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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Nutrisia Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia
Dwinugraha, Ksatriadi Widya
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Hubungan Konsumsi Mi Instan, Junk Food, dan Aktivitas Fisik dengan Kejadian Obesitas Pada Remaja di SMKN 3 Bogor Siraz, Nazira Andriani; Adyas, Ezria Ekafadhina; Nurlita, Asri Ismiyani; Dwinugraha, Ksatriadi Widya
JURNAL NUTRISIA Vol 27 No 1 (2025): Maret 2025
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v27i1.399

Abstract

The prevalence of obesity continues to increase due to changes in energy balance caused by various factors. Risk factors for obesity consist of heredity, diet, lack of physical activity, age, gender and socio-economic factors. This study aims to determine the relationship between consumption of instant noodles, junk food and physical activity with the incidence of obesity in adolescents at SMKN 3 Bogor. This research used a cross-sectional design and was conducted on March 22 – June 12 2024 at SMKN 3 Bogor. The number of subjects selected in this research was 114 people using purposive sampling technique. The Spearman test results show that there is a significant relationship (p<0.05) between pocket money, junk food consumption and physical activity with the incidence of obesity in teenagers at SMKN 3 Bogor. On the other hand, the Spearman test results showed that there was no relationship (p>0.05) between age, gender and instant noodle consumption and the incidence of obesity in adolescents at SMKN 3 Bogor.
Peningkatan Pengetahuan Ibu tentang Pencegahan Stunting melalui Workshop Edukasi Gizi Terintegrasi di Kelurahan Mulyaharja Kota Bogor: Improving Mothers' Knowledge on Stunting Prevention through Integrated Nutrition Education Workshop in Mulyaharja Sub-district, Bogor City Dwinugraha, Ksatriadi Widya; Martini, Rina; Nurhidayati, Vieta Annisa
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v4i2.986

Abstract

Stunting masih menjadi masalah kesehatan prioritas di Indonesia dengan prevalensi 21,5% pada tahun 2023. Kegiatan pengabdian masyarakat ini bertujuan meningkatkan pengetahuan ibu tentang pencegahan stunting melalui pendekatan edukasi gizi terintegrasi di Kelurahan Mulyaharja, Kota Bogor. Workshop dilaksanakan pada September 2025 dengan menyampaikan tiga materi kunci: risiko Kurang Energi Kronis pada ibu hamil, penilaian status gizi balita, dan imunisasi balita. Metode pelaksanaan menggunakan ceramah interaktif, demonstrasi, dan praktik langsung dengan media leaflet edukasi tri-fold. Peserta terdiri dari 23 orang yang meliputi 18 ibu balita dan 5 kader posyandu. Evaluasi dilakukan melalui pre-test dan post-test menggunakan kuesioner 20 soal. Hasil menunjukkan peningkatan pengetahuan yang signifikan (p<0,05) dengan rata-rata skor pre-test 60,87±15,71 meningkat menjadi 74,13±19,58 pada post-test, atau peningkatan sebesar 21,8%. Peningkatan tertinggi secara deskriptif terjadi pada materi penilaian status gizi balita, namun perbedaannya dengan materi lain tidak signifikan. Media leaflet interaktif terbukti efektif sebagai alat edukasi praktis yang mudah dipahami dan dapat digunakan berkelanjutan. Workshop ini berhasil meningkatkan kapasitas ibu dalam pencegahan stunting melalui pendekatan komprehensif dan partisipatif.
Development of Choco Banana Bread as a Source of Dietary Fiber Using Beneng Taro Flour and Rice Bran Utami, Mia Mustika Hutria; Dwinugraha, Ksatriadi Widya; Rizkiriani, Annisa; Rara, Zakiya Dwi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27170

Abstract

The high consumption of low-fiber sweet bread based on wheat flour in Indonesia and the dependence on wheat imports encourages innovation in bakery products using local fiber sources. This study aims to develop choco banana bread as a fiber-based food by substituting wheat flour with a composite of rice bran and beneng taro flour, evaluating its sensory quality and nutritional content. Experimental research using a Completely Randomized Design with three formulas, each containing 70% wheat flour and 30% composite flour with a ratio of rice bran: beneng taro F1 (65%:35%), F2 (50%:50%), and F3 (35%:65%). Sensory evaluation by 35 semi-trained panelists using hedonic tests (appearance, color, aroma, texture, taste, overall acceptance) and hedonic quality (color, taste, aroma, texture, mouthfeel) showed that F3 was the best formula based on the Exponential Comparison Method; The hedonic test showed significant differences (p<0.05) in appearance, color, aroma, and overall acceptability with F3 obtaining the highest score, while texture, taste, and other hedonic quality test parameters did not differ significantly (p≥0.05). F3 (60 g/serving) contains 204 kcal, 5.1 g protein, 7.9 g fat, 28.3 g carbohydrate, and 8.8 g dietary fiber, thus fulfilling the claim as a fiber-rich food, containing 1.5 times more protein, and 7 times more dietary fiber than commercial products. These findings indicate that rice bran and taro have the potential to produce fiber-rich bread with sensory qualities acceptable to consumers, supporting food diversification, and reducing dependence on wheat imports.
Organoleptic Characteristics and Nutritional Value of Gluten-Free Custard Tart Based on Beneng Taro and Black Rice Bran Composite Flour Dwinugraha, Ksatriadi Widya; Basar, Firman Muhammad; Dianah, Rosyda
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27151

Abstract

The utilization of local food resources such as Beneng taro (Xanthosoma undipes K. Koch) and black rice bran (Oryza sativa L.) as wheat substitutes in pastry products offers a functional gluten-free alternative. This study aimed to analyze the organoleptic characteristics and nutritional value of gluten-free custard pie (pai susu) based on Beneng taro and black rice bran composite flour. The experimental study used a comparative method with three formulations of taro:bran flour ratios, namely F1 (70:30), F2 (60:40), and F3 (50:50). The evaluation included hedonic and hedonic quality tests involving 35 semi-trained panelist. Proximate analysis was performed on the best formula from the hedonic test results. The results showed that the composite flour proportion significantly affected the hedonic quality characteristics (color, taste, texture, mouthfeel). Based on the weighted sum method, formulation F2 (60:40) was determined as the best treatment with a "liked" acceptance level (score 4.03). The F2 custard pie exhibited a moist texture, dark brown color, and favorable taste. Proximate analysis revealed that the F2 product contained 30.08% moisture, 1.89% ash, 24.43% fat, 35.05% carbohydrate, and 8.55% protein. The high protein and energy content (394 kkal/100 g) in this product demonstrates the potential of black rice bran in enhancing the nutritional profile of gluten-free custard pies compared to conventional products.
Co-Authors Adyas, Ezria Ekafadhina Dianah, Rosyda Firman Muhammad Basar Nurhidayati, Vieta Annisa Nurlita, Asri Ismiyani Rara, Zakiya Dwi Rina Martini Rizkiriani, Annisa Siraz, Nazira Andriani Utami, Mia Mustika Hutria