Article Per Year (5 Year)
p-Index From 2020 - 2025
2.147
P-Index
This Author published in this journals
All Journal Jurnal Riset Gizi Public Health of Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA) Proceedings of the International Conference on Applied Science and Health Global Health Management Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Kesehatan Jurnal Forum Kesehatan : Media Publikasi Kesehatan Ilmiah Jurnal Riset Gizi Jurnal Info Kesehatan
Sera, Agnescia Clarissa
Poltekkes Kemenkes Palangka Raya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Jurnal Forum Kesehatan : Media Publikasi Kesehatan Ilmiah

 1 
Potensi Pengembangan Buah Lokal Kalimantan Tengah: Selai Buah Cemot (Passiflora Foetida L.) Nur Hasanah; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
Jurnal Forum Kesehatan Vol 9 No 1 (2019): Februari 2019
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

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

Abstract

Buah cemot (Passiflora foetida L.) merupakan buah lokal yang umum ditemui di semak liar dan hutan Kalimantan Tengah. Buah ini sangat popular di kalangan anak-anak penduduk setempat dan lazim dikonsumsi dalam kondisi segar. Sampai saat ini belum ada penelitian yang membahas tentang produk olahan buah cemot. Oleh karena itu, penelitian ini bertujuan untuk menggali potensi buah cemot yang diproses menjadi selai dengan berbagai variasi penambahan pektin: 0,25%; 0,75%; 1,25%; 1,75% dan 2,25%. Penelitian eksperimental ini menggunakan desain Rancangan Acak Lengkap (RAL). Rata-rata panelis menyatakan selai cemot berasa manis, aroma buah nyata, tekstur sangat kental dan warna sangat coklat. Persen padatan terlarut selai buah cemot untuk perlakuan 0,25%; 0,75%; 1,25%; 1,75%; 2,25% berturut-turut adalah 66,7%; 67,3%; 68,4%; 69,2%; 69,8% brix. Konsentrasi pektin tidak mempengaruhi rasa (p=0,244), aroma (p=0,621) dan warna selai (p=0,492). Namun, mempengaruhi tekstur (p=0,000) dan persen padatan terlarut selai buah cemot (p=0,000).
Kadar Serat, Sifat Organoleptik dan Daya Terima Permen Jelly Kulit Buah Naga Merah (Hylocereus Costaricencis) Dwi Node Julianti; Teguh Supriyono; Mars Khendra Kusfriyadi; Agnescia Clarissa Sera
Jurnal Forum Kesehatan Vol 8 No 2 (2018): Agustus 2018
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (687.449 KB)

Abstract

Due to its anthocyanin and betacyanin content, dragon fruit skin can be used as a natural dye in food. Dragon fruit skin which has been regarded as waste is also high in fiber. Both potential functions can be applied into jelly candy product. This experimental study with Completely Randomized Design (CRD) was specifically intended to determine the effect of 6 formulations of dragon fruit skin concentrations (10%, 20%, 30%, 40%, 50% and 60%) on their fiber contents, organoleptic properties and consumer acceptability of dragon fruit skin jelly candy. Kruskal-Walls Test (α = 0.05) was used to test the data. If there is a difference, data was proceeded by using the Mann-Whitney Test (α = 0.05). There was a significant difference between the concentration of dragon fruit peel extract and fiber content (p = 0.00). The highest fiber content was found in jelly candies with a concentration of 60% dragon fruit skin. There was no significant effect between the concentration of dragon fruit peel extract on aroma (p = 0.25) and taste (p = 0.08) jelly candy. There is a significant difference between the concentration of dragon fruit peel extract on texture (p = 0.00) and colour (p = 0.00) jelly candy. In terms of aroma, taste, texture and colour, most of panellist preferred jelly candy with dragon fruit skin concentration of 40%. The higher the concentration of dragon fruit peel extract, the higher the level of jelly candy fiber. The concentration of dragon fruit skin extract affects the texture and colour attributes of jelly candy
Edukasi Gizi terhadap Sikap Gemar Makan Sayur Kepada Anak Usia Sekolah Retno Ayu Hapsari; Agnescia Clarissa Sera; Oriza Aditya
Jurnal Forum Kesehatan : Media Publikasi Kesehatan Ilmiah Vol 12 No 1 (2022): Februari 2022
Publisher : POLITEKNIK KESEHATAN KEMENKES PALANGKA RAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52263/jfk.v12i1.239

Abstract

Abstract – Vegetables contain vitamins, minerals, and dietary fiber. The body uses a number of vitamins and minerals from fruits and vegetables as antioxidants or as a defense against dangerous substances. By consuming enough veggies, the risk of developing unhealthy cholesterol, blood sugar, and blood pressure can be reduced. In Indonesia, fruit and vegetable consumption is still on the low side. This study sought to examine how children of school age perceived the benefits of consuming vegetables. Pre-experimental research is being done. Using the "purposive sampling" method, a sample of 26 grade VI SDN students in city X were chosen by answering 20 statement items both before and after taking part in counseling or nutrition instruction regarding serving vegetables to school-age children. One group pretest-posttest was the chosen research design. The "Paired Samples t Test" technique was used to examine the data, and the results were used to quantify the change (gain) in the students' attitude ratings toward the practice of eating vegetables. The findings demonstrated that children of school age had a different attitude about eating vegetables as a result of nutrition instruction. Because knowledge has an impact on attitudes, behaviors, and habits, it is crucial to provide nutrition education. The results of this study should serve as a guide for parents, educators, and the general public as they continue to stress the value of consuming vegetables, particularly for young children attending school.
Co-Authors Adi Yeremia Mamahit Amaliah, Lili Asmarawanti Ayu Sagita Putri Bambang Cahyono Doni Marisi Sinaga, Doni Marisi Dwi Node Julianti Dwirina Hervilia Eka Astari Hakim Kusfriyadi, Mars Khendra Linda Suwarni Maretalinia, Maretalinia Mohamad Sadli Noor Pramono NUR HASANAH Oktaviyani, Prisilia Oriza Aditya Prayitno, Tommi rahayu, cucu Retno Ayu Hapsari Suyitno Teguh Supriyono Widiastuti, Erma Nurjanah Yeyentimalla, Yeyentimalla Yunianitamara, Vinna Maulidha Yuniarti Yuniarti