Article Per Year (5 Year)
p-Index From 2021 - 2026
6.928
P-Index
This Author published in this journals
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
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

Published : 54 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 54 Documents
Search

 2   3   4   5   6 
Kadar Gula Reduksi dan Daya Terima pada Snack Bar Tinggi Energi Berbahan Dasar Tempe dan Kacang Merah untuk Atlet Rashida Farellia Az-Zahra; Pramudya Kurnia; Fitriana Mustikaningrum
INSOLOGI: Jurnal Sains dan Teknologi Vol. 4 No. 4 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v4i4.6131

Abstract

Snack bars are an energy-rich food choice and can be a useful substitute for athletes to meet energy needs between main meals. As an effort to innovate food products and improve nutrition, a comparison of tempeh and red beans was conducted in making snack bars. The purpose of this study was to determine the reducing sugar content and acceptability of snack bars made from tempeh and red beans. This type of research is an experimental study with a Completely Randomized Design (CRD), namely snack bars with a ratio of tempeh and red beans Formula A (85g:65g), B (75g:75g), and C (65g:85g). Testing of reducing sugar levels was analyzed using One Way Anova followed by the LSD test. Data collection of the acceptability test used an acceptability test form involving 30 panelists and was analyzed using the Kruskal Wallis test. The results showed the highest reducing sugar content in the ratio of tempeh and red beans (75g:75g) which was 26.67% and the lowest in the ratio of tempeh and red beans (85g:65g) which was 21.78%. The results of the snack bar acceptability test showed significant differences in texture parameters between Formula A and Formula B, Formula A and Formula C snack bars (p<0.05), while there were no differences in color, aroma, taste, texture, and overall parameters (p>0.05). There was an effect of the ratio of tempeh and red beans on the reducing sugar content and texture acceptability of the snack bar.
Penyuluhan Terkait Penggunaan Tepung Komposit untuk Peningkatan Nutrisi Produk Pangan pada Ibu Hamil Fitriana Mustikaningrum; Sudrajah Warajati Kisnawaty; Lisa Aprilia
Abdi Geomedisains Vol. 6, No. 2, December 2025
Publisher : Universitas Muhammadiyah Surakarta

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

Abstract

Based on reports from Ngemplak 1 Public Health Center (Puskesmas Ngemplak 1) in Sleman in 2023, the number of stunted children under five has not shown a significant decrease, although the prevalence has fallen below 14%. The prevalence of stunting was 12% in 2022 and decreased by only 0.2% in 2023. This figure is still below the Sleman District target, which requires a reduction to 7%. One of the groups at risk for stunting is pregnant women. The knowledge of pregnant women regarding food processing to improve the nutritional value of food products is crucial, as it is expected to positively influence their behavior in providing nutritious meals. Composite flour is a mixture of wheat flour and other types of flour aimed at enhancing the nutritional and sensory qualities of food products. Many pregnant women are still unfamiliar with how to process wheat-based products by incorporating composite flour to increase nutritional value. Therefore, this educational activity was conducted to improve pregnant women’s knowledge related to food processing using composite flour to enhance the nutritional content of wheat-based foods such as cookies, bread, and flakes. The health education session was delivered using lectures supported by PowerPoint media, videos, and leaflets. The results of the community service activity showed an increase in post-test scores compared to pre-test scores, indicating an improvement in knowledge about composite flour for enhancing the nutritional quality of food products for pregnant women.
PEMBERIAN EDUKASI STUNTING DAN PENDAMPINGAN PEMBUATAN TEPUNG LELE BAGI KADER POSYANDU DI PACITAN, JAWA TIMUR Kusuma Estu Werdani; Dwi Linna Suswardany; Fitriana Mustikaningrum
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 5 (2024): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i5.25791

Abstract

Abstrak: Kader posyandu memiliki peran yang sangat penting dalam upaya pencegahan stunting. Adanya potensi kandungan gizi dalam ikan lele yang kaya protein dan dapat diolah menjadi berbagai macam makanan, perlu dikenalkan kepada kader posyandu. Selain itu, edukasi secara rutin dan komprehensif kepada kader posyandu sangat terbatas untuk diselenggarakan. Kegiatan pengabdian kepada masyarakat (PkM) ini bertujuan untuk memberikan edukasi tentang stunting dan pelatihan pembuatan tepung lele bagi kader posyandu di wilayah kerja Puskesmas Pacitan. Metode PkM yang digunakan adalah ceramah dengan menggunakan media visual. Peserta kegiatan PkM ini adalah kader posyandu aktif dari tiga desa (Mentoro, Menadi, Purworejo) sebanyak 64 orang. Hasil kegiatan menunjukkan bahwa kader posyandu tertarik dengan proses pembuatan dan hasil olahan tepung lele yang dapat dijadikan sebagai variasi makanan tambahan (PMT) bagi balita. Sistem evaluasi menggunakan pre-test dan post-test dengan metode angket. Hasil analisis statistik pengukuran pengetahuan kader posyandu sebelum dan sesudah diberikan edukasi menunjukkan hasil yang signifikan (p-value= <0,0001) dengan peningkatan rerata pengetahuan dari 79,61 menjadi 88,44. Rekomendasi diberikan kepada bidan desa dan puskesmas untuk memberikan edukasi dan pendampingan dalam penanganan stunting, terutama keterampilan dalam pembuatan makanan tambahan (PMT) bagi kelompok berisiko stunting.Abstract: The integrated post-service (called 'posyandu') cadres have a significant role in efforts to prevent stunting. The potential nutritional content of catfish, which is rich in protein and can be processed into various types of food, must be introduced to the posyandu cadres. In addition, routine and comprehensive education for posyandu cadres is minimal. This community service (PkM) activity aims to provide education about stunting and training in making catfish flour for posyandu cadres in the Pacitan Health Center work area. The PkM method used is a lecture using visual media. The activity results showed that posyandu cadres were interested in making and processing catfish flour, which can be used as a variation of additional food (PMT) for toddlers. The statistical analysis results of the measurement of posyandu cadre knowledge before and after being given education showed significant results (p-value = <0.0001) with an increase in average knowledge from 79.61 to 88.44. Recommendations are given to village midwives and health centers to provide education and assistance in handling stunting, especially skills in making additional food (PMT) for groups at risk of stunting.
Kadar air dan aktivitas air cookies berbahan tepung komposit umbi Garut dan tempe kacang merah Kencana, Adinda Surya; Sofyan, Aan; Mustikaningrum, Fitriana
Journal of Tropical AgriFood Volume 8 Nomor 4 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.4.2026.26218.322-328

Abstract

Cookies merupakan makanan ringan yang digemari berbagai kalangan karena rasanya yang manis dan teksturnya renyah. Produk ini umumnya berbahan dasar tepung terigu (TT), namun dapat dikembangkan dengan bahan lokal seperti tepung umbi garut (TUG) dan tepung tempe kacang merah (TTKM). Penggunaan bahan lokal tersebut berpotensi meningkatkan kadar air produk karena bahan lokal cenderung memiliki kemampuan mengikat air yang lebih tinggi dibandingkan tepung terigu, sehingga dapat memengaruhi kadar air dan aktivitas air cookies yang berdampak pada umur simpan produk. Penelitian ini bertujuan untuk mengetahui pengaruh variasi komposisi tepung komposit umbi garut dan tepung tempe kacang merah terhadap air dan aktivitas air pada cookies. Metode penelitian yang digunakan adalah penelitian eksperimen dengan desain Rancangan Acak Lengkap (RAL). Penelitian ini terdiri dari tiga jenis perlakuan, yaitu perlakuan A (100% TT), perlakuan B (50% TT : 35% TUG : 15% TTKM), dan perlakuan C (50% TT : 30% TUG : 20% TTKM). Hasil penelitian menunjukkan bahwa kadar air pada perlakuan A sebesar 7,27%, perlakuan B sebesar 13,37%, dan perlakuan C sebesar 12,91%. Aktivitas air pada perlakuan A sebesar 0,52, perlakuan B sebesar 0,78, dan perlakuan C sebesar 0,72. Penelitian ini menunjukkan bahwa proporsi tepung komposit umbi garut dan tempe kacang merah berpengaruh signifikan (p=0,00) terhadap kadar air dan aktivitas air pada cookies.
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