Article Per Year (5 Year)
p-Index From 2021 - 2026
2.949
P-Index
This Author published in this journals
All Journal Buletin Peternakan Jurnal Ilmu dan Teknologi Hasil Ternak Media Gizi Mikro Indonesia Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Media Gizi Indonesia (MGI) GIZI INDONESIA Animal Production : Indonesian Journal of Animal Production Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Journal of Maternal and Child Health Nusantara Science and Technology Proceedings Livestock and Animal Research Journal of Health and Nutrition Research Proceeding Muhammadiyah International Public Health and Medicine Conference Media Penelitian dan Pengembangan Kesehatan Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Adi Magna Patriadi Nuhriawangsa
Program Studi Peternakan, Fakultas Pertanian Universitas Sebelas Maret Jl. Ir. Sutami 36A Surakarta 57126
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 25 Documents
Search

 1   2   3 
Coffee Consumption Patterns and Anemia Risk: A Cross-Sectional Study of Female University Students in Surakarta Mahra, Arifa Sofia; Nuhriawangsa, Adi Magna Patriadi; Sari, Yulia
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.500

Abstract

Iron deficiency anemia in women of childbearing age is a public health problem. This can be caused by a lack of iron intake from protein sources and impaired iron absorption by inhibitors such as coffee. This study aimed to analyze the relationship between coffee consumption habits and the proportion of protein intake types on the incidence of anemia and menstrual cycle disorders in female university students in Surakarta. This study used a quantitative method with a cross-sectional design. A total of 110 samples were selected through purposive and consecutive sampling. Data collection on coffee consumption habits, protein intake, and menstrual cycle was conducted using questionnaires and SQ-FFQ, while hemoglobin levels were measured using a hematology autoanalyzer; then, it was analyzed using Spearman’s Rank or contingency coefficient test and binary logistic regression. The results showed that 39.1% respondents had anemia and 53.6% respondents had menstrual cycle disorders. Based on multivariate test, the only variable related to the incidence of anemia was the habit of consuming ready-to-drink coffee type (p=0.019; r=3.092). Meanwhile, general coffee consumption habits, specific consumption habits based on frequency and other types, and the proportion of protein intake types were not related to the incidence of anemia (p>0,05). Then, there were no variables of coffee consumption habits and proportion of protein intake types related to menstrual cycle disorders (p>0.05). In conclusion, only the habit of consuming ready-to-drink coffee type significantly increased the risk of anemia.
The effect of Moringa oleifera L. leaf extract supplementation on the chemical and sensory quality of beef patties cooked to a well-done level Kartikasari, Lilik Retna; Bayu Setya Hertanto; Farough Heidar Barido; Winny Swastike; Adi Magna Patriadi Nuhriawangsa
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 3 (2023): December 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.03.15

Abstract

This study aimed to evaluate the effect of Moringa oleifera L. leaf extract supplementation on the chemical composition and sensory quality of beef patties cooked to a well-done level. This study used a completely randomized design (CRD) in one direction withfive treatments and five replications. The research treatments included the supplementation of Moringa oleifera L. leaf flour extract (MOE) 0% (P0), 1% (P1), 2% (P2), 3% (P3), and 4% (P4). The variables observed included water content, fat, protein, collagen, and sensory attributes. A 15-cm line scale was used to evaluate the intensity of the attributes tested on beef patties by 30 semi-trained panelists. Chemical and organoleptic quality test data were analyzed using Analysis of Variance. If the treatments had a significant effect, then the analysis was continued using the Tukey Test. The results showed that the addition of Moringa leaf flour extract had a very significant effect (P<0.05) on the chemical quality of beef patties (water, fat, and protein content). The use of Moringa oleifera L. leaf extract at the 2% level produces higher protein and fat levels than the use of 4%. Adding MOE up to 4% can increase the intensity of beef patties' color, aroma, and tenderness (P<0.05). The supplementation of Moringa oleifera L. leaf flour extract at the 2% level can produce beef patties with relatively high protein and fat content and can maintain sensory quality.
PEMBERIAN NUGGET IKAN TENGGIRI YANG DIFORTIFIKASI TEPUNG DAUN KELOR TERHADAP NILAI Z-SCORE TB/U dan BB/U PADA ANAK BALITA STUNTING Haruni, Diah Sekar; Nuhriawangsa, Adi Magna Patriadi; Febrinasari, Ratih Puspita
Media Penelitian dan Pengembangan Kesehatan Vol. 35 No. 2 (2025): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v35i2.3015

Abstract

Stunting is a nutritional problem caused by prolonged malnutrition. Mackerel and Moringa leaves are considered to have many health benefits on children growth. The study aimed to determine the effect of giving mackerel nuggets fortified with moringa flour on the nutritional status of stunted toddlers. The study took place in February and March of 2024, had a pre-post control group. The samples comprised 52 stunted children in West Nias, ranging in age from 24 to 59 months; toddlers with chronic illnesses and those with gluten and seafood allergies were excluded. Four groups were created from the samples: two control groups and two treatment groups. The treatment group received 100 grams of nuggets daily for 60 days, along with the collection of anthropometric data, including height and weight. Height-for-Age (HAZ) data was analyzed using Wilcoxon and Kruskal Wallis test while Weight-for-Age (WAZ) data used Paired T-test and One Way ANOVA test, then followed by a Post Hoc test. There was no significant difference in the increase in HAZ between treatments (p=0.741), but there was an effect of giving nuggets with the addition of moringa leaves at 3% (p=0.046) and 7% (p=0.007) on HAZ at 0,010 and 0,016 respectively. Weight-for-Age (WAZ) value increased differently for each treatment (p=0.001), with the most significant difference in the giving of nuggets fortified with 7% moringa leaves, namely 0,206. The conclusion of this study was that giving mackerel nuggets fortified with moringa flour increased HAZ and WAZ of stunted toddlers.
The effect of cookies moerhi on body weight and macronutrient intake in undernourished adolescent girls Septiana, Dian; Nuhriawangsa, Adi Magna Patriadi; Rahardjo, Setyo Sri
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).285-295

Abstract

ABSTRAKLatar Belakang: Gizi kurang merupakan salah satu permasalahan gizi yang sering menyerang remaja, khususnya remaja putri. Hal ini disebabkan oleh kurangnya konsumsi energi dan zat gizi dalam memenuhi kebutuhan tubuh. Salah satu strategi mengatasi gizi kurang adalah pemenuhan asupan gizi dengan memberikan suplementasi gizi berupa makanan tambahan yang digemari, misalnya cookies. Cookies Moerhi merupakan cookies yang dibuat dengan tepung ubi jalar putih (Ipomoea batatas L.) dan tepung tempe sebagai pengganti sebagian tepung terigu.Tujuan: Tujuan penelitian ini adalah untuk mengetahui pengaruh Cookies Moerhi terhadap berat badan dan asupan zat gizi makro pada remaja putri gizi kurang.Metode: Desain penelitian quasi experiment dengan pre-test and post-test with control group design. Penelitian dilaksanakan pada bulan Mei-Juni 2024, sampel berjumlah 33 orang yang terbagi menjadi 3 kelompok perlakuan yaitu: 1) kelompok kontrol diberi cookies kontrol dan edukasi gizi; 2) kelompok intervensi 1 diberi Cookies Moerhi formula 1 (20% tepung ubi jalar putih, 10% tepung tempe) dan edukasi gizi; 3) kelompok intervensi 2 diberi Cookies Moerhi formula 2 (10% tepung ubi jalar putih, 20% tepung tempe). Hasil: Hasil penelitian menunjukkan bahwa pemberian Cookies Moerhi formula 1 dan edukasi gizi selama 21 hari dapat meningkatkan rerata berat badan (p=0,009), asupan energi (p=0,007), protein (p=0,014) dan lemak (p=0,003), sedangkan Cookies Moerhi formula 2 dapat meningkatkan rerata asupan lemak (p=0,033). Cookies kontrol dapat meningkatkan rerata berat badan (p=0,006) dan asupan energi (p=0,030).Kesimpulan: Pemberian Cookies Moerhi formula 1 dan edukasi gizi menunjukkan hasil yang lebih baik karena dapat meningkatkan berat badan, asupan energi, asupan protein dan asupan lemak pada remaja putri gizi kurang. Kata Kunci: asupan zat gizi makro; berat badan; cookies; gizi kurang; remaja  ABSTRACTBackground: Undernourished is one of the nutritional problems that often attacks adolescents, especially young women. This is caused by the need for more energy and nutrient consumption to meet the body's needs. One strategy to overcome undernourished is to fulfil nutritional intake by providing nutritional supplements as additional popular food, for example cookies. Cookies Moerhi are made white sweet potato flour (Ipomoea batatas L.) and tempeh flour as a subtitute for some wheat flour.Objectives: This study aimed to determine the effect of Cookies Moerhi on body weight and micronutrient intake in undernourished young women.Methods: The research design was quasi-experimental with pre-test and post-test with control group design. The study was conducted in May-June 2024; a sample of 33 people was divided into three treatment groups:1) the control group was given Cookies Control and nutrition education; 2) intervention group 1 was given Cookies Moerhi formula 1 (20% white sweet potato flour, 10% tempeh flour) and nutrition education; 3) intervention group 2 was given Cookies Moerhi formula 2 (10% white sweet potato flour, 20% tempeh flour).Results: The results showed that giving Cookies Moerhi formula 1 and nutrition education for 21 days can increase the average body weight (p = 0.009), energy intake (p = 0.007), protein (p = 0.014), and fat (p = 0.003), while Cookies Moerhi formula 2 can increase the average fat intake (p = 0.033). Cookies Control can increase the average body weight (p = 0.006) and energy intake (p = 0.030).Conclusions: Giving Cookies Moerhi formula 1 and nutrition education showed better results because it can increase body weight, energy intake, protein intake and fat intake in undernourished adolescent girls. Keyword: adolescents; body weight; cookies; macronutrient intake; undernourished
Control of the critical points for the safety of pasteurized milk in CV Cita Nasional Aji, Hutama Puranto; Nuhriawangsa, Adi Magna Patriadi; Kartikasari, Lilik Retna
Livestock and Animal Research Vol 21, No 2 (2023): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v21i2.68784

Abstract

This study aims to determine the control of critical points in the production of pasteurized milk in CV. Cita Nasional by implementing the Hazard Analysis Critical Control Point (HACCP) system. This research was descriptive qualitative with the aim of exploring the data in depth and specifically. The data collection techniques used were interviews and observation. Interviews were conducted in each part of pasteurized milk Furtherstep was observation techniques to collect data to determine the critical point of pasteurized milk production in all production chains. Control of the critical point of pasteurized milk production in CV. Cita Nasional by determining the source of contamination in each part of production. The source of danger in the mixing process is contamination from tools, workers and the environment. The source of danger in the pasteurization and homogenization process is the pasteurization time and temperature that are not fulfilled. The source of danger in the cooling process is contamination by spore-forming bacteria that do not die during the pasteurization process. Sources of danger during the packaging process come from packaging that is less sterile, contamination from workers and the environment. The source of danger from the distribution process to consumers is product temperature fluctuations and container damage during the shipping process. Control of the critical points for pasteurized milk is carried out by applying SOP and HACCP principles as an effort to prevent and guarantee products that can be consumed in a Safe, Healthy, Whole and Halal (ASUH) way.
Co-Authors Abd. Rasyid Syamsuri Abda Abda Adi Ratriyanto Adi Ratriyanto afifah, najla Agung Budiharjo Agustin Widiastuti Aji, Hutama Puranto Ananda Septi Dwi Pamungkas Aryani, Vina Dinata Kamila Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Brian Wasita Brian Waskita Catur Retno Lestari Catur Suci Purwati Devi, Rhisma Mutiara Dhiah Putri Utami Farough Heidar Barido Fitria Dhenok Palupi Harsono Salimo Haruni, Diah Sekar Indah Nur Lestarini Inna Siswanti Saputri Kinanthi Dewi Mutiek Krisna Rendi Awalludin Lies Mira Yusiati Lilik Kartikasari, Lilik Lilik Retna Kartikasari Lilik Retna Kartikasari Lilik Retna Kartikasari Lilik Retna Kartikasari Mahra, Arifa Sofia Mohammad Fanani Mohammad Fanani Mohammad Fanani Muthmainah Muthmainah Novitasari Anggarawati Paramasari Dirgahayu Pratiwi Pratiwi Wulandari Pudjomartatmo Pudjomartatmo Pudjomartatmo Pudjomartatmo Rahardjo, Setyo Sri Ratih Dewanti Ratih Puspita Febrinasari Sajidan (Sajidan) Sajidan Sajidan Sajidan Sajidan Setyo Sri Rahardjo Sigit Yudhistira Soeparno Soeparno Tesa Rafkhani Tri Nugraha Susilawati USMAN, FAHMIL Vadira Rahma Sari Winny Swastike Winny Swastike Winny Swastike Yanita Listianasari