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Wanda Lestari
Program Studi S1 Gizi, Fakultas Kesehatan Masyarakat, Institut Kesehatan Helvetia Medan, Sumatera Utara, Indonesia.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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Faktor-faktor yang berhubungan dengan status gizi pada anak balita di Puskesmas Tandun 1 Kabupaten Rokan Hulu Provinsi Riau Tuty Hertati Purba; Prita Delvia Yollanda; Wanda Lestari; Athira Demitri
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 4 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i4.231

Abstract

Introduction; Toddlers need balanced nutrition so that their nutritional status is good, and the growth process is not hampered. The nutritional status of toddlers can be measured anthropometrically, anthropometric indices that are often used, namely: (weight/age), (height/age), and (weight/height). Objective; This study aimed to determine what factors are associated with the nutritional status of toddlers at Tandun 1 Health Center in Rokan Hulu Regency of Riau Province. Methode ;This is an observational research with a cross sectional study approach. The sampling was done by means of the Stratified Random Sampling Method. The population of this study was mothers who had toddlers aged 0-60 months and the sample in this study was mothers who had toddlers aged 24-60 months. The results of this study indicated that from the variable knowledge with a p value of 0.01 and food intake with a p value of 0.00 there was a significant relationship with a p value <0.05, while for the variable exclusive breastfeeding with a p value of 0.08 and a history of diarrhea with a p value of 0.74 there was no significant relationship with a p value> 0.05 in toddlers at Tandun 1 Health Center, Rokan Hulu Regency, Riau Province. It is expected that the health workers of the Health Center increase efforts to prevent nutritional status problems in toddlers which can be done such as providing information about good nutrition for toddlers and providing additional food to toddlers whose nutritional status is lacking.
Daya terima nugget ikan depik dengan substitusi tepung mocaf Wanda Lestari; Maisyarah Maisyarah; Tuty Hertati Purba; Abdul Hairuddin Angkat
Journal of Pharmaceutical and Sciences Suppl. 1, No. 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i5-si.323

Abstract

Nuggets are processed meat product that can increase the use and storage values of the meat itself. Making nuggets from depik fish with the substitution of mocaf flour increases the selling values of the depik fish. The aim is to determine the acceptability and hedonic quality and nutritional content of the best formulas vor nugget products. Experimental research using a completely randomized design (CRD) approach to the formulation of the basic material for making nuggets with the addition of depik fish with mocaf flour substitution that is four treatments and two repilications to obtain 8 experimental units, the data were analyzed by One Way ANOVA with Duncan test. The results based on hedonic tests show that F3 (60% Mocaf Flour + 40% Wheat Flour) averaged 3,81 the best-selected formula. Whereas the hedonic quality test showed that F3 was the best formulation with a total value of 3.74 with a grayish-white color clarification, depik fish aroma, savory taste and chewy texture. Water content is 12.24%, ash content is 7.38% and protein content is 5.16%. Conclusion:  the best depik fish nuggets formula is F3 formula.
Co-Authors Abdul Hairuddin Angkat Athira Demitri Maisyarah Maisyarah Prita Delvia Yollanda Tuty Hertati Purba Tuty Hertati Purba