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All Journal Jurnal Teknologi Dan Industri Pangan Media Gizi Pangan Jurnal Informasi Kesehatan Indonesia (JIKI) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX JIPI (Jurnal Ilmiah Penelitian dan Pembelajaran Informatika) PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Jurnal Riset Kefarmasian Indonesia AgriHealth: Journal of Agri-food, Nutrition and Public Health Nutriture Journal Media Gizi Pangan Jurnal Teknologi Konseptual Desain Jurnal Produk Pengabdian Masyarakat Indonesia

I Komang Suwita

Unknown Affiliation

Author-ID : 397937

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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FORMULASI TEPUNG BEKATUL DAN TEPUNG TEMPE TERHADAP MUTU KIMIA, NILAI ENERGI, DAN MUTU ORGANOLEPTIK SEREAL FLAKES UNTUK OBESITAS PADA ANAK ericha dianingtyas; Sulistiastutik .; I Komang Suwita
Jurnal Informasi Kesehatan Indonesia (JIKI) Vol 4 No 2 (2018): Jurnal Informasi Kesehatan Indonesia
Publisher : Politeknik Kesehatan Kemenkes Malang (State Health Polytechnic of Malang)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jiki.v(4)i(2)y(2018).page:128-135

The purpose of this study was to determine the effect of bran flour and tempeh flour formulation on chemical quality, energy value, and organoleptic quality of flakes cereals for obesity in children. This research is an experimental laboratory research with a completely randomized design design using 3 stage treatment so that the proportion of bran flour and tempe flour F1 (88: 12), F2 (82: 18), and F3 (76: 24). The results showed that the proportion of significant influence on the quality of ash, fat and carbohydrates. Organoleptic quality (color, aroma, taste and texture) does not have a significant effect.

Hubungan Pola Makan, Aktivitas Fisik dan Konsumsi Fast Food terhadap Kejadian Gizi Lebih pada Remaja Rutnia Widyaning Cahyorini; I Nengah Tanu Komalyna; I Komang Suwita
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 2, No 2 (2021): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v2i2.54283

Overnutrition in adolescents is a nutritional state that exceeds normal limits for a long time marked by excess body weight, this is closely related to behavioral factors such as diet and lifestyle. The impact of excess nutrition is type 2 diabetes mellitus, hypertension, coronary heart disease, cancer. Alternative efforts to deal with overnutrition in adolescents require a national strategy related to diet and physical activity. The purpose of this study was to analyze the relationship between diet, physical activity, consumption of fast food on overnutrition in adolescents. The method used is the literature review study of journal articles that meet the inclusion and exclusion requirements in the search database using google scholar, crossref, Indonesia one search and the Garuda portal using the keywords: diet, physical activity and consumption of fast food on Overnutrition in adolescents. The results of the study were as many as 13 articles studied, the condition of eating patterns in adolescents who experienced nutrition were more likely to choose foods with high energy content (meatballs, batagor, bread and carbonated drinks) with a frequency of 4 to 7 times a day and in large quantities (energy adequacy level 130% RDA/ Recommended Dietary Allowance) with physical activity included in the light category (watching TV or doing sports < 3 times per week). Undernourished adolescents are more likely to frequently (> 3 times per week) consume fast food. The conclusion is that there is a significant relationship between diet, physical activity and consumption of fast food on overnutrition in adolescents.

Substitusi tepung kacang hijau (Vigna radiata) dan tepung ikan tuna (Thunnus sp) sebagai biskuit PMT ibu hamil terhadap kadar proksimat, nilai energi, kadar zat besi, dan mutu organoleptik Miftahul Roifah; Maryam Razak; I Komang Suwita

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v10i2.1662

Nutrition problems in Indonesia are focused on the First 1000 Days of Life, which starts from the fetus in the mother's womb to toddlers aged 2 years. The targets to be intervened in this study are pregnant women. Where generally pregnant women have disorders such as anemia and Chronic Energy Deficiency. The disorder can be prevented by providing additional food using local ingredients. The purpose of this study was to obtain the right formulation of green bean flour biscuits and tuna flour for pregnant women PMT. This study uses a laboratory experimental research design with a completely randomized design study (CRD) using 3 levels of treatment, as many as 9 experimental units. P1 treatment level with the proportion of wheat flour: mung bean flour: tuna flour (75:15:10), P2 (65: 29: 6), and P3 (55: 41: 4). The results showed the substitution of mung bean flour and tuna flour had a significant influence on water content, ash content, protein content, fat content, iron content, aroma of biscuits. However, it gives no significant effect on carbohydrate levels. color, taste and texture. P2 treatment level is the best treatment.

Mutu gizi dan daya terima es krim indeks glikemik rendah berbahan polisakarida larut air umbi gembili (Dioscorea esculenta) dan tepung ubi jalar ungu (Ipomoea Batatas L. Poir) I Komang Suwita; Juin Hadisuyitno

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2226

Background: The development of ice cream products by adding certain ingredients such as fiber can improve the quality of the product as a healthy food. Research pur¬poses: This study aims to analyze the effect of the water-soluble polysaccharide substi¬tution of gembili tubers with purple sweet potato flour on nutritional quality, physico-chemical properties, and organoleptic quality of ice cream. Method: This study used a completely randomized design (CRD), consists of four levels, namely control (P0) and water-soluble polysaccharide substitution treatment of gembili tubers with purple sweet potato flour; P1, P2, P3 with three replications each. Results and Discussion: The results of the research on ice cream substitution of water-soluble polysaccharide of gembili tubers with purple sweet potato flour showed a significant effect (P <0.05) on ash, protein, and carbohydrate content, and there was no significant effect on mois¬ture content and energy value. Caused increase in the volume of ice cream products at all levels of substitution treatment (P0, P1, P2, and P3). P0 was the ice cream prod¬uct with the highest increase (2,057 times, and then P3 (1,933 times). In the treatment of ice cream, water-soluble polysaccharide substitution of gembili tubers with purple sweet potato flour, there was a change in the ash, protein, fat, carbohydrate content. energy and increased fiber content. Conclusion: The best level of treatment based on the effectiveness index is P3.

PENGARUH SUBSTITUSI JUS KULIT BUAH NAGA MERAH (Hylocereus polyrhyzus.) DAN PENAMBAHAN BEKATUL TERHADAP AKTIVITAS ANTIOKSIDAN, KADAR SERAT, DAN MUTU ORGANOLEPTIK MIE BASAH SEHAT Luh Putu Ayu Diah Savitri; I Komang Suwita

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Pemanfaatan jus kulit buah naga merah (H.polyrhizus) dan bekatul dalam pembuatan mie basah sehat dapat meningkatkan nilai gizi serta konsumsi pangan yang lebih bervariasi bagi masyarakat luas dan membantu dalam pencegahan penyakit degeneratif. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi jus kulit buah naga merah dan penambahan bekatul terhadap serat kasar, aktivitas antioksidan, mutu organoleptik dan menetukan taraf perlakuan terbaik mie basah. Penelitian ini menggunakan jenis penelitian eksperimen laboratorium dengan desain penelitian Rancangan Acak Lengkap (RAL). Analisis statistik yang digunakan untuk kadar serat dan aktivitas antioksidan adalah One Way Anova, dan untuk mutu organoleptik adalah Kruskall Wallis dengan tingkat kepercayaan 95%. Perlakuan penelitian adalah substitusi jus kulit buah naga merah dengan proporsi : 3%, 6%, 9%, dan penambahan bekatul sebanyak 5% dengan replikasi sebanyak 3 kali setiap taraf perlakuan. Hasil penelitian menunjukan bahwa dengan meningkatnya proporsi kulit buah naga merah yang digunakan maka kadar serat kasar dan aktifitas antioksidan semakin meningkat pula. Perlakuan dengan proporsi jus kulit buah naga 9% dan penambahan bekatul 5% menunjukkan hasil serat kasar dan aktivitas antioksidan tertinggi yaitu 2,02 gram dan 141,47 μg/ml, dan dapat direkomendasikan menjadi taraf perlakuan terbaik.

PEMANFAATAN BAYAM MERAH (BLITUM RUBRUM) UNTUK MENINGKATKAN KADAR ZAT BESI DAN SERAT PADA MIE KERING I Komang Suwita; Maryam Razak; Rizqa Andari Putri

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Penelitian ini bertujuan menganalisis pengaruh penambahan bayam merah (Blitum rubrum) terhadap kadar zat besi, kadar serat, kadar air, mutu organoleptik, mutu fisik dan menetukan taraf perlakuan terbaik dari proporsi penambahan daun bayam merah pada mie kering. Jenis penelitian adalah penelitian eksperimen laboratorium dengan desain percobaan Rancangan Acak Lengkap (RAL). Analisis statistik yang digunakan untuk kadar zat besi, kadar serat, kadar air dan mutu fisik (daya putus) adalah One Way Anova, sedangkan untuk mutu organoleptik adalah Kruskall Wallis dengan tingkat kepercayaan 95%. Perlakuan penelitian adalah penambahan bayam merah ke dalam mie kering dengan 6 taraf perlakuan yaitu penambahan bayam merah dengan proporsi 0%, 20%, 25%, 30%, 35%, dan 40% dengan replikasi sebanyak 3 kali setiap taraf perlakuan. Hasil penelitian menunjukkan bahwa semakin tinggi penambahan bayam merah ke dalam mie kering maka kadar zat besi, kadar serat, kadar air serta mutu fisik (daya putus) semakin meningkat. Hasil analisis penilaian mutu organoleptik menunjukkan bahwa semakin tinggi penambahan bayam merah maka persentase penerimaan panelis terhadap tekstur, rasa, dan warna meningkat namun persentase penerimaan panelis terhadap aroma menurun. Penilaian perlakuan terbaik menunjukkan bahwa taraf perlakuan P5 (penambahan bayam merah 40%) dapat direkomendasikan menjadi taraf perlakuan terbaik. Taraf perlakuan P5 (penambahan bayam merah 40%) dapat dimanfaatkan sebagai sumber untuk memenuhi zat besi dalam rangka menanggulangi masalah anemia zat besii.

PENDUGAAN UMUR SIMPAN SIRUP TEMULAWAK (Curcuma xanthorrhiza Roxb), MADU DAN EKSTRAK IKAN GABUS (Ophiocephalus striatus) DENGAN MODEL ARRHENIUS DAN MODEL Q10 I Komang Suwita; Yohanes Kristianto; Firdha Yuniar Purwaningsih

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Penelitian ini bertujuan untuk mengetahui estimasi (pendugaan) umur simpan sirup (sirup temulawak madu dan ekstrak ikan gabus) berdasarkan parameter total padatan terlarut, pH dan jumlah mikroorganisme. Jenis penelitian ini adalah eksperimen laboratorium dengan desain percobaan Rancangan Acak Lengkap menggunakan 3 taraf perlakuan yaitu suhu penyimpanan sirup pada 5o C (P0), 25o C (P1), dan 35o C (P2). Hasil penelitian menunjukkan bahwa semakin lama penyimpanan maka nilai total padatan terlarut sirup semakin menurun dari rata–rata 63,43%Brix menjadi rata–rata 57%Brix. Nilai pH menunjukkan semakin meningkat yaitu rata–rata berkisar 5,31-6,6. Sedangkan jumlah mikroorganisme menunjukkan semakin lama penyimpanan, jumlah total mikroorganisme sirup semakin meningkat yaitu 2,6x101 hingga 7,6x102 koloni/g. Estimasi umur simpan sirup dengan menggunakan model Arrhenius didapatkan umur simpan sirup yang disimpan pada suhu 5o C (9 hari), 25o C (3 hari) dan 35o C (1 hari). Sedangkan estimasi umur simpan dengan menggunakan model Q10 untuk sirup yang disimpan pada suhu beku yang diasumsikan sebagai suhu penyimpanan untuk pendistribusian produk didapatkan masa kadaluarsa produk sirup pada suhu -5o C (18 hari) dan suhu 0o C (12 hari). Secara statistik, penyimpanan sirup pada minggu pertama pada suhu 5o C, 25o C, 35o C memberikan pengaruh yang signifikan (p=0,000) terhadap total padatan. Demikian juga, suhu penyimpanan memberikan pengaruh yang signifikan (p=0,001) terhadap pH sirup. Namun laju peningkatan jumlah total mikroorganisme pada sirup, baik pada minggu kedua (P=0,382), minggu ketiga (p=0,419) dan keempat (p=0,256). masing–masing secara statistik tidak menunjukan perbedaan yang signifikan.

SUBSTITUSI PASTA UBI JALAR UNGU TERHADAP MUTU KIMIA, NILAI ENERGI DAN MUTU ORGANOLEPTIK COOKIES (KUE KERING) SEBAGAI ALTERNATIF SNACK PENDERITA DIABETES MELITUS Zeni Nur Hidayati; I Komang Suwita

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Kandungan serat yang tinggi dalam makanan akan mempunyai indeks glikemik yang rendah sehingga dapat memperpanjang pengosongan lambung. Keberadaan antosianin dalam makanan juga sangat penting, karena antosianin juga memiliki kemampuan dapat mencegah gangguan pada fungsi hati dan menurunkan kadar gula darah. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi pasta ubi jalar ungu terhadap mutu kimia, nilai energi dan mutu organoleptik pada cookies (kue kering) sebagai alternatif snack penderita diabetes mellitus. Jenis penelitian ini adalah eksperimen laboratorium dengan desain percobaan Rancangan Acak Lengkap (RAL) dengan taraf perlakuan substitusi pasta ubi jalar ungu : 24%, 32%, 40%, dan dilakukan replikasi sebanyak 3 kali setiap taraf perlakuan. Analisis statistik yang digunakan untuk mutu kimia dan energi adalah One Way Anova, dan untuk mutu organoleptik adalah Kruskall Wallis dengan tingkat kepercayaan 95%. Hasil penelitian menunjukan bahwa besarnya proporsi pasta ubi jalar ungu yang digunakan memberikan pengaruh yang signifikan terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, nilai energi dan kadar serat. Substitusi pasta ubi jalar ungu memberikan pengaruh yang signifikan terhadap warna, aroma, tekstur, dan rasa pada cookies. Perlakuan dengan proporsi pasta ubi jalar ungu 40% (P3) dengan karbohidrat (55,27 g), serat tertinggi (2,81g) dapat direkomendasikan sebagai taraf perlakuan terbaik.

PENGARUH LAMA BLANCHING UAP TERHADAP KANDUNGAN KADAR β-KAROTEN, KADAR AIR, DAYA SERAP AIR, DENSITAS KAMBA DAN RENDEMEN TEPUNG UBI JALAR KUNING (Ipomea batatas L.) Rika Wahyu Damayanti; I Komang Suwita

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

This study aims to determine the effect of the old steam blanching method on the content of β-carotene content, moisture content, absorbency, cage density and yield of yellow sweet potato flour (Ipomeabatatasl.). The yellow sweet potato processing technique with long steam blanching has a significant effect on β-carotene content, moisture content, water absorption, kamba density and yield. The highest β-carotene content was found in the 20-minute blaching treatment (1.1695 µg / g), the highest water content of yellow sweet potato flour was found at the treatment level without blanching for 20 minutes (9.66%), water absorption of sweet potato flour the highest yellow was found at the level of blanching treatment with a time of 20 minutes (2.90 g). The highest yield o. This study aims to determine the effect of the old steam blanching method on the content of β-carotene content, moisture content, absorbency, cage density and yield of yellow sweet potato flour (Ipomeabatatasl.). The yellow sweet potato processing technique with long steam blanching has a significant effect on β-carotene content, moisture content, water absorption, kamba density and yield. The highest β-carotene content was found in the 20-minute blaching treatment (1.1695 µg / g), the highest water content of yellow sweet potato flour was found at the treatment level without blanching for 20 minutes (9.66%), water absorption of sweet potato flour the highest yellow was found at the level of blanching treatment with a time of 20 minutes (2.90 g). The highest yield o

The Formulation of Kepok Banana Flour (Musa paradisiaca Linn) in Muffin Processing as an Alternative to Supplementary Feeding for School Children Maryam Razak; Shofi Hikmawatisisti; I Komang Suwita
Media Gizi Pangan Vol 29, No 1 (2022): Juni 2022
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v29i1.2772

ABSTRACT Background: Nutritional problems in elementary school children are still quite high. Based on the Riskesdas (2018), the prevalence of underweight was 9.2% (BMI/U) in school children aged 5-12 years. Malnutrition occurs due to lack of intake of food sources of energy and protein, if it occurs in school-age children, it can inhibit growth, reduce intelligence levels and become susceptible to infectious diseases. Objective: To determine the effect of the formulation of kepok banana flour on muffin processing as an alternative supplementary feeding for school children on proximate levels (water content, ash content, protein, fat, carbohydrates, energy) and organoleptic quality. Method: This type of research is experimental. Completely Randomized Design (CRD) using 4 levels of treatment with the proportions of wheat flour: banana kepok flour, are P0 (100: 0), P1 (60: 40), P2 (50: 50), and P3 (40: 60). treatment based on the PMT-AS (2016) program, are 300 calories of energy, 6 grams of protein, 13 grams of fat, and 40 grams of carbohydrates. Results: The results showed that the formulation of banana flour and soy milk on muffins had a significant effect (p<0.05) on ash, protein, and fat content, but did not have a significant effect (p>0.05) on water content, carbohydrates, and energy values.The panelists preference for color and taste had a significant effect (p<0.05 ), but had no significant effect (p>0.05) on aroma and texture. The best treatment of muffins at P1 (60:40). It is necessary to add cocoa powder to cover the aftertaste and unpleasant taste of the muffin. Key words : PMT-AS, banana flour muffin, proximate content, organoleptic quality

Co-Authors -, naura rahadatul aisy . Harijono ., Sulistiastutik Agus Heri Santoso Ardianty, Geva Ajeng Ariyanti, Nur Ayu Ariyanti, Nur Ayu Bastianus Doddy Riyadi dianingtyas, ericha Durotul Baruroh ericha dianingtyas Ervin Syah Pehlepi Firdaus, Annisa Firdha Yuniar Purwaningsih Geva Ajeng Ardianty Hadisuyitno, Juin Hasan Aroni I Nengah Tanu Komalyna Iwan, Sugeng Jannah, Orchidosia Zukhruffin Luh Putu Ayu Diah Savitri Lukky jayadi Maryam Razak Miftahul Roifah Nur Ayu Ariyanti Puspitasari, Lidwina Wida Kartika Razak, Maryam Rika Wahyu Damayanti Riyadi, B. Doddy Rizqa Andari Putri Rofiatu Sholihah Rutnia Widyaning Cahyorini Safitri, Oktavia Indri Santoso, Agus Heri Santoso, Agus Heri Setyaningrum, Amanda Shofi Hikmawatisisti Sholihah, Rofiatu Sholihah, Rofiatu Siti Nurul Hasanah Sulistiastutik . Sulistiastutik Sulistiastutik Sulistiastutik, Sulistiastutik Sulistiastutik, Sulistiastutik Tapriadi . Teti Estiasih Theresia Puspita Theresia Puspita, Theresia Trisnanto, Puguh Yudho Wenny Bekti Sunarharum Yohanes Kristianto Yuan Dika Damayanti Zeni Nur Hidayati

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