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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 SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 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 Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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KARAKTERISTIK FISIK, NILAI GIZI, DAN MUTU SENSORI SOSIS LELE DUMBO (Clarias gariepinus) DENGAN VARIASI JENIS DAN KONSENTRASI BAHAN PENGISI Dyah Riska Anggraini; Tejasari Tejasari; Yhulia Praptiningsih S.
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (435.768 KB)

Abstract

Catfish can be processed into food products with high economical value such as a sausage. On the process of making a sausage needs a filler. The amount of the filler needed depends on the basic material and filler used. MOCAF and maizena are potential as the filler because it can hold the water content which is very important to the characteristics of a good and favorable sausage. The objective of this research is to know the exact type and concentration of filler on the process of making a good characteristics dumbo catfish sausage. This research used a complete randomized block design through 2 x 3 factorial pattern. The first factor is the type of filler (5%, 7,5%, and 10% based the % weight of the grinded fish meat), while the second factor is the concentration of the filler content added (% of the weight of the minced fish meat) covering 3 level of treatments as follows: 5% (B1), 7.5% (B2), 10% (B3).The data is analyzed by ANOVA and if there is a differences, it is continued by DMRT 5% test. The sensory data was processed using chi square test. Best treatment is decided by effectivity test. The best sausage treatment is proximate tested. The result shows that A1B1 (MOCAF 5%) is the best treatment. The sausage demonstrated lightness value of 71,41; texture value 174,87 g/5mm; cooking loss 0,0416%; the sliced visible is compact; water content 64,76%; protein content 17,96% ; fat content 4,88%; ash content 1,25%; carbohydrate content 10,10%; sensory of preference color 64%; taste 76%; texture 64%; aroma 40% and overall 68%.Keywords: catfish sausage, filler, sausage quality
NILAI GIZI DAN KARAKTERISTIK FISIK SERTA FISIKOKIMIA PATI UMBI SUWEG (Amorphophalus campanulatus) . Tejasari
JURNAL AGROTEKNOLOGI Vol 1 No 02 (2007)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Suweg (Amorphophalus campanulatus Deene) starch could be one of local alternative foodstuff for food diversification. Knowing its characteristic is important especially for determination its storage method, its processing technology, and suitability kinds of processed food. This study was conducted to determine its physical and physicochemical characteristics, and its nutritional value. The experiment showed that one-kilogram of fresh suweg tuber root yielded 73.5 gram of starch. Suweg starch has white color expressed by 97.3 whiteness degree. Its granule is polygonale irregular form, and has about 20-30 μm size. The starch has space density by 0.69, and its pouring makes at an angle of 39.60 o. Its gel consistency is soft(96.44mm). Other physicochemical characteristics of the starch are low paste viscosity, water absorption, and water soluble value by 0.0056 pa.det, 2.15 , 0.05 percent, respectively. These characteristics are suitable for food that do not need high blow up in nature, such as biscuit and noodles. Suweg starch is nutritious foodstuff, especially its high carbohydrate, sufficient fat, and mineral contains, respectively by 87.2, 5.5 , 1.6 g per 100 g in starch on dry basis (d.b). Suweg starch still have protein (0.6 percent) and crude fibre (0.04 percent). Keywords: suweg starch, physics and physicochemical characteristics, nutritional value
INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY Ertriani Anindya Meiflorisa; Tejasari Tejasari; Giyarto Giyarto
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.723 KB) | DOI: 10.19184/j-agt.v11i1.5441

Abstract

Nowadays, healthy food with low glycemic index is very usefull to people with diabetes mellitus because it will not increase blood sugar levels quickly. The purpose of this study was to know the glycemic index values of nugget made from tempeh and pecay, and evaluate macro nutrient density of the nugget. In this research used glycemic index (GI) test for subject with healthy criteria. Each formula consisted of nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5% tapioca), P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20% pecay : 25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5% tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65% tempeh : 5% pecay : 25% flour : 5% tapioca). The best formula is the nugget made with from 55% tempeh : 15% pecay. That formula has value of glicemic index were 22%, moisture content were 50%, ash content were 2,4%, fat content were 19%, protein content were 54,6%, carbohydrates content were 24%. The dietary fiber as Insoluble Dietary Fiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total Dietary Fiber were 24,72%. Keywords: nugget, tempeh, pecay, glycemic index
EVALUASI EFEK KONSUMSI MIE BIJI ALPUKAT GORENG DAN OSENG BUNCIS SERTA DAGING KAMBING TERHADAP KADAR GULA DARAH PENYANDANG NIDDM Tejasari Tejasari
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Diabetes mellitus (DM) is a metabolic disease related to insulin deficient and or resistant that lead to hyperglycemic or blood glucose level higher than normal value (120 mg/100mL). Prolong hyperglikemc emerging the chronic effect such as retino, nefropati, and neuropati diabetic that decrease child growth and working performace. Balance diet with bioactive compound that stimulated pancreatic function or insulin secretion is one effort for stabilizing blood glucose level. This cross sectional research were aimed to evaluate the effect of functional diet of fried alvocado seed noodles,bean, and goat flash on blood glucose level of NIDDM subject. The functional diet consumed as breakfast for two weeks decreased blood glucose by 14.1 percent.Keywords : avocado noodle, functional diet, Diabetes mellitus(DM), blood glucose level
PENGARUH POSITIF FORMULA GARAM MULTIMINERAL (MM) PADA PENDERITA HIPERTENSI Tejasari .; Antok Suwardiyanto; Farida Wahyu Ningtyas
GIZI INDONESIA Vol 36, No 1 (2013): Maret 2013
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v36i1.113

Abstract

Data survei kesehatan rumah tangga (SKRT) menunjukkan  prevalensi hipertensi terus meningkat, saat ini di  atas 17 persen. Selain tinggi asupan Na, hipertensi disebabkan juga oleh ketidakseimbangan asupan mineral  pengatur  tekanan  darah,  ketidaktersediaan  pangan  tinggi  mineral  esensial,  dan  terbatasnya pengetahuan  pengendalian  hipertensi.  Tujuan  penelitian  ini  adalah  mengevaluasi  pengaruh  positifkonsumsi  garam  multimineral  (MM)  fungsional  oleh  penyandang  hipertensi,  yang  dirancang  sebagai double  blind  randomized  control  trial,  dan  dibuktikan  secara  klinis.  Tiga  formula  garam  MM  ditentukan berdasarkan  perhitungan kebutuhan mineral (Ca, Mg,  dan K), dan  diformulasi  dengan  dry homogenizedtechnique.  Kadar  mineral  (elektrolit)  darah  subjek  dianalis  dengan  metoda  Atomic  Absorption Spectrophotometry  (AAS). Hasil uji mutu  menunjukkan bahwa garam MM bersifat larut sempurna dalam air dingin, tidak menimbulkan kekeruhan, dan tidak berubah warna dari warna garam. Garam MM dengan nilai  rerata  derajat  putih  72,4  dan  kadar  air  rerata  garam  MM  sebesar  1  persen  masih  disukai  warna (nilai=3.2) dan rasanya (nilai=2,89). Uji statistik  membuktikan bahwa konsumsi garam MM  sebanyak 2000 mg  x  3  kali  makan  dalam  sehari  (6000  mg)  selama  30  hari  oleh  penderita  hipertensi  secara  nyata menurunkan tekanan darah sistolik-TDS (nilai chi square =27,381 dengan nilai Asymp. Sig 0,000 α=0,05) dan tekanan darah diastolic-TDD (nilai chi square =38,483 dengan nilai Asymp. Sig 0,000 α=0,05).Kata kunci: pengaruh positif, garam multimineral (MM), hipertensi
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.
Pemberdayaan Kader Posyandu Desa Darsono Via Pelatihan Literasi Stunting dan Gizi Tumbuh Kembang Anak Tejasari, Tejasari; Rohmawati, Ninna
ABDIMAYUDA: Indonesian Journal of Community Empowerment for Health Vol. 3 No. 2 (2024)
Publisher : Faculty of Public Health, University of Jember in collaboration with PERSAKMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/abdimayuda.v3i2.52495

Abstract

(1)Latar belakang : bagi kader posyandu, pelatihan literasi stunting dan gizi tumbuh kembang anak sangat membantu dalam pendampingan keluarga stunting, sebagai upaya penurunan prevalensi stunting yang masih tinggi (17%) di Desa Darsono Kabupaten Jember. Mengingat tingkat pendidikan sebagian besar kader hanya tamat sekolah dasar dan minim pengetahuan pagan, gizi, dan kesehatan, maka pelatihan tersebut menjadi penting untuk akselerasi penurunan prevalensi stunting. (2)Metode: semua kader posyandu yang terdaftar di puskesmas Arjasa menjadi peserta pelatihan satu hari, di balai desa. Capaian kelulusan disajikan secara descriptive kuantitatif mengacu standar nilai kelulusan ≥60 poin. Adapun, capaian pelatihan dievaluasi berdasarkan pembandingan nilai pre test dan post test, secara statistic dengan uji beda T. Tujuan kegiatan yaitu sejumlah 90 persen kader posyandu mengikuti seluruh sesi pelatihan, dan sebanyak 70 persen lulus pelatihan. (3)Hasil : Sebelum pelatihan, rerata nilai pengetahuan stunting dan gizi tumbuh kembang anak yang dimiliki kader posyandu sebesar 44, namun meningkat setelah pelatihan menjadi bernilai 71. Hasil analisis uji beda T menunjukkan bahwa pelatihan meningkatkan secara nyata pengetahuan kader posyandu tentang stunting dan gizi tumbuh kembang anak (nilai sig., 2-tailed=0.000 < P =0.05 ). (4)Kesimpulan: Semua kader posyandu mengikuti sesi pelatihan secara penuh dan 90 persen-nya lulus pelatihan dengan selang capaian nilai 60-95. Kata Kunci: literasi stunting, gizi tumbuh kembang, kader posyandu, MP-ASI , ASI eksklusif
Disemenasi agens pengendali hayati melalui penguatan kelembagaan PPAH di desa Purnama kabupaten Bondowoso Wagiyana, Wagiyana; Suharto, Suharto; Hoesain, Mohammad; Hasjim, Saifuddin; Masnilah, Rachmi; Cahyanti, Suhartiningsih Dwi Nur; Pradana, Ankardiansyah Pandu; Habriantono, Bakhroini; Alfarisy, Fariz Kustiawan; Tejasari, Tejasari; Merina, Gusna; Ramadhani, Farchan Mushaf Al; Putra, Dimas Ganda Permana
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 2 (2024): June
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i2.23086

Abstract

AbstrakPPAH (Pos Pelayanan Agen Hayati) adalah organisasi swadaya masyarakat yang memiliki aktivitas untuk produksi agens pengendali hayati. Agens pengendali hayati merupakan alternatif untuk mengurangi ketergantungan terhadap pupuk maupun pestisida sintetis. Agens hayati terbagi menjadi golongan bakteri, jamur, virus, nematoda, maupun serangga berguna. Desa Purnama merupakan desa sentra penghasil singkong. Tujuan pengabdian ini adalah untuk melakukan disemenasi agens hayati di Desa Purnama. Lokasi pengabdian terletak di Desa Purnama, Kecamatan Tegalampel, Kabupaten Bondowoso. Pelaksanaan kegiatan meliputi disemenasi dengan beberapa tahapan yaitu: penyuluhan agens hayati, penguatan kelembaagaan PPAH dengan forum diskusi, serta evaluasi program. Hasil pengabdian ini adalah adanya peningkatakan kapasitas pengetahuan petani di Desa Purnama terkait dengan agens hayati dan fungsinya pada tanaman. Selain itu untuk meningkatkan nilai keberdayaan, melalui kelembagaan PPAH dapat meningkatkan peluang dan potensi untuk bersinergi dengan stakeholder maupun instansi pemerintah. Kegiatan pengabdian ini menjadi program lanjutan pada kegiatan sebelumnya mengenai pendampingan dan produksi agens hayati. Kesimpulan pada pengabdian ini adalah petani antusias untuk meningkatkan kapasitas diri melalui penguatan kelembagaan PPAH dalam rangka meningkatkan kapasitas produksi dan hilirisasi singkong. Kata kunci: augmentasi; berguna; berkelanjutan; sekolah lapang; terpadu. AbstractPPAH (Pos Pelayanan Agen Hayati) is a non-governmental organization that has activities for the production of biological control agents. Biological control agents are an alternative to reduce dependence on synthetic fertilizers and pesticides. Biological agents are divided into bacteria, fungi, viruses, nematodes and useful insects. Purnama Village is a central cassava producing village. This service aims to carry out the cementation of biological agents in Purnama Village. The location of the service is located in Purnama Village, Tegalampel District, Bondowoso Regency. Implementation of activities includes cementation in several stages, namely: counseling on biological agents, strengthening PPAH institutions with discussion forums, and program evaluation. The result of this service is an increase in the knowledge capacity of farmers in Purnama Village regarding biological agents and their functions in plants. Based on that, to increase the value of empowerment, through the PPAH institution it can increase opportunities and potential to synergize with stakeholders and government agencies. This service activity is a continuation program of previous activities regarding assistance and production of biological agents. This service concludes that farmers are enthusiastic about increasing their capacity through strengthening PPAH institutions to increase cassava production and downstream capacity. Keywords: augmentation; field school; integrated; sustainable; and useful.
Co-Authors -, Giyarto . Djumarti . Sulistyowati Alfarisy, Fariz Kustiawan Ankardiansyah Pandu Pradana Antok Suwardiyanto Antok Suwardiyanto, Antok Cahyanti, Suhartiningsih Dwi Nur Dimas Ganda Permana Putra 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 Gusna Merina, Gusna Habriantono, Bakhroini Hasjim, Saifuddin Hoesain, Mohammad Luh Putu Suciati Ninna Rohmawati Nurdiana Agustina Rachmi Masnilah Ramadhani, Farchan Mushaf Al Rindiani, Rindiani Roro Ayu Arum Sari Safitri, Lailya Suharto Suharto Uyun Erma Malika Wagiyana Wagiyana, Wagiyana Yhulia Praptiningsih Yuli Witono