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All Journal Termometer: Jurnal Ilmiah Ilmu Kesehatan Dan Kedokteran Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi Berbakti
Chairunisa Nur Rarastiti
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Religion Dentistry Economics, Econometrics & Finance Health Professions Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Formulasi Mi Bebas Gluten dengan Bahan Dasar Tepung Umbi Bit (Beta Vulgaris L.) dan Tepung Bayam (Amaranthus Sp.) sebagai Sumber Zat Besi Eva Kurnia Sofiani; Umar Hidayat; Chairunisa Nur Rarastiti
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 4 (2025): November: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i4.858

Abstract

Iron deficiency is one of the main causes of anemia, especially in women of childbearing age who have higher iron requirements. Preventive efforts can be done through functional food innovations based on natural iron sources. Beetroot (Beta vulgaris L.) and red spinach (Amaranthus sp.) are known to contain iron in high amounts so they have the potential to be used as alternative raw materials in the manufacture of gluten-free noodles. This study aims to determine the effect of beetroot flour and red spinach flour formulations on the organoleptic properties (color, aroma, taste, and texture) and iron content of gluten-free noodle products. The study used an experimental method with a Completely Randomized Design (CRD) consisting of four treatments: F0 (control), F1 (50:50), F2 (75:25), and F3 (25:75). Iron content analysis was carried out using the Atomic Absorption Spectrophotometry (AAS) method, while the organoleptic test involved 25 untrained panelists who were women aged 15–24 years. The results showed that treatment F3 produced the highest iron content of 12.092 ± 1.658 mg/100 g, while F2 achieved the highest sensory acceptability. Nevertheless, formulation F3 was determined to be the best formulation due to its optimal iron content. This gluten-free noodle product based on beetroot and red spinach has the potential to be developed as a functional food to prevent iron deficiency anemia in women of childbearing age.
Hubungan Membaca Label Pangan terhadap Pemilihan Makanan Kemasan pada Mahasiswa Gizi Universitas IVET Semarang Chairunisa Nur Rarastiti; Santy Sundari
Termometer: Jurnal Ilmiah Ilmu Kesehatan dan Kedokteran Vol. 1 No. 4 (2023): Oktober : Termometer: Jurnal Ilmiah Ilmu Kesehatan dan Kedokteran
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/termometer.v1i4.2344

Abstract

One of Pedoman Gizi Seimbang points, advise consumers to get used reading food labels on packaged food. This is the way to choose products that are safe and healthy. Consumptive behavior towards packaged food products is now increasingly widespread, especially among college students. However, the information listed on food labels is often ignored. Nutrition students are expected to be able to implement knowledge by reading food labels when choosing each product that is purchased and consumed. This study aims to determine the relationship between reading food labels and packaged food choice for nutrition students of IVET University Semarang. Design of this research is cross sectional and the number of samples are 37 respondents. Respondent data was obtained by filling out questionnaires including age, gender, questions about reading food labels and packaged food choice. The results showed that there was a relationship between reading food labels and packaged food choice for nutrition students at IVET University Semarang (p=0.000; r=0.644). When choosing a food product, most respondents pay attention to the expiration date, total energy and food composition. Food safety is an important aspect that must be considered. Safe, nutritious and quality plays an important role for public health status.
Sosialisasi Peran Gizi Seimbang bagi Kesehatan Remaja di SMP Negeri 8 Kota Semarang Chairunisa Nur Rarastiti; Umar Hidayat; Agus Sudrajat; Catur Retno Lestari
BERBAKTI: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 05 (2025): ISSUE JUNI
Publisher : PT. Mifandi Mandiri Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pola makan pada remaja akan menentukan jumlah zat gizi yang diterima oleh remaja untuk pertumbuhan serta perkembangannya. Jumlah makanan yang sesuai dengan kebutuhan akan menyediakan zat gizi yang cukup pula bagi remaja guna menjalankan kegiatan atau aktivitas fisik sehari-hari. Remaja sering tidak memperhatikan asupan gizi yang dikonsumsinya serta suka mengonsumsi makan-makanan cepat saji. Remaja juga kerap mengikuti trend terhadap jenis makanan yang dikonsumsi. Remaja sangat berpengaruh terhadap kualitas sumber daya manusia. Remaja sebagai generasi penerus bangsa berperan penting untuk kemajuan negara di masa yang akan datang. Oleh karena itu, pengetahuan tentang perilaku dan gaya hidup sehat demi terpenuhinya gizi seimbang harus dimulai sejak dini agar terhindar dari berbagai permasalahan kesehatan. Tujuan dari kegiatan ini adalah memberikan pengetahuan kepada remaja pentingnya gizi seimbang bagi kesehatan remaja. Metode pelaksanaan kegiatan pengabdian pada masyarakat ini adalah dengan metode ceramah, penyampaian materi dan tanya jawab. Adapun hasil pengabdian diperoleh bahwa penyuluhan yang disertai dengan diskusi dengan para siswa SMP Negeri 8 Kota Semarang berdampak positif terhadap pemahaman dan sikap siswa dalam pentingnya gizi seimbang dan makanan sehat. Pentingnya penguatan dari orang yang dianggap penting menjadikannya lebih berkomitmen untuk merubah perilaku untuk perubahan perilaku.
Co-Authors Catur Retno Lestari Eva Kurnia Sofiani Santy Sundari Sudrajat, Agus Umar Hidayat, Umar zulfa, nely