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All Journal Jurnal Gizi dan Pangan Journal of Food and Pharmaceutical Science agriTECH Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Journal of Food and Pharmaceutical Sciences
Fatma Zuhrotun Nisa
Department Of Health And Nutrition, Faculty Of Medicine, Public Health And Ners, Universitas Gadjah Mada, Jl. Farmako Sekip Utara, Yogyakarta 55281
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Public Health Other

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Predicting the Halal Food Consumption of Indonesian Moslem Students: an Application of Theory of Planned Behaviour Siti Helmyati; Rahma Yuni Siagian; Fatma Zuhrotun Nisa; Salima Radhiya; Endri Yuliati
Jurnal Gizi dan Pangan Vol. 14 No. 1 (2019)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (315.874 KB) | DOI: 10.25182/jgp.2019.14.1.45-52

Abstract

The study aimed to predict halal food consumption behavior among Moslem students in three different universities in Yogyakarta City. Determinants to explain the halal food consumption was developed based on theory of planned behavior. The research applied cross-sectional design with total respondents of 168 Moslems students from State University, Islamic University, and Catholic University in Yogyakarta. The score of attitude, knowledge, subjective norm, perceived behavioral control and halal food consumption behavior were collected through a questionnaire. The data was analysed using Kruskall-Wallis and Multiple Linear Regression test. The study found that the score of knowledge in Islamic State and State University were higher than in Catholic University (7.43 vs 7.29 vs 7.09). The highest score of attitude was 51.52 in State University compared to Islamic State University and Catholic University (49.8 vs 47.61). The highest score of subjective norm was also in State University with the score of 3.59 while the score of halal food consumption behaviour was higher in State and Islamic State University compared to Catholic University (9.18 vs 9.18 vs 7.89). From those categories, the score of all variables except for the knowledge was statistically different between the three universities (p<0.05). It was concluded that the behavior of halal food consumption among Moslem students in Yogyakarta City may be predicted from the knowledge, attitude, subjective norm, and perceived behavioral control. These findings help to explain why the Moslem students in Yogyakarta eat halal food. Further research is needed to determine whether there are factors affecting halal food consumption behavior and how to improve it.
Antioxidant Activity and Total Flavonoid of Carica papaya L. Leaves with Different Varieties, Maturity and Solvent Fatma Zuhrotun Nisa; Mary Astuti; Sofia Mubarika Haryana; Agnes Murdiati
agriTECH Vol 39, No 1 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.981 KB) | DOI: 10.22146/agritech.12813

Abstract

Carica papaya leaves are one of the vegetables consumed by Indonesian people, especially in Java Island. Carica papaya is easy to grow in Indonesia and has many variants, so, Carica Papaya leaves is a local potent to be developed for functional food and nutraceutical. The aim of this study was to investigate antioxidant activity and total flavonoids of Carica papaya leaves with different varieties, maturity and solvent. Carica papaya leaves (CPL) was firstly extracted by methanol to select two CPLs with high antioxidant capacity and total flavonoid. The two selected CPLs were further tested with different ages mainly young and mature leaves. One selected CPL was further tested with different extraction solvents. Antioxidant activity was determined by 2.2 diphenyl-1-picrylhydrazyl, DPPH and Ferric reducing antioxidant power, FRAP. This study used five varieties of Carica papaya leaves, namely Bangkok, California, Purple, Golden and Grendel. The result showed that Golden and Grendel varieties had a higher percentage of radical scavenging property than the others, which was 78.37% and 77.40% by the DPPH method. Grendel and Purple had a higher percentage of radical scavenging property, which was 45.82 and 34.32 mmol/mg. Grendel and Purple had a higher total flavonoid property, which was 50.33 and 46.02 µg/g. Mature leaves had a higher percentage of radical scavenging property than young leaves by DPPH and FRAP methods. Mature leaves had a higher total flavonoid property than young leaves in both Grendel and Purple. Grendel had a higher antioxidant activity and a higher total flavonoid property than Purple. Grendel with water extraction had a higher antioxidant activity by DPPH and FRAP methods. The total flavonoid of Grendel papaya leaves’ extract with water extraction was lower than ethanol 70% and methanol.
Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources Lily Arsanti Lestari; Resha Ayu Wildiana; Fatma Zuhrotun Nisa'; Yuny Erwanto; Yudi Pranoto
Journal of Food and Pharmaceutical Sciences Vol 7, No 3 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.702

Abstract

Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims areforbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, wedeveloped a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This studyaimed to determine the effect of various gelatin on the physical, chemical, and sensory properties of ice cream.Bovine, fish, and buffalo gelatin with the same concentration of 0.3% are added as ice cream stabilizer. Weevaluated the overrun, melting rate, viscosity, as well as the nutrient content. The sensory properties weretested using a hedonic test using a 7-point scale. The substitution of carboxymethyl cellulose (CMC) withvarious gelatin did not affect the overrun, the melting rate, ash and protein content as well as sensoryattributes (p>0.05). On the other hand, ice cream with various gelatin significantly affected the viscosity,moisture, fat, and carbohydrate content (p<0.05).
Sifat fisik, kadar serat, dan daya terima naget dengan penggunaan glukomanan dari porang (Amorphophallus oncophyllus) untuk substitusi daging ayam Dwi Risti; Veriani Aprilia; Fatma Zuhrotun Nisa
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 5, NOMOR 1, 2017
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (143.915 KB) | DOI: 10.21927/ijnd.2017.5(1).9-16

Abstract

ABSTRACTBackground: Cardiovascular disease related wth the excess of cholesterol consumption is the leading cause of death in the world. Dietary management of high fi ber could decrease the risk of the disease. Nugget is one of favorites meat product. The substitution of fi ber within the nugget has the function in lowering the cholesterol. Glucomannan from porang (Amorphophallus oncophyllus) includes in soluble fi ber anconsist of mannose and glucose. Nugget substituted with glucomannan shall be the alternative of nutritious food. Objectives: To evaluate the infl uence of glucomannan substitution on the physical properties, fi ber content, and the acceptability of chicken nugget. Methods: This was experimental study using random completely design. Samples were chicken nuggets with 5 diferent formula, those were standard (NFS), nugget with the decrease of chicken with porang glucomannan substitution in the percentage of 0% (NGP0), 1% (NGP1), 3% (NGP3), 5% (NGP5). Nugget with the substitution of 3% konjac glucomannan was used as comparator. Nuggets were then evaluated for their physical properties(chewiness and water holding capacity/WHC), the content of fi ber, and acceptability (organoleptic properties).Results: The substitution of glucomannan increased the chewiness and WHC, but fi ber content was not infl uenced. Organoleptic results showed that maximum glucomannan concentration that could be added was 1%. Conclusions: The substitution of glucomannan increased chewines and WHC, but it did not infl uence the fi ber. There was also the decrease its acceptability.Conclusions: The substitution of glucomannan increased chewines and WHC, but it did not influence the fiber. There was also the decrease its acceptability. KEYWORDS: glucomannan, fiber content, physical properties, acceptabilityABSTRAK Latar belakang: Penyakit kardiovaskuler merupakan penyebab utama kematian di dunia karena konsumsi kolesterol berlebih. Pengaturan pola makan tinggi serat dapat mengurangi risiko penyakit ini. Naget merupakan produk olahan daging yang banyak digemari masyarakat. Substitusi serat ke dalam naget memiliki fungsi sebagai penurunan kolesterol. Glukomanan porang merupakan serat larut yang merupakan polimer dari mannosa dan glukosa yang diekstraksi dari umbi porang (Amporphophallus oncophyllus). Naget yang disubstitusi glukomanan sebagai serat dapat menjadi alternatif lauk yang bergizi. Tujuan: Mengetahui pengaruh substitusi glukomanan terhadap sifat fi sik (kekenyalan dan water holding capacity/WHC), kadar serat kasar, dan daya terima naget ayam. Metode: Jenis penelitian ini adalah eksperimental dengan menggunakan RAL. Sampel adalah naget ayam dengan 5 variasi substitusi glukomanan, yaitu naget dengan formula standar (NFS), naget dengan pengurangan daging ayam tanpa substitusi glukomanan porang (NGP0), naget dengan substitusi glukomanan porang 1% (NGP1), 3% (NGP3), 5% (NGP5), dan sebagai pembanding menggunakan substitusi glukomanan konjak 3% (NGK3). Naget diuji sifat fi sik (kekenyalan dan WHC), kadar serat kasar, dan daya terima (sifat organoleptik). Hasil: Subsitusi glukomanan porang meningkatkan kekenyalan dan WHC, namun kadar serat kasar tidak dipengaruhi. Hasil uji organoleptik membuktikan bahwa substitusi glukomanan hanya mampu diterima sampai kadar 1%. Kesimpulan: Substitusi glukomanan berpengaruh terhadap kekenyalan, WHC, dan sifat organoleptik naget ayam.KATA KUNCI: glukomanan, naget ayam, kadar serat kasar, sifat fi sik, daya terima
Total of phenol and antioxydant activities of rice bran yoghurt Olvi Ariyani; Fatma Zuhrotun Nisa; Mulono Apriyanto; Veriani Aprilia
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 7 ISSUE 2, 2019
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2019.7(2).37-40

Abstract

ABSTRAKLatar Belakang: Bekatul merupakan salah satu produk pertanian Indonesia yang kaya akan zat bioaktif, terutama senyawa fenolik dan fitokimia. Senyawa fenolik sulit diekstraksi karena seratnya tidak larut air. Salah satu cara untuk mengekstraksinya yaitu dengan fermentasi. Yogurt merupakan salah satu produk fermentasi susu. Adanya penambahan bekatul ke dalam yogurt dapat meningkatkan efek fungsionalnya, tidak hanya efek kesehatan saluran cerna, tetapi juga efek antioksidatifnya.Tujuan: Untuk mengetahui pengaruh proses fermentasi terhadap aktivitas antioksidan dan total fenol yogurt dengan adanya penambahan bekatul.Metode: Penelitian ini merupakan penelitian eksperimental menggunakan rancangan acak lengkap. Ada 4 formula yogurt yang berbeda pada jumlah bekatul yang ditambahkan, antara lain: 0%, 5%, 10%, dan 15%. Total fenol dianalisis menggunakan metode Follin-Ciocalteu dan aktivitas antioksidan dianalisis dengan metode DPPH. Data kemudian dianalisis statistika menggunakan one-way ANOVA dan dilanjutkan dengan uji beda nyata Duncan.Hasil: Penambahan bekatul pada konsentrasi yang lebih tinggi memengaruhi persentase total fenol yang makin tinggi juga, antara lain 0,03±0,00; 0,04±0,00; 0,06±0,00; dan 0,07±0,00% untuk penambahan konsentasi bekatul 0, 5, 10, dan 15%. Aktivitas antioksidan juga meningkat secara signifikan dari 25,77±0,14% untuk sampel tanpa penambahan bekatul menjadi 47,43±0,29% untuk sampel dengan penambahan bekatul 15%.Kesimpulan:  Penambahan bekatul memiliki efek yang signifikan terhadap peningkatan total fenol dan aktivitas antioksidan yogurt. KATA KUNCI: bekatul, yogurt, aktivitas antioksidan, total phenol  ABSTRACTBackground: Rice bran is one of Indonesia agricultural product that is high in bioactives, especially phenolic and phytochemical compounds. Phenolic compunds are difficult to extract because the fiber can not solute in water. An alternative way to extract is by fermentation. Yogurt is one of dairy fermentation product. The addition of rice bran into the yogurt will improve its functional effect, not only provides the gastrointestinal health effects but also antioxidant activity. Objectives: To investigate the influence of fermentation process on the antioxidant activity and total phenol of yogurt with the addition of rice bran.Methods: This was an experimental study using completely randomized design. There were 4 formulation of yogurts with different amount of rice bran, i.e. 0%, 5%, 10%, and 15%. Total phenol was measured by Follin-Ciocalteu methods and the antioxidant activity was analyzed by DPPH. Data were analyzed statistically by one-way ANOVA and continued to Duncan’s multiple range test.Results: The addition of rice bran in higher concentration showed higher percentage of total phenol, those were 0.03±0.00; 0.04±0.00; 0.06±0.00; and 0.07±0.00 respectively for the addition of 0, 5, 10, and 15% of rice bran. The antioxidant activities were also increased significantly from 25.77±0.14% for sample without rice bran to 47.43±0.29% for sample with the addition of 15% rice bran. Conclusions: The addition of rice bran gave the significant effect on total phenol and antioxidant activity of yogurt. KEYWORDS: rice bran, yogurt, antioxidant activity, total phenol
Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources Lily Arsanti Lestari; Resha Ayu Wildiana; Fatma Zuhrotun Nisa'; Yuny Erwanto; Yudi Pranoto
Journal of Food and Pharmaceutical Sciences Vol 7, No 3 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.702

Abstract

Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims areforbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, wedeveloped a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This studyaimed to determine the effect of various gelatin on the physical, chemical, and sensory properties of ice cream.Bovine, fish, and buffalo gelatin with the same concentration of 0.3% are added as ice cream stabilizer. Weevaluated the overrun, melting rate, viscosity, as well as the nutrient content. The sensory properties weretested using a hedonic test using a 7-point scale. The substitution of carboxymethyl cellulose (CMC) withvarious gelatin did not affect the overrun, the melting rate, ash and protein content as well as sensoryattributes (p>0.05). On the other hand, ice cream with various gelatin significantly affected the viscosity,moisture, fat, and carbohydrate content (p<0.05).
Co-Authors Agnes Murdiati Apriyanto, Mulono Dwi Risti Endri Yuliati Lily Arsanti Lestari Mary Astuti Olvi Ariyani Rahma Yuni Siagian Resha Ayu Wildiana Salima Radhiya Siti Helmyati Sofia Mubarika Haryana Veriani Aprilia Yudi Pranoto Yuny Erwanto