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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan Amerta Nutrition Pontianak Nutrition Journal (PNJ) Pasundan Food Technology Journal (PFTJ) Jurnal Sains Indonesia Jurnal Sains Boga Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Journal Of Applied Food And Nutrition Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Gizi dan Kuliner Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Ilmu Gizi dan Dietetik Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Seminar Nasional Pariwisata dan Kewirausahaan (SNPK) Journal of Indonesia Applied Nutrition
Nurhidayati, Vieta Annisa
Program Studi Manajemen Industri Jasa Makanan Dan Gizi, Sekolah Vokasi, Institut Pertanian Bogor
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PENGEMBANGAN PRODUK DIMSUM BERBAHAN DASAR UBI UNGU (IPOMOEA BATATAS L.): Development of Dimsum Product from Purple Sweet Potato (Ipomoea batatas L.) Vieta Annisa Nurhidayati; Annisa Rizkiriani; Ani Nuraeni; Andika Ghea Prameswari; Chandra Elsa Marlina; Fikri Khair Naqli
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 12 No. 2 (2022): Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian, Volume 1
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jstsv.12.2.98-109

Abstract

Dimsum is a snack dish that is generally cooked with steaming technique and made from wheat flour, sago flour, and can be filled with chicken or fish with a soft texture. This research was conducted to develop sweet dimsum product made from local food. Dimsum product development is done by modifying the main ingredients into purple sweet potato and dimsum skin into rice paper. Modification of dimsum aims to produce a snack product rich in anthocyanins and high in fiber. The research used experimental method with three formulations of adding peanuts to purple sweet potato. The stages of the research include the determination and development of ideas, trials of making products based on recipes, production, organoleptic testing, and product finalization. Organoleptic test was conducted on 30 untrained panelists to find out the best formula. The best formula is purple sweet potato with a weight of 80 g purple sweet potato and 15 g peanut. One serving of purple sweet potato dimsum has an energy content of 323 Cal; 9.8 g protein; fat 15.4 g; carbohydrates 41.1 g; and 17.7 g of fiber which meets the daily energy needs of 15% and daily fiber of 60%. ABSTRAKDimsum merupakan hidangan snack asin yang umumnya dimasak dengan teknik steaming berbahan dasar tepung terigu, tepung sagu, dan dapat ditambahkan dengan daging ayam ataupun ikan dengan tekstur lembut. Penelitian dilakukan untuk mengembangkan produk dimsum manis berbahan dasar pangan lokal. Pengembangan produk dimsum dilakukan dengan memodifikasi bahan utama menjadi ubi ungu dan kulit dimsum menjadi rice paper. Modifikasi produk dimsum ini untuk menghasilkan produk makanan selingan kaya akan antosianin dan tinggi serat. Penelitian metode eksperimen dengan tiga perlakuan penambahan kacang tanah terhadap ubi ungu. Tahapan penelitian meliputi penentuan dan pengembangan ide, uji coba pembuatan produk berdasarkan resep, produksi produk, uji organoleptik dan finalisasi produk. Uji organoleptik dilakukan kepada 30 panelis tidak terlatih untuk mengetahui formula terbaik. Formula terbaik adalah ubi ungu dengan berat ubi ungu 80 g dan kacang tanah 15 g. Satu porsi dimsum ubi ungu memiliki kandungan energi 323 Kal; protein 9,8 g; lemak 15,4 g; karbohidrat 41,1 g; dan serat 17,7 g yang memenuhi kebutuhan energi harian sebesar 15% dan serat harian sebanyak 60%.
Quality of Water Sources, Sanitation, and Hygiene in Households with Stunted Children in Rural and Urban Areas in West Java: Kualitas Sumber Air, Sanitasi, dan Higiene pada Keluarga dengan Balita Stunting di Daerah Pedesaan dan Perkotaan di Jawa Barat Vieta Annisa Nurhidayati; Hadi Riyadi
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.2022.13-18

Abstract

Background: The quality of water sources, sanitation, and hygiene have long been associated with the incidence of stunting in a household. Various studies show that this is also influenced by differences in access to water, sanitation, and hygiene in rural and urban areas. Objectives: This study aims to determine the condition of the quality of water sources, sanitation, and hygiene in household with stunted children under five in rural and urban areas. Methods: The study was conducted in June 2022 using cross-sectional method to 96 household with stunted children under five that were selected by systematic random sampling in Cianjur District and Sukabumi City. Structured questionnaire was used to collect data. Descriptive analysis and bivariate analysis were conducted to determine the distribution of use of water sources, sanitation facilities, and hygiene practices in household with stunted children under five based on the categories of improved sanitation facilities and drinking-water sources by World Health Organization and its differences in rural and urban areas. Results: The sources of drinking and cooking water used by the household with stunted children under five have been entirely improved sources. Most of the households in both areas had defecation facilities used only by household members. There were significant differences in the type of fecal waste disposal in household with stunted children under five in rural and urban areas. Majority of households in rural area (70.0%) already used septic tank for fecal waste disposal while majority of households in urban area (65.2%) disposed their fecal waste to river/lake/sea. Mothers’ handwashing practice at critical time were all above 80%, but only 33.6% of the households had separate handwashing facility and only 50.0% of them provide soap for handwashing. Conclusions: Based on the results, it is known that household with stunted children in rural and urban areas have used proper drinking water sources and have good hygiene practices. However, fecal disposal facilities in urban areas with high prevalence of stunting need to be improved as an effort to reduce stunting prevalence.
PENGEMBANGAN MOCHI TINGGI SERAT DAN RENDAH LEMAK BERBAHAN DASAR TEPUNG BERAS MERAH DAN ANEKA SAYURAN: The development of high fiber low fat mochi from brown rice flour and various vegetables Vieta Annisa Nurhidayati; Annisa Rizkiriani; Ani Nuraeni; Chandra Agam Maulana; Nisa Wafa Delyani; Nisrina Nailina; Tarisa Azzajela Syefani
Jurnal Pangan Kesehatan dan Gizi Universitas Binawan Vol. 2 No. 2 (2022): Juni 2022
Publisher : Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.364 KB)

Abstract

Produk mochi di Indonesia pada umumnya berbahan dasar tepung beras ketan dengan berbagai isian seperti kacang-kacangan dan pasta aroma buah yang rendah serat dan tinggi lemak. Pengembangan produk mochi dengan kulit berbahan dasar tambahan tepung beras merah dan isian sayuran ditujukan untuk konsumen yang menginginkan produk mochi yang aman dikonsumsi dengan kandungan serat tinggi dan rendah lemak. Penelitian menggunakan rancangan acak lengkap dengan 3 formula substitusi tepung beras terhadap tepung ketan sebagai bahan utama kulit mochi. Uji hedonik dilakukan untuk mengetahui formulasi terbaik yang dapat diterima oleh panelis. Formula terpilih adalah formulasi dengan perbandingan tepung beras merah terhadap tepung ketan sebesar 50%. Satu porsi sajian produk vegetable mochi pan mengandung 338 Kal, 3 g lemak, dan 3 g serat yang dapat mencukupi 15% kebutuhan energi, 4% kebutuhan lemak, serta 10% kebutuhan serat orang dewasa dengan kebutuhan energi harian 2150 Kal. Produk vegetable mochi pan tahan disimpan dalam suhu ruang hingga 16 jam sejak waktu produksi.
Substitusi Jagung (Zea Mays L.) Dalam Pembuatan Bakpao Sebagai Pangan Fungsional cahya chita; Ani Nuraeni; Yulia Kurnia Ningsih; Endah Ayu Andari; Annisa Rizkiriani; Vieta Annisa Nurhidayati; Della Modesty
Jurnal Sains Boga Vol 5 No 2 (2022): Jurnal Sains Boga Volume 5 Nomor 2, November 2022
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009//JSB.005.2.02

Abstract

Bakpao jagung merupakan salah satu snack yang banyak disukai masyarakat karena teksturnya yang empuk. Jagung memiliki kandungan gizi seperti karbohidrat, serat, vitamin, kalium, asam linoleat, beta karoten, mineral, dan protein. Rambut jagung memiliki senyawa bioaktif yang dapat bertindak sebagai antioksidan bagi tubuh. Tujuan penelitian ini yaitu menghasilkan produk inovasi berupa bakpao dengan substitusi jagung yang berfungsi sebagai pangan fungsional. Penelitian ini menggunakan 2 formula dengan substitusi ukuran tepung terigu dan jagung yang berbeda untuk mendapatkan formula yang tepat dan paling disukai oleh konsumen. Hasil terbaik berdasarkan uji organoleptik terdapat pada formula 1 dengan berat 200 gram tepung terigu dan 50 gram jagung.
Pengembangan Produk Panna Cotta Bir Pletok Berbahan Dasar Jahe Merah (Zingiber Officinale Var. Rubrum), Serai (Cymbopogon Citratus) Dan Kayu Secang (Caesalpinia Sappan) Vieta Annisa Nurhidayati; Annisa Rizkiriani; Ani Nuraeni; Astari Riski; Syahidah Endrini An Najihah; Siti Munawarah
Jurnal Gizi dan Kuliner Vol 3 No 1 (2022): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v3i1.6896

Abstract

Pletok beer is a traditional Indonesian drink made from ginger, lemongrass, sappanwood and other spices with high antioxidant content. Pletok beer is currently less popular toyoung consumers. The modification of the Pletok beer product in the form of panna cotta isexpected to increase the value of Pletok beer among consumers. This study aimed to findPletok Beer Panna Cotta formulation preferred by the consumers. The study used acompletely randomized design with three treatments. Formula 1, 2, and 3 are panna cottaproducts with main additives, namely whipping cream, plain milk, and heavy cream,respectively. Hedonic test was performed to 30 untrained panelists using a 5-scale Likertquestionnaire with indicators assessing appearance, color, taste, aroma, and texture. The testresults showed that formula with added ingredients of plain milk have better preference scoresin color and appearance, while formulas with added ingredients of heavy cream have betterpreference scores in taste and texture. Overall, the formulation of Beer Pletok Panna Cottafavored by the panelists were products with heavy cream added or Formula 3.
Kandungan Gizi dan Uji Organoleptik Cussoy Silky Pudding: Puding dengan Ekstrak Bunga Kembang Sepatu (Hibiscus Rosa –Sinensis L.) Annisa Rizkiriani; Nuraeni, Ani; Annisa Nurhidayati , Vieta; Sundari Putri, Feny; Nadiah, Husna; Dwi Lestari, Fanisa
Jurnal Sains Indonesia Vol. 3 No. 2 (2022): Volume 3, Nomor 2, 2022 (Juli)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59897/jsi.v3i2.91

Abstract

Cussoy Silky Pudding which is a Silky Pudding dish using Hibiscus flower extract. The use of hibiscus flowers as a dessert dish in the form of silky pudding is expected to increase energy and protein intake. The purpose of this study was to analyze the macronutrient content and perform organoleptic tests on Cussoy Silky Pudding products. The research was conducted at the Nutrition Kitchen Laboratory of IPB Gunung Gede Campus, IPB Vocational School in March 2022. Nutritional content was calculated by TKPI 2019. The hedonic test was carried out with panelists of IPB vocational school students. Statistical analysis used was the Kolmogorov Smirnov test, different test with T-Test, analytical instrument using Microsoft Excel and Minitab. The results showed that the energy and nutrient content of Cussoy Silky Pudding per serving was 127 calories, 2.3 g protein, 2.4 g fat, and 24.2 g carbohydrates. The hedonic test results show that the panelists quite like the color, aroma, and taste parameters, and like the texture parameters. Overall pudding made from Formula F2 is preferred over F1. There was no significant difference between the overall hedonic test results between F1 and F2.
Greeny Quiche Bites, Alternatif Snack dengan Sirih Bumi (Peperomia Pellucida) Bagi Remaja Annisa Rizkiriani; Nuraeni, Ani; Annisa Nurhidayati, Vieta; Mutiara Ramadanti, Lisya; Nurmahmudi, Muhammad; Intan Permatasari , Siti; Martini, Rina; Muhammad Basar, Firman
Jurnal Sains Indonesia Vol. 4 No. 1 (2023): Volume 4, Nomor 1, 2023 (Maret)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59897/jsi.v4i1.126

Abstract

Greeny Quiche Bites is a snack filled with daun sirih bumi as an alternative snack for adolescents. The aim of this research is to make Greeny Quiche Bites as an alternative snack with sufficient nutritional content for Adolescents. The results of this study show that each serving of 2 Greeny Quiche Bites, weighing approximately 100 g, contains 238 Cal of energy, 11.4 g of protein, 31.9 g of carbohydrates, 2.3 g of fiber, and 6.4 mg of iron. Greeny Quiche Bites contribute an average of 11,1% of the energy needs of adolescents aged 10-18 years. The overall category hedonic test results show that the panelists really like Greeny Quiche Bites. Based on the nutritional content, Greeny Quiche Bites can be used as an alternative snack with sufficient nutritional content and iron-rich for teenagers.
Food habits based on gender perspective in rural and urban of West Java Fatchiya, Anna; Khomsan, Ali; Riyadi, Hadi; Mauludyani, Anna Vipta Resti; Nurhidayati, Vieta Annisa
International Journal of Public Health Science (IJPHS) Vol 13, No 1: March 2024
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijphs.v13i1.23576

Abstract

The role of women in food consumption decision-making is closely related to cultural norms. The primary objective of this study was to describe food habits based on gender perspective in West Java. This study used a cross-sectional design. The study was conducted for 12 months in Cianjur Regency (representing rural area) and City of Sukabumi (representing urban area), West Java, Indonesia. The samples were selected using clustered purposive sampling. The total subjects were 150 households. This study showed that in term of food allocation, fathers have privilege, such as fathers eat before mothers and children, setting aside foods for fathers first before sharing the rest with family members, and food menu that the father received was more complete or better. The wives have greater control than husband in aspects of household food management. The wives were also dominant in deciding food expenses in the family rather than their husbands. There were significant differences in food allocation between rural and urban areas. The differences including: fathers eat before mothers and children (p<0.001), menu differences between fathers and other family members (p=0.002), and menu differences among family members (p=0.008). There was a significant difference in decisions making to determine the daily food menu between rural and urban areas (p=0.004). Since mothers play an important role in food purchasing, improving nutrition knowledge is necessary for better quality food at the household level. This will have an impact on the nutritional status of all household members.
Development Of Jelly Gum From Corn (Zea mays L.) And Tempeh (Rhizopus sp.) To Support Healthy Snacking In School-Aged Children Murniadi, Ni Kadek Indah Oktavia; Nurhidayati, Vieta Annisa; Rizkiriani, Annisa
Journal of Applied Food and Nutrition Vol 5, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jafn.v5i1.70241

Abstract

Background: Unhealthy snacking remains a major nutritional issue among school-aged children in Indonesia. The consumption of jelly gum available in the market today has the potential to pose nutritional risks due to their high sugar content. This research aims to develop a healthy snack formula in the form of jelly gum for school-aged children using corn (Zea mays L.) and tempeh (Rhizopus sp.).Research Methods: This research is an experimental study carried out through several stages, namely idea development, product testing through standard recipes, production, proximate analysis, and product finalization.Research Result: The results of the study indicate that corn and tempeh jelly gum is potential to be a healthier snack choice for school-aged children compared to similar products in the market with lower fat and sugar content per serving size.Conclusion: Low-sugar jelly gum made from corn and tempeh is very suitable for school-aged children to prevent childhood obesity and diabetes
Frekuensi Konsumsi Pangan Sumber Zat Besi Serta Pangan Pendukung dan Penghambat Penyerapannya pada Remaja Putri Nurhidayati, Vieta Annisa; Khomsan, Ali; Riyadi, Hadi; Prasetya, Guntari; Rizkiriani, Annisa; Amelia, Ria
Pontianak Nutrition Journal (PNJ) Vol 8, No 1 (2025): MARET 2025
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v8i1.1792

Abstract

Anemia defisiensi besi pada remaja putri berdampak pada kualitas hidup dan kesehatan reproduksi. Penelitian ini menganalisis frekuensi konsumsi pangan sumber, pendukung, dan penghambat zat besi dan kaitannya dengan kadar hemoglobin pada 120 siswi kelas 11 di Cianjur. Data dikumpulkan melalui food frequency questionnaire dan finger prick blood test, lalu dianalisis dengan uji t dan korelasi Spearman. Hasil menunjukkan 23,5% responden mengalami anemia. Ayam dan telur menjadi sumber zat besi hewani utama, serta kangkung dan bayam sebagai sumber nabati. Konsumsi pangan pendukung penyerapan zat besi masih rendah, sementara teh dan kopi yang menghambat penyerapan zat besi cukup sering dikonsumsi. Tidak ditemukan korelasi signifikan antara pola konsumsi dan kadar hemoglobin, kecuali pada jambu biji. Perbedaan antara kelompok dengan anemia dan kelompok dengan kadar hemoglobin normal tidak berbeda secara signifikan, tetapi kelompok kadar hemoglobin normal cenderung memiliki pola makan lebih baik. Diperlukan strategi peningkatan konsumsi zat besi heme dan edukasi pola makan yang mendukung penyerapan zat besi.
Co-Authors Abdul Rahim Ahmad, Azkiya Musfirah Aisyah Putri Nabila Ali Khomsan Alicia Siti Amanah Amelia, Ria Andika Ghea Prameswari Ani Nuraeni Ani Nuraeni Ani Nuraeni Anna Fatchiya Anna Fatchiya Anna Vipta Resti Mauludyani Annisa Rizkiriani Annisa Rizkiriani Aqilla Faiza Hidayat Astari Riski Azkiya Musfirah Ahmad Bernatal Saragih cahya chita Ceasandra Ratu Syahtika Chandra Agam Maulana Chandra Elsa Marlina Della Modesty Dianah, Rosyda Drajat Martianto Dwi Lestari, Fanisa Dwinugraha, Ksatriadi Widya Endah Ayu Andari Fanisa Dwi Lestari Fikri Khair Naqli Firda Zavia Nabila Firman Muhammad Basar Ghina Noer Calliesna Putri Hadi Riyadi Harahap, Sarah Aulia Intan Permatasari , Siti Made Darawati Maisyaroh, Siti Nur Murniadi, Ni Kadek Indah Oktavia Mutiara Ramadanti, Lisya Nadiah, Husna Narandita Zahra Ni Kadek Indah Oktavia Murniadi Nisa Wafa Delyani Nisrina Nailina Nurmahmudi, Muhammad Prasetya, Guntari Pratiwi, Nisrina Mulia Qonitah Hafshah Ramadhan, Hafidz Nawawi Ratisya Karina Gumanti Peyoh Rina Martini Rizkiriani, Annisa Satrio Utomo Seminar, Annisa Utami Shabrina Dhiya Qurraru Aini Siti Munawarah Sundari Putri, Feny Syahidah Endrini An Najihah Tarisa Azzajela Syefani Tiurma Sinaga Utami, Mia Mustika Hutria Yulia Kurnia Ningsih