Article Per Year (5 Year)
p-Index From 2020 - 2025
0.947
P-Index
This Author published in this journals
All Journal Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Media Informasi Journal of Applied Nutrition and Dietetic Journal of Community Service (Abdisci) Medimuh : Jurnal Kesehatan Muhammadiyah
Hizni, Alina
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Engineering Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Veterinary Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
FORMULASI BABY RICE CRACKER BEKATUL RASA PISANG AMBON (Musa paradisiaca) SEBAGAI PANGAN FUNGSIONAL: FORMULATION OF BABY RICE CRACKER RICE BRAN TASTE OF AMBON BANANA (Musa paradisiaca) AS A FUNCTIONAL FOOD Amelia, Renny; Hizni, Alina
Medimuh : Jurnal Kesehatan Muhammadiyah Vol 1 No 2 (2021)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

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

Abstract

Bekatul memiliki kandungan gizi yang tinggi, terutama serat makanan sebagai makananfungsional. Potensi komponen bioaktif ini mendorong pengembangan pengguna baby ricecracker dapat dimodifikasi dengan nasi dan pisang ambon sebagai varian rasa. Tujuan daripenelitian ini adalah untuk dapat membuat formulasi baby rice cracker bekatul rasa pisangambon sebagai pangan fungsional. kombinasi bekatul 3%, 5%, dan 7% diinaktifkanenzimnya pada suhu 110?C. Evaluasi meliputi uji organoleptik, uji lumer, uji kerapuhan danuji hedonik. Formula 1, formula II, and formula III dalam uji organoleptik memiliki bau,rasa, warna dan tekstur yang sama. Kemudian pada uji kerapuhan persiapan produkinnovator dengan hasil 18%. Baby rice cracker formula I 10%, formula II 8%, dan formulaIII 6%. Pada uji lumer hasil produk innovator adalah 3 menit 56 detik, sedangkan formula I 4menit 15 detik, formula II 4 menit 37 detik, dan formula III 4 menit 50 detik. Uji hedonikbaby rice cracker dengan 30 panelis adalah netral.Kata kunci : Bekatul, Baby Rice Cracker, MPASI.
PEMBERDAYAAN KELOMPOK WANITA TANI DESA SINDANGJAWA KABUPATEN CIREBON DALAM PENGOLAHAN JAHE MERAH Hizni, Alina; Sholichin, Sholichin; Samuel, Samuel
DHARMAKARYA: Jurnal Aplikasi Ipteks untuk Masyarakat Vol 13, No 3 (2024): September : 2024
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v13i3.50460

Abstract

Jahe merah menjadi salah satu tanaman herbal yang paling banyak dicari karena berkhasiat memperkuat imunitas. Hal tersebut berdampak pada tingginya permintaan jahe merah. Sehingga, menuntut kelompok wanita tani Desa Sindangjawa untuk memproduksi olahan jahe merah sesuai kebutuhan pasar. Namun, permasalahan yang dihadapi adalah kelompok wanita tani baru memulai budidaya tanaman jahe merah. Solusi permasalahan tersebut yaitu pelatihan pengolahan jahe merah dan kewirausahaan. Tujuan pelatihan untuk meningkatkan keterampilan dalam menghasilkan olahan jahe merah yang bervariasi dan memiliki nilai jual lebih tinggi. Tahapan kegiatan yang dilakukan adalah: 1). Tahap persiapan (Pembuatan modul pengolahan jahe merah), 2). Tahap pelaksanaan (Pelatihan pengolahan jahe merah dan kewirausahaan), dan 3). Tahap Evaluasi (Pre-test dan post-test pengetahuan jahe merah dan rencana tindak lanjut). Kegiatan dihadiri oleh anggota kelompok wanita tani, kepala desa dan perangkat desa, perwakilan Himpunan Alumni Institut Pertanian Bogor Kabupaten Cirebon dan jurnalis media online. Kegiatan hari pertama adalah pemaparan materi tentang jahe merah dan kewirausahaan, sedangkan kegiatan hari kedua adalah demonstrasi pengolahan jahe merah. Hasil pelatihan bagi kelompok wanita tani dapat meningkatkan pengetahuan dan kemampuan dalam pengolahan jahe merah dan berwirausaha. Hampir semua produk olahan jahe merah seperti serbuk instan jahe merah, bubuk jahe merah, permen jahe merah  dinilai suka sedangkan manisan jahe merah kering dapat dinilai  biasa saja.  Berdasarkan hasil penilaian tersebut produk olahan jahe merah dapat dikembangkan  dalam skala komersil.Red ginger is one of the most sought-after herbal plants because it can strengthen immunity. This has an impact on the high demand for red ginger. So, they are demanding the Sindangjawa Village women's farmer group to produce processed red ginger according to market needs. However, the problem faced is that the group of women farmers has just started cultivating red ginger plants. The solution to this problem is training in red ginger processing and entrepreneurship. The training aims to improve skills in producing processed red ginger that is varied and has a higher selling value. The stages of activities carried out are: 1). Preparation stage, 2). Implementation stage, and 3). Evaluation Phase. The activity was attended by members of women's farming groups, village heads, and officials, representatives of the Himpunan Alumni IPB Kabupaten Cirebon, and online media journalists. The first day's activity was a presentation of material about red ginger and entrepreneurship, while the second day's activity was a demonstration of red ginger processing. The results of the training for the women farmers' group improved their knowledge and skills in red ginger processing and entrepreneurship. Almost all red ginger products such as red ginger instant powder, red ginger powder, and red ginger candy were rated as favorable while dried red ginger sweets were rated as average.  Based on the results of the assessment, red ginger products can be developed on a commercial scale.
Bran Bar Product Development for Athletes (Organoleptic Assessment and Nutritional Content) Sholichin; Hizni, Alina; Yuhandini, Diyah Sri
Media Informasi Vol. 21 No. 01 (2025): February
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37160/mijournal.v21i01.698

Abstract

Background: Rice milling produces a by-product of rice bran (8-12%) with good nutritional content, which can be used as raw material for making snack bars to optimize athlete performance. Objectives: The study aimed to analyze the organoleptic assessment and nutritional content of bran bars as snack bars for athletes. Methods: The research was conducted from May to November 2024 at the D III Nutrition Study Programme Cirebon and Saraswanti Indo Global Laboratory. Organoleptic assessment using a completely randomized design and 2 repetitions by 32 students who are active in sports, on the parameters of colour, aroma, taste, texture, and overall with a rating scale of 1 (very dislike), 2 (dislike), 3 (normal), 4 (like), and 5 (very like). Nutritional content analysis included moisture, ash, protein, fat, carbohydrate, fiber, iron, and energy content. The organoleptic assessment was analyzed using the one-way ANOVA test and Duncan's test to determine differences between treatments, while nutrient content was analyzed descriptively. Results: Organoleptic assessment showed significant differences between treatments in colour, aroma, taste, texture, and overall parameters (p-value 0.000 <0.05). The best formula based on organoleptic assessment was treatment P2 (average 3.96), almost the same as the control treatment (F0) (average 3.94). However, based on nutritional content, treatment F8 had the lowest water content (15.27 g), highest ash content (4.03 g), lowest fat content (16.28 g), highest protein content (9.24g), highest iron content (8.07 g) and high dietary fiber content (8.07 g). Conclusion: The best formula based on organoleptic assessment is F2, but based on nutritional content, F8 is the best formula.
Effect of giving young coconut water and isotonic drinks on the recovery of dehydration status after training in pencak silat athletes Samuel, Samuel; Hizni, Alina; Santoso, Hari
JAND: Journal of Applied Nutrition and Dietetic Vol. 5 No. 1 (2025): June 2025
Publisher : Jurusan Gizi, Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/jand.v5i1.351

Abstract

This study evaluates the effectiveness of different types of post-exercise drinks on rehydration in pencak silat athletes. Prolonged exercise in hot environments leads to physiological changes due to depleted glycogen stores and fluid-electrolyte loss through sweat. The aim of this study was to analyze the average difference between the effects of young coconut water (Cocos nucifera) and commercial isotonic drinks on the rehydration process. This experimental research involved dividing subjects into two treatment groups: Group 1 received young coconut water, while Group 2 received a commercially available isotonic drink. Dehydration status was assessed through measurements of body weight, urine pH, and urine specific gravity. Paired t-tests were used to analyze within-group differences before and after treatment, while unpaired t-tests compared differences between groups. The average fluid intake for rehydration was 1062.5 ml. Fluid administration had a significant effect on dehydration status (p < 0.05). A significant increase in urine pH was observed: 1.63 for coconut water and 0.97 for isotonic drinks. These results indicate a difference in the effectiveness of coconut water and isotonic drinks on hydration recovery.
ASSISTANCE IN THE PREPARATION OF FOOD ORGANIZATION STANDARDS IN THE INTEGRATED TAHFIDZ QUR'AN ISLAMIC BOARDING SCHOOL, ALHIKMAH CIREBON Sholichin, Sholichin; Hizni, Alina; Yuhandini, Diyah Sri; Sekarningrum, Abiwardani; Fadhilah, Fadhilah
Jurnal Abdisci Vol 2 No 3 (2025): Vol 2 No 3 Tahun 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v2i3.585

Abstract

Integrated Tahfidz Qur'an Islamic Boarding School (ITQ IBS) Alhikmah Cirebon is one of the participants in the activity School Lunch Program (SLP) organized by the Nutrition Department of the Bogor Agricultural Institute in collaboration with PT Ajinomoto in October 2022 - March 2023. ITQ IBS Alhikmah Cirebon prepares 3,000 portions of food every day for breakfast, lunch, and evening for all students and employees. However, it does not yet have food service standards including menu standards, portion standards, recipe standards, seasoning standards, food ingredient quality standards, and well-documented cooking quality standards. Activities are carried out in three stages: 1). The preparation stage is the preparation of standard food management instruments, 2). The implementation stage is a workshop on preparing food service standards and assistance in preparing food service standards, and 3). The Evaluation stage. The results of the evaluation of the workshop activities revealed that there was an increase in the level of participants' understanding of food management standards by 10 points from 53.75 (pre-test) to 63.75 (post-test), and a book on food management standards was prepared.
Co-Authors Fadhilah Fadhilah Hari Santoso Renny Amelia Samuel Samuel Sekarningrum, Abiwardani Sholichin Sholichin Sholichin, Sholichin Yuhandini, Diyah Sri