Jurnal Gizi dan Dietetik

SOSIS “LEBOYA” IKAN LELE DUMBO DAN TEPUNG KACANG KEDELAI MAKANAN SUMBER PROTEIN DENGAN GLUTEN FREE CASEIN FREE

Wini Indriani — 2024-12-31

The World Health Organization (WHO) reports that approximately one in 160 children worldwide has Autism Spectrum Disorder. (ASD) According to a 2016 report from the Centers for Disease Control and Prevention, about 1 in 54 children in the United States is diagnosed with an autism spectrum disorder. The Central Bureau of Statistics currently in Indonesia there are around 270.2 million with a growth ratio of autistic children around 3.2 million children. One of the interventions provided is dietary therapy with gluten and casein free. Giving children with autism foods that contain gluten and casein will be one of the triggers for the emergence of aggressive attitudes in the brain. One alternative to gluten-free and casein-free protein sources is Leboya Sausage, which is dumbo catfish sausage with soybean flour that can be made independently or in groups by utilizing food ingredients that are easy to find and can be used as a source of protein for children with Autism Spectrum Disorder. The purpose of this study was to determine the effect of dumbo catfish formulation with soy bean flour on organoleptic properties, energy, protein, fat and carbohydrate content and price of leboya sausage. This research design is experimental and the sample in organoleptic testing is 30 moderately trained panelists. The results of the study on the organoleptic properties of the three formulas showed significant differences with p (0.005) < α (0.05) in texture, significant differences with (0.038) < α (0.05) in overall and no significant differences in taste, aroma and color with p > 0.05. F1 is the best formula that panelist likes. The results of the proximate test obtained nutritional values/100 grams, namely ash content 2.2%, energy from fat 82.8 kcal, total fat content 9.2, water content 60.1%, total energy 196.7 kcal, carbohydrates 18.14 grams and protein 10.32 grams with a unit price of serving (60 grams) which is Rp. 2,292. .

Key words: Autism Spectrum Disorder, Dumbo Catfish, Soy Bean Flour.

PENGEMBANGAN SNACK BAR BERBASIS TEPUNG HANJELI, KACANG ALMOND, FREEZE-DRIED TAPE KETAN HITAM UNTUK DIABETES GESTASIONAL

Novalda Zetridacepa Eka Putri — 2024-12-31

The 2021 International Diabetes Federation report indicated an increase in diabetes cases in Indonesia, placing the country 5th among the top 10 countries or regions with the highest number of diabetes patients, totaling 19.5 million people. The global prevalence of gestational diabetes in 2021 was 14.2%, with Southeast Asia having the second-highest prevalence at 20.8%, following the Middle East and North Africa. Diabetes management is carried out through non-pharmacological therapy, one of which involves managing eating habits. This study aimed to formulate and analyze the quality of snack bars made from hanjeli flour, almonds, and freeze-dried fermented black glutinous rice as an alternative snack for gestational diabetes. The study employed three formulations of hanjeli flour, almonds, and freeze-dried fermented black glutinous rice: F1 (73:13:14), F2 (70:10:20), and F3 (67:15:18), using an experimental research design. An organoleptic test was conducted with 30 panelists using the hedonic method. The results of the organoleptic test showed no significant differences in taste, aroma, color, texture, or overall acceptance (p > 0.05). F3 was identified as the best formula based on the panelists' preferences. Future research is recommended to include high-protein ingredients to enhance the protein content and conduct proximate analysis to improve the accuracy of the nutritional values of the snack bars.

NUGGET IKAN KEMBUNG DAN DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI PROTEIN UNTUK ANAK SEKOLAH DASAR

Tresna Dewi Prasasti — 2024-12-31

One of the nutritional problems commonly found in school-aged children is stunting. According to the 2022 Indonesian Nutrition Status Survey (SSGI), the prevalence of stunting is 21.6%, down 2.8% from 2021. The development of nugget products can be used as an alternative high-protein snack as an effort to prevent and overcome stunting. This research aims to determine the formulation of nuggets based on mackerel and moringa leaves regarding the organoleptic properties and protein content of the best product formulation. The research method uses an experimental design with a completely randomized design. The nugget formulation was obtained from the calculation results, the formulation for mackerel and moringa leaves, F1 (90%:10%), F2 (85:15%), F3 (80%:20%). Hedonic tests were carried out to determine the organoleptic properties of nugget products and protein content tests to determine protein levels using the Kjeldahl micro method. The results of the research show that there is a significant difference, namely in the taste aspect. Then overall the superior product is formula three. The protein content of the three per serving formula is 10.8 grams, meeting the protein adequacy of 235%. Formula three nugget products can be used as an alternative snack to prevent stunting. Further research by giving this product to elementary school children.

PENGARUH PEMBERIAN JUS KUBIS MERAH (Brassica oleracea var. capitata L) TERHADAP KADAR GLUKOSA DARAH PADA TIKUS PUTIH (Rattus norvegicus) DIABETES MELITUS

Ratu Bella Cyantika Zulkarnaen — 2024-12-31

Diabetes mellitus is a disease that threatens global health which is characterized by increased blood glucose levels. Natural treatment is needed to maintain stable blood glucose levels in diabetes mellitus sufferers. Red cabbage (Brassica oleracea var. capitata L) is a vegetable that contains quite high levels of antioxidants and can be used to lower blood glucose levels. This study aims to determine the effect of giving red cabbage juice on blood glucose levels in white rat with diabetes mellitus. The research design was a true experimental laboratory with a pre and post test control group. A sample of 24 male white rats was divided into 4 groups, namely negative control group (K-), positive control group (K+), treatment group 1 (P1), and treatment group 2 (P2). Data analysis used the Dependent t test and the Kruskal-Wallis test with the Mann-Whitney test with a significance level of p<0.05. The results of the Dependent t test showed the effect of the intervention on the four groups (p<0.05). The results of the Kruskal-Wallis test showed that the four groups were different (p<0.05). The results of the Mann-Whitney test showed significant differences in each group comparison (p<0.05). Giving red cabbage juice at a dose of 1.8 gr/200 grBW and a dose of 3.6 gr/200 gBW for 14 days had an effect on blood glucose levels when rats were induced by 45 mg/kgBW of streptozotocin. It is hoped that there will be further research regarding the effect of giving red cabbage juice on fasting blood glucose levels in humans with diabetes mellitus and further research using flavonoids from red cabbage extract.

PENGARUH PEMBERIAN ES KRIM KURMA TERHADAP TEKANAN DARAH KELOMPOK DEWASA PENDERITA PRE-HIPERTENSI

Firda Aulia Nursanti — 2024-12-31

Pre-hypertension is an early sign of hypertension. Patients with pre-hypertension have twice the risk of developing hypertension. Potassium and calcium are nutrients that can help lower blood pressure, one of which is dates and milk. The purpose of this study was to determine the effect of date ice cream administration in reducing blood pressure in patients with pre-hypertension. The research design used was a quasi experimental one group pre and post test. The intervention given was date ice cream made from 50 grams of Tunisian dates honey, 75 ml of high fat milk and 25 ml of skim milk which was given to 15 samples. The results of the bivariate test showed that there was a decrease in systolic blood pressure after the intervention of date ice cream with a p value <0.05 with an average decrease in systolic blood pressure of 11.1 mmHg and in diastolic blood pressure was 4.8 mmHg. In an effort to prevent pre-hypertension and hypertension, the community can be advised to consume foods that contain potassium and high calcium, one of which is date ice cream.

EFEKTIVITAS PENGGUNAAN MEDIA SOSIAL TIKTOK SEBAGAI MEDIA EDUKASI PENCEGAHAN KEK DI SMAN 6 CIMAHI

Selpia Berlian — 2024-12-31

Chronic Energy Deficiency (CED) is prevalent among Indonesian young women, increasing the risk of stunting. Early education, including the use of TikTok, is recommended to prevent CED due to its popularity and accessibility among teenagers. This research aims to determine the effect of nutritional education regarding the prevention of CED through the social media TikTok on knowledge, attitudes and protein energy intake in young women at SMAN 6 Cimahi. The design of this research is a quasi experiment with a pre test - post test with control group design. Simple random sampling was used with a sample size of 52 people, divided into treatment and control groups for education via TikTok and PowerPoint. Data analysis employed various statistical tests like Shapiro Wilk, Wilcoxon, and T-Tests. The research results show that there is an influence of TikTok social media on knowledge, attitudes, energy and protein intake in young women at SMAN 6 Cimahi. In terms of increasing knowledge and attitudes, TikTok social media is more effective as an educational medium than PowerPoint media (p=0.000), but is not effective for energy intake (p=0.103), and is not effective for protein intake (p=0.169). Further research to determine the effectiveness of TikTok social media on energy and protein intake will need to be accompanied by mentoring methods.