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All Journal Journal of Applied Nutrition and Dietetic
Rachmawati Rachmawati
Department of Nutrition, Poltekkes Kementerian Kesehatan. Aceh
Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Public Health

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Journal : Journal of Applied Nutrition and Dietetic

 1 
The Effectiveness of Nutrition Counseling with Poster Media in Changing Knowledge about the Importance of Breakfast for Students in Timang Gajah Public Junior High Schools, Bener Meriah Regency Natasya Muzakir; Andriani Andriani; Eva Fitriyaningsih; Rachmawati Rachmawati
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 2 (2021): December 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v1i2.215

Abstract

Breakfast is an important eating and drinking activity before doing physical activities. People usually have breakfast at 06.00-09.00 A.M. Breakfast habits are strongly influenced by the level of knowledge. Nutrition knowledge can be increased through formal and informal education (counseling, training, seminars, and counseling) by using media as an attraction. Selecting the right media is expected to create interesting and effective message delivery. Good media are media that convey messages so that the target can know the content of the message and effectively change his behavior. This research employed a quantitative method with a quasi-experimental approach. This research was conducted in February 2021 at Timang Gajah Public Junior High Schools. The data were collected using a pretest-posttest with a control group design and a questionnaire, distributed to class VIII students in Timang Gajah Public Junior High Schools, Bener Meriah Regency. The research sample was 73 people. The data were analyzed using an independent t-test. This study has discovered an increase in knowledge about the importance of breakfast without using poster media with a p-value of 0.000. Meanwhile, counseling using poster media shows a significant increase with a p-value of 0.000. Using and not using poster media to increase students' knowledge about the importance of breakfast at Timang Gajah Public Junior High Schools, Bener Meriah Regency have a p-value of 0.000.
The Use of Tempeh in the Instant Tempeh Pudding as Functional Food Alsuci Lestari; Rosi Novita; Rachmawati Rachmawati; Erwandi Erwandi
JAND: Journal of Applied Nutrition and Dietetic Vol. 1 No. 2 (2021): December 2021
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v1i2.217

Abstract

Additional food feeding has limitations in terms of processing and variations. However, it can be modified in various forms by utilizing tempeh, a highly functional food ingredient. This study aims to (1) explore the acceptability of instant tempeh pudding based on the parameters of color, taste, aroma, and texture, and (2) analyze the content of the chemical test including water, ash, protein, fat, and carbohydrate content. This research employed an experimental design and a completely randomized design (CRD). Chemical properties were analyzed using the proximate method. Meanwhile, the organoleptic properties were analyzed using the hedonic test. This study employed 30 moderately trained panelists and conducted a statistical analysis using the ANOVA test and Duncan's follow-up test (DMRT). This research was conducted in June 2021 at the Organoleptic Laboratory and Goods Quality Testing and at the Certification Center to analyze chemical properties. The organoleptic test examined the categories of color, taste, aroma, and texture of three pudding treatments with the addition of 80 grams (A1), 100 grams (A2), and 120 grams (A3) of tempeh flour. The chemical test has discovered that the average water content of the pudding from the three treatments is 67.1–69.8, the ash content is 0.63-0.68, the protein is 3.80-4.22, the fat is 0.28-0.47, and the carbohydrates are 24.9-27.7%. The addition of 80 grams, 100 grams, and 120 grams of tempeh flour does not significantly affect the organoleptic properties of the pudding. Finally, the chemical analysis shows that the addition of 80 gr, 100 gr, and 120 grams of tempeh flour significantly affects water and carbohydrate content but does not significantly affect ash, protein, and fat content.
Co-Authors Alsuci Lestari Andriani Andriani Erwandi Erwandi Eva Fitriyaningsih Natasya Muzakir Rosi Novita