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All Journal Indonesian Journal of Human Nutrition Darmabakti Cendekia: Journal of Community Service and Engagements
Nur Fitri Widya Astuti
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Computer Science & IT Economics, Econometrics & Finance Engineering Medicine & Pharmacology Public Health Social Sciences

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COMPLEMENTARY FEEDING EDUCATION AND PRACTICE ACTIVITY AS AN ATTEMPT TO PREVENT STUNTING IN CHILDREN UNDER TWO YEARS OLD IN GUGUT VILLAGE JEMBER REGENCY: EDUKASI DAN PRAKTIK PENGOLAHAN MAKANAN PENDAMPINGAIR SUSU IBU (MP-ASI) SEBAGAI UPAYA PENCEGAHAN STUNTING PADA BADUTA DI DESA GUGUT KABUPATEN JEMBER Nadia Monica Putri; Indarwati, Fatimah; Sari, Ragil Permata; Chusna, Sinta Alifiya Mawwaddatul; Pereira, Maria Lucia Da Costa; Nur Fitri Widya Astuti
Darmabakti Cendekia: Journal of Community Service and Engagements Vol. 5 No. 2 (2023): DECEMBER 2023
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/dc.V5.I2.2023.105-110

Abstract

Latar belakang: Stunting merupakan suatu kondisi anak yang terganggu pertumbuhannya sehingga tinggi badan anak tidak sesuai dengan usianya. Kabupaten Jember merupakan salah satu lokasi penurunan stunting dari 360 kabupaten di 34 provinsi, di mana Desa Gugut di Kecamatan Rambipuji merupakan salah satu wilayah lokus stunting. Prevalensi stunting di Desa Gugut pada Februari 2022 sebesar 27,91%, sehingga perlu dilakukan kegiatan untuk pencegahan stunting salah satunya dengan edukasi tentang pemberian Makanan Pendamping Air Susu Ibu (MP-ASI). Tujuan: Meningkatkan pengetahuan dan keterampilan ibu dan kader posyandu dalam praktek pemberian MP-ASI pada baduta. Metode: Metode kegiatan dilakukan dengan edukasi partisipatif yaitu melalu ceramah dan demonstrasi praktik pengolahan MP-ASI dengan menggunakan bahan makanan lokal.. Sasaran kegiatan ini adalah ibu baduta di Desa Gugut. Peningkatan pengetahuan diukur dengan menggunakan pre-dan post test. Hasil: Sebanyak 75% target peserta hadir dalam kegiatan ini dimana terdapat peningkatan pengetahuan terkait MP-ASI sebesar 12,51% dan peserta aktif dalam diskusi pada saat penyuluhan dan demonstrasi praktek menu MP-ASI. Kesimpulan: Edukasi dengan metode partisipatif ceramah dan demonstrasi praktek dapat meningkatkan pengetahuan ibu baduta terkait pengolahan MP-ASI dengan bahan lokal. Kata kunci: Edukasi gizi, stunting, MP-ASI, baduta
Analysis of Iron Content and Acceptability of Ambon Banana Cookies with Red Bean Flour Substitution Vania Rifky Ardhita; Nur Fitri Widya Astuti; Septy Handayani
Indonesian Journal of Human Nutrition Vol. 12 No. 1 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.01.9

Abstract

Iron deficiency anemia results in insufficient levels of hemoglobin in the blood. Iron levels can be improved by the consumption of snacks rich in iron. Bananas (Musa paradisiaca L.) and red beans are plant sources rich in iron and have the potential to enhance the nutritional value of cookies. The purpose of the study was to analyze differences in iron content and acceptability, determine the best formula, and provide consumption recommendations for cookies made with Ambon banana and red bean flour. This true experimental research used a post-test-only control design with a completely randomized design. This study involved semi-trained female panelists aged 19-25 years. Four cookie formulations in this study consisted of one control group and three treatment groups. One-way ANOVA statistical test results showed no significant difference (p = 0.446) in iron content, which ranged from 3.38-4.93 mg/100g. The Friedman statistical test results showed no significant difference in color (p = 0.722) and aroma (p = 0.808), but significant differences (p < 0.0001) were found in flavor and texture. Based on the Exponential Comparison Method, X2 formulation (80% wheat flour: 20% red bean flour) was identified as the best formula. According to the RDA recommendations, consuming 3-4 cookies can fulfill 10% of daily iron requirements for women.
Co-Authors Chusna, Sinta Alifiya Mawwaddatul Indarwati, Fatimah Nadia Monica Putri Pereira, Maria Lucia Da Costa Sari, Ragil Permata Septy Handayani Vania Rifky Ardhita