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Politeknik Kesehatan Kemenkes Bandung Jl.Pajajaran No 56 Bandung, Jawa Barat, Indonesia
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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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PENGEMBANGAN MIE KERING BERBASIS TEPUNG MOCAF, TEPUNG UBI JALAR UNGU, TEPUNG IKAN GABUS SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI PENDERITA DIABETES MELITUS Fauziyah, Riska Laili; Hapsari, Agustina Indri; Moviana, Yenni
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT [IN PRESS]
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.1829

Abstract

The International Diabetes Federation in 2021 stated that diabetes mellitus patients in the world reached 537 million people and ranked third in Indonesia. Diabetes mellitus (DM) is a metabolic disorder characterized by hyperglycemia due to insufficient insulin hormone production. Noodles are a snack that people like to consume, in addition to the development of snacks for people with DM, which are more sweet foods. The purpose of this study was to determine the effect of mocaf flour formulation, purple sweet potato flour, and cork fish flour on organoleptic characteristic, nutrients, and production costs of dry noodles as an alternative snack food for people with diabetes mellitus. This research design is experimental with the formulation of the ratio of mocaf flour, purple sweet potato flour and cork fish flour F1 30%:10%:8%, F2 38%:10%:10%, F3 43%:8%:12%. The samples in the organoleptic test were 20 moderately trained panelists. The results of the organoleptic test showed that there were significant differences in aroma and overall acceptance of the dry noodles produced (p<0.05) with F3 is the formula most liked by panelists with aspects of color 60% like, aroma 80% like, texture 35% like, taste 60% like, and overall 85% like. One serving size of dry noodles is 60 grams. The proximate test results showed the nutritional value/100 grams of protein 5,90 grams, fat 6,48 grams, carbohydrates 81,84 grams and fiber 1,52 grams. Further research can be done objectively testing (triplo test), conducting research on people with diabetes mellitus, as well as product development on other types of dishes. Key words: dry noodle, diabetes mellitus, mocaf flour, purple sweet potato flour, cork fish flour, organoleptic test.
GAMBARAN PREFERENSI, SELF EFFICACY DAN KETERPAPARAN MEDIA DENGAN POLA KONSUMSI SAYUR DAN BUAH PADA REMAJA Athifah, Taqiyyah; Nur, Andieni; Farah, Muthia; Aprilia, Neneng; Setawati, Shafi; Naftalia, Vanny Hanifah; Nurhilma, Zya; Agung, Fred; Mulyo, Gurid
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT [IN PRESS]
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.3365

Abstract

Berdasarkan Riskesdas 2018 proporsi konsumsi sayur dan buah yang sesuai anjuran pada anak remaja usia 15-19 tahun adalah yang terendah di Jawa Barat. Penyebab rendahnya konsumsi sayur dan buah dapat disebabakan rendahnya preferensi, self efficacy dan keterpaparan media terkait konsumsi sayur dan buah. Tujuan penelitian ini untuk mengetahui gambaran preferensi, self efficacy dan keterpaparan media dengan konsumsi sayur dan buah pada remaja SMAN 1 Ngamprah. Penelitian inii dilaksanakan dengan desain penelitian Cross Sectional dengan jumlah sampel 40 orang, diambil dengan teknik Purposive Sampling. Pengumpulan data meliputi data umum, preferensi, self efficacy, keterpaparan media, serta konsumsi sayur dan buah. Data umum, preferensi, self efficacy, keterpaparan media diperoleh dengan cara menyebarluaskan angket sedangkan data konsumsi sayur dan buah diperoleh dengan wawancara dengan metode Semiquantitative Food Frequency Questionnaire. Analisis data pada pengujian ini secara deskriptif menggunakan tabel distribusi frekuensi. Hasil penelitian menunjukkan bahwa jumlah sampel yang memiliki preferensi sayur dan buah kurang 10%, self efficacy kurang baik 42.5%, keterpaparan media tidak pernah 40%, dan konsumsi sayur dan buah kurang 82.5%. Sehingga sekolah perlu meningkatkan penyuluhan terkait gizi dengan melakukan paparan informasi terkait sayur dan buah untuk meningkatkan konsumsi sayur dan buah.
EFEKTIVITAS PUDING JAMBU BIJI MERAH TERHADAP PENURUNAN TEKANAN DARAH PADA PREHIPERTENSI DI PUSKESMAS PADASUKA KOTA BANDUNG: EFFECTIVENESS OF RED GUAVA PUDDING TOWARDS REDUCING BLOOD PRESSURE IN PREHYPERTENSION AT PADASUKA PUBLIC HEALTH CENTER OF BANDUNG Yuswandi, Sheninna Chandika Galuh; Pusparini, Pusparini; Mulyo, Gurid Pramintarto Eko; Isdiany, Nitta
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT [IN PRESS]
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.1298

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.
MODIFIKASI NASTAR “BIONSTAR” BERBASIS TEPUNG UBI UNGU DAN TEPUNG ALMOND UNTUK PENDERITA DIABETES MELITUS TIPE 2 Hernawati, Hernawati; Suprihartono, Fred Agung; Gumilar, Mulus; Fitria, Mona
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 4 No. 1 (2025): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT [IN PRESS]
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v4i1.3282

Abstract

In 2021, the International Diabetes Federation (IDF) reported that 537 million adults worldwide were living with diabetes mellitus, with a projected increase of 45% to 783 million by 2045. Indonesia ranks fifth among the ten countries with the highest number of cases. Low-glycemic index snacks can help slow the rise in blood glucose levels in diabetic patients. Modifying nastar using purple sweet potato flour and almond flour is expected to produce a high-fiber, low-glycemic snack suitable for individuals with type 2 diabetes. Purple sweet potato is rich in fiber and anthocyanins, while almond flour has a low glycemic index and contains polyunsaturated fatty acids (PUFA). This study aimed to determine the effect of purple sweet potato flour and almond flour formulation on the quality of nastar, including organoleptic properties, nutritional value, fiber content, and cost. The study used an experimental design with three formulations: F1 (80%:20%), F2 (70%:30%), and F3 (60%:40%). Organoleptic tests assessed color, aroma, taste, texture, and overall preference using 30 semi-trained panelists. Proximate tests were conducted to measure energy, protein, fat, carbohydrate, and fiber contents. Data were analyzed using the Kruskal-Wallis test.The results showed no significant differences (p > 0.05) in organoleptic attributes among the formulations. Formula F1 was the most preferred. Each 54 g serving of Bionstar contained 213 kcal energy, 3.54 g protein, 13.09 g fat, 20.39 g carbohydrates, and 1.32 g fiber, with a cost of IDR 6,883.4. It is recommended to add high-fiber ingredients such as legumes to improve fiber content.

Page 4 of 4 | Total Record : 34

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