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Uji Daya Terima Puding Kacang Merah Sebagai Alternatif Makanan Selingan Untuk Remaja Putri Anemia Widya Afiska; Manuntun Rotua; Yulianto Yulianto; Podojoyo Podojoyo; Yunaini Nabila
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 1, Juni (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background : Anemia problems can occur due to the low consumption of dietary sources of iron. A snack that is usually consumed only looks at the taste without seeing the nutritional content contained therein. One of the preventive measures that can be given is to improve the quality of snack foods. Red bean have a high iron content where in 100 grams there is 10.3 mg of iron. The purpose : This study aims to determine the formulation, acceptability and content of macro nutrients (energy, protein, fat, carbohydrates) and micro (iron) red bean pudding. Method : This study used an experimental method using a non-factorial Completely Randomized Design (CRD), there were 3 repetitions. The Results : The research subjects were 25 panelists who were somewhat trained. The results of the acceptance test showed that the research panelists showed F1 was the most preferred formula by the panelists, namely by adding 75 grams of red beans with an energy nutritional content of 107.7 Kcal (per 100 grams), 2.32% protein, 0.46% fat, carbohydrates. 23.58%, and iron 1.33%. Conclusion: F1 is the chosen formula because it has good receptivity, also contains nutrients that can meet the needs of a snack so that it can be used as a snack for anemic teenage girls. Suggestion : Research can be continued with research on the effect of giving red bean pudding to increase hemoglobin levels of anemic adolescent girls.

Pengaruh Pemberian Biskuit Tepung Belut dan Tepung Mocaf Terhadap Kadar Hemoglobin pada Ibu Hamil Anemia di Puskesmas Ngulak Kecamatan Sanga Desa Balqis Ruwana Putri; Manuntun Rotua; Muzakar Muzakar; Eliza Eliza
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 2 Desember (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background:Anemia in pregnant women is one of the risk factors for maternal and child mortality. Lack of iron intake for a long time causes a person to experience a decrease in hemoglobin levels. Pregnant women who suffer from anemia need snacks to help meet their nutritional needs and control Hb levels in the blood. Eel flour and mocaf flour contain high iron content so that the manufacture of spinach leaf flour biscuits and seluang fish meal is expected to be a snack with good nutritional value for pregnant women who suffer from anemia. Purpose : The purpose of this study was to determine the effect of giving biscuits with eel flour and mocaf flour on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District. Methods: This study used a quasi-experimental design with a two-group pre-test and post-test research design. The population in this study were all pregnant women with anemia as many as 83 people and the research sample as many as 60, 30 people in the treatment group and 30 comparisons taken by purposive side. Analysis of the data used is using the t-dependent and t-independent test. Results:The results of the t-dependent test showed that there was a difference in hemoglobin levels before and after the intervention, the average increase in the respondent's hemoglobin level was 1.40 g/dl in the treatment group, p = 0,000 and an increase of 0,66 g / dl in the comparison group, p = 0,000. Meanwhile, the results of the independent t-test were p = 0,000, meaning that there was a difference between the hemoglobin levels in the treatment group and the comparison group. Conclusion:The provision of eel flour biscuits and mocaf flour had an effect on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District

Pengaruh Pemberian Snack Fig Bar Tepung Kacang Kedelai Dan Ubi Jalar Kuning Terhadap Tekanan Darah Penderita Hipertensi Di Puskesmas Kertapati Palembang Ummi Zahra; Manuntun Rotua; Susyani Susyani; Nathasa Weisdania Sihite
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 2 Desember (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background: Hypertension that occurs in productive age in Indonesia is a serious health problem, the prevalence is above 34.1%. Lack of intake of macro and micro nutrients is the main cause of the lack of healthy snacks, especially for people with hypertension. nutritional intervention with Fig Bar Snack Formula which can significantly reduce the incidence of hypertension. Snack Fig Bar is a type of bakery when broken solid textured. Soybeans and Yellow Sweet Potatoes contain potassium and fiber which play a role in lowering systolic and diastolic blood pressure. Purpose: This study aims to determine the effect of giving FIG BAR snacks made from soybean flour and yellow sweet potato flour on reducing blood pressure in hypertension. Method: The type of research used is a quasi-experimental with a Control Group Pretest-Posttest design. This research was conducted from January to April 2022 at the Kertapati Health Center in Palembang. The sample in this study was selected by Systematic Random Sampling with a total sample of 30 treatment respondents and 30 comparison respondents.Result: Data analysis using t-dependent that the average systolic and diastolic blood pressure before treatment in the treatment group were 155.40 mmHg and 95.33 mmHg, in the comparison group 151.10 mmHg and 96.37 mmHg Conclusion: The average systolic and diastolic blood pressure after treatment in the treatment group was 151.97 mmHg and 93.23 mmHg, in the comparison group it was 157.53 mmHg and 96.60 mmHg with a p-value of 0.000 which indicates that there is an effect of giving snacks. Fig Bar Made from Soybean Flour and Yellow Sweet Potato Flour for Hypertension Patients' Blood Pressure.

Formulasi Brownies Berbasis Tepung Kacang Hijau dan Puree Kulit Pisang Raja Sebagai Makanan Selingan Tinggi Kalium Msy . Miranda; Manuntun Rotua; Susyani Susyani
JGK:Jurnal Gizi dan Kesehatan Vol 3 No 1,Juni (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1,Juni.1676

Brownies is one kind of cake which is popular in public, it has brown color, unexpand with a sweet taste and chocolate flavor. So it can be used as an alternative ways to adding other ingredients on food products to increase nutrient content especially potasium. Hypertension is a condition where the increase in systolic blood is above the normal limit, namely > 140 mmHg and diastolic blood pressure > 90 mmHg. Examples of food sources of potassium are bananas, potato, sweet potato, tomato, red beans, advocado, seafood, and milk. This study was conducted from March-April 2023. This study was conducted using a non-factorial completely randomized design (CRD). The results showed that the selected brownies was the F3 brownie formulation (91 grams of mung bean flour and 39 grams of plantain peel puree) with a moisture content of 35.30%, ash content of 1.18%, total fat content of 12.68%, protein 8.60%, carbohydrates 42.24%, total energy 317.48 Kcal/100 g, and energy from fat 114.12 Kcal/100 g. For Potassium and Sodium content, namely 251.07 mg/100 g and 46.58 mg/100 g. It is necessary to conduct further research on the effect of giving green bean flour brownies and plantain peel puree on the prevention of hypertension those without other complications for the elderly, both male and female.

Uji Daya Terima Puding Kacang Merah Sebagai Alternatif Makanan Selingan Untuk Remaja Putri Anemia Widya Afiska; Manuntun Rotua; Yulianto Yulianto; Podojoyo Podojoyo; Yunaini Nabila
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 1 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i1.1079

Background : Anemia problems can occur due to the low consumption of dietary sources of iron. A snack that is usually consumed only looks at the taste without seeing the nutritional content contained therein. One of the preventive measures that can be given is to improve the quality of snack foods. Red bean have a high iron content where in 100 grams there is 10.3 mg of iron. The purpose : This study aims to determine the formulation, acceptability and content of macro nutrients (energy, protein, fat, carbohydrates) and micro (iron) red bean pudding. Method : This study used an experimental method using a non-factorial Completely Randomized Design (CRD), there were 3 repetitions. The Results : The research subjects were 25 panelists who were somewhat trained. The results of the acceptance test showed that the research panelists showed F1 was the most preferred formula by the panelists, namely by adding 75 grams of red beans with an energy nutritional content of 107.7 Kcal (per 100 grams), 2.32% protein, 0.46% fat, carbohydrates. 23.58%, and iron 1.33%. Conclusion: F1 is the chosen formula because it has good receptivity, also contains nutrients that can meet the needs of a snack so that it can be used as a snack for anemic teenage girls. Suggestion : Research can be continued with research on the effect of giving red bean pudding to increase hemoglobin levels of anemic adolescent girls.

Pengaruh Pemberian Biskuit Tepung Belut dan Tepung Mocaf Terhadap Kadar Hemoglobin pada Ibu Hamil Anemia di Puskesmas Ngulak Kecamatan Sanga Desa Balqis Ruwana Putri; Manuntun Rotua; Muzakar Muzakar; Eliza Eliza
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1332

Background:Anemia in pregnant women is one of the risk factors for maternal and child mortality. Lack of iron intake for a long time causes a person to experience a decrease in hemoglobin levels. Pregnant women who suffer from anemia need snacks to help meet their nutritional needs and control Hb levels in the blood. Eel flour and mocaf flour contain high iron content so that the manufacture of spinach leaf flour biscuits and seluang fish meal is expected to be a snack with good nutritional value for pregnant women who suffer from anemia. Purpose : The purpose of this study was to determine the effect of giving biscuits with eel flour and mocaf flour on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District. Methods: This study used a quasi-experimental design with a two-group pre-test and post-test research design. The population in this study were all pregnant women with anemia as many as 83 people and the research sample as many as 60, 30 people in the treatment group and 30 comparisons taken by purposive side. Analysis of the data used is using the t-dependent and t-independent test. Results:The results of the t-dependent test showed that there was a difference in hemoglobin levels before and after the intervention, the average increase in the respondent's hemoglobin level was 1.40 g/dl in the treatment group, p = 0,000 and an increase of 0,66 g / dl in the comparison group, p = 0,000. Meanwhile, the results of the independent t-test were p = 0,000, meaning that there was a difference between the hemoglobin levels in the treatment group and the comparison group. Conclusion:The provision of eel flour biscuits and mocaf flour had an effect on hemoglobin levels in anemic pregnant women at the Ngulak Public Health Center, Sanga Desa District

Pengaruh Pemberian Snack Fig Bar Tepung Kacang Kedelai Dan Ubi Jalar Kuning Terhadap Tekanan Darah Penderita Hipertensi Di Puskesmas Kertapati Palembang Ummi Zahra; Manuntun Rotua; Susyani Susyani; Nathasa Weisdania Sihite
JGK: Jurnal Gizi dan Kesehatan Vol 2 No 2 (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v2i2.1335

Background: Hypertension that occurs in productive age in Indonesia is a serious health problem, the prevalence is above 34.1%. Lack of intake of macro and micro nutrients is the main cause of the lack of healthy snacks, especially for people with hypertension. nutritional intervention with Fig Bar Snack Formula which can significantly reduce the incidence of hypertension. Snack Fig Bar is a type of bakery when broken solid textured. Soybeans and Yellow Sweet Potatoes contain potassium and fiber which play a role in lowering systolic and diastolic blood pressure. Purpose: This study aims to determine the effect of giving FIG BAR snacks made from soybean flour and yellow sweet potato flour on reducing blood pressure in hypertension. Method: The type of research used is a quasi-experimental with a Control Group Pretest-Posttest design. This research was conducted from January to April 2022 at the Kertapati Health Center in Palembang. The sample in this study was selected by Systematic Random Sampling with a total sample of 30 treatment respondents and 30 comparison respondents.Result: Data analysis using t-dependent that the average systolic and diastolic blood pressure before treatment in the treatment group were 155.40 mmHg and 95.33 mmHg, in the comparison group 151.10 mmHg and 96.37 mmHg Conclusion: The average systolic and diastolic blood pressure after treatment in the treatment group was 151.97 mmHg and 93.23 mmHg, in the comparison group it was 157.53 mmHg and 96.60 mmHg with a p-value of 0.000 which indicates that there is an effect of giving snacks. Fig Bar Made from Soybean Flour and Yellow Sweet Potato Flour for Hypertension Patients' Blood Pressure.

Formulasi Brownies Berbasis Tepung Kacang Hijau dan Puree Kulit Pisang Raja Sebagai Makanan Selingan Tinggi Kalium Msy . Miranda; Manuntun Rotua; Susyani Susyani
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 1 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i1.1676

Brownies is one kind of cake which is popular in public, it has brown color, unexpand with a sweet taste and chocolate flavor. So it can be used as an alternative ways to adding other ingredients on food products to increase nutrient content especially potasium. Hypertension is a condition where the increase in systolic blood is above the normal limit, namely > 140 mmHg and diastolic blood pressure > 90 mmHg. Examples of food sources of potassium are bananas, potato, sweet potato, tomato, red beans, advocado, seafood, and milk. This study was conducted from March-April 2023. This study was conducted using a non-factorial completely randomized design (CRD). The results showed that the selected brownies was the F3 brownie formulation (91 grams of mung bean flour and 39 grams of plantain peel puree) with a moisture content of 35.30%, ash content of 1.18%, total fat content of 12.68%, protein 8.60%, carbohydrates 42.24%, total energy 317.48 Kcal/100 g, and energy from fat 114.12 Kcal/100 g. For Potassium and Sodium content, namely 251.07 mg/100 g and 46.58 mg/100 g. It is necessary to conduct further research on the effect of giving green bean flour brownies and plantain peel puree on the prevention of hypertension those without other complications for the elderly, both male and female.

Gambaran Variasi Menu dan Cita Rasa Makanan terhadap Kepuasan Makan Siswi di Asrama MAN 3 Palembang Sri Wiyanti; Andini Andini; Podojoyo Podojoyo; Manuntun Rotua
JGK: Jurnal Gizi dan Kesehatan Vol 3 No 2 (2023): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v3i2.2032

Satisfaction is a person's level of feeling after comparing perceived performance or results (performance received and perceived performance) with their expectations. The purpose of this study was to find out the description of menu variations and food tastes on students' eating satisfaction at MAN 3 Palembang dormitory. This research was conducted in May 2023, the number of samples was 71 people. This type of research is descriptive with a cross sectional design. Data collection used a questionnaire with univariate and bivariate data results. The results of univariate analysis showed that 61 female students (85.9%) had menu variations in the non-variable category, 58 female students (81.7%) Food Color in the attractive category, 69 female students (97.2%) Food Portion in the good category, 58 female students (81.7%) Food Aroma is in the good category, 52 female students (73.2%) Food Temperature is in the good category, 71 female students (100%) Maturity Level is in the good category, 64 Food Seasonings are in the delicious category female students (90.1%).This proves that the variety of menus at MAN 3 Palembang Dormitory is not good. It is hoped that the food processor can provide a variety of food variations, so that the level of satisfaction can meet nutritional intake

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