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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Media Gizi dan Keluarga Jurnal Sain Veteriner Media Kesehatan Masyarakat Indonesia Media Gizi Mikro Indonesia Journal of Biomedicine and Translational Research Indonesian Journal of Human Nutrition agriTECH Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA Jurnal Ilmu Keluarga dan Konsumen Jurnal Aplikasi Teknologi Pangan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Amerta Nutrition World Nutrition Journal Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Ilmiah Kesehatan (JIKA) Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Journal of Health and Nutrition Research Jurnal Ilmu Gizi dan Dietetik Jurnal Kedokteran Hewan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)

Sri Anna Marliyati

Departement Of Community Nutrition, Faculty Of Human Ecology, IPB University, Bogor 16680, Indonesia

Author-ID : 316081

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PENGARUH STEROL LEMBAGA GANDUM (Triticum sp.) TERHADAP PROFIL LIPIDA DARAH TIKUS Sri Anna Marliyati; Hidayat Syarief; Deddy Muchtadi; Latifah Darusman; Rimbawan Rimbawan; Bambang Pontjo Priosoerjanto
Media Gizi dan Keluarga Vol. 28 No. 2 (2004): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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ABSTRACT. The role of fitosterol in preventing cholesterol absorption and reducing atherosclerosis risk has been reported. This research was conducted to evaluate the effect of wheat germ sterol on the concentration of total cholesterol, LDL, HDL, triglycerides, and lesion formation in mice. In this research work. Sprague Dawley mice at the age of 2 months (productive age) were used A random block design was employed with the following treatment on each experimental unit: Po (basal diet, negative contra/), PI (basal diet with cholesterol added, positive control), P2 (basal diet with cholesterol and ground wheat germ added), P3 (basal diet with cholesterol and wheat germ oil added). P4 (basal diet with cholesterol and wheat germ sterol added). 'and P5 (basal diet with cholesterol and wheat germ sterol supplemented margarine). Each mouse was d.esigned to intake 0.0343 g ofsterol daily, except those of negative control (Po) and positive control (PI). In order to increase cholesterol concentration in blood serum ofmice, 20 mglkg-body weight per day ofpropyltiourasil (PTU) was added into each diet. A set oftests was carried out to observe the concentrations of total cholesterol. LDL, HDL, and tryglycerides in blood serum of test animals, and mouse aorta micrographs. Results showed that wheat germ sterol could prevent the increase ofcholesterol in the blood ofmice. Feeding with sterol (P4) or sterol-supplemented margarine (P5) prevented the increase of total cholesterol after I month of experimentation, however, only P4 sustained the same condition after 2 months ofexperimentation. Feeding with wheat germ sterol (P4) was also the only treatment that prevented the increase of LDL cholesterol after 2 month of experimentation, and it was not different significantly with negative control (Po). Results of experimentation also showed that the concentration of HDL in serum blood of mice was not affected by wheat germ sterol. Unsurprisingly, there was no lesion ofatherosclerosis observed in all treatments used in this research. This result confirmed that mouse is resistant to atherosclerosis. Keywords: wheat germ sterol, mouse, total cholesterol, LDL, HDL, triglycerides. atherosclerotic lesions

PEMBUATAN SUSU KEDELAI BERKALSIUM TINGGI DENGAN PENAMBAHAN TEPUNG TULANG IKAN KAKAP MERAH (LUTJANUS SANGUINEUS) Nurjannah Dongoran; Lilik Kustiyah; Sri Anna Marliyati
Media Gizi dan Keluarga Vol. 31 No. 1 (2007): Media Gizi dan Keluarga
Publisher : Media Gizi dan Keluarga

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The objectives of this research were to study the way to make high calcium soybean milk using red kakap fish bone flour as calcium source. The processing was divided into two main stages, which as protein and fat extraction. The two stages aimed to minimize content protein andfat content on red kakap fish bone flour. Protein extraction was done by boiling with aquades, while the fat exstraction was conducted by using hexane destiller. The addition of red kakap fish bone flour was done on level 0 g (control), 0,92 g, 1,38 g and 1,84 per 240 ml of soybean milk. The addition of calcium on soybean milk made undifferent influence on the acceptance colour, smell, taste, viscosity, and appereance of soybean milk. Nutrition content of soybean milk tended to increase as the greater of red kakap fish bone flour, except for water content. The addition of fish bone fluor influenced significantly on fat, ash, and calcium content, and didn t influenced significantly on water dan protein content. Soybean milk with the addition level of fish bone fluor 1,84 g/240 ml was chosen as the best soybean milk. Soybean milk had acceptance colour, smell, taste, viscosity and appeareance which didn't different with other soybean milk. Meanwhile, soybean milk had relatively high of nutrition content. Soybean milk with calcium availability as 400 mg/240 ml could met about 50%-80% of calcium RDA for vary ages.

MODEL TIKUS DIABETES YANG DIINDUKSI STREPTOZOTOCIN-SUKROSA UNTUK PENDEKATAN PENELITIAN DIABETES MELITUS GESTASIONAL Firdaus Firdaus; Rimbawan Rimbawan; Sri Anna Marliyati; Katrin Roosita
Media Kesehatan Masyarakat Indonesia Vol. 12 No. 1: MARET 2016
Publisher : Faculty of Public Health, Hasanuddin University, Makassar

Diabetes melitus gestasional (DMG) merupakan intoleransi glukosa pada berbagai tingkatan yang terjadi selama kehamilan. DMG pada wanita meningkatkan risiko kematian sebelum kelahiran pada ibu dan bayinya, tingkat kesakitan pada ibu dan meningkatkan risiko berkembangnya DM tipe-2 setelah melahirkan. Penggunaan hewan coba alternatif dengan metode yang tepat dalam penelitian DMG dengan pendekatan DM tipe-2 telah banyak dilakukan dan cukup mendesak. Tujuan penelitian ini untuk mengetahui apakah induksi Streptozotocin-sukrosa dapat menghasilkan DM tipe-2 pada tikus yang dapat digunakan sebagai pendekatan dalam penelitian DMG. Peneltian ini bersifat eksperimental, tikus Sprague Dawley jantan berjumlah 45 ekor berusia 6 minggu dialokasikan pada 2 kelompok: kontrol (n=5) dan diabetes (n=40). Kelompok kontrol diinjeksi secara intraperitoneal dengan phosphat buffer saline (PBS) tanpa sukrosa dan kelompok diabetes diinjeksi secara intraperitonela dengan streptozotocin (STZ) dosis 40 mg/kg berat badan dan diberikan 30% sukrosa secaraad libitum, pengukuran glukosa darah puasa dan berat badan dilakukan tiap 3 hari. Setelah minggu ke-4 perlakuan, terdapat 24 tikus pada kelompok diabetes dengan glukosa darah puasa diatas 126 mg/dL dan menunjukkan perbedaan signifikan glukosa darah (p<0.05)dan peningkatan berat badan (p<0.05) dibandingkan dengan kelompok kontrol. Induksi STZ-sukrosa dapat menghasilkan DM tipe-2 pada tikusSprague dawley Jantan dan dapat digunakan sebagai pendekatan peneltian DMG.

Uji Organoleptik Formulasi Biskuit Fungsional Berbasis Tepung Ikan Gabus (Ophiocephalus striatus) Dewi Kartika Sari; Sri Anna Marliyati; Lilik Kustiyah; Ali Khomsan; Tommy Marcelino Gantohe
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to investigate functional biscuit formulation based on snakehead fish flour. Research design used was complete randomized design. First step of the study was to characterize and develop snakehead fish flour, the second step was to determine functional biscuit formulation with four treatments: 0%, 10%, 15% and 20% fish flour (FF) of total weight of biscuit dough. Characterization of snakehead fish flour showed that nutrient content in 100 g was water 13.61%, ash 5.96%, protein 76.9%, fat 0.55%, carbohydrate 3.53%, Zn 3.09 mg and Fe 4.43 mg, in accordance to fish flour quality SNI 01-2715-1996/Rev.92. Snakehead fish flour also contained albumin 24.25%. Organoleptic study in the form of hedonic test to 30 semi trained panelist showed that the highest acceptance percentage on color and odor was in 15% FF which were 96.67% and 63.33%, respectively. Highest texture acceptance was in 15% FF which was 73.33% and highest flavour acceptance was in 10% FF which was 58.33%. The acceptability of respondent showed that snakehead fish flour treatment had a significant effect (p<0.05) on biscuit texture but it had no a significant effect (p>0.05) on biscuit odor, flavour, color and overall. Based on subjects acceptance, biscuit formula with 15% snakehead fish flour substitution was selected.ABSTRAKPenelitian ini bertujuan untuk mempelajari formulasi biskuit fungsional berbasis tepung ikan gabus. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Tahap pertama penelitian melakukan karakterisasi dan pembuatan tepung ikan gabus, sedangkan tahap kedua penelitian menentukan formulasi biskuit fungsional dengan empat taraf perlakuan, yaitu 0%, 10%, 15%, dan 20% tepung ikan (TI) terhadap total berat adonan biskuit. Hasil karakterisasi tepung ikan gabus menunjukkan kandungan gizi dalam 100 g bahan adalah air 13,61%, abu 5,96%, protein 76,9%, lemak 0,55%, karbohidrat 3,53%, Zn 3,09 mg dan Fe 4,43 mg, sesuai dengan mutu tepung ikan SNI 01-27151996/Rev.92. Tepung ikan gabus juga mengandung albumin sebesar 24,25%. Hasil uji organoleptik biskuit berupa uji hedonik oleh 30 orang panelis semi terlatih menunjukkan bahwa persentase penerimaan panelis terhadap warna dan aroma tertinggi pada 20% TI dengan penerimaan masing-masing sebesar 96,67% dan 63,33%. Tekstur tertinggi pada 15% TI sebesar 73,33% dan rasa tertinggi pada 10% TI sebesar 58,33%. Penerimaan panelis menunjukkan bahwa perlakuan tepung ikan gabus berpengaruh nyata (p<0,05) terhadap tekstur biskuit, namun tidak berpengaruh nyata (p>0,05) terhadap aroma, rasa, warna dan keseluruhan biskuit. Berdasarkan pertimbangan penerimaan panelis maka terpilih formula biskuit dengan substitusi 15% tepung ikan gabus.

Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency Fahrul Rozi; Sri Anna Marliyati
agriTECH Vol 40, No 3 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein, fat, carbohydrate, energy, and vitamin A. Amino acid score and in vitro protein digestibility were also measured to verify whether or not the product of the formulation has high protein quality. The instant cream soup was composed of yellow sweet potato and red kidney bean. Additional ingredients that were added to increase the nutritional value and sensoryattributes of the instant cream soup included soy protein isolate, egg white flour, maltodextrin, red palm oil, onion, garlic, leek, celery, chicken broth, fresh cream (cooking cream), black pepper, and salt). This experimental study used a randomized factorial design in laboratory. The treatment unit included two factors: provision of yellow sweet potato and red kidney bean consisting of three levels (50%:50%, 75%:25%, and 25%:75%) and addition of maltodextrin consisting of two levels (0% and 5%). Hedonic organoleptic analysis showed that theselected formula comprised 75%:25% yellow sweet potato and red kidney bean and 5% maltodextrin addition (F5). Nutrient content analysis revealed that the product contained 3.85% moisture, 3.15% ash, 30.19% protein, 14.18% fat, 48.63% carbohydrate, 443 kcal energy, 17.67% dietary fiber, 87 ppm β-carotene, and 77.21% protein digestibility. This study also showed that methionine and cysteine were the limiting amino acids in the selected product with a score of 47%. Acceptability from 100 pregnant women was assessed, and results showed that 87% of pregnant women accepted the product. These results indicate that this product has the potential to be an alternative snack for maternal chronic energy deficiency because of its nutritional values.

Efek Diet Tinggi Kolesterol Terhadap Peningkatan Kolesterol Darah, Gambaran Histopatologi Hati, dan Bobot Badan Kelinci New Zealand White Jantan Bibi Ahmad Chahyanto; Rimbawan Rimbawan; Sri Anna Marliyati; Wiwin Winarsih
Jurnal Sain Veteriner Vol 34, No 1 (2016): Juni
Publisher : Fakultas Kedokteran Hewan Universitas Gadjah Mada bekerjasama dengan PB PDHI

This study was conducted to analyze the high cholesterol diet effect of egg yolk powder toward the increase of blood cholesterol and body weight in male New Zealand White rabbit and learned their liver histophatology figure. The experimental studies with Completely Randomized Design (CRD) used 13 male New Zealand White rabbit aged 6 – 7 months and weight 2,9 – 4,0 kg. Rabbit were divided into 3 groups: group 0 (n=4) given the standard feed, group 1 (n=4) given high cholesterol diet from egg yolk powder, and group 2 (n=5) given high cholesterol diet from egg yolk powder and red palm oil mix. The intervention was implemented for 8 weeks after 4 weeks adaptation period. The results showed that intervention of high cholesterol diet from egg yolk powder significantly increased levels of serum cholesterol and fatty liver, but did not significantly affect body weight of male New Zealand White rabbit.

SNACK BAR MADE FROM SORGHUM AND BEANS WITH ADDITION OF RED PALM OIL AS SUPPLEMENTARY FOOD FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY Aisyah Nurhusna; Sri Anna Marliyati; Eny Palupi
Media Gizi Indonesia Vol. 15 No. 3 (2020): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v15i3.173-183

The prevalence of chronic energy defi ciency in pregnant women was in poor conditions since 2016 to 2018. One of the solution to overcome chronic energy defi ciency in pregnant women is by providing supplementary food as snack, such as snack bar. Snack bar was made from sorghum and beans (red bean and black soybean) which are local food source of energy and protein. The objective of this study was to develop and analyze sorghum and beans-based snack bar with addition of red palm oil (RPO) as supplementary food for pregnant women with chronic energy defi ciency. This study used complete randomized design with the ratio of sorghum fl akes and beans chunks with the addition of RPO as treatment in three replications. Determination of selected formula were based on sensory analysis and protein content of product. The selected formula was F4 (ratio of sorghum fl akes:beans = 2:1, 2% RPO) which contained 8.59% moisture, 2.38% ash, 15.26% protein, 21.38% fat, 3.67% crude fi ber, 52.05% carbohydrates, 447 kcal energy, 10.98% dietary fi ber, 27,35 mg/kg β-carotene, 23.00 mg/kg iron, 13.21 mg/kg zink, 304.40 mg/kg calcium, 48.69% the limiting amino acid score, and 75.84% protein digestibility. F4 could be accepted by pregnant women with overall acceptability of 97%. F4 potentially be used as one of the alternative supplementary food for pregnant women with chronic energy defi ciency because of its acceptability, enable to fulfi ll supplementary food standard, and had higher protein and fi ber content than existing supplementary food for pregnant women with chronic energy defi ciency

Pengaruh Pemanfaatan Tepung Buah Kersen (Muntingia calabura L.) dan Substitusi Gula terhadap Kandungan Gizi, Antioksidan dan Organoleptik Biskuit The Effect of Calabura Fruit (Muntingia calabura L.) Flour Utilization and Sugar Substitution on Nutritional, Antioxidants and Organoleptics of Biscuit Deya Silviani; Sri Anna Marliyati; Lilik Kustiyah
Media Gizi Indonesia Vol. 17 No. 1 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1.33-42

Perubahan pola konsumsi ke pola yang kurang sehat seperti peningkatan konsumsi gula dan rendahnya konsumsi sayur dan buah, berkontribusi terhadap peningkatan prevalensi overweight dan obesitas di Indonesia. Overweight dan obesitas merupakan faktor resiko penyakit tidak menular. Pada penderita obesitas terjadi peningkatan stres metabolik, yang lebih lanjut dapat memicu penyakit tidak menular. Buah kersen (Muntingia calabura L.) memiliki potensi gizi dan antioksidan yang dapat dimanfaatkan pada pengembangan produk pangan. Pemanfaatan buah kersen dan substitusi gula pada biskuit dapat dilakukan sebagai upaya untuk membuat produk biskuit menjadi lebih bergizi, mengandung antioksidan dan rendah gula yang dapat berkontribusi pada pencegahan faktor resiko overweight dan obesitas. Penelitian ini bertujuan untuk menganalisis pengaruh pemanfaatan tepung buah kersen dan substitusi gula terhadap kandungan gizi, kandungan antioksidan, aktivitas antioksidan, karakteristik organoleptik serta karakteristik fisik biskuit. Rancangan Percobaan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan dua faktor, yaitu substitusi tepung buah kersen dan substitusi gula. Analisis yang dilakukan meliputi analisis kandungan gizi, kadar dan aktivitas antioksidan, dan kekerasan. Pengaruh perlakuan terhadap kandungan zat gizi dianalisis menggunakan sidik ragam (ANOVA), sedangkan terhadap sifat organoleptik menggunakan Kruskal Wallis. Hasil penelitian menunjukkan bahwa substitusi tepung buah kersen dan gula memberikan pengaruh terhadap kadar abu serta kandungan dan aktivitas antioksidan biskuit (p<0,05), namun tidak berpengaruh pada karakteristik organoleptik biskuit. Peningkatan taraf substitusi tepung buah kersen meningkatkan aktivitas dan kadar antioksidan biskuit.

PENGEMBANGAN PRODUK READY TO USE THERAPEUTIC FOOD (RUTF) BERBENTUK BAR BERBAHAN KACANG HIJAU, SEREALIA, DAN MINYAK NABATI Development of Ready to Use Therapeutic Food (RUTF) Bar Product Made from Mungbean, Cereal, and Vegetable oils Reni Novia; Budi Setiawan; Sri Anna Marliyati
Media Gizi Indonesia Vol. 17 No. 1 (2022): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v17i1.21-32

Pemberian produk RUTF (Ready to Use Therapeutic Food) merupakan salah satu solusi untuk mengatasi malnutrisi akut berat pada balita. Penelitian ini bertujuan untuk mengembangkan dan menganalisis produk RUTF berbentuk bar dari kacang hijau, serealia, dan minyak nabati untuk balita malnutrisi akut berat. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor dan dua ulangan. Faktor tersebut terdiri dari faktor A (kombinasi penggunaan tepung kacang hijau dengan jenis serealia yaitu tepung beras atau tepung jagung), dan faktor B (minyak nabati yaitu minyak kelapa atau minyak kelapa sawit). Penentuan formula terpilih didasarkan pada uji organoleptik (uji hedonik) dan kandungan gizi produk (energi dan protein). Hasil analisis uji hedonik menunjukkan bahwa atribut warna, aroma, rasa tekstur dan keseluruhan produk tidak berbeda nyata antar formula dan semua formula cenderung disukai panelis. Perlakuan kombinasi penggunaan tepung kacang hijau dengan serealia berpengaruh secara signifikan terhadap kandungan protein sedangkan perlakuan penggunaan minyak nabati berpengaruh secara signifikan terhadap kandungan energi produk. Hasil penelitian menunjukkan bahwa formula yang dipilih adalah formula A1B1 (kombinasi penggunaan tepung kacang hijau dengan tepung beras dan minyak kelapa) yang mengandung energi 522 kkal, 3.42% kadar air, 2.32% kadar abu, 13.57% protein, 28,89% lemak, 51,81% karbohidrat, serat pangan 4.66%, zat besi 13.82 mg /100g, kalsium 348.24 mg/100g, daya cerna protein 94.93%, dan aktivitas air 0.21. Formula A1B1 memenuhi persyaratan standar produk RUTF untuk semua kandungan gizi dan aktivitas air kecuali kandungan air berdasarkan WHO (2007).

ANALISIS KLASTER: KARAKTERISTIK, KANDUNGAN ZAT GIZI, DAN SENYAWA AKTIF EXTRA VIRGIN OLIVE OIL DI SUPERMARKET Retno Mardhiati; Sri Anna Marliyati; Drajat Martiano; Siti Madanijah; I Wayan Teguh T Wibawan
Media Gizi Mikro Indonesia Vol 12 No 2 (2021): Media Gizi Mikro Indonesia Edisi Juni 2021
Publisher : Balai Penelitian dan Pengembangan Kesehatan Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/mgmi.v12i2.2826

Latar Belakang. Kandungan zat gizi extra virgin olive oil (EVOO) memiliki banyak manfaat untuk kesehatan manusia. Beberapa manfaat antara lain sebagai imunomodulator, mencegah penyakit jantung dan vaskuler lainnya, mencegah penyakit alergi, memperbaiki fungsi liver, dan mencegah penyakit lainnya. Kandungan zat gizi tiap merek EVOO tidak sama, ditentukan oleh banyak faktor. Tujuan. Penelitian ini bertujuan menganalisis klaster berdasarkan karakteristik kimiawi, kandungan zat gizi, dan senyawa aktif pada tujuh sampel produk EVOO dari supermarket. Metode. Desain deskriptif digunakan dalam penelitian ini. Pengumpulan tujuh sampel produk EVOO di supermarket wilayah Daerah Khusus Ibukota (DKI) Jakarta dilakukan pada bulan Maret 2019. Pemeriksaan sampel produk EVOO dilakukan di Laboratorium Balai Besar Industri Agro (BBIA) Kementerian Perindustrian dan Laboratorium Biofarmaka dan Lembaga Penelitian Pengabdian Masyarakat (LPPM) Institut Pertanian Bogor (IPB). Analisis yang digunakan adalah analisis klaster melalui pendekatan hierarchical method. Hasil. Berdasarkan karakteristik kimiawi, ditemukan bahwa sampel produk EVOO ke-6 memiliki karakteristik kimiawi paling berbeda. Sampel produk EVOO ke-4 memiliki kandungan asam lemak jenuh paling berbeda. Kandungan asam lemak tak jenuh pada sampel produk EVOO ke-1, 3, dan 7 mendekati kesamaan. Kandungan vitamin E pada sampel produk EVOO ke-2 dan kandungan zat besi pada sampel produk EVOO ke-6, berbeda dengan sampel produk EVOO lainnya. Kandungan total flavonoid pada sampel produk EVOO ke-2, 3, dan 4, memiliki kadar mendekati kesamaan. Kandungan total karotenoid pada sampel produk EVOO ke-2 dan ke-6 juga memiliki kadar mendekati kesamaan. Kesimpulan. Karakteristik kimiawi pada semua sampel produk EVOO yang ditemukan dalam penelitian memiliki nilai hampir sama. Sampel produk EVOO di supermarket memiliki perbedaan kandungan asam lemak tak jenuh, total flavonoid, dan total karotenoid.

Co-Authors . Mervina Adi Winarto Adistira, Ross Mellyana Ahmad Sulaeman Ahmad Sulaeman Aini Aqsa Arafah Aisyah Aisyah Aisyah Nurhusna Aji Nugraha Ali Khomsan Angga Rizqiawan Ansarullah, Alfia Asep Rusyana Atikah Fajriani Avliya Quratul Marjan Azhari, Salma Widya Azizah, Anisah Nimah Azizi, Elsa Carla Bambang Pontjo Priosoeryanto Bibi Ahmad Chahyanto Budi Iman Santoso Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Budi Setiawan Cahyuning Isnaini, Cahyuning Cassandra Permata Nusa Chairunnisa Utami Pratiwi Clara M Kusharto Clara M. Kusharto Clara Meliyanti Kusharto Dadan Rohdiana Dadang Sukandar Daniel Pratama Sianturi Darningsih, Sri Deddy Muchtadi Deddy Muchtadi Deni Surya Kencana Dewi Anggraini Dewi Angraini, Dewi Dewi Kartika Sari Dewi Ratih Agungpriyono Deya Silviani Dian Ekawati DIMAS ANDRIANTO Dodik Briawan Dondin Sayuthi Drajat Martiano Drajat Martianto Dwi Yanti Winda Pratiwi Dwinita Wikan Utami Dwinita Wikan Utami Ekayanti , Ikeu Ekowati Handharyani Endang Rohmawati Eny Palupi Erlinda, Yuni Erlinda, Yuni Esmiati, Catur Endri Evy Damayanthi Fahrul Rozi Faisal Anwar Farah Fauziyyah Fauziyah, A'immatul Firdaus Firdaus Firdaus Firdaus Fitriyah, Holif Fuadini Therik Gigir, Engelien Milannia Hadi Riyadi Handaru Tri Mulyono Hardinsyah Harianti, Rini Harianti, Rini Herviana Ferazuma Hidayat Syarief Hidayat Syarief Hidayat Syarief I wayan Teguh Wibawan Ikeu Ekayanti Ilmi, Ibnu Malkan Bakhrul Indah Yuliana Iskandar Mirza Iskandar Mirza Iskari Ngadiarti jufri, Nurnashriana Katrin Roosita Khairunnisa, Yunda Khairunnisa, Yunda KHOIRIYAH, ROMYUN ALVY Kusumawaty, Nila Laily, Noer Latifah Darusman Latifah K Darusman Latifah K. Darusman Leily Amalia Lilik Kustiyah Lilik Noor Yuliati MADE ASTAWAN MARDHIATI, RETNO Mega Pramudita Rahayu Megawati Simanjuntak Melly Latifah Mira Dewi Mokhamad Fahrudin Muchtaruddin Mansyur Muhamad Rizal Martua Damanik Muhayatun Santoso Muhilal . Nadzifatussya'diyah, Nadzifatussya'diyah Nasution, Zuraidah Naufal Muharam Nurdin Neysa Rucita Novitasari, Putri Nur Rahman Nurdin Nurdin Nurjannah Dongoran Nurnashriana Jufri Nurwati, Yuni Prameswari, Fajria Saliha Puspita Pratiwi, Hardyanti Purnamasari, Ulfa Purnamasari Rasyid Avicena Reisi Nurdiani, Reisi Reni Novia Retnaningsih Retnaningsih Retno Mardhiati Rimbawan , Rimbawan Rimbawan Rini Nurindarwati Risti Rosmiati Safitri, Indira Nur sanjiwani, putu amrytha Setiawan, Budi Setiawan, Budi Siddiq, Muhammad Nuzul Azhim Ash Siti Madanijah Siti Madanijah Sofyan Musyabiq Wijaya Subangkit, Mawar Suci Amalia Sumali M Atmojo TATI NURHAYATI Tetty Herta Doloksaribu Tiara Firstianty Pratiwi Tika Nurmalasari Tommy Marcelino Gantohe Trina Astuti Umi Fahmida Walneg, Zahrani Fathiyah Wilda Yunieswati Winata, Grace Marlina Wiwin Winarsih Wiwit Estuti Yayat Heryatno Yuni, Sri Yunianto, Andi Eka

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