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All Journal Jurnal Pangan dan Gizi NUTRIRE DIAITA Jurnal Kesehatan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi dan Pangan Soedirman (JGPS) JMM (Jurnal Masyarakat Mandiri) GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pontianak Nutrition Journal (PNJ) Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Journal of Tropical AgriFood Agroteknika Health Information : Jurnal Penelitian PREPOTIF : Jurnal Kesehatan Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat Community Empowerment Nutriology: Jurnal Pangan, Gizi, Kesehatan KESANS : International Journal of Health and Science Jurnal Abdi Masyarakat Indonesia Abdi Geomedisains Jurnal Sains dan Teknologi Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Jurnal Keperawatan Bengawan :Jurnal Pengabdian Masyarakat Jurnal Teknologi dan Mutu Pangan Inovasi Jurnal Pengabdian Masyarakat (IJPM) Nutrition Scientific Journal Jurnal Kesehatan Journal of Asian-african Focus in Health Jurnal Berkawan
Fitriana Mustikaningrum
Universitas Muhammadiyah Surakarta
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ANALISIS FISIKOKIMIA DAN ORGANOLEPTIK ENTERAL BERBASIS BAHAN PANGAN LOKAL IKAN KEMBUNG DAN KACANG HIJAU UNTUK IBU HAMIL KEKURANGAN ENERGI KRONIS Resty Mauliya Rizky; Nelly Zahra Sarifa; Fitriana Mustikaningrum
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.27-34

Abstract

Enteral formulas based on local food ingredients have the potential to provide an effective nutritional solution for pregnant women with chronic energy deficiency. Ingredients such as mackerel and mung beans leaves supply high-quality protein, omega-3 fatty acids, iron, vitamins, and minerals essential for fetal growth and maternal health. This study aimed to develop and analyze the nutritional, physical, and sensory qualities of a locally sourced enteral formula as an alternative to commercial products. A completely randomized design was applied with two modified formulas (A and B) and a commercial control formula (Peptisol). Analyses included nutrient content, viscosity, osmolality, flow rate, pH, moisture content, color, and sensory evaluation. Results showed that Formulas A and B contained approximately 288 kcal/250 ml, 22–23 g protein, 8.9 g fat, and an energy density of 1.2 kcal/ml, higher than the control. Osmolality values of Formula A (429.50 mOsmol/kg H₂O) and Formula B (471.50 mOsmol/kg H₂O) were within the safe range, with optimal flow rates (5.23–6.18 ml/s), neutral pH (6.95), and moisture content of 68–73%. Sensory evaluation indicated no significant differences in color and texture among formulas, but the control scored higher for aroma, taste, and overall acceptance. The lower acceptance of the local-based formulas was attributed to the fishy odor of mackerel and the beany flavor of moringa leaves. This study concludes that the locally based enteral formula has high nutritional content and meets physical quality standards, but flavor optimization is required to improve consumer acceptance
Analisis Kadar Lemak dan Serat Pangan Kulit Dimsum Substitusi Tepung Ubi Jalar Ungu bagi Penderita Diabetes Mellitus Yusuf, Rizky Ayu Awalia; Kisnawaty, Sudrajah Warajati; Mustikaningrum, Fitriana
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 7 No. 1 (2026): April 2026
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v7i1.5754

Abstract

Diabetes mellitus (DM) merupakan penyakit degeneratif dengan prevalensi tinggi di Indonesia. Dimsum merupakan salah satu makanan populer di Indonesia, yang terdiri dari kulit dari tepung terigu dan isian. Substitusi tepung ubi jalar ungu pada kulit dimsum untuk menambah nilai gizi berupa serat pangan dan menurunkan kadar lemak. Tujuan penelitian ini adalah mengevaluasi pengaruh substitusi tepung ubi jalar ungu terhadap kadar lemak dan kadar serat pangan kulit dimsum. Metode penelitian menggunakan metode eksperimental desain Rancangan Acak Lengkap (RAL), terdiri dari empat perlakuan yakni 0%, 15%, 20%, dan 25% dengan dua kali pengulangan. Kadar lemak diukur dengan metode Soxhlet, sedangkan kadar serat pangan dengan metode enzimatik. Hasil penelitian menunjukkan, substitusi tepung ubi jalar ungu 25% berpengaruh signifikan terhadap penurunan kadar lemak (p<0,05) dengan rata-rata 4,54, serta meningkatkan kadar serat pangan (p<0,05) dengan rata-rata 6,33. Seiring peningkatan persentase substitusi, kadar lemak menurun dan serat pangan meningkat. Disimpulkan bahwa tepung ubi jalar ungu berpotensi sebagai bahan substitusi kulit dimsum yang kaya serat dan dapat menurunkan kadar lemak.
Formulation and Physicochemical Characteristics and Acceptability of an Enteral Formula Based on Catfish, Soybean, and Purple Sweet Potato for Pregnant Women with Chronic Energy Deficiency (CED) Khoiriyah, Nafisa Fida'ul; Intifadah, Darin Syahidah; Mustikaningrum, Fitriana
Jurnal KESANS : Kesehatan dan Sains Vol 5 No 8 (2026): KESANS: International Journal of Health and Science
Publisher : Rifa'Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54543/kesans.v5i8.634

Abstract

Introduction: Chronic Energy Deficiency in pregnant women requires energy-dense nutritional interventions to support maternal and fetal health. One potential approach is the development of locally sourced enteral formulas with adequate nutritional and physicochemical properties.Objective: This study aimed to evaluate the physicochemical characteristics and sensory acceptability of a modified enteral formula based on catfish, soybeans, and purple sweet potatoes. Method: This experimental study compared two formulations, formulation A with soybean dominance and formulation B with catfish dominance, against a commercial control. The evaluation included measurements of energy density, viscosity, flow rate, acidity level, osmolarity, and sensory acceptability. Result and Discussion: The results showed that the modified formulas successfully achieved a high energy density of 1.2 kilocalories per milliliter. Both formulations showed ideal viscosity ranging from 31.45 to 36.39 centipoise, appropriate flow rate, and neutral acidity level suitable for nasogastric tube application, although both were categorized as hyperosmolar with values above 700 milliosmoles per liter. In the sensory evaluation, formulation A was significantly preferred over formulation B, particularly in texture and taste. The dominance of soybean protein in formulation A produced a smoother liquid consistency and effectively masked the fishy aftertaste found in formulation B. Conclusions: Formulation A is recommended as the most potential local food-based enteral formula prototype for pregnant women with chronic energy deficiency, although further optimization is needed to reduce its osmolarity level
Pengembangan Nugget Berbasis Ikan Lele dan Daun Kelor Sebagai Pencegahan Anemia Fathia Ihza Ramadhani; Fitriana Mustikaningrum
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 2 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/9dkhq250

Abstract

One of the problems that occur in pregnant women is anemia. Prevention of anemia in pregnant women, apart from consuming iron tablets, is by consuming additional foods such as processed local foods made from catfish and moringa leaf flour. This study aims to determine the nutritional value, physicochemical tests, acceptability, and food cost of LeKer nuggets. The experimental research method used a completely randomized design. Only two formulas were used with two repetitions. The study was conducted at the Laboratory of Muhammadiyah University Surakarta. All data were first tested for normality, then analyzed using the Independent T-test if normally distributed and the Mann-Whitney test if not normally distributed. The results of this study showed no significant difference in moisture content (p=0.169). There was no significant difference in oil absorption (p=0.372), while there was a significant difference in overall acceptability of the nuggets (p=0.002). The conclusion of this study is that there was no significant difference in moisture content and oil absorption, while the acceptability preferred by the panelists was found in formula 1.
Analisis Fisikokimia dan Organoleptik Enteral Berbasis Bahan Pangan Lokal Ikan Kembung dan Kacang Hijau untuk Ibu Hamil Kekurangan Energi Kronis Resty Mauliya Rizky; Nelly Zahra Sarifa; Fitriana Mustikaningrum
Jurnal Pangan dan Gizi Vol 16, No 1 (2026): KAJIAN PANGAN DAN GIZI
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.16.1.2026.24-30

Abstract

Enteral formulas based on local food ingredients have the potential to provide an effective nutritional solution for pregnant women with chronic energy deficiency. Ingredients such as mackerel and mung beans leaves supply high-quality protein, omega-3 fatty acids, iron, vitamins, and minerals essential for fetal growth and maternal health. This study aimed to develop and analyze the nutritional, physical, and sensory qualities of a locally sourced enteral formula as an alternative to commercial products. A completely randomized design was applied with two modified formulas (A and B) and a commercial control formula (Peptisol). Analyses included nutrient content, viscosity, osmolality, flow rate, pH, moisture content, color, and sensory evaluation. Results showed that Formulas A and B contained approximately 288 kcal/250 ml, 22–23 g protein, 8.9 g fat, and an energy density of 1.2 kcal/ml, higher than the control. Osmolality values of Formula A (429.50 mOsmol/kg H₂O) and Formula B (471.50 mOsmol/kg H₂O) were within the safe range, with optimal flow rates (5.23–6.18 ml/s), neutral pH (6.95), and moisture content of 68–73%. Sensory evaluation indicated no significant differences in color and texture among formulas, but the control scored higher for aroma, taste, and overall acceptance. The lower acceptance of the local-based formulas was attributed to the fishy odor of mackerel and the beany flavor of moringa leaves. This study concludes that the locally based enteral formula has high nutritional content and meets physical quality standards, but flavor optimization is required to improve consumer acceptance.
Pengaruh Teknik Perendaman dan Pengeringan pada Produksi Tepung Ikan Lele (Clarias sp) Terhadap Kadar Kalsium dan Kadar Abu Dyah Cahyaningsih; Fitriana Mustikaningrum
Agroteknika Vol 9 No 2 (2026): Juni 2026
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v9i2.704

Abstract

Produksi ikan lele yang terus meningkat memerlukan inovasi pada pengolahan untuk dapat meningkatkan nilai tambah, daya simpan, serta pemanfaatan kandungan gizi ikan lele, salah satunya melalui pengembangan tepung ikan lele. Namun, kualitas tepung ikan lele dipengaruhi oleh proses pengolahan seperti perendaman dan pengeringan yang belum sepenuhnya terstandarisasi. Penelitian bertujuan untuk mengetahui pengaruh teknik perendaman dan pengeringan pada produksi tepung ikan lele terhadap kadar kalsium, kadar abu, serta daya terima tepung ikan lele. Uji daya terima meliputi parameter warna dan aroma oleh 15 panelis terlatih. Hasil penelitian menunjukkan bahwa teknik perendaman dan pengeringan berpengaruh signifikan terhadap kadar kalsium dan kadar abu (p<0,05). Kadar kalsium tertinggi diperoleh pada teknik perendaman 30 menit dengan pengeringan 12 jam sebesar 4,83%, sedangkan hasil terendah pada teknik perendaman 15 menit dengan pengeringan 12 jam sebesar 3,86%. Kadar abu tertinggi terdapat pada teknik perendaman 15 menit dengan pengeringan 8 jam sebesar 15,7%, dan terendah pada teknik perendaman 15 menit dan pengeringan 12 jam sebesar 13,73%. Seluruh perlakuan memenuhi standar mutu SNI untuk kadar kalsium dan abu. Namun hasil uji daya terima menunjukkan bahwa perlakuan tidak berpengaruh signifikan terhadap warna (p=0,525), aroma (p0,930), dan penilaian keseluruhan (p=0,779). Perlakuan terbaik diperoleh pada teknik perendaman 30 menit dengan pengeringan 12 jam berdasarkan parameter kimia dan tingkat penerimaan panelis yang relatif lebih tinggi. Penelitian ini merekomendasikan penggunaan kombinasi perlakuan tersebut dalam produksi tepung ikan lele untuk meningkatkan mutu kimia. Penelitian selanjutnya disarankan untuk menganalisis metode pengolahan lain untuk meningkatkan daya terima, seperti variasi bahan perendaman atau teknik pengeringan yang berbeda.
Effect of Catfish (Clarias batrachus) Flour and Pre-Gelatinized Red Bean (Vigna angularis) Flour Substitution on the Saturated and Trans Fat Content of Dried Sponge Cake Dian Maulida Ahsan; Fitriana Mustikaningrum
Journal of Asian-african Focus in Health Vol. 4 No. 1 (2026): Journal of Asian-african Focus in Health
Publisher : ScieClouds Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71435/738211

Abstract

Stunting prevention requires not only nutritional intervention but also the development of practical, acceptable, and locally based functional food products for pregnant women. This study aimed to analyze the effect of substituting catfish flour (Clarias batrachus) and pregelatinized red bean flour (Vigna angularis) in dried sponge cake on saturated fat and trans-fat content, while positioning the product as a potential value-added innovation in maternal nutrition management. This study used an experimental design with a Completely Randomized Design consisting of three formulations and two replications. Formula A served as the control with 100% wheat flour, Formula B used 15% catfish flour and 20% pregelatinized red bean flour, and Formula C used 25% catfish flour and 10% pregelatinized red bean flour. Saturated fat and trans-fat contents were analyzed using laboratory fat analysis procedures, and the data were processed using the Kruskal-Walli’s test. The results showed that saturated fat content decreased descriptively in the substitution formulas, with the lowest value found in Formula B at 2.91%, although the difference was not statistically significant (p>0.05). Trans fat content showed a significant difference among formulations (p<0.05), with Formula B producing the lowest value at 16.81%. These findings indicate that the combination of catfish flour and pregelatinized red bean flour, especially Formula B, can improve the lipid quality of dried sponge cake. The product has potential as a healthier local functional food innovation that supports maternal nutrition, food diversification, and stunting prevention strategies. Further sensory, shelf-life, and feasibility studies are needed before commercialization.
Karakteristik Mutu Mie Berbahan Ikan Kembung, Kacang Hijau, dan Daun Kelor untuk Ibu Hamil Kurang Energi Kronis: Quality Characteristics of Indian Mackerel, Mung Bean, and Moringa-Based Noodles for Chronic Energy Malnutrition in Pregnancy Nelly Zahra Sarifa; Resty Mauliya Rizky; Fitriana Mustikaningrum Mustikaningrum; Muwakhidah Muwakhidah
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6397

Abstract

Pregnant women with chronic energy deficiency (CED) require adequate nutritional intake to support fetal health and growth. Therefore, innovation is needed in the development of supplementary food (PMT) as an alternative to biscuits to increase product variety. This study aims to develop noodles made from local ingredients as PMT for pregnant women with CED as a functional food by identifying the resulting quality characteristics. The research method employed a Completely Randomized Design (CRD) with two formulations composed of mackerel, moringa leaf flour, and mung bean flour: F1 (50:1:50) and F2 (60:1:40), each replicated twice. The parameters tested included moisture content, rehydration capacity, color, and organoleptic properties, which were subsequently analyzed statistically using the independent t-test. The results showed that F1 received the highest overall acceptability score of 5.40±0.985. Additionally, the color test (L*) revealed a significant difference, with F1 exhibiting a higher brightness level than F2. Thus, this study concludes that the PMT noodle formulation based on mackerel, mung beans, and moringa leaves for pregnant women with KEK has sensory characteristics that are acceptable to the panelists. The results of this study have the potential to serve as a high-nutrient PMT alternative based on local foods for pregnant women with KEK. 
EDUKASI GIZI UNTUK PENCEGAHAN KEKURANGAN ENERGI KRONIK (KEK) PADA IBU HAMIL DI DESA BEKONANG SUKOHARJO Ahmad Rifai; Amanda Permata Putri Putri; Yasier Ikrom; Siti Rahma Fatkhiyah; Devina Kemala Pratidina; Qur'ana Fauziyah; Fauziah Nurulita Addin; Nadiah Ardiningrum; Umi Budi Rahayu; Fitriana Mustikaningrum
Jurnal Berkawan: Jurnal Pengabdian kepada Masyarakat Vol. 3, No.1, Januari 2026
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Chronic Energy Deficiency (CED) in pregnant women is a nutritional issue that directly contributes to increased maternal and infant morbidity and mortality rates, as well as the overall quality of future generations. Bekonang Village, located in Mojolaban Sub-district, Sukoharjo Regency, is one of the areas still facing significant challenges in preventing CED, as indicated by the low awarene ss among pregnant women regarding the importance of balanced nutrition during pregnancy. This community service activity aimed to improve pregnant women’s knowledge about CED and its prevention through structured and communicative nutrition education. The method consisted of nutrition counseling delivered through interactive lectures, discussions, and leaflet distribution to 30 pregnant women. Knowledge levels were assessed using pre-test and post-test instruments to evaluate the effectiveness of the intervention. The results showed a significant increase in knowledge scores after the educational session, indicating the success of the educational approach used. Additionally, participants demonstrated high levels of enthusiasm and active engagement, which contributed to achieving the program’s objectives. Target ed and participatory nutrition education has proven to be an effective strategy for supporting CED prevention at the community level. This activity is expected to serve as a promotive and preventive model that can be replicated in maternal health programs in other regions.
Pengembangan Formula Enteral Tinggi BCAA (Branched-Chain Amino Acids) ENSULADE (Enteral Susu Skim, Labu Kuning, dan Kacang Kedelai) Dita Zannuba Puspitasari; Fitriana Mustikaningrum; Dyah Intan Puspitasari
INSOLOGI: Jurnal Sains dan Teknologi Vol. 4 No. 3 (2025): Juni 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v4i3.5970

Abstract

ENSULADE is a blenderized enteral formula made from locally available high BCAA ingredients, including pumpkin, skim milk, and soybeans This study aimed to evaluate its nutritional composition, viscosity, osmolality, flowability, sedimentation, organoleptic properties, and cost estimation compared to commercial formulas. Nutrient content analysis was performed using Nutrisurvey 2007 viscosity test using a viscometer, osmolality test using an osmometer, flowability test and sediment test observed empirically, organoleptic test with hedonic method and price estimates obtained from market survey The energy density of ENSULADE was found to be 1 kcal/ml. Viscosity measurements were 82.13 cP for ENSULADE 1 and 242 cP for ENSULADE 2, whereas the commercial formula was undetectable. Osmolality values were 436 mOsm/kg for ENSULADE 1, 620 mOsm/kg for ENSULADE 2, and 415 mOsm/kg for the commercial formula. Flowability testing revealed slower flow in ENSULADE compared to the commercial product, while sediment testing showed no sediment formation in ENSULADE 1 and 2, unlike the commercial formula which did produce sediment. Organoleptic testing using the hedonic scale indicated overall positive acceptability. The estimated cost of ENSULADE is lower than that of the commercial formula. In conclusion, ENSULADE 1 demonstrated superior results in terms of quality parameters and hedonic acceptance compared to ENSULADE 2.
Co-Authors Aan Sofyan Agus Sudaryanto Ahmad Rifai Alam, Regita Shalsabillah Dhita Alea, Kysea Alfadila, Tsania Izza Allania Hanung Putri Sekar Ningrum Allania Hanung Putri Sekar Ningrum Allania Hanung Putri Sekar Ningrum Amanda Permata Putri Putri Ambarwani Ambarwani Anggun Kurnia Wati Anindita Antya Candrika Anindya Rahmaningtyas Ariyani, Ima Atwal Arifin Binti Che Ku Jusoh, Tengku Farizan Izzi Conny Aktifa Novaliana Damayanti, Alvina Dayanti, Abela Rhestu Devina Kemala Pratidina Dian Maulida Ahsan Dita Zannuba Puspitasari Dwi Linna Suswardany Dwi Sarbini Dyah Cahyaningsih Dyah Intan Puspitasari Dyah Intan Puspitasari Eliana, Ainy Shella Ellora Widyana Eni Purwani Estu Werdani, Kusuma Faqih Jibran Syah Falaifi Fathia Ihza Ramadhani Fauziah Nurulita Addin Fauziyyah, Salwa Danella Atiqoh Feni Anjas Sari Firmansyah Firmansyah Ghaisani Shella Amanda Gondosari, Misykat Huda Kesumo Rohmat Putri Ima Ariyani Intifadah, Darin Syahidah Izzatul Arifah Jusoh, Tengku Farizan Izzi Che Ku Kelimari, Rewinta Putri Denaru Kencana, Adinda Surya Khoiriyah, Nafisa Fida'ul Kirani, Fahira Diva Lintang Kurniawati Lisa Aprilia Luluk Khusnul Dwihestie Luluk Khusnul Dwihestie Luluk Khusnul Dwihestie Luthfilhadi, Farisin Hanif M. Sholahuddin Mardiyati, Nur Lathifa Muhammad Afif Munitya Anjalya Pertiwi Muwakhidah Muwakhidah Nabila Lutfiana Putri Nadiah Ardiningrum Nansha, Aisyah Sekar Widya Nelly Zahra Sarifa Nelly Zahra Sarifa Nilna Minati Najibah Ningtyas, Puput F.E. Nur Achmad Nur Lathifah Mardiyati Pramudya Kurnia Puspitasari, Diah Intan Puspitasari, Dyah Intan Qorri Putri Mahfudhoh Qur'ana Fauziyah Rahadewi Febriyana Rahmaningtyas, Anindya Rahmawati, Seruni Rashida Farellia Az-Zahra Rasyidah, Amira Farah Rayhan Nur Hakim Resty Mauliya Rizky Resty Mauliya Rizky Rosilawati, Dina Hanifa Salsabila, Almeyda Saminur Fauzan Sandya Windu Mustika Sari, Junjung Adita Sari, Rut Mila Sefrina, Nadila Selfiana, Selfiana Silvia Rahma Devita Sari Siti Rahma Fatkhiyah Styaningsih, Aulia Sudrajah Warajati Kisnawaty Swastikaningrum, Alifia Divana Ayu Umi Budi Rahayu Vania Ardianingrum Vivi Nur Fadhila Wahida, Difia Addini Nur Wibowo, Berliana Widyastuti, Endang Nur Widyawati, Tiara Febri Wulandari, Arita Yasier Ikrom Yuniarti Yusuf, Rizky Ayu Awalia