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All Journal Jurnal Gizi dan Pangan Majalah Kedokteran Bandung Indonesian Journal of Human Nutrition Jurnal Media Gizi Indonesia (MGI) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Dunia Gizi Community Empowerment Nutrisia Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Jurnal Medika: Medika HARENA: Jurnal Gizi International Journal of Technology, Food and Agriculture
Ratih Putri Damayati
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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The Effect of Unripe Berlin Banana Flour on Superoxide Dismutase (SOD) in Dyslipidemic Rats Damayati, Ratih Putri; Febriyatna, Ayu; Agustin, Firda
Media Gizi Indonesia Vol. 19 No. 3 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i3.291-295

Abstract

Dyslipidemia is the occurrence of conditions that have abnormal lipid profile levels in the blood. Consumption of food sources of flavonoids and resistant starch is expected to play a role in dyslipidemia. Unripe Berlin banana flour (UBF) is source of flavonoids and resistant starches that benefit in dyslipidemia. This study aimed to determine the effect of giving UBF on SOD levels in dyslipidemic rats. This research used true experimental method with Pretest-Posttest and Control Group Design. This study used 30 rats divided into 5 groups K-, K +, P1 (UBF 0.144g /rat/day), P2 (UBF 0.288g /rat/ day), and P3 (UBF 0.576g/rat/day). The data were analyzed with one-way Anova and paired T-test. The results of the study showed that the values of SOD levels pre and post-intervention were not significantly different between groups. The mean of SOD levels pre-intervention showed that the K+, P1 and P3 groups were lower than K- group, then post-intervention at P1, P2 and P3 had higher SOD levels than K+ group. Meanwhile, the SOD levels of each group pre and post-UBF intervention in the P1 group were significantly different (p < 0.05), while in the P2 and P3 groups were not significantly different. This study concluded that giving raw Berlin banana flour at a dose of 0.144 g / day could increase the SOD levels in dyslipidemic rats.
Optimalisasi Produksi Sesuai Dengan CPPB Dan Inovasi Teknologi pada Sentra Industri Rumah Tangga Keripik Gadung Damayati, Ratih Putri; Oktafa, Huda; Febriyatna, Ayu
Jurnal Medika: Medika Vol. 4 No. 4 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/07e3ht84

Abstract

Gadung merupakan jenis umbi-umbian lokal yang tumbuh liar maupun dibudidayakan oleh masyarakat di berbagai wilayah Indonesia. Kecamatan Sukowono termasuk salah satu wilayah di kabupaten Jember yang menjadi sentra industri rumah tangga olahan gadung menjadi keripik gadung METODE: menggunakan metode focus group discussion dan pelatihan. Hasil kegiatan pengabdian dengan pelatihan CPPB dapat meningkatkan pengetahuan dan keamanan pangan dalam produksi keripik gadung. Penerapan teknologi tepat guna dalam pengabdian ini dengan penggunaan kapur untuk mengurangi kadar HCN gadung, penggunaan alat pemotong (slicer) dan rumah pengering (solar dryer dome) dapat meningkatan kapasitas dan efektifitas produksi keripik gadung di sentra industri rumah tangga pengolahan keripik gadung. Dengan demikian, perlu dilakukan pengolahan atau tindakan untuk mengurangi kadar racun tersebut sehingga aman dikonsumsi sesuai dengan ambang batas maksimal kandungan sianida yaitu ≤ 10 ppm (WHO, 2012). Keripik gadung dapat menjadi produk unggulan dan memiliki potensi ekonomi yang tinggi karena memiliki cita rasa yang khas dan eksklusif, pangsa pasar yang tinggi serta kemudahan dalam budidaya bahan bakunya. Saran Perlu dilakukan perbaikan tempat produksi yang mendukung CPPB sehingga dapat segera sebagai syarat memperoleh sertifikat IRT.
Effect of Galohgor Cookies and Powder Drinks on Visceral Adipose Tissue and Lipid Profile in Patients with Type 2 Diabetes Mellitus Damayati, Ratih Putri; Roosita, Katrin; Sulaeman, Ahmad
Jurnal Gizi dan Pangan Vol. 13 No. 3 (2018)
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 (372.968 KB) | DOI: 10.25182/jgp.2018.13.3.137-144

Abstract

This study aimed to assess the intervention effect of cookies and galohgor powder drinks on visceral adipose tissue (VAT) and lipid profile in patients with type 2 diabetes mellitus. The study design was quasi experimental. Subjects of this study were 26 adults with type 2 diabetes mellitus in Bogor District, West Java. Subjects were divided into two intervention groups; cookies and galohgor powder drinks (GCPD) group and cookies and powder drinks without galohgor (CPD) group. Both interventions were given for 38 days period. Analysis of Covariance (ANCOVA) was applied to assess the effect of interventions. The average changes in VAT controlled by covariates in GCPD group was significantly higher than in CPD group (-33.3% vs +6.7%; p<0.05), while the average changes in blood total cholesterol  in GCPD group and CPD group were -8.5% and -3.8% (p>0.05). The average changes of triglycerides level in GCPD and with CPD group were -30.9% and +1.6% (p>0.05). The average changes in HDL level for GCPD group and CPD group were -9.0% and -12.0% (p>0.05). The average changes in LDL level for GCPD group and CPD group were -3.9% and -1.6% (p>0.05). Hence, it can be concluded that the administration of cookies and galohgor powder drinks significantly reduced the Visceral Adipose Tissue (VAT) in patients with type 2 diabetes mellitus.
Effect of The Addition of Unripe Berlin Banana Flour on The Organoleptic Characteristics of Synbiotic Yogurt Agustin, Firda; Damayati, Ratih Putri; Febriyatna, Ayu
International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i2.4593

Abstract

Synbiotic yogurt is a fermented milk product that combines probiotic bacteria with ingredients containing prebiotic components. Unripe banana flour (UBF) contains resistant starch (RS), which contributes to the development of prebiotics in synbiotic yogurt products. The research aimed to know the effect of the addition of UBF on the organoleptic characteristics of synbiotic yogurt. The research was carried out with an unripe Berlin banana. Four treatment groups included 2% inulin (P0), 1% UBF (P1), 2% UBF (P2), and 3% UBF (P3). The organoleptic characteristics include hedonic and hedonic quality tests using 48 semi-trained panelists. The data was statistically analyzed using the Kruskall-Wallis test followed by the Mann-Whitney test. The results of the hedonic test indicate that texture, aroma, and color significantly differed between groups (P<0.05), while taste did not significantly differ between groups (P>0.05). The hedonic quality test indicated that there were significant differences between groups in terms of texture, aroma, and color (P<0.05). However, there was no significant difference in taste between the groups (P>0.05). In conclusion, formula 2% UBF (P1) is the most preferable formula based on the organoleptic test.
Co-Authors Ahmad Sulaeman Ayu Febriyatna Ayu Febriyatna Ayu Febriyatna Ayu Febriyatna Ayu Febriyatna Ayu Febriyatna, Ayu dony setiawan hendyca putra Erna Selviyanti Firda Agustin Firda Agustin, Firda Hendra Hermawan Hermawan, Hendra Katrin Roosita Miftahul Jannah Novitri Pasaribu Nurul Faiziah Oktafa, Huda Putri Rahayu Ratri Qorina Alif Firdausy Subekti Rofiqoh, Silfi Layinatul Sabran Sabran Santoso, Razi Dwi Wulandari, Retno Dwi