Article Per Year (5 Year)
p-Index From 2020 - 2025
1.066
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Analis Kesehatan Jurnal Ilmu Gizi : Journal of Nutrition Science
Antarini, Anak Agung Nanak
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Education Energy Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Identifikasi Cacing Pita (Taenia solium) dengan Metode Mikroskopis dan Nested PCR Rinawati, Luh Putu; Yanty, Jannah Sofi; Kurniawan, Surya Bayu; Bekti, Heri Setyo; Antarini, Anak Agung Nanak; Puryana, I Gusti Putu Sudita; Dewi, Pande Putu Ayu Patria; Rakhmawati, Aprilia
Jurnal Analis Kesehatan Vol. 13 No. 1 (2024): Jurnal Analis Kesehatan
Publisher : Department of Health Analyst, Politeknik Kesehatan, Kementerian Kesehatan Tanjungkarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jak.v13i1.4531

Abstract

Taenia solium merupakan parasit yang dapat menimbulkan infeksi taeniasis dan sistisekosis. Di Indonesia terutama di Bali kejadian taeniasis tinggi yang disebabkan kebiasan masyarakatnya mengonsumsi “lawar pork”. Daging babi yang terinfeksi dapat menjadi sumber penularan T. solium. Tujuan dari penelitian ini adalah untuk mengidentifikasi T. solium menggunakan metode mikroskopis dan Nested PCR. Penelitian merupakan penelitian deskriptif dengan desain observasional yang dilakukan terhadap 26 sampel yang diperiksa secara mikroskopis dan molekuler menggunakan Nested PCR dengan primer spesifik terhadap gen Tso31. Dari hasil penelitian menggunakan metode mikroskopis diperoleh sebanyak 21 sampel yang positif yang mengandung bagian cacing dan telur cacing, sedangkan dengan metode Nested PCR diperoleh 2 sampel positif yang memiliki berat molekul 234 bp. Identifikasi T. soliumpada manusia penting karena diperlukan untuk memberikan pengobatan tepat waktu pada penderita sekaligus untuk memutus rantai penularan parasit tersebut.
PENGARUH PENAMBAHAN BUBUK DAUN ALPUKAT (Persea americana Mill) TERHADAP KARAKTERISTIK PUDING Wahyuningtias, Dini; Antarini, Anak agung Nanak; Agustini, Ni Putu
Jurnal Gizi dan Pangan Soedirman Vol 8 No 2 (2024): Jurnal Gizi dan Pangan Soedirman
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2024.8.2.13330

Abstract

Pudding is a dessert made from food ingredients consisting of jelly, milk, sugar and water which are prepared by boiling. Adding avocado leaf powder to making pudding to increase functional food diversity. This research aims to determine the effect of adding avocado leaf powder on the organoleptic characteristics of pudding and to increase the levels of flavonoids and crude fiber. Experimental type with Randomized Block Design (RAK), 5 treatments and 3 repetitions. Treatments P1, P2, P3, P4, P5 were given the addition of 1% , 1.5% , 2% , 2,5% , 3% avocado leaf powder. The results of organoleptic testing showed that the addition of different avocado leaf powder had a significant effect on color 2.96 – 3.97 (neutral – liked), aroma 3.14 – 4.11 (neutral – liked), taste 2.42 – 3, 98 (neutral - like), texture 3.39 – 4.04 (neutral – like), overall acceptability 2.83 – 3.94 (neutral – like), color quality 1.58 – 2.04 (pale green – green old) and texture quality 2.18 – 2.60 (rather dense – dense). The more addition of avocado leaves powder, the higher flavonoid and fiber level will increase. The addition of avocado leaf powder to treatment P2 (1.5%) was the best treatment seen from the average organoleptic value, namely organoleptic color with an average value of 3.76 (like), aroma 3.68 (like) and taste 3.57 (neutral), texture 3.90 (like), overall acceptance 3.52 (neutral), color quality 2.20 (light green), texture quality with an average value of 2.22 (slightly dense) and taste quality 2.31 (slightly sweet)., with a flavonoid content of 48.08 mg/ 100g and a crude fiber content of 3.37% bb.
Karakteristik Organoleptik, Kapasitas Antioksidan dan Kadar Serat Pada Kue Lumpur Dengan Penambahan Pure Kulit Buah Naga Merah (Hylocereus polyrhizus) Cahyani, Ni Putu Diva Ardyan Mas; Antarini, Anak Agung Nanak; Tamam, Badrut
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 14, No 1 (2025)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v14i1.3469

Abstract

Mud cake characterized by yellow color, round shape and soft texture like mud. This research to determine the effect of red dragon fruit peel pure addition on the characteristics of mud cake. This research is an experimental method using Randomized Group Design (RGD), 5 treatment and 3 repetitions, with red dragon fruit peel pure addition 10%, 13%, 16%, 19% and 22% of main ingredients. Organoleptic testing showed, the different significant effect on color, taste, aroma, texture, overall acceptance, color quality and texture quality. Results of chemical analysis of antioxidant capacity were 14.33 – 18.23 mg/L and crude fiber content were 2.75 – 4.51% bw. Mud cake with red dragon fruit peel pure addition of 16% (P3) got the best results with color average with average 3.73 (liked), taste with average value 3.68 (liked), aroma with average value 3.58 (liked), overall acceptance with average value 4.11 (liked), color quality with average value 1.91 (pink) and texture quality with average value 2.28 (a bit dense). Results of chemical analysis of P3 showed antioxidant capacity 15.07 mg/L and a crude fiber content 3.04% bb so, the public can use it as reference for developing modifications and utilization of dragon fruit peel into nutritious preparations.
Pengaruh Penambahan Puree Buah Naga Merah (Hylocereus Polyhizus) Terhadap Karakteristik Jaja Laklak Ariyani, Putu Eka Putri; Antarini, Anak Agung Nanak; Tamam, Badrut
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.2845

Abstract

Jaja Laklak has white characteristics but there are also green and pink colors where the dyes used are derived from natural dyes. It has a round shape, served sprinkled with grated coconut and doused with liquid brown sugar solution. The purpose of this study was to determine the characteristics of jaja laklak with additionsPuree red dragon fruit. The research method used, the experimental method used a randomized block design (RBD) with 5 treatments and 3 replications. The results of the subjective analysis of jaja laklak including color, aroma, taste, texture, overall acceptance, color quality, taste quality and texture quality are significant. The results of the objective analysis are fiber content and antioxidant capacity. Data analysis used the ANOVA test if there was a difference in the treatment then it would be followed by the least significant test (LSD). The results showed that there was an added effectPuree red dragon fruit on organoleptic quality including color, texture, taste, overall acceptability, fiber content and antioxidant capacity. AdditionPuree Red dragon fruit as much as 30% produced the most preferred quality with the characteristics of purplish red color, chewy texture, sweet taste, overall acceptance of likes, fiber content of 3.8784% and antioxidant capacity of 7.8900%. Keywords: Jaja Laklak, Addition of Red Dragon Fruit Puree, Fiber, Antioxidant Capacity.
Pengaruh Substitusi Tepung Terigu dengan Pure Labu Kuning (Cucurbita moscata) Terhadap Karakteristik Bolu Kukus Andani Putri, Putu Danin; Antarini, Anak Agung Nanak; Puryana, I Gusti Putu Sudita
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 13, No 4 (2024)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v13i4.3443

Abstract

Bolu kukus merupakan jenis jajanan pasar, bolu kukus disubstitusi dengan pure labu kuning untuk meningkatkan kandungan vitamin dan mineral. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung terigu dengan pure labu kuning terhadap karakteristik bolu kukus secara organoleptik dan untuk meningkatkan kadar betakaroten dan serat kasar. Jenis penelitian Eksperimental dengan Rancangan Acak Kelompok (RAK), 5 perlakuan dan 3 kali ulangan. Perlakuan P1, P2, P3, P4, dan P5 yang diberikan substitusi pure labu kuning sebanyak 10%, 20%, 30%, 40%, dan 50%. Hasil pengujian organoleptik menunjukan bahwa substitusi pure labu kuning yang berbeda, berpengaruh nyata. Semakin tinggi substitusi pure labu kuning maka terjadi peningkatan kadar betakaroten dan kadar serat. Substitusi pure labu kuning pada perlakuan P4 (40%) dan P5 (50%) merupakan perlakuan terbaik dilihat dari nilai rata-rata secara organoleptik yaitu warna 4.40 (suka) dan 4.43 (sangat suka), aroma 4.96 (suka) dan 4.93 (suka), rasa 4.24 (suka) dan 4.24 (sangat suka), tekstur 4.23 (suka) dan 4.24 (sangat suka), penerimaan secara keseluruhan 4.22 (sangat suka) dan 4.38 (sangat suka), mutu warna 2.97 (kuning) dan 2.98 (kuning), mutu tekstur dengan nilai rata-rata 2.72 (lembut) dan 2.80 (lembut), dengan kadar betakaroten sebesar 51.24 mg/ 100g dan 57.78 mg/ 100g, kadar serat kasar sebesar 4.46%bb dan 4.67%bb.
Co-Authors Andani Putri, Putu Danin Ariyani, Putu Eka Putri Badrut Tamam Bekti, Heri Setyo Cahyani, Ni Putu Diva Ardyan Mas Dewi, Pande Putu Ayu Patria I Komang Agusjaya Mataram, I Komang Agusjaya Kurniawan, Surya Bayu Ni Putu Agustini Rakhmawati, Aprilia Rinawati, Luh Putu Wahyuningtias, Dini Yanty, Jannah Sofi