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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi Prima
Fifi Luthfiyah
Jurusan Gizi Poltekkes Kemenkes Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Education Public Health Social Sciences

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PRAKTEK MEMBUAT JAJANAN DARI DAUN KELOR DENGAN MEMANFAATKAN AMPAS TAHU PADA PENGRAJIN TEMPE TAHU DI KELURAHAN ABIAN TUBUH BARU KOTA MATARAM Fifi Luthfiyah; Reni Sofiyatin; Lalu Khairul Abdi
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 10 (2022): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v5i10.3808-3815

Abstract

Ampas tahu adalah limbah kedelai yang sedikit sekali orang menggunakannya untuk dikonsumsi, padahal nilai gizinya masih cukup baik, terutama protein. Praktek membuat jajanan dari daun kelor yang dikenal tanaman superfood,  dapat divariasikan dengan ampas tahu. Kelurahan Abian Tubuh Baru Kota Mataram,NTB merupakan pusat produsen tahu tempe yang belum pernah dilakukan pendampingan praktek membuat jajanan dengan inovasi tersebut. Metode yang dilakukan berupa penyebaran informasi dan praktek pembuatan produk. Peserta yang mengikuti kegiatan sebanyak 30 orang. Sedangkan produk yang dipraktekkan adalah Sempol Kelor Ampas Tahu dan Puding Kelor Sari Kedelai. Terdapat komposisi nilai gizi produk yang semula rendah zat gizi menjadi lebih tinggi Sempol Ampas Tahu setiap 100 gram mengandung Protein= 7.9 gram, dan Puding  Kelor Sari Kedelai mengandung Protein = 12, 6 gram.
Modification Of Hospital Formula Based On Yellow Pumpkin Flour (Curcubita Moschata) And Egg White Flour For Patients With Diabetic Nephropathy Najma Zahara Putri Hilda; Nur Rahman; Fifi Luthfiyah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 9, No 1 (2024): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v9i1.487

Abstract

Background: Diabetes mellitus is a metabolic disorder characterized by increased blood glucose levels, which can cause complications, one of which is diabetic nephropathy. One of the preventive therapies that can be carried out is administering an enteral formula high in protein and fiber. It is possible that yellow pumpkin and egg whites can help reduce the risk of developing diabetes.Research Purpose: This research aims to develop hospital enteral formulas, determine their viscosity, analyze their nutritional content, and determine their organoleptic quality.Research Methods: This research uses a quasi-experimental method, with the research design used as a static group comparison. Viscosity testing uses a viscometer, water, ash, protein, and fat. Carbohydrate content testing uses proximate analysis, and food fiber content testing uses the enzymatic method. Organoleptic testing uses a hedonic scale, and the panelists are semi-trained.Research Result: The results showed differences in cholesterol levels before and after the study (p=0.00). The treatment group had a reduced cholesterol level of 57.8 mg/dL, and the control group had a reduced cholesterol level of 34.3 mg/dL. However, the benefits of green bean juice with cinnamon powder in lowering cholesterol levels were not statistically significant (p=0.074). Conclusion: A modified formula based on pumpkin flour and egg white flour has the potential to be an alternative food for people living with diabetes. 
Co-Authors Lalu Khairul Abdi Najma Zahara Putri Hilda Nur Rahman Reni Sofiyatin