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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.
Formulasi Jagurah Tepung Ubi Jalar Kuning, Tepung Jagung Kuning, dan Tepung Beras Merah sebagai Snack bagi Penderita Diabetes Melitus Andrafikar Andrafikar; Ummi Mahmudah; Mamat Rahmat; Mulus Gumilar
Jurnal Sehat Mandiri Vol 19 No 2 (2024): Jurnal Sehat Mandiri, Volume 19 Nomor 2 Desember 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i2.1741

Abstract

The prevalence of diabetes mellitus (DM) in Indonesia is predicted to increase from 10.7 million in 2019 to 13.7 million by 2030. If not properly managed, DM can lead to various complications, making proper management essential. One such approach is to provide foods with a low glycemic index and high soluble fiber content. This study aims to examine the organoleptic properties and fiber content of modified baked sagun (Jagurah). The research design was an experiment using a completely randomized design (CRD) with three treatments, conducted in the Food Technology Laboratory, Department of Nutrition, Padang. Organoleptic testing involved 25 trained panelists using a 7-point scale, while proximate analysis was performed at the BSPJI Laboratory in Padang. Data analysis was conducted using the Mann-Whitney test for normal data and Kruskal-Wallis test for non-normal data. The results showed no significant differences in color, texture, aroma, and overall acceptability (p > 0.05), but there was a significant difference in taste (p = 0.00). The best formula was F3. The best Jagurah contains 327 kcal, 12.07 g protein, 11.5 g fat, 43.8 g carbohydrates, and 6.75 g fiber per 100 g. The price for a 60 g serving is Rp 4,000.
Formulasi Benada Smoothies Dari Bengkuang, Buah Naga Merah, dan Dadih sebagai Camilan Berserat, Antioksidan, Probiotik Untuk Diabetes Melitus Marni Handayani; Suparman Suparman; Nur Fauziah; Mulus Gumilar
Jurnal Sehat Mandiri Vol 20 No 1 (2025): Jurnal Sehat Mandiri, Volume 20 Nomor 1 Juni 2025
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v20i1.1769

Abstract

The prevalence of diabetes mellitus in Indonesia increased from 10.9% in 2018 to 11.7% in 2023, based on the Indonesian Health Survey. Individuals with type 2 diabetes are advised to consume low glycemic index, high-fiber, and nutritionally balanced foods, including snacks that help regulate blood glucose levels. This study aimed to develop smoothie formulations made from jicama, red dragon fruit, and dadih (fermented buffalo milk) as a functional snack for diabetic patients. A laboratory-scale experimental design was applied using three formulations: F1 (50:50:30), F2 (60:40:30), and F3 (70:30:30). Organoleptic testing was conducted using a 7-point hedonic scale with 25 panelists. Nutritional evaluations included proximate analysis, fiber (acid-base hydrolysis), antioxidant activity (DPPH method), and probiotic content (reference-based). Organoleptic data were analyzed using the Kruskal-Wallis test (p<0.05). A significant difference was found in color (p=0.001), but not in aroma, taste, texture, or overall preference. The best formulation, F1, received the highest overall score (5.36). Per 100 g, the product contained 57.71 kcal, 1.71 g protein, 1.15 g fat, 10.13 g carbohydrates, 1.06 g fiber, IC₅₀ antioxidant value of 23,496.69 ppm, and probiotic count of 8.81×10⁵ CFU/g. The conclusion is Benada smoothies, particularly F1, were well accepted and show potential as a snack for diabetes. Further research is recommended to evaluate its effect on blood glucose and optimize antioxidant content.
Co-Authors Agung Suprihartono Andrafikar . Handayani, Marni Mamat Rahmat Nur Fauziah Suparman Suparman Umi Mahmudah Ummi Mahmudah Winalda Dinda