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Media Pendidikan Gizi dan Kuliner

Boga
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Published by Universitas Pendidikan Indonesia

ISSN : 20859783 EISSN : 25496123 DOI : https://doi.org/10.17509/boga

Core Subject : Education, Social,

Education Social Sciences Other

Journal of Nutrition and Culinary Education Media (JMPGK) is a six-monthly journal containing manuscripts in the fields of education, nutrition and culinary. The scope of JMPGK is in the form of research results and critical-analytical studies in the fields of Education, Nutrition and Culinary. The publication of articles in this journal is addressed to the editorial office. Complete information for loading articles and instructions for writing articles are available in each issue. Incoming articles will go through a bestari partner or editor selection process. This journal is published periodically twice a year, namely in April and November.

Arjuna Subject : Ilmu Sosial - Pendidikan

Articles 7 Documents

Search results for , issue "Vol 10, No 2 (2021)" : 7 Documents clear

Consumption of Iron and Vitamin C In Female Students at SMKN 3 Cimahi Febia Muslikhatun Tiasmi; Cica Yulia; Ai Nurhayati
Media Pendidikan Gizi dan Kuliner Vol 10, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Anemia is a condition when the level of hemoglobin (Hb) in the blood is low. In Cimahi City, the prevalence of anemia in junior and senior high school girls in Cimahi based on data from the Health Service was 70% in 2016. Anemia in adolescent girls is influenced by several factors including consumption patterns. The number of young women who follow a strict diet, consume more plant foods that contain little iron compared to animal foods, so that iron needs are not met and their nutritional intake is not balanced. The purpose of this study was to analyze the consumption of iron and vitamin c of female students of SMKN 3 Cimahi. This research uses a cross sectional study design, the method used in this research is descriptive quantitative. Data were collected by means of interviews using Food Recall instruments 2x24 hours and Food Frequency Questionnaires. The results showed that the average adequacy of iron and vitamin C of female students at SMKN 3 Cimahi was 11.44 mg/day and 36.99 mg/day. The consumption of iron and vitamin C did not meet the recommended amount. Lack of consumption of iron and vitamin C can cause a lack of iron absorption so that you are prone to anemia. Adolescents should pay attention to the intake of iron and vitamin C consumption a day to match the recommendations.

Porang Tubers Nisa Rahmaniyah Utami; Muhammad Almiraji
Media Pendidikan Gizi dan Kuliner Vol 10, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Porang tubers are plants that have many benefits and are rich sources of vitamins and protein as well as many uses for both food and as flour/main ingredient in the manufacture of foods such as cakes and noodles. However, it is unfortunate that there is still a lack of utilization of porang tubers flour as a food source. Therefore, the author made a kastangel cake with the addition of porang tuber flour to further develop the use of porang bulbs flour as a cake base and to find out the interest of the surrounding community towards the preference for products made with porang tuber ingredients. This study uses a questionnaire method with a preference test from the panelists, then the authors look for information on a good formulation to be applied to the kastangel cake before being tested on the panelists. Which later the author will record the answers of respondents from the results of the questionnaire. The author finds out the results of the study by looking for the mean, median, mode, and standard deviation data. The results are obtained by taking the average value of 4 (four) aspects, namely color, aroma, texture, taste in kastangel cake. (30% porang tuber flour 70% wheat flour) with an overall value of 38.68 consumer panelists with an average of 3.22 and for expert panelists to like kastangel cakes with formulations (30% porang tuber flour and 70% wheat flour) with the total score is 41.2 with an average of 3.22. The results of this study indicate that the use of porang tuber flour in making kastangel cake can be said to be successful with the results of the preference test which are dominated by liking.

Laha Bete as a Traditional Culinary Typical of Sinjai Regency Ati Rukmana
Media Pendidikan Gizi dan Kuliner Vol 10, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Each community has a unique culinary that reflects their respective regions. In Sinjai Regency, there is Laha Bete which is processed from anchovy which is a marine product of the Sinjai community. This paper intends to describe the traditional food of Laha Bete as a legacy from the ancestors to be known together. The method used in collecting research data is a qualitative research method, which includes in-depth interviews with informants and observations of the object of study and the collection of related documents. The processing of Laha Bete is unique because it is processed through vinegar immersion which has long been known by the public. The materials used in the past and present have been added as a result of the development of the times and the knowledge possessed by the community. The ingredients used in the past were only anchovies, grated coconut and salt for flavoring. But now there are additional ingredients such as vetsin, fried shallots, sliced red chilies, basil leaves or soup leaves. In the past, coastal communities only made Laha Bete as family consumption, but its development is now presented in activities or celebration parties held by the people of Sinjai Regency.

Nutritional Status and Food Consumption of School Children “Dayak Hindu Tribe Bumi Segandu Indramayu” Sintia Wulandari; Cica Yulia; Ai Nurhayati
Media Pendidikan Gizi dan Kuliner Vol 10, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

The prevalence of underweight school-age children in Indramayu is the highest in West Java since 2017 even though schoolchildren are experiencing a second rapid growth so that a balanced healthy diet is required to obtain nutritional intake and achieve optimal nutritional status. Children with unbalanced food consumption are susceptible to nutritional problems that affect their growth. The purpose of this study was to analyze the nutritional status and food consumption of schoolchildren of the Dayak Hindu Buddhist Bumi Segandu Indramayu Tribe. This research method is descriptive quantitative with this research design is cross-sectional. The sampling technique used was purposive sampling with inclusion criteria aged 7-12 years and having parents belonging to the Losarang Dayak Tribe. Data was collected by means of anthropometric measurements and interviews using a 2x24 hour food recall sheet. This research was conducted in January – July 2020. The results of this study showed that the nutritional status of the 7-10 year old children group was 78% in the normal category and 11% underweight nutritional status and 11% obese nutritional status. The level of consumption of staple foods is in accordance with the recommendations, the consumption of animal side dishes, vegetable side dishes, vegetables, fruit and milk is not in accordance with the recommended balanced nutrition guidelines. The level of calorie adequacy includes a weight deficit, the level of protein adequacy includes a weight deficit and moderate deficit, and fat and carbohydrates including a weight deficit. Adequate levels of vitamin A, vitamin C, calcium and iron including severe deficits and phosphorus in mild and severe deficits. Recommendations to provide assistance to parents of schoolchildren by posyandu cadres and health institutions regarding the selection of food ingredients and the portion given to suit the nutritional adequacy of school children.

Nutrition Intake Among Stunting Toddler in Cimahi Urban Village Anggi Yustiani Nuryanti; Ai Nurhayati; Cica Yulia
Media Pendidikan Gizi dan Kuliner Vol 10, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Stunting was a state of height/length-for-age index below minus two standard deviations based on the WHO standard. Nutritional intake is one of the factors that directly influence the incidence of stunting. This study aims to analyze nutritional intake and consumption of nutrient sources in stunting infants in Cimahi Urban-Village. The study uses a cross-sectional design with descriptive research methods. The populations are 172 stunting toddlers using random sampling area and took 64 toddlers as respondent. Data collection was done through interviews using 24-hour food recall form and food frequency questionnaire. This study was carried out on December 6, 2018 - May 14, 2019. The results showed protein intake in the age group 1-3 years categorized as mild deficit and age group 4-5 years categorized as a severe deficit. Intake of fat, carbohydrates, calcium, phosphor, iron, vitamin A and vitamin C are categorized as severe deficits. Sources of nutrients that are often consumed include eggs consumed by age groups 1-3 years 5 times/week and age groups 4-5 years 4 times/week, oil consumed 1 time/day, rice consumed 2 times/day, milk consumed by age groups 1-3 years 5 times/week and the age group 4-5 years 3 times/week, chicken consumed 3 times/week and papaya consumed once/week. The recommendation is to hold assistance for parents of stunting toddler by posyandu cadres regarding the selection of food ingredients and the portion provided to suit the nutritional adequacy of the toddler.

Techno-Economic Evaluation of Hyaluronic Acid Drugs Production Through Repeated Batch Fermentation Method using Streptococcus zooepidemicus Intan Yustia; Brigitta Stacia Maharani; Gabriela Chelvina Santiuly Girsang; Asep Bayu Dani Nandiyanto; Tedi Kurniawan
Media Pendidikan Gizi dan Kuliner Vol 10, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Hyaluronic acid (C14H21NO11)n is one of the drugs components, a natural polysaccharide compound that makes up connective tissue and is soluble in water. HA can be applied in cosmetic, biomedical, and food industries. The purpose of this study was to determine the feasibility of a hyaluronic acid manufacturing project through repeated batch fermentation using Streptococcus zooepidemicus and then evaluating from an engineering and economic perspective. Engineering analysis was analyzed based on the available tools and raw materials in online web. The economic analysis was done using several economic parameters, such as the length of time required for an investment to return the total initial expenditure (PBP), the condition of a production project in the form of a production function in years (CNPV), project benefits and so on. The results showed that the production of Hyaluronic Acid nanoparticles was very prospective. Technical analysis to produce 86.4 g/liter of HA nanoparticles per day shows the total cost of the equipment purchased to be 7,264.51 USD. PBP analysis shows that investment will be profitable after more than three years. This project can compete with PBP capital market standards because of the short investment returns. To ensure the feasibility of a project, the project is estimated from ideal conditions to the worst case in production, including labor, sales, raw materials, utilities, and external conditions. The analysis concluded that the present project for the production of Hyaluronic acid nanoparticles is prospective in small scale industry and profitable (by positive values in all economic parameters).

Substitution of Cassava Peel Flour In Making Siomai Skin Anggita Dwirevyanti; Atat Siti Nurani; Ai Mahmudatussa'adah
Media Pendidikan Gizi dan Kuliner Vol 10, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia (UPI)

Cassava peel flour comes from the cassava plant which has several ingredients that are beneficial to the body, including 8.11 grams of protein, 15.20 grams of crude fiber, 0.22 grams of pectin, 1.29 grams of fat, 0.63 grams of calcium. Utilization of cassava peel flour can be developed into a food preparation as a substitute for some of the use of wheat flour, one of which is making siomay skin by using cassava peel flour substitution. The purpose of this study was to determine consumer acceptance of siomay skin products with cassava peel substitution based on color, aroma, texture, taste, and overall impression. This study used experimental methods and RAL design (completely randomized design). The development of siomay skin products with cassava peel flour substitution was carried out by replacing some of the use of wheat flour by substituting cassava peel flour in making siomay skins with 3 treatments, 245 (20% cassava peel flour: 80% wheat flour), 425 (cassava peel flour) 30%: 70% wheat flour), 542 (cassava peel flour 50%: 50% wheat flour). The instrument used to measure consumer acceptance was using a questionnaire with a Likert scale in the form of a checklist and using a semi-trained panel of 20 people. Acceptance analysis is done by analyzing the data that has been collected which is then processed using descriptive analysis with interval class sizes. The results showed that the product with the code 245 was the product with the highest level of acceptance by consumers. Based on the overall results, product 245 is the recommended product for production.

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Muktiarni

Contact Email gizikuliner@upi.edu

Phone +6283821575585

Journal Mail Official gizikuliner@upi.edu

Editorial Address Jl. Setiabudhi No. 207

Location Kota bandung, Jawa barat INDONESIA

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Contact Name
Muktiarni

Contact Email
gizikuliner@upi.edu

Phone
+6283821575585

Journal Mail Official
gizikuliner@upi.edu

Editorial Address
Jl. Setiabudhi No. 207

Location
Kota bandung,

Jawa barat

INDONESIA