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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 Folia Medica Indonesiana 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 Jurnal Pengabdian Kepada Masyarakat
Arya Ulilalbab
Institut Ilmu Kesehatan Bhakti Wiyata Kediri
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry 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 Neuroscience Nursing Public Health Social Sciences Veterinary Other

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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.
Organoleptic Characteristics of Nastar Broccoli with Podang Mango Jam as a Healthy Snack Innovation for Pregnant Women: Karakteristik Organoleptik Nastar Brokoli Selai Mangga Podang Sebagai Inovasi Cemilan Sehat Pada Ibu Hamil Ulilalbab, Arya; Santi, Sherly Maureta; Sari, Ria Novita; Putri, Riska Nabela Andini; Zahroh, Ummu; Anshori, Zahwa Annisa
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1614

Abstract

A woman who is in pregnancy from conception to birth is called a pregnant woman. Pregnant women can be at risk of anemia due to the impact of folic acid deficiency. Alternative innovations in healthy snack products for pregnant women include pineapple cakes, which are innovated with broccoli which is rich in folic acid and mango podang. The type of method of this research is experiments using organoleptic tests where researchers measure the level of preference for processed products from broccoli flour 3 treatments P1 (100% wheat flour: 0% broccoli flour), P2 (96.5% wheat flour: 3 broccoli flour, 5%) and P3 (93% wheat flour, 7% broccoli flour).The results showed that the highest acceptability of this product to color was P1 (97%), the highest aroma acceptability was P1 (97%), the highest texture acceptability was P1 (95%), and the highest taste acceptability was P1 (98%). This is because the P1 dough has not been mixed with broccoli flour so that in terms of color, aroma, texture and taste it has superior results, but the difference in the percentage of acceptability with P2 and P3 is not much different.
Pelatihan Budidaya, Pasca Panen dan Pengolahan Bunga Telang pada Lansia dengan Penyakit Hipertensi dan Diabetes Melitus Pujianto, Tutut; Ulilalbab, Arya
Journal of Community Engagement and Empowerment Vol. 7 No. 2 (2025)
Publisher : Institut Ilmu Kesehatah Bhakti Wiyata Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Bunga telang (Clitoria ternatea) merupakan tanaman herbal dengan potensi tinggi, baik untuk kesehatan maupun ekonomi. Kandungan bioaktifnya, seperti antosianin dan flavonoid, berperan sebagai antioksidan yang mampu membantu menurunkan tekanan darah serta mengontrol kadar gula darah. Namun, pemanfaatan pascapanen bunga telang di Desa Sumberagung Kecamatan Wates Kabupaten Kediri masih terbatas, karena masyarakat, khususnya kelompok lansia penderita hipertensi dan diabetes melitus umumnya hanya mengenalnya sebagai tanaman hias atau minuman sederhana tanpa pengolahan lebih lanjut. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat mengenai budidaya serta pengolahan pascapanen bunga telang menjadi produk yang higienis dan bernilai tambah. Metode yang digunakan meliputi penyuluhan, praktik budidaya, pelatihan pascapanen, dan demonstrasi pengolahan hasil. Data diperoleh melalui observasi, kemudian dianalisis secara deskriptif. Hasil kegiatan menunjukkan adanya peningkatan pemahaman dan antusiasme warga. Lansia yang sebelumnya hanya mengenal bunga telang sebagai pewarna alami mulai memahami manfaatnya bagi kesehatan serta tertarik menanam dan mengolahnya. Selain itu, muncul gagasan pengembangan usaha kecil berbasis produk olahan bunga telang. Kegiatan pengabdian masyarakat tidak hanya berkontribusi terhadap peningkatan kesehatan masyarakat, tetapi juga membuka peluang ekonomi lokal. Untuk menjaga  keberlanjutan program ini diperlukan pendampingan melalui pengurus PKK, maupun kelompok tani, serta berkolaborasi dengan kader posyandu, agar pemanfaatan bunga telang dapat menjadi gerakan kolektif yang berkelanjutan.  
Empowering Healthy Choices: The Dangers of Snacking Carelessly Fernanda, Aprilia; Nisa', Ariqah Hidayatun; Assyaukani, Luthfi; Fadella, Risty; Ulilalbab, Arya; Prabowo, Nyono Dedi; Manik, Meintansari
Jurnal Pengabdian Masyarakat Bhinneka Vol. 4 No. 2 (2025): Bulan November
Publisher : Bhinneka Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58266/jpmb.v4i2.597

Abstract

The trend of unhealthy eating and the careless consumption of snacks among elementary school children remains a major nutritional issue in various countries worldwide, including Indonesia. Children tend to choose food based on their preferences. The shift in trends toward consuming snacks carelessly negatively affects children's nutritional status and health. This activity aimed to increase students’ knowledge and awareness about the importance of choosing healthy snacks and avoiding careless snacking habits. Nutrition education on snacking carelessly was the main emphasis of the community service programs. Thirty-sixth-grade students from SDN Bandar Lor II participated in the activity. PowerPoint and leaflets were used to communicate the content. The education session lasted for one hour. Pre- and post-tests were used to evaluate the results. The results of the activity showed that the participants engaged in the event in a participatory and active manner. The nutrition education on snacking carelessly effectively increased the students' knowledge by 4.6 points. Interactive methods, the use of infographic media, and hands-on practice enhanced participation and motivation in the children's learning process. Nutrition education on snacking carelessly effectively increased the students' knowledge.
PENGARUH PENAMBAHAN TEPUNG BIJI ALPUKAT (Persea americana Mill) DALAM PEMBUATAN ROTI TAWAR TERHADAP KADAR AIR DAN DAYA TERIMA Oktaviani, Inggrid Ika; Ulilalbab, Arya
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 2 No 1 (2020): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.499

Abstract

ABSTRAK: Penyakit degeneratif salah satu masalah utama di negara maju maupun berkembang. Penyakit ini disebabkan oleh gaya hidup masa kini dengan pola makan yang tidak sehat. Penyakit degeneratif dapat diobati atau dicegah dengan makanan yang mengandung senyawa bioaktif. Tujuan dari penelitian ini yaitu mengetahui pengaruh proporsi tepung biji alpukat terhadap kadar air dan sifat organoleptik roti tawar. jenis penelitian ini eksperimental. Ada 3 perlakuan P1 (Tepung terigu 62%:Tepung biji alpukat 0%), P2 (Tepung terigu 60%:Tepung biji alpukat 2%) dan P3 (Tepung terigu 58%:Tepung biji alpukat 4%). Berdasarkan uji statistik, substitusi tepung biji alpukat berpengaruh signifikan (P <0.01) terhadap organoleptik roti tawar. proporsi tepung biji alpukat 2% (P2) merupakan proporsi dengan daya terima yang paling tinggi dibandingkan dengan proporsi lain. Kadar air dari produk P2 sejumlah 34%. Kesimpulanya adalah terdapat pengaruh proporsi penambahan tepung biji alpukat terhadap daya kadar air dan daya terima organoleptik roti tawar. Saran untuk peneliti selanjutnya dapat melengkapi kandungan gizi lain pada roti tawar dapat ditambahkan sumber zat gizi lain seperti protein, kalsium yang terdapat pada bahan makanan seperti pada kacang-kacangan. ABSTRACT: Degenerative diseases are one of the main problems that occur in both developed and developing countries. This disease is caused by the current lifestyle accompanied by excessive and unhealthy dietary habit. degenerative diseases can be treated or prevented by food containing bioactive compound. This study aims to find out the effect of avocado seed flour proportion on water content and organoleptic properties of white bread. This research was an experimental research in which the proportion level of wheat flour with avocado seed as a treatment. There were 3 treatments P1 (Wheat flour 62%:Avocado seed flour 0%), P2 (Wheat flour 60%: Avocado seed flour 2%) and P3 (Wheat flour 58%:Avocado seed flour 4%). Based on the results of statistical test, avocado seed flour substitution had a significant effect (P <0.01) on organoleptic result of white bread products with the avocado seed flour proportion as much as 2% (P2) was the proportion with the highest acceptance in terms to other proportions. Water content of P2 product was 34%. The maximum amount of avocado seed flours used in white bread products were 2%. The conclusion is that there is an effect of the proportion of avocado seed flour addition to organoleptic acceptance and the water content of white bread. Suggestions for further researchers, should be able to completing other nutritional content in white bread can be added to other sources of nutrients such as protein, calcium that can be found such as legumes.
PENGARUH PROPORSI TEPUNG GARUT DAN KACANG HIJAU TERHADAP DAYA TERIMA DAN KADAR AIR COOKIES Pradyana, Delisa Tri; Ulilalbab, Arya; Suprihartini, Cucuk; Anggraeni, Enggar
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 3 No 1 (2021): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i1.536

Abstract

ABSTRAK: Garut adalah salah satu bahan makanan lokal yang berpotensi untuk menggantikan tepung terigu. Tepung garut mempunyai kandungan protein yang rendah, sehingga perlu penambahan sumber protein untuk meningkatkan nilai gizi protein pada cookies. Tujuan penelitian ini adalah untuk mengetahui daya terima organoleptik dan kadar air cookies. Penelitian ini menerapkan Rancangan Acak Lengkap (RAL) dan bersifat eksperimental laboratorium. Dalam penelitian ini menggunakan 3 kelompok yaitu proporsi tepung garut dan kacang hijau : P0 (31,47% : 0%), P1 (24,47% : 7%) , dan P2 (7% : 24,47%), selajutnya diujikan kepada 30 panelis semi terlatih. One ways anova digunakan untuk analisis statistik kadar air dan uji Friedman rank untuk analisa organoleptik. Kadar air cookies kelompok P0dan P1yaitu5% sehingga kedua kelompok tersebut sudah sesuai dengan SNI, namun pada kelompok P25,5% sehingga tidak sesuai SNI. Hasil uji daya terima memiliki pengaruh yang signifikan (0,00< α 0,05) pada warna (96%), aroma (96%), rasa (94%) dan tekstur (93%). Kelompok penelitian yang  paling disukai adalah P2. Ada pengaruh penambahan proporsi tepung garut dan tepung kacang hijau terhadap daya terima organoleptik dan kadar air cookies. Untuk penelitian selanjutnya perlu dilakukan uji proksimat pada cookies. ABSTRACT: Arrowroot is one of the local food ingredients that have the potential to substitute wheat flour. Arrowroot flour has low protein content, so it is necessary to add protein sources to increase the nutritional value of protein in cookies. This study aims to determine the organoleptic acceptability and moisture content of cookies. This study is a laboratory experimental and applied a Completely Randomized Design. There were 3 groups in this study, namely the proportion of arrowroot flour and green bean flour: P0 (31.47%: 0%), P1 (24.47%: 7%), and P2 (7%: 24.47%), then tested on 30 semi-trained panelists. One-way ANOVA is used for statistical analysis of moisture content and Friedman rank test for organoleptic analysis. The moisture content of cookies in groups P0 and P1was 5% so that both groups were following SNI, but in group P2 was 5.5% so it was not following SNI. Acceptability test results have a significant effect (0.00 < α 0.05) on color (96%), aroma (96%), taste (94%) and texture (93%). The most preferred study group is P2. There is an effect of increasing the proportion of arrowroot flour and flour of green bean on the organoleptic acceptability and moisture content of cookies. For further studies, it is necessary to do a proximate test on cookies.
Diversification of Shallots (Brama Powder) in Community Service Program Wismaningsih, Endah Retnani; Susilowati, Indah; Zuliana, Ni’matu; Nurkhalim, Ratna Frenty; Ulilalbab, Arya; Putri, Elvanda Helzalia; Khoir, Ana Miftahul; Pawarti, Rona; Kurniawati, Nurul Istiqomah; Mukminati, Ana Zahratul; Arnawa, Gini Driya; Almahabbah, Fakihuddin; Hagarini, Pasha Aurischa
Media Karya Kesehatan Vol 8, No 2 (2025): Media Karya Kesehatan
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mkk.v8i2.67250

Abstract

This community service program aims to increase the added value and competitiveness of shallots through the innovation of BRAMA shallot powder (Brambang Mama) as a signature product of Karangsemi Village, Gondang District, Nganjuk Regency. The main problem faced by the community is the fluctuating price of shallots, particularly during harvest seasons, which leads to decreased income for farmers. The method consisted of collecting gender-disaggregated data, coordinating with the village government and the SAPA MAMA group, conducting intensive training on processing shallots into powder, packaging and branding techniques, and providing technical assistance in production technology. The results show that participants were able to produce high-quality shallot powder with a distinctive taste and aroma, as well as attractive packaging. BRAMA was agreed upon as a flagship village product to be marketed through UMKM, village bazaars, and sub-district-level promotion. This program had a positive impact by improving community skills, utilizing local potential, and creating sustainable business opportunities. Further training on packaging design, business management, PIRT and halal certification, as well as digital marketing strategies is recommended to strengthen BRAMA as a culinary identity of Nganjuk and to support the village’s economic resilience.Keywords: Shallot; Community empowerment; Village flagship product; BRAMA powder
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 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, 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 Manik, Meintansari Marella Firsta Joansyah 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 Oktaviani, Inggrid Ika Oktovina Rizky Indrasari Pawarti, Rona Prabowo, Nyono Dedi 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 Sony Andika Saputra Suci Magfira, Meutia Teti Estiasih Tri Dewanti Widyaningsih Triatmaja, Nining Utami, Nuzul Dwi Wieke Riswanda Syafitri Zahroh, Ummu Zella, Zella Widaronia Zuliana, Ni’matu Zurinah, Silva