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All Journal Public Health of Indonesia JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Dinamisia: Jurnal Pengabdian Kepada Masyarakat Prosiding Seminar Nasional Mini Riset Mahasiswa Journal of Food and Agricultural Product AGRIC Journal of Food and Agricultural Technology
Fitri, Ichlasia Ainul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Public Health Social Sciences Other

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Physicochemical Characterization of Simplicia Sambiloto (Andrographis paniculata) Powder with Types and Concentrations of Reagents in the Formation of Zn-Chlorophyll Complexes: Karakterisasi Fisikokimia Bubuk Simplisia Sambiloto (Andrographis Paniculata) dengan Jenis dan Konsentrasi Reagen dalam Pembentukan Kompleks Zn-Klorofil Aziz, M Rifqi; Suryani, Chatarina Lilis; Fitri, Ichlasia Ainul
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol. 9 No. 1 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i1.8982

Abstract

During the process of making sambiloto simplicial which involves heat, it can cause degradation of chlorophyll. Increasing the stability of chlorophyll can be done by forming Zn-chlorophyll complexes with metals which are be able to form complexes where more stable than Mg such as by using Zn. The aim of this research is to determine how the physical and chemical characteristics of the bitter simplicia powder produced are influenced by the type of reagent and the concentration of the reagent when heated in an oven. Simplicia bitter powder is made through a sorting, grinding and sieving process. Next, the zinc chloride and zinc acetate reagents were mixed with concentrations of 0, 200, 300, 400, and 500 ppm, and then dried. The results showed a real effect (p value <0.05) of the interaction between the types of ZnCl2 and Zn acetate reagents and the reagent concentration on color intensity, color stability, water content, ash content and chlorophyll content. The higher the concentration of ZnCl2 and Zn acetate, the higher the water content, ash content, chlorophyll content, L*, and -a*, while b* and ∆E decrease. At a concentration of 500 ppm ZnCl2 showed an increase in water, ash, chlorophyll, ∆E, L*, and a* content while b* decreased. Meanwhile, Zn acetate 500 ppm moisture content, ash content, chlorophyll content, L*, and ∆E decreased, while a* and b* increased. Sambiloto simplicia powder which has the highest chlorophyll content is Zn acetate 400 ppm, with characteristics of water content 6.81% ww, ash content 15.74% ww, total chlorophyll 397.97 mg/100 g ww, green color intensity (-a) -2.93, and ∆E 5.48.
Physical properties, antioxidant activity, and preference level of snack bars made from a composite flour of sorghum, mung bean, and purple yam : Sifat fisik, aktivitas antioksidan dan tingkat kesukaan snack bar berbahan baku tepung komposit sorgum, kacang hijau dan uwi ungu Kusumaningrum, Anggitya Elsyafitri; Tamaroh , Siti; Fitri, Ichlasia Ainul
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10406

Abstract

Purple yam is one of the tubers that serves as a source of antioxidants but has not been optimally utilized. Therefore, it needs to be diversified by processing it into snack bars. This study aims to develop snack bars made from purple yam flour, sorghum flour, and mung bean flour, which have the potential to serve as antioxidant sources and are preferred by panelists. In this study, snack bars were prepared using composite flour (sorghum:mung bean) and purple yam flour in varying ratios: 95:5, 90:10, 85:15 for the composite flour and 20%, 30%, and 40% for the purple yam flour. The snack bars were evaluated for color, texture, moisture content, antioxidant activity, and preference level. Selected samples were further analyzed for ash content, protein content, fat content, anthocyanin content, and crude fiber content. The experimental design used was a Completely Randomized Design (CRD) with two factors. The snack bars with a composite flour ratio (sorghum:mung bean) of 85:15 and 30% purple yam flour were identified as the best treatment, preferred by panelists and exhibite high antioxidant activity. These snack bars had a moisture content of 13.40%, ash content of 8.83% (db), protein content of 19.75% (db), fat content of 8.80% (db), crude fiber content of 9.54% (db), antioxidant activity of 68.02% (RSA), and anthocyanin content of 37.40 mg/100g
Multifaced Approach in Reducing Stunting in Semarang Municipality: a Policy Brief Agushybana , Farid; Ashari, Ayu; Nuridzin, Dion Zein; Hakam, Mochamad Abdul; Siramaneerat, Issara; Fitri, Ichlasia Ainul
Public Health of Indonesia Vol. 11 No. 3 (2025): July - September
Publisher : YCAB Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36685/phi.v11i3.1034

Abstract

Background: Stunting is a serious public health problem globally, and it is associated with increased morbidity and mortality rates, reduced cognitive development, and lower economic productivity in adulthood. Therefore, understanding the factors contributing to stunting incidence is crucial in developing effective interventions to address this issue.Objectives: This study analyzes factors influencing stunting in Semarang using SEM-PLS to support evidence-based interventions for improving nutrition, healthcare, and environmental conditions, aiming to reduce stunting and enhance community well-being.Methods: This study involved 556 Children aged 0-59 months old. This study drew samples randomly from across sub-districts in Semarang. The outcome variable was the stunting status, while the latent variables were child characteristics, family characteristics, maternal factors, parenting, accessibility to health service, dietary habits, nutrition and food habits, specific intervention, Posyandu involvement, infectious diseases, and environmental factors. This study employed the structural equation modeling-partial least square (SEM-PLS) to analyze the relationship between several latent variables.Results: The results suggest that child characteristics, environmental factors leading to infectious disease, maternal factors, infectious disease itself, nutritional intake, specific intervention, and socioeconomic factors have a direct positive effect on stunting incidence. To overcome the stunting problem in Semarang, we present seven policy options that target the root causes and implement prevention and reduction of stunting incidents.Conclusions: The main principles for overcoming stunting in Semarang are "enhance child nutrition programs", "strengthen infectious disease prevention", "improve maternal and child healthcare", "enhance socioeconomic support", "strengthen sensitivity intervention", "foster collaboration and coordination", and “conduct targeted awareness campaigns”. By implementing policy recommendations that focus on improving nutrition, enhancing healthcare services, addressing environmental factors, and promoting socioeconomic development, it is possible to reduce stunting incidence rates and improve the overall well-being of children. Keywords: stunting; malnutrition; undernutrition; Semarang; policy brief
The Effect of Adding Turmeric Powder (Curcuma domestica Val.) and Patin Fish (Pangasius sp.) on the Physical, Chemical, and Preference Level of Fish Balls Albab, Miftakhu Ulil; Pujimulyani, Dwiyati; Fitri, Ichlasia Ainul
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7039

Abstract

Turmeric is a spice that contains curcuminoid compounds with various benefits for body health. Meatballs are a food that is loved by the community and is generally made from beef. Beef has high levels of cholesterol and saturated fatty acids.  The use of catfish has the advantage of being cheaper and lower in cholesterol and the addition of turmeric is expected to produce meatballs that have antioxidant activity. The purpose of that study was to determine the effect of the addition of turmeric powder and catfish meat variations on antioxidant activity and fish balls preference. A 2-factorial Complete Random Design (RAL) was used with the addition of turmeric powder (1; 1.5; and 2 g) and a variety of catfish meat (50; 75; and 100 g). Fish meatballs were evaluated physically (color and texture), level of preference (color, texture, taste, aroma, and overall), as well as chemical analysis on the selected meatballs (moisture content, ash content, protein content, fat content, antioxidant activity of the DPPH method, total phenols, and flavonoids). The results showed that the combination of 2 g turmeric powder and 100 g catfish meat resulted in selected fish balls based on preference tests. The results of the analysis of selected meatballs showed a moisture content of 66.09% b/b, ash 5.9% b/b, protein 38.62% b/b, fat 8.77% b/b, antioxidant activity of 28.20% RSA, total phenol 4.96 mg EAG/g db, and flavonoid content of 0.58 mg EK/g db . Fish balls with varying proportions of catfish meat and the addition of turmeric powder significantly affected the physical properties (color and texture) and had a notable impact on the acceptability and chemical properties of the catfish fish balls. Keywords: meatballs, catfish, turmeric, antioxidant activity, preference test
THE DIVERSITY LIVELIHOOD OF CORN FARMER HOUSEHOLDS: EVIDENCE FROM TRANSMIGRATION PROGRAM OF GORONTALO PROVINCE, INDONESIA Murtisari, Amelia; Fitri, Ichlasia Ainul; Kurnia, Theresa Dwi
Agric Vol. 36 No. 1 (2024)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2024.v36.i1.p95-112

Abstract

The corn farmer households examined in this study participated in the dryland transmigration program to enhance welfare by furnishing livelihood capital to poor farmer households. This research compares the livelihood capital of corn farmer households in the transmigration areas of Gorontalo and Boalemo districts, Gorontalo, Indonesia, and examines its impact on their livelihood strategy selection. The study involved 240 poor corn farmer households. Data analysis was conducted by computing the livelihood capital index through entropy weighting analysis, followed by multinomial logistic regression analysis to examine the influence of livelihood capital on livelihood strategies. Findings indicate a higher level of livelihood capital in Boalemo Regency than in Gorontalo Regency, with Boalemo District outperforming in physical and human capital. In contrast, the Gorontalo district excels in natural and social capital. However, the financial capital of corn farmer households in both regions still needs to be improved. Natural and human capital significantly influences the likelihood of corn farming households opting for on-farm strategies over a combination of on-farm and off-farm strategies. In the case of on-farm and off-farm strategies, natural capital substantially enhances the probability of corn farmer households selecting both on-farm and off-farm strategies rather than solely on-farm and non-farm strategies. Conversely, physical capital diminishes the likelihood of corn farmer households adopting both on-farm and off-farm strategies compared to the combination of on-farm and non-farm strategies.
PENGARUH PENAMBAHAN UWI UNGU (Dioscorea alata L) DAN TEPUNG KACANG HIJAU (Vigna radiata L) TERHADAP SIFAT FISIK, KIMIA DAN TINGKAT KESUKAAN BOLU KUKUS Yuliani, Ririn; Murti, Siti Tamaroh Cahyono; Fitri, Ichlasia Ainul
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 3, No 2 (2024)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Uwi ungu (Dioscorea alata L) dan tepung kacang hijau (Vigna radiata L) merupakan bahan pangan lokal yang berpotensi meningkatkan kualitas produk pangan. Karakteristik nutrisi tersebut memerlukan adanya pengembangan inovasi dan diversifikasi pengolahan, salah satunya dengan menghasilkan produk makanan seperti bolu kukus tinggi protein. Pada penelitian ini dibuat bolu kukus dengan menggunakan perbandingan tepung terigu : uwi ungu P1 90:10%, P2 80:20%, dan P3 70:30% serta kombinasi tepung kacang hijau Q1 5%, Q2 10%, dan Q3 15%. Parameter yang diuji meliputi sifatfisik, sifat kimia dan uji kesukaan panelis. Hasil penelitian menunjukkan bahwa penambahan uwi ungudan tepung kacang hijau berpengaruh signifikan terhadap karakteristik bolu kukus. Hasil penelitian menunjukkan bahwa perbandingan tepung terigu : uwi ungu P3 (70:30%) dan tepung kacang hijau 10% memperoleh nilai tertinggi dan paling disukai panelis. Kriteria bolu kukus yang paling disukai adalah sebagai berikut : kadar air 30,18%, kadar abu 1,19%, kadar protein 9,81%, kadar lemak 27,61%, karbohidrat 31,21%.Kata kunci: uwi ungu, tepung kacang hijau, bolu kukus
Development of Culinary Products in Gamplong Tourism Village Through Local Food Innovation and Marketing: Pengembangan Produk Kuliner Desa Wisata Gamplong Melalui Inovasi Pangan Lokal dan Pemasaran Nuvriasari, Audita; Harsoyo, Titik Desi; Rozi, Anief Fauzan; Fitri, Ichlasia Ainul
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 5 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i5.22471

Abstract

Gamplong Tourism Village has local food resources in the form of garden produce that have not been optimally utilized due to the limited knowledge and skills of the local community in developing local food processing. Community service is aimed at developing culinary local products through innovations in food processing that have economic value and appropriate marketing. The activity method is training and counseling by involving active participation from partners. The results of the activity show an increase in insight and skills of partners in innovating local food processing so that the product results are more varied. In addition, partners increasingly understand marketing techniques so that local culinary products are more in demand by tourists. This program also developed labeling, packaging and product catalog designs. Product and marketing innovation is one of the important keys so that culinary product can become one of the sources of attraction for Gamplong Tourism Village.
Pengaruh Penambahan ZnCl2 dan Bubuk Stevia (Stevia rebaudina B.) Terhadap Karakteristik Fisik, Kimia, dan Aktivitas Antioksidan pada Seduhan Simplisia Sambiloto (Andrographis paniculata Putri , Dea Elisa; Sofiani, Nur Aida; Suryani, Chatarina Lilis; Fitri, Ichlasia Ainul
Journal of Food and Agricultural Technology Vol. 2 No. 2 (2025): April
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v2i2.3407

Abstract

Sambiloto mengandung senyawa bioaktif seperti klorofil, fenolik, flavonoid, terpenoid (karotenoid), dan andrografolida yang memiliki sifat antiinflamasi, antibakteri, antimikroba, dan antioksidan. Namun selama proses pengeringan dalam pembuatan simplisia sambiloto mengakibatkan degradasi komponen bioaktif sehingga menurunkan aktivitas antioksidannya. Kelemahan lain adalah minuman sambiloto sangat pahit sehingga kurang disukai. Untuk meningkatkan stabilitas klorofil dapat dilakukan pembentukan kompleks metaloklorofil dengan penambahan reagen ZnCl2. Sedangkan rasa pahit dapat dikurangi dengan penambahan pemanis alami non kalori seperti bubuk stevia. Tujuan dari penelitian ini adalah untuk mengevaluasi sifat fisik, kimia dan aktivitas antioksidan seduhan bubuk simplisia sambiloto (S-SS), seduhan bubuk simplisia sambiloto dengan penambahan reagen ZnCl2 (S-SZn) dan penambahan bubuk stevia (S-SZs) sebagai minuman fungsional. Penelitian dilakukan dengan menggunakan rancangan acak kelompok (RAK) satu faktor. Hasil penelitian menunjukkan bahwa penambahan reagen ZnCl2 mampu meningkatkan kecerahan, intensitas warna kuning, dan hue, kadar Zn, kadar fenolik, flavonoid total dan aktivitas mengkhelat logam, namun menurunkan intensitas warna merah, kadar klorofil total, kadar karoten, daya tangkap radikal dan kemampuan mereduksi seduhannya. Sedangkan penambahan bubuk stevia akan meningkatkan kadar fenolik, flavonoid total, daya tangkap radikal dan kemampuan merduksi tetapi menurunkan aktivitas mengkhelat logam, kadar klorofil dan kadar Zn serta intensitas warna hijau seduhan. Seduhan bubuk simplisia sambiloto kaya Zn (SZn) dan seduhan bubuk simplisia sambiloto kaya Zn-stevia mempunyai kadar klorofil, fenolik, flavonoid dan aktivitas antioksidan yang lebih tinggi dibanding seduhan simplisia sambiloto saja sehingga bubuk simplisia sambiloto kaya Zn dengan atau tanpa penambahan bubuk stevia potensial sebagai bahan minuman fungsional.
Pengaruh Konsentrasi ZnCl2 dan Metode Pemanasan terhadap Karakteristik Serbuk Simplisia Sambiloto (Andrographis paniculata) Suryani, Lilis; Putra, Danis Aprianto; Fitri, Ichlasia Ainul
Journal of Food and Agricultural Technology Vol. 1 No. 1 (2023)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v1i1.3477

Abstract

Proses pemanasan dalam pembuatan simplisia sambiloto mengakibatkan degradasi klorofil. Peningkatan stabilitas klorofil dapat dilakukan dengan pembentukan kompleks mettaloklorofil dengan logam yang lebih stabil seperti Zn. Keberhasilan pembentukan Zn-klorofil juga dipengaruhi oleh metode pemanasan, diketahui proses blanching mengakibatkan banyak klorofil yang terlarut dalam medium, sehingga dalam penelitian ini digunakan metode pemanasan oven dan autoklaf. Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi reagen ZnCl2 dan metode pemanasan terhadap karakteristik kimia, dan fisik bubuk simplisia sambiloto yang dihasilkan. Cara pembuatan simplisia sambiloto dilakukan melalui tahapan sortasi, penggilingan, pengayakan, pencampuran dengan ZnCl2 (0, 200, 300, 400, dan 500 ppm), pemanasan (oven dan autoklaf), dan pengeringan. Bubuk simplisia sambiloto yang dihasilkan dianalisis kadar air, kadar abu, kadar klorofil, warna dan stabilitas warnanya. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor. Data yang diperoleh dianalisis variansi dan jika berpengaruh nyata dilanjutkan dengan DMRT. Hasil penelitian menunjukkan bahwa variasi metode pemanasan dan konsentrasi ZnCl2 berpengaruh nyata terhadap kadar abu, klorofil, intensitas warna hijau, dan stabilitas warna, namun tidak berpengaruh nyata terhadap kadar air bubuk simplisia sambiloto. Bubuk simplisia sambiloto yang berkadar klorofil tinggi dapat dihasilkan dengan konsentrasi reagen ZnCl2 200 ppm dan metode pemanasan dengan autoklaf dan mempunyai kadar klorofil 420.94 mg/100 g bb, kadar air 7.13 % bb, kadar abu 15.41 % bk, dan intensitas warna hijau -2,58.
Co-Authors Agushybana , Farid Albab, Miftakhu Ulil Amelia Murtisari Anief Fauzan Rozi, Anief Fauzan Ashari, Ayu Audita Nuvriasari Aziz, M Rifqi Chatarina Lilis Suryani Dwiyati Pujimulyani Hakam, Mochamad Abdul Kusumaningrum, Anggitya Elsyafitri Lilis Suryani Murti, Siti Tamaroh Cahyono Nuridzin, Dion Zein Putra, Danis Aprianto Putri , Dea Elisa Siramaneerat, Issara Sofiani, Nur Aida Tamaroh , Siti Theresa Dwi Kurnia Titik Desi Harsoyo, Titik Desi Yuliani, Ririn