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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
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FORMULASI DAN ANALISA KUALITAS SPORT DRINK BERBASIS STROBERI DAN MULBERRY SEBAGAI SUMBER ANTIOKSIDAN ATLET ENDURANCE Luthfi, Alifah; Surmita, Surmita; Saleky, Yohannes Willihelm; Rosmana, Dadang; Isdiany, Nitta
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 1 (2023): 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.v2i1.1285

Abstract

Endurance athletes potentially have dehydration because the activity that carried out continuously for a long time.The activity can increase oxygen consumption that may lead to the production of free radicals that have a bad effect for health .To neutralize free radicals in the body , athletes need to consume antioxidant .Research aims to asses the differences in formulation of strawberries and mulberry organoleptic ( color, aroma , taste and viscosity) in the sports drink and also potassium, sodium , antioxidant activity and osmolality content in selected sports drinks . Design research used is experimental. Based on statistical tests, there are no significant differences of the formulation on the color , aroma , taste and viscosity. Test the preferences by the 30 disciplinary shows that F3 (75% strawberries: 25% mulberry) is most favored with average score color ( 5.8 ), aroma ( 5.8 ), taste ( 5.37 ) and viscosity ( 5.67 ). In 1 kg sport of drink (F3) containing 704.9 mg sodium, 165 mg potassium, antioxidant activity ( ic50 ) 1323.34 ppm and osmolality 327 mOsmol / kg.
ES KRIM LABU KUNING DAN PISANG KEPOK SEBAGAI ALTERNATIF JAJANAN SEHAT UNTUK ANAK SD Winara, Zahra; Fitria, Mona; Sulaeman, Agus; Gumilar, Mulus
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 1 (2023): 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.v2i1.1297

Abstract

As a fiber, vitamin, and minerals source, the body needs vegetable and fruit consumption for optimal growth and development. Adding pumpkin and kepok banana to ice cream is a food product development intended to increase product quality as an alternative to high β-carotene and nutritious fiber snacks. The level of β-carotene and fiber in pumpkin and kepok banana are quite high, with 1569 mcg beta-carotene and 2.7 g fiber per 100 g of pumpkin and 2.4 mcg β-carotene and 5.7 g fiber per 100 g of kepok banana. This study aims to assess the effect of pumpkin and kepok banana formulations on organoleptic properties, β-carotene levels, and fiber content of the ice cream. This research is an experimental study employing a completely randomized design (CRD) with one factor, namely the formulation of pumpkin and kepok banana at a ratio of 65%:35%, 50%:50%, and 35%:65%. Observations on the quality of ice cream comprised organoleptic testing with hedonic tests by 30 panelists with modest training, analysis of β-carotene content using HPLC method, and analysis of dietary fiber content using enzymatic gravimetric method. Using the Kruskal-Wallis test, organoleptic test data were analyzed statistically. The pumpkin and kepok banana formulation had a significant effect on the flavor and overall quality of the ice cream (p<0.05). Pumpkin and kepok banana ice cream in a ratio of 35%:65%. One serving (50 ml) of pumpkin and kepok banana ice cream provides 30.59% of β-carotene and 10.52% of their daily fiber requirements. Key words: Pumpkin, Kepok Banana, Ice Cream, Snacks, β-carotene, Fiber.
BROWNIES KACANG MERAH DAN DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI PROTEIN DAN ZAT BESI BAGI SISWA SEKOLAH DASAR: BROWNIES OF RED BEANS AND MORINGA LEAF AS A HIGH PROTEIN AND IRON SUBSTANCE FOR ELEMENTARY SCHOOL STUDENTS Ghassani, R Wulandari; Sumarjo, Dwi Nur Ida Islamiati; Widartika, Widartika; Saleky, Yohannes Willihelm; Sulaeman, Agus; Rahmat, Mamat
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 1 (2023): 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.v2i1.1299

Abstract

Consumption of vegetables and nuts in the community, especially elementary school age children is still low. Intake of vegetables and nuts can be obtained from snacks such as brownies. Red bean flour and moringa leaf flour which are added as ingredients for brownies can be used as snacks high in protein and iron in an effort to increase the intake of vegetables and nuts in elementary school-aged children. The aim of the study was to determine the effect of red bean flour and Moringa leaf flour formulations on organoleptic properties, protein content, and iron content. This research is an experimental study with a comparison formulation of red bean flour and Moringa leaf flour F1 50%: 50%, F2 70%: 30%, and F3 30%: 70%. The organoleptic test was carried out by 30 moderately trained panelists, then the best results were tested for protein content by the micro-kjeldahl method and iron content by the ICP-OES method. Data analysis used the Kruskal Wallis test, followed by the Mann Whitney test. Brownies that have the highest level of preference is the F2 formulation with a ratio of red bean flour and Moringa leaf flour 70%: 30%, color aspect 70% likes, aroma 63% likes, taste 84% likes, texture 80% likes and overall 84% likes . One serving is 60 grams and can meet 10.1% and 24.1%, respectively, of the daily protein and iron adequacy of elementary school-aged children. The results of statistical tests found significant differences between each product formulation. Further research can be done by adding jam or dried fruit to improve the scentand adding toppings to increase the attractiveness of the product as well as targeting research
FORMULASI COOKIES TEPUNG TEMPE DAN TEPUNG DAUN KELOR SEBAGAI MAKANAN SELINGAN UNTUK REMAJA UNDERWEIGHT: FORMULATION OF COOKIES WITH TEMPE FLOUR AND MORINGA LEAF FLOUR AS A SNACK FOR ADOLESCENT WITH UNDERWEIGHT Rohmah, Andini Aulia; Widartika, Widartika; Pusparini, Pusparini; Saleky, Yohannes Willihelm; Suparman, Suparman; Rahmat, Mamat
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 1 (2023): 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.v2i1.1301

Abstract

Kekurangan gizi pada remaja dapat dicegah dengan pengembangan makanan selingan berbasis pangan lokal dari tepung tempe dan tepung daun kelor. Tujuan penelitian untuk mengetahui adanya pengaruh formulasi tepung tempe dan tepung daun kelor terhadap sifat organoleptik serta mengetahui nilai gizi (energi, karbohidrat, protein, lemak dan zat besi) pada cookies. Desain penelitian ini adalah eksperimental, melihat pengaruh penambahan tepung tempe dan tepung daun kelor terhadap tiga formulasi yang berbeda, yaitu F1 (30%:5%), F2 (25%:10%) dan F3 (20%:15%). Pengujian organoleptik dilakukan kepada 30 panelis agak terlatih. Hasil uji normalitas dengan Shapiro-wilk menunjukkan nilai p (0.000) < α (0.05), data tidak terdistribusi normal. Hasil uji Kruskal Wallis menunjukkan adanya perbedaan yang bermakna pada tingkat kesukaan panelis terhadap warna pada formula F1 dan F2 serta formula F1 dan F3 dan rasa pada formula F1 dan F3 serta formula F2 dan F3. Hasil uji laboratorium menunjukkan per 100 gram cookies dengan formulasi terbaik (formula 2) mengandung energi 551 kkal, karbohidrat 51.71 gram, protein 12.20 gram, dan lemak 32.81 gram serta zat besi 5.11 miligram. Penelitian lanjutan dapat dilakukan dengan melakukan intervensi pemberian cookies tepung tempe dan tepung daun kelor terhadap kenaikan berat badan pada remaja dengan status gizi kurang.
EFEKTIVITAS PUDING JAMBU BIJI MERAH TERHADAP PENURUNAN TEKANAN DARAH PADA PREHIPERTENSI DI PUSKESMAS PADASUKA KOTA BANDUNG Yuswandi, Sheninna Chandika Galuh; Pusparini, Pusparini; Mulyo, Gurid Pramintarto Eko; Suparman, Suparman; Agung, Fred
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 1 (2023): 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.v2i1.1304

Abstract

Prehypertension is an early condition that can cause arterial hypertension in its later development into cardiovascular disease. Low intake of vitamin C and high intake of sodium at productive age have the risk of triggering the development of degenerative diseases such as hypertension. This study aims to determine the effectiveness of giving guava pudding on blood pressure in the prehypertension group in the work area of ​​the Padasuka Public Health Center, Bandung City. This type of research is a quasi two group with a control experimental design using pre-test and post-test. The sampling technique used is simple random sampling. Intake data were collected using a Semiquantitative Food Frequency Questionnaire (SFFQ) method while blood pressure data was measured using a Digital Sphygmomanometer. The research data were analyzed using Paired T-Test and Wilcoxon test. The results showed that the average intake of vitamin C in the treatment group increased by 186% and sodium intake decreased by 19.1%, better than the control group, the decrease in systolic blood pressure in the treatment group was 3.2% or higher than the control group and an average The treatment group's diastolic blood pressure decreased 5.2% or lower than the control group. There was an effect of the intervention on the intake of vitamin c and sodium in the treatment group (p<0.05). There was an effect on vitamin c intake (p<0.05) and no effect on sodium intake in the control group (p>0.05). The results of the study on systolic blood pressure in the treatment group showed an effect of giving the intervention product (p<0.05) while the diastolic blood pressure in the treatment group, systolic blood pressure, and diastolic blood pressure in the control group showed no effect on giving the intervention product (p>0.05). The study concluded that there was an effect of giving red guava pudding on systolic blood pressure, but there was no difference in the decrease in systolic and diastolic blood pressure between the two sample groups.
BROWNIES “DISUKA” BERBASIS TEPUNG KACANG UNDIS, TEPUNG UBI UNGU, DAN KACANG HIJAU SEBAGAI ALTERNATIF PMT-P IBU HAMIL KEK Dwipayani, Ni Kadek Mahesa; Isdiany, Nitta; Fauziyah, Roro Nur; Hapsari, Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): 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.v3i2.1806

Abstract

The World Health Organisation (WHO) reported in 2017 that the prevalence of chronic energy deficiency (CED) among pregnant women worldwide ranged from 35-75%. According to the 2018 Riskesdas, the prevalence of CED among pregnant women in Indonesia was 17.3%, and the province of West Java was 14.1%. This prevalence is still above the target of the 2020-2024 Strategic Plan with target 10%. One of the intervention carried out is the provision of additional food. Alternative additional food can made independently or in groups by utilising various local foods in various forms like brownies. Brownies with the formulation of black mung bean flour and purple sweet potato flour can be used as an alternative high-energy high-protein additional food for pregnant women with CED. The purpose of this resarch is to determine the effect of black mung bean flour and purple sweet potato flour formulations on organoleptic, contain of protein, fat, carbohydrate, fibre and iron also the price of brownies. The research design is experimental and the sample in organoleptic testing is 35 moderately trained panellists. The results of the study on the organoleptic of the three formulas concluded that there was a significant difference with p (0.041) < α (0.05) in taste, and there was no difference in smell, colour, texture and overall with p > 0.05. F3 is the best formula that is favoured by the panellists. The results of the proximate test obtained nutrition values/100 grams brownies are 5.78 grams of protein, 15.03 grams of fat, 58.74 grams of carbohydrates, 15.30 grams of fibre and 1.6 mg of iron with the price of one serving (135 grams) is Rp.9,864.86. Recommendations for adding high-protein ingredients to increase the protein of the product.
TEPUNG SUSU KAMBING, TEPUNG KACANG KEDELAI, GULA SORGHUM, TEPUNG RUMPUT LAUT COKLAT SEBAGAI FORMULA ENTERAL BAGI PASIEN PENYAKIT HATI KRONIS Azhari, Swary Anistri; Sulaeman, Agus
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 1 (2024): 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.v3i1.1822

Abstract

The World Health Organization (WHO) in 2021 shows that 1% or 71 million people worldwide are infected with the hepatitis C virus (HCV). Riset Kesehatan Dasar (Riskesdas) in 2018, the highest prevalence of hepatitis was in Papua province (0.66%) and West Java Province had a prevalence of (0.4%). Malnutrition problems often arise in patients with liver disorders. The main causes of malnutrition are multifactorial, such as loss of appetite and inadequate oral intake, malabsorption and increased nutritional requirements. Intervention in the form of enteral formula can be an alternative, generally given in commercial enteral form, which is relatively expensive. Hospital Enteral Formulas are starting to be developed but the shelf life is relatively short due to the liquid ingredients. The aim of this research was to determine the effect of Etawa goat's milk flour and soybean flour formulations on organoleptic, viscosity, flowability and price. The research design was experimental and the sample for organoleptic testing was 30 somewhat trained panelists. The results of research on the organoleptic properties of the three formulas concluded that there were significant differences p (0.035) < α (0.05) in taste, p (0.006) < α (0.05) in color and no significant differences in flavor, consistency and overall as well as flowability and viscosity with p > 0.05. F1 is the best formula that the panelists like. Keywords: Enteral Formula, Chronic Liver Disease Patients, Etawa Goat Milk Flour, Soybean Flour, Brown Seaweed Flour, Sorghum Sugar
PENGEMBANGAN COOKIES MOUBE BERBASIS UBI JALAR UNGU DAN TEPUNG MOCAF UNTUK PENDERITA DIABETES MELITUS TIPE 2 Amanah, Ninda Risti; Gumilar, Mulus; Rahmat, Mamat; Fitria, Mona
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 1 (2024): 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.v3i1.1823

Abstract

Currently, cases of Diabetes Mellitus (DM) in the world and in Indonesia are increasing. Based on the 2018 Riskesdas results, the prevalence of diabetes sufferers is 2%. This shows an increase in the prevalence of diabetes from 2013, namely 1.5%. Cookies are one of the food products that are starting to be developed as a snack for people with DM, besides that cookies are liked by various age groups and have a high shelf life. Modified cookies with Mocaf Flour and Purple Sweet Potatoes can be given as snacks to accompany DM products. Mocaf flour and purple sweet potato are foods with a low glycemic index so they are good for DM sufferers. Apart from that, purple sweet potatoes also contain antioxidants which can ward off free radicals to prevent oxidative stress. The aim of this research was to determine the effect of the formulation of Purple Sweet Potato and Mocaf Flour on the quality of Moube Cookies which meet dietary requirements and organoleptic properties. The research design used was an experiment with 30 trained panelists. The results of research on the organoleptic properties of the three formulas concluded that there were no significant differences with p (0.001) > α (0.05)..   Keywords: Diabetes Mellitus, Mocaf Flour, Purple Sweet Potatoes  
FORMULA ENTERAL “ BITASOY" BERBASIS TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS L), TEPUNG KETAN HITAM (ORYZA SATIVA. VAR. GLUTINOSA), DAN TEPUNG TEMPE (RHIZOPUS ORYZAE) UNTUK PASIEN DM Syara, Rani; Hapsari, Agustina Indri; Isdiany, Nitta; Fauziyah, Roro Nur
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): 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.v3i2.1824

Abstract

ABSTRACT According to IDF (International Diabetes Federation) data in the 10th edition of the IDF Atlas, it is stated that in Indonesia, the estimated population of adult diabetes aged between 20-79 years is 19,465,100 people, so it is known that the prevalence of diabetes between the ages of 20-79 years is 10 .6% (IDF, 2021). Diabetes mellitus (DM) is a chronic disease characterized by hyperglycemia due to defects in insulin production and action or both (American Diabetes Association, 2013). Nutritional therapy or diet therapy for DM is part of the treatment of a disease or clinical condition that must be taken into account so that its administration does not exceed the ability of the body's organs to carry out metabolic functions. Enteral nutrition is a therapy that provides nutrients in the form of liquid food either orally or using a special tube (feeding tube). Enteral formulas consist of commercial formulas and hospital formulas. The aim of this research is to develop a formula and organoleptic test of the "BITASOY" enteral formula based on purple sweet potato flour (Ipomoea batatas L), black sticky rice flour (Oryza Sativa. var. glutinosa) and tempe flour (Rhizopus oryzae) as a choice of home formula food. pain for DM patients. The research results showed that based on the organoleptic test, F2 was the formula most preferred by the panelists.   Key words: Enteral Formula, Diabetes Mellitus, Purple Sweet Potato Flour, Tempe Flour, Anthocyanins, Flavonoids  
FORMULA ENTERAL “HIKEGA” BERBASIS TEPUNG KACANG HIJAU, TEPUNG KEDELAI DAN TEPUNG MANGGA SEBAGAI ALTERNATIF MAKANAN ENTERAL BAGI PASIEN DIABETES MELLITUS Royani, Ani; Sulaeman, Agus; Fitria, Mona; Hapsari , Agustina Indri
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): 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.v3i2.1828

Abstract

Diabetes mellitus is a non-communicable disease characterized by increased blood sugar levels due to impaired insulin action. In 2013 and 2018, there was an increased prevalence of Diabetes Mellitus in Indonesia from 6.9% to 8.5%. Enteral formulas based on mung bean flour, soybeans and mango flour can be used as an alternative enteral food for diabetes mellitus. The aim of this research is to determine the quality of enteral products based on mung bean flour, soybean flour and mango flour as an alternative for diabetes enteral food regarding organoleptic characteristics, flowability and shelf life. The design of this research was experimental and the sample for the organoleptic test was 25 panelists. The results of the organoleptic test from the two formulas concluded that there was no significant difference, p (0.561) > (0.05). The flow-rate test results for F1 were 17.16 seconds and F2 were 13.13 seconds. Test results for the shelf life of enteral powder formula are ±7 days, there is no change in color, texture and aroma.

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