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Arie Nugroho, Arie
Jurusan Gizi Poltekkes Kemenkes Tanjungkarang
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Kajian Pembuatan Cupcake dengan Penambahan Tepung Bayam Merah dan Tepung Ikan Teri sebagai Alternatif Makanan Selingan Tinggi Zat Besi dan Kalsium bagi Ibu Hamil Indriyani, Reni; Merita Putri; Nugroho, Arie; Sejati, Nawasari Indah Putri
Journal of Dietetics Science Vol. 1 No. 1 (2025): Journal of Dietetics Science
Publisher : Nutrition Department, Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jds.v1i1.4929

Abstract

Cupcake merupakan salah satu makanan selingan yang banyak disukai oleh masyarakat, baik anak-anak hingga dewasa. Produk cupcake yang dikonsumsi saat ini masih memiliki kandungan gizi terbatas, sehingga perlu ditambahkan beberapa pangan lain untuk meningkatkan nilai gizi cupcake. Nilai gizi cupcake dapat ditingkatkan dengan penambahan tepung bayam merah dan tepung ikan teri yang mempunyai kandungan zat besi dan kalsium yang cukup tinggi. Tujuan penelitian ini adalah untuk mengetahui sifat organoleptik (warna, rasa, aroma, tekstur dan penerimaan keseluruhan) serta kandungan zat besi dari cupcake dengan penambahan tepung bayam merah dan tepung ikan teri yang paling disukai. Metode yang digunakan berupa deskriptif dengan satu kali pengulangan dalam pembuatan produknya. Penelitian ini menggunakan 2 faktor, faktor pertama yaitu penambahan tepung bayam merah dengan konsentrasi 8%, 12%, 16%, dan 20%, faktor kedua yaitu penambahan tepung ikan teri dengan konsentrasi 8%, 12%, 16% dan 20%. Uji organoleptik menggunakan metode uji hedonik, kemudian dilanjutkan uji kadar zat besi dengan metode Plasma Terpasang Secara Induktif Spektrometri Massa (ICP – MS), kandungan zat gizi menggunakan TKPI 2020, dan foodcost pada cupcake yang paling disukai. Berdasarkan uji organoleptik didapatkan hasil cupcake dengan penambahan tepung bayam merah dan tepung ikan teri yang paling disukai yaitu formula 1 dengan penambahan tepung bayam merah dan tepung ikan teri sebanyak 8%. Hasil analisis zat besi cupcake dengan penambahan tepung bayam merah dan tepung ikan teri dengan menggunakan TKPI yaitu sebesar 1,28 mg, sedangkan berdasarkan uji laboratorium kadar zat besi didapatkan sebesar 8,7 mg. Perlu dilakukan uji umur simpan untuk mengetahui berapa lama produk cupcake bisa dikonsumsi dengan baik. Dan pada saat pencampuran mentega cair kedalam adonan harus dipastikan tercampur dengan rata karena jika tidak tercampur rata maka cupcake tidak mengembang dengan sempurna.
Pelayanan Kesehatan bagi Lansia di Desa Bantulan Sleman melalui Kolaborasi Dokter Umum dan Dokter Spesialis Nugroho, Arie; Yahya, Taufik Nur; Mufattan, Ahmad; Annisa, Viviane
Nuansa Akademik: Jurnal Pembangunan Masyarakat Vol. 10 No. 2 (2025): In Progress
Publisher : Lembaga Dakwah dan Pembangunan Masyarakat Universitas Cokroaminoto Yogyakarta (LDPM UCY)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47200/jnajpm.v10i2.3082

Abstract

Bantulan Village, located in Godean District, Sleman Regency, is an area with a relatively high elderly population. However, most of the elderly in this area have not received comprehensive health services, especially from specialist doctors capable of treating chronic complaints often experienced by the elderly, such as joint pain, mobility disorders, and heart or lung disease. Therefore, a Free Health Service activity was held. This series of activities was carried out by a social project team from the Department of Surgery, Faculty of Medicine, University of Indonesia (UII), several members of which are health workers, namely general practitioners, orthopedic specialists, and thoracic surgeons. The social project will take the form of free health checks by general practitioners, orthopedic specialists, and thoracic surgeons, distribution of free medicines by pharmacists, free health consultations, and provision of education and referrals for patients requiring further management. This activity shows the high enthusiasm of the residents in carrying out this activity.
PEMILIHAN MENU DI KANTIN SESUAI MINAT MAHASISWA DENGAN MENGGUNAKAN METODE PROFILE MATCHING Firliana, Rina; Indriati, Rini; Daniati, Erna; Nugroho, Arie; Niswatin, Ratih Kumalasari; Arie, Theo Yan
Nusantara of Engineering (NOE) Vol 8 No 02 (2025): Volume 8 Nomor 2 - 2025
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/noe.v8i02.24762

Abstract

A canteen business on a campus or college is very profitable for entrepreneurs. Where the canteen serves a variety of food for sale. However, with the many menus provided, it has an effect on cost and labor. Because with the many menus provided, the seller must prepare all the menus, but for the menu, there are those that are sold a lot and some are only sold a few or a little so that the menu that is sold a little is wasted. For this reason, this research aims to help canteen sellers to be more efficient in serving menus that are most in demand by students and which are not in demand by students so that they do not suffer big losses. For this reason, in this study, a decision support system is applied using the Profile Matching method with five criteria used, namely selling price, production price, serving, taste and manufacturing time. For menu options consisting of instant noodles, pecel rice, vegetable rice, kremes chicken, kremes tempeh and soto. From the results of the research, the results of the food menu were obtained which became the main choice among the other alternatives offered. So that canteen sellers can prepare the menu that is most interested in cooking or provided more than the menu that is less in demand and cooked less. And the raw materials prepared are adjusted to the interest rating calculated using the profile matching method.
Co-Authors Abdullah Abdullah Aidina Ristyawan Aidina Ristyawan, Aidina Amarya, Theo Krisna Anggreini, Emi Annisa, Viviane Antun Rahmadi Ardio, Gletser Yustitito Ariansyah, Damas Baik Arie, Theo Yan Astuti, Titi Aswita Amir Bella Novita Muktiari Bertalina Bertalina Bertalina Ny Br. Ginting, Daria Dwi Fajarsari, Gesti DWI HARINI Dwi Harini Endang Sri Wahyuni Erna Daniati Farhan Gagat Retnanto Febrina, Binta Setya Ferdian Ahmat Felmidi Hardhono Susanto Henityastama, Milinian Tree Multi Hermawan Nur Wahiid Hery Widijanto Imam Santosa Indriyani, Reni Kusdalinah Kusdalinah Lestari, Afifah Kurnia Martha Irene Kartasurya Merita Putri Mufattan, Ahmad Mugiati Mugiati Muhammad Najibulloh Muzaki Muhammad, Hasman Zhafiri Mulyani, Roza Ningrum, Dea Yuliana Ayu Ningrum, Dila Ayu Tri Suhesti Novika , Yulia Nuri Aslami Ny, Bertalina Pradhana, Akmal Hisyam Pranata, Dava Adistyan Pratama, Aldi Pratiwi, Amali Rica Rahmadi, Antun Ratih Kumalasari Niswatin Rauf Tamim Rebia, Rina Afiani Reka Ainul Khasanah Retno Mayangsari, Dwi Rina Firliana Rini Indriati Roza Mulyani Sakin, Kharisma Sari, Adinda Juwita Sejati, Nawasari Indah Putri Sucipto Sucipto Sucipto Sudarmi Sudarmi Sujito, Enro Sunarto Sunarto Sutrio Sutrio Sutrio Tuti Hidayah Usdeka Muliani Vresti Rahma Dewi Wardani, Anita Sari Wibowo, Rizky Yahya, Taufik Nur Yunianto, Andi Eka