Penurunan Glukosa Darah Diabetisi Dengan Intervensi Bubur Instan Fungsional Untuk Diabetes (Bifud)

Diabetes melitus tipe 2 merupakan penyakit metabolik yang jumlah penderitanya terus meningkat setiap tahunnya.  Pemberian pangan fungsional pada penderita diabetes diharapkan mampu mengontrol kadar glukosa darah penderita diabetes.  Tujuan penelitian ini untuk mengetahui pengaruh pemberian pangan fungsional bubur instan fungsional untuk diabetes dengan bahan baku labu kuning, kedelai, ekstrak kayu manis dan ekstrak ciplukan pada penuruna kadar glukosa darah diabetesi.  Penelitian quasi experiment dengan desain pretest posttest with control group design, 10 orang responden kelompok kontrol dan 10 orang responden kelompok intervensi yang diambil secara purposive sampling.  Responden diberi produk pangan berupa bubur instan fungsional sejumlah 100 gram selama 30 hari.  Data dianalisis dengan uji paired sample t test.  Rata-rata perubahan kadar glukosa darah responden sebesar 32,64%.  Berdasarkan  uji statistik, terdapat perbedaan yang bermakna kadar glukosa darah awal dan akhir (p<0,05).  Pemberian produk bubur instan fungsional untuk diabetes dapat direkomendasikan dan dipertimbangkan sebagai pangan alternatif untuk membantu manajemen penanganan DM tipe 2

Implementasi Pemberian Makanan Tambahan, Praktek PHBS Dalam Pencegahan Stunting Pada Siswa SDN 21 Sungai Bangek Kelurahan Lubuk Buaya Kec. Koto Tangah

The World Health organization (WHO) states that malnutrition results in 54% of infant and child deaths. The results of the WHO census show that 49% of the 10.4 million under-five deaths in developing countries are related to malnutrition. About 50% of Asian toddlers, 30% African toddlers, 20% of Latin Americans suffer from malnutrition (Ministry of Health, 2018) ⁠. The results of reports carried out at SDN 21 Sungai Bangek are known to be 40.3% (21 people) classified as malnourished (BB / U) and 26.9% (14 people) classified as short (TB / U) and 32.8% classified as normal. The purpose of this community service activity (pengabmas) is to look for the problem. The activity was carried out at SDN 21 Sungai Bangek, Lubuk Buaya Village, Koto Tangah Subdistrict, Padang City on the 07-08 November 2018 initial survey, November 20-21 2018 measurement of student body weight and height, on November 3 to 6 the data was collected and on January 17 2019 the implementation of community service activities. The methods used in the community service activities are: Implementation of PMT (Supplementary Food Delivery) and PHBS practice (6 steps of hand washing) in the prevention of stunting in students of SDN 21 Sungai Bangek, Lubuk Buaya Village, Koto Tangah District. The students were very enthusiastic in participating in this community service event, where there were questions and questions and answers between the speakers, students and students of SDN 21 Sungai Bangek who were present at the ceremony. &nbsp

PENGARUH SUBSITUSI IKAN LELE TERHADAP MUTU ORGANOLEPTIK DAN KADAR PROTEIN NUGGET SAYURAN

The aim of this study was known average of the respondent's favorite level of catfish nugget color, it is known the average of the respondent's favorite to the scent of catfish nugget, known average Preferences of respondents to the texture of catfish nugget fish, it is known the average of the respondent's favorite to the taste of catfish nuggets, known effect of the addition of catfish to the protein content of catfish nugget, the best formulation of catfish nugget modified with different carrots and broccoli concentration seen based on test results Organoleptic.Research Design This study was an experimental study, with the addition of catfish added to catfish nugget making: 0: 50 catfish without addition, 50 g (A): 50 g (B), 75 (A): 50 g ( C), 100 g (A): 50 g (D) with organoleptic test to S-1 nutrition student with 25 samples. Data processing using analysis of variance (Anofa).Average organoleptic assessment with catfish addition to color, with treatment averages 3,14, B 3,16, C 3,32, D 3,16, while the acting texture A 2.04, B 2,86, C 3,76, D 2,56 while the result of protein test in treatment A 5,169%, B 11,794%, C 4,717%, D 12,396%.  The results of statistical tests showed the effect of the addition of catfish to the color, texture, aroma and taste of nuggets, a good formulation is the addition of catfish in the C treatment while high protein content found in treatment D

Effectiveness of nutrition counseling on blood sugar levels and adherence to dietary practices in patients with type 2 diabetes mellitus

One of the management strategies for Diabetes Mellitus (DM) is through nutrition counseling to increase patients' knowledge and ability to prepare food and manage their diet to achieve optimal health. This study aims to determine the effectiveness of nutrition counseling on blood sugar levels and patient adherence to the DM type 2 diet. Quasi-experimental research design using a Non-Equivalent Control Group Design. Respondents were selected using purposive sampling, resulting in 35 respondents who met the criteria. Diet adherence is assessed based on compliance with the 3Js (quantity, type, and schedule), and blood sugar levels are measured using a glucometer. Data analysis was conducted using the Wilcoxon test. The study results showed that before nutrition counseling, the intake of nutrients was as follows: carbohydrates 268.77±96.1 grams, protein 60.69±11.97 grams, fat 61.61±20.53 grams, carbohydrates 268.77±96.1 grams, and fiber 11.40±4.57 grams. After nutrition counseling, the intake was: energy 1621.17±409.01 kcal, protein 61.36±11.61 grams, fat 56.78±25.41 grams, carbohydrates 268.77±96.12 grams, and fiber 12.92±13.82 grams. The mean adherence to food type before nutrition counseling was 0.57±0.502 and after nutrition counseling was 0.91±0.284. The mean adherence to meal schedules before nutrition counseling was 0.60±0.497 and after nutrition counseling was 0.83±0.382. The mean blood sugar level before nutrition counseling was 151.20±26.787, and after nutrition counseling, it was 136.57±26.947. The conclusion is that nutrition counseling is effective in changing blood sugar levels and adherence to the diet in patients

PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) dan Ikan Gabus (Ophiocephalus striatus) TERHADAP MUTU ORAGNOLEPTIK, KADAR PROTEIN DAN VITAMIN A BISKUIT

Nutrition potential and availability of pumpkin and cork in Indonesia are abundant, so diversification of pumpkin and cork fish in biscuit making is expected to be a more nutritious food alternative. This study was an experimental study using a complete randomized design consisting of three treatments, one control and two replications. This study was conducted in January - June 2016. Observations were made on organoleptic characteristics and protein content of biscuits. The subjective observation result using organoleptic test showed that the level of panelist's preference for color and texture was on treatment A (control) without the addition of pumpkin and cork fish. As for the aroma and taste with the best result is on the treatment of C with the ratio of pumpkin and cork fish (20 g: 20 g). The highest protein content was found in D treatment with the addition of pumpkin and cork fish (30 g: 30 g). Based on the results of research conducted, the addition of yellow squash and cork fish affect the color of biscuits and protein content of biscuits.  

PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) dan Ikan Gabus (Ophiocephalus striatus) TERHADAP MUTU ORAGNOLEPTIK, KADAR PROTEIN DAN VITAMIN A BISKUIT

Nutrition potential and availability of pumpkin and cork in Indonesia are abundant, so diversification of pumpkin and cork fish in biscuit making is expected to be a more nutritious food alternative. This study was an experimental study using a complete randomized design consisting of three treatments, one control and two replications. This study was conducted in January - June 2016. Observations were made on organoleptic characteristics and protein content of biscuits. The subjective observation result using organoleptic test showed that the level of panelist's preference for color and texture was on treatment A (control) without the addition of pumpkin and cork fish. As for the aroma and taste with the best result is on the treatment of C with the ratio of pumpkin and cork fish (20 g: 20 g). The highest protein content was found in D treatment with the addition of pumpkin and cork fish (30 g: 30 g). Based on the results of research conducted, the addition of yellow squash and cork fish affect the color of biscuits and protein content of biscuits.  

ANALISA NILAI GIZI DAN UJI ORGANOLEPTIK BOLU PEPAYA SEBAGAI ALTERNATIF MAKANAN SELINGAN PADA HIPERKOLESTEROLEMIA

According to the World Health Organization (WHO) in 2018, it was recorded that people with high cholesterol in Indonesia increased every year by 28%, this number is likely to increase to 29.25 in 2025. Papaya fruit is rich in nutrition, contains high fiber and antioxidants. Papaya fruit will be processed into sponge, which is a very popular food as a snack for hypercholesterolemia. The purpose of the study was to know the average value of the color, aroma, texture, taste of the sponge and to know the value of the fiber content of the best sponge. The method used in this study is an experiment using a Completely Randomized Design method consisting of four treatments and two replications. Treatment A (25 grams of papaya), treatment B (50 grams of papaya), treatment C (75 grams of papaya) and treatment D (100 grams of papaya). This research was conducted in July 2021. Sampling was carried out at the researcher's house, while organoleptic tests were carried out at the Perintis Indonesia University campus and the fiber content inspection site at Baristand (Industrial Research and Standardization Center Padang). Based on the results of the organoleptic test, it showed that the panelists' assessment of the papaya sponge product had a very significant effect on the color, aroma, texture, and taste of the papaya sponge. Based on the panelists' assessment, treatment A (pawpaw 25 grams) was the best product, namely color 4.3; fragrance 4.56; texture 4.42 and taste 4.72 with the highest average value of 18. Treatment A contained fiber content of 5.53 with a weight of 50 grams of papaya sponge. In this study it can be concluded that the best papaya sponge is treatment A, the best papaya cake contains fiber content which is very beneficial for hypercholesterolemic patients so that it can meet fiber levels per person in a day

El Eco de Santiago : diario independiente: Año VII Número 1279 - 1902 Septiembre 10

One of the problems of adequate nutrition dominant place in Indonesian society is the problem of indigestion. Consumption of fibers in sufficient quantity is very good for constipation and safe for sensitive stomach or intestinal inflammation. Dietary fiber can reduce the risk of cancer due to incomplete digestion system (Soedarya, 2009). Chayote is one of the foods that are rich in fiber in addition to vitamins and minerals. West Sumatra province is one of the provinces chayoteproduction continues to increase from year to year, especially in the highlands. Use of squash in society merely boiled as a vegetable. Hence the need for the expansion of the potential of squash as a food product, one of them as an additional raw material in foods such as fish crackers so high nutritional value. This study aims to determine the best formulation of making fish crackers modified squash with different concentrations were viewed by the results of chemical tests and organoleptic test analyze changes in the levels of fiber crackers before and after added squash.The study was conducted in two phases, namely first  esearch and advanced research. Preliminary research include making fish crackers, organoleptic test and analysis of fiber content. Manufacture of modified fish crackers with chayote conjoined and organoleptic test was conducted in the Laboratory of food, STIKES Perintis West Sumatra and fiber content analysis in the laboratory Kopertis Region X. The results of organoleptic test fish crackers were added chayote shows the average - average level of A panelist on crackers color is brownish , the average level of A panelist on crackers aroma is neutral, the average - average level of A panelist on crackers are crunchy texture, the average - average preference level panelists to taste crackers are like. So than - average levels of most favored A panelist is on treatment D (addition of 150 grams of chayote). For the highest fiber content in treatment D (addition of chayote 150 g). More additions of chayote on the fish crackers can increase the fiber content in fish crackers

PENGARUH SUBSTITUSI ALPUKAT (Persea Americana Mill) DAN TEPUNG IKAN LELE (Clarias gariepinus Burchell) TERHADAP MUTU ORGANOLEPTIK DAN KADAR PROTEIN PADA BISKUIT MPASI

Masalah gizi kurang pada bayi dan anak-anak dapat menyebabkan terganggunya pertumbuhan dan perkembangan anak. Untuk mengatasinya perlu perbaikan pola makan masyarakat melalui diversifikasi dan substitusi pangan. Alpukat dan ikan lele merupakan bahan pangan potensial pada pembuatan biskuit kaya akan protein. Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi alpukat dan tepung ikan lele terhadap kadar protein dan mutu organoleptik pada biskuit.  Penelitian eksperimental ini menggunakan desain rancangan acak lengkap (RAL) yang terdiri dari tiga perlakuan dan dua kali ulangan. Pengamatan yang dilakukan adalah uji subjektif yang dilakukan terhadap cita rasa (uji organoleptik) dengan 25 panelis agak terlatih dan analisis protein  menggunakan metode Kjedahl berdasarkan SNI 01-2891-1992. Data dianalisis statistik dengan menggunakana SPSS 16. Hasil uji organoleptik didapatkan perlakuan yang paling disukai adalah perlakuan B (10 g alpukat: 20 g tepung ikan lele) dengan indikator penilaian berdasarkan kesukaan terhadap warna, tekstur, aroma serta rasa. Hasil kadar protein terbaik adalah pada perlakuan A (5 g alpukat: 25 g tepung ikan lele) yaitu sebesar 12,37 % , seluruh biskuit dengan ketiga perlakuan telah memenuhi kriteria biskuit MPASI berdasarkan Menkes 2007.</jats:p