Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Kuliner JSSIT: Jurnal Sains dan Sains Terapan
Ardika Nurmawati
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Medicine & Pharmacology Physics Public Health Social Sciences

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

Found 2 Documents
Search

 1 
Peningkatan Nilai Gizi Bubur Jagung Tradisional Dengan Fortifikasi Daun Salam Sri Devifatresia Udjulu; Budiyanto Adam; Ifa Puspasari; Ardika Nurmawati; Andre Yusuf
Jurnal Gizi dan Kuliner Vol 5 No 1 (2024): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Traditional food refers to dishes with distinctive flavors commonly consumed by local communities. Some traditional foods in Indonesia use corn as a primary ingredient, such as corn porridge. This article aims to theoretically review the effects of adding bay leaf extract to corn porridge. The data collection method employed in this study is through primary data collection via literature review. The findings indicate that bay leaves have the potential to be used as fortification ingredients to enhance the nutritional value of corn porridge. Bay leaves contain flavonoid compounds acting as natural antioxidants. After fortification with bay leaf extract, corn porridge is then transformed into an instant form using the pregelatinization method. Pregelatinization is influenced by the gelatinization temperature of the ingredients, which varies depending on the type of starch used. Each ingredient requires different time and precise water proportions to achieve optimal gelatinization temperatures.
Desain Pengering Makanan dan Analisis Neraca Massa Pada Pembuatan Tepung Sawi Erwan Adi Saputro; Mutasim Billah; Ardika Nurmawati; AR Yelvia Sunarti; Elene Afrisia Efendi
JSSIT: Jurnal Sains dan Sains Terapan Vol 3 No 2 (2025): JSSIT: Jurnal Sains dan Sains Terapan
Publisher : Fakultas Sains dan Teknologi, UIN Sulthan Thaha Saifuddin Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30631/jssit.v3i2.137

Abstract

The majority of the residents of Giripurno Village rely on activities in the agricultural and plantation sectors. One of the plantation commodities with high prospects in the area is mustard greens. Until now, the harvested mustard greens from local plantations have generally been marketed in fresh form without undergoing any processing. However, this commodity has the potential to generate various processed products with higher economic value if handled appropriately. One form of processing that can be carried out is converting mustard greens into flour. Therefore, this study focuses on the design of a simple drying device (food dehydrator) and the mass balance analysis in the mustard flour production process. This research was conducted using literature review, the design of a box-type insulated dryer equipped with incandescent lamp heating elements and a temperature control system, and the mass balance analysis of mustard flour production. Based on the analysis of the first experiment, 12 grams of mustard flour were obtained from 150 grams of fresh mustard greens. In the second experiment, 15 grams of mustard flour were obtained from 175 grams of fresh mustard greens.
Co-Authors Andre Yusuf AR Yelvia Sunarti Budiyanto Adam Elene Afrisia Efendi Erwan Adi Saputro Ifa Puspasari Mutasim Billah Sri Devifatresia Udjulu