Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Argipa (Arsip gizi dan Pangan) Journal of Food Technology and Health
Mira Sofyaningsih
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
PEMANFAATAN SARI KELAPA SAWIT (ELAEIS GUINENSIS JACQ) PADA PEMBUATAN COOKIES SEBAGAI MAKANAN TINGGI PRO VITAMIN A (β-KAROTEN) Innaddinnulillah Innaddinnulillah; Mira Sofyaningsih
ARGIPA (Arsip Gizi dan Pangan) Vol 2 No 2 (2017)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.744 KB)

Abstract

Beta-carotene in the recipes modification such as biscuits and noodles usually use grainypalm oil and red palm oil. The utilization of beta-carotene in the form of palm extract to modify therecipes of making cookies has not been done. This study aimed to produce high provitamin A (β-carotene) cookies using palm juice. The treatment of research was the comparison of margarine andpalm juice in the cookies: F0 (1:0), F1 (1:1) F2 (1:3) F3 (0:1). The determination of the best palmjuice cookies was by using hedonic test with semi-trained panelists. Data analysis used theANOVA test, if the p-value was <0.05 the test was continued by Duncan test. The childrenacceptance to the best palm juice cookies compared to control cookies were analyzed by Friedmantest. The result of this research the addition of water in making the best palm juice showed 100 ml / 500 grams of palm fruit. ANOVA test results the addition of palm juice was significantly affectedon the quality of the color and texture of cookies. At the same time, there was no significant effect onthe quality of taste and aroma of cookies. The results of ANOVA test to hedonic test was theaddition of palm juice gave a significant effect on the acceptance of color, aroma, taste, and textureof cookies. The best formula was cookies with formula 1 (1:1) which had a high average of 3,8 onhedonic test. The best palm juice cookies with 30 grams of serving size contain 152 kcal energy,8,16 grams fats, 1,84 grams protein, 18 grams carbohydrates, and 4020 μg β-carotene per serving.The cookies can be claimed as high β-carotene cookies.
MIKROENKAPSULASI EKSTRAK KULIT BUAH NAGA MERAH DENGAN TEKNIK SPRAY DRYING Mira Sofyaningsih; Iswahyudi Iswahyudi
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 1 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (323.223 KB) | DOI: 10.22236/argipa.v3i1.2376

Abstract

The use of synthetic food coloring and food coloring that are prohibited, because they have an adverse effect on health, is still prevalent in food and beverage production. Red dragon fruit skin which has been a waste can be used for the production of natural dyes because the proportion of the skin is quite large and contains anthocyanin pigments. The purpose of this study was to study the microencapsulation method of red dragon fruit peel extract using maltodextrin DE10-12 with spray drying technique. The spray drying process was carried out at an inlet temperature of 150-160ºC and outlet temperature of 70-80ºC and DE10-12 maltodextrin concentration of 10, 15, and 20%. From the results of the study, it was known that the concentration of 20% has the highest yield (40.59%), the lowest water content (4.67%), and the highest brightness level (76.77). Keywords: Lightness, Microencapsulation, Moisture Content, Red Dragon Fruit Skin, Yield
The effect of beet juice consuming to the tension of hypertension patients Agnia Dwi Nandani; Mira Sofyaningsih
ARGIPA (Arsip Gizi dan Pangan) Vol 4 No 1 (2019)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (363.291 KB) | DOI: 10.22236/argipa.v4i1.3787

Abstract

Hypertension can occur in all ages. Factors that can cause high blood pressure including genetics, being overweight, lack of physical activity, stress, high sodium intake, and lack of fiber intake. Beetroot is one of the vegetables that contains fiber and nitrates which have the effect of lowering blood pressure. The purpose of this study was to know the effect of consuming beetroot juice to the change in blood pressure. The type of this research is experimental with the design of one group pre test post test. The number of respondents were 15 people with systolic blood pressure > 129 mmHg and or diastolic blood pressure > 80 mmHg. Respondents were given 250 grams of beetroot juice once a day for 7 consecutive days. The beetroot juice given is made of 150 grams of beetroot, 100 ml of water, and 1 tablespoon of lime juice. The result showed that there was an average decreasing in systolic blood pressure of 10.41 mmHg and diastolic blood pressure of 8.94 mmHg. Consuming of beetroot juice can significantly reduce systolic blood pressure and diastolic blood pressure in hypertensive patients in Posbindu Mawar Merah and Merah Delima. Keywords: Hypertension, Beetroot Juice, Blood Pressure
Glycemic index analysis of black rice and redbean based snack bar Harentya Ayunandha; Mira Sofyaningsih; Debby Endayani Safitri
ARGIPA (Arsip Gizi dan Pangan) Vol 6 No 2 (2021)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v6i2.3926

Abstract

Consumption of snacks with high sugar and low fiber content can cause degenerative diseases at a young age. The purpose of this study was to formulate black rice which was converted into brood and red beans in the form of a snack bar that has a low glycemic index. This study used a completely randomized design with one red bean substitution treatment factor with levels of F0 (0%), F1 (10%), F2 (20%) and F3 (30%). The determination of the best snack bar uses an organoleptic test with semi-trained panelists and a food glycemic index test using the iAUC method. The results showed that the 30 g serving weight of the snack bar contained 140 kcal of energy, 4 g of fat, 2 g of protein, 22 g of carbohydrates, and 2 g of dietary fiber. In addition, the black rice and red bean snack bar has a glycemic index of 35.91% and a glycemic load of 7.9 which is included in the low category. Based on the blood glucose response curve, it shows that the snack bar of black rice and red beans causes glucose levels to tend to be stable and hypoglycemia after 2 hours of blood glucose sampling.
PENAMBAHAN TEPUNG DAUN KELOR (MORINGA OLEIFERA L) PADA PEMBUATAN SOSIS FUNGSIONAL BERBASIS IKAN TERI (STOLEPHORUS SP.) Riantin Fatkhul Hidayah; Mira Sofyaningsih
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 4, No 1 (2022): 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.
KADER PEMBANGUNAN MANUSIA (KPM) SEBAGAI PENDUKUNG AKSI KONVERGENSI PENURUNAN STUNTING : STUDI EVALUASI DI TINGKAT DESA Leni Sri Rahayu; Nursyifa Rahma Maulida; Mira Sofyaningsih
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 6 No 1 (2024): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health), Me
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v6i1.2907

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.
Co-Authors Agnia Dwi Nandani Harentya Ayunandha Innaddinnulillah Innaddinnulillah Iswahyudi Iswahyudi Leni Sri Rahayu Nursyifa Rahma Maulida Riantin Fatkhul Hidayah Safitri, Debby Endayani