JURNAL GIZI DAN KESEHATAN

Uji Tingkat Kesukaan dan Kandungan Gizi Pada Stik Dengan Modifikasi Tepung Kedelai (Glycine Max (L.) Merill) dan Tepung Ikan Wader (Labiobarbus fasciatus) dengan Penambahan Genjer (Limnocharis flava)

Wed, 29 Jul 2026 00:00:00 +0000

Snack sticks are popular ready-to-eat products that can be enriched with nutrients through local ingredients such as soy flour, wader fish flour, and genjer. This study aimed to evaluate their acceptability and nutritional composition. Three formulations were tested: F1 (50% wheat, 25% soy, 20% wader, 5% genjer), F2 (60% wheat, 20% soy, 15% wader, 5% genjer), and F3 (70% wheat, 15% soy, 10% wader, 5% genjer). A hedonic test was conducted with 30 adolescent panelists, and the best formulation was analyzed for energy, protein, fat, carbohydrates, calcium, and fiber using proximate analysis and AAS. Formula F2 achieved the highest acceptance score (79.2%) and contained per 100 g: 510.88 kcal energy, 38.24 g carbohydrates, 24.14 g protein, 29.48 g fat, 221 mg calcium, and 1.95 g fiber. A 40 g serving provides 7.57% of adolescents’ daily carbohydrate needs and meets the snack food criteria of the 2019 Indonesian Dietary Reference Intake. In conclusion, snack sticks made with soy flour, wader fish flour, and genjer showed good acceptability and high nutritional value, making them a potential healthy local-based snack.

ABSTRAK

Stik merupakan makanan ringan populer yang dapat diperkaya gizi melalui pemanfaatan bahan lokal seperti tepung kedelai, tepung ikan wader, dan genjer. Penelitian ini bertujuan mengevaluasi tingkat kesukaan dan kandungan gizinya. Tiga formulasi diuji: F1 (50% terigu, 25% kedelai, 20% wader, 5% genjer), F2 (60% terigu, 20% kedelai, 15% wader, 5% genjer), dan F3 (70% terigu, 15% kedelai, 10% wader, 5% genjer). Uji hedonik dilakukan pada 30 panelis remaja, sedangkan formula terbaik dianalisis kandungan energi, protein, lemak, karbohidrat, kalsium, dan serat menggunakan metode proksimat dan AAS. Formula F2 memperoleh skor tertinggi (79,2%) dengan kandungan per 100 g: energi 510,88 kkal, karbohidrat 38,24 g, protein 24,14 g, lemak 29,48 g, kalsium 221 mg, serat 1,95 g. Satu sajian (40 g) memenuhi 7,57% kebutuhan karbohidrat harian remaja dan sesuai kriteria makanan selingan AKG 2019. Kesimpulannya, stik berbasis kedelai, ikan wader, dan genjer memiliki daya terima baik serta nilai gizi tinggi sehingga berpotensi sebagai camilan sehat lokal.

Analisis Kesesuaian Takaran Porsi serta Kandungan Gizi Makro pada Menu Program Makan Bergizi Gratis di SPPG Daerah Kabupaten Batang

Wed, 29 Jul 2026 00:00:00 +0000

The Free Nutritious Meal Program (MBG) is one of Indonesia’s national strategies to address the triple burden of malnutrition by fulfilling balanced nutritional needs for vulnerable groups, particularly students. This study aims to analyze the appropriateness of portion sizes and macronutrient composition in the Free Nutritious Meal Program (MBG) menu at SPPG in Batang Regency in accordance with the Recommended Dietary Allowances (RDA) and national guidelines. The study applied a descriptive qualitative method supported by quantitative data through field observations, semi-structured interviews, portion measurements, and source triangulation over five days of program implementation. The findings showed that all menu components, both small and large portions, met the standards set by the National Nutrition Agency, with diverse menu variations and the application of balanced nutrition principles through a combination of carbohydrate sources, animal protein, plant-based protein, vegetables, and fruits. Protein content met and even exceeded daily nutritional targets, while energy, fat, and carbohydrate levels were adequate and continued to contribute positively to students’ nutritional needs. Overall, the MBG Program at the study site was implemented effectively, successfully supported daily nutritional intake, and demonstrated strong potential as a sustainable intervention to improve nutritional status, health, and the quality of Indonesia’s human resources.

ABSTRAK

Program Makan Bergizi Gratis (MBG) adalah salah satu langkah nasional untuk menangani masalah triple burden of malnutrition di Indonesia dengan memenuhi kebutuhan gizi seimbang bagi kelompok rentan, terutama siswa. Studi ini bertujuan untuk menganalisis kecocokan ukuran porsi dan komposisi zat gizi makro pada menu MBG di SPPG daerah Kabupaten Batang sesuai dengan standar Angka Kecukupan Gizi (AKG) dan pedoman nasional. Studi ini menerapkan metode deskriptif kualitatif dengan dukungan data kuantitatif melalui observasi lapangan, wawancara semi-terstruktur, pengukuran porsi, dan triangulasi sumber selama lima hari pelaksanaan program. Temuan penelitian menunjukkan bahwa setiap elemen menu, baik ukuran kecil maupun besar, telah memenuhi standar Badan Gizi Nasional, dengan ragam menu yang bervariasi serta penerapan prinsip gizi seimbang melalui kombinasi sumber karbohidrat, protein hewani, protein nabati, sayuran, dan buah. Kadar protein telah memenuhi dan bahkan melebihi target kebutuhan harian, sedangkan energi, lemak, dan karbohidrat ada pada tingkat yang memadai dan tetap memberikan kontribusi yang baik untuk kebutuhan gizi peserta didik. Secara keseluruhan, Program MBG di lokasi studi telah berjalan efektif, berhasil mendukung kebutuhan gizi harian, serta memiliki potensi besar sebagai intervensi berkelanjutan dalam meningkatkan status gizi, kesehatan, dan kualitas sumber daya manusia Indonesia.

Gambaran Faktor Risiko Sindrom Metabolik pada Tenaga Kerja Dikonveksi Maju Jaya Ungaran Kabupaten Semarang

Wed, 29 Jul 2026 00:00:00 +0000

Metabolic syndrome is a cluster of metabolic risk factors that may increase the risk of noncommunicable diseases. This study aimed to describe metabolic syndrome risk factors among workers at Maju Jaya Garment Factory in Ungaran, Semarang Regency. This descriptive study involved 20 workers aged 29–67 years. Data included respondents’ characteristics, BMI, waist circumference, blood pressure, blood glucose levels, nutrient intake, and physical workload. The results showed that 75% of respondents were overweight, 65% had central obesity, 40% had high blood pressure, and 70% had above-normal blood glucose levels. Most respondents had inadequate energy and macronutrient intake and light physical workloads. Furthermore, 35% of respondents met all three metabolic risk indicators assessed, namely central obesity, elevated blood pressure, and elevated blood glucose levels. These findings indicate a considerable burden of metabolic risk factors among workers, highlighting the need for promotive and preventive efforts through nutrition education, increased physical activity, and regular health monitoring.

ABSTRAK

Sindrom metabolik merupakan kumpulan faktor risiko metabolik yang dapat meningkatkan risiko penyakit tidak menular. Penelitian ini bertujuan menggambarkan faktor risiko sindrom metabolik pada tenaga kerja di Konveksi Maju Jaya Ungaran, Kabupaten Semarang. Penelitian deskriptif ini melibatkan 20 tenaga kerja berusia 29–67 tahun. Data yang dikumpulkan meliputi karakteristik responden, IMT, lingkar pinggang, tekanan darah, kadar gula darah, asupan zat gizi, dan beban kerja fisik. Hasil penelitian menunjukkan bahwa 75% responden mengalami gizi lebih, 65% obesitas sentral, 40% tekanan darah tinggi, dan 70% memiliki kadar gula darah di atas normal. Sebagian besar responden mengalami defisit asupan energi dan zat gizi makro serta memiliki beban kerja fisik ringan. Sebanyak 35% responden memenuhi ketiga indikator risiko metabolik yang dinilai, yaitu obesitas sentral, tekanan darah meningkat, dan kadar gula darah meningkat. Temuan ini menunjukkan adanya beban faktor risiko metabolik pada tenaga kerja yang memerlukan upaya promotif dan preventif melalui edukasi gizi, peningkatan aktivitas fisik, dan pemantauan kesehatan secara berkala.