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All Journal Jurnal SOLMA Journal of Global Nutrition
Mustika, Ajeng
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Public Health Other

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Pemberdayaan Ibu Menyusui Terkait Pengetahuan ASI Eksklusif dengan Pendekatan Literasi Gizi Di Kota Depok Ghazalah, Dhiya Agis; Mustika, Ajeng; Simanungkalit, Sintha Fransiske
Jurnal SOLMA Vol. 14 No. 3 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i3.20283

Abstract

Pendahuluan: ASI mengandung semua zat gizi yang dibutuhkan bayi untuk masa pertumbuhan dan perkembangannya. Pengetahuan ibu mengenai ASI eksklusif, status gizi, dan gizi seimbang akan berdampak pada praktik pemberian ASI eksklusif dan kualitas ASI yang dihasilkan oleh ibu. Studi ini bertujuan untuk memberikan pemahaman dan meningkatkan pengetahuan terkait pemberian ASI eksklusif dan pengetahuan gizi. Metode: ‘Makanan Bergizi, ASI Berenergi, untuk Masa Depan Bayi (MARI SIGAPI)’ dilakukan secara offline kepada 30 ibu menyusui yang ada di wilayah kerja UPTD Puskesmas Pasir Putih di Depok. Hasil: Adanya peningkatan pengetahuan responden dari poin 4,9 ke poin 7,6 berdasarkan  uji Wilcoxon Signed Ranks Test dengan Sig. (2-tailed) 0.000 (p-value <0.005). Kesimpulan: Kegiatan ini bermanfaat bagi para ibu dan masyarakat akan pentingnya pemberian ASI eksklusif dan pedoman gizi seimbang.
Formulation and Sensory Evaluation of Cookies Based on Chicken Feet Bone Flour and Tofu Pulp Flour Mustika, Ajeng
Journal of Global Nutrition Vol 5 No 2 (2025)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v5i2.183

Abstract

The use of local food ingredients and food by-products can significantly enhance food product diversification. This study explores the development of cookie formulations that incorporate chicken feet bone flour and tofu pulp flour as alternative ingredients. The objective is to assess the sensory acceptance of the resulting cookies. An experimental design was implemented with six cookie formulations: one control and five treatment formulations that varied by the amounts of chicken feet bone flour and tofu pulp flour used. Hedonic testing was conducted with 50 adult panelists to assess various sensory characteristics of the cookies, including colour, aroma, taste, texture, aftertaste, and overall liking. The data from the hedonic tests were statistically analyzed to identify differences in acceptance levels between the formulations. The results indicated significant differences in panelists' acceptance levels for color, aroma, taste, aftertaste, and overall preferences (p < 0.05). However, no significant differences were noted among the formulations regarding texture (p > 0.05). The cookies from the treatment formulation with code 849 emerged as the most preferred option among the panelists, containing 12 grams of chicken feet bone flour and 28 grams of tofu pulp flour. This study demonstrates that cookies made with chicken feet bone flour and tofu pulp flour in certain proportions can possess sensory characteristics that are well-received by panelists. The selected formulation shows promise for further development as a food product based on local ingredients.
Co-Authors Ghazalah, Dhiya Agis Sintha Fransiske Simanungkalit