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All Journal Jurnal Kesehatan Manarang Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal
Yudianti Yudianti
Jurusan Gizi Poltekkes Kemenkes Mamuju
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Journal : Jurnal Kesehatan Manarang

 1 
Analisis Kadar Pati Resisten, Total Serat dan Daya Terima Kabosol Tersubstitusi Tepung Pisang Kepok Termodifikasi Firdaus Syafii; Yudianti Yudianti
Jurnal Kesehatan Manarang Vol 8 No 1 (2022): April 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i1.590

Abstract

Kepok banana flour is a processed food that has the potential to be used as a functional food. One of the efforts to improve the functional food of banana kepok flour is Modification. Modified kepok banana flour can increase the levels of resistant starch and total fiber. Modified kepok banana flour can be used in the manufacture of processed food typical of Mandar, namely kabosol. This study aims to determine the effect of adding modified kepok banana flour to kabosol on resistant starch content, fiber content and product acceptability. This research is an experimental study with a post-test design.The research design used a completely randomized design (CRD) with five factors. They were F0 (0%), F1 (25%), F2 (50%), F3 (75%), and F4 (100%). Parameters measured were resistant starch content, total fiber, and hedonic test (taste, aroma, color, and texture). The data was processed using the ANOVA test at a 5% confidence interval. Based on the results of the study, there was an effect of adding modified kepok banana flour to kabosol based on resistant starch content (p=0.0133), fiber content (p=0.0243), and organoleptic tests (color (p=0.0208), taste (p=0.0284), aroma (p=0.0432), and texture (p=0.0459)) at a 5% confidence interval. Treatment F4 (100%) showed the highest values ​​of resistant starch and total fiber, which were 25.02 % and 20.65%. In addition, the F4 treatment (100%) gave a good acceptance of color (4.9), taste (6.1), aroma (6.0), and texture (5.1 kabosol made with the addition of 100% modified banana flour gave a significant effect on the resistance starch content, total fiber and acceptability test. Kabosol with the best treatment can be used as a preferred functional food so that it can be consumed daily, especially for weight control and people with diabetes mellitus.
Asosiasi Pemberian MP-ASI terhadap Status Gizi Anak di Daerah Lokus Stunting di Mamuju Yudianti Yudianti; Hapzah Hapzah; Nurbaya Nurbaya
Jurnal Kesehatan Manarang Vol 8 No 3 (2022): Desember 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i3.698

Abstract

West Sulawesi is the second province with the highest stunting rate, above the national average of 41.59%, based on the 2018 Basic Health Research data. In 2019 it decreased to 40.38%. However, this figure is still below the national target. Maternal parenting and giving MP-ASI that are less than optimal are among the main causes of stunting. This study aims to determine the factors that cause stunting while providing complementary feeding to children under five in the stunting locus area in Mamuju Regency, West Sulawesi. This research method is quantitative research with a cross-sectional design. Random sampling selected the number of samples, as many as 130 under-two children aged 6-13 months. Data were processed using the chi-square test and multivariate analysis using the logistic regression test. This study shows that the pattern of giving complementary feeding to children aged 6-23 months is still low. The pattern of giving MP-ASI from the type, amount, and time of giving MP-ASI was still lacking, namely 72.3%, 80%, and 45.8%, respectively. There was a relationship between the type of complementary feeding and stunting (ρ<0.05, OR 2.590 ). So education and counseling activities regarding Infants and Young Children Feeding (IYCF) need to be intensified, especially for mothers in the stunting locus area.
Asosiasi Pemberian MP-ASI terhadap Status Gizi Anak di Daerah Lokus Stunting di Mamuju Yudianti Yudianti; Hapzah Hapzah; Nurbaya Nurbaya
Jurnal Kesehatan Manarang Vol 8 No 3 (2022): Desember 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i3.698

Abstract

West Sulawesi is the second province with the highest stunting rate, above the national average of 41.59%, based on the 2018 Basic Health Research data. In 2019 it decreased to 40.38%. However, this figure is still below the national target. Maternal parenting and giving MP-ASI that are less than optimal are among the main causes of stunting. This study aims to determine the factors that cause stunting while providing complementary feeding to children under five in the stunting locus area in Mamuju Regency, West Sulawesi. This research method is quantitative research with a cross-sectional design. Random sampling selected the number of samples, as many as 130 under-two children aged 6-13 months. Data were processed using the chi-square test and multivariate analysis using the logistic regression test. This study shows that the pattern of giving complementary feeding to children aged 6-23 months is still low. The pattern of giving MP-ASI from the type, amount, and time of giving MP-ASI was still lacking, namely 72.3%, 80%, and 45.8%, respectively. There was a relationship between the type of complementary feeding and stunting (ρ<0.05, OR 2.590 ). So education and counseling activities regarding Infants and Young Children Feeding (IYCF) need to be intensified, especially for mothers in the stunting locus area.
Analisis Kadar Pati Resisten, Total Serat dan Daya Terima Kabosol Tersubstitusi Tepung Pisang Kepok Termodifikasi Firdaus Syafii; Yudianti Yudianti
Jurnal Kesehatan Manarang Vol 8 No 1 (2022): April 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i1.590

Abstract

Kepok banana flour is a processed food that has the potential to be used as a functional food. One of the efforts to improve the functional food of banana kepok flour is Modification. Modified kepok banana flour can increase the levels of resistant starch and total fiber. Modified kepok banana flour can be used in the manufacture of processed food typical of Mandar, namely kabosol. This study aims to determine the effect of adding modified kepok banana flour to kabosol on resistant starch content, fiber content and product acceptability. This research is an experimental study with a post-test design.The research design used a completely randomized design (CRD) with five factors. They were F0 (0%), F1 (25%), F2 (50%), F3 (75%), and F4 (100%). Parameters measured were resistant starch content, total fiber, and hedonic test (taste, aroma, color, and texture). The data was processed using the ANOVA test at a 5% confidence interval. Based on the results of the study, there was an effect of adding modified kepok banana flour to kabosol based on resistant starch content (p=0.0133), fiber content (p=0.0243), and organoleptic tests (color (p=0.0208), taste (p=0.0284), aroma (p=0.0432), and texture (p=0.0459)) at a 5% confidence interval. Treatment F4 (100%) showed the highest values ​​of resistant starch and total fiber, which were 25.02 % and 20.65%. In addition, the F4 treatment (100%) gave a good acceptance of color (4.9), taste (6.1), aroma (6.0), and texture (5.1 kabosol made with the addition of 100% modified banana flour gave a significant effect on the resistance starch content, total fiber and acceptability test. Kabosol with the best treatment can be used as a preferred functional food so that it can be consumed daily, especially for weight control and people with diabetes mellitus.
Co-Authors Firdaus Syafii Firdaus Syafii Hapzah Hapzah Najdah Najdah Nurbaya Nurbaya