Article Per Year (5 Year)
p-Index From 2021 - 2026
2.562
P-Index
This Author published in this journals
All Journal Sistemasi: Jurnal Sistem Informasi Jurnal Kreativitas PKM JURNAL CEMERLANG: Pengabdian pada Masyarakat Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Jurnal Gizi Prima Jurnal Bidang Ilmu Kesehatan HSG (Health Science Growth) Journal Journal SAGO Gizi dan Kesehatan Jurnal Abdimas ADPI Sains dan Teknologi Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Gizi dan Kuliner Bulletin of Culinary Art and Hospitality Jurnal Dedikasi Olahraga Dan Kesehatan Jurnal Sains dan Teknologi Pangan
Eka Andriani
Universitas Singaperbangsa Karawang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Education Electrical & Electronics Engineering Energy Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
PENINGKATAN PENGETAHUAN SISWA DALAM PEMILIHAN JAJANAN SEHAT MELALUI MEDIA EDUTAIMENT DI KARAWANG Milliyantri Elvandari; Eka Andriani
Jurnal Gizi dan Kuliner Vol 1 No 2 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i2.4756

Abstract

Makanan jajanan berpotensi terkontaminasi timbal dan logam berat akibat angin di jalanan dan debu membawa bakteri yang mencemari makanan dan bahaya lain berasal dari bahan makanan itu sendiri bila tidak higienis. Peningkatan pengetahuan, jajanan sehat pada anak dapat dilakukan metode penyuluhan gizi. Metode penyuluhan gizi pada penelitian ini diberikan melalui media edutaiment salah satunya adalah ular tangga. Ular tangga merupakan salah satu permainan yang disukai oleh anak-anak sekolah dasar. Penelitian ini bertujuan untuk mengetahui pengetahuan siswa mengenai jajanan sehat di SDN Karawang Wetan 1. Penelitian ini merupakan penelitian kuantitatif dengan Pra-Eksperimental dengan desain One Group Pre-test Post test design. Sampel berjumlah 40 siswa-siswa kelas V yang diperoleh dengan teknik purposive sampling. Pengumpulan data menggunakan kuesioner dan analisis data menggunkan metode nonparametrik uji 2 sampel berhubungan uji McNemar. Hasil penelitian didapatkan terdapat pengaruh media permain ular tangga dapat meningkatkan pengetahuan siswa tentang pemilihan jajanan sehat yaitu p value (0,000) < α (0,05).
Edukasi Pemanfaatan Metode Vakum dalam Memperpanjang Masa Simpan Produk Pangan Eka Andriani; Al Mukhlas Fikri; Qurratu Aini; Widya Astuti
Jurnal Abdimas ADPI Sains dan Teknologi Vol. 3 No. 4 (2022): Jurnal Abdimas ADPI Sains dan Teknologi
Publisher : Asosiasi Dosen Pengabdian kepada Masyarakat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/saintek.v3i4.251

Abstract

Karawang Regency has quite high culinary business potential because apart from being an industrial area of ​​Karawang it is also a tourist area. Most Karawang residents have culinary businesses, especially in the form of street vendors, warteg, catfish penyet stalls, to restaurants. However, the products being sold are fresh food products that will quickly deteriorate. This service aims to assist culinary entrepreneurs in producing food products that have a longer shelf life during production and marketing. In addition, it is hoped that it can help culinary entrepreneurs maintain the nutritional value of the products to be sold and can provide added value in sales by utilizing vacuum packaging. Education is carried out for the people of Ciampel, Karawang Regency through demonstrations or demonstrating how to pack food ingredients using the vacuum method. The activities carried out were tested first at the Padjadjaran University Laboratory in Bandung to determine the nutrient content on the first day of packaging, the seventh day and the 14th day of packaging using samples of raw snakehead fish which were packaged using the vacuum method through 2 treatments, namely salted and without being sprinkled with salt. Laboratory results showed that samples with vacuum packaging covered with salt were still suitable for consumption on seven day.
Users' Satisfaction with Service Quality of Nutribid Application During the COVID-19 Pandemic Rihla Syamila Az Zahra Zahra; Eka Andriani; Al Mukhlas Fikri; Mu-Yeh Kuo
Bulletin of Culinary Art and Hospitality Vol. 2 No. 2 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.716 KB) | DOI: 10.17977/um069v2i22022p41-47

Abstract

During the COVID-19 pandemic, nutritional problems are observed to be increasing, such as obesity, minimum nutritious food intake, and micronutrient deficiency. The dreadful effects of COVID-19 on the health sectors, combined with the advanced technology development, had prompted the emergence of Nutribid application. Nutribid is an online health service application focusing on nutritional health. This study aimed to investigate the users' satisfaction with the service quality of Nutribid application during the COVID-19 pandemic. This quantitative research approach used the descriptive method. The univariate test was used to analyze the data through mean and frequency distribution. The users' satisfaction was examined from 5 aspects, namely responsiveness, empathy, reliability, tangibles, and assurances. We obtained scores of 86.32, 88.8, 88.84, 87.84, and 88.52 percent for responsiveness, empathy, reliability, tangibles, and assurances, respectively. These scores indicate that the users present great satisfaction with the services from Nutribid. This result is also supported by the average results of the Likert scale of more than 81 percent. Our findings can be used as a reference for user satisfaction with the services of the Nutribid application.
The Effect of Addition of Squid Ink (Loligo sp.) to Pizza Dough on Its Organoleptic Properties and Antioxidant Activity Sabrina Miftahul Sidika; Eka Andriani; Al Mukhlas Fikri
Bulletin of Culinary Art and Hospitality Vol. 2 No. 2 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (213.008 KB) | DOI: 10.17977/um069v2i22022p48-50

Abstract

The use of squid ink (Loligo sp.) in food can be an innovative opportunity for the culinary community in the manufacture of processed food products and their antioxidant content. This study aims to identify and analyze the organoleptic properties and antioxidant content of squid ink pizza dough (Loligo sp.). Organoleptic testing was carried out on pizza dough with 10, 20, and 30% addition of squid ink involving 30 semi-trained students as the panelists. Further, the samples with the best organoleptic test result were used as squid ink pizza dough samples tested for antioxidant activity analysis using the DPPH method. The antioxidant test involved three treatments, namely pizza dough with squid ink (Loligo sp.) without the baking process, pizza dough without squid ink (Loligo sp.) with the baking process, and pizza dough with squid ink (Loligo sp.) and baking process. The results showed no significant effect on organoleptic properties in hedonic testing, but there was a significant effect from the addition of 10, 20, and 30 percent squid ink (Loligo sp.) on color and taste in hedonic quality testing. Meanwhile, the antioxidant activity on pizza dough with the addition of squid ink (Loligo sp.) has an inactive antioxidant activity value (IC50 more than 200 ppm). The results of this study can be used as a reference for a food product that incorporates squid ink (Loligo sp.).
The Role of Food Product Packaging Labels on Product Purchase Interest Noviarama Dwi Prayusi; Eka Andriani
Bulletin of Culinary Art and Hospitality Vol. 2 No. 2 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.967 KB) | DOI: 10.17977/um069v2i22022p57-60

Abstract

Excellent and correct labeling is needed to support a food product. However, not all producers, such as small and medium enterprises (MSMEs), can implement it. In this study, the researcher used the literature study method. The method was employed to collect the related data from various sources, such as journals, books, and other types of literature. Thereby, the data can be presented as further research descriptions. In addition, the data unveiled that labels did not only convey information but also served as advertising and product branding. Excellent labeling helped consumers to choose the needed products. Thus, the role of food labeling is significant. Labels also played a role in educating the public and boosted the product's value. Likewise, labeling could be an attractive marketing strategy to increase products' competitiveness. Inexorably, glamorous packaging could attract consumers' attention and ultimately seduce them to buy the product.
Design of Vacuum Packaging Tools to Increase the Resistance of Processed Cook Fish Products Brilliant Mahardika; Eka Andriani
Bulletin of Culinary Art and Hospitality Vol. 2 No. 2 (2022)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.395 KB) | DOI: 10.17977/um069v2i22022p61-69

Abstract

Processed snakehead fish product is a fishery product that is prone to decay during storage for a certain time. One of the efforts to inhibit the rotting of processed snakehead fish products in the form of nuggets is by packaging using a vacuum machine. Therefore, in this study will carry out the design of a vacuum machine. The design of this vacuum and packaging machine is carried out for the purpose of extending its service life and increasing the selling value of processed snakehead fish nugget products. The machine to be designed is expected to be capable of packaging in a short time and at an affordable price. This machine has several parts, for example, vacuum motor, vacuum clamp, body frame, and impulse sealer. The machine to be made has dimensions of 700mm (height) × 700mm (length) × 500mm (width) using an Arashi Ais type impulse sealer with a size of 40cm and the vacuum motor used is the V115N 2 CFM type. This vacuum machine is equipped with an on/off switch in the vacuum clamp section whose main function is to connect and break the electric current that enters the vacuum motor so that the vacuum motor will immediately start and stop. How to operate this vacuum machine is very easy, as easy as inserting a plastic package containing snakehead fish products into the sealer and clamping the vacuum clamp at the end of the package. This vacuum machine is equipped with an on/off switch in the vacuum clamp section whose main function is to connect and break the electric current that enters the vacuum motor so that the vacuum motor will immediately start and stop. How to operate this vacuum machine is very easy, as easy as inserting a plastic package containing snakehead fish products into the sealer and clamping the vacuum clamp at the end of the package. This vacuum machine is equipped with an on/off switch in the vacuum clamp section whose main function is to connect and break the electric current that enters the vacuum motor so that the vacuum motor will immediately start and stop. How to operate this vacuum machine is very easy, as easy as inserting a plastic package containing snakehead fish products into the sealer and clamping the vacuum clamp at the end of the package.
Hubungan Intensitas Penggunaan Media Sosial dan Body Image dengan Gangguan Makan Siswa SMAN 5 Jakarta: Correlation between Intensity of Social Media Use and Body Image with Eating Disorders in Students of SMAN 5 Jakarta Bunga Sovani Firdawiyanti; Eka Andriani; Sabrina
Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Vol. 6 No. 9: SEPTEMBER 2023 - Media Publikasi Promosi Kesehatan Indonesia (MPPKI)
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/mppki.v6i9.3628

Abstract

Latar belakang: Remaja merupakan masa peralihan dari anak-anak menuju dewasa. Intensitas Pengguna media sosial tertinggi berada pada kelompok usia 13-18 tahun (remaja). media sosial dapat mempengaruhi terciptanya citra tubuh yang ideal dan penampilan yang menarik melalui foto atau gambar yang diunggah sehingga menyebabkan remaja yang menggunakan media sosial dan melihat unggahan tersebut merasa rendah diri dan menginginkan tubuh serupa yang berdampak pada gangguan makan. Tujuan: Penelitian ini bertujuan untuk mengetahui hubungan intensitas penggunaan media sosial dan body image dengan gangguan makan siswa SMAN 5 Jakarta. Metode: Penelitian ini menggunakan pendekatan kuantitatif desain cross sectional. 282 responden penelitian adalah siswa-siswi SMAN 5 Jakarta yang mengisi kuesioner penelitian. Penelitian dilakukan pada Januari – Februari 2023. Analisis dilakukan menggunakan uji gamma untuk menguji hubungan signifikan antara variabel intensitas penggunaan media sosial dan body image dengan gangguan makan siswa SMAN 5 Jakarta.. Hasil: Hasil penelitian menunjukan bahwa terdapat hubungan yang signifikan antara intensitas penggunaan media sosial dan body image dengan gangguan makan. Hubungan antara intensitas penggunaan media sosial dengan gangguan makan memperoleh (p-value 0.000), dan hubungan antara body image dengan gangguan makan memperoleh (p-value 0.000). Kesimpulan: Berdasarkan hasil penelitian menunjukkan bahwa terdapat hubungan antara intensitas penggunaan media sosial dan body image dengan gangguan makan siswa SMAN 5 Jakarta.
Inovasi Produk Pangan Roti Tawar Susu Kambing Etawa Sebagai Alternatif Makanan yang Mengandung Kalsium Fahmi Farizzi Shiddiq; Linda Riski Sefrina; Eka Andriani
JURNAL BIDANG ILMU KESEHATAN Vol 13, No 3 (2023): Jurnal Bidang Ilmu Kesehatan
Publisher : Universitas Respati Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/jbik.v13i3.2468

Abstract

Introduction : Calcium intake of Indonesians is still low, at 342 mg/day. Lack of calcium intake during growth can cause several disorders in the bones, namely impaired bone growth, bones become less strong, easily bent, and brittle. Goat's milk has the potential to be used as a source of calcium. Goat's milk can contribute 32.6% calcium and 27.0% phosphorus of the required daily needs. Objective: to develop white bread products with the addition of Etawa goat's milk as an alternative to increase the consumption of foods containing calcium. Methods: This study used an experimental method (experimental) using a factorial Completely Randomized Design (CRD) research design with 5 levels of treatment, namely the addition of 10%, 15%, 20%, and 25% concentration of Etawa goat's milk from the composition of wheat flour. Result : Determination of the best formula using the Bayes method shows the best formula is the formula with the addition of 15%. The proximate test and calcium content test showed that white bread with the addition of 15% Etawa goat's milk from wheat flour had a water content of 32.69%, ash content of 1.87%, fat content of 8.44, carbohydrate content of 48.06. %, and calcium levels 21.52 mg. Conclusion: the preferred formula is plain bread formula with the addition of 15% Etawa goat's milk from wheat flour composition. The calcium content of the 15% addition formula is 21.51 mg/100gram. The calcium content cannot be claimed as a calcium source food because it is less than 15% ALG. Keywords: calcium consumption, white bread, Etawa goat's milk.
The Relationship Between Fast Food Consumption, Pocket Money, And Quality Of Sleep With Over Nutrition In Adolescents Fachira Kasmarini; Eka Andriani; Sabrina Sabrina
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 2 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i2.400

Abstract

Background: Adolescents with obese nutritional status are at risk of experiencing degenerative diseases, which can reduce the quality of life of adolescents. The healthy rate of overweight and obesity is closely related to food intake and lifestyle. Consuming fast food has become a lifestyle for teenagers. This is also influenced by the amount of pocket money, making it easy for teenagers to get fast food. Another lifestyle factor that is related to obesity in adolescents is the quality of sleep. This study aims to determine the relationship between fast food consumption, pocket money, and sleep quality with the incidence of overweight in adolescents at SMA Negeri 1 Telukjambe Timur Karawang. Research Methods: This research was conducted at SMAN 1 Telukjambe Karawang. The respondents were grade 10 and 11 students aged 16-18 years. The sampling technique used purposive sampling with a total sample of 103 respondents. The method used is quantitative research with survey techniques utilizing a cross-sectional approach. Data analysis was performed with the chi-square test. The instruments used in this study were the Food Frequency Questionnaire (FFQ), the Pittsburgh Sleep Quality Index (PSQI) questionnaire, and the pocket money questionnaire. Research Result: Analysis of statistical test data using spearman rank. The results of the study showed that the majority of respondents aged 16 years were 74 people (71.8%), non-overnutrition were 76 people (73.8%), rarely consumed fast food as many as 59 people (57.3%), sleep quality 76 people (73.8%) have insufficient income, and 74 people (71.8%) have low pocket money. Conclusion: The conclusion in this study is that there is a relationship between the frequency of fast food consumption and the quality of sleep with the incidence of overweight, and there is no relationship between pocket money and the incidence of overweight and the fast food consumption habits of adolescents.
Kuliah Kerja Nyata Mahasiswa Peduli Stunting Melalui Upaya Pencegahan Dan Penanganan Nelly Apriningrum; Eka Andriani; Oon Sopiah
Jurnal Dorkes (Dedikasi Olahraga dan Kesehatan) Vol 2 No 1 (2024): DORKES Edisi Maret 2024
Publisher : Fakultas Ilmu Kesehatan UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/dorkes.v2i1.11895

Abstract

Kompleksnya permasalahan stunting yang menjadi penyebab rendahnya kualitas SDM, menuntut seluruh komponen bangsa mempunyai tanggung jawab terhadap pembangunan kesehatan, baik sebagai anggota masyarakat, pemerintah, swasta, organisasi kemasyarakatan, maupun profesi. Melalui peran dan kontribusi mahasiswa KKN diharapkan dapat memaksimalkan edukasi kepada masyarakat sebagai bentuk pengalaman nyata mahasiswa dalam mengimplementasikan ilmunya. Tahap perencanaan untuk mengidentifikasi permasalahan, prioritas masalah desa mitra serta bersama dengan masyarakat mengidentifkasi solusi yang tepat. Sosialisasi dilaksanakan pada tanggal 19 Januari 2024 meliputi penyampaian materi tentang pentingnya peran tenaga kesehatan dalam penanganan stunting serta pemanfaatan sarana fasilitas pelayanan kesehatan. Materi kedua tentang pentingnya gizi bayi balita dalam upaya pencegahan dan penanganan stunting. Materi diberikan menggunakan powerpoint dan video yang ditayangkan melalui infocus. Setiap materi dibuka sesi tanya jawab dan diskusi. Antusiasme sasaran dalam sesi tanya jawab dan diskusi menggambarkan potensi masyarakat untuk mendukung program pemerintah dalam upaya menurunkan angka kejadian stunting
Co-Authors Al Mukhlas Fikri Apriningrum, Nelly Astri Nurdiana Brilliant Mahardika Bunga Sovani Firdawiyanti Carudin Desti Aulia R Devie Rienzani Supriadi Elvandari, Milliyantri Fachira Kasmarini Fahmi Farizzi Shiddiq Fatin Nuha Yamin Linda Riski Sefrina Meli Indriyani Mu-Yeh Kuo Noviarama Dwi Prayusi Oon Sopiah Qurratu Aini Ratih Kurniasari Resta Yuningsih Rihla Syamila Az Zahra Zahra Risma Rahmatunisa Sabrina Sabrina Miftahul Sidika Sabrina Sabrina Salma Luthfianti Siti Masfiah Sri Rahayu Wani Asri Syawitri Widya Astuti