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All Journal Jurnal Gizi dan Kesehatan Jurnal Riset Kesehatan Poltekkes Depkes Bandung Jurnal Gizi dan Dietetik Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Agustina Indri Hapsari
Poltekkes Kemenkes Bandung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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BROWNIES “DISUKA” BERBASIS TEPUNG KACANG UNDIS, TEPUNG UBI UNGU, DAN KACANG HIJAU SEBAGAI ALTERNATIF PMT-P IBU HAMIL KEK Dwipayani, Ni Kadek Mahesa; Isdiany, Nitta; Fauziyah, Roro Nur; Hapsari, Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v3i2.1806

Abstract

The World Health Organisation (WHO) reported in 2017 that the prevalence of chronic energy deficiency (CED) among pregnant women worldwide ranged from 35-75%. According to the 2018 Riskesdas, the prevalence of CED among pregnant women in Indonesia was 17.3%, and the province of West Java was 14.1%. This prevalence is still above the target of the 2020-2024 Strategic Plan with target 10%. One of the intervention carried out is the provision of additional food. Alternative additional food can made independently or in groups by utilising various local foods in various forms like brownies. Brownies with the formulation of black mung bean flour and purple sweet potato flour can be used as an alternative high-energy high-protein additional food for pregnant women with CED. The purpose of this resarch is to determine the effect of black mung bean flour and purple sweet potato flour formulations on organoleptic, contain of protein, fat, carbohydrate, fibre and iron also the price of brownies. The research design is experimental and the sample in organoleptic testing is 35 moderately trained panellists. The results of the study on the organoleptic of the three formulas concluded that there was a significant difference with p (0.041) < α (0.05) in taste, and there was no difference in smell, colour, texture and overall with p > 0.05. F3 is the best formula that is favoured by the panellists. The results of the proximate test obtained nutrition values/100 grams brownies are 5.78 grams of protein, 15.03 grams of fat, 58.74 grams of carbohydrates, 15.30 grams of fibre and 1.6 mg of iron with the price of one serving (135 grams) is Rp.9,864.86. Recommendations for adding high-protein ingredients to increase the protein of the product.
FORMULA ENTERAL “ BITASOY" BERBASIS TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS L), TEPUNG KETAN HITAM (ORYZA SATIVA. VAR. GLUTINOSA), DAN TEPUNG TEMPE (RHIZOPUS ORYZAE) UNTUK PASIEN DM Syara, Rani; Hapsari, Agustina Indri; Isdiany, Nitta; Fauziyah, Roro Nur
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v3i2.1824

Abstract

ABSTRACT According to IDF (International Diabetes Federation) data in the 10th edition of the IDF Atlas, it is stated that in Indonesia, the estimated population of adult diabetes aged between 20-79 years is 19,465,100 people, so it is known that the prevalence of diabetes between the ages of 20-79 years is 10 .6% (IDF, 2021). Diabetes mellitus (DM) is a chronic disease characterized by hyperglycemia due to defects in insulin production and action or both (American Diabetes Association, 2013). Nutritional therapy or diet therapy for DM is part of the treatment of a disease or clinical condition that must be taken into account so that its administration does not exceed the ability of the body's organs to carry out metabolic functions. Enteral nutrition is a therapy that provides nutrients in the form of liquid food either orally or using a special tube (feeding tube). Enteral formulas consist of commercial formulas and hospital formulas. The aim of this research is to develop a formula and organoleptic test of the "BITASOY" enteral formula based on purple sweet potato flour (Ipomoea batatas L), black sticky rice flour (Oryza Sativa. var. glutinosa) and tempe flour (Rhizopus oryzae) as a choice of home formula food. pain for DM patients. The research results showed that based on the organoleptic test, F2 was the formula most preferred by the panelists.   Key words: Enteral Formula, Diabetes Mellitus, Purple Sweet Potato Flour, Tempe Flour, Anthocyanins, Flavonoids  
PENGEMBANGAN “D’PASKEL” (DIYUN’S PASTEL KERING ABON LELE) SEBAGAI MAKANAN SELINGAN BALITA STUNTING 12–59 BULAN Anggraeni Permatasari, Dian Ratna; Fitria, Mona; Priawantiputri, Witri; Hapsari, Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v3i2.1830

Abstract

Culinary products from local food ingredients such as shredded catfish and titi corn are nutrient-dense foods as alternative snacks for stunted toddlers aged 12 - 59 months, namely in the form of dry pastels made from wheat flour, butter, egg yolk, Moringa leaves as a source of vegetable protein, carrots as a source vitamin A, shredded catfish a source of animal protein, titi corn a source of carbohydrates, and cheese. The aim of this research is to determine the effect of the catfish and corn titi floss formulation on the quality (organoleptic properties and nutritional value) of D'PasKeL products. The research method was experimental with balanced treatment of catfish floss and titi corn, namely 43%: 57% and 15%: 85%. The results of the research showed that there were significant differences between catfish floss and titi corn in taste, color, aroma and overall (p < 0.05), except for texture, there was no significant difference (p > 0.05). The organoleptic test results show that the most preferred D'PasKeL formulation is formula 1 with a balance of catfish floss and titi corn of 43%: 57%. The nutritional content in the best formulation can meet the needs of stunted toddlers, namely 11% energy, 15% protein, 15% fat, 10% carbohydrates, 4% fiber, 13% iron, 72% vitamin A, and 16% zinc. The production costs incurred are IDR 1,300.00 for 1 serving.
BROWNIES CHIPS “TOTABI” BERBASIS TEPUNG KACANG TOLO, TEPUNG TALAS DAN TEPUNG UBI UNGU SEBAGAI ALTERNATIF PMT IBU HAMIL ANEMIA DAN KEK Jodie, Rania Maghri; Hapsari, Agustina Indri; Suprihartono, Fred Agung; Moviana, Yenny
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (2023): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v2i2.2737

Abstract

Masalah gizi yang sering dialami ibu hamil adalah anemia dan kurang energi kronis (KEK). Berdasarkan hasil Riskesdas tahun 2018, persentase anemia ibu hamil di Indonesia sebesar 48,9% dan KEK adalah 17,3%. Pemberian makanan tambahan (PMT) adalah cara menangani KEK dengan pemberian inovasi pangan. PMT pemulihan untuk ibu hamil anemia dan KEK dapat diberikan dalam bentuk inovasi pangan, salah satunya adalah brownies. Brownies dengan formulasi tepung kacang tolo, tepung talas, dan tepung ubi ungu dapat dijadikan alternatif PMT bagi ibu hamil anemia dan KEK. Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung kacang tolo, tepung talas, dan tepung ubi ungu terhadap sifat organoleptik, kandungan protein, lemak, karbohidrat, zat besi, serta harga produksi brownies chips. Desain penelitian ini adalah eksperimental dan sampel pada uji organoleptik sejumlah 30 panelis agak terlatih. Hasil penelitian pada sifat organoleptik ketiga formula didapatkan kesimpulan terdapat perbedaan bermakna dengan p=0,041 (p<0,05) pada aspek aroma, p=0,004(p<0,05) pada aspek rasa, p=0,004 (p<0,05) pada aspek tekstur, p=0,016 (p<0,05) pada aspek penilaian keseluruhan (overall), serta tidak ada perbedaan bermakna pada warna p=0,05 (p>0,05). Formula 2 merupakan formula terbaik yang disukai oleh panelis. Hasil uji proksimat per porsi (120 gram) didapatkan energi 470,6 kkal, protein 16,92 gram, lemak 19,77 gram, karbohidrat 46,86 gram, dan zat besi 0,06 mg dengan harga per porsi (120 gram) sebesar Rp7.806. Rekomendasi penambahan bahan tinggi protein dan zat besi serta memperbaiki teknik pengolahan untuk meningkatkan kandungan gizi protein dan zat besi pada produk.
FORMULASI DAN KARAKTERISTIK COOKIES BERBASIS TEPUNG DAUN KELOR DAN TEPUNG UDANG PUTIH SEBAGAI ALTERNATIF MAKANAN SELINGAN TINGGI ZAT BESI UNTUK ANEMIA PADA REMAJA Alvionita, Dinda; Priawantiputri, Witri; Gumilar, Mulus; Hapsari, Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1059

Abstract

Cookies are one of the most popular food products for people of all ages. Cookies are used as an alternative snack for anemia in adolescents with the main ingredients, namely Moringa leaf flour and white shrimp flour which are high in iron and protein. This study aims to obtain a formulation and determine the effect of Moringa leaf flour and white shrimp flour on the quality of cookies products which include organoleptic properties and levels of nutrients (iron and protein). The research design used was experimental with a completely randomized design. The research method used is hedonic test to determine organoleptic properties involving 30 panelists, Atomic Absorption Spectrophotometry (AAS) method to test iron levels, and micro kjeldahl method to test protein levels. Cookies formulation obtained 3 different formulas, namely F1 (45%:5%), F2 (40%:10%) and F3 (35%:15%). The results of thetest Kruskall Wallis showed that there was no significant difference in the aspects of color, taste, aroma, texture, and overall. Formula F2 excels in terms of color, taste, and overall. The results of the iron content test were obtained by formulas F1, F2, F3 which were 0.239 mg/100 gr, 0.221 mg/100 gr, 0.204 mg/100 gr and the protein content test obtained formulas F1, F2, F3 which was 6.96 gr/100 gr, 7.35 gr/100 gr, 8.13 gr/100 gr. Suggestions for further research are the need for changes in the procedure for making Cookies in order to obtain an attractive appearance of Cookies, especially in the aspects of color, taste and shape and the need for further research on the effect of giving Cookies based on Moringa leaf flour and white shrimp flour on adolescents, especially young women.
ANALISA KUALITAS DAN FORMULASI KERUPUK TEPUNG IKAN GABUS DAN BAYAM MERAH SEBAGAI SELINGAN TINGGI PROTEIN DAN ZAT BESI PADA WANITA USIA SUBUR ANEMIA Nur Aeni, Vetty; Rosmana, Dadang; Hapsari, Agustina Indri; Hastuti, Widi; Purnawan, Asep Iwan
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1267

Abstract

One of the causes of a high prevalence of WUS anemia is inadequate iron and protein intake that is less than needed. To resolve the issue, snack formulation namely crackers with high protein and iron contents snakehead fish flour, and red spinach. This snakehead fish flour has a high protein content. In snakehead fish meal the total protein content is 76.9 g/100 g. Red spinach is a vegetable high in iron content. In red spinach the Fe content is twice as large as in other vegetables, the iron content in red spinach is 7mg/100g. Both of these ingredients are used as functional food ingredients in patients with anemia because they contain high protein and iron. This study aims to determine the formulation and analyze the quality aspects of cracker products which were carried out by organoleptic tests as well as protein and iron content tests. The research design was an experimental study with a completely randomized design to get the right and proper cracker formula with a balanced formula, namely F1 (85%:15%), F2 (80%:20%), F3 (75%:25%), while to determine The level of preference and product quality was carried out through hedonic tests and for protein and iron content was carried out using Titrimetry and ICP-OES methods. Based on the results of the organoleptic test, there was a significant difference (p<0.05) in the overall organoleptic properties. However, based on the test results, it can be concluded that there is no specific difference between F2 and F3 compared to F1 on the level of color preference. Of the three formulas, F1 (85%:15%) is superior in all aspects. It is recommended that further research on the application of these crackers as an alternative distraction for anemic WUS sufferers is recommended.
PENGEMBANGAN MIE KERING BERBASIS TEPUNG MOCAF, TEPUNG UBI JALAR UNGU, TEPUNG IKAN GABUS SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI PENDERITA DIABETES MELITUS Fauziyah, Riska Laili; Hapsari, Agustina Indri; Moviana, Yenni
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT [IN PRESS]
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.1829

Abstract

The International Diabetes Federation in 2021 stated that diabetes mellitus patients in the world reached 537 million people and ranked third in Indonesia. Diabetes mellitus (DM) is a metabolic disorder characterized by hyperglycemia due to insufficient insulin hormone production. Noodles are a snack that people like to consume, in addition to the development of snacks for people with DM, which are more sweet foods. The purpose of this study was to determine the effect of mocaf flour formulation, purple sweet potato flour, and cork fish flour on organoleptic characteristic, nutrients, and production costs of dry noodles as an alternative snack food for people with diabetes mellitus. This research design is experimental with the formulation of the ratio of mocaf flour, purple sweet potato flour and cork fish flour F1 30%:10%:8%, F2 38%:10%:10%, F3 43%:8%:12%. The samples in the organoleptic test were 20 moderately trained panelists. The results of the organoleptic test showed that there were significant differences in aroma and overall acceptance of the dry noodles produced (p<0.05) with F3 is the formula most liked by panelists with aspects of color 60% like, aroma 80% like, texture 35% like, taste 60% like, and overall 85% like. One serving size of dry noodles is 60 grams. The proximate test results showed the nutritional value/100 grams of protein 5,90 grams, fat 6,48 grams, carbohydrates 81,84 grams and fiber 1,52 grams. Further research can be done objectively testing (triplo test), conducting research on people with diabetes mellitus, as well as product development on other types of dishes. Key words: dry noodle, diabetes mellitus, mocaf flour, purple sweet potato flour, cork fish flour, organoleptic test.
DEVELOPMENT OF A HIGH BCAA (BRANCHED-CHAIN AMINO ACIDS) ENTERAL FORMULA BASED ON TEMPE FLOUR (Rhizopus Oryzae) AND WHEY PROTEIN ISOLATE FOR PATIENTS WITH LIVER CIRRHOSIS Prativi, Afina; Saleky, Yohannes Wilihelm; Suparman, Suparman; Hapsari, Agustina Indri; Mulyo, Gurid; Agung, Fred
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.2724

Abstract

Liver cirrhosis is the main cause of morbidity and mortality in chronic liver disease in the world. Conditions that occur in liver cirrhosis include decreased liver function, malnutrition due to inadequate oral intake and impaired absorption which is exacerbated by hypermetabolism and hepatic encephalopathy due to ammonia accumulation, causing a decrease in blood plasma BCAAs. Providing BCAA supplementation provides positive results in patients with liver cirrhosis. This study developed an innovative high-BCAA enteral formula based on tempeh flour and whey protein isolate (Hepatolate).The aim of this study was to evaluate organoleptic properties, nutrient and BCAA content of this product. The research design was experimental, utilizing a completely randomized design with three treatments, conducted at the RSUP Dr. Hasan Sadikin Bandung. The organoleptic properties were tested by 20 semi-trained panelists, and proximate analysis was performed at the Saraswanti Indo Genetech in Padang. The results indicated no significant differences in the organoleptic quality regarding color (p=0.610), aroma (p=0.400), taste (p=0.384), and texture (p=0.067. The best formula being third formulation. Serving size The optimal of Hepatolate is 250 ml, containing 214.42 kcal, 12.05 grams of protein, 4.39 grams of fat, 21.70 grams of carbohydrates, and 3.69 grams of BCAA. The selling price for the best Hepatolate product per serving is IDR 8.899,-. Future research is recommended to assess consumer acceptability, shelf life, and further improvements in the formulation, particularly regarding carbohydrate content.
PENGEMBANGAN PEANUT BROWNIES SEBAGAI ALTERNATIF MAKANAN SELINGAN UNTUK PENDERITA DIABETES MELITUS Sofyan, Haris; Mahmudah, Umi; Hapsari, Agustina Indri; Rosmana, Dadang; Hastuti, Widi
Jurnal Gizi dan Dietetik Vol. 4 No. 1 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i1.3308

Abstract

Diabetes Mellitus (DM) is a metabolic disease whose prevalence continues to increase globally, including in Indonesia. Managing DM is closely related to diet, including the consumption of snacks that have a low glycemic index and are high in fiber. This study aimed to develop a Peanut Brownies product made from peanut flour as a functional snack alternative for people with DM. The method used was an experiment with three formulations based on the ratio of peanut flour to cocoa powder (F1 = 60:40, F2 = 50:50, F3 = 40:60). A sensory test using a hedonic scale was conducted with 16 trained panelists, and proximate and fiber content analyses were done in a laboratory. The results showed that formulation F2 had the highest acceptance level and suitable nutritional content as a diabetic-friendly snack, with 163.4 kcal energy, 6.5 g protein, 4.5 g fat, 20.1 g carbohydrates, and 6.8 g fiber per serving. In conclusion, Peanut Brownies with the F2 formulation can be a nutritious and enjoyable snack alternative for people with DM.
Co-Authors agung, fred Alvionita, Dinda Anggraeni Permatasari, Dian Ratna Bachtiar, Nadia Shefiana Bambang Purwanto Budiyanti Wiboworini Dadang Rosmana Dwipayani, Ni Kadek Mahesa Fauziyah, Raden Roro Nur Fauziyah, Riska Laili Fauziyah, Roro Nur Fred Agung Suprihartono Fred Agung Suprihartono, Fred Agung gumilar, mulus Gurid PE Mulyo Hastuti, Widi Isdiany, Nitta Jodie, Rania Maghri Ladytanesia Ervita Bela Sukowati Mita Andriani Usmaran Mona Fitria Moviana, Yenni Nadhifa Aisyah Amalia Rachmi Novalda Zetridacepa Eka Putri Nur Aeni, Vetty Nurlabibah, Najia Osman Syarief Prativi, Afina Purnawan, Asep Iwan Rita Yuliani Roro Nur Fauziyah Rosmana, Dadang Saleky, Yohannes Wilihelm Sofyan, Haris Suparman Suparman Syara, Rani Tisa Rahma Tita Ratna Sari Umi Mahmudah Widartika Widartika Widi Hastuti Witri Priawantiputri Yenny Moviana, Yenny Zidnie Silmi Kaffah