and P3 treatments. Future studies should focus on optimizing frying conditions to improve nugget color.
Acceptability of Catfish Nugget in Toddler Integrated Health Service Post (Posyandu) of Dermo Subdistrict, Mojoroto District, Kediri City Utami, Nuzul Dwi; Setyobudi, Sugeng Iwan
Journal of Global Research in Public Health Vol. 10 No. 1 (2025): June
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/jgrph.v10i1.559

Abstract

A situational analysis was conducted in the working area of the Mrican Community Health Center, Kediri City, through surveys and SQ-FFQ interviews with mothers of toddlers. The data showed energy and protein intake deficits in toddlers. This study aims to develop catfish nuggets as a functional food for toddlers,  providing  an  alternative  nutritious  snack  for  those  who  are undernourished. The product was developed from local ingredients such as catfish, carrots, eggs, cornstarch, and white bread. Organoleptic test results showed the best acceptability of catfish nuggets. The average organoleptic value of a color parameter of catfish nuggets was 4.1, and chicken nuggets was 4.27. The aroma parameter of the catfish nugget was 4.27, and the chicken nugget was 3.63. The texture parameter of the catfish nugget was 4.2, and the chicken nugget was 3.13. The flavor parameter of the catfish nugget was 4.53, and the chicken nugget was 3.53. Catfish nuggets have more potential than chicken nuggets. The highest percentage of acceptance in color, aroma, texture, and taste parameters is  found in catfish nuggets. In color parameters, many say that catfish nuggets are lacking because the color is darker. The taste parameter is more savory in catfish nuggets.
Perbedaan Pola Makan, Status Gizi, Status Konsumsi TTD pada Ibu Hamil Anemia dan Ibu Hamil Tidak Anemia Fitri, Mahdafikia Fadilah Insani; Komalyna, I Nengah Tanu; Hadisuyitno, Juin; Setyobudi, Sugeng Iwan
Ghidza: Jurnal Gizi dan Kesehatan Vol 9 No 1 (2025): June
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v9i1.1589

Abstract

Prevalensi anemia pada ibu hamil di Indonesia sebesar 37,1% dan angka tersebut naik menjadi 48,9% pada tahun 2018 (Kemenkes, 2022). Anemia pada ibu hamil dipengaruhi oleh beberapa faktor diantaranya pola makan, status gizi, dan status konsumsi TTD (Tablet Tambah Darah). Penelitian ini bertujuan untuk mengetahui perbedaan pola makan, status Konsumsi TTD (Tablet Tambah Darah), status gizi pada ibu hamil anemia dan ibu hamil tidak anemia. Penelitian ini menggunakan jenis penelitian survei analitik (non-eksperimen) dengan desain case control yang dilakukan pada bulan April 2024 di Ds Krembung, Sidoarjo, Jawa Timur dengan sampel berjumal 20 orang ibu hamil. Data yang dikumpulan yaitu data pola makan ibu hamil, data status gizi ibu hamil, dan data frekuensi konsumsi TTD. Ibu hamil yang mengalami anemia memiliki pola makan dengan keberagaman yang kurang (40%) dibandingkan dengan ibu hamil yang tidak mengalami anemia (35%), ibu hamil yang mengalami anemia memiliki status gizi yang berisiko KEK (35%) dibandingkan dengan ibu hamil yang tidak mengalami anemia (30%), ibu hamil yang mengalami anemia memiliki kepatuhan konsumsi TTD tidak patuh (40%) dibandingkan dengan ibu hamil yang tidak mengalami anemia (30%). Terdapat perbedaan yang signifikan antara pola makan ibu hamil anemia dengan ibu hamil tidak anemia (p=0,000), terdapat perbedaan yang signifikan antara status gizi ibu hamil anemia dan ibu hamil tidak anemia (p=0,028), serta terdapat perbedaan yang signifikan antara status konsumsi TTD pada ibu hamil anemia dan ibu hamil tidak anemia (p=0,007). Berdasarkan hasil penelitian perlu adanya pengarahan oleh petugas kesehatan kepada ibu hamil mengenai frekuensi dan jenis makanan yang tepat untuk dikonsumsi, perlu adanya kewajiban kepada ibu hamil untuk mengonsumsi tablet tambah darah secara rutin selama 90 hari.
Co-Authors Budi, Dhiah Widyaningtyas Fitri, Mahdafikia Fadilah Insani Ghaniyannisa, Aura Wahyu Hadisuyitno, Juin Hasan Aroni I Nengah Tanu Komalyna Ibnu Fajar Komalyna, I Nengah Tanu Luthfiyah, Sari Miftahul Aisyah Niken Yunia Rifqi Nurul Hakimah Palupi, Fitria Dhenok Riestamala, Eriske Sri Handayani Supariasa, I Dewa Nyoman Utami, Nuzul Dwi Utomo, Bedjo