Article Per Year (5 Year)
p-Index From 2021 - 2026
3.082
P-Index
This Author published in this journals
All Journal Prosiding Seminar Biologi WARTA Jurnal Kesehatan Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Teknologi Pangan dan Hasil Pertanian GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi Hasil Pertanian PREPOTIF : Jurnal Kesehatan Masyarakat Poltekita: Jurnal Pengabdian Masyarakat MAHESA : Malahayati Health Student Journal Journal La Lifesci Proceeding Biology Education Conference Nutriology: Jurnal Pangan, Gizi, Kesehatan Prosiding University Research Colloquium Jurnal Berkawan
Eni Purwani
Universitas Muhammadiyah Surakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Earth & Planetary Sciences Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences

Published : 34 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 34 Documents
Search

 1   2   3   4 
Substitusi Modifikasi Pati Biji Nangka dan Bekatul terhadap Serat Pangan dan Aktivitas Antioksidan pada Mie Kering Salsabila, Addila; Kurnia, Pramudya; Purwani, Eni
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: 10.22487/9bdgmx34

Abstract

This study aims to evaluate the effect of substituting composite flour made from modified jackfruit seed starch and rice bran flour on the dietary fiber content and antioxidant activity of dried noodle products. Jackfruit seed starch was modified using the autoclaving-cooling method, a physical technique designed to enhance the functional properties of starch, such as thermal stability, resistance to digestion, and increased resistant starch content. On the other hand, rice bran flour was utilized as a source of insoluble fiber and bioactive compounds such as γ-oryzanol and phenolic acids, which are known for their antioxidant properties. The two ingredients were combined in a 1:1 ratio to produce composite flour, which was then substituted into the noodle formulation at levels of 5%, 10%, and 15% of the total flour used. The final noodle products were analyzed for insoluble, soluble, and total dietary fiber content using a multi-enzyme method, as well as antioxidant activity using the DPPH assay. The results indicated a significant increase (p<0.05) in dietary fiber content and antioxidant activity with higher substitution levels. The 15% substitution treatment yielded the best results, with total dietary fiber content of 6.86% and antioxidant activity of 33.70%. This study demonstrates that the combination of modified jackfruit seed starch and rice bran flour holds great potential as a sustainable and nutritious functional ingredient in healthier dried noodle formulations.
Pengaruh Penambahan Ekstrak Akar Manis (Glycyrrhiza glabra L.) terhadap Aktivitas Antibakteri Permen Eritritol Salaf, Azizah Almisykatu; Sarbini, Dwi; Purwani, Eni
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/ekxm8k57

Abstract

Dental caries is a chronic infectious disease that remains a major global health problem, primarily caused by Streptococcus mutans, a bacterium capable of forming dental biofilms. Preventive strategies can be developed through the use of natural non-cariogenic agents such as erythritol which exhibits anti-biofilm properties and licorice root (Glycyrrhiza glabra L.), which contains antibacterial compounds including flavonoids and saponins. This study aimed to evaluate the in vitro antibacterial potential of erythritol candy supplemented with licorice root extract against Streptococcus mutans. The study employed a Completely Randomized Design (CRD) consisting of four treatments with different concentrations of licorice root extract (0%, 2%, 3%, and 5%), along with a positive control (ampicillin) and a negative control (distilled water). Antibacterial activity was assessed using the well diffusion method and the inhibition zone diameters were analyzed statistically using Kruskal–Wallis test. The results showed that increasing the concentration of licorice root extract tended to enhance antibacterial activity with inhibition zones ranging from 1.00 ± 0.70 mm (2%) to 3.25 ± 1.76 mm (5%), although the differences were not statistically significant (p > 0.05). In conclusion, erythritol candy containing licorice root extract demonstrated potential antibacterial activity against Streptococcus mutans, although the effect was relatively weak. Further studies are recommended to determine the Minimum Inhibitory Concentration (MIC), evaluate anti-biofilm activity, and conduct in vivo testing to confirm its effectiveness under physiological conditions.
Pengaruh substitusi tepung buah pepaya pada produk crackers dari tepung mocaf dan susu sapi segar Salsabella, Amanda Khairani; Purwani, Eni; Sofyan, Aan
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/4m5eqs40

Abstract

Crackers are snack foods with potential as functional foods using local ingredients. Modified Cassava Flour (MOCAF) is a gluten-free carbohydrate source but low in protein and minerals. Fresh cow’s milk provides calcium and protein, while pepaya flour substitution is expected to enhance mineral, protein, and reducing sugar content. This study aimed to analyze the effect of pepaya flour substitution on calcium, magnesium, protein, and reducing sugar content in crackers made from MOCAF and fresh cow’s milk. This experimental study used a completely randomized design with pepaya flour substitution levels of 0%, 20%, 30%, and 40%. Calcium and magnesium were analyzed using ICP-OES, protein using the Kjeldahl method, and reducing sugars using the Luff–Schoorl method. Data were analyzed using one-way ANOVA followed by Duncan’s multiple range test to determine differences among treatments. pepaya flour substitution significantly affected calcium, protein, and reducing sugar content (p<0.05), with the highest increase at 40% substitution. Magnesium also increased, but no significant difference was observed between 30% and 40%. Fresh cow’s milk contributed to higher calcium and protein, while pepaya flour enhanced magnesium and reducing sugar content. Substituting pepaya flour in MOCAF crackers with fresh cow’s milk increases calcium, magnesium, protein, and reducing sugar content, with greater effects at higher substitution levels.
EDUKASI HIPERTENSI SEBAGAI UPAYA PENINGKATAN PENGETAHUAN DAN PENCEGAHAN HIPERTENSI PADA LANSIA DI DESA BLIMBING Avisa Silviana Adi Astuti; Namira Anfi Normalitasari; Amanda Putri Nurhaliza; Indria Irvi Salsabillah; Anaelia Syakilla Maharatna; Andita Ayu Masruro; Nurul Hidayah; Tsabitah Syahla Khairunisa; Diva Peni Agustin Widihastuti; Nugraha Satya Ramadhan; Zahrina Widyani; Mega Ilham Geovani; Eni Purwani; Arif Pristianto
Jurnal Berkawan: Jurnal Pengabdian kepada Masyarakat Vol. 2, No. 1, Januari 2025
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/berkawan.v2i1.6106

Abstract

Hipertensi merupakan salah satu penyakit degeneratif yang sering terjadi pada lansia dan dapat menyebabkan komplikasi serius seperti penyakit jantung dan stroke. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan pencegahan hipertensi pada lansia di Desa Blimbing. Metode yang digunakan adalah edukasi melalui ceramah dan media leaflet, serta senam hipertensi. Hasil kegiatan menunjukkan peningkatan pengetahuan lansia tentang hipertensi dan penurunan tekanan darah setelah mengikuti senam hipertensi. Kesimpulannya, edukasi dan senam hipertensi efektif dalam meningkatkan pengetahuan dan kesehatan lansia. Penulis menyarankan adanya program edukasi berkelanjutan untuk memastikan lansia terus mendapatkan informasi terbaru tentang hipertensi dan cara pencegahannya serta perlunya keterlibatan keluarga dalam program edukasi dan kegiatan kesehatan.
Co-Authors Aan Sofyan Alfia Rahma Zahara Alya Alvionita Sukma Amanda Putri Nurhaliza Ambarwati Anaelia Syakilla Maharatna Andita Ayu Masruro Ardiyanti, Narita Dwi Arif Pristianto Artika Cahya Pramesti Avisa Silviana Adi Astuti Diva Peni Agustin Widihastuti Dwi Sarbini Emiliya Kusuma Wardani Endang Nur Widiyaningsih ESTU RETNANINGTYAS N Faresia Milda Kumara Feni Anjas Sari Fitriana Mustikaningrum Hilmi, Fatia Ihsanti, Elsa Nurul Indah Wirawati Indria Irvi Salsabillah Intan Nur Hidayati, Intan Nur Laras Pratiwi Laras Sekarini Mega Ilham Geovani Muwakhidah Muwakhidah Muwakhidah, M Namira Anfi Normalitasari Nariah, Husna Nugraha Satya Ramadhan Nurul Hidayah Permata, Adinda Riska Pramesti, Artika Cahya Pramudya Kurnia Puspitasari, Threeya Andriyani Putranto, Lintang Rusdin Rauf Salaf, Azizah Almisykatu Salsabella, Amanda Khairani Salsabila, Addila Salsabillah, Indria Irvi Sekarini, Laras Setyaningrum Rahmawaty Setyawan, Raihan Adi Siti Zulaekah Sudrajah Warajati Kisnawaty Syamsul Arifin Trisna Ardiana Fatmawati Tsabitah Syahla Khairunisa Wardani, Emiliya Kusuma Wibowo, Berliana Wirawati, Indah Zahara, Alfia Rahma Zahrina Widyani