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All Journal Jurnal Gizi dan Pangan Jurnal Gizi agriTECH Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal JURNAL GIZI DAN KESEHATAN Jurnal Ilmiah Gizi Kesehatan (JIGK) Journal Of Applied Food And Nutrition Indonesian Journal of Community Empowerment (IJCE)
Riva Mustika Anugrah
Universitas Ngudi Waluyo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health Other

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The Effect of Fermentation on The Nutrients of Processed Cowpea (Vigna unguiculata l. Walp) Cicik Lestari; Sugeng Maryanto; Riva Mustika Anugrah
JURNAL GIZI DAN KESEHATAN Vol 13 No 2 (2021): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v13i2.237

Abstract

Cowpea is a type of legume in Indonesia but utilization not optimal. Cowpea can be used as a basic of making tempeh. The purpose of the study is to know the effect of fermentation on the nutrients of processed cowpea. The design of the study was Pra Eks/imen Design with Completely Randomized Design in laboratory to test nutrients which were repeated 3 times. Data analysis used SPSS (Statistical Product Service Solution) application. The measurement of carbohydrate used anthron method, crude fiber used refluks method, total protein used kjeldhal method, and fat used soxhlet method. Nutrients of boiled cowpea is carbohydrate content of 31,21%; crude fiber content of 13,94%; total protein content of 26,71% and fat content of 7,35%. Nutrients of cowpea tempeh is carbohydrate content of 26,71%; crude fiber content 17,21%; total protein content of 15,38% and fat content of 1,44%. There are not statistical different nutrients of boiled cowpea and tempeh cowpea, but different values
Red Guava Juice (Psidium guajava L.) Reduce Oxidative Stress of Toll Gate Collector Riva Mustika Anugrah; Sugeng Maryanto; Kusmiyati Tjahjono; Martha Irene Kartasurya
agriTECH Vol 39, No 4 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (740.347 KB) | DOI: 10.22146/agritech.23030

Abstract

Exposure to air pollution can increase the occurrence of oxidative stress. Research showed that guava can reduce oxidative stress in Sprague Dawley rats. This experiment investigated the effect of red guava juice on oxidative stress in toll collectors. The subjects were 20 toll collectors in the treatment group and 20 in the control group. The treatment group received 250 mL red guava juice for 21 days while the controls did not receive anything. Malondialdehyde (MDA) was measured with thiobarbituric acid (TBA) reaction, food consumption was measured by 3×24 hours’ recall. The data were analyzed by paired t-test, Wilcoxon test, independent t-test, Mann Whitney test, and general linear model. The results showed that the effect of red guava juice on the MDA level was significant in the treatment group (p<0.05). A multivariate analysis showed that the effect of red guava juice to MDA level was significant after controlled by age, carbohydrate intake and initial conditions (p<0.05). Red guava juices of 250 mL for 21 days could reduce malondialdehyde (MDA) levels of toll collectors.
Kandungan Gizi Donat dengan Penambahan Ubi Ungu (Ipomoea Batatas L.) Sebagai Makanan Jajanan Berbasis Pangan Lokal Bagi Anak Sekolah Riva Mustika Anugrah; Ela Suryani
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (756.241 KB) | DOI: 10.26714/jg.9.1.2020.150-158

Abstract

Doughnut as one of popular snack by school children. Doughnut development isneeded to improve nutritional quality and physical characteristics. Purple sweet potato as a local food with attractive calour, sweet taste and high anthocyanin can be processed for addition ingredients of doughnut. The purpose of this research was to determine contained of nutrient and acceptance of purple sweet potato doughnut as snack based on local food for school children. This experiment investigated formulation of purple sweet potato doughnut with the ratio of purple sweet potato: wheat flour 20:80 ( F1), and 30:70 (F2). Analyzed of protein nutrients with micro kjehdal, fat with soxhlet and carbohydrates with anthron. Statistical analysis of acceptance used Mann-Whitney test. The result in this study was analyzed of the nutritional value of F1 sweet purple potato doughnut very serving (40g) containing energy: 158.46 kcal, Protein: 5 g, Fat: 9.92 g, Carbohydrates: 12.34 g and F2 energy: 169.51 kcal, Protein: 7.5 g, Fat: 11.32 g, Carbohydrates: 9.4 g. The acceptance test was performed no differences in color, texture, taste and aroma in the two purple sweet potato donuts formulas (p≥0.05). The energy content of F2 can contributed 10.27% energy need of school children.Keyword : children school, doughnut, local food, sweet purple potato
ANALISIS KANDUNGAN GIZI DONAT UBI UNGU (IPOMOEA BATATAS L.) SEBAGAI MAKANAN JAJANAN BERBASIS PANGAN LOKAL BAGI ANAK SEKOLAH Riva Mustika Anugrah
Jurnal Gizi Vol 9, No 1 (2020): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.9.1.2020.%p

Abstract

Doughnut as one of  popular snack by  school children.  Doughnut development is needed to improve nutritional quality  and physical characteristics. Purple sweet potato as a source of local food can be processed for addition ingredients of doughnut. The purpose of this research was to determine contained of nutrient and acceptance of purple sweet potato doughnut as snack based on local food for school children. This experiment investigated formulation of purple sweet potato doughnut  with the ratio of purple sweet potato: wheat flour  20:80 ( F1), purple sweet potato:wheat flour 30:70 (F2). Analyzed of protein nutrients with micro kjehdal, fat with soxhlet and carbohydrates with anthron. Statistical analysis of acceptance  used  Mann-Whitney test. The result in this study was analyzed of the  nutritional value of F1 sweet purple potato doughnut every serving (40g) containing energy: 158.46 kcal, Protein: 5 g, Fat: 9.92 g, Carbohydrates: 12.34 g and F2 energy: 169.51 kcal , Protein: 7.5 g, Fat: 11.32 g, Carbohydrates: 9.4 g. The acceptance test was performed  no differences in color, texture, taste and aroma in the two purple sweet potato donuts formulas (p≥0.05). The energy content of  F2 can contributed 10.27%  energy need of school children.       
Pengaruh Suhu dan Lama Penyimpanan terhadap Kadar Glukosa pada Nasi Putih Purbowati Purbowati; Riva Mustika Anugrah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 4, No 1 (2020)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2020.4.1.4565

Abstract

This study aimed to understand the difference of glucose levels in electrical strored rice i.e. rice cooker and the glucose level of rice stored at room temperature at 0, 6, and 12 hours. This study used a completely randomized design (CRD) with 2 treatment groups (electrical stored rice and room temperature stored rice). Storage time is 0, 6, and 12 hours. Each treatment was conducted with 3 repetitions. The glucose levels were measured using spectrophotometry method. The Kruskal Wallis test was used to analyze the glucose level difference of 2 treatment groups. The glucose level electrical stored rice at 6, and 12 hours storage were 3,31%, and 2,16% consecutively. Whereas the glucose level room temperature stored rice at 6 and 12 hours storage were 2,60% and 2,16% respectively. Bivariate analysis showed that there were significant differences of the glucose levels at 6 hours storage, however there was no significant difference at 12 hours storage. There was a massive decrease of the glucose levels during storage for both of the treatment groups. Tujuan penelitian ini untuk mengetahui perbedaan kadar glukosa nasi yang disimpan di rice cooker dan nasi yang disimpan pada suhu ruang dengan waktu simpan selama 0, 6, dan 12 jam. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) dengan 2 kelompok perlakuan (nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang). Variabel waktu penyimpanan adalah 0, 6, dan 12 jam. Masing-masing pengujian dilakukan dengan 3 kali pengulangan. Kadar glukosa diukur menggunakan metode spektrofotometri. Uji Kruskal Wallis digunakan untuk menganalisa perbedaan kadar glukosa nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang. Kadar glukosa nasi yang disimpan di rice cooker pada penyimpanan selama 6 dan 12 jam yaitu berturut-turut 3,31 %, dan 2,16 %. Sedangkan kadar glukosa nasi yang disimpan pada suhu ruang selama 6 dan 12 jam adalah 2,60 % dan 2,16 %. Analisis bivariat menunjukkan adanya perbedaan kadar glukosa pada nasi yang disimpan di dalam rice cooker dan nasi yang disimpan pada suhu ruang pada penyimpanan selama 6 jam, tetapi tidak ada perbedaan kadar glukosa yang signifikan pada penyimpanan selama 12 jam. Terjadi penurunan kadar glukosa pada nasi selama penyimpanan, baik yang disimpan di dalam rice cooker maupun pada di suhu ruang.
Nutritional Content of Milkfish Nuggets with Addition of Mocaf Flour Aniq Luthfiyah; Purbowati .; Riva Mustika Anugrah
Journal of Applied Food and Nutrition Vol 2, No 1 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (463.347 KB) | DOI: 10.17509/jafn.v2i1.41828

Abstract

Milkfish is protein source. Utilization of milkfish is not easy because has lot of fish bones. Processing milkfish into nuggets could increase the acceptability of consumption. The addition of mocaf flour also increases local food commodities which add to the nutritional value of milkfish nuggets. This study aims to determine the nutritional content of protein, fat, carbohydrates, calcium milkfish nuggets with the addition of mocaf flour. Pre-experimental research design. There are 3 formulations of milkfish nuggets with a ratio of milkfish and mocaf flour, namely F1 (80%: 20%), F2 (70%: 30%), F3 (60%: 40%), then the nutritional content test was carried out. Analysis of protein content by micro kjehdal method, fat by Soxhlet, carbohydrates by calculation by deference, and calcium by AAS. The protein content of milkfish nuggets F1, F2, F3 respectively were 15.02%, 14.58%, 13.25%. The fat content of F1, F2, F3 is 12.89%, 11.53%, 10.76%. The carbohydrate content of F1, F2, F3 is 23.63%, 31.44%, 33.95%. The calcium content of F1, F2, F3 is 0.041%, 0.051%, 0.052%. Of the three milkfish nugget formulas, the nutritional content in F1 meets the quality requirements of SNI No. 7758:2013 fish nuggets.
Edukasi Gizi untuk Meningkatkan Kualitas Bekal Makan Anak Usia Prasekolah di TK Teladan Dharma Wanita Ungaran Purbowati Purbowati; Puji Afiatna; Riva Mustika Anugrah
INDONESIAN JOURNAL OF COMMUNITY EMPOWERMENT (IJCE) Vol. 1 No. 1 (2019): Indonesian Journal of Community Empowerment Mei Vol.1 No.1
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.488 KB) | DOI: 10.35473/ijce.v1i1.213

Abstract

Masalah pola makan dan gizi yang sering terjadi di rentang 3 -5 tahun antara lain adalah tidak suka sayuran, pilih-pilih makanan, dan cenderung menyukai “junk food”. Pengetahuan orang tua tentang gizi sangat berperan penting menentukan pilihan makanan anak yang bergizi seimbang, karena orang tua yang menyediakan makanan untuk anak. Tujuan kegiatan untuk meningkatkan pengetahuan orang tua dan anak tentang gizi untuk anak usia prasekolah, dan meningkatkan kualitas gizi bekal sekolah. Metode kegiatan yang dilakukan edukasi gizi kepada orang tua dan siswa, serta makan bersama. Rerata tingkat pengetahuan orang tua sebelum dan sesudah kegiatan mengalami peningkatan tetapi tidak bermakna yaitu dari nilai 82,95 menjadi 85,83. Persentase jumlah bekal makan siswa dengan menu seimbang sebelum dan sesudah kegiatan meningkat dari 19% menjadi 53 %. Kesimpulannya pengetahuan orang tua dan kualitas bekal makan gizi seimbang meningkat setelah dilakukan edukasi gizi.Kata Kunci : edukasi gizi, bekal makan, usia prasekolah
Upaya Peningkatan Penjualan Variasi Produk Olahan Labu Kuning (Cucurbita maxima) Melalui Pelatihan Inovasi Teknologi Produksi Istianatus Sunnah; Riva Mustika Anugrah; Agitya Resti Erwiyani
INDONESIAN JOURNAL OF COMMUNITY EMPOWERMENT (IJCE) Vol. 4 No. 2 (2022): Indonesian Journal of Community Empowerment November 2022
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (220.845 KB) | DOI: 10.35473/ijce.v4i2.1946

Abstract

Getasan Village, Getasan District, Semarang Regency, is one of the tourist villages that are often visited by tourists. This area is a village with cool air conditions, the most yellow pumpkin producer in Semarang Regency. One of the household industry businesses that is currently being marketed is processed yellow pumpkin in the form of snacks such as geplak, syrup, antari, pia, sticks, emping, egg roll, kripik, gelek, wingko. This snack is produced by a group of housewives who are members of UPPKS Mugi Rahayu. Yellow pumpkin produced by agriculture in Getasan Village, Semarang Regency has advantages, based on the results of research that has been carried out, it has a fairly high antioxidant content, namely flavonoids (248 mg / gEQ) and carotenoids. This metabolite compound produces a high antioxidant effect with an IC50 value using the ABTS method of 92.137 ppm and Metal Ion-Chelating Assay of 94.151 ppm. The aims of this PKM activity is to increase the knowledge and understanding of UMKM members towards production technology innovations which will further be able to increase the sales turnover of processed yellow pumpkin products. The method used in this activity, in addition to being given knowledge, understanding of yellow pumpkin innovations, also carried out pretests, postes and training on the production of yellow pumpkin cosmetics, including soap and yellow pumpkin shampoo. Evaluation of the understanding of the material was carried out by comparing between the prestes and postes of the participants. PKM activities went smoothly and the participants' enthusiasm was very high. This can be seen during the presentation of the material and product manufacturing training, participants were very enthusiastic about asking questions and had high curiosity. Participants wanted to try to make innovative shampoos and soaps from yellow pumpkin with attractive packaging so as to increase sales of processed yellow pumpkin.  ABSTRAKDesa Getasan Kecamatan Getasan Kabupaten Semarang, merupakan salah satu desa wisata yang sering dikunjungi oleh para wisatawan. Desa ini salah satu desa dengan kondisi udara yang sejuk, penghasil labu kuning paling banyak di Kabupaten Semarang. Salah satu usaha industri rumah tangga yang saat ini sedang diproduksi yaitu olahan labu kuning berupa makanan ringan seperti geplak, sirup, antari, pia, stik, emping, egg roll, kripik, gelek, wingko. Makanan ringan ini diproduksi oleh sekelompok ibu rumah tangga yang tergabung dalam anggota UPPKS Mugi Rahayu. Labu kuning hasil produksi pertanian Desa Getasan Kabupaten Semarang, berdasarkan hasil penelitian yang telah dilakukan, memiliki kandungan antioksidan yang cukup tinggi yaitu flavonoid (248 mg/gEQ) dan karotenoid. Senyawa metabolit ini menghasilkan efek antioksidan tinggi dengan nilai IC50 menggunakan metode ABTS sebesar 92,137 ppm dan Metal Ion-Chelating Assay 94,151 ppm .Tujuan kegiatan PKM ini untuk meningkatkan pengetahuan dan pemahaman anggota UMKM terhadap inovasi teknologi produksi yang selanjutnya akan dapat meningkatkan omset penjualan produk olahan labu kuning. Metode yang digunakan dalam kegiatan ini,selain diberikan pengetahuan, pemahaman tentang inovasi labu kuning, juga dilakukan pretes, postes dan pelatihan tentang produksi kosmetika labu kuning antara lain sabun dan shampoo labu kuning. Evaluasi pemahaman materi dilakukan dengan membandingkan antara prestes dan postes peserta. Kegiatan PKM berjalan dengan lancar dan antusiame peserta sangat tinggi. Hal ini dapat terlihat saat pemaparan materi dan pelatihan pembuatan produk, peserta sangat antusias bertanya dan memiliki keingintahuan yang tinggi. Peserta ingin mencoba membuat inovasi shampoo dan sabun dari labu kuning dengan pengemasan yang menarik sehingga meningkatkan penjualan olahan labu kuning. 
Remaja sebagai Agen Pelapor dan Pelopor Ida Sofiyanti; Heni Setyowati; Riva Mustika Anugrah
INDONESIAN JOURNAL OF COMMUNITY EMPOWERMENT (IJCE) Vol. 4 No. 2 (2022): Indonesian Journal of Community Empowerment November 2022
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.244 KB) | DOI: 10.35473/ijce.v4i2.1987

Abstract

Teenagers are the hope of a nation, a nation will become strong if it has teenagers who are smart, spiritual, intellectual and have strong spirits and emotions. The rapid development of the world is able to make a tendency for behavior change in adolescents, but this behavior change leads more to negative behavior. Adolescence is a transition from childhood, and usually will be faced with curiosity, trying many things. Adolescents, both boys and girls, will experience changes both psychologically and biologically. Society or parents still consider it taboo when talking about sexuality, this condition will actually make teenagers seek information on their own considering that it is now very easy to access sexuality sites. The results of the situation analysis at SMA N 01 Ampel Boyolali are that there is still a lack of students' knowledge about behavioral deviations in adolescents regarding sexuality, maturity of marriage age and nutritional status of adolescents. This service activity was carried out in 4 stages, namely the selection of groups of youth who were ready to become pioneer agents and election reporters. This election was managed by the counseling teacher, socialization to pioneer and reporting youth in this activity went smoothly and youth understood and understood the socialization given, after the outreach activities Pioneer youth and reporters carry out outreach and education to peers with assistance from guidance and counseling teachers, and the last stage is evaluating the usefulness of this activity, namely pioneering and reporting agents, namely they are very happy with this activity, because it can foster concern for fellow adolescents, proud of their new experience.ABSTRAKRemaja merupakan harapan sebuah bangsa, akan menjadi kuat sebuah bangsa jika memiliki remaja yang cerdas, spiritual, intelektual dan memiliki semangat dan emosi yang kuat. Perkembangan dunia yang sangat pesat mampu menjadikan kecenderungan perubahan perilaku pada remaja, akan tetapi perubahan perilaku ini lebih banyak mengarah kepada perilaku yang negatif. Remaja merupakan peralihan dari masa anak, dan biasanya akan dihadapkan kepada rasa ingin tahu, mencoba banyak hal. Remaja baik putra maupun putri akan mengalami perubahan baik secara psikis maupun biologis. Masyarakat ataupun orangtua masih memangggap tabu jika membicarakan tentang seksualitas, kondisi ini justru akan membuat para remaja mencari informasi sendiri mengingat sekarang mudah sekali mengakses situs-situs seksualitas. Hasil analisis situasi pada SMA N 01 Ampel Boyolali yaitu masih kurangnya pengetahuan siswa tentang penyimpangan perilaku pada remaja tentang seksualitas, pendewasaan usia perkawinan dan status gizi pada remaja. Kegiatan pengabdian ini dilaksanakan dalam 4 tahapan yaitu pemilihan kelompok remaja yang siap menjadi agen pelopor dan pelapor pemilihan ini dikelola oleh guru BK, sosialisasi kepada remaja pelopor dan pelapor pada kegiatan ini berjalan dengan lancar dan remaja paham dan mengerti akan sosialisasi yang diberikan, setelah kegiatan sosialisasi remaja pelopor dan pelapor melakukan sosialiasi dan edukasi kepada teman sebaya dengan pendampingan dari guru BK, dan tahap terakhir adalah evaluasi kebermanfaatan adanya kegiatan ini, yaitu agen pelopor dan pelapor yaitu mereka sangat senang dengan adanya kegiatan ini, karena bisa menumbuhkan kepedulian sesama remaja, bangga dengan pengalaman baru mereka.
TINGKAT KESUKAAN DAN KANDUNGAN GIZI ABON IKAN BANDENG (Chanos chanos F) DENGAN JANTUNG PISANG KEPOK (Musa paradisiaca N) Riva Mustika Anugrah; Novita Shinta Agustina
Darussalam Nutrition Journal Vol. 7 No. 2 (2023): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v7i2.10836

Abstract

Latar belakang: Melihat harga daging sapi yang cukup tinggi, perlunya pengembangan abon dengan berbagai bahan dasar selain daging sapi. Salah satu jenis sumber protein hewani yang banyak ditemui dan dapat dijadikan inovasi olahan abon adalah ikan bandeng. Inovasi pembuatan abon, dapat ditambahkan dengan jantung pisang kepok. Tujuan: Untuk mengetahui formulasi terbaik abon berdasarkan uji tingkat kesukaan dan mengetahui kandungan zat gizi berupa protein, lemak dan serat. Metode: menggunakan desain eksperimental. Formulasi yang digunakan yaitu formulasi 1 (85%: 15%), formulasi 2 (75%: 25) dan formulasi 3 (65%: 35%). Tingkat kesukaan dilakukan dengan uji hedonic kepada 25 orang panelis agak terlatih kemudian dilakukan analisis data menggunakan Kruskall Wallis. Analisis kandungan protein menggunakan micro kjehdal, lemak dengan soxhlet, dan serat dengan gravimetri. Hasil: Formulasi yang paling disukai berdasarkan uji tingkat kesukaan adalah formula 2 dengan nilai rerata warna 3.84 ± 0,624, Aroma 3.44 ± 0,869, rasa 3.60 ± 0,816 dan tekstur 3.96 ± 0,840, kandungan gizi pada abon formulasi 2 adalah protein 28.13%, lemak 23.4% dan serat 1.15%. Simpulan: Uji tingkat kesukaan abon antara suka sampai amat sangat suka dengan nilai kandungan gizi melebihi batas standar SNI per 100 gram.   Kata Kunci : Abon, ikan, bandeng, jantung, pisang
Co-Authors Afiatna, Puji Agitya Resti Erwiyani Albab, Maqfiroh Ulil Aniq Luthfiyah Anisa Puspitasari Anisya, Yolan Fatkhis Asriasih, Dwifa Novita Cicik Lestari Dyah Kartika Wening Ela Suryani Erwiyani , Agitya Resti Galeh Septiar Pontang Hasandi, Litta Arsieta Heni Setyowati Ika Nilawati Indri Mulyasari Inka Wahyu Arnanda Ishmah, Nuswatul Isnawati , Setya Indah Istianatus Sunnah Kusmiyati Tjahjono Kusmiyati Tjahjono Martha Irene Kartasurya Muntamah , Ummu Natalia Devi Oktarina Novi Nabila Sabrinasari Novita Shinta Agustina Nurul Fajriyah, Salisa Kinanti Pangesti, Nurma Bela Puji Afiatna Puji Afiatna Purbowati Purbowati Purbowati . Putri, Salsa Ayu Andrea Rifatul Ridlo Sari, Nikita Arum Siswati , Ari Sofiyanti, Ida Sugeng Maryanto Virginia, Any Windha Pratama