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All Journal Jurnal Kebidanan Jurnal Kesmas Prima Indonesia
Lirizka, Sessy Paramita
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Health Professions Medicine & Pharmacology Nursing Public Health

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Development of Low- Fat Firin Sutlac Pudding with Yellow Pumpkin for The Elderly with Heart Disease Lestari, Lara Ayu; Lirizka, Sessy Paramita; Nurhayati, Aftulesi; Alamsyah, Putri Rahmah; Handoko, Matthew Nathaniel
Jurnal Kebidanan Vol 14, No 1 (2025): February 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jk.14.1.2025.51-58

Abstract

Malnutrition is an important prognostic factor in elderly patients with coronary heart disease (CHD). Puddings can support nutritional intake in elderly patients with CHD. This study aims to develop a special dietary food product Firin Sutlac Pumpkin, a low-fat pudding. This study uses a complete random design with three formulas that combine yellow pumpkin and rice with different ratios, namely S1 (60:40), S2 (50:50), and S3 (40:60). The samples obtained were analyzed by organoleptic tests (hedonic test and hedonic quality). This study showed that increasing yellow pumpkin puree affected panelists’ preference for color, aroma, texture, and taste attributes. The estimated nutritional content of fiber also increased according to the increment of yellow pumpkin puree usage. The most optimal formula is 60% yellow pumpkin puree pudding (S3). S3 Firin Sutlac pudding contains 99.08 kcal of energy, 4.5 g of protein, 2.89 g of fat, 17.17 g of carbohydrates, and 0.89 g of fiber. A 100 g serving of S3 pudding contributes to 5.21-6.39% of the energy requirement for elderly aged 65-80 years and is eligible to be claimed as a low-fat food product.
Product development of grasshopper pempek as additional food for pregnant woman Lirizka, Sessy Paramita; Anwar, Faisal; Palupi, Eny
Jurnal Kesmas Prima Indonesia Vol. 10 No. 1 (2026): January Edition
Publisher : Program Studi Sarjana Kesehatan Masyarakat Universitas Prima Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34012/jkpi.v10i1.7832

Abstract

The demand for nutritious protein sources for pregnant women is growing, particularly to address malnutrition in Indonesia. Wood grasshoppers (Valanga nigricornis) offer an environmentally sustainable, nutrient-dense protein alternative. This study developed pempek from wood grasshoppers as a food product for pregnant women. A laboratory experiment used a completely randomized design with three formulations varying wood grasshopper and tapioca flour proportions: F1 (75:25 grasshopper:tapioca), F2 (50:50), and F3 (25:75). Organoleptic tests showed greater preference for F1 and F2 over F3; F2 was selected as the best due to its higher protein and iron content. Wood grasshopper pempek (F2) shows potential as a nutritious alternative to improve nutritional adequacy for pregnant women, particularly in meeting protein and iron needs. Future research should examine nutritional enhancement via amino acid modification, such as addition of methionine-rich foods.
Co-Authors Alamsyah, Putri Rahmah Eny Palupi Faisal Anwar Handoko, Matthew Nathaniel Nurhayati, Aftulesi Sembiring, Rinawati