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All Journal Jurnal Teknologi Pertanian ARTERI : Jurnal Ilmu Kesehatan International Journal of Health and Information System (IJHIS) HARENA: Jurnal Gizi SEJAGAT : Jurnal Pengabdian Masyarakat Jurnal Info Kesehatan
Rosiana, Nita Maria
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Electrical & Electronics Engineering Engineering Health Professions Immunology & microbiology Library & Information Science Medicine & Pharmacology Nursing Public Health Other

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PERUBAHAN KARAKTERISTIK FISIKOKIMIA, HIDROFOBISITAS DAN KRISTALINITAS PADA PATI JAGUNG VARIETAS BISI-18 TERASETILASI Rosiana, Nita Maria; Harmayani, Eni; Pranoto, Yudi
Jurnal Teknologi Pertanian Vol 22, No 2 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2021.022.02.3

Abstract

ABSTRAK Jagung merupakan salah satu komoditas pertanian yang berpotensi besar untuk dikembangkan secara komersial. Cookies yang dibuat dari 100% tepung jagung mengakibatkan penerimaan konsumen yang menurun karena tekstur cookies yang keras. Kekerasan pada cookies dari jagung dapat pula disebabkan oleh kemampuan pati dalam mengikat air dan lemak yang rendah serta struktur pati yang kompak. Salah satu metode modifikasi pati yang digunakan untuk memperbaiki sifat pati adalah asetilasi. Persyaratan derajat asetilasi pada pati yang dapat digunakan untuk menjadi produk olahan adalah 0,01-0,2. Tujuan dari penelitian ini adalah mendapatkan rekayasa proses asetilasi untuk mendapatkan derajat substitusi 0,2 dan mengetahui perubahan karakteristik fisikokimia, hidrofobisitas dan kristalinitas pada pati dengan derajat substitusi 0,2. Jagung varietas Bisi-18 yang digunakan untuk penelitian berasal dari Kabupaten Bantul, Yogyakarta. Tahapan penelitian meliputi ekstraksi pati jagung dan modifikasi asetilasi dengan Rancangan Acak Kelompok. Faktor 1 adalah konsentrasi asetat anhidrat (2,4,6%) dan faktor 2 adalah waktu reaksi (5,10,15 menit). Hasil penelitian menunjukkan bahwa proses asetilasi terjadi pada pH 8-8,4; suhu reaksi 28-30oC selama 15 menit dengan konsentrasi asetat anhidrat 4% (v/w) menghasilkan pati terasetilasi dengan derajat subtitusi 0,2. Pati jagung tersebut mengalami perubahan karakteristik yaitu lebih hidrofob dan kristalinitas menurun. Pati terasetilasi dengan derajat substitusi 0,2 berpotensi untuk dijadikan bahan baku kue kering seperti cookies.ABSTRACT Corn is one of the agricultural commodities with great potential to be developed commercially. Cookies from 100% corn flour resulted in reduced consumer acceptance, caused by hard cookies. The hardness of the cookies from corn can also be caused by the low ability of starch to binding water and fat, and the compact structure of starch. One of the starch modification methods used to improve starch properties is acetylation. The degree of acetylation in starch that can be used to be a processed product is 0.01-0.2. The aims of this study were obtaining an acetylation process to obtain a degree of substitution of 0.2 and to determine the changes in the characteristics of physicochemical, hydrophobicity, and crystallinity of starch with a degree of substitution of 0.2. Corn variety Bisi-18 used for research comes from Bantul Regency, Yogyakarta. The research stages included extraction of corn starch and modification of acetylation with a randomized block design. The first factor was the concentration of acetate anhydrous (2,4,6%) and the second factor was the reaction time (5,10,15 minutes). The results showed that the acetylation process occurred at pH 8-8.4; reaction temperature is 28-30oC for 15 minutes with  4% (v/w) acetate anhydrous to produce degree of substitution 0,2 acetylated corn starch. The characteristic of degree of substitution 0,2 acetylated corn starch is more hydrophobic and decreased crystallinity compared to natural starch. Acetylated starch with degree of substitution 0,2 has potential to be used as raw material for pastries such as cookies.
Formulasi Puding Kulit Pisang Ambon dan Ubi Jalar Ungu sebagai Makanan Selingan Mengandung Kalium Sari, Sintiya; Fitriyah, Dina; Rosiana, Nita Maria; Warsito, Heri
HARENA : Jurnal Gizi Vol 4 No 2 (2024): HARENA: Jurnal Gizi (April 2024)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/harena.v4i2.4986

Abstract

Perubahan gaya hidup modern pada masyarakat merupakan salah satu faktor dari peningkatan angka kejadian hipertensi di Indonesia. Hipertensi adalah keadaan tekanan darah sistolik ≥140 mmHg dan tekanan darah diastolik ≥90 mmHg. Sampai saat ini, angka risiko kejadian hipertensi terus meningkat tajam dan di prediksi pada tahun 2025 sekitar 1,5 miliar orang akan hidup dengan hipertensi. Penanganan hipertensi dapat dilakukan dengan cara non farmakologi. Salah satu tindakan non-farmakologis yang bisa diambil adalah mengubah perilaku menjadi lebih sehat dan mengadopsi pola makan diet DASH (Dietary Approach to Stop Hypertension). Pola diet DASH ini menekankan pada konsumsi rendah natrium, tinggi kalsium, magnesium, dan kalium. Kalium merupakan senyawa kimia yang berperan dalam memelihara fungsi normal otot, jantung, dan sistem saraf. Kalium berfungsi mengurangi volume darah akhirnya tekanan darah menurun. Tujuan dari penelitian ini adalah untuk mengkaji formulasi puding ambon kulit pisang dan ubi jalar ungu sebagai makanan selingan mengandung kalium. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Penetapan formulasi dalam penelitian ini dilakukan perbandingan kulit pisang ambon dan ubi jalar ungu yaitu 30:70, 40:60, 50:50, 60:40, 70:30, 80:20 dan setiap perlakuan diulang sebanyak 4 kali. Analisa yang dilakukan pada produk puding adalah tingkat sineresis, karakteristik organoleptik, kadar kalium, komposisi gizi, informasi nilai gizi, dan porsi pemberian. Hasil penelitian menunjukkan kandungan kalium tidak terdapat perbedaan yang signifikan (P>0,05). Perlakuan terbaik adalah 40% kulit pisang ambon dan 60% ubi jalar ungu dengan karakteristik kandungan kalium 113 mg, sineresis 3,25%, warna sangat ungu, rasa manis, aroma khas kulit pisang ambon lemah, dan tekstur lembut. 
Uji Keamanan Cemaran pada MP-ASI Berbahan Kedelai Kulit Buah Naga Olivia, Zora; Rosiana, Nita Maria; Suryana, Arinda Lironika; Widiyawati, Agatha
ARTERI : Jurnal Ilmu Kesehatan Vol 6 No 3 (1): Mei
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v6i3.634

Abstract

Complementary feeding is nutritious food in addition to breast milk given to infants during the complementary feeding period to achieve nutritional adequacy. Complementary feeding products to be marketed should be guaranteed to be safe from metal and microbial contamination. SNI 01-7111.1-2005 explains the minimum limits for contamination of arsenic, lead, tin, mercury and free from Escherichia coli, Salmonella sp, Staphylococcus aureus microbes. This study aims to determine safety by comparing the metal contamination and microbial contamination figures between the P1, P2 and P3 complementary feeding formulas. P1 and P2 are complementary feeding made from soybean powder and dragon fruit skin. P1 consists of 25% soybean powder, 45% powdered milk, 10% dragon fruit skin powder, 20% sugar. P2 consists of 35% soybean powder, 35% powdered milk, 10% dragon fruit skin powder, 20% sugar. While P3 is a commercial complementary feeding. The methods used for metal contamination detection are ICP-MS, coliform and Escherichia coli microbial contamination with the Most Probable Number (Apm) technique and APL with the pour plate technique, detection of salmonella spp. according to ISO 6579-1: 2017, Positive Coagulation Staphylococci. The results include arsenic metal contamination in P2 and P3 while lead in P2 with levels below the maximum SNI limit. Microbial contamination ALT, Escherichia coli, Salmonella sp, Staphylococcus aureus. P1, P2, P3 according to SNI standards while coliform only in P2 meets SNI standards. So it can be concluded that the MPASI formula from soybean powder and dragon fruit skin P2 is the safest to consume because it has metal and microbial contamination results according to SNI standards.
Probiotic Edamame Yoghurt: A Study on Sensory, Microbiological, and Physicochemical Properties of Fermentation Using Mixed Cultures Rosiana, Nita Maria; Arrifani, Nidzo Mudin
JURNAL INFO KESEHATAN Vol 23 No 3 (2025): JURNAL INFO KESEHATAN
Publisher : Research and Community Service Unit, Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/infokes.Vol23.Iss3.1829

Abstract

One of the primary risk factors for cardiovascular diseases (CVDs) that caused deaths is hypercholesterolemia, which can be identified by high levels of total cholesterol, low-density lipoprotein (LDL), and very low-density lipoprotein (VLDL). Dietary interventions, involving the consumption of soy protein, have been indicated to be effective in reducing LDL cholesterol levels. Edamame, a kind of soybean, is a potential source of soy protein that could be processed into functional foods. The aim of the research was to evaluate the chemical and sensory properties of edamame yoghurt fermented with lactic acid bacteria and probiotic bacteria, potentially contributing to a cholesterol-lowering benefit. The research methodology was a two-factor Randomized Block Design (RBD). The edamame yoghurt was made by combining edamame juice, skim milk powder, and sugar, followed by heat (80-85 °C for 15 minutes), and cooling to 45 °C. The mixture was then inoculated with a combination of lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) and probiotic bacteria (Bifidobacterium bifidum and Lactobacillus acidophilus). Fermentation proceeded at 37 °C for 7 hours.  The pH, total titratable acidity, lactic acid bacteria count, and soluble protein content were analysed. Sensory properties were evaluated using preference and hedonic tests. The results exhibited that the combination of bacterial cultures significantly affected (p<0.05) pH, total soluble protein, and sensory properties of the yoghurt. Bifidobacterium bifidum led to higher acidity pH (3.73-3.78), while Lactobacillus acidophilus resulted in the lowest titratable acidity (0.55-0.63%). The combination of Lactobacillus bulgaricus and Streptococcus thermophilus improved flavor, texture, and fermentation efficiency. The yoghurt’s texture was smooth due to proteolytic activity by lactic acid bacteria. Edamame yoghurt's green color fades during fermentation, and its aroma is less favoured according to panelists, but its creamy texture and mildly acidic taste make it appealing overall.  Edamame yoghurt, a source of soy protein fermented with lactic acid and probiotic bacteria, shows potential for cholesterol reduction.
Penguatan Nutriforce Melalui Pelatihan Konten Media Untuk Branding dan Promosi Pelayanan Konsultasi Gizi Lironika, Arinda; Rosiana, Nita Maria; Olivia, Zora; Widyawati, Agatha; Adi, Kukuh Prayitnaning
SEJAGAT : Jurnal Pengabdian Masyarakat Vol. 1 No. 3 (2025): February
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/sejagat.v1i3.5651

Abstract

The number of client visits to the Nutrition Care Center (NCC) since it began operating in 2022 has tended to decrease from 110 people to 98 people in 2023. This figure has not reached the target number of visits, even though in 2023 efforts have been made to organize promotional events NCC only carries out offline promotions to attract client visits, so it has not yet reached the wider community.. However, NCC has Nutriforce which can strengthen its potency. This activity aims to increase the number of visits to nutrition consultation services at NCC through branding activities and promotion of nutrition consultation services. This activity was carried out during August 2023, involving 10 people. Activities are divided into preparation, implementation, and monitoring and evaluation stages. The implementation method is FGD, counseling, training and assistance in creating images and videos for social media content for branding and promoting NCC more intensively. The success of the extension activities was evaluated using a pre-test-post-test knowledge questionnaire and then analyzed using a paired T-test. The results show an increase in Nutriforce's knowledge in creating nutritional consultation promotional content. In addition, there are additional promotional videos and images via Instagram social media which are produced every week.
Soy and Dragon Fruit Functional Drink : The Potential to Reduce Cholesterol Total Levels in Hypercholesterolemic Sprague Dawley Rats Suryana, Arinda Lironika; Putri, Chindy Yulita Krismuntiani; Rosiana, Nita Maria; Arum, Puspito
International Journal of Health and Information System Vol. 2 No. 1 (2024): May
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/ijhis.v2i1.41

Abstract

Hypercholesterolemia is a lipid metabolism disorder characterized by increased blood cholesterol levels. The alternative functional drinks that can reduce cholesterol levels are beverage ingredients that contain flavonoids, such as red dragon fruit and soybeans. Flavonoids can inhibit cholesterol synthesis by inhibiting the HMG-CoA reductase enzyme. Soybeans are also have a hypocholesterolemic effect because they contain isoflavones. This study aimed to determined the potential of soybean and dragon fruit peel powder on the cholesterol levels of hypercholesterolemic Sprague Dawley rats. This study was a true-experimental design with a pretest - posttest with control group. The samples were 27 male Sprague Dawley rats, weighing 150-250 grams and aged 2 -3 months. The samples were divided into a control group and a treatment group that was given soybeans dragon fruit peel powder drink at a dose of 12.8 ml/kgBB/day for 14 days. Total cholesterol levels were measured using the CHOD–PAP method. Data were analyzed using the One Way Anova test, Post Hoc or Man Whitney test and Paired T-test. The results showed that there was a significant difference in total cholesterol levels in mice before and after the intervention (p= 0.003). Giving soybeans dragon fruit peels powder drink can significantly reduce total cholesterol levels in the treatment group (P) by 18.45% (p= 0.044).
Co-Authors Adi, Kukuh Prayitnaning Agatha Widiyawati, Agatha Arrifani, Nidzo Mudin DINA FITRIYAH Eni Harmayani Lironika, Arinda Olivia, Zora Puspito Arum Putri, Chindy Yulita Krismuntiani Sari, Sintiya Suryana, Arinda Lironika Warsito, Heri Widyawati, Agatha Yudi Pranoto