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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
 1   2   3   4 
PENGEMBANGAN “D’PASKEL” (DIYUN’S PASTEL KERING ABON LELE) SEBAGAI MAKANAN SELINGAN BALITA STUNTING 12–59 BULAN Anggraeni Permatasari, Dian Ratna; Fitria, Mona; Priawantiputri, Witri; 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.v3i2.1830

Abstract

Culinary products from local food ingredients such as shredded catfish and titi corn are nutrient-dense foods as alternative snacks for stunted toddlers aged 12 - 59 months, namely in the form of dry pastels made from wheat flour, butter, egg yolk, Moringa leaves as a source of vegetable protein, carrots as a source vitamin A, shredded catfish a source of animal protein, titi corn a source of carbohydrates, and cheese. The aim of this research is to determine the effect of the catfish and corn titi floss formulation on the quality (organoleptic properties and nutritional value) of D'PasKeL products. The research method was experimental with balanced treatment of catfish floss and titi corn, namely 43%: 57% and 15%: 85%. The results of the research showed that there were significant differences between catfish floss and titi corn in taste, color, aroma and overall (p < 0.05), except for texture, there was no significant difference (p > 0.05). The organoleptic test results show that the most preferred D'PasKeL formulation is formula 1 with a balance of catfish floss and titi corn of 43%: 57%. The nutritional content in the best formulation can meet the needs of stunted toddlers, namely 11% energy, 15% protein, 15% fat, 10% carbohydrates, 4% fiber, 13% iron, 72% vitamin A, and 16% zinc. The production costs incurred are IDR 1,300.00 for 1 serving.
PENGEMBANGAN PRODUK “COOKIES BIMOCA” BERBASIS UBI JALAR PUTIH, TEPUNG MOCAF, DAN TEPUNG KACANG HIJAU SEBAGAI MAKANAN SELINGAN UNTUK IBU HAMIL KEK (KEKURANGAN ENERGI KRONIS) Pratiwi, Nur Febrianty Putri; Fauziyah, Roro Nur; Isdiany, Nitta; Gumilar, Mulus
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.v3i1.1835

Abstract

Indonesia is facing a complex nutritional problem (double burden malnutrition) which is increasing every year. The high rate of Chronic Energy Deficiency (CED), namely in non-pregnant mother the CED rate is 14.4% and 17.3% in pregnant mother. Chronic Energy Deficiency is a long-lasting lack of energy intake characterized by an upper arm circumference (LILA) <23.5 cm. The main cause of CED in pregnant mother is the lack of energy intake obtained by pregnant mother, so efforts need to be made to overcome CED by providing high-energy snacks in the form of cookies. Sweet potatoes, mocaf flour and green bean flour are added as cookie ingredients which can increase energy and protein content for pregnant mother who experience chronic energy deficiency (CED). This research aims to determine the effect of white sweet potato, mocaf flour, and green bean flour on the quality of cookies that meet dietary requirements and organoleptic properties. This research is an experimental research with a comparative formulation of mocaf flour and green bean flour F1 80% : 20%, F2 60% : 40%, and F3 50% : 50%. The organoleptic test was carried out by 25 untrained panelists using the hedonic test method with 7 scales. Data analysis used the Kruskal Wallis test. The cookies that have the highest level of preference are the F3 formula with a ratio of mocaf flour and green bean flour of 50%: 50%, one serving size of 60 grams (4 pieces) which can fulfill around 113% -117% of the energy needs of pregnant mother's snacks. The statistical test results showed that there were no significant differences between the three BIMOCA cookies formulations because the p value was > 0.05.
IMPLEMENTASI DIETETIKA KULINER PENGEMBANGAN PRODUK ES KRIM “BITHA” BERBAHAN DASAR BUAH BIT DAN HATI AYAM SEBAGAI ALTERNATIF MAKANAN SELINGAN UNTUK PENCEGAHAN REMAJA PUTRI ANEMIA Hilma, Yudilla; Moviana, Yenny
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.v3i1.1837

Abstract

Anemia is a medical condition where the number of blood cells or hemoglobin is less than normal or the level of red blood cells in the blood drops. Adolescent girls are a high risk group for anemia because they experience menstruation every month and are in a period of growth that requires more iron intake.  Adolescent girls with anemia during pregnancy are at risk of giving birth to Low Birth Weight (LBW) and stunting. The onset of nutritional problems in children under two years of age is closely related to the health and nutritional preparation of a woman to become a prospective mother, in this case, adolescent girls. Pharmacological treatment with consumption of tablets (Fe) causes nausea and vomiting so that other efforts are needed such as innovation in providing food products as an alternative to help overcome the incidence of anemia in adolescent girls in meeting iron needs such as processed ice cream. In addition to having a delicious taste, ice cream also contains nutritional value that is quite good if modified with the addition of iron sources such as beetroot and chicken liver.
PENGEMBANGAN BISKUIT BERBAHAN TEPUNG MOCAF DAN TEPUNG KEDELAI “BISKUIT MODE” SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI PASIEN DIABETES MELITUS Prista Nadia, Iluni; Hastuti, Widi
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (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.v2i2.2674

Abstract

International Diabetes Federation (IDF) menyebutkan bahwa prevalensi diabetes melitus pada rentang usia 20-79 tahun pada tahun 2021 di Indonesia sebesar 19,5 juta. Pengaturan pola makan pada pasien diabetes melitus dapat dilakukan sebagai salah satu upaya cara mengonsumsi makanan yang memiliki indeks glikemik rendah. Salah satu makanan selingan yang dapat dikonsumsi yaitu biskuit. Biskuit mode dapat dijadikan alternatif makanan selingan pasien diabetes melitus karena menggunakan bahan makanan yang mengandung indeks glikemik yang rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung mocaf dan tepung kedelai terhadap sifat organoleptik pada biskuit. Desain penelitian eksperimental dan sampel pada pengujian organoleptik adalah 30 panelis agak terlatih. Hasil penelitian pada sifat organoleptik ketiga formulasi didapatkan kesimpulan ada perbedaan bermakna dengan p (0,023) < 0,05 pada penerimaan keseluruhan. F3 (33,3%:67,7%) merupakan formulasi terbaik yang disukai oleh panelis. Hasil uji proksimat persajian (33 gram) yaitu energi 154 kkal, karbohidrat 14,3 gram, lemak 8,7 gram, protein 4,5 gram, serat 2,2 gram, daya cerna pati 47,5 gram. Kata Kunci : Biskuit, Diabetes Melitus, Tepung Mocaf, Tepung Kedelai
PENGEMBANGAN FORMULA ENTERAL BERBASIS TEPUNG LABU KUNING (Cucurbita moschata) DAN TEPUNG PUTIH TELUR (Albumen) UNTUK PASIEN GAGAL GINJAL KRONIK PREDIALISIS DEVELOPMENT OF AN ENTERAL FORMULA BASED ON PUMPKIN FLOUR (Cucurbita moschata) AND EGG WHITE FLOUR Putri, Melani Yuda; Yenny, Moviana
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.v3i1.2687

Abstract

ABSTRACT This study aims to determine the effect of different formulations of pumpkin flour and egg white flour on the quality of low-protein enteral food for CKD patients "Pumkinsol" including nutrient content, organoleptic properties, flowability, viscosity and shelf life. This type of research is quasi experimental design. The observations carried out included hedonic tests using 30 somewhat trained panelists. The enteral formula selected was formula 1 with a formulation ratio of egg white flour and pumpkin flour of 20%:80% with an average rating of 5.6. Based on the Kruskall Wallis test on the aspects of taste, aroma and consistency, there is no difference between formulas 1, 2 and 3, indicated by a p-value > α 0.05. In this study, it met the low protein requirements for per 100 kcal it contained 2.21 grams of protein. Meanwhile, in the aspect of color and consistency, there are differences between formulas 1, 2 and 3, indicated by a p-value < α 0.05. The suggestion in this research is that in the aroma aspect, use the addition of fresh aroma ingredients such as (lemon or lime) to eliminate the aroma of pumpkin which feels like herbal medicine. Keywords: enteral formula, pumkinsol, CKD, low protein principles.
STICK HALO BERBAHAN DASAR HATI AYAM DAN TEPUNG KACANG TOLO (Vignia unguiculata L.) SEBAGAI MAKANAN SELINGAN SUMBER ZAT BESI DAN PROTEIN BAGI REMAJA PUTRI ANEMIA Nanda Maedy, Anggun Puspita; Fitria, Mona
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (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.v2i2.2716

Abstract

The World Health Organization (WHO) states that more than 30% or 2 billion people in the world are anemic. Adolescents are one of the groups that are vulnerable to iron deficiency anemia, especially adolescent girls. One effective strategy to prevent and control the incidence of iron deficiency anemia in adolescent girls besides using iron-enriching tablets is to conduct food-based interventions rich in iron from local food ingredients such as chicken liver and tolo beans. The purpose of this study was to obtain the formulation of chicken liver and tolo bean flour on the quality of Stick Halo snacks, to determine the effect of chicken liver and tolo bean flour formulations on organoleptic properties, nutrient content (energy, protein, fat, carbohydrates and iron) and production costs. The design of the experimental study with a sample size of 30 fairly trained panelists for organoleptic tests. The results of the study on the organoleptic properties of the three formulas concluded that there was a significant effect (p value <0.05) on taste, and there was no effect of chicken liver and tolo bean flour formulations on aroma, color, taste, texture and overall stick (p value> 0.05). Formula 2 is the best formula preferred by panelists. The results of the proximate test obtained nutritional value per serving (65 g) and fulfillment of AKG per day, namely energy 309 kcal (15%), protein 9 grams (14%), fat 17 grams (25%), carbohydrates 31 grams (10%), iron 4 mg (25%). The production cost of one serving (65 grams) of Stick Halo is IDR 7.004. Further research is needed regarding the shelf life of Stick products and the need to add high-protein ingredients to increase the iron and protein values ​​in Stick products.
PENGEMBANGAN FORMULA ENTERAL PUTELA BERBASIS PUTIH TELUR (Albumen) DAN TEPUNG LABU KUNING (Curcubita Moschata) UNTUK PENDERITA DIABETES MELITUS Fattonah, Anissa; Isdiany, Nitta
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (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.v2i2.2735

Abstract

This study aims to determine the effect of differences in egg white flour and pumpkin flour formulations on the quality of high-protein and high-fiber enteral food for Diabetes mellitus patients "PUTELA" including nutritional content, organoleptic properties, flowability, viscosity and shelf life. This type of research is an experimental design. Observations made include hedonic tests using 30 fairly trained panelists. The selected enteral formula is formula 3 with a ratio of egg white flour and pumpkin flour formulations of 60%:40% with an average rating of 5.3. Based on the Kruskall Wallis test on the aspects of taste, aroma, and consistency, there are differences between formulas 1, 2 and 3 indicated by a p-value <α 0.05. While in the aspects of color and consistency there is no difference between formulas 1, 2 and 3 indicated by a p-value> α 0.05. In this study, it meets the requirements of being fairly high in protein for every 100 kcal containing 4.5 grams of protein. The cost of the putela formula per recipe is Rp. 26,664,- and per serving Rp. 6,666,-. The suggestion in this study is that the use of not too ripe bananas will increase the success of making banana flour.
BROWNIES CHIPS “TOTABI” BERBASIS TEPUNG KACANG TOLO, TEPUNG TALAS DAN TEPUNG UBI UNGU SEBAGAI ALTERNATIF PMT IBU HAMIL ANEMIA DAN KEK Jodie, Rania Maghri; Hapsari, Agustina Indri; Suprihartono, Fred Agung; Moviana, Yenny
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (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.v2i2.2737

Abstract

Masalah gizi yang sering dialami ibu hamil adalah anemia dan kurang energi kronis (KEK). Berdasarkan hasil Riskesdas tahun 2018, persentase anemia ibu hamil di Indonesia sebesar 48,9% dan KEK adalah 17,3%. Pemberian makanan tambahan (PMT) adalah cara menangani KEK dengan pemberian inovasi pangan. PMT pemulihan untuk ibu hamil anemia dan KEK dapat diberikan dalam bentuk inovasi pangan, salah satunya adalah brownies. Brownies dengan formulasi tepung kacang tolo, tepung talas, dan tepung ubi ungu dapat dijadikan alternatif PMT bagi ibu hamil anemia dan KEK. Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung kacang tolo, tepung talas, dan tepung ubi ungu terhadap sifat organoleptik, kandungan protein, lemak, karbohidrat, zat besi, serta harga produksi brownies chips. Desain penelitian ini adalah eksperimental dan sampel pada uji organoleptik sejumlah 30 panelis agak terlatih. Hasil penelitian pada sifat organoleptik ketiga formula didapatkan kesimpulan terdapat perbedaan bermakna dengan p=0,041 (p<0,05) pada aspek aroma, p=0,004(p<0,05) pada aspek rasa, p=0,004 (p<0,05) pada aspek tekstur, p=0,016 (p<0,05) pada aspek penilaian keseluruhan (overall), serta tidak ada perbedaan bermakna pada warna p=0,05 (p>0,05). Formula 2 merupakan formula terbaik yang disukai oleh panelis. Hasil uji proksimat per porsi (120 gram) didapatkan energi 470,6 kkal, protein 16,92 gram, lemak 19,77 gram, karbohidrat 46,86 gram, dan zat besi 0,06 mg dengan harga per porsi (120 gram) sebesar Rp7.806. Rekomendasi penambahan bahan tinggi protein dan zat besi serta memperbaiki teknik pengolahan untuk meningkatkan kandungan gizi protein dan zat besi pada produk.
PENGARUH VARIASI PROPILENGLIKOL TERHADAP FORMULASI DAN KARAKTERISTIK SEDIAAN HAIR TONIC EKSTRAK DAUN JAMBU AIR SEMARANG (Syzygium aqueum (Burm.f.)) Herdiana, Irvan; Setiawati, Tia; Rubiyanti, Rani
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.v3i2.3125

Abstract

Hair loss as a factor of baldness is a problem that worrying for everyone. The contains of wax apple (Syzygium aqueum (Burm.f.)) leaves are flavonoids/polyphenols, alkaloids, saponins, and tannins which are known have benefits for hair. The use of hair tonic is efficient in treating hair loss. The purpose of this study was to determine the effect of variations in propylenglycol on the formulation and characteristics of the hair tonic preparation extract of wax apple leaves. The method used is experimental laboratory with descriptive statistical analysis. The extract of wax apple was carried out using infusion method. The extract is formulated into 3 formulas with variations of propylenglycol. Testing of characteristic hair tonic extract of wax apple leaves includes organoleptic, pH, homogeneity, specific gravity, and viscosity. The results showed that the hair tonic was clear yellow, had good homogenity, pH 5.1-5.8, specific gravity 0.925-0.957, and viscosity 1.299-1.61 centipoise. The effect of variation in propylenglycol are the increasing of pH, specific gravity and viscosity which are has in accordance with SNI requirements.
PENGEMBANGAN FORMULA ENTERAL BERBASIS TEPUNG LABU KUNING DAN TEPUNG TEMPE UNTUK PASIEN DIABETES MELITUS TIPE 2 Nabiilah, Ghinaa Hasnaa; Fitria, Mona; Priawantiputri, Witri; Moviana, Yenny
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 2 No. 2 (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.v2i2.1821

Abstract

Kejadian diabetes melitus (DM) mengalami peningkatan setiap tahunnya. DM tipe 2 menyebabkan gangguan metabolik ditandai dengan hiperglikemia, karena terganggunya hormon insulin. Pasien DM Tipe 2 yang tidak mampu memenuhi kebutuhan gizi secara oral direkomendasikan untuk diberikan makanan enteral. Pengembangan formula enteral berbasis tepung labu kuning, tepung putih telur, dan tepung tempe sebagai alternatif enteral DM berbentuk serbuk. Kandungan polisakarida, serat, dan beta karoten labu kuning meningkatkan kadar serum insulin, menimbulakn rasa kenyang lebih lama, dan antioksidan berperan menurunkan kadar glukosa darah. Tempe sebagai pangan lokal dengan kandungan arginin dan isoflavon berperan dalam penyembuhan luka dan menghambat kerusakan sel beta pankreas. Tujuan penelitian ini adalah untuk mengetahui pengaruh imbangan tepung labu kuning dan tepung tempe terhadap sifat organoleptik dan memenuhi persyartan diet DM Tipe 2. Penelitian ini bersifat eksperimental dengan imbangan tepung labu kuning dan tepung tempe pada F1 (90%:10%), F2 (80%:20%), F3 (70%:30%). Hasil penelitian menunjukkan terdapat pengaruh imbangan tepung labu kuning dan tempe aspek warna (p=0.026) dan konsistensi (p=0.026). Formula paling banyak disukai adalah formula 2 dengan imbangan tepung labu kuning dan tepung tempe 80%:20%. Kandungan nilai gizi per sajian (250ml) energi 361,2 kkal, protein 22,25 gram, lemak 20,3 gram, dan karbohidrat 22,375gram. Formula terbaik dapat mengalir pada selang nasogastrik 14 fr sebanyak 2,67 ml/ detik dengan viskositas 41,5 cP. Daya simpan formula serbuk selama 7 hari pada suhu ruang belum ada perubahan secara fisik. Harga per porsi (250 ml) formula enteral Rp 6.581.

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