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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pengabmas Masyarakat Sehat Jurnal Pengabmas Masyarakat Sehat
Ni Putu Agustini
Poltekkes Kemenkes Denpasar
Agriculture, Biological Sciences & Forestry Chemistry Decision Sciences, Operations Research & Management Dentistry Energy Environmental Science Health Professions Materials Science & Nanotechnology Nursing Public Health Social Sciences Veterinary

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Journal : Jurnal Ilmu Gizi : Journal of Nutrition Science

 1 
SUBSTITUSI EKSTRAK DAUN KELOR TERHADAP MUTU ORGANOLEPTIK, KADAR FE, KAPASITAS ANTIOKSIDAN TERHADAP MINUMAN LATTE Aditya Sintya Devy; Ni Putu Agustini; A.A. Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 4 (2019): November 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i4.727

Abstract

Moringa latte is a modification of coffee and milk products which are usually made with coffee raw materials which in this study added Moringa leaf extract and milk. This study was conducted to determine the organoleptic quality characteristics, Fe content and antioxidant capacity in Moringa latte. The research design used was Randomized Block Design (RBD) with five treatments and three replications. The treatment of the substitution of slurry of moringa leaves with pineapple porridge given is P1 (0%: 100%), P2 (5%: 95%), P3 (10%: 90%), P4 (15%: 85%) and P5 (20 %: 80%). The results showed that the treatment of Moringa leaf extract substitution and milk in Moringa latte with different concentrations had a very significant effect on color, aroma, taste, texture, aroma quality, texture quality, Fe content, antioxidant capacity. while the overall reception does not have a real effect on Moringa latte. From the results of an objective analysis of the resulting Moringa leaf jam, Fe content ranged from 0.00-5.53 (mg / L), the antioxidant capacity was 0.00-14.02 mg / L GAEAC. Moringa latte with the substitution of 20% Moringa leaf extract concentration produces the best latte that is most preferred by panelists, both in terms of color, aroma, texture, taste, overall acceptance and aroma quality with Fe content of 5.53 (mg / L) and antioxidant capacity 14 , 02 mg / L GAEAC. Keywords: Moringa latte, Fe content, antioxidant capacity
FOOD SAFETY AND NUTRITIONAL VALUE OF JINGGO RICE IN THE SANUR TOURISM AREA, DENPASAR CITY Ayu Agung Rathmaryanti; Ni Putu Agustini; Dr. Ni Komang Wiardani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 3 (2019): Agustus 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i3.723

Abstract

Jinggo rice is one of the traditional foods whose processing does’nt yet have special standards. Bad sanitation processing can increase the occurrence of contamination. Beside that, Jinggo rice as the main food must contain complete nutritional value and contribute to sufficient caloric value. The purpose of this studies to know food safety and nutritional value of Jinggo rice in the Sanur Denpasar City, with descriptive research type and cross sectional design. The sample were 10 nasi jinggo that sold by traders in the Sanur. Data obtained by interviews, observations, and laboratory tests. The results of research that 30% of the samples meets the requirements of the Total Plate Numbers. All samples did’nt meet Colifom's requirements, but not contaminated with pathogenic bacteria as E.coli, Salmonella sp, Shigela sp, and Vib cholera. Results of calculation nutritional value and percentage of Jinggo rice calorie donations based on the adequacy of adults according to the RDA are the average energy of jinggo rice 301.43 kcal (14.02%), protein 9.37 grams (16.43%), fat 10,06 grams (16.86%) and carbohydrates 42.54 grams (13.76%). If compared with the standard percentage of nutritional value for main food, one of Jinggo rice does’nt meet the calorie standard. It is hoped that the relevant offices and institutions will provide counseling that sanitation, so that the traders can conduct clean and healthy lifestyle to reduce the occurrence of contamination.Keywords: Jinggo rice, Food safety, Nutritional value
PENGARUH RASIO TEPUNG MOCAF DAN TEPUNG TEMPE TERHADAP KARAKTERISTIK BROWNIES KUKUS Herry Dwipayanti; Ni Putu Agustini; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1185

Abstract

The mocaf flour substitution research with tempe flour aims to identify organoleptic characteristics, analyze protein and crude fiber levels, and determine the exact ratio of mocaf flour and tempe flour to making steamed brownies. An experimental research design with a randomized block design with 5 levels of treatment and 3 replications. The treatments consisted of P1 (mocaf flour ratio 95%, tempe flour 5%), P2 (mocaf flour ratio 90%, tempe flour 10%), P3 (mocaf flour ratio 85%, tempe flour 15%, P4 (mocaf flour ratio 80 %, tempe flour 20%), P5 (mocaf flour ratio 75%, tempe flour 25%) The results showed that the difference in mocaf flour substitution with tempe flour significantly affected organoleptic quality including color, aroma, texture, taste, overall acceptance , aroma quality, texture quality, crude fiber content and protein content The best treatment of this study was P2 with (90% mocaf flour: 10% tempe flour) with color quality characteristics of 4.13 (likes), aroma 3.92 (likes ), texture 4.12 (like), taste 4.14 (like), with aroma quality 2.80 (not unpleasant), texture quality 2.37 (somewhat soft),overall reception of 4.06 (like) with protein content 9 , 70% bb and 9.22% crude fiber content.Kata Kunci : Tepung Mocaf, Tepung Tempe, Organoleptik, Kandungan Nilai Gizi
THE EFFECT OF THE RATIO OF TOFU AND OYSTER MUSHROOM TO THE CHARACTERISTICS OF OYSTER MUSHROOM NUGGETS Ni Komang Ayu Mirah Utami Dewi; Prof.Dr. I Ketut Suter; Ni Putu Agustini, M.Si
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 3 (2019): Agustus 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i3.718

Abstract

Indonesia is an agricultural country that has abundant natural resources, but greater human resources make natural resources not fully utilized, one of which is white oyster mushrooms (Pleurotus ostreatus) and fresh tofu dregs which are rich in nutrients and their benefits for human body. Therefore, it is necessary to diversify food using local ingredients. The purpose of this study was to study how the ratio of tofu pulp and oyster mushrooms to the characteristics of nuggets, which are made from white oyster mushrooms using tofu dregs. This research was conducted in two ways, namely preliminary research which aims to determine the function and purpose of the study and determine the boundaries and lower limits. Furthermore, the main study aimed to obtain optimal nugget formulations made from white oyster mushrooms using tofu pulp, with a group of ingredients consisting of white oyster mushrooms with 6 settings where P1 100%, P2 90%, P3 80%, P4 70% , P5 60%, P6 50%, involving tofu pulp P1 0%, P2 10%, P3 20%, P4 30%, P5 40%, P6 50%, and other ingredients are fixed variables with salt of 5 grams, pepper 2 grams, 50 gram chicken egg, 20 gram garlic, 50 gram trigu flour, 10 gram cornstarch, 10 gram panir flour. The formula predicted by this program has a protein content of  9,76; fat content 12,25; fiber content 25,76; water content 57,28, ash content 1,19, fiber content 6,92.Keywords: oyster mushrooms, oyster mushroom nuggets, tofu pulp ratio and oyster mushrooms.
FOOD SAFETY REVIEWED FROM THE QUALITY OF MICROBA ON PORK SATAY IN THE TOURISM AREA SANUR DENPASAR CITY ade jihan maeda bleszynsky; Ni Putu Agustini; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.838

Abstract

Pork satay is a traditional Balinese food that is more in demand by local tourists or more in need of security assistance. The purpose of this study was to study the safety of pork satay in terms of microbial quality and food safety scores sold in the Sanur Beach area of Denpasar City. The type of research used is observative and uses microbial quantitative analysis. The research method used is the TPC test. TPC testing is to find out the total number of microbes contained in a product. Based on microbial test results from the number of samples obtained there were no samples that exceeded the total microbial limit of 1 x 104 CFU/g. based on coliform test in pork satay sample samples found 2 samples containing coliform exceeding 3 CFU/g but no contamination of pathogenic bacteria such as E. coli, Salmonella sp, Shigella sp and Vibrio cholera. Based on the food safety score (SKP) from the sample sample shows that the food safety score is still in the vulnerable range, but it is still safe to consume. Total microbes and bacterial contaminants show that food is still safe for consumption.
Co-Authors A.A. Nanak Antarini Abdul Salam ade jihan maeda bleszynsky Aditya Sintya Devy Anak Agung Nanak Antarini Anak Agung Ngurah Kusumajaya Ayu Agung Rathmaryanti Badrut Tamam Herry Dwipayanti I Komang Agusjaya Mataram Irianto Irianto Ni Komang Ayu Mirah Utami Dewi Ni Komang Wiardani Prof.Dr. I Ketut Suter Suratiah Suratiah Yuli Laraeni Yuli Laraeni