This study aimed to analyze the glycemic index and glycemic load of mocaf-black rice flakes. The study used a single-factor completely randomized design in which the type of bean flour added were black soybean flour and jack bean flour. The glycemic index was analyzed using the incremental area under the blood glucose response curve (IAUC) method. The glycemic index and glycemic load data were analyzed using paired T-test. The results showed that mocaf-black rice flakes with the addition of black soybean flour and jack bean flour had
The Covid-19 pandemic limiting physical contact. People with diabetes are associated with higher severity and mortality than people without diabetes due to Covid-19. People with diabetes still need access to nutritional information that can help to maintain glycemic control. This study aims to describe access to nutritional information for diabetics and their dietary behavior during the covid-19 pandemic. The survey was conducted on 72 people with Diabetes Mellitus. This study used the Dietary Behavior Questionnaire (DBQ) and Nutritional Information Access Questionnaire via Google Form and phone call. The majority of respondents (74%) can’t visit dietitians or nutritionists at healthcare providers to get nutrition counseling or education during the Covid-19 pandemic. Respondents get the nutrition information 42.9% by virtual media, 29.2% from health workers, 10% from family, 7.14% from friends, and 9.29% others did not get nutritional information. The most reliable source of information is from health workers, both delivered virtually or face to face. Most of them had difficulty recognizing the amount of energy needed, selecting a healthy diet, arranging meal plans, and managing dietary behavior challenges. It the important to construct nutritional education media that can help dietitians or nutritionists providing virtual education during a pandemic when people with diabetes can’t visit a healthcare provider.
Saat ini telah terjadi pergeseran penyebab kematian dari penyakit menular ke Penyakit Tidak Menular (PTM). Posbindu PTM bertujuan untuk meningkatkan partisipasi masyarakat dalam deteksi dini, pemantauan dan tindak lanjut faktor risiko PTM. Untuk dapat mencapai tujuan tersebut, diperlukan peran besar dari kader. Kegiatan ini bertujuan meningkatkan kompetensi kader posbindu mengenai pengetahuan dan keterampilan kader posbindu dalam memonitoring faktor risiko penyakit tidak menular di Desa Karanggintung KecamatanSumbang. Metode yang digunakan dalam kegiatan ini adalah metode partisipatif aktif artinya kegiatan melibatkan khalayak sasaran untuk berperan aktif dalam kegiatan ini dengan tujuan agar terjadi peningkatan pengetahuan dan keterampilan khususnya kader posbindu. Berdasarkan hasil evaluasi dan pengamatan terjadi peningkatan keterampilan yaitu hampir seluruh kader benar dalam melakukan pengukuran, pengisian buku monitoring dan sudah dilakukan sesi konsultasi. Salah satu kader juga cukup percaya diri dalam melakukan pengukuran menggunakan alat autocheck. Dengan demikian dapat disimpulkan bahwa pelaksanaan pelatihan di Posbindu Sehat Mulia III Desa Karanggintung Kecamatan Sumbang Kabupaten Banyumas dapat meningkatkan kompetensi kader terlihat dari meningkatnya pengetahuan dan keterampilan para kader sehingga akan berdampak pada optimalisasi monitoring faktor risiko penyakit tidak menular secara dini.
Penelitian ini bertujuan untuk menciptakan formula terbaik dan menganalisis alternatif sarapan yang tinggi protein dan serat dalam bentuk flakes dari bahan lokal yang terdiri dari mocaf, beras hitam, kacang koro pedang. Perlakuan terdiri atas proporsi mocaf:beras hitam:tapioka masing-masing sebesar 85:10:5; 75:20:5; dan 65:30:5; dan persentase penambahan tepung kacang koro pedang sebanyak 10–30%.Variabel yang dikaji adalah kadar air, kadar abu, lemak total, protein total, kadar karbohidrat, serat pangan,dan nilai energi. Sifat sensori berupa warna, tekstur, aroma kacang dan flavor juga dianalisis. Perlakuan terbaik terdapat pada proporsi mocaf:beras hitam:tapioka dengan rasio 65:30:5 dan dengan penambahan tepung kacang koro pedang sebanyak 10%. Kandungan air, kadar abu, protein total, lemak total, karbohidrat, serta serat pangan yang dihasilkan dari perlakuan terbaik ini masing-masing sebesar 9,43; 1,43; 5,21; 4,48; 79,44; dan 15,46%. Hasil uji hedonik diperoleh nilai berkisar dari 3,6 sampai 3,8. Kesimpulannya, formulasi flakes Mohiro dari mocaf-beras hitam dengan penambahan kacang koro pedang dapat ditentukan formulasinya dengan baik dan dapat digunakan sebagai alternatif sarapan tinggi protein dan serat pangan.Formula of Mohiro Flakes Made of Mocaf-Black Rice Supplementated with Jack Bean as Alternative Breakfast High Protein and Dietary FiberAbstractThis research was objected to determine the best formula and characterize flakes made of mocaf, black rice, and tapioca suplemented with jack bean flour. The treatments consisted of ratio of mocaf:black rice:tapioca i.e. 85:10:5; 75:20:5; and 65:30:5 and 10-30% of jack bean flour then was added in the dough. Water content, ash content, total fat, total protein,carbohydrate, and dietary fiber were analyzed. Color, texture aroma, and flavor were also analyzed as sensory properties. The best treatment in this study was the flakes with proportion of 65:30:5 with 10% supplementation of jack bean flour. Water, ash, protein, fat, carbohydrate, and dietary fiber content of the best treatment were 9.43; 1.43; 5.21; 4.48; 79.44; and 15.46 %, respectively. The hedonic test value resulted the value between 3.6–3.8. As conclusion, formulation of Mohiro flakes made of mocaf-black rice with jack bean supplementation could be determined and might be used as alternative source of high protein and dietary fiber breakfast.
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