Article Per Year (5 Year)
p-Index From 2021 - 2026
7.981
P-Index
This Author published in this journals
All Journal Agroindustrial Technology Journal Jurnal Teknologi & Industri Hasil Pertanian GHIDZA: Jurnal Gizi dan Kesehatan Conference on Innovation and Application of Science and Technology (CIASTECH) Amerta Nutrition JURNAL AGRICA Food Science and Technology Journal (Foodscitech) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Kontribusia : Research Dissemination for Community Development ASAWIKA: Media Sosialisasi Abdimas Widya Karya Journal of Herbal, Clinical and Pharmaceutical Science (HERCLIPS) Jurnal Perikanan Pantura Budimas : Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Food Technology and Health DedikasiMU: Journal of Community Service GHIDZA MEDIA JURNAL Journal of Tropical Food and Agroindustrial Technology JUSTI (Jurnal Sistem dan Teknik Industri) Journal of Technology and Food Processing (JTFP) Teknologi dan Industri Pertanian Indonesia Journal of Food Safety and Processing Technology
Sutrisno Adi Prayitno
Universitas Muhammadiyah Gresik
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 85 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 85 Documents
Search

 2   3   4   5   6 
Physicochemical Properties And Sensory Evaluation Of Fermented Mustard With Difference Ratio Of Rice Water And Tal Palm Sap Nur Agustin Mardiana; Domas Patria Galih; Sutrisno Adi Prayitno; Chusnul Chotimah
Kontribusia : Research Dissemination for Community Development Vol 5 No 1 (2022): KONTRIBUSIA
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.032 KB) | DOI: 10.30587/kontribusia.v5i1.2930

Abstract

Tal palm plant is widely known and spread in Indonesia. However, the application of tal palm plant especially sap as another product is limited. Tal plant sap used in mustard fermentation as carbon source with rice water. The aim of this study is to find suitable ratio of rice water and tal palm sap for the best physicochemical properties and sensory characteristic of fermented mustard. This experiment was using completely randomized design with one factor and 5 treatment groups. The evaluation of physichochemical performed to measure total acidity, polyphenol, and flavonoid. The sensory evaluation was using hedonic test with untrained panelists and determine score for parameters such as color, aroma, texture, and taste. The results showed that the highest total acidity was 1,06% which found in sample with ratio of rice water and tal palm sap (0:1). However the highest total polyphenol was 15,87 (mg GAE/g) and total flavonoid was 4,52 (mg QE/g) found when the ratio of rice water and tal palm sap similar (1:1). Based on the sensory evaluation, sample with ratio of rice water and tal palm sap (3:1) has the highest score on color was 3,17 ; aroma was 3,00; and taste was 3,00. Accordingly, this study provide data to enhance economical value and product development for tal palm sap.
UTILIZATION OF LAND WITH AQUA-PONIC SYSTEMS, MUSTARD GREENS AND AFRICAN CATFISH Aminin Aminin; Andi Rahmad Rahim; Ummul Firmani; Sa’idah Luthfiyah; Sutrisno Adi Prayitno; Nur Maulida Safitri; Gawest Bagus Permana; Muhammad Haqul Yaqin
Kontribusia : Research Dissemination for Community Development Vol 3 No 2 (2020): Kontribusia (Research Dissemination for Community Development)
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.089 KB) | DOI: 10.30587/kontribusia.v3i2.1450

Abstract

Food needs in urban areas are increasing along with increasing population growth. The problem of population growth in urban areas is always followed by the construction of housing facilities. The development of housing facilities has an impact on the availability of land and water resources for fish farming and agriculture. Aquaponics technology is a combination of aquaculture and hyroponics technology in one system to optimize the function of water and space as maintenance media. Aquaponic system is a system that offers solutions related to narrow land use and limited water resources for fish and plant cultivation activities. In this community service activity, the aquaponics system was introduced to the community in the Dahanrejo area, with several activities carried out including the creation of an aquaponics unit, counseling and training given to the community on this aquaponics technique and unit. In carrying out community service activities there are several stages that need to be carried out including: location surveying, designing and testing of acuponic technology, counseling and training, monitoring and surveying. From the activities carried out, 20 people received training on how to use the land for freshwater fish cultivation and crop cultivation using aquaponics technology. In addition, an aquaponic unit was handed over to the kelurahan as a model for the existing community.
Sensory evaluation of wet noodle products added with Moringa oleifera flour with different concentrations Sutrisno Adi Prayitno; Nur Agustin Mardiana; Nurthalita Alifia Rochma
Kontribusia : Research Dissemination for Community Development Vol 4 No 2 (2021): Kontribusia (Research Dissemination for Community Development)
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.034 KB) | DOI: 10.30587/kontribusia.v4i2.2738

Abstract

Noodles are foods that are often consumed by the community as a substitute for rice carbohydrates. Generally, noodles are only made from wheat flour which only has a carbohydrate source. Nutritional needs are not only carbohydrates but also fats and proteins and mineral groups. The purpose of this study was to determine the sensory properties of wet noodle products added with Moringa oleifera leaf flour with various concentrations. The concentration of Moringa oleifera flour compared to wheat flour used in making wet noodles was 0%:100%, 5%:95%, 10%:90%, and 15%:85%. The analytical parameters used are taste, color, aroma , and texture. The panelists used were untrained panelists. Panelists were asked to analyze the hedonic test on the sample of wet noodles served. The results showed that the concentration of Moringa oleifera leaf flour and wheat flour had an influenced on the hedonic level of each parameter in wet noodles. Overall, the best organoleptic value for wet noodles added with Moringa oleifera leaf flour was 5% and wheat flour 95% which had an average hedonic level of 103.06 colors, 102.34 aromas, 103.63 taste, and 100.71 on texture. While the lowest hedonic value was in the ratio of Moringa oleifera leaf flour and wheat flour of 15%: 85% with hedonic results 32.09 colors, 29.44 aromas, 29.89 taste, and 38.37 in texture. So it can be concluded that Moringa oleifera leaf flour is good in organoleptic substitution by 5%. Similar studies are needed with different or smaller concentrations of Moringa oleifera leaf powder.
Comparison of Extracts (Ethanol And Aquos Solvents) Muntingia calabura Leaves on Total Phenol, Flavonid And Antioxidant (Ic50) Properties Sutrisno Adi Prayitno; Andi Rahmad Rahim
Kontribusia : Research Dissemination for Community Development Vol 3 No 2 (2020): Kontribusia (Research Dissemination for Community Development)
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.235 KB) | DOI: 10.30587/kontribusia.v3i2.1451

Abstract

Astract Muntingia calabura plant is a plant in Indonesia that has a variety of functions. It is used as a herbal ingredient to treat certain diseases and also as an antibacterial as well as natural antioxidants. Because inside the leaves there are various bioactive compound that can be used for the sake of herbal making. The purpose of this study is to do early screening of Muntingia calabura leaf extract using ethanol and aquos solvent. The method used in extraction is maceration exaction. The phytochemical analysis performed are total phenols, total flavonoids and antioxidants (IC50). The results showed a total phenol in the ethanol extract was 361.22 mg of GAE/g total flavonoids was 42.46 mg QE/g and antioxidant activity (IC50) was 131.22 μg/mL. At the aquos extract, total phenol was 267.61 mg of GAE/g, total flavonoids was 16.22 mg QE/g and antioxidant activity (IC50) was 129.31 μg/mL. By seeing the total phenol and antioxidants in both the extract (ethanol and aquos), the Muntingia calabura leaves have the potential to be used as herbal ingredients and antimicrobial agents.
Quantitative and Qualitative Analysis of Protein Content in Moringa Leaves (Moringa oleifera L.) Dwi Retnaningtyas Utami; Andi Rahmad Rahim; Sutrisno Adi Prayitno
Kontribusia : Research Dissemination for Community Development Vol 5 No 2 (2022): Kontribusia Agustus 2022
Publisher : OJS Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.52 KB) | DOI: 10.30587/kontribusia.v5i2.4100

Abstract

Protein is one of the macronutrients that have an important role in the formation of biomolecules. Protein can be found in various plants, one of which is Moringa leaves. Moringa leaves (Moringa oleifera L.) are proven to be effective in treating various diseases, including diabetes, hepatitis, heart disease, and high cholesterol. The purpose of this study was to see if there was protein content in Moringa leaves (Moringa oleifera L.) and how much protein content in Moringa leaves. The parameters used are qualitative tests and quantitative tests, qualitative tests are carried out using the biuret method to determine the presence or absence of protein content in Moringa leaves, while quantitative tests are carried out using spectrophotometric methods to determine protein levels contained in Moringa leaves. From the research results, it is known that Moringa (Moringa oleifera L.) leaves contain protein with a protein content of 2,783; 2,657; 2,547 mg/50g.
ANALISIS ZAT GIZI MIE KERING DENGAN SUBSTITUSI TEPUNG KULIT ARI BIJI KEDELAI DAN TEPUNG WORTEL (Sebagai Alternatif Pencegahan Obesitas pada Remaja dan Dewasa) Alfiyatus Salimah; Desty Muzarofatus Sholikhah; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 4 No 1 (2022): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i1.4787

Abstract

Penelitian ini bertujuan untuk menganalisis zat gizi mie kering dengan substitusi kulit ari biji kedelai dan tepung wortel sebagai alternatif pencegahan obesitas pada remaja dan dewasa. Mie kering ini baik digunakan dalam upaya pencegahan obesitas karena bahan yang digunakan memiliki kandungan protein dan serat yang tinggi. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 1 kontrol dan 3 formula perlakuan dengan 2 kali ulangan. Data uji laboratorium kandungan zat gizi mie kering yang diperoleh dianalisis menggunakan sidik ragam (ANOVA) dan uji lanjut Duncan. Hasil analisa uji laboratorium kandungan zat gizi mie kering terdapat perbedaan yang signifikan antar formula (p<0,05). Hasil uji efektifitas menunjukkan formulasi terbaik terdapat pada formula F3. Produk mie terbaik F3 memiliki kandungan zat gizi kadar protein 11,73 gram, karbohidrat 59,86 gram, dan serat 3,63 gram. Namun, perlu ditambahkan dari sumber serat lain seperti pada sayur dan buah untuk dapat mengoptimalkan kebutuhan serat harian pada remaja dan dewasa.
EVALUASI SENSORI DAN GIZI CHIPS TEPUNG DAUN KELOR, IKAN BANDENG, DAN TEPUNG MOCAF SEBAGAI ALTERNATIF PENCEGAHAN ANEMIA REMAJA PUTRI Leliyana Candra Putri; Desty Muzarofatus Sholikhah; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 4 No 1 (2022): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i1.4730

Abstract

Anemia adalah kondisi dimana tubuh mengalami penurunan jumlah sel darah merah yang ditandai dengan kadar hemoglobin <12g/dl. Remaja putri adalah salah satu kelompok yang rentan terhadap anemia. Metode penelitian Eksperimental dengan Rancangan Acak Lengkap (RAL) terdiri dari F0, F1, F2, dan F3. Uji evaluasi sensori dilakukan pada mahasiswa fakultas kesehatan Universitas Muhammadiyah Gresik sebanyak 30 panelis yang selanjutnya dianalisis menggunakan uji kruskal wallis. Uji laboratorium dilakukan di BBLK yang selanjutnya dianalisis menggunakan uji anova lanjut duncan. Hasil evaluasi sensori pada setiap formula F0, F1, F2, dan F3 pada parameter warna tidak terdapat berbedaan nyata dengan nilai Asymp. Sig >(0,05), sedangkan pada parameter aroma, rasa, dan tekstur terdapat perbedaan nyata dengan nilai Asymp. Sig <(0,05). Formula yang paling disukai adalah formula F2 (3,175). Hasil laboratorium gizi makro dan zat besi terdapat perbedaan nyata dengan nilai P-value sig. <0,05. Kadar protein tertinggi terdapat pada F3 (13,67 g). Kadar lemak tertinggi terdapat pada F3 (5,11 g). Kadar karbohidrat tertinggi terdapat pada F3 (78,49 g). Kadar zat besi tertinggi terdapat pada F3 (5,79 mg). Kesimpulan dari penelitian ini yaitu terdapat pengaruh penambahan tepung daun kelor, ikan bandeng, dan tepung mocaf terhadap evaluasi sensori, kadar zat gizi makro dan zat besi produk chips.
KARAKTERISTIK KIMIA MIE BASAH SUBSTITUSI DARI TEPUNG JAGUNG, RUMPUT LAUT, DAN UMBI BIT Nurul Ainiyah; Dwi Novri Supriatiningrum; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 4 No 1 (2022): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i1.4753

Abstract

Corn flour and seaweed are foodstuffs that have high fiber content and low calories. Beetroot was a functional food ingredient that can be used as a source of vitamins and minerals as that have good benefits for the body. The purpose of this research is to create a wet noodle formulation with the substitution of corn flour, seaweed, and beetroot so that it can be used as an alternative food for obesity. The research method used an experimental design with a completely randomized design consisting of two comparable groups, one experimental group and one control group. Chemical laboratory tests were analyzed using the ANOVA test and Duncan's advanced test. The results of the chemical test of macronutrients and crude fiber were different with the P-value sig. < 0.05. The macronutrient levels of F0, F1, F2 and F3 are 6.78 g protein; 7.43 g; 7.72 g; 7.86 g, 6.21 g fat; 7.45 g; 8.57 g; 8.85 g, carbohydrates 33.04 g; 33.67 g; 34.78 g; 36.10 g, fiber 0.53 g; 0.72 g; 0.87 g; 1.03 g. Determination of the best nutritional value was carried out using an effectiveness test, with the result values ​​at F0, F1, F2, and F3 being 0; 0.38; 0.74; 1. The best nutritional value was in formula 3 with 18% corn flour substitution, 7% seaweed, and 15% beetroot. So that F3 wet noodles can be consumed as a substitute for staple foods or as a variety of carbohydrate sources while still paying attention to a balanced nutritional diet and the contents of my plate, namely adding side dishes, vegetables, and fruits.
ANALISIS GIZI MAKRO, ZINK DAN TEKSTUR PADA SNACK CHIPS TEPUNG BIJI KELOR (MORINGA OLEIFERA) DAN IKAN BANDENG (CHANOS, FORSSKAL) TERHADAP PENCEGAHAN BALITA STUNTING Ikho Unniswati Ula; Dwi Novri Supriatiningrum; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 4 No 1 (2022): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i1.4552

Abstract

Stunting is a physical growth disorder that occurs in children which is influenced by low nutrient intake and characterized by low height based on age. The purpose of the study was to determine the levels of macronutrients, zinc and texture in snack chips made from Moringa seed flour and milkfish. The research method used a laboratory experimental approach and research design with a completely randomized design (CRD) with control formula (F0) and treatment formula F1 (60% wheat flour, 3% Moringa seed flour, 37% milkfish), F2 (58% wheat flour, 2% Moringa seed flour, 40% milkfish) and F3 (56% wheat flour, 1% Moringa seed flour, 43% milkfish). Analysis of chemical assay using the One Way Anova test and Duncan's advanced test. The results of chemical tests on nutritional levels of protein F0 1.51 g, F1 1.81 g, F2 2.22 g, F3 2.86 g, fat F0 0.54 g, F1 0.82 g, F2 1.01 g, F3 1.34 g, carbohydrates F0 12.97 g, F1 13.35 g, F2 13.54 g, F3 13.61 g, zinc F0 0.51 mg, F1 0.58 mg, F2 0.65 g, F3 0.75 and texture F0 0.51%, F1 0.62%, F2 0.77%, F3 1.02%. The results of the analysis using statistical tests there were significant differences in protein, fat, zinc, carbohydrates and texture and there were no significant differences in carbohydrates in the F2 and F3 formulations. The best nutritional value in each formulation using the effectiveness test is found in F3.
SUBSITUSI TEPUNG LABU KUNING (CUCURBITA MOSCHATA) DAN TEPUNG DAUN KELOR (MORINGA OLEIFERA) DALAM PEMBUATAN KUDAPAN COOKIES UNTUK BALITA STUNTING Rizky Yon Exvivonda Vionella Saputri; Dwi Novri Supriatiningrum; Sutrisno Adi Prayitno
Ghidza Media Jurnal Vol 4 No 1 (2022): GHIDZA
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/ghidzamediajurnal.v4i1.4782

Abstract

Stunting ada kaitannya dengan mengkonsumsi protein, seng, dan zat besi. Tujuan penelitian untuk mengetahui pengaruh subsitusi tepung labu kuning dan tepung daun kelor terhadap sensori dan kadar gizi cookies. Metode penelitian menggunakan desain eksperimental rancangan acak lengkap dengan 4 formulasi dengan kode F0, F1, F2, dan F3. perbedaan uji sensori dan kadar gizi cookies dianalisis dengan uji Two Way Anova. Hasil penelitian sensori didapatkan nilai warna sign 0.087, nilai aroma sign 0.548, nilai tekstur sign 0.12, dan nilai rasa sign 0.053 sehingga sign lebih kecil 0.05 tidak signifikan yang artinya tidak terdapat perbedaan antara daya terima panelis terhadap cookies. Hasil uji kadar gizi didapatkan protein 6.31 g, karbohidrat 68.80 g, zat besi 0.1286 mg, dan seng 0.3889 mg sehingga sign lebih kecil 0.05 yang artinya terdapat perbedaan antara kadar gizi terhadap cookies. Kesimpulan cookies terbaik terdapat diformula F2 dengan konsumsi cookies tepung labu kuning dan tepung daun kelor 8 keping/hari dapat mencegah atau mengurangi stunting pada balita.
Co-Authors Agnesia, Dian Agnesia Agnesia, Dian Agnesia Agustin Mardiana, Nur Ainanda Al Fatina Ainanda Alfatina AISYAH, PUTRI NUR Alfiyatus Salimah Amalia Rahma Aminin Aminin Aminin, Aminin Andi Rahmad Rahim Andrean Fajar Kusuma Annafi Tazhkira Aulia Aditi Meisyah Ayu Safitri, Nur Maulidiyah Azzahrya, Athaya Bella Budi, Setyo Chusnul Chotimah Dewi, Intan Iriani Domas Galih Patria Durrotul Ma'sumah Dwi Faqihatus S Dwi Novri S Dwi Novri Spriatiningrum Dwi Novri Supriatiningrum Dwi Retnaningtyas Utami Dwi Retnaningtyas Utami Eka Srirahayu Ariestiningsih Elfira Oktaviani Endah Mulyani, Endah Erni Sofia Murtini Fadeli Muhammad Habibie Fadjar Kurnia Hartati Firmani, Ummul Gawest Bagus Permana Hasanah, Khomarul Maulidatul Heri Purnama Pribadi Ikho Unniswati Ula Indah Permata Sari Intan Iriani Dewi Irawayantiningsih, Kholifatul Yuli Khomarul Maulidatul Hasanah Kurnia Pasa Dwi Putri Kurniati, Ade Rafita Kurniati, Ade Rafita kusnadi, joni kusnadi kusnadi, joni kusnadi Kusumawati, Rinda Lailiyah, Wiharyanti Nur Lebdoyono, Rendra Leliyana Candra Putri Lilla Puji Lestari M. Bambang Sigit S Ma’sumah, Durrotul Ma’sumah Maria Agustin Maria Agustini Ma’sumah, Durrotul Ma’sumah Meisyah, Aulia Adisti Meisyah, Aulia Aditi Muhammad Haqul Yaqin Muntaqoh, Chamidah Dyah Nadhifa Salsabila Nadhifah Salsabila Niam, Muhammad Khoirun Ningrum, Sugiyati Nofia Sofianti Nur Lailiyah, Wiharyanti Nur Maulida Safitri Nur Maulidiyah Ayu Safitri Nur Qomaria Nurjannah, Indah Nurtalitha Alifia Rochma Nurthalita Alifia Rochma Nurul Ainiyah Oktaviani, Elfira Patria, Domas Galih Puspita, Rizqa Arya Putri, Vita Maulidah Rahmad Jumadi Rahmad Yliandri Raida Amelia Ifadah Rendra Lebdoyono Restu Tjiptaningdyah Reza Astika Wahyu Pramesti Rizky Yon Exvivonda Vionella Saputri Rizqa Arya Puspita Rochma, Nurtalitha Alifia Rosydah, Dina Rosyidah, Dina Safrila, Vidya Rahmatil Salsabila, Nadhifah Saniyah, Mas'udatus Saniyah Saniyah, Mas'udatus Saniyah Sa’idah Luthfiyah Sholikhah, Desty Muzarofatus Silvy Novita Antrisna Silvy Novita Antrisna Putri Silvy Novita Antrisna Putri, Silvy Novita Antrisna Simamora, Gervbry Ranti Ramadhani Siti Juwariyah Sugiarto, Dinta Sugiyati Ningrum Tazhkira, Annafi Tazhkira Tazhkira, Annafi Tazhkira Ully Wulandari, Ully Utami, Dwi Retnaningtyas Wiwik Handayani Yahya, Achmad Tantowi Yusril Ihza Mahendra