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All Journal Jurnal Gizi dan Pangan Amerta Nutrition Pontianak Nutrition Journal (PNJ) MEDIA INFORMASI Jurnal Kesmas dan Gizi (JKG) HEALTHY: Jurnal Inovasi Riset Ilmu Kesehatan Jurnal Sehat Indonesia (JUSINDO) Jurnal Ilmu Gizi dan Dietetik Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Hasil Karya Aisyiyah Untuk Indonesia Edukasi Masyarakat Sehat Sejahtera (EMaSS)
Nuraeni, Irma
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Agriculture, Biological Sciences & Forestry Humanities Dentistry Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Sifat Mikrobiologi, Serat Pangan, dan Kandungan Zat Gizi pada Bubuk Yogurt dari Kacang-Kacangan dan Salak Lokal yang Diproses melalui Fluidisasi: Microbiological Properties, Dietary Fiber, and Nutritional Content of Fluidized Bed-Dried Local Legumes and Salak Yogurt Powder Nuraeni, Irma; Sumarto, Sumarto; Radiati, Ani
Amerta Nutrition Vol. 9 No. 3 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i3.2025.506-513

Abstract

Background: A major challenge in producing yogurt powder (YP) is the need for drying technology that maintains probiotic viability. In Small-Medium Enterprises (SMEs), adoption of such technologies to extend shelf life remains limited. The Fluidized Bed Dryer (FBD) provides a relatively simple method for producing YP from local legumes and salak. Objectives: To analyze the amount of Lactic Acid Bacteria (LAB), Dietary Fiber (DF), and Nutritional Content (NC) in local legumes and Salak Flour (SF) that is processed with a FBD. Methods: An experimental design with four treatments was applied: Mungbean (MYP), Garut Redbean (RYP), Manonjaya Salak-Mungbean (MS-MYP), and Manonjaya Salak-Garut Redbean Yogurt Powder (MS-RYP). Parameters measured included microbiological properties, DF, and NC (total calories, calories from fat, ash, moisture, carbohydrate, fat, protein, sugar, cholesterol, sodium, zinc, iron, and calcium). Differences in NC were analyzed using the Kruskal-Wallis test. Results: All YP samples contained LAB counts above the Indonesian National Standard (8 x 108 - 1 x 1010 cfu/g). DF content was higher in YP with added SF. Total ash, iron, and calcium were also higher in legume-based YP supplemented with SF, whereas sodium content was lower. Other nutrient levels were comparable between formulations with or without SF. Conclusions: Local legume YP added with SF contains higher levels of LAB, DF, total ash, iron, and calcium than legume YP alone.
Formulation of Emergency Food Bars Made from Cassava Flour and Red Bean Flour Hadiningsih, Naning; Nuraeni, Irma; Listianasari, Yanita
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.84-86

Abstract

The aim of the study was to find the best formulation of emergency food bars based on cassava and red bean flour. This study was an experimental study with a completely randomized design with 2 replications. According to the organoleptic test of 43 panelists, F3 (42:58) was the best formulation in terms of color, taste, and aroma preferences. The nutrient content analysis showed that the energy of the food bars was about 232.46 kcal per 50 g, which is close to the minimum standard for emergency food. The nutrient content of the emergency food bars per 100 g were carbohydrate 62.84 g, protein 9.81 g, total fat 19.37 g, energy from fat 174.33 kcal, total energy 464.93 kcal, water content 5.46 g, and ash content 2.52 g.
GAMBARAN PENGETAHUAN GIZI, ASUPAN ZAT GIZI, STATUS GIZI, RIWAYAT ANEMIA DAN PENYAKIT INFEKSI PADA IBU HAMIL DI DESA CINTARAJA KABUPATEN TASIKMALAYA Nuraeni, Irma; Nur, Edri Indah Yuliza; Kasih, Intan Wandira Arum; Isra, Alfiani Nurul; Fitriani, Alia; Kamila, Hasna
HEALTHY : Jurnal Inovasi Riset Ilmu Kesehatan Vol. 5 No. 2 (2026)
Publisher : Pusat Pengembangan Pendidikan dan Penelitian Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51878/healthy.v5i2.9879

Abstract

ABSTRACT Pregnant women are a group with increased nutritional requirements and are therefore vulnerable to various nutritional problems when these needs are not adequately fulfilled. This study aimed to describe nutritional knowledge, the adequacy of nutrient intake, nutritional status, and the history of anemia and infectious diseases among pregnant women. The study employed a descriptive quantitative design conducted in 2025 in Cintaraja Village, Singaparna District, Tasikmalaya Regency, involving 40 pregnant women as respondents. Data were collected through interviews using structured questionnaires to assess nutritional knowledge as well as the history of anemia and infectious diseases, a 1×24-hour food recall method to identify energy intake and macro- and micronutrient consumption, and Mid-Upper Arm Circumference (MUAC) measurements to assess nutritional status. The findings indicate that although the average nutritional knowledge score of pregnant women was high (90.7 ± 5.9), most respondents had not achieved adequate intake of energy as well as macro- and micronutrients. The majority of pregnant women (95%) had normal nutritional status; however, 30% had a history of anemia, 60% did not consume iron tablets or multiple micronutrient supplements as recommended, and 17.5% reported a history of infectious diseases. These findings indicate a gap between nutritional knowledge and the actual practices of meeting nutritional requirements during pregnancy. Therefore, strengthening nutrition education accompanied by monitoring of supplement consumption and guidance on dietary practices is needed to support maternal health during pregnancy. ABSTRAK Ibu hamil merupakan kelompok yang memiliki kebutuhan zat gizi lebih tinggi sehingga rentan mengalami berbagai masalah gizi apabila kebutuhan tersebut tidak terpenuhi secara optimal. Penelitian ini bertujuan untuk memperoleh gambaran mengenai pengetahuan gizi, tingkat kecukupan asupan zat gizi, kondisi status gizi, serta riwayat anemia dan penyakit infeksi yang dialami oleh ibu hamil. Penelitian menggunakan desain kuantitatif deskriptif yang dilaksanakan pada tahun 2025 di Desa Cintaraja, Kecamatan Singaparna, Kabupaten Tasikmalaya dengan melibatkan 40 ibu hamil sebagai responden. Pengumpulan data dilakukan melalui wawancara menggunakan kuesioner terstruktur untuk menilai pengetahuan gizi serta riwayat anemia dan penyakit infeksi, metode food recall 1×24 jam untuk mengidentifikasi asupan energi serta zat gizi makro dan mikro, serta pengukuran Lingkar Lengan Atas (LILA) untuk menilai status gizi. Temuan penelitian menunjukkan bahwa meskipun rata-rata skor pengetahuan gizi ibu hamil termasuk tinggi (90,7 ± 5,9), sebagian besar responden masih belum mencapai kecukupan asupan energi maupun zat gizi makro dan mikro yang memadai. Mayoritas ibu hamil (95%) memiliki status gizi normal, tetapi masih ditemukan 30% responden dengan riwayat anemia, 60% yang tidak mengonsumsi tablet tambah darah atau multiple micronutrient supplement sesuai anjuran, serta 17,5% dengan riwayat penyakit infeksi. Temuan ini menunjukkan adanya kesenjangan antara tingkat pengetahuan gizi dan praktik pemenuhan kebutuhan zat gizi selama kehamilan. Oleh karena itu, diperlukan penguatan edukasi gizi yang disertai dengan pemantauan konsumsi suplemen serta pendampingan perilaku konsumsi pangan guna mendukung kesehatan ibu selama masa kehamilan.
Co-Authors Agus Bachtiar, Raden Ani Radiati Aprianty , Deris Aprianty, Deris Bachtiar , R. Agus Bachtiar, Agus Bachtiar, R Agus Dina Setiawati Fitriani, Alia Hadiningsih, Naning Helmi Diana Herlani, Rosni Ima Karimah Isra, Alfiani Nurul Kamila, Hasna Karimah, Ima Karimah, Ima Kasih, Intan Wandira Arum Listianasari, Yanita Miranti, Yuni Nur, Edri Indah Yuliza Radiati R., Ani Radiati, Ani Saragih, Marianawati Setiawati, Dina Sumarto Sumarto Sumarto