Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal Jurnal GIZIDO Jurnal Kimia Riset J-Dinamika: Jurnal Pengabdian Kepada Masyarakat JPK: Jurnal Proteksi Kesehatan Jurnal Gizi dan Kesehatan
Esthy Rahman Asih
POLTEKKES KEMENKES RIAU
Chemistry Education Health Professions Medicine & Pharmacology Nursing Public Health

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
EFEKTIVITAS ABU CANGKANG SAWIT DALAM MENINGKATKAN KUALITAS MINYAK GORENG CURAH DAN MINYAK GORENG KEMASAN Lidya Novita; Esthy Rahman Asih; Yuliana Arsil
Jurnal Kimia Riset Vol. 6 No. 2 (2021): Desember
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v6i2.31074

Abstract

Pemakaian minyak goreng berulang menyebabkan terjadinya oksidasi yang lebih tinggi pada minyak. Abu cangkang sawit dapat meningkatkan kualitas minyak jelantah karena bersifat adsorben. Tujuan penelitian ini menentukan efektivitas abu cangkang sawit dalam meningkatkan kualitas minyak jelantah dari pemakaian berulang minyak goreng curah dan kemasan ditinjau dari parameter kualitas minyak goreng sesuai Standard Nasional Indonesia (SNI). Metode dalam penelitian ini adalah menggunakan minyak curah dan kemasan dengan 4 kali pemakaian pada penggorengan ikan lele. Minyak jelantah hasil pengulangan kemudian diperlakukan dengan abu cangkang sawit pada kondisi optimum yang diperoleh pada penelitian sebelumnya yaitu perendaman 20 g abu cangkang sawit selama 2 minggu dalam 50 mL minyak jelantah. Hasil dalam penelitian ini diperoleh bahwa efektivitas abu cangkang sawit tertinggi yaitu pada pengulangan pemakaian minyak yang kedua kali (P2). Abu cangkang sawit lebih direkomendasikan untuk peningkatan kualitas minyak jelantah yang berasal dari minyak goreng kemasan (MK P2). Efektivitas abu cangkang sawit tertinggi pada MK P2 untuk parameter warna adalah sebesar 35,56%, kadar air 40,19%, asam lemak bebas 55,50%, angka peroksida 40,17%. Efektivitas abu cangkang sawit menurun dengan semakin banyaknya jumlah pemakaian minyak goreng.
TINGKAT KESUKAAN CHOUX PASTRY KERING DENGAN SUBSTITUSI TEPUNG IKAN GABUS Esthy Rahman Asih; Yuliana Arsil
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v12i1.911

Abstract

One of the local food ingredients that can be used as a source of protein is cork fish. Cork fish can be processed into flour, which can reduce damage and increase added value. This fish meal can be prepared into various snacks, one of which is a crispy choux pastry. Higher protein content with the substitution of cork fish flour in this crispy choux pastry has the potential to be a high-protein snack. This study aims to determine the sensory evaluation of crispy choux pastry formulation with cork fish meal substitution. The experimental design used in this study was CRD (Complete Randomized Design). The formulation of cork fish meal substitution in the production of crispy choux pastry is 0, 15, 30 and 45%. The resulted choux pastry was tested on the sensory evaluation at 30-semi-trained panellists. The results showed that the substitution of cork fish flour had a significant effect on the color, aroma and texture preference parameters. The substitution of cork fish flour in making crispy choux pastry by 15% is the best treatment with a color preference level value (5.80); taste (5,33); aroma (5,27); and texture (6.53).
The Effect of Red Beans Flour Substitution on The Glycemic Index of Cupcakes Esthy Rahman Asih; Audya Nadya Rinaldi; Yessi Alza
JURNAL PROTEKSI KESEHATAN Vol 8 No 1 (2019): JPK: Jurnal Proteksi Kesehatan
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v8i1.326

Abstract

Red beans are a protein food source, so their role in improving nutrition is significant, besides being rich in protein, red beans are also a source of carbohydrates, fiber, vitamins, and minerals. Cupcake is a food made from flour and is widely favored by all groups. The purpose of this study is to discover the effect of the substitution of wheat flour with red bean flour on the sensory properties, protein content and glicemix index in the cupcake. The cupcake products with concentration treatments varying 100%: 0%, 40%: 60%, 50%: 50%, 60%: 40% have been hedonic tested. It can be concluded from the results of this study that the red bean cupcake with the best treatment was a concentration of 50%: 50% Based on the sensory properties of the cupcake on the color and taste, meaning that there was an influence from each treatment on the cupcake. The protein content of red bean cupcake on the selected product, was higher at 8.75% compared to 100% control of wheat flour at 7.49%. The glycemic index value on the selected red bean cupcakes was 58,1.
PEMBERDAYAAN KADER PKK UNTUK PENCAPAIAN GIZI SEIMBANG Esthy Rahman Asih; Yuliana Arsil
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 7 No 2 (2022): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v7i2.2619

Abstract

Kesehatan adalah hak dasar bagi setiap manusia dan merupakan salah satu faktor yang menentukan kualitas sumber daya manusia, oleh sebab itu kesehatan menjadi perhatian penting. Salah satu masalah kesehatan adalah kejadian malnutrisi dan resiko gizi kurang. Perlu dilaksanakan kegiatan penyuluhan tentang gizi seimbang bagi keluarga dan pendampingan kader PKK dalam penganekaragaman pangan bergizi. Responden pengabdian masyarakat ini adalah ibu-ibu kader PKK yang berjumlah 17 orang. Pengabdian kepada masyarakat ini dilakukan dengan metode Focus Group Discussion (FGD), pre test dan post test, penyuluhan, praktik identifikasi pewarna dengan konsep asam basa, praktek pengamatan label dan kemasan pangan, praktik pengolahan dan evaluasi praktik. Hasil dari pengabdian kepada masyarakat ini diketahui pengetahuan responden sebelum dan setelah dilakukan penyuluhan adalah baik, yaitu dengan rata-rata sebesar 78,82% dan setelah dilakukan penyuluhan terjadi peningkatan rata-rata pengetahuan responden sebesar 93,18%. Sikap responden sebelum maupun sesudah penyuluhan bernilai baik, skor sebelum penyuluhan adalah 80% dan setelah penyuluhan adalah 98,24%. Perilaku responden sebelum maupun sesudah penyuluhan sudah dalam kategori berperilaku positif, skor perilaku sebelum penyuluhan 84,71% dan setelah penyuluhan sebesar 97,65%. Ketrampilan ibu dalam pengolahan pangan sudah bernilai baik.
Gambaran Variasi Menu Dan Tingkat Kepuasan Konsumen Di Taman Sari Sakato Katering Kota Pekanbaru Fitriani Fitriani; Shisi Tridestia; Esthy Rahman Asih; Aslis Wirda Hayati
JGK:Jurnal Gizi dan Kesehatan Vol 1 No 1, Juni (2021): Jurnal Gizi dan Kesehatan
Publisher : Jurusan Gizi, Poltekkes Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (153.722 KB) | DOI: 10.36086/jgk.v1i1.1078

Abstract

Background : Complete menu ranging from taste, type of food and drink, and product availability at any time, it will be able to attract the attention of consumers to make a purchase and make it easier for consumers to choose various kinds of menus to their liking. The Purpose : This study aims to determine how the description of menu variations and the level of consumer satisfaction in Taman Sari Sakato Catering Pekanbaru City. Methods : This type of research is a descriptive study with a cross sectional survey research design. The study was conducted in January to April at Taman Sari Sakato Catering Pekanbaru City with a total sample of 60 by accidental sampling. Results : The results of the study using a Likert scale calculation obtained a percentage score of 75.6% (good) on the menu variations and 75.16% (satisfied) to the level of consumer satisfaction in Caterer Taman Sari Sakato, Pekanbaru City. Conclusion : The description of menu variations in Taman Sari Sakato Catering Catering is in good criteria while the description of the level of consumer satisfaction in Taman Sari Sakato Catering is in the satisfaction criteria. Suggestions : It is recommended that further research need to add education and employment criteria to the characteristics of respondents in the questionnaire. It is also necessary to make open-ended questions on the questionnaire in order to find out the reasons for the negative answers given by respondents.
Co-Authors Aslis Wirda Hayati Audya Nadya Rinaldi Fitriani Fitriani Lidya Novita Shisi Tridestia Yessi Alza Yuliana Arsil