Garuda - Garba Rujukan Digital

Sugeng Iwan Setyobudi

Poltekkes Kemenkes Malang

Author-ID : 5588249

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 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

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).

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

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).

The Nutritional Status of Children Receiving Local Supplementary Feeding at Tawangrejo Public Health Center, Madiun Komalawati, Dewi; Setyobudi, Sugeng Iwan
Journal of Global Research in Public Health Vol. 10 No. 2 (2025): December
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/jgrph.v10i2.562

Undernutrition among under-five children remains a major public health issue in Indonesia, particularly underweight which contributes to growth failure and increased morbidity. According to the 2022 Indonesian Nutrition Status Survey (SSGI), the prevalence of underweight in children is still above the national target, including in East Java. Locally-based supplementary feeding (LSF) is one of the strategies to address this problem, as it not only provides additional energy and protein but also involves nutrition education for parents to improve feeding practices. This study aimed to evaluate the effect of LSF on the nutritional status of underweight children under five at Tawangrejo Health Center, Madiun. An evaluative survey with a one-group pretest-posttest design was conducted involving 30 children aged 12–59 months (W/A < -2 SD). Intervention was carried out for 28 consecutive days with LSF menus containing an average of 318 kcal and 22.2 g protein per portion. Body weight and height were measured at baseline and post-intervention, and nutritional indices were analyzed using paired t-tests. Significant improvements were observed in body weight (mean +0.47 kg, p = 0.0001), height (mean +0.61 cm, p = 0.000), W/A z-score (p = 0.007), H/A (p = 0.042), and W/H (p = 0.001). Local-based supplementary feeding effectively improved the nutritional status of underweight children, suggesting its potential as a community-based strategy to reduce undernutrition in Indonesia

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