Nilai Gizi dan Daya Terima Cookies Ikan Gabus sebagai Makanan Tambahan untuk Ibu Hamil di Kabupaten Sleman, DIY

https://doi.org/10.22146/jkr.61004

Eugenius Phyowai Ganap(1), Riantina Rizky Amalia(2*), Pakartian Ayu Sugmana(3), Laksmi Ika Hidayati(4)

(1) Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada
(2) Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada
(3) Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada
(4) Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada
(*) Corresponding Author

Abstract


Background: Pregnant women needs more nutri onal intake during pregnancy. Lack of nutri onal intake during pregnancy may leads to malnutri on problems. Therefore, it is necessary to provide supplemetary food (PMT) for pregnant women to meet the nutri onal needs during pregnancy. Objec ve: To nd the best formula on of snakehead sh cookies that are well accepted by pregnant women and to test their nutri onal content and microbiological contamina on.

Method: This study is an analy cal survey study begins with the formula on of snakehead sh cookies. The formula on of snakehead sh cookies is made by subs tu ng wheat our with snakehead sh our by 50% and 60%. The acceptance test was carried out on pregnant women in the Sleman District, DIY. Cookies with the best acceptability are then laboratory tested to see their nutri onal content and microbiological contamina on. Results adn Discussion: The average value of all the organolep c parameters of the cookies ranged from 3.41 to 3.91 on a scale of 5. There was no signi cant di erence onorganolep c parameters between the formula 50% and 60% (p<0.05). The snakehead sh cookies have the following nutri onal content per 100 g of cookies: 565.9 kcal energy, 14.09 g protein, 24.33 g fat, 72.62 g carbohydrates, and 2.68% water content. The nutri onal content and microbiological contamina on of snakehead sh cookies have met the quality requirements of supplementary food for pregnant by the Ministry of Health of the Republic of Indonesia.

Conclusion: Snakehead sh cookies are quite well accepted by pregnant women. Snakehead sh cookies can be used as an alterna ve supplementary foor for pregnant women.

Keywords: Snakehead sh cookies; complementary food for pregnant women; food acceptability 


Keywords


Snakehead fish cookies; complementary food for pregnant women; food acceptability

Full Text:

PDF


References

  1. WHO. 2016. WHO recommendation on nutrition education on energy and protein intake during pregnancy. Diakses pada tanggal 29 Januari 2019 melalui https://extranet.who.int/rhl/topics/preconception-pregnancy-childbirth-and-postpartum-care/antenatal-care/who-recommendation-nutrition-education-energy-and-protein-intake-during-pregnancy
  2. Pena, M & Bacalao, J. 2002. Malnutrition and Poverty. Ann Rev Nutr. Vol. 22, pp. 241-253, https://doi.org/10.1146/annurev.nutr.22.120701.141104
  3. Amosu, A.M. & Degun, A. M. 2014. Impact of Maternal Nutrition on Birth Weight of Babies. Biomedical Research, Vol. 25, No. 1, pp. 75-78, https://www.biomedres.info/biomedical-research/impact-of-maternal-nutrition-on-birth-weight-of-babies.html
  4. Kemenkes RI. 2013. Riset Kesehatan Dasar; RISKESDAS 2013. Jakarta: Balitbang Kementerian Kesehatan Republik Indonesia
  5. Rao S, Kanade AN, Yajnik CS, et al. 2009. Seasonality in maternal intake and activity influence offspring’s birth size among rural Indian mothers—Pune Maternal Nutrition Study. Int J Epidemiol. Vol. 38, No.4, pp. 1094–1103. https://dx.doi.org/10.1093%2Fije%2Fdyp223
  6. Kemenkes RI. 2018a. Petunjuk Teknis Pemberian Makanan Tambahan (Balita – Anak Sekolah – Ibu Hamil). Jakarta: Kementerian Kesehatan Republik Indonesia
  7. Harianti. 2011. Ikan Gabus dan Berbagai Manfaat Albumin. Jurnal Balik Diwa. Vol. 2, No. 1, http://stitek-balikdiwa.ac.id/images/jbd_v2n1_3.pdf
  8. Kemenkes RI. 2018b. Tabel Komposisi Pangan Indonesia 2017. Jakarta: Kementerian Kesehatan Republik Indonesia
  9. Prastari C, Yasni S, & Nurilmala M. 2017. Karakteristik Protein Ikan Gabus yang Berpotensi sebagai Antihiperglikemik. JPHPI, Vol. 20, No. 2, pp. 414-423, https://jurnal.ipb.ac.id/index.php/jphpi/article/view/18109/12945
  10. Kementerian Kelautan dan Perikanan Indonesia. 2011. Statistik Perikanan Tangkap Indonesia 2010. Jakarta: Direktorat Jenderal Perikanan Tangkap
  11. Arfiyanti. 2013. Cookies Ikan Gabus Sebagai Makanan Tambahan Untuk Ibu Hamil Trimester II. Prosiding Semirata FMIPA Universitas Lampung, https://jurnal.fmipa.unila.ac.id/semirata/article/viewFile/567/797
  12. Stone, H dan Sidel. J. L. 2004. Sensory Evaluation Practices Third Edition. California, USA: Elsevier Academic Press
  13. Winarno FG. 2008. Kimia Pangan dan Gizi. Jakarta (ID): PT Gramedia Pustaka Utama.
  14. Fiani, M., & Japarianto, E. 2012. Analisa pengaruh food quality dan brand image terhadap keputusan pembelian roti kecil toko roti Ganepis di Kota Solo. Jurnal Manajemen Pemasaran, Vol. 1, No. 1, pp. 1–6. https://media.neliti.com/media/publications/134151-ID-analisa-pengaruh-food-quality-dan-brand.pdf
  15. Winarno FG. 1990. Tempe, Misteri Gizi dari Jawa, Info Pangan. Teknologi Pangan dan Gizi, Fatameta, IPB, Bogor.
  16. Puspitarini, T., Pratjojo, W., & Kusumastuti, E. 2014. Efektivitas Penggunaan Kulit Jeruk Nipis Sebagai Penghilang Bau Amis Pada Ikan. Indo J Chem Sci, Vol. 3, No. 2, hlm 113-118. https://journal.unnes.ac.id/sju/index.php/ijcs/article/view/3496
  17. Smith. W. H. 1972. Biscuit, Crackers and Cookies Technology Production and Management. London: Aplied Science Publisher, LTD.
  18. Sari, D. K., Agustiana, & Puspitasari, F. 2019. Organoleptik Characteristic of Functional Biscuit enriched with Protein and Betacaroten. Tropical Wetland Journal, Vol. 5, No. 1, hlm 05-10. https://doi.org/10.20527/twj.v5i1.68
  19. Kurniadi, M., Angwar, M., Miftahkussolikhah, Affandi D. R., & Khusnia, N. 2019. Karakteristik Cookies dari Campuran Tepung Ubi Kayu Termofikasi (Mocaf), Tempe, Telur, Kacang Hijau, dan Ikan Lele. Jurnal Dinamika Penelitian Industri, Vol. 30, No. 1. http://dx.doi.org/10.28959/jdpi.v30i1.4096
  20. Sari, D, K., Marliyati, S. A., Kustiyah, L., Khomsan, A., & Gantohe, T. M. 2014. Uji Organoleptik Formulasi Biskuit Fungsional Berbasis Tepung Ikan Gabus (Ophiocephalus striatus). Agritech, Vol 34, No. 2. https://doi.org/10.22146/agritech.9501
  21. Fitri, N. & Purwani, E. 2017. Pengaruh Substitusi Tepung Ikan Kembung (Rastrelliger brachysoma) terhadap Kadar Protein dan Daya Terima Biskuit. Prosiding Seminar Nasional Gizi 2017, Program Studi Ilmu Gizi UMS “Strategi Optimasi Tumbuh Kembang Anak”. https://publikasiilmiah.ums.ac.id/bitstream/handle/11617/8692/Prosiding_Semnas-GIZI-2017__15.pdf?sequence=1&isAllowed=y
  22. Winarno, F. G. 1997. Kimia Pangan. Pusat Pengembangan Teknologi Pangan. Institute Pertanian Bogor
  23. Pradimurti. 2007. Pengaruh Pengolahan Terhadap Nilai Gizi Pangan. Bogor. Institut Pertanian Bogor
  24. Suardana, I. W. & Swacita, I. B. N. 2009. Higiene Makanan. Denpasar: Udayana University Press
  25. Fardiaz, S. & Laksmi, B. S. 1989. Mikrobiologi Pangan II. Bogor: Laboratorium Mikrobiologi Pangan IPB
  26. Badan Standarisasi Nasional. 2009. Standar Nasional Indonesia: Batas Maksimum Cemaran Mikroba dalam Pangan (SNI 7388:2009). https://pspk.fkunissula.ac.id/sites/default/files/2017_kpdl_SNI-7388-2009-Batas-maksimum-cemaran-mikroba-dalam-pangan.pdf
  27. Mailia, R., Yudhistira, B., Pranoto, Y., Rochdyanto, S., Rahayu, E. S. 2015. etahanan Panas Cemaran Escherichia coli, Staphylococcus aureus, Bacillus cereus dan Bakteri Pembentuk Spora yang Diisolasi dari Proses Pembuatan Tahu di Sudagaran Yogyakarta. Agritech, Vol. 35, No. 3. https://doi.org/10.22146/agritech.9341



DOI: https://doi.org/10.22146/jkr.61004

Article Metrics

Abstract views : 7588 | views : 10052

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 The Author(s)

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Jurnal Kesehatan Reproduksi Indexed by:

 

 



SEKRETARIAT JURNAL KESEHATAN REPRODUKSI
Departemen Obstetri dan Ginekologi, FK-KMK, UGM/RS Dr. Sardjito
Jl. Kesehatan No. 1, Sekip Utara, Yogyakarta 55281
Tlp: (0274) 511329 / Faks: (0274) 544003
Email: jurnal.kesehatanreproduksi@ugm.ac.id
Cp: Dwi Astuti +6281802698043