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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Indonesian Food and Nutrition Progress
Wijatniko, Bambang Dwi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Public Health Other

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The Effect of Education Intervention on Knowledge Levels and Consumption Pattern of Breastfeeding Mother with Baby 0-6 Months in Sidorejo Village, Ponjong, Gunungkidul Fibri, Dwi Larasatie Nur; Hidayah, Allaika Nur; Wijatniko, Bambang Dwi
Indonesian Food and Nutrition Progress Vol 22, No 1 (2025)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.88287

Abstract

Indonesia has 17.3% of pregnant Chronic Energy Deficiency (CED) women who are at risk of CED while breastfeeding because they have poor nutritional status. Therefore, it is necessary to take corrective action to increase their knowledge about breastfeeding patterns to optimize nutritional intake through educational interventions. A quasi-experiment with a pre-test post-test with a control group and food recall 24h interview was employed. The knowledge score of the intervention group increased after the education intervention, while the control group didnot change, and there wasno significant difference (p<0.05)in the final score of the intervention and control group. The results of consumption patterns showed that there were significant differences in protein consumption between the initial and final mean scores in the intervention group (p<0.05), while there wasno significant difference in energy consumption, and in the control group, there wasno significant difference (p<0.05). The final mean of protein and energy consumption had a significant differencebetween the intervention and control groups (p<0.05). The relation of knowledge scores with the patterns of protein and energy consumption isnot related between them (counterclockwise) which means if the level of knowledge is good, an increased pattern of protein and energy consumption is not necessary.
Physical and Sensory Properties of Instant Tiwul from Cassava Flour and Mocaf with Addition of Yellow Pumpkin Flour Ikhsani, Atika Yahdiyani; Wijatniko, Bambang Dwi; Afifah, Ika Qurroatul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15441

Abstract

Instant tiwul is commonly made from cassava flour which product specification was characterized by its properties. However, some sensory attributes of instant tiwul were not desirable. In addition, the nutritional quality of instant tiwul needs to be improved by the addition of micronutrients. The substitution of cassava flour with mocaf flour and supplemented with yellow pumpkin flour is expected to improve the physical and sensory quality of the product, as adding nutritional value of instant tiwul that enriched with vitamin A. This study was conducted in a group-randomized trial with the substitution of yellow pumpkin flour with variation of 0, 10, 20% to cassava flour and mocaf flour. Physical properties (water content, water absorption, color) and sensory properties (acceptance test) were evaluated. The result indicated that the addition of yellow pumpkin flour lowered the water content on instan tiwul from both cassava flour and mocaf flour. The addition of yellow pumpkin flour significantly increased the water absorption of instant tiwul from cassava flour, however it reduced on mocaf flour formula. Water absorption of instant tiwul from mocaf with 0% yellow pumpkin flour is the highest with 45,27%. There is significant change on L, a and b parameter of instant tiwul color with addition of yellow pumpkin flour. Sensory evaluation suggested that there is significant change on acceptance of aroma, taste, texture, and overall likeness from instant tiwul made from mocaf flour with addition of yellow pumpkin flour, however cassava flour with addition of yellow pumpkin flour showed least significant change on sensory properties. 
Co-Authors Afifah, Ika Qurroatul Atika Yahdiyani Ikhsani Fibri, Dwi Larasatie Nur Hidayah, Allaika Nur