Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat

EFEKTIVITAS PUDING JAMBU BIJI MERAH TERHADAP PENURUNAN TEKANAN DARAH PADA PREHIPERTENSI DI PUSKESMAS PADASUKA KOTA BANDUNG

Sheninna Chandika Galuh Yuswandi — 2023-05-13

Prehypertension is an early condition that can cause arterial hypertension in its later development into cardiovascular disease. Low intake of vitamin C and high intake of sodium at productive age have the risk of triggering the development of degenerative diseases such as hypertension. This study aims to determine the effectiveness of giving guava pudding on blood pressure in the prehypertension group in the work area of the Padasuka Public Health Center, Bandung City. This type of research is a quasi two group with a control experimental design using pre-test and post-test. The sampling technique used is simple random sampling. Intake data were collected using a Semiquantitative Food Frequency Questionnaire (SFFQ) method while blood pressure data was measured using a Digital Sphygmomanometer. The research data were analyzed using Paired T-Test and Wilcoxon test. The results showed that the average intake of vitamin C in the treatment group increased by 186% and sodium intake decreased by 19.1%, better than the control group, the decrease in systolic blood pressure in the treatment group was 3.2% or higher than the control group and an average The treatment group's diastolic blood pressure decreased 5.2% or lower than the control group. There was an effect of the intervention on the intake of vitamin c and sodium in the treatment group (p<0.05). There was an effect on vitamin c intake (p<0.05) and no effect on sodium intake in the control group (p>0.05). The results of the study on systolic blood pressure in the treatment group showed an effect of giving the intervention product (p<0.05) while the diastolic blood pressure in the treatment group, systolic blood pressure, and diastolic blood pressure in the control group showed no effect on giving the intervention product (p>0.05). The study concluded that there was an effect of giving red guava pudding on systolic blood pressure, but there was no difference in the decrease in systolic and diastolic blood pressure between the two sample groups.

FORMULASI DAN ANALISA KUALITAS SPORT DRINK BERBASIS STROBERI DAN MULBERRY SEBAGAI SUMBER ANTIOKSIDAN ATLET ENDURANCE

Alifah Luthfi — 2023-05-13

Endurance athletes potentially have dehydration because the activity that carried out continuously for a long time.The activity can increase oxygen consumption that may lead to the production of free radicals that have a bad effect for health .To neutralize free radicals in the body , athletes need to consume antioxidant .Research aims to asses the differences in formulation of strawberries and mulberry organoleptic ( color, aroma , taste and viscosity) in the sports drink and also potassium, sodium , antioxidant activity and osmolality content in selected sports drinks . Design research used is experimental. Based on statistical tests, there are no significant differences of the formulation on the color , aroma , taste and viscosity. Test the preferences by the 30 disciplinary shows that F3 (75% strawberries: 25% mulberry) is most favored with average score color ( 5.8 ), aroma ( 5.8 ), taste ( 5.37 ) and viscosity ( 5.67 ). In 1 kg sport of drink (F3) containing 704.9 mg sodium, 165 mg potassium, antioxidant activity ( ic50 ) 1323.34 ppm and osmolality 327 mOsmol / kg.

BROWNIES KACANG MERAH DAN DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI PROTEIN DAN ZAT BESI BAGI SISWA SEKOLAH DASAR

R Wulandari Ghassani — 2023-05-13

Consumption of vegetables and nuts in the community, especially elementary school age children is still low. Intake of vegetables and nuts can be obtained from snacks such as brownies. Red bean flour and moringa leaf flour which are added as ingredients for brownies can be used as snacks high in protein and iron in an effort to increase the intake of vegetables and nuts in elementary school-aged children. The aim of the study was to determine the effect of red bean flour and Moringa leaf flour formulations on organoleptic properties, protein content, and iron content. This research is an experimental study with a comparison formulation of red bean flour and Moringa leaf flour F1 50%: 50%, F2 70%: 30%, and F3 30%: 70%. The organoleptic test was carried out by 30 moderately trained panelists, then the best results were tested for protein content by the micro-kjeldahl method and iron content by the ICP-OES method. Data analysis used the Kruskal Wallis test, followed by the Mann Whitney test. Brownies that have the highest level of preference is the F2 formulation with a ratio of red bean flour and Moringa leaf flour 70%: 30%, color aspect 70% likes, aroma 63% likes, taste 84% likes, texture 80% likes and overall 84% likes . One serving is 60 grams and can meet 10.1% and 24.1%, respectively, of the daily protein and iron adequacy of elementary school-aged children. The results of statistical tests found significant differences between each product formulation. Further research can be done by adding jam or dried fruit to improve the scentand adding toppings to increase the attractiveness of the product as well as targeting research

FORMULASI COOKIES TEPUNG TEMPE DAN TEPUNG DAUN KELOR SEBAGAI MAKANAN SELINGAN UNTUK REMAJA UNDERWEIGHT

Andini Aulia Rohmah — 2023-05-13

Kekurangan gizi pada remaja dapat dicegah dengan pengembangan makanan selingan berbasis pangan lokal dari tepung tempe dan tepung daun kelor. Tujuan penelitian untuk mengetahui adanya pengaruh formulasi tepung tempe dan tepung daun kelor terhadap sifat organoleptik serta mengetahui nilai gizi (energi, karbohidrat, protein, lemak dan zat besi) pada cookies. Desain penelitian ini adalah eksperimental, melihat pengaruh penambahan tepung tempe dan tepung daun kelor terhadap tiga formulasi yang berbeda, yaitu F1 (30%:5%), F2 (25%:10%) dan F3 (20%:15%). Pengujian organoleptik dilakukan kepada 30 panelis agak terlatih. Hasil uji normalitas dengan Shapiro-wilk menunjukkan nilai p (0.000) < α (0.05), data tidak terdistribusi normal. Hasil uji Kruskal Wallis menunjukkan adanya perbedaan yang bermakna pada tingkat kesukaan panelis terhadap warna pada formula F1 dan F2 serta formula F1 dan F3 dan rasa pada formula F1 dan F3 serta formula F2 dan F3. Hasil uji laboratorium menunjukkan per 100 gram cookies dengan formulasi terbaik (formula 2) mengandung energi 551 kkal, karbohidrat 51.71 gram, protein 12.20 gram, dan lemak 32.81 gram serta zat besi 5.11 miligram. Penelitian lanjutan dapat dilakukan dengan melakukan intervensi pemberian cookies tepung tempe dan tepung daun kelor terhadap kenaikan berat badan pada remaja dengan status gizi kurang.

ES KRIM LABU KUNING DAN PISANG KEPOK SEBAGAI ALTERNATIF JAJANAN SEHAT UNTUK ANAK SD

Zahra Winara — 2023-05-13

As a fiber, vitamin, and minerals source, the body needs vegetable and fruit consumption for optimal growth and development. Adding pumpkin and kepok banana to ice cream is a food product development intended to increase product quality as an alternative to high β-carotene and nutritious fiber snacks. The level of β-carotene and fiber in pumpkin and kepok banana are quite high, with 1569 mcg beta-carotene and 2.7 g fiber per 100 g of pumpkin and 2.4 mcg β-carotene and 5.7 g fiber per 100 g of kepok banana. This study aims to assess the effect of pumpkin and kepok banana formulations on organoleptic properties, β-carotene levels, and fiber content of the ice cream. This research is an experimental study employing a completely randomized design (CRD) with one factor, namely the formulation of pumpkin and kepok banana at a ratio of 65%:35%, 50%:50%, and 35%:65%. Observations on the quality of ice cream comprised organoleptic testing with hedonic tests by 30 panelists with modest training, analysis of β-carotene content using HPLC method, and analysis of dietary fiber content using enzymatic gravimetric method. Using the Kruskal-Wallis test, organoleptic test data were analyzed statistically. The pumpkin and kepok banana formulation had a significant effect on the flavor and overall quality of the ice cream (p<0.05). Pumpkin and kepok banana ice cream in a ratio of 35%:65%. One serving (50 ml) of pumpkin and kepok banana ice cream provides 30.59% of β-carotene and 10.52% of their daily fiber requirements.
Key words: Pumpkin, Kepok Banana, Ice Cream, Snacks, β-carotene, Fiber.