Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Integrasi Sains dan Qur'an (JISQu)
Khoirunisa Alviandari
SMA Trensains Muhammadiyah Sragen
Religion Agriculture, Biological Sciences & Forestry Education Environmental Science Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Formulasi Buah Bit (Beta vulgaris L.), Daun Katuk (Sauropus Androgynus (L.)), dan Chia Seeds (Salvia hispanica L.) sebagai Inovasi Gelato Sinbiotik Berbasis Yogurt untuk Pencegahan Anemia pada Remaja Luthfiatul Insan Ghoniatuz Zukhruf; Khoirunisa Alviandari; Yesi Yuliani; Susanti Rahayu
Jurnal Integrasi Sains dan Quran Vol 5 No 02 (2026): JISQu
Publisher : SMA Trensains Muhammadiyah Sragen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64477/502651-658

Abstract

Anemia remains a major health problem in Indonesia, especially among adolescent girls, with a prevalence of 32% that leads to fatigue, decreased concentration, and low productivity. The concept of developing synbiotic functional foods, a combination of probiotics and prebiotics, was chosen because it can improve gut health and support iron absorption. This study aims to formulate and analyze synbiotic gelato based on yogurt enriched with beetroot (Beta vulgaris L.), katuk leaves (Sauropus androgynus L.), and chia seeds (Salvia hispanica L.) as an alternative food to prevent anemia. This study was conducted from August to October 2025 using qualitative and quantitative descriptive methods through organoleptic, pH, Fe content, and overrun tests. The results showed that sample B was the most acceptable formulation to the panelists based on the organoleptic test. The pH value of the gelato was 5.5, which is within the safe and stable range. The average iron content of 2.3 mg Fe/100 g indicates an increase in functional value through the addition of beetroot and katuk leaves. The overrun value of 28.8–39.6% is still within the ideal range for gelato, resulting in a dense and creamy texture. Thus, yogurt-based synbiotic gelato has the potential to be a food supplement for the prevention of anemia in adolescents.
Co-Authors Luthfiatul Insan Ghoniatuz Zukhruf Susanti Rahayu Yesi Yuliani