Article Per Year (5 Year)
p-Index From 2021 - 2026
0.778
P-Index
This Author published in this journals
All Journal Pro Food Food ScienTech Journal Jurnal Kolaboratif Sains Jurnal Teknologi dan Mutu Pangan
Anna Abdilla
Universitas Pembangunan Nasional Veteran Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Enhancement of Gluten-Free Cookies Fiber Through Utilization of Spent Coffee Grounds Anna Abdilla; Sudarminto Setyo Yuwono
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.34885

Abstract

The growing prevalence of gluten intolerance has increased demand for gluten-free food alternatives. This study aimed to enhance the crude fiber content of the gluten-free cookies by incorporating spent coffee ground (SCG) flour and evaluating its effect on physicochemical properties. Cookies were prepared using white rice flour substituted with SCG flour at 10%, 20%, and 30%, and baking powder concentrations of 1%, 2%, and 3%. The cookies were analyzed for crude fiber, moisture content, color (L*, a*, b*, chroma), expansion ratio, porosity, and breaking force. Data were analyzed using a factorial randomized block design, followed by ANOVA, LSD, and DMRT at a 5% significance levell. Results showed that SCG substitution significantly increased crude fiber content, while baking powder concentration also had a significant independent effect. Moisture content increasing with SCG and decreasing with baking powder. Lightness (L*) decreased, while redness (a*), yellowness (b*), and chroma values increased with SCG addition. Expansion ratio was highest at 185%, but decreased with SCG levels above 20%. Porosity decreasing with SCG and increasing with baking powder (p
Analisis Kualitas Gizi MP-ASI Instan Berbasis Gembili dengan Fortifikasi Tepung Daun Kelor, Ikan Teri dan Telur Puyuh: Nutritional Quality of Gembili-Based Instant Complementary Food Fortified with Moringa Flour, Anchovy, and Quail Egg Destiana Adinda Putri; Sri Winarti; Anna Abdilla; Aulia Islamiati Yusuf; Muhammad Rosyid Wardianto; Candra Ayu Devi Lukitasari
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5926

Abstract

Stunting remains a chronic nutritional problem in Indonesia, highlighting the need to develop complementary foods (MP-ASI) based on local food resources. Gembili tubers are a potential source of carbohydrates and inulin, moringa leaves are rich in vitamins and minerals, and quail eggs provide a high-quality source of animal protein. This study aimed to develop and evaluate instant MP-ASI powder formulated from gembili flour enriched with moringa leaf flour and quail eggs, processed using the foam mat drying method. A factorial Completely Randomized Design was applied with two factors: moringa flour proportions (15%, 20%, 25%) and quail egg proportions (75%, 80%, 85%). Results showed significant effects (p≤0.05) and interactions between factors on moisture and carbohydrate levels. Moisture ranged from 2.18–6.56%, with the highest found in the 25% moringa and 85% quail egg combination. Protein content increased with both ingredients, and all formulations met national MP-ASI standards. Ash content decreased as moisture increased. Quail eggs significantly affected fat content, whereas moringa flour did not. Carbohydrates ranged from 59.72–71.92% and decreased as non-carbohydrate components increased. These findings suggest that this formulation has strong potential as a locally sourced complementary food to support stunting prevention.
Kualitas Mikrobiologi dan Karakteristik Sensori Sambal Petis pada Pedagang Gorengan di Kecamatan Tambaksari, Surabaya, Indonesia Aulia Islamiati Yusuf Pangan; Sri Winarti; Destiana Adinda Putri; Anna Abdilla; Rosyid Wardianto; Maulia Widi
Pro Food Vol. 12 No. 1 (2026): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v12i1.639

Abstract

Sambal petis is a traditional Indonesian condiment that is frequently consumed with fried snacks. Nevertheless, the risk of microbial contamination may be elevated by an insufficient level of sanitation during the preparation and handling processes. This study aimed to assess sanitation practices, microbiological quality, and sensory characteristics of sambal petis from 26 fried-snack vendors in Tambaksari, Surabaya, Indonesia. Microbiological quality was assessed based on compliance with applicable microbiological standards, while sensory attributes were analyzed using one-way ANOVA followed by Tukey’s HSD test (p < 0.05). In general, sanitation during processing and equipment was moderate (mean score = 2), while food presentation and vending facilities sanitation were poor (mean score = 3). The total microbial count ranged from 5.17 to 6.25 log CFU/g, exceeding the maximum limit specified in SNI 2718:2013 of 3.69 log cfu/g. Furthermore, E. coli was identified in 50% of the samples, while Salmonella sp. Was identified in 46% of the samples. These results correspond to the observed hygiene behaviors, indicating that microbial contamination may be an implication of inadequate sanitation. Sensory evaluation indicated no significant differences for color, whereas texture and aroma varied significantly among samples. These findings emphasize the importance of effective hygiene, sanitation, and microbiological control measures throughout the food handling chain.
Peningkatan Kualitas Layanan Posyandu Desa Sintung Melalui Perbaikan Alat Ukur Perkembangan Balita dan Bayi: Improving the Quality of Posyandu Services in Sintung Village Through the Improvement of Toddler and Infant Growth Measurement Tools Destiana Adinda Putri; Husnita Komalasari; Lina Yunita; Anna Abdilla
Jurnal Kolaboratif Sains (Special Issue) - Jurnal Kolaboratif Sains (JKS) - Desember 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i12.9612

Abstract

Posyandu merupakan salah satu layanan kesehatan berbasis masyarakat yang dituntut mampu menyediakan data tumbuh kembang yang akurat. Hanya saja ketersediaan alat ukur yang terstandarisasi masih menjadi kendala di beberapa daerah. Program pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kualitas layanan Posyandu di Desa Sintung melalui penyediaan alat ukur antropometri yang memadai dan sesuai kebutuhan. Kegiatan dilakukan melalui tiga tahapan utama. Tahap pertama adalah asesmen kondisi alat, yaitu identifikasi kelayakan timbangan, alat ukur panjang atau tinggi badan, pengukur lingkar kepala, serta perangkat antropometri lain yang tersedia di setiap pos. Tahap kedua adalah pengadaan dan perbaikan alat ukur digital yang sesuai standar. Tahap ketiga mencakup pelatihan dan pendampingan teknis, mulai dari demonstrasi penggunaan alat, praktik pengukuran secara langsung, hingga simulasi pencatatan data perkembangan anak. Hasil pelaksanaan menunjukkan adanya peningkatan signifikan pada mutu layanan posyandu. Alat ukur yang tersedia kini sesuai jumlah pos sehingga proses pelayanan menjadi lebih cepat dan tidak menimbulkan antrean panjang. Kepuasan masyarakat meningkat seiring tersedianya sarana yang akurat, bersih, dan mudah digunakan. Selain itu, kualitas data pertumbuhan balita menjadi lebih konsisten dan valid sehingga mendukung pengambilan keputusan kesehatan di tingkat desa. Program ini membuktikan bahwa kombinasi antara penyediaan alat yang tepat dan peningkatan kapasitas kader mampu memperkuat layanan kesehatan dasar berbasis masyarakat.
Co-Authors Aulia Islamiati Yusuf Aulia Islamiati Yusuf Pangan Candra Ayu Devi Lukitasari Destiana Adinda Putri Destiana Adinda Putri Destiana Adinda Putri Husnita Komalasari Lina Yunita Maulia Widi Muhammad Rosyid Wardianto Rosyid Wardianto Sri Winarti Sri Winarti Sudarminto Setyo Yuwono