Jurnal Poltekkes Kemenkes Aceh
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Pengaruh penambahan glukomanan dari umbi porang terhadap kandungan gizi cookies growol sebagai pangan fungsional untuk obesitas
Get PDFBackground: Growol (Yogyakarta's traditional fermented cassava) is the potential to be developed as a functional food. Growol cookies was high in dietary fiber content, and low of glychemix index as well as glychemix load score. However, the development of a Growol cookie formula for obesity has never been carried out. The addition of glucomannan from porang tuber was expected as alternative snack for obesity.Objectives: This research aimed to evaluated the effect of inulin and porang glucomannan addition into growol cookies formula with parameter of proximate content (calories, water, ash, protein, fat, carbohydrate) and fiber.Methods: This research was done at Chemix Pratama Laboratory from April to May 2023. It was an observational laboratory study type with simple random design, consists of three (3) formula of growol cookies with formula A (control), B(inulin addition), C (glucomanan porang addition). Proximate analysis consists of thermogravimetri method for water and ash, Kjeldahl for protein, Soxhlet for fat, by difference for carbohydrate, calculative convertion for calories, and gravimetri method for fibe,. Data distribution were analyzed with Shapiro wilk, one way ANOVA continued with LSD for water, ash, protein, fat, carbohydrate and calories datas. Wilcoxon method was using for fiber datas with significant level in 95%.Results: There were not significant differences of calories (p=0,186), water (p= 0,129), fiber (p=0,172) content among three groups. There were significant differences of ash (p<0,001), protein (p=0,030), fat (p=0,012), carbohydrate (0,045) content among groups.Conclusion: Addition of inulin and porang glucomannan were not affected on calories, water, and fiber of growol cookies. However, porang glucomannan addition significantly affected the lowering of ash, fat, protein and carbohydrate content. . Serving size recommendation was 3-4 pieces (± 30 grams). Further study was needed to determine the effectiveness of Growol cookies on obesity management.KeywordsFermented cassava, proximate, obesity
Innovative nuggets with pangasius fish and moringa leaf flour to enhance adolescent girls' health
Get PDFChronic energy deficiency (CED) in Indonesian adolescent girls is primarily caused by an unbalanced diet that leads to energy and protein deficiencies. Understanding how CED affects the physical development and health of girls is crucial as it may potentially impact their quality of life in the future. This study aimed to evaluate the acceptability and protein content of nuggets formulated with pangasius and moringa leaf flour. The true experimental design was the Testing Service Unit Laboratory, Faculty of Pharmacy, Universitas Airlangga, from April to July 2024. Nuggets with three different formulations were tested organoleptically by 25 panelists, and organoleptic data were analyzed using SPSS and statistically tested using Non-Parametric Testing. The results indicated that NG02 had the highest organoleptic scores for color, aroma, and taste, whereas NG01 had the highest protein content (15.36 %). Statistical analysis revealed no significant differences (p > 0.05) in color, taste, aroma, or texture among the three formulations. In conclusion, despite NG02 being the preferred protein, NG01's higher protein content suggests that it may better address CED in adolescent girls
Study of physical and chemical characteristics of cow’s milk evaporated by climbing film evaporator method
Get PDFCow milk is a livestock commodity that is in demand among the public as a complement to nutritional needs. Milk has various macro and micro components that support daily nutritional needs. One method to increase the nutrients contained in milk is through evaporation. The purpose of this study was to analyze the physical and chemical characteristics of milk that underwent evaporation using a climbing film evaporator. This study used an experimental method with a descriptive approach, which described the physical and chemical characteristics of cow milk before (control) and after evaporation. The physical and chemical properties were analyzed using a paired sample t-test at the 5% level (0,05) to determine the difference in milk quality before and after the evaporation process. The temperature of the steam passing through the evaporator ranged from 132 to 1760C with an evaporation process of 25 min. The results showed that there were significant differences (p<0,05) in freezing point, moisture content, fat, protein, lactose, minerals, and solid non-fat between fresh and evaporated milk. Density and pH showed no significant differences. Evaporation of cow's milk can enhance its nutritional content (protein, fat, lactose, and minerals).
Cornfood bar (Zea mays l) and Goroho banana (M. Accincanafe) as alternative foods interlude people with type 2 diabetes mellitus
Get PDFThe World Health Organization (WHO) reported an increase in type 2 diabetes cases in Indonesia, from 8,4% in 2000 to 21,3 in 2030. Functional food innovation to prevent diabetes in the form of corn and Goroho banana-based food bars needs to be performed. This study aimed to determine preference and nutritional value in a preliminary study of food innovation. This research method used a one-variable completely randomized experimental design (CRD), three treatments; ratio of corn and goroho banana; F-1 (90:10), F-2 (80:20), and F-3 (70:30). The preference test was conducted in the organoleptic laboratory of the Nutrition Department of Gorontalo Health Polytechnic using 30 semi-trained panelists to obtain the most preferred formula based on the ranking test presented in averages and analyzed using the Friedman test followed by the Wilcoxon post-hoc test. The nutritional value of the food bars was tested at the Gadjah Mada University Food Laboratory from May to June 2020. Results of preference level for corn-based food bars (zea mays l) and goroho banana-based food bars (M. Accuminafe) sequentially F-1 (90:10) with a mean of 3,40, nutritional value of 4,76% fat, 7,28% protein, 66,21% carbohydrates, and 1,28% crude fiber. In conclusion, F-1 was selected as a food source for people with diabetes mellitus.
Pengembangan dan validasi nutrient rich food index sebagai alat ukur kualitas konsumsi pada mahasiswa Fakultas Ilmu Kesehatan
Get PDFBackground: The nutrient-rich food (NRF) index was developed as a nutrient profiling system that ranks foods based on their nutrient content. The NRF index was validated using the Healthy Eating Index (HEI) as the gold standard for evaluating adherence to dietary guidelines. In Indonesia, HEI was developed as a balance diet index (BDI).Objectives: This study aimed to analyze sociodemographic characteristics, consumption patterns, and determine which NRF is highly valid among students in the Health Science Faculty, Universitas Indonesia Maju.Methods: This study used cross-sectional study design. Simple random sampling involving 267 students was used. Data were analyzed using univariate and bivariate analysis. The NRF index was validated using the BDI3-60 as the gold standard.Results: The average energy intake is 1401,14 kilocalories, protein 610,16 g, fat 49,54 g, carbohydrate 194,13 g, vitamin A 105,97 microgram, dan vitamin C 34,7 mg. The food groups that had the most food items consumed by students were snacks. There was a significant relationship between NRF 9,3 (p=0,043) and NRF 11,3 (p=0,042) index scores and BDI3-60. Nevertheless, there was a very weak correlation coefficient for the relationship between NRF 6,3 (r=0,116), NRF 9,3 (r=0,123), and NRF 11,3 (r=0,124) with BDI3-60.Conclusion: There is significant correlation between Nutrient Rich Food (NRF) and the Index of Balanced Nutrition, but Nutrient Rich Food (NRF) shows a weak correlation with BDI3-60.KeywordsDiet quality, NRF index, studen
Differences of hemodynamic responses in patients undergoing endotracheal intubation with conventional laryngoscope compared to video laryngoscope
Get PDFBackground: In general anesthesia, to facilitate the intubation process, laryngoscopy is used, with various shapes and sizes and additional functions such as use of video cameras, but it also comes with risks, one of which is a cardiovascular response.Objectives: To compare differences of hemodynamic responses (SBP= Systolic blood pressure, DBP= Siastolic blood pressure, HR= Heat rate, MAP= Mean atrial preassure, and RPP= Rate pressure product) in patients who undergoing endotracheal intubation with conventional laryngoscopes compared to video laryngoscopes at H. Adam Malik General Hospital.Methods: This is an analytical study with a pretest-posttest controlled group clinical trial design to compare differences of hemodynamic response in patients undergoing endotracheal intubation with conventional laryngoscope compared to video laryngoscope. All patients who underwent elective surgery under general anesthesia and endotracheal intubation and met the inclusion and exclusion criteria were included in the study.Results: This study showed a significant difference between the conventional laryngoscopy and video laryngoscopy groups on the results of systolic blood pressure measurements. While diastolic blood pressure at T0, T1, and T2 after laryngoscopy did not show significant differences. This significant difference was found at T1, where the HR of subjects in conventional laryngoscopy was significantly higher compared to video laryngoscopy.Conclusion: The use of a conventional laryngoscope for laryngoscopy and endotracheal intubation further enhances hemodynamic response compared to video laryngoscope, both when the glottis is visualized and when the cuff is inflated
Formulasi biskuit tinggi protein berbasis tepung sorghum dengan penambahan tepung kacang merah sebagai PMT untuk balita
Get PDFBackground: Most of the biscuits used as additional food for toddlers in Indonesia are still made from wheat flour; therefore, it is necessary to develop a product made from local food that will reduce dependence on wheat flour. The current high consumption of rice has encouraged various food diversification efforts to avoid dependence on a single commodity. Biscuits combine sorghum with red bean flour to increase their protein content, so they can be an alternative, nutrient-dense complementary food for stunted toddlers.Objectives: This study aimed to determine the formulation and protein content of biscuits. This research consisted of making sorghum and red bean flour and biscuit formulations, as well as analyzing protein and food fiber levels.Methods: The experimental design used in this study was completely randomized Design (CRD). The research was conducted at the Basic Laboratory of the Faculty of Health Sciences, Siliwangi University, and the Food and Nutrition Laboratory, Faculty of Agricultural Technology, Gadjah Mada University. The comparison of the amount of ingredients from wheat flour, sorghum flour and red bean flour studied was F0 (wheat flour 80g), F1 (wheat flour 50g; sorghum flour 3g; red bean flour 10g), F2 (wheat flour 50g; sorghum flour 30g; flour red beans 15g), F3 (wheat flour 50g; sorghum flour 30g; red bean flour 20g) and F4 (wheat flour 80g; sorghum flour 30g) and each uses the same amount of ingredients, namely egg yolk 30g, margarine 60g, powdered sugar 40g and powdered milk 54g. Laboratory results were tested using one-way ANOVA and Duncan's advanced test, with a significance level of 0,05.Results: All formulas have significant differences based on the One Way Anova test and meet the quality of biscuits according to SNI 01-2973-2011. The best formulation with chemical test results is F3 with the highest protein content of 13,75%, water content of 4,71%, ash content of 2,43%, fat content of 26,4% and carbohydrate content of 52,7%.Conclusion: Sorghum and bean biscuits that combine sorghum with red bean flour increase the protein content of biscuits, making them an alternative nutrient-dense complementary food for stunted toddlers.KeywordsSorghum flour, red bean flour, biscuit, complementary foo
Pengaruh media edukasi food model dua dimensi terhadap pemahaman label gizi dan pemilihan makanan sehat pada remaja
Get PDFBackground: Poor food consumption behavior during adolescence can have an impact on health problems in adulthood. Improving understanding of nutrition label and healthy food choices through nutrition education is one effort to improve food consumption. Nutrition education can be carried out using various tools, one of which is two-dimensional food model.Objectives: To analyze the effect of nutrition education using two-dimensional food model on understanding of nutrition label and healthy food choices in adolescents.Methods: The design was quasi-experiment with intervention and control groups. The research was conducted at MTs Swasta Nurul Huda from August to September 2023 with 21 respondents in each treatment group. Data collected were respondent characteristics, understanding of nutrition label (knowledge, reading ability, and attitudes), and healthy food choices (knowledge and attitudes). Different tests were carried out between groups using the independent t-test and Mann-Whitney, and between baseline and endline using paired t-test and Wilcoxon test.Results: Knowledge and ability to read nutrition labels was significantly higher in the intervention group than in the control group (p=0,000 and p=0,005). However, attitudes towards nutrition labels did not differ significantly between treatment groups (p=0.193). knowledge and attitudes about healthy food choices were significantly higher in the intervention group than in the control group (p=0,000 and p=0,042).Conclusion: Nutrition education using two-dimensional food model media has an effect on nutrition label literacy skills and healthy food choices in adolescent
Literature review: Penanganan nonfarmakologi untuk penurunan kadar gula darah pada pasien diabetes mellitus
Get PDFBackground: Heart disease, stroke, neurological disease, and kidney disease, which can lead to kidney failure, are complications that occur as a result of diabetes mellitus. Nonpharmacological therapies for lowering blood glucose levels in people with diabetes mellitus are very diverse, including the consumption of natural ingredients such as ginger, bengkoang, and bay leaves proven to reduce blood glucose levels or with other interventions such as gymnastics and relaxation techniques.Objectives: This study aimed to provide knowledge regarding complementary therapies for diabetic blood glucose.Methods: The type of research is a narrative review of articles published from 2016 to 2023 using databases such as Google Scholar, PubMed, and Science. The reviewed articles were quasi-experimental studies and randomized controlled trials with data supporting non-pharmacological therapy for diabetes mellitus blood sugar levels. The data were processed and analyzed using the PRISMA approach.Results: Nonpharmacological treatments that are often used to lower blood sugar levels in patients with diabetes mellitus include gymnastics and relaxation. The results of the analysis highlighted the effect of interventions on patients with diabetes mellitus to reduce blood sugar levels before and after the provision of interventions.Conclusion: Gymnastics and relaxation techniques have the potential to reduce blood sugar levels. Nonpharmacological therapy, as a treatment to lower blood glucose in diabetes, aims to improve blood circulation, reduce muscle tension, and relax the body
Inovasi beras semar: Alternatif beras analog untuk manajemen glikemik bagi pasien diabetes melitus
Get PDFBackground: Diabetes mellitus is a non-communicable disease with increasing prevalence. Diabetes management through diet is a challenge, especially due to limited safe and nutritious food options. Semar Rice was developed as a solution to provide healthy food alternatives for people with diabetes.Objectives: The purpose of this research is to create an innovative food product in the form of analog rice from a combination of purple sweet potato, cinnamon, and milkfish bones as an alternative food for people with diabetes mellitus.Methods: This study used Research and Development method with laboratory testing for nutritional analysis. The research was conducted at the Food Nutrition and Health Laboratory of XYZ University from January to March 2024. Organoleptic tests were conducted on 10 healthy respondents aged 20-23 years. Three formulations were tested, namely A (35:35:30), B (60:20:20), and C (40:30:30). The glycemic index was tested by measuring the respondents' blood glucose response after consumption of 100 grams of Semar Rice compared to white rice.Results: Laboratory test results showed that sample A contained 56.88% carbohydrate, 6.03% fat, 12.26% protein, 2.82% glucose, and 3.35% sucrose. Semar rice with a portion of 297.4 grams had a glycemic index of 82.20 and a glycemic load of 49.78, although there were variations in results because some respondents did not follow the blood sugar check procedure. The organoleptic test showed a score of aroma 3, taste and texture 3.1, and color 3.5. Semar rice also meets SNI 6128-2015 standards for moisture and carbohydrate content.Conclusion: The conclusion of this study showed that Beras Semar has a low index glycemic compared to white rice. After doing Index Glycemic Test to 10 respondents, the result appear if the respondent’s glucose level more stable after consume Beras Semar than White Rice. KeywordsAnalog rice, diabetes mellitus, alternative foo