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All Journal Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Journal of Innovation and Community Engagement
Nanang Nasrullah
Program Studi Gizi Universitas Pembangunan Nasional Veteran Jakarta
Arts Humanities Engineering Health Professions Public Health Social Sciences Other

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Online Education of Clean and Healthy Living Behavior (PHBS) in Overcoming the Spread of SARS COV-2 Virus for Gandul Cinere Village Health Cadre Andri Pramesyanti Pramono; Lisa Safira; Retno Yulianti; Nanang Nasrullah; Novri Rahmadika
Journal of Innovation and Community Engagement Vol. 3 No. 3 (2022)
Publisher : Fakultas Teknik Universitas Kristen Maranatha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28932/ice.v3i3.4171

Abstract

Gandul Cinere village is located bordered by South Jakarta. Jakarta has a fairly highnumber of SARS-COV 2 positive patients. The Indonesian Government has determined thatIndonesia is entering the New Normal era in June 2020. Many people in the community donot care about health protocols in the New Normal era and consider that the Covid-19pandemic is no longer a threat. Our goals are (1) increasing PHBS knowledge andawareness of health cadres to implement PHBS and to teach the community in everyday lifein the New Normal era, and (2) decreasing incidence of Covid-19 related illness in GandulCinere Village. Therefore, a continuous understanding of health protocols is needed. PHBSis part of the health protocol that must be run in this New Normal era. Continued knowledgeprovision is required in order to prevent the transmission of Covid-19, especially in theGandul Village area, Cinere, which borders the red zone area of Covid-19. Health cadreswho are the vanguard need assistance and guidance in understanding and applying PHBS ineveryday life. The methods used were online counseling, online discussion, online mentoring,and pre-/post-test implementation. The result showed increased knowledge about Clean andHealthy Living Behavior after given counseling and discussion with the respondent.
Snack Bar Suweg (Amorphophallus campanulatus B) dan Kacang Merah (Phaseolus vulgaris L) sebagai Camilan Sumber Serat Pangan Aulia Adha Arzaqina; Ibnu Malkan Bakhrul Ilmi; Nanang Nasrullah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 5, No 2 (2021)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2021.5.2.6303

Abstract

This study aims to utilize local food products and determine the nutritional content, dietary fiber content, and sensory acceptance of snack bars made of elephant foot yam flour and red bean flour. In order to obtain the best formulation, the Completely Randomized Design (CRD) method with three different formulations was used. Determination of the best formulation was carried out by organoleptic test on 30 nutrition students and analyzed by Kruskal Wallis test followed by Mann-Whitney test. The organoleptic test results showed that the variations in the mixture of both elephant foot yam and red bean had a significant effect (p 0.05) on the taste level of snack bars’ texture. The snack bar F2 (50:50) was the best formulation with the highest level of preference, which contains 22.79% water, 2.93% ash, 10.66% protein, 11.42% fat, 52.21% carbohydrate, and 17.73% dietary fiber. The dietary fiber content can meet 59% of the adequacy of dietary fiber for the general public, so that it can be used as an alternative snack source of dietary fiber, which is good for people with diabetes mellitus and people who want to control their weight. Penelitian ini bertujuan untuk memanfaatkan produk pangan lokal dan mengetahui kandungan gizi, kadar serat pangan, serta daya terima konsumen terhadap snack bar tepung suweg dan tepung kacang merah. Penelitian ini menggunakan metodologi penelitian eksperimental dengan menggunakan metode Rancangan Acak Lengkap (RAL) dengan tiga perlakuan untuk mendapatkan formulasi terbaik. Penentuan formulasi terbaik dilakukan dengan uji organoleptik terhadap 30 orang mahasiswa gizi dan dianalisis dengan uji Kruskal Wallis dilanjutkan dengan uji Mann-Whitney. Hasil uji organoleptik menunjukkan variasi campuran suweg dan kacang merah berpengaruh nyata (p 0,05) terhadap tingkat kesukaan tekstur snack bar. Snack bar F2 (50:50) merupakan formulasi terbaik yang mempunyai tingkat kesukaan tertinggi, yang mengandung 22,79% air, 2,93% abu, 10,66% protein, 11,42% lemak, 52,21% karbohidrat, dan 17,73% serat pangan. Kandungan serat pangan tersebut dapat memenuhi 59% kecukupan serat pangan masyarakat umum, sehingga dapat dijadikan alternatif camilan sumber serat pangan, yang baik bagi penderita diabetes melitus dan orang yang ingin mengontrol berat badannya.
Co-Authors Andri Pramesyanti Pramono Aulia Adha Arzaqina Ilmi, Ibnu Malkan Bakhrul Lisa Safira Novri Rahmadika Retno Yulianti