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All Journal Jurnal Gizi dan Dietetik Jurnal Pengabdian Masyarakat Kesehatan Indonesia
mulyo, Gurid
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Biochemistry, Genetics & Molecular Biology Dentistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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FORMULASI ONDE KETAWA BERBAHAN TEPUNG UBI UNGU (Ipomoea batatas L.) DAN TEPUNG MOCAF (Modified Cassava Flour) SEBAGAI SELINGAN TINGGI SERAT: Indonesia Fadlila, Fithny Aufia; Agus, Sulaeman; Roro Nur, Fauziyah; Mulyo, Gurid Pramintarto Eko
Jurnal Gizi dan Dietetik Vol. 2 No. 2 (2023): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v2i2.1797

Abstract

Onde Ketawa made from purple sweet potato flour and mocaf flour is a high-fiber food product. The purpose of this study was to determine the formulation of purple sweet potato flour and mocaf flour on the quality of onde ketawa as a food interlude that contains high fiber so that it can be given to Diabetes Mellitus patients. The design in this study was experimental with a completely randomized design (RAL). The research method used was hedonic test for liking level and gravimetric enzymatic for food fiber content test. This study involved 30 moderately trained panelists. The data analysis used was Kruskal Wallis then continued with the Mann Whitney test. The hedonic test results showed that formula 2 with a balance of 50% purple sweet potato flour: 50% mocaf flour had the highest level of liking in the aspects of color, taste and overall. The results of the Kruskal Wallis test showed that there were differences in the aspects of taste and overall. The fiber contained in formula 2 is 10.6 grams per 100 grams. Further research needs to be done to determine the IG value of onde ketawa products.
BEAN FLAKES BERBAHAN DASAR TEPUNG KACANG HIJAU DAN TEPUNG KACANG KEDELAI SEBAGAI ALTERNATIF SARAPAN SUMBER PROTEIN DAN TINGGI SERAT Insania, Kamila; Mulyo, Gurid Pramintarto Eko; Judiono, Judiono; Rosmana, Dadang; Fitria, Mona
Jurnal Gizi dan Dietetik Vol. 3 No. 1 (2024): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v3i1.2181

Abstract

Salah satu upaya untuk mewujudkan hidup yang lebih sehat, aktif, dan produktif adalah dengan memenuhi kebutuhan gizi melalui konsumsi sarapan yang bergizi. Tepung kacang hijau dan tepung kacang kedelai dapat dimanfaatkan sebagai bahan utama pembuatan sereal bean flakes tinggi protein dan serat sebagai makanan sarapan. Setiap 100 g, kacang hijau mengandung 22,9 g protein dan 7,5 g, sedangkan kacang kedelai mengandung 30,2 g protein dan 2,9 g serat.  Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung kacang hijau dan tepung kacang kedelai terhadap sifat organoleptik, kandungan protein, dan serat bean flakes. Desain penelitian adalah studi eksperimental dengan tiga perlakuan formulasi tepung kacang hijau: tepung kacang kedelai, yaitu F1 (25%:75%), F2 (50%:50%), dan F3 (75%:25%). Sifat organoleptik dianalisis menggunakan uji hedonik oleh 30 orang panelis agak terlatih, analisis protein dengan metode mikro Kjeldahl, dan analisis serat pangan dengan metode enzimatik gravimetrik. Hasil uji Kruskal Wallis menunjukkan terdapat pengaruh formulasi tepung kacang hijau dan tepung kacang kedelai terhadap aspek warna, tekstur, dan overall (p<α=0,05). Berdasarkan tingkat kesukaan yang paling unggul adalah produk bean flakes F3 dengan rata-rata tingkat kesukaan overall 5,5. Bean flakes mengandung 12,5 g protein dan 9,2 g serat dalam satu porsi (65 g). Produk ini diharapkan dapat dikembangkan sebagai alternatif sarapan yang mengandung protein dan serat.
PENINGKATAN PENGETAHUAN DAN SIKAP GIZI SEIMBANG ANAK SEKOLAH DASAR MELALUI MEDIA PERMAINAN EDUKASI “ZIPLOCK GAMES” Almunawa, Iqlima; Rosmana, Dadang; Priawantiputri, Witri; Mulyo, Gurid Pramintarto Eko
Jurnal Pengabdian Masyarakat Kesehatan Indonesia Vol. 3 No. 1 (2024): Jurnal Pengabdian Masyarakat Kesehatan Indonesia
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jpmki.v3i1.2031

Abstract

Based on the 2018 Basic Health Research Data, it was found that the prevalence of nutritional problems in School Age Children (AUS) was in the fairly high category for the short (16.9%), thin (6.8%), overweight (9.2%) and obese (10,8%). Delivery of health information to school-age children requires media that is easy to understand and attracts children's attention so that information can be conveyed properly. This study aims to determine the effect of the educational game "Ziplock Games" on knowledge and attitudes of balanced nutrition in students at UPTD SDN 1 Bank Jabar Langensari. The research design used was a quasi-experimental design with one group pre-test post-test on 36 responden consisting of students in grades IV, V and VI. Data collection is done directly using a questionnaire. The statistical tests used in this study were the T-Dependent test and the Wilcoxon test. The results of this study indicate that there is a significant difference (P value = 0.000) between knowledge and attitudes of balanced nutrition before and after the intervention.
Co-Authors Agus, Sulaeman Almunawa, Iqlima Fadlila, Fithny Aufia Insania, Kamila Judiono Judiono Mona Fitria Priawantiputri, Witri Roro Nur, Fauziyah Rosmana, Dadang