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All Journal Journals of Ners Community Jurnal Ilmiah Kesehatan International Journal of Advance Tropical Food (IJATF) Jurnal Sains Kesehatan Jurnal Pengabdian Kepada Masyarakat: Kesehatan (JPKMK)
Armita Athennia
Universitas Mohammad Husni Thamrin
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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CEMARAN BAKTERI DAN RESIDU PESTISIDA PADA BUAH ANGGUR Ryan Suparman; Armita Athennia
Jurnal Ilmiah Kesehatan Vol 11, No 2 (2019): Jurnal Ilmiah Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/jik.v11i2.108

Abstract

Buah merupakan komoditas pangan yang banyak dikonsumsi oleh rumah tangga di Indonesia, baik dalam keadaan segar. Dikaitkan dengan masalah keamanan pangan, buah-buahan ini dapat dikatakan sebagai jenis buah yang berpeluang mengandung residu pestisida melebihi batas maksimum residu karena buah disemprot pestisida secara langsung selama proses produksi. Penelitian ini bertujuan untuk mengetahui keberadaan residu pestisida (golongan organofosfat) dan bakteri Escherichia coli  pada buah anggur lokal dan Impor. Penelitian ini bersifat kuantitatif dengan desain penelitian survey observational. Sampel dalam penelitian ini adalah anggur impor dan lokal yang di beli pada 3 pedagang berbeda.Pengambilan sampel di Pasar Induk Kramat Jati. Hasil penelitian memperlihatkan bahwa keberadan Escherichia coli  pada buah anggur lokal dan impor adalah 0,3 MPN/g dibawah standar nasional Indonesia  dan ditemukan residu pestisida organofosfat pada buah anggur impor dan lokal namun kadarnya masih dalam batas aman. Kata Kunci : bakteri, escherichia coli, residu pestisida, anggur, buah
Modification of Sorghum bicolor (L) Moench Starch: Review of HMT (Heat Moisture Treatment), Autoclaving Cooling, and Annealing Methods Riski Ayu Anggreini; Nurul Azizah Choiriyah; Armita Athennia
International Journal of Advance Tropical Food Vol 3, No 2 (2021): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i2.9927

Abstract

The use of sorghum in Indonesia is still not optimal even though it ranks as the third most cultivated cereal category. Its carbohydrate content, especially starch, is high enough to provide a large enough potential for sorghum to be developed and applied to food products. Starch is used for improving the final product characteristics such as texture, flavor, and functionality. Several physical modification methods have been investigated to improve the final product characteristics of sorghum. The physical modification method of starch has advantages over chemical or enzyme methods, it is easy to apply, safe, and faster. This review aims to summarize the physical modification of sorghum starch using heat moisture treatment, autoclaving cooling, and annealing methods for the characteristics or functionality produced. Heat moisture treatment (HMT) and Annealing have affected the swelling power and solubility significantly while Autoclaving Cooling increases the amylose content and significantly reduces the digestibility of the starch.
Daya Terima Dan Kadar Zat Besi (Fe) Serundeng Ampas Kelapa Amiroh Amiroh; Armita Athennia; Desi Ramayanti
Journals of Ners Community Vol 13 No 1 (2023): Journals of Ners Community
Publisher : Fakultas Ilmu Kesehatan Universitas Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55129/jnerscommunity.v13i1.2537

Abstract

Coconut pulp is a by-product of coconut milk processing. Coconut pulp is known to have a high iron content so that its potential to be food iron sources. Serundeng is a complementary food used in the community. The purpose of this study was to determine the effect of coconut substitution by coconut pulp on the organoleptic properties and acceptabilities as well as the increasing in iron (Fe) levels. This study was experimental with 5 treatments, P1 (0 gr of coconut pulp), P2 (25 gr of coconut pulp), P3 (50 gr of coconut pulp), P4 (75 gr of coconut pulp), P5 (100 gr of coconut pulp). This study used the ANOVA test and continued with DMRT when there was a significant influence. The results of the hedonic quality test showed that there was an influence of coconut pulp substitution on aspects of color, compactness, taste and aroma. On hedonic tests it is known that there was no significant influence. The iron content of coconut pulp (P5) is 2.75 mg / 100g. There was an increase in iron content by 27% when compared to pure coconut group
Daya Terima Dan Kadar Zat Besi (Fe) Serundeng Ampas Kelapa Amiroh Amiroh; Armita Athennia; Desi Ramayanti
Journals of Ners Community Vol 13 No 1 (2023): Journals of Ners Community
Publisher : Fakultas Ilmu Kesehatan Universitas Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55129/jnerscommunity.v13i1.2567

Abstract

Coconut pulp is a by-product of coconut milk processing. Coconut pulp is known to have a high iron content so that its potential to be food iron sources. Serundeng is a complementary food used in the community. The purpose of this study was to determine the effect of coconut substitution by coconut pulp on the organoleptic properties and acceptabilities as well as the increasing in iron (Fe) levels. This study was experimental with 5 treatments, P1 (0 gr of coconut pulp), P2 (25 gr of coconut pulp), P3 (50 gr of coconut pulp), P4 (75 gr of coconut pulp), P5 (100 gr of coconut pulp). This study used the ANOVA test and continued with DMRT when there was a significant influence. The results of the hedonic quality test showed that there was an influence of coconut pulp substitution on aspects of color, compactness, taste and aroma. On hedonic tests it is known that there was no significant influence. The iron content of coconut pulp (P5) is 2.75 mg / 100g. There was an increase in iron content by 27% when compared to pure coconut group.
Edukasi Pemilihan Pangan Kemasan yang Aman dan Literasi Siswa SMA Terhadap Label Pangan: Education on High School Student for Choosing Packaged Food Safely and Food Label Literacy Athennia, Armita; Nurdini, Dahlia; Amiroh
Jurnal Pengabdian Kepada Masyarakat: Kesehatan Vol. 4 No. 2 (2024): Juli
Publisher : Sekolah Tinggi Ilmu Kesehatan Notokusumo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstrak: Remaja Indonesia memiliki permasalahan gizi ganda. Penyebab masalah tersebut dikaitkan dengan perubahan gaya hidup, diantaranya banyak mengkonsumsi pangan olahan kemasan. Edukasi terhadap literasi label pangan olahan kemasan dapat meningkatkan kemampuan remaja dalam memilih camilan yang aman dan sehat. Tujuan kegiatan ini adalah untuk meningkatkan pemahaman remaja dalam membaca label pangan. Kegiatan ini bertempat di MAN 6 Jakarta dengan jumlah peserta 30 siswa/i. Kegiatan dilakukan dengan tiga tahap, yakni 1) Perizinan dan persiapan materi; 2) Pelaksanaan edukasi, yakni melakukan pretest, proses edukasi, dan posttest; 3) Pengolahan data dan laporan kegiatan. Secara umum, edukasi berhasil dilakukan dengan adanya kenaikan rata-rata skor pengetahuan terkait dengan label pangan dari 7.5 menjadi 9. Serta perubahan positif pada perilaku responden dalam penerapan cek ‘KLIK’ (Cek Kadaluarsa, Label pangan, Informasi gizi, dan Kemasan) sebelum membeli pangan olahan terkemas. Kedepannya, diharapakan adanya kegiatan serupa dengan target peserta yang lebih luas.   Abstract: Indonesian adolescents had multiple nutritional problems. The cause of the problem is associated with lifestyle changes, including consuming a lot of packaged processed food. Education on literacy of packaged processed food labels can improve adolescents' ability to choose safe and healthy snacks. The purpose of this activity was to increase adolescents' understanding in reading food labels. This activity took place at MAN 6 Jakarta with 30 students participating. The activity was carried out in three stages, 1) Permitting procedures and material preparation; 2) Implementation of education (conducting pretest, education process, and posttest; 3) Data processing and activity reports. In general, the activity was successful with an increase in the average knowledge score related to food labels from 7.5 to 9. As well as positive changes in respondents' behavior in implementing 'KLIK' checks (Check Expiration, Food Label, Nutritional Information, and Packaging) before buying packaged processed food. In the future, hoped that there will be similar activities with a wider target audience.
Daya Terima Dan Kadar Zat Besi (Fe) Serundeng Ampas Kelapa Amiroh, Amiroh; Athennia, Armita; Ramayanti, Desi
Journals of Ners Community Vol 14 No 1 (2023): Journals of Ners Community
Publisher : Fakultas Ilmu Kesehatan Universitas Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55129/jnerscommunity.v13i1.2567

Abstract

Coconut pulp is a by-product of coconut milk processing. Coconut pulp is known to have a high iron content so that its potential to be food iron sources. Serundeng is a complementary food used in the community. The purpose of this study was to determine the effect of coconut substitution by coconut pulp on the organoleptic properties and acceptabilities as well as the increasing in iron (Fe) levels. This study was experimental with 5 treatments, P1 (0 gr of coconut pulp), P2 (25 gr of coconut pulp), P3 (50 gr of coconut pulp), P4 (75 gr of coconut pulp), P5 (100 gr of coconut pulp). This study used the ANOVA test and continued with DMRT when there was a significant influence. The results of the hedonic quality test showed that there was an influence of coconut pulp substitution on aspects of color, compactness, taste and aroma. On hedonic tests it is known that there was no significant influence. The iron content of coconut pulp (P5) is 2.75 mg / 100g. There was an increase in iron content by 27% when compared to pure coconut group.
Pengembangan Dawet Instan Berbasis Serbuk Daun Kelor Sebagai Makanan Selingan Bebas Lemak dan Gula Athennia, Armita; Dwijana, Parlin; Salsabila, Dhea Marliana; Wandini, Kartika
Jurnal Sains Kesehatan Vol 32, No 1 (2025)
Publisher : Sekolah Tinggi Ilmu Kesehatan Tri Mandiri Sakti Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/jsk.32.1.67-76

Abstract

Kebiasaan konsumsi makanan selingan dengan jumlah energi berlebih serta aktivitas fisik rendah berpengaruh terhadap kejadian gizi lebih. Kecenderungan memilih makanan dengan kandungan lemak total dan gula yang tinggi diketahui menyebabkan asupan energi berlebih. Daun kelor telah diidentifikasi memiliki sifat fungsional dengan kandungan lemak dan gula yang rendah. Daun kelor yang dikeringkan menggunakan metode freeze drying dimanfaatkan dalam bentuk dawet instan sehingga  mempertahankan kualitas, memperpanjang masa simpan, dan memudahkan dalam persiapan. Penelitian ini bertujuan untuk menganalisis kandungan zat gizi dan keamanan dawet instan berbasis daun kelor yang dikembangkan. Penelitian ini menggunakan rancangan acak lengkap dengan penambahan serbuk daun kelor sebanyak 5%, 10%, dan 15%. Uji karakteristik sensori dilakukan untuk mendapatkan formulasi terpilih dan kemudian dianalisis kandungan zat gizi dan cemaran mikroba. Hasil menunjukkan penambahan sebanyak 10% meningkatkan daya terima dan aman dikonsumsi dengan kandungan energi total 50,38 kkal/100g, karbohidrat 10,56 g/100g, lemak total 0,30 g/100g, protein 1,36 g/100g, air 87,32 g/100g, dan abu 0,46 g/100g tanpa kandungan gula. Sesuai dengan manajemen penurunan berat badan, produk dapat menjadi  makanan selingan praktis antiobesitas yang bebas lemak dan gula.Kata Kunci: daun kelor, dawet instan, makanan selingan, obesitas
Daya Terima Dan Kadar Zat Besi (Fe) Serundeng Ampas Kelapa Amiroh, Amiroh; Athennia, Armita; Ramayanti, Desi
Journals of Ners Community Vol 14 No 1 (2023): Journals of Ners Community
Publisher : Fakultas Ilmu Kesehatan Universitas Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55129/jnerscommunity.v13i1.2567

Abstract

Coconut pulp is a by-product of coconut milk processing. Coconut pulp is known to have a high iron content so that its potential to be food iron sources. Serundeng is a complementary food used in the community. The purpose of this study was to determine the effect of coconut substitution by coconut pulp on the organoleptic properties and acceptabilities as well as the increasing in iron (Fe) levels. This study was experimental with 5 treatments, P1 (0 gr of coconut pulp), P2 (25 gr of coconut pulp), P3 (50 gr of coconut pulp), P4 (75 gr of coconut pulp), P5 (100 gr of coconut pulp). This study used the ANOVA test and continued with DMRT when there was a significant influence. The results of the hedonic quality test showed that there was an influence of coconut pulp substitution on aspects of color, compactness, taste and aroma. On hedonic tests it is known that there was no significant influence. The iron content of coconut pulp (P5) is 2.75 mg / 100g. There was an increase in iron content by 27% when compared to pure coconut group.
Co-Authors Amiroh Amiroh Amiroh Amiroh Amiroh, Amiroh anggreini, riski ayu Desi Ramayanti Desi Ramayanti Dwijana, Parlin Nurdini, Dahlia Nurul Azizah Choiriyah Ryan Suparman Salsabila, Dhea Marliana Wandini, Kartika