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Cucuk Suprihartini
AKZI Karya Husada Kediri
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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PENGARUH PENAMBAHAN TEMPE TERHADAP DAYA TERIMA DAN KADAR AIR NUGGET JAMUR TIRAM Cucuk Suprihartini; Frenky Arif Budiman; Yuli Umiarsih
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol. 1 No. 01 (2022): SPIKesNas - Agustus 2022
Publisher : STIKES dan AKZI Karya Husada Kediri

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Abstract

Oyster mushroom nuggets with tempeh were processed food products that were processed from the basic ingredients of chicken, oyster mushrooms, tempeh, shallots, garlic, onion, wheat flour, and bread flour, tapioca flour, and eggs. Oyster mushroom nuggets are processed products using the addition of 0%, 10%, and 15% tempeh. This type of research uses experimental research. This study aims to determine the effect of adding tempeh on the acceptance and water content of oyster mushroom nuggets. This study uses a hedonic scale test for acceptance or organoleptic tests and a thermogravimetric test for water content. Organoleptic test using Friedman Test analysis with sig = 0. 05 and water content test using One Way Anova test with sig = 0. 01. If H0 was rejected, the Duncan test was continued. The results showed the effect of adding tempeh on color (sig 0. 00), aroma (sig 0. 00), taste (sig 0. 00), and there was no effect on texture (sig 0. 186) and water content (sig 0. 461). The percentage of panelists' acceptance of the most preferred color parameter was P0 with an acceptable value of 87%, the most preferred aroma was P0 of 88%, the most preferred texture was P0 of 89% and the most preferred taste was P1 of 89%. While the highest water content was found in P2 with a value of 37. 25%. It was suggested that further research needs to be carried out to test the shelf life and product innovation with natural ingredients in the nuggets. 
Peningkatan Status Gizi Balita Gizi Kurang Melalui Pendampingan dan Pemberian Makanan Tambahan (PMT) Tutut Pujianto; Cucuk Suprihartini
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol. 1 No. 01 (2022): SPIKesNas - Agustus 2022
Publisher : STIKES dan AKZI Karya Husada Kediri

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Supplementary Feeding (PMT) is one way to prevent malnutrition. PMT can take advantage of local food around the house. PMT must be designed according to its needs and designations. Community service activities carried out by lecturers and students aim to help deal with malnourished toddlers through mentoring and providing PMT. Community service activities were carried out in Turus Village, Gurah District, Kediri Regency, by providing assistance and PMT for 14 consecutive days, starting from February 17 to March 16, 2022. The PMT given to malnourished toddlers is an innovation of students and lecturers of the Academy of Nutrition Karya Husada Kediri. The creation of the PMT menu is based on the results of the recall of the nutritional status of the toddler as well as the needs for energy, protein, fat, and carbohydrates that should be needed by toddlers. During the 14 days of PMT menu provision, the team assisted while toddlers consumed PMT, as well as provided education to toddler mothers about the benefits of PMT and how to make PMT. Evaluation of PMT results is carried out by comparing the weight of the toddler before and after PMT. The results of the evaluation of changes in the body weight of toddlers after 14 days of mentoring experienced an average increase of 0.48 kg. PMT to toddlers who are always different can overcome boredom, so the leftovers produced are only around 10%-15%. The effectiveness of large enough community service activities needs to be continued in other areas that have the same problem.
PENGARUH PENAMBAHAN DAUN KELOR TERHADAP KAJIAN ZAT BESI DAN DAYA TERIMA EKADO TAHU Tutut Pujianto; Cucuk Suprihartini
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol. 2 No. 1 (2023): SPIKesNas - Februari 2023
Publisher : STIKES dan AKZI Karya Husada Kediri

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Abstract

The majority of teenagers have a poor diet, such as foods high in carbohydrates and fats. They pay less attention to the intake of micronutrients from the food they eat, one of the micronutrients is iron. One of the product development efforts is to modify the snack by adding Moringa leaves as a high-Fe food ingredient in the process of making ekado tofu. This study used an experimental method with a completely randomized design (CRD) using 3 treatments which were then tested for organoleptic acceptance and iron studies. The results showed that based on Friedman's statistical test on the acceptability of the color, aroma, texture, and taste of ekado tofu with the addition of Moringa leaves (P0: 0%, P1: 6%, P2: 8%) showed a significant result < (0.05). The significance of less than indicates that there is a rejection at H0 which means that there is an effect of adding Moringa leaves to the color, aroma, texture, and taste of the resulting ekado tofu product. Iron content in Ekado tofu Moringa leaves treatment 2 with the addition of 8% Moringa leaves got the highest Fe value than the other treatments, namely 1.75 mg, and could meet the daily iron needs of 16% for men and 11.7 for women. % of RDA
Co-Authors Frenky Arif Budiman Tutut Pujianto, Tutut Yuli Umiarsih