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All Journal GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Dedikatif Kesehatan Masyarakat
Sari, Sartika Purnama
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Medicine & Pharmacology Nursing Public Health

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Nilai Energi dan Kadar Kalium Bolu Kukus Berbasis Kulit Pisang Kepok Putri, Linda Ayu Rizka; Nurulfuadi, Nurulfuadi; Sari, Sartika Purnama; Lukman, Try Nur Ekawati
Ghidza: Jurnal Gizi dan Kesehatan Vol. 7 No. 2 (2023): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v7i2.924

Abstract

Hipertensi merupakan penyakit degeneratif yang umum diderita masyarakat. Salah satu terapi non-farmakologi penyakit hipertensi yaitu dengan modifikasi pola asupan kalium dalam jumlah yang tinggi dapat melindungi individu dari hipertensi. kalium banyak terdapat pada buah-buahan salah satunya adalah buah pisang. Penelitian ini memanfaatkan tepung kulit pisang dan buah pisang kepok yang diolah menjadi bolu kukus sebagai salah satu makanan selingan penderita hipertensi. Penelitian ini bertujuan untuk menganalisis kandungan energi dan kalium bolu kukus berbasis kulit pisang pisang kepok (Musa paradisiaca L). Penelitian ini merupakan penelitian kuantitatif dengan desain deskriptif berbasis uji laboratorium. Pengujian kadar kalium dilakukan dengan menggunakan Spektrofotometri Serapan Atom (SSA). Hasil penelitian menujukkan nilai energi bolu kukus berbasis kulit pisang kepok sebesar 260,1 kkal dan kadar kalium sebesar 9,99 mg/100 g. Kesimpulan dari penelitian ini adalah bolu kukus berbasis kulit pisang kepok memiliki potensi sebagai makanan selingan yang memiliki properti anti hipertensi.
Sosialisasi Kandungan Zat Gizi Bolu Kukus Berbasis Daun Katuk dalam Memperlancar ASI sebagai Makanan Selingan Ibu Menyusui Pascabencana kepada Masyarakat Kelurahan Duyu, Kota Palu Fitrasyah, Siti Ika; Ariani, Ariani; Ekawati Lukman, Try Nur; Putri, Linda Ayu Rizka; Rakhman, Aulia; Maharani, Dhea Putri; Sari, Sartika Purnama
Jurnal Dedikatif Kesehatan Masyarakat Vol. 5 No. 1 (2024): Dedikatif: Jurnal Kesehatan Masyarakat
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/dedikatifkesmas.v5i1.1040

Abstract

Breast milk is the best food for babies and has many benefits for feeding babies and mothers. The nutritional content is used for the development of the body's immune system and the baby's brain. One of the obstacles in providing breast milk is the lack of milk production after giving birth. Using katuk leaf juice as a snack product is believed to increase secretion and facilitate breast milk. So far, many boiled katuk leaves are still eaten as a vegetable due to a need for knowledge and skills in making steamed sponge cakes for breastfeeding mothers. Duyu Village. This community service activity aims to increase participants' knowledge of katuk leaf juice-based sponge cake as an alternative snack. The benefits achieved in activity are that participants can learn how to make steamed sponge cake based on katuk leaf juice and can increase the production of breast milk secretion for breastfeeding mothers. The methods that will be used in this training activity include the lecture method, used to explain material about how to make steamed sponge cake; practice method, used to practice how to make steamed sponge cake; Discussion method, carried out after the training activity is completed to find out the participants' responses. This training activity included pregnant and breastfeeding mothers in Duyu Village, Palu City. The type of product being socialized is steamed sponge cake based on katuk leaves. The location of the service is Duyu Village, Palu City. Community Service Activities will be held on August 19 2023.
Co-Authors Ariani Ariani Aulia Rakhman Ekawati Lukman, Try Nur Linda Ayu Rizka Putri Maharani, Dhea Putri Nurulfuadi Nurulfuadi Siti Ika Fitrasyah Try Nur Ekawati Lukman