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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition Poltekita : Jurnal Ilmu Kesehatan Jurnal Gizi Kerja dan Produktivitas Journal of Health and Nutrition Research Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Tirtayasa Medical Journal Jurnal Pengabdian Gizi dan Kesehatan Masyarakat Tirtayasa Medical Journal
Rakhmi Setyani Sartika
Program Studi Gizi, Universitas Sultan Ageng Tirtayasa, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengembangan Snack Bar Berbahan Tepung Porang dan Tepung Kacang Hijau Sebagai Makanan Tambahan Olahraga: Development of a Porang (Amorphophallus muelleri) and Mung Bean (Vigna radiata) Based Snack Bar as a Functional Sports Supplement Shidqi Rasyid Abdurrahim; Fachruddin Perdana; Rakhmi Setyani Sartika
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.327-338

Abstract

Background: Inadequate nutritional intake leading to energy deficiency in athletes can significantly impair athletic performance. Prior studies involving 11 PS TIRA PERSIBO Bogor athletes revealed that their intake of energy and macronutrients was below 80% of recommended levels. Therefore, the development of snack bars is essential to supplement daily nutritional requirements. Objectives: This study aimed to develop a snack bar formulation utilizing porang flour and mung bean flour as a potential sport supplement. Methods: In this experimental study, the nutritional content of three snack bar formulations was evaluated with varying compositions of porang flour and mung beans flour (designated as F1 [4:8], F2 [6:6], F3 [8:4]). A single-factor Complete Randomized Design (CRD) was employed with three replications. Sensory properties were assessed via hedonic and hedonic quality tests involving 20 semi-trained panelists. Results: The hedonic test results indicated significant differences (p-value < 0.05) in color, taste, texture, aftertaste, and overall acceptability across all formulation. Similarly, the hedonic quality test results showed significant differences (p-value < 0.05) in all assessed parameters. Proximate analysis, as well as fiber and sugar content assays, demonstrated significant differences (p-value < 0.05) between formulas. Based on a weighing scoring system, F1 was identified as the optimal formulation. The F1 snack bar consists of 5.3% (5.3 g) protein, 5.2% (5.2 g) fat, 21.6% (21.6 g) carbohydrates, 8.4% (8.4 g) fiber, and provides 154 kcal of energy per 100 g. According to BPOM regulations, this product is classified as a source of protein and high-fiber food. Conclusions: The developed snack bars are recommended for consumption during the post-exercise recovery phase due to their high fiber content and protein-to-carbohydrate profile.
Pengembangan Puding Sari Kacang Koro Pedang (Canavalia ensiformis) dan Sari Buah Naga Merah (Hylocereus polyrhizus Sebagai Makanan Tambahan Penyuluhan Balita Putri Faras Najibah; Rakhmi Setyani Sartika; Fahruddin Perdana
Tirtayasa Medical Journal Vol 5, No 2 (2026): May
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/tmj.v5i2.34991

Abstract

Balita dengan status gizi kurang perlu diberikan intervensi pemberian makanan tambahan seperti modisco. Pengembangan modisco dari kacang koro pedang serta pengembangan bentuk menjadi puding dengan penambahan pewarna alami untuk meningkatkan tingkat kesukaan dapat dijadikan pilihan sebagai makanan tambahan untuk balita gizi kurang. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan terbaik dari formulasi puding modisco dengan substitusi kacang koro pedang dan penambahan buah naga merah. Metode penelitian ini adalah eksperimen dengan Rancangan Acak Lengkap (RAL) dengan empat kategori. Kategori tersebut ada F0, F1, F2, dan F3 dengan perbandingan susu dan kacang koro pedang pada masing-masing formula yaitu 1SS:0KKP, 3SS:1KKP, 1SS:3KKP, dan 1SS:1KKP. Tingkat kesukaan panelis berdasarkan parameter warna yang paling banyak disukai adalah F3, parameter aroma F0, parameter rasa F3, parameter tekstur F2 dan F3, serta untuk parameter keseluruhan F0. Berdasarkan uji De Garmo untuk menentukan formulasi terpilih dari parameter prioritas, F3 merupakan formulasi terpilih. Hasil uji proksimat pada F3 sebagai formula terpilih dari Puding Modisco dengan Substitusi Kacang Koro Pedang dan Penambahan Buah Naga Merah yaitu kadar karbohidrat by difference 11,75%, kadar protein 1,05% kadar lemak total 1,24%, kadar abu 0,15%, kadar air 85,82%, energi total per 100 gram berat pada Puding Modisco dengan Substitusi Kacang Koro Pedang dan Penambahan Buah Naga Merah adalah sebesar 62,32 kkal. Perbandingan kecukupan gizi makro dengan Acuan Label Gizi (ALG) kelompok 1-3 tahun dari formulasi terpilih produk puding modisco %ALG energi sebesar 5%, karbohidrat sebesar 5%, protein 5%, dan lemak 3%.
INTERVENSI KEGIATAN TIFANI (PRODUKTIF TANPA HIPERTENSI) PADA DEWASA PEKERJA DI WILAYAH PUSKESMAS SINGANDARU, KOTA SERANG Amalia Kartika Sari; Rakhmi Setyani Sartika; Siti Muafiah
Jurnal Pengabdian Gizi dan Kesehatan Masyarakat Vol 3 No 2 (2026)
Publisher : Ikatan Sarjana Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jpgkm.v3i2.111

Abstract

Kelompok usia dewasa dikelompokkan pada rentang usia 15-59 tahun, pada kelompok usia ini merupakan masa tercapainya puncak perkembangan fisik dan kematangan seseorang sehingga diperlukan pemenuhan zat gizi yang tepat untuk memelihara kesehatan dan mencegah bebagai penyakit kronis. Pada masa ini Salah satu masalah kesehatan yang dialami kelompok usia ini adalah hipertensi. Hipertensi dapat menurunkan produktifitas kerja. Kegiatan TIFANI bertujuan meningkatkan pengetahuan dewasa pekerja tentang pencegahan dan penanganan hipertensi. Penelitian ini dilakukan di Kelurahan Kagungan dan Kota Baru, Kota Serang, Banten dengan metode edukasi dan permainan. Hasilnya menunjukkan peningkatan pengetahuan peserta sebesar 9,2% setelah intervensi. Kegiatan ini berhasil meningkatkan pemahaman peserta tentang pencegahan dan penanganan hipertensi. Oleh karena itu, program TIFANI dapat dijadikan sebagai model intervensi gizi untuk mencegah hipertensi pada dewasa pekerja.
Nutritional, Sensory, and Glycemic Characterization of Functional Noodles Substituted with Beneng Taro, Red Beans, and Moringa Leaves Rakhmi Setyani Sartika; Annisa Nuradhiani; Rahmawati Rahmawati; Sifa Nurani; Fachruddin Perdana; Ratu Diah Koerniawati
Journal of Health and Nutrition Research Vol. 5 No. 2 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v5i2.1179

Abstract

The increasing trend of consuming ultra-processed foods, such as instant noodles, necessitates the development of healthier and more functional food alternatives. This study aimed to develop functional dry noodles by partially substituting wheat flour with local Banten ingredients: Beneng taro, red beans, and Moringa leaves. The experiment utilized a completely randomized design (CRD) with three substitution treatment levels (F1, F2, F3) replicated three times. The nutritional quality of each formula was determined through proximate analysis and dietary fiber content. Sensory quality was assessed using hedonic and quality hedonic tests involving 30 semi-trained panelists. The selected formula was determined through a combined scoring of nutritional and sensory analysis results, followed by Glycemic Index (GI) testing. Based on the scoring, Formula F3 with a ratio of wheat flour : taro flour : red bean flour : moringa leaf flour : taro starch, namely F3 (50 g:17.5 g:17.5 g:5 g:10 g) was selected as the optimal formula, containing per 100g: 389.98 kcal energy, 13.52 g protein, 4.06 g fat, 60.93 g carbohydrate, and 11.08 g dietary fiber. Sensory evaluation showed that panelists liked the color and aroma parameters of F3, and slightly liked the texture, taste, and overall attributes. F3 meets the nutrition label claims as a "source of protein" (22.53% ALG - Acuan Label Gizi/Nutrition Label Reference) and "high in fiber" (36.93% ALG). Furthermore, F3 yielded a Glycemic Index of 62.19 (medium category) with a Glycemic Load of 18.94 (medium category). Thus, this functional dry noodle product has the potential to be a healthy food alternative, serving as a source of protein and high in fiber, while exhibiting a controlled glycemic response.
Co-Authors Amalia Kartika Sari Amaliah, Lili Annisa Nuradhiani Anten Fhabella Bohari Bohari Bohari Bohari Cahyani, Ardia Regita Difa Laulaulinnuha Dini, Septi Wulan Fachruddin Perdana Fachruddin Perdana Fachruddin Perdana Fahruddin Perdana Faizah, Afifah Putri Fajaroh, Nur Fitriah Fhabella, Anten Lili Amaliah Melawati Melawati Melawati, Melawati Muafiah, Siti Muhammad Ansori Muhammad Ansori Muhammad Ansori Mulyaningsih, Silvi Nur Fitriah Fajaroh Nuradhiani, Annisa Putri Faras Najibah Rahmawati Rahmawati Ratu Diah Koerniawati Ratu Diah Koerniawati Septi Wulan Dini Shidqi Rasyid Abdurrahim Sifa Nurani Silvi Mulyaningsih Siti Muafiah Sulistiyani, Ade