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All Journal Amerta Nutrition Media Gizi Ilmiah Indonesia
Dewi Pertiwi Dyah Kusudaryati
Bachelor Of Nutrition Study Program, Faculty Of Health Sciences, Universitas Muhammadiyah PKU Surakarta, Surakarta City
Health Professions Medicine & Pharmacology Nursing Public Health Other

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Kandungan Zinc, Fe, Lemak dan Sifat Organoleptik Bakso Ikan Tongkol (Euthynnus affinis) dengan Jantung Pisang Kepok (Musa acuminata) sebagai Pangan Fungsional Pencegah Stunting: Zinc, Iron, Fat Content, and Organoleptic Properties of Tongkol Fish Meatballs (Euthynnus affinis) with Kepok Banana Blossom (Musa acuminata) as Functional Food for Preventing Stunting Dewi Pertiwi Dyah Kusudaryati; Rahma Adiningrum; Agung Setya Wardana; Dodik Luthfianto
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.141-151

Abstract

Background: Stunting is commonly associated with deficiencies in micronutrients such as zinc and iron, as well as low fat intake in children. The use of nutrient-rich Tongkol fish and Kepok banana blossom for producing meatballs has the potential to prevent stunting. Objectives: This study aims to determine the zinc, iron, fat content, and the organoleptic properties of Tongkol fish meatballs added with Kepok banana blossom. Methods: The study employed a completely randomized design with three treatments, consisting of different ratios of Tongkol fish to Kepok banana blossom in groups F1 (60%:40%), F2 (50%:50%), and F3 (40%:60%). The zinc and iron content were analyzed using Atomic Absorption Spectroscopy (AAS), fat content was determined using the Soxhlet method, and organoleptic properties were assessed through hedonic testing. Data were analyzed using One-Way ANOVA and the Kruskal-Wallis test. Results: The highest zinc and iron content was observed in group F2, with values of 243.42±4.89 ppm and 405.40±16.45 ppm, respectively, while the highest fat content was found in groups F1 and F3, both at 0.52%. Statistical analysis revealed significant differences in zinc content (p-value<0.001) and iron content (p-value=0.001), while no significant difference was found in fat content (p-value=0.283). There was a significant difference in taste (p-value=0.028), but no significant differences were observed in color (p-value=0.182), aroma (p-value=0.853), and texture (p-value=0.820). Conclusions: The treatment group F2 exhibited the highest levels of zinc and iron, while the fat content did not show statistically significant differences. There was a difference in taste; however, no significant differences were observed in color, aroma, and texture in the organoleptic tests.
Implementasi Rekomendasi Diet pada Timbangan Persen Lemak pada Mahasiswa Universitas Muhammadiyah PKU Surakarta: Implementation of Diet Recomendation on Body Fat Scale at the students of Muhammadiyah University PKU Surakarta Retno Dewi Noviyanti; Ipin Prasojo; Dewi Pertiwi Dyah Kusudaryati; Sri Handayani; Fina Nurrahma; Dilla Sundari Nur Rahmayanti
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.388-395

Abstract

Background: Accurate nutritional status assessment is essential for designing appropriate dietary recommendations. Conventional body composition analysis tools are often expensive and less accessible. Therefore, the development of modified body fat scales integrated with dietary recommendation features may provide a practical alternative. Objectives: This study aims to implement an integrated dietary recommendation system into body fat scales for students at Muhammadiyah University of PKU Surakarta and to evaluate the measurement accuracy compared to standard devices. Methods: This comparative experimental study involved 60 samples. Measurements included Body Weight (BW), Height (H), Body Mass Index (BMI), body fat percentage, bone density, body fluid, and muscle mass. Data were analyzed using independent sample t-tests and the Mann-Whitney test to compare results between the modified scales and standard (calibrated) scales. Results: The findings indicate no significant differences in body weight, height, and BMI between the modified scales and standard scales (p-value>0.05). However, there were significant differences in body fat percentage (p-value=0.008), bone density (p-value<0.001), body water content (p-value<0.001), and muscle mass (p-value<0.001). Despite these variations, the integrated system successfully provided tailored dietary recommendations based on BMI and body fat analysis. Conclusions: The body fat scale with integrated dietary recommendation features is accurate for assessing basic parameters such as body weight, height, and BMI, while also offering added value through dietary recommendations. Nevertheless, further refinement is necessary to enhance the accuracy of body composition measurements prior to large-scale application.
Perbandingan Aktivitas Antioksidan Ekstrak Biji Labu Kuning (Cucurbita moschata), Semangka (Citrullus lanatus), dan Mentimun (Cucumis sativus) dengan Metode 2,2-Difenil-1-Pikrilhidrazil (DPPH) Nisya Ayu Racmawati; Dewi Pertiwi Dyah Kusudaryati; Anissa Nur Aini
Media Gizi Ilmiah Indonesia Vol 4 No 2 (2026): AUGUST 2026
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/mgii.v4i2.162

Abstract

Hiperlipidemia berkontribusi terhadap penyakit kardiovaskular yang menjadi penyebab kematian tertinggi di dunia, dan pangan fungsional kaya antioksidan menjadi salah satu strategi preventif yang menjanjikan. Biji famili Cucurbitaceae (labu kuning, semangka, dan mentimun) dilaporkan mengandung fitosterol, fenolik, dan flavonoid, namun perbandingan aktivitas antioksidan ketiganya secara langsung dengan metode laboratorium yang sama masih terbatas. Tujuan: Penelitian ini membandingkan aktivitas peredaman radikal bebas DPPH dari ekstrak biji labu kuning, semangka, dan mentimun pada lima tingkat konsentrasi. Metode: Ekstrak direaksikan dengan larutan DPPH pada konsentrasi 50, 100, 150, 200, dan 250 ppm, kemudian absorbansi diukur pada panjang gelombang 517 nm menggunakan spektrofotometer UV-Vis; persentase penghambatan radikal dihitung terhadap blanko. Hasil: Ekstrak biji labu kuning menunjukkan peningkatan penghambatan yang paling konsisten terhadap peningkatan konsentrasi (11,26–49,29%; R² = 0,870), diikuti biji semangka (3,48–27,90%; R² = 0,942), sedangkan biji mentimun menunjukkan pola yang tidak konsisten dan tidak searah dosis (R² = 0,262). Di antara ketiga biji Cucurbitaceae yang diuji, ekstrak biji labu kuning menunjukkan aktivitas antioksidan tertinggi dan paling konsisten dengan metode DPPH.
Co-Authors Anissa Nur Aini Dilla Sundari Nur Rahmayanti DODIK LUTHFIANTO Fina Nurrahma Nisya Ayu Rachmawati Prasojo, Ipin Rahma Adiningrum Retno Dewi Noviyanti Sri Handayani Wardana, Agung Setya