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All Journal Amerta Nutrition Jurnal Pendidikan Tata Boga dan Teknologi
Mia Mustika Hutria Utami
Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Faktor Risiko Stunting, Anemia Defisiensi Besi, dan Koeksistensinya pada Anak Usia 6-9 Tahun di Indonesia: Hasil dari Indonesian Family Life Survey (IFLS-5) tahun 2014-2015: Risk Factors of Stunting, Iron Deficiency Anemia, and Their Coexistence among Children Aged 6-9 Years in Indonesia: Results from the Indonesian Family Life Survey-5 (IFLS-5) in 2014-2015 Mia Mustika Hutria Utami; Lilik Kustiyah; Cesilia Meti Dwiriani
Amerta Nutrition Vol. 7 No. 1 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i1.2023.120-130

Abstract

Background: Stunting and anemia are malnutrition and have become major public health problems. The evidence is limited about the coexisting stunting and anemia (CSA) among school-aged children (SAC).  Objectives: To analyze risk factors of stunting, anemia, and their coexistence among Indonesian children aged 6-9.  Methods: This cross-sectional study used secondary data from 1,986 children aged 6-9 years from 13 out of 34 provinces in Indonesia. Risk factors of stunting, anemia, and CSA were analyzed by logistic regression.  Results: The prevalence of stunting, anemia, and CSA among children aged 6-9 years was 24.8%, 30.5%, and 8.8%, respectively. Risk factors of stunting were anemia (OR=1.355), underweight father (OR=1.587), maternal education (<12 years) (OR=1.679), short parental stature (mother: OR=2.504, father: OR=1.995), low and middle sanitation score (OR=2.356, OR=1.366), and living in a rural area (OR=1.367). Risk factors of anemia were stunting (OR=1.307), age 6-7 years (OR=1.933), and parental anemia (mother: OR=1.973, father: OR=1.692). Children aged 6-7 years (OR=1.993) and short parental stature (mother: OR=1.901, father: OR=1.620) were risk factors for CSA.  Conclusions: The coexistence of stunting and anemia as a double burden of undernutrition exists among Indonesian children. An anemic child, an underweight father, low maternal education, low and middle sanitation score, and living in a rural area increase the risk of stunting. Stunted children and parental anemia increase the risk of anemia, short parental stature increases the risk of stunting and CSA, while younger children increase the risk of anemia and CSA. 
Development of Choco Banana Bread as a Source of Dietary Fiber Using Beneng Taro Flour and Rice Bran Mia Mustika Hutria Utami; Ksatriadi Widya Dwinugraha; Annisa Rizkiriani; Zakiya Dwi Rara
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27170

Abstract

The high consumption of low-fiber sweet bread based on wheat flour in Indonesia and the dependence on wheat imports encourages innovation in bakery products using local fiber sources. This study aims to develop choco banana bread as a fiber-based food by substituting wheat flour with a composite of rice bran and beneng taro flour, evaluating its sensory quality and nutritional content. Experimental research using a Completely Randomized Design with three formulas, each containing 70% wheat flour and 30% composite flour with a ratio of rice bran: beneng taro F1 (65%:35%), F2 (50%:50%), and F3 (35%:65%). Sensory evaluation by 35 semi-trained panelists using hedonic tests (appearance, color, aroma, texture, taste, overall acceptance) and hedonic quality (color, taste, aroma, texture, mouthfeel) showed that F3 was the best formula based on the Exponential Comparison Method; The hedonic test showed significant differences (p<0.05) in appearance, color, aroma, and overall acceptability with F3 obtaining the highest score, while texture, taste, and other hedonic quality test parameters did not differ significantly (p≥0.05). F3 (60 g/serving) contains 204 kcal, 5.1 g protein, 7.9 g fat, 28.3 g carbohydrate, and 8.8 g dietary fiber, thus fulfilling the claim as a fiber-rich food, containing 1.5 times more protein, and 7 times more dietary fiber than commercial products. These findings indicate that rice bran and taro have the potential to produce fiber-rich bread with sensory qualities acceptable to consumers, supporting food diversification, and reducing dependence on wheat imports.
Development of Quiche Lorraine Products Made from Beneng Taro Flour and Black Rice Bran as a High-Fiber Snack Zakiya Dwi Rara; Mia Mustika Hutria Utami
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27253

Abstract

The purpose of this study to develop quiche lorraine products by substituting wheat flour with beneng taro flour and black rice bran, and to evaluate its sensory acceptance and nutritional content. The study consisted of three formulations: F1 (70% : 30%), F2 (50% : 50%), F3 (30% : 70%), based on the ratio of beneng taro flour and black rice bran. Testing was conducted  through organoleptic evaluation with 35 semi trained panelists using hedonic tests (appearance, color, aroma, texture, taste, and overall) and hedonic quality tests (color, taste, aroma, texture, and mouthfeel). The best formulation was determined using the Weighted Sum Model (WSM) method, which considers the importance level of each sensory parameter through specific weighting. The overall assessment weight was set at 25%, while each remaining parameter was weighted at 15%. The results showed that the quiche lorraine made with 70% beneng taro flour and 30% black rice bran (F1) was the most preferred formulation among the panelists. The hedonic test revealed significant differences (p < 0,05) in the appearance and texture parameters. The hedonic quality test showed significant differences (p > 0,05) only in the color and texture parameters. This product qualifies as a high-fiber snack food with a dietary fiber content  of 9,0 g/100 g. This study demonstrates that beneng taro flour and black rice bran can serve as substitutes for wheat flour and produce a product that is high in dietary fiber.
Co-Authors Cesilia Meti Dwiriani Ksatriadi Widya Dwinugraha Lilik Kustiyah Rizkiriani, Annisa Zakiya Dwi Rara