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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JPK: Jurnal Proteksi Kesehatan Nutrisia Jurnal Gizi dan Kesehatan Jurnal Kesehatan Pengabdian Masyarakat PITIMAS: Journal of Community Engagement in Health
Esthy Rahman Asih
Poltekkes Kemenkes Yogyakarta
Agriculture, Biological Sciences & Forestry Dentistry Education Health Professions Library & Information Science Medicine & Pharmacology Neuroscience Nursing Public Health Other

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THE EFFECT OF RED BEANS FLOUR SUBSTITUTION ON THE GLYCEMIC INDEX OF CUPCAKES Asih, Esthy Rahman
JURNAL PROTEKSI KESEHATAN Vol 8 No 1 (2019): JPK: Jurnal Proteksi Kesehatan
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Kesehatan Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.018 KB)

Abstract

Kacang merah merupakan bahan makanan sumber protein karena itu peranannya dalam usaha perbaikan gizi sangatlah penting, disamping itu merupakan sumber karbohidrat, serat, vitamin dan mineral. Cupcake merupakan makanan yang berbahan dasar tepung terigu dan banyak digemari oleh semua kalangan. Tujuan dari penelitian adalah untuk mengetahui substitusi tepung terigu dengan tepung kacang merah terhadap tingkat kesukaan,  kadar protein dan indeks glisemik pada cupcake. Produk cupcake dengan perlakuan berbeda 100%:0%, 40%:60%, 50%:50%, 60%:40% telah dilakukan uji hedonik. Hasil penelitian menunjukkan bahwa cupcake kacang merah dengan perlakuan terbaik yaitu dengan konsentrasi 50%:50%. Berdasarkan tingkat kesukaan dapat disimpulkan bahwa ada perbedaan nyata dari tingkat kesukaan cupcake terhadap warna dan rasa. Kadar protein cupcake kacang merah dari produk yang terpilih lebih tinggi yaitu 8,75% dibandingkan dengan kontrol 100% tepung terigu yaitu 7,49%. Nilai indeks glisemik cupcake kacang merah terpilih sebesar 58,1.
Counseling on healthy snack and food for balanced nutrition achievement Esthy Rahman Asih; Yuliana Arsil
Jurnal Kesehatan Pengabdian Masyarakat (JKPM) Vol. 2 No. 2 (2021): 2
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jkpm.v2i2.1237

Abstract

Healthy food is an essential part of the process of growth and development of children, as well as the basis for maintaining health. In line with the times, more and more chemicals are used as additives and the misuse of harmful chemicals in food can cause disease. The purpose of this activity is to increase the knowledge of mothers in choosing healthy snacks and being able to provide healthy provisions for children at school. This community service activity was carried out in Pematang Kapau Village which was attended by 16 women. This community service is carried out using the Focus Group Discussion (FGD) method, pre-test, and post-test, counseling, the practice of identifying dyes with the acid-base concept, processing practices, practice evaluation, and advocacy. The results of this community service show that the knowledge of respondents before and after counseling is good, with an average of 73.75 % and after counseling, there is an increase in the average knowledge of respondents by 95.31 %. The attitude of the respondents before and after the counseling was of good value, the score before the counseling was 82.50 %, and after the counseling was 98.13 %. The behavior of the respondents before and after counseling was in the category of positive behavior, the behavioral score before counseling was 82.50%, and after counseling was 98.13%. Some of the respondents have prepared lunches or healthy snacks to take their children to school so that children do not snack randomly.
Pengaruh Variasi Pencampuran Tepung Terigu Dan Tepung Ikan Roa (Hermihampus Sp) Terhadap Sifat Fisik, Organoleptik Dan Kadar Protein pada Stik Ikan Roa Asih, Esthy Rahman; Siswati, Tri; Il Ummi.B, Zu’aimana Lu’lu
JURNAL NUTRISIA Vol 25 No 1 (2023): Maret 2023
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v25i1.350

Abstract

This study aims to find out the influence of variations in mixing wheat flour and roa fish meal on physical, organoleptic, and protein levels of sticks for stunting prevention foods. This study was laboratorium experimental study. There were 4 trial (k = 4) using twice repetition (i = 2). Each repetition consist of 2 unit trial (n = 2), then the total were16 unit trial. We performed four ratio wheat flour and roa fish including 100%:0%, 90%:10%, 80%:20%, 70%:30%. The processing food was conducted in food technology laboratorium nutrition department Poltekkes Kemenkes Yogyakarta, while the protein level tested in Laboratorium Pusat Studi Pangan dan Gizi, UGM Yogyakarta. Setting on May 2022 involving 25 semi-experts panelists for hedonic tets We performed kruskal walis for identified the panelist favourite. Result showed that the more roa fish meal mixture the more brown the color, the more distinctive the aroma of roa fish, the crisp texture and savory taste. Panelists prefer snacks with a composition of 90%: 10%.
Sifat fungsional choux pastry kering dengan substitusi konsentrat protein ikan gabus: Functional properties of dry choux pastry substitution with fish protein concentrates of snakehead murrel Arsil, Yuliana; Asih, Esthy Rahman
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 2 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i2.43088

Abstract

Choux pastry kering dengan substitusi konsentrat protein ikan (KPI) gabus adalah produk pangan olahan yang mengandung protein yang cukup tinggi. Produk pangan olahan harus memiliki nilai gizi dan sifat fungsional yang baik. Tujuan penelitian ini untuk menentukan sifat fungsional choux pastry kering substitusi KPI gabus melalui parameter kekerasan, komposisi asam amino, dan daya cerna protein secara in vitro. Penelitian ini merupakan penelitian eksperimen dengan analisis laboratorium yang terdiri dari dua kelompok perlakuan yaitu kontrol dan choux pastry kering substitusi KPI gabus 15%. Uji kekerasan diukur dengan LLYOD texture analyzer. Komposisi asam amino diukur dengan metode UPLC, sistina dan metionina secara LC-MS/MS dan triptofan secara HPLC. Uji daya cerna protein secara in vitro dengan teknik enzimatis. Hasil penelitian menunjukkan nilai kekerasan choux pastry kering substitusi 15% KPI gabus lebih tinggi (35,42 N) dari kontrol (24,48 N). Kandungan asam amino choux pastry kering substitusi 15% KPI gabus lebih tinggi dari kontrol, dengan asam amino esensial tertinggi yaitu leusina (1,65%) dan lisina (1,30%), dan asam amino nonesensial tertinggi yaitu asam glutamat (4,23%) dan asam aspartat (1,87%). Nilai skor kimia, skor asam amino, dan indeks asam amino esensial choux pastry kering substitusi 15% KPI gabus lebih tinggi (12,98; 17,58; 16,83) dibandingkan kontrol (9,55; 14,10; 11,93). Daya cerna protein in vitro choux pastry kering substitusi 15% KPI gabus lebih rendah (38,22%) dibandingkan kontrol (47,96%).
PENERAPAN CPPOB UNTUK MENINGKATKAN KUALITAS PRODUK OLAHAN IKAN PATIN DI KAMPUNG PATIN XIII KOTO KAMPAR Asih, Esthy Rahman; Arsil, Yuliana
PITIMAS: Journal of Community Engagement in Health Vol 3 No 2 (2024): Vol 3 No 2 (2024): PITIMAS: Journal of Community Engagement in Health
Publisher : Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/pitimas.v3i2.978

Abstract

Ikan patin adalah salah satu jenis ikan air tawar yang sedang digalakkan budidayanya di Provinsi Riau terutama di Kabupaten Kampar. Ikan patin mengandung protein sebanyak 17 g; lemak 6,6 g; fosfor 173 mg; kalsium 31 mg dan kalium 346 mg. Produk olahan ikan patin dapat menghilangkan kejenuhan konsumen pada produk yang monoton seperti ikan goreng, disup atau dibakar saja. Dengan pengolahan, ikan patin dapat menghasilkan produk yang menarik dan memiliki masa simpan yang lebih lama dan akan meningkatkan harga jual ikan patin. Permasalahan yang dihadapi oleh sentra pengolahan ikan patin di kampung patin XIII Koto Kampar tersebut adalah bagaimana produk yang dihasilkan dapat bersaing di pasar global. Oleh karena itu mendorong tim pengabdian masyarakat untuk membantu menghasilkan produk yang bermutu, aman dan bergizi. Untuk menghasilkan produk yang mampu berdaya saing maka diperlukan pengetahuan tentang bagaimana Cara Produksi Pangan Olahan yang Baik (CPPOB). Mutu produk yang dihasilkan juga akan dinilai kandungan gizinya sehingga dapat memberikan informasi bagi konsumen. Terjadi peningkatan pengetahuan, sikap dan perilaku penjamah setelah dilakukan penyuluhan. Mutu olahan ikan patin yaitu bakso, naget dan abon ikan yang dihasilkan sudah sesuai dengan SNI.
Gambaran Variasi Menu Dan Tingkat Kepuasan Konsumen Di Taman Sari Sakato Katering Kota Pekanbaru Fitriani, Fitriani; Tridestia, Shisi; Asih, Esthy Rahman; Hayati, Aslis Wirda
JGK: Jurnal Gizi dan Kesehatan Vol 1 No 1 (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/jgk.v1i1.1078

Abstract

Background : Complete menu ranging from taste, type of food and drink, and product availability at any time, it will be able to attract the attention of consumers to make a purchase and make it easier for consumers to choose various kinds of menus to their liking. The Purpose : This study aims to determine how the description of menu variations and the level of consumer satisfaction in Taman Sari Sakato Catering Pekanbaru City. Methods : This type of research is a descriptive study with a cross sectional survey research design. The study was conducted in January to April at Taman Sari Sakato Catering Pekanbaru City with a total sample of 60 by accidental sampling. Results : The results of the study using a Likert scale calculation obtained a percentage score of 75.6% (good) on the menu variations and 75.16% (satisfied) to the level of consumer satisfaction in Caterer Taman Sari Sakato, Pekanbaru City. Conclusion : The description of menu variations in Taman Sari Sakato Catering Catering is in good criteria while the description of the level of consumer satisfaction in Taman Sari Sakato Catering is in the satisfaction criteria. Suggestions : It is recommended that further research need to add education and employment criteria to the characteristics of respondents in the questionnaire. It is also necessary to make open-ended questions on the questionnaire in order to find out the reasons for the negative answers given by respondents.
Co-Authors Aslis Wirda Hayati Fitriani Fitriani Il Ummi.B, Zu’aimana Lu’lu Tri Siswati, Tri Tridestia, Shisi Yuliana Arsil Yuliana Arsil