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All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Media Gizi dan Keluarga JURNAL GIZI INDONESIA Jurnal AGROTEKNOLOGI Media Kesehatan Masyarakat Indonesia Jurnal Keteknikan Pertanian Jurnal Penelitian Pascapanen Pertanian Jurnal Penelitian dan Pengembangan Pertanian Jurnal Media Gizi Indonesia (MGI) Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Indonesian Journal of Cancer Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Amerta Nutrition Jurnal Penelitian dan Pengembangan Pertanian Journal SAGO Gizi dan Kesehatan Indonesian Journal of Cancer Journal of Health and Nutrition Research Jurnal Ilmu Gizi dan Dietetik Jurnal Kedokteran Hewan Policy Brief Pertanian, Kelautan, dan Biosains Tropika Media Penelitian dan Pengembangan Kesehatan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Jurnal Kesehatan Masyarakat

Evy Damayanthi

Departemen Gizi Masyarakat, Fakultas Ekologi Manusia IPB Jalan Meranti, Kampus IPB Darmaga Bogor 16680, Indonesia

Author-ID : 249055

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Karakteristik Susu Kerbau Sungai dan Rawa di Sumatera Utara Evy Damayanthi; . Yopi; Hasanatun Hasinah; Triana Setyawardani; Heni Rizqiati; Salwa Putra
Jurnal Ilmu Pertanian Indonesia Vol. 19 No. 2 (2014): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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The objective of this research was to investigate the characteristics and differences in quality milk of Water andSwamp buffalo milk in North Sumatera. This research was conducted used complete random design used 30buffalo from three breeding farm in North Sumatera. Buffalo milk were collecting from lactating buffaloes on threetraditional farms located at Patumbak, Lubuk Pakam, and Siborong-borong with extensive farming system. Theresult of this research shown milk production per day for Swamp buffalo is 1 1.5 l and Water buffalo is 6 8 l withquality of Swamp and Water buffalo sequentially are for protein 5.14 ± 0.37% and 4.68 ± 0.41%, fat content 7.52 ±0.98% and 4.13 ± 0.73%, non-fat dry matter (NFDM) 10.61 ± 0.78% and 11.5 ± 0.86%, moisture 81.87 ± 2.26% and80.33 ± 2.33%, milk density 1.030 and 1.036, and then Total Plate Count (TPC) 3.79 x 106 and 5.08 x 105, shownindicated that there ware significant difference in protein, fat content and NFDM (P<0.01). But there is nodifferences in moisture and milk density. TPC shown that Swamp buffalo milk has above the maximum microbespresent in milk. The conclusion of this research is milk production of Swamp buffalo less than River buffalo but hashigher in chemical quality of milk than River buffalo such as protein, NFDM and fat content. Amino acids in Swampbuffalo milk were higher than River buffalo milk. Althought buffalo has less milk production than cow but buffalomilk were higher in all quality tested parameters and have more potential than dairy cow to be developed becausemaintenance of buffalo in North Sumatera is still use traditional method and not yet leading to efforts to obtainmaximum production performance.

Rice Bran Stabilization And G-Oryzanol Content Of Two Local Paddy Varieties Ir 64 And Cisadane Muncul Evy Damayanthi
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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An autoclaving procedure was developed to produce stable rice bran from two local paddy varieties IR 64 and Cisadane Muncul. The stable rice bran showed no significant increase in free fatty acid content for 144 hours at 37oC. In the optimum wet heating process, rice bran was heated at 121oC and held for 3 minutes before cooling for both varieties. Stable rice bran contained 3.8 % moisture and the content of total tocopherol was not much changed by heating process, i.e., 209.8 mg/100 g rice bran oil and 279.8 for control (without heating process) of IR 64 variety and 227.4 mg/100 g rice bran oil and 248.8 for control of Cisadane Muncul variety, respectively. The content of g-oryzanol varied and was depended on the degree of milling ranged from 39.1 to 147.7 mg/100 g rice bran oil for both of IR 64 and Cisadane Muncul rice varieties. The content of soluble dietary fiber varied and was depended on the degree of milling which ranged from 3.56 to 8.76 % for both of IR 64 and Cisadane Muncul rice varieties. The content of insoluble dietary fiber varied and was depended on the degree of milling which ranged from 15.00 to 25.38 % for both of IR 64 and Cisadane Muncul rice varieties. Keywords : rice bran, autoclave, stabilization, g-oryzanol, total tocopherol, dietary fiber.

PENAMBAHAN CPO DAN RPO SEBAGAI SUMBER PROVITAMIN A TERHADAP RETENSI KAROTEN, SIFAT FISIK, DAN PENERIMAAN GULA KELAPA Hidayah Dwiyanti, Hadi Riyadi, Rimbawan, Evy Damayanthi, Ahmad Sulaeman TIP
Jurnal Teknologi Industri Pertanian Vol. 24 No. 1 (2014): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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ABSTRAK Penambahan minyak sawit kasar (CPO) atau minyak sawit merah/red palm oil (RPO) pada pembuatan gula kelapa selain akan meningkatkan kandungan provitamin A juga berpengaruh terhadap tekstur dan sifat sensori produk. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan CPO dan RPO terhadap retensi karoten, sifat fisik dan sensori gula kelapa. Gula kelapa yang diperkaya provitamin A dibuat dengan penambahan CPO ataupun RPO dan jumlah penambahannya (30 mL, 60 mL dan 90 mL)/10 L nira kelapa. Hasil penelitian menunjukkan kadar total karoten dan retensi karoten meningkat sejalan dengan meningkatnya jumlah penambahan minyak sawit merah, tetapi sebaliknya tekstur berkurang kekerasannya. Retensi dan kadar total karoten gula kelapa CPO lebih tinggi dibandingkan gula RPO (p<0,05). Gula kelapa dengan penambahan CPO maupun RPO 30 mL/10 liter nira kelapa mempunyai penerimaan secara keseluruhan yang tertinggi, serta masing masing mempunyai retensi karoten 63,38% dan 25,30%, kadar total karoten 3946 dan 1337 μg/100 g serta kadar β-karoten 487 dan 291 μg/100 g. Kata kunci: gula kelapa, minyak sawit merah, karoten, sensori

The Effect of Sodium Propionate Addition, Type of Packaging and Duration of Storage on Iodine Content and the Quality of Seaweed (Euchemma cattonii) Jelly Candy Rina Warastuti; Evy Damayanthi; Cesilia Meti Dwiriani
Media Gizi dan Keluarga Vol. 24 No. 2 (2000): Jurnal Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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The purpose of this researchÃ¢â‚¬â„¢s to study utilization of seaweed (Euchemma cattonii) for producing jelly candy, and to analyse the effect of sodium propionate addition, type of packaging and storage on iodine content of seaweed jelly candy. The preliminary step was conducted to formulate seaweed jelly candy which is mostly prefered through organoleptic test. The organoleptic test revealed that formula 1 was the mostly prefered. The gel dow composition are gelatin (8 g), water (13), HFS-55 (35 g), sucrose (10 g), essence (0.18 g), food colour (0.12 g), citrate acid (0.5 g) and antifoam (0.005 g), whereas the seaweed dow consist of seaweed and water (26 g), sucrose (7 g), essence (0.7 g). The result of analysist variance showed that sodium propionate addition effected on iodine content. Type of packaging used has shown influenced total sugar, while duration of storege effected iodine, water and total sugar of seaweed jelly candy. Sodium propionate, type of packaging and duration of storage has influenced total acid of seaweed jelly candyKeywords: stotage, iodine, seawed.

STUDI KANDUNGAN KATEKIN DAN TURUNANNYA SERAGAI ANTIOKSIDAN ALAMI SERTA KARAKTERISTIK ORGANOLEPTIK PRODUK TEH MURREI DAN TEH CAMELLIA-MURREI Evy Damayanthi; Clara Meliyanti Kusharto; Rohayati Suprihatini; Dadan Rohdiana
Media Gizi dan Keluarga Vol. 32 No. 1 (2008): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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ABSTRACT. It was reported that the Camellia tea contained of poliphenol 25-35 percent and other compounds which is goodfor health. Whereas bioactive compound i.e. Catechin and its derivatives ofgreen tea have been reported to have a beneficial effects on human health for example as anti cancer to prevent stroke and heart disease. The objectives ofthis research were to study the effect ofvariety and processing ofcamelliamulberry tea on bioactive compounds i. e. catechin and its derivatives; and to conduct organoleptic test. The Clone Gambung 7 and 9 of Camellia sinensis var. assamica; Kanva and Morus multicaulis of varieties of mulberry were used as main ingredients. Mulberry leaves were processed by enzymatic oxidative and non enzymatic oxydative, while Camellia leaves processed with non- enzymatic oxidative reaction. Thereafter, Camellia and mulberry was mixed in to ratio I: 1 (w/w, db). The chemical analysis for the content of theaflavin, tannin, cafein, catechin and its derivatives and organoleptic test were successfully conducted. The study showed the theaflavin, tannin and cafein content for fresh mulberry are 0,0690 and 0,0555 percent (db); 0,229 and 0,451 percent(db); 0,683 and 0.465 percent (db), correspo'ldingly. Theaflavin and tannin compounds of mulberry tea were found least content than Camellia-mulberry tea. There are three good formulas of Camellia-mulberry tea: start with a high rank M multicaulis-nonoxidizedGambung 7; Kanva-nonoxidized-Gambung 9 and M multicaulis-nonoxidized-Gambung 7, where mean value oftheaflavin mid tannin are 2.7968 percent db; 2.7/73 percent db; and 2.6575 percent db, correspondingly. A highest value of catechin was found in M multicaulis-oxidized-Gambung 7 (2.85%). The highest value of total catechin Kanvanonoxidized- Gambung 9 (3.91%), andfollowed by M multicaulis-nonoxidized-Gambung 7 (2.57%); and was M multicaulis-oxidized-Gambung 7 (2.33%). Organoleptic test of these formulas have moderate value, fairly sweet and strenght.Keywords Catechin, poliphenol. Camellia sinensis var. assamica, mulberry, tea. oxidative reaction

KARAKTER/SIFAT FISIK KIMIA KEJU RENDAH LEMAK DARI BERBAGAI BAHAN BAKU SUSU MODIFIKASI Juniawati Juniawati; Sri Usmiati; Evy Damayanthi
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 2 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n2.2015.78-86

Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is oneof the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to studythe effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consistingof five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersionof whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milkplus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used arandomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncantest. Low-fat cheese in this study resulted from the formula A3 is a mixture of corn oil emulsion with a dispersion of whey proteinconcentrate in skim milk (fat content of 24.59% bk). Low-fat cheese A3 has a 7.71% yield, hardness 171.45gf, moisture 48.98%,protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.

PENGEMBANGAN KEJU LEMAK RENDAH SEBAGAI PANGAN FUNGSIONAL Juniawati Juniawati; Sri Usmiati; Evy Damayanthi
Jurnal Penelitian dan Pengembangan Pertanian Vol 34, No 1 (2015): Maret 2015
Publisher : Badan Penelitian dan Pengembangan Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jp3.v34n1.2015.p31-40

Keju merupakan pangan olahan susu sebagai sumber protein dan kalsium. Namun, kandungan asam lemak jenuh yang tinggi pada keju menjadi penghalang bagi sebagian orang untuk mengonsumsinya. Pengembangan keju lemak rendah merupakan upaya memenuhi kebutuhan masyarakat akan pangan yang menyehatkan. Umumnya, keju lemak rendah memiliki tekstur keras, flavor lemah, dan rasa pahit. Namun, modifikasi proses dan bahan baku dapat memperbaiki kualitas dan meningkatkan nilai fungsional keju lemak rendah. Proses homogenitas krim susu, penambahan fat replacer, adjuct culture dan enzim, serta emulsi minyak nabati dalam skim dapat memperbaiki kualitas keju lemak rendah. Hasil pengujian in vivo dan klinis menunjukkan bahwa keju lemak rendah dapat menurunkan kadar kolesterol darah dan meningkatkan status antioksidan.

EFEK PRODUK GALOHGOR TERHADAP AKTIVITAS ANTIOKSIDAN DAN PENURUNAN STRES OKSIDATIF DIABETES MELITUS TIPE 2 Sulasyi Setyaningsih; Roosita Katrin; Evy Damayanthi
Media Kesehatan Masyarakat Indonesia Vol. 13 No. 4: DESEMBER 2017
Publisher : Faculty of Public Health, Hasanuddin University, Makassar

Hiperglikemi kronis pada penderita diabetes melitus tipe 2 meningkatkan terbentuknya radikal bebas yang disebabkan peningkatan peroksidasi asam lemak, yang akan mengarah pada komplikasi yang bersifat kronis. Peningkatan terbentuknya radikal bebas yang tidak diimbangi dengan peningkatan asupan antioksidan akan menimbulkan stres oksidatif. Penelitian dilakukan untuk menganalisis efek pemberian produk galohgor berupa cookies dan minuman serbuk terhadap status antioksidan dan penurunan penanda stres oksidatif pada penderita DM tipe 2. Sebanyak 18 subjek penderita DM tipe 2 dibagi menjadi 2 kelompok, yaitu kelompok intervensi (n=9) diberikan cookies dan minuman serbuk galohgor dan kelompok kontrol (n=9) diberi cookies dan minuman serbuk yang tidak mengandung galohgor selama 38 hari. Penelitian dilaksanakan di wilayah Lingkar Kampus Institut Pertanian Bogor. Aktivitas antioksidan plasma dianalisis dengan metode 2,2-diphenyl-1-pycrilhydrazyl (DPPH), sedangkan stres oksidatif dinilai dengan mengukur kadar Malondialdehyde (MDA) plasma. Data dianalisis menggunakan independent t test, paired t test dan ANCOVA. Hasil penelitian menunjukkan rata-rata selisih aktivitas antioksidan setelah dikoreksi pada kelompok intervensi dibandingkan dengan kelompok kontrol masing-masing adalah +4.07% dan +1.78% (p>0,05), sedangkan selisih MDA plasma kelompok intervensi dibandingkan dengan kelompok kontrol sebagai berikut -0,56 nmol/ml dan +7,05 nmol/ml (p<0,05). Produk galohgor berupa cookies dan minuman serbuk galohgor signifikan menurunkan stres oksidatif pada penderita DM tipe 2.

ACCEPTABILITY AND NUTRIENT CONTENT OF INSTANT DRINK MADE FROM YELLOW SWEET POTATO AND RED KIDNEY BEAN AS AN ALTERNATIVE SUPPLEMENTARY DRINK FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY Chaidir Masyhuri Majiding; Evy Damayanthi; Mira Dewi
Media Gizi Indonesia Vol. 16 No. 1 (2021): JURNAL MEDIA GIZI INDONESIA (National Nutrition Journal)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v16i1.62-71

Providing supplementary food or drink for pregnant women with chronic energy defi ciency (CED) is one form of specifi c interventions to increase the nutritional intake of pregnant women which is quite eff ective. Supplementary drink made from local food are very appropriate to be developed by considering its nutritional and sensory aspects. This study aimed to develop and to analyze instant powder drink made from yellow sweet potato and red kidney bean as an alternative supplementary drink for pregnant women with chronic energy defi ciency (CED). This study used a completely randomized factorial design with two factors and two replications. The ratio between yellow sweet potato and red kidney beans as the fi rst factor and the addition of maltodextrin as the second factor. Results showed that from 6 formulas, formula with ratio 3:1 of yellow sweet potato and red bean also the addition of 5% maltodextrin (F5) was chosen as the best formula. Based on acceptance test results, instant drink was accepted by pregnant women with percentage of acceptance 89.5% of overall sensory characteristics. Nutrient content analysis showed that instant drink contained 423 kcal of energy, 3.75% of water, 1.52% of ash, 14.28% of protein, 9.92% of fat, 70.53% of carbohydrates, 7.27% of dietary fi ber, 14.4 mg of β-carotene, and 74.22% of protein digestibility. This product can be suggested as an alternative supplementary drink for CED pregnant women because it was acceptable by sensory and the nutrient content had fulfi lled nutritional content requirements of supplementary food for CED pregnant women

PENGEMBANGAN CRACKERS SUMBER PROTEIN DAN MINERAL DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG BADAN-KEPALA IKAN LELE DUMBO (Clarias gariepinus) Ai kustiani; Clara Meliyanti Kusharto; Evy Damayanthi
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 1 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.1.1912

Kelor is one of the vegetables with high nutrients contents but haven’t been widely utilized. Adding kelor leaves flour to the crackers made with catfish flour to increase protein and minerals is one way to maximize the potential of its nutrient content. This research purposed to develop the formulation of crackers by adding kelor leaves flour and catfish dumbo flour as a food source of protein and minerals. Kelor leaves flour obtained from this research contains protein, calcium, iron, and zinc respectively for 23.25%, 640.5 mg/100g, 30.6 mg/100g, and 6.65 mg/100g. The best formula chosen from organoleptic was is crackers with the addition 10% catfish dumbo flour and 2.5 g kelor leaves flour. The crackers contain 11.50% protein, 30.73 mg/100g calcium, 8.56 mg/100g iron, and 609.70 mg/100g zinc respectively. Selected crackers contain more than 20% protein and more than 15% of iron and zinc standart for 2-5 years old children group based on nutrition label reference (ALG, for Indonesian), so it can be claimed as a food source of protein, iron and zinc.

Co-Authors . Yopi Ade Salma Yunia Rachmah Adi Teruna Effendi Adi Winarto Agus Setiyono Ahmad Sulaeman Ai Kustiani Ali Khomsan Amalia Rahma Aman Santoso Andi Nur Rahmah Kurnia, Sari Annisa Utami Seminar Ario Damar Armaini, Armaini Armenia Eka Putriana BAHRIYATUL MA'RIFAH Bambang Pontjo Priosoeryanto Bonang Waspadadi Ligar Busran Hamid Cece Sumantri Cesilia M Dwiriani Chaidir Masyhuri Majiding Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Dadi Hidayat Maskar Deni Elnovriza Devi Nur Oktaviana Devi Nur Oktaviana, Devi Nur DEWI APRI ASTUTI Dewi Pratiwi Ambari Dodik Briawan Drajat Martianto Dwi Hastuti Dwi Inne Listyorini Dwi Santy Damayati Dwinita Wikan Utami Eddy Setyo Mudjajanto Ekowati Handharyani Eli Hendrik Sanjaya Eny Palupi Faisal Anwar Fitriana Sari Fivi Melva Diana, Fivi Melva Gina Mustika Hadi Riyadi Hana Fitria Navratilova Hardinsyah Harry Imantho Hasanatun Hasinah Hasim Heni Rizqiati Henry Farizal Henry Farizal Hidayah Dwiyanti I wayan Teguh Wibawan Idqan Fahmi Ika Puspa Windardi Imelda Saputri, Imelda Intan Nur Fitriyana IPB, DGB Iskandar Mirza Juniawati Juniawati Juniawati Juniawati Kardinah - Kardinah -, Kardinah KARDINAH KARDINAH KARDINAH KARDINAH, KARDINAH Karlisa Priandana Katrin Roosita Khoirul Anwar Khusnul Khotimah Kudang Boro Seminar Kukuh Murtilaksono Lala M Kolopaking Lilik Eka Radiati Lilik Kustiyah Lilik Kustiyah Lilik Nur Yuliati Lora Sri Nofi, Lora Sri M Agus Setiadi Ma'mun Sarma MADE ASTAWAN Made Darawati Maggy Thenawidjaja Suhartono Mahani Khalid Mira Dewi Mira Dewi Muhammad Aries Muhammad Roy Asrori Mujahidah, Amiroh Nabilah Muntholib Nadya Rizki Fadilah Nahrowi Nastiti Kusumorini Nasution, Zuraidah Nugraha Edhi Suyatma Nur Indrawaty Lipoeto Oktariza, Wawan Pertiwi, Fenti Dewi Pipih Suptijah Priskila Priskila Purwiyatno Hariyadi Puspita, Winny Putri Novitasari Putri Puncak Anjani Refdanita Refdanita Retno Damayanti Soejoedono Rimbawan , Rimbawan Rimbawan Rimbawan Rimbawan Rina Martini Rina Warastuti Rohayati Suprihatini Romadhony Ardiansyah Rosyanne Kushargina Rusman Efendi Salsabila, Dhea Marliana Salwa Putra Setyaningsih, Sulasyi Silvia Mawarti Perdana Sri Anna Marliyati Sri Purwaningsih Sri Purwaningsih, Sri Sri Usmiati Sri Usmiati Sriyanti Suci Fitrianti, Suci Sudradjat Sumiati Suria Darma Tarigan Suryaalamsah, Inne Indraaryani SYAHRIAL SYAHRIAL TATI NURHAYATI Triana Setyawardani Tutik Wresdiyati Ulfa Purnamasari Purnamasari Ulfah Juniarti Siregar Vetnizah Juniantito Vitriani Y. Suprapti Wilda Haerul Fazaarah Wirna Zulianti Zuraidah Nasution Zuraidah Nasution

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