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Biskuit mocafâ€“garut tinggi zat besi meningkatkan kadar Fe darah dan kadar hemoglobin pada tikus Sprague Dawley Sari, Hesti Permata; Agustia, Friska Citra; Subardjo, Yovita Puri; Ramadhan, Gumintang Ratna
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 7, No 1 (2018)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Background: Biskuit are the most popular snack. Agustia et al (2016) have found biscuit made from mocaf-arrowroot substituted chickenâ€™s liver and red spinach that has hight level of iron.Objectives: The aim of this research was to determine the bioassay value of this biscuit. Methods: The experiment was a trial of anemia recovery by providing 32 wistar rats with no iron-containing feeding for 7 days then continued for 14 days were given into 4 treatment groups, Â½ serving biscuit (0.2 gram), 1 serving (0.8 gram) and 2 servings (0.4 grams) Statistical analysis was performed by using ANOVA dan LSD. Results: The result showed that there are differences between groupsÂ (p:0.00) and we found that the highest increase of Blood Fe and haemoglobin was in the group with 2 servings of biskuist (6.65 Â± 0.49 Âµg/dl ; 3.62 Â± 0.06 gr/dl).Conclusion: Biscuit made from mocaf-arrowroot substituted liver and spinach can increase Blood Fe and haemoglobin in anemia rat.

Transfer Teknologi Yogurt Nabati Berbasis Kacang Hijau (Vigna radiata) Winarsi, Hery; Ramadhan, Gumintang Ratna; Khoiriani, Izzati Nur
Jurnal of Community Health Development Vol 2 No 2 (2021): Journal Of Community Health Development terbitan bulan Juli 2021
Publisher : Universitas Jenderal Soedirman, Jurusan Keperawatan

This activity aims to transfer the technology for making vegetable yogurt based on mung bean to the producers of Yogurt Sehati, North Purwanegara Village, Purwokerto Utara and the surrounding community, as well as motivating participants to use it. The method used is counseling, practice, and explanation of product benefits for health. This activity begins with the selection of strategic target audiences, capable and able to carry out all activities. A total of 16 ladies and gentlemen, who work as cow's milk yogurt producers, housewives, bread producers, and chicken cream producers in the local village, acted as participants. In this activity, pre-test and post-test were carried out, followed by counseling on mung bean yogurt products and their benefits, and manufacturing practices, as well as business feasibility calculations. The results of this activity showed that the participants were very enthusiastic, as seen from the increase in test scores from 70.67 to 80.1 (P=0.04). When the practice of making mung bean yogurt was carried out, there were several questions asked from the participants, complete with the requirements for producing it. In conclusion, participants were interested in developing plant-based yogurt products that were felt to be easy to make, inexpensive to invest in, but great in benefits.

PEMAHAMAN STRATEGI PEMASARAN YOGURT KACANG HIJAU PADA MITRA YOGURT SEHATI Winarsi, Hery; Ramadhan, Gumintang Ratna; Amurwanto, Adi
Jurnal of Community Health Development Vol 4 No 1 (2023): Vol 4 No 1 (2023): Journal Of Community Health Development terbitan bulan Januari
Publisher : Universitas Jenderal Soedirman, Jurusan Keperawatan

Abstrak Kegiatan ini bertujuan untuk memperbaiki pemahaman mitra Yogurt sehati tentang strategi pemasaran produk yogurt kacang hijau. Metode yang digunakan adalah penyuluhan, praktek, dan penjelasan teknik-teknik pemasaran produk. Kegiatan ini merupakan program lanjutan terkait dengan teknologi pembuatan Yosukai pada produsen Yogurt Sehati Desa Purwanegara Purwokerto Utara dan masyarakat sekitar. Sebanyak 20 ibu-ibu dan bapak-bapak, yang berprofesi sebagai produsen yogurt susu sapi, ibu rumah tangga, produsen roti canai, dan produsen brownies di desa setempat, berperan sebagai peserta. Dalam kegiatan ini dilakukan pre-test dan post-test, dilanjutkan penyuluhan berbagai strategi pemasaran produk pangan. Hasil kegiatan ini menunjukkan bahwa respons peserta sangat antusias, ditunjukkan dengan banyaknya pertanyaan yang diajukan dan nilai post-test yang meningkat signifikan dibandingkan pre-test (P=0,035). Peserta lebih menyukai pemasaran secara online, karena dapat menjangkau area pasar lebih luas dan lebih cepat. Kesimpulannya, peserta berminat mengembangkan pemasaran secara on-line menggunakan media sosial, terutama melalui “whatshapp”.

Kelebihan Yogurt Berbasis Kecambah Kacang Tolo Dibandingkan Yogurt Susu Sapi: Transfer Informasi dan Teknologi kepada Produsen Yogurt Cony di Desa Purwanegara, Purwokerto Utara, Kabupaten Banyumas Winarsi, Hery; Subardjo, Yovita Puri; Ramadhan, Gumintang Ratna
Jurnal of Community Health Development Vol 4 No 2 (2023): Journal Of Community Health Development
Publisher : Universitas Jenderal Soedirman, Jurusan Keperawatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jchd.2023.4.2.10494

Kegiatan ini bertujuan untuk transfer informasi dan teknologi tentang yogurt berbasis kecambah kacang tolo (Yocmcalo) dan kelebihannya dibandingkan dengan yogurt susu sapi, kepada produsen yogurt Cony di desa Purwanegara Purwokerto Utara dan masyarakat sekitar, serta memotivasi peserta untuk memanfaatkannya. Metode yang digunakan adalah penyuluhan, praktek, dan penjelasan kelebihan produk yogurt nabati dari yogurt hewani. Kegiatan ini diawali dengan seleksi khalayak sasaran yang strategis, yang sanggup dan mampu melaksanakan seluruh kegiatan. Sebanyak 10 ibu-ibu berprofesi sebagai produsen yogurt susu sapi, Catering, produsen snack, dan ibu ruamh tangga berperan sebagai peserta. Dalam kegiatan ini dilakukan pre-test dan post-test, dilanjutkan penyuluhan produk yogurt kecambah kacang tolo dan manfaatnya, serta praktek pembuatannya, serta perhitungan kelayakan usaha. Hasil kegiatan ini menunjukkan bahwa peserta sangat antusias, tampak dari peningkatan nilai test dari 76,19+1,5 menjadi 86,06+1,16 (P=0,04). Ketika dilakukan praktek pembuatan yogurt kecambah kacang tolo, terdapat beberapa pertanyaan yang diajukan dari peserta. Berbagai pertanyaan terkait kelebihan yocamcalo juga variatif. Kesimpulannya, peserta berminat mengembangkan produk yocamcalo yang dirasa mudah dibuat, modal rendah, besar manfaat dan memiliki banyak kelebihan dibandingkan yogurt susu sapi. Peserta memahami cara pembuatan Yocamcalo dan kelebihan produk yogurt nabati ini.

Daya Terima dan Viskositas Formula Enteral Berbasis Pangan Lokal Zaki, Ibnu; Ramadhan, Gumintang Ratna; Putri, Widya Ayu Kurnia
JURNAL RISET GIZI Vol 12, No 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11713

Background: Pumpkin, purple sweet potato, catfish, and soybean tempeh contain nutritional elements beneficial for health. These ingredients, formulated into enteral formulas, are expected to serve as potential nutritional therapy for malnutrition.Objectives: This study aims to explore the hedonic aspects, hedonic quality, and viscosity of enteral formulas made from pumpkin, purple sweet potato, catfish, and soybean tempeh.Method: This research employed a Randomized Complete Block Design (RCBD) consisting of four treatments labeled as L1, L2, L3, and L4 with consecutive ratios of catfish flour to soybean tempeh flour being 19:31, 21:29, 23:27, and 25:25. Hedonic and hedonic quality were analyzed using the Friedman test, while viscosity was analyzed using the One-Way ANOVA test.Results: The research results indicate a significant influence (p0.05) on viscosity and hedonic quality tests for color and thickness parameters, as well as hedonic tests for taste and aroma parameters. However, there is no significant influence (p0.05) on hedonic quality tests for taste and aroma parameters and hedonic tests for color and thickness parameters.Conclusion: The highest average results in hedonic and hedonic quality tests were found in enteral formula L1. The panelists favored enteral formula L1, which had the least amount of catfish flour and the most soybean tempeh flour. The enteral formula with the best hedonic quality was also identified as formula L1. As the proportion of added catfish flour increased, the viscosity of the enteral formula also increased.

Daya Terima dan Viskositas Formula Enteral Berbasis Pangan Lokal Zaki, Ibnu; Ramadhan, Gumintang Ratna; Putri, Widya Ayu Kurnia
JURNAL RISET GIZI Vol 12, No 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11713

Background: Pumpkin, purple sweet potato, catfish, and soybean tempeh contain nutritional elements beneficial for health. These ingredients, formulated into enteral formulas, are expected to serve as potential nutritional therapy for malnutrition.Objectives: This study aims to explore the hedonic aspects, hedonic quality, and viscosity of enteral formulas made from pumpkin, purple sweet potato, catfish, and soybean tempeh.Method: This research employed a Randomized Complete Block Design (RCBD) consisting of four treatments labeled as L1, L2, L3, and L4 with consecutive ratios of catfish flour to soybean tempeh flour being 19:31, 21:29, 23:27, and 25:25. Hedonic and hedonic quality were analyzed using the Friedman test, while viscosity was analyzed using the One-Way ANOVA test.Results: The research results indicate a significant influence (p0.05) on viscosity and hedonic quality tests for color and thickness parameters, as well as hedonic tests for taste and aroma parameters. However, there is no significant influence (p0.05) on hedonic quality tests for taste and aroma parameters and hedonic tests for color and thickness parameters.Conclusion: The highest average results in hedonic and hedonic quality tests were found in enteral formula L1. The panelists favored enteral formula L1, which had the least amount of catfish flour and the most soybean tempeh flour. The enteral formula with the best hedonic quality was also identified as formula L1. As the proportion of added catfish flour increased, the viscosity of the enteral formula also increased.

The Relationship Between Perception of Halal Certification and Purchase Decision of Contemporary Drinks among Students of Jenderal Soedirman University Junita, Sukma; Nuraeni, Indah; Munasib, Munasib; Proverawati, Atikah; Ramadhan, Gumintang Ratna
Matan : Journal of Islam and Muslim Society Vol 7 No 1 (2025): Matan: Journal of Islam and Muslim Society Vol 7 (No 1) 2025
Publisher : Institute of Research and Public Service Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.matan.2025.7.1.14696

The development of the food industry in Indonesia has given rise to various kinds of innovative and popular contemporary foods and beverages. Although contemporary drinks are currently popular with consumers in Indonesia, many contemporary drinks do not have halal certification. Muslim consumers must be aware of the halalness of the ingredients and the manufacturing process. This study aims to determine the relationship between the perception of halal certification and the decision to purchase contemporary drinks among students of Jenderal Soedirman University. This study is an explanatory research type with a cross-sectional design. A sample of 106 students of Jenderal Soedirman University was taken using a purposive sampling technique. Data were analyzed using the Spearman Rank test. The results of the study showed that there was a significant relationship between the perception of halal certification and the decision to purchase contemporary drinks among students of Jenderal Soedirman University with the strength of the relationship between variables being quite strong and in the same direction (p = 0.000, correlation coefficient = 0.583).

Daya Terima dan Viskositas Formula Enteral Berbasis Pangan Lokal Zaki, Ibnu; Ramadhan, Gumintang Ratna; Putri, Widya Ayu Kurnia
JURNAL RISET GIZI Vol 12, No 2 (2024): November 2024
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v12i2.11713

Background: Pumpkin, purple sweet potato, catfish, and soybean tempeh contain nutritional elements beneficial for health. These ingredients, formulated into enteral formulas, are expected to serve as potential nutritional therapy for malnutrition.Objectives: This study aims to explore the hedonic aspects, hedonic quality, and viscosity of enteral formulas made from pumpkin, purple sweet potato, catfish, and soybean tempeh.Method: This research employed a Randomized Complete Block Design (RCBD) consisting of four treatments labeled as L1, L2, L3, and L4 with consecutive ratios of catfish flour to soybean tempeh flour being 19:31, 21:29, 23:27, and 25:25. Hedonic and hedonic quality were analyzed using the Friedman test, while viscosity was analyzed using the One-Way ANOVA test.Results: The research results indicate a significant influence (p0.05) on viscosity and hedonic quality tests for color and thickness parameters, as well as hedonic tests for taste and aroma parameters. However, there is no significant influence (p0.05) on hedonic quality tests for taste and aroma parameters and hedonic tests for color and thickness parameters.Conclusion: The highest average results in hedonic and hedonic quality tests were found in enteral formula L1. The panelists favored enteral formula L1, which had the least amount of catfish flour and the most soybean tempeh flour. The enteral formula with the best hedonic quality was also identified as formula L1. As the proportion of added catfish flour increased, the viscosity of the enteral formula also increased.

KANDUNGAN GIZI FORMULA ENTERAL BERBASIS UBI UNGU, IKAN LELE, TEMPE KEDELAI, LABU KUNING putri, widya ayu kurnia; Zaki, Ibnu; Ramadhan, Gumintang Ratna
Jurnal Gizi dan Pangan Soedirman Vol 6 No 2 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

One of the efforts to manage malnutrition is to fulfill nutritional needs. Fulfillment of nutritional needs can be done through the administration of enteral formulas. The high cost of commercial formulas led to budget swelling in hospitals. Therefore, it is necessary to develop enteral formulas that are cheaper but in accordance with the needs of poor nutrition. One of the development efforts is to utilize local food. Various local foods such as purple sweet potato, catfish, soybean tempe and pumpkin have nutritional content that has the potential as a therapy for malnutrition. This study aims to analyze nutrients including carbohydrates, fats, proteins and -carotene contained in enteral formulas based on purple sweet potato, catfish, soybean tempeh and pumpkin. An experimental study with a completely randomized design (CRD) using four formulas, namely L1, L2, L3 and L4 with a ratio of catfish meal and soybean tempeh flour sequentially 19: 31, 21: 29, 23: 27, 25: 25. Statistical analysis was carried out. with the Oneway Anova test and further tests using the Duncan test. The results showed that in 100g L1 formula contains 73.09% carbohydrates, 8.89% protein and 18.03% fat from total energy and 7.62 mg -carotene. 100g L2 formula contains 74.27% carbohydrates, 9.46% protein and 16.27% fat from total energy as well as 7.40mg -carotene. 100g L3 formula contains 74.29% carbohydrates, 9.78% protein and 15.93% fat from total energy and 10.15 mg -carotene. 100g L4 formula contains 73.62% carbohydrates, 10.21% protein and 16.17% fat from total energy and 9.08 mg -carotene. The formulation with the most nutritional content that meets the needs is the L4 formula. The average nutritional value of enteral L4 formula is 399.60 kcal/100g energy, 10.21% protein, 16.17% fat and 9.08 mg/100g -carotene.

AKTIVITAS ANTIOKSIDAN MINUMAN FUNGSIONAL BERBASIS NIRA KELAPA DENGAN PENAMBAHAN EKSTRAK SECANG, KAYU MANIS, JAHE DAN BERAS HITAM Ramadhan, Gumintang Ratna; Subardjo, Yovita Puri; Dwiyanti, Hidayah
Jurnal Gizi dan Pangan Soedirman Vol 6 No 2 (2022): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

The development of coconut sap-based products with the addition of secang wood extract, cinnamon, ginger and black rice is one of the right steps to provide a beverage source of antioxidants to suppress the development of degenerative diseases caused by exposure to free radicals. Objective: to examine the effect of the type and amount of extract on the total phenol, anthocyanin, antioxidant activity levels of coconut sap based- functional drinks by added extract of sappan wood, cinnamon, ginger and black rice based. This is a factorial experimental study using a Randomized Block Design. Factors tried were: 1) Type of extract (sappan wood (J1), cinnamon (J2), ginger (J3) and black rice (J4)); 2) amount of extract addition (15%, 20%, 25%). Variables observed were: total phenol and anthocyanin levels. The results showed that the type of extract and the amount of its addition affected on the total phenol and anthocyanin levels of functional beverages made from coconut sap. Functional beverages with the addition of sappan wood, cinnamon, ginger and black rice extracts contained total phenols of: (4.8; 3.68, 2.68 and 3.68)mg/mL and anthocyanins content of (25.23; 7,72; 8.76; and 38.22)mg/L, respectively.. The more the addition of extract, the higher the anthocyanin and phenol levels. The mean value of anthocyanin levels in the addition of extracts 15%, 20% and 25% were: (13.08; 18.81; and 28.05) mg/L and the total phenol content, (2.94; 3.59, and 4.21 GAE/g), and antioxidant actifity (DPPH) were: (65,3%), (66,7%), (69% ) respectively. Functional drink based on coconut sap with the addition of black rice extract has the highest antioxidant activity.Keyword : secang wood, cinnamon, ginger, black rice

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