Article Per Year (5 Year)
p-Index From 2021 - 2026
0.888
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Media Gizi dan Keluarga Jurnal AGROTEKNOLOGI Jurnal Sosial Ekonomi Pertanian Jurnal Penelitian Pascapanen Pertanian UNEJ e-Proceeding GIZI INDONESIA Indonesian Food Science and TechnologyJournal ABDIMAYUDA: Indonesian Journal of Community Empowerment for Health
Tejasari .
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Public Health Social Sciences

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Indonesian Food Science and TechnologyJournal

 1 
Evaluation of Physical Characteristics, Carbohydrate Content, and Sensory Preference of Suwar-suwir Caisim Tejasari, Tejasari; Safitri, Lailya
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7 Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30135

Abstract

Suwar-suwir is Jember-Indonesia’s traditional snack made from cassava fermented (tape) and sugar which give rises to  very sweet flavor and sticky texture, causing consumer disfavor. This study aimed to determine the amount of mustard caisim powder added for fixing suwar-suwir texture, color and its sensory preference.  This complete randomized controlled design tested effects of 6 level mustard caisim powder addition (Control=K=0, SF1=17, SF2=25, SF3=33, SF4=42, SF5=50%) toward suwar-suwir quality and sensory preference. The result showed that the addition significantly (P<0.05) affected physical properties and carbohydrate level (Fc>Ftab), and sensory liking preference  (X2c >X2tab).  The higher the addition of mustard caisim powder, the lower the texture value, the lower the color, the higher carbohydrate content. Suwar-suwir produced with 17% mustard caisim powder (SF1) has the best color, flavor, and overall performance. This suwar-suwir SF1 having more crunchy dense (163.2±4.80 mm/g.s,) more light green (29.59±0.29), high carbohydrate level (81.59±0.96%),  high dietary fiber-TDF (20.8±0.01%), water soluble dietary fiber- SDF (6.29±0.002%) that lower than  water insoluble dietary fiber - IDF (14.2± 0.01%).  Based on the result analysis, it is recommend that  the level addition of mustard caisim powder  for improving  suwar-suwir  quality and image is 17 % from wet blend dough weight which  produced suwar-suwir caisim SF1.
Assessing the Influence of Household Food Security Components on the Severity of Nutritional Status among Stunted Children in Jember Regency Rindiani, Rindiani; Tejasari, Tejasari; Witono, Yuli; Suciati, Luh Putu
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.41859

Abstract

Abstract— Stunting remains a persistent public health challenge in agrarian regions, despite their high food production potential. This study examines the influence of household food security dimensions—availability, access, and utilization—on the severity of stunting among children under five in Jember Regency, Indonesia. Using a cross-sectional explanatory design, data were collected from 120 households with stunted children and analyzed using Partial Least Squares–Structural Equation Modeling (PLS-SEM). The results indicate that food access (β = –0.314, p < 0.01) and food utilization (β = –0.278, p < 0.05) have significant negative effects on stunting severity, whereas food availability does not exhibit a direct significant relationship (β = –0.128, p > 0.05). Moreover, food access mediates the effects of both availability and utilization on stunting severity, underscoring its critical role as an intermediary factor. The model accounts for 28.7% of the variance in stunting severity, affirming the multidimensional nature of food security in determining nutritional outcomes. These findings highlight the need for integrated interventions that go beyond food supply to address economic access and household nutritional practices. The study contributes to theoretical discourse by moving from a binary to a severity-based conceptualization of stunting and offers practical implications for targeted, evidence-informed nutrition policies in agrarian settings.
Co-Authors -, Giyarto . Djumarti . Sulistyowati Antok Suwardiyanto Antok Suwardiyanto, Antok Dondin Sajuthi Dyah Riska Anggraini Ertriani Anindya Meiflorisa Evita Soliha Hani Faiqotul Aulia Farida Wahyu Ningtyas Farida Wahyu Ningtyas Fransiska R Zakaria FRANSISKA RUNGKAT ZAKARIA Luh Putu Suciati Ninna Rohmawati Nurdiana Agustina Rindiani, Rindiani Roro Ayu Arum Sari Safitri, Lailya Uyun Erma Malika Yhulia Praptiningsih Yuli Witono