Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat

PENGEMBANGAN MIE KERING BERBASIS TEPUNG MOCAF, TEPUNG UBI JALAR UNGU, TEPUNG IKAN GABUS SEBAGAI ALTERNATIF MAKANAN SELINGAN BAGI PENDERITA DIABETES MELITUS

Riska Laili Fauziyah, Agustina Indri Hapsari, Yenni Moviana — Sun, 20 Apr 2025 00:00:00 +0000

The International Diabetes Federation in 2021 stated that diabetes mellitus patients in the world reached 537 million people and ranked third in Indonesia. Diabetes mellitus (DM) is a metabolic disorder characterized by hyperglycemia due to insufficient insulin hormone production. Noodles are a snack that people like to consume, in addition to the development of snacks for people with DM, which are more sweet foods. The purpose of this study was to determine the effect of mocaf flour formulation, purple sweet potato flour, and cork fish flour on organoleptic characteristic, nutrients, and production costs of dry noodles as an alternative snack food for people with diabetes mellitus. This research design is experimental with the formulation of the ratio of mocaf flour, purple sweet potato flour and cork fish flour F1 30%:10%:8%, F2 38%:10%:10%, F3 43%:8%:12%. The samples in the organoleptic test were 20 moderately trained panelists. The results of the organoleptic test showed that there were significant differences in aroma and overall acceptance of the dry noodles produced (p<0.05) with F3 is the formula most liked by panelists with aspects of color 60% like, aroma 80% like, texture 35% like, taste 60% like, and overall 85% like. One serving size of dry noodles is 60 grams. The proximate test results showed the nutritional value/100 grams of protein 5,90 grams, fat 6,48 grams, carbohydrates 81,84 grams and fiber 1,52 grams. Further research can be done objectively testing (triplo test), conducting research on people with diabetes mellitus, as well as product development on other types of dishes.

Key words: dry noodle, diabetes mellitus, mocaf flour, purple sweet potato flour, cork fish flour, organoleptic test.

GAMBARAN PREFERENSI, SELF EFFICACY DAN KETERPAPARAN MEDIA DENGAN POLA KONSUMSI SAYUR DAN BUAH PADA REMAJA

Mon, 30 Jun 2025 00:00:00 +0000

Berdasarkan Riskesdas 2018 proporsi konsumsi sayur dan buah yang sesuai anjuran pada anak remaja usia 15-19 tahun adalah yang terendah di Jawa Barat. Penyebab rendahnya konsumsi sayur dan buah dapat disebabakan rendahnya preferensi, self efficacy dan keterpaparan media terkait konsumsi sayur dan buah. Tujuan penelitian ini untuk mengetahui gambaran preferensi, self efficacy dan keterpaparan media dengan konsumsi sayur dan buah pada remaja SMAN 1 Ngamprah. Penelitian inii dilaksanakan dengan desain penelitian Cross Sectional dengan jumlah sampel 40 orang, diambil dengan teknik Purposive Sampling. Pengumpulan data meliputi data umum, preferensi, self efficacy, keterpaparan media, serta konsumsi sayur dan buah. Data umum, preferensi, self efficacy, keterpaparan media diperoleh dengan cara menyebarluaskan angket sedangkan data konsumsi sayur dan buah diperoleh dengan wawancara dengan metode Semiquantitative Food Frequency Questionnaire. Analisis data pada pengujian ini secara deskriptif menggunakan tabel distribusi frekuensi. Hasil penelitian menunjukkan bahwa jumlah sampel yang memiliki preferensi sayur dan buah kurang 10%, self efficacy kurang baik 42.5%, keterpaparan media tidak pernah 40%, dan konsumsi sayur dan buah kurang 82.5%. Sehingga sekolah perlu meningkatkan penyuluhan terkait gizi dengan melakukan paparan informasi terkait sayur dan buah untuk meningkatkan konsumsi sayur dan buah.

MODIFIKASI NASTAR “BIONSTAR” BERBASIS TEPUNG UBI UNGU DAN TEPUNG ALMOND UNTUK PENDERITA DIABETES MELITUS TIPE 2

Hernawati, Fred Agung Suprihartono, Mulus Gumilar, Mona Fitria — Tue, 29 Jul 2025 00:00:00 +0000

In 2021, the International Diabetes Federation (IDF) reported that 537 million adults worldwide were living with diabetes mellitus, with a projected increase of 45% to 783 million by 2045. Indonesia ranks fifth among the ten countries with the highest number of cases. Low-glycemic index snacks can help slow the rise in blood glucose levels in diabetic patients. Modifying nastar using purple sweet potato flour and almond flour is expected to produce a high-fiber, low-glycemic snack suitable for individuals with type 2 diabetes. Purple sweet potato is rich in fiber and anthocyanins, while almond flour has a low glycemic index and contains polyunsaturated fatty acids (PUFA). This study aimed to determine the effect of purple sweet potato flour and almond flour formulation on the quality of nastar, including organoleptic properties, nutritional value, fiber content, and cost. The study used an experimental design with three formulations: F1 (80%:20%), F2 (70%:30%), and F3 (60%:40%). Organoleptic tests assessed color, aroma, taste, texture, and overall preference using 30 semi-trained panelists. Proximate tests were conducted to measure energy, protein, fat, carbohydrate, and fiber contents. Data were analyzed using the Kruskal-Wallis test.The results showed no significant differences (p > 0.05) in organoleptic attributes among the formulations. Formula F1 was the most preferred. Each 54 g serving of Bionstar contained 213 kcal energy, 3.54 g protein, 13.09 g fat, 20.39 g carbohydrates, and 1.32 g fiber, with a cost of IDR 6,883.4. It is recommended to add high-fiber ingredients such as legumes to improve fiber content.

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

Tue, 29 Jul 2025 00:00:00 +0000

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.

GAMBARAN ASUPAN BESI DAN SENG PADA COVID-19 DAN NON COVID-19 MAHASISWA POLTEKKES KEMENKES BANDUNG

Tue, 29 Jul 2025 00:00:00 +0000

COVID-19 is an infectious disease that causes symptoms ranging from mild to severe, caused by the SARS-CoV-2 virus. Inadequate intake of micronutrients such as iron and zinc tends to increase the risk of infection from SARS-CoV-2. This study aims to determine the overview of iron and zinc intake between COVID-19 and non-COVID-19 student groups at Poltekkes Kemenkes Bandung, Cimahi area. The study design was cross-sectional with a total sample of 70 respondents. The sampling technique used was Proportional Random Sampling. Collected data included sample characteristics, COVID-19 status, iron intake, and zinc intake. The data were analyzed descriptively. The results showed that among samples with deficient iron intake, 58.7% had experienced COVID-19 and 41.3% had not (non-COVID-19), while among those with sufficient iron intake, 33.3% had experienced COVID-19 and 66.7% had not. For zinc intake, among those with deficient intake, 66.7% had experienced COVID-19 and 33.3% had not, while among those with sufficient zinc intake, 32.4% had experienced COVID-19 and 67.6% had not. To meet iron and zinc needs, students should increase their intake of these nutrients through food or supplements to boost immunity during the pandemic.

GAMBARAN PENGETAHUAN GIZI, POLA MAKAN, AKTIVITAS FISIK DAN STATUS GIZI PADA SISWA

Fielsa Hanny Mustika, Jodiono, Yenny Moviana — Tue, 29 Jul 2025 00:00:00 +0000

Nutrition knowledge is one of the main factors influencing an individual's nutritional status. Unhealthy eating patterns can be a major cause of overweight and obesity, such as consuming large portions frequently, eating high-calorie and high-fat foods, and having a low-fiber diet. In addition to eating habits, a lack of physical activity also plays a significant role in the development of overweight and obesity. This study was conducted to examine the nutritional knowledge, eating patterns, physical activity, and nutritional status of students at SMA Negeri 1 Cilimus. The method used was a cross-sectional study with a simple random sampling technique, involving 34 students. The data collected included student characteristics, nutritional knowledge, eating patterns, physical activity, and their nutritional status. From the descriptive analysis, it was found that approximately 94.1% of students had inadequate nutrition knowledge, and their eating patterns were also classified as poor. Approximately 70.6% of students engaged in light physical activity. Additionally, around 23.5% of students were classified as overweight. Most of those with excess weight also had inadequate nutrition knowledge, approximately 21.9%. Similarly, those with unhealthy eating patterns and light physical activity showed overweight proportions of 21.9% and 20.8%, respectively. It is important to conduct nutrition education activities that explain balanced nutrition guidelines, proper eating patterns, the importance of physical activity, and age-appropriate nutritional needs to improve students' knowledge, nutritional status, and overall health