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All Journal Jurnal IDAMAN (Induk Pemberdayaan Masyarakat Pedesaan) Nutriture Journal Jurnal Pendidikan Kesehatan (e-Journal) Journal of Global Research in Public Health
Theresia Puspita
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Dentistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengembangan Tepung Tempe dan Bayam Hijau (Amaranthus Tricolor L) Sebagai Bahan Substitusi Pepaya Sandwich Biskuit untuk Snack Remaja Putri Anemia. Ervin Syah Pehlepi; Theresia Puspita; I Komang Suwita
NUTRITURE JOURNAL Vol 1 No 2 (2022): Jurnal Nutriture
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v1i2.3499

Abstract

ABSTRACT ERVIN SYAH PEHLEPI, 2022. Development of Tempeh Flour and Green Spinach (Amaranthus Tricolor L) as a Substitute for Papaya Sandwich Biscuits for Snacks Adolescent Daughters with Anemia. Adviser: Theresia Puspita, STP, M.Si and I Komang Suwita, SST, MP. Anemia is a nutritional problem in Indonesia, the prevalence of anemia in Indonesia in 2013 was 37.1 percent and there was an increase in 2018 of 48.9 percent with the proportion of anemia of 84.6 percent in the 15 to 24 year age group. The increased risk of anemia in adolescent girls occurs because women experience menstruation and low dietary iron intake. This type of research is experimental using a completely randomized design (CRD) using 3 treatment levels and 3 replications so that the experimental unit becomes 9 units in substitution, namely wheat flour: tempeh flour: green spinach as ingredients for making papaya sandwich biscuits based on food. distraction in adolescent girls. This research was carried out in May-June 2022. The results of the study were 1) Tempe flour and green spinach (Amaranthus Tricolor L) as a substitute for papaya sandwich biscuits had an effect on chemical quality (moisture content and ash content). The highest water content was found in the P1 treatment of 9.7 percent. While the highest ash content was in the P1 treatment of 2.8 percent. 2) Tempe flour and green spinach (Amaranthus Tricolor L) as substitutes for papaya sandwich biscuits have an effect on nutrient levels (protein content, fat content, carbohydrate content). The highest protein content was found in the P3 treatment of 5.3g per 100g, the highest fat content in the P3 treatment of 2.6g per 100g and the highest carbohydrate content in the P1 treatment of 80.4g per 100g. 3) Tempe flour and green spinach (Amaranthus Tricolor L) as substitutes for papaya sandwich biscuits have an effect on organoleptic quality, namely taste. The most preferred taste in P1 treatment which has an average value of 3.36. 4) conclusion for the best formulation of tempeh flour and green spinach (Amaranthus Tricolor L) as a substitute for papaya sandwich biscuit, namely P1 treatment. Keywords: tempeh flour, green spinach (Amaranthus Tricolor L), papaya, sandwich biscuit, anemic teenage girls.
Pengembangan Nugget Ikan Lele (Clarias Gariepinus) dengan Penambahan Kacang hijau dan Wortel sebagai Makanan Tambahan Balira dengan Berat Badan Kurang suhartini suhartini; Theresia Puspita; Sugeng Iwan Setyobudi
NUTRITURE JOURNAL Vol 1 No 3 (2022): Jurnal Nutriture
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v1i3.3731

Abstract

Latar Belakang : Balita merupakan kelompok rentan terhadap masalah gizi kurang ataupun gizi buruk, salah satu penanganan masalah gizi tersebut adalah dengan Pemberian Makanan Tambahan Tinggi Energi dan Tinggi Protein pada balita sesuai kebutuhan gizi berdasarkan AKG 2019 dengan memanfaatkan pangan lokal seperti ikan lele, kacang hijau dan wortel. Tujuan : Untuk menganalisis daya terima dan kandungan gizi nugget ikan lele dengan penambahan kacang hijau dan wortel sebagai makanan tambahan balita dengan berat badan kurang. Metode : Jenis penelitian eksperimen dengan 3 taraf perlakuan, parameter penelitian yang dilakukan terhadap produk yaitu uji organoleptik pada 15 panelis menggunakan uji Kruskal Willis dan Mann Whitney dengan tingkat kepercayaan 95 persen, menghitung komposisi energi dan zat gizi menggunakan Calculated Value, mutu protein dan perlakuan terbaik. Hasil : Nugget ikan lele dengan penambahan kacang hijau dan wortel memberikan pengaruh terhadap mutu organoleptik yaitu warna. Warna yang paling disuka pada perlakuan P1 yang memiliki rata rata 3,85. Kandungan protein tertinggi pada perlakuan P2 sebesar 4,95g per 50g, kadar lemak tertinggi pada perlakuan P2 sebesar 3,98g per 50 g, dan kadar karbohidrat tertinggi P2 sebesar 144,8g per 50g. Mutu cerna protein tertinggi pada perlakuan P1 yaitu NPU 93,8 dan BV 100 persen. Kesimpulan : Formulasi terbaik nugget ikan lele pada perlakuan P1 dan memberikan kontribusi zat gizi terhadap AKG balita (1 s.d 3 tahun) sebesar energi 11 persen, protein 24 persen, lemak 9 persen, karbohidrat 10 persen, vitamin A 13 persen dan zat besi 20 persen. Kata Kunci : Nagget ikan lele: kacang hijau: wortel: Balita: Underweight.
Dampak Penyuluhan Terhadap Tingkat Pengetahuan dan Tingkat Konsumsi Pada Penyelenggaraan Makanan di SD Islamic Global School Malang Lintang Mega Pertiwi; Dwie sulistyorini; Theresia Puspita
Jurnal Pendidikan Kesehatan Vol 8 No 2 (2019): Jurnal Pendidikan Kesehatan
Publisher : Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jpk.v8i2.826

Abstract

Many elementary schools do not have a standard portion and allow their students to take their own food so that each student eating portion varies according to student desires. Education and knowledge should be given to students so that they can raise awareness in themselves about the importance of applying a meal portion that is in accordance with the recommended portion standards and nutrients for their body. This type of research is a pre experimental study with one group pretest posttest design. The results showed that there were differences in the level of knowledge before and after nutritional education due to lecture education methods and participants could draw the attention of respondents and stimulate respondents to receive the information provided. There is no difference in the level of consumption of energy, protein, and fat before and after nutritional education, while the level of carbohydrate consumption experiences a difference before and after nutritional education.
Pelatihan Pengukuran Kandungan Gizi, Kecukupan Gizi, Nilai Indeks Dan Beban Glikemik Pangan Makanan Populer Malang Raya Nurul Hakimah; Theresia Puspita; Sutomo Rum Teguh K
Jurnal IDAMAN (Induk Pemberdayaan Masyarakat Pedesaan) Vol 5 No 2 (2021): Jurnal IDAMAN (Induk Pemberdayaan Masyarakat Pedesaan)
Publisher : Politeknik Kesehatan Kemenkes malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/j.idaman.v(5)i(2)y(2021).page:111-121

Abstract

The number of people with diabetes mellitus (DM) in Indonesia is increasing every year. The proportion in Indoensia is 6,9%, and the precvalence in Malang is 2,3%. Malang as the second largest city in East Java Provice, has geographical conditions, cool weather, and has its own charm. Many popular foods in the Malang Raya area are also traditional Indonesians foods that are rich in taste and color, favored by the community, both as residents and tourits, including : Fried Rice, Grilled Fish, Fried Tofu, Steamed Vegetables, Ice Cream, and Es Teler. This traditional food, which is popular in Malang, has never been measured for its nutrional content, and adequacy, as well as the size of the glycemic index, and glycemic load. The information is needed on the nutritional content, nutritional adequacy, glycemic index, and glycemic load of popular foods to measure the appropriate portion size, as the main health parameters related to DM. The form of community service is given to nutrition alumni of the health polytechnic through training activities related to measurement of nutritional content, glycemic index, and glycemic load of popular foods in Malang Raya, so that later they can assits government efforts in labeling and giving great suggestions for serving, as a form of dissemination, and understanding of foods that meet nutritional content, as well as the value of the glycemic index, and glycemic load are needed in controlling the glycemic response to prevent, and delay the development of complications of DM in the community. The training was carried out in four sessions with the target of nutrition alumni who met the age criteria under 30 years old, had never worked, to increase their knowledge, skills, and confidence in providing KIE to food producing communities. The results of the training showed a significant increase in the knowledge, and skills of nutrition alumni in each session, and gave them better motivation, and self confidens. The next activity is to train them in providing counseling to popular food producers.
Acceptability of Toddlers to Preparations Made From Toddler Supplementary Feeding Biscuits and Pumpkin as an Supplementary Feeding Extension Mirthasari Palupi; Theresia Puspita
Journal of Global Research in Public Health Vol. 10 No. 1 (2025): June
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/jgrph.v10i1.560

Abstract

Pumpkin or Cucurbita moschata is one of the plants food sources that have high nutritional and fine fiber so that it is easily digested. The use of pumpkin mixture with supplementary feeding toddler biscuits will increase the nutritional value of supplementary feeding toddlers because pumpkin meat has a rich content of vitamins A, B and C, minerals, and carbohydrates. In this study, pumpkin and supplementary feeding biscuits were processed into steamed cake, cookies, and pudding with the aim of knowing the acceptability and food waste of steamed cake, cookies, and pudding. This research was conducted at the Taman Posyandu Melati Dawuhan Kidul Village, Papar District, Kediri Regency. The data collection technique of this study used the residual food acceptance test (Comstok) with descriptive analysis method and with quasi-experimental method conducted on 23 randomly selected respondents with the criteria of toddlers aged 3-5 years and are members of taman posyandu Melati who are not allergic to food ingredients. Based on the acceptability test of the remaining steamed cake food with 0% residue as much as 60%, cookies remaining 0% as much as 43.40%, pudding remaining 0% as much as 13%. Acceptability test of food waste with 0% food waste is steamed cake as much as 60%. It is recommended that for cookies products, the texture is less dry, the addition of pumpkin is reduced. The pudding is too mushy, so the ratio of agar flour is still lacking. The purpose of this study was to determine the acceptability of the remaining steamed cake, cookies, and pudding. Using of local and affordable food is necessary for the health of toddlers
Co-Authors Dwie sulistyorini Ervin Syah Pehlepi I Komang Suwita Lintang Mega Pertiwi Mirthasari Palupi Nurul Hakimah Sugeng Iwan Setyobudi Suhartini Suhartini Sutomo Rum Teguh K