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PEMBUATAN TEMPE BEKATUL DAN KANDUNGAN GIZINYA Auliana, Rizqie
Home Economics Journal Vol 1, No 1 (2017): Mei
Publisher : Universitas Negeri Yogyakarta

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Penelitian ini bertujuan untuk: 1) mengetahui formulaÂ tempe bekatul yang tepat sesuai dengan karakteristik bekatul, 2) mengetahui daya terima konsumen terhadap tempe bekatul, dan 3) mengetahui kandungan gizi tempe bekatul berdasarkan analisis proksimat.Jenis penelitian adalah eksperimen yang dilakukan di Laboratorium Program Studi Pendidikan Teknik Boga, Fakultas Teknik, Universitas Negeri Yogyakarta dan pengolahan data kandungan gizi di lakukan oleh Laboratorium Chemix Pratama, Seturan, Penelitian dibagi menjadi: 1) tahap persiapan untuk membuat tepung bekatul dan tiwul bekatul, 2) tahap pra eksperimen untuk membuat tempe bekatul 1 dan 2 yang tepat, 3) tahap eksperimen 1 untuk mengetahui daya terima melalui uji kesukaan, dan 4) tahap eksperimen 2 untuk mengetahui kandungan gizi tempe bekatul 1 dan 2 yang disukai melalui analisis proksimat. Disain penelitian yang digunakan adalah rancangan blok lengkap dengan 3 kali ulangan percobaan dan 2 kali ulangan sampel. Formula tempe bekatul 1 dan 2 yang ditemukan menggunakan tingkat substitusi 7Â½ % (30 g bekatul), 10% (40 g bekatul) dan 12Â½ % (50 g bekatul).Hasil penelitian menemukan: 1) Formula tempe bekatul yang tepat baik tempe bekatul 1 (substitusi tepung bekatul) maupun tempe bekatul 2 (substitusi tiwul bekatul) adalah 10% (40 g) bekatul, 90% (360 g) kedelai dan 8% (2 g) ragi tempeÂ (dari berat kedelai acuan). 2) Tempe bekatul 1 dan 2 yang disukai adalah yang dibuat dari formula 2 dengan tingkat substitusi 10%. 3) Kandungan gizi tempe bekatul 1 dan 2 tidak berbeda jauh dengan tempe kedelai. Kadar air tempe bekatul berkisar antara 60-61% dan tempe kedelai acuan sekitar 65%. Kadar abu tempe bekatul tertinggi dimiliki oleh tempe bekatul 2 sebesar 1,5452% pada kadar air 61,7328% (tempe kedelai=0,7857%). Kandungan protein ketiga tempe tidak berbeda jauh, tetapi pada tempe bekatul dengan kadar air yang lebih rendah, kandungan protein yang dimiliki hampir sebanding dengan tempe kedelai. Kandungan protein tempe kedelai pada kadar air 65,0487% adalah 17,7712%, tempe bekatul 1 pada kadar air 60,7341% adalah 16,1638%, dan tempe bekatul 2 pada kadar air 61,7328% adalah 17,8622%. Kandungan lemak tertinggi dimiliki tempe bekatul 1 sebesar 10,3032% pada kadar air 60,7341% (tempe kedelai=8,6937%). Serat kasar tempe bekatul 2 lebih rendah (5,4824%) dibandingkan tempe bekatul 1 (5,4824%) padahal kadar air yang dimiliki keduanya hampir sama. Kandungan karbohidrat dan energi nampak lebih tinggi pada tempe bekatul 1 sebesar 4,7637% dan 4,7637%.

SOSIALISASI UU “PKDRT” MELALUI FOCUS GROUP DISCUSSION UNTUK MENINGKATKAN PEMAHAMAN DAN MENGETAHUI PENDAPAT TENTANG KDRT PADA WANITA DI KODYA YOGYAKARTA Rizqie Auliana
Jurnal Penelitian Humaniora Vol 13, No 1: April 2008
Publisher : LPPM UNY

Men and women in Constitution State of Republic of Indonesia 1945 are same. This position becomes imbalance after the issue of UU RI No. 1 Year 1974 on marriage, which is considered as the cause of domestic abuse. Domestic abuse increases in number with women as the victims. It results in trauma suffered by women which lead them to be powerless. Therefore, this abuse must be stopped. Law to eliminate domestic abuse is issued by Ministry of Women Empowerment through UU No. 23 Year 2004. Various kinds of socialization have been conducted to prevent the spread of this abuse in society. Due to the limitation of infrastructure, the socialization does not meet all areas yet. Therefore, this research socializes the Law by focus group discussion. This research aims to increase women’s understanding on domestic abuse and to know their opinion on it. The result of the research shows that the women’s understanding on domestic abuse increases from 85,8 5% to 91,65% after socialization. The samples also understand the existence of UU KDRT (Law on Domestic Abuse) and its aim. They also understand that domestic abuse is not only physical violence but also psyches, economical, and sexual abuse

Anemia Gizi Besi, Pencegahan dan Penanggulangannya Rizqie Auliana
Jurnal Ilmiah WUNY Majalah WUNY XVIII Nomor 1, Februari 2016
Publisher : Universitas Negeri Yogyakarta

Kejadian anemia masih menjadi persoalan gizi dan kesehatan yang serius di Indonesia. Anemia atau dikenal juga sebagai anemia gizi besi (AGB) merupakan masalah kesehatan masyarakat yang banyak ditemukan di berbagai negara maju maupun di negara yang sedang berkembang termasuk Indonesia. Anemia bahkan merupakan masalah kesehatan utama yang menimpa hampir separuh anak-anak di negara berkembang seperti Indonesia. Di Indonesia program suplementasi tablet besi (Fe) pada ibu hamil untuk pencegahan anemia telah berlangsung sekitar 30 tahun, namun anemia gizi besi ibu hamil masih cukup besar yaitu mencapai 24,5% (Riskesdas 2007). Berdasarkan hasil Survei Kesehatan Rumah Tangga (SKRT), prevalensi anemia defisiensi besi di Indonesia pada ibu hamil sebesar 63,5% tahun 1995, turun menjadi 40,1% pada tahun 2001 dan pada tahun 2007 turun menjadi 24,5% (Riskesdas, 2007). Prevalensi anemia pada remaja putri sebesar 26,50%, wanita usia subur (WUS) 26,9%, ibu hamil 40,1% dan anak balita 47,0% (Depkes, 2008). WHO (2011) memperkirakan jumlah penderita anemia mencapai angka 2 milyar atau sekitar 30% dari populasi masyarakat dunia.

THE EFFECT OF COLEUS TUBEROSUS CONTAINING RESISTANT STARCH TYPE 3 CRACKERS ON HYPERCHOLESTEROLEMIA SUFFERING ANIMALS Mutiara Nugraheni; Siti Hamidah; Rizqie Auliana
Jurnal Penelitian Saintek Vol 21, No 1: April 2016
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

This study was aimed at determining the effect of Coleus tuberosus containing resistant starch type 3 on the hypercholesterolemia suffering animals. The research method used was lipid proﬁ le analysis on experimental animals suffering from hypercholesterolemia. The results showed that the consumption of Coleus tuberosus crackers containing resistant starch type 3 as a raw material for making crackers is able to decrease the lipid proﬁ le (total cholesterol, triglycerides, LDL) and increase the HDL level.

Penerapan Pedoman Umum Gizi Seimbang dalam Pemeliharaan Kesehatan Jantung pada Ibu Peserta dan Bukan Peserta Klub Jantung Sehat di Kalurahan Pleret Bantul Yogyakarta Rizqie Auliana, Hainur Fardatin
Berita Kedokteran Masyarakat (BKM) Vol 24, No 4 (2008)
Publisher : Fakultas Kedokteran Universitas Gadjah Mada

Background: This study aims to see 1) knowledge concerning nutrition 2) knowledge concerning heart sickness and applying 13 message of base in everyday life mothers’ participant of active healthy heart club which have done effort operation of heart sickness risk.Method: Research type is survey with location research of Kalurahan Pleret District of Pleret Sub-Province of Bantul Yogyakarta. Population Research is homogen with housewife criterion have age 20-55 year with consideration of risk factor at woman happened age 55 year so that before age are they have prepared herself healthy life. Research Sample selected by simple sampling random counted 30 housewife people participant of active healthy heart club ( gymnastic group) and 30 housewife people is not participant of healthy heart club (not gymnastic group). Research data collected use 3 instruments that are knowledge test of nutrition, test knowledge of heart sickness and questioner applying 13 messages of PUGS. Validity and reliability instrument as data collectors with correlation product moment test and kruder-richardson technique.Result and conclusion: Result of research show 1) knowledge of nutrition between gymnastic group and not gymnastic group have difference 0,6. In gymnastic group 29 people is good and not gymnastic group 27 people is good, with mean assess gymnastic group 14,97 and not gymnastic group 14,37, meaning most researches sampel have owned knowledge of good gizi, 2) knowledge concerning heart sickness between group have difference 0,27, all sample have good knowledge of heart sickness with mean assess gymnastic group 13,75 and not gymnastic group 13,1, and 3) all sampel have good applied 13 message of base of PUGS better in everyday life, this matter for gymnastic group have as according to behavioral theory that good knowledge is basis for behavior.Keywords : PUGS, heart disease, SJS

Peranan Suami Dalam Upaya Penanggulangan Kekurangan Energi Kronis (KEK) Ibu Hamil Nani Ratnaningsih, Rizqie Auliana
Berita Kedokteran Masyarakat (BKM) Vol 20, No 2 (2004)
Publisher : Fakultas Kedokteran Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bkm.3706

Background: Since Indonesia suffered monetary crisis, the government program was Social Safeguard Net Program in the field of healthy for pregnant woman through Pemberian Makanan Tambahan Pemulihan (PMTP) program. Target of PMTP program is the chronic energy deficiency (CEO) of pregnant woman. The problem of PMTP program is not readiness of the family, which obtain PMTP program. However, pregnancy is not only woman responsibility, but also family responsibility especially the husband. Objective: The objective of research is to know the role of husband in order to overcome the CED of pregnant woman and to find some factors that affect the role of husband in order to overcome the CEO of pregnant woman. Methods: Research sample is the husband of pregnant woman, who suffered the CED in Puskesmas Salaman 1, Kecamatan Salaman, Kabupaten Magelang, Central Java. Research instrument is questionnaire to know knowledge, attitude, and action of the husband. Data collection method is to interview the husband and direct measurement of height, weight, and upper arm s circle of pregnant woman. Knowledge of husband is scored 1 (right) and 0 (wrong). Attitude of husband is scored 4 (very agree), 3 (agree), 2 (disagree) and 1 (very disagree). Action of husband is analyzed descriptively. Correlation and regression analysis with SPSS version 10 and SPS 2000 program are used to analysis data. Results and conclusion: The role of husband in order to overcome the CED of pregnant woman is shown by knowledge, attitude, and action. Knowledge of husband consist good knowledge 2.86%, intermediate knowledge 77.14% and bad knowledge 20.00%. Attitude of husband consist good attitude 97.14%, bad attitude 2.86% and intermediate attitude 0%. Actions of husband are example to deliver pregnancy checking; to care during pregnancy; to suggest consuming nutritious food; to control during eating; to suggest taking medicine; to follow PMTP program; to prepare baby needs; and to help home works. Age of marriage, education level and kind of work have significant correlation with the knowledge of husband. Age of husband, age of marriage, education level and kind of work have significant correlation with attitude of husband. Knowledge and attitude of husband have significant correlation. Education level, age of marriage, kind of work, age of husband, number of life child and number of birth give lower effective contribution toward the knowledge of husband. Education level, age of marriage, kind of work, number of life child, number of birth and age of husband give lower effective contribution toward the attitude of husband. Keywords: husband, chronic energy deficiency, pregnant woman

Using rice bran as a patisserie ingredient in project-based learning in the food engineering study program at UNY Rizqie Auliana; Abdul Rasid Bin Abdul Razzaq
Jurnal Pendidikan Teknologi dan Kejuruan Vol 29, No 1 (2023): (May)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v29i1.47998

The number of people with non-communicable diseases (NCD) and degenerative diseases tends to increase from time to time. The diseases are the results of a bad diet and free radicals. Rice bran is one of the food sources containing high fiber and antioxidants. However, it is rarely used as a food product. Rice bran may become the ingredient of patisserie products for NCD diet. These rice bran-based patisseries are made in the Food Engineering Education study program of the Faculty of Engineering at UNY. Through Project-based Learning (PjBL), the fourth-semester students taking the Bakery Processing course learned how to make rice bran products. There were 30 students participating in this research which was conducted from June to September 2018. Based on the result of this study, it was found that the average of students’ knowledge pre-test score was 20.90, and the posttest average score was 23.10. In terms of students’ attitudes, the average pre-test score was 46.25, and the average post-test score was 49.80. The students’ skills at making rice bran-based patisseries are considered “Good” because the score ranges between 93 and 100. PjBL is considered effective to be implemented in the Food Engineering class because it can improve students’ knowledge, attitude, and skill scores.

Kajian organoleptik dan kandungan gizi cookies bekatul Rizqie Auliana; Fitri Rahmawati
Ilmu Gizi Indonesia Vol 7, No 1 (2023): Agustus
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/ilgi.v7i1.410

Latar Belakang: Bekatul memiliki potensi yang tinggi untuk dikembangkan sebagai bahan pangan. Beberapa penelitian membuktikan bahwa bekatul terbukti menurunkan kolesterol dan glukosa darah. Bekatul dapat dikembangkan menjadi makanan siap konsumsi salah satunya cookies. Cookies dikembangkan menggunakan campuran terigu dan mocaf dengan harapan menurunkan indeks glikemik. Tujuan: Menemukan resep cookies sehat, menganalisis karakteristik organoleptik, menganalisis daya terima dan menemukan kandungan gizi cookies bekatul. Metode: Jenis penelitian adalah observational laboratory. Penelitian dilakukan bulan Maret-Agustus 2019. Cookies terdiri atas empat formula yaitu berbagai tingkat substitusi bekatul dari 10%, 20%, 30% dan 40%. Uji daya terima menggunakan metode hedonik 9 skala pada 60 panelis semi terlatih. Data dianalisis dengan uji ANOVA dan dilanjutkan dengan uji beda Duncan Multiple Range Test (DMRT) serta analisis proksimat untuk mengetahui kandungan gizi cookies bekatul. Hasil: Terdapat perbedaan karakteristik organoleptik cookies meliputi aroma (3,8), tekstur (4,2), rasa (3,8) dan overall (4,2). Tidak terdapat perbedaan karakteristik warna (4,40) yang signifikan antara keempat formula cookies. Kandungan gizi cookies terpilih meliputi kadar air 3,32%, kadar abu 2,78%, kadar lemak 30,41%, kadar protein 5,63%, kadar karbohidrat 57,86% dan kadar serat kasar 1,92%. Kesimpulan: Cookies bekatul memiliki warna cokelat dan rasa sedikit manis. Penilaian karakteristik organoleptik cookies bekatul menunjukkan terdapat perbedaan aroma, tekstur, rasa dan overall yang signifikan antara kelima formula cookies. Penambahan bekatul tidak menyebabkan perubahan warna yang signifikan. Formula cookies terpilih adalah substitusi bekatul 30%.

The Factors that Influence Student Satisfaction During Online Learning on the Subject of Culinary in the Bachelor of Applied Culinary Program of UNY Auliana, Rizqie; Rahmawati, Fitri; Mahanani, Thyara; Marwanti, Marwanti
Pedagogia : Jurnal Pendidikan Vol. 13 No. 1 (2024): February
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pedagogia.v13i1.1539

This study aims to determine: (1) the factors that influence student satisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY, (2) the factors that dominate student satisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY, (3) the factors of student dissatisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY. The type of research is quantitative with a survey method. The research was carried out in March-August 2022 with the subject being students of Bachelor of Applied Culinary Programs at UNY Wates & Gunung Kidul Campus. Total population 189 people. The sampling technique used was the purposive sampling method. The data collection technique used a questionnaire and the data analysis technique used was descriptive quantitative. The results of the study show that: (1) the factors that influence student satisfaction during online learning are good e-teaching, good e-resources, assessment, learning content, perceived flexibility, perceived usefulness, learner-learner interactions, learner-instructor interactions, self-regulated learning; (2) The most dominant factor influencing student satisfaction during online learning is assessment; (3) the factors that became a source of student dissatisfaction during online learning were not found. The research implications show that online learning or also called distance learning can be applied to vocational study programs. In the future, if special circumstances occur, online learning can be developed into fun learning.

PELATIHAN PENGOLAHAN BEKATUL SEBAGAI MAKANAN FUNGSIONAL DALAM PEMBUATAN ANEKA MAKANAN DI KELURAHAN WEDOMARTANI KECAMATAN NGEMPLAK SLEMAN YOGYAKARTA Auliana, Rizqie
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 14, No 1 (2010)
Publisher : Universitas Negeri Yogyakarta

Activity program of PPM Reguler about exploiting of rice bran or bekatul as component of food having potency as functional food because content gizi and its the benefit for health in Kelurahan Wedomartani has been compiled dur- ing survey that in location in big supply rice bran. Skilled training processed this rice bran has successfully is executed carefully during 3 times looks in the face in the form of the management of training in a word, that is theory phase, phase practice and motivation phase. Theory matter given is (a) nutrition poten- tial about rice bran for health; (b) knowledge about functional food; (c) prepara- tion and cooking rice bran; (d) sanitary hygiene in processing rice bran; and (e) packaging rice bran product. Theory matter is given [by] during 180 minutes. Practice matter given is processing rice branl to become four barium food products rice bran, that is: rice bran meals, brownies bekatul steam, bekatul ti- wul ayu and bekatul coconut cookies. This matter given during 360 minutes by the way of dividing participant in 4 group. Result from competition in moti- vation phase is obtained [by] 5 food product with addition rice bran is varying either continental food and also traditional food, that is: pudding bekatul young coconut, cake caramel bekatul, good time bekatul cookies, nagasari bekatul and klepon bekatul. This training told is success because has as according to Indikator success specified, that is training expressed is success if 90% participant follow training till finish and proved from presensi presence, and 80% participant has enough value in information test and skilled so that expressed is creative and can process rice bran to become multifarious of food product at the time of competition. Result of assessment of presence shows result of 99% participant to come to follow training till finish and 96% training participant has know- ledge either. While from position or response to existence of rice bran 86,4% expressed agrees if bekatul is applied as component of nourishment and it is good to is consumed. While evaluating practicing (skilled) has seen more than 60% has owned good ability in preparation, process and presentation, whereas 100% participant has owned creativity.

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