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All Journal Journal on Education JURNAL ILMIAH GLOBAL EDUCATION
Fidatul Jamila
Institut Kesehatan dan Bisnis Surabaya
Education Languange, Linguistic, Communication & Media Mathematics Other

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PENGARUH SUBTITUSI TEPUNG KACANG HIJAU TERHADAP DAYA TERIMA DAN KADAR PROTEIN PADA KASTENGEL SEBAGAI SALAH SATU KUDAPAN ALTERNATIF STUNTING Fidatul Jamila; Fitria Fitria; Fitriana Nugraheni; Tika Fatihatul Khoir
Jurnal Ilmiah Global Education Vol. 4 No. 2 (2023): JURNAL ILMIAH GLOBAL EDUCATION, Volume 4 Nomor 2, Juni 2023
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/jige.v4i2.937

Abstract

Stunting can be controlled by eating foods that have a high protein content. One of the foods high in protein content is green beans. Protein can assist in the repair of damaged growth cells and support optimal nutritional status in children. Therefore, green beans need to be further developed so that they are useful for humans as a mixture or addition to food, one of which is kastengel. The addition of green beans is expected to increase the nutritional value, especially protein in kastengel. This study aims to determine the organoleptic quality and protein content of mung bean kastengel. The method used was experimental with Completely Randomized (CRD) 3 treatments and 2 replications. This research was conducted with objective and subjective tests. The objective test was carried out by laboratory testing of protein content using the Kjehdahl test. The subjective test was carried out by organoleptic test with 30 panelists in the category of panelists not choosing. The analytical technique used was Kruskal Wallis statistical analysis and continued One Way Anova to determine the effect of acceptability and protein content between treatments. This study shows that the most preferred organoleptic is the formulation with a ratio of wheat flour and mung bean flour as much as 25%: 75% with a reassessment of color, taste, aroma, texture, which is 3.65 (very like). The results of the Kruskal Wallis test on color, aroma, taste, and texture were (p < 0.05). One Way Anova test results on protein test results obtained (p < 0.05). There is an effect of treatment of each sample on the indicators of color, aroma, taste, and texture and there is also an effect of treatment of each sample on the results of the protein test.
Hubungan Stres, Kualitas Tidur Dan Emotional Eating Dengan Status Gizi Pada Mahasiswa Tingkat Akhir Program Studi S1-Ilmu Gizi Ikbis Surabaya Alpian Jayadi; Fidatul Jamila; Zummatul Atika; Sri Wahyuni
Journal on Education Vol 6 No 2 (2024): Journal on Education: Volume 6 Nomor 2 Tahun 2024
Publisher : Departement of Mathematics Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joe.v6i2.5256

Abstract

Final year students can experience stress caused by several factors that can come from academic life, such as course load, getting a good GPA and plus working on a thesis as a graduation requirement. This study was conducted to determine the relationship between stress, sleep quality and emotional eating with the nutritional status of final year students of the IKBIS Surabaya Nutrition Science Study Program. This type of research is analytical observational with a Cross Sectional approach. The sample in this study amounted to 35 final year students. Stress data was measured using the Perceived Stress Scale (PSS) questionnaire, sleep quality data was measured using the Pittsburgh Sleep Quality Index (PSQI) questionnaire, emotional eating data was measured using the Adult Eating Behaviour Questionnaire (AEBQ) and nutritional status was measured using BMI. Data were analyzed using the Chi-Square test. It was found that 11.4% of students experienced undernutrition and 25.7% of students experienced overnutrition. As many as 40% of students experience stress, 94.3% have poor sleep quality and as many as 54,3% of students experience emotional under eating, while 14,3% of students experience emotional over eating. There is no significant relationship between stress, sleep quality and emotional eating with nutritional status respectively (p= 0,609; 0,281; 0,920 dan 0,791). Stress, sleep quality and emotional eating are not significantly associated with nutritional status in final year students of the IKBIS Surabaya Nutrition Science S1 Study Program.
Co-Authors Alpian Jayadi, Alpian Fitria Fitria Fitriana Nugraheni Sri Wahyuni Tika Fatihatul Khoir Zummatul Atika