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All Journal Medical Technology and Public Health Journal Jurnal Lentera Kesehatan Masyarakat (JLKM)
Abdul Azis Akbar
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Environmental Science Health Professions Nursing Public Health

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Zinc Content, Suppleness and Favorability Test on Anchovy Flour Fortified Cob Meatballs Wahyu Ningtyias, Farida; Yunita Satya Pratiwi; Septi Nur Rachmawati; Abdul Azis Akbar; Lirista Dyah Ayu Oktafiani; Ruli Bahyu Antika; Septy Handayan
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM Vol 7 No 1 (2023): Medical Technology and Public Health Journal March 2023
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/mtphj.v7i1.3436

Abstract

Stunting in Jember Regency is the eighth most common condition in East Java, affecting up to 30% of the 180,000 children under the age of five. The creation of meatballs made from tuna fortified anchovy, which are increasingly rich in nutrients like zinc, will help to overcome nutritional issues. The aim of this research was to look at zinc levels, elasticity, and organoleptic properties. The aim of this study was to look at the zinc levels, elasticity, and organoleptic consistency of tuna fish balls after fortification with anchovy flour and chewers, which could help stunted toddlers improve their nutritional status. This is a true experimental study with a pre and post control group configuration. The sample size was set at 27 (eight samples from the treatment group and one sample from the control group). Zinc levels, elasticity, and organoleptic consistency are all measured in the lab through observation. On zinc levels, ANOVA Two Way was used to analyze data presentation. Zinc levels of 0.001 mg/100 gr and elasticity of 707.38 4.13 gf were found in tuna fish balls until they were reinforced with anchovy flour and chewers. The interaction of zinc content, elasticity, and organoleptic quality of anchovy meal fortification (0, 18%, and 35%) and thickener (carrageenan and STTP) has a major effect on zinc content, elasticity, and organoleptic quality (physical and preferences include taste, aroma, color and texture). The best tuna meatballs in terms of general nutritional content and chewiness are tuna fish balls fortified by 35% anchovy and with carrageenan as thickener. His general favorite is tuna fish balls which are not fortified with anchovy flour and without chewing. Future research is expected to find alternatives to other highly nutritious fish with good acceptance
Hubungan antara tingkat pengetahuan hipertensi, konsumsi lemak, natrium dan kalium dengan kejadian hipertensi usia produktif agustin, anggi_14; Sulistiyani; Abdul Azis Akbar
Jurnal Lentera Kesehatan Masyarakat Vol. 4 No. 2 (2025): Jurnal Lentera Kesehatan Masyarakat
Publisher : PT. Lentera Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69883/j817b642

Abstract

Hipertensi atau tekanan darah tinggi merupakan suatu kondisi tekanan darah tidak normal dengan hasil pengukuran darah sistolik >140 mmHg dan tekanan darah diastolik >90 mmHg. Maksud penelitian adalah mengetahui Hubungan Antara Tingkat Pengetahuan, Konsumsi Lema, Natrium dan Kalium dengan Kejadian Hipertensi Usia Produktif. Metode penelitian adalah kuantitatif desain penelitian observasional analitik dengan pendekatan cross sectional. Sampel penelitian usia produktif (15-55 tahun) di Desa Jatiroto berjumlah 90 responden dan menggunakan data primer. Teknik sampel menggunakan random sampling dengan instrument penelitian yang digunakan adalah kuesioner, Recall 2x24 Jam dan FFQ. Analisis data menggunakan Uji Chi-Square. Hasil: Ditemukan adanya hubungan antara tingkat pengetahuan hipertensi dengan kejadian hipertensi (p-value 0,045). Adanya hubungan konsumsi lemak dengan kejadian hipertensi (p-value 0,002), hubungan konsumsi natrium dengan hipertensi (p-value 0,000) dan hubungan konsumsi kalium dengan kejadian hipertensi (p-value 0,044). Disarankan masyarakat di Desa Jatiroto agar dapat memahami lebih mendalam lagi tentang hipertensi dan diet khusus hipertensi terkait pemilihan jenis bahan makanan.
Co-Authors agustin, anggi_14 Oktafiani, Lirista Dyah Ayu Ruli Bahyu Antika Septi Nur Rachmawati Septy Handayan Sulistiyani Wahyu Ningtyias, Farida Yunita Satya Pratiwi