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All Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi dan Pangan Soedirman (JGPS) IKRA-ITH Teknologi Jurnal Sains dan Teknologi Amerta Nutrition J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdi Insani jurnal abdimas saintika Journal of Global Nutrition Nutrition Scientific Journal

Hiasinta Anatasia Purnawijayanti

Sekolah Tinggi Ilmu Kesehatan Panti Rapih Yogyakarta

Author-ID : 6141807

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Veterinary Other

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FORMULASI PAREVINE DENGAN BAHAN DASAR SALAK PONDOH DAN SANTAN KELAPA Purnawijayanti, Hiasinta A.; Lubijarsih, Maria Amrijati
IKRA-ITH TEKNOLOGI : Jurnal Sains & Teknologi Vol 3 No 1 (2019): IKRA-ITH TEKNOLOGI Vol 3 No 1 Bulan Maret 2019
Publisher : Fakultas Teknik Universitas Persada Indonesia YAI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1489.34 KB)

Telah dilakukan penelitian pemanfaatan salak pondoh ((Sallaca edulis REINW cv Pondoh) dan santan kelapa sebagai bahan dasar Parevine, yakni produk seperti es krim namun tanpa bahan hewani. Hasil penelitian diharapkan dapat memberi kontribusi penyerapan salak pondoh sebagai komoditi unggulan Kabupaten Sleman, Daerah Istimewa Yogyakarta, terutama saat panen raya dan harga salak pondoh jatuh pada titik terrendah. Parevine salak pondoh diharapkan juga dapat menjadi alternatif produk beku (frozen dessert) sehat, terutama bagi konsumen yang menghindari konsumsi produk hewani. Penelitian dilaksanakan dengan menggunakan Rancangan Acak dalam Blok Lengkap (Completely Randomized Block Design/RCBD) dengan 2 faktor, yaitu kadar solid non fat dari salak pondoh dan kadar lemak dalam adonan parevine (parevine mix). Solid non fat dari salak pondoh dengan 3 aras (6, 9, dan 12%) dan total lemak dari santan dan minyak goreng dengan 2 aras, 10 dan 14%. Dengan demikian terdapat 6 jenis perlakuan parevine. Batch sebagai blok. Data dianalisis dengan analisis varian. Perbedaan antar sampel diuji dengan least significance difference. Komponen adonan parevine meliputi salak, santan, gula pasir, minyak kelapa, dan bubuk agar. Parevine dibuat melalui tahap (i) pembuatan adonan parevine dengan mencampur semua bahan dalam warring blender (ii) pasteurisasi adonan (iii) aging adonan dalam refrigerator selama 24 jam (iv) pengadukan dan pembekuan dalam alat pembuat es krim (ice cream maker) dan (v) Hardening dalam freezer.  Hasil penelitian menunjukkan formulasi parevine salak-santan dengan kombinasi kadar lemak 10 dan 14 %, padatan nonlemak dari salak sebesar 6,9 dan 12 % memenuhi standar baku komposisi parevine. Viskositas parevine mix cenderung meningkat dengan bertambahnya kadar lemak dan padatan nonlemak. Overrun parevine sangat rendah (2-10%). Parevine salak-santan memiliki karakteristik sensoris body, tekstur dan citarasa yang cukup baik serta cukup menarik dan disukai oleh konsumen 

Pemanfaatan Lahan Pekarangan Bagi Penerapan Teknologi Aquaponik Mini Untuk Pencegahan Stunting Hildagardis Meliyani Erista Nai; Hiasinta Anatasia Purnawijayanti; Christina Ririn Widianti
Jurnal Abdimas Saintika Vol 3, No 2 (2021): November Jurnal Abdimas Saintika
Publisher : Stikes Syedza Saintika Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30633/jas.v3i2.1158

ABSTRAKAnak-anak yang mengkonsumsi makanan pendamping air susu ibu yang beragam dan didominasi oleh makanan hewani dapat menurunkan risiko kejadian stunting. Sebuah keluarga dapat menyediakan pangan yang beragam dengan budidaya sayuran dan ikan di pekarangan rumah. Aquaponik adalah teknologi yang bisa digunakan dalam pemanfaatan pekarangan rumah untuk budidaya tanaman dan ikan adalah aquaponik. Jumlah balita di RT 05 paling banyak di Pedukuhan Suren Wetan, Canden, Jetis, Bantul. Ada kasus stunting pada balita dan sebagian besar warga termasuk daam tingkat ekonomi mengengah ke bawah. Kegiatan bertujuan untuk meningkatan pengetahuan dan keterampilan mitra tentang aquaponik. Pengetahuan mitra tentang sistem budidaya aquaponik meningkat setelah mendapatkan sosialisasi tentang aquaponik. Perbedaan nilai post-test dan pre-test sebesar 22,73. Dalam kurun waktu kurang lebih 7 minggu, budidaya aquaponik menghasilkan ikan lele sebanyak 2 kg dan 40 pot sayur. Aquaponik yang dibuat di lahan pekarangan keluarga dapat mewujudkan kemandirian mitra dalam menyediakan makanan yang bergizi seperti sayur dan ikan. Kata Kunci: aquaponik, budidaya, ikan, sayur, stunting ABSTRACT Children who consume complementary feeding that are diverse and dominated by animal foods can reduce the risk of stunting. A family can provide a variety of food by cultivating vegetables and fish in the yard. Aquaponics is a technology that can be used in the use of the yard for the cultivation of vegetables and fishes. The highest number of children under five in RT 05 is Suren Wetan Hamlet, Canden, Jetis, Bantul. There are cases of stunting in children and most of the them belong to the middle to lower economic level. This activity aims to increase knowledge and skills of partners about aquaponics. Partner's knowledge about aquaponics cultivation system increased after getting socialization about aquaponics. The difference between the post-test and pre-test scores is 22.73. In a period of approximately 7 weeks, aquaponic cultivation produces 2 kg of catfish and 40 pots of vegetables. Aquaponics made in the family's yard can realize the independence of partners in providing nutritious food such as vegetables and fish. Keywords: aquaponics , cultivation, fish, vegetables, stunting

Karakteristik Fisik, Kimiawi dan Sensoris Nuget Bandeng Tinggi Protein dan Zat Besi dengan Penambahan Tepung Kelor untuk Intervensi Gizi Pencegahan Stunting: Karakteristik Fisik, Kimiawi, dan Sensoris Nuget Bandeng Tinggi Protein dan Zat Besi dengan Penambahan Tepung Kelor untuk Intervensi Gizi Pencegahan Stunting Melvina Aristiani; Hiasinta Anatasia Purnawijayanti; Fransisca Shinta Maharini
Amerta Nutrition Vol. 6 No. 1SP (2022): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 2nd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1SP.2022.298-305

Background: Stunting can be prevented with specific nutritional interventions for young women as future mothers. Iron deficiency anemia in expectant mothers is a risk factor for stunting, and its incidence in adolescents in Indonesia is still high. It is necessary to develop products that are sources of protein and iron that teenagers like, such as nuggets. Milkfish and moringa are rich in protein and iron which have the potential to be processed into nuggets as a source of protein and iron so that they can be used in nutritional interventions in adolescents to prevent stunting. Objectives: Knowing the physical, chemical, and sensory characteristics of milkfish nuggets with the addition of moringa flour. Methods: An experimental study with a completely randomized design with 5 levels of moringa flour content (0-10%) and 3 treatment repetitions. The data included water holding capacity and cooking losses, protein and iron content, and sensory properties of the nuggets (appearance, texture, taste, aftertaste, and overall acceptability). Physical and chemical test data were analyzed by Variant Analysis or Kruskal Wallis according to the data category, sensory test data were analyzed by Friedman test Results: The addition of moringa flour did not affect the protein and iron content of the nuggets. Nuget protein content ranges from 12.78–13.62%, and iron content between 3.81-5.41% mg. The addition of moringa flour affected the nuggets' cooking shrinkage and water-holding capacity. The higher the content of Moringa flour, it tends to reduce the water holding capacity and increase the cooking shrinkage of the nuggets. The addition of moringa flour affected all the sensory properties of the nugget. The higher the moringa flour content tends to lower the nugget sensory score. Conclusions: High protein and a source of iron nuggets for stunting prevention interventions can be developed from milkfish with the addition of moringa flour.

The Role of Alcohol Consumption and Smoking Habits in Increasing the Diabetes Mellitus Risk in Adult Men and Women with Central Obesity in Indonesia diyan yunanto setyaji; Hiasinta Anatasia Purnawijayanti
Journal of Global Nutrition Vol 1 No 1 (2021)
Publisher : Ikatan Sarjana Gizi Indonesia (ISAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (707.924 KB)

Central obesity is more predictive of measuring the risk of type 2 diabetes compared to anthropometric indicators of general obesity. The results of previous studies are still inconsistent and the causal relationship that had not been well explained between the determinant factors and the increasing incidence of diabetes mellitus. This study aims to determine the relationship between alcohol consumption and smoking habits in increasing the risk of diabetes mellitus in adult males and females who are central obesity in Indonesia. The analysis presented in this study was based on the data from a population-based, cross-sectional, nationally representative survey (Indonesian Basic Health Research 2018/RISKESDAS 2018). In total, 12726 men and 18637 women aged 18–65 years were enrolled. A validated questionnaire, smoking card, and alcohol card were used for the assessments. There was a significant difference (p <0.000) in the proportion of diabetes mellitus incidence between men and women in both age groups who consumed less than 1 pack of cigarettes or more than 1 pack per day. The age difference for the sexes did not show a statistically significant association with alcohol consumption of either under 5 servings or above 5 servings per day for the incidence of diabetes mellitus. Women with central obesity had an adjusted prevalence ratio of 1.7 times higher for diabetes mellitus than men. There were negative multiplicative interactions between sexes and smoking status (interaction PR = 0.685; 95% CI = 0.52-0.88) and cigarette exposure (0.65; 0.52-0.80) in women. The effects of alcohol consumption and their interactions with sex did not have a significant relationship. There is an increased risk of diabetes mellitus especially in women with central obesity. Alcohol consumption by people with central obesity has an interaction with gender in an increased risk of diabetes mellitus which is higher in women than men.

Proporsi tepung ampas kelapa dan tepung ubi jalar ungu terhadap karakteristik fisik, kimia dan organoleptik pie susu Gisela Puspa W Anindya; Hiasinta A Purnawijayanti; Veronica Ima Pujiastuti
Nutrition Scientific Journal Vol 2, No 1 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i1.7359

Fiber requirements according to the 2019 RDA are 37 g/day for men and 32 g/day for women aged 19-29 years. Indonesian people consume an average of 10.5 g of dietary fiber per day, in other words, they only meet about a third of their ideal needs. Low consumption of fiber can cause various degenerative diseases. These problems can be overcome by developing high-fiber foods by utilizing coconut dregs flour and purple sweet potato flour as raw materials for making products such as milk pie. This study aims to determine the effect of the proportions of coconut dregs flour and purple sweet potato flour on the physical, chemical, and organoleptic characteristics of milk pie. This research is an experimental study using a completely randomized design [CRD] with 4 treatments and 3 repetitions. The panelists who were involved in the organoleptic test were 30 students of the Undergraduate Nutrition Study Program, STIKes Rapih Yogyakarta. The results showed that the proportions of coconut pulp flour and purple sweet potato flour affected toward[p-value 0.05] moisture content, dietary fiber content, appearance, aroma, taste, and overall preference , but had no effect [p-value 0.05]. The level of crispiness, and texture of the milk pie. The milk pie product in this study can be categorized as a high-fiber product so that it can be used as an alternative product to increase fiber consumption.

KARAKTERISTIK NUGET IKAN KEMBUNG (Rastrelliger kanagurta L) BEBAS GLUTEN DENGAN PENAMBAHAN TEPUNG PATI UMBI GANYONG (Canna edulis Kerr.) Mulia, Air Ristya Wahyu; Pujiastuti, Veronica Ima; Purnawijayanti, Hiasinta Anatasia
Jurnal Gizi dan Pangan Soedirman Vol 8 No 1 (2024): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2024.8.1.11832

Children with autism spectrum disorder (ASD) are allergic to gluten products. Fish nuggets generally should not be consumed by children with autism because due to gluten (wheat flour) ingredients. This research developed gluten-free mackerel nuggets using ganyong flour as a filler. The study was to determine the effect of using ganyong flour on protein content, levels of omega-3 fatty acids, cooking loss, water holding capacity, sensory characteristics, and preference level for gluten-free mackerel fish nuggets. An experimental study with a completely randomized design (CRD) with three replications and four treatments. The addition of ganyong flour in mackerel nuggets was 0% (G0); 5% (G1); 10% (G2); 15% (G3); and 20%(G4). The best treatment was determined based on the result of the highest level of sensory preference. Mackerel nuggets with the addition of 10% canna flour as the best result, with characteristics are cooking loss (12%), water holding capacity (64.92%), protein content (14.05%), and omega-3 content (0.54%). The increase of ganyong flour (Canna edulis Kerr) affected the cooking loss, and sensory characteristics (p value <0,05). Mackerel fish nuggets and ganyong flour formulations can be categorized as gluten-free nuggets that can be consumed by children with ASD.

Pengembangan Kewirausahaan Masyarakat Melalui Pelatihan Pengolahan Minuman Kesehatan Berbahan Dasar Salak Pondoh Hiasinta Anatasia, Purnawijayanti; Chatarina Setya; Setyani, Fransisca Anjar Rina
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 8 No 3 (2023): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v8i1.3740

Salak pondoh dan bunga rosela dapat dikembangkan menjadi minuman kesehatan kaya antioksidan. Warga Dusun Dukuhsari, Wonokerto, Turi, Sleman sebagian besar memilikin mata pencaharian utaman bertani salak pondoh. Salak di Dusun Dukuhsari dikenal memiliki citarasa lebih manis dan ketersediaannya besar karena lahan tanamnya luas. Selain dapat menghasilkan produk olahan sehat, pengolahan salak pondoh sebagai bahan dasar minuman kesehatan dapat membantu mengatasi melimpahnya produksi salak saat panen raya yang sering diikuti dengan jatuhnya harga salak pondoh. Warga Dusun Dukuhsari sebagai mitra kegiatan pengabdian kepada masyarakat, belum memiliki pengetahuan dan ketrampilan dalam pengolahan dan pengelolaan usaha minuman kesehatan, maupun pengemasan serta pelabelan minuman kemasan. Kegiatan pelatihan yang dilakukan meningkatkan pengetahuan dan ketrampilan warga dalam pengolahan sari salak, pengelolaan/manajemen usaha dan pengemasan serta pelabelan minuman kemasan. Kegiatan pelatihan juga bermanfaat bagi mitra, sesuai dengan kebutuhan, serta mendukung kemandirian untuk hidup sehat dan mendukung perekonomian mitra.

Early marriage is a risk factor for stunting in children in Gunungkidul Regency Tengjaya, Angelia Anisa Amelia; Nai, Hildagardis Meliyani Erista; Purnawijayanti, Hiasinta Anatasia
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).42-54

Background: The prevalence of stunting in 2022 in Indonesia is still high, namely 21.6%. Stunting in children under five can be caused by nutritional problems during the first 8000 days of life. The mother's age at marriage can also cause stunting in children under five. There are 312 incidents of early marriage (married at <19 years of age) in Gunungkidul Regency in the period 2017-2022.Objective: to analyze the relationship between early marriage and the incidence of stunting in children aged 0-59 months in Gunungkidul Regency.Method: The study used a retrospective cohort design with exposed and unexposed sample groups of 65 people each. The sampling technique uses simple random sampling. Data on the age of early marriage was obtained from records at the Gunungkidul Regency Religious Affairs Office. Data were collected on sample characteristics, breastfeeding status, and child infectious diseases using interview techniques using a questionnaire. The incidence of stunting is assessed by measuring body length or height.Results: Result of the bivariate analysis showed that there was a significant relationship between the mother's age at marriage (RR=25.4; CI=5.72-112.62; p=0.000), gender of the child (RR=2.37; CI=1 .02-5.4; p=0.040), history of acute respiratory infections (RR=4.80; CI=2.03-11.34; p=0.000), and history of diarrhea (RR=5.1; CI=2.16-12.08; p=0.000) with the incidence of stunting in children aged 0-59 months. Multivariate analysis showed that maternal age at marriage, (OR=36.5; CI=6.82-195.52; p=0.000), history of acute respiratory infections (OR=3.32; CI=1.09-1.09; p=0.035), and a history of diarrhea (OR=6.9; CI=2.19-22.15; p=0.001) influence the incidence of stunting.Conclusion: Early marriage, history of acute tract infections, and history of diarrhea are risk factors for stunting in children aged 0-59 months in Gunungkidul Regency.

Peningkatan Mutu Organoleptik dan Tekstur Daging Tiruan Berbasis Kedelai dan Glukomanan untuk Intervensi Obesitas Menggunakan Jamur dan Minyak Nabati: Organoleptic and Textural Quality Improvement of Soybean and Glucomannan-Based Meat Analogs for Obesity Intervention Using Mushrooms and Vegetable Oil Purnawijayanti, Hiasinta Anatasia; Pujiastuti, Veronica Ima; Wijayanti, M.I. Ekatrina
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.216-224

Background: Plant-based meat analogs can be an alternative food for obesity intervention because their composition can be engineered according to criteria. The similarity of fiber structure to meat muscle, texture, sensory properties, and nutritional value determines consumer acceptance. Mushrooms have low-fat, high-quality protein, fiber, and nutraceuticals, so they have the potential for meat analogs formulation. Mushrooms also have a fibrous structure that can imitate meat texture and have a savory umami taste. Adding vegetable oil to the meat analogs formula has been shown to maintain its physicochemical properties and shelf life. Objectives: Improving organoleptic and texture quality of soy and glucomannan-based meat analog for obesity intervention. Methods: A completely randomized experimental design study was conducted with one control and four treatments. Data collected include texture profile, water-oil holding capacity, browning index, organoleptic, and satiety index test. Data were analyzed by Analysis of Variance followed by Duncan Multiple Range Test. Results: The use of mushrooms and vegetable oil in the formula affects (p-value<0.05) the aroma, water-oil holding capacity, and texture parameters of hardness bite, gumminess, and chewiness but does not affect (p-value>0.05) the appearance, taste, texture, aftertaste, liking, browning index, and texture parameters of cohesiveness, resilience, and springiness. Enoki mushrooms and corn oil tend to improve the organoleptic quality of meat analogs. The satiety index of meat analog with the addition of enoki mushrooms and corn oil is 110.4%. Conclusions: Mushrooms and vegetable oils can be used in meat analog formulations to improve their organoleptic and textural qualities.

FORMULASI DAN KARAKTERISASI SIFAT SENSORIS MINUMAN KESEHATAN SARI SALAK DENGAN PENAMBAHAN BUNGA TELANG DAN ROSELA Purnawijayanti, Hiasinta Anatasia; Nai, Hildagardis Meliyani Erista; Setyaji, Diyan Yunanto
Jurnal Gizi dan Pangan Soedirman Vol 7 No 1 (2023): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Berbagai jenis bunga yang dapat dimakan (edible flower) kaya akan pigmen yang potensial digunakan sebagai pewarna. Edible flower juga berpotensi sebagai sumber senyawa fungsional seperti antioksidan. Penelitian bertujuan untuk mendapatkan formula sari salak kaya antioksidan dengan penambahan bunga telang dan rosela serta mengetahui karakteristik sensorisnya. Penelitian eksperimental dilaksanakan dengan rancangan acak lengkap dengan 3 kali ulangan perlakuan. Data dianalisis dengan ANOVA dan perbedaan antar sampel diuji dengan least significance difference, menggunakan program SPSS 21. Hasil penelitian menunjukkan bahwa ekstraksi dengan perebusan potongan salak dalam air mendidih selama 15 menit menghasilkan sari salak dengan kenampakan paling menarik (jernih) dan kadar padatan terlarut paling tinggi (1175 mg/l), vitamin C (7,04 mg/100ml), total fenolik (40,73mg GAE/100 ml), dan aktivitas antioksidan (56,75% RSA). Survey dengan 55 responden menunjukkan responden lebih tertarik pada sari salak dengan warna biru yang kurang pekat dan warna merah yang lebih pekat. Pengujian sensoris dengan melibatkan 44 panelis menunjukkan penambahan bunga telang tidak mempengaruhi citarasa dan after taste, menurunkan skor kenampakan dan keseluruhan sari salak. Penambahan rosela meningkatkan skor kenampakan, citarasa dan aftertaste dan tidak mempengaruhi skor kesukaan keseluruhan sari salak.

Co-Authors Arimbi Karunia Estri Chatarina Setya Christina Ririn Widianti Diyan Yunanto Setyaji Fransisca Shinta Maharini Gisela Puspa W Anindya Hildagardis Meliyani Erista Nai Lubijarsih, Maria Amrijati Melvina Aristiani Mulia, Air Ristya Wahyu Setyaji, Diyan Yunanto Setyani, Fransisca Anjar Rina Setyaning Jati, Yacinta Adies Setyaning, Ruth Surya Wahyu Sulistyani, Theresia Deby Tengjaya, Angelia Anisa Amelia Veronica Ima Pujiastuti Wijayanti, M.I. Ekatrina

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