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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Indonesian Journal of Human Nutrition Amerta Nutrition AgriHealth: Journal of Agri-food, Nutrition and Public Health Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) Livestock and Animal Research Jurnal Pengabdian Masyarakat dan aplikasi Teknologi Prosiding Seminar Nasional Unimus Jurnal Abdimas Mahakam
Adelya Desi Kurniawati
Jurusan Gizi Fakultas Kedokteran Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Development of Soft Lactation Cookies with Katuk, Moringa, and Sweet Potato: Nutritional Enhancement and Sensory Acceptability for Breastfeeding Mothers Anggraeny, Olivia; Kurniawati, Adelya Desi; Saputri, Clarista Aurelia; Aini, Fania Nur; Putri, Helena Christiani; Anisatul, Octaviana; Febriani, Sabila Dwi Masita
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 6, No 2 (2025): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v6i2.105560

Abstract

Breastfeeding plays a crucial role in maternal and infant health, yet many mothers face challenges such as insufficient milk supply and inadequate micronutrient intake. This study aimed to develop and assess soft lactation cookies enriched with locally available galactagogues, specifically katuk leaves (Sauropus androgynus), moringa leaves (Moringa oleifera), and Cilembu sweet potatoes (Ipomoea batatas). Four cookie formulations were tested, including a control (P0) and three treatment groups (P1, P2, P3). These formulations were evaluated through nutritional analysis, physical quality tests, and sensory evaluation. The P3 formulation, containing 6.6% katuk leaves, demonstrated the highest concentrations of micronutrients, including iron (3.32 mg 100 g-1) and zinc (0.168 mg 100 g-1), and exhibited the softest texture with enhanced yellowness. Hedonic testing revealed that P3 had significantly higher taste and overall acceptability scores compared to the other formulations. This formulation provides a culturally relevant, nutrient-dense alternative for lactating mothers, addressing common micronutrient deficiencies. The results suggest that soft lactation cookies, particularly P3, may serve as an effective dietary intervention to support maternal nutrition and exclusive breastfeeding. Future studies should focus on the bioavailability and clinical impact of these cookies.
Improvement of physical and sensory quality of beef patties with the addition of chicken eggshells nanopowder Evanuarini, Herly; Susilo, Agus; Yanuhar, Uun; Kurniawati, Adelya Desi
Livestock and Animal Research Vol 21, No 3 (2023): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v21i3.77733

Abstract

Objective: The purpose of this study was to investigate the effect of adding chicken eggshells nanopowder for the physical quality and sensory evaluation of beef patties.Methods: The method used in this study was a laboratory experiment with a completely randomized design with 5 treatments: without adding chicken eggshells nanopowder as a control, adding 0.1%, 0.3%, 0.5% and 0.7% chicken eggshells nanopowder (w/w) with 5 repetitions. Data were analyzed by analysis of variance, if there was a significant or very significant difference it was continued with Duncan's multiple range test.Results: Based on the research results, it was found that the addition of chicken eggshells nanopowder to beef patties had a very significant effect (P<0.01%) on moisture content, water holding capacity, cooking loss, texture, and sensory evaluation.Conclusions: The addition of 0.7% chicken eggshells nanopowder can reduce moisture content, increase water holding capacity, reduce cooking loss, improve texture, and sensory quality acceptable to panelists.
Co-Authors Agus Susilo Agus Susilo Aini, Fania Nur Andan Linggar Rucitra Anisatul, Octaviana Beauty Suestining Diyah Dewanti Dedy Iskandar Putra Dhita Morita Ikasari Dian Handayani Dian Handayani Dwi Astuti Aprilina Eka Nanda Wulandar Elly Septiana Etik Sulistyowati Eva Putri Arfiani Febriani, Sabila Dwi Masita Fenty Nurtyastuti Eka Pertiwi Herly Evanuarini Hidayanti, Alfiani Ilzamha Hadijh Rusda Inggita Kusumastuty Jamroni, Mofit Kuswandari, Luh Shanti Lintang Lisinanda Cahyaning Putri Lola Ayu Istifiani Luthfiya, Rania Ishma Muhammad Dary Amjad Olivia Anggraeny, Olivia Purnama, Sarah Desty Putri, Helena Christiani Rahma Micho Widyanto Rizal Fakih Firmansyah Saputri, Clarista Aurelia Sri Andarini Sulistya, Rakhma Indah Titis Sari Kusuma Titis Sari Kusuma Wahyu Alfyati Regina Wahyu Winariyanti Wendra Gandhatyasri Rohmah Yanuhar, Uun Yosfi Rahmi Yosfi Rahmi