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All Journal Jurnal Gizi dan Pangan Jurnal Pengolahan Hasil Perikanan Indonesia NUTRIRE DIAITA Abdimas Jurnal Media Gizi Indonesia (MGI) Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya GIZI INDONESIA AcTion: Aceh Nutrition Journal Amerta Nutrition Jurnal Kesehatan Indonesia J-KESMAS: Jurnal Kesehatan Masyarakat JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Journal SAGO Gizi dan Kesehatan Jurnal Abmas Negeri (JAGRI) Binawan Student Journal Jurnal Ilmiah Kesehatan (JIKA) Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Jurnal Ilmu Gizi dan Dietetik Jurnal Pangan Kesehatan dan Gizi (JAKAGI) JPMB Parahita Media Gizi Pangan Jurnal Abdimas Kesehatan Arsip Keilmuan Gizi (AKG)
Mia Srimiati
Department Of Nutrition, Faculty Of Health Sciences And Technology, Binawan University
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Electrical & Electronics Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Peningkatan Pengetahuan Kader Posbindu Tentang Gizi dan Penyakit Tidak Menular di Pinang Ranti, Jakarta Mia Srimiati; Lina Agestika
Jurnal Abdimas Vol 27, No 1 (2023): June 2023
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/abdimas.v27i1.44100

Abstract

DKI Jakarta merupakan provinsi dengan prevalensi penyakit tidak menular (PTM) yang cukup tinggi di Indonesia. Oleh karena itu, kader merupakan garda terdepan dalam mengedukasi masyarakat tentang PTM agar dapat menurunkan prevalensi tersebut. Namun, untuk dapat menjalankan tugasnya dengan baik, kader harus memiliki pengetahuan dan pemahaman yang cukup tentang PTM. Pengabdian masyarakat ini dilakukan di Kelurahan Pinang Ranti, Jakarta, dengan tujuan untuk meningkatkan pengetahuan dan keterampilan kader dalam upaya pencegahan dan pengendalian PTM. Kegiatan pengabdian masyarakat meliputi penyuluhan, permainan edukatif, serta role play pelayanan lima meja posbindu. Hasil kegiatan menunjukkan adanya peningkatan signifikan (p0,05) dalam pengetahuan kader posbindu setelah mengikuti kegiatan pengabdian masyarakat. Diharapkan, peningkatan pengetahuan dan keterampilan kader akan meningkatkan kesadaran masyarakat akan pentingnya menjaga pola makan yang sehat dan mengurangi faktor risiko PTM, sehingga tercipta masyarakat yang lebih sehat dan produktif.
Difference in organoleptic test results and antioxidant activity in variations of the method of making Emprit Ginger and Secang Wood powdered drink Mia Srimiati; Sandra Hakim Afrizal; Sartika Mahardika
AcTion: Aceh Nutrition Journal Vol 8, No 4 (2023): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v8i4.1409

Abstract

Antioxidants in ginger (Zingiber officinale) and sappan wood play roles in health benefits, including dilating blood vessels and inhibiting cancer cells. The study analyzes the differences in organoleptic characteristics and antioxidant activity of powdered ginger and sappan wood, comparing Crystallization (MK) and conventional drying (MP) methods. In the crystallization method, 100 grams of Emprit Ginger and 5 grams of sappan wood sticks were blended, followed by adding 500 ml of water and 50 grams of sugar, then stirred in a hot pan for 2 hours until crystals formed. In the conventional drying method, an equal amount of ginger was dried for 5 days, and then, together with sappan wood and sugar, it was ground using a food processor. The data from the organoleptic test were normal, and the T-test result showed that powdered drinks from the drying method significantly exhibited better hedonic quality (p<0,05). For every 100 grams, this powder contains 386 kcal of energy, 1,62% ash content, 2,18% moisture content, 91,88% carbohydrates, 1,0% fat, 2,32% protein, and 2040,86 mg/kg of antioxidant activity (IC50 method). In conclusion, different methods affect the characteristics of ginger powder, which has implications for product development and medicinal uses.Keywords:         
Pengaruh Konsentrasi Maltodekstrin Terhadap Karakteristik Bubuk Strawberry Yang Berpotensi Mencegah Covid-19 Pada Lansia: Pengaruh Konsentrasi Maltodekstrin terhadap Karakteristik Bubuk Stroberi yang Berpotensi Mencegah COVID-19 pada Lansia Mia Srimiati; Annisa Dinya Zahra; Febry Harsanti; Putri Habibah; Alfisah Ratu Maharani
Amerta Nutrition Vol. 7 No. 4 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i4.2023.520-526

Abstract

Background: The strawberry is an antioxidant-rich fruit with the potential to prevent COVID-19, especially in the elderly. However, the fruit's high-water content makes it susceptible to decay and diminishes its quality. Product diversification into instant powder with a spray drying method and the addition of maltodextrin is one possible solution. Objectives: The purpose of this study is to examine the effect of maltodextrin concentration on the physical properties of strawberry powder produced by spray drying. Methods: The experimental study employed a completely randomized design and three maltodextrin concentrations: P1 (20%), P2 (25%), and P3 (30%). Organoleptic data were gathered using a questionnaire with a 1 to 9 hedonic scale scoring method. 35 students from the sixth and eighth semesters of Nutrition at Binawan University served as panelists. Results: The addition of maltodextrin to strawberry powder significantly altered the powder's flavor, aroma, texture, and color. The solubility test revealed that the strawberry powders P1, P2, and P3 were water-soluble. The selected strawberry powder contained 5.08% moisture, 1.05% ash, 1.13% protein, 0.02% fat, and 92.73% carbohydrates, according to approximative analysis results. The results revealed that the antioxidant levels of P1 (20%), P2 (25%), and P3 (30%) were 7.95 ppm, 8.07 ppm, and 8.36 ppm, respectively. Conclusions: When added, maltodextrin at a concentration of 30% produces the best possible physical properties.
ANALISIS AKTIVITAS ANTIOKSIDAN DAN MIKROBIOLOGI PADA FORMULASI MINUMAN FUNGSIONAL SERBUK INSTAN JAHE EMPRIT DAN KAYU SECANG: Analysis Of Antioxidant Activity And Microbiology In Functional Beverage Formulations Of Instant Zingiber Officinale And Sappan Wood Powder Srimiati, Mia; Syahrial, Sartika Mahardika; Afrizal, Sandra Hakim
Jurnal Pangan Kesehatan dan Gizi Universitas Binawan Vol. 4 No. 1 (2023): Desember 2023
Publisher : Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54771/471dge52

Abstract

Emprit ginger (Zingiber officinale var Amarum) has been used as a traditional drink in Southeast Sulawesi. Oleoresin in ginger is an antioxidant because it can prevent the oxidation process by blocking or capturing free radicals. In principle, antioxidants can inhibit the clumping of blood cells, and stimulate the production of nitric oxide (NO) which plays a role in widening blood vessels (vasodilatation) so that it can reduce blood pressure and also inhibit cancer cells. Emprit ginger (Zingiber officinale var Amarum) and secang wood (Caesalpinia sappan L), which have antioxidant properties, will be made into instant functional powder drinks. This research aimed to analyze the content of antioxidant activity, mold, and total clay number (ALT) in the selected formulation, namely the crystallization method (MK2). Organoleptic data (hedonics and hedonic quality) were analyzed using further tests, namely the Mann-Whitney test for significant results. Results of content analysis the selected formulation in powder form contained antioxidant activity of 29895.95 mg/kg, total plate number (ALT) of 1.0 x 102, and mold <10. Meanwhile, in drink form, it contains antioxidant activity of 53335.3 mg/kg, total plate number (ALT) of 1.4 x 102, and mold <10. In conclusion, differences in the manufacturing process also affect the likeability when organoleptically tested by the panelists.
Karakteristik Organoleptik dan Kadar Kalium Cookies Lidah Kucing Substitusi Tepung Kacang Merah dan Tepung Pisang Kepok untuk Penderita Hipertensi Kharisma, Dhea Silvia; Srimiati, Mia
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 8, No 3 (2023): September 2023
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v8i3.1111

Abstract

This study aimed to analyze the effect of substituting of cat's tongue cookie in the formulations of red bean flour (Phaseolus vulgaris L.) and banana flour (Musa Paradisiaca Linn) on organoleptic characteristics and potassium levels. The design of this study was experimental using a completely randomized design (CRD) consisting of 7 treatments. Organoleptic test results data were analyzed using the Kruskal Wallis test, if significant, continued with the Mann-Whitney further test. While the results of proximate levels, potassium levels and sodium levels were analyzed using an independent t-test. The results of the overall Kruskal Wallis test analysis showed that there were significant differences in each treatment (p<0.05). The results of the organoleptic analysis of the hedonic test showed that the selected formula cat tongue cookie was F3.2 (20:50:30). The proximate analysis results of the selected cat tongue cookies contain water content of 3.95%, ash content of 1.74%, energy 535.42%, fat 31.64%, protein 9.54%, carbohydrates 53.12%, potassium 475.84 mg/100g and sodium 192.11 mg/100g. The potassium contribution of selected cat tongue cookies was 475.84 mg/100g and 247 mg per serving (52 grams). The conclusion of this study was that the levels of potassium and sodium levels had significant differences (p<0.05) in each analysis. Sugesstion for this research need to analyze the biovailability of potassium, long shelf life and fiber content of cat's tongue cookies with the substitution of red bean flour and kepok banana flour. Keywords – Kepok Banana Flour, Kidney Bean Flour, Lidah Kucing Cookies, Potassium.
Webinar Penyegaran Kader Posyandu; Update Isu dan Penanganan Masalah Gizi di Wilayah Kerja Desa Cibanteng Bogor Tri Ardianti Khasanah; Mia Srimiati; Dea Triany Violeta; Maria Chitrawati
Jurnal Abdimas Kesehatan (JAK) Vol 4, No 1 (2022): Januari
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v4i1.275

Abstract

Posyandu is the spearhead and one of the community-based health efforts that has an important role in bringing promotive and preventive efforts closer to the community, especially efforts to improve the nutritional status of the community and maternal and child health. The achievement of monitoring growth in 2018 in Cibanteng Village was 76.5% with a target of 80%, in connection with these conditions it was deemed necessary to equalize perceptions and increase the ability/skills of posyandu cadres, especially the management of posyandu and posyandu cadres in the working area. The purpose of this community service is to provide refreshment and understanding of the main tasks of cadres in managing and carrying out minimal activities at posyandu. The target in this community service is the cadres of the Cibanteng Village working area. The results of community service indicate that the refresher for cadres in the Cibanteng Bogor Village Work Area has been going well, the interest and enthusiasm of the cadres are fully willing to carry out refresher knowledge, the implementation of the refresher is in accordance with the training objectives. The drawback is that the learning method in the implementation of the refresher is still relatively new and difficult for village cadres to understand, namely using the zoom webinar media
Peningkatan Pengetahuan Ibu PAUD tentang Gizi Seimbang dan Pentingnya Konsumsi Sayur dan Buah di Desa Sukanagalih, Cianjur Lina Agestika; Mia Srimiati; Renan Prasta Jenie
Jurnal Abdimas Kesehatan (JAK) Vol 4, No 3 (2022): November
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v4i3.389

Abstract

Cianjur is potential province for vegetables and fruit commodities compared to other Java provinces. Despite abundant crop production, stunting prevalence among under-five is high, while the dietary diversity score was low. To prevent and overcome nutritional problems, a strategy is required to improve dietary diversity consumption patterns. The participant in this community service activity in Sukanagalih Village, Cianjur mothers, and students of PAUD. Participants are expected to gain more knowledge about the benefits of fruit and vegetable consumption and balanced diet. Further, it would enhance their motivation to utilize the home yard to grow vegetables and fruit. The activities are nutrition education in the classroom about the nutritional value in my plate, guidelines for balanced diet, and the adequacy of vegetables and fruit, continue with seed planting activities, and games. The number of participants in this activity is 22 pairs of mothers and children. Data analysis on nutrition knowledge scores of mothers was using the Wilcoxon signed rank test. The results showed that 59% of mothers experienced increased nutrition knowledge. The median mother's knowledge score on the pre-test was 64.3 ± 15.8 and the post-test was 71.4 ± 9.9 with a p-value > 0.05. This shows that nutrition education for short duration is not sufficient to increase the mother's knowledge. The enthusiasm of mothers and students in participating in counseling and planting seeds activities is very high. However, longer duration and frequency of activities and the use of local languages are necessary for more significant result.
Promosi Kesehatan Perilaku Hygiene Pada Siswa SD Di Wilayah Rawan Banjir Jakarta Timur Fayasari, Adhila; Srimiati, Mia; Istianah, Isti
Jurnal Pengabdian Masyarakat Bakti Parahita Vol. 5 No. 02 (2024): Jurnal Pengabdian Masyarakat Bakti Parahita
Publisher : Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54771/7ks53a20

Abstract

The Ciliwung riverbank area is a water catchment area and is prone to flooding every year, which poses a risk of various kinds of infectious diseases and other health problems. This needs to be prevented by socializing about PHBS (Clean and Healthy Living Behavior) to school children. The aim of this community service activity is to provide education regarding PHBS and the practice of hand washing movements to school-aged children in the Ciliwung riverbank area. This activity was carried out at 7 elementary schools in the East Jakarta and South Jakarta areas in April – May 2018. The results of this activity were an increase in knowledge regarding PHBS for most school groups (score more than 60%). Regular socialization of sanitary behavior is necessary, and the school setting needs to have a sufficient infrastructure for sanitation.
PENGETAHUAN GIZI, ASUPAN ZAT GIZI, SERTA PEMBERIAN MAKANAN TAMBAHAN DENGAN STATUS GIZI IBU HAMIL: Relationship Of Nutrition Knowledge, Nutrition Intake, Provision Of Supplementary Food With Nutritional Status Of Pregnant Women Ramdhani, Annisya Nur Rachmi; Agestika, Lina; Srimiati, Mia
Media Gizi Pangan Vol 31 No 1 (2024): Juni 2024
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v31i1.455

Abstract

Chronic Energy Deficiency (CED) is still a high nutritional problem in Indonesia with a prevalence of 17.3%. The Gang Kelor Community Health Center, Bogor City, in 2022 recorded that around 7.3% of pregnant women experienced CED. This study aims to determine the relationship between nutritional knowledge, nutritional intake, and provision of supplementary feeding with the nutritional status of pregnant women in the Gang Kelor Community Health Center, Bogor City between February and May 2023. This is a comparative study with a cross-sectional design purposively involving 78 pregnant women. Pregnant women with normal nutritional status had significantly higher nutritional knowledge (p = 0.018), energy intake (p = 0.016), carbohydrate intake (p = 0.047), and fat intake (p = 0.016) compared to pregnant women with CED. Meanwhile, there was no significant relationship between protein intake (p = 0.202). Further, less than 15% pregnant women with CED received supplementary feeding (p = < 0.001). Increasing the intake of essential macronutrients and maternal nutritional knowledge is very important in preventing CED
Substitusion of Mackerel (Rastrelliger sp) on Nugget Products as Emergency Food Addiniawati, Nur; Srimiati, Mia; Agestika, Lina
Jurnal Ilmiah Kesehatan (JIKA) Vol. 6 No. 3 (2024): Volume 6 Nomor 3 Desember 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v6i3.855

Abstract

In emergencies, ensuring proper nutrition for toddlers is crucial, including the availability of specialized food products such as mackerel-based nuggets. This study aim to evaluate the impact of mackerel substitution on organoleptic characteristics, proximate composition, fatty acid profile, and Vitamin D content in nuggets as emergency food. The research employed an experimental approach using a completely randomized design (CRD) with three treatment groups and one control: F0 (0%), F1 (40%), F2 (50%), and F3 (60%). Organoleptic data were analyzed using the Kruskal-Wallis, and the Mann-Whitney test to determine statistical significance. Meanwhile, proximate composition (protein, fat, carbohydrates, moisture content, and ash content), fatty acid profile, and vitamin D levels were examined using an independent t-test. Findings from the hedonic test revealed that F3 (60%) was the most preferred formula. This formula exhibited a slightly brownish color, a strong aroma, a somewhat soft texture, and an intense flavor. Proximate analysis showed that F3 contained 16,18 g of carbohydrates, 2,88 g of fat, 21,65 g of protein, 2,24 g of ash, and 57,05 g of moisture. Additionally, its fatty acid composition included 0,0864% DHA, 0,0079% EPA, 0,1005% omega-3 fatty acids, 0,3083% omega-6 fatty acids, 1,255% omega-9 fatty acids, and 0,0096% linolenic acid. The vitamin D content in this formula was recorded at 1,13 mcg. The study results indicated significant differences between the control and the selected formula in terms of proximate composition, fatty acid profile, and Vitamin D levels. Therefore, incorporating mackerel into nugget production can enhance the product's organoleptic characteristics
Co-Authors Addiniawati, Nur Adhila Fayasari Adhila Fayasari Adwinda, Marina Dwina Afiifah, Nur Nida Agestika, Lina Al Fia Febriani Alfaz, Ni'ma Ghida Alfisa R Ratu Maharani Alfisa Ratu Maharani Alfisah Ratu Maharani Amelia, Lula Putri Ananda Gabriella Angga Rizqiawan Anggi Juliana Saputri Annisa Ayu Nurbani Annisa Dinya Zahra Annisa Dinya Zahra Annisa Dinya Zahra Aprilia Indah Pangestika Ari Handayani Ayu Lidya Ningsih Clara Maria Kusharto Clara Meliyanti Kusharto Dea Triany Violeta Debora Valentina Elizabeth Manalu Eka Sariningsih Erlyta Windi Mulyasari Fachira Nabila Febry Harsanti Febry Harsanti Febry Harsanti Febry Harsanti Fierda Rizanty Hakiem Afrizal, Sandra Hidiarti, Oktavia Gita Ikeu Tanziha Indah Pangesti Indri Pratiwi Iskari Ngadiarti Istianah, Isti Kharisma, Dhea Silvia Khoirul Bariyyah Lina Agestika Maria Chitrawati Megarani, Sarah Meisi Aspiran Telaumbauna Melinda, Friska Mulyasari, Erlyta Windi Nur Nida Afiifah Oktavia Gita Hidiarti Putri Habibah Putri Habibah Putri Habibah Putri Kirana Murti Dewi Ramdhani, Annisya Nur Rachmi Ratnayani Renan Prasta Jenie Safira , Diandra Sarah Megarani Sariningsih, Eka Sartika Mahardika Septiani Septiani Soekatri, Moesijanti Yudiarti Endang Sugeng Heri Suseno Syahrial, Sartika Mahardika Tri Ardianti Khasanah Wahyuni, Winda Tri Winantoro, Dimas Wahyu Winda Tri Wahyuni