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Acceptance of High Protein Nuggets as an Animal Side Dish for Toddlers Wasting Winda Veronica; Afriyana Siregar; Podojoyo Podojoyo
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 2 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

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Background. One of the nutritional statuses of children is wasting. Wasting is a group of undernourished, directly caused by inadequate nutrition and infectious diseases. One kind of food product that can be a high-protein animal side dish as a nutritional value enhancer for children with waste is High Protein Nuggets. High Protein Nuggets are nuggets made from the main ingredient of catfish. Research Methods. This study used experimental research with a complete random design (RAL) non-factorial. In this study, the best formulation was found, namely the formula F3, which included 175g catfish meat, 25g carrots, 80g eggs, 40g wheat flour, 40g bread flour, 15g leeks, 20g coconut milk, and 2g pepper. Research Result. From the effects of analysis of comparable levels, content in the best of high protein nuggets formulation 100 grams contains energy 325,6 kcal, protein 12,75 grams, fat 22,12 grams, and carbohydrates 18,63 grams. Conclusion. Based on organoleptic data, the chosen formula is F3 Nugget, high in protein, with F3 having the most significant average value of each parameter assessment (taste, color, aroma, and texture).

Description of Macro Nutrition Intake, Natrium, Fiber, Physical Activity, and Blood Pressure in Hypertension Patients Melly Juis Rapina Ayu; Afriyana Siregar; Terati Terati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 7, No 2 (2022): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

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Background. Hypertension is a disease in which blood pressure is ≥ 140 mmHg for systolic and ≥ 90 mmHg for diastolic. Hypertension is often called the silent killer because sufferers cannot feel the symptoms. Excess sodium intake, less fiber, and inadequate physical activity can all contribute to hypertension. This study aims to determine the picture of sodium intake, fiber, and physical activity on the blood pressure of hypertensive patients at Sukarami Health Center in Palembang.Research Methods. This kind of research uses an incidental sampling method and a cross-sectional research design and is descriptive. The sample in this study was 42 people, with a reserve of 10% to 46 people. Primary data was taken by measuring blood pressure, and interviews and secondary data were taken from the profile of the Sukarami Health Center in Palembang.Research Result. The results showed that most of the energy intake was good at 52.2%, protein intake was mainly good at 47.8%, fat intake was primarily good at 45.7%, carbohydrate intake mainly was good at 56.5%, sodium intake was mostly more 67.3%, fiber intake mainly was 78.4% less, physical activity was primarily light 56.5%, and the hypertension level was mostly mild 69.6%. Conclusion. Based on the condition of hypertensive patients, they still have more sodium intake, low fiber intake, and less physical activity. It is recommended that patients pay attention to sodium intake, fiber, and physical activity so that blood pressure becomes normal.

Analisis Zat Gizi Makro, Status Gizi dan Kadar Glukosa Darah Pada Penderita Diabetes Mellitus Tipe 2 Fedila Yolan Anggita; Afriyana SIREGAR; Hana Yuniarti
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 1 No 1 (2022): Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

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Diabetes mellitus merupakan gangguan kesehatan yang berupa kumpulan gejala yang disebabkan oleh peningkatan kadar gula (glukosa) darah atau hiperglikemia akibat kekurangan atau resistensi insulin.Penelitian ini bertujuan untuk mengetahui gambaran Asupan Zat Gizi Makro, Status Gizi dan Kadar Glukosa Darah pada Penderita Diabetes Mellitus Tipe 2 di Wilayah Kerja Puskesmas Sosial Palembang. Jenis penelitian ini adalah deskriptif dengan desain penelitian cross sectional, dan menggunakan teknik pengambilan sampel Purposive Sampling. Sampel dalam penelitian ini yaitu 46 orang dengan cadangan 10% menjadi 50 orang. Hasil penelitian menunjukkan bahwa sebagian besar penderita berusia 50-64 tahun sebanyak 60,0%, berjenis kelamin perempuan sebanyak 64,0%, berpendidikan menengah sebanyak 64,0%, asupan energi kategori baik sebanyak 72,0%, asupan protein kategori baik sebanyak 68,0%, asupan lemak pada kategori baik sebanyak 66,0%, asupan karbohidrat pada kategori baik sebanyak 70,0%, indeks massa tubuh (IMT) pada kategori normal yaitu sebanyak 52,0%, kadar gula darah tinggi (hiperglikemia) sebanyak 60,0%.Berdasarkan kondisi penderita diabetes mellitus tipe 2 mengalami kadar gula darah tinggi (hiperglikemia) disarankan kepada penderita agar rutin melakukan pengecekkan kadar gula darah dan patuh minum obat sehingga tidak menyebabkan tingginya gula demi mencegah terjadinya komplikasi.

Karakteristik Pasien, Preferensi, Penampilan, Rasa Makanan dan Sisa Makanan Biasa Di Rumah Sakit Kota Palembang Yuli Hartati; Imelda Telisa; Afriyana Siregar
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 1 No 2 (2022): Jurnal Pustaka PADI (Pusat Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

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Sisa makanan adalah jumlah makanan yang tidak habis dikonsumsi setelah makanan disajikan. Ada beberapa faktor yang menyebabkan terjadinya sisa makanan terutama di rumah sakit. Perhitungan sisa makanan pasien dilakukan dengan penimbangan atau weigthing dan melalui metode comstock. Penelitian ini bertujuan untuk mengetahui gambaran karakteristik pasien, preferensi, penampilan, dan rasa makanan dengan sisa makanan biasa pada pasien rawat inap di rumah sakit. Jenis penelitian ini adalah deskriptif dengan rancangan yang digunakan adalah cross sectional. Jumlah sampel penelitian ini sebanyak 46 sampel yang diambil menggunakan teknik accidental sampling. Pengumpulan data dilakukan dengan menggunakan data sisa makanan makan siang pasien selama tiga hari berturut- turut untuk satu orang pasien yang diperoleh dengan cara metode comstock. Hasil penelitian menunjukkan sisa makanan pada makan siang sudah mencapai kategori baik karena responden terlihat menghabiskan makanannya dalam skala 0 (100% habis). Pada preferensi makanan responden menunjukkan bahwa makanan yang diberikan lebih banyak disukai, penampilan makanan responden lebih banyak menilai menarik, rasa makanan responden lebih banyak menilai terasa, untuk variasi menu makanan responden lebih banyak menilai bervariasi pada makanan yang disajikan setiap harinya.

Tingkat Kepuasan Pasien Rawat Inap Kelas 3 terhadap Penampilan dan Cita Rasa Makanan Lunak di Rumah Sakit Yuli Hartati; Gianda Sherly; Imelda Telisa; Afriyana Siregar; Nurul Salasa Nilawati
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 2 No 1 (2023): Jurnal Pustaka PADI (Pusat Kajian Pangan dan Gizi)
Publisher : Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi)

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Persepsi pasien pada pelayanan rumah sakit dapat kepuasan pasien. Persepsi pasien yang baik akan memberikan kepuasan yang baik pula demikian dengan sebaliknya. Penelitian ini bertujuan untuk mengetahui gambaran tingkat kepuasan pasien rawat inap terhadap penampilan dan cita rasa makanan lunak di rumah sakit. Penelitian ini merupakan penelitian deskriptif dengan rancangan Cross Sectional. Pemilihan sampel menggunakan teknik accidental sampling. Hasil penelitian menunjukkan penampilan makanan yang disajikan kurang (87,3%).cita rasa makanan yang disajikan kurang (100%). kepuasan pasien terhadap makanan yang disajikan menyatakan tidak puas (56,7%) dan puas (43,3%). sisa makanan pokok kategori banyak sebesar (86,7%),lauk hewani(16,7%), lauk nabati (60%), sayuran (70%) dan buah ( 6,7%). tingkat kepuasan pasien terhadap penyajian makanan lunak di rumah sakit masih kurang.

PENGARUH PEMBERIAN SMOOTHIES PISANG DAN MELON TERHADAP TEKANAN DARAH PADA LANSIA PENDERITA HIPERTENSI DI PUSKESMAS SUKARAMI KOTA PALEMBANG Sintia Ayu Lestari; Afriyana Siregar; Imelda Telisa; Yuli Hartati
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 2 Desember (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background : Hypertension is one of the leading causes of death in the world. World Health Organiation 2019 predicts the prevalence of hypertension in the world by 22% and the Southeast Asian region is ranked third with a prevelence of 25% of the total population, the results of Basic Health Research (Riskesdas) in 2018 showed that, the prevalence of hypertension in Indonesia is 34.11% and the prevalence of hypertension in South Sumatra is 30.44%. The Purpose : The purspose of the study was to find a effect of giving banana and melon smoothies to blood pressure in elderly people with hypertension in the sukarami health center in Palembang. Methods : With this type of research is pseudo experimentation (Quasi Experimentation). With pretest research design – Treatment – Postest with group control. The number of samples in this study was 60 people with 30 as a treatment group and 30 people in the comparison group. Results : The results of this study showed based on the age of most hypertensive patients in palembangsukarami health center aged 55-64 years. Based on gender as a large part is female. Energy Intake, Protein, Fat, Carbohydrates in the good category while for the intake of potassium and vitamin C in the category of less, sodium intake is mostly low salt diet 3. The results of statistical tests show (p<0.05) that there is an influence of banana and melon smoothies on blood pressure in elderly people with hypertension in Palembang Sukarami health center. Conclusion : Consumption of banana smoothies and melons regularly affects the decrease in blood pressure of hypertensive patients

Gambaran Asupan Zat Gizi, Konsumsi Sayur dan Buah dengan Status Haemoglobin Siswa SMP Yuli Hartati; Imelda Telisa; Eddy Susanto; Afriyana Siregar
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 1, Juni (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background : Anemia in adolescents is one of the nutritional problems in Indonesia. The main cause is related to the intake of nutrients, especially energy and protein, as well as the consumption of vegetables and fruit. The Purpose : This study aims to determine the intake of energy, protein, and consumption of vegetables and fruit in adolescents and anemia status in adolescents. Methods : This study used a cross-sectional design, sampling was done by simple random sampling. The research location is in SMP Muhammadiyah 4 Palembang. Results : The results showed that respondents with normal hemoglobin (Hb) status, which was 61.5%, and 53.8% less nutritional knowledge. Lack of energy intake by 57.7%. A good intake of animal protein was 69.2% and a vegetable protein intake of less category was 78.8%. Good fat intake is 53.8%. Less carbohydrate intake by 55.8%. Vegetable consumption is less than the requirement of 71.2%. Consumption of fruit is less than the requirement of 63.5%. respondents with normal Hb status had good nutritional knowledge of 83.3%, a good energy intake of 63.3%, good animal protein intake of 72.2%, good vegetable protein intake of 90.9%, a low fat intake of 79, 2%, good carbohydrate intake is 78.0%, good vegetable consumption is 73.3%, good fruit intake is 73%. Respondents with less energy and protein intake tend to experience anemia. Conclusion : Adolescents with less consumption of vegetables and fruit tend to have the anemic status

Karakteristik Sifat Sensori dan Daya Terima Cookies Substitusi Tepung Ubi Ungu Dan Tepung Sukun Merry Indriyani; Yuli Hartati; Sartono Sartono; Afriyana Siregar
JGK:Jurnal Gizi dan Kesehatan Vol 2 No 2 Desember (2022): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Background : Cookies are a type of pastries made from a soft and crunchy dough, high in fat content, and when broken, the cross-sectional texture is not too dense. Cookies with the substitution of purple yam flour and breadfruit flour which are rich in fiber are also very suitable to be consumed as a snack for diabetes mellitus patients. Purpose: The purpose of the study was to determine the acceptance test of purple sweet potato flour and breadfruit flour cookies as a snack in patients with type II diabetes mellitus. Methods: This study used an experimental study with a non-factorial Completely Randomized Design (CRD). Using Organoleptic Test with a panel of 50 people. Determination of nutritional value and fiber using proximate analysis and fiber analysis. Acceptance test using Friedman test. Results: The selected purple sweet potato and breadfruit flour cookie formulations were F1 (30 grams of purple sweet potato flour and 10 grams of breadfruit flour) with an energy content of 497.35 Kcal, 8.5% protein, 29.79% fat, 48 carbohydrates, 81%, 10.79% moisture content, 2.11% ash content, and 13.17% fiber in 100 g cookies. Based on the Friedman test, there is a relationship between the acceptance of purple sweet potato flour and breadfruit flour cookies in terms of aroma (p = 0.031) and taste (p = 0.006). Meanwhile, in terms of color and texture, there was no relationship between the acceptance of purple sweet potato flour and breadfruit flour cookies in terms of color (p = 0.836) and texture (p = 0.977). Conclusion: purple sweet potato flour and breadfruit flour cookies can be used as an alternative snack for people with diabetes mellitus.

UJI DAYA TERIMA FORMULASI KUE SEMPRIT DENGAN PENAMBAHAN HATI AYAM DAN TEPUNG KACANG KEDELAI Srirekha Mutiasyahrain; Yulianto; Afriyana Siregar
NUTRIENT Vol. 3 No. 1 (2023): Nutrient: Jurnal Gizi
Publisher : POLTEKKES KEMENKES MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/nutrient.v3i1.1621

Anemia adalah suatu kondisi di mana jumlah sel darah merah atau konsentrasi hemoglobin di dalamnya lebih rendah dari biasanya. Salah satu upaya untuk mengatasi anemia adalah dengan melalui pendekatan inovasi produk kaya zat besi yang menyehatkan yaitu kue semprit dengan penambahan hati ayam dan tepung kacang kedelai. Tujuan penelitian ini untuk mengetahui daya terima kue semprit dengan penambahan hati ayam dan tepung kacang kedelai. Jenis penelitian ini adalah eksperimen dan uji friedman dengan desain RAL menggunakan SPSS. Diketahui dari uji statistik bahwa ada hubungan formulasi kue semprit dengan penambahan hati ayam dan tepung kacang kedelai terhadap daya terima dari segi warna, tekstur, dan rasa (p<0,05). Namun dari kategori aroma tidak ada hubungan formulasi (p>0,05). Kesimpulannya panelis lebih menyukai F1 dari semua kategori (warna, aroma, tekstur, dan rasa) dibandingkan dengan F2 dan F3.

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)

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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 30Â° 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 30Â° 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.

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