Article Per Year (5 Year)
p-Index From 2020 - 2025
1.037
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Soedirman (JGPS) Argipa (Arsip gizi dan Pangan) Amerta Nutrition Journal of Food Technology and Health
Mira Sofyaningsih
Fakultas Ilmu-ilmu Kesehatan Universitas Muhammadiyah Prof. Dr. Hamka
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
The potency of edamame (Glycin max (L) Merrill) as high dietary fiber instant pudding Siregar, Maruli; Arvianti, Made Dinda; Sofyaningsih, Mira
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 2 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i2.12844

Abstract

Edamame contains high levels of dietary fiber that has the potential to lower cholesterol levels. This potential can be further developed by processing it into a food product in the form of pudding, which is a popular dessert that has been part of culinary traditions throughout the world for centuries.This study aimed to utilize edamame flour in the manufacture of high-fiber instant pudding that can be well received by the panelists. This study used a Completely Randomized Design (CRD) with the addition of 3 levels of edamame flour (F1 50%, F2 60%, and F3 70%), and control F0 (0%). Organoleptic test using hedonic test and hedonic quality test with 50 consumer panelists. The results of the Kruskal Wallis test showed that the addition of edamame flour in making edamame instant pudding had a significant effect on the level of preference (hedonic) and hedonic quality (p<0.05). The instant pudding formulation selected was F1 with nutritional content per 100 g, namely water content 2.72%, ash 2.03%, protein 13.10%, fat 1.37%, carbohydrates 80.78%, energy 387.85 kcal, energy from fat 12.33 kcal, dietary fiber 40.08%, sodium 0.13%, cholesterol 8.93%, and saturated fatty acids 0.34%. The nutritional content per serving of 5 mg cholesterol, 0 g saturated fat, and 1 g total fat has met the requirements for high fiber claims.
KADER PEMBANGUNAN MANUSIA (KPM) SEBAGAI PENDUKUNG AKSI KONVERGENSI PENURUNAN STUNTING : STUDI EVALUASI DI TINGKAT DESA Rahayu, Leni Sri; Maulida, Nursyifa Rahma; Sofyaningsih, Mira
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 6, No 1 (2024): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v6i1.2861

Abstract

Stunting menjadi masalah gizi yang cukup serius di Banten, terlihat dari masuknya Kabupaten Lebak dan Pandeglang dalam kategori 160 kabupaten/kota prioritas penurunan stunting di Indonesia. Adanya program khusus upaya penanganan stunting dari tingkat Provinsi sampai ke tingkat desa melalui pemberdayaan masyarakat yang belum dievaluasi. Sehingga, penelitian ini bertujuan untuk melakukan evaluasi dari integrasi program khusus penanganan stunting melalui pembentukan Kader Pembangunan Manusia (KPM) di Kabupaten Lebak dan Pandeglang. Penelitian kualitatif eksplorasi menjadi desain pada penelitian ini dengan Informan yakni Kader Pembangunan Manusia dan Pendamping Desa/Pendamping Lokal Desa.  Pemilihan sampel dilakukan dengan purposive sampling.  Data yang dikumpulkan adalah hasil rekaman wawancara, studi dokumentasi dan catatan pribadi selama proses pengumpulan data di lapangan, juga selama membaca transkrip.  Pengumpulan data menggunakan form checklist, wawancara mendalam (Indepth Interview), serta kelompok diskusi terpimpin (Focus Group Discussion). Gambaran hasil dalam penelitian ini menunjukkan pelaksanaan penanganan stunting di Kabupaten Pandeglang dan Lebak telah sampai pada tahap moblisasi KPM. Setiap desa telah memiliki  KPM yang membantu pelaksanaan program penanganan stunting sampai di tingkat desa. Namun, masih ditemukan KPM yang belum memenuhi persyaratan. Pelatihan KPM telah dilaksanakan di bawah tanggung jawab DPMD dengan melibatkan beberapa OPD. Masih diperlukan pelatihan dan pendampingan KPM agar pelaksanaan program penanganan stunting di desa berjalan sesuai dengan target
Substitusi Tepung Tulang Ikan Tongkol pada Produk Nugget Tempe sebagai Makanan Alternatif Kaya Protein dan Kalsium untuk Balita: Substitution of Tongkol Fish Bone Meal in Tempeh Nugget Products as an Alternative Food Rich in Protein and Calcium for Toddlers Utami, Dhita Camila; Sofyaningsih, Mira; Maulida, Nursyifa Rahma
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.55-63

Abstract

Background: One approach to preventing stunting is the provision of supplemental feeding (PMT). Tongkol fish bones are an underutilized waste product. An innovation in utilizing fish bone waste involves processing it into flour for inclusion in tempeh nugget formulations. Objectives: This study aims to develop a protein- and calcium-rich food source to support stunting prevention efforts among toddlers. Methods: This study employed an experimental design with quantitative analysis. A completely randomized design (CRD) was used with four factorial treatments and two replications. The ratios of Tongkol fish bone meal to wheat flour were 0:20 g, 5:15 g, 7:13 g, and 9:11 g. Chemical analysis was conducted to evaluate the nutritional content of tempeh nuggets, while organoleptic testing was employed to identify the optimal tempeh nugget formulation. Results: The selected formulation (F1, 25%) provided 84.8 kcal energy, 6 g protein, 4.15 g fat, 7.66 g carbohydrates, and 638.66 mg calcium per 100 g. A serving size of 7 pieces (50 g) contained 129 kcal energy, 6 g protein, 6 g fat, 11 g carbohydrates, and 292 mg calcium. Conclusions: Tempeh nuggets enriched with fish bone flour can be considered a viable source of protein and calcium, meeting nutritional claim thresholds.
PENAMBAHAN TEPUNG DAUN KELOR (MORINGA OLEIFERA L) PADA PEMBUATAN SOSIS FUNGSIONAL BERBASIS IKAN TERI (STOLEPHORUS SP.) Hidayah, Riantin Fatkhul; Sofyaningsih, Mira
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 4 No 1 (2022): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v4i1.1321

Abstract

ABSTRAK: Sosis fungsional adalah sosis yang mengandung nutrisi dan bahan fungsional yang baik untuk tubuh. Salah satu bahan tambahan yang bisa ditambahkan saat mengolah sosis adalah ikan teri dan daun kelor. Tujuan dari penelitian ini adalah untuk menghasilkan sosis sumber kalsium yang dapat disukai oleh panelis serta mengetahui kadar proksimat dan kadar kalsiumnya. Perlakuan dalam penelitian ini adalah penambahan tepung daun kelor pada pembuatan sosis ikan teri yakni F0 (0%), F1 (10%), F2 (15%), dan F3 (20%) dengan rancangan acak lengkap (RAL). Hasil rendemen tepung daun kelor sebesar 16,7%. Hasil uji Kruskal Wallis menunjukkan penambahan tepung daun kelor tidak berbeda nyata terhadap kesukaan warna, aroma, tekstur, dan rasa, namun berbeda nyata terhadap mutu hedonik warna (intensitas warna hijau), aroma (langu), aroma khas sosis ikan, dan rasa. Kandungan gizi formula terbaik (F1) per 100 g yaitu kadar air 66,01%, kadar abu 1,74%, protein 7,64%, karbohidrat 22,89%, energi total 137,6 kkal, energi dari lemak 15,48 kkal, dan kalsium 99,31 mg.   Kandungan gizi per sajian (26 gram) yaitu energi total 36 kkal, energi dari lemak 4 kkal, lemak 0 g, protein 1 g, karbohidrat total 5 g, kalsium 25 mg.ABSTRACT: Funtional sausages are sausages that contain nutrients and ingredients functional good for the body. One of additional ingredients that can be added when processing sausages is anchovies and Moringa leaves. This study consisted of making Moringa leaf flour and anchovy sausage formulations with the addition of Moringa leaf flour F0 (0%), F1 (10%), F2 (15%), and F3 (20%) using a completely randomized design (CRD). treatment. The yield of Moringa leaf flour obtained was 16.7%. Data analysis using the Kruskal Wallis, if there is a significant difference, then proceed with the Mann Whitney test. Anchovy sausage formulations with the addition of Moringa leaf flour F0 (0%), F1 (10%), F2 (15%), F3 (20%) were not significantly different from hedonic (preference), color, aroma, texture, and taste. Anchovy sausage formula with the addition of Moringa leaf flour F0 (0%), F1 (10%), F2 (15%), F3 (20%) was significantly different to the hedonic quality of color (green color intensity), aroma unpleasant, fish sausage characteristic aroma, and taste. The best formulation is F1 with a score of 32.524. The nutritional content of the best formulation (F1) per 100 grams is water content 66.01%, ash content 1.74%, protein 7.64%, carbohydrates 22.89%, total energy 137.6 kcal, energy from fat 15.48 kcal, calcium 99.31 mg. The nutritional content per serving (26 grams) is 36 kcal of total energy, 4 kcal of energy from fat, 0 g of fat, 1 g of protein, 5 g of total carbohydrates, and 25 mg of calcium.
THE EFFECT OF ADDING TOFU PULP FLOUR ON THE FIBER CONTENT OF SNACK BARS AS A HEALTHY SNACK ALTERNATIVE FOR TEENAGERS Fatihah, Putri Fatma; Sofyaningsih, Mira
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.2025.9.2.16437

Abstract

Tofu residue flour is a by-product of the tofu production process that is rich in dietary fiber, but its use as a functional food ingredient is still limited in society. The purpose of this study was to utilize tofu production by-products to create a snack bar product as an alternative high-fiber snack. The parameters observed were chemical tests of tofu residue flour, the optimal snack bar formula, and dietary fiber content. The experimental design used was a completely randomized design with four treatment factors: F0 (100% wheat flour) as the control, F1 (60%), F2 (70%), and F3 (80%). Consumer acceptance testing was conducted on 50 untrained panelists to evaluate their preference for the snack bars based on indicators such as color, aroma, texture, taste, and overall. The results showed that the best snack bar was F1 (60%). Then then normality test and the Kruskal-Wallis follow-up test at a significance level of α = 0.05 indicated that the addition of tofu residue flour was associated with an increase in dietary fiber content in the produced snack bars, and there were significant differences in aroma and taste indicators. The proximate analysis and dietary fiber results for the best product per 100 g were as follows: total energy 435.85 kcal, ash content 2.035%, moisture content 15.49%, carbohydrates 47.125 g, total fat 21.19 g, protein 14.16 g, and dietary fiber 16.755 g.
Co-Authors Arvianti, Made Dinda Fatihah, Putri Fatma Hidayah, Riantin Fatkhul Maulida, Nursyifa Rahma Rahayu, Leni Sri Siregar, Maruli Utami, Dhita Camila