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All Journal Jurnal Penyuluhan Jurnal Media Gizi Indonesia (MGI) Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)
Budi Setiawan
IPB University
Agriculture, Biological Sciences & Forestry Health Professions Medicine & Pharmacology Public Health Other

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Peran Penyuluhan Keluarga Berencana dalam Meningkatkan Pengetahuan KB pada Pasangan Usia Subur (PUS) Kelompok Masyarakat Miskin Anna Fatchiya; Asri Sulistyawati; Budi Setiawan; Rizal Damanik
Jurnal Penyuluhan Vol. 17 No. 1 (2021): Jurnal Penyuluhan
Publisher : Department of Communication and Community Development Sciences and PAPPI (Perhimpunan Ahli Penyuluh Pertanian Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25015/17202134151

Abstract

Family planning (KB) is an effective effort to control the population and at the same time improve a better life for the community, especially for poor families. The availability of information and extension services is important to increase the participation of fertile aged couples (PUS) in poor families in accessing family planning services. For this reason, this study aims to (1) describe the level of knowledge of PUS poor families on family planning information and counseling, and (2) to analyze the effect of extension agents on the level of knowledge of PUS about family planning. Data were collected through a survey method using questionnaire on 120 respondents representing PUS in poor families in Bogor Regency and Bogor City. Each district / city was selected the sub-district that had the highest number of poor PUS. The results showed that the level of knowledge about family planning with the poor in PUS was classified as low. The results of statistical tests show that extension services have an effect on the level of knowledge of the PUS about family planning.
PENGEMBANGAN PRODUK READY TO USE THERAPEUTIC FOOD (RUTF) BERBENTUK BAR BERBAHAN KACANG HIJAU, SEREALIA, DAN MINYAK NABATI Development of Ready to Use Therapeutic Food (RUTF) Bar Product Made from Mungbean, Cereal, and Vegetable oils Reni Novia; Budi Setiawan; Sri Anna Marliyati
Media Gizi Indonesia Vol. 17 No. 1 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1.21-32

Abstract

Pemberian produk RUTF (Ready to Use Therapeutic Food) merupakan salah satu solusi untuk mengatasi malnutrisi akut berat pada balita. Penelitian ini bertujuan untuk mengembangkan dan menganalisis produk RUTF berbentuk bar dari kacang hijau, serealia, dan minyak nabati untuk balita malnutrisi akut berat. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor dan dua ulangan. Faktor tersebut terdiri dari faktor A (kombinasi penggunaan tepung kacang hijau dengan jenis serealia yaitu tepung beras atau tepung jagung), dan faktor B (minyak nabati yaitu minyak kelapa atau minyak kelapa sawit). Penentuan formula terpilih didasarkan pada uji organoleptik (uji hedonik) dan kandungan gizi produk (energi dan protein). Hasil analisis uji hedonik menunjukkan bahwa atribut warna, aroma, rasa tekstur dan keseluruhan produk tidak berbeda nyata antar formula dan semua formula cenderung disukai panelis. Perlakuan kombinasi penggunaan tepung kacang hijau dengan serealia berpengaruh secara signifikan terhadap kandungan protein sedangkan perlakuan penggunaan minyak nabati berpengaruh secara signifikan terhadap kandungan energi produk. Hasil penelitian menunjukkan bahwa formula yang dipilih adalah formula A1B1 (kombinasi penggunaan tepung kacang hijau dengan tepung beras dan minyak kelapa) yang mengandung energi 522 kkal, 3.42% kadar air, 2.32% kadar abu, 13.57% protein, 28,89% lemak, 51,81% karbohidrat, serat pangan 4.66%, zat besi 13.82 mg /100g, kalsium 348.24 mg/100g, daya cerna protein 94.93%, dan aktivitas air 0.21. Formula A1B1 memenuhi persyaratan standar produk RUTF untuk semua kandungan gizi dan aktivitas air kecuali kandungan air berdasarkan WHO (2007). 
High-fibre analog rice made from beneng taro flour Deannisa Fajriaty; Budi Setiawan; Tiurma Sinaga; Ahmad Sulaeman
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 10 ISSUE 3, 2022
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2022.10(3).%p

Abstract

ABSTRACTBackground: In 2019, the average national rice consumption was 114,3 kg/cap/year, exceeding the recommended ideal 100,4 kg/cap/year by approximately 82,98%. The staple food in Indonesia is dominated by rice. Indonesian cuisine is known to have cultural diversity and uniqueness and is rich in taste. Besides that, it is closely related to culture and customs, so it has been part of the eating culture of various ethnic cultures in Indonesia for a long time. Therefore, strategic efforts are needed in using local tubers, namely alternative staple foods, by developing friendly products as part of the realization of national food security by means of food diversification.Objectives: To analyze the effect of the formulation of taro beneng flour as the primary raw material for analog rice on the analysis of nutritional content (water, ash, fat, protein, and carbohydrates) and dietary fiber content.Methods: This type of research was experimental with a completely randomized design (CRD). The level of rice treatment is analogous to the ratio of taro beneng flour, yellow corn flour, and yellow soybean flour, namely F1 (75:25:5), F2(50:50:5), and F3 (25:75:5).Results: The F1 formulation (75:50:5) was the best treatment level because it had a high content of nutrients and dietary fiber (76,0% carbohydrates; 18,6% dietary fiber). Therefore, analog rice made from taro beneng flour can be used as a staple food to maintain the health of specific groups.Conclusions: Analog rice made from taro beneng flour can be used as an alternative to staple food and meets BPOM standard (2022) as a high-fiber products (18,6 g > 6 g/100 g).  KEYWORDS: analog rice; beneng taro flour; carbohydrate; dietary fiber; local tubers.
Co-Authors Ahmad Sulaeman Anna Fatchiya Asri Sulistyawati Deannisa Fajriaty Reni Novia Rizal Damanik Sri Anna Marliyati Tiurma Sinaga