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All Journal Jurnal Kedokteran Brawijaya Journal of Nutrition College Indonesian Journal of Human Nutrition Majalah Kesehatan FKUB Jurnal Pengembangan Teknologi Informasi dan Ilmu Komputer JPM (Jurnal Pemberdayaan Masyarakat) JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI
Titis Sari Kusuma
Jurusan Ilmu Gizi Kesehatan Fakultas Kedokteran Universitas Brawijaya
Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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Contribution of School Canteen's Snacks to The Iron Fulfillment in Malang High Schools Adelya Kurniawati; Titis Sari Kusuma; Wahyu Winariyanti; Dedy Iskandar Putra
Indonesian Journal of Human Nutrition Vol. 9 No. 2 (2022)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2022.009.02.4

Abstract

Inadequate dietary iron, impaired iron absorption, bleeding, or loss of body iron in the urine may cause anemia. The prevalence of anemia due to iron (Fe) deficiency in Indonesia reaches 22.7% in females and 12.4% in males. Indonesian students spent 7-8 hours/day, mainly the iron daily intake influenced by school canteen snacks. This study aimed to determine the contribution of Fe content in canteen snacks in high schools in Malang. This research was an analytic observational study using a cross-sectional design with the AAS (Atomic Absorption Spectrometry) method as a quantitative iron analysis technique. Food samples were selected purposively according to the inclusion criteria from 10 high schools consisting of junior high and senior high school groups. The snack samples studied were fried chicken, fried Tempe, and noodles. The average Fe content in snacks was analyzed using the independent T-test in the junior and senior high school groups. The iron content in fried Tempe and noodle showed a significant difference with p> 0.05, while the iron content in fried chicken in the two school groups did not show different results. However, the percentage contribution of Fe to the Nutrition Adequacy Rate (RDA) is still minimal, with the most significant contribution coming from noodles, reaching 17.85% in the male group.
Optimasi Komposisi Makanan Bagi Penderita Hipertensi Menggunakan Metode Particle Swarm Optimization Ayulianita A. Boestari; Dian Eka Ratnawati; Titis Sari Kusuma
Jurnal Pengembangan Teknologi Informasi dan Ilmu Komputer Vol 1 No 10 (2017): Oktober 2017
Publisher : Fakultas Ilmu Komputer (FILKOM), Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1220.761 KB)

Abstract

Indonesia ranks 2nd largest in Southeast Asia in the number of deaths caused by Hypertension. One way to treatment Hypertension disease is to control weight and reduce the amount of salt consumed. To solve the problem used Particle Swarm Optimization (PSO) method. Stages in the PSO algorithm are building the initial population, building initial velocity, fitness calculations, pbest and gbest determinations, velocity and position update. The representation of the particles used is the food index. The number of dimensions used is 14. The number of dimensions indicates the number of features consisting of breakfast, complementary food, lunch, complementary meals and dinner. Each features consisting of staple foods, sources of plant protein, sources of animal protein, vegetable and appendages. PSO parameters used in the test are: the number of iterations used is 130, the number of particles used is 100 and the value of wmin and wmax used are 0,4 and 0,5. Based on trials of 4 cases of patients, it can be stated that the system can produce food recommendations That can fulfill the nutritional adequacy of ± 10% within the specified tolerance limits
Optimasi Komposisi Makanan untuk Penderita Hipertensi Menggunakan Algoritma Genetika dan Simulated Annealing Agustin Kartikasari; Dian Eka Ratnawati; Titis Sari Kusuma
Jurnal Pengembangan Teknologi Informasi dan Ilmu Komputer Vol 1 No 11 (2017): November 2017
Publisher : Fakultas Ilmu Komputer (FILKOM), Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (831.735 KB)

Abstract

Hypertension ranks third largest as a disease that causes early death (Depkes, 2006). One way to prevent and treat hypertension is to modify food intake. But for the layman, arranging the composition of everyday food is still considered difficult. The problem is then solved by a combination of genetic algorithm and simulated annealing. The combination of these two algorithms aims to improve the solutions generated by genetic algorithms and avoid the occurrence of early convergence. At this problem solving used one-cut crossover method, reciprocal exchange mutation, elitism selection, and neighborhood move on simulated annealing. Based on the parameters test, the best parameter values ​​are population size of 1000, the number of generations is 200, the combination value of cr and mr is 0.6 and 0.4, the final temperature (Tn) is 0.2, and the cooling rate of 0.9. While based on system testing conducted can be seen that the combination of both algorithms able to solve this problem because the resulting nutritional content is within the limit of tolerance given by nutritionists is ± 10%
Optimasi Komposisi Makanan Untuk Ibu Hamil Menggunakan Hybrid Algoritme Genetika dan Simulated Annealing Fatthul Iman; Dian Eka Ratnawati; Titis Sari Kusuma
Jurnal Pengembangan Teknologi Informasi dan Ilmu Komputer Vol 2 No 11 (2018): November 2018
Publisher : Fakultas Ilmu Komputer (FILKOM), Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (919.408 KB)

Abstract

The imbalance between the nutritional intake of pregnant women to meet the needs and energy expenditure must always be monitored, because the imbalance itself can result in Chronic Energy Deficiency both in mother and fetus in the womb. Therefore it needs an appropriate food composition to meet the nutrients and energy for pregnant women, so it can help them to determine their own food. The problem of food composition for pregnant women can be solved by hybrid genetic algorithm and Simulated Annealing. The purpose of combining this method is to produce a better solution than using a genetic algorithm alone. This problem solving process have used crossover method is one-cut point, mutation using reciprocal exchange method, selection using elitsm, and Simulated Annealing. Based on the results of the test of the parameters used in the optimization system of food composition that using genetic algorithm hybrid and Simulated Annealing, was obtained the best parameter values ​​are: population number = 2900, Cr = 0.4, Mr = 0.6, T0 = 1, alpha = 0.7 and the number of generations = 220. So the results of the system is in the form of food composition recommendation using hybrid genetic algorithm and Simulated Annealing that can meet the tolerance limit set by the nutritionists at ± 10%.
Optimasi Komposisi Bahan Makanan Atlet Olahraga Menembak dengan Menggunakan Metode Evolution Strategies (ES) Nuraini Anitasari; Dian Eka Ratnawati; Titis Sari Kusuma
Jurnal Pengembangan Teknologi Informasi dan Ilmu Komputer Vol 3 No 1 (2019): Januari 2019
Publisher : Fakultas Ilmu Komputer (FILKOM), Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (413.262 KB)

Abstract

The main energy source in humans to be able to grow and develop to be more optimal obtained from the food consumed. Based on differences in each food composition that has been consumed consisting of carbohydrate content, fat content, protein content, energy and so forth then it is needed an optimal diet for each individual. The role of an optimal diet is very important, especially for athletes in order to perform. Shooting sports is one sports that requires endurance aspect for athletes. In addition to regular exercise, so athletes should also be able to manage the portion and food consumption in order to success. In this research, Evolution Strategies algorithm is implemented to optimize the composition of food for shooting athletes with total food ingredients that are used 125 foods. Then reproduction process in this research using mutation method and selection process using elitism selection. Based on the results of the algorithm parameter test, the best population size was obtained by 30 individuals, the size of best offspring as 7μ, the best generation number of 60 generations and with the best fitness average 0,004904. Meanwhile, based on the trial of case studies conducted 4 times, it is known that the system is able to produce the result of food composition with minimal prices and it is also known that according to the indicator of nutritionist in assessing food consumption, carbohydrate and fat is categorized as sufficient and protein is categorized as good with an average carbohydrate is 90,1%, fat is 98,7% and protein is 105,4%.
Peningkatan Produktivitas Produk Kerang Hijau di Usaha Mikro Kecil Berkah Mandiri Desa Banyuurip Kabupaten Gresik Rahmi Nurdiani; Asep Awaludin Prihanto; Anif Fatwa Chawa; Titis Sari Kusuma; Angga Wira Perdana
Jurnal Pemberdayaan Masyarakat Vol 8 No 1 (2023): Mei
Publisher : Direktorat Penelitian dan Pengabdian kepada Masyarakat (DPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v8i1.7545

Abstract

Banyuurip Village has considerable aquaculture potential, one of which is the culture of green mussels. Abundant production and its low price encourage people to do green mussel products processing. In 2019, UMKM Berkah Mandiri was established to increase the selling value of green mussels by innovating several products. However, the production process is still experiencing ups and downs, coupled with inadequate equipment. In addition, the distribution permit (SPP-PIRT) for the products have not been obtained. Therefore, the aim of the Doctoral community service program was to increase the productivity of UMKM Berkah Mandiri through a series of marketing strategy training activities, registration of NIB and SPP-PIRT and procurement of new production and packaging equipment. At the end of the Doctoral community service program, UMKM Berkah Mandiri has successfully obtained the SPP-IRT certificate and has better understanding of good manufacturing practice of products from green mussels. In addition, the crackers have been tested its nutritional content using a proximate test. The results showed that the protein, moisture, fat, ash and carbohydrate contents of Kopang cracker was 5.30%, 13.83%, 0.69%, 2.99% and 77.19%, respectively. The nutritional content list is used to improve product packaging in accordance with BPOM packaging standards.
Perbedaan Lemak Jenuh dan Tak Jenuh Keripik Labu Kuning Metode Vacuum Frying dengan Menggunakan Minyak Berulang Titis Sari Kusuma; Adelya Desi Kurniawati; Rizal Fakih Firmansyah; Elly Septiana
Indonesian Journal of Human Nutrition Vol. 8 No. 2 (2021)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2021.008.02.6

Abstract

Masyarakat saat ini cenderung untuk mengonsumsi fast food yang mengandung tinggi kalori, rendah serat, tinggi lemak jenuh dan kolesterol yang dapat memicu terjadinya sindrom metabolik salah satunya dislipidemia. Labu kuning memiliki kadar kolesterol rendah dan pengolahan menjadi keripik dengan metode Vacuum Frying bertujuan untuk mempertahankan kualitas bahan pangan dan mengurangi kerusakan pada minyak goreng akibat hidrolisis. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan kadar asam lemak jenuh dan tak jenuh keripik labu kuning metode Vacuum Frying dengan penggunaan minyak berulang pada kelipatan penggorengan ke 1, ke 5 dan ke 10.  Metode penelitian ini bersifat Quasi Eksperimental dengan 3 kelompok dan 2 kali replikasi. Pengujian kadar asam lemak jenuh menggunakan metode GC FID dan asam lemak tak jenuh dengan metode kromatografi gas. Data dianalisa menggunakan SPSS Versi 21.0 dengan uji shapiro wilk dilanjutkan uji kruskal wallis. Hasil penelitian ini adalah tidak ada perbedaan kadar asam lemak jenuh (p>0,05), tidak ada penurunan kadar asam palmitoleat (p=0,565) , asam alpha linolenat (p=0,156 ) dan asam gamma linolenat (p=0,276) pada keripik labu kuning. Karena tidak ada perubahan kadar asam lemak jenuh  dan tak jenuh, maka keripik labu kuning dapat dijadikan alternatif snack bagi penderita dislipidemia. 
Co-Authors A.A. Ketut Agung Cahyawan W Adelia Paradya Zetta Adelya Desi Kurniawati Agustin Kartikasari Amalia Ruhana, Amalia Amanda Putri Gita, Amanda Putri Angga Wira Perdana Anif Fatwa Chawa Ardhila Lovi Hasinofa Asep Awaludin Prihanto Ayulianita A. Boestari Azizah, Tyska Aulia Catur Saptaning Wilujeng Dedy Iskandar Putra Dian Eka Ratnawati Elly Septiana Eriza Fadhilah, Eriza Fatthul Iman Fiki Husna Frisa Inda Vega Br Silalahi I Gusti Made Reza Gunadi Ranuh Ilzamha Hadijah Rusdan Ingrid S. Surono Ismi Indah Ummi, Ismi Indah Joni Kusnadi Laksmi Karunia Tanuwijaya Nia Fitriani Aisyah Nisa Aisyah Nur Widyaning Rochmawati Nuraini Anitasari Rafidah, Gita Rahma Micho Widyanto Rahmi Nurdiani Rakhmawati Widya Safitri Rizal Fakih Firmansyah Tifany Prasaja Wahyu Winariyanti Wibi Riawan Widya Rahmawati Yosfi Rahmi Yudi Arimba Wani, Yudi Arimba Yuliani, Syopin Cintya