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All Journal International Journal of Public Health Science (IJPHS) Jurnal Pengabdian Pada Masyarakat Jurnal Gizi Klinik Indonesia Jurnal Pengolahan Pangan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal of Food and Culinary FoodTech: Jurnal Teknologi Pangan Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Dunia Gizi Indonesia Berdaya Majalah Kesehatan Indonesia Open Access Health Scientific Journal Prosiding Seminar Nasional Pengabdian Masyarakat Bulletin of Culinary Art and Hospitality Gastronomy and Culinary Art (Gastronary) Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Ayuningtyas, Cita Eri
Prodi Bisnis Jasa Makanan, Fakultas Ekonomi Dan Bisnis, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
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Peningkatan Pengetahuan UMKM Pangan tentang Produk Pangan Bergizi, Aman, dan Halal Rachmawati Widyaningrum; Cita Eri Ayuningtyas; Dyah Suryani; Hesti Khofifah; Siti Mutmainah; Shaumi Natalia Putri
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 3 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i3.2760

Abstract

As part of Micro, Small, and Medium Enterprises (MSMEs), the Culinary Sector is the sector that has the largest contribution to the National Gross Domestic Product at 32.50%. During the Covid-19 pandemic, the MSME business in the culinary industry showed positive growth with an increase in the number of enterprises and their transactions, especially with the internet-based marketing system (online). However, it still has several problems, such as low nutritional value, safety issues, and the product halalness. Tirtonirmolo, a subdistrict that houses 178 food MSMEs, is also experiencing the same problem with the low number of products certified for their safety and halal status. Educational programs were conducted to increase the knowledge of the household food industry in Tirtonirmolo by the principles of nutrition, food safety, and halalness. Through educational programs, knowledge improvement is carried out through an online meeting platform with three topics: improving nutritional food value, safety, and halal food products. Measurement of the increase in knowledge is done by comparing the results of the pre-test and post-test. The measurement results showed that there was an increase in knowledge scores in three aspects, namely nutrition (9.1 points), food safety (11.4 points), and food halalness (13.1 points), with an average of 11.4 points. From the evaluation results, it was found that most of the participants felt that this activity was valuable and applicable and had expectations for follow-up. This educational program can be designed to be carried out ongoing to obtain a more optimal result of increasing knowledge.
Optimalisasi Peran Ibu dalam Pengendalian Faktor Risiko Masalah Gizi Balita di Dusun Gumulan, Caturharjo, Bantul Septian Emma Dwi Jatmika; Cita Eri Ayuningtyas
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 5 No 2 (2020): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v5i2.1525

Abstract

Faktor risiko masalah gizi balita yang ditemukan di Dusun Gumulan meliputi kurangnya pengetahuan Ibu tentang pemberian MP ASI sesuai standar World Health Organization (WHO); kurangnya pemanfaatan bahan pangan lokal berkualitas untuk MP-ASI; banyaknya pemberian MP-ASI instan oleh Ibu pada balita; pemberian MP-ASI yang kurang sesuai dengan durasi, frekuensi, tekstur dan variasi sesuai tahapan usia dan kurangnya perhatian orangtua terkait tumbuh kembang balita. Namun disisi lain, Dusun Gumulan memiliki potensi sumber daya manusia (Kader Posyandu) dan sumber daya alam (daerah pertanian) yang dapat dioptimalkan untuk mengatasi masalah tersebut. Dengan demikian perlu adanya program pemberdayaan yang bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat dengan mengoptimalkan Peran IbuMetode yang diterapkan adalah pelatihan dan pendampingan pembuatan MP ASI serta evaluasi pelaksanaan . Kelompok sasaran adalah Kader Posyandu dan Ibu Ibu PKK Dusun Gumulan Hasil program pemberdayaan cukup bagus dimana terdapat peningkatan pengetahuan warga setelah diberikan pelatihan pembuatan MP ASI pada warga. Sedangkan hasil penilaian keterampilan warga melalui lomba kreasi aneka olahan MP ASI menunjukkan bahwa secara keseluruhan warga telah mempu membuat olahan MP ASI dengan baik.Dengan demikian, dapat disimpulkan bahwa warga dapat memahami dengan baik materi yang disampaikan dalam pelatihan. Warga berharap ada kegiatan serupa yang dilakukan secara berkelanjutan.
Analisis Faktor Pemilihan Makanan pada Dosen dan Karyawan Universitas Ahmad Dahlan pada Era Adaptasi Baru Cita Eri Ayuningtyas; Yunda Maymanah Rahmadewi; Irbah Umaniyah; Evita Dwi Yulianti
Jurnal Dunia Gizi Vol 4, No 2 (2021): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v4i2.5145

Abstract

Background; Food choice is the most important factors that caused disease.  The  prevalence of non communicable diseases in Indonesia is  quite high  due to unhealthy lifestyle changes.  Food choice in new adaptation era influenced by emotional eating. Work rhythms changed by workshift schedule  can lead stress triggers unhealthy lifestyle  for example food consumption. Objectives; to analyze food choice for UAD’s staff in new adaptation era. Material and Method; type of research used qualitatif study fenomenology design. This research  was conducted in Universitas Ahmad Dahlan among the staff (Lecturers and employees). Totally 4 respondents recruited in this reseach.  Information  collected by indepth interview through online meeting platform and  being recorded during the interview. Results; the study found there was no difference the type of food consumed between before and during new adaptation era.  The choice of food used delivery order system to avoid virus transmission by the crowds. Respondents have a habit  coffee and tea consumption everyday for distraction a stress . Conclusion; it was found that there was no difference the type of food  between before and during the new adaptation era Covid-19. Factors to be considered  of food choice were virus transmission, food safety, avoid the crowds and alternatively used the delivery order system.  There was favorite drinks consumed everyday.
Effect of Guava Juicy (Psidium guajava L.) Addition on Organoleptic Properties of Tempeh Yoghurt Cita Eri Ayuningtyas; Waluyo Waluyo; Susetyowati Susetyowati
Jurnal Dunia Gizi Vol 1, No 2 (2018): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v1i2.3420

Abstract

Tempeh yoghurt is one of functional food modified by tempeh. Yoghurt is recogniced as a healthy food. Tempeh yoghurt clinically proven reduce cholesterol, despite of its appearance still needs development. Therefore, tempeh yoghurt needs improvement to increase its appearance. Objectives; to prove the relationship of organoleptics of tempeh yoghrut and the additions of guava juicy. Material and Method; type of research used experimental, four variations of guava juicy added to tempeh yoghurt : 5%, 10%, 15% and 0% as a control. 20 panelis gave level of pleasure of organoleptics of tempeh yoghurt. Result of the research analyzed by Kendall’s and would be continue to Wilcoxon test. Results; Addition of guava juicy was’not related to panelis preferences of the color’s tempeh yoghurt (p=0,420), taste (p=0,156), flavor (p=0,297), viscosity (p=0,988) and all the properties (p=0,166). Conclusion; it was found that there wasn’t a correlation between addition of guava juicy and organoleptics properties of tempeh yoghurt.
Peningkatan Gizi Keluarga melalui Kebun Sayur Cita Eri Ayuningtyas; Septian Emma Dwi Jatmika; Raffika Yulianti
Jurnal Pengabdian Pada Masyarakat Vol 5 No 1 (2020)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202051.277

Abstract

INCREASING FAMILY NUTRITION THROUGH HOME GARDENING. Stunting is one of a big health problem. Prevalence of the stunting in Indonesia based on Riskesdas 2018 was 12,8%, and compared to the number in Daerah Istimewa Yogyakarta was 20%. Problem solving for stunting can be started since pregnancy period such as fulfill the nutrition needs. A family should provide food that contain a good nutrition for their member family, especially for fiber from fruits and vegetables. A home gardening was a method for increasing dietary fiber in a family. The purpose of the activity was to increasing knowledge of housewifes in Gumulan how to fulfill nutrition needs from home gardening.The method used for identifying skill housewifes in home gardening. The ending of the activity housewifes could plant fruits and vegetables and make home gardening in their home.
Persepsi tentang nutrition claims, perilaku makan, dan body image antara mahasiswi kesehatan dan non-kesehatan Ahmed Fahmy Arif Tsani; Ananda Eka Astirani; Restu Amalia Hermanto; Lisa Indraswari; Okky Lupitasari; Cita Eri Ayuningtyas
Jurnal Gizi Klinik Indonesia Vol 15, No 1 (2018): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.957 KB) | DOI: 10.22146/ijcn.44574

Abstract

Background: Food Marketing Institute survey results showed that 57% of consumers choose products with whole grain claims, 54% high fiber, and 53% low fat. In Indonesia, there is increasing public demand for products of low fat and high fiber. A person with a high level of knowledge, especially in those who have knowledge of health, should have a better understanding. However, it becomes difficult in transition adolescence to early adulthood period. Concern about body image to be the reason which more students choose foods that are believed to maintain the appearance remains interesting, such as on products with nutrition claims.Objective: To determine differences in perception of nutrition claims, food behaviors, and body images on health and non-health students.Method: This type of research is an observational study with cross-sectional design with two groups. The respondents were Gadjah Mada University students aged 19-24 years. Subject selection is based on consecutive sampling technique.Results: Perceptions of nutrition claims between health and non-health students differ significantly (p=0.000). In both groups, the food behavior which includes the consumption of fat (p=0.803) and fiber (p=0.926) did not differ, whether from food or natural products. There is no significantly difference in body image between the two groups (p=0.463).Conclusion: Between health and non-health students have different perceptions of nutrition claims, but there is no difference in food behaviours and body image between the two groups.
Kondisi stres pada karyawan mempengaruhi tingkat konsumsi gula sederhana dan natrium Cita Eri Ayuningtyas; Nurul Putrie Utami; Widodo Hariyono; Retno Natalina
Jurnal Gizi Klinik Indonesia Vol 15, No 4 (2019): April
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.51507

Abstract

Stress in work staff influenced simple sugar and sodium intakeBackground: Stress is a condition that occurs to individual experiences a burden of a problem that can not solve there for lead to an unspecific response from the body. One of the causes of stress is the load of work. Stress caused by work could lead to obesity, cardiovascular disease, and diabetes. Change of behavior during stress like eating behavior cause of changing appetite on the individual.Objective: This research was aimed to analyze simple glucose and sodium intake during stress in staff.Method: This was a cross-sectional research design. A total of 125 subjects were chosen by purposive random sampling. The subject was the educational staff of Universitas Ahmad Dahlan. Data was collected as identity, nutrition intake used the Semi-Quantitative Food Frequency Questionnaire (SQFFQ), and stress level used Depression Anxiety Stress Scales (DASS) questionnaire. The statistical test used the Chi-Square test.Results: There is no significant difference between a simple sugar and sodium intake to stress level (p>0.05). The average of simple sugar and sodium intake classified as normal as much as 56.49±77.20 g for simple sugar intake and as much as 653.30±464.55 mg for sodium derived from food ingredients added salt and preservative foods. Data characteristic showed that the nutritional status of 40,8% of the staff was overweight and obese. Conclusions: There is no significant difference between stress level and simple sugar and sodium intake. 
Kualitas Produk dan Layanan Coffee Shop yang Dikunjungi: Sebuah Studi Pada Mahasiswa Cita Eri Ayuningtyas; Retty Ikawati; Yunda Maymanah Rahmadewi; Salsabila Thifani Imtinansuni
Jurnal Dunia Gizi Vol 5, No 2 (2022): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v5i2.5531

Abstract

Pendahuluan; Pertumbuhan industri kuliner dari tahun ke tahun dirasa cukup pesat, salah satunya bisnis coffee shop. Coffee shop merupakan salah satu industri makanan massal yang tergolong dalam kategori komersil. Coffee  shop menjadi daya tarik karena menyajikan berbagai fasilitas tidak sekedar makanan saja. Lokasi yang cukup strategis dan kelengkapan sarana yang diberikan membuat coffee shop lebih diminati dibandingkan industry makanan lainnya.  Banyak pilihan coffe shop yang saat ini berkembang, namun hampir semua coffee shop tidak pernah kunjung sepi dari konsumen. Tujuan; Untuk melihat persepsi  kualitas produk dan layanan pada coffee shop yang dikunjungi mahasiswa. Metode; Penelitian ini merupakan penelitian observasional. Penelitian dilakukan dari bulan Agustus hingga Oktober 2022. Sampel penelitian ini adalah mahasiswa yang diambil secara voluntary sampling dan didapatkan 124 mahasiswa. Subjek yang bersedia mengikuti penelitian dapat mengisi link gform. Analisis data dilakukan secara deskriptif dan juga dianalisis secara bivariate pearson correlation untuk melihat hubungan dua variable.  Hasil; persepsi kualitas produk dan layanan berada pada kategori kurang baik ( 50%). Analisis statistik kualitas produk mempengaruhi frekuensi kedatangan mahasiswa di coffee shop (p=0,028). Kesimpulan; persepsi kualitas produk dan layanan coffee shop yang dikunjungi sebagian besar berada pada kategori kurang baik. Namun, secara statistik, persepsi kualitas produk mempengaruhi frekuensi kedatangan pada coffee shop.
Pemanfaatan Ikan Nila Sebagai Produk Kuliner Khas Ekowisata Bendhung Lepen Yogyakarta Cita Eri Ayuningtyas; Yunda Maymanah Rahmadewi; Agung Budiantoro; Muhammad Rasyid Ridha
Prosiding Seminar Nasional Pengabdian Masyarakat Universitas Ma Chung Vol. 1 (2021): Prosiding Seminar Nasional Pengabdian Masyarakat Ma Chung 2021
Publisher : Ma Chung Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (398.101 KB) | DOI: 10.33479/senampengmas.2021.1.1.65-74

Abstract

Bendhung Lepen merupakan salah satu destinasi wisata di Kota Yogyakarta yang menyajikan daya tarik budidaya ikan nila yang memanfaatkan aliran irigasi. Potensi ikan nila belum dimanfaatkan secara maksimal di wilayah ini. Ikan nila yang dipanen secara periodik hanya dijual pada warga sekitar. Padahal ikan nila merupakan ikan yang mudah dibudidayakan dan jumlah produksinya melimpah. Pengolahan ikan nila selama ini masih terbatas pada menu makan besar, seperti digoreng, dibakar atau hidangan berkuah. Olahan yang variatif dan juga kekinian dibutuhkan untuk mengolah ikan nila agar dapat dijadikan produk kuliner khas di area ini. Berdasarkan data di lapangan, jajanan di wilayah ini belum begitu variatif dan belum memanfaatkan ikan nila sebagai produk kulinernya. Hal ini disebabkan salah satunya adalah pengetahuan dan ketrampilan masyarakat setempat. Tujuan dari pelatihan ini diharapkan dapat meningkatkan ketrampilan dalam mengolah ikan nila menjadi produk kuliner khas Bendhung  Lepen. Metode yang dilakukan yaitu berupa pelatihan olahan pangan. Hasil pelatihan berupa peningkatan pengetahuan dan ketrampilan mitra sebesar 80% pada pengalaman mengolah produk. Produk olahan yang berbasis ikan nila yang terdiri dari produk makanan yang dibekukan atau frozen food dan juga cemilan kering yaitu rolade, nugget, otak-otak, fish katsu, stik ikan dan krupuk kulit.
Motivation on Boba Drink Consumption Nadia Ulfa Nashwara; Cita Eri Ayuningtyas
FoodTech: Jurnal Teknologi Pangan Vol 5, No 2 (2022): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v5i2.63945

Abstract

Boba drinks are popular in the trend of sweet foods and drinks in great demand by millennials. According to previous research, the sugar content in this boba drink is very high and is included in the category of high-sugar drinks that can cause serious health effects if consumed in excess. This study aims to determine the motivational factors for the consumption of boba drinks by people in the city of Yogyakarta. This research was qualitative research with a phenomenological approach. The study was conducted at boba beverage outlets in Yogyakarta by using purposive sampling. Respondents who participated in this study were 5 people who had consumed boba drinks at least once in the past month. Data collection was carried out by in-depth interviews with respondents, and data triangulation was carried out to ensure that the data obtained were valid. The results showed that the respondents liked the creamy and sweet taste. The distinctive taste of boba drinks was the main attraction for consumers. In addition, at price, respondents felt that the price and the product served were appropriate. Brand popularity also affected respondents' motivation to try the drink, based on drink advertisements that include promos. Price was a factor of consideration because consumers would see the suitability of the price with the goods purchased. Conclusion: motivation to consume boba drinks is motivated by various factors, including taste, price, brand, atmosphere, and promotion.
Co-Authors A Fahmy Arif Tsani Agung Budiantoro Alifia, Reza Nur Ananda Eka Astirani Ananda Eka Astirani Annisa Parisudha Aurelia, Sitta Rahma Dina Fatimah Dyah Suryani Elly Qodriawati Evita Dwi Yulianti Hesti Khofifah Indraswari, Lisa Irbah Umaniyah Khofifah, Hesti Kusuma, Sari Kusumaningrum, Puspita Dewi Lina Handayani Lisa Indraswari Lupitasari, Okky Muhammad Rasyid Ridha Muhammad Ridwan Ansari Nadia Ulfa Nashwara Natalina, Retno Nelsi Vitri Nur Hidayah Okky Lupitasari Putri Cahya Pertiwi Putri Dewi Setiati, Putri Rachmawati Widyaningrum Raffika Yulianti Rahmadewi, Yunda Maymanah Rahman, Elisa Kofsia Ramadhani, Khairunisa Ratri, Wulan Kencono Rejeki, Marsudi Endang Sri Restu Amalia Hermanto Restu Amalia Hermanto Retno Natalina Retty Ikawati Salsabila Thifani Imtinansuni Septian Emma Dwi Jatmika Setiawan, Yuni Wahyuningsih Shaumi Natalia Putri Siti Mutmainah Susetyowati Susiant, Susiant Syaltha, Puandira Caesha Naila Tsani, Ahmed Fahmy Arif Utami, Nurul Putrie Waluyo Waluyo Widodo Hariyono Widodo Hariyono Widyaningrum, Rachmawati Yunda Maymanah Rahmadewi Yunda Maymanah Rahmadewi Yunda Maymanah Rahmadewi Yunda Maymanah Rahmadewi