International Nutrition and Health Administrations Journal

Analysis Of Nutritional Content And Organoleptic Quality Of Biscuits Substituting Green Bean Flour (Vigna Radiata) And Carrot Flour (Daucus Carota L.) As A High-Protein Snack For Breastfeeding Mothers

Dian Nafies; Idcha Kusma Ristanti, Nikita Welandha Prasiwi — Mon, 22 Jul 2024 00:00:00 +0700

Introduction. Exclusive breast milk (ASI) is breast milk given to babies from birth for 6 months without adding or replacing it with other foods and drinks except medicines, vitamins, and minerals. Breastfeeding is crucial because it is related to conditions of undernutrition and overnutrition. However, exclusive breastfeeding is not easy to do because some mothers complain that there is not enough breast milk. The solution to this problem is making high-protein foods or snacks to help increase breast milk production and maintain the quality of the mother's breast milk. One ingredient that is high in protein is green beans and carrots. So, to meet protein needs, you can make biscuits instead of green bean flour and carrot flour as an alternative snack for breastfeeding mothers. Research Objectives: This research aims to find out the effect of the substitution of green bean flour and carrot flour on the protein content and organoleptic quality of high-protein biscuits. Metode. This research used a True Experimental Design with a Completely Randomized Design (CRD), 4 treatment levels and 6 replications. The treatment applied was the ratio of wheat flour, green bean flour, and carrot flour in each treatment, namely P0 (100:0:0), P1 (70:20:10), P2 (60:10:30), P3 ( 50:30:20). Result&Analysis. The results showed that there was an effect of increasing the protein content in biscuits by substituting green bean flour and carrot flour, the highest value was found in the P3 treatment. The presence of a significant influence on the color, flavor, smell, and texture of the biscuits was demonstrated using the Kruskal Wallis Test (p<0.005) and continued with the Mann-Whitney test if it showed differences in all treatments. The best treatment is in the P1 treatment biscuit. Discussion. This research concludes that biscuits substituted for green bean flour and carrot flour influence nutrient levels, protein, and organoleptic quality. This research concludes that substitute biscuits for green bean flour and carrot flour influence protein content and organoleptic quality.

Keywords: Biscuits; Green Bean Flour; Carrot Flour; Protein; Organoleptic Quality.

THE LEVEL OF SATISFACTION OF PATIENTS PARTICIPATING IN SOCIAL SECURITY ADMINISTRATION AGENCY (BPJS KESEHATAN) WITH THE QUALITY OF SERVICE AT THE CAMPUREJO HEALTH CENTER, KEDIRI CITY

Weni Purnani, Darmining — Sat, 27 Jul 2024 00:00:00 +0700

Patient satisfaction is one of the indicators of the success of health services and the most important thing that must be achieved by every health facility. Service quality is a form of patient assessment of the services received. Some studies use satisfaction indicators to assess service quality. This study aims to determine the level of satisfaction of Social Security Administration Agency/Badan Penyelenggara Jaminan Sosial (BPJS) Kesehatan participants with the quality of health services at the Campurejo Health Center. This study uses a cross-sectional research design. The population in this study is all BPJS Kesehatan participants who receive outpatient services at the Campurejo Health Center, Kediri City. Sampling using the purposive sampling technique has the characteristics of inclusion and exclusion. The sample size with the Lemeshow formula so that 37 respondents were obtained. Data processing was carried out using the Fisher Exact Test statistical test. Based on the results of the study, most of the respondents and patients participating in BPJS Kesehatan assessed that the quality of the services provided was good and most of the respondents were satisfied with the services received, there were BPJS Kesehatan participating patients who assessed the quality of service in the fairly good category as many as 5 people (13.5%) and in the good category as many as 32 people (86.5%) and at the patient satisfaction level there were 10 people (27%) who stated that they were quite satisfied and 27 people (72.9%) who said they were satisfied with the services received. Based on the results of the study using the Fisher Exact Test, a value of p 0.014 (p>0.05) was obtained. This shows that there is a relationship between the quality of service and the level of patient satisfaction of of Social Security Administration Agency (BPJS Kesehatan) participants at the Campurejo Health Center in Kediri City.

GLUCOSE AND PROXIMATE ANALYSIS IN CEREALS SUBSTITUTING CASSAVA FLOUR AND RED BEANS

Dwi Kurnia Purnama Sari , Tysa Runingsari, Tri Yunita Fitria Damayanti — Sat, 27 Jul 2024 00:00:00 +0700

Diabetes mellitus is a disease or chronic metabolic disorder characterized by high blood sugar levels accompanied by disorders of carbohydrate, lipid and protein metabolism as a result of insulin function insufficiency. Diabetics are advised to pay attention to the food they consume, preferably low in sugar. In general, cereals on the market are made from wheat flour which contains quite a lot of sugar, so it is necessary to modify cereal recipes to increase nutritional value. Cassava flour is a food source of carbohydrates with a lower calorie content than wheat flour. Red bean flour has a fairly high protein content and a low glycemic index, so the substitution of cassava flour and red bean flour is expected to increase the nutritional value. This study aims to determine the effect of substituting cassava flour and red bean flour on the nutritional value of cereals. This research used True Experimental with 4 treatment levels and 6 replications. The treatment applied was the ratio of wheat flour: cassava flour: red bean flour at each P0 (100:0:0), P1 (10:50:40), P2 (10:60:30), P3 (10: 70:20). Based on the research results, it shows that there is an effect of reducing glucose, energy, fat, carbohydrate and water levels compared to those without substitution. There was an increase in protein and ash content in the treatment. The cereal formulation that has the expected nutritional content is the P3 formulation