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All Journal Jurnal Ners Indonesia Indonesian Journal of Agricultural Research
Rinten Anjang Sari
Department Of Agricultural Product Technology, Faculty Of Agricultural, Mulawarman University, Indonesia
Agriculture, Biological Sciences & Forestry Dentistry Economics, Econometrics & Finance Environmental Science Health Professions Nursing Public Health Social Sciences Veterinary

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HUBUNGAN POLA MAKAN DAN KARAKTERISTIK KELUARGA DENGAN ASUPAN ZAT GIZI IBU MENYUSUI PADA SUKU DAYAK KENYAH DI KABUPATEN KUTAI KARTANEGARA Aminah Toaha; Rinten Anjang Sari
Jurnal Ners Indonesia Vol 12 No 2 (2022): MARET 2022
Publisher : Fakultas Keperawatan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jni.12.2.104-113

Abstract

Asupan zat gizi yang tinggi penting bagi ibu menyusui dalam memenuhi kebutuhan gizi ibu dan bayinya. Pemenuhan zat gizi yang tinggi untuk ibu menyusui dipengaruhi oleh beberapa faktor diantaranya karakteristik ibu, karakteristik keluarga, ekonomi, pola makan dan frekuensi makan. Tujuan penelitian untuk menganalisis hubungan antara pola makan dan karakteristik keluarga dengan asupan zat gizi ibu menyusui pada Suku Dayak Kenyah. Desain penelitian adalah observasional dengan pendekatan cross sectional dengan total sampling 50 ibu hamil Suku Dayak Kenyah. Data dikumpulkan oleh petugas lapangan yang terlatih meliputi pola makan, karakteristik keluarga dan asupan zat gizi ibu menyusui. Analisis bivariat digunakan untuk menganalisis hubungan antara pola makan, karakteristik keluarga dengan asupan zat gizi ibu menyusui. Hasil penelitian menunjukkan pola makan, frekuensi makan, umur, pendidikan dan pekerjaan ibu berhubungan signifikan dengan asupan zat gizi ibu khususnya vitamin B6 (P=0,004) dan B12 (P=0,023), energi (P=0,025), riboflavin (P=0,025), protein (P=0,02), vitamin B6 (P=0,027). Selanjutnya pendidikan dan pekerjaan bapak berhubungan signifikan dengan asupan zat gizi ibu menyusui khususnya energi (P= 0,008), protein (P= 0,03), vitamin B6 (P=0,000), zink (P=0,02) dan vitamin C (P=0,02), vitamin B6 (P=0,000), Zink (P=0,001) dan vitamin A (P=0,012). Disimpulkan bahwa asupan zat gizi ibu menyusui Suku Dayak Kenyah di Kabupaten Kutai Kartanegara berhubungan dengan pola makan, frekuensi makan, umur, pendidikan dan pekerjaan ibu serta pendidikan dan pekerjaan bapak. Untuk perbaikan asupan zat gizi ibu menyusui Suku Dayak Kenyah perlu diberikan pendidikan gizi kepada ibu dan keluarga agar pengetahuan gizinya meningkat sehingga pola makan ibunya baik dan azupan zat gizinya juga terpenuhi sesuai kebutuhannya.
The Shelf Life of Wet Noodle Added by Gendarussa (Justicia gendarussa Burm. F.) Leaves Extract Yuliani Yuliani; Rinten Anjang Sari; Aswita Emmawati; Krishna Purnawan Candra
Indonesian Journal of Agricultural Research Vol. 3 No. 1 (2020): InJAR, Vol. 3, No. 1, March 2020
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (756.457 KB) | DOI: 10.32734/injar.v3i1.3823

Abstract

Gendarussa (Justicia gendarussa) is a herbaceous plant with a height of 1-1.5 m. Its stem and leaves extract show antimicrobial and antioxidant activities and have potent cytotoxic activity on the human cancer cell. Gendarussa has a better flavor than stem. Its aqueous extract shows higher extract than ethanol extract. The present study evaluated the preservative effect of aqueous extract of gendarussa leaves (GL) in prolonging the shelf life of wet noodles. The single-factor experiment (GL of 0, 50, 100, 150, and 200 g was extracted in hot water of 100 mL) arranged in a completely randomized design was applied in this research. Total bacterial and mold were observed as well as sensory hedonic characteristics during storage. Data were analyzed using SPSS ver.25. The microbial quality data were analyzed by the Kruskal-Wallis test followed by pair comparison with Bonferroni correction, while the sensory data analyzed by Friedman test continued by Wilcoxon Sign Rank Test. The results showed that the addition of GL aqueous extract (200 g in 100 mL hot water) could prolong the shelf life of wet noodles. The microbial quality of the wet noodle, which preserved at room temperature for 24 h still meet the Indonesian standard of wet noodle (SNI: 2987-2015) for total bacteria and 36 h for total molds. The wet noodles have log cfu/g of 5.35 and 1.58 for total bacterial and mold, respectively. The panelists preferred the color, aroma, texture, and taste of wet noodles produced with the GL aqueous extracts. The most preferred one was wet noodle with the addition of GL aqueous extract at a concentration of 200 g per 100 mL with the characteristic of greenish-white color, not scented with GL, chewy texture, and slightly flavored GL.
Co-Authors Aminah Toaha Emmawati, Aswita Krishna Purnawan Candra Yuliani, Yuliani