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All Journal Jurnal Gizi dan Kesehatan AcTion: Aceh Nutrition Journal Jurnal Riset Kesehatan Poltekkes Depkes Bandung Jurnal Gizi dan Dietetik Media Penelitian dan Pengembangan Kesehatan Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Agustina Indri Hapsari
Poltekkes Kemenkes Bandung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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ANALISIS MUTU BISKUIT MORINGNA SEBAGAI ALTERNATIF ANEMIA PADA REMAJA PUTRI Pratiwi, Aulya Yudha; Priawantiputri, Witri; Sulaeman, Agus; Agung, Fred; Hapsari, Agustina Indri
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (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.v4i2.4422

Abstract

The main cause of iron nutritional anemia in women is the lack of dietary iron (Fe) intake. Iron intake can be obtained from foods such as biscuits. Moringa flour and mung bean flour added as biscuit ingredients can be used as a high-iron snack in an effort to increase iron intake in adolescent girls. This study aims to determine the effect of the formulation of Moringa flour and mung bean flour on organoleptic properties and iron content. This research is an experimental study with a formulation ratio of F1 75%: 25%, F2 50%: 50% and F3 25%: 75%. The organoleptic test was carried out by 30 moderately trained people, then the best results were tested for iron levels by the ICP-OES method. Data analysis used the Kruskal Wallis test, followed by the Mann Whitney test method. The biscuit that has the highest score is the F1 formulation with a ratio of moringa flour and mung bean flour 75%: 25%. One serving is 60 grams and can meet 24% of iron needs. The results of the statistical test found a value (p (0.000) < (0.05)) which means that there is an effect of the formulation of Moringa flour and mung bean flour on the taste of biscuits, and there is an effect on aspects of taste, aroma, and texture of biscuits. This research can be continued by improving the texture of the product to further increase its acceptability and conducting research on the target.
High simple carbohydrate intake and its impact on growth biomarkers and stunting risk in early childhood Alza, Yessi; Restusari, Lily; Hayati, Aslis Wirda; Hapsari, Agustina Indri; Purwaningsih, Dewi
AcTion: Aceh Nutrition Journal Vol 10, No 4 (2025): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i4.2682

Abstract

Stunting in early childhood remains a major public health issue in developing countries, including Indonesia. In addition to undernutrition, excessive intake of simple carbohydrates may disrupt the endocrine pathways crucial for linear growth. This study examined the association between simple carbohydrate consumption and growth biomarkers insulin-like growth factor 1 (IGF-1), leptin, and growth hormone as predictors of stunting risk in children aged 12–36 months of age. A cross-sectional observational study was conducted with 250 children from urban and rural settings. Dietary intake was assessed using a validated 24-hour recall, and biomarker levels were measured using ELISA. The results showed an average daily energy intake of 1,350 kcal, with 65% derived from carbohydrates, predominantly simple sugars and refined starches. Stunted children exhibited significantly lower concentrations of IGF-1, leptin, and growth hormone (p < 0.01), with strong inverse correlations between simple carbohydrate intake and biomarker levels (r = –0.45 for IGF-1; r = –0.38 for growth hormone [GH]). Multiple regression analysis confirmed that a higher intake of simple carbohydrates significantly predicted lower biomarker levels and reduced height-for-age z-scores (HAZ). These findings highlight the importance of dietary quality, emphasizing the need to reduce simple carbohydrate intake to support hormonal balance and optimal linear growth in early childhood.
INNOVATION OF DRY NOODLES AS A SOURCE OF ENERGY, PROTEIN, AND IRON BASED ON CHICKEN LIVER, COWPEAS, AND SWEET POTATOES Fitria, Mona; Hapsari, Agustina Indri; Wulandari, Dieni
Media Penelitian dan Pengembangan Kesehatan Vol. 35 No. 4 (2025): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v35i4.2769

Abstract

Anemia merupakan masalah kesehatan masyarakat utama di Indonesia, dengan anemia defisiensi besi sebagai jenis yang paling umum. Meskipun Survei Kesehatan Indonesia tahun 2023 menunjukkan penurunan prevalensi anemia dari 23,7% pada tahun 2018 menjadi 16,2% pada tahun 2023, termasuk pada ibu hamil dari 48,9% menjadi 27,7%, angka tersebut masih tergolong tinggi. Oleh karena itu, diperlukan upaya berkelanjutan untuk meningkatkan konsumsi pangan sumber zat besi dan protein. Mi kering sebagai pangan pokok yang banyak dikonsumsi berpotensi ditingkatkan nilai gizinya melalui substitusi sebagian tepung terigu dengan bahan pangan lokal seperti hati ayam, tepung kacang tunggak, dan tepung ubi jalar yang kaya zat besi, protein, dan karbohidrat. Penelitian ini bertujuan untuk untuk mengetahui pengaruh formulasi ketiga bahan terhadap mutu mi kering meliputi sifat organoleptik, kandungan zat gizi makro, zat besi, umur simpan, dan harga jual. Penelitian eksperimental dilakukan dengan tiga formulasi hati ayam, tepung kacang tunggak, dan tepung ubi jalar, yaitu F1 (50%:30%:20%), F2 (40%:35%:25%), dan F3 (30%:40%:30%). Hasil uji organoleptik menggunakan metode hedonik yang dilakukan oleh 30 panelis non-standar menunjukkan bahwa formulasi F3 memiliki tingkat penerimaan tertinggi dengan skor 6,20. Analisis zat gizi menunjukkan bahwa mi kering F3 mengandung energi 414 kkal, protein 14,31g, lemak 9,16g, dan karbohidrat 68,58 g per 100g. Selain itu, F3 memiliki daya simpan selama 147 hari pada suhu ruang dan harga jual sebesar Rp6.000 per porsi. Substitusi tepung terigu dengan hati ayam, tepung kacang tunggak, dan tepung ubi jalar dapat meningkatkan nilai gizi mi kering dan berpotensi untuk membantu pencegahan anemia defisiensi besi di Indonesia.
Co-Authors agung, fred Agus Sulaeman Alvionita, Dinda Alza, Yessi Anggraeni Permatasari, Dian Ratna Aslis Wirda Hayati Bachtiar, Nadia Shefiana Bambang Purwanto Budiyanti Wiboworini Dadang Rosmana Dewi Purwaningsih 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 Lily Restusari Mita Andriani Usmaran Mona Fitria Moviana, Yenni Nadhifa Aisyah Amalia Rachmi Novalda Zetridacepa Eka Putri Nur Aeni, Vetty Nurlabibah, Najia Osman Syarief Prativi, Afina Pratiwi, Aulya Yudha Purnawan, Asep Iwan Putri, Azzahra Nadya Rita Yuliani Roro Nur Fauziyah Rosmana, Dadang Saleky, Yohannes Wilihelm Sofyan, Haris Suparman Suparman Syara, Rani Tisa Rahma Tita Ratna Sari Umi Mahmudah Wianda, Naurah Atiradhia Widartika Widartika Widi Hastuti Witri Priawantiputri Wulandari, Dieni Yenny Moviana, Yenny Zidnie Silmi Kaffah