Garuda - Garba Rujukan Digital

Pelatihan Olahan Lele Sebagai Alternatif Pemberian Makanan Tambahan (PMT) Sebagai Optimalisasi Gizi Penanganan Balita Stunting Bagi Kader Posyandu Anggrek Bulan 1 Tiyasan Veronica Ima Pujiastuti; Dita Hanna Febriani
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 12, No 1 (2022): Juli 2022
Publisher : LPPM UNINUS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30999/jpkm.v12i1.2034

Posyandu cadres in Padukuhan Tiyasan Condongcatur are part of increasing the success of stunting reduction in Sleman Regency. The cadre problems are limited knowledge about stunting and nutritious food sources for toddlers and the lack of cadre skills in processing locally-based foods. This service activity's implementation methods are education, training, and mentoring. There are two main stages in implementing the program, the first stage of stunting education and an explanation of nutritious food for toddlers. The second stage is cadre training to process catfish nuggets with a "zero waste" approach. Utilization and optimization sources of regional potential are the advantages of this program. Catfish is a good animal protein source, low price, and easy to cultivate in the Tiyasan. The complete nutritional content in catfish is an alternative to high nutritional nuggets for supplementary feeding for toddlers. It can be concluded that this program is increased the knowledge of cadres about stunting and nutritious food for stunting toddlers, as well as increased the skills of cadres in processing catfish for toddlers' supplementary feeding.

Pemberdayaan Kader Posyandu Dalam Pengolahan Jahe Merah Untuk Menurunkan Kadar Gula Darah Dita Hanna Febriani; Veronica Ima Pujiastuti; Ana Setiyorini
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 12, No 1 (2022): Juli 2022
Publisher : LPPM UNINUS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30999/jpkm.v12i1.2064

Empowerment of cadres in utilizing local resources to reduce blood sugar levels of residents with type 2 diabetes mellitus is one of the important things in controlling type 2 diabetes mellitus. The purpose of this community service is to empower cadres in diversifying processed ginger to reduce blood sugar levels. The implementation method is carried out in three stages. The results showed that the knowledge of cadres increased after education and demonstrations about DM management and ginger processing were carried out. The conclusion of this activity is education and demonstration to posyandu cadres in Ngabean Kulon Hamlets provides good benefits in facilitating the development of the role of cadres in efforts to increase knowledge and management of type 2 diabetes mellitus.

Pengaruh Jenis Kemasan dan Lama Penyimpanan Dingin Terhadap Karakteristik Fisikokimiawi Wedang Uwuh Siap Minum: Effect of Types of Packaging and Duration of Cold Storage on The Wedang Uwuh Ready to Drink Veronica Ima Pujiastuti; Rijantono Franciscus Maria
JURNAL GIZI DAN KESEHATAN Vol. 15 No. 1 (2023): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v15i1.381

Wedang uwuh minuman tradisional dari Yogyakarta dan merupakan salah satu minuman fungsional lokal dengan berbagai bahan yang memiliki senyawa antioksidan. Produk wedang uwuh siap minum atau “ready to drink” menjadi salah satu produk yang digemari karena praktis, mudah dan nikmat dikonsumsi apalagi dalam keadaan dingin. Selain itu, kemasan menjadi salah satu aspek penting untuk menjaga kualitas minuman fungsional. Penelitian ini bertujuan untuk mengevaluasi sifat fisikokimiawi pada wedang uwuh siap minum selama proses penyimpanan dingin dan mengkaji tiga jenis kemasan yang digunakan untuk mengemas produk wedang uwuh siap minum. Desain penelitian ini merupakan penelitian eksperimental dengan dua faktor yaitu jenis kemasan antara lain botol kaca (KC), polyethylene terephthalate, (PET), polypropylene (PP), dan lama penyimpanan dingin (8-10oC) yaitu hari ke-0, hari ke-7, hari ke-14, dan hari ke-21. Pengujian yang dilakukan selama proses penyimpanan yaitu intensitas warna, pH, dan aktivitas antioksidan. Analisa menggunakan Anova dua arah dan interaksi dua faktor menggunakan multifaktor analysis of varian. Hasil pengamatan selama proses penyimpanan dingin menunjukkan penurunan kualitas secara signifikan terhadap intensitas warna dan pH yang dimulai hari ke-14. Intensitas warna L* dan b* semakin meningkat, sedangkan a* semakin menurun. pH wedang uwuh mengalami penurunan selama proses penyimpanan dingin. Sedangkan aktivitas antioksidan mengalami penurunan secara signifikan dimulai pada hari ke-7. Jenis kemasan KC dan PET secara signifikan mampu mempertahankan intensitas warna, dan aktivitas antioksidan dibandingkan PP, namun tidak berbeda signifikan terhadap perubahan pH wedang uwuh siap minum. Interaksi jenis kemasan dan lama penyimpanan berpengaruh terhadap pH dan aktivitas antioksidan.

Pengaruh Jenis Kemasan dan Lama Penyimpanan Dingin Terhadap Karakteristik Fisikokimiawi Wedang Uwuh Siap Minum: Effect of Types of Packaging and Duration of Cold Storage on The Wedang Uwuh Ready to Drink Veronica Ima Pujiastuti; Rijantono Franciscus Maria
JURNAL GIZI DAN KESEHATAN Vol. 15 No. 1 (2023): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v15i1.381

Wedang uwuh minuman tradisional dari Yogyakarta dan merupakan salah satu minuman fungsional lokal dengan berbagai bahan yang memiliki senyawa antioksidan. Produk wedang uwuh siap minum atau “ready to drink” menjadi salah satu produk yang digemari karena praktis, mudah dan nikmat dikonsumsi apalagi dalam keadaan dingin. Selain itu, kemasan menjadi salah satu aspek penting untuk menjaga kualitas minuman fungsional. Penelitian ini bertujuan untuk mengevaluasi sifat fisikokimiawi pada wedang uwuh siap minum selama proses penyimpanan dingin dan mengkaji tiga jenis kemasan yang digunakan untuk mengemas produk wedang uwuh siap minum. Desain penelitian ini merupakan penelitian eksperimental dengan dua faktor yaitu jenis kemasan antara lain botol kaca (KC), polyethylene terephthalate, (PET), polypropylene (PP), dan lama penyimpanan dingin (8-10oC) yaitu hari ke-0, hari ke-7, hari ke-14, dan hari ke-21. Pengujian yang dilakukan selama proses penyimpanan yaitu intensitas warna, pH, dan aktivitas antioksidan. Analisa menggunakan Anova dua arah dan interaksi dua faktor menggunakan multifaktor analysis of varian. Hasil pengamatan selama proses penyimpanan dingin menunjukkan penurunan kualitas secara signifikan terhadap intensitas warna dan pH yang dimulai hari ke-14. Intensitas warna L* dan b* semakin meningkat, sedangkan a* semakin menurun. pH wedang uwuh mengalami penurunan selama proses penyimpanan dingin. Sedangkan aktivitas antioksidan mengalami penurunan secara signifikan dimulai pada hari ke-7. Jenis kemasan KC dan PET secara signifikan mampu mempertahankan intensitas warna, dan aktivitas antioksidan dibandingkan PP, namun tidak berbeda signifikan terhadap perubahan pH wedang uwuh siap minum. Interaksi jenis kemasan dan lama penyimpanan berpengaruh terhadap pH dan aktivitas antioksidan.

Proporsi tepung ampas kelapa dan tepung ubi jalar ungu terhadap karakteristik fisik, kimia dan organoleptik pie susu Gisela Puspa W Anindya; Hiasinta A Purnawijayanti; Veronica Ima Pujiastuti
Nutrition Scientific Journal Vol 2, No 1 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i1.7359

Fiber requirements according to the 2019 RDA are 37 g/day for men and 32 g/day for women aged 19-29 years. Indonesian people consume an average of 10.5 g of dietary fiber per day, in other words, they only meet about a third of their ideal needs. Low consumption of fiber can cause various degenerative diseases. These problems can be overcome by developing high-fiber foods by utilizing coconut dregs flour and purple sweet potato flour as raw materials for making products such as milk pie. This study aims to determine the effect of the proportions of coconut dregs flour and purple sweet potato flour on the physical, chemical, and organoleptic characteristics of milk pie. This research is an experimental study using a completely randomized design [CRD] with 4 treatments and 3 repetitions. The panelists who were involved in the organoleptic test were 30 students of the Undergraduate Nutrition Study Program, STIKes Rapih Yogyakarta. The results showed that the proportions of coconut pulp flour and purple sweet potato flour affected toward[p-value 0.05] moisture content, dietary fiber content, appearance, aroma, taste, and overall preference , but had no effect [p-value 0.05]. The level of crispiness, and texture of the milk pie. The milk pie product in this study can be categorized as a high-fiber product so that it can be used as an alternative product to increase fiber consumption.

PENGARUH PENAMBAHAN TEPUNG KACANG KEDELAI (Glycine max) TERHADAP KADAR PROTEIN DAN MUTU ORGANOLEPTIK CILOK Aninditia, Angelina Avida; Setyaji, Diyan Yunanto; Pujiastuti, Veronica Ima
Journal of Nutrition College Vol 12, No 4 (2023): Oktober
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v12i4.37505

ABSTRACTBackground: Snack foods such as cilok made from tapioca flour and wheat flour only contain high energy and lack other nutrients, especially protein. One effort to increase the nutritional value of cilok is to add protein sources such as soybeans.Objectives: The purpose is determine the effect of adding soybean flour on protein content and organoleptic properties including color, odor, texture, taste, and overall preference in cilok.Methods: Experimental research with designed using completely randomized design. There is one control group/F0 (tapioca flour and wheat flour 1:1) and three treatment groups with the addition of soybean flour, namely F1 (10%), F2 (20%), and F3 (30%). Organoleptic properties was analyzed by Friedman Test, if significant (p value <0,05) continued with Wilcoxon Test. The protein content was analyzed descriptively.Results: The highest cilok protein content was 6,92% in F3 treatment. The results of the organoleptic properties showed that there was a significant effect on the color, odor, texture, taste, and overall preference. The most superior cilok formulation after F0 was the color F1 (2,10±1,06) yellow category, the odor F2 (3,60±0,89) slightly strong category, the texture F1 (3,43±0,67) slightly chewy category, the taste F1 (3,43±0,81) kinda delicious category, and the overall preference F1 (3,33±0,88) was kinda like category.Conclusion: The more addition of soybean flour in cilok will increase the protein content and significantly affect the color (more brown), odor (more strong), texture (less chewy), taste (less delicious), and decreased the overall preference of the cilok.Keywords : cilok; protein content; organoleptic properties; soybean flour ABSTRAKLatar belakang: Makanan jajanan seperti cilok yang terbuat dari tepung tapioka dan tepung terigu hanya mengandung energi tinggi dan kurang mengandung zat gizi lainnya, terutama protein. Salah satu upaya untuk meningkatkan nilai gizi cilok adalah dengan menambahkan sumber protein seperti kacang kedelai.Tujuan: untuk mengetahui pengaruh penambahan tepung kacang kedelai terhadap kadar protein serta mutu organoleptik meliputi warna, aroma, tekstur, citarasa, dan kesukaan keseluruhan cilok.Metode: Jenis penelitian eksperimental dengan Rancangan Acak Lengkap (RAL). Terdapat satu kelompok kontrol/F0 (tepung tapioka dan tepung terigu 1:1) dan tiga kelompok perlakuan penambahan tepung kacang kedelai yaitu F1 (10%), F2 (20%), dan F3 (30%). Data uji mutu organoleptik yang diperoleh kemudian dianalisis dengan Friedman Test. Apabila hasilnya signifikan (p < 0,05) maka dilanjutkan dengan uji Wilcoxon. Sedangkan kadar protein dianalisis secara deskriptif.Hasil: Kadar protein cilok tertinggi 6,92% pada perlakuan F3. Uji mutu organoleptik menunjukkan bahwa terdapat pengaruh nyata terhadap warna, aroma, tekstur, citarasa, dan kesukaan keseluruhan cilok dengan penambahan tepung kacang kedelai. Formulasi cilok yang paling unggul setelah F0 yaitu warna F1 (2,10±1,06) kategori kuning, aroma F2 (3,60±0,89) kategori agak langu, tekstur F1 (3,43±0,67) kategori agak kenyal, citarasa F1 (3,43±0,81) kategori agak enak, dan kesukaan keseluruhan F1 (3,33±0,88) kategori agak suka.Simpulan: Semakin banyak penambahan tepung kacang kedelai dalam cilok akan meningkatkan kadar protein serta berpengaruh nyata terhadap warna (semakin agak coklat), aroma (semakin langu), tekstur (semakin tidak kenyal), citarasa (semakin tidak enak), dan menurunkan kesukaan keseluruhan cilok.Kata Kunci : cilok; kadar protein; mutu organoleptik; tepung kacang kedelai

KARAKTERISTIK NUGET IKAN KEMBUNG (Rastrelliger kanagurta L) BEBAS GLUTEN DENGAN PENAMBAHAN TEPUNG PATI UMBI GANYONG (Canna edulis Kerr.) Mulia, Air Ristya Wahyu; Pujiastuti, Veronica Ima; Purnawijayanti, Hiasinta Anatasia
Jurnal Gizi dan Pangan Soedirman Vol 8 No 1 (2024): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2024.8.1.11832

Children with autism spectrum disorder (ASD) are allergic to gluten products. Fish nuggets generally should not be consumed by children with autism because due to gluten (wheat flour) ingredients. This research developed gluten-free mackerel nuggets using ganyong flour as a filler. The study was to determine the effect of using ganyong flour on protein content, levels of omega-3 fatty acids, cooking loss, water holding capacity, sensory characteristics, and preference level for gluten-free mackerel fish nuggets. An experimental study with a completely randomized design (CRD) with three replications and four treatments. The addition of ganyong flour in mackerel nuggets was 0% (G0); 5% (G1); 10% (G2); 15% (G3); and 20%(G4). The best treatment was determined based on the result of the highest level of sensory preference. Mackerel nuggets with the addition of 10% canna flour as the best result, with characteristics are cooking loss (12%), water holding capacity (64.92%), protein content (14.05%), and omega-3 content (0.54%). The increase of ganyong flour (Canna edulis Kerr) affected the cooking loss, and sensory characteristics (p value <0,05). Mackerel fish nuggets and ganyong flour formulations can be categorized as gluten-free nuggets that can be consumed by children with ASD.

Analisis Proksimat dan Karakteristik Fisik Beras Analog Berbasis Tepung Sukun dengan Penambahan Ikan Teri Nasi: Proximate Analysis and Physical Characteristics of Analogue Rice Based on Breadfruit Flour and Anchovy Pujiastuti, Veronica Ima; Lubijarsih, Maria Amrijati; Febriani, Dita Hanna
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.225-236

Background: Rice serves as a fundamental dietary component for Indonesians, therefore several complete high-nutrition analogue rice developed. The composite flour used in this study is based on breadfruit flour, with the addition of anchovies to enhance the nutritional content in the formula. Objectives: To determine the chemical and physical characteristics of analogue rice based on breadfruit flour and anchovies. Methods: Experimental research with a one-factor Completely Randomized Design (CRD). Four treatments consisted of (0%, 2.5%, 5%, and 7.5%) addition of anchovies in analogue rice formula and three replication treatments. Chemical tests consisting of water, ash, fat, protein, and carbohydrate content. Physical tests included rice density, cooking time, water holding capacity (WHC), 1000 grain weight, and hardness level. Data analysis was performed using the Analysis of Variance (ANOVA) and Post Hoc Duncan Multiple Range Test (DMRT). Results: Anchovies improve ash and protein, decrease fat and are not significantly different to carbohydrate and energy compared to the control. Analogue rice contained 4.94-8.41% protein. The water content meets the Indonesian National Standard (SNI) with a maximum limit of 14%. This study's formulation reduced WHC and increased bulk density. Cooking time, 1000 grain weight, and hardness level were not different compared to the control. The cooking time of analogue rice ranged from 15-16 minutes, and the weight of 1000 grains ranged from 16.33-17.57 g. Conclusions: Anchovies in the analogue rice formula result in higher protein, lower fat, and carbohydrates compared to the control. The moisture content of the analogue rice meets SNI.

Peningkatan Mutu Organoleptik dan Tekstur Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Menggunakan Jamur dan Minyak Nabati: Organoleptic and Textural Quality Improvement of Soybean and Glucomannan-Based Meat Analogs for Obesity Intervention Using Mushrooms and Vegetable Oil Purnawijayanti, Hiasinta Anatasia; Pujiastuti, Veronica Ima; Wijayanti, M.I. Ekatrina
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.216-224

Background: Plant-based meat analogs can be an alternative food for obesity intervention because their composition can be engineered according to criteria. The similarity of fiber structure to meat muscle, texture, sensory properties, and nutritional value determines consumer acceptance. Mushrooms have low-fat, high-quality protein, fiber, and nutraceuticals, so they have the potential for meat analogs formulation. Mushrooms also have a fibrous structure that can imitate meat texture and have a savory umami taste. Adding vegetable oil to the meat analogs formula has been shown to maintain its physicochemical properties and shelf life. Objectives: Improving organoleptic and texture quality of soy and glucomannan-based meat analog for obesity intervention. Methods: A completely randomized experimental design study was conducted with one control and four treatments. Data collected include texture profile, water-oil holding capacity, browning index, organoleptic, and satiety index test. Data were analyzed by Analysis of Variance followed by Duncan Multiple Range Test. Results: The use of mushrooms and vegetable oil in the formula affects (p-value<0.05) the aroma, water-oil holding capacity, and texture parameters of hardness bite, gumminess, and chewiness but does not affect (p-value>0.05) the appearance, taste, texture, aftertaste, liking, browning index, and texture parameters of cohesiveness, resilience, and springiness. Enoki mushrooms and corn oil tend to improve the organoleptic quality of meat analogs. The satiety index of meat analog with the addition of enoki mushrooms and corn oil is 110.4%. Conclusions: Mushrooms and vegetable oils can be used in meat analog formulations to improve their organoleptic and textural qualities.

PENGENALTERAPAN TEKNOLOGI SOLAR DRYING DALAM PENGOLAHAN MANISAN BUAH "SO SWEET” SEBAGAI OLEH OLEH KHAS EDUWISATA KEBUN BUAH BENDOSARI Purnawijayanti, Hiasinta Anatasia; Estri, Arimbi Karunia; Setyaning, Ruth Surya Wahyu; Pujiastuti, Veronica Ima
Jurnal Abdi Insani Vol 12 No 2 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i2.2290

Eduwisata Kebun Buah Bendosari merupakan suatu usaha yang diinisiasi oleh kelompok tani Desa Sumbersari yang bergerak di bidang perkebunan dan berfokus pada eduwisata mengenai pertanian organik. Bidang usahanya meliputi usaha kebun buah, terutama jambu kristal dan mangga, wisata petik buah dan outbond, pelatihan pertanian organik dan persewaan tempat. Mitra belum memiliki produk olahan buah hasil kebun yang dapat menjadi oleh oleh khas dan menjadi sumber pendapatan serta belum memiliki alternatif solusi penanganan melimpahnya produksi buah saat panen raya serta waste buah yang kurang layak sebagai buah segar namun layak sebagai bahan dasar produk olahan. Tujuan kegiatan adalah mengembangkan eduwisata kebun buah Bendosari melalui pengolahan manisan buah dengan memanfaatkan teknologi pengeringan “solar drying” untuk menghasilkan manisan buah kering yang dapat menjadi oleh oleh khas. Kegiatan pengabdian dilaksanakan dengan lima metode meliputi sosialisasi, pelatihan pengolahan manisan buah, pelatihan pengemasan, pelabelan dan pemasaran, penerapan teknologi pengeringan “solar drying” dan pengemasan, pendampingan dan evaluasi serta perencanaan tindak lanjut. Hasil kegiatan berupa alat “solar dryer dapat dirancang bangun dan digunakan untuk proses pengeringan manisan buah. Mitra menunjukkan peningkatan pengetahuan dalamm pengolahan manisan buah, pelabelan dan pengemasan, penentuan harga jual dan pemasaran. Mitra mampu menerapkan teknologi pengeringan “solar drying” dalam pengolahan manisan, mampu menerapkan teknologi pengemasan dan mampu membuat rencana tindak lanjut produksi manisan buah “so sweet” sebagai oleh oleh khas Eduwisata Kebun Buah Bendosari. Dapat disimpulkan bahwa pengembangan eduwisata kebun buah Bendosari melalui pengolahan manisan buah dengan memanfaatkan teknologi pengeringan “solar drying” untuk menghasilkan manisan buah kering yang dapat menjadi oleh oleh khas berhasil dilaksanakan.

Title

Found 13 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 13 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 13 Documents
Search