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Saputri, Anastasya Eka
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ANALISIS PROTEIN DALAM SOYGHURT EDAMAME SEBAGAI MAKANAN PENDAMPING ALTERNATIF PENDERITA STUNTING Rusdianto, Rusdianto; Amaliyah, Tsabitah; Nurrahma, Yoan Melly; Mardhiyyah, Lailatul; Ash-Shiddieqiey, Muh Nu’man; Saputri, Anastasya Eka
Health Sciences Journal Vol 8, No 2 (2024): OKTOBER
Publisher : Universitas Muhammadiyah Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24269/hsj.v8i2.2608

Abstract

Stunting merupakan kondisi gagal tumbuh pada balita sehingga tinggi badannya sangat pendek bagi seusianya Kurangnya asupan gizi, terutama protein, memiliki kaitan langsung dengan kejadian stunting. Penelitian ini bertujuan menganalisis kandungan protein dalam soyghurt edamame untuk dijadikan makanan pendamping alternatif bagi penderita stunting serta memenuhi standar SNI 2981:2009. Jenis penelitian ini termasuk penelitian empiris yang dilakukan berdasarkan analisis data hasil percobaan di laboratorium. Percobaan ini menggunakan Rancangan Acak Lengkap (RAL) menggunakan variasi perlakuan pada sari edamame, susu skim, serta starter.  Sampel A diberi perlakuan 5 (% b/v) susu skim, 87 (% v/v) sari edamame, dan 3 (% b/v) starter. Sampel B diberi perlakuan 10 (% b/v) susu skim, 80 (% v/v) sari edamame, dan 5 (% b/v starter). Sampel C diberi perlakuan 15 (% b/v) susu skim, 73 (% v/v) sari edamame, dan 7 (% b/v starter). Uji protein dilakukan menggunakan metode Kjeldahl. Perbedaan kombinasi perlakuan menunjukkan pengaruh signifikan terhadap hasil uji protein. Hasil uji protein sampel A sebesar 3.5947%, sampel B sebesar 3.3947%, dan sampel C sebesar 6.8143%. Ketiga perlakuan memenuhi syarat mutu yoghurt menurut SNI 2981:2009, yang menetapkan protein minimal sebanyak 2,7%. Perlakuan terbaik yang potensial sebagai MP-ASI alternatif bagi penderita stunting adalah perlakuan C yang mengandung protein sebesar 6.8143%
Development of Wordwall-Based Assessment Instruments to Measure Higher Order Thinking Skills Science Material Temperature, Heat, and Expansion Saputri, Anastasya Eka; Wahyuni*, Sri; Wahyuni, Diah
Jurnal Pendidikan Sains Indonesia Vol 11, No 4 (2023): OCTOBER 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jpsi.v11i4.31756

Abstract

The application of higher order thinking skills (HOTS) in evaluation aims to improve the quality of students' thinking, especially about the process of solving a problem. This study aims to develop a wordwall-based assessment instrument to measure HOTS. This study methods used the Borg and Gall development model with 8 stages covering, looking for potential and formulating problems, information gathering, product design, product design validation, design revision, small group trials, product revisions, field trials. Respondents who took the test were divided into 2, namely 25 students for small group trials and all of class VII SMPN 2 Maesan, Bondowoso for field trials. The questionnaires used in this study were interview questionnaires, validation questionnaires and tests to find out students' HOTS. The results showed that the validity of the assessment instrument was 80.99% with a valid category along with the items, and the reliability of the assessment instrument was 0.770. The analysis of the discriminating power of the items produced 3 items in the very good category, 10 items in the good category, 4 items in the sufficient category, and 3 items in the poor category. Then the difficulty level analysis produces 5 questions in the too easy category, 12 questions in the medium category, and 3 questions in the too difficult category. Based on the results of the research, the assessment instrument developed was stated to be valid and suitable for use for subsequent learning evaluations even though there were minor revisions
ANALISIS PROTEIN DALAM SOYGHURT EDAMAME SEBAGAI MAKANAN PENDAMPING ALTERNATIF PENDERITA STUNTING Rusdianto, Rusdianto; Amaliyah, Tsabitah; Nurrahma, Yoan Melly; Mardhiyyah, Lailatul; Ash-Shiddieqiey, Muh Nu’man; Saputri, Anastasya Eka
Health Sciences Journal Vol. 8 No. 2 (2024): OKTOBER
Publisher : Universitas Muhammadiyah Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24269/hsj.v8i2.2608

Abstract

Stunting merupakan kondisi gagal tumbuh pada balita sehingga tinggi badannya sangat pendek bagi seusianya Kurangnya asupan gizi, terutama protein, memiliki kaitan langsung dengan kejadian stunting. Penelitian ini bertujuan menganalisis kandungan protein dalam soyghurt edamame untuk dijadikan makanan pendamping alternatif bagi penderita stunting serta memenuhi standar SNI 2981:2009. Jenis penelitian ini termasuk penelitian empiris yang dilakukan berdasarkan analisis data hasil percobaan di laboratorium. Percobaan ini menggunakan Rancangan Acak Lengkap (RAL) menggunakan variasi perlakuan pada sari edamame, susu skim, serta starter.  Sampel A diberi perlakuan 5 (% b/v) susu skim, 87 (% v/v) sari edamame, dan 3 (% b/v) starter. Sampel B diberi perlakuan 10 (% b/v) susu skim, 80 (% v/v) sari edamame, dan 5 (% b/v starter). Sampel C diberi perlakuan 15 (% b/v) susu skim, 73 (% v/v) sari edamame, dan 7 (% b/v starter). Uji protein dilakukan menggunakan metode Kjeldahl. Perbedaan kombinasi perlakuan menunjukkan pengaruh signifikan terhadap hasil uji protein. Hasil uji protein sampel A sebesar 3.5947%, sampel B sebesar 3.3947%, dan sampel C sebesar 6.8143%. Ketiga perlakuan memenuhi syarat mutu yoghurt menurut SNI 2981:2009, yang menetapkan protein minimal sebanyak 2,7%. Perlakuan terbaik yang potensial sebagai MP-ASI alternatif bagi penderita stunting adalah perlakuan C yang mengandung protein sebesar 6.8143%
Co-Authors Amaliyah, Tsabitah Ash-Shiddieqiey, Muh Nu’man Ash-Shiddieqiey, Muh Nu’man Diah Wahyuni Mardhiyyah, Lailatul Nurrahma, Yoan Melly Rusdianto Rusdianto, Rusdianto Wahyuni*, Sri