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All Journal Jurnal Gizi NUTRIRE DIAITA Abdimas Indonesian Journal of Human Nutrition Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Ahmar Metastasis Health Journal (AMHJ) Batara Wisnu : Indonesian Journal of Community Services Prosiding Seminar Nasional Unimus
Erma Handarsari
Program Studi Kesehatan Masyarakat FKM Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Dentistry Education Engineering Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Aktivitas Antioksidan, Serat Kasar, dan Karakteristik Sensori Puding Okra Hijau (Abelmoschus esculantus L) dengan Jambu Biji Merah (Psidium guajava L) Ulfa, Zulfi Aulia; Fitriyanti, Addina Rizky; Sulistyaningrum, Hersanti; Handarsari, Erma
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 7 No. 2 (2023)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2023.7.2.14821

Abstract

The purpose of this study was to determine the effect of adding red guava on antioxidant activity, crude fiber content and sensory characteristics of green okra pudding. This reseasrch was a true experimental study with a completely randomized design (CRD). Four comparative formulations (okra:guava) were used, P0 (100% : 0%; as control), P1 (75% : 25%), P2 (50% : 50%), P3 (25% : 75%). The research was conducted with six replications. The antioxidant activity was tested using DPPH assay; the crude fiber level was conducted with a gravimetric method; while the sensory characteristic was done by hedonic test. The data were analyzed using One Way Anova (Parametric) and Friedman (Non-Parametric). The results showed that green okra pudding with red guava had an effect on antioxidant activity (p<0.05), crude fiber content (p<0.05), hedonic quality (taste, color, texture, aroma) and hedonic taste scale, color and aroma were significant (p<0.05), while texture had no significant effect (p>0.05). The best treatment using the Bayes method is the P3 formulation with a ratio of 25% okra and 75% red guava. The highest antioxidant activity was 32.59% and the highest crude fiber content was 6.24%. Tujuan penelitian ini untuk mengetahui pengaruh penambahan jambu biji merah terhadap aktivitas antioksidan, kadar serat kasar, dan karakteristik sensori puding okra hijau. Jenis penelitian yang digunakan adalah penelitian true experimental, Rancangan Acak Lengkap (RAL), empat formulasi perbandingan antara okra dengan jambu biji, yaitu P0 (kontrol 100% : 0%), P1 (75% : 25%), P2 (50% : 50%), P3 (25% : 75%) dan enam kali ulangan. Analisis aktivitas antioksidan menggunakan metode DPPH, kadar serat kasar dengan metode gravimetri, dan karakteristik sensori dengan uji mutu hedonik. Analisis statistika menggunakan uji Anova (Parametrik) dan Friedman (Non Parametrik). Hasil penelitian menunjukkan bahwa puding okra hijau dengan jambu biji merah memiliki pengaruh terhadap aktivitas antioksidan (p<0,05), kadar serat kasar (p<0,05), mutu hedonik (rasa, warna, tekstur, aroma) dan skala hedonik rasa, warna dan aroma yang signifikan (p<0,05), sedangkan tekstur tidak ada pengaruh yang signifikan (p>0,05). Perlakuan terbaik menggunakan metode Bayes yaitu formulasi P3 dengan perbandingan 25% okra dan 75% jambu biji merah. Aktivitas antioksidan tertinggi 32,59% dan kadar serat kasar tertinggi 6,24%.
PENGUATAN KADER GIZI MELALUI EDUKASI DAN PELATIHAN GIZI SEIMBANG SEBAGAI UPAYA PENCEGAHAN STUNTING DI DESA TEGALSARI Larasaty, Nurina Dyah; Handarsari, Erma; Puji Astuti, Andari; Purnomo, Yunda Yutisa
Batara Wisnu : Indonesian Journal of Community Services Vol. 5 No. 3 (2025): Batara Wisnu | September - Desember 2025
Publisher : Gapenas Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53363/bw.v5i3.458

Abstract

Tegalsari Village, Karanggede Subdistrict, Boyolali Regency, is predominantly inhabited by residents with lower-middle economic status, which affects dietary patterns and nutritional intake, especially among toddlers. Initial data indicated low maternal knowledge about balanced nutrition, minimal participation in posyandu activities, and the absence of community nutrition cadres to provide ongoing education. In response, the Community Service (PKM) team implemented the program “Strengthening Community Nutrition Cadres for Stunting Prevention,” which included education on balanced nutrition and the impacts of stunting, training on preparing balanced menus based on local wisdom, and the formation of competent nutrition cadres.The results showed a significant increase in participants’ knowledge, with the average post-test score of 80.00 rising from a pre-test score of 59.33. Most participants now fall into the “good” knowledge category, while those with “poor” knowledge decreased to 0%. The established nutrition cadres are able to disseminate information and healthy nutrition practices sustainably, as well as assist families in preparing balanced menus and monitoring child growth.This program is expected to enhance the community’s understanding of the importance of balanced nutrition, encourage healthy eating habits, and promote active participation in stunting prevention. Strengthening the capacity of cadres has the potential to improve program effectiveness holistically, ensuring that stunting prevention can be implemented independently and sustainably at the community level.
Proximate levels, physical characteristics, and sensory characteristics of mocaf brownies with the addition of snakehead fish (Channa striata) Fitriyanti, Addina Rizky; Handarsari, Erma; Sunarto, Sunarto; Asysyifa, Rayyana Nur Aurora; Setiyawan, Teddy Hari; Sulisyaningrum, Hersanti; Luqyana, Novia Salma; Aufanida, Arnia Azahro
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 2, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(2).78-87

Abstract

ABSTRAKLatar Belakang: Pola konsumsi snack merupakan bagian dari pola makan. Brownies merupakan makanan tinggi energi yang populer karena mempunyai rasa yang lezat dan manis. Brownies adalah sejenis kue coklat yang mempunyai tekstur padat, tidak berongga, dan tidak begitu empuk karena brownies tidak membutuhkan pengembang atau gluten. Oleh karena itu brownies dapat dibuat dari tepung mocaf. Namun kandungan protein dalam tepung mocaf rendah sehingga perlu ditambahkan sumber protein seperti ikan gabus (Channa striata) untuk meningkatkan nilai gizi.Tujuan: Penelitian ini bertujuan untuk menganalisis kadar proksimat, karakteristik fisik, dan karakteristik sensori brownies mocaf dengan penambahan ikan gabus (Channa striata).Metode: Penelitian eksperimen yang menggunakan rancangan acak lengkap untuk mengkaji kadar proksimat, karakteristik fisik, dan karakteristik sensori. Konsentrasi daging ikan gabus terdiri dari 4 taraf perlakuan (0 g, 60 g, 80 g, dan 100 g). Analisis statistik menggunakan uji One-Way ANOVA dan Duncan Multiple Range Test (DMRT).Hasil: Brownies mocaf dengan penambahan ikan gabus mempunyai kadar air 39,2%-48,7%, kadar abu 1,4-1,5%, kadar protein 7,7-17,7%, kadar lemak 32,9-35,4%, dan kadar karbohidrat 9,4-22,2%. Analisis sifat fisik hardness, cohesiveness, gumminess elasticity, and adhesiveness masing-masing 3406,8-4228,4 g/mm, 0,4 g/mm, 1106,4-1560 g/mm, 6,6-8,7 g/mm, and 0,4-0,9 mj. Semakin banyak penambahan ikan gabus akan menurunkan nilai kesukaan brownies mocaf.Kesimpulan: Hasil penelitian menunjukkan bahwa penambahan ikan gabus berpengaruh secara signifikan terhadap kadar air, kadar protein serta sifat sensoris warna, rasa, dan tekstur brownies mocaf. KATA KUNCI: brownies; ikan gabus; mocaf; pangan lokal; PMT-AS ABSTRACTBackground:  Snack consumption patterns are part of eating patterns. Brownies are a popular high-energy food because they have a delicious and sweet taste. They are a type of chocolate cake with a dense texture that is not hollow and is not very soft because brownies do not require a developer or gluten. Therefore, brownies can be made from mocap flour. However, the protein content in mocap flour is low, so it is necessary to add protein sources such as snakehead fish (Channa striata) to increase nutritional value.Objectives: This research aims to analyze the proximate levels, physical characteristics, and sensory characteristics of brownies by adding snakehead fish.Methods: Experimental research using a completely randomized design to examine proximate levels and physical and sensory characteristics. The concentration of snakehead fish consists of 4 treatment levels (0 g, 60 g, 80 g, and 100 g.). Statistical analysis using One-Way ANOVA and Duncan Multiple Range Test (DMRT).Results: Mocaf brownies with the addition of snakehead fish have a water content of 39.2%-48.7%, ash content of 1.4-1.5%, protein content of 7.7-17.7%, fat content of 32.9-35.4%, and carbohydrate content of 9.4-22.2%. Analysis of physical properties of hardness, cohesiveness, gumminess elasticity, and adhesive power were 3406.8-4228.4 g/mm, 0.4 g/mm, 1106.4-1560 g/mm, 6.6-8.7 g/mm, and 0.4-0.9 mj, respectively. The more snakehead fish added, the lower the preference value of mocaf brownies.Conclusions: The results showed that the addition of snakehead fish had a significant effect on water content, protein content, and sensory properties of color, taste, and texture of mocaf brownies. KEYWORD: brownies; channa striata; mocaf; mocal food; supplementary food for school children program Received: 16 Dec 2024; Revised: 20 Aug 2024; Accepted: 20 Jan 2025; Available online: 24 Mar 2025; Published: 30 Mar 2025.
Co-Authors Ainun Nadhifah, Ainun Ana Hidayati Arsita, Anggun Tri Asysyifa, Rayyana Nur Aurora Aufanida, Arnia Azahro Fatmasari Sukesti Fitriyanti, Addina Rizky Habbibillah, Muhammad Shiddiq Hapsari Sulistya Kusuma Joko Teguh Isworo Luqyana, Novia Salma Luthfiyyah, Sella Nurhidajah - Nurina Dyah Larasaty, Nurina Dyah Octavia, Tera Puji Astuti, Andari Purnomo Purnomo Purnomo, Yunda Yutisa Putri, Adelia Andini Putri, Astrid Rossalia Rahayu Astuti Ria Purnawian Sulistiani, Ria Purnawian Setiyawan, Teddy Hari Siti Aminah Sufiati Bintanah Sulistyaningrum, Hersanti Sulisyaningrum, Hersanti Sunarto Sunarto Sya’di, Yunan Kholifatuddin Ulfa, Zulfi Aulia Yunan Kholifatuddin Sya’di