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All Journal JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Agrotek Tropika GANEC SWARA Jurnal Abdi Insani ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Ilmiah Pengabdian dan Inovasi Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Heldiyanti, Rina
Universitas Bumigora
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Edukasi Mengenai GUT Microbiota dan Peran Probiotik terhadap Kesehatan Saluran Cerna pada Anak Gizi Kurang Komalasari, Husnita; Prima Arzani, Lalu Danu; Heldiyanti, Rina; Adinda Putri, Destiana; Nizhar Naufali, Muhammad; Hidayah, Nurul
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 1 (2022): Jurnal Ilmiah Pengabdian dan Inovasi (September)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.746 KB) | DOI: 10.57248/jilpi.v1i1.3

Abstract

East Lombok is one of the districts in the province of West Nusa Tenggara which still has a high number of children with undernutrition. Undernutrition is a condition in which the body does not get adequate nutritional intake for growth, development and maintaining health. The purpose of this community service activity is to provide knowledge to the community and students about the gut microbiota and the role of probiotics on gastrointestinal health in malnourished children. The method of this activity is counseling and filling out questionnaires before and after counseling. Based on the results of the questionnaire, it was found that there was an increase in the knowledge of the counseling participants, namely 100% of the participants knew the benefits of balanced nutrition in children; the definition of stunting, undernutrition and malnutrition; the effect of good nutrition on development and growth; undernutrition causes children to experience developmental disorders, reduced levels of intelligence and academic achievement; and probiotics and the role of probiotics for gastrointestinal health. However, only 47% of participants were able to answer foods that were included in the 4 healthy 5 perfect foods. So we conclude that the target of this community service activity already understands the socialization material presented.
Optimization of antioxidant activity and characterization of probiotic cascara beverage fermented using water kefir grain [Optimasi aktivitas antioksidan dan karakterisasi minuman probiotik cascara hasil fermentasi menggunakan bibit kefir air] Putri, Destiana Adinda; Nalurita, Indah; Heldiyanti, Rina; Zulkarnaen, Zulkarnaen
Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i2.109-121

Abstract

Cascara is a beverage derived from dried coffee cherry pulp, known to have good functional value but with a short shelf life. Fermentation is a technique that can enhance cascara beverages' shelf life and quality and their functional value due to the presence of probiotics and increased antioxidant compounds. The study aimed to optimize the fermentation conditions of cascara tea with water kefir seeds to improve the microbiota content of Lactobacillus sp, Bifidobacterium sp, and Saccharomyces cerevisiae and the antioxidant activity of the beverage. The method in this study used Response Surface Methodology (RSM) with a design selection of Central Composite Design (CCD), using two independent variables, namely fermentation time (X1) and Grain Concentration (X2), with a response of antioxidant activity (%). The findings indicated that a fermentation period of 48 hours and a grain concentration of 8.58% resulted in a probiotic drink exhibiting the maximum antioxidant activity of 65.53%. This optimum treatment resulted in a drink with IC50 antioxidant activity of 173.66 ppm, total phenol 477.24 mg GAE/mL, brightness value (L*) 30.69, redness (a*) 14.06, yellowness (b*) 29.57, pH 3.57, TPT 8.80 (ᵒBrix), viscosity 1.62 mPa.s, total LAB 8.54 log CFU/ml, and total yeast & mold 10.93  log CFU/ml.
Co-Authors Arianto, Ahmad Rudi Emmy Darmawati Endang Sutriswati Rahayu Husnita Komalasari Idiatul Fitri Danasari Indah Nalurita Ine Karni Lalu Danu Prima Arzani Muhammad Nizhar Naufali Ni Made Wirastika Sari Nizhar Naufali, Muhammad Nurul Hidayah NURUL HIDAYAH Nurul Khumaida Putri, Destiana Adinda PUTU MEIKAPASA, NI WAYAN Riezka Zuhriatika Rasyda Siska Ita Selvia Sutrisno, Sutrisno Zulkarnaen Zulkarnaen