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All Journal Jurnal Keperawatan dan Kesehatan Masyarakat CENDEKIA UTAMA Indonesian Journal of Global Health research
Siregar, Indah Risky
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Education Health Professions Languange, Linguistic, Communication & Media Nursing Public Health

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Acceptability and Content Test of Nastar Cake Modified with Red Bean Flour (Phaseolus Vulgaris L) as A High Protein Food Siregar, Indah Risky; Salianto, Salianto; Suraya, Rani
Indonesian Journal of Global Health Research Vol 6 No 3 (2024): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v6i3.3383

Abstract

Nastar cake is one of the pastries made from wheat flour. Nastar cake is one of the pastries that is small round, shiny surface, made of flour, margarine, refined sugar, egg yolk and filled with pineapple jam. Nastar cake with the addition of red bean flour can be put to good use as a high-protein food. This study aims to determine the effect of adding red bean flour on the test of acceptability (hedonic) and protein content in pineapple cake. This research method uses an experimental method using Complete Randomized Design (RAL), with independent variables, namely formulas with the addition of red bean flour at 0%, 50%, 75%. Variables are tied in the form of color, texture, aroma, and taste of pineapple cake. Hedonic test data was obtained from 25 untrained panelists, namely students of the UINSU Faculty of Public Health. Data analysis for the acceptability test was carried out using the ANOVA method and Duncan's follow-up test. The results of this study found that the acceptability of pineapple cake based on the assessment of color, texture, aroma, and taste that was preferred by panelists was F0 without the addition of red bean flour (control) with an average result of 4.09 (likes), while F1 with an average of 3.23 (less likes), and F2 with an average of 2.78 (dislikes). It is known based on the test results of the highest protein content found in F2 (10.03%), F1 (9.89%), and the lowest F0 (9.72%). As a high-protein food with the addition of red bean flour, it is expected to be an alternative food that is high in protein to prevent stunting.
FAKTOR-FAKTOR YANG MEMPENGARUHI STATUS GIZI REMAJA MTS AL-WASHLIYAH DESA CELAWAN KEC. PANTAI CERMIN KAB. SERDANG BEDAGAI Purba, Nanda Putri; Kirani, Nadita; Sitepu, Amenda Sabarita Br.; Siregar, Indah Risky; Priantono, Djody; Partisya, Nesta Marienty; Ulandari, Ulandari; Ayu, Delfriana
Jurnal Keperawatan dan Kesehatan Masyarakat Cendekia Utama Vol 13, No 1 (2024): Jurnal Keperawatan dan Kesehatan Masyarakat Cendekia Utama
Publisher : STIKES Cendekia Utama Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31596/jcu.v13i1.2128

Abstract

ABSTRAKRemaja merupakan masa dimana terjadinya perubahan yang cepat dalam hal pertumbuhan fisiologis, psikologis dan kognitif. Faktor yang mempengaruhi perubahan status gizi pada remaja diantaranya yaitu umur, jenis kelamin, asupan makan, pengetahuan gizi, aktivitas fisik, dan status sosial ekonomi. Tujuan penelitian ini untuk mengetahui faktor-faktor yang mempengaruhi stastus gizi remaja di MTS Al-Washliyah Desa Celawan. Jenis penelitian ini kuantitatif dengan menggunakan desain penelitian cross sectional. Pengumpulan data dilakukan dengan menggunakan kuesioner dengan 81 responden dengan teknik pengambilan sampel siswa kelas XI A dan kelas XI B. Data diolah dengan komputerisasi menggunakan analisa univariat dan analisa bivariat menggunakan chi Square. Hasil penelitian diketahui terhadap 81 responden remaja didapatkan (58,0%) yang mengalami status gizi normal, (41,9 %) remaja memiliki pengetahuan gizi yang kurang baik, (76,5 %) remaja memiliki aktivitas fisik yang aktif, dan (38,2%) remaja memiliki status sosial ekonomi yang baik. Analisa bivariat menunjukkan tidak ada hubungan antara pengetahuan gizi dengan status gizi pada remaja (p>0,05), tidak ada hubungan antara status sosial ekonomi dengan status gizi pada remaja (p>0,05) dan ada hubungan antara aktifitas fisik dengan status gizi pada remaja (p<0,05).Kata kunci: status gizi, remaja, aktivitas fisik
Co-Authors Ayu, Delfriana Kirani, Nadita Partisya, Nesta Marienty Priantono, Djody Purba, Nanda Putri Salianto Salianto, Salianto Sitepu, Amenda Sabarita Br. Suraya, Rani Ulandari, Ulandari