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All Journal Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan Amerta Nutrition Journal SAGO Gizi dan Kesehatan
Dina Sugiyanti, Dina
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Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PEMANFAATAN TEKNOLOGI KEMAS MAP (MODIFIED ATMOSPHERE PACKAGING) UNTUK PENINGKATAN EKONOMI PRODUKTIF MASYARAKAT PENGHASIL TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DI DESA METESEH KEC. BOJA KAB. KENDAL Sugiyanti, Dina
Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan Vol. 15 No. 1 Tahun 2015
Publisher : LP2M of Institute for Research and Community Services - UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (969.448 KB) | DOI: 10.21580/dms.2015.151.733

Abstract

Mayarakat Desa Meteseh Kec.Boja Kab. Kendal merupakan salah satu produsen tepung MOCAF. Tepung MOCAF sendiri merupakan tepung singkong yang sudah termodifikasi dengan proses fermentasi. Dalam proses fermentasi, dilakukan proses perendaman singkong sehingga kadar air dari tepung yang dihasilkan sangat tinggi yang berefek pada daya tahan tepung yang singkat. Untuk memperpanjang daya simpan dari tepung MOCAF dilakukan teknologi pengemasan aktif MAP (Modified Atmosphere Packaging). Dengan teknologi pengemasan aktif daya simpan tepung yang semula hanya 6 bulan bisa bertahan sampai 2 tahun. Oleh karena itu, pada pengabdian kali ini para produsen tepung MOCAF dilatih tentang teknologi pengemasan aktif MAP. Beberapa faktor yang mendukung terlaksananya kegiatan pengabdian pada masyarakat ini adalah besarnya minat dan antusias peserta selama kegiatan, sehingga kegiatan berlangsung dengan lancar dan efektif. Sedangkan beberapa faktor penghambat adalah kesulitan untuk menganalisa produk dan pemasaran produk.
Hubungan Asupan Zat Besi, Vitamin C, dan Persen Lemak Tubuh dengan Kejadian Anemia pada Remaja Putri di Pondok Pesantren Askhabul Kahfi Kota Semarang: The Relationship Between Iron Intake, Vitamin C, and Body Fat Percentage with the Incidence of Anemia in Adolescent Girls at Askhabul Kahfi Islamic Boarding School Semarang City Hardiansyah, Angga; Aulia, Elly Putri; Sugiyanti, Dina
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.170-179

Abstract

Background: Anemia is a medical condition that arises from a deficiency of certain nutrients and is commonly observed in both developed and developing countries. Deficiencies in essential nutrients, such as iron, folic acid, protein, and vitamin C, are frequent causes of anemia in adolescents. Additionally, other factors, including body fat percentage, may also contribute to the condition. Objectives: To analyze the relationship between iron intake, vitamin C intake, and body fat percentage among adolescent girls at Askhabul Kahfi Islamic Boarding School in Semarang City. Methods: This cross-sectional study involved 65 adolescent girls selected using proportionate stratified sampling. Iron and vitamin C intake data were collected through interviews using the SQ-FFQ. Body fat percentage was measured using the Omron HBF-212 BIA device, and anemia was diagnosed based on hemoglobin levels using the EasyTouch GCHb device. Bivariate analysis was conducted with the Gamma correlation test, and multivariate analysis used ordinal logistic regression. Results: Among the respondents, 33 (50.8%) had adequate iron intake, 35 (53.2%) had adequate vitamin C intake, 43 (66.2%) had normal body fat percentages, and 42 (64.6%) were not anemia. A significant relationship was found between iron intake (p-value = 0.010) and body fat percentage (p-value = 0.009) with anemia incidence. No significant relationship was found between vitamin C intake (p-value = 0.095) and anemia. Conclusions: Iron intake and body fat percentage are significantly relationship with anemia in adolescent girls, with iron intake being the most influential factor.
Pengaruh Pemberian Kefir Madu terhadap Profil Lipid Tikus Galur Sprague Dawley Sindroma Metabolik: The Effect of Honey Kefir on the Lipid Profile of Sprague Dawley Rats with Metabolic Syndrome Ilmi, Ibnu Malkan Bakhrul; Hardiansyah, Angga; Luailiya, Nikmatul; Avrilian, Putri Aria; Marjan, Avliya Quratul; Sugiyanti, Dina; Hayati, Nur
Amerta Nutrition Vol. 8 No. 3SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 4th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3SP.2024.218-227

Abstract

Background: Metabolic syndrome is characterized as a collection of metabolic changes in the body that occur concurrently, including central obesity, dyslipidemia, insulin resistance, and blood pressure instability that can be improved through functional food products. One of the functional food products who prevents metabolic syndrome is honey kefir. Objectives: Analyzing the effect of goat milk kefir with the addition of randu honey on lipid profiles, specifically levels of total cholesterol, triglyceride and Low Density Lipoprotein (LDL) levels in diabetic rats. Methods: This study uses design true experimental research with pre-post test with control group design on 42 male Sprague Dawley rats which were randomly divided into 6 groups, namely healthy control (KS), negative control (KN), quercetin positive group (K1), metformin group (K2), kefir group (P1), and preventive group (P2). Groups KN, K1, K2, P1, and P2 were induced with metabolic syndrome. Groups KN, K1, K2, P1, and P2 were induced with streptozotocin (STZ) of 40 mg/kg BW. Group P2 was given 1.8 ml/200 g BW honey kefir simultaneously during STZ induction and High Fat Diet (HFD). The treatment of each group was carried out for 21 days. Group P1 was given 1.8 ml/200 g BW honey kefir. Measurement of lipid levels used the Cholesterol Oxidase Para Amino Phenazone (CHOD-PAP) method for total cholesterol and LDL levels, and Gliseril Phospo Para Amino Phenazon (GPO-PAP) for triglyceride levels. The research data were analyzed using One Way ANOVA, and related data were further examined using Duncan's post hoc test. Results: After 21 days of intervention, P1 rats had cholesterol levels of 117.7±7.49 mg/dl; triglycerides 106.82±7.79 mg/dl; LDL 43.57±1.89 mg/dl. Total cholesterol, triglycerides and LDL levels of P1 mice were not significantly different from K1 and K2 (p-value>0.05). Conclusions: Honey kefir can improve the lipid profile of diabetic mice such as quercetin and metformin.
Formulasi soft cookies ubi jalar ungu (Ipomoea batatas (L.) Lam.) dengan pemanis stevia terhadap uji hedonik, karakteristik warna, dan kandungan gizi Sulistyawati, Putri; Sugiyanti, Dina; Hardiansyah, Angga
Jurnal SAGO Gizi dan Kesehatan Vol 7, No 1 (2026): April
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v7i1.3188

Abstract

Background: Cookies are among the most widely consumed snack products in Indonesia, with consumption growing at 4,25% every year. However, the high sugar content in conventional cookies has driven the demand for innovations using local ingredients and alternative sweeteners. Purple sweet potato is rich in nutrients and anthocyanins, while stevia provides sweetness 200-300 times sucrose without calories. This study integrated soft cookies using purple sweet potato puree with stevia covering hedonic testing, color characteristics, and nutritional content.Objectives: To analyze the effects of purple sweet potato soft cookies formulated with stevia on hedonic testing, color characteristics, and nutritional content. Methods: An experimental study with a completely randomized design (CRD), three formulations, and three replications (nine experimental units) was conducted. Hedonic testing was performed by 30 untrained panelist using scale 1-6. The color was measured using a chromameter. Proximate analysis was performed according to the AOAC (2005): moisture (gravimetric), ash (dry ashing), protein (Kjeldahl), fat (Soxhlet), carbohydrate (by difference), and energy (Atwater factor). Hedonic data were analyzed using Kruskal-Wallis test, and color and nutritional data using one-way analysis ANOVA (α=0.05).Results: The hedonic parameters of color, taste, texture, and overall acceptability differed significantly (p<0,05), whereas aroma showed no significant difference (p>0,05). All color parameters differed significantly (p<0,05). Moisture, protein, fat, carbohydrate, and energy content differed significantly (P<0,05). The moisture content of all formulations and the ash content of F2 exceeded the SNI 2973:2011 standard, while the protein, fat, carbohydrate, and energy content met the SNI standards. Conclusion: F3 (80%puree) demonstrated the best acceptability in terms of color, taste, texture, and overall acceptance, although it had the highest moisture and lowest protein content.  
Co-Authors Aulia, Elly Putri Avliya Quratul Marjan Avrilian, Putri Aria Hardiansyah, Angga Ilmi, Ibnu Malkan Bakhrul Luailiya, Nikmatul Nur Hayati Sulistyawati, Putri