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All Journal Jurnal Gizi JURNAL PROMOSI KESEHATAN INDONESIA Jurnal Kedokteran Diponegoro Jurnal Media Gizi Indonesia (MGI) Jurnal Promkes: The Indonesian Journal of Health Promotion and Health Education Kesmas Indonesia: Jurnal Ilmiah Kesehatan Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) Husada Mahakam: Jurnal Kesehatan Bhamada: Jurnal Ilmu dan Teknologi Kesehatan (E-Journal) Medica Hospitalia Contagion: Scientific Periodical Journal of Public Health and Coastal Health Bhamada: Jurnal Ilmu dan Teknologi Kesehatan (E-Journal) Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Ani Margawati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Education Environmental Science Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences

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Role of Saccharomyces cerevisiae Fermentation in Enhancing Egg Protein Bioavailability and Storage Potential Fadhila, Farah Rosyihana; Nuryanto, Nuryanto; Fitriyono Ayustaningwarno; Sonia Kurnia Dewi; Ninik Rustanti; Ani Margawati; Sugiharto
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i1.65-74

Abstract

Eggs are a rich source of high-quality protein and essential nutrients, but their limited shelf life and processing-induced nutrient loss pose challenges. Addressing these limitations through fermentation could enhance their nutritional and functional properties. This study aimed to address these limitations by exploring fermentation as a strategy to enhance the nutritional and functional properties of egg-based products. Specifically, the research investigated the effects of Saccharomyces cerevisiae fermentation on the nutritional value, protein digestibility, and shelf life of egg flour, to achieve this, liquid eggs were inoculated with S. cerevisiae and subjected to fermentation at 30°C for 48 hours. The fermented product was then dried at 50°C to obtain egg flour. Nutritional improvements were assessed through in vitro protein digestibility tests, while shelf life was evaluated using the Accelerated Shelf Life Testing (ASLT) method, applying the Arrhenius equation under different storage temperatures. Flour Liquid eggs were inoculated with fermipan and fermented at 30°C for 48 hours, followed by drying at 50°C to produce egg flour. In vitro protein digestibility was analyzed, and the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius equation was used to estimate shelf life under varying storage conditions. Fermentation improved protein digestibility significantly, increasing from 42.60% in unfermented samples to 77.48%. Shelf life analysis showed that fermented egg flour had a stability of 30 days at 30°C, 24 days at 40°C, and 19 days at 50°C. 
The Effect of Providing Supplementary Food Made from Local Foods on the Nutritional Status of Stunted Toddlers Mahmudah Khurotul Aini; Ani Margawati; Sri Winarni
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.5465

Abstract

The aim of this research is to determine the effect of providing additional food made from local food on the nutritional status of stunted toddlers in Kedungbanteng District, Tegal Regency. This type of research is a quasi-experimental design with a one group pretest posttest design where the design does not have a control group. Research time is June - December 2022. The research was conducted in 5 villages in the Kedungbanteng Community Health Center area which are running the Rumah Pelita program in 2022. The research subjects were 116 stunted toddlers aged 6-59 months. The results of the study found that there was no difference between the Z score based on the Weight For Height (WHZ) index indicator before and after being given additional food made from local food for 90 days (p > 0.05), there was a difference between the Z score based on the Weight for Age index indicator (WAZ) before and after being given additional food made from local food for 90 days (p < 0.05) and there is a difference between the Z score based on the Height for Age (HAZ) index indicator before and after being given additional food made from local food for 90 days ( p < 0.05). Thus, it was concluded that providing additional food made from local food with a snack menu with a 4 star and modisco concept for 90 days had a significant influence on changes in nutritional status based on weight for age and height for age
Pengaruh Faktor Pengetahuan dan Sikap Terhadap Kepatuhan Ibu Hamil dalam Mengkonsumsi Tablet Fe di Puskesmas Bogor Tengah Gilang Purnamasari; Ani Margawati; Bagoes Widjanarko
Jurnal Promosi Kesehatan Indonesia Volume 11, No. 2, Agustus 2016
Publisher : Master Program of Health Promotion Faculty of Public Health Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.588 KB) | DOI: 10.14710/jpki.11.2.100-115

Abstract

ABSTRACTThe high death rate of mothers is a big problem in Indonesia. They died because of the great bleeding of anemia when they had pregnancy. At Bogor Tengah Puskesmas the prevalence of anemia of pregnant women is 63,63%. Whereas the scope of Fe 3 of pregnant mothers is 96.92%, it is related to the low compliance of pregnant women taking tablets Fe. The study aims to analyze the factor of knoeledge and attitude may be related to the compliance of pregnant women taking tablet Fe in the Bogor Tengah Puskesmas.This type of research is Explanatory Research with cross sectional approach, Subject of the study is all women in third semester of pregnancy at the Bogor Tengah Puskesmas, it is 53 women. The tool of collecting data is questionnaire. Data analysis in this research is the data analysis of univariate, bivariate data analysis with chi square. The result show that the most of respondent compliance consumption of tablet Fe is 60,4%. Multivariate analysis was not done because there is no related variables in this study. Public Health Center as the place closest to the public health service will need to provide information about important of taking tablet Fe to pregnant women through health promotion activities through Posyandu activities, ANC, class of pregnant women and health promotion activities that have been routinely implementedKeyword: Compliance, the pregnant mothers, tablet Fe
Co-Authors Abdul Mughni Adventina Silalahi Ali Khomsan Ali Rosidi Ali Rosidi Any Setyarini Arrum Firda Ayu Maqfiroch, Arrum Firda Ayu Atik Mawarni Bagoes Widjanarko Bagus Widjanarko CH Nawangsih CH Nawangsih David Setiadarma Dila Muflikhy Putri Eka Aryani Erna Setiawati Etika Ratna Noer Fadhila, Farah Rosyihana Firdaus Wahyudi Fitriyono Ayustaningwarno Galuh Chandra Irawan, Galuh Chandra Gilang Purnamasari Hadi Riyadi Hefa Aghna Fauzia Heri-Nugroho Heri-Nugroho Hidayatullaili, Neneng Aprilia Ivandy Fam Khasanah, Dwi Puji Mahmudah Khurotul Aini Mahmudah Khurotul Aini Maria Mexitalia Mina Yumei Santi Mohammad Zen Rahfiludin Mundarti Mundarti Nila Analisa Pravikasari Nimas Ayu Rina Ninik Rustanti Nurul Setiyorini Nuryanto Nuryanto Olga Jadha Casmira Parish Budiono Radityo Utomo Rifqi Raihan Haris Risti Kurnia Dewi Rizal Ryamizard Salsa Bening Saniya Millatina Shohifah Putri Pradany Siswati . Siswati Siswati Soeharyo Hadisaputro Sonia Kurnia Dewi Sri Winarni Sugiharto Syamsulhuda BM Tanti Ajoe Koesoma Vannya Dewi Puspitasari Waisaktini Margareth Wilda Umami Winarning Dinanti Yan Wisnu Prajoko Zahroh Shaluhiyah