Article Per Year (5 Year)
p-Index From 2021 - 2026
2.87
P-Index
This Author published in this journals
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
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 23 Documents
Search

 1   2   3 
The Relationship of Breakfast Habits, Coffee Consumption, and Sleep Duration with Obesity Incidence in University Students Nurul Putrie Utami; Cita Eri Ayuningtyas; Putri Cahya Pertiwi
Majalah Kesehatan Indonesia Vol. 4 No. 1: April 2023
Publisher : Utan Kayu Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/makein.2023110

Abstract

The increasing prevalence of adult obesity in Indonesia from 14,8 to 21,8% in 2013-2018 impacts in a higher incidence of various non-communicable diseases. Lifestyle changes such as sleeping habits, breakfast, exercise, and coffee consumption can escalate the risk of obesity. Purpose: The purpose of this study was to determine the relationship between breakfast habits, coffee consumption, and sleep duration with the incidence of obesity among Ahmad Dahlan University students. This study was an observational study with a cross-sectional design with a purposive sampling method. The subjects are 459 students of Universitas Ahmad Dahlan. The research instrument used was a self-administrated online questionnaire that asked about the habits of breakfast, sleep, and coffee consumption. Anthropometric data were obtained from the results of the latest anthropometric measurements of each research subject. The research data were processed using statistical applications using the chi-square test with a significance value of p <0.05. Results: Breakfast habits, frequency, sources, timing, and the menu was not related to nutritional status (p> 0.05). Other health habits such as sports habits and sleep duration also did not found any significant relationship with nutritional status (p> 0.05). However, coffee consumption was related to nutritional status (p = 0.001). This relationship was found in female subjects (p = 0.014). The conclusion of this study is that breakfast habits and sleep duration are not related to the nutritional status of students, while coffee drinking habits have a relationship with the nutritional status of students, especially female students.
Pengembangan Panduan Market Day bagi Anak SD Sebagai Internalisasi Jiwa Kewirausahaan Cita Eri Ayuningtyas; Nur Hidayah
Journal of Food and Culinary Vol. 5 No. 2 [Desember 2022]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v5i2.6881

Abstract

Market Day merupakan salah satu program yang digalakkan pemerintah dalam rangka menginternalisasi jiwa-jiwa wirausaha sejak usia dini. Program ini dilakukan agar anak dapat mengimplementasikan secara langsung di lapangan bagaimana proses transaksi jual beli. Pelaksanaan market day dapat digunakan untuk menumbuhkan kreatifitas pada anak, suka berbagi, kemampuan memecahkan masalah, dan memutuskan masalah. Pelaksanaan market day ini sudah dilaksanakan di beberapa sekolah begitu juga di SD Muhammadiyah di Kabupaten Bantul. Dalam pelaksanaannya, market day belum ada panduan yang tertulis dan terstandar meskipun sudah banyak sekolah yang melaksanakan program ini. Di sisi lain, pelaksanaan program ini sangat ditunggu-tunggu oleh peserta didik dikarenakan kegiatan ini merupakan salah satu kegiatan yang menyenangkan. Untuk mewujudkan kualitas pelaksanaan market day yang sama, perlu adanya panduan yang digunakan dalam pelaksanaan dan juga sistem administrasinya. Dari uraian diatas, penelitian ini bertujuan untuk mengembangkan buku panduan yang bisa digunakan dalam pelaksanaan market day. Penelitian ini dilakukan dari bulan Februari 2022 hingga Oktober 2022. Penelitian ini menggunakan metode pengembangan untuk menghasilkan suatu produk dan diuji keefektifan dari produk tersebut. Penelitian yang digunakan dengan pengembangan model ADDIE dengan lima tahapan yaitu need assessment, Design, Development, Implementation, Evaluation. Hasil validasi dari ahli materi, ahli media dan ahli pembelajaran memiliki nilai yang cukup baik (di atas rata-rata). Sehingga, produk pengembangan buku ini bisa dikatakan layak untuk digunakan. Pengembangan buku panduan market day ini dikatakan layak untuk digunakan karena hasil validasi memiliki nilai yang cukup baik.
Khamir Cake with Sweetener Variations as a Potential Snack for People with Type II Diabetes Mellitus Dina Fatimah; Yunda Maymanah Rahmadewi; Cita Eri Ayuningtyas
Bulletin of Culinary Art and Hospitality Vol. 3 No. 1 (2023)
Publisher : Universitas Negeri Malang

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

Abstract

Khamir is a traditional cake mostly found in Pemalang City, Central Java, Indonesia. This cake was an acculturation product from Arab and Pemalang cultures, so this cake is commonly consumed by people of Pemalang and Arabic descent. Khamir cake is made primarily from a large quantity of wheat flour and sugar. Due to its high sugar content, people with diabetes of history of diabetes are not suggested to consume this cake. This study aims to explore healthy food development (theoretical), produce khamir cake alternative for people with type II diabetes mellitus (practical), along with exploring consumers’ preferences for khamir cake made from brown sugar, honey, stevia sugar, and corn sugar (practical). This research was quantitative experiment research. We used a questionnaire as an instrument to gather the respondents’ preferences for the produced alternative khamir cake. In this study, we prepared khamir cake with the sugar variation from brown sugar, honey, stevia sugar, and corn sugar.
The correlation of breastfeeding support and preparation towards mother’s satisfaction on infant’s breastfeeding status Widyaningrum, Rachmawati; Ayuningtyas, Cita Eri; Parisudha, Annisa; Handayani, Lina
International Journal of Public Health Science (IJPHS) Vol 13, No 2: June 2024
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijphs.v13i2.23863

Abstract

Besides the benefits of breastfeeding, the number of children exclusively breastfed was still low. The mother's breastfeeding decision might be influenced by breastfeeding support and preparation. The decision also might influence the mother's satisfaction and the child's well-being. Thus, to minimize the adverse effect of the decision, it is essential to identify the factors associated with mother satisfaction on their breastfeeding status. This study aimed to understand the correlation between breastfeeding support and preparation on mother's satisfaction with the infant's breastfeeding status. This study was a cross-sectional, observational study held in Yogyakarta, Indonesia. The inclusion criteria were the mother of a baby aged 6 to 24 months who lived in Yogyakarta City and was willing to join the research. A total of 150 respondents, mostly aged 19-40 years, joined the study. Spouse support is most influential on breastfeeding (BF) status. Mother's satisfaction with infant feeding choices was influenced by BF status, husband's support, and healthcare support. Husband support is essential for the mother to achieve exclusive breastfeeding and meet maternal satisfaction. Appropriate healthcare personnel support positively impacts maternal satisfaction by providing information and encouraging mothers to make informed infant feeding decision-making.
Karakteristik Konsumen Pada Pusat Jajanan di Yogyakarta Ayuningtyas, Cita Eri
Gastronary Vol. 3 No. 1 (2024): Gastronary
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Ampat Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/gastronomyandculinaryart.v3i1.648

Abstract

The culinary industry is growing rapidly. The marketing strategy carried out by the owners to attract buyers' interest is not only limited to products, but also the place for example in busy centers such as Pasar Tiban /night market. Pasar Tiban/night market serves a variety of culinary delights such as traditional culinary snacks to international snacks and called to street food. Some of Pasar Tiban /night markets in Yogyakarta include Alun-alun Kidul, Sultan Agung Stadium, or Sunday morning (Sunmor) UGM. Consumers come not only from local communities but also outside the city. The large number of consumers get the information about culinary delights from social media or environmental influences. The various culinary delights sold at Alkid and Sunmor are quite varied, from traditional to foreign culinary delights. It makes culinary enthusiasts Pasar Tiban in Yogyakarta having various characteristics. This research aims to analyze the characteristics of culinary consumers in culinary center in Yogyakarta. This research design is quantitative research with a survey. The subjects recruited by accidental sampling. The results show that the majority of culinary center consumers are female consumers (89.1%), 21-30 years old (56.3%), almost of the respondent are students (82.7%), their education is in the diploma/bachelor (75 .5%), and the distance between residence and location is more than 3 km (63.6%). So, it can be concluded that culinary consumers in the busy center of Yogyakarta are dominated by female consumers and others characteristic.
Studi Kualitatif Tentang Persepsi Ibu Terhadap Persiapan Menyusui Sejak Kehamilan di Kota Yogyakarta Widyaningrum, Rachmawati; Ayuningtyas, Cita Eri; Parisudha, Annisa; Handayani, Lina; Alifia, Reza Nur; Kusumaningrum, Puspita Dewi
Jurnal Dunia Gizi Vol 6, No 1 (2023): Edisi Juni
Publisher : LPPM Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v6i1.5644

Abstract

Pendahuluan; Manfaat ASI Esklusif bagi bayi telah banyak di kaji dan terbukti secara ilmiah, namun demikian masih banyak bayi yang tidak mendapatkan haknya untuk mendapatkan ASI Esklusif. Banyak faktor yang menjadi penyebab, termasuk diantaranya kesiapan orang tua untuk melakukan proses menyusui setelah kelahiran bayi. Tujuan; Penelitian ini bertujuan untuk mengetahui perspektif orang tua tentang persiapan menyusui selama kehamilan, faktor yang melatar belakangi, dan peran ayah dalam persiapan menyusui tersebut. Bahan dan Metode; jenis penelitian yang digunakan adalah studi deskriptif kualitatif. Kriteria inklusi adalah Ibu dari bayi yang berusia 0-6 bulan, tinggal di Kota Yogyakarta, dan bersedia mengikuti penelitian. Sampel berjumlah 11 ibu yang didapatkan dengan metode purposive sampling hingga data yang didapatkan jenuh. Triangulasi sumber dilakukan pada suami dan tenaga kesehatan Hasil; Sebagian besar orang tua tidak melakukan perencanaan dan persiapan menyusui. Latar belakang yang menyebabkan hal tersebut adalah merasa bahwa proses menyusui akan berjalan lancar secara alami. Peran ayah dalam mendukung menyusui pada masa kehamilan masih terbatas Kesimpulan; Informan pada studi ini mayoritas belum memahami pentingnya persiapan menyusui dan mengapa hal tersebut perlu dilakukan. Promosi dan edukasi dari berbagai stakeholder untuk meningkatkan kesadaran orang tua dalam proses perencanaan dan persiapan menyusui sangat perlu untuk dilakukan, terutama bagi ayah. 
PRODUK KUE SURABI DENGAN PENAMBAHAN PROTEIN HEWANI (IKAN GABUS) SEBAGAI PANGAN FUNGSIONAL BAGI LANSIA Putri Dewi Setiati, Putri; Setiawan, Yuni Wahyuningsih; Ratri, Wulan Kencono; Aurelia, Sitta Rahma; Nelsi Vitri; Rahman, Elisa Kofsia; Elly Qodriawati; Ayuningtyas, Cita Eri
Jurnal Pengolahan Pangan Vol 9 No 1 (2024)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v9i1.139

Abstract

Kesehatan setiap lanisa didasarkan pada status gizinya. Lansia membutuhkan perhatian khusus dalam pemberian makanan tambahan. Lansia membutuhkan protein yang cukup agar Kesehatan tubuhnya terjaga dengan baik. Sumber pangan lokal yang dapat dijadikan sebagai sumber pemenuhan zat gizi terutama protein salah satunya yaitu ikan gabus. Ikan gabus merupakan salah satu protein hewani yang memiliki kandungan tinggi protein serta vitamin dan mineral. Sehingga, perlu dilakukan inovasi untuk menjadikan produk surabi sebagai salah satu kuliner yang diminati masyarakat dengan memanfaatkan sumber potensi lokal dari ikan gabus. Tujuan kegiatan ini adalah untuk mengembangkan inovasi produk berupa surabi ikan gabus yang memiliki kandungan nutrisi tinggi untuk membantu memenuhi asupan zat gizi pada lansia. Metode yang digunakan yaitu dengan menggunakan penelitian pengembangan produk atau sering disebut juga Research and Development. Hasil penelitian ini menunjukan kandungan gizi pada produk menjadi kategori sangat baik, sehingga diharapkan dapat memberikan motivasi bagi masyarakat untuk ikut berinovasi memanfaatkan pangan lokal.
Peningkatan Pengetahuan Teknik Pengemasan dan Keamanan Pangan Penjaja Makanan Bendhung Lepen Yogyakarta Rahmadewi, Yunda Maymanah; Ayuningtyas, Cita Eri
Indonesia Berdaya Vol 3, No 3: May-July 2022
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.2022189

Abstract

Not all street food vendors understand the packaging and food safety aspects. This can be seen from the observations of food handler in the ecotourism of Bendhung Lepen’s street food, Yogyakarta. Though both of them are important aspects to consider in order to produce safe food. Therefore, education is needed with the aim of to increase the knowledge and skills of the community, especially street food vendors, in practicing good product packaging and implementing food safety.This empowerment was carried out using counseling and training methods consisting of several activities. The activities carried out were preparation, socialization, implementation, and evaluation. The targets of this program were street food handlers and vendors in the ecotourism of Bendhung Lepen Yogyakarta.The results that obtained were an increase in the knowledge and skills of participants from Bendhung Lepen ecotourism street food handlers and vendors. In addition, target communities become more skilled in packaging products and implementing food safety aspects. This increase can be a provision to produce safe products.
Pemanfaatan Singkong dengan Teknologi Zero Waste dalam Pengembangan Produk Kuliner/Oleh-Oleh untuk Mendukung Kawasan Wisata di Kalurahan Banjarharjo, Kalibawang, Kulon Progo Rahmadewi, Yunda Maymanah; Ayuningtyas, Cita Eri; Susiant, Susiant
Indonesia Berdaya Vol 5, No 4 (2024)
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.2024964

Abstract

Banjarharjo Village in Kulon Progo Regency has significant potential for cassava production; however, most of the harvest is sold in raw form, resulting in low economic value. This program aims to enhance the economic welfare of the community through cassava processing using a zero-waste approach, food safety training, and digital marketing. The zero-waste approach maximizes cassava utilization, including its waste, by processing it into flour and other food products such as cakes and chips. This program involved training women’s groups to improve their skills in food processing and product marketing. The program results demonstrated significant increases in participants' knowledge and skills, which were translated into high-value cassava-based products. This local product development contributes not only to the community's economy but also supports village tourism through unique cassava-based souvenirs.Abstrak. Desa Banjarharjo di Kabupaten Kulon Progo memiliki potensi besar dalam produksi singkong, namun mayoritas hasil panennya dijual dalam bentuk mentah sehingga nilai ekonominya rendah. Program ini bertujuan untuk meningkatkan kesejahteraan ekonomi masyarakat melalui pengolahan singkong dengan pendekatan zero-waste, pelatihan keamanan pangan, dan pemasaran digital. Pendekatan zero-waste digunakan untuk memaksimalkan pemanfaatan singkong, termasuk limbahnya, dengan mengolahnya menjadi tepung dan produk pangan lainnya seperti kue dan keripik. Program ini melibatkan pelatihan bagi kelompok perempuan untuk meningkatkan keterampilan pengolahan pangan dan pemasaran produk. Hasil dari program ini menunjukkan peningkatan signifikan dalam pengetahuan dan keterampilan peserta, yang kemudian diterjemahkan dalam bentuk produk olahan singkong bernilai jual tinggi. Pengembangan produk lokal ini tidak hanya berkontribusi terhadap ekonomi masyarakat tetapi juga mendukung pariwisata desa melalui produk oleh-oleh khas berbasis singkong.
PREFERENSI KONSUMEN TERHADAP ORGANOLEPTIK COOKIES NON TERIGU (CONSUMER PREFERENCE TO COOKIES GLUTEN FREE’S ORGANOLEPTIC) Cita Eri Ayuningtyas
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 42 No. 2 (2019): PGM VOL 42 NO 2 TAHUN 2019
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v42i2.2291

Abstract

Cookies is a popular snack in the world made from wheat flour. Level of wheat flour consumption in Indonesian in 2015 was 1,552 per capita.In other side, cookies gluten free as well as water yam flour, maizena flour, bekatul, mocaf, suweg, and rice flour is developing to replace wheat flour despite of less popular. The research was aim to identificate consumer preference of cookies gluten free’s organoleptic. Research design used complete randomized design (RAL)which the varians of rice flour, tapioca flour, and maizena flour. Organoleptic test used to identificate level of consumer preference. Result of the research showed that level of consumer preference to the varians of rice flour, tapioca flour, and maizena flour has no significantly different (p=0,008). 10 from 27 consumer prefered cookies 412 which all the atribut texture, colour, and flavour. Conclusion : Cookies 412 was the best cookies than others followed by its texture atribut.
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