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All Journal JURNAL GIZI INDONESIA Jurnal Sain Peternakan Indonesia AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Media Gizi Indonesia (MGI) Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Kesehatan Jurnal Ilmu dan Teknologi Kesehatan JURNAL MEDIA KESEHATAN JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Kesehatan Poltekkes Kemenkes RI Pangkalpinang JPK: Jurnal Proteksi Kesehatan Journal of Nursing and Public Health (JNPH) Jurnal Dunia Gizi Journal SAGO Gizi dan Kesehatan Mitra Raflesia (Journal of Health Science) Kontribusi: Jurnal Penelitian dan Pengabdian Kepada Masyarakat Empowerment: Jurnal Pengabdian Masyarakat Jurnal Sanitasi Profesional Indonesia JURNAL PENELITIAN TERAPAN KESEHATAN Open Global Scietific Journal Gema Kesehatan Jurnal Ilmiah Farmasi Simplisia Proceeding of Bengkulu International Conference on Health GEMASSIKA: Jurnal Pengabdian kepada Masyarakat Jurnal Svasta Harena Rafflesia
Yenni Okfrianti
Poltekkes Kemenkes Bengkulu
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Identification of lactic acid bacteria from lemea's to lower blood sugar levels in mice's diabetes mellitus Okfrianti, Yenni; Herison, Catur; Fahrurrozi, Fahrurrozi; Budianto, Budianto; Okticah, Anggi; Sari, Miliza Mayang
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 13, No 2 (2025): June
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.13.2.117-123

Abstract

Background: Diabetic is one of the main health problems in society throughout the world, so alternatives are needed to help prevent increasing blood sugar levels. In this case, lactic acid bacteria (LAB) are able to inhibit the performance of the alpha glucosidase enzyme in breaking down carbohydrates into glucose, lowering blood sugar levels so that lactic acid bacteria have potential in controlling hyperglycemia.Objectives: The purpose of this work is to assess the potential of four different strains of Lactobacillus that were isolated from lemea to reduce blood sugar levels in mice.Materials and Methods: This study used a pre-test, post-test, control group design for its experimental methodology. Six groups of 18 male mice, aged between 10 and 12 weeks, with body weights ± 25 g each, were formed,three mice comprised each group. This study was divided into 6 treatment groups, namely 1 group given acarboce, 1 group without treatment (aquadest), and 4 treatment groups given 4 types of pure BAL culture. Treatment consisted of P1 (giving L plantarum B1), P2 (giving L plantarum B2), P3 (giving L plantarum S1), and P4 (giving L fermentum S2). The initial stage of the research was to measure the initial fasting blood sugar of the mice, then alloxan was induced at a dose of 4.54 mg/kg BW and given intravenously at 0.1/10 g BW to the mice. After 5 days of alloxan induction, the fasting blood sugar level was measured again. If the blood sugar level was ≥ 127 mg/dL, the mice were declared DM and ready to be given treatment. The dose of acarbose was 0.65 mg/kg bw, and BAL culture with a concentration of 10 8 CFU/mL of 0.1 mg/ 10 g bw for 14 days every 7 days analyzed the blood sugar levels of the mice.Results: The results of the study showed that giving pure culture of L. plantarum from Betung bamboo shoot lemea to mice with type 2 diabetes mellitus (type 2 DM) as treatment P2 was superior to giving acarbose, P1, P3, and P4 in reducing blood sugar levels with pancreatic damage 50% and lower than other treatments, while the pancreas of type 2 DM mice without therapy had the greatest damage score based on histopathological data.Conclusion: Lactic acid bacteria from Lemea can help lower blood sugar levels and prevent the rate of damage to the pancreas of diabetic mice, with the best culture being L. plantarum from Lemea Betung bamboo shoots
Eating Habits, Lifestyle and Friends Associated with the Incidence of Adolescent Overnutrition at Bengkulu Rizki, Gibrina; Maigoda, Tonny Cortis; Okfrianti, Yenni; Witradharma, Tetes Wahyu; Sari, Ayu Pravita; Hari Hariadi
Open Global Scientific Journal Vol. 3 No. 1 (2024): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70110/ogsj.v3i1.28

Abstract

Adolescents today are increasingly at risk of becoming overweight, largely due to factors related to food consumption and lifestyle. This study aimed to determine the relationship between night eating habits, sedentary behavior, and peer influence with the incidence of overweight among adolescents at SMA Negeri 07 Bengkulu City in 2024. This research was conducted using an analytic observational design with a cross-sectional approach. The sample consisted of 54 grade XI students, selected through proportional stratified random sampling. Night eating habits were assessed using a 3x24-hour recall form supplemented with food photographs, sedentary behavior was measured using the Adolescent Sedentary Activity Questionnaire (ASAQ), and peer influence was evaluated through a structured questionnaire. Data were analyzed using univariate and bivariate techniques, processed with SPSS software, and assessed with the chi-square test at a significance level of α = 0.05. The findings revealed that a significant proportion of respondents exhibited frequent night eating habits (44.4%, p = 0.002), high levels of sedentary behavior (44.4%, p = 0.006), and were significantly influenced by their peers (61.1%, p = 0.004). The study concludes that there is a significant association between night eating habits, sedentary behavior, and peer influence with the incidence of overweight among adolescents at SMA Negeri 07 Bengkulu City.
GAMBARAN HIGIENE PENJAMAH DAN SANITASI PENGOLAHAN MAKANAN DI INSTALASI GIZI RSHD KOTA BENGKULU TAHUN 2024 Okfrianti, Yenni; sapitri, anggun
JURNAL SVASTA HARENA RAFFLESIA Vol 3 No 2 (2024): Jurnal SHR Vol 3, Nomor 2, Desember 2024
Publisher : Poltekkes Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/shr.v3i2.665

Abstract

Higiene dan sanitasi makanan merupakan upaya pengendalian faktor-faktor seperti manusia, hewan, tempat dan peralatan yang dapat menimbulkan penyakit atau gangguan kesehatan. Standar higiene dan sanitasi penjamah makanan di instalasi gizi harus lebih ditingkatkan karena rentan risiko bakteri pathogen pada layanan rumah sakit cukup tinggi di lingkungan rumah sakit. Metode penelitian ini adalah penelitian deskriptif observasional, adapun analisis yang digunakan adalah analisis univariat. Metode deskriptif observasional digunakan untuk mengetahui gambaran umum higiene dan sanitasi pada pengolahan makanan di instalasi gizi rumah sakit kota Bengkulu. Berdasarkan penelitian yang telah dilakukan pada higiene penjamah di ruang instalasi gizi rumah sakit kota Bengkulu dapat diketahui hasil penelitian menunjukan pada personal higiene dari 11 responden sudah memenuhi syarat dengan persentase rata-rata (72.7%). Sedangkan pada sanitasi pengolahan makanan di instalasi gizi rumah sakit kota bengkulu diketahui dari hasil persentase menunjukan sanitasi ruang pengolahan tidak memenuhi syarat (51.1%). Pada sanitasi peralatan pengolahan di instalasi gizi rumah sakit sudah memenuhi syarat yaitu (66%). Pada sanitasi distribusi makanan di instalasi gizi rumah sakit kota Bengkulu dari hasil persentase menunjukan sanitasi distribusi makanan (83%) sudah memenuhi syarat. Penelitian ini diharapkan dapat memberikan manfaat dan pengetahuan tentang pentingnya menjaga higiene dan sanitasi pada pengolahan makanan, ini bertujuan untuk mencegah terjadinya dampak buruk terhadap penjamah makanan dari penyakit infeksi akut (diare).
PEMBERIAN KUKIS IKAN GAGUK (Arius thalassinus) MENINGKATKAN BERAT BADAN REMAJA PUTRI UNDERWEIGHT DI PESANTREN PANCASILA KOTA BENGKULU: GAGUK FISH COOKIES (Arius thalassinus) INCREASED THE WEIGHT OF UNDERWEIGHT ADOLESCENT GIRLS AT THE PANCASILA ISLAMIC BOARDING SCHOOL BENGKULU CITY Ananda, Restiza Lindu; Simanjuntak, Betty Yosephin; Okfrianti, Yenni
GEMA KESEHATAN Vol. 15 No. 2 (2023): Desember 2023
Publisher : POLTEKKES KEMENKES JAYAPURA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47539/gk.v15i2.433

Abstract

Prevalensi status gizi underweight  pada remaja putri  berusia 16-18 tahun di Provinsi Bengkulu tercatat sebesar 4,8%, padahal di usia ini terjadi pertumbuhan cepat kedua setelah bayi. Dampak kekurangan berat badan adalah gangguan perkembangan otak, konsentrasi, dan mudah lelah hingga aktivitas fisik berkurang. Salah satu upaya untuk meningkatkan berat badan melalui pemberian makanan tambahan seperti kukis. Kukis adalah sejenis kue manis yang terbuat dari tepung terigu. Tujuan penelitian untuk mengetahui kenaikan berat badan remaja underweight dengan pemberian kukis ikan gaguk. Studi ini menggunakan desain kuasi eksperimen dengan memberikan kukis sebanyak 80gr/hari dan 80gr/3 kali seminggu selama 14 hari. Sebanyak 61 orang remaja underweight mendapatkan intervensi berupa kukis ikan gaguk. Rata-rata kepatuhan mengonsumsi kukis ikan gaguk pada kedua kelompok perlakuan masing-masing sebesar 92,2% dan 93,4%. Kenaikan rata-rata berat badan remaja setelah mendapatkan kukis ikan gaguk selama 14 hari pada kedua kelompok perlakuan berpengaruh nyata (p-value 0,001). Kata kunci: Kukis Ikan Gaguk, Penambahan Berat Badan, Remaja, Underweight   The prevalence of underweight among adolescent girls aged 16-18 years in Bengkulu province was recorded at 4.8%, despite this being a critical period marked by the second most rapid growth after infancy. Being overweight adversely affects brain development, concentration, and energy levels, decreasing physical activity. One strategy to improve body weight involves supplementing additional food, such as cookies. Cookies are a sweet cake made from wheat flour. The research aimed to determine the weight gain of underweight adolescents by giving them fish gaguk cookies. Employing a quasi-experimental design, participants received 80 g of fish gaguk cookies daily and 80 g of fish gaguk cookies three times a week for 14 days. Sixty-one underweight teenagers underwent intervention with fish gaguk cookies, with average compliance of 92.2% and 93.4% in the two treatment groups, respectively. The increase in average body weight after consuming fish gaguk cookies for 14 days in both treatment groups was statistically significant (p-value 0.001). Keywords: Adolescent, Fish Gaguk Cookies, Underweight, Weight Gain
A GAMBARAN PERSONAL HYGIENE PENJAMAH MAKANAN DI KANTIN SMP NEGERI 4 KOTA BENGKULU TAHUN 2024 Yuliantini, Emi; Amanda, Aprilia; Okfrianti, Yenni
Jurnal Sanitasi Profesional Indonesia Vol 5 No 2 (2024): Desember
Publisher : Poltekkes Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/jspi.v5i2.888

Abstract

Background: The school canteen provides food and drinks for students or school personnel. Many canteens do not meet the quality requirements for cleanliness, health and safety, which has an impact on children's nutrition and health. Objective: The research revealed a description of the personal hygiene of food handlers in the canteen of SMP Negeri 4 Bengkulu City. Methods: This research is descriptive research with a qualitative approach and observations at 10 canteen booths and 18 food handlers at SMP Negeri 4 Bengkulu City. Results: The health condition of food handlers was 16 (89%) respondents good and 2 (11%) respondents poor. The personal hygiene of food handlers was 17 (94%) respondents good and 1 (6%) respondent poor. The habit of washing hands was 16 (89%) ) good respondents and 2 (11%) poor respondents. The behavior of food handlers in handling food of all 18 (100%) respondents was good. The appearance of food handlers was good for 16 (89%) respondents and 2 (11%) respondents were poor.. Conclusion: Food handlers showed that most of them had not implemented health conditions, maintained personal hygiene, hand washing habits and the appearance of food handlers when handling food.
THE USE OF STEVIA SUGAR (Stevia Rebaudiana) IN THE PRODUCTION OF ROBUSTA COFFEE JELLY CANDY (Coffea Canephora) Khalidah, Shafiyyah Ummu; Sari, Ayu Pravita; Okfrianti, Yenni
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.17086

Abstract

Jelly candies made from robusta coffee and stevia sugar are a creative and healthy snack made from natural ingredients. Because of the nutritional benefits contained in Robusta coffee, which is rich in caffeine, phenols, flavonoids, saponins, tannins, and antioxidants. This snack is suitable for all groups of people. This nutrition can help keep the body healthy and prevent long-term diseases. Known as a natural sweetener, stevia sugar has a sweetness level between 150 and 300 times that of regular sugar, yet it remains safe for diabetics because it can help regulate their blood sugar. This study aims to determine the water content and preference for jelly candies made from a mixture of Robusta coffee (Coffea canephora) and stevia (Stevia rebaudiana). This experiment applies a completely randomized design (CRD). As many as 40 panelists with semi-trained skills to try this product. This study took place from February to April 2025. The hedonic test results show that formula F3 is preferred for its aroma, taste, and texture, while formula F1 is preferred for its color. For water content, the results are 53.53% for F1, 58.41% for F2, and 47.06% for F3, each above the Indonesian national standard for jelly candy. It has been proven that changes in formulation affect color, aroma, and taste, but do not significantly affect texture.
Evaluation of Organoleptic Acceptability, Lactic Acid Bacteria Content, and Nutritional Composition of Purple Sweet Potato Yogurt Vanessa, Nuke; Yenni Okfrianti; Yulianti, Risda
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i1.1-9

Abstract

Yogurt is a fermented dairy beverage made primarily from cow's milk as the main ingredient. The addition of purple sweet potato extract filtrate can provide color and increase the nutritional content of yogurt while enhancing consumer acceptance. This study aims to evaluate organoleptic acceptability and analyze the presence of Lactic Acid Bacteria (LAB), protein content, fat content, and water content in yogurt enriched with purple sweet potato extract filtrate. This study is an experimental study using a completely randomized design (CRD) with one factor. The factor applied was the addition of purple sweet potato extract filtrate (Ipomoea batatas) with treatment units F0 0%, F1 5%, F2 10% and F3 15%. Data were obtained from organoleptic tests of color, aroma, taste, viscosity and overall acceptability by 30 trained panelists. The results of the organoleptic test showed that F3 was the most preferred yogurt formulation with the addition of 15% purple sweet potato extract filtrate. Total Lactic Acid Bacteria (LAB) in F3 was 2.47 x 108cfu/ml, protein content in yogurt with the addition of purple sweet potato (Ipomoea batatas) extract filtrate (F3) was 0.48%, fat content in yogurt with the addition of purple sweet potato (Ipomoea batatas) extract filtrate (F3) was 0.20% and water content was 82.92%. The F3 product can be classified as a probiotic product based on LAB content, however it needs modification to increase protein and fat content in accordance with SNI 2891-2009 standards.
The Effect of Feeding Red Beans In Yoghurt On Organoleptic Acceptance And Protein Levels Yenni Okfrianti; Putri Ayu Lestari; Yunita Yunita
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 2 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i2.6868

Abstract

Purpose: This study aims to examine the effect of red bean slurry addition on the organoleptic acceptance and protein content of yogurt. Methodology: The research employed a Completely Randomized Design (CRD) with one factor, namely variations in red bean slurry concentration. Organoleptic analysis was conducted using the Kruskal-Wallis test on attributes such as color, aroma, taste, consistency, and overall quality, involving 30 panelists. The most preferred product underwent protein content analysis using the micro Kjeldahl method. Results: Yogurt with 20% red bean slurry addition (F2) showed the highest organoleptic acceptance. The protein content of F2 yogurt increased from 0.56% to 1.30% after 24 hours of fermentation. Findings: The addition of 20% red bean slurry significantly enhanced the organoleptic acceptance and protein content of yogurt. Novelty: This study reveals the potential of red bean slurry as an additive to improve yogurt's organoleptic quality and protein content. Originality: This research contributes to the development of yogurt products enriched with red bean-based ingredients. Conclusions: Yogurt with 20% red bean slurry (F2) is the most preferred product, showing a significant increase in protein content after 24 hours of fermentation. Type of Paper: Experimental Research Paper.
Organoleptic Acceptability And Antioxidant Activity Test On Yogurt With The Addition Of Telang Flower Extract Yenni Okfrianti; Fepy Wahyuni; Tetes Wahyu
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 12 No 1 (2025)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v12i1.7858

Abstract

Purpose: This study aims to determine the organoleptic acceptability and antioxidant activity of bay flower yoghurt with variations in the addition of bay flower extracts of 1%, 3%, and 5%. This research is important because functional foods such as synbiotic products that combine probiotics and prebiotics have significant health benefits. It is hoped that the results of the study will provide information on the optimal level of addition of telang flower extract in yogurt to obtain the best health benefits and good acceptance by consumers. Methodology: A one-factor completely randomized design was used in this study as the experimental method. The factor tested was the addition of bay flower extract with three treatment units: F1 (1%), F2 (3%), and F3 (5%). Data were collected through organoleptic tests on color, aroma, taste, viscosity, and overall by 30 panelists. In addition, antioxidant activity was measured using the DPPH method used to assess the ability of compounds to neutralize free radicals. Results: Organoleptic test results showed that 5% telang flower extract yogurt (F3) had the best acceptability. The antioxidant activity measurement results showed the total antioxidant activity of F1 was 909.88, F2 was IC50 750.8608, and F3 was IC50 1277.024. The antioxidant activity test results showed that the antioxidant strength was weak because the IC50 was more than 150. Findings: This study found that 5% bay flower extract yogurt (F3) had the best organoleptic acceptability. However, the antioxidant activity of bay flower yoghurt was still relatively weak despite the increase in bay flower extract addition. Novelty: This study offers a new approach in making bayang flower extract yoghurt as a source of anthocyanins and antioxidants. The use of telang flower in synbiotic yoghurt products is an innovation that has not been widely explored before. Originality: This study demonstrates originality in incorporating bay flower extract as a functional component in synbiotic yoghurt and evaluating its impact on organoleptic acceptability and antioxidant activity. Conclusion: This study concluded that 5% bay flower extract yoghurt (F3) was the best in terms of organoleptic acceptability, although its antioxidant activity was still weak. Paper Type: Research article.
Sensory Profile of Jelly Yogurt Candy Pumpkin Juice (Cucurbita Moschata) Della Purnamasari; Yenni Okfrianti; Desri Suryani
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 12 No 2 (2025)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v12i2.9390

Abstract

Purpose: This study aims to produce an innovative product in the form of jelly candy made from pumpkin juice and yogurt. Pumpkin is rich in beta carotene and dietary fiber, while yogurt contains probiotics that are beneficial for digestive health. The combination of the two is expected to produce a functional food product with a pleasant taste and high nutritional value. Methodology: The study used an experimental method with various comparisons of pumpkin juice and yogurt. Product quality was assessed through descriptive tests including color, aroma, taste, and texture, while the level of panelist preference was tested hedonic. Data were analyzed using the Kruskal-Wallis test followed by Mann-Whitney. Results: The study showed that the formulation of 60 ml pumpkin juice: 40 ml yogurt (F4) obtained the highest level of preference with an average value of 3.88, while the formulation of 30 ml pumpkin juice: 70 ml yogurt (F7) had the lowest acceptance (3.23). The resulting product has a deep yellow color typical of natural pumpkin pigments and different sensory characteristics in each formulation. Findings: Confirms that the proportion of ingredients has a significant effect on the sensory quality and acceptability of the product. Novelty: This research utilizes pumpkin juice as the main ingredient in functional jelly candy, combined with yogurt as a source of probiotics. Originality: Development of a healthy, highly nutritious snack with commercial potential. Conclusion: Formulation F4 is the best choice for sensory acceptance. This research recommends further studies on nutritional content, shelf life, and broader consumer acceptance. Type of Paper: Research Article
Co-Authors Adinda Pujalestari Amanda, Aprilia Ananda, Restiza Lindu Anang Wahyudi Anggela, Mesi Anita Sari Ayu Pravita Ayu Pravita Sari Betty Yosephin Simanjuntak Budianto Budianto Budianto Budianto Budiyanto Budiyanto Cahyani, Sella Putri Chairunnisaa Chairunnisaa Darwis Darwis Darwis Darwis Della Purnamasari Delva Yugita Demsa Simbolon Desri Suryani Dirga Gusti Veli Emy Yuliantini Fahrurrozi, Fahrurrozi Fepy Wahyuni Hari Hariadi Hasna, Hasna Herison, Catur Irnameria, Dira Jamila Wati Jumiyati Kamsiah Kamsiah Kamsiah Kamsiah Kamsiah Kamsiah Kamsiah Kamsiah Kamsiah Kamsiah Khalidah, Shafiyyah Ummu Krisyanella Krisyanella Levinna Agustine Maigoda, Tonny Cortis Mayang Sari, Miliza Meriwati Mahyudin Monecha Sely Mycel Trio Rivaldi Niken Shovianti Nur Elly Okticah, Anggi Putri Ayu Lestari Putri Yuniarti Resva Meinisasti Risalatuzain, Eldania Risda Yulianti Rizki, Gibrina Rosita Pebrianti sapitri, anggun SARI, GEBI PRANSISKA Sari, Miliza Mayang Sarita, Rahma Sastri Utami, Mardhah Sella Putri Cahyani Tetes Wahyu Tetes Wahyu Witradharma Tonny C Maigoda Vanessa, Nuke Vefty Novita Putri Yessy Fitryani Yuliantini, Emi Yunita Yunita Yusma Hartati