Article Per Year (5 Year)
p-Index From 2021 - 2026
1.203
P-Index
This Author published in this journals
All Journal Indonesian Journal of Human Nutrition JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Amerta Nutrition Journal of Global Nutrition
Ryan Salfarino
Universitas Alma Ata
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Health Professions Medicine & Pharmacology Nursing Public Health Other

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
Pengembangan Biskuit “Prozi” Tinggi Protein dan Kaya Zat Besi untuk Ibu Hamil sebagai Upaya Pencegahan Stunting: Prozi Biscuit Development Dinda Yulia Nabilla; Dr. Arif Sabta Aji; Afifah Nufaisah; Wulana Saputri; Veriani Aprilia; Herwinda Kusuma Rahayu; Ryan Salfarino
Amerta Nutrition Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1SP.2022.79-84

Abstract

Background: In the era of new normal during covid-19 pandemic, malnutrition such as protein-energy malnutrition and anemia in pregnant women are common in Indonesia. Increasing energy, protein, and iron intake need to take into account with providing nutritious complementary foods to optimize foetal development during pregnancy. Objectives: This study aimed to develop complementary food product known as Prozi biscuit by using local foods such as mackerel, soybeans, and moringa leaves so that can increase the level of protein and iron intake in biscuits. Also, support the stunting prevention program. Methods: Experimental research was carried out using a single factor and customized random sampling such as T1 (20%;80%), T2 (50%:50%), T3 (80%:20%) and one control formulation which contains 100% wheat flour or T0 (100%:0%). Comparison of ingredients was made using a mixture of flour (10% Moringa leaves, 20% soybean flour, 20% mackerel flour and 50% sweet potato flour) and wheat flour. Data analysis used the One Way ANOVA test to see differences in the content of macronutrients and iron. Results: The higher the proportion of mixed flour added to the formulation will increase the water, ash, protein and fat content and reduce the carbohydrate content of the biscuit. Partial substitution of wheat flour had a significant effect in protein and iron content of the “Prozi” biscuit (6-11% and 1.56-2.73 mg/100 g) (P<0.05). Conclusions: The addition of this mixed flour has a positive effect on increasing protein and iron levels in biscuits. The development of "Prozi" biscuits can be used as PMT biscuits for pregnant women to provide additional protein and iron intake to prevent anemia during pregnancy and prevent stunting.
Antioxidant Activity Test of Sungkai Leaf (Peronema canescens Jack) Steeping Drink with the Addition of Honey Febrining Tias; Arif Sabta Aji; Ryan Salfarino; Veriani Aprilia
Journal of Global Nutrition Vol 2 No 2 (2022)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v2i2.41

Abstract

Background : Herbal Medicine in Indonesia have about 1,260 species in total. Mostly, many of the Indonesian from South Sumatra, use the sungkai plant (Peronema canescens Jack) to increase the body's immunity by making steeping drinks. Sungkai plants have secondary compounds such as alkaloids, flavonoids, and tannins which has function as antioxidants. The addition of honey as an alternative sweetener can be used to enhance the taste and also as an additional antioxidant.Objectives : This study aims to determine the antioxidant activity of sungkai leaf steeping drink with the addition of honey.Methods: This study was an experimental design and conducted in September-October 2021 at the Alma Ata University Food Laboratory and the Chemix Pratama Laboratory. Antioxidant activity analysis used the Dephenyl Picrylhydazil (DPPH) test on sungkai leaf steeping with the addition of honey. Fully randomized design and quantitative descriptive analysis with one-way ANOVA followed by Duncan's test.Results : Sungkai leaf steeping drink was tested for antioxidant activity to obtain an IC 50 value. In the control group (F0) without the addition of honey yield an IC50 value of 10,626.62 ppm, in the F1 treatment group with 1 g of Sungkai leaves and 8 ml of honey yield an IC50 value of 8,397.31 ppm, in the F2 treatment group with 1g of sungkai leaves and 10 ml of honey yield an IC50 value of 7,795.69 ppm, in the F3 treatment group with 2 g of sungkai leaves and 8 ml of honey yield an IC50 value of 8,189.88 ppm and in F4 treatment group 2 g of sungkai leaves and 10 ml honey yield an IC50 value is 7390.23 ppm. The F4 treatment group had the highest antioxidant activity with an IC50 value of 7,390.23 ppm.Conclusion : Steeping Sungkai leaf drink has antioxidant activity, however in very weak status. Further research needs to be done by modifying additional component to increase antioxidant activity in sungkai leaf steeping drinks.
Substitution of wheat flour with purple sweet potato and red bean increased energy value, protein, and fat content of muffin: Substitusi Terigu dengan Ubi Ungu dan Kacang Merah Meningkatkan Nilai Energi, Protein, dan Lemak Muffin Berylia Sendya Dwi Putriani; Aprilia, Veriani; SAlfarino, Ryan
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10848

Abstract

Muffin is a wheat flour-based snack with gluten content and high glycemic index, so substitution is needed to reduce the impact of excess consumption on health. The ingredients used are purple sweet potato and red bean which have high content of energy, carbohydrates, protein and low GI. The study aimed to determine the effect of substituting wheat flour with sweet potato flour and red bean flour on the nutritional value of muffins. This was an experimental study with a single-factor completely randomized design (CRD) with one control group and three treatment groups with the proportion of wheat flour: purple sweet potato flour: red bean flour namely 100:0:0 (P0), 30:20:50 (P1), 30:35:35 (P2), dan 30:50:20 (P3). They were repeated 3 times.  The results showed that there was an effect of wheat flour substitution with sweet potato flour and red bean flour on the nutritional value of muffins (p<0.001). The highest average nutritional value of each treatment is water content P3 (34.45%), ash content P3 (3.06%), protein P1 (9.92%), fat P1 (9.39%), carbohydrate P3 (44.67%), and energy P1 (294.23 kcal). The nutritional value of 50g muffins is in accordance with the quality standards according to SNI and the standard requirements for children, but the fat content is above the standard if it is consumed as snacks for DM patients, therefore it needs to reformulate to fulfill the standard.
Anthocyanin level and organoleptic preference level of sweet potato (Ipomoea batatas) and red beans (Phaseolus vulgaris) muffin as high anthocyanin snack: Kadar Antosianin dan Tingkat Kesukaan Muffin Ubi Ungu (Ipomoea batatas) dan Kacang Merah (Phaseolus vulgaris) Sebagai Kudapan Tinggi Antosianin Al-Munadia; Aprilia, Veriani; Salfarino, Ryan
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.10881

Abstract

Diabetes Mellitus is a metabolic disorder marked by hyperglycemia resulting from the body's failure to synthesize insulin. Nutritional therapy is effective in controlling glucose levels by providing low glycemic index and high in antioxidant foods, including sweet potatoes and red beans. The primary objective of this study was to elucidate the influence of wheat flour replacement with composite flour consisting of sweet potato and red bean flour on anthocyanin content and the sensory preferences of muffins. A single-factor completely randomized approach was used in this experimental investigation. The treatment involved substituting wheat flour with a composite flour consisting of sweet potato and red bean flours, in the following ratios: 30:20:50 (F1), 30:35:35 (F2), 30:50:20 (F3), and 100:0:0 (F0, control). Anthocyanin content was analyzed using the differential pH method, while sensory preferences were evaluated by 30 semi-trained panelists using a hedonic scale test. The results showed that substituting wheat flour with composite flour high in sweet potato content increased anthocyanin levels. However, the substitution of wheat flour generally reduced the overall sensory preference for muffins. Despite this, formulations with a higher proportion of sweet potato flour improved the preference scores. In conclusion, the substitution of wheat flour with composite flour rich in sweet potato increased anthocyanin content and improved sensory preferences for color, aroma, and taste in muffins
Nutritional Content Analysis Of Yellow Pumpkin Brownies (Cucurbita Moschata L.) With Stevia Sweetener (Stevia Rebaudiana) As A Sugar Cane Substitution Putri, Faizah Rahma; Aji, Arif Sabta; Salfarino, Ryan; Haidiyanti, Julistin; Nurjanah, Raudah
Journal of Global Nutrition Vol 4 No 2 (2024)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53823/jgn.v4i2.100

Abstract

An unhealthy diet that includes sugary snacks may promote a rise in glucose levels and enhance the risk of Type 2 Diabetes Mellitus (T2DM). Brownies are high in sugar and should be replaced with healthier ingredients to reduce their sugar content and glycemic index with stevia as natural sweeteners and yellow pumpkin which are low in calories and carbohydrates. To determine the nutritional content of brownies products with the substitution of cane sugar with stevia and yellow pumpkin. This study utilized a quasi-experimental design using completely randomized design (CRD). We experimented to evaluate the effects of four different treatments, comparing the use of cane sugar and stevia in different ratios: 100% cane sugar (P0), 50% cane sugar and 50% stevia (P1), 25% cane sugar and 75% stevia (P2), and 100% stevia (P3). Moisture, ash, protein, fat, carbohydrate and energy variables were tested using by different method, gravimetric, kjehdahl, soxhlet, by difference, and atwater which was repeated 3 times. We conducted data analysis using a one-way ANOVA and Duncan test to determine the treatment pairs with the highest significance level. The findings demonstrated that replacing cane sugar with stevia significantly affect the nutritional content of yellow pumpkin brownies products (p<0.05, for all comparisons). The treatments with the highest average of nutritional contents were as follows: P3 had the highest moisture content (48.64±0.04%), ash content (1.06±0.06%), protein (6.93±0.11%), and fat (14.49±0.34%), whereas P0 had the highest carbohydrate content (39.45±0.23%) and total energy (281.19±0.76 kcal/100g). The nutritional content of yellow pumpkin brownies has significantly modified by substituting sugar cane with stevia. However, additional investigation is required to determine other nutritional contents and assess its potential as functional food.
Sensory Evaluation of Gulu Naga Ijo as a Complementary Finger Food Product Fauziah Putri, Novita; Aji, Arif Sabta; Aprilia, Veriani; Salfarino, Ryan; MZ, Rama Beka Sariy; Triwahyuni, Novi; Triastanti, Resti Kurnia
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.2

Abstract

The development of four-star complementary foods for breast milk (Makanan Pendamping ASI or MP-ASI) products signifies the inclusion of four nutritional elements, i.e. carbohydrates, animal protein, vegetable protein, and vegetables, needed to support the growth and development of children. This study aimed to determine the sensory evaluation, including taste, texture, aroma, appearance, and color, as well as the acceptability test of finger food products known as “Gulu Naga Ijo” made from a combination of corn, eggs, dragon fruit, and green bean flour. This research was an experimental study with a completely randomized design (CRD) on five treatment variations (P0: 0% composite flour, P1: 25% composite flour, P2: 50% composite flour, P3: 75% composite flour, and P4: 100% composite flour). This study revealed a significant difference in sensory evaluation of products and composite flour substitution (p<0.05). Overall, two samples (P1 and P3) obtained the highest preference from the panelists in the sensory evaluation, prompting for test acceptability score of the products The acceptability test for toddlers resulted in scores of 1.3 for formula P3 and 1.8 for formula P1. The use of composite flour has a significant effect on the sensory evaluation and acceptance of finger food product development.
Co-Authors Afifah Nufaisah Al-Munadia Aprilia, Veriani Arif Sabta Aji Berylia Sendya Dwi Putriani Dinda Yulia Nabilla Fauziah Putri, Novita Febrining Tias Haidiyanti, Julistin Herwinda Kusuma Rahayu MZ, Rama Beka Sariy Nurjanah, Raudah Putri, Faizah Rahma Triastanti, Resti Kurnia Triwahyuni, Novi Veriani Aprilia Veriani Aprilia Wulana Saputri