JAND: Journal of Applied Nutrition and Dietetic

The Effect of Adding Koro Benguk (Mucuna pruiriens (L). Dc.) on Acceptance and Physical Properties of Ice Cream

Achsanta Khalqie — 2022-06-30

Ice cream is a frozen food product made through a combination of freezing and agitation processes. Adding koro benguk beans will increase the ice cream's nutritional value, especially fiber. This research aims to determine the effect of the addition of Koro Benguk Beans (Mucuna pruriens (L). Dc.) on acceptance, physical properties, and tests for ice cream fiber content. Research methods included experiments to see the effect of adding koro benguk beans to ice cream on acceptability, including color, aroma, texture, and taste, as well as physical properties, including overrun, melting speed, and the ice cream emulsion stability test. The method used was the completely randomized design (CRD) non-factorial with 3 treatments; the addition of koro benguk beans was 30 g, 40 g, and 50 g of the total milk used with three repetitions each. Based on the ANOVA analysis, the following organoleptic test results were found: (1) on color, the highest value was 3.89 (like); (2) on taste, the highest value was 3.89 (like); (3) on aroma, the highest value was 3.70 (like); and (4) on texture, the highest value was 3.65 (like). Meanwhile, for the physical test, the following results were found: (1) on overrun, the highest value was 23.07; (2) on melting speed, the highest value was 8.09; (3) on emulsion stability, the highest value was 32.13; and (4) on fiber content, the highest value was 1.43. The addition of 30 g, 40 g, and 50 g of koro beans significantly affected the panelists' preference level, physical properties, and fiber content of ice cream. It is hoped that further research on koro bean ice cream will lead to the processing of koro bean porridge being better filtered to produce a smoother texture.

The Effect of Adding Carrot Puree on Organoleptic and Chemical Properties of Dodol

Nada Risna Diya — 2022-06-30

Dodol is a processed food made from a mixture of glutinous rice flour, sugar, sand, and coconut milk which is boiled until it becomes thick, oily, and not sticky. Carrots are not only rich in fiber and beta carotene, but also have a distinctive color that can be used as a natural dye in lunkhead. Often the food production in circulation uses artificial coloring, but with the addition of carrots, it is possible to reduce the use of chemical dyes and add nutritional value to food, especially in processed carrots. Objectives (1) To determine the effect of adding 100 gr, 125 gr, 150 gr carrot puree on the organoleptic and chemical properties of dodol. This study was experimental, with a non-factorial completely randomized design (CRD) with 3 treatments and 3 repetitions. This research was conducted to see the effect of adding carrot puree to the organoleptic and chemical properties of lunkhead. The results showed that the addition of 100 gr, 125 gr, 150 gr carrot puree on the organoleptic and chemical properties of lunkhead. significantly affected the taste and color of dodol (p value < 0.05) and the results of the carbohydrate test, ash content, water content significantly affected the effect of adding carrot puree to the organoleptic and chemical properties of dodol (p value < 0.05). The results of the acceptability analysis of dodol with the addition of carrot puree were found to have a significant effect on the color of dodol and the taste of dodol. No significant effect on the aroma of dodol and the texture of dodol. Based on the results of the chemical test, the highest average carbohydrate value was found in the third treatment with the addition of 150 g of carrot puree.

Mixture of Carrot Flour and Brokoli Flour on Acceptance and Nutrients of Nuggets Catfish

Putri Dirayati — 2022-06-30

Making nuggets from catfish requires additional ingredients that act as fillers and binders in addition to herbs and spices, the filler commonly used is flour. Carrots and broccoli have a very distinctive aroma so that by processing them into flour the aroma of carrots and broccoli can be reduced. Both vegetables have a lot of nutrient content, one of the high nutrients in both vegetables is Vitamins A and C. The aims of this researsh was to determine the physical quality of catfish nuggets with the addition of broccoli flour carrot flour. The experimental design used in this study was a non-factorial Completely Randomized Design (CRD) with 3 treatments, namely the addition of carrot flour and broccoli flour with different amounts. Based on the results of the variance, it was found that the color with the highest average value was 3.82, for taste with an average value of 3.60, for aroma with an average value of 3.88, for texture with an average value of 3.83. in the chemical test with an average value of 2.13. Catfish nuggets with the addition of carrot and broccoli flour had a significant effect on the color, aroma, and texture of catfish nuggets. It is hoped that further research will be carried out on catfish nuggets using the same temperature in each treatment, and it is hoped that when frying catfish nuggets the oil used is replaced in each treatment, which may affect the organoleptic test of catfish.

The Effect of Nutrition Education Through Media Booklet on Increasing Knowledge, Attitude and Behavior about Anemia on Adolescent Girls in Junior High School Negeri 1 Simpang Tiga Aceh Besar

Nabila Nabila — 2022-06-30

Anemia is a condition that often occurs in adolescent girls, which can be caused by various factors such as nutritional status, menstruation and socioeconomic status. Anemia can cause a person to experience a decrease in endurance and make the body susceptible to health problems. The prevalence of anemia in Aceh is 36.93% (Rikesdas, 2018). Based on this, providing education to young women can improve knowledge, attitudes and behavior so that they can handle cases of anemia in girls. This quantitative study uses a Quasi Experimental design. The subjects were taken as many as 34 Adolescent Girls, the sampling method was by the Proportional Simple Random Sampling Technique. The research location is in SMP Negeri 1 Simpang Tiga, the research was conducted in May 2022. Data collection includes primary and secondary data. Data analysis uses Dependent T-Test with 95% CI. Research data will be presented in tabular and textual form. The statistical test obtained a value of p = 0.001 on knowledge, p = 0.006 on attitude and p = 0.005 on behavior (p = <0.05) so that at CI: 95% Ho was rejected and Ha was accepted, it can be concluded that there is a significant effect of counseling with Booklet media on knowledge, attitudes and behavior. There is an effect of education with booklet media on knowledge, attitudes and behavior about anemia in SMP Negeri 1 Simpang Tiga.

Education and Fondness Study: Supplementary Food Provision of Depik (Rasbora tawarensis) and Tempe-Based Nugget Formulas to Toddler Mothers in Bener Mulie Village, Wih Pesam District, Bener Meriah Regency

Nafisah Salsabillah Syah Putri — 2022-06-30

Efforts that support optimal growth and development for children will continue to be carried out. One way to overcome this is through the provision of supplementary feeding for toddlers at the Posyandu. This research aims to educate and test the preference for supplementary feeding nugget formula based on local food, depik fish (Rasbora tawarensis), and tempeh on mothers of stunting toddlers. This study used the quasi-experimental design research with dependent t-test and ANOVA test. The result showed that the average value of a mother’s knowledge before being educated was 42.50. Meanwhile, the average value after being educated is 52.00, meaning that there is an increase in knowledge after being educated. The results of the liking test showed that there were 2.5% of respondents who said they did not like it, 7.5% of respondents said they liked it somewhat, 57.5% of respondents said they liked it, and 32.5% of respondents said they really liked it. This shows that the supplementary feeding products of depik fish nuggets (Rasbora tawarensis) and tempeh are favored by mothers of toddlers. The results of the dependent t-test showed that the p-value was < 0.05 (0.006). Therefore, it can be concluded that education has a significant effect. Based on the results of the ANOVA test, which resulted in a p-value of < 0.05 (0.001), it was concluded that supplementary feeding nuggets based on local food, depik fish nuggets (Rasbora tawarensis), and tempeh are favored by mothers of toddlers. It is hoped that the relevant agencies can inform the public about supplementary feeding products and the manufacturing process that utilizes local food.

The Effectiveness of Nutrition Counseling using Leaflets and Videos to Increase Adolescents’ Knowledge About Fast Food at Dayah Jeumala Ama Lueng Putu Boarding School

Rara Miftahul Jannah Jannah — 2022-06-30

Although boarding school students are already provided with food, they still prefer to eat fast food. However, the food provided for them are most likely low in fiber content and far from the word 'variety.' Therefore, counseling and nutrition education about the negative effects of fast food will significantly affect the development of adolescent knowledge. This study aims to analyze the effectiveness of nutrition counseling using leaflets and videos on increasing knowledge. This research is quantitative research with a quasi-experimental method. The population in this study was 62 teenagers. The sample collection in this study used the total sampling method. Pre- and post-test designs using a questionnaire were distributed to eighth-grade students. Data analysis was carried out using an independent t-test. Data are presented in tabular and textual forms. There is an increase in knowledge about the negative effects of fast-food using leaflet media, as evidenced by a p-value of 0.006. There is also an increase in counseling knowledge using video media, as evidenced by a p-value of 0.001. The average students’ knowledge about the negative effect of consuming fast food before counseling using leaflet media was 48.84; after counseling, it increased to 52.84. Meanwhile, counseling without the use of video media resulted in an average of 50.42, and it increased after counseling using video media to 54.58. Thus, it can be concluded that video media is more effective than leaflet media.

The Effect of Purple Yam (Dioscorea alata) and Crookneck pumpkin (Cucurbita moschata) Substitution on Organoleptic and Chemical Properties of Dodol

Danna Oksadilla — 2022-06-30

Dodol is a semi-wet food made from glutinous rice flour, coconut milk, and sugar, occasionally added with permitted food ingredients and other food additives. Purple yam and crookneck pumpkin can be added to dodol to change it. The objective is to determine how the substitution of purple yam and crookneck pumpkin may affect the chemical and organoleptic characteristics of dodol. The panelists used in this study were semi-panelists. This type of research is experimental with a completely randomized design (CRD), specifically 3 treatments and 3 repetitions using the hedonic test. Up to 30 students were trained, originating from the Department of Nutrition, Ministry of Health, Aceh. Utilizing the ANOVA (Analysis of Variance) and Duncan's New Multiple Range tests, data processing and analysis were performed. The most liked dodol is dodol with the addition of 80 g of purple yam and 40 g of crookneck pumpkin. Dodol organoleptic test results include taste, aroma, texture, and color. The proximate test findings demonstrated that the addition of 40g of crookneck pumpkin and 80g of purple yam had an impact on the levels of fat and carbohydrates, and had a significant impact on the color, taste, aroma, and texture. It also had a significant impact on the proximate test of the food's fat and carbohydrate content. According to the researcher's recommendations, the dodol should be cooked for a longer period and with more glutinous rice flour in order to reduce its water content and extend its shelf life.

The Effect of Muntingia calabura (Kersen) Leaf Decoction as an Antidiabetic on Blood Sugar Levels Among Type II Diabetes Mellitus Patients

Ika Melina — 2022-06-30

Diabetes is a very high-prevalence metabolic disease characterized by increased blood sugar levels and disorders in the metabolism of carbohydrates, fats, and proteins due to insulin deficiency. This disease can also be treated through non-pharmacological treatment or herbal remedies, including by consuming the Muntingia (kersen) leaves decoction. Muntingia leaves contain flavonoids and saponins which are active antidiabetic substances functioning as inhibitors of the A-glucosidase enzymes. This study aims at determining the effect of Muntingia leaves decoction on blood sugar levels among Type II Diabetes patients in Pante Gajah, Peusangan, Bireuen. The study uses a quasi-experimental research design with treatment and controlled groups. 26 sample patients were chosen by total sampling techniques. Furthermore, the research variables are blood sugar levels (dependent variable) and Muntingia leaves decoction (independent variables). This study was done on 24-31 March 2022 within the scope of the Peusangan Community Health Center. The data were then analyzed by using an independent and dependent T-test. The results of the dependent test in the treatment group before consuming the decoction is 208.04 mg/dl and 180.92 after the treatment, the decrease is 27.12 mg/dl. The results of the independent test in the treatment group before consuming the decoction are 190.85 mg/dl on average and 144.69 mg/dl after the treatment, the decrease is 46.16 mg/dl. In the controlled group is 225.23 mg/dl before the treatment and 217.15 mg/dl after the treatment, the decrease is 8.08 mg/dl. The Muntingia leaves decoction has a significant effect on blood sugar levels.