Article Per Year (5 Year)
p-Index From 2021 - 2026
6.187
P-Index
This Author published in this journals
All Journal International Journal of Public Health Science (IJPHS) Jurnal Kesehatan Masyarakat EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Jurnal Ilmiah Pangabdhi Jurnal Penelitian Kesehatan Suara Forikes Health Notions Jurnal Perikanan Universitas Gadjah Mada Agroindustrial Technology Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Amerta Nutrition BUANA SAINS Medical Technology and Public Health Journal Jurnal Pengabdian Masyarakat IPTEKS Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) Aloha International Journal of Multidisciplinary Advancement (AIJMU) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Jurnal Ilmu Gizi dan Dietetik Jurnal Sosial dan Sains Journal of Business, Social and Technology Jurnal Pengabdian Masyarakat Physical Sciences, Life Science and Engineering Jurnal Sains dan Teknologi Pangan Jurnal Pengabdian Masyarakat Inovasi Indonesia
Yunita Satya Pratiwi
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 44 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 44 Documents
Search

 1   2   3   4   5 
Peran Bidang Keilmuan Teknologi Pangan Dalam Upaya Bela Negara Defri, Ifwarisan; Pratiwi, Yunita Satya; Tola, Pardi Sampe
abdimesin Vol. 2 No. 1 (2022): Abdi-mesin
Publisher : UPN "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdi-mesin.v2i1.25

Abstract

Bela negara dalam bidang pangan dapat diimplementasikan dengan berbagai cara, misalnya mengonsumsi pangan nusantara atau ikut berkontribusi dalam penelitian, pendidikan dan pengabdian terkait pengembangan produk pangan nasional. Jenis profesi atau kegiatan apapun yang dilakukan yang berdampak pada kemajuan pangan nusantara merupakan wujud sikap bela negara. Pada penyuluhan ini dilakukan survei secara online dengan memanfaatkan media google form, survei melibatkan 123 responden. Responden mengisi kuisioner dengan memberikan jawaban atau pendapat terhadap sejumlah pertanyaan terkait implementasi bela negara dalam bidang teknologi pangan. Hasil survei menunjukkan, 87% responden menilai sangat pentingnya implementasi bela negara dalam bidang teknologi pangan, serta 13% responden menilai penting. 84% responden menilai globalisasi tidak begitu memengaruhi kecintaan terhadap produk pangan nasional, sedangkan 16% responden menilai globalisasi merupakan faktor utama berkurangnya kecintaan terhadap produk pangan nasional. Sebanyak 89% responden setuju dan 11% sangat setuju bahwa mencintai produk pangan nasional merupakan wujud bela negara. Terkait penggunaan produk pangan nasional, 67% responden berpendapat belum sepenuhnya menggunakan produk pangan nasional, sedangan 33% responden berpendapat sudah sepenuhnya menggunakan produk pangan nasional. Berdasarkan survei yang dilakukan dapat disimpulkan responden memiliki pemahaman bahwa bela negara juga dapat diwujudkan dalam bidang pangan dengan cara mencintai dan mengonsumsi produk pangan nasional. Di samping itu, responden menilai globalisasi tidak berpengaruh signifikan terhadap kecintaan terhadap produk pangan nasional.
Bagelen Substitusi Tepung (Terigu, Garut, dan Kedelai) dengan Penambahan Bubuk Daun (Kelor dan Bayam) Sebagai Upaya Pencegahan Stunting Rahadita A.D.K, Kezia; Rosida, Dedin Finatsiyatull; Pratiwi, Yunita Satya
Physical Sciences, Life Science and Engineering Vol. 1 No. 3 (2024): June
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pslse.v1i3.245

Abstract

Stunting merupakan masalah gizi yang bersifat kronis yakni salah satu keadaan malnutrisi atau ketidakcukupan zat gizi masa lalu. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri dari 2 faktor terdiri dari 3 taraf perlakuan masing-masing dilakukan ulangan sebanyak 2 kali. Data yang diperoleh dianalisis menggunakan ANOVA, apabila terdapat perbedaan nyata antara perlakuan dilanjutkan dengan uji DMRT (α = 5%). Analisis fisik meliputi kekerasan, sedangkan analisis kimiawi meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar pati, kadar amilosa, kadar amilopektin, kadar serat kasar, dan kalori. Analisis organoleptik terdiri dari warna, aroma, tekstur, dan rasa. Perlakuan terbaik adalah bagelen dengan perlakuan proporsi tepung terigu 50% : tepung garut 25% : tepung kedelai 25% dengan penambahan bubuk campuran daun kelor dan bayam 15%, menghasilkan nilai kadar kalsium (Ca) 216,45%; zat besi (Fe) 11,022%; seng (Zn) 5,16%; kalori 437 kkal; dan uji organoleptik (skoring) warna 2,08 (agak hijau kecoklatan); aroma 3,64 (agak harum khas daun/langu); tekstur 3,64 (sangat renyah); rasa 4,00 (agak terasa khas daun).
Karakteristik Fisikokimia Teh Kulit Manggis (Garcinia mangostana L.) Setelah Penambahan Kayu Manis (Cinnamomum cassia) dan Cengkeh (Syzygium aromaticum L.): Physicochemical Characteristics of Mangosteen Peel (Garcinia mangostana L.) Tea After Addition of Cinnamon (Cinnamomum cassia) and Clove (Syzygium aromaticum L.) Pratiwi, Yunita Satya; Sanjaya, Yushinta Aristina; Rahmawati, Rahmawati; Rini, Dina Mustika
Jurnal Ilmu Gizi dan Dietetik Vol 2 No 4 (2023)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2023.2.4.301-307

Abstract

Mangosteen (Garcinia mangostana L) contains xanthone compounds that are immunomodulatory, but cause a bitter taste in mangosteen peel tea. Therefore, it is necessary to add certain commodities such as cinnamon and cloves which are also rich in antioxidants. The objective of this study was to analyze the effect of cinnamon and clove addition on the physicochemical characteristics of mangosteen peel tea, and to compare the quality of mangosteen peel, cinnamon, and clove blended tea with SNI. The methods of this study was experimental research with a completely randomized design, statistical analysis using anova test and followed by post hoc tukey. The results of statistical test showed a significant effect at p<0.05. Physicoshemical result that will be compare with SNI Tea showed the total ash content of mangosteen peel tea was 2.86-4.04%, water-soluble ash content 37.05-24.16%, acid insoluble ash content 0.83-0.65%, ash alkalinity content 1.31-1.19, lead (Pb) content 1.53 mg/kg, and no detectable Hg metal content. Overall, there is an effect of cinnamon and clove addition on the physicochemical characteristics of mangosteen peel tea. Only formula M1KC1 (12 g mangosteen peel, 3 g cinnamon, and 3 g cloves) that fulfill the SNI Tea for total ash content, there are no samples that fulfill the SNI Tea standards for water-soluble ash content, all samples fulfill the SNI Tea for acid insoluble ash content, ash alkalinity, mercury (Hg), and lead (Pb).
Characterization of A Mixed Tea Formulation of Mangosteen Peel, Cinnamon, and Clovers Rahmawati Rahmawati; Yunita Satya Pratiwi; Yushinta Aristina Sanjaya; Tania Amalia
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11139

Abstract

Herbal tea is an infusion of various leaves, roots or flowers that is not derived from the Camellia sinensis L. The combination of mangosteen peel, cinnamon, and cloves can be used as an alternative to develop products in the form of herbal tea drinks because it has high antioxidant activity. This study aimed to evaluate the composition and toxicity aspects of various tea formulations mixed with mangosteen peel, cinnamon, and cloves. The research methodology inlcuded the measurement of water content and crude fiber with the AOAC method, alkalinity based on ISO 1758, and toxicity tests with the Brine Shrimp Lethality Test (BSLT) method. The data obtained were analyzed with ANOVA test and Tukey post hoc test (p < 0.05 and α = 0.05.) The results of the analysis showed that all herbal tea formulations tested had water content in the range of 10.34%-11.52%, crude fiber in the range of 15.12-16.84%, and alkalinity in the range of 1.19%-1.31%. The quality parameters of tea mixture of mangosteen peel, cinnamon and cloves compared to the Indonesian National Standard (SNI) 01-3836-2013 generally revealed a significant impact (p < 0.05 and α = 0.05). Based on toxicity tests, this tea is categorized as non-toxic because it has an LC50 value of 6307.48 ppm.
Identification of Formalin Content on Jambal Roti Salted Fish at Traditional Markets, North Surabaya, Indonesia Ratna Yulistiani; Jariyah; Yunita Satya Pratiwi; Dianita Kumalasari; Agi Ramadhan
Nusantara Science and Technology Proceedings 5th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4506

Abstract

Jambal Roti, a well-known salted fish delicacy in Indonesia, has become a subject of concern due to reports of formaldehyde contamination. This research was conducted to investigate the presence of formaldehyde in Jambal Roti sold in traditional markets in North Surabaya and to analyze the physical characteristics of the contaminated fish. Using a descriptive research design with a survey approach, a total of 23 samples were collected and tested. The results showed that six samples, or 26%, contained formal--dehyde, with concentrations ranging from 0.125 ppm to 1.071 ppm. The highest formaldehyde level was found in sample JR18. The physical examination of contaminated samples revealed distinct characteristics that set them apart from uncontaminated ones. These samples had a firmer and more resilient texture, making them less susceptible to damage. In terms of appearance, they exhibited a paler yet more vibrant color compared to normal Jambal Roti. Moreover, the typical salty aroma that is characteristic of this fish was noticeably absent in the contaminated samples. These findings suggest that formaldehyde not only poses a health risk but also alters the physical and sensory qualities of Jambal Roti, affecting its overall quality as a food product. The presence of formaldehyde in food products is a serious concern, as it compromises both consumer safety and the reputation of the product. This study underscores the importance of stricter monitoring and regulation of food safety in traditional markets to prevent the distribution of contaminated food items like Jambal Roti, ensuring that consumers are not exposed to harmful chemicals.
The Potential of Mixed Tea from Mangosteen Pericarp, Clove, And Cinnamon in The Functional Scope of Creating a Healthy Liver Organ Yunita Satya Pratiwi; Yusinta Aristina Sanjaya; Rosida; Ratna Yulistiani; Ulya Sarofa; Anggun Pratiwi Rohimatul Inziyah; Nadien Mutia Intan Maulidi; Ufairah Fithriyati
Nusantara Science and Technology Proceedings 5th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4509

Abstract

The liver, which is the largest organ in the intestinal tract can do several very complex jobs. The use of herbal teas that utilize plants with high antioxidant content is one strategy that is starting to attract interest. In tea form, a blend of mangosteen pericarp, cloves, and cinnamon can protect the liver from oxidative damage and inflammation. The purpose of this article is to explore, analyze, and summarize various theories about the potential of a mixture of mangosteen, cinnamon, and clove tea, hepatoprotective mechanisms, and liver health biomarkers in terms of antioxidant content. The writing method used is a literature review from international and national journals by tracing and summarizing several theories related to the topic and title of the article to be written, which ultimately develops new conclusions as broader and stronger theories. The results show that mangosteen peel, cloves and cinnamon have functional benefits, namely they can create a healthy liver because of their antioxidant content. Mangosteen peel contains quite high polyphenol antioxidants, including xanthones, phenolic acids, flavonoids, catechins, hexadecanoic acid, and oleic acid. Cloves contain the antioxidants eugenol, saponins, tannins, flavonoids, and polyphenols. Cinnamon contains phenolic antioxidants such as eugenol, cinamic aldehyde and beta caryo-phyllene Damage to cell membranes and proteins is a sign of oxidative stress caused by free radicals. Therefore, antioxidants are needed to convert free radicals into non-reactive compounds. Biomarkers of a healthy or damaged liver are through blood tests including levels of SGPT, SGOT, SGPT-SGOT, Gamma GT, albumin and globulin levels, bile acid levels, and bilirubin levels. In conclusion, tea mixed with mangosteen peel, cloves, and cinnamon contains high levels of antioxidants so it has the potential to protect against liver damage due to various oxidative stress factors.
Optimization of Stunting Prevention and Treatment Through Local Food Utilization Yunita Satya Pratiwi
Nusantara Science and Technology Proceedings 4th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3621

Abstract

Background: Stunting is a condition of failure to thrive in children which is characterized by a lower height than the standard height at a certain age due to chronic malnutrition. Objective: Analyze the incidence of stunting in Indonesia, the government's strategy for overcoming stunting through local food, to analyze the obstacles, advantages, and products resulting from research on the use of local food. Method: Systematic Literature Review (SLR) with PRISMA guidelines from 2017 to 2023, a total of 42 articles out of 104 articles. Results and Discussion: The prevalence of stunting in Indonesia in 2022 will decrease by 21.6%. The government's efforts to reduce the incidence of stunting are included in the strategy starting from the SDGs, RPJMN 2020- 2024, RAN-PASTI 2021-2024, to RAN-PG 2020-2024. One of the obstacles to the use of local food, namely low acceptance, while the benefits can increase the family economy. Research products to prevent and overcome stunting, such as corn milk, TORI meatballs, shredded catfish, and purple sweet potato cake. Conclusion: The prevalence of stunting in Indonesia in 2022 is still relatively high. Currently, the government is using the strategy contained in the RAN-PG by utilizing local food and improving nutrition services. The need for support from various cross-sectors is assisted by the use of technology so that stunting reduction can be implemented. Products resulting from research on the use of local food have emerged, ranging from heavy to light meals (snacks).
Zinc Content, Suppleness and Favorability Test on Anchovy Flour Fortified Cob Meatballs Wahyu Ningtyias, Farida; Yunita Satya Pratiwi; Septi Nur Rachmawati; Abdul Azis Akbar; Lirista Dyah Ayu Oktafiani; Ruli Bahyu Antika; Septy Handayan
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM Vol 7 No 1 (2023): Medical Technology and Public Health Journal March 2023
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/mtphj.v7i1.3436

Abstract

Stunting in Jember Regency is the eighth most common condition in East Java, affecting up to 30% of the 180,000 children under the age of five. The creation of meatballs made from tuna fortified anchovy, which are increasingly rich in nutrients like zinc, will help to overcome nutritional issues. The aim of this research was to look at zinc levels, elasticity, and organoleptic properties. The aim of this study was to look at the zinc levels, elasticity, and organoleptic consistency of tuna fish balls after fortification with anchovy flour and chewers, which could help stunted toddlers improve their nutritional status. This is a true experimental study with a pre and post control group configuration. The sample size was set at 27 (eight samples from the treatment group and one sample from the control group). Zinc levels, elasticity, and organoleptic consistency are all measured in the lab through observation. On zinc levels, ANOVA Two Way was used to analyze data presentation. Zinc levels of 0.001 mg/100 gr and elasticity of 707.38 4.13 gf were found in tuna fish balls until they were reinforced with anchovy flour and chewers. The interaction of zinc content, elasticity, and organoleptic quality of anchovy meal fortification (0, 18%, and 35%) and thickener (carrageenan and STTP) has a major effect on zinc content, elasticity, and organoleptic quality (physical and preferences include taste, aroma, color and texture). The best tuna meatballs in terms of general nutritional content and chewiness are tuna fish balls fortified by 35% anchovy and with carrageenan as thickener. His general favorite is tuna fish balls which are not fortified with anchovy flour and without chewing. Future research is expected to find alternatives to other highly nutritious fish with good acceptance
Antioxidant Activity and Phytochemical Screening of Rhizopora mucronata Mangrove Leaf Extract from Mangrove Botanical Garden, Surabaya City, Esat Java Rahmawati, Rahmawati; Sanjaya, Yushinta Aristina; Pratiwi, Yunita Satya; Hendrawan, Elistiya Putri Nuraini; Salsabila, Zhafa Nesya; Amalia, Tania
Jurnal Perikanan Universitas Gadjah Mada Vol 27, No 1 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.90770

Abstract

Rhizophora mucronata is a type of mangrove plant that acts as a natural antioxidant which is used as a food ingredient and traditional medicine. The aim of this research was to determine the profile of secondary metabolites, antioxidant activity and total phenols of R. mucronata leaf extract. R. mucronata leaves were obtained from Gunung Anyar District, Surabaya City and then extracted using three solvents with different polarities, namely n-hexane, ethyl acetate, and ethanol. Mangrove leaf extract (Rhizopora mucronata) was followed by phytochemical testing using color testing, antioxidant activity testing using the DPPH method, and determining phenol content using the Folin-Ciocalteu method. Phytochemical tests show that all R. mucronata mangrove leaf extracts contain secondary metabolites such as flavonoids, saponins, steroids, triterpenoids and tannins with total phenols ranging from 0.04%-6.7%. The antioxidant activity of n-hexane, ethyl acetate, and ethanol extracts were 4.9 mg ± 0.82%, 1.7 mg ± 0.17%, and 0.21 mg ± 1.9%, respectively.
Competitiveness of Indonesian Coffee Commodities in Global Market Darmanto, Erlambang Budi; Suhartono, Suhartono; Pratiwi, Yunita Satya; Adenan, Moh.
EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Vol 13 No 2 (2025): April
Publisher : UNIVED Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/ekombis.v13i2.7293

Abstract

The scope of this research includes international trade in coffee commodities using the Harmonized System (HS) code 0901. The method used in this research uses Revealed Comparative Advantage (RCA) and Trade Specialization Index (ISP). RCA method, the four largest coffee exporting countries in Indonesia have an average value of 3.10. These values ​​mean that Indonesia has a strong comparative advantage but is still below Colombia, Brazil, and Vietnam. Based on ISP analysis, the position or stage of development of the Indonesia’s coffee trade with a value of 0.88. This indicates that the coffee commodity is at the fourth stage or maturity stage. Indonesian coffee is already at the stage of standardizing the technology used and shows that Indonesia as a coffee exporter in the global market.
Co-Authors Abdul Azis Akbar Abdul Azis Akbar Agi Ramadhan Amalia, Tania Ambarwati, Peni Anggraeni, Sherly Nur Anggun Pratiwi Rohimatul Inziyah Aryatika, Karera Asrotul Hikmah Avita Amalina Bambang Wirjatmadi Budiwitjaksono, Gideon Setyo Darmanto, Erlambang Budi Dedin Finatsiyatul Rosida Dedin Finatsiyatull Rosida Defri, Ifwarisan Dianita Kumalasari Didiek Tranggono Didiek Tranggono Dina Mustika Rini Doni Waluyo Elistiya Putri Nuraini Hendrawan Erlambang Budi Darmanto Erman Arif Erwan Widiyatmoko Fadiatul Ismaniah Farida Wahyu Ningtyias Farida Wahyu Ningtyias, Farida Wahyu Firjoun Ali Muhammad Gideon Setyo Budiwitjaksono Hadi Munarko Hadi Prayitno, Hadi Haris Ahmadi Hendrawan, Elistiya Putri Nuraini Heru Santoso Wahito Nugroho Hidayat, Cahya Tri Bagus Ifwarisan Defri Ifwarisan Defri Jariyah Jariyah Kaleem Ahmad Luh Putu Ratna Sundari Luh Putu Suciati Mangestuti Agil Manik Nur Hidayati Maulidi, Nadien Mutia Intan Merdekawati, Setiarini Merryana Adriyani Moh. Adenan Moh. Adenan Mohammad Adenan Muhammad Anshari, Muhammad Muhammad Rizqi Ansori Mulyani Dwi Nadia Shoukat Nadia Shoukat Nadien Mutia Intan Maulidi Nurlaily, Rizka Nurullia Arisandy Oktafiani, Lirista Dyah Ayu Pakerti, Andia Hayuning Jagadnira Bentang Pardi Tola Putri, Larestananda Asmaul Husna Hizaumi Qubra, Tawaffani Rahadita A.D.K, Kezia Rahmawati Rahmawati Rahmawati Rahmawati, Rahmawati Ramadhanty, Chairunnisa Safira Ratna Yulistiani Rini, Dina Mustika Ristya Widi Endah Yani Roiful Fatah Rosida Rosida Rosida Ruli Bahyu Antika Salsabila, Zhafa Nesya Sanjaya, Yushinta Aristina Septi Nur Rachmawati Septi Nur Rachmawati Septy Handayan Septy Handayani Shafaningrum, Rizkia Ayu Sholekhah, Nurul Niswatin Sri Winarti Suhartono Suhartono Suhartono Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Suzuki , Takuya Syahnia Wasilatul Jannah Syari, Ririef Mutiara Tania Amalia Tania Amalia Tantri, Hedwigis Kenrina Tola, Pardi Sampe Tristanti, Dyah Ayu Lingling Ufairah Fithriyati Ulya Sarofa Ulya Sarofa Wahyu Ningtyias, Farida Wardianto, Muhammad Rosyid Yushinta Aristina Sanjaya Yusinta Aristina Sanjaya Zainul Fatmah Zhafa Nesya Salsabila Zidni Imanial Bathista