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All Journal Amerta Nutrition Jurnal Inovasi Penelitian Pharmademica: Jurnal Kefarmasian dan Gizi
Lestari, Fitri Eka
Prodi D-III Gizi Politeknik Kesehatan Putra Indonesia Malang
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VIABILITAS BAKTERI ASAM LAKTAT (BAL) PADA PERMEN PROBIOTIK SIRSAK GUNUNG (Annona montana Macf) Ambar Fidyasari; Fitri Eka Lestari; Anggraeni In Oktavia
Jurnal Inovasi Penelitian Vol 2 No 8: Januari 2022
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v2i8.1136

Abstract

Mountain soursop (Annona montana Macf.) has secondary metabolites i.e. terpenoids and flavonoids which are powerful antioxidants. It is rarely used due to its unpleasant taste. Hence, to increase its economic value, this fruit has been new innovations into probiotic candy. Lactobacillus is a probiotic product commonly used, so this study used Lactobacillus casei. To meet the probiotic products requirement, the lactic acid bacteria must survive in the gastrointestinal tract and have a good stability and viability during the storage. This study has a purpose to determine the amount of storage stability on the viability of lactic acid bacteria in Mountain soursop (Annona montana Macf.) probiotic candy. The research used a descriptive analysis method, where the research results are described according to the data obtained from the total plate number of lactic acid bacteria. Based on the research that has been done, it can be concluded that the total lactic acid bacteria in the mountain soursop probiotic candy (Annona montana) on day 3 was 5.7 × 103 cfu/mL on day 5 of 4.8 × 103 cfu/mL, and on day 7 as much as 2.6 × 103 cfu/mL.
E Pengaruh Waktu Fermentasi Nanas (Ananas comosus L) Terhadap Mutu Fisik Es Krim Sinbiotik Tempe : Pengaruh Waktu Fermentasi Nanas (Ananas comosus L) terhadap Mutu Fisik Es Krim Sinbiotik Tempe Ambar Fidyasari, STP., MP; Fitri Eka Lestari; Wahyu Maslukah
Amerta Nutrition Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1SP.2022.165-170

Abstract

Background: Modifications of ice cream made by adding probiotics and prebiotics as its constituent components known as symbiotic ice cream Pineapple juice is fermented with commercial probiotics containing L. Casei. The length of fermentation can affect the quality of the resulting product. Objectives: This experiment aims to determine the physical quality of symbiotic ice cream containing pineapple fermentation and tempe with various fermentation length time Methods: This research was conducted with experimental design (complete randomized), This research was done   in three steps, making pineapple juice, then carried out a fermentation process for 12 hours, 24 hours, 48 hours, then making synbiotic ice cream and testing physical quality including organoleptic (color, aroma, taste and texture), overrun, viscosity and pH.  One Way Anova test and following by Duncan.used to analyzed the data. Results: It showed that the 12-hour overrun was 31.25, the viscosity was 4.23cP and the pH was 5.50; 24 hours overrun 27.08, viscosity 5.84cP and pH 5.44; 48 hours overrun 16.67, viscosity 8.91cP and pH 5.30. Conclusions: It was concluded that the physical quality analysis of overrun, viscosity and pH showed that the length of fermentation time had an effect of tempe synbiotic ice cream on its physical quality.
Potensi Sereal Tepung Umbi Suweg (Amorphophallus companulatus) sebagai Penurun Berat Badan pada Mencit Jantan dengan Diet Tinggi Lemak Marta, Ayuk; Fitri Eka Lestari; Handayani, Dwi; Ardelia, Gita
PHARMADEMICA : Jurnal Kefarmasian dan Gizi Vol 3 No 2 (2024): Oktober - Maret
Publisher : LPPM-KI - POLTEKKES PIM (Formerly AKAFARMA-AKFAR PIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54445/pharmademica.v3i2.42

Abstract

Suweg tubers (Amorphophallus companulatus) is a plant that grows wild and is widely used as fodder. The largest component in suweg tuber is carbohydrate that is 80%-85% with glukomanan. Glukomaman is a natural polysaccharide which cannot be hydrolyzed by digestive enzymes in the human body and is known as a no-calorie compounds. This study aims to determine the effect of cereal-based flour suweg tubers (Amorphophallus companulatus) against weight loss of male mice with high fat diet.  Process to made flour from suweg tuber, was cleaned and chopped. Chopped then soaked with salt water then dried and powdered. The yield in flour were obtained by 5.2%. Suweg tubers flour that has been processed into cereal. Cereals made with three variations of the formula that is with the addition of 75g:25g, 50g:g50 and 75g:25g in each recipe. The result cereal flake shaped, sweet flavor, color suweg flour browned and flavorful, and the formula 1 with the addition is a formula which gives the effect of the most in reducing weight.
Mutu Fisik, Kandungan Gizi, dan Daya Terima Sensori Cookies dengan Substitusi Tepung Biji Kurma dan Tepung Daun Kelor Fitri Eka Lestari; Gita Ardelia Suhartono; Dwi Handayani; Naia Zhimran Isaxena; Christianus Vieri; Nabila Putri Sri Rahayu
PHARMADEMICA : Jurnal Kefarmasian dan Gizi Vol 6 No 1 (2026): April - September
Publisher : LPPM-KI - POLTEKKES PIM (Formerly AKAFARMA-AKFAR PIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54445/pharmademica.v6i1.138

Abstract

Stunting is closely linked to the condition of the gut microbiota. This condition can be improved by consuming ingredients containing prebiotics, antioxidants, fatty acids, and protein found in date seeds and moringa leaves, which are then substituted into cookie products. The objective of this study was to develop a cookie formula using Date Seed Powder (DSP) and Moringa Leaf Powder  (MLP) as substitutes, and to analyze the product’s physical quality, nutritional content, and sensory acceptability. Three formulas were tested using DSP:MLP ratios of 50 g:30 g (F1), 55 g:25 g (F2), and 70 g:10 g (F3). Physical quality was analyzed using a texture profile analyzer (TPA), nutritional content was analyzed via proximate analysis, dietary fiber was measured using a triplicate multi-enzyme method, and a semi-trained panel of 25 participants conducted sensory evaluation. The results showed that the substitution of DSP and MLP significantly affected texture parameters, where F2 had the highest values for gumminess, chewiness, and cohesiveness (p<0.05), and there were no significant differences in hardness and fracture (p>0.05). Nutritional analysis showed that F1 had the highest protein content (7.08%) and total dietary fiber (8.47%), which differed significantly from the other formulas (p<0.05). Sensory acceptability testing indicated that all formulas were acceptable to the panelists, with F3 having the best acceptance level based on taste and aroma parameters. However, there were no significant differences in the parameters. F2 was selected as the superior formulation based on an integrated consideration of texture characteristics, nutritional composition, dietary fiber content, and sensory acceptability. Its nutritional and dietary fiber characteristics suggest potential for further development as a functional food to support dietary adequacy and gastrointestinal health in children with nutritional problems.  
Co-Authors Ambar Fidyasari Ambar Fidyasari, STP., MP Anggraeni In Oktavia Ardelia, Gita Christianus Vieri Dwi Handayani Dwi Handayani Gita Ardelia Suhartono Marta, Ayuk Nabila Putri Sri Rahayu Naia Zhimran Isaxena Wahyu Maslukah