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All Journal BioCONCETTA Indonesian Food Science and TechnologyJournal JURNAL PHOTON Jurnal Teknologi Pertanian Andalas Jurnal Pengabdian kepada Masyarakat Jurnal Bioteknologi & Biosains Indonesia (JBBI)
Nevara, Gita Addelia
Universitas Mohammad Natsir Bukittinggi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Nursing Physics Public Health Social Sciences Other

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DEVELOPMENT OF A BIOTECHNOLOGY MODULE CONTAINING RESEARCH FINDINGS FOR BIOLOGY STUDENTS Fauziah, Nurul; Putri, Iffa Ichwani; Nevara, Gita Addelia
Jurnal Bioconcetta Vol 7, No 1 (2021): Sinta 4
Publisher : Universitas PGRI Sumatera Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22202/bc.2021.v7i1.4040

Abstract

The study aims to determine the validity of biotechnology modules containing research results for biology students. This is a design and development research project with the Plomp model development. The type of data in this study consisted of qualitative data obtained from the module validation sheet with a Likert Scale. The validation sheets in the form of questionnaires were given to the validators, who are experts on content, media, and linguistics. The aspects assessed in the validation sheets were all very valid, with values of 3.5, 3.8, 3.7, and 3.7 for content eligibility, presentation, linguistic, and graphic components, respectively. The mean score of the validity test was 3.7, which was in the category of very valid. It can be concluded that the study can be continued to the next level of the Plomp development model.
STUDI PEMBUATAN FRUITY MIE MENGGUNAKAN CAMPURAN TEPUNG TERIGU, MOCAL, DAN EKSTRAK TERUNG PIRUS Gita Addelia Nevara; Zuraida Zaki; Neswati Neswati
Jurnal Teknologi Pertanian Andalas Vol 22, No 1 (2018)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.701 KB) | DOI: 10.25077/jtpa.22.1.61-72.2018

Abstract

Penelitan ini bertujuan untuk memperoleh tingkat substitusi MOCAL yang tepat dalam pembuatan mie basah dan mengetahui pengaruh penambahan ekstrak terung pirus terhadap karakteristik dan daya terima fruity mie. Penelitian dilakukan dalam dua tahap, dimana pada tahap I dilakukan pembuatan mie basah dengan substitusi MOCAL terhadap tepung terigu sebesar 100%, 40%, 30%, 20% dan dilakukan uji organoleptik untuk mendapatkan tingkat substitusi MOCAL terbaik. Hasil penelitian tahap I kemudian digunakan dalam penelitian tahap II berupa penambahan ekstrak terung pirus dengan berbagai konsentrasi, yaitu 100%, 80%, 60%, 40% dan 0%. Selanjutnya dilakukan uji organoleptik serta analisis kimia meliputi kadar air, kadar abu, kadar protein, kadar vitamin C, nilai pH dan total konsentrasi antosianin untuk produk terbaik. Dari hasil penelitian tahap I diperoleh substitusi terbaik MOCAL terhadap tepung terigu sebesar 20% dan hasil penelitian tahap II menunjukkan bahwa perlakuan pada penelitian memberikan pengaruh yang berbeda nyata terhadap kadar protein, kadar vitamin C, nilai pH dan warna, namun memberikan pengaruh yang berbeda tidak nyata terhadap kadar air, kadar abu, aroma, rasa dan tekstur fruity mie. Hasil uji organoleptik menunjukkan bahwa penambahan ekstrak terung pirus sebesar 40% merupakan produk terbaik dengan rata-rata nilai kesukaan terhadap warna 3,45 (agak suka), aroma 3,10 (agak suka), rasa 3,35 (agak suka) dan tekstur 3,15 (agak suka), kadar air 37,49%, kadar abu 2,24%, kadar protein 9,22%, kadar vitamin C 0,04%, nilai pH 7,22 dan total konsentrasi antosianin 12,38 mg CyE/gr sampel.
Effects of Palm Oil Addition on Starch and Dietary Fiber Contents of Parboiled Rice Gita Addelia Nevara; Cesar Welya Refdi
Sistem Informasi Vol 10 No 1 (2019): Jurnal Photon
Publisher : LPPM Universitas Muhammadiyah Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jp.v10i1.1671

Abstract

The formation of lipids and amylose complex is known to increase the resistance of starch towards digestive enzyme and acts like dietary fiber, thus the effects of palm oil addition during parboiling process on rice starch and dietary fiber contents were examined. High amylose rice grain (IR42) was used as a raw material. Modified parboiled rice prepared by adding different amount of palm oil (i.e 10%, 15% and 20% of total grain) during heating process. The results showed that the treatments affect starch and dietary fiber contents of parboiled rice significantly. The results of this study are expected to contribute in the development of modified rice as an alternative diet to prevent and decrease the number of type 2 diabetics.
Development of Functional Cookie from Kenaf (Hibiscus Cannabinus L.) Seed Meal Ngah, Choy Mun; Nevara, Gita Addelia; Karim, Roselina
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.32872

Abstract

Kenaf seed (Hibiscus cannabinus L.) is one of the potential and excellent food ingredients of kenaf processing by-products. This study aims to develop functional cookies by incorporating 0% (control), 15%, 20%, 25%, and 30% of kenaf seed meal flour (KSMF). The physicochemical quality of kenaf seed meal cookies (KSMC) revealed that KSMC had higher ash, protein and fat content but lower moisture and carbohydrate content than the control. In terms of texture and colour, the hardness and colour values of the KSMC increased and decreased with increasing levels of KSMF, respectively. Sensory scores on acceptability using hedonic test depicted that KSMF addition had no effect on the overall acceptability score of all the cookies.  The finding of this study suggested that 30% of KSMF is suitable for use in the development of functional cookies with improved nutritional quality while maintaining the sensory acceptability of the cookies.
PENINGKATAN PENGETAHUAN TABLET TAMBAH DARAH DAN ANEMIA PADA REMAJA PUTRI DI KABUPATEN SOLOK, SUMATERA BARAT Faiz Nur Hanum; Fathia Maulida; Lilis Suryani; Gita Addelia Nevara
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 8: Januari 2025
Publisher : Bajang Institute

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Abstract

Anemia didefinisikan sebagai suatu keadaan dimana kadar hemoglobin (Hb) dalam darah lebih rendah dari normal. Salah satu kelompok umur yang rentan mengalami anemia adalah remaja khususnya pada remaja putri. Metode yang dilaksanakan dengan melakukan sosialisasi berupa konsumsi TTD didasarkan pada pengetahuan mengenai bahan makanan yang dapat menghambat penambahan darah dan meningkatkan produksi darah sehingga mencegah kejadian anemia pada remaja putri. Sebanyak 50% responden tidak mengetahui mengenai anemia. 57,15% responden menyatakan bahwa hati, daging dan sayur bayam merupakan sumber zat besi yang berasal dari makanan. Hasil edukasi ini diharapkan dapat meningkatkan pengetahuan remaja serta memotivasi remaja putri untuk mengonsumsi tablet tambah darah untuk mencegah kejadian anemia dan mengonsumsi makanan bersumber zat besi serta menghindari makanan yang dapat mengganggu penyerapan zat besi di dalam tubuh.
OPTIMIZING VIRGIN COCONUT OIL YIELD AND QUALITY USING LACTIC ACID BACTERIA FROM BLONDO WITH CHILLING-THAWING METHOD Chaidir, Riri Rimbun Anggih; Jariah, Ainun; Nevara, Gita Addelia; Murti, Tri; Rohayu, Andini Cindy
Jurnal Bioteknologi dan Biosains Indonesia Vol. 12 No. 1 (2025)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

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Abstract

Increasing demand for Virgin Coconut Oil (VCO) presents a promising opportunity to improve the economy in Indonesia. Various methods for VCO production have been explored to optimize yield and ensure desirable organoleptic and physicochemical qualities. Modifying the oil extraction process often necessitates costly equipment. In this study, VCO was extracted by combining the chilling-thawing method with the addition of lactic acid bacteria (LAB) isolated from blondo. The process began with the isolation and characterization of LAB isolates, followed by the application of the chilling-thawing method and addition of 2% LAB starter, then assessed for their consumer preference through a questionnaire. This innovative process yielded VCO at a rate of 35.78-46.65% using three LAB isolates (BAL 1-3) from blondo samples, representing an improvement over previous studies employing similar methodologies. Moreover, hedonic evaluation revealed a higher consumer preference for LAB-treated VCO compared to the control, further highlighting the effectiveness of LAB treatment in combination with the chilling-thawing method.
PENGUKURAN ANTROPOMETRI DAN KONSULTASI GIZI PADA KEGIATAN BINA LANSIA DI MESJID ASSYIFA RSI IBNU SINA BUKITTINGGI Gita Addelia Nevara; Fitri Yenni; Suryani, Lilis; Sucita Lestari Natalina; Beti Musparlina; Fathia Maulida; Faiz Nur Hanum; Syukra Alhamda
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 2: Juli 2025
Publisher : Bajang Institute

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Abstract

Penduduk Indonesia saat ini sedang memasuki masa transisi dalam penuaan penduduk. Data jumlah penduduk lansia di Indonesia sebesar 11,75%. Masalah gizi pada lansia harus mendapat perhatian khusus karena berdampak pada kesehatan mereka. Salah satu kegiatan yang dilaksanakan berupa pemeriksaan status gizi dan konseling gizi. Kegiatan ini bertujuan untuk mengetahui status gizi lansia sebagai upaya pencegahan penyakit tidak menular (PTM). Kegiatan konsultasi gizi bertujuan untuk memberikan informasi gizi mencakup pola makan yang dapat meningkatkan risiko PTM pada lansia. peserta paling banyak termasuk kategori lansia muda (elderly) sebanyak 28 orang (56%). Status gizi normal sebanyak 23 orang (46%) dan sebanyak 20 orang (40%) dengan status obes. Rata-rata skeletal muscle peserta berada diangka 24,1 ± 3,34, rata-rata body age diangka 62,3 ± 8,78 dan rata-rata resting metabolism diangka 1236,2 ± 157,89. Dengan dilakukannya pengukuran antropometri dan konsultasi gizi diharapkan meningkatkan pengetahuan lansia terkait pemilihan asupan makanan yang sesuai dengan kebutuhan lansia
Co-Authors Ainun Jariah Beti Musparlina Chaidir, Riri Rimbun Anggih Faiz Nur Hanum Fathia Maulida Fitri Yenni Karim, Roselina Lilis Suryani Lilis Suryani Neswati Neswati Ngah, Choy Mun Nurul Fauziah Putri, Iffa Ichwani Rohayu, Andini Cindy Sucita Lestari Natalina Tri Murti Welya Refdi, Cesar Zuraida Zaki