Article Per Year (5 Year)
p-Index From 2020 - 2025
0.882
P-Index
This Author published in this journals
All Journal Pro Food Journal of Functional Food and Nutraceutical Jurnal Triton Open Global Scietific Journal
Hari Hariadi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Nursing Social Sciences Veterinary

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (Pleurotus ostreatus)TERHADAP KANDUNGAN GIZI DAN SIFAT ORGANOLEPTIK BAKSO IKAN NILA (Oreochromis niloticus) WORTEL (Daucus carota L) Hari Hariadi; Yuni Rahimah
Pro Food Vol. 3 No. 1 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.651 KB) | DOI: 10.29303/profood.v3i1.37

Abstract

Increased consumption of fish and vegetable expected to increasing fiber intake and protein in children. Meatballs are the favorite food of children. Tilapia is a local fish that can be processed into meatballs, as a substitute for the function of beef and to increase the consumption of fish. Carrots have advantages with other vegetables because it has a Beta-carotene otherwise it is rich in potassium (potasium) and fiber, to increase fiber in meatballs added white oyster mushroom. This study aims to know the effect of the addition white oyster mushrooms to the nutrient content and character organoleptik tilapia fish carrot meatballs. The design of study is Experiment. The treatment consisted of the addition of oyster mushroom 15%, 17.5% , 20% and 22,5%. The results showed that the addition of oyster mushroom 15% gives the characteristics of the best meatballs is Carbohydrates 25.56% , fat 2.31%, protein 11.76%, crude fiber 0.71% and the character organoleptik taste, color, texture aroma regular rate the panel until to not like. Keywords: carrot, meatballs, tilapia fish, white oyster mushroom ABSTRAK Peningkatan konsumsi ikan dan sayuran diharapkan dapat meningkatkan asupan serat dan protein pada anak- anak. Bakso merupakan makanan yang di gemari anak- anak. Ikan nila merupakan ikan lokal yang dapat diolah menjadi bakso, sebagai pengganti fungsi dari daging sapi dan untuk meningkatkan konsumsi ikan. Wortel memiliki kelebihan dengan sayuran lainya, karena memiliki Beta-karoten selain itu kaya akan kalium (potasium) dan serat, untuk meningkatkan serat pada bakso ditambahkan jamur tiram putih. Penelitian ini bertujuan untuk Mengetahui pengaruh penambahan jamur tiram putih terhadap kandungan zat gizi dan sifat organoleptik bakso ikan nila wortel. Desain penelitian yang digunakan adalah Eksperiment. Perlakuan terdiri dari penambahan jamur tiram putih 15%, 17,5% , 20% dan 22,5%. Hasil penelitian menunjukan bahwa penambahan jamur tiram putih 15% memberikan karakteristik bakso terbaik yaitu Karbohidrat 25,56% , lemak 2,31%, protein 11,76% serat kasar 0,71% dan sifat organoleptik rasa, warna, tekstur dan aroma panelis menilai biasa sampai agak suka. Kata kunci: wortel, bakso, ikan nila, jamur tiram putih
Use of Beta-Carotene Pigment to Improve Food Product Chemical and Sensory Qualities: A Review Suryana, Muhammad Rifqi; Haziman, Muhammad Luthfan; Islamawan, Praboyo Ardin; Hari Hariadi; Dandy Yusuf
Journal Akademik Universitas Swiss German Vol. 4 No. 2 (Feb 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i2.92

Abstract

Beta-carotene is a pigment that occurs widely and abundantly in nature. Beta-carotene can be found in some fruits and vegetables. Commonly, beta-carotene consistently bonds to other carotenoid compounds. Beta-carotene is a powerful colorant with beneficial effects on human health due to its ability to radical scavenging. Beta-carotene is obtained through the process of extraction with suitable solvent. The extraction method influenced the profile and quality of beta-carotene. The sonochemical approach using ultrasound, microwaves, and ohmic heating is eco-friendly and helps decrease the amount of solvent used, reduce the extraction time, increase the yield of beta-carotene from the sources, and increase the efficiency of the food applied. It is easier for consumers to accept natural dyes with high stability and efficiency. The present review describes detailed information about the quality of beta-carotene extract, isolation methods, and factors that affect the efficiency of natural food colorants applied to food products, which is helpful for the further development of food product formulations.
Eating Habits, Lifestyle and Friends Associated with the Incidence of Adolescent Overnutrition at Bengkulu Rizki, Gibrina; Maigoda, Tonny Cortis; Okfrianti, Yenni; Witradharma, Tetes Wahyu; Sari, Ayu Pravita; Hari Hariadi
Open Global Scientific Journal Vol. 3 No. 1 (2024): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v3i1.28

Abstract

Adolescents today are increasingly at risk of becoming overweight, largely due to factors related to food consumption and lifestyle. This study aimed to determine the relationship between night eating habits, sedentary behavior, and peer influence with the incidence of overweight among adolescents at SMA Negeri 07 Bengkulu City in 2024. This research was conducted using an analytic observational design with a cross-sectional approach. The sample consisted of 54 grade XI students, selected through proportional stratified random sampling. Night eating habits were assessed using a 3x24-hour recall form supplemented with food photographs, sedentary behavior was measured using the Adolescent Sedentary Activity Questionnaire (ASAQ), and peer influence was evaluated through a structured questionnaire. Data were analyzed using univariate and bivariate techniques, processed with SPSS software, and assessed with the chi-square test at a significance level of α = 0.05. The findings revealed that a significant proportion of respondents exhibited frequent night eating habits (44.4%, p = 0.002), high levels of sedentary behavior (44.4%, p = 0.006), and were significantly influenced by their peers (61.1%, p = 0.004). The study concludes that there is a significant association between night eating habits, sedentary behavior, and peer influence with the incidence of overweight among adolescents at SMA Negeri 07 Bengkulu City.
Softdrink Habit, Breakfast and Physical Activity Associated with Overweight in SMA Negeri 7 Bengkulu Putri, Frita Aulia Eka; Maigoda, Tonny Cortis; Rizal, Ahmad; Jumiyati, Jumiyati; Kusdalinah, Kusdalinah; Hari Hariadi
Open Global Scientific Journal Vol. 3 No. 1 (2024): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v3i1.29

Abstract

Overweight and obesity can occur in individuals of all age groups, including adolescents, who are experiencing a phase of rapid growth. This study aims to determine the relationship between soft drink consumption, breakfast habits, and physical activity with the incidence of excess body weight among adolescents at SMA Negeri 7 Bengkulu City in 2024. The research is an analytic observational study employing a cross-sectional design. A total of 54 class XI students were selected through simple random sampling. Data on soft drink consumption and breakfast habits were collected using the FFQ form, while physical activity data was gathered using the GPAQ questionnaire. The incidence of excess body weight was determined by measuring height and weight with a microtoise and a weight scale. Univariate and bivariate data analyses were conducted using the chi-square test with a significance level of α = 0.05. The results indicated that the majority of respondents frequently consume soft drinks (75.9%), rarely eat breakfast (80.7%), and engage in sufficient physical activity (71.8%). There is a significant relationship between the habit of consuming soft drinks and the incidence of excess weight in adolescents (p = 0.007), between breakfast habits and the incidence of excess weight (p < 0.001), and between physical activity and the incidence of excess weight (p = 0.002).
Relationship Between Nutrition Knowledge, Diet, Glycaemic Index with Blood Sugar Levels of Diabetes Mellitus Patients Salsabilla, Putri; Maigoda, Tonny Cortis; Rizal, Ahmad; Wahyudi, Anang; Witradharma, Tetes Wahyu; Hari Hariadi
Open Global Scientific Journal Vol. 3 No. 1 (2024): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v3i1.30

Abstract

Diabetes Mellitus (DM) is one type of degenerative disease that has increased every year in countries around the world, including Indonesia. The purpose of this study was to determine the relationship between nutritional knowledge, diet and glycemic index status with blood sugar levels during type II DM patients at Pasar Ikan City Health Center. Bengkulu in 2024. Methods Analytic observation research with cross sectional design. 55 people with type II DM as a sample taken with simple random sampling technique. Nutritional knowledge was measured using a questionnaire, while diet and glycemic index status were measured using the Semi Quantitative Food Frequency Questionnaire (SQ-FFQ) form. Intermittent blood sugar levels were measured using the Nesco Multicheck tool. Univariate and bivariate data analysis was processed using SPSS software with chi square test with a significance value of α=0.05. Results: There were 80% of respondents with poor knowledge, 89.5% with poor diet, and 82.1% with high glycemic index status. Conclusion: There is a relationship between nutritional knowledge, diet, glycemic index status, and the biggest influence is diet.
Imbangan Enzim Papain dengan Nitrit terhadap Kualitas Fisik (Keempukan, Warna dan pH) Daging Kuda Desva Yuan Pramudya; Triana Ulfah; Tedi Akhdiat; Rachmat Adiputra; Hari Hariadi
JURNAL TRITON Vol 15 No 1 (2024): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v15i1.707

Abstract

Daging kuda belum banyak diminati oleh masyarakat karena kualitas fisik daging kuda memiliki tekstur yang agak alot, berbau amis dan warna tidak menarik. Hal tersebut dikarenakan pada umumnya kuda dipergunakan untuk bekerja sehingga daging kuda memiliki jaringan ikat yang banyak dan kuda dipotong jika sudah afkir. Kualitas fisik daging menjadi standar acuan konsumen dalam pemilihan daging. Salah satu cara untuk memperbaiki tekstur daging kuda adalah dengan mengeempukannya. Penelitian ini bertujuan untuk mengetahui pengaruh dari imbangan enzim papain dan nitrit terhadap kualitas daging kuda. Bahan yang digunakan dalam penelitian ini daging kuda, enzim papain, dan nitrit. Penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL), terdiri dari 4 perlakuan yaitu P1 (enzim papain serbuk 100%), P2 (enzim papain serbuk 50% + nitrit 0,02%), P3 (enzim papain serbuk 25% + nitrit 0,04%), dan P4 (nitrit 0,06%). Parameter yang diamati keempukan, pH, dan warna daging. Hasil penelitian yang semakin tinggi jumlah nitrit yang ditambahkan nilai pH dan nilai keempukan meningkat, sedangkan untuk nilai warna berlaku sebaliknya, semakin tinggi jumlah nitrit yang ditambahkan skor warna semakin menurun. Kesimpulannya, penggunaan enzim papain dan nitrit terhadap uji kualitas daging kuda pada keempukan dan warna berpengaruh nyata namun tidak berpengaruh pada pH daging, penggunaan enzim papain sebesar 50% dan nitrit 0,02% menghasilkan daging kuda dengan kualitas yang baik.
Co-Authors ahmad rizal Anang Wahyudi Ayu Pravita Sari Dandy Yusuf Desva Yuan Pramudya Haziman, Muhammad Luthfan Islamawan, Praboyo Ardin Jumiyati Jumiyati, Jumiyati Kusdalinah Kusdalinah Maigoda, Tonny Cortis Putri, Frita Aulia Eka Rachmat Adiputra Rizki, Gibrina Salsabilla, Putri Suryana, Muhammad Rifqi Tedi Akhdiat Tetes Wahyu Witradharma Triana Ulfah Yenni Okfrianti Yuni Rahimah