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All Journal Jurnal Gizi dan Pangan Jurnal Gizi Medula Biosfer: Jurnal Tadris Biologi Jurnal Media Gizi Indonesia (MGI) JITEK (Jurnal Ilmiah Teknosains) Darussalam Nutrition Journal Al-Jabar : Jurnal Pendidikan Matematika AL-ATHFAAL : JURNAL ILMIAH PENDIDIKAN ANAK USIA DINI JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan GHIDZA: Jurnal Gizi dan Kesehatan Amerta Nutrition Manuju : Malahayati Nursing Journal Jurnal Ilmu Kedokteran dan Kesehatan Jurnal Gizi Prima Darmabakti Cendekia: Journal of Community Service and Engagements Wellness And Healthy Magazine Jurnal Aisyah : Jurnal Ilmu Kesehatan JK Unila (Jurnal Kedokteran Universitas Lampung) Jurnal Pengabdian Kepada Masyarakat Ungu ( Abdi Ke Ungu) Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Jurnal Kesehatan Tambusai Buguh: Jurnal Pengabdian Kepada Masyarakat JCOMENT (Journal of Community Empowerment) Jurnal Pengabdian Pada Masyarakat Jurnal Gizi Aisyah Jurnal Keperawatan Profesional (KEPO) Jurnal Ilmu Kesehatan dan Gizi Detector: Jurnal Inovasi Riset Ilmu Kesehatan Media Ilmiah Kesehatan Indonesia JIMKI: Jurnal Ilmiah Mahasiswa Kedokteran Indonesia JPM (Jurnal Pengabdian Masyarakat) Ruwa Jurai
Ramadhana Komala
Program Studi Gizi, Fakultas Kedokteran, Universitas Lampung
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PENINGKATAN KESADARAN REMAJA UNTUK MELAKUKAN AKTIVITAS FISIK MELALUI KEGIATAN GERAKAN EDUKASI REMAJA AKTIF, BERPRESTASI, SEHAT, MANDIRI, DAN TANGGUH Komala, Ramadhana; Febriani, Wiwi; Wijaya, Sofyan Musyabiq; Yunianto, Andi Eka; Alam, Rafi Gustra
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 1 (2024): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i1.20043

Abstract

Abstrak: Masa remaja merupakan periode penting untuk membentuk gaya hidup dan perilaku menjadi aktif secara fisik. Peningkatan aktivitas fisik bagi remaja sangat penting dilakukan untuk membentuk kebiasaan olahraga. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan siswa terkait pentingnya melakukan aktivitas fisik minimal 30 menit per hari serta meningkatkan frekuensi melakukan aktivitas fisik bagi siswa melalui kegiatan “GENERASI SMART” yaitu Gerakan Edukasi Remaja Aktif, Berprestasi, Sehat, Mandiri, dan Tangguh. Kegiatan pengabdian kepada masyarakat ini telah dilaksanakan di SMA Negeri 12 Bandar Lampung dengan jumlah peserta sebanyak 31 orang. Kegiatan pengabdian mencakup melakukan kegiatan aktivitas fisik, penyuluhan, dan permainan aktivitas fisik (Exercise Motion Spinner Game/ EM-SG). Evaluasi kegiatan diberikan melalui pre-test dan post-test. Metode analisis yang digunakan dalam adalah analisis deskriptif dan analisis bivariat berupa paired sample t-test. Hasil pengabdian menunjukkan sebanyak 84% anak mengalami peningkatan pengetahuan terkait pentingnya aktivitas fisik. Hasil rata-rata skor pengetahuan siswa mengenai pentingnya aktivitas fisik sebelum dilakukan penyuluhan tergolong rendah yaitu 52.6 ± 8.1 poin. Pengetahuan siswa setelah penyuluhan mengalami peningkatan dengan skor rata-rata sebesar 67.9 ± 10.4 poin. Peningkatan pengetahuan siswa juga dapat terlihat dengan jelas pada rata-rata perubahan skor pengetahuan yang tinggi yakni 15.0 ± 10.4. Hasil uji statistik menunjukkan terdapat perbedaan skor pengetahuan yang signifikan antara sebelum dan sesudah penyuluhan (p<0,05). Hal ini berarti kegiatan pengabdian kepada masyarakat mengenai pentingnya aktivitas fisik cukup berhasil.Abstract: Adolescence is an important period for physical activity, lifestyle, and behavior. Increasing physical activity is very important for teenagers. This community service activity aims to increase students' knowledge regarding the importance of performing physical activity for at least 30 minutes per day, as well as increasing the frequency of physical activity for students through the "SMART GENERATION" activity, namely, the Active, Achievement, Healthy, Independent, and Resilient Youth Education Movement. Service activities included physical activity, nutrition education, and physical activity games (Exercise Motion Spinner Game/EM-SG). Activities were evaluated through a pre-test and post-test. The analytical methods used were descriptive analysis and bivariate analysis in the form of a paired sample t-test. The results showed that 84% of children experienced increased knowledge regarding the importance of physical activity. The average score of students' knowledge regarding the importance of physical activity before counseling was low, namely 52.6 ± 8.1 points. Students' knowledge after counseling increased, with an average score of 67.9 ± 10.4 points. The increase in students' knowledge can also be clearly seen in the high average change in knowledge scores, namely 15.0 ± 10.4. The statistical test results showed that there was a significant difference in the knowledge scores before and after counseling (p<0.05). This means that community service activities regarding the importance of physical activity were successful.
Edukasi gizi seimbang dan inovasi menu sehat kepada orang tua siswa di Desa Cipadang, Pesawaran Ramadhana Komala; Wiwi Febriani; Eka Putri Rahmadhani; Dian Isti Angraini
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 6 (2025): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i6.35633

Abstract

AbstrakMasalah gizi di Indonesia, khususnya di wilayah pedesaan seperti Desa Cipadang, Kabupaten Pesawaran, masih menjadi tantangan serius. Rendahnya pengetahuan orangtua tentang pentingnya gizi seimbang dan pola makan sehat berkontribusi terhadap tingginya angka stunting. Program Makan Bergizi Gratis yang diterapkan pemerintah merupakan langkah strategis untuk membangun sumber daya manusia yang sehat, aktif, dan produktif menuju Generasi Emas 2045. Kegiatan pengabdian kepada masyarakat ini dilaksanakan pada tanggal 30 Agustus 2025 di Balai Desa Cipadang, Kabupaten Pesawaran dengan jumlah peserta sebanyak 30 orang tua. Kegiatan pengabdian berupa kegiatan edukasi mengenai gizi seimbang dan inovasi menu sehat. Evaluasi kegiatan diberikan melalui pre-test dan post-test. Metode analisis yang digunakan dalam adalah analisis deskriptif. Hasil pengabdian menunjukkan sebanyak 86,67% peserta mengalami peningkatan pengetahuan terkait gizi seimbang dan inovasi menu sehat. Nilai rata-rata dan standar deviasi skor pengetahuan orang tua sebelum edukasi yaitu 71,67 ± 13,91 poin dan sesudah edukasi sebesar 86,63 ± 11,59 poin. Hal ini menunjukkan bahwa kegiatan edukasi ini berhasil meningkatkan pemahaman peserta terhadap pentingnya penerapan pola makan bergizi seimbang dan beragam. Pengetahuan yang meningkat ini diharapkan menjadi langkah awal dalam membentuk kebiasaan makan sehat di lingkungan keluarga. Kata kunci: edukasi; gizi seimbang; menu sehat; pengetahuan orang tua. AbstractNutritional problems in Indonesia, especially in rural areas such as Cipadang Village, Pesawaran Regency, remain a serious challenge. Low parental knowledge about the importance of balanced nutrition and healthy eating patterns contributes to high rates of stunting. The Free Nutritious Meal Program launched by the government is a strategic step to build healthy, active, and productive human resources towards the Golden Generation of 2045. This community service activity was carried out on August 30, 2025, at the Cipadang Village Hall, Pesawaran Regency, with 30 parents participating. The community service activity consisted of educational activities regarding balanced nutrition and healthy menu innovations. Evaluation of the activity was given through pre-tests and post-tests. The analytical method used in this activity was descriptive analysis. The results of the community service showed that 86.67% of participants experienced an increase in knowledge regarding balanced nutrition and healthy menu innovations. The average value and standard deviation of parental knowledge scores before education were 71.67 ± 13.91 points and after education were 86.63 ± 11.59 points. This demonstrates that the educational activity successfully increased participants understanding of the importance of adopting a balanced and varied diet. This increased knowledge is expected to be the first step in establishing healthy eating habits within the family. Keywords: education; balanced nutrition; healthy menu; parental knowledge.
Pemberdayaan ekonomi ibu rumah tangga berbasis pangan lokal: keripik jantung pisang di Desa Cipadang Eka Putri Rahmadhani; Wiwi Febriani; Ramadhana Komala; Maya Ganda Ratna; Laisa Azka; Putri Damayanti; Ayu Tiara Fitri; Sugirah Nour Rahman
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 6 (2025): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i6.36125

Abstract

Abstrak Penguatan ekonomi rumah tangga berperan penting dalam mendorong kemandirian dan kesejahteraan masyarakat. Jantung pisang merupakan bahan lokal yang sering diabaikan, tetapi dapat diolah menjadi keripik jantung pisang yang tidak hanya bernilai gizi juga memiliki potensi ekonomi. Kegiatan pengabdian kepada masyarakat ini dirancang untuk memperkenalkan para ibu rumah tangga pada proses pengolahan jantung pisang menjadi produk pangan yang bernilai jual, sekaligus meningkatkan keterampilan kewirausahaan mereka. Kegiatan ini dilaksanakan pada hari Sabtu, 30 Agustus 2025, di Balai Desa Cipadang dan diikuti oleh 30 orang ibu rumah tangga. Materi disampaikan melalui ceramah interaktif dan didukung dengan booklet yang berisi panduan tentang estimasi modal usaha kecil, strategi pemasaran sederhana, serta tips dan trik untuk mengembangkan usaha kecil berskala rumah tangga. Peserta kegiatan pengabdian kepada Masyarakat mengerjakan pre test dan post test untuk menilai peningkatan pengetahuan dan minat setelah mengikuti kegiatan ini. Hasil menunjukkan adanya peningkatan yang signifikan pada nilai peserta, dengan median meningkat dari 80 menjadi 90. Enam belas peserta mengalami peningkatan nilai, tiga belas peserta masih memiliki nilai yang tetap sama baik pada pre maupun post tes, dan hanya satu peserta yang mengalami penurunan nilai. Analisis statistik mengonfirmasi bahwa peningkatan tersebut signifikan. Program ini tidak hanya meningkatkan pemahaman peserta tentang cara menciptakan nilai tambah dari jantung pisang, tetapi juga memotivasi ibu rumah tangga untuk mempertimbangkan wirausaha skala kecil. Hal ini menunjukkan potensi sumber daya lokal dalam mendukung pemberdayaan ekonomi rumah tangga yang berkelanjutan. Kata kunci: pemberdayaan ekonomi; ibu rumah tangga; jantung pisang; kewirausahaan. Abstract Strengthening household economic capacity is an important step toward improving community welfare. Banana blossoms, a locally available ingredient that is often neglected, can be transformed into banana blossom chips, providing both nutritional benefits and economic opportunities. This program was designed to introduce housewives to the processing of banana blossoms as a marketable food product while also improving entrepreneur skills. The activity took place on Saturday, August 30, 2025, at the Cipadang Village Hall and was attended by 30 housewives. Materials were delivered through an interactive lecture supported by a booklet containing guidance on small business capital estimation, simple marketing strategies, and packaging techniques. To assess the impact of the program, participants completed knowledge tests before and after the training. Results indicated a noticeable improvement in participants’ scores, with the median increasing from 80 to 90. Sixteen participants showed higher scores, thirteen remained unchanged, and only one showed a decreased result. Statistical analysis confirmed that these improvements were significant. This program not only enhanced the participants’ understanding of how to create added value from banana blossoms but also motivated them to consider small-scale entrepreneurship. It highlights the potential of local resources to support sustainable household economic empowerment and may serve as a model for similar community-based initiatives. Keywords : economic empowerment; housewives; banana blossom; enterpreneurship.
Hubungan Faktor Individu Dan Pekerjaan Terhadap Keluhan Work-Related Musculoskeletal Disorders (WRMSDs) Pada Petugas Kebersihan Yasmine Aulia Ramadhan; Dyah Wulan Sumekar rengganis Wardani; Ramadhana Komala; Khairunnisa Berawi
Malahayati Nursing Journal Vol 7, No 10 (2025): Volume 7 Nomor 10 (2025)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mnj.v7i10.20636

Abstract

ABSTRACT Work-Related Musculoskeletal Disorders (WRMSDs) are complaints of muscles, fascia, nerves, tendons, joints, and spine related to exposure to risk factors in the workplace, such as sprains, pain, and inflammation. Cleaners are one of the jobs that often experience WRMSDs. WRMSDs complaints can be influenced by several main factors, namely individual factors and work factors. The purpose of this study was to determine the relationship between individual and work factors and WRMSDs complaints in cleaners at the University of Lampung. This study used a cross-sectional approach, conducted at the University of Lampung from July 2024 to January 2025. The subjects of the study were 130 cleaners. Data were collected through filling in personal data, exercise habit questionnaires and Nordic Body maps, and measuring work posters using the OWAS method. Bivariate analysis used the Spearman and Mann-Whitney tests. There is a relationship between gender (p = 0,05) and WRMSDs complaints, and there is a relationship between age (p 0,001 and r = 0,355), work duration (p = 0,001 and r = 0,283), work posture (p = 0,001 and r = 0,289), and WRMSDs complaints with a weak correlation strength and positive direction. There is a relationship between work period (p 0,001 and r = 0,400) and WRMSDs complaints with a moderate correlation level and a positive direction. There is a relationship between exercise habits (p = 0,009 and r = -0,299) with a weak correlation level and a negative direction. There is no relationship between BMI (p = 0,717) and WRMSDs complaints. Factors related to WRMSDs complaints are age, gender, exercise habits, work period, work duration, and work posture. Factors not related to WRMSDs complaints are BMI. Keywords: Musculoskeletal Disorders, Individual Factors, Occupational Factors  ABSTRAK Work-Related Musculoskeletal Disorders (WRMSDs) merupakan keluhan pada otot, fascia, saraf, tendon, sendi, dan tulang belakang yang terkait dengan paparan faktor risiko di tempat kerja, seperti terkilir ,nyeri dan inflamasi. Petugas kebersihan merupakan salah satu pekerjaan yang sering mengalami WRMSDs. Keluhan WRMSDs dapat dipengaruhi oleh beberapa faktor utama, yaitu faktor individu serta faktor pekerjaan. Tujuan penelitian ini adalah mengetahui hubungan antara faktor individu dan pekerjaan terhadap keluhan WRMSDs pada petugas kebersihan Universitas Lampung. Penelitian ini menggunakan pendekatan cross-sectional, dilakukan di Universitas Lampung pada bulan Juli 2024-Januari 2025. Subjek penelitian adalah 130 petugas kebersihan. Data dikumpulkan melalui pengisian data diri, kuesioner kebiasaan olahraga dan Nordic Body map, serta pengukuran poster kerja dengan metode OWAS. Analisis bivariat menggunakan uji Spearman dan Mann Whitney. Terdapat hubungan antara jenis kelamin (p = 0,05) dan keluhan WRMSDs, serta terdapat hubungan antara usia (p  0,001 dan r = 0,355), durasi kerja (p = 0,001 dan r=0,283),  postur kerja (p = 0,001 dan r = 0,289) dan keluhan WRMSDs dengan kekuatan korelasi lemah dan arah yang positif. Terdapat hubungan antara masa kerja (p  0,001 dan r = 0,400) dan keluhan WRMSDs dengan tingkat korelasi sedang dan arah yang positif. Terdapat hubungan antara kebiasaan olahraga (p = 0,009 dan r = -0,299) dengan tingkat korelasi lemah dan arah yang negatif. Tidak terdapat hubungan antara IMT (p = 0,717) dengan keluhan WRMSDs. Faktor yang berhubungan dengan keluhan WRMSDs adalah usia, jenis kelamin, kebiasaan olahraga, masa kerja, durasi kerja, serta postur kerja. Faktor yang tidak berhubungan dengan keluhan WRMSDs adalah IMT. Kata Kunci: Gangguan Muskuloskeletal, Faktor Indiviu, Faktor Pekerjaan
Analisis Kadar Ureum Pra-Hemodialisis dan Mortalitas pada Pasien Penyakit Ginjal Kronis Stadium 5 di RSUD Dr. H. Abdul Moeloek Bandar Lampung Vira Kamalia Niswah; Ade Yonata; Ramadhana Komala; Iswandi Darwis
JIMKI: Jurnal Ilmiah Mahasiswa Kedokteran Indonesia Vol 12 No 3 (2026): JIMKI: Jurnal Ilmiah Mahasiswa Kedokteran Indonesia Vol. 12.3 (2026)
Publisher : BAPIN-ISMKI (Badan Analisis Pengembangan Ilmiah Nasional - Ikatan Senat Mahasiswa Kedokteran Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53366/jimki.v12i3.1034

Abstract

Background: Chronic kidney disease (CKD) stage 5 is the final phase that requires patients to undergo hemodialysis as the main treatment. Monitoring blood urea levels before hemodialysis is an important aspect because these values can reflect the risk of death in patients. Based on this, the study aims to examine the relationship between pre-hemodialysis urea levels and mortality rates in CKD stage 5 patients at Dr. H. Abdul Moeloek Regional General Hospital in Lampung Province. Method: This study applied a quantitative observational design with a retrospective cohort approach. The data analyzed were obtained from secondary sources, namely, medical records of patients diagnosed with stage 5 CKD. The sample included 150 patients who received hemodialysis in 2023–2024, selected through consecutive sampling. Data were analyzed univariately; normality was assessed using the Shapiro-Wilk test, and bivariate analysis was conducted using the Mann-Whitney Test. Results: The mean pre-hemodialysis urea level in deceased patients was higher than in discharged patients. The Mann-Whitney test showed a significant difference in urea levels between the two groups (p=0.0001), indicating a relationship between pre-hemodialysis urea levels and patient mortality. Discussion: The findings suggest that pre-hemodialysis urea levels can serve as an indicator of mortality risk in patients with stage 5 CKD. Patients with higher urea levels tend to have a greater risk of death. Conclusion: There is a significant correlation between pre-hemodialysis urea levels and mortality in patients with stage 5 CKD. Patients with higher urea levels have a higher risk of death.
Education and Family Support are The Most Influential Factors on Diet Compliance of Hypertension Patients Angraini, Dian Isti; Lipoeto, Nur Indrawaty; Zuraida, Reni; Wijaya, Sofyan Musyabiq; Komala, Ramadhana; Febriani, Wiwi; Yunianto, Andi Eka; Rahmadhani, Eka Putri
Media Gizi Indonesia Vol. 21 No. 2 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i2.219-231

Abstract

The prevalence of hypertension has continued to increase in recent years, highlighting the importance of dietary compliance among patients. This study aimed to analyze the factors influencing the dietary compliance of patients with hypertension. The study procedures were carried out using an observational analytical method with a cross-sectional design from April to October 2023 in the working area of the Kedaton Public Health Center in Bandar Lampung City. The sample population comprised 100 patients diagnosed with hypertension for at least the last 3 months who agreed to participate. The study variables were age, sex, knowledge, education, family income, attitude, motivation, self-efficacy, family support, food availability, psychological factors, health worker support, and diet compliance. Data were collected through interviews and validated questionnaires. Diet compliance was measured based on 2×24-hour food recall and compared with the standards (Recommended Daily Allowance). The data obtained were analyzed using chi-square and logistic regression analyses. The results showed that only 19% of patients with hypertension were compliant with the diet. In addition, knowledge, level of education, family income, attitude, motivation, self-efficacy, family support, food availability, psychological factors, and health worker support influenced diet compliance in patients with hypertension (p<0.05). The most influential factors were education and family support. The results of this study show the importance of educational interventions and increasing the role of the family in supporting the successful diet management of hypertensive patients to maintain normal blood pressure and prevent complications.  
PELATIHAN DAN PRAKTIK PEMBUATAN MOKANUSA COOKIES CHEWY BERBASIS MOCAF DESA MERAK BATIN, KECAMATAN NATAR, KABUPATEN LAMPUNG SELATAN sutarto, sutarto; Dewi Puspita Sari, Ratna; Lusi Nugraheni, Irma; Anggileo Pramesona, Bayu; Komala, Ramadhana; Eka Yunianto, Andi; Saragih, Rebecca A F; Musadad, Niam; Kahar, Farid; Kesuma, Wijaya; Fajar Indriansyah Valian, Ihsan; Zaskia Suryadi, Najwa; Kevina; Dima Fasya, Arina; Arbi, M Anugrah; Raditia Maulana, Faras; Adela, Tamara; Kurniawati, Murni; Zahra, Alvika
BUGUH: JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 6 No. 1 (2026): Maret 2026
Publisher : Badan Pelaksana Kuliah Kerja Nyata Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/buguh.v6n1.3379

Abstract

This community service program aimed to improve community knowledge and skills in utilizing mocaf flour as an alternative to wheat flour through training on producing MokaNusa Chewy Cookies in Merak Batin Village, South Lampung. The method applied a participatory approach involving education, hands-on practice, and continuous assistance. A total of 27 participants were involved, mostly aged over 40 years. The evaluation results showed an increase in average knowledge scores from 68.15 to 84.81, with an improvement of 16.66 points, and 70.4% of participants experienced increased knowledge. Participants were also able to independently apply the processing skills. This program proved effective in enhancing community capacity, promoting local food diversification, and creating opportunities for home-based businesses to support food security and economic empowerment.
Flavonoid dalam Food Bar Berbasis Jantung Pisang sebagai Sumber Laktagogue Yaktiworo Indriani; Sofyan Musyabiq Wijaya; Wiwi Febriani; Andi Eka Yunianto; Ramadhana Komala
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.381-387

Abstract

Background: Banana blossoms are widely available in tropical countries such as Indonesia, but are rarely used to their full potential. Flavonoids are bioactive compounds that act as lactagogues and can help stimulate breast milk production. Objectives: This study aimed to analyze the flavonoid content in banana blossom-based food bars as a potential lactagogue source. Methods: This study used a Completely Randomized Design (CRD) with 4 treatments varying the amount of banana blossom flour: F1=0 g, F2=10 g, F3=15 g, and F4=20 g. Every formulation was used with a 2g sample to determine flavonoid content. The flavonoid content was analyzed using UV-Visible spectrophotometry at a maximum wavelength of 413 nm. Data analysis using SPSS version 22 and Duncan's Multiple Range Test (DMRT) was used to test differences in flavonoid content among banana flower food bar formulations. Results: The results showed a statistically significant difference (p-value<0.05) among the various formulations. Formulation F3 had a higher flavonoid content compared to the other formulas, at 1.19 mg. Conclusions: The F3 formulation exhibited the highest flavonoid content and has potential as a nutritious snack food that functions as a lactagogue. These findings indicate that the use of banana blossoms in the form of food bars can be a practical, functional food alternative to help increase breast milk production in breastfeeding mothers.
Analisis Komposisi Gizi dan Serat Pangan Kukis Substitusi Tepung Jantung Pisang untuk Diversifikasi Pangan Lokal: Nutritional Composition and Dietary Fiber Analysis of Banana Blossom Flour Substituted Cookies for Local Food Diversification Wiwi Febriani; Ramadhana Komala; Dian Isti Angraini; Sofyan Musyabiq Wijaya; Andi Eka Yunianto
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.471-479

Abstract

Background: Local food varies, with a lesser reliance on wheat flour and the incorporation of local foods such as banana flower, which is high in fiber and nutrients. The incorporation of banana flower may allow for a healthy snack using wheat flour-based cookies while increasing the potential for developing local food sources. Objectives: The objective of this study was to determine the nutritional composition and dietary fiber of wheat flour cookies that have banana flower flour as a substitute. Methods: An experiment employing a Completely Randomized Design (CRD) was conductssed using four levels of wheat and banana flour substitution, F0 (100:0), F1 (85:15), F2 (70:30), and F3 (55:45). Each formula had two replicates. Analysis of Proximate composition was performed for moisture (via oven), ash (via gravimetric), protein (via Kjeldahl), fat (by difference), crude and dietary fiber (via enzymatic gravimetric methods). Data were analyzed using one-way ANOVA (α = 0.05). Results: A one-way ANOVA analysis showed the following significant differences (p-value<0.05) between the formulas. In terms of the moisture content (1.55-3.17%), ash (2.13-3.72%), protein (6.13-7.68%), fat content (26.59 to 28.29%), crude fiber (3.40 - 5.79%) and dietary fiber (10.10 - 16.75%), while carbohydrate content (60.28 to 60.96%) were found to be not significant when comparing the formulas to F3 which had the highest protein, ash, crude fiber and fiber dietary types, while in reverse, the fat and water levels of each formula decreased when increasing the amount lemon flower flour (using banana flour) was substituted. Conclusions: Incorporating banana flower flour into cookie recipes has improved protein, ash, and fiber levels. It could improve the healthfulness of cookies and support local food diversity.
Formulasi Kukis yang Diperkaya Antioksidan dan Serat dengan Kulit Buah Naga Merah dan Tepung Tempe sebagai Camilan Fungsional bagi Penderita Diabetes: Formulation of Antioxidant and Fiber Enriched Cookies with Red Dragon Fruit Peel and Tempeh Flour as A Functional Snack for Diabetics Tutik Ernawati; Wiwi Febriani; Ramadhana Komala; Dian Isti Angraini; Sofyan Musyabiq Wijaya; Andi Eka Yunianto
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.462-470

Abstract

ackground: Antioxidants and dietary fiber are important to human health as well as the prevention of diabetes. Red dragon fruit peel has a high content of anthocyanins and fibre, while tempeh flour contains plant proteins, as well as bioactive compounds such as soy isoflavones, which are capable of even boosting the antioxidant activity. Glypide , being a P-gp inhibitor, the addition of glibenclamide will have the potential to develop a functional food product for treatment and/or management of diabetes. Objectives: This study aims to analyze the antioxidant and fiber of cookies from red dragon fruit peel flour and tempeh dumpling flour as functional snack for diabetes mellitus patients. Methods: This experimental investigation adopted the Completely Randomized Design (CRD) with four levels of wheat flour substitution: F0 (100:0), F1 (90:10), F2 (75:25) and F3 (50:50). Chemical composition included dietary fiber (enzymatic-gravimetric method) and antioxidant capacity as vitamin C (HPLC-PDA), total carotenoids, flavonoids, phenols, tannins and DPPH antiradical power methods (spectrophotometry). Comparisons were tested by one-way ANOVA (α=0.05). Results: Red dragon fruit peel flour was substituted, which resulted in a significant increase in dietary fiber and antioxidant content (p-value<0.05). When compared to other formulas, Formula F3 showed the highest levels of total phenols (362 mg GAE/100 g), flavonoids (14.77 mg), antioxidant activity (69.2%), and dietary fiber (30.87%) (p-value<0.05). As more red dragon fruit peel flour was substituted, vitamin C and carotenoid levels also rose. Conclusions: Because of their high dietary fiber and antioxidant content, formula F3 cookies may be a useful snack for people with diabetes.
Co-Authors - Abdullah -, Intanri Kurniati AA Sudharmawan, AA Abdullah Abdullah ade yonata Adela, Tamara Adistira, Ross Mellyana Afiska Prima Dewi Afiska Prima Dewi Afiska Prima Dewi Agustina, Safitri Agustina, Safitri Akhmad Rizki Farhan Alam, Rafi Gustra Alifiyanti Muharramah Alifiyanti Muharramah Alvika Zahra Amali Rica Pratiwi Ananda Felicia Aziza Andi Eka Yunianto Andi Eka Yunianto Anggileo Pramesona, Bayu Anggraini, Dian Isti Arbi, M Anugrah Ari Wahyuni Arina Dima Fasya Asep Sukohar Ayu Tiara Fitri Ayu Tiara Fitri Bambang Sri Anggoro Bayu Anggileo Pramesona Budi Setiawan Cantika, Diana Helen Desti Ambar Wati Desti Ambar Wati Desti Ambar Wati Dewi Fortuna Saraswati Dewi Puspita Sari, Ratna Dian Isti Angraini Dian Isti Angraini Dian Isti Angraini Dian Isti Angraini Dima Fasya, Arina Dona Dinda Pratiwi Dyah Wulan Sumekar Rengganis Wardani Dyah Wulan Sumekar Rengganis Wardani Eka Putri Rahmadhani Eka Putri Rahmadhani Eka Putri Rahmadhani Eka Putri Rahmadhani Engkus Kusdinar Achmad, Engkus Kusdinar Erfha Nurrahmawati Ety Apriliana Fajar Indriansyah Valian, Ihsan Faras Raditia Maulana Farid Kahar Febriani, Wiwi Febriani Febriyani, Wiwi Fidela Anindya Atha Fitria Saftarina Gustianing, Defy Hadi Riyadi Happy, Terza Aflika Ihsan Fajar Indriansyah Valian Indri Windarti Indriyani Irma Lusi Nugraheni Iswandi Darwis Izzati, Marwah Aulia Jeri Kurniawan Jermsittiparsert, Kittisak Jhons Fatriyadi Suwandi Kahar, Farid Karin Ariska Kesuma, Wijaya Kevina Kevina Khairun Nisa Khairun Nisa Khairunnisa Berawi Kittisak Jermsittiparsert KOMARUDIN Komarudin Komarudin Kukuh Adelia Kurniawati, Murni Laisa Azka Leni Ervina Lusi Nugraheni, Irma M Anugrah Arbi Marcelia, Selvi Maya Ganda Ratna Mochammadin, Rafly Abdullah Murni Kurniawati Musadad, Niam Najwa Zaskia Suryadi Niam Musadad Novita Carolia Nur Indrawaty Lipoeto Nurrahmawati, Ertha Nurul Puspita Nurul Puspita, Nurul Nurwijayanti Putri Damayanti Putri Damayanti Raditia Maulana, Faras Rahmasari, Fania Asfi Ramadhan, Yasmine Aulia Rany Widyastuti Rany Widyastuti Rasmi Zakiah Oktarlina Ratna Dewi Puspita Sari Rebecca A F Saragih Reni Zuraida Rica Pratiwi, Amali Rika Lisiswanti Rika Lisiswanti Riska Nur Suci Ayu Riska Nur Suci Ayu Ritma Dewanti Roro Rukmi Windi Perdani Safitri Agustina Safitri Agustina Safitri Agustina Santi Widyawati Saragih, Rebecca A F Sari, Artika Septia Kusyani Septiani, Linda Shinta Nareswari, Shinta Silaen, David Sinaga, Fransisca T.Y. Soeprihatini, Retno Ariza Sofyan Musyabiq Wijaya Sofyan Musyabiq Wijaya Sofyan Musyabiq Wijaya Soraya Rahmanisa Sormin, Merris Hartati Subardiman, Najla Fadiyah Sugirah Nour Rahman Suharmanto Suharmanto Surriandari, Latifah Dwi Susianti Susianti Sutarto . Sutarto Sutarto Sutarto Sutarto Syahrul Hamidi Nasution Syahrul Hamidi Nasution Syazili Mustofa Tamara Adela Triyandi, Ramadhan Tutik Ernawati Vira Kamalia Niswah Wati, Desti Ambar Widya Fadila Widyastuti Widyastuti Widyastuti Widyastuti Wijaya Kesuma Wiwi Febriani Wiwi Febriani Wiwi Febriani Wiwi Febriani Wiwi Febriani Wiwi Febriani Wiwi Febriani Yaktiworo Indriani Yasmine Aulia Ramadhan Yulianti, Ari Yunianto, Andi Eka Zahra, Alvika Zaskia Suryadi, Najwa Zefanya Angie Zenith Puspitawati Zulfikar