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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Gizi dan Dietetik
Monicha, Miranda
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Agriculture, Biological Sciences & Forestry Arts Humanities Education Health Professions Medicine & Pharmacology Public Health Social Sciences

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Karakteristik Sensori dan Kandungan Gizi Es Krim Berbasis Tepung Pisang Kepok dan Tepung Kulit Pisang Kepok dengan Penambahan Bunga Telang dan Daun Kelor sebagai Alternatif Cemilan Penderita Diabetes: Sensory Characteristics and Nutritional Content of Ice Cream Based on Kepok Banana Flour and Kepok Banana Peel Flour with the Addition of Butterfly Pea Flowers and Moringa Leaves as an Alternative Snack for Diabetic Patients Monicha, Miranda; Yunieswati, Wilda
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 4 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.4.269-277

Abstract

Diabetes mellitus is a condition where blood sugar levels become high due to insulin deficiency or resistance. One way to control blood sugar levels is to eat foods low in sugar and carbohydrates. An alternative to ice cream with a low-sugar formulation or using natural ingredients with anti-diabetic activity can be a suitable product for consumption by diabeticians. Several ingredients have antidiabetic activity, including bananas, butterfly pea flowers, and Moringa leaves. The research aims to determine the sensory quality characteristics and nutritional content of ice cream products. The experimental study used a completely randomized design (CRD). The design consisted of 3 treatments with the ratio F1 (100% kepok banana flour:0% kepok banana peel flour), F2 (95% kepok banana flour:5% kepok banana peel flour), and F3 (90% kepok banana flour:10% kepok banana peel flour). The statistical test used the Kruskal Wallis test and the follow-up test used the Mann Whitney The best formula was selected, namely F3 which had hedonic qualities namely brownish gray, slightly fragrant banana aroma, soft texture, sweet taste, and slightly bitter aftertaste. The hedonic test shows results in the range of 3-4 (normal-rather like). The energy content of F3 ice cream is 106 kcal/100g, 5.84 grams of carbohydrates, 0.17 g of fat, 0.32 g of protein and 38,863.21 ppm of antioxidant activity.
PELATIHAN PENYIMPANAN BAHAN MAKANAN DAN PEMANFAATAN PEKARANGAN SEBAGAI UPAYA PENCEGAHAN STUNTING DI DESA MEKARJAYA BOGOR Oktaviani, Annisa; Alifia Fadhilah, Devina; Luthfiah Azzahra, Fadhelina; Sekar Maharani, Jihan; Monicha, Miranda; Abrar, Muhammad; Diaz Cahyani, Rahma; Safira, Sasha; Laksmi Fitriyani, Sri; Indraaryani Suryaalamsah, Inne; Cipta Dainy, Nunung
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 9 (2023): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i9.3444-3452

Abstract

Stunting merupakan salah satu masalah gizi kronis yang dicirikan dengan panjang badan atau tinggi badan balita tidak sesuai dengan usianya. Dalam upaya pencegahan stunting, penting diperhatikan antara lain akses pangan, kualitas bahan makanan, cara mengolah bahan makanan dan cara penyimpanan bahan makanan untuk menjaga mutu serta keamanan bahan makanan. Kegiatan pengabdian kepada masyarakat yang dilakukan di Desa Mekarjaya Kecamatan Ciomas, Kabupaten Bogor adalah penyuluhan tentang pencegahan stunting dan pelatihan penyimpanan bahan makanan serta pemanfaatan lahan pekarangan. Kegiatan tersebut diikuti oleh ibu hamil dan ibu menyusui sebanyak 30 orang sebagai peserta. Materi penyuluhan diberikan dengan metode ceramah dan diskusi. Berdasarkan hasil evaluasi diketahui bahwa terjadi peningkatan nilai rata-rata pre-tes post-tes sebanyak 9,7 poin dengan presentase kenaikan sebesar 12,3%, sehingga dapat dinyatakan terjadi peningkatan pengetahuan ibu hamil dan ibu menyusui setelah diberikan penyuluhan.
Co-Authors Alifia Fadhilah, Devina Diaz Cahyani, Rahma Indraaryani Suryaalamsah, Inne Laksmi Fitriyani, Sri Luthfiah Azzahra, Fadhelina Muhammad Abrar Nunung Cipta Dainy Oktaviani, Annisa Safira, Sasha Sekar Maharani, Jihan Wilda Yunieswati