Jurnal Poltekkes Kemenkes Aceh
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Formulation of cambete biscuits high in energy and protein as a snack for children with tuberculosis (TB)
Get PDFTuberculosis (TB), particularly in children, often leads to undernutrition owing to increased metabolic demands and reduced food intake. This study aimed to evaluate the organoleptic characteristics, acceptability, and nutritional quality of cambete biscuits made from a mixture of eel and tempe flours at different concentrations. This study used a completely randomized design (CRD) with three treatment factors and three replications (2,5%, 3,7%, and 5% substitutions of eel and tempe flour), which took place in Jakarta Health Polytechnic II from April to June 2024. The biscuits were assessed using sensory (organoleptic) and hedonic tests by moderately trained panelists. Proximate analysis was performed to determine nutrient content. Data were analyzed using the Friedman test. The results showed no significant differences in color (P =0,101), aroma (P =0,410), taste (P =0,306), or texture (P =0,598) among the different flour formulations. One serving (46 g, 2 biscuits) of Cambete biscuits provides 212,14 kcal of energy, 3,88 g of protein, and is favored by 63,4% of panelists. In conclusion, this product has potential as a complementary food for children with TB owing to its high energy content and the use of locally available ingredients
Penerimaan organoleptik snack bar berbahan tepung ayam, sorgum, dan daun kelor untuk ibu hamil KEK
Get PDFBackground: Pregnant women with Chronic Energy Deficiency (CED) need a balanced nutritional intake to support fetal development and maternal health. However, limited access and choice of nutritious food is a challenge that needs to be overcome.Objective: This research aims to develop a snack bar product from Chicken Flour, Sorghum Flour, and Moringa Leaves as additional food for pregnant women with CED.Method: The research design was used experimentally with a Completely Randomized Design (CRD). The experimental unit in this research is the snack bar product. The study was carried out in three stages: making moringa flour, chicken flour, and sorghum flour. Second: determining the formula. Third, organoleptic tests and the acceptability of the selected formula are carried out. Respondents with trained panelists totaled 30 panelists. The statistical test used is the Kruskal-Wallis test.Results: The most frequent organoleptic test results are brown and attractive in L2 19 respondents (56.7), the most common taste is naturally sweet and savory and liked by L2 17 respondents (56.7), the most common aroma is balanced and not too strong, typical of herbal L2 18 respondents (60.0), and the most common texture was slightly tricky, crunchy solid L3 12 respondents (40.0). Meanwhile, the highest level of acceptance of color in the like category was L1 20 respondents (66.7), taste in the like category was L2 20 respondents (66.7), the aroma in the like category was L3 20 respondents (66.7), and the average texture in the like category was L1 15 respondents (50.0), L2 15 respondents (50.0) and L3 15 respondents (50.0). The results of the Kruskal Wallis test showed that the different ratios of chicken flour, sorghum flour and moringa leaves had a significant effect on the organoleptic test of color, taste, aroma (p<0.05).Conclusion: The best snack bar product development, formula L2, showed the best results in terms of taste, aroma, texture, and appearance
Analisis faktor ASI eksklusif, sanitasi dan pasokan air serta sistem pelayanan kesehatan sebagai penyebab terjadinya stunting di Kota Langsa
Get PDFBackground: The nutritional problem of children under five is still high (Stunting) in Langsa City. The prevalence of stunting in Aceh in babies under two years old (baduta) is 37.9%, while the national prevalence is 30.8%, which means 4 out of 10 babies suffer from stunting. Stunting can be caused by various factors, including direct factors such as family and household factors, adequate additional/complementary food, breastfeeding and infections. Indirect factors such as political economy, health and health services, education, society and culture, agricultural and food systems as well as water, sanitation and the environment.Objectives: Analysis of exclusive breastfeeding, sanitation and water supply and the health service system causing stunting in Langsa City.Methods: Design quantitative, with a sequential cross-sectional design. The research was conducted in Langsa City in 2021 and samples were taken using the total sampling method of 50 respondents according to the data in the Langsa City Health Service e-PPGBM electronic application. The instrument used is a questionnaire, analysis uses the Chi – Square test.Results: Research results from 50 respondents based on stunting problem factors showed the variable exclusive breastfeeding (p= 0.015). Variables sanitation and clean water supply (p= 0.005), health service system (p= 0.006).Conclusion: From the results of the research, there is a close relationship between the direct causes and indirect causes of the occurrence of nutritional/stunting problems in the Langsa City Health Service Work Area in 2021, especially the three variables (exclusive breastfeeding, health service system, and sanitation and water supply)
Determinants of cessation of exclusive breastfeeding in the early postnatal period in Indonesia
Get PDFBreast milk is the main source of nutrients in infants under six months of age. The causes of low exclusive breastfeeding coverage vary from region to region. Lack of husband’s support is one of the factors contributing to exclusive breastfeeding failure. This study aimed to determine the determinants of exclusive breastfeeding failure, designed as a cross-sectional study, conducted in Sawangan District, Depok City, in February 2023. Subjects were selected using the total sampling method, namely all mothers who had babies aged 0-6 months who conducted antenatal checks at Health Center and private midwife clinics who were available to be interviewed and filled out a questionnaire with as many as 224 people and analyzed using the Chi-square test at 95% CI. Results: During antenatal care, the father's role in buying formula/instant porridge/bananas (p= 0,0000 and applying honey or mashed dates to the newborn (p= 0,000) was associated with failure of exclusive breastfeeding in the early postnatal period. Both variables were associated with a 3,7 times higher risk of discontinuing exclusive breastfeeding in the early postnatal period. In conclusion, the determinants of exclusive breastfeeding failure in the early postnatal period were fathers who bought formula/instant porridge/bananas and applied honey or mashed dates to newborns. Socialization and education of fathers regarding the importance of fathers’ involvement in exclusive breastfeeding for mothers is needed
Correlation vitamin D deficiency with obesity and impaired glucose metabolism in women with polycystic ovary syndrome
Get PDFVitamin D deficiency is a worldwide problem, particularly in Indonesia. Obesity and impaired glucose metabolism have an impact on vitamin D status in women with polycystic ovarium syndrome and are still controversial. This study aimed to examine vitamin D levels and the correlation between obesity and impaired glucose metabolism in PCOS patients. This research employed analytical observational techniques with a case-control approach with 40 women diagnosed with Rotterdam Criteria PCOS in Mother and Child Hospital Kasih Ibu Tegal during September-October 2023. This study used the Chemiluminescent Mikropartikel Immunoassay (CMIA) method to measure vitamin D levels in the laboratory. The statistical test utilized were Shapiro-Wilk, Paired T-Test and Mann Whitney and Chi Square. Results: There was no significant difference in the serum 25(OH)D levels between women with PCOS and controls (p>0,05; p=0,745). The group of patients with an obese waist circumference was 9.75 times more likely to develop PCOS than the group with a normal waist circumference (OR = 9,75; 95% CI = 1,16-82,11; p = 0,013). In conclusion, there was no substantial variation in vitamin D levels between PCOS and non-PCOS patients. Vitamin D deficiency correlates with obesity but does not correlate with impaired glucose metabolism.
Fungal infection characteristic in type 2 diabetic mellitus: Narrative review
Get PDFBackground: Individuals diagnosed with type 2 diabetes mellitus demonstrate a weakened immune system compared to those in a state of excellent health, rendering them more vulnerable to viral, bacterial, and fungal infections.Objective: This study aimed to examine the characteristics of fungal infections in individuals diagnosed with type 2 diabetes mellitus (DM).Methods: This study is a narrative review that conducted a comprehensive search of literature worldwide using the e-library PubMed. The journals that fulfilled the inclusion criteria were further examined and interpreted in the form of narratives.Fungal infections include genitourinary fungal infections, oral fungal infections, invasive fungal diseases, and fungal infections in diabetic foot ulcers. Some studies have found that the use of sodium-glucose co-transporter 2 (SGLT2) inhibitors may be associated with fungal infections. In addition, studies have discussed the types of fungal infections in diabetic patients, as well as their association with SGLT2 inhibitor use. In addition, one study examined the association between IL-23R polymorphisms and fungal infections.Conclusion: Patients with type 2 diabetes are prone to a range of diseases including fungal infections. In addition to immunocompromised conditions, patients with type 2 DM are susceptible to fungal infections due to factors such as the administration of SGLT2 inhibitor medications and the influence of the IL-23R gene polymorphism.
Analisis kadar protein dan uji organoleptik pie susu substitusi tepung biji nangka
Get PDFBackground: Jackfruit seed flour is flour derived from local food waste, namely jackfruit seeds with a higher protein level than low protein wheat flour, reaching 12,19g/100g while low protein wheat flour is only 9g/100g. The high protein level can be utilized in pastry products such as milk pie as an additional food innovation for pregnant women with CED.Objectives: To determine the effect of jackfruit seed flour substitution on protein level and organoleptic quality of milk pie.Methods: This research used quasi-experimental methode with a post test only control group design approach. Tests for protein level were carried out at the Food Analysis Laboratory of the Jember Polytechnic and organoleptic tests in the working area of the Tenggarang Health Center, Bondowoso Regency in June 2023. Data of protein level test were analyzed using Kruskal Wallis and the Mann Whitney-U test, while the organoleptic test results were analyzed using Friedman and the Wilcoxon Signed Rank test.Results: The results of the test for protein level found that the substitution of jackfruit seed flour had a significant effect on the protein content of milk pie (p = 0,16). The highest protein content was found in the treatment of 15% (X3) = 13,19%. The results of the organoleptic test revealed that the substitution of jackfruit seed flour had a significant effect on the organoleptic quality (p color = 0,000, aroma p = 0,000, texture p = 0,000, taste p = 0,000) of milk pie. The highest organoleptic test results for indicators: color = X0 (4,20), aroma = X0 (3,96), texture = X0 (3,88), and taste = X1 (3,96).Conclusion: Substitution of jackfruit seed flour had a significant effect on the protein content of the milk pie and had a significant effect on the organoleptic quality of the milk pie. The more substitutions, the protein content of the milk pie increases but decreases the organoleptic quality of the milk pie. KeywordsJackfruit seed flour, milk pie, pregnant women with CE
Kegiatan pengolahan air sungai dengan metode kougulasi dan flokuasi dalam upaya pencegahan stunting di Desa Sumber Jaya Kecamatan Timang Gajah Kabupaten Bener Meriah
Get PDFThe location of the village in a highland area makes it difficult to get groundwater, to fulfil daily needs, namely drinking, bathing, washing. Meanwhile, to fulfil these water needs, residents utilise rainwater and river water. Rainwater sources can only be used to meet the needs during the rainy season, while river water is used by residents by piping from the mountain where there is a small river that does not always get clear water because it is carried away by soil material, especially during the rainy season the water becomes cloudy and the water reservoir must always be cleaned because there is silt or soil carried by water. This service will be carried out, namely counselling activities and river water treatment practices with simple cougulation and flocculation methods to always get clear water. The target of the service is villagers. Activities were carried out in May 2024, with site preparation activities and permits and procurement of materials, implementation of lecturer and student activities and assisted by the community in the form of counseling and at the same time practice in making filters and natural cogulation, participants who attended were generally attended by family heads and housewives. And the ability of the community to treat water simply and the ability to make natural coagulation was obtained
Frekuensi menggunakan aplikasi delivery food dan indeks massa tubuh (IMT) pada mahasiswa Poltekkes Bengkulu
Get PDFBackground: Food delivery applications are increasingly popular among students, providing convenience in ordering food that is often high in energy, potentially affecting Body Mass Index (BMI).Objective: To explore the relationship between the frequency of using food delivery applications and BMI among students at Nutrition Deparment Poltekkes Kemenkes Bengkulu.Method: This observational analytic study employed a cross-sectional design, involving 64 students from the Nutrition Department aged 18-24 who had food delivery applications. Data were collected in May 2024 through interviews regarding the frequency of app usage and direct anthropometric measurements for BMIResults: Among the 64 students, 24 used the application 1-3 times a week, with 15 exhibiting abnormal nutritional status. Additionally, 12 students used the app more than 3 times a week, of which 8 (66.7%) had abnormal nutritional status. A significant relationship was found between the frequency of app usage and BMI (p=0.001; OR 3.492)Conclusion: The frequency of using food delivery applications is linked to nutritional issues, particularly BMI. Students with low BMI are encouraged to improve their nutritional intake, while those with high BMI should manage their diet and increase physical activity
Evaluasi fisikokimia dan tingkat kesukaan chips mocaf dan kacang merah sebagai makanan selingan untuk penderita anemia
Get PDFBackground: The prevalence of anemia among adolescent females in Indonesia grew from 22.7% in 2013 to 32% in 2018. Anemia is frequently caused by an iron deficiency. Efforts that can be made include eating iron-rich foods like mocaf and red bean.Objectives: The purpose of this research is to evaluate the physicochemical properties and level of preference for chips made from mocaf flour and red bean flour as a snack for anemia. Methods: This study used a real experimental design with a completely random design. This research was carried out from August 2023 to December 2023. There were 4 treatment groups with 3 repetitions with the ratio (mocaf flour: red bean flour), namely P0 (100%:0%), P1 (40%:60%), P2 (50%:50%), and P3 (60%:40%). Physicochemical property testing was carried out at the Food Safety and Quality Testing Laboratory, and the level of preference test was carried out at the Dietetics and Culinary Laboratory, Brawijaya University. Statistical analysis used the parametric One-Way ANOVA or One Way ANOVA Welch test with post hoc Bonferroni or Games-Howell and non-parametric Kruskal-Wallis test with post hoc Mann WhitneyResults: There were significant differences (p0.05).Conclusion: The addition of mocaf flour and red bean flour has a significant effect on the physicochemical evaluation, especially on parameters such as protein, energy, water content, ash content, iron content, hardness, breaking strength and the level of preference for color, taste, aroma and overall appearance