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All Journal Jurnal Gizi dan Pangan Adi Widya : Jurnal Pengabdian Masyarakat JMM (Jurnal Masyarakat Mandiri) GHIDZA: Jurnal Gizi dan Kesehatan Martabe : Jurnal Pengabdian Kepada Masyarakat Faletehan Health Journal Care : Jurnal Ilmiah Ilmu Kesehatan Jurnal Kesmas dan Gizi (JKG) Jurnal Gizi Kerja dan Produktivitas Jurnal Kesehatan Tambusai Panrannuangku Jurnal Pengabdian Masyarakat COMMUNITY : Jurnal Pengabdian Kepada Masyarakat Nutrisia Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Kesehatan Medika Udayana Tirtayasa Medical Journal Journal of Technology and Food Processing (JTFP) Innovative: Journal Of Social Science Research Jurnal Masyarakat Sehat Indonesia Tirtayasa Medical Journal
Ratu Diah Koerniawati
Program Studi Gizi, Universitas Sultan Ageng Tirtayasa, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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KARAKTERISTIK SOFT-CRUST TART NON-GLUTEN BERBASIS UBI UNGU DAN TEPUNG MOCAF Rifatul Masrikhiyah; Ratu Diah Koerniawati; Widia Pangestika
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1929

Abstract

Dietary fiber consumption among the Indonesian population remains low compared to the Recommended Dietary Allowances (RDA). This study aimed to develop a functional non-gluten food product in the form of soft-crust tart based on purple sweet potato (Ipomoea batatas L.) and Modified Cassava Flour (MOCAF) and to compare its physical, sensory, and nutritional characteristics. The research method utilized an experimental design with two variations of crust formulation: P1 (Full Purple Sweet Potato Crust 500 g) and P2 (Purple Sweet Potato Crust 500 g + MOCAF Flour 50 g). Tested parameters included physical attributes (color and texture), sensory quality via a hedonic test by 25 panelists, and nutritional estimation using NutriSurvey software. The hedonic test results revealed that formulation P1 achieved a higher overall acceptance score of 4.35 compared to P2 with 3.82. Panelists significantly preferred the flavor (4.44) and texture (4.24) of P1 due to the optimal natural softness of purple sweet potato starch. Nutritionally, P1 yielded 1155.7 kcal and 7 g of fiber per recipe, while P2 yielded 1330.7 kcal and 13 g of fiber. It is concluded that formulation P1 is the optimal treatment for physical and sensory parameters, whereas P2 is superior in terms of dietary fiber content.
PENGARUH LAMA FERMENTASI TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK KULIT NANAS MADU Rifatul Masrikhiyah; Widia Pangestika; Ratu Diah Koerniawati
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1930

Abstract

Nutritional deficiencies in Indonesia necessitate functional food innovations that support gastrointestinal health. Pineapple peel has significant potential as a fermentation substrate due to its high carbohydrate content, yet its utilization remains sub-optimal. This study aimed to determine the optimal formulation and fermentation duration of a probiotic beverage based on pineapple peel and honey. Analytical methods included hedonic and quality hedonic testing by 25 semi-trained panelists, and theoretical nutritional estimation using NutriSurvey 2007. The results indicated that a 2-day fermentation period (P1) produced the most stable physical and sensory characteristics. Formulation P1 achieved the highest overall acceptability score of 3.74 on a 1–5 hedonic scale, with a taste score of 3.86 and texture score of 4.02. The theoretical nutritional profile per serving yielded 203.4 kcal of energy and 53.3 g of carbohydrates. In conclusion, controlling the fermentation duration to 2 days is a critical parameter for producing an acceptable probiotic beverage. This study is crucial for advancing the utilization of agricultural by-products as local food-based nutritional intervention products.
Hubungan Asupan Energi, Zat Gizi Makro, dan Aktivitas Fisik terhadap Status Gizi pada Remaja MA Annajah Vivi Putri Rahmadani; Ratu Diah Koerniawati; Annisa Nuradhiani
Tirtayasa Medical Journal Vol 5, No 2 (2026): May
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/tmj.v5i2.34327

Abstract

Adolescents are a vulnerable group to nutritional problems. The prevalence of adolescents aged 16-18 years who experience nutritional problems based on BMI/U parameters is very thin (2.6%), thin (5%), overweight (14.4%), and obesity (4.8%). The vulnerability to nutritional problems in adolescents can be caused by direct factors (type of food consumed, including energy and macronutrient intake) and indirect (physical activity). The purpose of this study was to analyze the relationship between energy intake, macronutrient intake, and physical activity with the nutritional status of adolescents. This study used an observational analytical design with a cross-sectional approach. This study was conducted at Madrasah Aliyah Annajah with a sample of 78 people selected using a purposive sampling method. Data collection was carried out by filling out the Physical Activity Level (PAL) questionnaire, interviews using a 3x24-hour food recall questionnaire (2 weekdays and 1 holiday), and direct measurement of height and weight. Data were then analyzed using the Fisher's Exact test. The results of the study showed that most respondents had sufficient energy intake (43.6%), excess protein intake (43.6%), excess fat intake (60.3%), insufficient carbohydrate intake (73.1%), and light physical activity levels (94.9%). Some respondents' nutritional status was still abnormal, consisting of obesity (19.2%), overnutrition (16.7%), and malnutrition (3.8%). There was a significant relationship between energy, protein, fat, and carbohydrate intake with nutritional status (0.000; 0.000; 0.000; 0.000), but there was no significant relationship between physical activity and nutritional status in MA Annajah adolescents (0.534).
Co-Authors Agnes Irma Yuliarta Sijabat Agnia Nafisa Zulfikar Alfina Damayanti Alfina Damayanti Aliefina Putri Damayanti Amaliah, Lili Andriani, Putri Amelia Ayu Rahayu Azzakiyatul Nurkhairani Bohari Bohari Bohari Bohari Dini, Septi Wulan Dodik Briawan Fachruddin Perdana Fahrezi, Raihan Hanifa Utami I Made Arya Subadiyasa Ikeu Ekayanti Jumrotul 'Aqobah, Qory Lili Amaliah Lili Amaliah Marsyidah, Syifa Masnur Ali Muhammad Ansori Muhammad Ansori Mukhlidah Hanun Siregar Mulyaningsih, Silvi Nadya Ariani Nida Dina Kamila Nuradhiani, Annisa Nurkhairani, Azzakiyatul Nuryadin, Arief Pramundito, Muhammad Jagad Putri, Dwi Yunita Rahmalia Rakhmi Setyani Sartika Rakhmi Setyani Sartika Rifatul Masrikhiyah Riko Hadiyanto Rimbawan , Sari, Amalia Kartika Sartika, Rakhmi Setyani Septi Wulan Dini Setyani Sartika, Rakhmi Sijabat, Agnes Irma Yuliarta Silvi Mulyaningsih Uci Amelinda Akta Wiani Utami, Hanifa Vivi Putri Rahmadani Widia Pangestika