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All Journal Journal of Health (JoH) Jurnal Kebidanan GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Aisyah : Jurnal Ilmu Kesehatan Journal SAGO Gizi dan Kesehatan Journal of Innovation in Community Empowerment (JICE) The Shine Cahaya Dunia Kebidanan Journal for Quality in Women's Health
Elvika Fit Ari Shanti
Fakultas Kesehatan, Universitas Jenderal Achmad Yani Yogyakarta
Biochemistry, Genetics & Molecular Biology Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Uji Organoleptik dan Tingkat Kesukaan Produk Sereal (Madu, Kurma, Kelor, Susu, Katuk, Alpukat) sebagai Minuman Fungsional untuk Memperlancar ASI Elvika Fit Ari Shanti; Tri Sunarsih; Endah Puji Astuti; Herwinda Kusuma Rahayu
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/cwmf6a38

Abstract

Breast milk provides numerous benefits; however, many mothers face challenges in providing exclusive breastfeeding, one of which is insufficient milk production. This study aimed to evaluate the organoleptic properties and acceptance level of Mamakesuka cereal as a functional beverage to support breast milk production. The study employed an experimental design using a Completely Randomized Design (CRD). Organoleptic testing and acceptance assessment were conducted with 30 trained panelists. The results showed that formulation L2 was the most preferred. The color most frequently selected was dark brown but still acceptable (70.0%), the taste was described as naturally sweet and savory and well liked (56.7%), the aroma was considered distinctive (56.7%), and the texture was perceived as soft, slightly dense, and crunchy (86.7%). In the acceptance test, formulation L2 was also the most favored, with color rated as “very liked” (70.0%), taste as “liked” (63.3%), aroma as “liked” (53.3%), and texture as “liked” (76.7%). In conclusion, formulation L2 was identified as the best Mamakesuka cereal formulation based on organoleptic evaluation and consumer acceptance, indicating its potential for further development as a locally based functional food product.
Penerimaan organoleptik snack bar berbahan tepung ayam, sorgum, dan daun kelor untuk ibu hamil KEK Elvika Fit Ari Shanti; Tri Sunarsih; Endah Puji Astuti; Bangun Prajanto Nusantoro
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3B (2024): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3B.2055

Abstract

Background: Pregnant women with Chronic Energy Deficiency (CED) need a balanced nutritional intake to support fetal development and maternal health. However, limited access and choice of nutritious food is a challenge that needs to be overcome.Objective: This research aims to develop a snack bar product from Chicken Flour, Sorghum Flour, and Moringa Leaves as additional food for pregnant women with CED.Method: The research design was used experimentally with a Completely Randomized Design (CRD). The experimental unit in this research is the snack bar product. The study was carried out in three stages: making moringa flour, chicken flour, and sorghum flour. Second: determining the formula. Third, organoleptic tests and the acceptability of the selected formula are carried out. Respondents with trained panelists totaled 30 panelists. The statistical test used is the Kruskal-Wallis test.Results: The most frequent organoleptic test results are brown and attractive in L2 19 respondents (56.7), the most common taste is naturally sweet and savory and liked by L2 17 respondents (56.7), the most common aroma is balanced and not too strong, typical of herbal L2 18 respondents (60.0), and the most common texture was slightly tricky, crunchy solid L3 12 respondents (40.0). Meanwhile, the highest level of acceptance of color in the like category was L1 20 respondents (66.7), taste in the like category was L2 20 respondents (66.7), the aroma in the like category was L3 20 respondents (66.7), and the average texture in the like category was L1 15 respondents (50.0), L2 15 respondents (50.0) and L3 15 respondents (50.0). The results of the Kruskal Wallis test showed that the different ratios of chicken flour, sorghum flour and moringa leaves had a significant effect on the organoleptic test of color, taste, aroma (p<0.05).Conclusion: The best snack bar product development, formula L2, showed the best results in terms of taste, aroma, texture, and appearance.
Sosialisasi dan Pelatihan Pembuatan PMBA Sebagai Upaya Pencegahan Stunting di Kalurahan Demangrejo Kulon Progo yulinda linda; Tri Sunarsih; Kharisma Sunarsih; Rizki Wahyuning Damayanti; Endah Puji Astuti; Elvika Fit Ari shanti
The Journal of Innovation in Community Empowerment Vol 7 No 1 (2025): Journal of Innovation in Community Empowerment (JICE)
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/jice.v7i1.1551

Abstract

Stunting merupakan salah satu masalah gizi yang masih menjadi isu, baik di dunia maupun di Indonesia. Salah satu faktor risiko stunting adalah asupan gizi yang kurang berupa rendahnya kadar protein, vitamin dan mineral yang ada dalam makanan yang dikonsumsi oleh bayi maupun balita. Oleh karena itu pemerintah membuat program untuk mengatasi stunting dengan memberikan Pemberian Makan Bayi dan Anak (PMBA) yang dikelola oleh petugas kesehatan yang bekerjasama dengan kader kesehatan. Sosialisasi dan pelatihan pembuatan PMBA ini dilaksanakan untuk meningkatkan pengetahuan dan keterampilan dalam pembuatan PMBA yang lebih bervariatif dengan memperhatikan nilai gizi untuk balita.  Pengabdian kepada msyarakat ini telah dilaksanakan di Kalurahan Demangrejo Kulon Progo pada Kelompok Wanita Tani (KWT). Jumlah peserta yang berpartisipasi pada kegiatan ini sejumlah 30 orang. Peserta berusia > 35 tahun dengan pendidikan terbanyak SMA. Evaluasi pengetahuan dilakukan dengan melakukan pretest dan posttest dengan hasil rata-rata pengetahuan tentang nutrisi balita pada saat pretest 4,27, sedangkan rata-rata pengetahuan pada saat posttest 9,29. Oleh karena itu, dengan adanya peningkatan pengetahuan tentang nutrisi balita dan pembuatan PMBA dari nilai rata-rata pretest dan posttes, selain itu keberhasilan dalam pembuatan olahan makanan dapat diaplikasikan untuk mendukung program pemberian makanan tambahan bagi balita stunting
Co-Authors Ari Okta Viyani Bangun Prajanto Nusantoro Barokah, Liberty Dechoni Rahmawati Edhy Tri Cahyono Ekawati Giani Tresna Julia Herwinda Kusuma Rahayu Jeki Mediantari Wahyu Wibawanti Kharisma Kharisma Sunarsih Murry Harmawan Saputra Nendhi Wahyunia Utami Pramitha Sari Pramitha Sari Puji Astuti, Endah Rizki Wahyuning Damayanti Suyitno Suyitno Tri Sunarsih Tri Sunarsih Tri Sunarsih Tyasning Yuni Astuti A. yulinda linda Zolekhah, Dewi