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KARAKTERISTIK IBU HAMIL KURANG ENERGI KRONIS (KEK) DI KECAMATAN TILANGO KABUPATEN GORONTALO Pomalingo, Anna Y.; Setiawan, Denny Indra; Misnati, Misnati
JOURNAL HEALTH AND NUTRITIONS Vol 4, No 1 (2018): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

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ABSTRACT Chronic Energy Deficiency at women in childbearing age and pregnant women tend to give birth with low birth weight. Prevalence of Chronic Energy Deficiency at women in childbearing age in Gorontalo Province is 14,3% while in Gorontalo District is 16,9%. Data from Department of Health of Gorontalo District in Sub-district of Tilango show that in 2015, there are 45 Chronic Energy Deficiencies at pregnant women out of 330 pregnant women or 13,6% and it improves to 52 people or 15,7% in 2016. Objective: to obtain description of characteristics of Chronic Energy Deficiency at pregnant women in Sub-district of Tilango, District of Gorontalo in 2017. Significance of Research: The research is expected to be new discourse for people particularly pregnant women on the importance of maintaining health and adequate nutrition in order to avoid Chronic Energy Deficiency problem that may have bad impact to either mothers or fetus. Methodology of Research: it applies quantitative method. It is a survey research with descriptive approach. Analysis: it applies descriptive analysis to describe every variable, either independent or dependent variable. This analysis is distribution of frequency and percentage at every variable. Conclusion: pregnant woman education that has Chronic Energy Deficiency is just elementary school aged 20 to 35 years, mostly work as housewife and have monthly income for less than one million rupiah. Keywords: Pregnant women, Chronic Energy Deficiency ABSTRAK Gizi merupakan salah satu faktor penentu utama kualitas sumber daya manusia. Peran gizi dalam pembangunan kualitas sumber daya manusia telah dibuktikan dari berbagai penelitian. Gangguan gizi pada awal kehidupan akan mempengaruhi kualitas kehidupan berikutnya (Depkes, 2012). Status gizi ibu sebelum dan selama hamil dapat mempengaruhi pertumbuhan janin yang sedang dikandung. Tujuan dari penelitian ini yaitu untuk memperoleh gambaran karakteristik ibu hamil KEK di Kecamatan Tilango Kabupaten Gorontalo Tahun 2017. Manfaat Penelitian ini diharapkan dapat menjadi wacana baru bagi masyarakat terutama para ibu hamil agar mempunyai gambaran tentang pentingnya memelihara kesehatan dan gizi yang memadai pada saat hamil agar terhindar dari masalah KEK yang akan berdampak buruk pada ibu maupun janin. Metodologi penelitian ini menggunakan Metode Kuantitatif dengan pendekatan survey deskriptif. Hasil penelitian menunjukkan bahwa responden yang memiliki tingkat pendidikan tertinggi sejumlah 9 orang (50%), Paritas ibu hamil KEK tertinggi sejumlah 13 orang (72,2%), ANC ibu hamil KEK tertinggi adalah ANC baik sebanyak 12 orang (66,7%), dan Konsumsi tablet Fe ibu hamil KEK tertinggi adalah tidak mengkonsumsi sebanyak 11 orang (61,1%). Kata Kunci: Ibu Hamil, Gizi, Kurang Energi Kronis

HUBUNGAN PERILAKU MENGKONSUMSI TABLET Fe DENGAN KEJADIAN ANEMIA PADA REMAJA PUTRI DI SMKN 2 KOTA GORONTALO Setiawan, Denny Indra
JOURNAL HEALTH AND NUTRITIONS Vol 2, No 2 (2016): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

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HUBUNGAN PERILAKU MENGKONSUMSI TABLET Fe DENGAN KEJADIAN ANEMIA PADA REMAJA PUTRI DI SMKN 2 KOTA GORONTALO

THE POTENTIAL OF “TYAM” BISCUIT (BICCUIT WITH TEMPE FLOUR AND SPINNING POWDER SUBSTITUTION) AS ALTERNATIVE TO PREVENT STUNTING IN TODDLERS Fihrina Mohamad; Denny Indra Setiawan; Nangsih Sulastri Slamet; Zulfiayu Sapiun; Anna Y. Pomalingo
Journal Health & Science : Gorontalo Journal Health and Science Community Vol 6, No 1 (2022): APRIL: JOURNAL HEALTH AND SCIENCE : GORONTALO JOURNAL HEALTH AND SCIENCE COMMUNI
Publisher : Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35971/gojhes.v5i3.13797

Pangan fungsional dapat dijadikan sebagai alternatif dalam mencegah stunting pada balita. Tempe dan bayam merupakan bahan lokal yang mudah diperoleh, ekonomis, nilai gizinya tinggi dan mutu cernanya tinggi dalam tubuh sehingga berpotensi dijadikan pangan fungsional. Kebaruan dalam penelitian ini meneliti potensi Biskuit “TYam”(biskuit dengan substitusi tepung tempe dan serbuk bayam) sebagai alternatif pencegahan stunting pada balita. Penelitian ini bertujuan untuk memformulasi biskuit yang disubtitusi tepung tempe dan serbuk bayam (Biskuit “TYam”) dan menganalisis pengaruh subtitusi tersebut terhadap organoleptik dan nilai gizi biscuit.Metode penelitian ini adalah eksperimen laboratorium. Biskuit “TYam” diformulasi dengan mensubtitusi tepung terigu dengan tepung tempe dan serbuk bayam, masing-masing 0g (P0), 15g (P1), 30g (P2) dan 45g (P3). Keempat formula Biskuit “TYam” diuji organoleptik (warna, aroma, rasa dan kerenyahan) oleh 25 panelis menggunakan skala hedonik dengan teknik skoring. Analisis data uji organoleptik meliputi uji normalitas, uji Friedman dan uji lanjutan yakni uji Wilcoxon. Sedangkan nilai gizi biskuit “TYam” dihitung menggunakan Nutrisurvey. Hasil penelitian menunjukkan bahwa secara organolpetik formula biscuit “TYam” P2 (15g) paling disukai dari segi warna, aroma, rasa dan kerenyahan. Sedangkan nilai gizi Biskuit “TYam” yang meningkat adalah Protein, PUFA, Vitamin A, Vitamin E, Vitamin B6, Total asam folat, Kalium, Magnesium, Fosfor, Ferro dan Zink. Kesimpulan penelitian adalah semakin banyak tepung tempe dan serbuk bayam yang disubtitusi pada Biskuit “TYam”. maka nilai gizi semakin meningkat dan berpengaruh signifikan terhadap organoleptiknya.Kata Kunci: Bayam; Biskuit; Pangan fungsional; Stunting; Tempe. AbstractFunctional foods can be used as an alternative to prevent growth retardation in young children. Tempe and spinach are local ingredients that are easy to procure, economical, nutritious, digestible in the body, and have the potential to be used as functional foods. Novelty in research to examine the potential of "TYam" Biscuits (biscuits with substitution of tempeh flour and spinach powder) as an alternative to stunting prevention in toddlers. The purpose of this study is to formulate biscuits (“TYam” biscuits) replaced with tempe and spinach powder and analyze their effects on the sensual and nutritional value of biscuits. This research method is a laboratory experiment. "TYam" biscuits were formulated by replacing wheat flour with tempe flour and spinach powder, 0g (P0), 15g (P1), 30g (P2) and 45g (P3), respectively. "TYam" biscuit formulas were sensually tested by 25 panelists using a hedonic scale using t-scoring technology (color, aroma, flavor, crispness). Analysis of sensory test data included a normality test, a Friedman test, and another test, the Wilcoxon test. On the other hand, the nutritional value of "TYam" biscuits was calculated using Nutrisurvey. The results showed that the sensually "TYam" P2 (15 g) biscuit formulation was the most preferred in terms of color, aroma, flavor, and crispness. The nutritional value of the increased "TYam" biscuits was protein, PUFA, vitamin A, vitamin E, vitamin B6, total folic acid, potassium, magnesium, phosphorus, iron and zinc. The conclusion of the study was that the "TYam" cookie as an alternative functional food in preventing stunting in toddlers.

Kualitas cracker cibi sebagai alternatif cemilan sehat Fitri Yani Arbie; Novian Swasono Hadi; Denny Indra Setiawan; Rahma Labatjo; M Anas Anasiru
AcTion: Aceh Nutrition Journal Vol 5, No 1 (2020): AcTion Vol 5 No 1 Tahun 2020
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v5i1.197

Non-Communicable Diseases (NCD) is the leading cause of death globally. One recommended strategy for improving food quality in preventing obesity and NCD is fish consumption. The selection of biscuit products "Cibi" aims as an effort to prevent PTM through food diversification. In addition to developing healthy, economical and nutritious cracker products. Objective, to obtain the nutritional content of biscuits with the substitution of mackerel flour and corn flour as an alternative to complementary feeding in efforts to prevent non-communicable diseases. Methods, laboratory experimental methods using panelists to test the acceptability of food. Homogeneity Test, Anova Test and Tuckey Advanced Test to see the difference in the best treatment. Results, the most preferred cibi crackers formula from the aspect of color, taste, and crispness assessment is the F2 formulation and contains higher water, protein, iron and zinc content compared to the control formula. However, in terms of ash, fat and carbohydrate content, Formulation F2 is lower than the control formula. Conclusion, the most preferred cibi crackers formula from the aspect of taste, color, and crispness evaluation is the F2 formulation, which is a formula with 25 gram of mackerel fish flour and 25gram sweet corn flour. The results of the AKK Test (Yeast Mold Figures) show that F3 still has Yeast and is still within the safe limits of SNI Biscuits. Penyakit Tidak Menular (PTM) menjadi penyebab utama kematian secara global. Salah satu strategi yang direkomendasikan untuk meningkatkan kualitas makanan dalam pencegahan obesitas dan PTM adalah konsumsi ikan. Pemilihan produk biscuit “Cibi” bertujuan sebagai upaya pencegahan PTM melalui diversifikas pangan. Selain itu untuk mengembangkan produk cracker sehat, ekonomis dan bergizi sebagai alternative MP-ASI pada usia di atas 1 tahun. Penelitian bertujuan untuk memperoleh kandungan zat gizi biskuit dengan subtitusi tepung ikan kembung dan tepung jagung sebagai alternatif MP-ASI dalam upaya pencegahan penyakit tidak menular. Penelitian menggunakan metode eksperimen laboratorium dengan melibatkan panelis untuk menguji daya terima makanan. Uji Homogenitas, Uji Anova dan Uji Lanjut Tuckey untuk melihat perbedaan perlakuan terbaik. Hasil, formula crackers Cibi yang paling disukai dari aspek penilaian warna, rasa, dan kerenyahan adalah formulasi F2 dan mengandung kadar air, protein, besi dan seng yang lebih tinggi dibandingkan dengan formula kontrol. Namun, dari segi kadar abu, lemak dan karbohidrat, Formulasi F2 lebih rendah dibandingkan dengan formula kontrol. Kesimpulan, formula crackers Cibi yang paling disukai dari aspek penilaian rasa, warna, dan kerenyahan adalah formulasi F2, yaitu formula dengan substitusi tepung ikan kembung 25 gram dan tepung jagung manis 25 gram. Hasil Uji AKK (Angka Kapang Khamir) menunjukkan F3 masih terdapat Khamir dan masih berada pada batas aman SNI Biskuit.

Pemberian kecambah kacang kedelai terhadap kadar malondialdehid (MDA) dan superoxide dismutase (SOD) tikus Sprague Dawley hiperkolesterolemia Denny Indra Setiawan; Kusmiyati Tjahyono; Diana Nur Afifah
Jurnal Gizi Klinik Indonesia Vol 13, No 1 (2016): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.22815

Background: Consumption of foods high in fat that happens in society can cause free radicals and trigger oxidative stress that results in the accumulation of fat cells in the adipose, cells damage and even cells death. An antioxidant activity that originates from food in the body, depends on the number of substances that can be absorbed and used to metabolism process. The selection of groceries that right can be alternatives management in hyperlipidemia. Soybean sprouts have properties that neutralize free radicals cause hyperlipidemia and cardiovascular diseases because it is an antioxidant compound. Objective: The aim of this study was to determine the effect of soybean sprouts (Glycine Max) to levels of MDA and levels of SOD of male Sprague-Dawley rats. Method: Research laboratory tests design post only controlled group design. The sample was 30 tailed rat Rattus norvegicus species Sprague Dawley. The rat 8-10 weeks and samples to be divided into 5 group. Group 1 was normal rat without treatment; groups II are hypercholesterolemic rat without treatment; groups III are hypercholesterolemic rat with treatment sprouts soybeans 0,53 g; group IV are hypercholesterolemic rat with treatment sprouts soybeans 1,06 g; the group V are hypercholesterolemic rat with treatment sprouts soybeans 2,12 g and all groups are treatment for 4 week. Results: After four weeks of treatment, decline MDA levels in the hypercholesterolemic rat. Doses the provision of sprouts soybean 2,12 g/day is dosed most effective shown the significant differences (p<0.05) between the treatment group first to the treatment third group. Statistical analysis to SOD levels show differences meaningful in all the treatment group (p<0.05). Doses the provision of sprouts soybean 2,12 g/day proven effective against elevated levels of sod who demonstrated the significant differences (p=0,004) between the treatment group 1 (X1) to the treatment group 3 (X3). Conclusion: Doses sprouts 2,12 g is dosed optimal in preventing elevated levels of MDA and help improve levels of SOD hypercholesterolemic Sprague-Dawley rats.

KARAKTERISTIK IBU HAMIL KURANG ENERGI KRONIS (KEK) DI KECAMATAN TILANGO KABUPATEN GORONTALO Anna Y. Pomalingo; Denny Indra Setiawan; Misnati Misnati
JOURNAL HEALTH AND NUTRITIONS Vol 4, No 1 (2018): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v4i1.137

ABSTRACT Chronic Energy Deficiency at women in childbearing age and pregnant women tend to give birth with low birth weight. Prevalence of Chronic Energy Deficiency at women in childbearing age in Gorontalo Province is 14,3% while in Gorontalo District is 16,9%. Data from Department of Health of Gorontalo District in Sub-district of Tilango show that in 2015, there are 45 Chronic Energy Deficiencies at pregnant women out of 330 pregnant women or 13,6% and it improves to 52 people or 15,7% in 2016. Objective: to obtain description of characteristics of Chronic Energy Deficiency at pregnant women in Sub-district of Tilango, District of Gorontalo in 2017. Significance of Research: The research is expected to be new discourse for people particularly pregnant women on the importance of maintaining health and adequate nutrition in order to avoid Chronic Energy Deficiency problem that may have bad impact to either mothers or fetus. Methodology of Research: it applies quantitative method. It is a survey research with descriptive approach. Analysis: it applies descriptive analysis to describe every variable, either independent or dependent variable. This analysis is distribution of frequency and percentage at every variable. Conclusion: pregnant woman education that has Chronic Energy Deficiency is just elementary school aged 20 to 35 years, mostly work as housewife and have monthly income for less than one million rupiah. Keywords: Pregnant women, Chronic Energy Deficiency ABSTRAK Gizi merupakan salah satu faktor penentu utama kualitas sumber daya manusia. Peran gizi dalam pembangunan kualitas sumber daya manusia telah dibuktikan dari berbagai penelitian. Gangguan gizi pada awal kehidupan akan mempengaruhi kualitas kehidupan berikutnya (Depkes, 2012). Status gizi ibu sebelum dan selama hamil dapat mempengaruhi pertumbuhan janin yang sedang dikandung. Tujuan dari penelitian ini yaitu untuk memperoleh gambaran karakteristik ibu hamil KEK di Kecamatan Tilango Kabupaten Gorontalo Tahun 2017. Manfaat Penelitian ini diharapkan dapat menjadi wacana baru bagi masyarakat terutama para ibu hamil agar mempunyai gambaran tentang pentingnya memelihara kesehatan dan gizi yang memadai pada saat hamil agar terhindar dari masalah KEK yang akan berdampak buruk pada ibu maupun janin. Metodologi penelitian ini menggunakan Metode Kuantitatif dengan pendekatan survey deskriptif. Hasil penelitian menunjukkan bahwa responden yang memiliki tingkat pendidikan tertinggi sejumlah 9 orang (50%), Paritas ibu hamil KEK tertinggi sejumlah 13 orang (72,2%), ANC ibu hamil KEK tertinggi adalah ANC baik sebanyak 12 orang (66,7%), dan Konsumsi tablet Fe ibu hamil KEK tertinggi adalah tidak mengkonsumsi sebanyak 11 orang (61,1%). Kata Kunci: Ibu Hamil, Gizi, Kurang Energi Kronis

HUBUNGAN PERILAKU MENGKONSUMSI TABLET Fe DENGAN KEJADIAN ANEMIA PADA REMAJA PUTRI DI SMKN 2 KOTA GORONTALO Denny Indra Setiawan
JOURNAL HEALTH AND NUTRITIONS Vol 2, No 2 (2016): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v2i2.110

HUBUNGAN PERILAKU MENGKONSUMSI TABLET Fe DENGAN KEJADIAN ANEMIA PADA REMAJA PUTRI DI SMKN 2 KOTA GORONTALO

GAMBARAN PREVALENSI STUNTING PADA ANAK BALITA UMUR 24-59 BULAN M. Anas Anasiru; Denny Indra Setiawan; Wilka Audina Ibrahim
JOURNAL HEALTH AND NUTRITIONS Vol 7, No 1 (2021): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v7i1.461

ABSTRACT Stunting or chronic malnutrition refers to a form of growth failu re.The term is also defined as nutritional status based on body index according to length or height-for-age (L/A or H/A); these terms are the equivalent of the terms stunted and severely stunted.respectively. The purpose of this research was to get an overview of the prevalence of stunting among children aged 24 to 59 months,which conducted in Buhu village, Telaga Jaya sub-district of Gorontalo regency. This descriptive research involved children aged 24 to 59 months. Furthermo re, the sample consisted of 57 children, with one variable, namely stunting prevalence.Indicated that of the 57 respondents had stunting nutritional status; eight children had nulritional status based on body index accord ing to length or height-for-age (L/A or H/A).There were two (3.5%) stunted children, and six (10.52%) severely stunted children. This research concluded that there was 14.02% of stunting prevelence in Buhu village. ABSTRAK Stunting atau malnutrisi kronik merupakan bentuk lain dari kegagalan pertumbuhan. Definisi lain menyebutkan bahwa pendek dan sangat pendek adalah status gizi yang didasarkan pada indeks panjang badan menurut umur (PB/U) atau tinggi badan menurut umur (TB/U) yang merupakan padanan istilah stunted (pendek) dan severely stunted (sangat pendek). Penelitian ini bertujuan untuk mengetahui gambaran prevalensi stunting pada anak balita umur 24-59 Bulan di Desa Buhu Kecamatan Telaga Jaya Kabupaten Gorontalo. Metode penelitian yang digunakan yaitu penelitian desktiptif. Populasi yaitu anak balita yang berusia 24-59 bulan. Sampel penelitian ini berjumlah 57 balita. Variable dalam penelitian ini menggunakan 1 variabel yaitu prevalensi stunting. Hasil Penelitian menunjukan bahwa dari 57 responden yang memiliki status gizi stunting yaitu berjumlah 8 balita dengan status gizi berdasarkan indeks panjang badan menurut umur (PB/U) atau tinggi badan menurut umur (TB/U). Status gizi pendek berjumlah 2 balita (3,5%). Dan status gizi sangat pendek berjumlah 6 balita (10,52%). prevalensi stunting di Desa Buhu yaitu (14,02%) dengan status gizi pendek berjumlah 2 balita (3,5%), dan status gizi sangat pendek berjumlah 6 balita (10,52%).

GAMBARAN PENGETAHUAN IBU TENTANG PEMBERIAN MAKANAN PENDAMPING ASI PADA ANAK BADUTA Rahmawati Hamzah; Imran Tumenggung; Denny Indra Setiawan
JOURNAL HEALTH AND NUTRITIONS Vol 5, No 2 (2019): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v5i2.526

ABSTRACT MP-ASI or Breast Milk Supplementary Feeding is food or drink instead of Breast Milk which contains nutrient given to the baby after having Exclusive Breast for 6 months, the baby should be given Breast Milk Supplementary Feeding due to after 6 months, Breast Milk cannot meet the nutrients need for protein energy and several essential micronutrients. According to data of Riskesdas 2013, babies in Indonesia that consumed Breast Milk Supplementary Feeding aged 6-24 months were 30,2%, and those that consumed early Breast Milk Supplementary Feeding were 69,8%. The research aimed to find out the mothers’ knowledge on giving Breast Milk Supplementary Feeding (MP-ASI) at Baduta children in Lonuo Village, Tilongkabila Sub-districk, Bone Bolango District. The research was descriptive survey research. The samples were 30 mothers and babies. The research variable had an independent variable, namely mothers’ knowledge on giving Breast Milk Supplementary Feeding. The research finding revealed that 12 people (40%) out of 30 respondents were in a good category of mothers’ knowledge, 10 people (34%) were in a sufficient category, and 8 people (26%) were in less category. In conclusion, the research showed that most mothers and babies had good knowledge. ABSTRAK MP-ASI adalah makanan atau minuman selain ASI yang mengandung zat gizi yang diberikan kepada bayi setelah pemberian ASI Eksklusif selama 6 bulan, bayi harus diberi makanan pendamping ASI karena setelah 6 bulan ASI tidak lagi dapat memenuhi kebutuhan gizi bayi akan energi protein dan beberapa mikronutrien penting. Di Indonesia menurut data Riskesdas 2013, bayi yang mendapatkan MP-ASI usia 6-24 bulan sebanyak 30,2% dan yang mendapat MP-ASI dini 69,8%. Penelitian ini bertujuan untuk mengetahui pengetahuan ibu tentang pemberian makanan pendamping ASI (MP-ASI) pada anak baduta di Desa Lonuo Kecamatan Tilongkabila Kabupaten Bone Bolango. Jenis penelitian ini adalah survey deskriptif. Jumlah sampel sebanyak 30 orang ibu bayi dan balita. Variabel penelitian yaitu variabel mandiri yaitu pengetahuan ibu tentang pemberian makanan pendamping ASI. Hasil penelitian dari 30 responden menunjukkan bahwa pengetahuan ibu yang dikategorikan Baik sebanyak 12 orang (40%), Cukup sebanyak 10 orang (34%), dan Kurang sebanyak 8 orang (26%). Dalam penelitian ini menunjukkan bahwa sebagian besar ibu balita berpengetahuan baik.

DAYA SIMPAN DAN NILAI GIZI MIE BASAH DENGAN PENAMBAHAN BAYAM MERAH Dwi Indah Puspita Paramata; Denny Indra Setiawan; Indra Domili; Misrawati Goi
JOURNAL HEALTH AND NUTRITIONS Vol 6, No 2 (2020): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v6i2.546

ABSTRACT Wet noodles are made from wheat flour but the protein and mineral content is still low. Therefore, other alternative food ingredients were carried out as a substitute for making wet noodles and complementary nutrients that were not present in wheat flour by adding red spinach leaves. This study aims to determine the shelf life of wet noodles with the addition of red spinach leaves. This research uses laboratory experimental methods. The treatment in this study was the addition of red spinach leaves which consisted of 4 treatments with 3 replications. The study was conducted to see the shelf life and nutritional value of the addition of red spinach leaves. The results showed that wet noodles with the addition of red spinach leaves showed that the color aspect had begun to change on the third day of room temperature deviation, namely the color of the noodles had started to turn brownish yellow with green spots. On the aspect of texture in the room temperature deviation the first day the noodles were still soft, and on the seventh day the noodles were very soft. On the first day of change, the aroma has not yet smelled, while on the seventh day the aroma in the noodles is already very rotten. The conclusion is that storage at room temperature, refrigeration and freezer can last approximately 7 days with a different process of changing color, aroma and texture. ABSTRAK Mie basah dibuat dari tepung terigu namun kadar protein serta mineral masih rendah. Oleh karena itu, dilakukan alternatif bahan pangan lain sebagai subtitusi pembuatan mie basah dan pelengkap nutrisi yang tidak ada dalam tepung terigu dengan menambahakan daun bayam merah. Penelitian ini bertujuan untuk mengetahui daya simpan mie basah dengan penambahan daun bayam merah. Penelitian ini menggunakan metode eksperimen laboratorium. Perlakuan dalam penelitian ini adalah penambahan daun bayam merah yang terdiri dari 4 perlakuan dengan 3 replikasi. Penelitian dilakukan untuk melihat daya simpan dan nilai gizi pada penambahan daun bayam merah. Hasil penelitian menunjukkan mie basah dengan penambahan daun bayam merah menunjukkan pada aspek warna sudah mulai terjadi perubahan pada hari ketiga pada penyimpangan suhu ruang yakni warna mie sudah mulai berubah kuning kecoklatan disertai bintik hijau. Pada aspek tekstur di penyimpangan suhu ruang hari pertama mie masih lembut, dan pada hari ketujuh mie sudah sangat lembek. Pada hari pertama perubahan aroma belum berbau, sedangkan pada hari ketujuh aroma yang ada pada mie itu sudah sangat busuk. Kesimpulan penyimpanan suhu ruang, refrigator dan frezeer dapat bertahan kurang lebih 7 hari dengan proses perubahan warna, aroma dan tekstur yang berbeda.

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