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All Journal Jurnal IDAMAN (Induk Pemberdayaan Masyarakat Pedesaan) Jurnal Sains Boga Nutriture Journal
Nurul Hakimah
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Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pola Menu, Besar Porsi Penyajian dan Ketersediaan Energi dan Zat Gizi Makro pada Santri Usia 13-15 Tahun di Pondok Pesantren Kanjeng Sunan Kalijogo Kabupaten Probolinggo Nur Ilhami Wulandari Basuki Putri; Nurul Hakimah; Carissa Cerdasari
NUTRITURE JOURNAL Vol 2 No 1 (2023): Jurnal Nutriture
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i1.3669

Abstract

Latar belakang: Pondok Pesantren Kanjeng Sunan Kalijogo merupakan salah satu institusi yang menyelenggarakan makanan bagi santri dan satriwati. Penyelenggaraan makanan di Pondok Pesantren Kanjeng Sunan Kalijogo belum memiliki siklus menu serta perencanaan menu. Menu makanan yang disajikan belum seimbang dan besar porsi belum sesuai dengan standar yang dianjurkan. Tujuan: Menganalisis pola menu, besar porsi penyajian dan ketersediaan energi dan zat gizi makro pada penyelenggaraan makan di Pondok Pesantren Kanjeng Sunan Kalijogo. Metode: Penelitian deskriptif dengan desain studi Crosss-secccctional. Penelitian dilakukan di Pondok Pesantren Kanjeng Kabupaten Probolinggo pada tanggal 27 Juli-02 Agustus 2022. Populasi dalam penelitian ini yaitu santri laki-laki usis 13-15 tahun sebanyak 43 orang dengan teknik total sampling dan menu makan pagi dan makan siang selama 7 hari dengan teknik purposive sampling. Hasil: Hasil penelitian menunjukkan bahwa dari menu yang disajikan selama 7 hari untuk makan pagi termasuk kategori tidak seimbang sebesar (100%), sedangkan untuk makan siang termasuk dalam kategori kurang seimbang sebesar (100%). Pada pemorsian makanan yang disajikan pada 14 menu makanan diperoleh hasil rata-rata penyajian makanan belum sesuai dengan standar yang dianjurkan. Dan ketersediaan energi dan zat gizi makro dalam kategori defisit. Simpulan: Disarankan kepada pihak penyelenggara makanan untuk tetap memperhatikan pola menu seimbang dengan menyesuaikan standar porsi yang dianjurkan sehingga dapat menambah nilai ketersediaan energi dan zat gizi pada menu yang disajikan.
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.
Formulation of High Iron Shrimp Meatball for Anaemia Prevention of Teenage Girls Kristianto, Yohanes; Agung Pratama Gumillar; Nurul Hakimah
Jurnal Sains Boga Vol 7 No 2 (2024): Jurnal Sains Boga Volume 7 No 2, November 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.2.02

Abstract

The National Health Survey Riskesdas shows that the prevalence of anaemia among Indonesian teenage girls is still high. The cause of anaemia is partly due to daily low iron consumption. This study aimed to develop high iron food products. The products were formulated based on observations at female boarding schools of which the shrimp meatball was desired. The formulation was carried out using a trial and error approach to obtain the most appropriate proportion of ingredients; namely shrimp, modified cassava flour (mocaf) and eggs at levels of F1=70:30:0, F2=50:40:10, F3=50:45:5, F4=50:50:0 (percent w/w). The products were assessed for macro nutrient contents, iron, vitamin C and sensory qualities. The Kruskall Wallis and Mann-Whitney tests were used to analyze the data. The results showed that the developed shrimp meatballs provide higher energy and protein contents as compared to the most commonly consumed animal side dishes. The shrimp meatballs protein contents of all formulas were higher than that of SNI standard. The digestibility and the protein amino acid scores of the developed meatballs ranged from 96.61 − 97.80 and 92.43 − 100 respectively which are higher than the quality of protein consumed by average population. The panelists preferred firmer and compact shrimp meatballs of F4. The best developed shrimp meatballs was F3 which provided more than 50% of recommended daily iron for teenage girls. Keywords: anaemia, shrimp meatball, teenage girls, high iron
Co-Authors Agung Pratama Gumillar Cerdasari, Carissa Nur Ilhami Wulandari Basuki Putri Sutomo Rum Teguh K Theresia Puspita Yohanes Kristianto