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All Journal Jurnal Kedokteran Brawijaya Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya Jurnal Teknologi Pangan Jurnal Kesehatan Andalas Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition SRIWIJAYA JOURNAL OF MEDICINE Jurnal Ilmu Kefarmasian Indonesia Media Karya Kesehatan JURNAL ILKES (Jurnal Ilmu Kesehatan) Prosiding Conference on Research and Community Services Journal SAGO Gizi dan Kesehatan Jurnal Kesehatan Tambusai Journal of Food Technology and Health JOURNAL OF COMMUNITY ENGAGEMENT AND EMPOWERMENT Jurnal Sains dan Teknologi Journal of Tropical Food and Agroindustrial Technology Jurnal Pengabdian Masyarakat Bhinneka Jurnal PADE: Pengabdian & Edukasi Health Dynamics Natural: Jurnal Pelaksanaan Pengabdian Bergerak Bersama Masyarakat Ficco Public Health Journal Jurnal Ilmu Kesehatan Jurnal Pengabdian Kepada Masyarakat Folia Medica Indonesiana
Arya Ulilalbab
Institut Ilmu Kesehatan Bhakti Wiyata Kediri
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The effect of giving moringa tempeh flour on hemoglobin levels and body weight of Wistar Rats Cucuk Suprihartini; Arya Ulilalbab; Frenky Arif Budiman
Jurnal SAGO Gizi dan Kesehatan Vol 4, No 2 (2023): Juni
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v4i2.1184

Abstract

Background: Tempeh is a fermented product that has earned the nickname "the miracle food" because of its nutritional content, especially amino acids and fatty acids, which are good for health. Moringa leaves, which are also called "the miracle leaves," have complete nutritional content, especially iron, and vitamin C. Vitamin C plays a significant role in the absorption and metabolism of ironObjectives: Was to increase absorption of iron, which can increase hemoglobin blood and body weight  of ratsMethods: There were 4 groups, each consisting of 6 rats. The rats were kept in animal laboratories at room temperature (25–27°C) for 21 days. This research was conducted from 7 to 27 October 2020 in the Pharmacology Laboratory of Medicine, Faculty of Medicine Universitas Muhammadiyah Malang. This study used a Completely Randomized Design, used 24 Rattus norvegicus with treatment conditioned with anemia. The four groups were divided into control anemia rats, control non-anemia rats, anemia rats that consumed tempeh, and anemia rats that consumed tempeh with moringa leaves of 4%. The rats body weight was weighed daily and the blood Hb was taken at the end of the treatment. Statistical test used One-way Analysis of Variance (α = 0,01).Results: The results of statistical tests with ANOVA show not significant influence. The results of the hemoglobin and body weight rats had no significant effect.Conclusion: The value was not significant between groups in the hemoglobin assessment, but the treatment group that was given moringa leaves tempeh was higher than the anemia control group and the pure tempeh group.
ORGANOLEPTIK DAN DAYA TERIMA WHEY KEFIR KUNYIT ASAM Wieke Riswanda Syafitri; Celvine Ayu Reviana; Khusnul Nur Hidayah; Marella Firsta Joansyah; Mishael Raissa Putra; Arya Ulilalbab
Jurnal Kesehatan Tambusai Vol. 4 No. 2 (2023): JUNI 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v4i2.15016

Abstract

Pangan fungsional memiliki zat-zat gizi esensial bagi tubuh dan dapat melindungi tubuh dari beberapa gangguan penyakit. Whey kefir mengandung protein, laktosa (gula susu) dan mineral serta dapat menjadi minuman isotonik karena sesuai dengan cairan pada tubuh manusia dan menangkal berbagai macam penyakit. Kunyit asam mengandung senyawa bioaktif seperti asam organik, polifenolik, dan flavonoid sehingga berperan sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui bagaimana warna, aroma, tekstur dan rasa pada whey kefir dengan penambahan kunyit asam. Jenis penelitian ini menggunakan 3 perlakuan dengan rasio whey kefir: kunyit asam 100:0 (P1), 80:20 (P2), 60:40 (P3). Rata-rata pada tiap parameter yang paling baik yaitu untuk semua terdapat pada P3, dengan rincian parameter warna (3,01), aroma (3,09), tekstur (3,05), dan rasa (2,63) dimana semua kelompok tersebut memiliki p value 0,00 (<? = 0,05). Berdasarkan daya terima panelis, persentase kesukaan tertinggi dari masing-masing parameter semua terdapat pada P3, dengan rincian parameter warna 73%, aroma 76%, tektur 85% dan rasa 55%. Penilaian tersebut berdasarkan form uji organoleptik 1 (sangat suka), 2 (tidak suka), 3 (netral), 4 (suka) dan 5 (sangat suka). Untuk penelitian selanjutnya, dapat dianalisis kandungan antioksidan dan modifikasi formula whey kefir kunyit asam agar tingkat kesukaan rasa pada P3 bisa lebih baik.
Mencegah Kenaikan LDL Serum Sprague dawley yang Dipapar Minyak Jelantah dengan Perlakuan Pemberian Seduhan Kelopak Rosella Merah Arya Ulilalbab; Eni Maskanah
Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya Vol. 8 No. 1 (2021): Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universi
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/jkk.v8i1.156

Abstract

Pemanasan minyak secara berulang dapat menyebabkan terbentuknya stress oksidatif yang dapat memodulasi peroksidasi lipid dan kadar lipoprotein sehingga terjadi peningkatan LDL, total kolesterol, asam lemak bebas dan trigliserida. Minyak jelantah mengandung asam lemak trans yang dapat menyebabkan peningkatan low density lipoprotein (LDL) dan menurunkan high density lipoprotein (HDL). Untuk mencegah gangguan metabolisme tersebut diperlukan asupan cukup antioksidan yang bisa didapatkan dari rosella merah. Tujuan penelitian ini adalah melakukan analisis pengaruh seduhan serbuk kelopak rosella merah pada tikus Sprague dawley yang disonde minyak jelantah dengan parameter nilai LDL. Penelitian ini menggunakan RAL (Rancangan Acak Lengkap). Jumlah sampel pada penelitian ini terdiri atas 24 tikus Sprague dawley jantan, diambil acak, dibagi menjadi 4 kelompok, diantaranya yaitu kontrol negative (kelompok normal), kelompok kontrol positif, perlakuan 1 (pemberian seduhan kelopak rosella merah 540 mg/kgBB per hari dan pemberian minyak jelantah sebanyak 2 ml/kgBB per hari), dan perlakuan 2 (pemberian seduhan kelopak rosella merah 810 mg/kgBB per hari dan pemberian minyak jelantah sebanyak 2 ml/kgBB per hari). Hasil analisa one way anova (α = 0,01) dengan menerapkan uji lanjut Tukey HSD nilai LDL = 0.00, hal ini menunjukkan bahwa semua perlakuan memberikan pengaruh secara signifikan terhadap LDL. Pada uji lanjut terdapat perbedaan nilai LDL. Pemberian 540 mg/kgBB dan 810 mg/kgBB per hari seduhan kelopak rosella merah pada tikus Sprague dawley mampu mencegah kenaikan LDL. Nilai terbaik pada perlakuan pemberian 810 mg/kgBB per hari, dengan nilai LDL 41,03 mg/dl. Seduhan serbuk kelopak rosella merah dapat mencegah kenaikan LDL Sprague dawley yang diberi minyak jelantah.
Pengaruh Penambahan Wortel Terhadap Kandungan Vitamin A dan Daya Terima Nugget Ikan Gabus (Channa striata) Dina Eka Wulandari; Arya Ulilalbab
INSOLOGI: Jurnal Sains dan Teknologi Vol. 2 No. 2 (2023): April 2023
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v2i2.1794

Abstract

One of the public health problems is vitamin A and protein-energy deficiency. To overcome this problem, innovation is needed to make products made from local ingredients as a source of protein intake and beta-carotene as an ingredient in vitamin A formation. This study aims to analyze the effect of adding carrots on vitamin A content according to DKBM and the acceptability of cork fish nuggets. This study used is a Completely Randomized Design (CRD) with 2 treatments and 1 control involving 90 panelists in an organoleptic test. The results of the study on the content of energy, protein, and vitamin A according to DKBM show that the content of vitamin A in nuggets with the addition of carrots is higher than in nuggets without the addition of carrots. Friedman sig. test α = 0.05, showing that no effect in terms of color (α = 0.855) and texture (α = 0.057). There is an effect in terms of aroma (α = 0.005) and taste (α = 0.008). The result of the acceptability test on cork fish nugget from 82% color parameters and 90% texture is on the P1 product (without the addition of carrots), for the most preferred aroma parameter is P2 (10% carrots) with a percentage of 91.1% and for the parameter of taste, the most preferred taste is P3 (20% carrot) with a percentage of 92.2%. It is necessary to develop nugget products with the formulation of ingredients that can improve nugget texture.
Penyuluhan Keamanan Pangan pada Ibu Rumah Tangga di RT 05 RW 06 Kelurahan Bandar Kidul Kota Kediri Eka Desy Karismawati; Galuh Sitatorik; Nelli Nafidatul Isfanah; Anggraeta Ayu Fernanda; Arya Ulilalbab; Sony Andika Saputra
Natural: Jurnal Pelaksanaan Pengabdian Bergerak bersama Masyarakat. Vol. 2 No. 3 (2024): August : Natural: Jurnal Pelaksanaan Pengabdian Bergerak bersama Masyarakat
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/natural.v2i3.723

Abstract

Two important factors in preventing foodborne illness are food hygiene and sanitation. These efforts can reduce the risk of bacterial contamination of food. Some examples of hazardous materials in food are plastics, metals, borax, formalin, insecticides, and banned food additives such as benzoic acid, ascorbic acid, lactic acid, and citric acid. The objective of this outreach is to increase knowledge about food safety and how to manage it. The method of counseling to the general public includes coordination with the head of the RT, providing materials, giving pre- and post-tests, and evaluating activities carried out at the RT head's house on June 1, 2024 at 16.00-17.30. The results of this activity were an increase in pre and post-test scores on questions regarding storage temperature and the main purpose of food storage, from 50 to 70 and 95 to 100. The conclusion of this counseling is that there is an increase in housewives' knowledge about food safety on a household scale. Suggestions for further counseling are to increase the number of targets so that more housewives understand the importance of household-scale food safety.
Penyuluhan higiene, sanitasi dan keselamatan kerja di laboratorium pengolahan pangan Rokhima, Ainur; Fadhiila, Indah Tentamia Hanaa; Apriliawan, Pinky; Zurinah, Silva; Ulilalbab, Arya; Swandono, Hari Untarto
Jurnal PADE: Pengabdian & Edukasi Vol 7, No 1 (2025): Maret
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/pade.v7i1.2436

Abstract

Health, occupational safety, and hygiene and sanitation are important aspects related to food service. This aspect affects the quality of food and the safety of students so that the food can be consumed safely. Efforts made to emphasize hygiene, sanitation and work safety include education in the form of counseling. This counseling aims to determine the effectiveness of lecture and discussion methods in enhancing information related to health and safety at work, hygiene, and sanitation among food handlers. Efforts to emphasize occupational safety, hygiene, and sanitation include education through outreach conducted at Vocational Senior High School Subulus Salam, Pagu sub-district, Kediri District on July 30 from 9:00 to 11:00 AM. This counseling uses the pretest-posttest method with a sample of twenty-five food handlers. The questionnaire is used in the process of collecting pre-test and post-test results to educate students about hygiene and sanitation in the Food Processing Laboratory at Vocational Senior High School Subulus Salam. The results of the pre-test showed that the average score obtained by the students was 74.7. Meanwhile, in the post-test, the average score of the students increased to 80.1. The conclusion of this outreach shows that students' scores on pre- and post-tests regarding hygiene, sanitation, and workplace safety in the laboratory increased. It is hoped that with the knowledge gained, participants will be able to understand and apply hygiene, sanitation, and occupational safety in the laboratory.
Acceptability of Grasshopper Nugget Flour as a High-Protein Functional Food Santi, Sherly Maureta; Rusdiyana, Mitha Faula; Sari, Ria Novita; Putri, Riska Nabela Andini; Ulilalbab, Arya; Utami, Nuzul Dwi; Triatmaja, Nining Tyas
Health Dynamics Vol 2, No 4 (2025): April 2025
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd20402

Abstract

Background: Nugget products enhanced with locust flour are being explored as a novel source of functional food due to their high protein content, which plays a vital role in maintaining human health. Locusts, commonly consumed in parts of Africa and Asia, offer a promising alternative protein source. This study investigated the consumer acceptability of nuggets formulated with grasshopper flour as a nutrient-dense, functional food option. Methods: A Completely Randomized Design (CRD) was employed, and data were analyzed using the Friedman Test to assess differences among treatments. If significant differences (p < 0.05) were found, further analysis was performed with the Wilcoxon Test through SPSS version 20. Organoleptic evaluation was carried out by 30 semi-trained panelists. The nugget formulations tested were: P1 (100% tapioca flour, 0% grasshopper flour), P2 (95% tapioca flour, 5% grasshopper flour), and P3 (85% tapioca flour, 15% grasshopper flour). Results: Findings indicated that P1 (without grasshopper flour) received the highest scores in terms of color and aroma. For texture, both P1 and P2 (5% grasshopper flour) were equally preferred. In terms of taste, P1 remained the most favored. Conclusion: Overall, nuggets without any addition of grasshopper flour (P1) achieved the highest level of acceptability across all sensory attributes.
PENYULUHAN RISIKO KONTAMINASI SILANG DI RT 08 RW 02 KELURAHAN BANDAR LOR KOTA KEDIRI Ulilalbab, Arya; Juniarda, Friska; Aura Chayana, Mayscavara; Suci Magfira, Meutia; Ni’matus Sofa, Ulin; Dwi Utami, Nuzul; Triatmaja, Nining
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 5 No. 1 (2024): Jurnal Pengabdian kepada Masyarakat
Publisher : LPPM Universitas Kahuripan Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/2bwta520

Abstract

Keamanan pangan merupakan aspek penting dalam menjaga kesehatan manusia. Salah satu bahaya utama   adalah kontaminasi silang, yang dapat terjadi kapan saja selama pengolahan makanan. Penyuluhan kontaminasi silang sangat penting untuk meningkatkan kesadaran akan praktik kebersihan pribadi. Tujuan dari penyuluhan ini adalah untuk mengevaluasi efektivitas penyuluhan dalam peningkatan pengetahuan dan perilaku keluarga terkait keamanan pangan. Kegiatan penyuluhan ini dilakukan di RT.08 RW.02 Kelurahan Bandar Lor pada hari Jum,at 21 Juni 2024 pukul 15.30 – 17.00 WIB dengan metode pemberian materi dalam bentuk power point, ceramah, diskusi serta menggunakan leaflet dan LCD-Proyektor sebagai media penyuluhan. Hasil penyuluhan mendapatkan pre test 84,60% dan pos test 87,68% dengan peningkatan sebanyak 3,08%. Penyuluhan keamanan pangan rumah tangga efektif dalam meningkatkan kesadaran dan praktik kebersihan pribadi, namun perlu terus ditingkatkan untuk mencapai standar keamanan pangan yang optimal. Saran untuk penyuluhan selanjutnya adalah melibatkan lebih banyak responden dan memperluas cakupan penyuluhan keamanan pangan di masyarakat.
DAYA TERIMA DAN ORGANOLEPTIK KEFIR KURMA SEBAGAI MINUMAN FUNGSIONAL Selvia, Ita; Anggraini, Dyah Ayu Putri; Prawesty, Fera; Rosari, Gaizka Cahyani Widhi; Sativa, Oriza Aya; Ulilalbab, Arya
Jurnal Kesehatan Tambusai Vol. 6 No. 2 (2025): JUNI 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v6i2.29198

Abstract

Konsumsi produk susu fermentasi yang mengandung probiotik seperti kefir semakin meningkat dikalangan masyarakat karena manfaatnya bagi kesehatan. Buah kurma juga dikenal memiliki beragam zat fitokimia dan nutrisi penting yang berpotensi memberikan manfaat kesehatan. Kefir kurma merupakan inovasi untuk meningkatkan asupan nutrisi dan memperoleh manfaat probiotik dari kefir, sekaligus meningkatkan daya terima produk. Tujuan penelitian ini adalah untuk mengevaluasi daya terima organoleptik dari susu kefir kurma dengan penambahan kurma sukkari dan khalas. Penelitian ini dilakukan melalui eksperimen dengan tiga perlakuan yang berbeda, yaitu kefir tanpa penambahan buah kurma (P1), kefir dengan penambahan kurma sukkari (P2), dan kefir dengan penambahan kurma khalas (P3). Evaluasi dilakukan melalui penilaian organoleptik terhadap parameter warna, aroma, tekstur, dan rasa oleh panelis. Pengolahan data dilakukan menggunakan analisis statistik friedman rank dan uji lanjut wilcoxon. Penambahan kurma sukkari dan khalas dalam pembuatan kefir susu mempengaruhi daya terima organoleptik. Berdasarkan analisis, formula P3 memiliki tingkat kesukaan tertinggi dalam parameter warna dan aroma, sementara formula P2 mendapatkan nilai tertinggi dalam parameter rasa. Panelis memberikan penilaian yang netral terhadap warna produk pada ketiga perlakuan. Aroma kefir kurma pada formula P3 dinilai lebih disukai karena memiliki aroma yang lebih dominan ke kurma. Rasa pada formula P2 dinilai lebih disukai karena memiliki rasa manis yang pas. Formula P3 paling disukai dalam hal warna dan aroma, sedangkan formula P2 paling disukai dalam hal rasa. Disarankan untuk melanjutkan penelitian dengan variasi proporsi penambahan kurma untuk mendapatkan produk yang optimal dalam semua parameter organoleptik.
The Effect of Proportion of Dioscorea alata and Wheat Flour on the Acceptability of Steamed Bolu: Pengaruh Proporsi Tepung Umbi Uwi (Dioscorea alata) dan Tepung Terigu Terhadap Daya Terima Bolu Kukus Naimah, Siska Yulva; Ulilalbab, Arya; Suprihartini, Cucuk
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 01 (2023): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i01.1611

Abstract

Uwi tuber is functional food ingredients than can be flourished to become further food preparations. Uwi tuber is one of the recommended foodstuffs for diabetics with diabetes mellistusas alternative of first food. It is because uwi tuber has lower glicemix index compared to other foodstuffs, such as rice, corn, etc. Based on the potential of the uwi tuber, it is necessary to do further innovation in food processing, one of them is to be processed as another food such as steamed bolu which has low glicemix index. The purpose of this study is to know the effect of uwi tuber flour and wheat flour proportion toward acceptability of steamed bolu. This study was conducted at the Food Technology Laboratory of Nutrition Academy KaryaHusada Kediri on 29 February 2019 by using an experimental method with a Complete Randomized Design with 3 treatments and 3 times replications, namely P0uwi tuber flour : wheat flour (0% : 28%), P2uwi tuber flour : wheat flour (14% : 14%), P3uwi tuber flour : wheat flour (21% : 7%). Statistical analysis of organoleptic test uses Friedman Rank. According to organoleptic test that has been done, it is obtained steamed bolu in the propostion of uwi tuber flour : wheat flour (21% : 7%) can be accepted organoleptically. However, there is a need for research on the differences in handling during the pouring flour process as the basis production of steamed bolu.
Co-Authors Agung Nugraha Almahabbah, Fakihuddin Anggraeta Ayu Fernanda Anggraini, Dyah Ayu Putri Anshori, Zahwa Annisa Anugerah Dani Priyanto Apriliawan, Pinky Arnawa, Gini Driya Assyaukani, Luthfi Aura Chayana, Mayscavara Bambang Wiratmadi Bambang Wirjadmadi BAMBANG WIRJATMADI Celvine Ayu Reviana Cucuk, Cucuk Suprihartini Delisa Tri Pradyana Diana Loveitasari Diana Nurrohima Dina Eka Wulandari Dwi Utami, Nuzul Eka Desy Karismawati Eka Wahyuningsih Endah Retnani Wismaningsih, Endah Retnani Enggar Anggraeni Enggar Anggraeni Enggar Anggraeni, Enggar Enggar, Enggar Anggraeni Eni Maskanah Eni Maskanah Eni Maskanah Eni Maskanah Fadella, Risty Fadhiila, Indah Tentamia Hanaa Farol Umara Lidya Puspitasari Fernanda, Anggraeta Ayu Fernanda, Aprilia Fitria Nur’Aini Indahsari Frenky Arif Budiman Galuh Sitatorik Hafiz Iqbal Maulana Hagarini, Pasha Aurischa Hari Untarto Swandono Ika Fitria Rahmawati Indah Susilowati Inggrid Ika Oktaviani Juniarda, Friska Junica Happy Dwi Ananda Budi Anggara Khofifatus Sa’adah Khoir, Ana Miftahul Khoirul Fikri Sofi Khusnul Nur Hidayah Kikiamyani Kikiamyani Kurniawati, Nurul Istiqomah Lovia Ayu Nenda Rizqy Putri Marella Firsta Joansyah Maskanah, Eni Meintansari Manik Merryana Adriani Miftachul Nur Jannah Mirthasari Palupi Mirthasari Palupi Mishael Raissa Putra Muhammad Fawzul Alif Nugroho Mukminati, Ana Zahratul Naimah, Siska Yulva Nelia Jose Ximenes Nelli Nafidatul Isfanah Nining Tyas Triatmaja Nisa', Ariqah Hidayatun Ni’matus Sofa, Ulin Novia Agustina Nyono Dedi Prabowo Oktaviani, Inggrid Ika Oktovina Rizky Indrasari Pawarti, Rona Pradyana, Delisa Tri Prawesty, Fera Putri, Elvanda Helzalia Putri, Riska Nabela Andini Ratna Frenty Nurkhalim Ria Novita Sari Rizka Mar’atus Sholichah Rizka Mar’atus Sholichah Rokhima, Ainur Rosari, Gaizka Cahyani Widhi Rusdiyana, Mitha Faula Santi, Sherly Maureta Sativa, Oriza Aya Selvia, Ita Sitatorik, Galuh Sony Andika Saputra Suci Magfira, Meutia Sugeng Walujo, Djembor Teti Estiasih Tri Dewanti Widyaningsih Triatmaja, Nining Utami, Nuzul Dwi Wieke Riswanda Syafitri Wiratmadi, Bambang Zahroh, Ummu Zella, Zella Widaronia Zuliana, Ni’matu Zurinah, Silva