Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Nutrition Science
Arin Tria Agustin
IPB University
Agriculture, Biological Sciences & Forestry Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Association between Breakfast Nutritional Contribution and Body Mass Index of IPB University Postgraduate Students Rif’atul Amini; Andi Rahmad; Arin Tria Agustin; Ramadhani Fitri; Hardinsyah Hardinsyah
Journal of Nutrition Science Vol 3, No 1 (2022): May, 2022
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v3i1.4771

Abstract

Breakfast is one of the habits that contribute to fulfilling daily energy intake and reducing the risk of obesity. This study aimed to analyze the association between breakfast nutritional contribution and body mass index (BMI) of IPB University nutrition postgraduate students. The research applied a cross sectional study design for all 36 postgraduate nutrition students of IPB University. Data collected include socio-demographic, body weight and height, and food consumption, which gained by applying 1x24 hours food recall method. The intake of energy, protein, carbohydrate, fat, fiber, water, vitamin A, D, E, C, B1, B2, B3, B6, B9, B12, and calcium, iron, as well as zinc calculated using Nutrisurvey 2007 version. The data were analyze by applying Spearman test. The results showed that there was a significant negative association between the breakfast contribution of energy (p= 0.029, r= -0.364), protein (p= 0.013, r= -0.410), fat (p= 0.049, r= -0.331), vitamin B2 (p= 0.033, r= -0.357), and vitamin B12 (p= 0.007, r= -0.443) with BMI. In conclusion, the higher the contribution of major nutrient for breakfast, the lower the BMI.
Physicochemical, Microbiological, and Sensory Properties of Probiotic Drink Made from Wild Horse Milk with Modified Banana Flour Addition Arin Tria Agustin; Ahmad Sulaeman; Budi Setiawan
Jurnal Ilmu-Ilmu Peternakan Vol. 33 No. 3 (2023): December 2023
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2023.033.03.08

Abstract

Dairy products from wild horses in Sumbawa Island, Indonesia, are promising to be developed as a probiotic source due to naturally occurring lactic acid bacteria. However, it is less favored due to its pronounced horse flavor. The development of products can beaccomplished by converting them into a probiotic drink and blending them with other ingredients to create a product with enhanced nutritional and sensory characteristics. This research aims to formulate probiotic drinks by blending wild horse milk and modified banana flour (MBF), evaluating their physicochemical and microbiological attributes and sensory quality. A one-factor, Completely Randomized Design (CRD) experimental design was employed in this research. The treatment involved the addition of MBF at three specific concentrations: 0%, 5%, and 10%. The results revealed that the addition of MBF led to significant differences (p<0.05) in the physicochemical properties (pH, viscosity, total dissolved solids, and syneresis). All formulations exceeded the minimum Lactic Acid Bacteria (LAB) requirements set by the Indonesian National Standard (SNI) 2981:2009, ranging from 1.57x109 to 2.35x109 CFU.mL-1. According to the sensory evaluation, probiotic drinks containing 5% MBF exhibited the highest sensory quality, stimulating appetite with dominant attributes such as a brownish-white color, sour taste, minimal skunky flavor, and a slightly sandy/coarse fiber texture. In conclusion, adding MBF enhanced the probiotic drinks' physicochemical properties, total LAB content, and sensory quality
Co-Authors Ahmad Sulaeman Andi Rahmad Budi Setiawan Hardinsyah Ramadhani Fitri Rif’atul Amini