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All Journal Jurnal Media Gizi Indonesia (MGI) Jurnal Litbang Industri Jurnal Keperawatan Silampari Jurnal Sehat Mandiri

., Ismanilda

Department Of Nutrition, Poltekkes Kemenkes Padang, Padang City, West Sumatra, Indonesia

Author-ID : 6889279

Environmental Science Health Professions Industrial & Manufacturing Engineering Nursing Public Health

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PEMANFAATAN DADIH SUSU KERBAU UNTUK PMT FUNGSIONAL ANAK BALITA Muhammad Husni Thamrin; Marni Handayani; Ismanilda .
Jurnal Sehat Mandiri Vol 13 No 1 (2018): Jurnal Sehat Mandiri, Volume 13, No.1 Juni 2018
Publisher : Poltekkes Kemenkes Padang

Berdasarkan riset kesehatan dasar tahun 2010, prevalensi gizi kurang dan gizi buruk di Sumatera Barat adalah 20,2 %, sementara prevalensi gizi kurang di kota Padang 15,1 %. Dadih adalah salah satu makanan fungsional yang berasal dari Provinsi Sumatera Barat yang kaya akan zat gizi seperti : karbohidrat sebesar 3,34 %, protein 5,93 %, lemak 5,42 %, dan kadar air 84,35 %. Tujuan penelitian ini adalah mengahasilkan formula makanan PMT untuk anak Balita dengan penganekaragaman pangan dadih dari susu kerbau. Penelitian ini adalah penelitian eksperimen yaitu memanfaatkan dadih dari susu kerbau dengan campuran dari tepung gandum, tepung ubi jalar merah, tepung kedelai dan tepung gula. Rancangan penelitian ini menggunakan rancangan acak lengkap (RAL) terdiri dari 6 perlakuan dan 2 kali pengulangan. Pengamatan citarasa produk dengan uji organoleptik dan analisis data dengan menggunakan ANOVA dan dilanjutkan dengan uji DMNRT taraf 5 % Hasil yang diperoleh warna dan aroma cake yang banyak disukai panelis adalah penambahan 140 g dadih susu kerbau, sedangkan rasa dan tekstur adalah penambahan dadih 120 gr dan 160 gr. Cake yang terbaik yang paling disukai panelis adalah perlakuan F2 dengan penambahan dadih susu kerbau sebesar 120 gr. Kata kunci: diversifikasi, dadih , makanan formula

Penganekaragaman Formula Makanan Dengan Pemanfaatan Dadih Susu Kerbau Untuk PMT Fungsional Anak Balita M Husni Thamrin; Ismanilda .; Marni Handayani .
Jurnal Sehat Mandiri Vol 12 No 2 (2017): Jurnal Sehat Mandiri, Volume 12, No.2 Desember 2017
Publisher : Poltekkes Kemenkes Padang

Based on Data of Basic Research 2010, the prevalence of malnutrition and undenutrition in West Sumatera is 20,2%, While the prevalence of undernutrition for Padang City is 15,1%. Curd is one of functional foods to be there in West Sumatera which contains the adequate nutrition consisting of carbohydrate contents 3,34%, protein 5,93%, fat 5,42%, and level of water 84,35%. This aim for research is producted food formula to children under 5 years old with diversification of food raw in making functional formula from Curd of buffalo milk. This research is experiment by the diversivication of raw foods from Curd of buffalo milk with mixture of wheat flour, flour of red sweet potato, soya flour and sugar flour. This design of research is using Completely Randomized Design (CRD) consisting of 6 treatments and 2 repetitions. Observation is done for organoleptic test in cake to be made. Result of observation is analyzed by Analysis of Variance (Anova). And continued by Duncan Test/DNMRT at the level 5%.Color and aroma cake curd most preferred by the panelists was the addition of 140 g of buffalo milk curd while adding flavor and texture of the curd 120 gr addition of curd 160 gr.The best treatment in curd cake which is the most preferred by the panelist is in the F2 Treatment with the addition of curd of 120 gr buffalo milk.

Development of Instant Porridge Complementary Feeding with Catfish Flour and Pumpkin Flour Substitution: Pengembangan Makanan Pendamping Air Susu Ibu (MP-ASI) Bubur Instant dengan Substitusi Tepung Ikan Lele dan Tepung Labu Kuning Sri Darningsih; Nur Ahmad Habibi Habibi; Zurni Nurman; Ismanilda Ismanilda
Media Gizi Indonesia Vol. 18 No. 1 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i1.94-102

The problem of malnutrition in infants and toddlers led to growth and development impairment. In the long term, nutritional problems increased the risk of disease and lower productivity. A method to overcome malnutrition was by using complementary feeding. This study aimed to create and evaluate the quality, safety and shelf life of instant porridge complementary feeding with the substitution of catfish flour and pumpkin flour. The method used in this study was an experimental study with two factorial completely randomized design with two repetitions to evaluate the product sensory. Furthermore, quality and safety testing was carried out according to the parameters set by Indonesia National Standard and Indonesia National Food and Drug Agency. In the final stage, the shelf life evaluation was carried out using the Extended Storage Studies (ESS) method using room temperature 27-37oC. The results showed that the use of catfish flour as much as 15% and pumpkin flour as much as 10% gave the best results on the sensory value of instant porridge. The product had a fairly good nutritional value, and safe in terms of heavy metals and microbiology. However, the water content of the product was still too high from the standard. The result of shelf life testing using the ESS method, instant porridge products had shelf life of 6 months at room temperature 27-37°C. The implications of this research can be used as a reference in the development of complementary feeding made from local food.

Penentuan umur simpan dengan metode extended storage studies (ESS) dan kandungan isoflavon cake tempe sebagai alternatif snack penderita diabetes melitus (DM) Zurni Nurman; Ismanilda Ismanilda; Zulkifli Zulkifli; Ice Yolanda Puri
Jurnal Litbang Industri Vol 14, No 1 (2024)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v14i1.8518.43-50

Diabetes Melitus (DM) merupakan penyakit metabolik yang disebabkan ketika tubuh tidak bisa menghasilkan insulin. DM tipe 2 dapat ditanggulangi dengan olah raga dan mengkonsumsi makanan sehat. Alternatif snack bagi penderita DM adalah cake tempe. Tujuan penelitian adalah untuk mengetahui kandungan isoflavon dan daya simpan cake tempe sebagai alternatif snack penderita DM. Penelitian ini adalah eksperimen dengan Rancangan Acak Lengkap (RAL) melalui variasi perlakuan lama penyimpanan (0,1,2,3,4 hari) dan suhu penyimpanan 13,6 °C, 14,6 °C dan 28,4 °C. Pertama menyiapkan produk cake tempe, kedua menguji seberapa jauh umur simpan dan kandungan Isoflavon cake tempe. Data yang diperoleh kemudian diolah secara statistik menggunakan metode kuantitatif. Hasil penelitian menunjukkan bahwa cake tempe dengan parameter Angka Lempeng Total (ALT) paling lama dan baik pada suhu 13,6 °C, yaitu selama 5 hari dengan kandungan daidzein 0,0004% dan genistein 0,00058%. Semakin rendah suhu maka semakin lama umur simpan sampel. Ketahanan simpan cake tempe adalah 5 hari pada suhu 13,6 oC dan 4 hari pada suhu 14,6 oC serta 2 hari pada suhu 28,4 oC. Penelitian lebih lanjut disarankan memperhatikan wadah penyimpanan dalam proses penyimpanan, karena akan mempengaruhi umur simpan produk pangan

Konseling Gizi terhadap Perubahan Perilaku Makan, Indeks Massa Tubuh dan Lemak Tubuh pada Anak Overweight dan Obesitas Rina Hasniyati; Ismanilda Ismanilda
Jurnal Keperawatan Silampari Vol 5 No 1 (2021): Jurnal Keperawatan Silampari
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

This study aims to examine the effect of nutritional counseling on changes in eating behavior, body mass index, and body fat in overweight and obese children. This study is a randomized controlled trial. The results showed that the percentage of men was more than women, namely 51.9%, while the rate of respondents' age at most was 14 years, which was 46.2%. In conclusion, there is a significant difference between energy intake before and after the provision of nutritional counseling. Still, there is no difference in the frequency of carbohydrates and fat. Providing nutritional counseling can change eating behavior based on energy intake. Keywords: Nutrition Counseling, Eating Behavior, Obesity, Overweight

Co-Authors Darningsih, Sri Handayani, Marni Ice Yolanda Puri Muhammad Husni Thamrin Nur Ahmad Habibi Nurman, Zurni Rina Hasniyati Zulkifli Zulkifli

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