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PENGARUH FORTIFIKAN Fe TERHADAP KADAR Fe, TOTAL BAL, pH DAN ORGANOLEPTIK YOGURT SINBIOTIK JELLY DRINK YANG DIFORTIFIKASI VITAMIN A Paramastuti, Ratih; Rustanti, Ninik
Journal of Nutrition College Vol 5, No 4 (2016): Oktober
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Latar Belakang : Fortifikasi besi dan vitamin A pada susu terbukti dapat meningkatkan bioaksesibilitas dari besi. Susu diolah menjadi yogurt sinbiotik jelly drink untuk meningkatkan penyerapan mineral dan mempunyai masa simpan yang lebih lama.Tujuan : Mengetahui pengaruh fortifikan Fe terhadap kadar Fe, total bakteri asam laktat (BAL), pH dan organoleptik yogurt sinbiotik jelly drink yang difortifikasi vitamin AMetode : Merupakan penelitian eksperimen dengan rancangan acak lengkap satu faktor yaitu jenis fortifikan besi (FeSO4, ferrous bisglycinate dan NaFeEDTA). Analisis kadar besi menggunakan metode Atomic Absorption Spectrophotometry, pH menggunakan pH meter, Total BAL menggunakan metode Total Plate Count dan uji organoleptik. Hasil : Terdapat pengaruh yang signifikan jenis fortifikan besi terhadap kadar Fe namun tidak signifikan terhadap total BAL, pH dan uji organoleptik pada yogurt sinbiotik jelly drink yang difortifikasi vitamin A. Kadar besi tertinggi terdapat pada yogurt terfortifikasi FeSO4 dan total BAL tertinggi terdapat pada yogurt terfortifikasi ferrous bisglycinate. pH tertinggi terdapat pada yogurt terfortifikasi ferrous bisglycinateÂ dan NaFeEDTA.Â Â Simpulan : Jenis fortifikan besi yang direkomendasikan untuk yogurt sinbiotik jelly drink adalah ferrous bisglycinate karena mempunyai total BAL tertinggi dan hasil organoleptik yang baik.

THE EFFECTS OF PAPAYA LEAVES JELLY IN LIPID PROFILE AMONG OVERWEIGHT WOMEN Nissa, Choirun; Pratiwi, Syafira Noor; Majidah, Siti; Rahma, Nadia; Paramastuti, Ratih; Hindarta, Nadhea Alriessyanne; Syauqy, Ahmad; Wijayanti, Hartanti Sandi; Afifah, Diana Nur
Journal of Nutrition College Vol 9, No 4 (2020): Oktober
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v9i4.29160

Background : Insulin resistance that occurred in diabetic state could promote endothelial dysfunction which lead to metabolic disease in obese subjects. Although several studies showed papaya leaves had antidiabetic and antihyperlipidemic agent, the effect of papaya leaves jelly is rarely studied on lipid profiles among overweight women.Objectives : We aimed to examine the effect of papaya leaves jelly on lipid profiles in women with overweight. Methods : This study was a pre-posttest controlled group design with both of the groups were overweight. The treatment group consumed papayq leaves jelly with 24.6 grams papaya leaves jelly that contains 182.4 mg chlorophyll, while the control group consumed 24.6 grams jelly with green dye for 20 days in a row. Three-day recall in three non-consecutive days and physical activity using International Physical Activity (IPAQ) were taken three times. Fasting blood sugar was measured using Glucose Oxidase Phenol 4-Aminophenazone (GODPAP). LDL, HDL, total cholesterol, triglyceride levels were measured using Cholesterol Oxidase Para Aminophenazone (CHOD-PAP). Statistical analysis using Paired t-test was used within group, while Independent t-test and Mann-Whitney were used in between groups. Papaya leaves jelly effects on lipid profiles was analyzed using multiple linear regression after considering energy, protein, fat, and carbohydrate intakes. Results : Triglyceride levels was reduced significantly (p=0.014) in the treatment group despite there were no differences in triglyceride (p= 0.407), LDL (p= 0.923), HDL (p= 0.749) and total cholesterol (p= 0.277) between 2 groups. Conclusion : Papaya leaves jelly consumption could lower triglyceride levels significantly in the treatment group.

Patulin-producing mold, toxicological, biosynthesis, and molecular detection of patulin Ratih Paramastuti; Winiati Pudji Rahayu; Siti Nurjanah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 2 (2021)
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.2021.004.02.3

Mycotoxin is one of the food safety problems that raise concern because of its negative health impact and significant economic losses. Patulin is the most common mycotoxin found in fruits and its products like apple, orange, grape, pear, etc. There are 167 species reported to produce patulin; Penicillium expansum is the major patulin producer among those fungi species. Patulin is not classifiable as to its carcinogenicity to humans, but some studies showed the toxicities of patulin. Patulin has a broad spectrum of toxicity such as acute toxicity, sub-acute toxicity, genotoxicity, embryotoxicity and teratogenicity, carcinogenicity, and immunotoxicity. There are several ways to detect mycotoxins, such as HPLC, TLC, ELISA, and PCR. The popular way to detect mycotoxin molecularly is PCR because of its sensitivity and specificity. To detect patulin molecularly require proper selection of target gene. Therefore, the biosynthesis of patulin, its influencing gene, and its underlying factor needs to be understood.

Deteksi dan Identifikasi Molekuler Kapang Berpotensi sebagai Penghasil Patulin pada Buah Tropis Ratih Paramastuti; Winiati Pudji Rahayu; Siti Nurjanah
Jurnal Teknologi dan Industri Pangan Vol. 34 No. 2 (2023): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2023.34.2.127

Production and export of tropical fruits in Indonesia have an increasing trend every year. The important factor in the production and export of fruits is food safety. One of the contaminants that may be found in fruits is mycotoxin, especially patulin. Patulin mainly found in fruits such as apple, orange, grape, and pear. This study aimed to detect molds from tropical fruits and to identify potentially patulin-producing molds. Detection of potentially patulin-producing molds obtained from tropical fruits was carried out using the isoepoxydon dehydrogenase (idh) gene. Species identification was carried out using internal transcribed spacer (ITS) region. The mold isolate sequences of ITS rDNA region were analyzed for their homology using both BLAST search and phylogenetic tree. A total of 26 molds were isolated from four types of fruit (malang apple, ambon banana, medan orange, and avocado) obtained from five different places in Bogor including fruit stalls, traditional markets, and supermarkets. The positive results of idh gene were mold isolates that have an amplicon at 620 bp. The result showed that 5 of 26 (19,2%) isolates were positive for idh gene, namely A11, A34, A43, A51 and B23. The positive isolates for idh gene were identified as Aspergillus aculeatus, Aspergillus niger, Cladosporium anthropophilum, Cladosporium tenuissimum, and Talaromyces verruculosus.

Improvement of Bread Nutrition With The Addition of Coffee Silverskin as a Source Of Dietary Fiber And Antioxidants Rizkaprilisa, Windy; Hapsari, Martina Widhi; Paramastuti, Ratih; Pebrianti, Suci Apsari
Food ScienTech Journal Vol 5, No 2 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i2.20216

Prevention of obesity can be done by reducing the intake of foods high in carbohydrates and fats, then replacing them with high dietary fiber. Silverskin is a by-product of coffee beans with dietary fiber and antioxidants, which can potentially treat obesity. Indonesia has a typical regional bread, "Gandjel Rel" from Semarang, which is box-shaped, brown with a sprinkling of sesame on the surface, and has a cinnamon taste. This study aimed to increase the functional properties of "Gandjel Rel" bread through the nutrification of silverskin to enrich the content of dietary fiber and antioxidant compounds so it can be used to treat obesity. The main ingredient in this research is silverskin from Robusta coffee. In making bread, silverskin flour is added with a variation of 0; 1; 2,5; and 5%. The bread was analyzed about dietary fiber, antioxidant activity, physical and chemical properties. The bread was subjected to sensory analysis using 20 untrained panelists to assess the acceptability of the given bread samples. Bread with silverskin has higher dietary fiber (3,33-7,18% insoluble fiber and 0,25-0,77% soluble fiber) and antioxidant activity (26,23-31,36%). Silverskin did not change the texture of the bread and made darker and yellowish color. The panelists preferred bread by adding 1% silverskin with a nutritional content of 11,33% protein, 17,40% fat, and 66,42% carbohydrates. This bread has the potential as a functional food that is useful in treating obesity.

Difficulties Experience of Halal Product Process Assistant During Halal Certification Process Rizkaprilisa, Windy; Paramastuti, Ratih; Anggraeni, Novia; Nurvita, Silvia; Hapsari, Martina Widhi; Murti, Paulus Damar Bayu
Journal of Digital Marketing and Halal Industry Vol. 6 No. 2 (2024)
Publisher : Fakultas Ekonomi dan Bisnis Islam UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jdmhi.2024.6.2.20335

The increase in the issuance of halal certificates will continue to occur every year. Not all business actors understand the halal certification process, so a Proses Produk Halal (PPH) assistant is needed to educate and guide them. PPH assistant experience many obstacles when assisting business actors in registering the halal status of their products. This study aims to analyze the difficulties faced by PPH assistants and formulate ways to overcome these difficulties. Methods of this research use descriptive research that aims to systematically describe or explain a phenomenon that is currently occurring with factual data. The result of this research are most respondents have been PPH assistants for less than 1 year (57%). Business actors apply for halal certification for their products after the products are marketed (47%) and when they are required to be halal certified (53%). The reason business actors apply for halal certification is to follow government regulations (50%). The biggest difficulty experienced by PPH assistants is that business actors need to learn the importance of halal certification for their products (53%). They think that halal certification is a halal product without registering halal (63%). 80% of business actors do not know how to register for halal certification. PPH assistants feel that many business actors do not know how to access the “Si Halal” website (67%). These difficulties result in PPH assistants having different times in the halal certification process, namely more than 3 months (77%), 1-3 months (17%), and less than 1 month (7%).

KARAKTERISTIK HEDONIK DAN GIZI CENDOL IKAN NILA (OREOCHROMIS NILOTICUS) DENGAN PENAMBAHAN KOPI Anggraeni, Novia; Rizkaprilisa, Windy; Widhi Hapsari, Martina; Paramastuti, Ratih
Jurnal Borneo Saintek Vol 6, No 1 (2023): Jurnal Borneo Saintek
Publisher : Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/borneo_saintek.v6i1.4200

Cendol is one of the popular drinks in Indonesia which is made from flour with incomplete nutritional content, so it is necessary to modify the formulation of cendol by adding tilapia fish meat and coffee grounds to complement the nutritional value of cendol products. The purpose of this study was to determine the effect of the addition of coffee grounds on consumer acceptance and the nutritional value of tilapia cendol products. This study used a completely randomized design (CRD), with 4 treatments adding coffee powder 0 g, 4 g, 6 g, and 8 g. The results showed that the addition of coffee grounds had an effect on the hedonic results of tilapia cendol. The best cendol according to consumer acceptance based on hedonic code K2 results with the addition of 6 g coffee powder with a moisture content of 65.34%, ash content of 0.48%, fat content of 0.52%, protein content of 11.13%, and carbohydrate content of 23 .53%.

Difficulties Experience of Halal Product Process Assistant During Halal Certification Process Rizkaprilisa, Windy; Paramastuti, Ratih; Anggraeni, Novia; Nurvita, Silvia; Hapsari, Martina Widhi; Murti, Paulus Damar Bayu
Journal of Digital Marketing and Halal Industry Vol. 6 No. 2 (2024)
Publisher : Fakultas Ekonomi dan Bisnis Islam UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jdmhi.2024.6.2.20335

The increase in the issuance of halal certificates will continue to occur every year. Not all business actors understand the halal certification process, so a Proses Produk Halal (PPH) assistant is needed to educate and guide them. PPH assistant experience many obstacles when assisting business actors in registering the halal status of their products. This study aims to analyze the difficulties faced by PPH assistants and formulate ways to overcome these difficulties. Methods of this research use descriptive research that aims to systematically describe or explain a phenomenon that is currently occurring with factual data. The result of this research are most respondents have been PPH assistants for less than 1 year (57%). Business actors apply for halal certification for their products after the products are marketed (47%) and when they are required to be halal certified (53%). The reason business actors apply for halal certification is to follow government regulations (50%). The biggest difficulty experienced by PPH assistants is that business actors need to learn the importance of halal certification for their products (53%). They think that halal certification is a halal product without registering halal (63%). 80% of business actors do not know how to register for halal certification. PPH assistants feel that many business actors do not know how to access the “Si Halal” website (67%). These difficulties result in PPH assistants having different times in the halal certification process, namely more than 3 months (77%), 1-3 months (17%), and less than 1 month (7%).

The Paradox of Knowledge and Practice: Nutritional Status and Diet Quality Among Indonesian Food and Nutrition Science Students Paramastuti, Ratih; Rachma, Yasmin Aulia; Kamil, Rafli Zulfa
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.26985

Nutritional status and dietary adequacy are fundamental to health and well-being, particularly among university students who often struggle to maintain balanced diets due to academic pressures and lifestyle constraints. Paradoxically, students enrolled in food and nutrition science programs, despite their academic exposure, may still exhibit suboptimal dietary behaviours. This study aimed to evaluate Indonesian undergraduate students' nutritional status and macronutrient adequacy in food and nutrition science. A descriptive cross-sectional survey was conducted involving 130 participants. Anthropometric measurements were collected to calculate Body Mass Index (BMI), and dietary intake was assessed using self-reported food records. Nutrient intakes were analyzed and compared against individual estimated requirements to determine adequacy. The BMI data showed that 17% of students were underweight, 45% had a normal weight, and 38% were overweight or obese. Mean energy intake (1287.66 ± 429.38 kcal) was substantially below the estimated requirement (1830 ± 323 kcal), with only 72.07% adequacy. Carbohydrate intake was critically low, meeting just 53.90% of the requirement, with 86% of students consuming inadequate amounts. Protein intake reached moderate adequacy (81.36%), while fat intake exceeded recommended levels in over half of the respondents (110.87% adequacy). Furthermore, 65% of students had inadequate energy intake and 55% consumed excess fat. These findings reveal the coexistence of undernutrition and overnutrition, reflecting a double burden of malnutrition in a population expected to possess greater nutritional awareness. The disconnect between knowledge and practice underscores the urgent need for strengthened nutrition education and campus-based interventions to foster healthier dietary habits and mitigate long-term health risks.

POTENTIAL OF DIETARY FIBER AND ANTIOXIDANTS FROM COFFEE SKIN AS A FOOD PRODUCT IN PREVENTING OBESITY: SYSTEMATIC REVIEW Eleora Setiawan, Sia, Clarissa; Yuliantara, Arri; Rizkaprilisa, Windy; Paramastuti, Ratih; Hapsari, Martina Widhi
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.224

Obesity is a global health problem that continues to increase and is a major concern in efforts to maintain public health. In this context, the role of food in preventing obesity becomes very important. Food components that have an impact on preventing obesity, namely dietary fiber and antioxidants. Coffee skins are often not utilized, even though they contain high amounts of dietary fiber and antioxidants which can help prevent obesity. The purpose of this article is to explain the potential of dietary fiber and coffee skin antioxidants to prevent obesity. The method used to complete this article is by using the literature study method. Coffee skin consists of several parts, namely pulp, parchment, and silverskin. The coffee skin is obtained from processing coffee berries or coffee cherries which go through wet, dry and semi-wet processing stages. Food products made with coffee skins contain high levels of dietary fiber and antioxidants so they can prevent obesity. Food products made using coffee husks include tea, biscuits, granola, syrup, chocolate and kombucha. Utilizing coffee skins as a food ingredient created food product that are not only delicious but also healthy because they can help individuals maintain a balanced body weight. The dietary fiber and antioxidants contained in coffee skin have the potential to prevent obesity so they can be used as food products.

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