Article Per Year (5 Year)
p-Index From 2021 - 2026
6.237
P-Index
This Author published in this journals
All Journal Jurnal Kesehatan Masyarakat Andalas (Andalas Journal of Public Health) LINK Jurnal Penelitian Kesehatan Suara Forikes Jurnal Ilmiah Universitas Batanghari Jambi Argipa (Arsip gizi dan Pangan) Holistik Jurnal Kesehatan Jurnal Kreativitas PKM Jurnal Keperawatan Komprehensif (Comprehensive Nursing Journal) Jurnal Hilirisasi IPTEKS (JHI) JIK- JURNAL ILMU KESEHATAN PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Perawat Indonesia Majalah Kedokteran Andalas International Journal of Agricultural Sciences Real in Nursing Journal Jurnal Keperawatan Widya Gantari Indonesia Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Jurnal Ners Journal of Telenursing (JOTING) Jurnal Pengabdian Masyarakat Multidisiplin Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks JAPI: Jurnal Akses Pengabdian Indonesia NERS Jurnal Keperawatan Jurnal Kesehatan Indonesian Journal of Global Health Research Biodiversitas Journal of Biological Diversity
Susmiati Susmiati
Fakultas Keperawatan Universitas Andalas
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 55 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 55 Documents
Search

 2   3   4   5   6 
Crust pie berbasis sorgum dengan isian dadih: Formulasi dan karakteristik produk pangan fungsional Annisa Nabilla; Helmizar Helmizar; Susmiati Susmiati
ARGIPA (Arsip Gizi dan Pangan) Vol 11 No 1 (2026)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v11i1.21730

Abstract

Dadih, a traditional fermented buffalo milk product, is known as a natural source of probiotic lactic acid bacteria (LAB), while sorghum is a locally available cereal rich in dietary fiber and resistant starch that can act as a prebiotic. This study aimed to isolate and identify LAB from dadih and to incorporate both dadih and sorghum flour into a synbiotic crust pie formulation. The research consisted of two stages: a descriptive–exploratory study to characterize LAB and an experimental study using a Completely Randomized Design with four crust pie formulations (F0–F3). LAB isolation was carried out through Total Plate Count, macroscopic and microscopic observations, Gram staining, catalase testing, fermentation type identification, as well as tolerance assays for acidic pH and bile salts. Sensory evaluation was conducted with 24 semi trained panelists, and proximate analysis followed AOAC (2012) procedures. The results showed that dadih contained LAB ranging from 1,2 × 10⁹ to 2,4 × 10⁹ CFU/g, exhibiting morphological and physiological characteristics consistent with the genus Lactobacillus. Isolates DK2 and DK4 demonstrated high viability under acidic and bile salt conditions, indicating strong probiotic potential. Substitution of sorghum flour significantly affected the sensory attributes of the crust pie (p<0,05), with formulation F3 receiving the highest preference for texture. Proximate analysis revealed that increasing sorghum levels reduced moisture content while increasing ash, protein, and carbohydrate levels. These findings indicate that combining dadih and sorghum produces a synbiotic crust pie based on local ingredients, offering potential as a functional food product.
The Role of Dietary Fiber and Probiotics in Improving Lipid Profile in Obesity: A Literature Review Annisa Nabilla; Helmizar Helmizar; Susmiati Susmiati
Indonesian Journal of Global Health Research Vol. 8 No. 3 (2026): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v8i3.1365

Abstract

Obesity is a major public health problem that is closely associated with dyslipidemia and an increased risk of metabolic and cardiovascular diseases. Dietary fiber and probiotics have been widely explored as non-pharmacological dietary approaches to improve lipid profiles in obesity; however, evidence from experimental and clinical studies remains fragmented and requires systematic synthesis. This literature review aimed to synthesise current evidence on the role of dietary fiber and probiotics in improving lipid profiles under obese or metabolically compromised conditions. A literature search was conducted using Google Scholar, PubMed, and ScienceDirect to identify relevant studies published between 2020 and 2025. Studies assessing the effects of dietary fiber or probiotic interventions on lipid profile parameters in animal models or human subjects with obesity or metabolic disorders were included. The initial search resulted in 274 articles, which were subsequently screened for eligibility based on predefined inclusion and exclusion criteria. After screening, Six eligible studies met the inclusion criteria and were analysed qualitatively. The included studies consistently demonstrated that dietary fiber and probiotic interventions were associated with improvements in lipid profiles, including reductions in total cholesterol, triglycerides, and low-density lipoprotein cholesterol, alongside increases in high-density lipoprotein cholesterol. Several studies also reported concurrent reductions in body weight, visceral fat accumulation, or glycaemic parameters, indicating broader metabolic benefits. Dietary fiber and probiotics show potential as complementary, non-pharmacological strategies for improving lipid profiles in obesity. These findings support the development of functional food formulations incorporating fiber- and probiotic-based components.
Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis) SUSMIATI SUSMIATI; SRI MELIA; ENDANG PURWATI; HURRIYA ALZAHRA
Biodiversitas Journal of Biological Diversity Vol. 23 No. 8 (2022)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d230858

Abstract

Abstract. Susmiati, Melia S, Purwati E, Alzahra H. 2022. Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis). Biodiversitas 23: 4329-4335. Fermented milk is a type of dairy product that has been fermented with lactic acid bacteria. Changes in starter lactic acid bacteria and fruits can improve fermented dairy's physicochemical quality and total lactic acid bacteria (LAB) colonies. This study investigates how changes in the concentration of starter Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice concentration affect protein, fat, moisture, total titratable acidity, pH value, and total lactic acid bacteria (LAB) colonies in buffalo fermented milk. This study used randomized block design (RBD) experiment, with factor A being starter L. pentosus strain HBUAS53657 4%, 5% and 6% (A1, A2 and A3) and factor B being sweet orange juice 10%, 15% and 20% (B1, B2 and B3) with three replications as a treatment. The data were statistically processed using analysis of variance, and the smallest significant difference test was p&lt;0.05. The results showed that the protein content ranged from 5.81-6.33%, fat content 6.14-6.35%, water content 81.63- 85.78%, pH 3.57-4.23, TTA value 1.30-1.85 and total LAB colonies from 4.67×109 to 9.0×109 CFU/mL. Fermented milk products with 6% starter L. pentosus HBUAS53657 and 20% sweet orange juice produced the best results. This product is suitable for consumption as a probiotic beverage.
Changes in physicochemical, microbiological, and sensory quality of fermented milk with Lactiplantibacillus pentosus during cold storage SUSMIATI SUSMIATI; SRI MELIA; ILFA KHAIRINA; HURRIYA ALZAHRA
Biodiversitas Journal of Biological Diversity Vol. 25 No. 1 (2024)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d250131

Abstract

Abstract. Susmiati, Melia S, Khairina I, Alzahra H. 2024. Changes in physicochemical, microbiological, and sensory quality of fermented milk with Lactiplantibacillus pentosus during cold storage. Biodiversitas 25: 269-275. Fermented milk is a probiotic milk product created through a fermentation process that includes the addition of lactic acid bacteria, specifically Lactiplantibacillus pentosus. Enhancing the product's organoleptic qualities and extending its shelf life are the primary objectives of milk fermentation. This study aimed to determine the levels of protein, fat, water, pH value, TTA value, total lactic acid bacteria (LAB) colonies and sensory quality like taste, aroma and texture of fermented milk at 1, 7, 14, 21 and 28 days of storage. The results showed that protein content, fat content, water content, pH value, TTA value, and total colony LAB ranged from 5.30-6.96%, 6.01-7.49%, 72.03-88.89%, 4.78-5.17, 0.96-1.30%, 6.73-11.06 x109 CFU/mL, respectively . The overall organoleptic quality level was highest in the samples with the shortest storage time.
A Child Education Model in an Effort to Improve the Culture of Healthy Snacks and Breakfast Based on Parents and Children at SDN 04 Kampung Olo, Padang City Dewi Murni; Susmiati; Rika Fatmadona; Aurel Az-zahra Beslia; Afifah Mardiah; Lutfianti Fafauziah; Zahira Assyfa
Warta Pengabdian Andalas Vol 33 No 2 (2026)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.33.2.257-264.2026

Abstract

Unhealthy breakfast and snack habits are still common among school-aged children and can lead to decreased concentration, weakened immunity, and poor digestion. This education-based program aims to increase students' and parents' knowledge and awareness regarding nutritious breakfasts and the selection of safe and healthy snacks. This activity was carried out at SDN 04 Kampung Olo, Padang, involving students, parents, and teachers. Activities included interactive nutrition education, guided breakfast sessions, demonstrations on identifying healthy snacks, and knowledge assessments using ore-post-tests. The results showed an increase in knowledge with the average student score increasing from 31.7 to 32.6 and the parent score from 29.6 to 30.4. Positive behavioral changes were also observed, including more consistent breakfast consumption, a better understanding of the criteria for healthy snacks, increased hand washing practices before eating, and an increase in parents' ability to prepare balanced meals and support healthy eating habits at home. These results indicate that school- and family-based nutrition education can effectively strengthen knowledge and encourage healthier dietary behaviors. Ongoing collaboration between schools, families, and health professionals is recommended to encourage long-term healthy eating habits and improve the well-being of school-aged children.
Co-Authors ADEP JUNIKA Afifah Mardiah Afriani Sandra Aisya Rahmadhanty Amir, Arni Annisa Nabilla Annisa Nabilla Apriadi, Dwi Arif, Yulastri Arni Amir Arza, Putri Aulia Asrawati Asrawati Asrawati Nurdin Aurel Az-zahra Beslia Avit Suchitra Dally Rahman Darmawidyawati Darmawidyawati Delta Apriani Deswita Deswita Deswita Dewi Dewi Dewi Murni Dewi Murni Dorisnita Dorisnita Dorisnita Dorisnita efrida efrida Efrida Efrida Elmi Elmi Emil Huraini Emil Huriani ENDANG PURWATI Endang Purwati Endriani Gusni Esi Afrianti Eva Chundrayetti Eva Chundrayetti Evasari, Diana Febby Irianti Deski Finny Fitry Yani Fitri Dona Fitri Harmawati Fitri Mailani Fitriana Fitriana Fitriatul Munnawarroh Gusni, Endriani Hafifatul A Rahmy Hafifatul Auliya Rahmy Hafifatul Auliya Rahmy Hamelda Fajri Weirpa Hamelda Fajri Weirpa Hamzah Hamzah Hanni Oktavia Rahayu Hanny Hafiar Hanny Oktavia Rahayu Helmaizar Helmaizar Helmizar HENDRIA PUTRA Heppi Sasmita HURRIYA ALZAHRA HURRIYA ALZAHRA Hurriya Alzahra Hurriya Alzahra Ilfa Khairina Lenggogeni, Devia Putri Leni Merdawati Lestari, Nanda Wilda Lili Fajria Lutfianti Fafauziah Maisa, Esthika Ariany Malinda Meinapuri Masni Hayati Mawaddah Mawaddah, Mawaddah Meicy Astuti Meicy Astuti Melba, Restu Arahman Melia, Sri Meri Neharta Miftah Huljanah Monika Trijuli Astuti Monika Trijuli Astuti Muliantino, Mulyanti Roberto Mustika, Hevy Muthamainah Muthamainah Muthamainah Muthamainah Muthmainnah Muthmainnah Neherta, Meri Nelwati Nelwati Nelwati, Nelwati Nice Rachmawati Nopita, Yanti Nur Indrawaty Liepoto Nur Indrawaty Lipoeto Oktarina, Elvi Puteri Nabilla Puteri, Zifriyanthi Minanda Putri, Nelvi Kurnia Putri, Zifriyanthi Minanda Rahmi Muthia Rahmiwati Rani Wahyuni Rani Wahyuni Reni Prima Gusty Restu Sakinah Restu Sakinah Restu Sakinah Rika Fatmadona Riyena, Vilda Roza Armayuni Serly Suryana Serly Suryana Sidaria, Sidaria Sovia Susianty Sri Wahyuningsih Sri Wahyuningsih Testcia Arifin Testcia Arifin Virtuous Setyaka Widia Wati Wisdia Lola Erwinda Wisdia Lola Erwinda Yanti Puspita Sari Yevri Zulfiqar Yosdedrison Yosdedrison Yuanita Ananda Yulastri Arif Yulastri Yulastri Zahira Assyfa Zifrianthi Minanda Putri Zifrianti Minanda Putri Zifriyanthi Zifriyanthi Zifriyanthi Zifriyanthi Zifriyanti Minanda Putri Zifriyanti Minanda Putri