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All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Argipa (Arsip gizi dan Pangan) JMM (Jurnal Masyarakat Mandiri) Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Imawati Eka Putri
Universitas Muhammadiyah Prof. Dr. Hamka
Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Engineering Health Professions Medicine & Pharmacology Public Health Social Sciences Other

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PENDAMPINGAN GURU DAN ORANG TUA DENGAN MODUL GIZI SEIMBANG DALAM ISLAMIC HEALTH PROMOTING SCHOOL PROGRAM Imas Arumsari; Imawati Eka Putri
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 3 (2021): Juni
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.134 KB) | DOI: 10.31764/jmm.v5i3.4982

Abstract

Abstrak: Islamic Health Promoting School Program (I-HELP) merupakan sebuah program inisiasi (pilot project) di DKI Jakarta yang bertujuan untuk meningkatkan status gizi anak usia sekolah, khususnya SMP-SMA. Salah satu masalah gizi yang diangkat adalah masalah gizi anak dan remaja di kota besar, yaitu obesitas. Program kemitraan masyarakat ini melakukan pendekatan intervensi keseimbangan energi dengan melibatkan orang tua melalui modul yang dapat dibawa dan disimpan orang tua salah satu sekolah mitra I-HELP, yakni SMP Muhammadiyah 4 Jakarta. Kegiatan ini terdiri atas 4 tahapan, yaitu tahap I: koordinasi dengan stakeholder I-HELP (Orang tua, Guru, Kepala sekolah, SEAMEO-RECFON, Dikdasmen PWM DKI Jakarta), tahap II: penyusunan modul, tahap III: pelaksanaan program, dan tahap IV: monitoring program bersama dengan pihak sekolah dengan melakukan sosialisasi praktik isi modul kepada orang tua. Pelaksanaan program dilakukan secara daring menggunakan media Zoom, YouTube dan WhatsApp. Tahap I-IV dilaksanakan pada Oktober 2020 – Februari 2021. Tahap III, yaitu pelaksanaan program dilaksanakan pada tanggal 25 Januari 2021 diikuti oleh 33 orang tua dan 10 guru. Nilai pengetahuan sasaran setelah intervensi meningkat sebesar 27,43%. Abstract:  Islamic Health Promoting School Program (I-HELP) is a pilot project in Jakarta with aim to improve nutritional status in children at school, specifically in primary and high school level. This program concerns on nutrition problem which frequently found in the children and adolescent in urban area, obesity. This community partnership program is a parenting approach using guidebook as the media for parents and teachers in Muhammadiyah 4 Jakarta Primary School, as one of school partner of I-HELP. This program consists of four main step, which are step I: coordination with I-HELP stakeholders (parents, teachers, SEAMEO RECFON, and muhammadiyah leaders in DKI Jakarta), step II: writing of guidebook, step III: implementation, and step IV: monitoring of the program with the school. Implementation of the program was completed by online in Zoom, YouTube, and WhatsApp. Step I-IV were completed on October 2020 – February 2021. Step III, the main program, was held on January 25th 2021 and was attended by 33 parents and 10 teachers. Abstrak: Islamic Health Promoting School Program (I-HELP) merupakan sebuah program inisiasi (pilot project) di DKI Jakarta yang bertujuan untuk meningkatkan status gizi anak usia sekolah, khususnya SMP-SMA. Salah satu masalah gizi yang diangkat adalah masalah gizi anak dan remaja di kota besar, yaitu obesitas. Program kemitraan masyarakat ini melakukan pendekatan intervensi keseimbangan energi dengan melibatkan orang tua melalui modul yang dapat dibawa dan disimpan orang tua salah satu sekolah mitra I-HELP, yakni SMP Muhammadiyah 4 Jakarta. Kegiatan ini terdiri atas 4 tahapan, yaitu tahap I: koordinasi dengan stakeholder I-HELP (Orang tua, Guru, Kepala sekolah, SEAMEO-RECFON, Dikdasmen PWM DKI Jakarta), tahap II: penyusunan modul, tahap III: pelaksanaan program, dan tahap IV: monitoring program bersama dengan pihak sekolah dengan melakukan sosialisasi praktik isi modul kepada orang tua. Pelaksanaan program dilakukan secara daring menggunakan media Zoom, YouTube dan WhatsApp. Tahap I-IV dilaksanakan pada Oktober 2020 – Februari 2021. Tahap III, yaitu Ppelaksanaan program yang dilaksanakan pada tanggal 25 Januari 2021 ini diikuti oleh 33 orang tua dan 10 guru. Nilai pengetahuan sasaran setelah intervensi meningkat sebesar 27,43%.
PEMANFAATAN TEPUNG KACANG TUNGGAK (Vigna unguiculata) DAN TEPUNG BIJI SAGA POHON (Adenanthera pavonina Linn) DALAM PEMBUATAN FLAKES Iswahyudi Iswahyudi; Yulia Shandy Khoirunissa; Imawati Eka Putri
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.7768

Abstract

Cowpea and tree saga seeds are local food ingredients whose utilization is still limited and not widely known by the public. The purpose of this study was to produce flakes based on cowpea flour and tree saga seeds which were chemically and organoleptically acceptable. This study used a completely randomized design (CRD) with one factor and two replications. The treatment factor in this study was the proportion of cowpea flour and tree saga seed flour with various formulation levels, namely F1 (50:15), F2 (45:20) and F3 (40:25). Organoleptic test was carried out using 50 panelists. Chemical analysis carried out included water content, ash content, protein, fat, carbohydrates, energy and calcium in the overall formulation as well as analysis of crude fiber content in the selected formulation. Data analysis was performed using ANOVA and Kruskall Wallis tests. If the p-value <0.05, it was continued with Duncan and Mann Whitney test at 95% significance level. The results showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on the level of preference for color, taste and overall as well as the quality of color, taste, aroma, and texture. The results of chemical analysis showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on water content, ash content, protein, fat, carbohydrates, energy and calcium. The selected flakes were F1 (50:15) with nutritional content per 100 g of ingredients, namely energy 428.88 kcal, carbohydrates 70.41 g, protein 16.35 g, fat 9.09 g, calcium 173.04 mg and crude fiber 1.04 g.
Menstrual Cycle of Adolescent Girls Aged 15-18 Years in SMAN 74 Jakarta : The Effect of Vitamin and Mineral Intakes and Physical Activity Putri Sopya Nita Winarno; Imawati Eka Putri; Luthfiana Nurkusuma Ningtyas
Proceeding ISETH (International Summit on Science, Technology, and Humanity) 2022: Proceeding ISETH (International Summit on Science, Technology, and Humanity)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Purpose: This study aims to determine the relationship between the intake of vitamins (vitamin C and vitamin D), minerals (iron and calcium), and physical activity with the menstrual cycle in adolescent girls at SMAN 74 Jakarta. Methodology: The population used was all adolescent girls and a sample of 87 adolescent girls at SMAN 74 was obtaines. The study design use cross-sectional with a purposive sampling technique. The SQFFQ using interviews is used to get data on vitamin and mineral intake, a questionnaire is used to get the data on the menstruation cycle, the IPAQ using interviews is used to get the data on physical activity among women student in SMAN74 Jakarta. Statistical analysis using chi-square with a significant level of 5% (vitamin C, iron, and physical activity) and fisher exact (vitamin D and calcium).Results: The results of this study found menstrual cycle irregularity is still high adolescent girls, adequate vitamin C intake, insufficient intake of vitamin D, iron, calcium, and heavy physical activity in adolescent girls. This study that states there is a significant relationship between iron intake and the menstrual cycle, while intake of vitamin C, vitamin D, calcium, and physical activity there is no relationship.Applications/Originality/Value: This study that states there is a significant relationship between iron intake and the menstrual cycle. For adolescent girls, they should increase their intake of nutritional sources, especially iron so that they pay more attention to the menstrual cycle they experience for reproductive health.
PENGARUH WAKTU PEMANASAN TERHADAP KADAR PROKSIMAT, ASAM AMINO SITRULIN DAN SIFAT ORGANOLEPTIKSELAI ALBEDO KULIT SEMANGKA Imroah al Mauidzoh; Iswahyudi Iswahyudi; Imawati Eka Putri
Jurnal Gizi dan Pangan Soedirman Vol 7 No 1 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.729 KB) | DOI: 10.20884/1.jgipas.2023.7.1.6769

Abstract

The watermelon rind contained 60% higher citrulline than the watermelon rind albedo. Citrulline has the benefit of lowering blood pressure.This study aimed to determine the effect of heating time of watermelon rind (albedo) on the citrulline amino acids, chemical properties (proximate), and organoleptic properties. This study conducted using a randomized complete block design (RCBD). The treatment wear heating for 35, 40, 45, and 50 minutes. The results showed that heating time had no significant effect on proximate and citrulline levels (p>0.05). The results of the organoleptic test analysis showed that the heating time had a significant effect on liking (<0.05). The results of the analysis of the viscosity test showed that the heating time had a significant effect on the viscosity of the jam (p<0.05). F4 (heating time 50 minutes) is the chosen option with nutritional content per 100 g, namely energy 192.52 Kcal, protein 0.24 g, fat 0.02 g, carbohydrates 47.83 g, water 51.02 g, ash 0 , 08 g, and the amino acid citrulline 96.94 mg.
PEMANFAATAN TEPUNG KACANG TUNGGAK (Vigna unguiculata) DAN TEPUNG BIJI SAGA POHON (Adenanthera pavonina Linn) DALAM PEMBUATAN FLAKES Iswahyudi Iswahyudi; Yulia Shandy Khoirunissa; Imawati Eka Putri
ARGIPA (Arsip Gizi dan Pangan) Vol 7 No 1 (2022)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v7i1.7768

Abstract

Cowpea and tree saga seeds are local food ingredients whose utilization is still limited and not widely known by the public. The purpose of this study was to produce flakes based on cowpea flour and tree saga seeds which were chemically and organoleptically acceptable. This study used a completely randomized design (CRD) with one factor and two replications. The treatment factor in this study was the proportion of cowpea flour and tree saga seed flour with various formulation levels, namely F1 (50:15), F2 (45:20) and F3 (40:25). Organoleptic test was carried out using 50 panelists. Chemical analysis carried out included water content, ash content, protein, fat, carbohydrates, energy and calcium in the overall formulation as well as analysis of crude fiber content in the selected formulation. Data analysis was performed using ANOVA and Kruskall Wallis tests. If the p-value <0.05, it was continued with Duncan and Mann Whitney test at 95% significance level. The results showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on the level of preference for color, taste and overall as well as the quality of color, taste, aroma, and texture. The results of chemical analysis showed that the substitution of cowpea flour and saga tree seed flour in making flakes had a significant effect on water content, ash content, protein, fat, carbohydrates, energy and calcium. The selected flakes were F1 (50:15) with nutritional content per 100 g of ingredients, namely energy 428.88 kcal, carbohydrates 70.41 g, protein 16.35 g, fat 9.09 g, calcium 173.04 mg and crude fiber 1.04 g.
Co-Authors Imas Arumsari Imroah al Mauidzoh Iswahyudi Iswahyudi Laksono Trisnantoro Luthfiana Nurkusuma Ningtyas Putri Sopya Nita Winarno Yulia Shandy Khoirunissa