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All Journal Science Midwifery Journal SAGO Gizi dan Kesehatan Jurnal Kesehatan Komunitas Indonesia
Putri, Nindi Pramesthi Vardila
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Dentistry Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Analysis of the nutritional content of chicken feather fish meatballs as an alternative additional food for toddlers with undernut nutrition Ferdina, Cucun Setya; Raharja, Kristian Triatmaja; Putri, Nindi Pramesthi Vardila; Fauziah, Nuraini; Pujiyani, Honesty
Science Midwifery Vol 12 No 5 (2024): December: Health Sciences and related fields
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/midwifery.v12i5.1788

Abstract

One of the nutritional problems that often occurs in Indonesia is malnutrition. Providing additional food is one of the nutritional supplements given as additional food or nutrients that are intended especially for malnourished toddlers. Chicken feather fish meatballs are one form of fishery product diversification that can be an alternative to providing additional food for malnourished toddlers. Based on the analysis of nutritional content, chicken feather fish meatballs have good nutritional content so that they can meet the nutritional needs required by the body, have a good impact on body health, at an affordable price and easy to obtain. Chicken feather fish meatballs have nutritional content including 13.01% protein content; 0.39% fat; 8.5% carbohydrates; 70.81% water content; and 2.9% ash content.
Risk Factors Analysis of Retained Placenta at Regional Public Hospital of Muntilan Pujiyani, Honesty; Putri, Nindi Pramesthi Vardila; Pujiati, Esthi
Jurnal Kesehatan Komunitas Indonesia Vol 3 No 1: April 2023
Publisher : Al-Hijrah Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.121 KB) | DOI: 10.58545/jkki.v3i1.108

Abstract

About 15 % to 20 % of maternal mortality due to postpartum hemorrhage caused by retained placenta. There are risk factors that lead to retained placenta in labor. The purpose of this study was to determine the risk factors which most influence the incidence of retained placenta. This was observational analytic study with case control study design. The population were all mothers who were treated in Regional Public Hospital of Muntilan at January 2019 to November 2022. The sampling method of case used simple random sampling technique. Data were obtained from medical records. Analysis which used in this study were chi square test. The results showed that there was a significant difference between the spacing of delivery (p-value = 0.004) in the case group and the control group, while the risk factors for age, parity, and history of caesarean section did not show a significant relationship to the incidence of retained placenta (p> 0.05). Delivery interval is a risk factor that influences the incidence of retained placenta in Regional Public Hospital of Muntilan.
Pengembangan produk sosis bernilai tambah dari thryssa mystax pada industri rumah tangga di Surabaya Raharja, Kristian Triatmaja; Ferdina, Cucun Setya; Putri, Nindi Pramesthi Vardila; Fauziah, Nuraini; Pujiyani, Honesty; Fitro, Achmad
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 3 (2025): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i3.2622

Abstract

Background: The abundant Thryssa mystax resources in the Madura Strait hold strategic potential to support the local economy and food security. However, the traditional processing methods employed by IRT Jiddah and Barokah limit the enhancement of value-added and product competitiveness. This underscores the need for processing innovations, such as the development of fish sausage products, to improve quality, diversify products, and expand market opportunities. Objective: This study aimed to develop the most acceptable fish sausage formulation through hedonic sensory evaluation, while also analyzing the nutritional and microbiological characteristics of the selected product.Method: A completely randomized design was used with three treatments incorporating different proportions of Thryssa mystax (X1:250 g, X2:500 g, and X3:750 g). These were organoleptically evaluated by 40 semi-trained panelists to determine the best samples. The selected product was further analyzed for its nutritional composition and microbiological quality. Data were analyzed using one-way ANOVA at a 95% confidence level. This study was conducted in Surabaya from June to November 2024.Results: The organoleptic test results showed that the addition of Thryssa mystax had a significant effect on aroma, texture, and overall acceptance (p = 0,000), but not on color (p = 0,365) and taste (p = 0,503). X2 formulation (500 g) obtained the highest overall acceptance score of 4,3. These findings indicate that the X2 formulation not only provides sensory characteristics preferred by consumers but also has the potential to increase protein content and ensure stable sensory quality, making it suitable for application in small-scale household industry.Conclusion: Based on sensory evaluation across all attributes, the best formulation was X2. The X2 product contained 10,4% protein, 0,15% fat, 14,4% carbohydrates, 69,36% moisture, and 2,27% ash. Microbiological analysis showed a total plate count of 1,3 × 10⁵ CFU/g, which exceeded the maximum limit set by SNI.
Co-Authors Ferdina, Cucun Setya Fitro, Achmad Nuraini Fauziah Pujiati, Esthi Pujiyani, Honesty Raharja, Kristian Triatmaja