Article Per Year (5 Year)
p-Index From 2019 - 2024
1.817
P-Index
This Author published in this journals
All Journal Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat RANDANG TANA - Jurnal Pengabdian Masyarakat JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Gizi dan Kesehatan
MANUNTUN ROTUA
POLTEKKES KEMENKES PALEMBANG
Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
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

Abstract

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.
Efektifitas Edukasi Gizi Melalui Media Booklet Tentang Pemberian Makanan Tambahan (PMT) Pada Balita Wasting Nathasa Weisdania Sihite; Manuntun Rotua; Ayu Cintiya; Ridhotun Annisa; Omega Tri Grese
Randang Tana - Jurnal Pengabdian Masyarakat Vol 6 No 2 (2023): Randang Tana - Jurnal Pengabdian Masyarakat
Publisher : Unika Santu Paulus Ruteng

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36928/jrt.v6i2.1754

Abstract

Wasting is a nutritional problem that often occurs in Indonesia. Handling the problem of wasting can be done in many ways, one of which is to carry out nutrition education that is right on target. Community service activities aim to provide knowledge about the effectiveness of supplementary feeding (PMT) in dealing with wasting problems in the form of educational media, namely the pocketbook "Booklet". The method carried out is nutrition education in the form of counseling using printed media "Booklet" which can be used as a daily guide. Providing material in the form of lectures, discussions, and questions and answers related to the material. The results showing of the activities carried out, it was found that many of the participants enthusiastically received the material presented and appreciated the pocketbook that was given. Nutrition education in the form of educative media-based counseling which is important to do, in addition to the program targets getting nutritional knowledge, the targets will also receive guidelines that can be used as a reference for the administration of supplementary feeding (PMT) for wasting toddlers. This is certainly expected to help overcome and reduce waste incidents in the surrounding area
Penentuan Umur Simpan Minuman Sereal Berbasis Tepung Mocaf dan Tepung Ikan Seluang Anjana Faniliska Inayah; Yuli Hartati; Afriyana Siregar; Manuntun Rotua; Terati Terati
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 2 No 2 (2023): Jurnal Pustaka PADI (Pusat Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

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

Abstract

AbstractShelf life of food products is the time interval for food products to be in safe condition by maintaining the desired sensory, chemical, physical, and microbiological characteristics and meeting the nutritional values listed on the packaging label. The shelf life of food products can be determined by the ESS (Extended Storage Studies) method.This research uses a type od research that is experimental or experimental (experiment research). In this study the treatment given was the determination of the shelf life for 3 months which was places at 30° room temperature in a closed state.The results showed that the selected cereal drink was FI cereal drink (15 grams of mocaf flour and 5 grams of seluang fish flour). The results of the water content test stated that the water content test of cereal drinks exceeded the recommended maximum limit in accordance with SNI-01-4270-1996. The total plate number (ALT) test results show that the tested cereal drinks still meet the requirements set by SNI 2009. The peroxide number test results on cereal drinks with formula I tested still meet the requirements set by SNI 2015. Determination of the shelf life of cereal drinks that have been made for 3 months and have not exceeded the requirements set by SNI 2009 and SNI 2015, so that cereal drinks based on mocaf flour and seluang fish flour are still feasible and can be consumed for a period of 3 months. Keyword : Cereal drinks formulation, moisture content test, ALT test, peroxide number test, shelf life.AbstrakUmur simpan produk pangan merupakan selang waktu produk pangan berada dalam kondisi aman dengan mempertahankan karakter sensori, kimia, fisik serta mikrobiologi yang diinginkan serta memenuhi nilai gizi yang tercantum pada label kemasan. Umur simpan produk pangan dapat ditentkan salah satunya dengan metode ESS (Extended Storage Studies).Penelitian ini menggunakan jenis penelitian yang bersifat eksperimen atau percobaan (experiment research). Dalam penelitian ini perlakuan yang diberikan adalah penentuan umur simpan selama 3 bulan yang diletakkan di suhu ruangan 30° dalam keadaan tertutup.Hasil penelitian menunjukkan bahwa minuman sereal tepilih yaitu minuman sereal FI (15 gram tepung mocaf dan 5 gram tepung ikan seluang). Hasil uji kadar air menyatakan bahwa uji kadar air minuman sereal melebihi batas maksimum yang dianjurkan sesuai dengan SNI-01-4270-1996. Hasil uji angka lempeng total (ALT) menunujukkan bahwa minuman sereal yang diuji masih memenuhi persyaratan yang telah ditetapkan oleh SNI 2009. Hasil uuji bilangan peroksida pada minuman sereal dengan formula I yang diuji masih memenuhi persyaratan yang ditetapkan oleh SNI 2015. Penentuan umur simpan minimal sereal yang telah dilakukan selama 3 bulan dan belum melebihi batas syarat yang telah ditetapkan oleh SNI 2009 dan SNI 2015, sehingga minuman sereal berbasis tepung mocaf dan tepung ikan seluang ini masih layak dan bisa dikonsumsi sampai jangka waktu 3 bulan.Kata kunci : Formulasi minuman sereal, uji kadar air, uji ALT, uji bilangan peroksida, umur simpan.
Pelatihan Pembuatan Pemberian Makanan Tambahan Berbasis Pangan Lokal Kepada Ibu Balita Wasting Nathasa Weisdania Sihite; Manuntun Rotua
Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Vol 6, No 2 (2023): Agustus 2023
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/jabdimas.v6i2.14671

Abstract

Wasting merupakan masalah kesehatan yang sering terjadi pada balita di Indonesia. Wasting ditandai dengan berat badan yang kurus yang akan berdampak terhadap tumbuh kembang. Kegiatan pengabmas ini berbasis penelitian yang menjelaskan bahwa asupan gizi berhubungan dengan pengetahuan orang tua dalam mengasuh kebutuhan gizi anak. Untuk itu kegiatan pengabmas ini bertujuan memberikan solusi untuk meningkatkan keterampilan para ibu balita wasting untuk dapat mengolah Pemberian Makanan Tambahan (PMT) berbasis pangan lokal yang bermanfaat dalam meningkatkan berat badan anak balita wasting.  Metode pelaksanaan kegiatan berupa penyuluhan edukasi mengenai pembuatan makanan tambahan khusus untuk balita wasting menggunakan leaflet, kuesioner dan booklet, pre dan post test serta pelatihan pembuatan PMT cookies dalam bentuk demonstrasi masak. Hasil kegiatan ini didapatkan bahwa terdapat peningkatan pengetahuan, keterampilan para ibu balita wasting dalam hal pembuatan PMT berbasis pangan lokal seperti cookies tempe dan pisang. Tercapainya peningkatan berat badan balita wasting selama masa kegiatan dengan rata-rata 100-500 gram setelah pemberian PMT cookies dalam waktu 1 bulan pemberian. Para tim pelaksana kegiatan pengabdian ini diharapkan dapat melakukan inovasi berupa teknik pengabdian, agar masalah gizi balita dapat teratasi di Indonesia.
Co-Authors Afriyana Siregar Anjana Faniliska Inayah Ayu Cintiya Balqis Ruwana Putri Eliza Eliza Imelda Telisa Megawati Msy . Miranda Muzakar Muzakar Natasha Weisdhania Weisdhania NATHASA WEISDANIA SIHITE Nathasa Weisdania Sihite Omega Tri Grese Podojoyo Podojoyo Ridhotun Annisa Rosiana Rosiana Rusnelly Rusnelly Susyani Susyani Terati Terati Ummi Zahra Widya Afiska Yuli Hartati Yulianto Yulianto Yulianto Yunaini Nabila