Publikasi Ilmiah Dosen Program Studi D-III Gizi Tasikmalaya Tahun 2023
| Title | Author(s) | Publisher | Abstract | Link (full paper) | |
| 1 | Downstreaming Research Results on Food Products as Enhancers of Immunity During the Covid-19 Pandemic through Nutrition Education | Sumarto, Ani Radiati, Nelly Seftiatullaeli | Jurnal Penelitian Pendidikan IPA (JPPIPA) February 2023, Volume 9 Issue 2,762-769 | The World Health Organization (WHO) and the Indonesian government were recommend increasing consumption of food that is safe, diverse and nutritionally balanced, as well as having functional components to increase people’s immune system, especially during the Covid-19 pandemic. One of the food that has the potential to increase immunity is yogurt. Previously, research on the development of instant yoghurt flour products from local nuts and Manonjaya zalacca fruit had been carried out. The products of this research need to be downstreamed to Micro, Small and Medium Enterprises (MSMEs), so that it is expected to expand the use of these products to the public. The aim of the study was to determine changes in public knowledge about food consumption to increase the immune system of MSMEs through nutrition education interventions. This research type was a quasi-experimental research with a one group pre-post test design. Sampling was carried out purposively consisting of 15 MSME actors. The intervention provided was nutritional education using lecture and discussion methods as well as dissemination and downstreaming of one of the products resulting from research on yogurt flour from local nuts and Manonjaya salak using a demonstration method. Nutritional education media was a book about preventing Covid-19 infection which has obtained a Copyright from the Ministry of Law and Human Rights with registration number 000389023. The results of measuring knowledge before counseling (pre-test) were 57.3+16.1. After counseling (post-test) the results were 73.8+17.9. Five of the 15 questions significantly increased the percentage answered correctly, namely regarding the types of research products from green and red beans containing probiotics, agents in the mechanism of spreading Covid-19, composition of food in a balanced nutritional cone, definition of probiotics, and examples of types of food as prebiotics . In addition, it is necessary to continue to provide assistance to MSME actors in the production of immunity-boosting food.
Keywords: Immunity; Nutritional education; Probiotics-prebiotics; SMEs; Yogurt |
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| 2 | Survei marketing mix diversifikasi olahan tepung buah lokal salak manonjaya bagi pelaku usaha kecil pangan | Sumarto, Ani Radiati, Raden Agus Bachtiar | Agrointek Volume 17 No 1 Maret 2023: 145-158 |
One of the efforts to increase consumption of fruits and vegetables for the local community and others area is innovate the diversification of processed food products. For example, the fruit of Manonjaya salacca had been researched and made a semi-finished product in the form of flour and other processed food products such as muffins, cakes, cookies, and flakes. Before, the results of the research had been diseminated to the local Small and Medium Enterprises (SMEs). The purpose of this study was to determine the potential development of processed food product from Manonjaya salacca flour diversification for the food SMEs throught a market survey with marketing mix approach. The research method used was a survey with a quantitative approach. The survey was conducted online to 251 respondents throughout Indonesia. Respondents consist of various generations, gender, profession, domicile, and level of income. Questions were given based on the marketing mix categories, namely product, place, price, and promotion. Product: the market survey results show that Manonjaya salak flour has the potential to be developed into souvenirs or sweet snacks for all generations, especially in the Z generation. The product that has the potential to be developed was sponge cake/cake. Place: most of the respondents bought souvenirs in stores, while the millennials and the Z generations bought sweet snacks through online delivery services. Price: respondents stated that a reasonable price for a sweet snack per 750 grams is IDR40,000. Promotion: The further away from the respondent’s domicile, the less familiar they were with Manonjaya salacca. For this reason, processed food products from Manonjaya salacca flour need wider
promotion. This product promotion is mainly related to the superiority of nutrients, their health benefits, and the variety of diversified products developed by SMEs |
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| 3 |
Development of Emergency Food Products From Various Flour of Cereals, Tubers, Pulses, and Local Freshwater Fish From Indonesia |
Sumarto, Ani Radiati, Deris Aprianty, Irma Nuraeni, Ima Karimah |
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The research aim was to develop emergency food products (EFPs) using raw materials of local flour from Tasikmalaya, West Java, Indonesia. The flour of cereals (Hanjeli and Corn), tubers (Cassava and Sweet Potatoe), pulses (Garut and Mung Bean), and freshwater fish (Tilapia and Catfish) were processed into the EFPs in the form of cookies and food bars. The purpose of the research was to produce a variety of EFPs from raw materials of various flour of cereals, tubers, pulses, and local freshwater fish at Tasikmalaya Regency which have adequate nutritional content, organoleptically acceptable, and meet the quality requirements and standards. The research was carried out experimentally and conducted in the food processing and sensory evaluation laboratory. The result were cookies and food bar meet the EFP requirements, especially in the total calorie content (248.54-252.82 kcal/ 50 g). Fat content were 44.20-47.92%, carbohydrate content were 44.50-48.70%. Protein content were 7.10-7.90%. In addition, the products have high levels of Iron (2.63-3.85 mg), Zinc (1.28-1.79 mg), and Calcium (190.05-231.06 mg) per 50 g to meet the needs of the disaster victims, including vulnerable groups and stunted children. The products were favored by panelists in all parameters of color, aroma, taste, and texture with a value above 4.5 (scale of 1-7). | download (full) |
| 4 | The Influence of Children’s Song Media on Knowledge and Consumption of Vegetables and Fruits in Elementary School Children in Tasikmalaya City |
Deris Aprianty, Agus Bachtiar, Irma Nuraeni |
Azerbaijan Medical Journal Volume 63, Issue 03, March, 2023 |
The results of the Riskesdas report (2018) show that 95.5% of Indonesia’s population aged ≥5 years is in the category of underconsumption of fruits and vegetables. One way of providing nutrition education to children is one of the indicators of the Balanced Nutrition Message, namely eating lots of vegetables and enough fruits through fruit vegetable songs. This study aims to analyze the effect of using fruit and vegetable song media on increasing knowledge and consumption of vegetables and fruit. This type of research is a quasi-experimental study. The research was conducted at SDN Cilolohan, Tawang District and Siluman 1 Elementary School, Cibeureum District and Siluman 1 Elementary School, Cibeureum District and Siluman 1 Elementary School, Cibeureum District, Tasikmalaya City which was conducted from August to September 2022. The samples were taken using purposive sampling with a sample size of 60 people in the treatment group (song) and 60 people in the control group (flipchart). Data analysis was performed using univariate (frequency distribution descriptive statistics) and bivariate analysis using the Wilcoxon and Mann-Whitney statistical tests. The results showed significant differences in knowledge scores and the amount of fruit and vegetable intake before and after counseling using flipcharts (control) and songs (treatment). There was a significant difference between the knowledge score after counseling using the flipchart media and the fruit-vegetable song media. However, there was no difference in the amount of fruit and vegetable intake. This study concludes that counseling with song media influences knowledge and consumption of vegetables and fruit in elementary school students. The need for sustainability and an additional period of intervention until there is a behavior change to become a habit of consuming fruit and vegetables according to the recommendations for balanced nutrition guidelines |
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| 5 |
THE EFFECT OF WEBTOON DIGITAL COMIC MEDIA AS EFFORT TO INCREASE KNOWLEDGE AND VEGETABLE AND FRUIT CONSUMPTION ON JUNIOR HIGH SCHOOL YOUTH IN TASIKMALAYA MODERATED BY HEALTHY LIFESTYLE |
Deris Aprianty, Agus Bachtiar, Irma Nuraeni | Azerbaijan Medical Journal Volume 63, Issue 03, March, 2023 | The First Thousand Days of Life (HPK) is a period of 270 days (9 months) in the womb and 730 days (the first 2 years) post-birth. A thousand HPK is very important because the impact of malnutrition in this period is permanent and long-term. The effect of malnutrition in the womb can extend to three generations. Evidence from India that malnourished children are likely to become short adults and then tend to give birth to small babies who are at risk of low risk of dwelling achievement and ultimately have low economic status. Stunting at an early age can predict cognitive performance and the risk of coroner’s heart disease in adults (Achadi EL, 2013). The purpose of this study is to find out the risk factors for pregnant women related to stunting in babies in Bungursari District, Tasikmalaya City. Benefits: The benefits of research are to provide input to policyholders and the public that the risk factors experienced by hami mothers will cause stunting events in the baby she is about to give birth to. This research methodology uses kinds prospective cohort research, using quantitative analysis. The subjects of the study were neonatal babies and their mothers. The study was conducted in Bungursari Subdistrict, Tasikmalaya City from May to December 2017 with the sampling technique being proportionate stratified random sampling. The conclusion of the study results is that there is no relationship between socioeconomic characteristics, energy intake, iron intake, zinc intake, and nutritional status of pregnant women with stunting events in infants. There is a meaningful relationship between the history of infectious diseases of pregnant women (p = 0.41) and the incidence of stunting in infants. | download (full) |
| 6 |
Physical and Organoleptic Properties of Freeze-dried Local Beans and Salak Yogurt Powder |
Sumarto, Ani Radiati, Irma Nuraeni | JOURNAL OF TROPICAL LIFE SCIENCE 2023, Vol. 13, No. 2, 311–318 |
Yogurt is one of the most popular fermented dairy products worldwide, with huge consumer acceptance due to its health benefits. While its shelf life is still relatively low, freeze-drying could extend the shelf life of yogurt. Other non-milk raw materials that can be an alternative substrate in yogurt are local Indonesian beans, namely Mung bean and Garut red bean. Additionally, yogurt can be added to the fiber-and carbohy-drate-rich Manonjaya salak flour to produce a synbiotic product. Hence, this study aimed to produce yogurt powder comprising local nuts and Manonjaya salak through a freeze-drying process, which physical properties are organoleptically acceptable and meet Indonesian standards. In this study, the yogurt powder comprising the local Garut red-and Mung beans mixed with Manonjaya salak flour was compared to fresh yogurt as the control, plus yogurt powders from milk and nuts, as well as synbiotic yogurt powder from nuts, and Manonjaya salak flour. The physical properties of the resultant yogurt were tested for pH, %brix, moisture content, and organoleptic prop-erties with hedonic testing. The findings revealed that the freeze-dried yogurt powder comprising Garut red-and Mung beans mixed with Manonjaya salak flour exhibited acceptable water content (10.39) with a 5.57 %brix and a final pH of 5.0, and was organoleptically acceptable by panelists. The physical and organoleptic properties of the Garut red-, mung beans, and Manonjaya salak flour yogurt power met the Indone-sian national standards.
Keywords:Freeze-drying, Manonjaya salak flour, Local nuts, Physical and organo-leptic properties, Yogurt powder
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| 7. | Faktor-Faktor yang Berpengaruh terhadap Hipertensi Pada Dewasa Muda | Marianawati Saragih dan Ima Karimah | Jurnal Ners Vol. 7 No. 1 (2023): APRIL 2023 | Hipertensi adalah peningkatan tekanan darah arteri yang bersifat sistemik atau berlangsung terus menerus untuk jangka waktu lama. Hipertensi tidak terjadi tiba–tiba, melainkan melalui proses yang berlangsung lama. Tekanan darah tinggi yang tidak terkontrol untuk periode tertentu akan menyebabkan tekanan darah tinggi permanen atau hipertensi. Tekanan darah tinggi atau hipertensi disebabkan tingginya tekanan darah sistole atau diastole didalam tubuh seseorang yaitu tekanan darah sistole lebih dari sama dengan 140 mmHg dan tekanan darah diastole lebih dari sama dengan 90 mmHg. Meskipun risiko hipertensi pada dewasa muda tinggi, tetapi dengan perubahan gaya hidup seperti peningkatan asupan kalium, natrium dan status gizi, risiko tersebut bisa berkurang. Oleh karena itu, peneliti tertarik untuk mengetahui asupan kalium, natrium dan indeks masa tubuh pada dewasa muda penderita hipertensi. Penelitian ini menggunakan desain penelitian deskriptif dengan pendekatan survey. Metode pengambilan data secara observasional, wawancara, dan pengisian kuesioner. Penelitian dilaksanakan di Puskesmas Kahuripan dan waktu penelitian pada bulan Mei -September 2019. Sampel dipilih secara purposive sampling sesuai dengan kriteria inklusi dan eksklusi yang ditentukan, yaitu pasien hipertensi dewasa muda. Hasil penelitian menunjukan bahwa terdapat hubungan antara umur dengan hipertensi tetapi tidak terdapat hubungan antara status gizi, asupan kalium, asupan natrium dengan hipertensi | download (full) |
| 8. | Sifat Organoleptik dan Zat Gizi Biskuit Sorgum Substitusi Tepung Ikan Teri dan Tepung Daun Kelor sebagai Makanan Tambahan Ibu Hamil Anemia | Vinka Citra Primadisya, Sumarto, Irma Nuraeni, Pijar Beyna Fatamorgana | Jurnal Nutrire Diaita Vol 15, No 01 (2023) | Prevalensi anemia pada ibu hamil di Indonesia yaitu 48,9%. Maka perlu dikembangkan produk makanan tambahan bagi ibu hamil anemia yang kaya akan Fe dari bahan pangan lokal. Penelitian bertujuan mengetahui sifat organoleptik dan zat gizi biskuit sorgum substitusi tepung ikan teri dan tepung daun kelor sebagai makanan tambahan ibu hamil anemia. Jenis penelitian ini adalah eksperimen. Formulasi yang digunakan dalam penelitian terdiri atas 5 variasi dengan perbandingan tepung sorgum, tepung ikan teri, dan tepung daun kelor masing-masing yaitu formula A (80%:0%:20%), B (76%:5%:19%), C (72%:10%:18%), D (68%:15%:17%), dan E (64%:20%:16%). Uji organoleptic dilakukan menggunakan hedonic scale test oleh 30 panelis tidak terlatih. Hasil uji organoleptik menunjukkan formula yang paling disukai adalah formula D dengan nilai rata-rata 3,53 (netral) dari skala 1-5. Nilai gizi biskuit formula D dalam 100 g mengandung energi 462,27 kkal, protein 10,12 g, lemak 21,90 g, karbohidrat 60,84 g, Fe 5,96 mg, dan kadar air 1,96%, sehingga biskuit ini dapat mencukupi 10% kebutuhan harian pada ibu hamil berdasarkan AKG 2019. | download (full) |
| 9. |
Edukasi isi piringku dan pelatihan penyusunan menu gizi seimbang dalam peningkatan konsumsi sayur buah |
Irma Nuraeni, R. Agus Bachtiar, Deris Aprianty | Jurnal Hayina (Hasil Karya ‘Aisyiyah untuk indonesia) | Laporan riset kesehatan dasar nasional tahun 2018 menunjukkan masih tingginya proporsi rerata nasional perilaku konsumsi kurang buah dan atau sayur pada penduduk di Indonesia. Kekurangan konsumsi sayur dan buah dapat menimbulkan berbagai masalah kesehatan dan berkaitan dengan meningkatnya risiko terjadinya penyakit tidak menular. Salah satu upaya preventif dan promotif adalah melakukan edukasi menggunakan media visual Gizi Seimbang pada guru, karena guru dapat berperan sebagai pendidik, fasilitator, motivator dan role model bagi siswanya. Sasaran utama kegiatan ini adalah siswa dan guru sebagai ujung tombak untuk memberikan pelajaran. Tujuan kegiatan ini adalah sasaran mampu memahami tentang konsep isi piringku dan terampil menyusun menu gizi seimbang sebagai upaya peningkatan konsumsi sayur dan buah di Kota Tasikmalaya. Kegiatan ini berlangsung dari bulan Juli sampai Oktober 2022 pada sasaran 10 orang guru di Kota Tasikmalaya. Kegiatan edukasi isi piringku menggunakan media buku Isi Piringku Bergizi Seimbang dilakukan dengan metode ceramah dan diskusi di kelas untuk pemahaman materi, sedangkan pelatihan penyusunan menu gizi seimbang dengan metode demo di Laboratorium Gizi Poltekkes Kemenkes Tasikmalaya untuk aplikasi materi penyusunan menu gizi seimbang yang langsung dapat dipraktikan oleh peserta didampingi tim pengabdi. Hasil menunjukkan adanya peningkatan skor pengetahuan sebelum dan sesudah edukasi isi piringku, serta adanya peningkatan keterampilan penyusunan menu gizi seimbang pada guru di Kota Tasikmalaya. Perlunya keberlanjutan dan perluasan jangkauan sasaran guru serta komitmen untuk transfer of knowledge kepada peserta didik dan orangtua peserta didik. | download (full) |
Publikasi Ilmiah Dosen Program Studi D-III Gizi Tasikmalaya Tahun 2022
| No | Title | Author(s) | Publisher | Abstract | Link (full paper) |
| 1 | Hubungan Indeks Massa Tubuh Dengan Tekanan Darah Lansia Di Puskesmas Kahuripan Kota Tasikmalaya | Dina Setiawati, M.Gz; Irma Nuraeni, MPH; Ima Karimah, M.Si; HR. Agus Bachtiar, M.Kes | Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) Vol. 8 No. 2, Mei 2022 P-ISSN : 2407-8441/℮-ISSN : 2502-0749 | High blood pressure is a non-communicable disease that can cause premature death. The prevalence rate that continues to increase every year makes hypertension the second largest disease in Tasikmalaya City. Overweigth is one of the risk factors for increasing blood pressure in the elderly. The purpose of this study was to determine the relationship between Body Mass Index (BMI) and blood pressure in the elderly at the Kahuripan Health Center, Tasikmalaya City. This type of research is quantitative with a cross-sectional design. The data processed based on the recap of patient visits at the Kahuripan Health Center in August 2021 were 264 patients, then analyzed by the Pearson test. There was no relationship BMI and blood pressure in the elderly. There was a relationship between age and height with diastolic blood pressure in the elderly at the Kahuripan Public Health Center, Tasikmalaya City. It is hoped that this study will provide information related to the risk of hypertension in the elderly at the Kahuripan Health Center, Tasikmalaya City. | download (full) |
| 2 | Faktor-Faktor Risiko Ibu Hamil Yang Berhubungan Dengan Kejadian Stunting Pada Bayi di Kecamatan Bungursari Kota Tasikmalaya | Deris Aprianty, SKM, MPH; Agus Bachtiar, SP, M.Kes | Jurnal Ilmiah Indonesia Vol. 7 No. 9, September 2022
p-ISSN: 2541-0849 e-ISSN: 2548-1398 |
Seribu Hari Pertama Kehidupan (HPK) adalah masa 270 hari (9 bulan) dalam kandungan dan 730 hari (2 tahun pertama) pasca lahir. Seribu HPK sangat penting karena dampak yang ditimbukan malnutrition pada periode ini bersifat permanen dan berjangka panjang. Efek gizi kurang dalam kandungan dapat memanjang ke tiga generasi. Bukti dari India bahwa anak yang gizi kurang cenderung menjadi dewasa pendek selanjutnya cenderung melahirkan bayi kecil yang berisiko mempunyai risiko prestasi pendididkan yang rendah dan pada akhirnya mempunyai status ekonomi yang rendah. Tujuan penelitian ini ingin mengetahui faktor-faktor risiko ibu hamil yang berhubungan dengan kejadian stunting pada bayi di Kecamatan Bungursari Kota Tasikmalaya. Metodologi penelitian ini menggunakan jenis penelitian kohort prosfective, menggunakan analisis kuantitatif. Subjek penelitian ini adalah bayi neonataus dan ibunya. Penelitian dilakukan di Kecamatan Bungursari Kota Tasimalaya pada bulan Mei sampai Desember 2017 dengan teknik pengambilan sampel adalah proporsionate stratified random sampling. Kesimpulan hasil penelitian adalah tidak adanya hubungan kakateristik sosial ekonomi, asupan energi, asupan zat besi, asupan zink, dan status gizi ibu hamil dengan kejadian stunting pada bayi. Terdapat hubungan yang bermakna antara riwayat penyakit infeksi ibu hamil (p = 0,41) dengan kejadian stunting pada bayi. | download (full) |
| 3 | Dukungan Suami, Orang Tua, dan Mertua dalam Pemberian Asi Ekslusif di Kota Tasikmalaya | Ima Karimah, M.Si; Irma Nuraeni, MPH | Jurnal Kesehatan Indonesia (The Indonesian Journal of Health) Vol. XIII No. 1, November 2022
ISSN 2549-1903 |
Low breastfeeding is a problem that must be faced together because it can affect children’s lives in the future. The lack of exclusive breastfeeding can interfere with child growth and development. Based on several studies in Indonesia, one of the factors that influence the low rate of exclusive breastfeeding is the lack of family support. Exclusive breastfeeding in West Java province in 2018 reached 57.97%. This number is still below the national target (65.16%). Based on the information from the Tasikmalaya City Health Office, the coverage of exclusive breastfeeding in Tasikmalaya City in 2018 reached 69.00%, but has not reached the target. The purpose of this study was to determine the support of husbands, parents, and in-laws in exclusive breastfeeding. This study used a qualitative method of focus group discussions (FGD). This method presented a direct relationship between the researcher and the person providing the information, making it possible to gain insight into the attitudes, motivations and behavior of the target towards the support and barriers to exclusive breastfeeding. There were four informants in this study. The results of this study indicated that the factors that support the success of exclusive breastfeeding in this study were the wishes of the baby’s own mother, support from her husband, the baby’s grandmother, and health workers who assisted in childbirth. | download (full) |
| 4 | Pelatihan Kewirausahaan Membuat Pengembangan Produk Berbasis Jahe (Zingiber Officinale) Dengan Tepung Pisang Kepok (Musa Paradisiaca L) Pada Kader Di Kota Tasikmalaya | Irma Nuraeni, MPH; Hj. Ani Radiati R, S.Pd, M.Kes; Agus Bachtiar, SP, M.Kes |
E-prosiding Hasil Penelitian dan Pengabdian Masyarakat Tahun 2022 Nomor surat LoA : KM.05.01/I/11422/2 |
Kehamilan merupakan masa kritis tumbuh kembang dan bagian dari periode Window of Opportunity 1000 Hari Pertama Kehidupan. Ibu hamil perlu memperhatikan kebutuhan zat gizi bagi dirinya dan janin yang dikandungnya. Namun pada kondisi hamil terdapat beberapa permasalahan salah satunya adalah sering mual muntah berlebihan (Hiperemesis Gravidarum). Berdasarkan beberapa hasil penelitian jahe dapat mengatasi mual muntah. Kegiatan pengabdian kepada masyarakat ini bertujuan peningkatan pengetahuan dan keterampilan kader Posyandu di Kota Tasikmalaya melalui pelatihan kewirausahaan membuat pengembangan produk berbasis jahe (Zingiber officinale) dengan tepung pisang kepok (Musa paradisiaca L) untuk memenuhi kebutuhan gizi dan menurunkan risiko emesis bu Hamil. Kegiatan dilakukan dengan menggunakan métode blended dan hybrid learning. Kegiatan berjalan dengan lancar dan tidak ada kendala. Diperoleh hasil adanya peningkatan rata-rata skor pengetahuan sebelum dan sesudah pelatihan pada 15 sasaran Kader Posyandu Kahuripan Kecamatan Tawang Kota Tasikmalaya. Adanya peningkatan keterampilan dari sasaran dalam pengembangan produk jahe dengan tepung pisang kepok yang menghasilkan 5 resep modifikasi dan 5 desain kemasan menggunakan aplikasi desain digital. | download (full) |
| 5 | Pendidikan Gizi Kolaboratif Untuk Meningkatkan Pengetahuan Pelaku UMKM dan Calon Wirausahawan Dalam Peningkatan Praktik Keamanan dan Mutu Gizi Pangan | Sumarto, MP; Naning Hadiningsih, Msi; Ariani Jayanti, S.Gz | Prosiding Temu Ilmiah Nasional PERSAGI 2022: 401-410 | More than 99 percent of businessman in Indonesia are small and medium enterprises (SMEs), including by prospective entrepreneur from college graduates. However, the food products from SMEs have low food safety and nutritional quality. The aim was to determine changes in knowledge and readiness of SMEs and prospective entrepreneurs on improving the practice of food safety and nutritional quality in the food processing through collaborative nutrition education. The research was a quasi-experimental design with a pre-post test. The sampling method was purposive sampling with the 19 people. The collaborative intervention was carried out by researchers in collaboration with the Tasikmalaya City Health Department and the Food and Drug Supervisory Agency in Tasikmalaya City. The result of measuring knowledge before education (pre-test) was 5.6+1.8. After the education (post-test) the result was 7.7 + 1.4. Three of the 10 questions that were significantly increased were about the types of products that must have a marketing permit, where the marketing permit was registered, and the types of hazards in food. The results of the education were followed up with a process of mentoring the subject to obtain the legal letter of marketing permit.
Keywords: prospective entrepreneurs, food safety, nutritional quality, SMEs, collaborative nutrition education |
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| 6 | HUBUNGAN FAT MASS DAN FAT FREE MASS TERHADAP TEKANAN DARAH PASIEN HIPERTENSI | Edri Indah Yuliza Nur dan Aisyah Putri Rahayu | Jurnal Kesehatan Tambusai, Vol. 3 No. 3 (2022): September 2022 | Hipertensi merupakan masalah kesehatan yang harus diwaspadai karena merupakan penyebab dominan terjadinya peningkatan angka mortalitas dan morbiditas di masyarakat. Prevalensi hipertensi di Jawa Barat menduduki peringkat 4 tertinggi secara nasional dan Kota Depok termasuk tertinggi ke-6 dengan kasus hipertensi yang meningkat setiap tahunnya. Tubuh memiliki komposisi yang meliputi massa lemak tubuh (fat mass) dan massa lemak bebas (free fat mass). Fat mass dan fat free mass diprediksi bisa menjadi predictor terjadinya hipertensi. Tujuan penelitian ini yaitu mengetahui hubungan antara fat mass dan fat free mass terhadap tekanan darah pada pasien hipertensi. Jenis penelitian yang digunakan yaitu penelitian kuantitatif dengan menggunakan pendekatan cross-sectional. Penelitian dilakukan di Kota Depok dengan jumlah responden sebanyak 80 orang yang dipilih dengan teknik pengambilan sampel menggunakan cluster random sampling. Analisis data univariat menggunakan distribusi frekuensi untuk melihat gambaran karakteristik responden dan variable penelitian. Analisis bivariat dengan uji statistik yang digunakan adalah chi-square untuk melihat hubungan antar variabel. Hasil penelitian ini didapatkan pasien hipertensi lebih banyak pada perempuan (62,5%) dengan rentang Usia 41-60 Tahun (82,5%). Uji Statistik Untuk Fat Mass (P-Value 0,001) Dan Fat Free Mass (P-Value 0,003). Kesimpulan Penelitian Ini Yaitu Ada Hubungan Antara Fat Mass (FM) Dan Fat Free Mass (FFM) Dengan Tekanan Darah Pada Pasien Hipertensi | download (full) |
| 7 | Gambaran Variasi Berat Pangan Kelompok Umbi-Umbian dan Waktu Kematangannya dengan Teknik Memasak Boiling dan Steaming | Marianawati Saragih, M.Gizi; Ima Karimah, M.Si | Kumpulan Abstrak dan Poster Seminar Nasional
Graha Husada Universitas BTH 13 Desember 2022 |
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| 8 | Sifat Organoleptik dan Kandungan Gizi Mocaf Lactation Cookies Substitusi Tepung Daun Kelor dan Penambahan Tepung Tempe | Naning Hadiningsih, M.Si | Kumpulan Abstrak dan Poster Seminar Nasional
Graha Husada Universitas BTH 13 Desember 2022 |
Publikasi Ilmiah Dosen Program Studi D-III Gizi Tasikmalaya Tahun 2021
| No | Title | Author(s) | Publisher | Abstract | Link (full paper) |
| 1 | Case Study: Effect of Soybean Infusion on Blood Glucose Levels on Wistar-strain Rats Loaded with Glucose | Pijar Beyna Fatamorgana | Asian Journal of Biology, Page 1-6, 2021 – Volume 11 [Issue 3] |
Background and Objective: The increase in diabetes in Indonesia is largely due to poor food patterns and ingredients. Soybeans as a traditional Indonesian food contain good food ingredients and are believed by the public to prevent damage to pancreatic cells and to maintain the balance of the insulin hormone so as to reduce glucose levels in the blood. This study aims to determine the effect of soy infusion on blood glucose levels (Study on Wistar-strain rats loaded with glucose). Methods: This study is a True Experiment with using a pretest and posttest design with control group design. The research subjects used in this study were 3 months old male Wistar rats with glucose load intervention 1.35 mg with a concentration of 25%, 50%, 100% for 30 minutes, 60 minutes and 120 minutes. Results: showed that there were significant differences between groups, p value <0.05. The effectiveness of reducing glucose levels in test animals based on the regression test showed that the best treatment with intervention dose glucose load was 50%, with trend / time of observation y = -1.3251 + 150.3. Conclusion: This study concluded that the effect of soybean infusion had an effect on decreasing blood glucose levels of the tested animals. Keywords: Diabetes Mellitus; soybean; soybean infusion; blood glucose levels; blood sugar reduction trend |
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| 2 | Anjuran Konsumsi Sayur Buah Menggunakan Komik “Gidza Jadi Suka Sayur dan Buah” | Irma Nuraeni, MPH ; Deris Aprianty, MPH ; Dina Setiawati, M.Gizi ; Rosni Herlani, S.Gz | Jurnal Abmas Negeri (JAGRI) Vol. 2, No. 1, Juni 2021, pp 25-30 | Laporan Riskesdas 2018 menyatakan bahwa proporsi kurang konsumsi sayur dan buah per hari di Indonesia sebesar 95,4%. Tujuan pengabdian kepada masyarakat ini adalah untuk meningkatkan pengetahuan melalui penyuluhan sayur buah menggunakan media komik digital berbasis hasil penelitian. Kegiatan ini dilakukan pada masa Pandemik Covid-19 bulan Desember 2020 di SMPN 11 Kota Tasikmalaya. Tahap awal kegiatan adalah sosialisasi komik kepada Guru kelas IPA, kemudian dilanjutkan penyuluhan Online (Whatsapp dan Instagram) yang berisi video ceramah dan media komik “Gidza Jadi Suka Sayur Dan Buah”. Evaluasi kegiatan dilakukan pretest dan posttest menggunakan google form. Rata-rata nilai pengetahuan sebelum penyuluhan sebesar 45,5 sedangkan setelah penyuluhan sebesar 70,9. Rata-rata pengetahuan sayur dan buah mengalami peningkatan. Perlunya keberlanjutan program dengan jangkauan lebih luas dan penerapan komik sebagai salah satu bahan referensi mata pelajaran. | download (full) |
| 3 | Pencegahan Covid-19 Melalui Sosialisasi Penggunaan Dan Pembagian Masker di Kota Tasikmalaya Dan Kabupaten Tasikmalaya | Irma Nuraeni, MPH ; Agus Bachtiar, M.Kes ; Ima Karimah, M.Si ; Naning Hadiningsih, M.Si ; Dina Setiawati, M.Gz; Marianawati Saragih, M.Gizi | Jurnal Pengabdian Masyarakat Dan Inovasi Vol 3, Issue 2, hal 73-79 | Coronavirus Disease 2019 (Covid-19) is an infectious disease whose development is very fast and has become a pandemic in several countries, including Indonesia. The use of masks is one of the efforts recommended by WHO to prevent the spread of Covid-19. The purpose of this community service was to increase knowledge through socializing the use of masks and distributing 2000 of 3-ply masks to community in Tasikmalaya City and Tasikmalaya Regency in September 2020. This activity went smoothly and without a hitch. The community response was quite good, very open and enthusiastic. This activity was very useful, especially for people whose activity in public areas such as markets and sports fields. It is hoped that it will be sustainable and need for periodic monitoring with wider range to prevent the spread of Covid-19. | download (full) |
| 4 | Pelatihan Pengembangan Produk Inovasi Pangan Darurat Bencana Berbasis Tepung Salak Di Kecamatan Cisayong Kabupaten Tasikmalaya | Irma Nuraeni, MPH; R. Agus Bachtiar, M.Kes; Ariani Jayanti,S.Gz | Prosiding Pengabdian Kepada Masyarakat Poltekkes Kemenkes Tasikmalaya Volume 1, Issue 2 | Kabupaten Tasikmalaya, Jawa Barat merupakan wilayah rawan bencana dan menempati urutan kedua di Indonesia. Hampir sebagian besar kecamatan di wilayah ini berpotensi mengalami bencana alam seperti longsor, banjir, gempa bumi dan tsunami. Daerah yang paling rawan bencana berada di 17 kecamatan, termasuk diantaranya di Kecamatan Cisayong, yang merupakan daerah rawan terkena dampak bencana gunung api karena dekat dengan Gunung Galunggung. Masalah gizi yang dapat timbul pada saat bencana adalah kurang gizi pada kelompok masyarakat. Salah satu upaya penanganan gizi dalam situasi bencana dimulai sejak sebelum terjadinya bencana (pra bencana), melalui pelatihan pengolahan pangan darurat. Pengabdian kepada masyarakat ini berbasis hasil penelitian Tim Dosen Prodi DIII Gizi Tasikmalaya. Tujuan kegiatan ini adalah meningkatkan pengetahuan dan keterampilan masyarakat Kecamatan Cisayong dalam pengembangan inovasi produk pangan darurat bencana berbasis tepung Salak. Sasaran sebanyak 15 orang pengrajin makanan di Kecamatan Cisayong Kabupaten Tasikmalaya. Kegiatan ini berjalan dengan lancar. Adanya peningkatan pengetahuan peserta pelatihan secara signifikan antara rerata skor sebelum (57,33 ± 9,61) dan sesudah (76,67 ± 16,76). Terdapat peningkatan keterampilan sasaran dalam mengembangkan 16 jenis resep kuliner inovasi produk berbasis tepung Salak Manonjaya. Produk tersebut kemudian dilakukan uji organoleptik meliputi rasa, aroma, warna, dan tekstur oleh Tim Dosen dan pemerintah setempat. Produk pengembangan juga dibuat buku Inovasi Olahan Salak Manonjaya yang telah terdaftar hak cipta di Kementerian Hukum dan Hak Asasi Manusia. Perlunya keberlanjutan dari hasil produksi dan pemasaran serta konsistensi ketersediaan bahan baku jenis Salak Manonjaya di pasaran. | download (full) |
| 5 | Organoleptic Properties and Nutrient Cookies from Flour of Taro Kimpul, Salak Manonjaya, and Tolo Beans As An Emergency Food | Fini Fitria Febriani (mahasiswa/ alumni); Sumarto, MP | Proceeding ICoHPS 2021 Poltekkes Kemenkes Surabaya | The potential production and nutritional content of local foodstuffs in West Java are taro kimpul, Manonjaya salak, and tolo beans, which can be developed into emergency food product cookies. This study was conducted to find out the picture of organoleptic properties (color, taste, texture and aroma) and the nutritional content in cookies of taro kimpul, Manonjaya salak, and tolo bean flours. This type of research was an experiment using descriptive analysis techniques. The organoleptic used was hedonic test. The formulas were by comparison of taro kimpul flour, Manonjaya salak flour, and tolo bean flour respectively for formula A (35%:20%:45%), formula B (31%:22%: 47%), formula C (26%:24%:50%), formula D (22%:26%:52%) and formula E (18%:28%:54%). The panelists on the study were 30 people. Calculation of nutritional needs using the Indonesian Food Composition Table. Based on the results of organoleptic tests, in terms of preferred color is formula E, for the preferred aroma of panelists, namely formula D, for the taste and texture preferred by panelists, namely formula C. The best formula was C. The nutritional content of cookies produced was energy 247–248 kcal, protein 8.06–8.09%, fat 47.17–47.36%, and carbohydrates 45.16–45.35%. The energy content of emergency food produced has qualified which is 233-250 kcal per 50g. | download (full) |
Publikasi Ilmiah Dosen Program Studi D-III Gizi Tasikmalaya Tahun 2020
| No | Title | Author(s) | Publisher | Abstract | Link (full paper) |
| 1 | Pelatihan Pengolahan Makanan Darurat Bencana di Desa Sukarasa Kecamatan Salawu Kabupaten Tasikmalaya | Irma Nuraeni, Deris Aprianty, Marianawati Saragih | Jurnal Pengabdian Kesehatan Beguai Jejama Volume 1 Nomor 2 Agustus 2020 | Informasi dari Badan Penanggulangan Bencana Daerah (BPBD) Kabupaten Tasikmalaya tahun 2017, Kecamatan Salawu merupakan daerah yang terkena dampak bencana alam. Korban bencana tersebut adalah semua kelompok umur, termasuk bayi dan balita yang merupakan kelompok rentan dan memerlukan penanganan gizi khusus. Solusi yang ditawarkan adalah pelatihan pengolahan makanan darurat di Desa Sukarasa Kecamatan Salawu Kabupaten Tasikmalaya. Kegiatan pengabdian kepada masyarakat ini dilaksanakan pada bulan Maret-Oktober 2018. Mitra yang terlibat adalah kader posyandu sebagai sasaran pengabdian dan bidan puskesmas sebagai fasilitator kegiatan. Kontribusi mendasar pada khalayak sasaran diharapkan pelatihan ini mampu peningkatan pengetahuan dan keterampilan pengolahan makanan pada kondisi darurat bencana dimana produk tersebut merupakan hasil penelitian. Simpulan pengabdian kepada masyarakat ini adalah adanya perbedaan rerata pengetahuan kader posyandu sebelum dan sesudah pelatihan pengolahan makanan darurat bencana serta kader mampu membuat produk olahan untuk kondisi darurat bencana berbahan baku pisang kapok dan kacang merah. | download (full) |
| 2 | Pengembangan Produk Pangan dari Bahan Baku Lokal untuk Buffer Stock Darurat Bencana di Kabupaten Tasikmalaya, Jawa Barat | Sumarto | Jurnal Dialog Penanggulangan Bencana Vol.11 No.2 Tahun 2020 | West Java Province has a high incidence of disasters, including Tasikmalaya Regency. The problem arising from the disaster is the lack of available and acceptable buffer stock in accordance with the consumption habits of the victims. Tasikmalaya Regency has local foods that have the potential to be developed, such as Manonjaya salacca, peanuts, and Kepok bananas. The foods contain nutrients that can be used as raw material for making emergency food product as a food bars. Food bar is an emergency food product that has a long shelf life. This study used 5 treatments. The percentage ratio of Manonjaya salacca flour, peanut flour and kepok banana flour in each formula were A (2: 20: 48), B (2: 34: 34), C (2: 50: 18), D (4: 30: 36), and E (4: 50: 16). Organoleptically, all the resulting emergency food bar food product treatments for each parameter of color, aroma, taste, and texture were favored by panelists with an average value above 3.2 on a scale of 1-5 (very dislike-very like). The food bar of tapioca flour, Manonjaya zalacca flour, peanut flour and Kepok banana flour in all treatments contained nutrients that were in accordance with emergency food standards. The energy content for all treatments was 233-235 kcal per 50 grams. With emergency food requirements, namely 233-250 kcal of energy, 10-15% protein, 35-45% fat, and 40-50% carbohydrates. Index Terms—Emergency food product, bar food, buffer stock, Tasikmalaya, Manonjaya salacca, peanuts, kepok banana. | download (full) |
| 3 | Asupan Fe, Kadar Hb dan VO2 maks pada Atlet Sepakbola di Kabupaten Sleman Yogyakarta | Yanita Listianasari | Junal Nutriologi VOL 1 NO 2 (2020): OKTOBER 2020 | Asupan gizi yang terkait dengan olahraga diperlukan untuk mempertahankan kebugaran dan meningkatkan prestasi atlet. Akhir-akhir ini prestasi sepakbola Indonesia sedang menurun karena tidak adanya prestasi yang membanggakan dalam sepakbola Indonesia. Banyak atlet PS Sleman yang kurang disiplin tentang makan, misalnya tidak makan sebelum berlatih di lapangan, sehingga menjadi lemas, cepat lelah dan akan berpengaruh terhadap performance. Tujuan penelitian ini adalah menganalisis hubungan asupan Fe dengan Kadar Hb dan VO2Maks pada atlet sepakbola. Jenis penelitian ini merupakan penelitian observasional dengan desain cross sectional. Subjek dalam penelitian ini adalah semua atlet sepak bola PS Sleman yang berjumlah 37 orang. Pengumpulan data diperoleh dari recall 24 jam untuk mengetahui asupan Fe, pengukuran kadar Hb dengan metode cyanmethemoglobin dan pengukuran VO2Maks dengan metode tes lari multitahap. Data diolah dan dianalisis secara deskriptif analitik menggunakan uji korelasi product moment. Hasil penelitian menunjukkan tidak ada hubungan yang bermakna antara asupan Fe dengan kadar Hb (p=0,326). Tidak ada hubungan yang bermakna antara kadar Hb dengan VO2Maks (p0,071=).
KEYWORDS: Atlet, Asupan Fe, Kadar Hb, Vo2Maks |
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| 4 | Effectiveness of ginger kepok banana cookies consumption to decrease pregnant women emesis | Ani Radiati | VOL. 11 NO. 3 (2020): THE MALAYSIAN JOURNAL OF NURSING |
KEYWORDS: Emesis, Pregnant Women, Banana Kepok Ginger Biscuits |
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| 5 | Does the Taste and Appearance of Food Affect Food Waste in Low-Salt Diet Patients? | Sumarto and Marianawati Saragih | Journal of Nutritional Science and Vitaminology, 2020 Volume 66 Issue Supplement Pages S56-S62 | Large of food waste can be one indicator of nutritional deficiencies in patients. This lack of nutrition is a factor that can increase morbidity, length of stay and cost of care. The acceptance of the taste of food in patients with low-salt diets is often a problem. This study aimed to assess the effect of taste and appearance of foods on food waste in patients with low-salt diets. The study was a cross-sectional design with observational methods. Data was collection from interview using questionnaire. The study was conducted at the Jasa Kartini (JK) Hospital, Tasikmalaya in August-October 2017. Subjects (n=30) were patients in low-salt diet. The acceptance of the taste and appearance of food from JK Hospital according to the respondents, the value was quite varied, generally above the median value on a scale of 1–3. The average of food waste from patients with low-salt diets at JK Hospital was still above the PGRS (Nutritional Guideline for Hospital) standard 2013, which was 26%. Based on the analysis between variables, there was a significant relationship between food waste and food taste (p=0.002) and food waste and food appearance (p=0.000) in low-salt diets patients. The taste and appearance of food significantly affect the food waste in low-salt diet patients | download (full) |
| 6 | Kepatuhan Diet Pasien Diabetes Melitus Rawat Inap di RSUD dr. Soekarjo Tasikmalaya | Yanita Listianasari, Irma Nuraeni, Naning Hadiningsih | Pontianak Nutrition Journal Vol 3, No 2 (2020) |
Diabetes melitus merupakan salah satu penyakit metabolik sindrom yang ditandai dengan terjadinya hiperglikemia dan gangguan metabolisme karbohidrat, lemak dan protein yang dihubungkan dengan kekurangan secara absolut atau relatif dari kerja dan atau sekresi insulin. Penelitian ini bertujuan untuk mengetahui kepatuhan diet pada pasien diabetes melitus rawat inap di RSUD Dr. Soekarjo Kota Tasikmalaya. Jenis penelitian yang digunakan observasional dengan pendekatan cross sectional study. Penelitian ini dilaksanakan di RSUD Dr. Soekardjo Kota Tasikmalaya. Sampel penelitian ini adalah 35 pasien rawat inap penderita diabetes melitus yang telah diberikan diet dari rumah sakit dengan pengambilan sampel secara purposive sampling. Penelitian menunjukkan rata-rata sebagian besar responden memiliki persepsi yang positif (54,3%), motivasi diri yang baik (68,6%), kepercayaan diri yang baik (57,1%), dukungan keluarga yang positif (54,3%), dukungan petugas kesehatan yang baik (65,7%). Diperoleh bahwa sebagian besar responden mengonsumsi makanan dengan jenis yang tepat (62,9%), jumlah kalori tidak tepat (94,3%), dan mengonsumsi makanan dari luar rumah sakit (51,4%).
Keywords: Kepatuhan Diet; Diabetes Melitus; Rawat Inap |
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Publikasi Ilmiah Dosen Program Studi D-III Gizi Tasikmalaya Tahun 2019
| No | Title | Author(s) | Publisher | Abstract | Link (full paper) |
| 1 | Peningkatan Kapasitas Tenaga Penyelenggara Makanan Darurat Bencana melalui Penyuluhan di Desa Sukarasa, Salawu, Tasikmalaya | Sumarto, Ani Radiati, Yanita Listianasari | Jurnal Agrokreatif Nov 2019 Vol. 5 (3) : 266-274 | Tasikmalaya District is the second most disaster-prone area in Indonesia. Landslides and earthquakes were last disaster that occurred in Sukarasa Village, Salawu Sub-district, Tasikmalaya. Food management during disasters in the area was carried out with various obstacles, so preparedness efforts are needed in the implementation of effective and efficient food management. The purpose of this activity was to strengthening the capacity of the Regional Disaster Management Agency (RDMA) and communities in disaster-prone areas in preparing food for the needs of disaster victims through a education. This activity was carried out during July-October 2018. The main method of this activity were the preparation of technical guidelines for implementetion of disaster emergency food with RDMA Tasikmalaya and education to the target groups.This activity has produced a technical guideline book with the title in disaster emergency conditions with the utilization of local resources. The book has been declared feasible to be issued by the RDMA of Tasikmalaya District and obtained Copyright Number EC00201851988 and ISBN Number 978-602-51817-9-5. The application of the book in the form of extension and practice to the residents of Sukarasa Village, Salawu Sub-district volunteers, and BPBD staff in Tasikmalaya District showed an increase in knowledge and skills in preparing recipes and making ready-to-eat food products in disaster emergency conditions in accordance with the guidelines book. | download (full) |
Publikasi Ilmiah Dosen Program Studi D-III Gizi Tasikmalaya Tahun 2018
| No | Title | Author(s) | Publisher | Abstract | Link (full paper) |
| 1 | Penyuluhan Gizi untuk Mengubah Pengetahuan dan Sikap Masyarakat terhadap Pengembangan Pangan Lokal Salak Manonjaya | R. Agus Bachtiar, Sumarto, Deris Aprianty | Indonesian Journal of Human Nutrition. Desember 2018 Vol. 5 No. 2: 62-73 |
The trend of Manonjaya salacca (snake fruit) which is one of the native Indonesian varieties is currently declining because its taste is less favorable than the others in the market. In the future, this variety may extinct, thus efforts are needed to revitalize the use of this salacca by diversifying processed products and supported by the socialization. The purpose of this research was to see the changes in knowledge and attitude of community in understanding and supporting the effort to develop and diversify Manonjaya salacca as local food to overcome nutrition problem especially in Manonjaya through nutritional counseling. This study used a one-group pretest-posttest design. The instrument used was a validated questionnaire. The sampling method was purposive sampling. The study was conducted in Manonjaya Subdistrict, Tasikmalaya Regency in May-August 2016.The extension media used were booklets and demonstrations of Manonjaya salacca processed products. The research respondents were students, teachers, canteen managers, parents of students in Junior High School (SMPN) 1 Manonjaya, and public as many as 61 people. The results of the nutrition counseling intervention showed that the average knowledge of respondents about Manonjaya salacca and its processed products increased significantly from 43.72 before the intervention became 73.11 after the intervention. This increase in knowledge is strengthened by the attitudes that show an understanding and support for utilizing processed Manonjaya salacca as an alternative to meeting the nutritional needs. Keywords: attitude, knowledge, local food, Manonjaya salacca, nutritional education |
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| 2 | Organoleptic characteristics and nutritive value estimation of baked food products from Manonjaya variety salacca flour | Sumarto, Deris Aprianty, R. Agus Bachtiar | IOP Conf. Series: Earth and Environmental Science 102 (2018) 012018 International Symposium on Food and Agro-biodiversity (ISFA) 2017 |
Manonjaya salacca (snake fruit) is one of the original varieties of Indonesia which is currently declining due to the quality of taste less favoured than the snake fruit on the market. This variety in the future is feared to be lost, so it is necessary to revitalize the utilization of this snake fruit by diversifying processed products, one of them is baked food products from Manonjaya salacca flour. The purpose of this research was to know the acceptance level of baked food products from Manonjaya salacca flour organoleptically and the nutritional value estimation. This research method was observational with a descriptive explanation. Panellists in this study were consumers with a total of 61 people. Organoleptically, respondents tend to value cake, muffin, cookies, and flakes in every color, flavor, taste, and texture parameters. Nutritional value per 100 g of baked food products from Salacca flour (cake, muffin, cookies, flakes) were energy 287.5-479.0 kcal, water 0.8-3.8 g, protein 6.0-6.7 g, fat 0.8-31.0 g, carbohydrates 45.0-98.8 g, and fiber 1.1-4.6 g. Panellists were accepted the organoleptic characteristics and the estimated nutritional values on baked food products from Manonjaya variety salacca flour were varied. | download (full) |
Publikasi Ilmiah Dosen Program Studi D-III Gizi Tasikmalaya Tahun 2017
| No | Title | Author(s) | Publisher | Abstract | Link (Full Paper) |
| 1 | Sifat Organoleptik, Kadar Kalsium, Kadar Protein, dan Sifat Fisik MP-ASI Bubur Instan Bayi Substitusi Tepung Ikan Pepetek | Sumarto | Buletin Media Informasi Poltekkes Kemenkes Tasikmalaya Vol. 13 No. 1 Tahun 2017 |
The objective are get instant porridge products that can fulfil the nutritional needs of infants aged 6-24 months and organoleptic preferred, and can be used as an alternative option complementary feeding (MP-ASI). ANOVA ponyfish flour test results show instant baby porridge products with the substitution of 50 % is the best product on the parameters color, aroma, texture, and flavor. With the results of each value of p = 0.000 (p< 0.05). Protein level in instant baby porridge products with the best common ponyfish flour substitution is 21.89 % and 185.19 mg calcium levels /100g. This study shows that there are differences in color, aroma, texture, and flavor of the organoleptic properties of instant baby porridge with substitution of common ponyfish flour (Leiognathus sp.). Instant baby porridge best formula contained in the substitution of 50%.
Keywords: Instant Baby Porridge, Common ponyfish flour, Organoleptic, Protein dan Calcium’s Analysis
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Hak atas Kekayaan Intelektual (HaKI) Dosen Program Studi D-III Gizi Tasikmalaya
Paten
| No | Judul Ciptaan | Pencipta | No. Paten |
| 1 | Standar Proses Pembuatan Tepung untuk Berbagai Bahan Pangan Disertai Sifat Fisik dan Kandungan Zat Gizinya | Sumarto dan Ani Radiati R. | S00202001919 |
| 2 | PROSES PEMBUATAN TEPUNG YOGHURT INSTAN DARI KACANG–KACANGAN LOKAL DAN SALAK MANONJAYA DENGAN JUMLAH BAKTERI ASAM LAKTAT SESUAI STANDAR YANG BERLAKU | Sumarto dan Ani Radiati R. | S00202105690 |
| 3 | Proses Pembuatan Cookies dan Foodbar Pangan Darurat dari Aneka Tepung Serealia, Umbi-Umbian, Kacang-Kacangan, dan Ikan Air Tawar Lokal yang Padat Zat Gizi | Sumarto dan Ani Radiati R. | S00202203311 |
Hak Cipta
| HaKI 2020 | |||
| No | Judul Ciptaan | Pencipta | No. HaKI |
| 1 | Modul Praktikum Gizi Olahraga | Yanita Listianasari | EC00202024971 |
| 2 | Komik Gidza Suka Sayur Buah | Deris Aprianty, HR. Agus Bachtiar, Irma Nuraeni | EC00202028995 |
| 3 | Buku Inovasi Olahan Salak Manonjaya | HR. Agus Bachtiar, Irma Nuraeni, Ariani Jayanti | EC00202035062 |
| 4 | Buku Pedoman Keamanan Pangan Dalam Penyelenggaraan Darurat Bencana | Sumarto, Naning Hadiningsih, Ima Karimah | EC00202053489 |
| HaKI 2021 | |||
| No | Judul Ciptaan | Pencipta | No. HaKI |
| 1 | Booklet Apa Itu Diabetes | Ani Radiati R.,SPd.,MKes | EC00202104717 |
| 2 | Karya Sinematografi Edukasi Cegah Anemia Pada Remaja | Salsabila Alvionita (mahasiswa); Naning Hadiningsih, MSi | EC00202133849 |
| 3 | Buku Aneka Resep Berbasis Bahan Pangan Lokal Hasil Kebun Sekolah | Marianawati Saragih, SST, M.Giz | EC00202174604 |
| HaKI 2022 | |||
| No | Judul Ciptaan | Pencipta | No. HaKI |
| 1 | Lagu Sayur Buah Kaya Manfaat | Deris Apriantry, SKM, MPH; HR. Agus Bachtiar, M.Kes; Irma Nuraeni, MPH | EC00202203190 |
| 2 | Modul Survei Konsumsi Pangan | Irma Nuraeni, MPH; Ima Karimah, M.Si; Dina Setiawati,M.Gz | EC00202203032 |
| 3 | Karya Tulis (Artikel) Determinan Faktor Risiko Kejadian Stunting pada Anak Sekolah Dasar di Daerah Pesisir | Samuel, SKM,M.Gizi; Marianawati Saragih, SST, M.Gizi; Sholichin SP, MT | EC00202204100 |
| 4 | Karya Sinematografi : Video Pembuatan Nugget Lele Berbasis Bahan Pangan Loka Hasil Kebun Sekolah | Marianawati Saragih, M.Gizi; Dr. Hj. Wiwit Estuti, MSi; Uun Kunaepah, M.Si | EC00202226220 |
| 5 | Buku Gizi Seimbang dan Pangan Fungsional Probiotik – Prebiotik Bahan Dasar Lokal untuk Meningkatkan Imunitas | Sumarto, STP, MP; Hj. Ani Radiati R, S.Pd, M.Kes; Nelly Seftiatullaeli, S.Gz | EC00202273282 |
| 6 | Cara Pengolahan Pangan Yang Baik Bagi Pedagang Kaki Lima | Ima Karimah, M.Si; Dina Setiawati, M.Gz; Naning Hadiningsih, MSi | EC00202294437 |
| 7 | Isi Piringku Bergizi Seimbang Untuk Orang Dewasa | Irma Nuraeni, S.Si, MPH; Deris Aprianty, SKM, MPH; H.R Agus Bachtiar, SP, M.Kes; Yanne Hertriana Dewi, SKM | EC00202294756 |
| 8 | Video Pembuatan Nugget Berbahan Dasar Pangan Lokal Jamur Tiram dan Sayuran | Uun Kunaepah, SST, Msi; Dr. Hj. Wiwit Estuti, STP, Msi; Marianawati Saragih, SST, M.Gizi | EC002022104620 |
| 9 | Buku Gizi Calon Pengantin | Ima Karimah, M.Si; Deris Aprianty, SKM, MPH; Pijar Beyna Fatamorgana, M.Sc | EC00202280526 |
| HaKI 2023 | |||
| No | Judul Ciptaan | Pencipta | No. HaKI |
| 1 | Karya Ilmiah “Pengembangan Pita Lingkar Leher sebagai Indikator Status Gizi pada Anak Sekolah” | Titus Priyo Harjatmo; Sumarto | EC00202303365 |
| 2 | Pengembangan Produk Puding Instan Berbahan Dasar Ikan Mujaer dan Tepung Kacang Hijau untuk Balita Stunting | Dina Setiawati, S.Gz, M.Gz, Naning Hadiningsih, Msi, Ima Karimah, Msi, Laila Qodariah, A.Md, Gz | EC00202379859 |
| 3 | Pentingnya Makan Sayur dan Buah | Irma Nuraeni, MPH, Ima Karimah, M.Si, Dina Setiawati, S.Gz, M,Gz, Silmi Aulia Rahmi, A.Md.Gz, Shefti Setiana Rahman, A.Md.Gz | EC00202392414 |
Buku Ber-ISBN Dosen Program Studi Diploma III Gizi Tasikmalaya
| Judul Buku | ISBN | Tahun | Pengarang | |
| 1 | Penyelenggaraan Makanan dalam Kondisi Darurat Bencana (Studi Kasus Kabupaten Tasikmalaya) | 978-602-51817-9-5 | 2018 | Sumarto, Ani Radiati, Yanita Listianasari |
| 2 | Modul Praktikum Ilmu Teknologi Pangan | 978-602-51817-2-6 | 2018 | Sumarto, Naning Hadiningsih |
| 3 | Modul Praktikum Metodologi Penelitian | 978-602-51817-3-3 | 2018 | Sumarto, Irma Nuraeni |
| 4 | Modul Praktikum Kuliner Pangan Lokal | 978-602-51817-7-1 | 2018 | Ima Karimah, Naning Hadiningsih |
| 5 | Modul Praktikum Gizi Kuliner | 978-602-51817-8-8 | 2018 | Ima Karimah, Naning Hadiningsih |
| 6 | Modul Praktikum Ilmu Pangan | 978-602-51817-5-7 | 2018 | Sumarto, Naning Hadiningsih |
| 7 | Modul Praktikum Gizi Dalam Daur Kehidupan | 978-602-51817-6-4 | 2018 | Marianawati Saragih |
| 8 | Modul Praktikum Sistem Penyelenggaraan Makanan Institusi | 978-602-51817-4-0 | 2018 | Ima Karimah |
| 9 | Pedoman Uji Kompetensi Nasional Pendidikan Tinggi Vokasi Gizi | 978-623-203-419-8 | 2022 (EGC Penerbit Buku Kedokteran) |
Sumarto, dkk. |
| 10 | MANAJEMEN BENCANA DAN KEGAWATDARURATAN : RESPON DAN AKSI TERHADAP KRISIS KESEHATAN (Judul Artikel: PRINSIP TEKNOLOGI PENGOLAHAN DAN PENERAPAN KEAMANAN PANGAN PADA PENYELENGGARAAN MAKANAN KONDISI DARURAT BENCANA) |
978-623-8102-89-1 | 2023 (PT GLOBAL EKSEKUTIF TEKNOLOGI) |
Sumarto, dkk. |
| 11 | TERMINOLOGI GIZI DAN DIET Memudahkan Penyusunan Diagnosa Gizi Dalam Kasus Dietetik Penyakit Infeksi Dan Penyakit Tidak Menular |
978-623-487-659-8 | 2023 (CV EUREKA MEDIA AKSARA) |
Yanita Listianasari |
| 12 | Vitamin | 978-623-8109-45-6 | 2023 (Inara Publisher) |
Marianawati Saragih, M.Gizi., Dr. Hj. Wiwit Estuti, S.TP., M.Si., dan Sumarto, MP. |
| 13 | Gizi Bagi Orang Sehat dalam Tahapan Kehidupan | 978-623-8109-51-7 | 2023 (Inara Publisher) |
Hj. Alina Hizni, SKM., MPH., Uun Kunaepah, S.ST., M.Si., dan Dina Setiawati, S.Gz., M.Gz. |
| 14 | Gizi Remaja Milenial dan Gen Z | 978-623-8109-46-3 | 2023 (Inara Publisher) |
Dr. Hj. Wiwit Estuti, S.TP, M.Si., Marianawati Saragih, M. Gizi., dan Maudy Ahmalinda, S.Tr.Gz. |
| 15 | Pengawasan Mutu dan Keamanan Pangan: Refrensi bagi Mahasiswa Gizi dan Bidang Kesehatan Lainnya |
978-623-8109-53-1 | 2023 (Inara Publisher) |
Sumarto, MP., Hj. Ani Radiati, M.Kes., Naning Hadiningsih, M.Si., dan Rosni Herlani, S.Gz. |
| 16 | Gizi Kuliner | 978-623-8109-50-0 | 2023 (Inara Publisher) |
Ima Karimah, M.Si., Naning Hadiningsih, M.Si., Dina Setiawati, M.Gz., dan Khoirul Anwar, M.Si. |
| 17 | Aplikasi Komputer untuk Praktisi Gizi | 978-623-8109-55-5 | 2023 (Inara Publisher) |
Priyo Sulistiyono, SKM. MKM. dan Irma Nuraeni, S.Si. MPH. |
| 18 | Wirausaha Makanan Diet | 978-623-8109-65-4 | 2023 (Inara Publisher) |
H.R. Agus Bachtiar, SP., M.Kes., Irma Nuraeni, S.Si., MPH., dan Ima Karimah, S.Gz., M.Si. |
| 19 | Penilaian Mutu Gizi dan Komponen Kimia Pangan | 978-623-8109-73-9 | 2023 (Inara Publisher) |
Sumarto, STP., MP., Irma Nuraeni, S.Si., MPH., Naning Hadiningsih, STP., M.Si., Hj. Ani Radiati, S.Pd., M.Kes., dan Ima Karimah, S.Gz., M.Si. |
