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All Journal Pontianak Nutrition Journal (PNJ) Jurnal Kesehatan Indonesia
Sarmpumpwain, Anna
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Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health

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Zat Gizi Biskuit Bigaw Dengan Penambahan Tepung Ikan Gabus Dan Tepung Wortel Untuk Balita Stunting Pasande, Fredli Rice; Kristanto, Budi; Astuti, Nia Budhi; Sarmpumpwain, Anna; Lusiana, Sanya Anda
Pontianak Nutrition Journal (PNJ) Vol 8, No 1 (2025): MARET 2025
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v8i1.1748

Abstract

Stunting adalah kondisi gagal tumbuh akibat kekurangan gizi kronis terutama pada seribu hari pertama kehidupan (HPK). Penelitian bertujuan untuk mengetahui kandungan zat gizi dan sifat organoleptik biskuit dengan penambahan tepung ikan gabus dan tepung wortel. Penelitian  dilaksanakan pada bulan juni - bulan juli 2024 di lingkungan kampus Politeknik kemenkkes Jayapura untuk melakukan pengujian dan uji zat gizi di laboratorium Mbrio di bogor. Metode penelitian yang digunakan adalah penelitian Quasy eksperiment menggunakan rancangan acak lengkap yang terdiri dari suatu biskuit yaitu tepung ikan gabus dan tepung wortel di buat dengan 3 perlakuan. Penggunaan tepung ikan gabus pada F1 25%, F2 33%, F3 41% dan penggunaan tepung wortel pada F1 41%, F2 33%, F3 25%. Hasil penelitian menemukan bahwa penambahan tepung terbaik pada biscuit adalah F2, dan  kandungan zat gizi produk lebih tinggi dari pada biscuit yang ada di pasaran. Kesimpulan penambahan tepung ikan gabus dalam pembuatan biscuit dapat meningkatkan nilai gizi dan kualitas biscuit menjadikannya alternatif yang layak dan ekonomis
Uji Organoleptik Cookies Tepung Ikan Gabus dan Tepung Kacang Hijau Sebagai Pemberian Makanan Tambahan Ibu Hamil dalam Upaya Pencegahan Stunting Sarmpumpwain, Anna; Antariksawati, Rosita
Jurnal Kesehatan Indonesia Vol 15 No 2 (2025): Maret 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v15i02.1021

Abstract

Stunting or weight faltering is a chronic nutritional issue with increasing prevalence in developing countries, including Indonesia. UNICEF address one in three children experiences stunting, with slow weight gain, which can occur in utero and continue after birth, as the first common signal. The Indonesia Nutrition Status Survey (SSGI) 2022 exhibits an increase in the stunting rate, from 24.9% to 34.6%. To analyze the organoleptic properties of cookies from snakehead murrel (Ophiocephalus striatus) and mung bean (Vigna Radiata) flour as substitutes. ANOVA (Analysis of Variance) was undertaken. Data were analyzed using a Completely Randomized Design (CRD) method with a single factor, an organoleptic test with three treatments which were F1= 10 (g) + 5 (g), F2 = 30 (g)), and F3 = 50 (g) +5 (g), with two repetitions. ANOVA implied that the flavor, color, aroma, and texture indicated a p-value of 0.000 (p < 0.05), pointing out significant differences between treatments of cookies from snakehead murrel and mung bean flour as substitutes (F1, F2, and F3). Duncan’s test was then carried out to identify the differences. The test results showed that the flavors and aromas of F1, F2, and F3 differed significantly, while F1 and F2 were not significantly different in terms of colors and textures but significantly different with F3. Grounded on ANOVA and Duncan’s test, F1, F2, and F3 suggested significant differences in texture, aroma, and flavor.
Sifat Organoleptik Nugget Ikan Ekor Kuning (Caesionidae) dengan Substitusi Tepung Daun Kelor (Moringa Oleifera) Antariksawati, Rosita; Sarmpumpwain, Anna; Bulqis, Ariska Ratu
Jurnal Kesehatan Indonesia Vol 14 No 1 (2023): November 2023
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v14i1.841

Abstract

Background: nuget was an example of a product made from ground beef and printed in the form of rectangular pieces. Then, these pieces were coated with seasoned flour. Tuna fish also contains minerals (calcium, phosphorus, iron, sodium), vitamin a (retinol), and vitamin b. 17. 3 mg of vitamin c. Purposes : knowing the making of yellow tail fish nuggets with moringa leaf flour substitution on organoleptic properties (color, aroma, taste, and texture). Methods: this researched was a quasi-experimental researched with a one-shot case studied design, used 3 nugget formulas with each comparison formula f1 2 grams: 30 grams f2 4 grams: 30 grams f3 6 grams: 30 grams. Results: the results of the statistical test used the kruskal wallis test because the data obtained were not normally distributed and the results obtained were that the three treatment variations there were no differences in color, aroma, taste, and color texture (?> 0. 05). Conclusion: the conclusion in this studied was that there was no difference in the leveled of preference (color, aroma, taste, texture) of the panelists on the organoleptic properties of color nuggets (?= 0. 068), aroma (?= 0. 071), taste (?= 0. 086), texture (?= 0. 053).
Co-Authors Antariksawati, Rosita Astuti, Nia Budhi Budi Kristanto Bulqis, Ariska Ratu Pasande, Fredli Rice Sanya Anda Lusiana