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All Journal Jurnal Media Gizi Indonesia (MGI) International Journal of Health Science (IJHS) Media Gizi Ilmiah Indonesia Vitamedica: Jurnal Rumpun Kesehatan Umum
Eka Nenni Jairani
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Health Professions Medicine & Pharmacology Nursing Public Health

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Acceptance Of Mochi With Substitution Of Beet Flour Substitution Athira Demitri; Icha Azzah Nabillah; Tuty Hertati Purba; Eka Nenni Jairani; Lutfi Henderlan Harahap
International Journal Of Health Science Vol. 4 No. 2 (2024): July: International Journal of Health
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/ijhs.v4i2.3917

Abstract

Mochiis a typical Japanese food which is quite famous in Indonesia for its chewy texture and semi-wet nature. Mochi comes from the Japanese word for muaci. Objective: To determine the physical and chemical characteristics (color, aroma, taste, texture, water content, ash content, fat, folic acid, potassium) of mochi with the substitution of beetroot flour. Method: This type of research is an experimental study with a Completely Randomized Design (CRD), with 4 treatments and 2 repetitions, resulting in 8 experimental units in making mochi with beet flour substitution. The research was carried out in September 2023 at the Helvetia Health Institute, then chemical tests were carried out at the Bioprocess Engineering Laboratory of the Medan Industrial Chemical Technology Polytechnic. In this research, there are hedonic and hedonic quality then proximate tests. Data analysis used Anova and continued with the Duncan test. Results: The hedonic test shows that the F1 formula is the best formula with an average hedonic test value of 3.80 in the like category, while the hedonic quality test shows that the F1 formula is the best formula with an average hedonic quality test value of 3.72 in the purple, aroma category. typical beet flour, sweet taste and chewy texture. The nutritional content of mochi is 20.72% water content, 3.42% ash content, 8.36% fat, 0.186 mg/gr folic acid, and 8.753 mg/gr potassium. Conclusion: The most preferred mochi based on hedonic tests and hedonic quality is the F1 formulation which can be used as an additional food for teenagers and pregnant women because it contains folic acid (0.186 mg/gr).
Pengaruh Penyuluhan Sarapan Pagi Terhadap Kadar Hemoglobin dan Pengetahuan pada Siswi MAN 2 Aceh Tamiang Nababan, Agnes Sry Vera; Wanda Lestari; Eka Nenni Jairani; Yulita, Yulita; Salsabila, Wan Indah
Media Gizi Ilmiah Indonesia Vol 1 No 2 (2023): AGUSTUS 2023
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/mgii.v1i2.11

Abstract

Female students are at risk for anemia, and one of the reasons of anemia is not having breakfast. Knowledge is one of the variables that impact schoolchildren's breakfast. The study aimed to see how breakfast counseling affects the hemoglobin levels and knowledge of students at MAN 2 Aceh Tamiang. This study was pre-experimental, using a one-group pre-test and post-test design. The Wilcoxon analysis test was used to evaluate the data.According to the Wilcoxon analysis test results, the breakfast counselingvariable on hemoglobin levels has a P value of 0.001, indicating that there was an effect of breakfast counseling on hemoglobin levels, whereas the breakfast counseling variable on knowledge has a p-value of 0.000, indicating that there was no effect of breakfast counseling on knowledge. There is a significant effect between breakfast counseling on hemoglobin levels and knowledge of students at MAN 2 Aceh Tamiang.
Hubungan Ketersediaan Pangan Dan Hygiene Sanitasi Terhadap Kejadian Stunting Pada Anak Usia 24-59 Bulan di Wilayah Kerja Puskesmas Ulu Moro’o Agnes Sry Vera Nababan; Athira Demitri; Eka Nenni Jairani; Yulita Yulita; Yemima Gulo
VitaMedica : Jurnal Rumpun Kesehatan Umum Vol. 2 No. 3 (2024): Juli : VitaMedica : Jurnal Rumpun Kesehatan Umum
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/vitamedica.v2i3.111

Abstract

. Stunting is a condition of children with a length or height that is less different from children of the same age. Stunting is also a growth and development disorder caused by a lack of nutritional intake, where the results of measuring the nutritional status of children based on the PB / U or TB / U category are at the z-score threshold of -2 SD to -3 SD. The purpose of this study was to determine the relationship between food availability and sanitation hygiene to the incidence of stunting in children aged 24-59 months in the Ulu Moro'o Health Center working area. This type of research is quantitative using analytical observational methods with a cross sectional approach and data analyzed using the Chi Square test. The population of this study were children aged 24-59 months in the Ulu Moro'o Health Center working area, namely 136 children. The sampling technique used simple random sampling of 101 children. Food availability for stunting with a value of p = 0.000 <0.05. Sanitary hygiene against stunting events with a value of p = 0.000 <0.05. There is a relationship between food availability and stunting. There is a relationship between sanitary hygiene and the incidence of stunting in the work area of the Ulu Moro'o Health Center. It is expected that mothers of children aged 24-59 months can meet the availability of food every day so that children can consume nutritious and balanced foods to meet their intake.
FAKTOR RISIKO TERJADINYA GIZI KURANG PADA BALITA USIA 12-59 BULAN DI DESA BAWODOBARA KECAMATAN TELUKDALAM KABUPATEN NIAS SELATAN Helda Sumawita Gowasa; Athira Demitri; Eka Nenni Jairani
VitaMedica : Jurnal Rumpun Kesehatan Umum Vol. 2 No. 4 (2024): Oktober : VitaMedica : Jurnal Rumpun Kesehatan Umum
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/vitamedica.v2i4.204

Abstract

Toddlers are children aged 12-59 months, this period is characterized by a very rapid growth and development process and is accompanied by changes that require greater amounts of nutrients. The impact of malnutrition is very complex, children can experience problems with mental, social, cognitive and growth development. This research was to determine the risk factors for malnutrition in toddlers aged 12-59 months in Bawodobara Village, Telukdalam District, South Nias Regency. This research uses an analytical observational method with a case control approach. The population of this study were all toddlers aged 12-59 months, the sample size in this study used a ratio of 1:1. The sample size was 64 toddlers, consisting of the case group, which was malnourished, 32 toddlers and the control group, which was not malnourished, 32 toddlers. The sample was taken using a purposive sampling method with the chi square test and odds ratio. Research shows that there is a risk of maternal knowledge in the incidence of malnutrition in toddlers with p-value = 0.018 < 0.05 and OR 4.333, family income p-value = 0.001 < 0.05 and OR 11.667, history of infectious disease p-value = 0.002 < 0.05 and OR 6.943, and food intake p-value = 0.000 < 0.05 and OR 81,000. It is suggested that it is necessary to strive to increase knowledge about nutrition for toddlers by health workers by providing outreach such as distributing leaflets or brochures and using media such as providing shows about the importance of nutrition for toddlers to prevent malnourished toddlers.
HEDONIC TEST AND CHEMICAL QUALITY OF BOMBOLONI PANDAN LEAF FLOUR ADDITION WITH FILLED PATIN FISH FLOSS AS HIGH PROTEIN SNACK Demitri, Athira; Eka Nenni Jairani; Harahap, Lutfi Henderlan
Media Gizi Indonesia Vol. 20 No. 2 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v20i2.107-115

Abstract

Bomboloni donuts, which generally taste sweet, are filled with savory Patin fish floss filling, creating unique and interesting product. This can increase people's interest in trying new products and contribute to food industry innovation. This research aimed to determine the organoleptic tests and chemical quality of bomboloni donuts made from pandan leaf flour filled with Patin fish floss as a high protein snack. The research method used was laboratory experimental with completely randomized design (CRD), with three treatments (F1, F2, F3) and two repetitions. The making of pandan leaf flour bomboloni donuts filled with Patin fish floss and organoleptic tests were carried out at the Food Technology Laboratory Institut Kesehatan Helvetia. Then, chemical test analysis was conducted at the Politeknik Teknologi Kimia Industri Medan Laboratory. Data were analyzed using the Kruskal-Wallis test, then continued with the Duncan test. The results showed that there were differences in color (0.000), odor (0.003), taste (0.029), and texture (0.009) from the three formulations of bomboloni donuts made from pandan leaf flour filled with Patin fish floss. Based on the results of Duncan test, the best formulation was obtained in F1, as indicated by the panelists' average preferences for color (3.98), odor (3.70), taste (3.28), and texture (3.43). The chemical test results of the best formulation revealed the following contents: water (24.81%), ash (1.57%), fat (13.54%), protein (12.52%), and carbohydrates (68.83%). The conclusion is that F1 is recommended as a high-protein snack for toddlers to help prevent stunting.
Co-Authors Athira Demitri Helda Sumawita Gowasa Icha Azzah Nabillah Lutfi Henderlan Harahap Nababan, Agnes Sry Vera Salsabila, Wan Indah Tuty Hertati Purba Wanda Lestari Yemima Gulo Yulita Yulita Yulita Yulita, Yulita