VARIASI PENAMBAHAN TEPUNG TAPIOKA SEBAGAI PENGGANTI “BLENG” (BORAKS) DALAM PEMBUATAN KERUPUK GENDAR DITINJAU DARI SIFAT FISIK, ORGANOLEPTIK DAN MASA SIMPAN

Dewi Nur Hijrahati1, Joko Susilo2, Nurul Huda Syamsiatun3

 1,2,3Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jl. Tata Bumi No. 3 Banyuraden, Gamping, Sleman, Yogyakarta (email : deenhjr@gmail.com atau jokosusilo_gizi@yahoo.com)

 ABSTRACT

 Background : Crisply of Gendar represent product processof rice which circulating many in society. Traditionally making of crisply of gendar use rice raw material and salt of “bleng” or borax . Borax prohibited to be used in making of food product, so that to replace borax used by flour of tapioka which enabled and more peaceful.

Objectives : The knowing of influence of addition variation of flour of tapioka in the place of “bleng” ( borax) to nature of physical, organoleptik and a period to keeping crisply of gendar.

Methods : The study was quasy experimental study by simple random of 4 treatment and 2 times restating and also 3 attempt unit. Sampel tested by 25 panelist rather train. The data of physical was analysis by descriptive analysis. The data of organoleptik was analysis by statistically nonparametrik use test of Kruskal-Wallis and if there difference having a meaning of to be continued with test of Mann-Whitney.

Results : Addition of flour of tapioka and of “bleng” result crisply of gendar with nature of different physical that was feeling. Nature of colour physical, and flavor of texture crisply of gendar with flour addition of tapioka did not differ from crisply of gendar with “bleng”. Nature of physical of texture objectively owning equation with crisply of gendar with addition of “bleng” that was crisply of gendar addition of flour of tapioka 25%. Pursuant analyze of Kruskal-Wallis there no difference have a meaning of with panelist atitude to colour, flavor, feel and crisply texture of gendar. A period to keeping crisply with addition of flour of tapioka 30% differing from other crisply, that is experiencing of change of flavor become not deliciouse at fourth week.

Conclusion : Addition variation of flour of tapioka in the place of “bleng” had an influence in with the nature of crisply physical of gendar that was flavor and texture objectively of gendar. There were no influences of addition variation of flour of tapioka to nature of crisply organoleptik of gendar. There were influences at addition variation of flour of tapioka to a period to keeping crisply of gendar. Additional of flour of tapioka according to for substitution of “bleng” that is 25%.

Keyword : Tapioka Flour, “bleng”, Physicial Properties, Nature Of Organoleptik, A Period To Keeping, Crisply of Gendar.

 

ABSTRAK

 Latar Belakang : Kerupuk Gendar merupakan produk olahan dari beras yang banyak beredar di masyarakat. Secara tradisional pembuatan kerupuk gendar menggunakan bahan baku beras dan garam ““bleng”” atau boraks. Boraks dilarang digunakan dalam pembuatan produk makanan, sehingga untuk menggantikan boraks digunakan tepung tapioka yang diperbolehkan dan lebih aman. Tujuan Penelitian : Diketahuinya pengaruh variasi penambahan tepung tapioka sebagai pengganti “bleng” (boraks) terhadap sifat fisik, organoleptik dan masa simpan pada kerupuk gendar.

Metode Penelitian : Studi eksperimen semu dengan Rancangan Acak Sederhana dengan 4 perlakuan dan 2 kali ulangan serta 3 unit percobaan. Sampel diuji pada 25 panelis agak terlatih. Analisis data sifat fisik dan masa simpan secara deskriptif. Analisis data sifat organoleptik secara statistik nonparametrik menggunakan uji Kruskal-Wallis dan jika ada perbedaan yang bermakna dilanjutkan dengan uji Mann-Whitney.

Hasil Penelitian : Penambahan tepung tapioka dan “bleng” menghasilkan kerupuk gendar dengan sifat fisik yang berbeda yaitu pada rasa. Sifat fisik warna, aroma dan tekstur kerupuk gendar dengan tambahan tepung tapioka tidak berbeda dengan kerupuk gendar dengan “bleng”. Sifat fisik tekstur secara obyektif yang memiliki persamaan dengan kerupuk gendar dengan penambahan “bleng” yaitu kerupuk gendar penambahan tepung tapioka 25%. Berdasakan analisis Kruskal-Wallis tidak ada beda bermakna dengan sikap panelis terhadap warna, aroma, rasa dan tekstur kerupuk gendar. Masa simpan kerupuk dengan penambahan tepung tapioka 30% berbeda dengan kerupuk lainnya, yaitu mengalami perubahan aroma menjadi apek pada minggu keempat.

Kesimpulan : Variasi penambahan tepung tapioka sebagai pengganti “bleng” berpengaruh pada sifat fisik kerupuk gendar yaitu aroma dan tekstur secara obyektif. Tidak ada pengaruh variasi penambahan tepung tapioka terhadap sifat organoleptik kerupuk gendar. Ada pengaruh pada variasi penambahan tepung tapioka terhadap masa simpan kerupuk gendar. Tambahan tepung tapioka yang sesuai untuk pengganti “bleng” yaitu 25%.

Kata Kunci : Tepung Tapioka, “bleng”, Sifat Fisik, Sifat Organoleptik, Masa Simpan, Kerupuk Gendar

Type : Jurnal Nutrisia

Bibliografi : Jurnal Nutrisia, Volume 16 Nomor 1, Maret 2014

Subject : Teknologi Pangan

Posted by : Admin Jurusan Gizi

Posted On : 28-08-2014

VARIASI CAMPURAN TEPUNG KACANG MERAH (Phaseolus vulgaris L) PADA PEMBUATAN ROTI TAWAR DITINJAU DARI SIFAT FISIK, SIFAT ORGANOLEPTIK DAN KADAR SERAT

Herni Oktaviana1, Joko Susilo2, Waluyo3

 1,2,3Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jl. Tata Bumi No. 3 Banyuraden, Gamping, Sleman, Yogyakarta (Email : waluyogizijogja@ymail.com)

 ABSTRACT

 Background : Many efforts to lift the local beans in Indonesia, but the results have not been satisfactory. Red bean is one kind of nuts. Red bean has high fiber content and good for diabetics. So that red bean flour use to be mixed on ingredient in bread making, because the dependence on wheat is very high right now and can be a staple food for diabetics.

Objective : To determine the difference of variations of red bean flour mixture seen from physical properties, organoleptic properties and ber content.

Method : This study was a quasi-experimental research, with a simple random design using 4 treatments, 3 replicates and 3 units of the experiment. Treatment of variations of red bean flour mixture were 0%, 10%, 15% dan 20%. Observation of the physical properties were analyzed descriptively. Observations of the organoleptic properties were analyzed by Kruskall-Wallis test, if there was a difference followed by Mann-Whitney test. Observation on fiber content was analyzed by Anova test, if there was a difference followed by Tukey test.

Result : Based on the observation of the physical properties showed that the greater percentage of variation of red bean our mixture result : the brownies color, red bean dominant smell and flavor, the harder texture and overrun decreased. Results of the organoleptic properties in terms of color, aroma and flavor were that the most preferred was white bread with red bean flour mixed 15%, while in term of texture was white bread with red bean flour mixed 10%. Testing of fiber content showed that the highest fiber on white bread with red bean flour mixed 15%.

Conclusion : There was the difference of red bean flour blend variation on physical properties, organoleptic properties and ber content of white bread.

Keywords : Red bean flour, bread, physical properties, organoleptic properties, ber content.

 

ABSTRAK

Latar Belakang : Banyak usaha untuk mengangkat kacang-kacangan lokal di Indonesia, namun hasilnya belum memuaskan. Kacang merah merupakan salah satu jenis kacang-kacangan. Kacang merah mempunyai kandungan serat yang cukup tinggi dan bagus bagi penderita diabetes. Karena kandungan serat yang tinggi, maka tepung kacang merah diperhitungkan sebagai bahan campuran pada pembuatan roti tawar, mengingat saat ini ketergantungan masyarakat terhadap terigu sangat tinggi dan dapat menjadi makanan pokok penderita diabetes.

Tujuan Penelitian : Untuk mengetahui perbedaan variasi campuran tepung kacang merah terhadap sifat fisik, sifat organoleptik dan kadar serat roti tawar.

Metode Penelitian : Penelitian ini merupakan penelitian eksperimental semu dengan rancangan acak sederhana menggunakan 4 perlakuan, 2 ulangan dan 3 unit percobaan. Perlakuan variasi campuran tepung kacang merah adalah 0%, 10%, 15% dan 20%. Pengamatan terhadap sifat fisik dianalisis secara deskriptif. Pengamatan sifat organoleptik dianalisis dengan uji Kruskall-Wallis, jika ada perbedaan dilanjutkan dengan uji Mann-Whitney. Pengamatan terhadap kadar serat dianalisis dengan uji Anova, jika ada perbedaan dilanjutkan dengan uji Tukey.

Hasil : Berdasarkan hasil pengamatan fisik menunjukkan bahwa semakin besar persentase variasi campuran tepung kacang merah diperoleh hasil : warna semakin kecoklatan, aroma dan rasa semakin kuat kacang merah, tekstur semakin keras dan overrun semakin rendah. Hasil sifat organoleptik dari segi warna, aroma dan rasa yang paling banyak disukai adalah roti tawar dengan campuran tepung kacang merah 15%, sedangkan dari segi tekstur adalah roti tawar dengan campuran tepung kacang merah 10%. Hasil serat menunjukkan bahwa kadar serat tertinggi terdapat pada roti tawar dengan campuran tepung kacang merah 15%.

Kesimpulan : Ada perbedaan variasi campuran tepung kacang merah terhadap sifat fisik, sifat organoleptik dan kadar serat roti tawar.

Kata kunci : Tepung kacang merah, roti tawar, sifat fisik, sifat organoleptik, kadar serat

Type : Jurnal Nutrisia

Bibliografi : Jurnal Nutrisia, Volume 16 Nomor 1, Maret 2014

Subject : Teknologi Pangan

Posted by : Admin Jurusan Gizi

Posted On : 28-08-2014

KARAKTERISTIK DAN KETRAMPILAN KADER DALAM PENIMBANGAN BALITA DI POSYANDU WILAYAH KERJA PUSKESMAS GAMPING II SLEMAN YOGYAKARTA

Novvita Wahyu Sholehati1, Herawati2, Agus Wijanarka3

 1,2,3 Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jl. Tata Bumi No.3, Banyuraden, Gamping, Sleman, Yogyakarta 55293 (Email : vita_bita69@ymail.com atau agusw_jogja@yahoo.co.id )

 ABSTRACT

 Background: Posyandu is one of Improvement of nutrition and family activities. The implementation is by cadres of posyandu. In conducting activities in posyandu every cadre must have skills of monitoring the of growth of children under five. The important skill that cadres should have in Posyandu is a skill in using the toddlers weight instrument. Cadre’s skill in weighing is influenced by three factors, they are predisposising factor, enabling and reinforcing factors factor. In fact, there are lots of cadre doing iniquity of weighing and registration. Many of them have less knowledge and unskilled in the weighing.

Objective: To know the characteristics and skill of the cadres of children under five weighing in Posyandu in Gamping II Public Health Center, Sleman, Yogyakarta.

Methods: This research was observational research with a crosssectional design. This research was conducted in 18 posyandus of 3 villages in Gamping on October and Desember 2013. The subject of this research were all cadres of Posyandu which were incharge in weighing children under five using dacin. Datas which collected were cadres characteristics data include age, education, employment, training and skills in children under five weighing data was the ability of cadres in weighing toddlers according to SOP (9 stages weighing) made by direct observation using checklist sheet.

Result: Based on the data analysis, it is revealed that of 51,52% of the cadres aged less than 45 years old, 48.48% are graduated from high school/vocational school, and 63,64% never attend weighing training. Most of the cadres (84,85 %) are unskilled in toddler weighing. There is no significant relationship between age, education and work with skill of a cadre in toddler weighing. There is a significant relationship between cadres training and skill in toddler weighing (p=0,047)

Conclusion: There is a significant relationship between cadres training and skill in children under ve weighing.

Keywords: cadre’s characteristic, training, weighing skills, posyandu’s cadre.

 

ABSTRAK

 Latar belakang: Posyandu adalah salah satu kegiatan UPGK (Usaha Perbaikan Gizi dan keluarga). Pelaksanaan posyandu dilakukan oleh kader posyandu. Di dalam melakukan kegiatan di posyandu setiap kader harus memiliki ketrampilan dalam melakukan pemantauan pertumbuhan balita. Ketrampilan yang harus dimiliki kader posyandu adalah ketrampilan dalam menggunakan alat menimbang berat badan balita. Ketrampilan kader dalam penimbangan dipengaruhi oleh tiga faktor yaitu predisposising factor, enabling factor dan reinforcing factor. Dalam pelaksanaanya masih banyak kader yang masih salah dalam penimbangan dan pencatatan. Banyak keder yang mempunyai pengetahuan kurang serta tidak terampil dalam penimbangan.

Tujuan penelitian: Untuk mengetahui karakteristik kader dan ketrampilan kader dalam penimbangan balita di posyandu wilayah kerja Puskesmas Gamping II Sleman Yogyakarta.

Metode penelitian: Penelitian ini merupakan penelitian observasional dengan desain cross sectional. Lokasi penelitian ini adalah 18 posyandu dari 3 desa di wilayah kecamatan Gamping pada bulan oktober dan desember 2013. Subjek penelitian ini adalah semua kader posyandu yang bertugas melakukan penimbangan balita menggunakan dacin. Data yang di kumpulkan adalah data karakteristik kader meliputi umur, pendidikan, pekerjaan, pelatihan dan data ketrampilan dalam penimbangan balita yaitu kemampuan kader dalam melakukan penimbangan balita sesuai SOP (9 tahap penimbangan) yang dilakukan dengan pengamatan langsung menggunakan lembar checklist.

Hasil penelitian: Berdasarkan hasil penelitian diketahui bahwa sebesar 51,52% kader berumur < 45 tahun, sebagian besar (48,48%) kader berpendidikan SMA/SMK, sebanyak 78,79% kader adalah ibu rumah tangga dan sebanyak 63,64% kader tidak pernah mengikuti pelatihan penimbangan. Sebagian besar (84,85%) kader posyandu tidak terampil dalam penimbangan balita. Tidak ada hubungan yang signifikan antara umur, pendidikan dan pekerjaan dengan ketrampilan kader dalam penimbangan balita. Ada hubungan yang signifikan antara pelatihan dan ketrampilan kader dalam penimbangan balita (p=0,047)

Kesimpulan: Ada hubungan yang signifikan antara pelatihan dan ketrampilan kader dalam penimbangan balita.

Kata kunci : karakteristik kader, pelatihan, ketrampilan penimbangan, kader posyandu

Type : Jurnal Nutrisia

Bibliografi : Jurnal Nutrisia, Volume 16 Nomor 1, Maret 2014

Subject : Gizi Masyarakat

Posted by : Admin Jurusan Gizi

Posted On : 28-08-2014

PENDAMPINGAN IBU BALITA PENERIMA PMT (PEMBERIAN MAKANAN TAMBAHAN) DAN PENINGKATAN STATUS GIZI BALITA DI PUSKESMAS PIYUNGAN

Ayu Dzurriyyana1, Weni Kurdanti2, Slamet Iskandar2

 1,2,3 Jurusan Gizi Poltekkes Kemenkes Yogyakarta, Jl. Tata Bumi No. 3 Banyuraden, Gamping, Sleman, Yogyakarta (Email : wenigizi@yahoo.com)

 ABSTRACT

 Background: Supplementary Food Feeding Program is one of the government’s efforts to solve the problem of malnutrition that occurs when children’s age are under five years. Although the children had received PMT, raising of the children under ve nutritional status in Public Health Centre in Piyungan was not significant. One of its cause is giving incorrect Supplementary Food Feeding so that intake of energy and protein is still low. Feeding on children still depend on family, especially mother. Mothers whose children under five years received PMT should be given assistance so that the food intake of the children and the nutritional status is increased.

Methods: The study was quasi-experimental design with non randomized pre and post test without control group. The subject was 13 children whose age under five years PEM (z-scores <-2 SD) that were targeted Supplementary Food Feeding Program in Public Health Centre in Piyungan for 3 months. Observed variables included energy and protein intake, body weight and children under five nutritional status (z-score of W / A). Variables were measured in the beginning of mentoring, and the final advisory. Descriptive data analysis and statistical tests use Wilcoxon’s rank sign test on the variables of energy and protein intake, body weight and nutritional status of children under ve.

Results: There is differences in the energy intake of the children before and after mentoring PMT. Increasing of energy average is 271.13 calories (26.57%). There is no difference in protein intake before and after mentoring Supplementary Food Feeding. There is differences in mean weight of the children before and after the Supplementary Food Feeding, an increase of 454 grams in 3 months. There is an increasing in nutritional status (z-scores), before and after mentoring by a margin of 0.18 points.

Conclusion: Mentoring mothers of children under five that received Supplementary Food Feeding increasing energy intake, body weight and nutritional status of the children.

Keywords: mentoring Supplementary Food Feeding, energy intake, protein intake, weight, nutritional status

 ABSTRAK

 Latar Belakang: Program PMT (Pemberian Makanan Tambahan) merupakan salah satu upaya pemerintah dalam menanggulangi masalah gizi kurang yang terjadi pada usia balita. Meskipun telah mendapatkan PMT, peningkatan status gizi balita di Puskesmas Piyungan belum signifikan. Hal ini salah satunya disebabkan oleh tidak tepatnya pemberian PMT balita sehingga asupan energi dan protein balita masih rendah. Pemberian makan anak masih tergantung dari keluarga terutama ibu. Perlu adanya pendampingan ibu balita penerima PMT agar asupan makanan balita meningkat dan status gizi balita juga meningkat.

Metode Penelitian: Jenis penelitian ini adalah kuasi eksperimen dengan desain penelitian non randomized pre and post test without control group. Subjek adalah anak balita KEP (z-skore <-2 SD) yang menjadi sasaran kegiatan program Pemberian Makanan Tambahan (PMT) di Puskesmas Piyungan yang dilaksanakan selama 3 bulan. Variabel yang diamati meliputi asupan energi dan protein, berat badan dan status gizi (z-skore BB/U) balita. Variabel diukur pada awal pendampingan, dan akhir pendampingan. Analisis data secara deskriptif serta uji statistik menggunakan wilcoxon’s rank sign test pada variabel asupan energi dan protein, berat badan dan status gizi balita.

Hasil: Ada perbedaan asupan energi balita sebelum dan sesudah pendampingan PMT, peningkatan rata-rata energi sebesar 271,13 kalori (26,57 %). Tidak ada perbedaan asupan protein sebelum dan sesudah pendampingan PMT. Ada perbedaan rata-rata berat badan balita sebelum dan sesudah PMT, peningkatan sebanyak 454 gram selama 3 bulan. Ada peningkatan status gizi (nilai z-score) sebelum dan sesudah pendampingan PMT dengan selisih 0,18 poin.

Simpulan: Pendampingan ibu balita penerima PMT meningkatkan asupan energi, meningkatkan berat badan dan status gizi balita.

Kata Kunci: pendampingan PMT, asupan energi, asupan protein, berat badan, status gizi.

Type : Jurnal Nutrisia

Bibliografi : Jurnal Nutrisia, Volume 16 Nomor 1, Maret 2014

Subject : Food Service

Posted by : Admin Jurusan Gizi

Posted On : 28-08-2014

HUBUNGAN ANTARA LAMA WAKTU MENONTON TELEVISI DENGAN STATUS GIZI LEBIH SISWA SD KATOLIK SANTO YOHANES DON BOSCO KOTA PALANGKARAYA

Boy Crissandi1, Nila Susanti2

 1,2Jurusan Gizi Politeknik Kesehatan Kemenkes Palangka Raya Jl. George Obos No. 30 Palangkaraya (Email : boy_crissandi@yahoo.com)

 ABSTRACT

 Background: Nutritional problem is problem that exists in every country. Poor countries tend to be the less nutritional problems, and developing countries tend to be with more nutritional problems. Developing countries have given advances in the standard of life. However, the modernization also bring negative consequences that have steered the occurrence of irregularities diet and physical activities that are instrumental towards the emergence of obesity, such as the lack of playing activities, the children like playing computer/games, and watching television, compare with doing physical activities.

Objective: to know the relationship between the length of time in watching television with more nutritional status of students of St. John Don Bosco Catholic Elementary School, Palangka Raya.

Method: This research obtained using observational cross sectional research design. Population of this research was 580 students from 3rd to 4th grade, and the sample of this research was 55 samples. Sampling in this study was using Systematic Random Sampling. Result: Based on the research that most of samples are very fat nutrition (94,54 %), time in watching television, most samples > 2 hours/day (80%); physical activity, the sample mostly minor (80%); energy Intake, the samples ranged between 1467,3 - 3404,4 Kcal; protein intake, samples ranged between 56,8 - 148,1 gram; and fat intake, samples ranged between 37,7 - 151,6 grams. Conclusion: There is no relationship between the length of time in watching television with more nutritional status of students (p = 0,533), there is a significant relationship between physical activity and more nutritional status on students (p = 0,045), there is a significant relationship between energy intake and more nutritional status on students (p = 0.006), there is a signifi cant relationship between protein intake and more nutritional status on students (p = 0,009), there is no relationship between fat intake and more nutritional status on students (p = 0,115).

Keywords: length of time in watching television, physical activity, food intake, more nutritional status

 

ABSTRAK

 Latar Belakang : Masalah gizi merupakan masalah yang ada di tiap-tiap negara, Negara miskin cenderung dengan masalah gizi kurang, dan negara maju cenderung dengan masalah gizi lebih. Negara berkembang telah memberikan kemajuan dalam standar kehidupan. Akan tetapi, modernisasi juga telah membawa konsekuensi negatif yang telah mengarahkan terjadinya penyimpangan pola makan dan aktifi tas fisik yang berperan penting terhadap munculnya obesitas, seperti kurangnya aktifitas bermain, anak lebih senang bermain komputer/games, dan menonton televisi, dibandingkan melakukan aktifi tas fi sik.

Tujuan : Mengetahui hubungan antara lama waktu menonton televisi dengan status gizi lebih siswa SD Katolik Santo Yohanes Don Bosco Kota Palangka Raya.

Metode : Penelitian ini dilakukan secara observasional dengan menggunakan rancangan penelitian cross sectional. Populasi dalam penelitian ini berjumlah 580 siswa dari kelas III s/d VI, dan sampel penelitian ini berjumlah 55 sampel. Pengambilan sampel dalam penelitian ini menggunakan teknik Systematic Random Sampling.

Hasil : Berdasarkan penelitian ini bahwa sebagian besar sampel berstatus gizi sangat gemuk (94,54%), Waktu menonton televisi sampel sebagian besar > 2jam/hari (80%), Aktifi tas fisik sampel sebagian besar ringan (80%), Asupan energi sampel berkisar antara 1467,3 Kkal s/d 3404,4 Kkal, Asupan protein sampel berkisar antara 56,8 gram s/d 148,1 gram, dan asupan lemak sampel berkisar antara 37,7 gram s/d 151,6 gram.

Kesimpulan : Tidak ada hubungan antara lama waktu menonton televisi dengan status gizi lebih siswa (p=0,533), Ada hubungan yang signifikan antara aktifi tas fisik dengan status gizi lebih siswa (p=0,045), Ada hubungan yang signifikan antara asupan energi dengan status gizi lebih siswa (p=0,006), Ada hubungan yang signifikan antara asupan protein dengan status gizi lebih siswa (p=0,009), Tidak ada hubungan antara asupan lemak dengan status gizi lebih siswa (p=0,115).

Kata Kunci : Lama waktu menonton televisi, aktifi tas fisik, asupan makanan, status gizi lebih

Type : Jurnal Nutrisia

Bibliografi : Jurnal Nutrisia, Volume 16 Nomor 1, Maret 2014

Subject : Gizi Masyarakat

Posted by : Admin Jurusan Gizi

Posted On : 28-08-2014