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All Journal International Journal of Public Health Science (IJPHS) Journal of Nutrition College Jurnal Riset Gizi GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Media Gizi Kesmas Journal of Local Therapy Nutriture Journal Jurnal Riset Gizi Indonesian Journal of Electronics, Electromedical Engineering, and Medical Informatics Jurnal Riset Gizi Journal of Global Research in Public Health
Sugeng Iwan Setyobudi
Poltekkes Kemenkes Malang
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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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.
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: : Analysis of Nutritional and Organoleptic Quality Budi, Dhiah Widyaningtyas; Palupi, Fitria Dhenok; Setyobudi, Sugeng Iwan
Journal of Local Therapy Vol 4 No 2 (2025): 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.
Implementation of Digital Anthropometry for Real Time Toddlers Nutrition Status at Balongdowo Village Posyandu Triwiyanto, Triwiyanto; Luthfiyah, Sari; Hamzah, Torib; Utomo, Bedjo; Lamidi , Lamidi; Setyobudi, Sugeng Iwan; Julianto, Jusuf; Rosari, Angela Erti Suci
Indonesian Journal of Electronics, Electromedical Engineering, and Medical Informatics Vol. 5 No. 4 (2023): November
Publisher : Jurusan Teknik Elektromedik, Politeknik Kesehatan Kemenkes Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35882/ijeeemi.v5i4.185

Abstract

The current web page context is a research article that discusses the implementation and evaluation of a digital anthropometry device for the early detection of stunting in children under five years old in a rural village in Indonesia. The aim of the study was to apply a technology-based solution to overcome the challenges of measuring height and weight of children, as well as to provide timely and actionable information for the prevention and reduction of stunting. The contribution of the study was to demonstrate the feasibility and effectiveness of a community service program that integrated education, empowerment, and technology components to address the stunting problem in a local context and need. The method of the study involved a mixed-methods design, which combined quantitative and qualitative data collection and analysis, to evaluate the impact and outcomes of the digital anthropometry device and the community service program. The result of the study showed that the program improved the knowledge and awareness of stunting among the mothers and the cadres, as well as their skills in using the digital anthropometry device. The program also reduced the stunting cases and increased the nutritional status among the children, as indicated by the z-score indicators. The conclusion of the study was that the program was successful in achieving its objectives and outcomes, but also faced some challenges and limitations, such as the limited availability of the device, the technical difficulties in operating and maintaining the device, the low participation and compliance of some mothers and children, and the lack of follow-up and evaluation after the program ended
Formulasi Biskuit sebagai Makanan Tambahan Balita Gizi Kurang menggunakan Tepung Tempe Winarti, Pramita Ayu; Kristianto, Yohanes; Setyobudi, Sugeng Iwan; Palupi, Fitria Dhenok
Media Gizi Kesmas Vol 13 No 1 (2024): MEDIA GIZI KESMAS (JUNE 2024)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v13i1.2024.352-361

Abstract

Administration of food supplement to under nutrition children is important as an effort to overcome the problem. Tempe is a potential local food since it contains abundant of protein, dissolved nitrogen, free fatty acids, and have high digestibility. The purpose of this study was to produce biscuit using tempeh as food supplement. The experiments were carried out using a completely randomized design (CRD). Biscuit formulation was carried out by changing the proportion of wheat flour: tempeh flour (b/b) with levels of P0 = 100:0, P1 = 70:30, P2 = 60:40, and P3 = 50:50 respectivley. Protein, fat, ash and water content of biscuits were determined respectively by kjeldahl, soxhlet and gravimetric methods. The nutritional content of biscuits was compared with SNI and food supplement standards. The colour of the biscuits were analyzed using the colour difference ratio (CDR) method. Biscuit qualities were also assessed based on sensory tests. The results showed that tempeh flour significantly increased protein and ash content. The use of tempeh flour has no significant effect on the energy content, levels of carbohydrates, fat, water, and colour of the biscuits. The formula of P3 meets SNI the requirements for biscuits and food supplement standard requirements with an energy content of 473 Kcal, 16.8 gr protein, 20.3 gr fat, 55.8 gr carbohydrates, 1.3 gr ash, and 5.8 gr water for 100 grams of the product. The use of tempeh flour in the biscuit formulation increased the PST and PER scores, and only slightly decreased the SAA, NPU and digestibility scores. Tempeh biscuits from the best treatment can be used as PMT for handling malnutrition with a serving size of 30-40 grams and given once per day.
Formulasi Nugget Ikan Tongkol dan Tempe Kedelai Sebagai Makanan Selingan untuk Pencegahan Anemia Mukaromah, Latifatul; Palupi, Fitria Dhenok; Setyobudi, Sugeng iwan
JURNAL RISET GIZI Vol. 13 No. 2 (2025): November 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v13i2.12532

Abstract

Background: Anemia is a common health problem among adolescent girls, with a prevalence reaching 42% in East Java. One of the prevention strategies is increasing the intake of foods rich in protein, iron, and vitamins that support hematopoiesis. Skipjack tuna, as a source of heme iron, and tempeh, a fermented soybean product high in iron, have the potential to be developed into nutritious snacks such as nuggets to increase acceptability and consumption among adolescents. Objective: This study aimed to determine the best formulation of skipjack tuna and soybean tempeh nuggets based on nutritional quality and sensory acceptability. Methods: This research employed a Completely Randomized Design (CRD) with three skipjack tuna: tempeh ratios: P1 (100:30), P2 (100:50), and P3 (100:70). A hedonic test was conducted involving 25 semi-trained panelists. Data analysis used the Kruskal–Wallis test followed by the Mann–Whitney post-hoc test. Nutrient composition was calculated using TKPI and Nutricheck. Results: The resulting nuggets were characterized by a slightly bitter taste, golden-yellow color, slightly beany aroma, and chewy texture. The nutritional content per 100 g ranged from 467.52–494.32 kcal energy, 16.80–19.57 g protein, 20.41–21.58 g fat, 55.59–57.39 g carbohydrates, and 3.34–3.87 mg iron. The best formulation was P1, with the highest total score (0.644), an iron content of 1.67 mg per serving, and the highest taste acceptability. Conclusion: The best formulated nuggets meet (P1) the recommended nutrient intake for adolescent girls aged 13–15 years, contributing approximately 10% of the daily requirement based on the 2019 Recommended Dietary Allowances (RDA).
Co-Authors Budi, Dhiah Widyaningtyas Fitri, Mahdafikia Fadilah Insani Ghaniyannisa, Aura Wahyu Hadisuyitno, Juin Hamzah, Torib Ibnu Fajar julianto, jusuf Komalawati, Dewi Komalyna, I Nengah Tanu Lamidi , Lamidi Luthfiyah, Sari Mukaromah, Latifatul Niken Yunia Rifqi Nurul Hakimah Palupi, Fitria Dhenok Riestamala, Eriske Rosari, Angela Erti Suci Supariasa, I Dewa Nyoman Utami, Nuzul Dwi Utomo, Bedjo Winarti, Pramita Ayu Yohanes Kristianto