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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Agrotek UMMat Jurnal TAMBORA Journal of Aquaculture and Fish Health Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Abdi Insani Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Food Technology and Health Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Journal of Applied Agricultural Science and Technology Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Sari, Ratna Nurmalita
Program Studi Teknologi Hasil Pertanian, Universitas Teknologi Sumbawa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences

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Pengukuran Dimensi Tubuh Sebagai Metode Prediksi Kekurangan Gizi Pada Ibu Hamil Di Kecamatan Moyo Hulu Kabupaten Sumbawa Sari, Ratna Nurmalita; Lukman Azis
The Journal of Teknologi Pangan Vol 5 No 2 (2024): Food Safety and Prevention
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v5i2.4838

Abstract

Ibu hamil memerlukan gizi yang cukup karena akan mempengaruhi perkembangan dan pertumbuhan janin. Indonesia adalah salah satu negara berkembang dengan angka kekurangan gizi yang cukup tinggi, khususnya pada ibu hamil yang mengalami kekurangan energi dan protein sehingga berisiko mengalami Kekurangan Energi Kronis (KEK) pada masa kehamilan. Dimensi tubuh merupakan bentuk tubuh yang dilihat berdasarkan pengukuran bagian-bagian tubuh seperti lingkar lengan, berat badan, dan tinggi badan. Pengukuran ini merupakan salah satu cara penilaian kekurangan gizi ibu hamil. Penelitian ini bertujuan untuk mengetahui dimensi tubuh ibu hamil yang meliputi Lingkar Lengan Atas (LILA) dan Indeks Massa Tubuh (IMT) ibu hamil di Kecamatan Moyo Hulu, Kabupaten Sumbawa. Hasil pengukuran dimensi tubuh kemudian dilihat korelasinya dengan asupan makanan ibu hamil. Penelitian ini menggunakan metode cross sectional dengan melibatkan 15 ibu hamil yang akan dilihat asupan gizi, IMT, dan LILAnya. Hasil penelitian ini menunjukkan bahwa kebutuhan karbohidrat masuk dalam kategori lebih dengan persentase 33% dari total responden, dan kategori kurang diperoleh 67%. Kebutuhan lemak kategori lebih dengan persentase 80%, dan dalam kategori kurang 20%. Kebutuhan protein kategori lebih diperoleh 93%, dan kategori kurang diperoleh 7%. Distribusi persentase IMT ibu hamil dibagi menjadi 3 kategori yaitu dalam kategori kurus, diperoleh 47%, kategori normal 40%, dan kategori gemuk 13%. Distribusi persentase LILA sebanyak 87% memiliki LILA >23,5 cm yang berarti tidak berisiko mengalamu KEK, sedangkan persentase 13% berisiko KEK karena LILA <23,5 cm. Hasil uji korelasi antara IMTdan LILA menunjukan nilai korelasi positif dan signifikan yang berarti terdapat korelasi sangat kuat antara IMT dan LILA.
PENILAIAN ASUPAN GIZI DAN TINGKAT KECUKUPAN GIZI IBU HAMIL MENGGUNAKAN METODE 24 HOUR RECALL DI KECAMATAN MOYO HULU , SUMBAWA BESAR, NUSA TENGGARA BARAT Azis, Lukman; Mandasari, Ratna; Sari, Ratna Nurmalita
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 4 No 2 (2022): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v4i2.1325

Abstract

ABSTRAK: Kekurangan gizi merupakan permasalahan kesehatan global yang terjadi hampir 80% negara di dunia. Ibu hamil merupakan salah satu kelompok populasi yang rentan mengalami kekurangan gizi. Dampak buruk kekurangan gizi tidak hanya pada kesehatan ibu namun juga janinnya. Tujuan penelitian ini adalah untuk menilai asupan gizi ibu hamil di kecamatan Moyo Hulu kabupaten Sumbawa Besar, Nusa Tenggara Barat. Sebuah metode cross sectional melibatkan 15 ibu hamil berusia 30 tahun dengan usia kehamilan 27 minggu. Metode 24 hour recall digunakan untuk mencatat jenis dan kuantitas konsumsi makanan ibu hamil selama 3 hari secara tidak berututan, yaitu dua hari aktif dan satu hari di akhir pekan. Data hasil recall dianalisa menggunakan software Nutrisurvey. Hasil penelitian ini menunjukkan bahwa rerata asupan energi ibu hamil adalah 2,979 Kkal dan asupan zat gizi makro seperti karbohidrat, protein dan lemak adalah 368 g/hari, 142 g/hari dan 99 g/hari. Hampir seluruh asupan zat gizi mikro ibu hamil telah melebihi Angka Kecukupan Gizi (AKG) namun asupan zat gizi mikro seperti zat besi dan folat masih dibawah AKG yaitu 17 mg/hari dan 286 µg/hari, secara berurutan. Konsumsi serat pangan diketahui juga kurang dari AKG yaitu 15 g/hari. Sementara itu, kelompok makanan yang paling tinggi dikonsumsi ibu hamil adalah bahan pokok berpati seperti nasi (893 g/hari) dan yang paling rendah dikonsumsi adalah buah dan sayur kaya vitamin A (48 g/hari). Kesimpulan penelitian ini adalah ibu hamil telah memenuhi asupan zat gizi makro dan mikro meskipun asupan zat besi, folat dan serat pangan masih belum memenuhi rekomendasi AKG karena asupan buah dan sayur yang rendah. ABSTRACT: Malnutrition is a global health problem that occurs almost 80% countries in the world. Pregnant women are one of the population groups that are vulnerable to nutritional deficiencies. The effects of nutritional deficiencies not only affect the mothers’ health but also the fetus. The aim of this study was to assess the nutritional intake of pregnant women in Moyo Hulu sub-district, Sumbawa Besar district, West Nusa Tenggara. A cross sectional method involved 15 pregnant women aged 30 years with a gestational age of 27 weeks. The 24-hour recall method was used to record the type and quantity of foods consumed by pregnant women for 3 non-consecutive days; two weekdays and one weekend. The recall data were analyzed using Nutrisurvey software. The results of this study indicated that the average energy intake of pregnant women was 2,979 Kcal and the intake of macronutrients such as carbohydrates, protein and fat were 368 g/day, 142 g/day and 99 g/day. Almost all micronutrient intakes of pregnant women had exceeded the Angka Kecukupan Gizi (AKG), but the intake of macronutrients such as iron and folate were still below the AKG of 17 mg/day and 286 g/day, respectively. Consumption of dietary fiber was also known to be less than the AKG, which was 15 g/day. Meanwhile, the highest food group consumed by pregnant women was starchy staples e.g. rice (893 g/day) and the lowest consumed were vitamin A-rich fruits and vegetables (48 g/day). The conclusion of this study was that pregnant women had fulfilled their macro- and micronutrient even though  iron, folate and dietary fiber did not meet the AKG recommendation due to low intake of  fruits and vegetables.
Initial Development of Lamota (Salicornia europae) Yogurt As a Functional Drink Munandar, Imam; Sari, Ratna Nurmalita; Suriyadin, Adi; Havied, Arif Rahman
Journal of Aquaculture and Fish Health Vol. 13 No. 2 (2024): JAFH Vol. 13 No. 2 June 2024
Publisher : Department of Aquaculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jafh.v13i2.41305

Abstract

Salicornia europae is a marine plant that grows   in coastal areas and tides. In Sumbawa, this plant lives in the former area of ponds and usually called as lamota.  S. europae contains beneficial ingredients such as iodine, minerals, vitamins, antioxidants, unsaturated fatty acids, and sugars.  Marine plant innovations in S.  Europae, which is rich in iodine into processed yogurt, has not been well explored.  This study aimed to develop the processing of lamota into functional yogurt drink. Complete Randomized Design (CRD) was used in this experiment with a single factor of 6 levels of lamota concentration. Iodine content, ash content, pH and scoring test were carried out to find out the best quality of the lamota yogurt. The results showed that the iodine content of the product was 29.01 mcg / g dry weight and ash content was 10.59%. The pH showed that the addition of lamota minimally affected the pH of the yoghurt. In the organoleptic test found that 25% addition of lamota extract was the most preferrable concentration compared to 5, 10, 15, and 20% based on the color, taste, texture, aroma. Panelist describe the 25% lamota addition has greenish color, a little bit salty, watery texture, and green aroma. Based on the iodine content and the best consumers acceptance the yogurt with 25% addition of lamota could be categorized as a rich in iodine drink and a promising product to improve the functional characteristics of yogurt as well develop a value added local marine commodity with unique flavor.
The exploration of indigenous plant-based coagulant for sumbawanese cheese production as probiotic source Ariskanopitasari, Ariskanopitasari; Rizaldi, Lalu Heri; Sari, Ratna Nurmalita
Jurnal Agrotek Ummat Vol 10, No 4 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i4.19514

Abstract

Sumbawa cow's milk processing is still limited even though it has the potential to be developed. Therefore, a diversification product like cheese as a source of probiotic is required. Cheese derived from milk that is coagulated using rennet which is expensive and has high halal critical point. Thus, an alternative coagulant that is affordable with low halal critical point such as local plant-based material is needed. This study used Sumbawa local cow’s milk to produce cheese which coagulated using pineapple and gooseberry and the addition of Lactobacillus lactis as the lactic acid bacteria. Observed parameters were clotting time, yield, hardness, protein, total fat, total lactic acid bacteria, and sensory quality. This experiment showed that the cheese yielded using pineapple was higher than that of gooseberry, while the cheese coagulated using gooseberry (26714 N/m2) was having firmer texture. Meanwhile, clotting time, protein content and total fat content of the cheese coagulated using both coagulants were the same. The total lactic acid bacteria of the cheese coagulated using pineapple and gooseberry was similar 10.80 Log CFU/mg and 10.84 Log CFU/mg, respectively. Sensory evaluation using quantitative descriptive analysis showed that the cheese coagulated using pineapple extract has higher aftertaste and bitter taste. Meanwhile, the cheese coagulated using gooseberry extract was dry, grainy, yellowish, and its overall acceptance was higher than that of pineapple.
Karakteristik fisikokimia fish cake goreng berbahan dasar ikan nila hitam (Oreochromis niloticus) dan lele (Clarias sp.): Physicochemical characteristics of fried fish cakes made from black nile tilapia (Oreochromis niloticus) and catfish (Clarias sp.) Pamungkas, Bagus Fajar; Zuraida, Ita; Sari, Ratna Nurmalita; Kurniasih, Wahyu Retno
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 2 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i2.60268

Abstract

Fish cake merupakan olahan berbahan dasar daging ikan segar maupun surimi yang termasuk jenis produk fish jelly. Penelitian ini bertujuan untuk menentukan formulasi terbaik fish cake goreng berbahan dasar ikan nila dan lele dengan bahan pengisi tepung tapioka berdasarkan parameter kekuatan gel dan profil tekstur. Fish cake goreng terdiri dari lima perlakuan rasio daging ikan dan tapioka, yaitu 100:0, 95:5, 90:10, 85:15, dan 80:20. Parameter yang dianalisis meliputi proksimat, derajat putih, kekuatan gel, dan profil tekstur. Hasil penelitian menunjukkan fish cake goreng berbahan dasar nila hitam memiliki kadar protein dan derajat putih yang lebih tinggi, namun fish cake goreng lele memiliki kadar lemak, abu, karbohidrat, kekuatan gel, dan hardness yang lebih tinggi. Hasil cohesiveness, springiness, dan adhesiveness dari kedua jenis fish cake memiliki nilai yang hampir serupa. Fish cake goreng nila hitam memiliki kadar protein dan lemak masing-masing sebesar 33,90-62,60%bk dan 1,00-3,01%bk, sedangkan fish cake goreng dari lele memiliki kadar protein dan lemak masing-masing sebesar 30,28-55,59%bk dan 2,40-8,32%bk. Kekuatan gel pada fish cake goreng mengalami peningkatan dengan makin berkurangnya konsentrasi daging ikan dan bertambahnya konsentrasi tapioka. Formulasi fish cake goreng pada ikan nila hitam dan lele dengan rasio daging ikan dan tapioka 80:20 merupakan perlakuan terbaik berdasarkan kekuatan gel dan profil teksturnya. Secara umum, ikan nila hitam dan lele yang merupakan jenis ikan air tawar memiliki potensi untuk dikembangkan menjadi bahan dasar dalam pembuatan produk fish cake.
Sensory profile analysis of Sumbawa ruminants milk using quantitative descriptive analysis and check-all-that-apply methods Sari, Ratna Nurmalita; Lalu Heri Rizaldi; Ariskanopitasari; Siti Nurjanah
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1200

Abstract

West Nusa Tenggara, particularly Sumbawa had suitable condition for livestock production, including cow, buffalo, equine, and goat. Those ruminants produce milk that contains notable nutrients for human body. This research aimed to use Quantitative Descriptive Analysis (QDA) and Check All That Apply (CATA) method by using trained and consumer panelist, consecutively. Ten trained panelists were obtained after prior selection process and training.  Based on QDA result, bovine milk had yellowish color, salty and bitter taste. Sumbawa buffalo milk associated with thickness and creaminess. Meanwhile, equine milk appearance was white with rancid aroma and taste. Goat milk dominated with barny taste and aroma. Symmetrical plot in CATA result showed the different sensory profile among different Sumbawa ruminants milk
The effect of prebiotic types on the physical properties of ph and color and organoleptic test of Sumbawa's typical synbiotic cheese Rizaldi, Lalu Heri; Ariskanopitasari, Ariskanopitasari; Sari, Ratna Nurmalita
Jurnal Agrotek Ummat Vol 12, No 4 (2025): Jurnal Agrotek Ummat: Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i4.34516

Abstract

Sumbawa is known as a cow's milk producing area in West Nusa Tenggara Province. Unfortunately, the use of Sumbawa cow's milk is limited to milk candy products. In fact, the potential for dairy processing is very diverse, one of which is the typical synbiotic cheese product from Sumbawa. This study aims to analyze the effect of prebiotic types on the physical characteristics and organoleptic tests (level of liking) of typical Sumbawa synbiotic cheese products. The physical characteristics tested include pH and color, while the organoleptic test includes taste, aroma, texture and color. This research is experimental in nature by conducting experiments in the laboratory, using a completely randomized design with one factor, namely the type of prebiotic. The types of prebiotics used are uwi flour, seaweed flour and soybean flour. The three types of prebiotics used gave pH test results ranging from 5.82-5.90. The resulting pH value did not have a significant effect on the type of prebiotic used. Analysis of the physical properties of color obtained a range of L values of 76-80, a values of 0-3, b 7-19, Hue 69-90, and ∆E 12.13-3.37 from all treatments. The results of the color analysis showed that all samples were in quadrant one, which indicates that the cheese was yellow with varying intensities. Cheese with prebiotic soy flour is more yellow than prebiotic uwi flour and seaweed. The prebiotic type of cheese product made from yam flour had a significant effect on the color test results, while the organoleptic test results showed that the prebiotic type of yam flour and seaweed flour samples were the most popular in terms of taste, aroma and texture. When compared to the three treatments, cheese made from seaweed flour had the best level of acceptance. The potential for developing synbiotic cheese in the Sumbawa region is very large to produce products that can be accepted by the wider community.
Agrovoltaic system implementation for optimizing land productivity and sustainability under solar panel area in West Sumbawa Komarudin, Nurul Amri; Sari, Ratna Nurmalita; Nairfana, Ihlana; Tubal, Jairus Jesse M.; Sadidan, Ikhwanussafa
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.1

Abstract

Greenhouse gas emissions are projected to increase by 50% by 2050, primarily due to reliance on non-environmentally friendly energy sources. The transition toward clean and renewable energy is therefore widely regarded as a key strategy for mitigating this trend.  West Nusa Tenggara possesses substantial potential for renewable energy development, particularly through solar power plants, owing to its abundant sunlight. In West Sumbawa, PT Medco Energi, via its subsidiary PT MPSoS, has implemented solar technology by installing panels on a 27-hectare site, capable of generating 26.8 MWp of energy. To further optimize land-use efficiency, PT MPSoS introduced an agrovoltaic approach that integrates solar energy generation with agricultural activities on the same land area. In collaboration with academic partners, PT MPSoS cultivated seedless watermelons beneath the solar panel structures. This study aimed to assess the feasibility and effectiveness of agrovoltaic systems in enhancing land-use efficiency through the integration of solar energy production and agricultural activity. A field experiment was conducted in which  seedless watermelons were grown beneath solar panels across 11 panel arrays, comprising three small plots (21 m x 6 m each) and eight large plots (31 m x 6 m each). Overall crop performance was assessed qualitatively based on plant growth success. Preliminary results indicate a crop establishment success rate exceeding 80%, underscoring the potential of agrovoltaic systems to contribute simultaneously to energy generation and food sustainability. 
Diversifikasi Olahan Rumput Laut Gracilaria sp. untuk Meningkatkan Produktivitas Ekonomi Masyarakat Nelayan di Desa Muara Badak Ilir, Kutai Kertanegara Sulistiawati, Septiana; Sari, Ratna Nurmalita; Oktawati, Nurul Ovia
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 4 (2025): Edisi Oktober - Desember
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i4.7201

Abstract

Desa Muara Badak Ilir, yang kaya akan rumput laut Gracilaria sp., menghadapi tantangan ekonomi karena masyarakat hanya menjualnya dalam bentuk mentah dengan harga murah. Minimnya keterampilan diversifikasi produk menjadi hambatan utama. Program pelatihan ini bertujuan untuk mengatasi masalah tersebut dengan mengajarkan masyarakat cara mengolah rumput laut menjadi mie kering bernilai jual tinggi, sehingga dapat meningkatkan ekonomi masyarakat mitra. Pelatihan yang dilakukan menganalisis keperluan masyarakat, menentukan produk diversifikasi, pelatihan cara pengolahan pangan yang baik dan benar, pembuatan mie Gracillaria, dan pelatihan strategi pemasaran. Pelatihan ini dievaluasi melalui perbandingan pre-test dan post-test. Hasil menunjukkan adanya peningkatan pemahaman peserta yang signifikan di semua aspek: manfaat rumput laut (40% menjadi 76,7%), keunggulan produk (80% menjadi 86,7%), proses pembuatan (20% menjadi 50%), tujuan pengeringan (60% menjadi 83,3%), dan strategi pemasaran (60% menjadi 83,3%). Secara keseluruhan, program ini terbukti sangat efektif dalam membekali peserta dengan keterampilan teknis dan wawasan bisnis. Peningkatan pemahaman ini diharapkan menjadi landasan bagi masyarakat untuk mengembangkan usaha mandiri, meningkatkan nilai ekonomi lokal, dan mendukung kemandirian pangan.
Co-Authors Afgani, Chairul Anam Ariskanopitasari Ariskanopitasari, Ariskanopitasari Dwi Aprilian Nur Putri Havied, Arif Rahman Ihlana Nairfana Ikhwanussafa Sadidan, Ikhwanussafa Imam Munandar Ita Zuraida Komarudin, Nurul Amri Kurniasih, Wahyu Retno Lu Jing Lukman Azis Lv Jiaping Mandasari, Ratna Murniyati Nairfana, Ihlana Nuramaliyah, Nuramaliyah Oktawati, Nurul Ovia Pamungkas, Bagus Fajar Ratih Dewanti -Hariyadi Ratna Mandasari Rizaldi, Lalu Heri Setiawati, Veni Rori SITI NURJANAH Siti Nurjanah Suriyadin, Adi Tubal, Jairus Jesse M. Veni Rori Setiawati