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All Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Jurnal Ilmiah Keperawatan Journal of Health and Nutrition Research
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Proximate levels, physical characteristics, and sensory characteristics of mocaf brownies with the addition of snakehead fish (Channa striata) Fitriyanti, Addina Rizky; Handarsari, Erma; Sunarto, Sunarto; Asysyifa, Rayyana Nur Aurora; Setiyawan, Teddy Hari; Sulisyaningrum, Hersanti; Luqyana, Novia Salma; Aufanida, Arnia Azahro
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 2, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(2).78-87

Abstract

ABSTRAKLatar Belakang: Pola konsumsi snack merupakan bagian dari pola makan. Brownies merupakan makanan tinggi energi yang populer karena mempunyai rasa yang lezat dan manis. Brownies adalah sejenis kue coklat yang mempunyai tekstur padat, tidak berongga, dan tidak begitu empuk karena brownies tidak membutuhkan pengembang atau gluten. Oleh karena itu brownies dapat dibuat dari tepung mocaf. Namun kandungan protein dalam tepung mocaf rendah sehingga perlu ditambahkan sumber protein seperti ikan gabus (Channa striata) untuk meningkatkan nilai gizi.Tujuan: Penelitian ini bertujuan untuk menganalisis kadar proksimat, karakteristik fisik, dan karakteristik sensori brownies mocaf dengan penambahan ikan gabus (Channa striata).Metode: Penelitian eksperimen yang menggunakan rancangan acak lengkap untuk mengkaji kadar proksimat, karakteristik fisik, dan karakteristik sensori. Konsentrasi daging ikan gabus terdiri dari 4 taraf perlakuan (0 g, 60 g, 80 g, dan 100 g). Analisis statistik menggunakan uji One-Way ANOVA dan Duncan Multiple Range Test (DMRT).Hasil: Brownies mocaf dengan penambahan ikan gabus mempunyai kadar air 39,2%-48,7%, kadar abu 1,4-1,5%, kadar protein 7,7-17,7%, kadar lemak 32,9-35,4%, dan kadar karbohidrat 9,4-22,2%. Analisis sifat fisik hardness, cohesiveness, gumminess elasticity, and adhesiveness masing-masing 3406,8-4228,4 g/mm, 0,4 g/mm, 1106,4-1560 g/mm, 6,6-8,7 g/mm, and 0,4-0,9 mj. Semakin banyak penambahan ikan gabus akan menurunkan nilai kesukaan brownies mocaf.Kesimpulan: Hasil penelitian menunjukkan bahwa penambahan ikan gabus berpengaruh secara signifikan terhadap kadar air, kadar protein serta sifat sensoris warna, rasa, dan tekstur brownies mocaf. KATA KUNCI: brownies; ikan gabus; mocaf; pangan lokal; PMT-AS ABSTRACTBackground:  Snack consumption patterns are part of eating patterns. Brownies are a popular high-energy food because they have a delicious and sweet taste. They are a type of chocolate cake with a dense texture that is not hollow and is not very soft because brownies do not require a developer or gluten. Therefore, brownies can be made from mocap flour. However, the protein content in mocap flour is low, so it is necessary to add protein sources such as snakehead fish (Channa striata) to increase nutritional value.Objectives: This research aims to analyze the proximate levels, physical characteristics, and sensory characteristics of brownies by adding snakehead fish.Methods: Experimental research using a completely randomized design to examine proximate levels and physical and sensory characteristics. The concentration of snakehead fish consists of 4 treatment levels (0 g, 60 g, 80 g, and 100 g.). Statistical analysis using One-Way ANOVA and Duncan Multiple Range Test (DMRT).Results: Mocaf brownies with the addition of snakehead fish have a water content of 39.2%-48.7%, ash content of 1.4-1.5%, protein content of 7.7-17.7%, fat content of 32.9-35.4%, and carbohydrate content of 9.4-22.2%. Analysis of physical properties of hardness, cohesiveness, gumminess elasticity, and adhesive power were 3406.8-4228.4 g/mm, 0.4 g/mm, 1106.4-1560 g/mm, 6.6-8.7 g/mm, and 0.4-0.9 mj, respectively. The more snakehead fish added, the lower the preference value of mocaf brownies.Conclusions: The results showed that the addition of snakehead fish had a significant effect on water content, protein content, and sensory properties of color, taste, and texture of mocaf brownies. KEYWORD: brownies; channa striata; mocaf; mocal food; supplementary food for school children program Received: 16 Dec 2024; Revised: 20 Aug 2024; Accepted: 20 Jan 2025; Available online: 24 Mar 2025; Published: 30 Mar 2025.
Hubungan Usia, Aktivitas Fisik, Kebiasaan Merokok, Dan Konsumsi Lemak Dengan Kejadian Hipertensi Pada Dewasa Usia 30-79 Tahun nadia habibah; Sunarto; Kun Aristiati Susiloretni; Susi Tursilowati; Sri Noor Mintarsih
Jurnal Ilmiah Keperawatan STIKES Hang Tuah Surabaya Vol 21 No 1 (2026): March Edition
Publisher : Sekolah Tinggi Ilmu Kesehatan Hang Tuah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30643/jiksht.v21i1.440

Abstract

Introduction: Hypertension is a leading cause of premature death worldwide, with only 21% of sufferers able to control the condition. Muktiharjo Kidul Village in Semarang City has the highest prevalence of hypertension in the Tlogosari Kulon Community Health Center (Puskesmas) coverage area. Objectives:  This study aimed to analyze the relationship between age, physical activity, smoking habits, and fat consumption and the incidence of hypertension in adults aged 30–79 years. Methods: The study used an observational design with a cross-sectional approach. Results:the  The results showed a significant association between age and physical activity with the incidence of hypertension. Those aged 50–64 years had a 2.9 times greater risk of developing hypertension compared to those aged 30–49 years (OR: 2.908; 95% CI: 1.061–7.969; p: 0.011), and those aged 65–80 years had a 5.7 times greater risk of developing hypertension compared to those aged 30–49 years (OR: 5.730; 95% CI: 1.770–18.550; p: 0.011). Light physical activity increases the risk of hypertension by 5.34 times compared to moderate and vigorous activity (OR: 5.341; 95% CI: 1.429–19.959; p: 0.007). There was no significant association between smoking (p: 0.07) and fat consumption (p: 0.676) and hypertension. Conclusions:  This study concluded that there is a significant association between age and physical activity with the incidence of hypertension in adults aged 30-79 years in Muktiharjo Kidul Village.
Development and Evaluation of Local Snack-Based Complementary Foods for Toddlers Aged 12–23 Months: Nutritional Adequacy, Acceptability, and Cost Feasibility Sunarto Sunarto; Estuasih Dyah Pertiwi; Dyah Nur Subandriani; Addina Rizky Fitriyanti; Zuhria Ismawanti; Arwin Muhlihsoh; Mohamad Reza Assidhiq
Journal of Health and Nutrition Research Vol. 5 No. 1 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i1.768

Abstract

Screening data from 412 toddlers in the Tlogosari Wetan Community Health Center area in 2024 revealed a 9.7% prevalence of wasting, with 45% of cases occurring in children aged 12–23 months. Furthermore, 47.5% of toddlers in local supplementary feeding programs did not consume their full portions, primarily due to limited flavor variety and poor taste acceptability. This study aimed to develop and evaluate the nutritional adequacy, sensory acceptability, and cost feasibility of local snack-based complementary foods (CF) for toddlers aged 12–23 months. A five-stage Research and Development (R&D) design was employed, encompassing preliminary research, planning, product development, expert testing, and field testing. Sensory evaluation was conducted by six expert panelists using hedonic and hedonic quality tests. Field trials involved 26 toddlers to assess acceptance using the Comstock method for food residue analysis. Data were analyzed using Repeated Measures ANOVA and Fisher’s Exact tests. Six CF menus were successfully developed, all meeting national nutritional standards, with an energy content of 229–275 kcal, protein 9–11.3 g, fat 11.2–17.2 g, and a protein-energy ratio (PER) of 13.8–16.4%. The "Finger Rice Stick & Tempe Pudding" menu achieved the highest hedonic score for texture and overall preference (p = 0.009). Toddler acceptance reached 87.2%, with intake levels ranging from 58.9% to 81.3% for energy and protein. Cost analysis indicated the products were affordable, with production costs ranging from IDR 4,330 to IDR 8,417 per menu. The developed local snack-based complementary foods are nutritionally adequate, organoleptically acceptable, and economically feasible. These findings suggest their potential for integration into community-level nutrition programs to support stunting and wasting prevention efforts
Risks factor of Stunting: A Case-Control Study Sunarto Sunarto; Estuasih Dyah Pertiwi; Dyah Nur Subandriani; Addina Rizky Fitriyanti; Arina Nurul Ihsani; Arwin Muhlishoh; Mohammad Reza Assidhiq
AcTion: Aceh Nutrition Journal Vol 10, No 3 (2025): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i3.2474

Abstract

Based on the Indonesian Nutritional Status Survey and Indonesian Health Survey data, the prevalence of stunting in Indonesia since 2021 has decreased to 2023 24,4%, 21,6%, and 21,5% by 2023. However, research on the influence of supplementary feeding (SF) on stunting is limited. Thus, this study described the determinants of stunting, including SF consumption in the 6-23 months participant group, as this age group is considered part of The First 1000 days. This case-control study was conducted in the Tlogosari Wetan Community Health Center area, Semarang City, between July and August 2024, with 120 study participants aged 6-23 months (60 stunting cases and 60 controls). The prevalence of stunting at the Tlogosari Wetan Community Health Center was 14,1%. SF had a significant effect on stunting (p<0,023), and early breastfeeding initiation (p=0,053) and breastfeeding (p = 0,073) were weakly associated with stunting. However, per capita income (p=0,116), birth length (0,120), fathers’ education (0,328), and fathers’ body height (p=0,141) had no significant effects on stunting. In conclusion, SF was significantly associated with stunting and accelerated the decline in stunting rate. It is necessary to pay attention to SF consumption to prevent stunting and to increase the knowledge of early initiation breastfeeding (EIB), as it affects the practice of breastfeeding.
Co-Authors Addina Rizky Fitriyanti Addina Rizky Fitriyanti Arina Nurul Ihsani Arwin Muhlihsoh Arwin Muhlishoh Asysyifa, Rayyana Nur Aurora Aufanida, Arnia Azahro Dyah Nur Subandriani Dyah Nur Subandriani Estuasih Dyah Pertiwi Estuasih Dyah Pertiwi Fitriyanti, Addina Rizky Handarsari, Erma Kun Aristiati Susiloretni Luqyana, Novia Salma Mohamad Reza Assidhiq Mohammad Reza Assidhiq nadia habibah Setiyawan, Teddy Hari Sri Noor Mintarsih Sulisyaningrum, Hersanti Susi Tursilowati Zuhria Ismawanti