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Puspita Mardika Sari
Program Studi Gizi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Respati Yogyakarta
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Modifikasi ekstraksi serat ubi jalar dengan penambahan arang aktif Sari, Puspita Mardika
Ilmu Gizi Indonesia Vol 1, No 1 (2017): Agustus
Publisher : Program Studi S-1 Ilmu Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.802 KB)

Abstract

Latar Belakang: Ekstrak serat ubi jalar (ESU) terbukti mengandung oligosakarida jenis FOS  dan  raffnosa  serta mampu meningkatkan  imunitas  dan meningkatkan  komposisi  bakteri menguntungkan Bifdobacterium sp. dan Lactobacillus sp. Namun demikian, potensi prebiotik dari ekstrak tersebut belum optimal. Hal ini disebabkan karena ESU masih mengandung pati dan senyawa karbohidrat sederhana yang relatif tinggi sehingga dapat dimanfaatkan oleh bakteri patogen seperti Clostridium sp. Salah satu agensia yang berpotensi untuk meningkatkan efektivitas ekstraksi adalah arang aktif karena kemampuannya mengikat senyawa monosakarida dan disakarida.  Tujuan:  mengetahui  pengaruh  modifkasi ekstraksi  serat  ubi  jalar  dengan penambahan arang aktif guna meningkatkan potensi prebiotik dari ubi jalar. Metode: ESU diekstrak dari ubi jalar segar dengan menggunakan dua metode yaitu ekstraksi etanol 80% sebagai kontrol  (ESU1) dan modifkasi ekstraksi etanol 80% dengan penambahan arang aktif  (ESU2). Kandungan serat dari ESU diukur melalui analisis kadar serat. Efektiftas proses ekstraksi diukur dengan analisis kadar sukrosa (disakarida) dan kadar gula reduksi (monosakarida). Hasil: tidak ada perbedaan kadar serat dan glukosa antara ESU2 dan ESU1. Kadar sukrosa dan gula total pada ESU2 lebih rendah dibandingkan ESU1, namun demikian perbedaan ini tidak signifkan (p>0,05). Kesimpulan: Penambahan arang aktif tidak memberikan pengaruh terhadap kadar serat ESU maupun efektiftas proses ekstraksi dibuktikan dengan perbedaan yang tidak signifkan pada kadar gula total, kadar glukosa, dan kadar sukrosa. Diduga hal ini disebabkan oleh kemampuan arang aktif dalam menyerap senyawa organik seperti fenol. Kemampuan penyerapan monosakarida dan disakarida menurun karena arang aktif menjadi jenuh oleh etanol 80%.Kata kunci: serat ubi jalar; prebiotik; arang aktif; ekstraksi
ANALISIS POTENSI PREBIOTIK GROWOL: KAJIAN BERDASARKAN PERUBAHAN KARBOHIDRAT PANGAN Puspaningtyas, Desty Ervira; Sari, Puspita Mardika; Kusuma, Nanda Herdiyanti; Helsius SB, Debora
GIZI INDONESIA Vol 42, No 2 (2019): September 2019
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1627.706 KB) | DOI: 10.36457/gizindo.v42i2.390

Abstract

Disease treatment and prevention can be done by providing appropriate dietary therapy, such as the use of functional food. Growol, cassava fermented food, is potentially developed as functional food. Cassava fermentation process into growol can change growol?s prebiotic potency. Aim of this study was to know growol?s prebiotic potency as a functional food based on carbohydrate changes. This was an observational laboratory study. Samples of this study were cassava and growol. Cassava used in this study was Manihot esculenta Crantz. The prebiotics potency was seen from carbohydrate, reducing sugar, sucrose and dietary fiber content. Carbohydrate was analyzed using carbohydrate by difference, while reducing sugar and sucrose were analyzed using Nelson-Somogyi and enzymatic hydrolysis. Gravimetric AOAC enzymatic was used to measure dietary fiber content. Dependent t-test was used to determine the prebiotic potency differences in growol and cassava. Fermentation of cassava into growol statistically reduced total sugar (p=0.001), reducing sugar (p=0.002), and sucrose (p=0.003). Furthermore, fermentation process of cassava into growol increased carbohydrate (p=0.038); insoluble dietary fiber (p=0.005); soluble dietary fiber (p=0.048); and dietary fiber (p=0.005). In conclusion, growol can be potentially developed as functional food in terms of carbohydrate changes, and it expected to be used in disease treatment and prevention. Further studies can examine changes of other nutritional compounds in growol due to fermentation. Moreover, study about health effects of growol administration is needed to be done.
Skor aktivitas prebiotik growol (makanan fermentasi tradisional dari singkong) terhadap Lactobacillus sp. dan Escherichia coli Puspita Mardika Sari; Desty Ervira Puspaningtyas
Ilmu Gizi Indonesia Vol 2, No 2 (2019): Februari
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.349 KB) | DOI: 10.35842/ilgi.v2i2.89

Abstract

Latar Belakang: Growol adalah makanan fermentasi tradisional dari singkong. Proses fermentasi diduga mampu memperbaiki karakteristik fisik tepung, meningkatkan kadar serat pangan dan kadar pati resisten. Namun demikian, potensi prebiotik dari growol terhadap perubahan bakteri saluran cerna secara in vitro belum pernah dipelajari. Tujuan: Penelitian ini bertujuan untuk mengetahui potensi prebiotik growol terhadap bakteri saluran cerna (Lactobacillus sp. dan Escherichia coli). Metode: Bahan yang digunakan adalah tepung growol sebagai produk fermentasi, tepung singkong sebagai kontrol bahan baku, glukosa sebagai kontrol substrat pada medium mikrobiologis, serta FOS dan dekstrin sebagai kontrol positif prebiotik komersial. Growol dibuat melalui fermentasi spontan yang selanjutnya dikeringkan dan digiling hingga berukuran 60 mesh menjadi tepung growol. Pengujian in vitro dilakukan pada Lactobacillus sp. dan Escherichia coli dengan menambahkan 1% (v/v) kultur ke dalam basal MRS dan basal Nutrient Broth. Pertumbuhan bakteri diukur pada jam 0, 24 dan 48 dengan metode plate count. Skor aktivitas prebiotik dihitung berdasarkan persamaan Huebner, selanjutnya data diolah dengan uji Kruskal Wallis. Hasil: Tidak terdapat perbedaan skor aktivitas prebiotik yang signifkan baik pada jam 24 (p=0,193) maupun jam 48 (p=0,244). Namun demikian semua sampel menunjukkan skor aktivitas prebiotik positif dengan nilai skor tertinggi pada jam ke 24 adalah dextrin (0,46) diikuti FOS (0,07), growol (0,04), dan singkong (0,02). Skor tertinggi pada jam ke-48 adalah FOS (8,56) diikuti growol (1,06), dekstrin (0,61), dan singkong (0,70). Kesimpulan: Singkong maupun growol berpotensi untuk dikembangkan sebagai bahan pangan sumber prebiotik. Namun demikian, penelitian lebih lanjut terutama secara in vivo diperlukan untuk mengkaji lebih lanjut mengenai potensi prebiotik growol.
Modifikasi ekstraksi serat ubi jalar dengan penambahan arang aktif Puspita Mardika Sari
Ilmu Gizi Indonesia Vol 1, No 1 (2017): Agustus
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.802 KB) | DOI: 10.35842/ilgi.v1i1.10

Abstract

Latar Belakang: Ekstrak serat ubi jalar (ESU) terbukti mengandung oligosakarida jenis FOS  dan  raffnosa  serta mampu meningkatkan  imunitas  dan meningkatkan  komposisi  bakteri menguntungkan Bifdobacterium sp. dan Lactobacillus sp. Namun demikian, potensi prebiotik dari ekstrak tersebut belum optimal. Hal ini disebabkan karena ESU masih mengandung pati dan senyawa karbohidrat sederhana yang relatif tinggi sehingga dapat dimanfaatkan oleh bakteri patogen seperti Clostridium sp. Salah satu agensia yang berpotensi untuk meningkatkan efektivitas ekstraksi adalah arang aktif karena kemampuannya mengikat senyawa monosakarida dan disakarida.  Tujuan:  mengetahui  pengaruh  modifkasi ekstraksi  serat  ubi  jalar  dengan penambahan arang aktif guna meningkatkan potensi prebiotik dari ubi jalar. Metode: ESU diekstrak dari ubi jalar segar dengan menggunakan dua metode yaitu ekstraksi etanol 80% sebagai kontrol  (ESU1) dan modifkasi ekstraksi etanol 80% dengan penambahan arang aktif  (ESU2). Kandungan serat dari ESU diukur melalui analisis kadar serat. Efektiftas proses ekstraksi diukur dengan analisis kadar sukrosa (disakarida) dan kadar gula reduksi (monosakarida). Hasil: tidak ada perbedaan kadar serat dan glukosa antara ESU2 dan ESU1. Kadar sukrosa dan gula total pada ESU2 lebih rendah dibandingkan ESU1, namun demikian perbedaan ini tidak signifkan (p>0,05). Kesimpulan: Penambahan arang aktif tidak memberikan pengaruh terhadap kadar serat ESU maupun efektiftas proses ekstraksi dibuktikan dengan perbedaan yang tidak signifkan pada kadar gula total, kadar glukosa, dan kadar sukrosa. Diduga hal ini disebabkan oleh kemampuan arang aktif dalam menyerap senyawa organik seperti fenol. Kemampuan penyerapan monosakarida dan disakarida menurun karena arang aktif menjadi jenuh oleh etanol 80%. 
Dietary fiber and carboydrate contents of gathotan and gathot as functional food for people with diabetes mellitus Puspita Mardika Sari; Desty Ervira Puspaningtyas; Rio Jati Kusuma
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 5, ISSUE 2, 2017
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (16.894 KB) | DOI: 10.21927/ijnd.2017.5(2).88-92

Abstract

Background : Gathotan and gathot are Indonesian cassava traditional fermented food from Gunungkidul, Yogyakarta. These fermented foods may be considered as an important component of a functional-foods based diet for management of type 2 diabetes mellitus (DM). Previous study found that gathotan and gathot hadve low glycemic index (GI). Fermentation processed using fungi and bacteria hadve potency to give many beneficial effects, such as prebiotic that gives contribution on the forming of short chain fatty acid (SCFA). SCFA gives many beneficial effects on metabolism and prognosis on DM type 2. However, there have been no study on the potency of gathotan and gathot as dietary fiber sources.Objectives: This study was designed to examine carbohydrate and dietary fiber content in gathotan and gathot as functional food for people with DM.Methods: Gathotan was made by spontaneous fermentation. Gathot was made by soaking overnight of gathotan, then steaming and drying. Carbohydrates content was calculated by using “carbohydrate by diference” method. Dietary fiber content was analyzed by using enzymatic gravimetri method.Results: The highest carbohydrate content was found in cassava (81,13%), followed by gathotan (68,32%), and gathot (39,03%), respectively. The highest dietary fiber content was found in gathot (17,36%), followed by gathotan (14%), and cassava (8,61%) respectively.Conclusions: Fermentation process of cassava to be gathotan and gathot are potential to increase dietary fiber and decrease carbohydrate content. KEYWORDS: gathotan, gathot, functional food, diabetes mellitus.
Indeks glikemik cookies growol: studi pengembangan produk makanan selingan bagi penyandang diabetes mellitus Desty Ervira Puspaningtyas; Puspita Mardika Sari; Nanda Herdiyanti Kusuma; Debora Helsius SB
Jurnal Gizi Klinik Indonesia Vol 17, No 1 (2020): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.54576

Abstract

Glycemic index of growol cookies: snack development study for people with diabetes mellitusBackground: Low-glycemic foods with high fiber content have been shown to control blood glucose in diabetics. Growol, cassava fermented food, can be potentially developed as a functional food for diabetics. Growol has higher dietary fiber and lower total sugar, reducing sugar, and sucrose compared to cassava. Carbohydrates in growol combined with roasting processing techniques into cookies products may potentially change the glycemic index of the product.Objective: To examine the potency of growol cookies as a snack for diabetics in terms of the glycemic index of cookies.Methods: This observational laboratory study analyzed the glycemic index of growol cookies compared to glucose and control cookies. The study was conducted from April to October 2019. Ten subjects were involved in the glycemic index measurement. The glycemic index was analyzed through the area under the curve (AUC) ratio of glucose response of food by measuring blood glucose levels during fasting; 30; 60; 90; and 120 minutes after consuming test foods (growol cookies and control cookies).Results: AUC for glucose, control cookies, and growol cookies were 13,669.5; 11,886; and 11,941.5. The glucose glycemic index was 100, while the glycemic index of control cookies and growol cookies was 87. Both control cookies and growol cookies are high glycemic index food. There was an AUC difference between glucose and control cookies (p=0.001) and between glucose and growol cookies (p=0.001). The difference in AUC between control cookies and growol cookies (p=0.991) was not seen.Conclusions: Growol cookies have a lower glycemic index than glucose, but it still cannot be consumed as an alternative snack for diabetics.
Analisis Sensori dan Kadar Serat Pangan Cookies Growol dengan Penambahan Inulin Desty Ervira Puspaningtyas; Cornelia D.Y. Nekada; Puspita Mardika Sari
Jurnal Dunia Gizi Vol 5, No 1 (2022): Edisi Juni
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v5i1.5299

Abstract

Latar Belakang; Proses fermentasi mampu memperbaiki karakteristik fisik tepung growol dan mampu meningkatkan kadar serat pangan tepung growol. Studi sebelumnya telah menggunakan tepung growol dalam pembuatan cookies. Penambahan prebiotic pada cookies, yaitu inulin, diharapkan mampu memperbaiki indeks glikemik cookies melalui peningkatan kadar serat pangan cookies disertai daya terima yang baik. Tujuan; Studi ini bertujuan untuk menganalisis sensori cookies growol dengan penambahan inulin ditinjau dari uji organoleptik dan uji kesukaan. Selain itu, studi ini turut mengkaji kadar serat pangan dengan adanya penambahan inulin pada cookies growol. Metode; Penelitian observasi laboratorium dilakukan pada bulan Juni-Juli 2021 di Universitas Respati Yogyakarta dan Laboratorium Chem-Mix Pratama Yogyakarta. Terdapat dua variasi cookies growol, yaitu cookies A (penambahan inulin 5 gram) dan cookies B (penambahan inulin 10 gram). Analisis sensori dilakukan melalui uji organoleptik dan uji kesukaan terhadap aroma, rasa, warna dan kerenyahan cookies. Kadar serat pangan dianalisis menggunakan metode enzimatis AOAC. Hasil; Uji Mann Whitney menunjukkan tidak terdapat perbedaan organoleptik dan kesukaan antara cookies A dengan cookies B (p0,05). Serat pangan cookies B lebih tinggi dibandingkan serat pangan cookies A. Secara berurutan serat pangan total, serat pangan larut dan serat pangan tidak larut per 100 gram cookies B adalah 9,71 gram; 0,36 gram; 9,35 gram. Simpulan; Cookies B lebih potensial dikembangkan sebagai cookies sumber serat. Penambahan inulin sebesar 5 gram dan 10 gram tidak mempengaruhi daya terima cookies.
Penambahan inulin terhadap indeks glikemik dan beban glikemik cookies growol: pengembangan makanan selingan diabetes Desty Ervira Puspaningtyas; Cornelia D.Y. Nekada; Puspita Mardika Sari
AcTion: Aceh Nutrition Journal Vol 7, No 2 (2022): November
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v7i2.738

Abstract

The increasing prevalence and mortality of diabetes require appropriate treatment, one of which is eating arrangements. The snack development for diabetic patients has begun. Previous studies have developed growol, cassava fermented food, into cookies, but growol cookies still have a high glycemic index (GI). Adding inulin to growol cookies is thought to reduce cookies' GI, which will affect the glycemic load (GL). This study examines the effect of adding inulin to the GI and GL of growol cookies. An observational laboratory design was used to assess the GI and GL of modified growol cookies compared to standard foods (glucose). The study was conducted from June to November 2021 and involved 10 healthy subjects. The total area under the curve (IAUC) was used to calculate the GI of modified growol cookies. The GL was obtained by multiplying the GI by the number of available carbohydrates per serving. Independent Sample T-Test was used to analyze IAUC differences between glucose and modified growol cookies with a significant level of 95% (p<0,05). The IAUC for glucose and modified growol cookies was 4830 and 1995, respectively. There was a difference in the IAUC between glucose and modified growol cookies (p= 0,005). Modified growol cookies have a low GI (41) and low GL if consumed as much as 10-40 grams. Based on GI and GL values, modified growol cookies can be used as a snack for people with diabetes.
Pelatihan dan Pendampingan Kader tentang Self Monitoring of Blood Glucose (SMBG) dalam Upaya Deteksi Dini dan Menciptakan Warga Bebas DM Adi Sucipto Sucipto; Desty Ervira Puspaningtyas; Cornelia D.Y Nekada; Puspita Mardika Sari
Jurnal Pengabdian Pada Masyarakat Vol 7 No 1 (2022): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (500.201 KB) | DOI: 10.30653/002.202271.43

Abstract

Diabetes mellitus (DM) is a health problem globally and in Indonesia. One of the pillars of diabetes management is health education. One of the health education materials that can be given is how to measure blood sugar levels independently, known as Self onitoring of Blood Glucose (SMBG). This training and assistance are intended primarily for health cadres, DM patients, or those at risk of developing DM. The service team's assessment results showed that health cadres, patients, and families of DM patients in Padukuhan Gondang Legi, Wedomartani Village, had never received health education about SMBG training. Therefore, the health education material provided is training and assistance in measuring blood sugar levels independently or Self Monitoring of Blood Glucose (SMBG). The purpose of this service is to improve the knowledge and skills of cadres, DM patients, and residents in measuring blood sugar levels independently so that residents can carry out early detection (screening) or monitor their blood sugar levels independently. The service is carried out in 3 stages in September – November 2021 in Padukuhan Gondang Legi, Wedomartani Village, Ngemplak, Sleman. The service is conducted in education using the focus group discussion (FGD) method and direct demonstration of blood sugar levels to cadres, DM patients, and families. The provision of education and training increases the understanding of cadres and residents about SMBG. The change in the average knowledge score from 38.3 before education to 88.7 after education with an average difference of 50.4 Assistance and education to cadres and residents need to be carried out intensively and continuously to increase knowledge, which will impact changing attitudes and behavior of residents in efforts to control and prevent DM.
Effect Inulin Addition on The Proximate Content of Low Glycemix Index Growol Cookies Puspita Mardika Sari; Desty Ervira Puspaningtyas; Silvia Dewi Styaningrum; Anita Nidyarini; Tirza Frelly Anita
Ilmu Gizi Indonesia Vol 7, No 1 (2023): Agustus
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/ilgi.v7i1.446

Abstract

Background: Growol is traditional fermented cassava which potentially developed as snack for diabetic patient. Previous study found that modification of growol cookies with addition of inulin were decreased glycemic index and glycemic load. However, information nutrition content of this modification were not known yet. Purpose: This study examined the effect of addition inulin on proximate content of growol cookies. Method: Observational laboratory of three formulas consists of addition with 5 gram inulin (A); 10 gram inulin (B); and control/ without inulin (C). Nutrition content of growol cookies were analyzed by using proximate analysis, consists of water and ash (thermogravimetri); protein (Kjeldahl); fat (Soxhlet); and carbohydrate (by difference). Data were analyzed using SPSS software with ANOVA followed LSD for ash, protein, and carbohydrate, while fat and water content were using Kruskal Wallis. Results: There were significant differences of proximat content between control group (growol cookies) and its modification (growol cookies with inulin addition) (p<0,001). Modification of growol cookies with inulin addition significantly decrease calorie (p<0,001) and fat (p=0,001) content, as well as increase protein content (p<0,001). Conslusion: Addition of inulin affected on decreased of calorie and fat content, also increased of water, ash, protein and carbohydrate content. Development and evaluation in scale up production were needed to fullfill the requirement for SNI standart of cookies. 
Co-Authors Adi Sucipto Adi Sucipto, Adi Amigo, Thomas Aquino Erjinyuare Ananda, Dhea Putri Anita Nidyarini Anita Nidyarini Br Simanjorang, Eta Hosana Eka Rizti Br Situmorang, Eta Hosana Eka Rizti Cornelia D.Y Nekada Cornelia D.Y. Nekada Cornelia D.Y. Nekada Debora Helsius SB Desty Ervira Puspaningtyas Dhea Putri Ananda Dwi Endah Kurniasih Dwita Mukti Rahmawati Fery Lusviana Widiany Getha Puji Lestari Helsius SB, Debora Kurniasih, Dwi Endah Kusuma, Nanda Herdiyanti Kusuma, Rio Jati Lestari, Getha Puji Nanda Herdiyanti Kusuma Nidyarini, Anita Nisya Aulia Aziza Pratiwi, Dyan Eriska Puspaningtyas, Desty Ervira Rahayu, Andi Rahmawati, Dwita Mukti Renata Deby Sintia Silvia Dewi Styaningrum Sintia, Renata Deby Styaningrum, Silvia Dewi Tirza Frelly Anita Tirza Frelly Anita