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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Amerta Nutrition Journal SAGO Gizi dan Kesehatan
A’yunin, Nur Arifah Qurota
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Formulasi biskuit tinggi protein berbasis tepung sorghum dengan penambahan tepung kacang merah sebagai PMT untuk balita Atmadja, Taufiq Firdaus Alghifari; Fikrinnisa, Rizka; A’yunin, Nur Arifah Qurota
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 2 (2024): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i2.1550

Abstract

Background: Most of the biscuits used as additional food for toddlers in Indonesia are still made from wheat flour; therefore, it is necessary to develop a product made from local food that will reduce dependence on wheat flour. The current high consumption of rice has encouraged various food diversification efforts to avoid dependence on a single commodity. Biscuits combine sorghum with red bean flour to increase their protein content, so they can be an alternative, nutrient-dense complementary food for stunted toddlers.Objectives: This study aimed to determine the formulation and protein content of biscuits. This research consisted of making sorghum and red bean flour and biscuit formulations, as well as analyzing protein and food fiber levels.Methods: The experimental design used in this study was completely randomized Design (CRD). The research was conducted at the Basic Laboratory of the Faculty of Health Sciences, Siliwangi University, and the Food and Nutrition Laboratory, Faculty of Agricultural Technology, Gadjah Mada University. The comparison of the amount of ingredients from wheat flour, sorghum flour and red bean flour studied was F0 (wheat flour 80g), F1 (wheat flour 50g; sorghum flour 3g; red bean flour 10g), F2 (wheat flour 50g; sorghum flour 30g; flour red beans 15g), F3 (wheat flour 50g; sorghum flour 30g; red bean flour 20g) and F4 (wheat flour 80g; sorghum flour 30g) and each uses the same amount of ingredients, namely egg yolk 30g, margarine 60g, powdered sugar 40g and powdered milk 54g. Laboratory results were tested using one-way ANOVA and Duncan's advanced test, with a significance level of 0,05.Results: All formulas have significant differences based on the One Way Anova test and meet the quality of biscuits according to SNI 01-2973-2011. The best formulation with chemical test results is F3 with the highest protein content of 13,75%, water content of 4,71%, ash content of 2,43%, fat content of 26,4% and carbohydrate content of 52,7%.Conclusion: Sorghum and bean biscuits that combine sorghum with red bean flour increase the protein content of biscuits, making them an alternative nutrient-dense complementary food for stunted toddlers.KeywordsSorghum flour, red bean flour, biscuit, complementary food
Karakteristik Sensori dan Indeks Glikemik Biskuit Berbahan Tepung Sorgum dan Tepung Kacang Merah: Sensory Characteristics and Glycemic Index of Biscuits Made from Sorghum Flour and Red Bean Flour Atmadja, Taufiq Firdaus Al-Ghifari; A’yunin, Nur Arifah Qurota
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.302-309

Abstract

Background: Diabetes mellitus is a significant nutritional problem faced by adults. Nutritional therapy is one approach to managing this condition. Functional foods, such as sorghum with a low glycemic index, help regulate blood sugar levels and are safe for diabetics. The combination of sorghum and red bean flour in a biscuit formulation provides a functional alternative for diabetics. Objectives: This study analyzed the sensory characteristics and glycemic index values of sorghum and red bean biscuits. Methods: This study used an experimental design with a completely randomized design (CRD), consisting of 3 treatments and 2 replications. The biscuit formulation ratios of sorghum flour, red bean flour, and wheat flour were F1 (50:30:10), F2 (40:30:20), and F3 (30:30:30). A sensory characteristics test was conducted by 30 panelists, and the data were analyzed using ANOVA and Duncan's Further Test. Furthermore, the selected formulas were analyzed for glycemic index values. Results: The findings revealed that Formula F3, consisting of biscuits with a 30:30:30 ratio of wheat flour, sorghum flour, and red bean flour, was the chosen formula with the highest average sensory characteristics in terms of taste, aroma, texture, and color. The Anova test results showed no significant differences in the characteristics of color (p-value 0.065), aroma (p-value 0.520), taste (p-value 0.896), and texture (p-value 0.067). The selected formula (F3) had a glycemic index value of 9.38. Conclusions: Selected sorghum and red bean biscuits (F3) have low glycemic index levels, so these biscuits are safe for consumption by people with diabetes mellitus.
Pelatihan pengukuran antropometri dan pembuatan MPASI puding chaya kepada kader posyandu Atmadja, Taufiq Firdaus Al-Ghifari; Wardani, Yusrima Syamsina; Betaditya, Dika; Saputra, Kosasih Adi; A’yunin, Nur Arifah Qurota
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 3 (2024): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i3.26052

Abstract

Abstrak Stunting merupakan masalah gizi kronis yang disebabkan oleh malnutrisi jangka panjang dan berdampak signifikan pada pertumbuhan serta kesehatan anak. Meskipun angka stunting secara nasional mengalami penurunan, prevalensi di beberapa daerah seperti Kota Tasikmalaya masih cukup tinggi. Kelurahan Kahuripan mencatat angka stunting sebesar 9,41% pada Agustus 2022. Permasalahan ini dipengaruhi oleh kurangnya pemahaman masyarakat mengenai pentingnya gizi yang baik, minimnya edukasi tentang pemberian ASI Eksklusif dan makanan pendamping ASI, serta keterbatasan keterampilan kader posyandu dalam deteksi stunting. Di Kelurahan Kahuripan, keterampilan kader posyandu saat ini masih terbatas pada penimbangan dan pencatatan data, tanpa adanya evaluasi mendalam mengenai pertumbuhan anak. Untuk mengatasi masalah ini, perlu dilakukan pemberdayaan kader posyandu dan edukasi kepada ibu tentang pentingnya pemberian makanan bergizi dan teknik pemantauan status gizi yang tepat. Program pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan kader posyandu dan ibu mengenai gizi, khususnya melalui penggunaan pangan lokal sebagai makanan pendamping ASI berupa puding chaya, serta penggunaan teknologi sederhana untuk deteksi stunting. Kegiatan edukasi dilakukan dengan metode ceramah dan demonstrasi, serta metode simulasi pembuatan PMT puding chaya.  Hasil kegiatan ini, kegiatan terlaksana pada tanggal 6 Juli 2024. Peserta yang mengikuti kegiatan sebanyak 20 orang. Peserta mengikuti kegiatan dengan antusias. Kegiatan ini diharapkan dapat memperbaiki kualitas dan kuantitas makanan yang diberikan kepada balita, serta dapat mengurangi prevalensi stunting. Kata kunci: kader posyandu; balita; stunting; MPASI. Abstract Stunting is a chronic nutritional issue caused by long-term malnutrition, significantly impacting children's growth and health. Although the national stunting rate has decreased, prevalence in some areas, such as Tasikmalaya City, remains relatively high. In August 2022, the Kahuripan subdistrict recorded a stunting rate of 9.41%. This problem is influenced by the community's lack of understanding of the importance of good nutrition, limited education on exclusive breastfeeding and complementary foods, and the limitations of posyandu cadres' skills in detecting stunting. In the Kahuripan subdistrict, posyandu cadres' skills are currently limited to weighing and recording data, without in-depth evaluations of children's growth. To address this issue, there is a need to empower posyandu cadres and educate mothers on the importance of providing nutritious food and proper techniques for monitoring nutritional status. This community service program aims to enhance the knowledge of posyandu cadres and mothers regarding nutrition, particularly through the use of local foods as complementary foods such as chaya pudding, and the use of simple technology for stunting detection. Educational activities are conducted through lectures and demonstrations, as well as simulations of chaya pudding preparation. The program took place on July 6, 2024, with 20 participants who engaged enthusiastically. This activity is expected to improve the quality and quantity of food provided to toddlers and reduce the prevalence of stunting. Keywords: posyandu cadres; toddler; stunting; complementary feeding
Co-Authors Atmadja, Taufiq Firdaus Al-Ghifari Atmadja, Taufiq Firdaus Alghifari Betaditya, Dika Fikrinnisa, Rizka Saputra, Kosasih Adi Wardani, Yusrima Syamsina