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Fitria Dhenok Palupi
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nutriture@poltekkes-malang.ac.id
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+6285790314800
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nutriture@poltekkes-malang.ac.id
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Politeknik Kesehatan Kementerian Kesehatan Malang Ijen Street 77C Malang, East Java, Indonesia 65119
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Kota malang,
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Nutriture Journal
Published by Politeknik Kesehatan Kementerian Kesehatan Malang
ISSN : -     EISSN : 28289552     DOI : https://doi.org/10.31290/nj.v2i1
Core Subject : Health, Science, Social,
Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences
Gizi Klinik: nutraceutical, nutrigenomik, nutrigenetik, malnutrisi, nutrition care process (NCP), komunikasi terapeutik Gizi Masyarakat: malnutrisi, penilaian status gizi, pola konsumsi pangan, ketahanan dan keamanan pangan, surveillance, pengembangan KIE (komunikasi, informasi, edukasi) Food Science: teknologi pangan, food processing, food additives, pangan lokal, pangan fungsional, pengembangan produk pangan, analisis kandungan zat gizi, bahan tambahan pangan (BTP) Food Service: hygiene dan sanitasi, penyelenggaraan makanan, penyelenggaraan mutu makanan, manajemen pelayanan Gizi Olahraga: sport food, ergogenic aids, penilaian status gizi atlet, penyelenggaraan gizi atlet
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 2 Documents
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Search results for , issue "Vol. 2 No. 2 (2023): Nutriture Journal" : 2 Documents clear
Formulasi Temp eFlour as a Substitute for Snack Bars for Patients with Tipe 2 Diabetes Mellitus Agustin, Putri Yulia; Razak, Maryam; Puspita, Theresia
NUTRITURE JOURNAL Vol. 2 No. 2 (2023): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i2.3794

Abstract

Latar belakang: Jumlah penderita diabetes mellitus di Indonesia pada tahun 2019 sebanyak 10,7 jutakasus dan pada tahun 2021 mengalami peningkatan yaitu 19,5 juta kasus. Oleh karena itu, perlu adanyaupaya pencegahan dan pengendalian DM. Salah satu pengelolaan dan pencegahan diabetes mellitus tipe2 adalah terapi gizi medis. Perwujudan terapi gizi tersebut dapat dilakukan dengan pengembanganformula produk pangan tinggi serat dan aktivitas antioksidan. Bahan pangan dengan tinggi serat danaktivitas antioksidan adalah tepung biji alpukat dan tepung tempe koro pedang. Tujuan: Mengetahuipengaruh formula tepung biji alpukat dan tepung tempe koro pedang sebagai bahan snack bar terhadapnilai energi, mutu gizi, mutu fungsional dan mutu organoleptik snack bar bagi penderita diabetes mellitustipe 2. Metode: Penelitian ini menggunakan eksperimental dengan desain RAL yang terdiri dari 3 tarafperlakuan dengan 3 pengulangan menggunakan perbandingan proporsi tepung maizena:tepung bijialpukat:tepung tempe koro pedang, yaitu P1 (65:10: 25), P2 (65:15:20), dan P3 (65:20:15). Hasil: Snackbars dengan substitusi tepung biji alpukat yang semakin tinggi maka kadar abu, protein, karbohidrat,serat, dan aktivitas antioksidan semakin meningkat dan semakin tinggi substitusi tepung tempe koropedang maka kadar air, lemak, dan energi semakin meningkat. Simpulan: Snack bars dengan tarafperlakuan terbaik, yaitu P3 (65:20:15). Snack bars dengan substitusi tepung biji alpukat dan tepungtempe koro pedang untuk penderita diabetes mellitus memberikan pengaruh yang signifikan terhadapkadar abu, protein, serat, aktivitas antioksidan, dan rasa.
Analisis Protein dan Daya Terima Cookies Biji Nangka dengan Penambahan Tepung Ikan Gabus Viliantina, Rifka Wuri; Rohmawati, Ninna; Antika, Ruli Bahyu
NUTRITURE JOURNAL Vol. 2 No. 2 (2023): Nutriture Journal
Publisher : Politeknik Kesehatan Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/nj.v2i2.3910

Abstract

Background: Malnutrition is one of the nutritional problems in Indonesia caused by the lack of consumption of food or protein energy over a certain period, so it can be said that the nutritional status of toddlers depends on the food conditions at the time. Fulfillment the nutritional substance of toddler can be overcome by providing additional food in the form cookies. Researchers want to modify jackfruit seed cookies with the addition of snakehead fish flour to obtain food products with high protein content. Objective: The study aimed to analyze the protein content and acceptability of jackfruit seeds cookies with the addition of snakehead fish flour. Method: This research was a Quasi-Experimental using a Posttest-Only Control Group Design. The research sample consisted of 25 students at SDN Lenteng Timur 1. Results: Protein content with 4 levels of treatment (X0, X1, X2, X3) is 7.54; 8.38; 9,12; and 9.79. The higher the addition of snakehead fish flour, the higher the protein content of jackfruit seed cookies. Jackfruit seed cookies with the addition of 5% snakehead fish flour were cookies that were liked by the panelists. Conclusion:The addition of snakehead fish flour had a significant difference in protein content. The jackfruit seed cookies were accepted by the panelists in terms of color, aroma, taste and texture, but based on statistical results only the acceptability of aroma and taste had significant differences. The recommended jackfruit seed cookies are X1 with the addition of 5% snakehead fish flour.. Keywords: Jackfruit seeds; Cookies; Malnutrition; Fish cork; Proteins

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