Pengaruh Pemberian Bubur Tempe Beras Putih Dan Bubur Tempe Beras Merah Terhadap Peningkatan Berat Badan Baduta Gizi Kurang Di Wilayah Kerja Puskesmas Arjasa Kabupaten Jember

Authors

  • Tita Rudini Yassin Poltekkes Kemenkes Mataram, Indonesia

DOI:

https://doi.org/10.32807/jgp.v2i1.89

Keywords:

Brown Rice, Porridge, White Rice

Abstract

Background. Nutrition problems in children under five in Indonesia have undergone improvements. This can be seen, among others, from the decrease in the prevalence of malnutrition in children under five from 5.4% to 4.9% in 2010. Despite the decline, the nominal number of malnourished children is still relatively large, therefore intensive treatment to overcome that matter.

 

Research Methods. The research design used was quantitative with the design of one group pre test post test.

 

Research Result. The increase in body weight in the red rice porridge treatment group was much higher compared to the average value of weight gain in the treatment group giving white rice porridge.

 

Conclusion. The treatment of porridge of brown rice tempe to increase body weight in children is considered quite effective.

Author Biography

Tita Rudini Yassin, Poltekkes Kemenkes Mataram

Jurusan Gizi

References

Badan Penelitian dan Pengembangan Kesehatan. 2013. Riset Kesehatan Dasar (Riskesdas). Kementerian Kesehatan RI.

Badan Standarisasi Nasional. 1992. Cara Uji Makanan dan Minuman. SNI 01-2891-1992. Badan Standarisasi Nasional: Jakarta.

Erianti, D. 2012. Pengaruh Penambahan Ubi Jalar Ungu Dan Kacang Hijau Pada Biskuit Terhadap Peningkatan Berat Badan Anak Gizi Kurang Usia 2-5 Tahun Di Kelurahan Pejeruk. Skripsi Jurusan Gizi Poltekkes Mataram: Mataram.

Faizah, D.N. 2012. Substitusi Tepung Tempe Pada Produk Beragi. Skripsi Fakultas Teknik Boga Universitas Negri Yogyakarta: Yogyakarta.

Muchtadi, D. 1992. Sifat Fungsional Dan Nilai Gizi Tepung Tempe Serta Pengembangan Produk Olahannya Untuk Golongan Rawan Gizi. Laporan Penelitian Institusi Pertanian Bogor: Bogor.

Rohmani, A.S. 2015. Pengaruh Substitusi Tepung Tempe Terhadap Kekerasan, Warna dan Daya Terima Cookies Ubi Jalar Kuning. Skripsi Ilmu Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta: Surakarta.

Tasik, L.Z. 2010. Studi Pembuatan Cookies Dengan Penambahan Tepung Tempe Sebagai Sumber Protein Untuk Camilan Anak-Anak. Skripsi Ilmu Dan Teknologi Pangan Fakultas Pertanian Universitas Hasanudin: Makassar.

Downloads

Published

2019-07-17

How to Cite

Yassin, T. R. (2019). Pengaruh Pemberian Bubur Tempe Beras Putih Dan Bubur Tempe Beras Merah Terhadap Peningkatan Berat Badan Baduta Gizi Kurang Di Wilayah Kerja Puskesmas Arjasa Kabupaten Jember. Jurnal Gizi Prima (Prime Nutrition Journal), 2(1), 61–64. https://doi.org/10.32807/jgp.v2i1.89

Issue

Vol. 2 No. 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)

Section

Articles

Citation Check

License

Upon the acceptance of the article by the Editorial Board of Jurnal Gizi Prima (Prime Nutrition Journal) and the decision to publish it, the copyright for the article will be transferred to Jurnal Gizi Prima (Prime Nutrition Journal), published by Poltekkes kemenkes Mataram. Poltekkes kemenkes Mataram as the publisher of Jurnal Gizi Prima (Prime Nutrition Journal) holds the copyright to all published articles in this journal.