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All Journal Jurnal Sain Veteriner Buletin Peternakan Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Dunia Gizi Nusantara Science and Technology Proceedings AgriHealth: Journal of Agri-food, Nutrition and Public Health Proceedings of the International Conference on Nursing and Health Sciences Livestock and Animal Research Jurnal Ilmu Gizi dan Dietetik
Lilik Retna Kartikasari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Veterinary Other

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Analisis Antosianin dan Flavonoid Ekstrak Kecambah Beras Hitam Pasaribu, Sudana Fatahillah; Wiboworini, Budiyanti; Kartikasari, Lilik Retna
Jurnal Dunia Gizi Vol 4, No 1 (2021): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v4i1.4852

Abstract

Pendahuluan; Serealia merupakan sumber pangan fungsional dan nutrisi. Beras hitam merupakan beras spesies Oryza sativa Lyang memiliki kandungan fitokimia alami antioksidan. Antosianin dan flavonoid merupakan senyawa fenolik bersifat antioksidan yang banyak ditemukan pada tanaman, serta memiliki manfaat bagi kesehatan yaitu antidiabetes, antiinflamasi, pencegahan penyakit alzheimer dan pencegahan penyakit kardiovaskular. Beras hitam merupakan salah satu tanaman yang memiliki kandungan senyawa antioksidan seperti antosianin dan flavonoid. Proses perkecambahan beras hitam akan dapat mempengaruhi komponen senyawa fitokima pada kecambah beras hitam. Ekstrak kecambah beras hitam memiliki warna ungu gelap menunjukkan adanya kandungan senyawa antosianin dan flavonoid. Belum pernah dilakukan penelitian terkait analisis kandungan antosianin total dan flavonoid total ekstrak kecambah beras hitam lokal varietas Krisna, sehingga perlu dilakukan analisis senyawa fitokimia tersebut, sebagai dukungan dalam kesehatan dunia. Tujuan; untuk menganalisis kandungan antosianin dan flavonoid ekstrak kecambah beras hitam. Bahan dan Metode; Metode ekstraksi yang digunakan maserasi. Kandungan total antosianin menggunakan metode pH Differential dan kandungan total flavonoid menggunakan metode Spektrofotometri . Hasil; Ekstrak kecambah beras hitam dengan jumlah kadar antosianin 48,68 mg / g + 1,56 dan flavonoid 2,08 mgQE / g + 0,01 Kesimpulan;Ekstrak kecambah beras hitam memiliki kandungan senyawa fitokimia antosianin total dan flavonoid total. Perlu penelitian lanjutan yaitu pengaruh mempersembahkan dan penentuan dosis ekstrakambah beras hitam terhadap pengobatan suatu penyakit.
Pengaruh Pemberian Ekstrak Hipofisis Sapi dan Level Protein Konsentrat Terhadap Kualitas Fisik Gaging Kambing Kacang Jantan = The Effect of Giving Extract of Cattle Hyphophysis and Level of Concentrate Protein on the p.. Lilik Retna Kartikasari
Jurnal Sain Veteriner Vol 23, No 2 (2005): DESEMBER
Publisher : Fakultas Kedokteran Hewan Universitas Gadjah Mada bekerjasama dengan PB PDHI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jsv.369

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak hipofisis sapi dosis 0, 1, dan 2 ml dan level protein konsentrat 8,67 dan 12,63% serta interaksi kedua perlakuan tersebut terhadap kualitas fisik daging kambing kacang jantan. Materi penelitian menggunakan 12 ekor kambing kacang jantan (Capra hircus) dengan umur rata-rata 4 bulan. Sampel diambil dari otot semitendinosus (ST) dan semi membranosus (SM). Data hasil penelitian diuji dengan analisis variansi completely randomized design (CRD) pola faktorial 3 x 2 x 2 dan beda antar rerata dilakukan uji jarak ganda dari Duncan (DMRT). Hasil analisis menunjukkan bahwa ekstrak hipofisis sapi, level protein konsentrat, jenis otot serta interaksinya tidak berbeda nyata terhadap nilai kandungan air bebas dan keempukan daging. Perlakuan ekstrak hipofisis sapi, level protein konsentrat, dan interaksinya tidak memberikan perbedaan nyata terhadap cooking loss, perlakuan jenis otot memberikan perbedaan nyata (P < 0,05). Perlakuan ekstrak hipofisis sapi, jenis otot serta interaksinya tidak memberikan perbedaan nyata terhadap nilai derajat keasaman daging, sedangkan perlakuan level protein konsentrat memberikan perbedaan nyata (P
Komposisi Kimia dan Studi Asam Lemak Daging Dada Ayam Broiler yang Mendapat Suplementasi Metionin pada Pakan Berkadar Protein Rendah Lilik Retna Kartikasari; Soeparno (Soeparno); Setiyono (Setiyono)
Buletin Peternakan Vol 25, No 1 (2001): Buletin Peternakan Vol. 25 (1) Februari 2001
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v25i1.1427

Abstract

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Komposisi Kimia Daging Itik Afkir yang Diberi Pakan dengan Frekuensi Berbeda Lilik Retna Kartikasari; Adi Magna Patriadi Nuhriawangsa; Adi Ratriyanto
Buletin Peternakan Vol 27, No 4 (2003): Buletin Peternakan Vol. 27 (4) November 2003
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v27i4.1481

Abstract

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Kinerja Ayam Broiler yang Mendapat Suplementasi Metionin pada Pakan Berkadar Protein Rendah Lilik Retna Kartikasari; Soeparno (Soeparno); Setiyono (Setiyono)
Buletin Peternakan Vol 28, No 1 (2004): Buletin Peternakan Vol. 28 (1) Februari 2004
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v28i1.1485

Abstract

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Literature Review The Effect of Fish Nuggets on Weight and Height Increase in Toddlers Lestari, Karisma; Qadrijati, Isna; Kartikasari, Lilik Retna
Nusantara Science and Technology Proceedings The 1st International Conference Muhammadiyah Yogyakarta – Hospital & Healthcare Management
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4212

Abstract

The high prevalence of malnutrition and stunting in Indonesia is evidence of a lack of protein consumption in toddlers. One source of protein that has the perfect protein content is fish because fish contains essential amino acids that meet the needs of the body. The lack of fish processing that is in demand by toddlers is the reason for the lack of fish consumption in Indonesia. Fish consumption in Indonesia is shown to be lower than in Singapore and Malaysia. Nuggets are one of the processed foods that are in demand by children because of their various shapes. It is expected that many studies on the effect of fish-based Nuggets can be used as PMT for toddlers with malnutrition and stunting. Objective: Analyzing the effect of giving fish nuggets to increase weight and height in toddlers. Methods: This study is a literature review sourced from Google Scholar, PubMed, Proquest, and ScienceDirect related to the effect of giving fish nuggets on the weight and height of toddlers. The Data used in the literature review is research conducted over the past 10 years. Results and discussion: from the results of the selected articles obtained several 4 by the criteria and in line with the objectives of the study. Conclusion: there is an effect of giving fish nuggets to toddler weight and there is no effect of giving fish nuggets to toddler height.
Nutrition Analysis of Ciplukan Fruit as Nutritional Therapy for Hypertension Permatasari, Rizqi Annisa; Kartikasari, Lilik Retna; Lestari, Anik
Proceedings of the International Conference on Nursing and Health Sciences Vol 5 No 2 (2024): July-December 2024
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/picnhs.v5i2.4625

Abstract

The prevalence of hypertension in the world increases every year. Hypertension is a non-communicable disease that occurs when systolic blood pressure exceeds 140 mm/Hg and diastolic blood pressure exceeds 90 mm/Hg. Oxidative stress is involved in the hypertension pathogenesis Objective: Ciplukan fruit (Physalis angulata L.) has beneficial health effect for hypertension patients. Ciplukan fruit has high mineral content and antioxidants, so it can help lower blood pressure. Therefore, the aim of this study was to analyze the nutritional contents of ciplukan fruit (CF). CF was obtained from Bandung West Java. Method: Minerals including potassium (K), calcium (Ca) and magnesium (Mg) levels were determined using the SSA-flame methods, whereas flavonoid and antioxidant activity were determined using spectrophotometry and DPPH. The evaluation was conducted at the Universitas Gadjah Mada (UGM) integrated research and testing laboratory (LPPT). Results: 100 g of CF contained 585 mg of potassium, 13 mg of calcium, 24 mg of Mg, 1,2% b/b of flavonoids, and 19,06 mg/ml antioxidant activity. Conclusions: CF is a good source of minerals and high antioxidant activity, which can be used as nutritional therapy for hypertension.
Quality of Mayonnaise Supplemented with Calamansi Peel Flour (Citrofortunella microcarpa) as a Potential Functional Food Afifah, Najla; Kartikasari, Lilik Retna; Nuhriawangsa, Adi Magna Patriadi
Buletin Peternakan Vol 49, No 2 (2025): BULETIN PETERNAKAN VOL. 49 (2) MAY 2025
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v49i2.100478

Abstract

This study aims to evaluate the physicochemical properties and consumer preferences of mayonnaise containing calamansi peel flour (Citrofortunella microcarpa) as a functional food ingredient. It used a completely randomized design (CRD) with four treatments: 0% (P0), 1.5% (P1), 3.0% (P2), and 4.5% (P3), each consisting of six replications. The observed parameters included antioxidant activity (DPPH, total phenolics), physical properties (pH, viscosity), and chemical properties (moisture, ash, protein, fat, carbohydrate, crude fiber content), as well as consumer preferences assessed through a hedonic test. The IC50 value for the antioxidant activity of calamansi peel flour was 723.92 ppm, while the total phenol content was 10.36 mg GAE/g. Increasing the level of calamansi peel flour raised the viscosity, moisture, ash, protein, carbohydrate, and crude fiber content of mayonnaise, but it decreased the fat content. In conclusion, the addition of 1.5% calamansi peel flour produces the finest quality mayonnaise and is regarded as acceptable by consumers as a functional food component. 
Pengaruh Jus Buah Ciplukan (Physalis angulata L) terhadap Kadar Lipid Pasien Hipertensi: Efek pada Kolesterol Total dan Trigliserida: The Effect of Cutleaf Groundcherry Fruit (Physalis angulata L) Juice on Lipid Levels in Hypertensive Patients with Dyslipidemia: Effect on Total Cholesterol and Triglycerides Permatasari, Rizqi Annisa; Kartikasari, Lilik Retna; Lestari, Anik
Jurnal Ilmu Gizi dan Dietetik Vol 4 No 3 (2025)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2025.4.3.213-220

Abstract

Hipertensi sering disertai dislipidemia yang ditandai peningkatan kolesterol total dan trigliserida. Senyawa bioaktif dalam buah ciplukan, seperti quercetin dan flavonoid, diketahui memiliki efek hipolipidemik. Penelitian ini bertujuan menilai pengaruh jus ciplukan terhadap profil lipid pasien hipertensi. Desain kuasi-eksperimental pretest-posttest dengan kontrol dilakukan pada pasien hipertensi di Puskesmas Gambirsari. Kelompok kontrol mendapat amlodipin dan edukasi gizi, sedangkan kelompok intervensi mendapat tambahan 250 mL jus ciplukan per hari selama 30 hari. Pemeriksaan kolesterol total (CHOD-PAP) dan trigliserida (GPO-PAP) dilakukan sebelum dan sesudah intervensi. Analisis statistik menggunakan t-test, Wilcoxon, dan Mann-Whitney. Hasil menunjukkan penurunan signifikan kolesterol total pada kedua kelompok, namun trigliserida hanya menurun signifikan pada kelompok intervensi. Rata-rata penurunan lebih besar pada kelompok jus ciplukan dibandingkan kontrol, meskipun belum mencapai kadar normal. Penelitian ini menunjukkan bahwa meskipun terjadi penurunan kolesterol total dan trigliserida setelah intervensi, tidak terdapat perbedaan signifikan antara kelompok yang mengonsumsi jus ciplukan dan kelompok kontrol. Nilai ∆p untuk kadar kolesterol total (p=0,482) dan untuk ∆p kadar trigliserida (p=0,383).
The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level Kartikasari, Lilik Retna; Bayu Setya Hertanto; Farough Heidar Barido; Winny Swastike; Adi Magna Patriadi Nuhriawangsa
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 3 (2023): December 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.03.15

Abstract

This study aimed to evaluate the effect of Moringa oleifera L. leaf extract supplementation on the chemical composition and sensory quality of beef patties cooked to a well-done level. This study used a completely randomized design (CRD) in one direction withfive treatments and five replications. The research treatments included the supplementation of Moringa oleifera L. leaf flour extract (MOE) 0% (P0), 1% (P1), 2% (P2), 3% (P3), and 4% (P4). The variables observed included water content, fat, protein, collagen, and sensory attributes. A 15-cm line scale was used to evaluate the intensity of the attributes tested on beef patties by 30 semi-trained panelists. Chemical and organoleptic quality test data were analyzed using Analysis of Variance. If the treatments had a significant effect, then the analysis was continued using the Tukey Test. The results showed that the addition of Moringa leaf flour extract had a very significant effect (P<0.05) on the chemical quality of beef patties (water, fat, and protein content). The use of Moringa oleifera L. leaf extract at the 2% level produces higher protein and fat levels than the use of 4%. Adding MOE up to 4% can increase the intensity of beef patties' color, aroma, and tenderness (P<0.05). The supplementation of Moringa oleifera L. leaf flour extract at the 2% level can produce beef patties with relatively high protein and fat content and can maintain sensory quality.
Co-Authors Adi Magna Patriadi Nuhriawangsa Adi Ratriyanto afifah, najla Aji, Hutama Puranto Anik Lestari Bayu Setya Hertanto Budiyanti Wiboworini Farough Heidar Barido Lestari, Karisma Pasaribu, Sudana Fatahillah Permatasari, Rizqi Annisa Qadrijati, Isna Setiyono (Setiyono) Soeparno Soeparno Winny Swastike