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PENINGKATAN PENGETAHUAN DAN PERILAKU SARAPAN PADA ANAK SEKOLAH DASAR DENGAN MEDIA VIDEO STOP MOTION Winalda Dinda; Mulus Gumilar; Umi Mahmudah; Agung Suprihartono
Jurnal Gizi dan Dietetik Vol. 1 No. 1 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

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Abstract

Breakfast is an important thing, but it is often neglected due to inadequate knowledge and bad attitude about the importance of breakfast. The data shows that 44.6% of elementary school-aged children consume a low-quality breakfast, which energy intake of less than 15% of their daily nutritional needs. Nutrition education should be given to increase knowledge and behavior of breakfast. The media used is stop motion video. The purpose of this study was to determine the effect of nutrition counseling with stop motion videos and power points on the knowledge and behavior of breakfast in the students of SDN Semplak Barat 2 Bogor. Research method is Quasy Experiment with control group pre-test and post-test design. The sample of this study was fifth grade students with the number of samples divided into two, the treatment group was given stop motion video (n = 20) and the control group was given power point (n = 20). The results showed that there was an effect of nutrition education on knowledge and behavior before and after being given stop motion video and Power Point with a value of p <0.05 (p = 0.000), then there was no significant difference in average between giving treatment using stop motion video with power point in nutrition counseling on knowledge (p value = 0.876) and breakfast behavior (p value = 0.611) with p value> 0.05. Counseling needs to involve parents.
SIFAT ORGANOLEPTIK DAN NILAI GIZI PUDING U-BANSOY (ULI BANANA SOYA) SEBAGAI ALTERNATIF SELINGAN TINGGI KALIUM DAN ISOFLAVON UNTUK PENDERITA HIPERTENSI Enung Nurhotimah; Muna Nur Aeni; Mulus Gumilar; Mona Fitria; Judiono Judiono; Gurid Pramintarto Eko Mulyo
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 14 No 2 (2022): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/juriskesbdg.v14i2.2639

Abstract

Uli bananas contain higher potassium than other types of bananas. Soybeans can help lower blood pressure in hypertensive patients through potassium content and antioxidant activity, as shown by isoflavones. This study aimed to determine the organoleptic properties and nutritional value of U-Bansoy Pudding with soybean and banana formulations as an alternative high-potassium and isoflavone snacks for hypertensive patients. The research design used an experimental study design using a Complete Experimental Design (RAL) consisting of one factor in the form of 3 types of soybean and banana balance, namely 25%:75%, 50%:50%, 75%:25%. The research method used an organoleptic test with a hedonic test of 7 numerical scale on 30 moderately trained panelists. The results of  U-Bansoy Pudding organoleptic test on the color and texture that the panelists liked the most was a 50%:50% balance. U-Bansoy pudding organoleptic test results on the aroma that the panelists most liked were the balance of 25%:75% and 50%:50%, while the results of the organoleptic test of U-Bansoy pudding on the taste and overall (overall) balance of 25%:75% were the most preferred by the panelists. By consuming one serving of U-Bansoy Pudding with a balance of 25%:75% is enough to contribute as an alternative distraction for hypertensive patients with 185.95 grams of energy, 8.74 grams of protein, 3.64 grams of fat, 34.2 grams of carbohydrates, 533.14 mg of potassium and 30.9 mg of isoflavones. U-Bansoy pudding can be used as an alternative snack for hypertensive patients who need a diet high in potassium and isoflavones.
Co-Authors Agung Suprihartono Enung Nurhotimah Gurid PE Mulyo Judiono Judiono Mona Fitria Muna Nur Aeni Umi Mahmudah Winalda Dinda