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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

Author-ID : 3082635

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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PKM Peningkatan Kemampuan Orang Tua dalam Pemantauan Pertumbuhan Anak pada Masa Pandemi Covid 19 di TK ABA 43 Kota Semarang Anugrah, Riva Mustika; Afiatna, Puji; Oktarina, Natalia Devi
INDONESIAN JOURNAL OF COMMUNITY EMPOWERMENT (IJCE) Vol. 4 No. 1 (2022): Indonesian Journal of Community Empowerment Mei 2022
Publisher : UNIVERSITAS NGUDI WALUYO

Pandemic of Covid-19 has resulted in a multi-dimensional crisis that has no impact on the education sector as one of the sectors most severely affected by the crisis. Currently, it is estimated that 60 million students from all levels of education from play group to senior high school in Indonesia study from home. TK ABA 43 is still applying the rules for studying at home for students accompanied by parents. The activities of monitoring children's growth and development, which are usually carried out regularly in schools, are currently unable to be carried out. The school asked parents to weigh and measure height and monitor the child's development and then report the data to the school. The accuracy data reported by the parents is an activity carried out to improve the ability of parents to grow through training in monitoring the growth and development of children. This activity was directly attended by 12 parents and 7 teachers, parents and teachers who were given direct training by being given the material first then given an example of an evaluation carried out by providing opportunities for parents to measure the growth of children directly and the teacher was able to understand and do independent measurement of growth.ABSTRAKPandemi Covid-19 mengakibatkan krisis multi-dimensi tidak terkecuali sektor pendidikan sebagai salah satu sektor yang paling parah terdampak. Saat ini diperkirakan 60 juta murid dari semua jenjang pendidikan PAUD hingga SMA/SMK di Indonesia belajar dari rumah dengan sistem pembelajaran jarak jauh. TK ABA 43 sampai saat ini masih memberlakukan aturan belajar di rumah untuk peserta didiknya dengan didampingi oleh orangtua/wali. Kegiatan pemantauan tumbuh kembang anak yang biasanya dilakukan secara berkala di sekolah saat ini tidak dapat dilakukan. Pihak sekolah meminta orang tua untuk melakukan penimbangan berat badan dan pengukuran tinggi badan dan pemantaun perkembangan anak secara mandiri kemudian melaporkan data tersebut ke pihak sekolah. Keakuratan data yang dilaporkan oleh para orang tua tidaklah sama oleh karena itu tujuan dilakukan kegiatan ini adalah untuk meningkatkan kemampuan orang tua dalam memantau tumbuh kembang melalui kegiatan pelatihan pemantauan petumbuhan dan perkembangan anak. Kegiatan ini dihadiri oleh 12 orang tua dan 7 orang guru, orang tua dan guru diberikan pelatihan secara langsung dengan diberikan materi terlebih dahulu kemudian diberikan contoh Evaluasi dilakukan dengan memberikan kesempatan kepada orang tua untuk mengukur pertumbuhan anak secara langsung seluruh orang tua dan guru mampu memahami dan melakukan pengukuran pertumbuhan secara mandiri.

The Level of Preference and Nutritional Content of Belitung Taro Flour Biscuits (Xanthosoma sagittifolium L. Schott) with the Addition of Shark Catfish Flour Putri, Salsa Ayu Andrea; Anugrah, Riva Mustika
Journal of Applied Food and Nutrition Vol 5, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jafn.v5i1.69445

Background: Biscuits are a snack made from wheat flour. Modification of processed biscuits is by replacing wheat flour with Belitung taro flour with the addition of patin flour which aims to increase the protein content. The objective of this research describe the level of preference and nutritional content of Belitung taro flour biscuits (Xanthosoma sagittifolium L. Schott) with the addition of patin flour (Pangasius sp.).Research Methods: Experimental Study using 3 formulations of Belitung taro flour: patin flour, F1 = 80%: 20%, F2 = 70%: 30%, and F3 = 60%: 40%. The preference level test was carried out on 25 moderately trained panelists. Analysis of the preference level test used descriptive tests. Analysis of nutritional content in the form of protein using micro-kjehdal, fat using the Soxhlet method, carbohydrates using the method by difference, and water content using gravimetric.Research Result: The biscuit formulation with the highest level of preference was F2 with descriptive analysis results of 71.45% using a comparison of 70% Belitung taro flour and 30% patin flour. The nutritional content of biscuits per 100 grams is 450.6 kcal energy, 8.93 grams protein, 14.5 grams fat, 70.9 grams carbohydrates and 2.1% water content.Conclusion: The best biscuit formulation is F2 with a composition of 70 grams of Belitung taro flour and 30 grams of patin flour. The energy content of biscuits can meet 16.68% of the daily energy needs of children aged 1-3 years.

Uji Hedonik Kulit Pie Biji Nangka (Artocarpus Heterophyylus) Wening, Dyah Kartika; Albab, Maqfiroh Ulil; Anugrah, Riva Mustika
Jurnal Ilmiah Gizi dan Kesehatan (JIGK) Vol 5 No 02 (2024): Februari
Publisher : Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jigk.v5i02.1455

ABSTRAK Biji nangka merupakan sumber karbohidrat, protein, dan energi yang potensial, selain itu biji nangka juga merupakan sumber mineral yang cukup tinggi, mineral tersebut ialah kalsium dan fosfor. Oleh karena itu, produk pie berbahan dasar tepung niji nangka dikembangkan dan diuji mutu hedoniknya untuk mengetahui preferensi konsumen terhadap produk yang dihasilkan. Penelitian ini bertujuan untuk mengetahui mutu hedonik, kandungan energi, protein, lemak dan karbohidrat pada pie tepung biji nangka. Penelitian ini merupakan experimental design. Perlakuan dilakukan dengan membuat pie dengan bahan dasar tepung biji nangka yang akan dilanjutkan dengan analisis kandungan energi, protein, lemak dan karbohidrat. Hasil uji mutu hedonik pada setiap formula pie biji nangka pada F1 untuk parameter warna sebesar 3,48, rasa 4,32, aroma 4,62, tekstur 3,12, F2 untuk parameter warna sebesar 3,68, rasa 2,76, aroma 3,16, tekstur 3,2. Kandungan gizi pie tepung biji nangka per 100 gram pada F2 dengan rata-rata energi 370,2 kkal, protein 14,92 gram, lemak 3,00 gram, karbohidrat 70,87 gram. Uji mutu hedonik dengan skor tertinggi terhadap formulasi pie berbahan tepung biji nangka (Artocarpus Heterophyllus) yang dilakukan pada 25 panelis agak terlatih pada formula 1 (100% biji nangka) dengan rata-rata skor untuk parameter warna sebesar 3,68, rasa 2,76, aroma3,16, tekstur 3,2. Kata Kunci : Pie, Biji Nangka, Mutu Hedonik

Uji Tingkat Kesukaan dan Kandungan Zat Gizi Protein dan Kalsium pada Nugget Ikan Dero (Stolephorus indicus E.) Anugrah, Riva Mustika; Nurul Fajriyah, Salisa Kinanti
Jurnal Gizi Vol 13, No 2 (2024): Jurnal Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.13.2.2024.126-134

A fish nugget is a processed product made from fish meat that is popular among all levels of society because of its delicious taste and practical presentation. The nutritional content of fish nuggets is high in protein and can be enriched with calcium. Dero fish is a local fish that is high in protein and calcium. This research aimed to determine the level of preference and nutritional content of protein and calcium in dero fish (Stolephorus indicus E.) nugget. This research uses an experimental design. The treatment carried out is by making fish nugget with the basic ingredients of dero fish. The treatment will be carried out by making 3 different formulations with fish meat weight ratios: the weight of white bread F1 (80% : 20%), F2 (70% : 30%), and F3 (60% : 40%). Then a preference level test was carried out followed by a protein and calcium nutritional content test. The most preferred formulation based on the liking level test was formula 2 with a color percentage value of 68.6%, texture 69.3%, aroma 67.3% and taste 80.6%. The nutritional content of protein and calcium in dero formula 2 fish nugget is 11.73% protein and 326.6 mg calcium.

Pendampingan Program Penurunan Berat Badan dan Kebugaran pada Member Sanggar Senam Linggar Ungaran Anugrah, Riva Mustika; Puji Afiatna; Ika Nilawati; Inka Wahyu Arnanda
INDONESIAN JOURNAL OF COMMUNITY EMPOWERMENT (IJCE) Vol. 7 No. 1 (2025): Indonesian Journal of Community Empowerment Mei 2025
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/ijce.v7i1.4072

The increasing number of obesity becomes a health problem. Diet with consumption of foods high in fat and energy is an influencing factor. Gymnastics is one type of exercise that can help lose weight and reduce the risk of increasing non-communicable diseases (NCDs). Most gymnastics members only rely on gymnastics as a means of weight loss, without being balanced by balanced nutrition that supports weight loss. Adequate education on balanced nutrition and healthy lifestyles that support exercise results as well as a system for recording or monitoring progress in weight loss, physical fitness, or changes in healthy behavior have not been carried out, making it difficult to measure the effectiveness of gymnastics activities in the long term. Activities were carried out for three weeks to 10 Linggar Susukan Ungaran gymnastics participants. The first activity was education about foods that support weight loss and was accompanied by measurements of weight, height, Body Mass Index and percent body fat. Education in the second week is a light strength training movement accompanied by anthropometric monitoring, and the third activity is monitoring evaluation of anthropometry. The results of the implementation of activities show that there is an increase in knowledge of participants in the weight loss program but there has not been a decrease in body weight and body fat percent. ABSTRAK Meningkatnya jumlah penderita obesitas di masyarakat menjadi permasalahan yang semakin mengkhawatirkan. Pola makan dengan konsumsi makanan tinggi lemak dan energi merupakan faktor yang mempengaruhi. Senam merupakan salah satu jenis olahraga yang dapat membantu menurunkan berat badan dan mengurangi risiko peningkatan penyakit tidak menular (PTM). Sebagian besar member senam hanya mengandalkan senam sebagai sarana penurunan berat badan, tanpa diimbangi oleh makana gizi seimbang yang mendukung penurunan berat badan. Edukasi yang memadai tentang gizi seimbang dan pola hidup sehat yang menunjang hasil olahraga serta sistem pencatatan atau pemantauan progres penurunan berat badan, kebugaran fisik, atau perubahan perilaku sehat belum pernah dilakukan sehingga, sulit mengukur efektivitas kegiatan senam dalam jangka panjang. Kegiatan dilakukan selama tiga minggu kepada10 peserta senam Linggar Susukan Ungaran. Kegiatan pertama edukasi mengenai makanan yang mendukung penurunan berat badan dan disertai pengukuran berat badan, tinggi badan, Indeks Massa Tubuh dan persen lemak tubuh. Edukasi pada minggu kedua yaitu gerakan latihan kekuatan ringan disertai pemantauan antropometri, dan kegiatan yang ketiga yaitu monitoring evaluasi terhadap antropometri. Hasil pelaksanaan kegiatan menunjukkan terdapat peningkatan pengetahuan peserta program penurunan berat badan namun belum terdapat penurunan berat badan dan persen lemak tubuh

Uji Formulasi dan Uji Hedonik Snack Bar “GlycoBite” Berbahan Dasar Tomat dan Kacang Merah sebagai Camilan Sehat Penderita DM: Formulation Test and Hedonic Test of Snack Bars Made from Tomatoes and Red Beans as Healthy Snacks for DM Patients Anugrah, Riva Mustika; Muntamah , Ummu; Isnawati , Setya Indah; Anisa Puspitasari; Novi Nabila Sabrinasari
JURNAL GIZI DAN KESEHATAN Vol. 17 No. 2 (2025): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v17i2.847

Snack bars are a practical and nutritious food product innovation. Snack bars can be formulated from a variety of local ingredients such as tomatoes, which are a source of lycopene and antoxidants, and red beans, which are rich in vegetable protein and fiber. The healthy snack bar innovation GlycoBite is a healthy snack based on local food ingredients for patients with diabetes mellitus (DM). This study aims to determine the level of preference and nutritional content of GlycoBite snack bars made from red beans and tomatoes. This experimental study was conducted on nine formulations (F1–F9) with variations in the suppliers of tomato and red bean raw materials. Each formulation was tested for its nutritional content (energy, protein, fat, carbohydrates, fiber, antioxidant activity) used the gravimetric method and underwent a preference test covering color, aroma, texture, and taste using trained panelists (n=20). Data analysis used the Kruskal–Wallis test followed by the Mann–Whitney test (α=0.05). The results showed that the energy content of GlycoBite ranged from 279 to 295 kcal/100 g, protein from 6.7 to 9.0 g/100 g, fiber >15 g/100 g, and antioxidant activity >485 μg/mL. Significant differences (p<0.05) were found in protein content (highest in F7 = 9.02 g/100 g) and hedonic scores. The F7 formulation obtained the highest scores for taste (4.64), texture (4.14), aroma (4.31), and color (4.23). The conclusion of this study is that formulation F7 (60% tomatoes from Semarang Regency and 40% red beans from Temanggung) is the formulation ABSTRAK Snack bar merupakan salah satu bentuk inovasi produk pangan yang praktis dan bergizi . Snack bar merupakan produk yag dapat diformulasikan dari beragam bahan lokal seperti tomat sebagai sumber likopen dan antioksidan serta kacang merah yang kaya protein nabati dan serat. Inovasi snack bar sehat GlycoBite sebagai camilan sehat berbasis bahan pangan local untuk pasien Diabetes Mellitus (DM). Penelitian ini bertujuan untuk mengetahui Tingkat kesukaan dan Kandungan zat gizi snack bar GlycoBite berbahan dasar kacang merah dan tomat. Penelitian eksperimental ini dilakukan pada 9 formulasi (F1–F9) dengan variasi pemasok bahan baku tomat dan kacang merah. Setiap formulasi diuji kandungan gizinya (energi, protein, lemak, karbohidrat, serat, aktivitas antioksidan) dengan metoda gravimetri serta dilakukan uji kesukaan yang meliputi warna, aroma, tekstur, dan rasa menggunakan panelis terlatih (n=20). Analisis data menggunakan uji Kruskal–Wallis dilanjutkan uji Mann–Whitney (α=0,05). Hasil penelitian menunjukkan bahwa kandungan energi GlycoBite antara 279–295 kkal/100 g, protein 6,7–9,0 g/100 g, serat >15 g/100 g, dan aktivitas antioksidan >485 μg/mL. Perbedaan signifikan (p<0,05) ditemukan pada kadar protein (tertinggi F7 = 9,02 g/100 g) dan skor hedonik. Formulasi F7 memperoleh skor tertinggi untuk rasa (4,64), tekstur (4,14), aroma (4,31), dan warna (4,23). Simpulan dari penelitian ini formulasi F7 (60% tomat Kabupaten Semarang dan 40% kacang merah Temanggung) merupakan formulasi yang sesuai dengan syarat cemilan untuk DM .

JUS BUAH JAMBU BIJI MERAH (Psidium guajava L.) DAPAT MENURUNKAN SKOR ATHEROGENIC INDEX OF PLASMA Anugrah, Riva Mustika; Tjahjono, Kusmiyati; Kartasurya, Martha Irene
Jurnal Gizi dan Pangan Vol. 12 No. 1 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Objective of this research was to investigate the effect of red guava juices (Psidium guajava L) on score Atherogenic Index of Plasma (AIP) on toll collectors. Experimental studies with randomized pre-post control group design. Subjects were selected by clustered random sampling. Subjects is Fourthy toll collectors in Semarang. The treatment group received 250 ml red guava juice for 21 days while the control group did not. Measurement of score AIP with log(Triglyceride (Test GPO) & High Density Lipoprotein (HDL) (CHOD-PAP)) before and after study, food intake was measured by 3 x 24 recall hours. Data analysis by paired t-test & independent t-test, Wilcoxon & Mann Whitney test general linear model. The effect of red guava juice to AIP scores was not significant before controlled by age, level of carbohydrate intake and initial conditions(p>0.05). Multivariate analysis showed that the effect of red guava juice to AIP score was significant after controlled by age, carbohydrate intake and initial conditions (p<0.05).

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 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 Sofiyanti, Ida Sugeng Maryanto Virginia, Any Windha Pratama

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