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All Journal GANEC SWARA Jurnal Mandala Pengabdian Masyarakat Jurnal Gizi Kerja dan Produktivitas Nutriology: Jurnal Pangan, Gizi, Kesehatan BIOCITY: Journal of Pharmacy Bioscience and Clinical Community
Farida Ariani
Program Studi S1 Gizi, Fakultas Kesehatan, Universitas Bumigora
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Engineering Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Ekstraksi Alginat dari Rumput Laut Coklat (Phaeophyceae) dan Pemanfaatannya Sebagai Pengemulsi (Emulsifier) pada Produk Pangan Farida Ariani; Lina Yunita; Novianti Tysmala Dewi; Ni Made Wiasty Sukanty; Widani Darma Isasih
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 4 No 1 (2023): April 2023
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v4i1.2859

Abstract

Alginate is used as an emulsifier in food production. Its non-toxic, biocompatible, biodegradable, and hydrophilic properties are very promising for industrial use. Alginate can be obtained from brown seaweed because the alginate content in brown seaweed reaches 40% of its dry weight. The alginate extraction process can be carried out in 5 main stages, 1) extraction process using mineral acids, 2) filtering or centrifugation process, 3) re-soaking of the residue using an alkaline solution, 4) precipitation process, and 5) purification. Emulsifiers are molecules that adsorb on the surface of the droplets formed during the homogenization process and form a protective membrane that keeps the droplets from agglomerating. The use of alginate as an emulsifier in food has been carried out by several researchers. The results indicate that alginate substitution in food products has a significant effect on emulsion stability, where the stability of emulsions using alginate is higher than that of emulsions without alginate substitution. In addition, there was a positive interaction between alginate-substituted food products and food products without alginate substitution (control) on storage time. This research aims to provide an overview of the method or process of extracting alginate from brown seaweed (Phaeophyceae) and utilizing alginate as an emulsifier for food.
STATUS GIZI, KEBIASAAN SARAPAN PAGI DAN KELELAHAN KERJA PADA PEKERJA KAPAL CEPAT (FAST FERRY) PT. BALI EKAJAYA LINA YUNITA; NI MADE WIASTY SUKANTY; NOVIANTI TYSMALA DEWI; FARIDA ARIANI
GANEC SWARA Vol 17, No 2 (2023): Juni 2023
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v17i2.478

Abstract

Fatigue is mental or physical fatigue that makes it difficult for a person to work comfortably and effectively. One of the factors contributing to reducing the level of work fatigue is by fulfilling worker nutrition so as to improve health. The risks of burnout include work-related stress, work-related illnesses and work-related accidents. This study aims to analyze the relationship between nutritional status, breakfast habits and work fatigue among employees of fast ferry shipping companies. This type of research used an analytic survey with a cross sectional study approach. This research was carried out at Sengig Port, West Lombok Regency, Nusa Tenggara. The sample of this research is the entire crew of the three fast boat fleets with a total of 41 samples. The research variables are nutritional status, breakfast habits and work fatigue. Nutritional status data is obtained by directly measuring body weight and height. Breakfast data was obtained by interviewing using a 24-hour recall form. Fatigue data was obtained using a fatigue questionnaire. The results showed that most of the workers used to have breakfast, almost 68.3%. Respondents who had normal nutritional status were 51.2% and workers who experienced mild fatigue were 58.5%. Statistical test results for breakfast with nutritional status obtained p = 0.01, statistical tests for breakfast with fatigue obtained p = 0.23, and statistical test results for nutritional status with fatigue obtained p = 0.37. there is a relationship between breakfast, nutritional status and fatigue in workers but there is a relationship between breakfast habits and nutritional status in fast boat company employees at Senggigi port
Analisis Kadar Vitamin C Pada Buah Jeruk Nipis (Citrus aurantifolia Swing.) dan Jeruk Manis (Citrus sinensis) menggunakan Titrasi Iodometri Farida Ariani; Lalu Busyairi Muhsin
Biocity Journal of Pharmacy Bioscience and Clinical Community Vol 1 No 2 (2023): Biocity: Journal of Pharmacy Bioscience and Clinical Community
Publisher : Department of Pharmacy, Bumigora University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/biocity.v1i2.2811

Abstract

Vitamins are a class of organic compounds that have a very important role for growth, maintenance of health, and other bodily functions so that the metabolism runs normally. There are lots of vitamins both of natural origin and those synthesized in the laboratory. One of them is vitamin C, this study aims to determine the levels of vitamin C (ascorbic acid) in samples of citrus fruit, lime and vitacimin by iodimetric titration. Redox titrations are titrations that involve oxidation and reduction processes. These two processes always occur simultaneously. In redox titrations usually use potentiometric to detect the end point. To determine vitamin C levels, the redox titration method used is direct titration using iodine. Iodine will oxidize compounds that have a smaller reduction potential than iodine. Based on the experiments conducted on the vitamin C test, it can be concluded that the determination of vitamin C levels by iodometric titration can be carried out on the principle of oxidation reduction. Vitamin C levels were obtained by iodometric titration method first which was carried out by diluting oranges, limes and vitamin C by 0.0006%, 0.0006287%, 0.000787%. In the second method without dilution, the concentration of vitamin C in oranges and limes is 0.03165%, 0.0 9%.
Edukasi Label Informasi Nilai Gizi Sebagai Upaya Peningkatan Pengetahuan dan Kemampuan Membaca Label Gizi Siswa di SMAN 5 Mataram: Education on Nutritional Value Information Labels as an Effort to Increase Knowledge and Ability to Read Nutrition Labels for Students at SMAN 5 Mataram Novianti Tysmala Dewi; Lina Yunita; Ni Made Wiasty Sukanty; Farida Ariani
Jurnal Mandala Pengabdian Masyarakat Vol. 4 No. 1 (2023): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi STIKES Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v4i1.225

Abstract

Label informasi nilai gizi adalah label kemasan yang memuat daftar kandungan gizi makanan dan komponen lainnya seperti takaran saji, jumlah takaran saji, dan persen angka kecukupan gizi. Data Badan Perlindungan Konsumen Nasional (BPKN) menunjukkan bahwa hanya 7,9% konsumen yang memperhatikan dan membaca label informasi nilai gizi. Kurangnya pengetahuan tentang label informasi nilai gizi dapat memengaruhi pola konsumsi, menyebabkan kegemukan, dan obesitas. Remaja tergolong salah satu konsumen yang paling aktif dalam mengonsumsi makanan kemasan. Salah satu cara untuk meningkatkan pengetahuan remaja tentang informasi nilai gizi adalah dengan memberikan edukasi. Selain bertujuan untuk meningkatkan pengetahuan dan kemampuan siswa, edukasi terkait label gizi juga bertujuan untuk meningkatkan kesadaran dan mengubah perilaku untuk mencapai kesehatan dan gizi yang optimal. Edukasi, pretest, dan posttest terkait informasi nilai gizi diberikan kepada 26 siswa SMAN 5 Mataram yang tergabung dalam kelompok UKS dan PMR. Hasil kegiatan menunjukkan bahwa pengetahuan dan kemampuan membaca label informasi nilai gizi siswa meningkat setelah diberikan edukasi. Dengan demikian, pemberian edukasi ini memberikan hasil yang positif. Melalui kegiatan ini, kami berharap para siswa semakin sadar dan mampu memilih jajanan sehat untuk mencapai gizi yang optimal.
PENENTUAN KADAR LEMAK PADA TEPUNG TERIGU DAN TEPUNG MAIZENA MENGGUNAKAN METODE SOXHLET FARIDA ARIANI; SOFIA ROHANI; NI MADE WIASTY SUKANTY; LINA YUNITA; NOVIA ZURIATUN SOLEHAH; BAIQ IKE NURSOFIA
GANEC SWARA Vol 18, No 1 (2024): Maret 2024
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v18i1.747

Abstract

Fat is one of the important components in food that provides texture and taste. Flour is a food ingredient made from grinding tubers, grains, and stems (sago). This research aimed to determine the difference in fat content in bulk wheat flour (without label), wheat flour (high protein, labeled), and cornstarch. The fat content of a food can be determined by extracting the fat. The fat content analysis method in this research used the Soxhlet method, which can extract fat with the nonpolar organic solvent n-hexane using a soxhlet extractor. The highest fat content was obtained in the wheat flour sample (high protein, labeled) at 2.29%, followed by bulk wheat flour at 1.32%, and cornstarch at 0.65%. The differences of fat content in flour can be caused by the variations of fat content in the raw materials that used in produced flour
HUBUNGAN ASUPAN ZAT GIZI MAKRO DENGAN STATUS GIZI ANAK SEKOLAH DASAR DI WILAYAH PESISIR KOTA MATARAM LINA YUNITA; NI MADE WIASTY SUKANTY; FARIDA ARIANI
GANEC SWARA Vol 17, No 4 (2023): Desember 2023
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v17i4.657

Abstract

Nutritional problems can be in the form of macronutrient problems and micronutrient problems. One group that requires attention in consuming food and nutrients is school-aged children. School age children are children aged 6-12 years where they experience the second growth spurt after toddlerhood. School-aged children on the coast are a group that is at high risk of experiencing nutritional status problems. Adequate nutritional intake is very influential for optimal growth, development and children's health. This study aims to determine the relationship between macronutrient intake and the nutritional status of elementary school children in the coastal area of Mataram City. The method used in this research is an analytical survey with a cross sectional design and using a total sampling method. The number of samples used was 140 students in grades IV and V at SDN 18 and 38 Ampenan. Nutritional intake data was obtained through the Recall questionnaire, while nutritional status data was obtained from BMI calculations obtained from measuring height and weight. Research data was processed using the Spearman correlation test with a value of α = 0.05. The test results show the p value = 0.000. Based on these results, it can be concluded that there is a significant relationship between energy, protein, fat and carbohydrate consumption patterns and nutritional status.
Formulasi Nugget Berbasis Pangan Lokal Sebagai Pangan Kaya Energi dan Protein Untuk Balita Stunting Novia Zuriatun Solehah; M. Thontowi Jauhari; Wiwin Lastyana; Junendri Ardian; Farida Ariani
Jurnal Gizi Kerja dan Produktivitas Vol 4, No 2 (2023): November
Publisher : Fakultas Kedokteran Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jgkp.v4i2.24924

Abstract

Salah satu penanganan balita stunting yaitu dengan pemberian makanan tambahan (PMT) yang kaya akan energi dan protein. Penelitian ini bertujuan untuk menghasilkan formulasi berbasi pangan lokal (jagung, ubi jalar kuning, kacang kedelai, kacang komak, ikan tongkol dan daun kelor) sebagai pangan kaya energi dan protein untuk anak balita stunting. Penelitian menggunakan desain Rancangan Acak Lengkap (RAL) dengan perbandingan antara tepung komposit (tepung ubi jalar kuning, tepung jagung, tepung kacang kedelai, tepung kacang komak, dan daun kelor) dan iakn tongkol. Penelitian ini terdiri dari 3 aras perlakuan masing-masing t1 (80% : 20%), t2 (70% : 30%), dan t3 (60% : 40%). Uji organololeptik dilakukan terhadap parameter warna, aroma, rasa, dan tekstur. Uji daya terima dilakukan pada anak balita sejumlah 25 orang. Uji statistik menggunakan ANOVA dan uji lanjut dengan Tukey. Hasil uji organoleptik diperoleh formula terbaik adalah t1 dengan perbandingan ikan tongkol dengan tepung komposit sebesar 80% : 20%. Uji lanjutan menggunakan Tukey diperoleh bahwa perbandingan ikan tongkol dengan tepung komposit berpengaruh signifikan terhadap parameter tekstur. Kandungan gizi formula terpilih t1 meliputi 327,5 kal, 31,24% protein, lemak 21,11%, dan karbodirat 0,46%. Formulasi nugget terpilih dapat memberikan kontribusi energi dan protein pada anak balita gizi kurang sehingga dapat diklaim sebagai produk kaya energi dan protein.
Co-Authors BAIQ IKE NURSOFIA Lina Yunita M. Thontowi Jauhari Muhsin, Lalu Busyairi Ni Made Wiasty Sukanty Novia Zuriatun Solehah Novianti Tysmala Dewi NOVIANTI TYSMALA DEWI Novianti Tysmala Dewi SOFIA ROHANI Widani Darma Isasih Wiwin Lastyana