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Suparman Suparman
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Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Public Health Social Sciences

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PENYULUHAN GIZI MENGGUNAKAN MEDIA E- BOOKLET DENGAN METODE PENDAMPINGAN TERHADAP ASUPAN ENERGI DAN PROTEIN PADA REMAJA PUTRI KURANG ENERGI KRONIS (KEK) Azarine Aqilah Haya; Nitta Isdiany; Yohannes Willihelm Saleky; Suparman Suparman
Jurnal Gizi dan Dietetik Vol. 1 No. 2 (2022): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v1i2.1245

Abstract

Inadequate intake of nutrients obtained during adolescent girls will have an impact on health in the next phase of life, namely adults (pregnant women) and the elderly. Lack of nutrient intake will cause various kinds of nutritional problems, one of which is chronic energy deficiency (CED). The purpose of this study was to determine the effect of nutritional counseling using e-booklet media with mentoring methods on energy and protein intake in adolescent girls with chronic energy deficiency (CED) in Indonesia. SMAN 2 Cimahi which will be held in September – October 2021. The design of this research is a pre-experimental one group pre-post test design. The number of research samples is 25 people. Energy and protein intake data were taken by interview using a 24-hour recall form. The results showed that the average energy intake of the sample before the intervention was 1167.32 Kcal and after the intervention was 1745.76 Kcal. The average protein intake of the sample before the intervention was 39.76 grams and after the intervention was 58.76 grams. The results of the t-dependent test showed that there was an effect of nutritional counseling using e-booklet media with mentoring methods on energy intake (p = 0.000) and protein (p = 0.000) in the sample. It can be concluded that there is an effect of nutrition counseling using e-booklet media with mentoring methods on energy and protein intake of adolescent girls with chronic energy deficiency (CED). Further research can be compared using the control group.
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 Azarine Aqilah Haya Handayani, Marni Mulus Gumilar Nitta Isdiany Nur Fauziah Yohannes Willihelm Saleky