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All Journal agriTECH Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian (Agricultural Technology Journal) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Tekinkom (Teknik Informasi dan Komputer) Community Education Engagement Journal Journal of Applied Agricultural Science and Technology Jurnal Algoritma The Indonesian Journal of Computer Science
Rini Yanti, Rini
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Agriculture, Biological Sciences & Forestry Computer Science & IT Education Electrical & Electronics Engineering Engineering

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The Consumption Effect of Indigenous Probiotic Powder Lactobacillus plantarum Dad-13 on Gut Microbiota Population and Short Chain Fatty Acids in Students of SMPN 1 Pangururan, Samosir Manurung, Nancy Eka Putri; Hasan, Pratama Nur; Juffrie, Mohammad; Utami, Tyas; Yanti, Rini; Rahayu, Endang Sutriswati
Indonesian Food and Nutrition Progress Vol 21, No 1 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.86598

Abstract

The human intestine is a diverse ecosystem populated by microbiota affected by several factors, including age. The aim of this research was to evaluate the effects of the probiotic powder Lactobacillus plantarum Dad-13 on the numbers of gut microbiota, short-chain fatty acids (SCFA), and fecal characteristics in healthy adolescents. This research was conducted at SMPN 1 Pangururan, Samosir, with a randomized, double-blind, parallel placebo-controlled trial. 54 healthy adolescents aged 13 to 14 were divided into two groups, one consumed a gram of skimmed milk powder (placebo group) and the other ingested powder containing L. plantarum Dad-13 with 1.18 × 109 CFU/gram (probiotic group). After 33 days of intervention, the height of placebo group (149.42 ± 5.03 cm) and probiotic group (154.37 ± 4.67 cm) increased significantly. Significant increases in body weight (44.35 kg ± 4.61 to 45.20 kg ± 4.78) and BMI (and 18.77 ± 2.12 to 18.99 ± 2.11) were observed in the probiotic group. In the probiotic group, the numbers of gut microbiota were not significantly affected (p > 0.05). The amount of SCFA and fecal characteristics of both groups showed no significant differences. Thus, the consumption of L. plantarum Dad-13 increased weight, height, and BMI but could not influence the numbers of gut microbiota, SCFA, and the fecal characteristics of healthy adolescents.
Effect of The Ratio of Purple Sweet Potato Flour and Rice Crust Flour on The Physical, Chemical, and Sensory Properties of High-Fiber Snack Bar Safira, Tsaania Miftakhul; Yanti, Rini; Manikharda, Manikharda; Triwitono, Priyanto
Indonesian Food and Nutrition Progress Vol 21, No 1 (2024)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.87835

Abstract

Dietary fiber, an indigestible component of plants, offers significant health benefits for humans. Creating a high-fiber snack bar can be a substitute for meeting daily requirements for dietary fiber. This research aimed to create snack bar products utilizing locally sourced ingredients, specifically rice crust flour and purple sweet potato flour, with the goal of optimizing the utilization of local food resources and enhancing the diversity of Indonesian cuisine. This study aimed to investigate how the proportion of purple sweet potato flour and rice crust flour influenced the chemical, physical, and sensory characteristics of the high-fiber snack bars that were created. The proportions of purple sweet potato flour to rice crust flour differed across the four snack bar formulas: FI (100%:0%), F2 (90%:10%), F3 (80%:20%), and F4 (70%:30%). The effectiveness index method was employed to determine the optimal formulation for the snack bar. The results indicated that lowering the proportion of purple sweet potato flour would enhance the firmness and color of the snack bar. The dietary fiber content (%db) of each formula was as follows: F1 (18.92 ± 1.43%), F2 (18.33 ± 0.79%), F3 (18.56 ± 2.73%), and F4 (19.48 ± 0.40%). The sensory test results showed a direct correlation between the panelists' preference level and the decrease in the proportion of purple sweet potato flour. Formula F4, consisting of a 70% proportion of purple sweet potato flour and a 30% proportion of rice crust flour, is the optimal formula for creating a snack bar. 
Optimasi Algoritma Knn Menggunakan Smote Untuk Prediksi Stroke Khairi, Zuriatul; Yanti, Rini; Fitri, Triyani Arita; Fatdha, Eiva
Jurnal Algoritma Vol 22 No 2 (2025): Jurnal Algoritma
Publisher : Institut Teknologi Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33364/algoritma/v.22-2.2474

Abstract

Stroke is a disease with a high mortality and disability rate, especially in Indonesia. Early detection of stroke risk is important to prevent serious consequences. This study examines the distribution of stroke cases based on age groups and evaluates the performance of the K-Nearest Neighbors (KNN) algorithm on imbalanced data and after applying the Synthetic Minority Oversampling Technique (SMOTE). The analysis uses two data division scenarios: 80:20 and 70:30 between training and test data. The results show that the risk of stroke increases with age. No cases were found in the 20–30 age group, cases began to appear in the 30–40 age group, and increased sharply above the age of 50. KNN without SMOTE had an accuracy of 95% (80:20) and 94% (70:30), but low recall, 0.04 and f1-score 0.07 (80:20), and recall 0.03 and f1-score 0.05 (70:30). After SMOTE, recall increased to 0.36 and f1-score 0.21 (80:20), and recall 0.28 and f1-score 0.17 (70:30). Accuracy decreased to 86% in both ratios, but recall and f1-score increased, indicating that the model was more sensitive to stroke cases. Overall, SMOTE effectively reduces majority class bias and helps the model recognize overlooked stroke patterns. However, sensitivity still needs to be improved through parameter tuning, selection of relevant features, or alternative algorithms to enhance prediction reliability.
Co-Authors Aini, Novia Nur Andri Setiawan Azhari, Zahra Cahyanto, Muhammad N Chusnul Hidayat Dian Anggraini Suroto Edwar Ali Efrizoni, Lusiana Endang Sutriswati Rahayu Erlinda, Susi Fatdha, Eiva Fibri, Dwi Larasatie Nur Fidelima, Aviva Gunadi Hamdani Hamdani Hasan, Pratama Nur Helda Yenni, Helda Hidrotunnisa, Hidrotunnisa Khafsah, Fatya N Malya, Vivi Triani Manikharda, Manikharda Manurung, Nancy Eka Putri Mohammad Juffrie, Mohammad Muhammad Nur Cahyanto Muhammad Zulkifli, Muhammad Nurdiawati, Hermina Putri, Yuniar Wika Perdana Rahayu, Endang Safira, Tsaania Miftakhul Saputra, Wahyu Dwi T Sy Eiva Fatdha, T Sy Eiva Tanuwijaya, Shania Angeline Triwitono, Priyanto Triyani Arita Fitri Tyas Utami Wirta Agustin Wulandari, Pudji Yoyon Efendi Yudi Pranoto Zuriatul Khairi