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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Ensiklopedia of Journal Panrannuangku Jurnal Pengabdian Masyarakat Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Jurnal Pengabdian Masyarakat Svasta Harena Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi Jurnal Pengabdian Masyarakat dan Riset Pendidikan Quantum Wellness : Jurnal Ilmu Kesehatan Vitamin: Jurnal Ilmu Kesehatan Umum Jurnal Sains dan Teknologi Pangan Journal of Nutrition Explorations
Nuristha Febrianti
Universitas Widya Nusantara
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Organoleptic Characteristics and Nutritional Content of Wet Noodles Substituted with Banggai Yam and Moringa Flour Hepti Muliyati; Nuristha Febrianti; Hardianti
Journal of Nutrition Explorations Vol. 4 No. 1 (2026): February
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v4i1.783

Abstract

Wet noodles are a boiled noodle product with a moisture content of approximately 35%. Wet noodles are rich in carbohydrates, several minerals, and energy, but their protein, fat, and vitamin contents are relatively low; their nutritional value can therefore be improved by incorporating Banggai yam and moringa leaves. This study aimed to produce Banggai yam and moringa leaf flour, develop wet noodle formulations, evaluate their organoleptic characteristics, and analyze the nutritional composition of the selected formulation. An experimental study using a completely randomized design was conducted from February to October 2020 at the Culinary and Organoleptic Laboratories, Nutrition Study Program, Widya Nusantara School of Health Sciences, Palu, while proximate and dietary fiber analyses were performed at Saraswanti Indo Genetech (SIG), Bogor, West Java. The Banggai yam flour produced was white and resembled wheat flour. Three formulations were prepared using different ratios of Banggai yam flour, moringa leaf flour, and wheat flour: 45%:15%:40% (F1), 50%:10%:40% (F2), and 55%:5%:40% (F3). Based on a hedonic test with 30 semi-trained panelists, formulation F2 was selected as the most preferred. The selected formulation contained 103.30 kcal energy, 4.30% protein, 1.14% fat, 18.96% carbohydrate, 0.39% ash, 25.21% moisture, and 3.86% dietary fiber, meeting the wet noodle quality requirements of the Indonesian National Standard (SNI 01-2987-1992).
Hubungan Frekuensi Konsumsi Lemak Dan Ukuran Lingkar Perut Dengan Gangguan Siklus Menstruasi Pada Remaja Di SMK Negeri 1 Palu : Penelitian Ni Gusti Ayu Sariani; Nuristha Febrianti; Masfufah
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 5 No. 1 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 5 Nomor 1 (Juli 2026 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v5i1.7917

Abstract

Penelitian ini dilakukan untuk menganalisis hubungan antara frekuensi konsumsi lemak dan ukuran lingkar perut dengan kejadian gangguan siklus menstruasi pada remaja putri di SMK Negeri 1 Palu. Penelitian menggunakan pendekatan kuantitatif dengan rancangan cross-sectional. Sebanyak 187 remaja putri dilibatkan sebagai sampel penelitian yang ditentukan melalui teknik simple random sampling. Data mengenai frekuensi konsumsi lemak diperoleh dengan menggunakan instrumen Food Frequency Questionnaire (FFQ), ukuran lingkar perut diukur menggunakan pita ukur, sedangkan gangguan siklus menstruasi diperoleh melalui kuesioner. Data penelitian dianalisis melalui analisis univariat dan bivariat. Analisis hubungan antar variabel dilakukan dengan menggunakan uji Chi-Square pada tingkat kepercayaan 95%. Berdasarkan hasil penelitian, diketahui bahwa proporsi terbesar responden berada pada kategori frekuensi konsumsi lemak sering, yaitu sebesar 50,8%. Sebagian besar responden memiliki ukuran lingkar perut dalam kategori normal (89,3%) dan tidak mengalami gangguan siklus menstruasi (70,6%). Hasil analisis bivariat menggunakan uji Chi-Square menunjukkan bahwa frekuensi konsumsi lemak tidak memiliki hubungan yang signifikan dengan gangguan siklus menstruasi (p=0,617). Demikian pula, ukuran lingkar perut tidak menunjukkan hubungan yang signifikan dengan gangguan siklus menstruasi (p=0,891).
Co-Authors Adillah Imansri Alfiana, Dinda Anggraini, Vina Chandra, Elin Djunaidi M Dachlan Fanissa Nur Ramadani Fitri Fitri Hardianti Hepti Muliyati Kamila KH Djiha Lailatul Mukaromah Maghfirah, Nisa Marini Amalia Mansur Maryana, Nana Masfufah Masfufah Masfufah Masufufah Ni Gusti Ayu Sariani Ni Ketut Kariani Ni Komang Mariasih Nurhaedar Jafar Raden Mohamad Herdian Bhakti Sabaria Manti Sari Pribadi, Puspita Suyati - Trisya Widya Tanti