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All Journal Jurnal Gizi dan Pangan JURNAL GIZI INDONESIA Pembangunan Pedesaan Indonesian Journal of Human Nutrition Jurnal Aplikasi Teknologi Pangan Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Aplikasi Teknologi Pangan Amerta Nutrition Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Dinamika Journal : Pengabdian Masyarakat JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Nutrisia Journal of Agri-Food Science and Technology (JAFoST)
Friska Citra Agustia
Program Studi Ilmu Gizi, Fakultas Ilmu-ilmu Kesehatan, Universitas Jenderal Soedirman, Purwokerto
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Dentistry Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Improving The Quality and Diversification of Processed Goat's Milk-Based Products in Ainuna Farm Dairy Milk Friska Citra Agustia; Hesti Permata sari; Umi Faza Rokhmah
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 7 No. 4 (2024): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v7i4.5407

Abstract

Ainuna Farm Dairy Milk (AFDM) is an integrated farm that was established in June 2021 in Pamijen Sokaraja Village, Banyumas, with the main product is goat milk. Goat milk production capacity is 10 liters per day which is marketed in a simple way around the village. Priority issues for this project include low-quality goat milk products, no nutritional value information, no halal label, and basic, not attractive packaging. Aside from that, freezers for raw materials and processed products, standard and more efficient cooking equipment for milk and dairy products, and improved packaging are still required. The goals of this project include obtaining marketable products of high quality in order to increase product competitiveness, structuring documents or financial records, and establishing online marketing networks. The methods used include: 1) counseling; 2) product diversification practices and packaging improvements; 3) business management assistance. Diversification of processed goat milk has been carried out, including making popsicles and goat milk ice cream with informative and attractive packaging (equipped with product specifications and nutrition facts) as well as halal registration. Assistance in preparing documents and financial records as well as adding online marketing networks. This project has the potential to raise the economic worth and quality of products, as well as partner earnings, resulting in more independent and wealthy partners.
Effect of Nutrition Education through Pegia e-Health on Mothers’ Knowledge, Attitudes, Practices and Their Impact on Nutritional Intake of Children Aged 3-6 years Purnamasari, Dyah Umiyarni; Agustia, Friska Citra
JURNAL NUTRISIA Vol 27 No 1 (2025): Maret 2025
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v27i1.413

Abstract

Background: Mothers’ nutritional knowledge, attitudes, and practices influence children's feeding habits. Therefore, mothers are expected to receive appropriate nutrition education to improve dietary behaviors. This research aimed to analyze the influence of nutrition education through Pegia e-Health on mothers’ nutritional knowledge, attitudes, and practices, as well as its impact on the nutritional intake of children aged 3-6 years. Method: The design used a quasi-experimental pretest-posttest group. This research was conducted for 12 weeks, and the total number of respondents was 54 mothers with children aged 3-6 years from 8 preschool institutions in Banyumas Regency. Results: There was a significant increase in median knowledge, attitudes, and nutrition practice scores by 8.0, 5, and 1.0 points (p: 0.000 <0.05). Furthermore, there was a significant increase in nutritional intake, including 31.15 g of carbohydrates, 1.44 g of fiber, and 380.07 RE (Retinol Equivalents) of vitamin A (p <0.05). Conclusion: Pegia e-Health had an impact on improving mothers’ knowledge, attitudes, and practices, as well as the increase in carbohydrate, fiber, and vitamin A intake in children. It was recommended that mothers increase the frequency and access time to Pegia e-Health to improve their dietary behaviors.
Total Phenolic Content and Hedonic Quality of Germinated Jack Bean Tempeh at Different Fermentation Times and Packaging Types Agustia, Friska Citra; Salma, Rafida; Hamidah, Salma Azra; Dewi, Kifayati Rosiyanti; Sanayei, Sanaz
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12698

Abstract

This study evaluated the interaction effects of different fermentation durations and packaging types on producing the best-germinated jack bean tempeh based on total phenolic content (TPC) and hedonic quality. This study uses a factorial experimental design with a randomized group of 3 × 3 treatments. The factors included fermentation durations (48, 60, and 72 hours) and packaging types (plastic, banana leaves, and teak leaves). There were 9 treatments with 3 replications each. Statistical analysis for TPC was performed using ANOVA, while hedonic quality was analyzed using the Friedman test. If significant effects (p<0.05) were detected, data analysis was continued with DMRT. The best treatment was determined using De Garmo's effectiveness index test. The interaction between fermentation duration and packaging type significantly affected TPC (p=0.045), color quality (p=0.000), aroma (p=0.004), and appearance (p=0.000), but had no significant effect on taste quality (p=0.100). The best treatment was tempeh which had a fermentation duration of 60 hours and used plastic packaging. It contained 0,97 mg GAE/g of phenolic compounds (low) with antioxidant activity IC50 value of 6.951,38 ppm (weak). It had hedonic scores of 3.50 for taste (characteristic of tempeh), 3.20 for aroma (not musty), 3.90 for color (white), and 3.20 for appearance (compact). Based on its TPC and antioxidant activity, it is not sufficiently strong to inhibit oxidative stress. These results can be used as a basis for considering the use of germinated jack beans as an alternative antidiabetic functional food product.
FORMULASI DAN KARAKTERISASI MI BEBAS GLUTEN TINGGI PROTEIN BERBAHAN PATI SAGU YANG DISUBSTITUSI TEPUNG KACANG-KACANGAN Agustia, Friska Citra; Subardjo, Yovita Puri; Sitasari, Almira
Jurnal Gizi dan Pangan Vol. 11 No. 3 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.76 KB) | DOI: 10.25182/jgp.2016.11.3.183-190

Abstract

The aims of the research were to determine the best formula and characteristics of free gluten with high protein sago starch noodles substituted with beans flour. A factorial random design was used for the experiment. Ratio of sago starch to red and green bean substitution were 100:0; 90:10; 80:20; 70:30. Variables analyzed were 1) chemical properties (water content, total fat, total protein, carbohydrate by difference and ash content) and 2) sensory properties. Hedonic test was conducted to determine the level of consumer acceptance of 15 semi-trained panelists. Data were analyzed by F-test and Duncan’s Multiple Range Test (DMRT). The best formula was sago starch noodle from sago starch 70% and red bean 30% with protein content 10.47% dry weight (dw); fat content 1.17% dw; water content 68.99% wet weight (ww); ash was 1.19% dw and carbohydrate by different was 18.18% dw. The hedonic test values were 2.44 (like slightly); color 2.77 (yellow-brown), texture 2.59 (chewy slightly) and flavour 2.50 (rather good).Keywords: green bean, red bean, sago starch noodle 
Pengembangan biskuit MOCAF-Garut dengan substitusi hati sebagai alternatif biskuit tinggi zat besi untuk balita Agustia, Friska Citra; Subardjo, Yovita Puri; Sari, Hesti Permata
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (352.667 KB) | DOI: 10.25182/jgp.2017.12.2.129-138

Abstract

The aim of this study was to determine the best formula and character of biscuit made by mocaf-arrowroot substituted with liver (chicken and cow), we conducted a factorial randomized design experiment. Proportion of mocaf-arrowroot-liver substitution were 75:10:15 ; 70:10:20 and 65:10:25; and type of material substitution were chicken’s liver and cow’s liver. Analyzed variables were 1) chemical properties (water content, total fat, total protein, carbohydrate by difference, ash content, iron content and energy) and 2) sensory properties. Hedonic test were conducted to determine the level of consumer acceptance of 15 semi-trained panelists. Data were analyzed by F-test and Duncan’s Multiple Range Test (DMRT). The best treatment was from mocaf 75%: arrowroot 10% and chicken’s liver15% with water content 5.93% wet basis (bb), ash content 1.89% dry basis (bk ), protein content 5.83%bk,  fat content 13.55%bk, carbohydrate by difference 78.71%bk and iron content 14.05 mg/100g. 1 serving of biscuit (22,8) can reach the intake of  iron for 3.3 mg as 35.5-40% daily iron needs of children under five years.
Substitusi Tempe Koro dan Ikan Lele Pada Mi Basah untuk Alternatif Anak Stunting Agustia, Friska Citra; Pujiadhi, Faiq Mahardika; Ramadhan, Gumintang Ratna; Prasetyo, Teguh Jati; Dewi, Kifayati Rosiyanti
JURNAL NUTRISIA Vol 27 No 2 (2025): September 2025
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v27i2.442

Abstract

Latar belakang: Stunting masih menjadi masalah gizi kronis di Indonesia yang disebabkan oleh rendahnya asupan protein hewani dan nabati. Pangan sumber protein seperti Tepung Tempe Koro Pedang Putih (TTKPP) dan ikan lele dapat digunakan untuk alternatif pencegah stunting. Tujuan: Menentukan mi basah dari tapioka, TTKPP, dan lele terbaik menurut kadar protein, lemak, dan mutu hedonik (warna, aroma, tekstur, dan rasa) tertinggi. Metode: Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan F (proporsi tapioka:ikan lele:TTKPP) yaitu F1 (50:10:40); F2 (50:20:30); F3 (50:30:20); F4 (50:40:10); F5 (50:50:0); dan F6 (50:0:50) dengan 4 kali ulangan. Uji ANOVA dan DMRT digunakan untuk menganalisis kadar protein dan lemak, sedangkan friedman untuk mutu hedonik. Hasil: Perbedaan proporsi berpengaruh (p<0,05) terhadap protein, tekstur, aroma, dan rasa, namun tidak berpengaruh (p>0,05) terhadap lemak dan atribut warna. Kesimpulan: Mi basah F2 (tapioka 50:ikan lele 20:TTKPP 30) sebagai formula terbaik memiliki kadar air 70,46%bb, abu 1,02%bk, karbohidrat by difference 70,82%bk, energi 118,41 kal, protein 27,18%bk, dan lemak 0,98% bk.Mi basah formula terbaik mampu memenuhi 30,1% kebutuhan protein dan 0,46% kebutuhan lemak anak usia 1–3 tahun, sehingga berpotensi sebagai alternatif makanan untuk pencegahan stunting.
Mi Basah Berbasis Tapioka, Tepung Kecambah Koro, dan Lele sebagai Makanan Alternatif Pencegah Stunting Bayi di Bawah 2 Tahun: Mi Basah Berbasis Tapioka, Tepung Kecambah Koro, dan Lele sebagai Makanan Alternatif Pencegah Stunting Bayi di Bawah 2 Tahun Friska Citra Agustia; Amellia Kartika Cahyani; Gumintang Ratna Ramadhan; Kifayati Rosiyanti Dewi
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.218-229

Abstract

Background: Wet noodles made of tapioca, Jack Bean Sprout Flour (JBSF), and catfish can be applied as alternative protein sources to prevent stunting. Objectives: This study aims to determine the best formula of wet noodles made of tapioca, JBSF, and catfish based on the optimum protein, fat, and sensory quality. Methods: A Non-Factorial Randomized Block Design (RBD) was used. The treatment factor (P) is the proportion of tapioca:JBSF:catfish, consist of 6 proportions: P1 (50:40:10); P2 (50:30:20); P3 (50:20:30); P4 (50:10:30); P5 (50:0:50); and P6 (50:50:0) with 4 repetitions. Total protein and fat content were analyzed with ANOVA, while sensory quality with Friedman test. Both tests were continued with DMRT (significantly different if p-value<0.05). Results: P1 (50:40:10) is the best formula based on the effectiveness index (weight value multiplied by effectiveness value). P1 has 24.45%db of protein, 0.57%db of fat, 68.46%wb of water, 3.14%db of ash, and 71.81%db of carbohydrate. This formula has a texture of 1.98 (less chewy), a colour of 3.3 (quite yellowish white), an aroma of 2.4 (beany and fishy), and a taste of 3.46 (simply tastes of sprouts and catfish). Wet noodles have met the minimum 20% requirement for a "protein source" on nutritional labels under BPOM No. 1 of 2022. Conclusions: Per 40 g serving of P1 formula, wet noodles provide 156.13 kcal of energy, fulfilling 11.56% of the Recommended Dietary Allowance (RDA) for infants aged 1-3 years; it contains 9.79 g of protein (48.96%), 0.23 g of fat (0.51%), and 28.74 g of carbohydrate (13.29%).
The Effect of Edamame Sprout Milk on Flavonoid Content and Sensory Properties of Yogurt Enriched with Tumeric and Aromatic Ginger Hery Winarsi; Friska Citra Agustia; Dilla Ambar Dewi
Indonesian Journal of Human Nutrition Vol. 13 No. 1 (2026)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2026.013.01.10

Abstract

Dyslipidemia is a lipid metabolism disorder characterized by oxidative stress resulting from excessive production of reactive oxygen species, which contributes to the development of cardiovascular diseases. Nevertheless, the consumption of antioxidant-rich foods, such as edamame sprout yogurt enriched with turmeric and aromatic ginger, may help alleviate oxidative stress. This study evaluated the effects of edamame sprout milk and skim milk proportions, turmeric–aromatic ginger extract, and lactic acid bacteria (LAB) on total flavonoid and vitamin C contents, and hedonic sensory properties of edamame sprout–based yogurt enriched with turmeric and aromatic ginger (Estag-Yo). A factorial randomized block design was used. Proportions of edamame sprout milk (Eds-M) to skim milk were 90:10, 80:20, and 70:30; turmeric–aromatic ginger (Tag) extract levels were 5% and 10%; and LAB concentrations were 0.3% and 0.5%, with three replications. Flavonoids were measured using a quercetin standard, vitamin C via iodometric method, and sensory traits using a scoring method. Data were analyzed using ANOVA and DMRT at a 5% significance level. The optimum formula comprised 70% Eds-M, 30% skim milk, 5% Tag extract, and 0.5% LAB. Estag-Yo contained 882.94 mg QE/100 g flavonoids, 57.84 mg/100 g vitamin C, 2.23x109 CFU/mL probiotics, and was well accepted. These findings suggest that edamame sprout yogurt enriched with turmeric and aromatic ginger has the potential to improve antioxidant status and lipid metabolism, thereby supporting the management of dyslipidemia.
Co-Authors Adani Taqiyyah Nur Zaman Afina Rachma Sulistyaning Almira Sitasari Amellia Kartika Cahyani Annisya Fauzia Aprilia Fitriani Betaditya, Dika Carantia Raharditya Dewi, Kifayati Rosiyanti Dilla Ambar Dewi Dyah Umiyarni Purnamasari Fauzia, Annisya Fikra Titan Syifa gina sela Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Gumintang Ratna Ramadhan Hamidah, Salma Azra Herastuti Sri Rukmini Herastuti Sri Rukmini HERY WINARSI Hesti Permata Sari Hesti Permata sari Indah Nuraeni Kifayati Rosiyanti Dewi Mawar Mawar Lestari MUNASIB MUNASIB, MUNASIB Najmah Istikaanah Nuri Andarwulan Nurul Latifasari Onyeaka, Helen Poppy Ambar Rini Pujiadhi, Faiq Mahardika Purwiyatno Hariyadi Ramadhan, Gumintang Ratna Rifda Naufalin Ritonga, Abdul Mukhlis Rukmini, Herastuti Sri Salma, Rafida Salsabila, Unik Hanifah Sanayei, Sanaz Santi Dwi Astuti Santi Dwi Astuti sela, gina Septi Adi Cahyani Subardjo, Yovita Puri Teguh Jati Prasetyo Umi Faza Rokhmah Wicaksono, Rumpoko Widya Ayu Kurnia Putri Yovita Puri Subardjo Yovita Puri Subardjo Yovita Puri Subardjo Yovita Puri Subardjo