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All Journal Public Health of Indonesia Promotif: Jurnal Kesehatan Masyarakat Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Journal of Health, Education, And Literacy (J-Healt) Jurnal Keperawatan :Jurnal Penelitian Disiplin Ilmu Keperawatan Diagnosis: Jurnal Ilmiah Kesehatan Jurnal Abdi Insani JUKESHUM: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Kesehatan (JIKA) KOLONI Nutrition Science and Health Research Karya Kesehatan Journal of Community Engagement Jurnal Gizi Ilmiah
Mayangsari, Riska
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Journal : Jurnal Ilmiah Kesehatan (JIKA)

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Physical, Chemical, and Organoleptic Properties of Ice Cream with the Addition of Loka Pere Flour Mayangsari, Riska; Kasma, Andi Sri Rahayu; Abdullah, Anisa Dwirizky
Jurnal Ilmiah Kesehatan (JIKA) Vol. 7 No. 1 (2025): Volume 7 Nomor 1 April 2025
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v7i1.819

Abstract

The use of local food ingredients in ice cream production remains limited, highlighting the need for alternative ingredients that can improve its nutritional value. Loka pere flour is a promising local substitute to enhance the quality of ice cream. This study aimed to determine the effects of adding loka pere flour on the physical, chemical, and organoleptic properties of ice cream.This experimental study employed a Completely Randomized Design (CRD) with four formulas and three replications. Parameters tested included overrun, melting time, nutritional content (carbohydrates, protein, fat), and organoleptic attributes (color, aroma, taste, texture). Data were analyzed using analysis of ANOVA followed by Duncan’s post hoc test. Results showed that loka pere flour addition influenced the physical and sensory qualities of ice cream. Formula 3 had the highest overrun value at 43,44%, while Formula 2 recorded the longest melting time at 36.98 minutes per gram. Organoleptic testing revealed that Formula 2 (with 20% loka pere flour) was the most preferred by panelists, characterized by a yellowish-white color, banana-like aroma, sweet taste, and smooth texture. This formula also contained 20,52% carbohydrates, 2,21% protein, and 5,6% fat. In conclusion, adding loka pere flour particularly at a 20% concentration can improve the physical and organoleptic quality of ice cream while enhancing its nutritional profile. Loka pere flour has strong potential as a local substitute ingredient in the development of more nutritious ice cream products.
Water Sanitation and Stunting Incident in Banggae District, Majene Regency, West Sulawesi Ningsi, Nurpatwa Wilda; Mayangsari, Riska; Abdullah, Anisa Dwirizky
Jurnal Ilmiah Kesehatan (JIKA) Vol. 6 No. 1 (2024): Volume 6 Nomor 1 April 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v6i1.720

Abstract

SSGI 2022 showed that stunting’s prevalence rate in West Sulawesi is 35%, which is the second highest in Indonesia. Majene had the highest stunting prevalence rate in West Sulawesi in 2022, namely 40,6%. This study aimed to determine environmental factors (sanitation and exposure to cigarette smoke) that could affect children's development and could have an effect on increasing the incidence of stunting in toddlers. This research was carried out in Banggae District using case control study from April until June in 2023. The population in this study were 24 to 59-month-old toddlers. This research used a simple random study to obtain sample as many as 66 subjects. The instruments used in this study were a questionnaire sheet containing information about the characteristics of mothers and children, water intake descriptions, and environmental sanitation in the past two years. All obtained data were analyzed using univariate and bivariate chi-square tests to determine the relationship between all variables. The statistical test results for the relationship between drinking water sources and stunting were a p-value=0,012 (<0,05) and p-value=0,018 (<0,05) for the relationship between water processing and stunting. The chi-square test results for the relationship between the quality of physical water and stunting in children were a p-value=0,001 (<0,05) and an OR value of 0,320. The conclusion of this study is that several environmental factors, such as sanitation and exposure to secondhand smoke, can affect child development and significantly affect the number of stunting in children in Banggae, Majene, West Sulawesi.
Co-Authors Andika Andika Anisa Dwirizky Abdullah Apriyanto Chaerul Anwaer, Muh Demmalewa, Jenny Qlifianti Diah Indriastuti Diesna Sari Dwirizky Abdullah, Anisa Fauziah Ihsan, Habib Kasma, Andi Sri Rahayu Kasma, Andi Yulia Khatifah Latif, Aulia Rahmi Madarina Julia mahanani, Agni Ayudha Miranda, Miranda Nur Wahyuni Nurfatimah Nurfatimah Nurpatwa Wilda Ningsi Rahayu Kasma, Andi Sri Rahmaniah Rasmiati, Ketut Safriadi Safriadi, Safriadi Susetyowati Syah, Justiyulfah Triadi, Muhammad Yunus Umi Kalsum