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All Journal Lingua Didaktika: Jurnal Bahasa dan Pembelajaran Bahasa Jurnal Penelitian Pendidikan IPA (JPPIPA) Pontianak Nutrition Journal (PNJ)
Trihardiani, Ismi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Physics Public Health

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Students’ Voice Toward English for Nutritionist and Dietitian Dewintha, Rezza; Trihardiani, Ismi
Lingua Didaktika: Jurnal Bahasa dan Pembelajaran Bahasa Vol 18, No 1 (2024)
Publisher : English Department FBS UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/ld.v18i1.117395

Abstract

This paper addressed the students’ voice toward English for Nutritionist and Dietitians. Its objective was to know the holistic experience of learning during ESP material given to them. This study used a diary circle combining online diary method with face-to-face focus group to generate dialogue. Data analysed narratively in form of descriptive data in nature. Researcher did believe students faced some problems in learning English, furthermore they were not an English major student. They got English especially as additional competence to support their main role as health workers. The poor internet connection while teaching learning process. Furthermore, the results of this study showed that 85.2% students were excited in English Class, 72.2% were focused, 60% were participated, 68.7% were interested, 53.9% like group discussion a lot, 40.9% gave intentions to listening skill, 43.5% liked poster as one of the assignments, 50.4% were asked their friend to have discussion, 73.9% said that English class was easy but still they need help, and 64.3% students were very happy. This study leaded to get the emotional dimensions of learning method and of course can be applied in teaching approach.
Karakteristik Fisikokimia dan Organoleptik Formulasi Flakes Tepung Umbi Kribang, Kacang Hijau dan Kulit Pisang Mulyanita, Mulyanita; Rafiony, Ayu; Trihardiani, Ismi; Ginting, Martinus; Agusanty, Shelly Festilia
Pontianak Nutrition Journal (PNJ) Vol 6, No 2 (2023): September 2023
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v6i2.1238

Abstract

Kekurangan gizi pada ibu hamil masih menjadi masalah utama di Indonesia, salah satunya adalah Kekurangan Energi Kronik. Upaya untuk mengatasi kekurangan energi kronik dapat dilakukan dengan Pemberian Makanan Tambahan. Salah satu upaya yang dapat dikembangkan adalah dengan menggali potensi pangan lokal sebagai upaya diversifikasi olahan pangan yaitu memanfaatkan umbi kribang yang di substitusi tepung kacang hijau dan tepung kulit pisang sebagai bahan baku untuk pembuatan flakes. Kribang merupakan jenis umbi-umbian yang dapat menjadi alternatif makanan pokok dengan nilai gizi yang tinggi namun rendah kadar gula yang dapat di substitusi dengan menggunakan kacang hijau dan memanfaatkan kulit pisang yang memiliki kandungan serat yang tinggi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Formula produk terdiri atas tiga taraf (P) yaitu tepung umbi kribang dengan penambahan tepung kacang hijau dan tepung kulit pisang kepok (30%:70% ; 50%:50% ; 70%:30%). Perlakuan terbaik dalam pengujian organoleptik ada pada P2, dilanjutkan dengan analisis fisikokimia warna: L 34,38, a* 8,83 dan b* 16,94, waktu ketahanan kerenyahan dalam susu selama 4 menit 25 detik, daya serap air sebesar 161,57 % dan daya rehidrasi sebesar 17,04 %. Hasil analisis proksimat : kadar air 5,03%, kadar abu 4,11%, kadar lemak 9,07%, protein 7,72%, karbohidrat 64,90% dan serat kasar 9,16%.
FORMULASI BISKUIT LAKTOGENIK BERBASIS PANGAN LOKAL TEPUNG TALAS (Colocasia Esulenta L. Schott) DENGAN SUBSTITUSI TEPUNG DAUN KATUK (Sauropus Androgynus L. Merr) SEBAGAI ALTERNATIF PMT IBU MENYUSUI Mulyanita; Rafiony, Ayu; Trihardiani, Ismi; Satria, Dedi; Gambir, Jurianto
Jurnal Penelitian Pendidikan IPA Vol 11 No 1 (2025): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i1.9016

Abstract

The study explores the potential of utilizing talas tuber flour (Colocasia Esculenta L. Schott) and katuk leaf flour (Sauropus androgynus L. Merr) in biscuit production to enhance nutritional value and promote lactation in breastfeeding mothers. Talas, rich in complex carbohydrates, fiber, minerals, and vitamins, and katuk leaves, high in protein, vitamins A and C, iron, and lactogenic active substances, were used to develop biscuits in three different formulations: F1 (95%: 5%), F2 (90%: 10%), and F3 (85%: 15%). The organoleptic test identified F1 as the best formulation, and proximate analysis showed that F1 contained 6.14% moisture, 2.52% ash, 27.04% fat, 8.59% protein, 50.3% carbohydrates, and 6.70% crude fiber. The biscuits also contained 0.209% phosphorus, 80.4 mg/kg iron (Fe), and 142 mg/kg calcium (Ca). These findings suggest that biscuits made from talas tuber and katuk leaf flour can be a valuable nutritional supplement, potentially aiding in the improvement of breast milk production.
Co-Authors Agusanty, Shelly Festilia Dedi Satria Ginting, Martinus Jurianto Gambir Mulyanita Mulyanita, Mulyanita Rafiony, Ayu Rezza Dewintha, Rezza