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All Journal Jurnal Sains dan Teknologi Pangan Darussalam Nutrition Journal Jurnal Kesehatan Komunitas Amerta Nutrition Jurnal Ipteks Terapan Jurnal Ilmiah Inovasi Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Unri Conference Series: Community Engagement Jurnal Abmas Negeri (JAGRI) pendidikan, science, teknologi, dan ekonomi Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat
Iza Ayu Saufani
Program Studi Gizi, Universitas Mohammad Natsir Bukittinggi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Identifikasi Profil Sensori Ideal Minuman Fermentasi Kulit Buah Nanas (Ananas comosus L.): Ideal Sensory Profile Identification of Fermented Drinks Based on Pineapple Peel (Ananas comosus L.) Pratiwi, Caca; Saufani, Iza Ayu; Nurfaziah, Latifah Rahman
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.344-352

Abstract

Background: The inedible parts of pineapple account for 40% of its weight, including the peel, which can be utilized through fermentation into a beverage known as tepache. This probiotic drink holds significant potential for industrial development in Indonesia. However, there is limited information regarding the sensory profiles and consumer preferences specific to the Indonesian market. Objectives: This study aimed to analyze the ideal sensory profile of fermented beverages made from pineapple peel. Methods: This experimental study consisted of three stages: product formulation, sensory evaluation using the ideal profile method, and sensory evaluation using Quantitative Descriptive Analysis (QDA). A completely randomized design (CRD) with a single-factor approach was used, involving three treatments: sample A (500 g pineapple peel and 500 g palm sugar), sample B (500 g pineapple peel and 600 g palm sugar), and sample C (500 g pineapple peel and 700 g palm sugar). Each treatment was replicated twice. Data on sensory profiles were processed using Microsoft Excel. Results: The sensory profile of product code A most closely resembled the ideal profile, particularly with the peely attribute. The attributes requiring a decrease in intensity for product code A were rich, citric, bitter, astringent, and acidic. Conversely, the attributes needing an increase were light, sparkle, sweet, and fresh Conclusions: Consumer perceptions indicate that the product with sensory characteristics closest to the ideal profile is product code A.
Aktivitas Antioksidan Nanopartikel dari Ekstrak Daun Sembung (Blumea balsamifera L.): Antioxidant Activity of Nanoparticle Modified from Sembung Leaf (Blumea balsamifera L.) Extract Saufani, Iza Ayu; Rahmi, Azimatur; Afriani, Tika; Zikirzi, Widi Urdatullah
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.362-371

Abstract

Background: Dietary antioxidants are essential to prevent free radical-induced cell damage and maintain the body’s physiological functions. Sembung leaves are rich in polyphenols, which are known to have substantial antioxidant activities. The antioxidant efficacy of Sembung leaves can be enhanced by nanoparticle size. Objectives: To examine the enhancement of antioxidant activity of Sembung leaf (Blumea balsamifera L.) extract modified into nanoparticles. Methods: The extract used was an ethyl acetate fraction extract. The fresh leaves of Sembung ware macerated in 96% ethanol for 24 hours. Ethanol, n-hexan, and ethyl acetate solvents were used to fractionate the ethanolic extract. The extract of the ethyl acetate fraction was modified into nanoparticles through the ionic gelation method. The nanoparticles comprised three formulations, F1 (0.25% chitosan and 10 ml NaTPP solution), F2 (0.50% chitosan and 20 ml NaTPP solution), and F3 (0.75% chitosan and 30 ml NaTPP solution). The antioxidant activity was assessed by lipid peroxidation using ferric thiocyanate (FTC) followed by the thiobarbiturat (TBA) method. A Spectrophotometer UV-Vis was used to analyse the % inhibition values of the samples. Results: The antioxidant activity assay on the sample of ethyl acetate fraction using the FTC method showed 31.25% inhibition, and using the TBA method indicated 17.34% inhibition. Meanwhile, the % inhibition was 23.77% and 40.43% in the nanoparticle sample with the FTC and TBA methods, respectively. Conclusions: This study revealed that nanoparticles of Sembung leaves  can increase antioxidant activities. These findings offer potential applications in the development of existing antioxidant products.
Karakteristik Fisikokimia, Mikrobiologi dan Sensori Yogurt Susu Kambing (Capra aegagrus hircus) diperkaya Sari Kacang Hijau (Vigna radiata): Physicochemical, Microbiological and Sensory Characteristics of Goat Milk (Capra aegagrus hircus) Yogurt with Mungbean (Vigna radiata) Extract Enrichment Firmansyah, Hardi; Rosmiati, Risti; Saufani, Iza Ayu; Hanifa, Zulfa Nur
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.266-277

Abstract

Background: Goat milk offers more superior health benefits than cow milk, while mung beans possess high nutrient contents and promote probiotic growth. Enhancing goat milk yogurt with mung bean extract through fermentation can improve product quality and consumer acceptance by mitigating the off-flavors. Objectives: To determine the physicochemical, microbiological, and sensory characteristics of goat milk yogurt with mung bean extract enrichment. Methods: A Completely Randomized Design (CRD) was employed with four different formulation ratios of goat milk and mung bean extract at 100%:0%, 85%:15%, 70%:30%, and 55%:45%. Physicochemical properties, such as pH, acidity, ash, total solids, protein, fat, and total sugar were analyzed. on the total amount of lactic acid bacteria (LAB) was counted as microbiological analysis component. Sensory evaluations were conducted using hedonic and hedonic quality tests. All parameters were analyzed using a one-way ANOVA, and the best formulation ratio was determined using the De Garmo method. Results: pH of the product was 3.96 to 4.12, as acidity increased along with a higher mung bean extract. Ash, protein, fat, and total solids content varied moderately across samples, influencing the nutritional profiles of the yogurt. The amount of LAB peaked at 8.95 Log CFU/ml in the 85%:15% formulation ratio. Sensory evaluations showed the highest score of texture and overall assessments in the 85%:15% formulation ratio by achieving optimal tanginess, sweetness, and texture balance. Conclusions: Enriching goat milk yogurt with mung bean extract can significantly influence the physicochemical, microbiological, and sensory characteristics. The formulation of 85% goat milk and 15% mung bean extract provides the more enhanced nutritional value, probiotic potential, and consumer acceptance.
SUSTAINABILITY SCHOOL-BASED NUTRITION EDUCATION FOR NON-COMMUNICABLE DISEASE PREVENTION IN SMA SWASTA UTAMA MEDAN Rosmiati, Risti; Saufani, Iza Ayu; Firmansyah, Hardi; Sari, Wina Dyah Puspita; Rahmadini, Fathia
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 3 (2025): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i3.2884

Abstract

Non-communicable diseases (NCDs) are a growing public health concern globally and in Indonesia, strongly associated with poor nutrition and unhealthy lifestyles. Schools are effective platforms for health promotion through sustainable nutrition education. The program was conducted at SMA Swasta Utama, Medan (March–July 2025) with 10 teachers and 36 students, involving preparatory coordination, development of educational tools, and delivery of nutrition education through lectures and multimedia discussions. Knowledge improvement was assessed using pretest–posttest with the Wilcoxon paired test, while teachers also received training in anthropometry, blood pressure monitoring, biochemical testing, and the Productivity Risk Self-Assessment Tool (PRISAT), supported by the provision of self-monitoring equipment. Results showed significant knowledge improvements in both groups, with clear shifts from poor to moderate and good categories (p<0.05). Teachers achieved greater gains than students, reflecting their role as facilitators and role models in health education. PRISAT screening revealed most teachers were low risk, though some were categorized as high risk, underscoring the importance of early detection. This program demonstrates the effectiveness of integrating nutrition education and health monitoring to strengthen school-based NCD prevention.
Co-Authors Afriani, Tika Agustina Agustina Ali Djamhuri Azimatur Rahmi Caca Pratiwi Dessy Angraini Fimansyah, Wira Firmansyah, Hardi Gusmalini Gusmalini Gusmalini Gusmalini Gusmalini, Gusmalini Hanifa, Zulfa Nur Hardi Firmansyah Haryana, Nila Reswari Kanaya Yori Damanik Mirnawati Mirnawati Mutia Elida Mutia Elida Mutia Elida Natalina, Sucita Lestari Nurfaziah, Latifah Rahman Pratiwi, Caca Rahmadini, Fathia Risti Rosmiati Sari, Wina Dyah Puspita Syahrial, Syahrial Umul Aiman Yatty Destani Sandy Zikirzi, Widi Urdatullah Zulfa Nur Hanifa