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All Journal International Journal of Public Health Science (IJPHS) Buletin Peternakan Majalah Kedokteran Bandung 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) AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Jurnal Aisyah : Jurnal Ilmu Kesehatan Nusantara Science and Technology Proceedings INPHARNMED Journal (Indonesian Pharmacy and Natural Medicine Journal) Jurnal Kesehatan Kusuma Husada 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
Animal Husbandry Study Program, Faculty Of Agriculture, Sebelas Maret University, Surakarta
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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.
PENGARUH HOMOSISTEIN TERHADAP BERAT OTAK TIKUS MODEL PENYAKIT ALZHEIMER Elita Marintan; Brian Wasita; Adi Magna
INPHARNMED Journal (Indonesian Pharmacy and Natural Medicine Journal) Vol. 5 No. 1 (2021)
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/inpharnmed.v5i1.1765

Abstract

Homosistein (hcy) adalah asam amino mengandung sulfur yang terbentuk selama metabolisme metionin asam amino esensial. Pemberian homosistein menyebabkan peningkatan stres oksidatif, kerusakan DNA, pemicu apoptosis dan eksitotoksisitas, yang penting dalam degenerasi saraf. Kadar homosistein yang meningkat menyebabkan neurotoksisitas dan atrofi otak pada Penyakit Alzheimer (AD). Penelitian ini bertujuan untuk mengamati bobot otak tikus Sprague Dawley yang diinduksi Hcy selama 7, 14 dan 21 hari. Penelitian ini merupakan eksperimental laboratorik dengan posttest only group  design. Sembilan ekor tikus Sprague dawley umur 8-12 minggu dengan berat badan antara 150-200 gram dibagi secara acak menjadi 3 kelompok (n=3). Semua kelompok diberikan injeksi homosistein dengan dosis yang sama yaitu 0,4 mg / kg berat badan. Kelompok I, II dan III diinjeksi homosistein selama 7, 14, dan 21 hari untuk setiap kelompok secara berurutan. Pengamatan berat otak dilakukan setelah eutanasia pada hari ke 7, 14, dan 21 setelah perlakuan. Sampel berat otak diukur dengan menggunakan timbangan digital. Perbedaan berat otak antar kelompok dianalisis dengan menggunakan ANOVA. Hubungan antara berat otak dan lama injeksi homosistein dianalisis dengan menggunakan uji korelasi product-moment Pearson. Semua prosedur penelitian telah dilakukan dengan persetujuan dari Komite Etik Hewan Fakultas Kedokteran UNS No: 106/UN27.06.6.1/KEPK/EC/2020. Injeksi homosistein selama 7, 14 dan 21 hari tidak mengubah berat otak. Berat otak mengalami penurunan tetapi tidak signifikan secara statistik  (p=0,549). Hasil penelitian menunjukkan bahwa peningkatan kadar homosistein tidak mempengaruhi berat otak tikus model penyakit Alzheimer.
Co-Authors Abd. Rasyid Syamsuri Abda Abda Adi Ratriyanto Adi Ratriyanto afifah, najla Agung Budiharjo Agustin Widiastuti Aji, Hutama Puranto Alfian Abdul Rajab Ananda Septi Dwi Pamungkas Aqni Hanifa Arwin Muhlishoh Aryani, Vina Dinata Kamila Astari Ratnaduhita Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Bayu Setya Hertanto Brian Wasita Brian Wasita Brian Wasita Brian Wasita Brian Wasita Brian Waskita Catur Suci Purwati Devi, Rhisma Mutiara Dhiah Putri Utami Diah Sekar Haruni Diffah Hanim Elita Marintan Farough Heidar Barido Fitria Dhenok Palupi Frienty Sherlla Mareta Lubis 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 Lilik Retna Kartikasari Lilik Wijayanti 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 Rahardjo, Setyo Sri Rahma Ayu Ramadhania Ratih Dewanti Ratih Puspita Febrinasari Ratih Puspita Febrinasari Risya Cilmiaty Rizka Muthia Nuruddin Sajidan Sajidan (Sajidan) Septiana, Dian Setyo Sri Rahardjo Setyo Sri Rahardjo Sherly Asri Widyaningrum Sigit Yudhistira Soeparno Soeparno Tesa Rafkhani Tri Nugraha Susilawati USMAN, FAHMIL Vadira Rahma Sari Winny Swastike Winny Swastike Winny Swastike Winny Swastike Yanita Listianasari Yohan Fallo