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All Journal Jurnal Media Gizi Indonesia (MGI) Argipa (Arsip gizi dan Pangan) Amerta Nutrition Jurnal Teknologi Pertanian Andalas Jurnal Manajemen Informasi Kesehatan Indonesia (JMIKI)
Handayani, Septy
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Agriculture, Biological Sciences & Forestry Computer Science & IT Health Professions Medicine & Pharmacology Nursing Public Health Other

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Effect Effect Of Kombucha Tea Fermentation From Green Tea And Red Dragon Fruit Skins On Antioxidant Activity And Organoleptic Salsabilah, Chiara Elvira; Handayani, Septy
ARGIPA (Arsip Gizi dan Pangan) Vol 9 No 1 (2024)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v9i1.11981

Abstract

About 30-35% of red dragon fruit presented in the form of fruit skin is rarely used by the community and thrown away as waste. It can have the potential to be a source of natural antioxidants due to its high antioxidant activity. This study included the antioxidant activity and organoleptic tests of kombucha tea from green tea and red dragon fruit skin based on fermentation time. The time used was F1= 1 day, F2 = 3 days, F3 = 5 days, F4 = 7 days by design Quasi-Experimental. Red dragon fruit skin samples were obtained from plantation of Cemoro Hamlet, Songgon District, Banyuwangi Regency and there were 30 untrained panelists (19-23 years) as organoleptic test samples. The concentration used in making kombucha tea is 50 g of green tea and 15 g of red dragon fruit skin extract (30% of 50 g of green tea). Testing of antioxidant activity using the DPPH method and analyzed using One Way ANOVA. The organoleptic test used the hedonic method and the data were analyzed using Friedman then proceed with Wilcoxon Sign Rank Test. The results of the research on the antioxidant activity of each sample have an average of F1= 64,34%; F2= 65,9%; F3= 65,8% and F4= 65,17%. Of the four samples there was no significant difference, so there was no sample with the most optimum activity. The most preferred by the panelists is F1. Thus, the best formulation recommended is F1 with antioxidant activity of 64,34%.
Analisis Betakaroten, Gula Total, dan Organoleptik Selai Variasi Ubi Ungu (Ipomoea batatas L. Poir) dengan Gula Singkong (Manihot esculenta) : Analisis Betakaroten, Gula Total, dan Organoleptik Selai Variasi Ubi Ungu (Ipomoea Batatas L. Poir) dengan Gula Singkong (Manihot Esculenta) Handayani, Septy; Hidayati, Khusnul
Amerta Nutrition Vol. 8 No. 2 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i2.2024.253-262

Abstract

Background: Purple sweet potato productivity in Indonesia is notably high, particularly in Bondowoso at 213.84 quintals/ha. This variant of sweet potato is rich in beta-carotene, with a content of 4237 µg/100 g, known for its ability to protect cells from free radicals and reduce the risk of diabetes mellitus. Notably, Indonesia ranks third globally in the prevalence of prediabetes, affecting 27.7 million people. In 2022, in Tapen District, Bondowoso, the prevalence of prediabetes, based on Tapen Health Center data, was recorded at 12.36%. Objectives: Analyzing betacarotene, total sugar, and organoleptic propeties of purple sweet potato jam as a prediabetes distraction food. Methods: A quasi-experimental design with a post-test-only control group was employed. The research involved producing purple sweet potato jam with varying ratios of cassava sugar and purple sweet potato (X0: 0% cassava sugar; 100% purple sweet potato; X1: 15% cassava sugar; 85% purple sweet potato; X2: 30% cassava sugar; 70% purple sweet potato; X3: 45% cassava sugar; 55% purple sweet potato). Analysis included determining betacarotene content using the UV-Visible Spectrophotometry method, total sugar using the Luff Schoorl method, and organoleptic evaluation through the hedonic test method. Data were subjected to statistical analysis using the One-Way ANOVA test for betacarotene and total sugar levels, followed by Duncan's post-hoc test. Organoleptic test data were analyzed using the Kruskall Wallis test and Dunn's post-hoc test. Results: The average betacarotene content in treatments X0, X1, X2, and X3 were 4230.3 µg/100 g; 3464 µg/100 g; 2955.6 µg/100 g; and 2257.3 µg/100 g, respectively. Total sugar content averages for treatments X0, X1, X2, and X3 were 2.2%; 13.7%; 27.5%; and 39.2%, respectively. The panelists' preference indicated that sample X3 (45% cassava sugar and 55% purple sweet potato) was the most favored jam. Conclusions: Significant differences were observed in beta-carotene, total sugar, and organoleptic levels of purple sweet potato jam, suggesting that the variation in purple sweet potato and cassava sugar ratios influenced the beta-carotene and total sugar levels in the jam.
Potassium Levels, Antioxidant Activity, and Acceptability of Yellow Velvetleaf (Limnocharis flava (L.) Buchenau.) Snack Bar Agnes Boenardy; Handayani, Septy
Media Gizi Indonesia Vol. 20 No. 1 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v20i1.44-52

Abstract

Snack food consumption are high in fat and sodium, contributing to the risk of hypertension. One potential solution to this issue is to transform snacks into a more nutritionally superior form, such as snack bars. Previous studies did not thoroughly explore the potassium content of yellow velvetleaf as a potential product for addressing hypertension. This study aimed to investigate the differences in potassium content antioxidant activity and acceptability in snack bars with the addition of yellow velvetleaf flour. This research adopted a true experimental design. The gravimetric method was employed to determine potassium content, while the DPPH method was used to assess antioxidant activity. Statistical analysis of the average potassium content and antioxidant activity revealed significant differences among snack bars with 0%, 5%, 10%, and 15% added yellow velvetleaf flour. The highest average potassium content, 325.67 mg, was observed in the 15% treatment, while the maximum average antioxidant activity reached 21.7%. Considering the acceptability of the snack bars based on liking tests and statistical analysis, the treatment with 10% added yellow velvetleaf flour emerged as the most preferred in terms of taste and texture. The incorporation of yellow velvetleaf flour into snack bars not only increased potassium levels and antioxidant activity but also influenced overall acceptability. Conclusion of this research is the optimal formulation for the yellow velvetleaf snack bar is X2, because of containing a higher acceptance level and contains potassium which could serve as a viable solution to enhance potassium intake following current dietary habits.
Tinjauan Faktor Keamanan dan Kerahasiaan Rekam Medis di Rumah Sakit TK.III DR. R. Soeharsono Banjarmasin Handayani, Septy; Budiman, Arief
Jurnal Manajemen Informasi Kesehatan Indonesia (JMIKI) Vol 12 No 1 (2024)
Publisher : Asosiasi Perguruan Tinggi Rekam Medis dan Informasi Kesehatan Indonesia- APTIRMIKI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33560/jmiki.v12i1.641

Abstract

The security of medical record documents involves risks and damage to the documents themselves. The aspects of damage mentioned include physical aspects, chemical aspects, biological aspects, and theft. The aim of this study is to assess the factors of security and confidentiality of medical record documents at Dr. R. Soeharsono Hospital TK. III. This type of research is qualitative descriptive. The sample in this study consists of 44 medical record documents involving 3 medical record personnel as respondents. Data was collected through observation using a checklist and interviews. The research results show that A4 paper with a weight of 70GSM (210x297 mm) and black ink with an oil-based type of ink are used. The highest damage to the documents occurred in the year 2019, with a total of 24 damaged files. The lighting conditions in the medical record room ranged from 40-99 lux, and the temperature in the medical record room ranged from 18?C - 28?C. There is a Light Fire Extinguisher (APAR) placed outside the medical record room. Two medical record documents experienced humidity. There were no reports of the presence of nuisance insects in the medical record room, and activities such as eating or drinking by personnel were found inside the room. Two medical record documents with faded patient names were discovered. Standard Operating Procedures (SOP) regarding security and confidentiality in the medical record room are available, and there is a warning at the medical record room's entrance prohibiting anyone other than medical record personnel from entering. The medical record room's door is always closed, but some medical record documents were found to be misfiled. There is no CCTV inside the room, and issues related to tracer were identified. Intrinsic factors are good, extrinsic factors are reasonably secure, and the confidentiality of medical records is maintained.
FORMULASI PERMEN JELI KOPI ROBUSTA SEBAGAI ALTERNATIF CAMILAN BAGI PENDERITA DIABETES MELLITUS Handayani, Septy; Oktafiani, Lirista Dyah Ayu; Akbar, Abdul Azis; Hasanah, Azifa Nur; Maulana, Ginata Ayu
Jurnal Teknologi Pertanian Andalas Vol 27 No 2 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.2.151-160.2023

Abstract

Kabupaten Jember merupakan daerah potensi kopi terbesar kedua di Jawa Timur dan salah satu kopi yang dibudidayakan yaitu Kopi Robusta. Bentuk diversifikasi produk kopi robusta diantaranya adalah pembuatan permen jeli. Permen jeli yang bertekstur lunak dan manis serta digemari oleh semua kalangan masyarakat dapat dijadikan sebagai alternatif camilan bagi penderita diabetes mellitus (DM). Namun, rasa manis dari gula (sukrosa) yang berlebih dapat memperparah penderita sehingga dibutuhkan pemanis pengganti yang aman bagi kesehatan, yaitu stevia. Stevia merupakan pemanis yang disarankan untuk penderita diabetes karena memiliki kalori yang rendah dan tidak memberikan efek samping. Oleh karena itu, penelitian ini bertujuan untuk mengetahui pembuatan permen jeli kopi robusta dengan formulasi yang tepat dan sesuai sebagai alternatif camilan bagi penderita DM. Metode penelitian yang dilakukan yaitu eksperimental di laboratorium dengan variasi perlakuan stevia dan sukrosa (3:0, 2:1, 1:2, dan 0:3) yang akan dilakukan ulangan sebanyak 3 kali ulangan. Hasil penelitian pada uji organoleptik menunjukkan adanya perbedaan tingkat kesukaan panelis terhadap warna dan rasa serta tidak terdapat perbedaan tingkat kesukaan panelis terhadap aroma dan tekstur permen jeli kopi Robusta. Selain itu, secara keseluruhan ada perbedaan yang signifikan terhadap tingkat kesukaan panelis pada permen jeli kopi Robusta. Berdasarkan uji tekstur dan kadar gula didapatkan hasil tertinggi pada perbandingan konsentrasi ekstrak stevia dan sukrosa (0:3) yaitu berturut-turut sebesar 60,60 g dan 17,46%.
Co-Authors Agnes Boenardy Akbar, Abdul Azis Arief Budiman Hasanah, Azifa Nur Hidayati, Khusnul Maulana, Ginata Ayu Oktafiani, Lirista Dyah Ayu Salsabilah, Chiara Elvira