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All Journal Amerta Nutrition Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Rahmadini, Fathia
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGARUH KONSENTRASI RAGI TERHADAP MUTU HEDONIK PRODUK KERIPIK TAPE UBI JALAR UNGU (Ipomoea batatas var. ayamurasaki) Rahmadini, Fathia; Kurnia, Pramuja Putra; Harahap, Edy Syahputra; Hidayati, Fitni; Putri, Kalasta Ayunda
Jurnal Al Ulum LPPM Universitas Al Washliyah Medan Vol. 13 No. 2 (2025): Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Publisher : UNIVERSITAS AL WASHLIYAH (UNIVA) MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47662/alulum.v13i2.1015

Abstract

Purple sweet potato (Ipomea batatas L.) is one type of food crop with high productivity and the main agricultural product in the Karo, Simalungun, Dairi and Toba regions. The utilization of purple sweet   potato as a processed food commodity has not been maximized so that innovation in processing various agricultural products is needed. One of the processed food products from purple sweet potato raw materials is tape. The purpose of this study was to develop innovations in tape products into purple sweet potato tape chips that are liked by consumers. The organoleptic panelist activities of the product were carried out by students and also the community. This study used a Factorial Completely Randomized Design with one factor studied, namely: yeast concentration factor (K) consisting of 4 treatment levels K1 = 0.5% yeast, K2 = 1% yeast, K3 = 1.5% yeast, K4 = 2% yeast. The parameters observed in this study were focused on the panelists' acceptance in terms of hedonic organoleptics, namely taste hedonic, color hedonic, aroma hedonic, and texture hedonic. The results showed that the panelists generally gave very good scores and both factors influenced the hedonic organoleptic values ??of taste, color hedonic, aroma hedonic and texture hedonic.
SUSTAINABILITY SCHOOL-BASED NUTRITION EDUCATION FOR NON-COMMUNICABLE DISEASE PREVENTION IN SMA SWASTA UTAMA MEDAN Rosmiati, Risti; Saufani, Iza Ayu; Firmansyah, Hardi; Sari, Wina Dyah Puspita; Rahmadini, Fathia
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 3 (2025): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i3.2884

Abstract

Non-communicable diseases (NCDs) are a growing public health concern globally and in Indonesia, strongly associated with poor nutrition and unhealthy lifestyles. Schools are effective platforms for health promotion through sustainable nutrition education. The program was conducted at SMA Swasta Utama, Medan (March–July 2025) with 10 teachers and 36 students, involving preparatory coordination, development of educational tools, and delivery of nutrition education through lectures and multimedia discussions. Knowledge improvement was assessed using pretest–posttest with the Wilcoxon paired test, while teachers also received training in anthropometry, blood pressure monitoring, biochemical testing, and the Productivity Risk Self-Assessment Tool (PRISAT), supported by the provision of self-monitoring equipment. Results showed significant knowledge improvements in both groups, with clear shifts from poor to moderate and good categories (p<0.05). Teachers achieved greater gains than students, reflecting their role as facilitators and role models in health education. PRISAT screening revealed most teachers were low risk, though some were categorized as high risk, underscoring the importance of early detection. This program demonstrates the effectiveness of integrating nutrition education and health monitoring to strengthen school-based NCD prevention.
Karakteristik Fisikokimia, Sensori, dan Respons Glikemik Flakes Tinggi Serat Berbasis Tepung Beras dan Tepung Kelapa: Physicochemical, Sensory, and Glycemic Response Characteristics of High-Fiber Flakes Formulated with Rice Flour and Coconut Flour Rosmiati, Risti; Emilia, Esi; Haryana, Nila Reswari; Firmansyah, Hardi; Rahmadini, Fathia; Pebrianti, Henisah; Ginting, Tiffany Nita Karina
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.152-163

Abstract

Background: Flakes are widely consumed cereals, but their formulation often produces high glycemic index (GI) values. Rice flour, a common base, may elevate postprandial glucose, while coconut flour, rich in dietary fiber, can lower glycemic response and improve nutritional value. Objectives: This study aimed to identify the best formulation of rice flour–coconut flour flakes and to evaluate the glycemic index and glycemic load of the selected formula. Methods: Flakes were prepared in three ratios: F1 (75:25), F2 (50:50), and F3 (25:75). Proximate composition, dietary fiber, physical properties, and sensory attributes were assessed to determine the selected formula. Glycemic index testing was performed on 10 healthy adults according to Indonesian National Agency of Drug and Food Control (BPOM) guidelines, using glucose as reference. Capillary blood glucose was measured at 0–120 minutes, and glycemic load was calculated from GI and available carbohydrate. Results: Increasing coconut flour significantly raised dietary fiber (p-value=0.000), with F3 showing the highest content (48.51%). Sensory evaluation indicated F2 (50:50) was most acceptable, with higher scores for aroma, texture, and overall liking. F2 also showed moderate resistance compared to F1 and F3. GI testing of F2 yielded a low GI value of 49, while the glycemic load was also low at 4.9 per serving. Conclusions: The incorporation of coconut flour improved the nutritional and functional quality of rice flour flakes. F2 (50:50) was the best formulation, producing flakes with favorable acceptance and low glycemic response, supporting its potential as a healthier cereal product.
Co-Authors Edy Syahputra Harahap Emilia, Esi Firmansyah, Hardi Fitni Hidayati Ginting, Tiffany Nita Karina Haryana, Nila Reswari Iza Ayu Saufani Kurnia, Pramuja Putra Pebrianti, Henisah Putri, Kalasta Ayunda Risti Rosmiati Wina Dyah Puspita Sari, Wina Dyah