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All Journal Inovasi Jurnal Pengabdian Masyarakat (IJPM) Jurnal Gizi dan Dietetik
Kirani, Fahira Diva
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Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Public Health Social Sciences

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Menciptakan Kemandirian Pangan dan Kesehatan Bagi Anggota Prolanis di Puskesmas Ngemplak 1, Kabupaten Sleman, Yogyakarta Kisnawaty, Sudrajah Warajati; Ariyani, Ima; Kirani, Fahira Diva; Sofyan, Aan; Mustikaningrum, Fitriana
Inovasi Jurnal Pengabdian Masyarakat Vol 1 No 3 (2023): IJPM - Desember 2023
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/ijpm.278

Abstract

Anggota prolanis di Puskesmas Ngemplak 1 Kabupaten Sleman sebagian besar menderita Diabetes Melitus (DM). Penyakit tersebut berdampak pada penurunan kualitas hidup dan berpotensi menyebabkan komplikasi. Olahan produk berupa beras analog dari bahan unggulan daerah memiliki manfaat bagi kesehatan, terutama sebagai pengganti makanan pokok beras. Beras analog umbi gembili mengandung tinggi serat yang bermanfaat untuk mengatur kadar glukosa darah. Tujuan kegiatan pengabdian yaitu meningkatkan kemandirian pangan dan kesehatan pada anggota prolanis terkait penyakit DM dengan pelatihan pembuatan beras analog umbi gembili beserta kemasannya. Metode pelaksanaan yaitu survey, identifikasi perumusan masalah, penyuluhan dan pelatihan, evaluasi, serta pemantauan efektivitas kegiatan. Kegiatan pengabdian melibatkan peran mitra mulai tahapan survey hingga tahap akhir pelaksanaan kegiatan, yaitu diskusi rencana pelaksanaan kegiatan, serta penyediaan sarana dan prasarana. Kegiatan yang dilakukan yaitu demonstrasi pembuatan beras analog umbi gembili, pelatihan pembuatan kemasan, label, dan cara pengajuan nomor PIRT produk. Hasil yang diperoleh yaitu produk beras analog umbi gembili, hasil uji organoleptik, label produk, kemasan produk, dan bagaimana ajuan nomor PIRT.
Pengembangan Produk Snack Bar sebagai Makanan Selingan Sumber Kalium dan Antosianin untuk Hipertensi Kirani, Fahira Diva; Mulyo, Gurid Pramintarto Eko; Fauziyah, Raden Roro Nur; Isdiany, Nitta
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i2.4298

Abstract

High blood pressure or hypertension is one of the main risk factors for cardiovascular disease. Hypertension can be prevented and treated through non-pharmacological interventions with the DASH diet. One of the principles of the DASH diet is to consume foods high in potassium and bioactive compounds, namely anthocyanins. This study aims to develop a functional snack bar product made from red bean flour as a source of potassium and purple sweet potato flour as a source of anthocyanins, and to evaluate its chemical, sensory, and acceptance characteristics in hypertensive patients. The study used three formulations, F1: 105 g red bean flour : 45 g purple sweet potato flour; F2: 90 g : 60 g; F3: 75 g : 75 g. The analyses conducted included proximate tests (moisture, ash, fat, protein, carbohydrate content), functional content tests (potassium and anthocyanin), and organoleptic tests by semi-trained panelists and hypertensive patients using a hedonic scale. The organoleptic test results showed that there were no significant differences in color, aroma, texture, taste, or overall appearance. Formula 3 was the most preferred formula by the panelists. The proximate test results showed an energy content of 266.3 kcal, protein 5 g, fat 8.7 g, carbohydrates 42 g, potassium content 461.3 mg, and anthocyanin 0.3 mg per serving. Based on these results, the modified snack bar has the potential to be a high-potassium functional food and a source of anthocyanin for hypertensive patients.
Co-Authors Aan Sofyan Ariyani, Ima Fauziyah, Raden Roro Nur Fitriana Mustikaningrum Gurid PE Mulyo Isdiany, Nitta Sudrajah Warajati Kisnawaty