cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Dicki Bakhtiar Purkon
Contact Email
dickibakhtiar_farmasi@staff.poltekkesbandung.ac.id
Phone
+6285321482650
Journal Mail Official
jurnal.balokdayamas@poltekkesbandung.ac.id
Editorial Address
Politeknik Kesehatan Kemenkes Bandung Jl.Pajajaran No 56 Bandung, Jawa Barat, Indonesia
Location
Kota bandung,
Jawa barat
INDONESIA
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat
Published by Politeknik Kesehatan Kemenkes Bandung
ISSN : -     EISSN : 29631386     DOI : https://doi.org/10.34011/jibpm.v1i2
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Dentistry Health Professions Immunology & microbiology Public Health
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat: Artikel ilmiah penelitian (original) dan pemberdayaan masyarakat tentang keilmuan kesehatan, laporan kasus di Indonesia atau negara lain untuk memberikan pemahaman megnenai aspek kesehatan, seperti: Kesehatan Lingkungan, Farmasi, Kebidanan, Keperawatan, Promosi Kesehatan, Kesehatan Gigi, Teknologi Laboratorium Medis (TLM), dan Gizi. Ruang lingkup artikel ilmiah yang diterbitkan dalam jurnal ini adalah terkait inovasi bahan (produk) lokal. Jurnal ini diterbitkan pada bulan Juni dan Desember (2 kali setiap tahunnya)
Arjuna Subject : Kedokteran - Kesehatan Masyarakat, Kesehatan Lingkungan dan Pekerjaan
Articles 34 Documents
 1   2   3   4 
ANALISIS MUTU BISKUIT TEPUNG IKAN PATIN (PANGASIUS SP.) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS) SEBAGAI MP-ASI INSTAN TINGGI PROTEIN UNTUK ANAK (1-2 TAHUN) Sanjaya, Dandi; Hastuti, Widi; Fitria, Mona; Rahmat, Mamat; Isdiany, Nitta; Pusparini, Pusparini
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1055

Abstract

Riskesdas 2018 shows 4.5% of 1-2 year old children experience poor nutritional status. The reason is the low quality of MP-ASI and inappropriate parenting. Local foods such as catfish and red beans can be made MP-ASI. Catfish is a freshwater fish with high protein (12-17.5%) and low fat (0.9-1.2%) with a production of 437,111 tons. Red beans are a source of vegetable protein (22%) with a production of 67,876 tons. The catfish and red beans were made into flour, then formulated as MP-ASI biscuits. This study aims to determine the organoleptic properties (color, aroma, taste, texture, and overall) and nutritional content (energy, protein, fat, carbohydrates and iron) of MP-ASI biscuits. The design of this research is an experimental study. Product quality analysis includes organoleptic properties, macronutrients, and iron. Organoleptic test using hedonic test on 3 biscuit formulations with a ratio of catfish flour and red bean flour, namely F1 (35%: 65%), F2 (40%: 60%) and F3 (45%: 65%). The results of the organoleptic test by 30 panelists showed that the best formula was F1 with an average score of color (5.7), aroma (5.3), taste (5.1), texture (5.4), and overall (5.5). ). Each serving of MP-ASI biscuits (50 g) contains 173.2 kcal of energy, 30.4 g of carbohydrates, 4.7 g of protein, 3.5 g of fat and 0.07 mg of iron (Fe). The selling price per serving weighing 50 g (5 pieces) is Rp. 4.237. This MP-ASI biscuit can be used as a snack for children (1-2 years), but it has a slightly fishy and slightly unpleasant aroma and a slightly hard texture, so it is hoped that it can be improved in future research.
FORMULASI DAN KARAKTERISTIK COOKIES BERBASIS TEPUNG DAUN KELOR DAN TEPUNG UDANG PUTIH SEBAGAI ALTERNATIF MAKANAN SELINGAN TINGGI ZAT BESI UNTUK ANEMIA PADA REMAJA Alvionita, Dinda; Priawantiputri, Witri; Gumilar, Mulus; Hapsari, Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1059

Abstract

Cookies are one of the most popular food products for people of all ages. Cookies are used as an alternative snack for anemia in adolescents with the main ingredients, namely Moringa leaf flour and white shrimp flour which are high in iron and protein. This study aims to obtain a formulation and determine the effect of Moringa leaf flour and white shrimp flour on the quality of cookies products which include organoleptic properties and levels of nutrients (iron and protein). The research design used was experimental with a completely randomized design. The research method used is hedonic test to determine organoleptic properties involving 30 panelists, Atomic Absorption Spectrophotometry (AAS) method to test iron levels, and micro kjeldahl method to test protein levels. Cookies formulation obtained 3 different formulas, namely F1 (45%:5%), F2 (40%:10%) and F3 (35%:15%). The results of thetest Kruskall Wallis showed that there was no significant difference in the aspects of color, taste, aroma, texture, and overall. Formula F2 excels in terms of color, taste, and overall. The results of the iron content test were obtained by formulas F1, F2, F3 which were 0.239 mg/100 gr, 0.221 mg/100 gr, 0.204 mg/100 gr and the protein content test obtained formulas F1, F2, F3 which was 6.96 gr/100 gr, 7.35 gr/100 gr, 8.13 gr/100 gr. Suggestions for further research are the need for changes in the procedure for making Cookies in order to obtain an attractive appearance of Cookies, especially in the aspects of color, taste and shape and the need for further research on the effect of giving Cookies based on Moringa leaf flour and white shrimp flour on adolescents, especially young women.
FORMULASI DAN SIFAT ORGANOLEPTIK NUGGET BERBASIS TEMPE DAN SERBUK DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI KALSIUM UNTUK LACTO-OVO VEGETARIAN Salsabila, Rifa; Rosmana, Dadang; Mahmudah, Umi; Priawantiputri, Witri; Fikri, Elanda
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1060

Abstract

A problem for vegetarians is the risk of calcium deficiency. Nuggets made from tempeh and moringa leaf powder can be used as an alternative for additional foods that contain calcium so that it is expected to reduce the risk of osteoporosis. This study aims to obtain a formula and determine the effect of the balance of nugget and Moringa leaf powder on the organoleptic properties of nuggets, as well as to determine the calcium levels in each balance. The research design is experimental, the research method used is hedonic test for testing organoleptic properties and spectrophotometry for testing calcium levels. The research was carried out in January 2021 by sending products to the homes of 30 panelists by implementing health protocols related to the COVID-19 pandemic. This nugget formula consists of a balance, with a ratio of tempeh and Moringa leaf powder (%) F1 (97% : 3%) F2 (94% : 6%), and F3 (91% : 9%). The results of statistical tests showed that there was no difference in the aspects of color, taste, texture and overall. As for the aroma, there was a significant difference between the F2 and F3 nuggets. Calcium levels of F1, F2, and F3 produced are 16.4; 16.6 and 16;8 mg/100gr. It is necessary to modify and further research on the manufacture of nuggets with other vegetable protein sources so that the product has a high calcium content so that it can increase calcium in the body, especially for lacto-ovo vegetarians.
MIE BASAH SUBSTITUSI TEPUNG RUMPUT LAUT (EUCHEUMA COTTONII) DAN TEPUNG KACANG MERAH (PHASEOULUS VULGARIS L) SEBAGAI ALTERNATIF MAKANAN TINGGI SERAT DAN ISOFLAVON Mangkawa, Seprini Annavony; Purnawan, Asep Iwan; Fitria, Mona; Surmita, Surmita; Agung, Fred; Mulyo, Gurid PE
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1061

Abstract

Cardiovascular disease is part of heart and blood vessel disorders including stroke, rheumatic heart disease and other conditions. One of the risk factors that increase the incidence of cardiovascular disease is hypercholesterolemia. Based on data from the 2013 Basic Health Research in Indonesia, the prevalence of hypercholesterolemia in the population aged more than 15 years is 35.9% and is a combination of the population in the borderline high category (total cholesterol value 200-239 mgdL) and high (total cholesterol value >240 mgdL). This study aims to determine the effect of the formulation between seaweed flour and red bean flour on the quality of wet noodles which include aspects of acceptability and nutritional quality including organoleptic properties, fiber content, and isoflavone content. The design used is an experimental study with the research method used is hedonic test for testing organoleptic properties, enzymatic method for testing food fiber content and HPLC method for testing isoflavone levels. The formula of seaweed flour and red bean flour consists of 3 balances, namely F1 (70%:30%), F2 (60%:40%), F3 (50%:50%). From the results of the study, it can be concluded that there are no significant differences in aspects of color and aroma, but there are significant differences in aspects of taste and texture. As for the results of testing the fiber content of wet noodles substituted with seaweed flour and red bean flour, the balance of 70%:30% is 11.7 grams, the balance is 60%:40% is 14.4 grams and the balance is 50%:50% is 13.5 grams. The results of testing the levels of isoflavones in wet noodles substituted with seaweed flour and red bean flour balance 70%:30% 10.2 mg, 60%:40% balance 15.5 mg and 50%:50% balance 26.6 mg.
FORMULASI PRODUK BOLU TEPUNG UBI UNGU TEPUNG KACANG MERAH SEBAGAI ALTERNATIF MAKANAN SELINGAN ANAK AUTIS Zahirah, Siti Zahra; Suparman, Suparman; Saleky, Yohannes Willihelm; Mulyo, Gurid PE
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i1.1062

Abstract

Sweet Potatoes and Red Beans can be processed into Steamed Sponge. This study discusses the manufacture of steamed cake products made from purple sweet potato flour and red bean flour which contains energy, protein, fat, and carbohydrates and is free from gluten-casein and prebiotic sources needed to fulfill nutrition in children with autism. This study aims to determine the best balance of the product fromthe 3 balances of purplesweet potatoflour and red bean flour, the effect of differences in the balance of steamed cake on the color, aroma, taste, and texture of the product, and to determine the levels of macronutrients and prebiotic levels. Experimental study research design with Completely Randomized Design (CRD). The research method used hedonic test to determine organoleptic properties, proximate analysis for macronutrients, and raffinose calculations for prebiotics. The results of the Kruskal Wallis test showed that there was a significant difference in the hedonic test on color and texture. F1 excels in the aspects of color, aroma, and taste. It is hoped that further research can be carried out on the effect of giving Purple Potato Flour and Red Bean Flour Steamed Sponge to children with autism.
ANALISIS MUTU PRODUK COOKIES BERBASIS JANTUNG PISANG SEBAGAI ALTERNATIF MAKANAN SELINGAN IBU MENYUSUI Aulia, Arsy; Sulaeman, Agus; Dewi, Maryati; Fitria, Mona
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1264

Abstract

Low production of breast milk in breastfeeding mothers is one of the factors causing the low coverage of exclusive breastfeeding in infants. One of the efforts to increase breast milk production is to provide food lactogenic formula. Indonesia has many local foodstuffs that can help facilitate breast milk production, one of which is the banana heart. Banana heart-based cookies are a form of food product development to improve product quality as an alternative food interlude for breastfeeding mothers rich in flavonoids. This study aims to determine the effect of wheat flour and banana heart flour formulations on organoleptic properties and total flavonoid levels. The research was experimental using a Complete Random Design (CRD) one factor; the balance of wheat flour and banana heart flour 25%:75%, 50%:50%, and 75%:25%. The quality testing of cookies was conducted by a hedonic test conducted by 30 trained panelists. The UV-Vis Spectrophotometric method analyzed the total flavonoid levels with AlCl3 reagents. The results showed an influence of the balance of wheat flour and banana heart flour on the taste, texture, and overall cookies (p<0.05). The most preferred cookies by panelists are cookies with wheat flour formula and banana heart flour 75%:25%. One serving of cookies is 52 grams or as many as four pieces. The total content of flavonoid cookies is based on the test results on the most preferred products at 36.92 ppm. Further research is needed to determine the effect of giving cookies on the production of breast milk intended as a snack for breastfeeding mothers.
PERBANDINGAN KARAKTERISTIK BISKUIT LIDAH KUCING DENGAN SUBSTITUSI JENIS CANGKANG TELUR YANG BERBEDA Setianingsih, Annisa; Fajriah Normawati, Zul’aidatul; Amanda Panjaitan1, Dea; Muflihati, Iffah; Suhendriani, Sari; Dwi Ujianti, Rizky Muliani
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1265

Abstract

Egg shell is the outer layer that protects the contents of the egg, egg shell contains a balanced mineral including calcium, besides being a natural source of calcium that is easily digested and absorbed by the body, therefore egg shells are good to add in making cat tongue biscuits. Biscuits are a type of dry biscuit made from wheat flour, egg whites, caster sugar and margarine. Lidah kucingbiscuits have the characteristics of being shaped like a lidah kucing, thin, has a crunchy texture, brown in color, brittle and has a sweet taste. This study aims to determine the effect of adding various types of eggshell flour to the characteristics of color, moisture content, and ash content of cat's tongue biscuits. The experimental design used was a completely randomized design with treatment of 3 different types of flour, namely chicken egg shell flour, duck egg shell flour, and quail egg shell flour. The test results showed that the highest water content and ash content were produced by the addition of chicken egg shell flour and quail egg shell with a water content of 3.30% and an ash content of 5.7%. The organoleptik test of Biscuit Lidah Kucing that is acceptable and preferred by the panelis the treatment of chicken flour.
FORMULASI ES KRIM SARI KEDELAI DAN PISANG AMBON SEBAGAI SELINGAN UNTUK REMAJA ANEMIA Nur Fitriani, Melia; Gumilar, Mulus; Rahmat, Mamat; Purnawan, Asep Iwan
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1266

Abstract

Ice cream soymilk and Ambon banana is one of the developments of food products to improve the quality of ice cream in meeting the adequacy of protein, iron and vitamin C in adolescents. Soymilk which contains the highest protein and iron content is quite high among other types of beans and Ambon banana which has high levels of vitamin.This study aims to determine the effect of the balance of soymilk and Ambon banana on organoleptic properties, protein, iron, vitamin C content, overrun, resistance. This research is an experimental study using a completely randomized design (CRD) with the balance of soymilk and Ambon banana extracts 85%: 15%, 65%: 35% and 50%: 50%. Organoleptic testing in the form of preference levels by 30 teenage panelists, protein content analysis using the Kjehldal method, iron content analysis using the spectrophotometric method, and analysis of vitamin C levels using the iodometric titration method. Data analysis using Kruskal Wallis test.The results showed that the balance of soymilk and Ambon banana had a significant effect on color and aroma (p>0.05), and had no significant effect on taste, texture and overall ice cream (p<0.05). The panelists most preferred ice cream was ice cream with a balance of soybean juice and Ambon banana 65%:35%. One serving of ice cream (100 ml) of soybean juice and the best Ambon banana can meet 6.1%, 16.2% and 27.4%, respectively, of the daily adequacy of protein, iron and vitamin C for adolescents. The ice cream overrun does not meet the standard so that further research is needed on ice cream formulations to increase the overrun.
ANALISA KUALITAS DAN FORMULASI KERUPUK TEPUNG IKAN GABUS DAN BAYAM MERAH SEBAGAI SELINGAN TINGGI PROTEIN DAN ZAT BESI PADA WANITA USIA SUBUR ANEMIA Nur Aeni, Vetty; Rosmana, Dadang; Hapsari, Agustina Indri; Hastuti, Widi; Purnawan, Asep Iwan
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1267

Abstract

One of the causes of a high prevalence of WUS anemia is inadequate iron and protein intake that is less than needed. To resolve the issue, snack formulation namely crackers with high protein and iron contents snakehead fish flour, and red spinach. This snakehead fish flour has a high protein content. In snakehead fish meal the total protein content is 76.9 g/100 g. Red spinach is a vegetable high in iron content. In red spinach the Fe content is twice as large as in other vegetables, the iron content in red spinach is 7mg/100g. Both of these ingredients are used as functional food ingredients in patients with anemia because they contain high protein and iron. This study aims to determine the formulation and analyze the quality aspects of cracker products which were carried out by organoleptic tests as well as protein and iron content tests. The research design was an experimental study with a completely randomized design to get the right and proper cracker formula with a balanced formula, namely F1 (85%:15%), F2 (80%:20%), F3 (75%:25%), while to determine The level of preference and product quality was carried out through hedonic tests and for protein and iron content was carried out using Titrimetry and ICP-OES methods. Based on the results of the organoleptic test, there was a significant difference (p<0.05) in the overall organoleptic properties. However, based on the test results, it can be concluded that there is no specific difference between F2 and F3 compared to F1 on the level of color preference. Of the three formulas, F1 (85%:15%) is superior in all aspects. It is recommended that further research on the application of these crackers as an alternative distraction for anemic WUS sufferers is recommended.
ANALISIS KUALITAS SNACK BAR FORMULASI TEPUNG KACANG TUNGGAK DAN IKAN BANDENG SEBAGAI MAKANAN SELINGAN TINGGI ZAT BESI BAGI REMAJA PUTRI Yuliati Dewi, Yusrina; Judiono, Judiono; Mahmudah, Umi; Hastuti, Widi; Mulyo, Gurid PE
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1268

Abstract

Snack bar milkfish cowpea is a snack with the main raw materials, cowpea flour, and milkfish flour. Snack bars are needed for young women, which can be useful in increasing iron and protein so that they can prevent iron anemia. This study aimed to determine the formulation snack bar of milkfish cowpea according to organoleptic properties, protein, and iron content with an experimental study research design with a Completely Randomized Design (CRD). The research used a hedonic test to determine organoleptic properties, atomic absorption spectrophotometry (AAS) for the iron test, and micro Kjeldahl for the protein test. The formulation snack bar consists of three balances: the 90%:10% formula, the 80%:20% formula, and the 70%:30% formula. The organoleptic statistical tests showed no differences in color, aroma, taste, and texture. The 90%:10% formula is superior in color, aroma, taste, and texture. The iron content in the formula 90%:10%, formula 80%:20%, and formula 70%:30% resulted in 1.8602 ppm, 1.5765 ppm, and 1.3313 ppm. The protein content of the formula 90%:10%, formula 80%:20%, and formula 70%:30% are 8.0669%, 8.8988%, and 9.6619%. Further research is needed on the effectiveness of giving snack bars to young women.

Page 1 of 4 | Total Record : 34

 1   2   3   4 

Filter by Year

2022 2025


Reset
Filter By Issues
All Issue Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT [IN PRESS] Vol. 3 No. 2 (2024): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT Vol. 3 No. 1 (2024): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT Vol. 2 No. 2 (2023): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT Vol. 2 No. 1 (2023): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT Vol. 1 No. 1 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT