Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan (Medical Scientific Journal) MESINA
Anggraini, Fitri Dwi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Education Immunology & microbiology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
FAKTOR-FAKTOR YANG MEMENGARUHI KELENGKAPAN IMUNISASI DASAR PADA ANAK DARI IBU PEKERJA BURUH DI WILAYAH KERJA UPTD PUSKESMAS SUKA DAMAI MUSI BANYUASIN Anggraini, Fitri Dwi; Savitri, Beuty; Chairani, Liza
MESINA (Medical Scientific Journal) Vol 2, No 1 (2021): Medical Scientific Journal (MESINA)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/msj.v2i1.3184

Abstract

Imunisasi merupakan upaya untuk meningkatkan imunitas tubuh agar tubuh tidak terinfeksi suatu penyakit, atau meskipun terinfeksi penyakit tidak menimbulkan komplikasi bagi tubuh. Penelitian ini dilakukan untuk menganalisis faktor-faktor yang memengaruhi kelengkapan imunisasi dasar pada anak dari ibu pekerja buruh di wilayah kerja Unit Pelaksana Teknis Daerah (UPTD) Puskesmas Suka Damai Musi Banyuasin. Penelitian ini merupakan penelitian observasional analitik dengan desain penelitian cross sectional dengan jumlah sampel sebanyak 102 orang yang memenuhi kriteria inklusi. Pengambilan sampel dilakukan secara random sampling. Hasil penelitian menunjukkan bahwa sebanyak 13 anak (12,7%) tidak mendapatkan imunisasi dasar secara lengkap dan 89 anak (87,3%) mendapatkan imunisasi dasar secara lengkap. Hasil analisis bivariat dengan menggunakan uji statistik diketahui bahwa pendidikan ibu (p=1,000), usia ibu didapatkan nilai (p=1,000), dan pengetahuan ibu (p=0,561)tidak memengaruhi kelengkapan imunisasi dasar. pada anak dari ibu pekerja buruh di wilayah kerja Puskesmas Suka Damai Musi Banyuasin.
Pengaruh Perbandingan Konsentrasi Tepung Agar-Agar dan Biji Chia (Salvia Hispanica L.) terhadap Sifat Fisikokimia dan Sensori Fruit Leather Terong Belanda (Solanum Betaceum Cav.) Anggraini, Fitri Dwi; Puspawati, Gusti Ayu Kadek Diah; Nocianitri, Komang Ayu
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 13 No 2 (2024): Jurnal ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2024.v13.i02.p05

Abstract

Fruit leather is a processed dried fruit in the form of thin sheets that can be rolled up. One of the fruits that can be processed into fruit leather is dutch eggplant. The elasticity of fruit leather is influenced by the binder used. The use of seaweed pulp binder in dutch eggplant fruit leather requires a long preparation time. One of the natural ingredients that has the potential to be used as a binder and is easy to prepare is chia seeds and agar-agar. The research was aimed to determine the effect of the concentration ratio of agar-agar powder and chia seeds on the physicochemical and sensory characteristics of dutch eggplant fruit leather and to determine the appropriate concentrations of agar-agar powder and chia seeds to produce dutch eggplant fruit leather with the best physicochemical and sensory characteristics. This study used a completely randomized design with a comparison of the concentrations of agar powder and chia seeds consisting of 6 levels: 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20% :80%, and 0%:100% treatment was repeated 3 times. The data was analyzed with analysis of variance, and if the treatment had a significant effect, then followed by the Duncan's Multiple Range Test. The results showed that the concentration of agar-agar and chia seeds had a significant effect on tensile strength, L,a*,b* values, water content, crude fiber, flavonoids content, antioxidant activity, and sensory including hedonic tests (color, texture, overall acceptance). and scoring (texture). The best dutch eggplant fruit leather was treated with a ratio of agar- agar powder and chia seeds concentration of 40%:60% with a tensile strength value 2.18 MPa, L value 19.6, a* 15.36, b* 13.16, water content 13.55%, crude fiber 7.47%, flavonoids content 3.41mgQE/g, antioxidant activity 53.93%, color, taste, plastic texture and overall acceptance liked.
Co-Authors Chairani, Liza Gusti Ayu Kadek Diah Puspawati KOMANG AYU NOCIANITRI Savitri, Beuty