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Yuliana Arsil
Jurusan Gizi Poltekkes Kemenkes Riau
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Pengaruh Kemasan terhadap Mutu Choux Pastry Kering yang Disubstitusi Konsentrat Protein Ikan Gabus: Effect of Packaging on the Quality of Dry Choux Pastry Substituted with Fish Protein Concentrates of Snakehead Murrel Esthy Rahman Asih; Yuliana Arsil
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.37970

Abstract

Dry choux pastry substitution of fish protein concentrates snakehead has a high protein and fat content. This high protein and fat content can support the physical and chemical deterioration during storage. Proper handling of this choux pastry can prevent relapse. This study aimed to measure the effect of packaging on the quality of dry choux pastry by substituting the fish protein concentrates of snakehead at 26-29oC for 56 days. This research is an experimental study with a completely randomized design (CRD) with two treatment factors, namely the type of packaging (aluminum foil and polypropylene plastic) and storage time (14, 28, 42, and 56 days). In this study, dry choux pastry was stored in aluminum foil and polypropylene plastic packaging and was observed for 14, 28, 42, and 56 days of storage. Storage is carried out using the ESS (Extended Storage Studies) method. Data were analyzed using a one-way ANOVA statistical test with a 95% confidence level. If there is a difference, continue testing with DMRT at the 5% level. Dry choux pastry with aluminum foil and polypropylene plastic packaging for 56 days of storage. There was no significant difference in the attributes of color, taste, and aroma, but significantly different in terms of texture. There was a high water content, peroxide value, and free fatty acids in the dry choux pastry with the more extended storage time. Aluminum foil packaging is better used as a package for dry choux pastry than polypropylene plastic packaging seen from the dry choux pastry texture, water content, peroxide value, and free fatty acid during storage.
EFEKTIVITAS ABU CANGKANG SAWIT DALAM MENINGKATKAN KUALITAS MINYAK GORENG CURAH DAN MINYAK GORENG KEMASAN Lidya Novita; Esthy Rahman Asih; Yuliana Arsil
Jurnal Kimia Riset Vol. 6 No. 2 (2021): Desember
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v6i2.31074

Abstract

Pemakaian minyak goreng berulang menyebabkan terjadinya oksidasi yang lebih tinggi pada minyak. Abu cangkang sawit dapat meningkatkan kualitas minyak jelantah karena bersifat adsorben. Tujuan penelitian ini menentukan efektivitas abu cangkang sawit dalam meningkatkan kualitas minyak jelantah dari pemakaian berulang minyak goreng curah dan kemasan ditinjau dari parameter kualitas minyak goreng sesuai Standard Nasional Indonesia (SNI). Metode dalam penelitian ini adalah menggunakan minyak curah dan kemasan dengan 4 kali pemakaian pada penggorengan ikan lele. Minyak jelantah hasil pengulangan kemudian diperlakukan dengan abu cangkang sawit pada kondisi optimum yang diperoleh pada penelitian sebelumnya yaitu perendaman 20 g abu cangkang sawit selama 2 minggu dalam 50 mL minyak jelantah. Hasil dalam penelitian ini diperoleh bahwa efektivitas abu cangkang sawit tertinggi yaitu pada pengulangan pemakaian minyak yang kedua kali (P2). Abu cangkang sawit lebih direkomendasikan untuk peningkatan kualitas minyak jelantah yang berasal dari minyak goreng kemasan (MK P2). Efektivitas abu cangkang sawit tertinggi pada MK P2 untuk parameter warna adalah sebesar 35,56%, kadar air 40,19%, asam lemak bebas 55,50%, angka peroksida 40,17%. Efektivitas abu cangkang sawit menurun dengan semakin banyaknya jumlah pemakaian minyak goreng.
AKTIVITAS FISIK, DURASI PENYAKIT DAN KADAR GULA DARAH PADA PENDERITA DIABETES MELLITUS (DM) TIPE 2 Yessi Alza; Yuliana Arsil; Yessi Marlina; Lidya Novita; Niken Dwi Agustin
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v12i1.907

Abstract

Diabetes mellitus (DM) is a chronic disease caused by the inability of the pancreas to produce enough insulin, or the body cannot effectively use the insulin produced by the pancreas. Regular aerobic physical activity in people with a diagnosis of DM can improve insulin sensitivity. The prevalence of DM in Indonesia based on Basic Health Research (Riskesdas) in 2018 is 10.9% while in Riau province occupies the third-highest rank in Indonesia. This study aims to determine the description of physical activity and blood sugar levels in people with type 2 diabetes mellitus at the Sidomulyo Health Center, Pekanbaru City. This study is descriptive with cross-sectional design. The sampling technique in this study was a total sampling of 24 people with DM type 2. Data collection for physical activity variables was carried out using a questionnaire included in PAL (Physical Activity Level). Measurement of blood sugar levels in patients with DM is done by taking respondent capillary blood then measured using a glucometer (Easy Touch GCU). Univariate analysis was carried out to analyze the variables of physical activity and blood sugar levels which were then presented in the form of frequency distribution tables and narratives. The results showed a description of the level of physical activity in respondents who suffer from DM as many as 16 people (66.7%) with mild physical activity levels, and 8 people (33.3%) with moderate levels of physical activity. Description of fasting blood sugar levels of respondents as many as 19 people (79.2%) had controlled fasting blood sugar levels, and 5 people (20.8%) had uncontrolled fasting blood sugar levels.
TINGKAT KESUKAAN CHOUX PASTRY KERING DENGAN SUBSTITUSI TEPUNG IKAN GABUS Esthy Rahman Asih; Yuliana Arsil
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v12i1.911

Abstract

One of the local food ingredients that can be used as a source of protein is cork fish. Cork fish can be processed into flour, which can reduce damage and increase added value. This fish meal can be prepared into various snacks, one of which is a crispy choux pastry. Higher protein content with the substitution of cork fish flour in this crispy choux pastry has the potential to be a high-protein snack. This study aims to determine the sensory evaluation of crispy choux pastry formulation with cork fish meal substitution. The experimental design used in this study was CRD (Complete Randomized Design). The formulation of cork fish meal substitution in the production of crispy choux pastry is 0, 15, 30 and 45%. The resulted choux pastry was tested on the sensory evaluation at 30-semi-trained panellists. The results showed that the substitution of cork fish flour had a significant effect on the color, aroma and texture preference parameters. The substitution of cork fish flour in making crispy choux pastry by 15% is the best treatment with a color preference level value (5.80); taste (5,33); aroma (5,27); and texture (6.53).
Sensory Evaluation and Protein Analysis of Catfish Stick Melyani Rizky Ayundra Putri; Yuliana Arsil; Yessi Marlina; Roziana Roziana
JURNAL PROTEKSI KESEHATAN Vol 11 No 1 (2022): JPK: Jurnal Proteksi Kesehatan
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v11i1.444

Abstract

Increasing the protein content of the sticks can be done by substituting catfish as a protein source. The purpose of the study was to determine the level of preference and protein content of fish sticks with catfish flour substitution. This research is an experimental study with a completely randomized design (CRD), consisting of 4 kinds of ratios of wheat flour and catfish flour, namely 100%:0%, 80%:20%, 70%:30%, 60%:40%. The level of preference was carried out on 25 semi-trained panelists and protein content using the Kjeldahl Method. Data analysis using Oneway ANOVA and Duncan's advanced test. The most preferred taste and color were fish sticks with the addition of 40% catfish flour while the most preferred texture and the odor was 30% catfish flour. Substitution of catfish flour on catfish sticks had a significant effect on taste, color, texture, and aroma (p<0.05) and the highest protein content is stick with an additional 40% of catfish flour, with a protein content of 24.65%. It is recommended to carry out further research on the shelf life of catfish sticks and their effect on taste, color, texture and odor.
PEMBERDAYAAN KADER PKK UNTUK PENCAPAIAN GIZI SEIMBANG Esthy Rahman Asih; Yuliana Arsil
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 7 No 2 (2022): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v7i2.2619

Abstract

Kesehatan adalah hak dasar bagi setiap manusia dan merupakan salah satu faktor yang menentukan kualitas sumber daya manusia, oleh sebab itu kesehatan menjadi perhatian penting. Salah satu masalah kesehatan adalah kejadian malnutrisi dan resiko gizi kurang. Perlu dilaksanakan kegiatan penyuluhan tentang gizi seimbang bagi keluarga dan pendampingan kader PKK dalam penganekaragaman pangan bergizi. Responden pengabdian masyarakat ini adalah ibu-ibu kader PKK yang berjumlah 17 orang. Pengabdian kepada masyarakat ini dilakukan dengan metode Focus Group Discussion (FGD), pre test dan post test, penyuluhan, praktik identifikasi pewarna dengan konsep asam basa, praktek pengamatan label dan kemasan pangan, praktik pengolahan dan evaluasi praktik. Hasil dari pengabdian kepada masyarakat ini diketahui pengetahuan responden sebelum dan setelah dilakukan penyuluhan adalah baik, yaitu dengan rata-rata sebesar 78,82% dan setelah dilakukan penyuluhan terjadi peningkatan rata-rata pengetahuan responden sebesar 93,18%. Sikap responden sebelum maupun sesudah penyuluhan bernilai baik, skor sebelum penyuluhan adalah 80% dan setelah penyuluhan adalah 98,24%. Perilaku responden sebelum maupun sesudah penyuluhan sudah dalam kategori berperilaku positif, skor perilaku sebelum penyuluhan 84,71% dan setelah penyuluhan sebesar 97,65%. Ketrampilan ibu dalam pengolahan pangan sudah bernilai baik.
Empowering Cadres Through the Practice of Processing and Providing MP ASI in the Context of Stunting Prevention Yessi Marlina; Dewi Erowati; Yuliana Arsil
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 2 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v7i2.12823

Abstract

Giving complementary feeding properly is not only to meet children's nutritional needs but also to stimulate children's eating skills. However, there are still many inappropriate complementary feeding practices, due to the lack of knowledge of mothers and the lack of available information. The cadres of Integrated Healthcare Centre (POSYANDU) as an extension of health workers are expected to be able to provide mothers with adequate information and skills regarding the proper practice of giving and processing complementary feeding. The purpose of this community service is to increase the knowledge of cadres regarding the practice of giving complementary feeding and the skills of cadres in processing the menu of complementary feeding. This community service involved 30 posyandu cadres in Rejosari Village. Activities carried out in the form of counseling accompanied by the practice of menu processing. Based on the results of the evaluation, the knowledge level of cadres has increased, which means that the cadres are considered to have understood and have been able to disseminate information related to proper complementary feeding practices and have been able to process the menu.
PALM KERNEL SHELL ASH: THE EFFECT OF WEIGHT AND STIRRING DURATION ON WASTE PALM COOKING OIL QUALITY Lidya Novita; Yuliana Arsil; Iswadi Idris
Jurnal Kimia Riset Vol. 8 No. 1 (2023): June
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v8i1.40817

Abstract

This study aims to investigate the effect of variations Palm Kernel Shell Ash (PKSA) in weight and stirring duration on the quality of waste palm cooking oil (WPCO). PKSA is waste from the use of Palm Kernel Shell (PKS) as fuel in palm oil factories. The method used in this study is a laboratory experiment with variations in the weight of PKSA and variations in stirring duration to improve WPCO quality. PKSA was characterized using XRF, FTIR, and XRD. The parameters of WPCO analyzed were color, water content, and free fatty acid (FFA). The standard used for comparison was the SNI for palm cooking oil 7709-2019. The results showed that the treatment category of S3, where PKSA was 20 g and stirring duration was 90 min, decreased the parameter value of WPCO according to SNI requirements. The improved quality of WPCO can be used for various purposes, including biodiesel, fertilizer and poultry feed.
Counseling on healthy snack and food for balanced nutrition achievement Esthy Rahman Asih; Yuliana Arsil
Jurnal Kesehatan Pengabdian Masyarakat (JKPM) Vol. 2 No. 2 (2021): 2
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jkpm.v2i2.1237

Abstract

Healthy food is an essential part of the process of growth and development of children, as well as the basis for maintaining health. In line with the times, more and more chemicals are used as additives and the misuse of harmful chemicals in food can cause disease. The purpose of this activity is to increase the knowledge of mothers in choosing healthy snacks and being able to provide healthy provisions for children at school. This community service activity was carried out in Pematang Kapau Village which was attended by 16 women. This community service is carried out using the Focus Group Discussion (FGD) method, pre-test, and post-test, counseling, the practice of identifying dyes with the acid-base concept, processing practices, practice evaluation, and advocacy. The results of this community service show that the knowledge of respondents before and after counseling is good, with an average of 73.75 % and after counseling, there is an increase in the average knowledge of respondents by 95.31 %. The attitude of the respondents before and after the counseling was of good value, the score before the counseling was 82.50 %, and after the counseling was 98.13 %. The behavior of the respondents before and after counseling was in the category of positive behavior, the behavioral score before counseling was 82.50%, and after counseling was 98.13%. Some of the respondents have prepared lunches or healthy snacks to take their children to school so that children do not snack randomly.
Co-Authors Dewi Erowati Esthy Rahman Asih Esthy Rahman Asih Esthy Rahman Asih Iswadi Idris Lidya Novita Lidya Novita Lidya Novita Marlina, Yessi Melyani Rizky Ayundra Putri Niken Dwi Agustin Roziana Roziana, Roziana Yessi Alza