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All Journal Jurnal Riset Kesehatan Formosa Journal of Multidisciplinary Research (FJMR) Media Gizi Ilmiah Indonesia
Anisa Tri Hutami
Poltekkes Kemenkes Sorong
Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Health Professions Medicine & Pharmacology Public Health Social Sciences

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FOOD RECALL MOBILE APPLICATION DESIGN AS A MEASURING TOOL FOR INDIVIDUAL AND FAMILY FOOD CONSUMPTION Ni Nengah Asti Kartika Sari; Fajar Irianto; Anisa Tri Hutami
Jurnal Riset Kesehatan Vol 11, No 1 (2022): MAY 2022
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrk.v11i1.8454

Abstract

The information technology development has been used to create SITAMARI (daily food record system) that can be used as an assessment that correlates with a daily intake of food or the eating habit of the society that has been designed to be easy to use, efficient, and precise. The goals of this research were to design the SITAMARI application as the learning media of the Food Consumption Survey practice of the nutrition major's students. For now, the SITAMARI application is still in the development stage and thus hasn’t been launched online for a larger audience. This research used the quasi-experimental design of one group pre-test-post-test. Research subjects are 25 3rd-grade Diploma III Nutrition students, aged 18 – 25 years old, who have already understood 24 hours food recall method, and have a well-working Android smartphone. A pre-test questionnaire was given, followed respectively by the treatment and the same questionnaire as the post-test. Lastly, the Likert questionnaires about their perception after using the application were filled out. The statistical analysis using the paired sample t-test showed that t-calculated t-table with a significant probability value of 0.00 0.05. It was concluded that the use of the application is effective in the students' learning. The user satisfaction survey showed the application was attractive in design and easy to use and increased knowledge in Food Consumption Survey. However, the results of the food recall calculation still need to be validated comparatively with the manual food recall format.
Organoleptic Test of Swivel Matoa (Pometia pinnata) Ice Cream Fajar Irianto; Anisa Tri Hutami
Formosa Journal of Multidisciplinary Research Vol. 1 No. 8 (2022): December 2022
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjmr.v1i8.2105

Abstract

Matoa fruit (Pometia pinnata) is a typical Papuan fruit, which has a unique refreshing taste. In addition, the high content of vitamins C and E, can ward off free radicals and increase endurance. In this study, matoa fruit is used as an swivel ice cream flavor enhancer, which is expected to be an alternative utilization of Papua's local food diversity. The method used was making matoa ice cream with the  variation of percentage addition for matoa, which are 26%, 34.5% and 48.7%. The results obtained from the ranking test is the asymp value. Sig > 0.05 so it can be concluded that there was no significant difference between the three samples according to the panelists. In the scoring test, it was found that the p value < 0.05 on the taste and aroma parameters (there was a significant difference), but on the color and texture parameters, the p value > 0.05, so it can be concluded that there is no significant difference in the parameters of texture and color.
Tingkat Penerimaan Konsumen dan Aktivitas Antioksidan Puding Bubuk Daun Kersen (Muntingia calabura L.) Anisa Tri Hutami; Fajar Irianto; Dwi Wulandari A. Hamka
Media Gizi Ilmiah Indonesia Vol 4 No 2 (2026): AUGUST 2026
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/mgii.v4i2.160

Abstract

Daun kersen (Muntingia calabura L.) secara tradisional digunakan untuk menurunkan gula darah, tekanan darah dan untuk mengobati diare. Daun kersen mengandung berbagai zat kimia aktif, seperti polifenol, flavonoid, dan saponin, yang memiliki potensi sebagai antioksidan dan antidiabetes.  Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap produk puding dengan penambahan bubuk daun kersen serta menganalisis aktivitas antioksidan. Desain penelitian menggunakan kuasi-eksperimental dengan uji organoleptik (warna, rasa, aroma dan tekstur) terhadap 45 panelis agak terlatih. Terdapat tiga formula yang diuji dengan penambahan bubuk daun kersen sebanyak 5 gram, 10 gram dan 15 gram. Hasil penelitian menunjukkan bahwa produk yang paling disukai adalah formula dengan penambahan 5 gram bubuk daun kersen untuk semua atribut. Uji statistik Friedman menunjukkan perbedaan signifikan (p < 0,05) pada semua parameter. Produk terbaik memiliki aktivitas antioksidan kategori sedang dengan nilai IC50 112,63 ppm.
Co-Authors Dwi Wulandari A. Hamka Fajar Irianto Fajar Irianto Ni Nengah Asti Kartika Sari