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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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Sensory Profile And Panelist Acceptance Level of Tomato (Solanum Lycopersicum L.) Juice Jelly Candy With The Addition of Various Flavored Yogurt Delva Yugita; Yenni Okfrianti; Kamsiah Kamsiah
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 13 No 1 (2026)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v13i1.11349

Abstract

Purpose : This study aimed to analyze the effect of adding yogurt in six flavor variants—stroberi, lychee, grape, blueberry, mango, and plain—on the sensory profile and panelist acceptability of tomato juice jelly candy. Methodology: This experimental study used a completely randomized design with one factor, namely yogurt flavor variation, consisting of six formulations (F1–F6). The quantities of tomato juice, yogurt, gelatin, granulated sugar, and liquid sugar were kept constant across all formulations; the only difference among treatments was the yogurt flavor used. Sixty panelists participated in a triangle test for sensory sensitivity screening. A total of 42 panelists who passed the screening proceeded to descriptive scoring and hedonic testing for color, aroma, texture, and taste. Data were analyzed using a binomial test for panelist screening, the Kruskal–Wallis test for comparison among formulations, and pairwise post hoc tests when significant differences were detected. Results: A total of 42 of 60 panelists (70.0%) passed the sensory sensitivity screening. Yogurt flavor variation significantly affected the descriptive sensory scores of color, aroma, and taste, but did not significantly affect texture. In the hedonic test, significant differences were also observed for color, aroma, and taste, while texture did not differ significantly. Exploratorily, F1 (stroberi yogurt) showed the highest overall hedonic mean. Findings: These findings can serve as a basis for further research, since this study focused only on sensory variables. Future studies may examine nutritional content, bioactive compounds, and lactic acid bacteria content. Novelty: This study integrates sensory sensitivity screening, descriptive profiling, and hedonic testing to evaluate tomato juice jelly candy with flavored yogurt variants. Originality: Research on the addition of yogurt to fruit juice jelly candy has not been previously conducted. Conclusion: The addition of yogurt in different flavor variants affected both the sensory profile and panelist acceptability of tomato juice jelly candy. F1 is recommended as the overall best formulation based on the highest combined hedonic mean, although for some attributes it was not always significantly different from other formulations within the same significance group. Type of Paper : Research article.
Frekuensi menggunakan aplikasi delivery food dan indeks massa tubuh (IMT) pada mahasiswa Poltekkes Bengkulu Niken Shovianti; Betty Yosephin Simanjuntak; Yenni Okfrianti
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3B (2024): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3B.2033

Abstract

Background: Food delivery applications are increasingly popular among students, providing convenience in ordering food that is often high in energy, potentially affecting Body Mass Index (BMI).Objective: To explore the relationship between the frequency of using food delivery applications and BMI among students at Nutrition Deparment Poltekkes Kemenkes Bengkulu.Method: This observational analytic study employed a cross-sectional design, involving 64 students from the Nutrition Department aged 18-24 who had food delivery applications. Data were collected in May 2024 through interviews regarding the frequency of app usage and direct anthropometric measurements for BMIResults: Among the 64 students, 24 used the application 1-3 times a week, with 15 exhibiting abnormal nutritional status. Additionally, 12 students used the app more than 3 times a week, of which 8 (66.7%) had abnormal nutritional status. A significant relationship was found between the frequency of app usage and BMI (p=0.001; OR 3.492)Conclusion: The frequency of using food delivery applications is linked to nutritional issues, particularly BMI. Students with low BMI are encouraged to improve their nutritional intake, while those with high BMI should manage their diet and increase physical activity.
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