Article Per Year (5 Year)
p-Index From 2020 - 2025
1.953
P-Index
This Author published in this journals
All Journal Journal of Nutrition College Jurnal Keperawatan Soedirman (The Soedirman Journal of Nursing) Proceeding Seminar LPPM UMP Tahun 2014 Kesmas Indonesia: Jurnal Ilmiah Kesehatan Masyarakat Jurnal Gizi dan Pangan Soedirman (JGPS) Pendidikan Multikultural Matan: Journal of Islam and Muslim Society Jurnal Kesmas Jambi Mando Care Jurnal Jurnal of Community Health Development (JCHD) Molekul: Jurnal Ilmiah Kimia IJBNR
Atikah Proverawati, Atikah
Prodi Ilmu Gizi, Fakultas Ilmu-ilmu Kesehatan, Universitas Jenderal Soedirman
Religion Humanities Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Education Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal Gizi dan Pangan Soedirman (JGPS)

 1 
Food Food Nutrition Values Improvement Through Optimise of Potency Utilization of Banana Peels Flour of Plantain, Kepok, and Ambon proverawati, atikah; nuraeni, indah; sustriawan, budi
Jurnal Gizi dan Pangan Soedirman Vol 3 No 1 (2019): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (539.648 KB) | DOI: 10.20884/1.jgps.2019.3.1.1525

Abstract

Banana of Kapok, Ambon and Plantain are widely used by the community, but their peels have not been utilized. Vitamins and minerals from banana peels are very high, so it need to increase the nutritional value of their food. This study aimed to analyze the physical and chemical characteristics of banana peel flour produced from three different banana varieties namely Plantain, Kapok and Ambon banana. This study used a factorial experimental with a completely randomized design (CRD) design, with different treatments of banana peel and soaking time varieties. Analysis of yield, color, water content, gel strength and stickiness, kamba density, solubility, water holding capacity, oil absorption, swelling power, moisture content, ash, protein, fat, carbohydrate, pectin levels, were carried out on banana peel flour. The results showed that the highest water content contained in the Ambon banana peels; the highest levels of ash, fat, protein and carbohydrate are in plantain peels; the highest crude fiber content are in Ambon banana peel, and the average pectin level of the three types of banana peels was 1.08%. Different types of banana peels and soaking time had a significant effect on water content, fiber content and banana flour pectin content.
PENGARUH INTERVENSI GIZI EMO-DEMO TERHADAP KEMAMPUAN IBU BADUTA DALAM PEMBERIAN MAKAN BAYI DAN ANAK DI BANYUMAS Hapsari, Pramesthi Widya; Surijati, Katri Andini; Aryani, Aisyah Apriliciciliana; Proverawati, Atikah; Nabila, Sabina Zahra; Mukaromah, Irdat
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.1.15909

Abstract

Optimalization of infants young children feeding (IYCF) is one of the specific interventions to give adequate nutritional intake among under-two children. However, insufficiency of micronutrient intake among children aged 6-24 months still found in 37 provinces. In addition, more than 50% of toddlers did not receive a diverse food intake. This study aims to improve mothers’ capability on IYCF using Emo-Demo approach. Quasi-experimental one group pre and post test design was conducted using seven times Emo-Demo session within three months. Until intervention ended, 19 from 41 selected under-two children mothers who resided in The Public Health Centre of Purwokerto Timur I area, Banyumas District, were involved. The respondents selection were using purposive sampling. The Mc Nemar test was conducted to analyze the differences mothers’ dietary diversity levels and minimum acceptable diet before and after treatment. The paired t-test was used to analyze the differences of dietary diversity scores before and after treatment. Paired t-test result showed changes in food diversity scores before and after treatment, there was a difference with a p value of 0.059 (97% CI), while other IYCF indicator had no significantly differences. The Emo-Demo method had an effect dietary diversity score but not on minimum acceptable diet.
Co-Authors Aisyah Apriliciciliana Aryani Andini Surijati , Katri Arif Imam Hidayat Aryani, Aisyah A. Awaludin, Adib Naufal Azzahro, Fatimah Budi Sustriawan Desiyani Nani Dian Ramawati Dyah Umiyarni Purnamasari Endy Paryanto Prawirohartono, Endy Paryanto Eni Rahmawati HAPSARI, PRAMESTHI WIDYA Hasanah, Fifi Yulisa Indah Nuraeni Jehloh, Latifah Junita, Sukma Khoiriani, Izzati Nur Muhammad Taufiq Mukaromah, Irdat Munasib MUNASIB MUNASIB, MUNASIB Nabila, Sabina Zahra Nadila, Elva Nuaeni, Indah Nurbaya Nurbaya, Nurbaya P, Ardhiana R, Atika Ramadhan, Gumintang Ratna Rifki Ahda Sumantri Saryono Saryono Sertiyowati Rahardjo, Sertiyowati Setiyowati Rahardjo Sofiyya Wahyurin, Izka SURIJATI, KATRI ANDINI Teguh Jati Prasetyo Tjahjono Kuntjoro Ulul Huda Widya Hapsari, Pramesthi Y, Riska