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Pemanfaatan Bubuk Bawang Merah Brebes untuk Meningkatkan Durabilitas Mi Basah Rahmawati, Yuniarti; Purwanti, Yunika; Masrikhiyah, Rifatu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.161

Wet noodles are a highly perishable food product due to their high water content (32–35%). The use of synthetic preservatives can negatively impact health. One potential alternative to synthetic pre-servatives is Brebes shallots (Allium cepa L.), which are rich in phenolic compounds. This study aimed to evaluate the effectiveness of Brebes shallot powder as a natural preservative for wet noodles. The research used an experimental method with a completely randomized design (CRD), where wet noodles were enriched with varying proportions of shallot powder (0, 5, 10, 15, 20, and 25%). Analyses were performed on shelf life, physical parameters (elasticity and water absorption), chemical properties (proximate and phenolic content), and sensory attributes. The results showed that the 25% shallot powder treatment achieved the longest shelf life, lasting 67.33 hours—five times longer than the control group (without preservatives), which lasted only 15.33 hours. The measured total phenolic content increased from 0.51 to 2.08%. In terms of sensory attributes, the use of shallot powder significantly affected the taste, aroma, color, and texture of the wet noodles, although elasticity decreased as the proportion of shallot powder increased.

Hubungan Pengetahuan Covid-19 terhadap Perilaku Hidup Bersih dan Sehat (PHBS), Asupan Vitamin A dan Vitamin E Covid-19 Knowledge Relationship to Clean and Healthy Living Behavior (PHBS), Vitamin A and Vitamin E Intake Masrikhiyah, Rifatul
JURNAL RISET GIZI Vol. 9 No. 2 (2021): November (2021)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v9i2.6841

Background: The beginning of 2020 is the beginning of the outbreak of the Covid-19 virus in Indonesia specifically. COVID-19 is a new type of disease caused by coronavirus virus infection. Doing 3M (wearing a mask, washing hands and keeping your distance), doing physical activity and consuming balanced nutrition to improve the body's immune system by consuming nutritious foods including vitamin A and vitamin E is one way to prevent contracting coronavirus.Purpose: This study aims to find out the relationship of Covid-19 knowledge to clean and healthy living behavior (PHBS), intake of vitamin A and vitamin E.Method: This study uses cross sectional research design. The sample used by 30 respondents using simple random sampling technique. Statistical analysis used in hypothesis testing is to use chi-square test to determine whether or not covid-19 knowledge relationship to PHBS and intake of vitamin A and vitamin E.Result: The results of statistical analysis obtained a value of p>0.05 which means there is no relationship between knowledge of covid-19 to PHBS and intake of vitamin A and Vitamin E.Conclusion: there is no relationship between the level of knowledge of covid 19 to clean and healthy living behaviors, as well as the intake of vitamin A and vitamin E in Tegalreja Village, Banjarharjo District, Brebes Regency

Retensi Kadar Gluten Cookies Substitusi Tepung Mocaf (Modified Cassava Flour) Masrikhiyah, Rifatul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 1 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i1.8485

Cookies atau kue kering merupakan salah satu jenis biskuit yang terbuat dari adonan lunak, berkadar lemak tinggi, relatif renyah bila dipatahkan dan bertekstur padat.Tepung yang digunakan dalam pembuatan cookies biasanya menggunakan tepung terigu, harga yang mahal dan merupakan komoditi impor maka harus dilakukan substitusi tepung terigu dengan tepung mocaf. Tujuan penelitian ini yaitu untuk mengetahui retensi kadar gluten dan kadar air cookies substitusi tepung mocaf. mengenai kadar inulin, serat dan sifat organoleptik cookies sebagai alternatif produk pangan tinggi serat. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yang dicoba, yaitu proporsi tepung terigu dengan tepung mocaf yang terdiri dari 6 taraf yaitu: M1 = 100 : 0; M2 = 90 : 10; M3 = 80 : 20; M4 = 70 : 30; M5 = 60 : 40; M6 = 50 : 50. Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) pada taraf keyakinan (level of confidence) 95% apabila menunjukkan pengaruh nyata dilanjutkan dengan uji jarak berganda Duncanâ€™s (Duncanâ€™s Multiple Range Test) dengan tingkat keyakianan 95%. Hasil penelitian menunjukkan bahwa substitusi tepung mocaf berpengaruh terhadap kadar gluten (p0,05) dan kadar air cookies (p0,05). Retensi kadar glutendari produk cookies sebesar 88,477 - 94,802%.

Nilai Gizi Dan Uji Sensois Mi BasahTepung Garut (Maranta Arundinacea L) Sebagai Alternatif Makanan Bagi Penderita Diabetes Melitus Nutritional Value and Sensory Test of Garut Flour Wet Noodles (Maranta Arundinacea L) as an Alternative Food for People with Diabetes Mellitus Maylanti, Dina; Rahmawati, Yuniarti Dewi; Masrikhiyah, Rifatul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.12610

ABSTRAKDiabetes Melitus merupakan suatu penyakit yang ditandai dengan peningkatan kadar glukosa di dalam darah (hiperglikemia), Umbi garut (Maranta Arundinacea L) memiliki kemampuan yang dapat menurunkan gula darah 24% sampai dengan 33% dengan nilai indeks glikemik terendah yaitu 14 dibandingkan umbi-umbian lainnya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung garut terhadap kandungan serat pangan, mutu sensoris mi basah, serta mengetahui hasil uji proksimat. Metode penelitian yang digunakan menggunakan rancangan acak lengkap (RAL) dengan satu faktor yang dicoba yaitu proporsi tepung garut dan tepung terigu yang terdiri dari 5 taraf (G1 0%:100%; G2 15%:85%; G3 30%:70%; G4 45%:55% dan G5 60%:40%) dengan 3 kali ulangan. Pengujian hipotesis menggunakan uji ANOVA untuk mengetahui pengaruh nyata penambahan tepung garut dalam pembuatan mi basah terhadap kandungan serat pangan dan mutu sensoris. Hasil uji sensoris warna pada mi basah tepung garut berkisar antara 2,60 â€“ 3,24 (kuning) dengan nilai P = 0,038. Aroma mi basah tepung garut berkisar antara 2,60 â€“ 3,16 (harum) dengan nilai P = 0,151. Rasa mi basah tepung garut berkisar antara 2,48 â€“ 3,04 (gurih) dengan nilai P = 0,145. Tekstur mi basah tepung garut berkisar antara 2,80 â€“ 3,40 (kenyal) dengan nilai P = 0,043. Kandungan serat pangan mi basah tepung garut berkisar antara 3,74% - 8,55% dengan nilai P = 0,000. Hasil uji proksimat diperoleh mi basah dengan proporsi tepung garut mengandung kadar karbohidrat sebesar 52,84%, kadar protein 10,3%, kadar lemak 1,27%, kadar abu 1,2%, dan kadar air 34,39. Proporsi tepung garut dengan tepung terigu tidak berpengaruh terhadap aroma dan rasa mi basah. Proporsi tepung garut dan tepung terigu berpengaruh nyata terhadap warna, tekstur dan kadar serat pangan.Â ABSTRACTDiabetes Mellitus is a disease characterized by an increase in glucose levels in the blood (hyperglycemia), arrowroot tubers (Maranta Arundinacea L) have the ability to lower blood sugar by 24% to 33% with the lowest glycemic index value of 14 compared to other tubers. This study aims to determine the effect of the addition of arrowroot flour on the dietary fiber content, sensory quality of wet noodles, and find out the results of proximate tests. The research method used used a complete randomized design (RAL) with one factor tried, namely the proportion of arrowroot flour and wheat flour consisting of 5 levels (G1 0%: 100%; G2 15%:85%; G3 30%:70%; G4 45%:55% and G5 60%:40%) with 3 repeats. Hypothesis testing uses the ANOVA test to determine the real effect of the addition of arrowroot flour in the manufacture of wet noodles on dietary fiber content and sensory quality. The results of the color sensory test on wet noodles of arrowroot flour range from 2.60 â€“ 3.24 (yellow) with a value of P = 0.038. The aroma of arrowroot flour wet noodles ranges from 2.60 â€“ 3.16 (fragrant) with a value of P = 0.151. The taste of arrowroot flour wet noodles ranges from 2.48 â€“ 3.04 (savory) with a value of P = 0.145. The texture of wet noodles of arrowroot flour ranges from 2.80 â€“ 3.40 (chewy) with a value of P = 0.043. The dietary fiber content of wet noodles of arrowroot flour ranges from 3.74% - 8.55% with a value of P = 0.000. The results of the proximate test obtained wet noodles with the proportion of arrowroot flour containing carbohydrate content of 52.84%, protein content of 10.3%, fat content of 1.27%, ash content of 1.2%, and water content of 34.39. The proportion of arrowroot flour with wheat flour has no effect on the aroma and taste of wet noodles. The proportion of arrowroot flour and wheat flour has a significant effect on the color, texture and fiber content of the diet.

Hubungan Pengetahuan Covid-19 terhadap Perilaku Hidup Bersih dan Sehat (PHBS), Asupan Vitamin A dan Vitamin E Covid-19 Knowledge Relationship to Clean and Healthy Living Behavior (PHBS), Vitamin A and Vitamin E Intake Masrikhiyah, Rifatul
JURNAL RISET GIZI Vol. 9 No. 2 (2021): November (2021)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v9i2.6841

Background: The beginning of 2020 is the beginning of the outbreak of the Covid-19 virus in Indonesia specifically. COVID-19 is a new type of disease caused by coronavirus virus infection. Doing 3M (wearing a mask, washing hands and keeping your distance), doing physical activity and consuming balanced nutrition to improve the body's immune system by consuming nutritious foods including vitamin A and vitamin E is one way to prevent contracting coronavirus.Purpose: This study aims to find out the relationship of Covid-19 knowledge to clean and healthy living behavior (PHBS), intake of vitamin A and vitamin E.Method: This study uses cross sectional research design. The sample used by 30 respondents using simple random sampling technique. Statistical analysis used in hypothesis testing is to use chi-square test to determine whether or not covid-19 knowledge relationship to PHBS and intake of vitamin A and vitamin E.Result: The results of statistical analysis obtained a value of p>0.05 which means there is no relationship between knowledge of covid-19 to PHBS and intake of vitamin A and Vitamin E.Conclusion: there is no relationship between the level of knowledge of covid 19 to clean and healthy living behaviors, as well as the intake of vitamin A and vitamin E in Tegalreja Village, Banjarharjo District, Brebes Regency

Hubungan Pengetahuan Covid-19 terhadap Perilaku Hidup Bersih dan Sehat (PHBS), Asupan Vitamin A dan Vitamin E Covid-19 Knowledge Relationship to Clean and Healthy Living Behavior (PHBS), Vitamin A and Vitamin E Intake Masrikhiyah, Rifatul
JURNAL RISET GIZI Vol. 9 No. 2 (2021): November (2021)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v9i2.6841

Background: The beginning of 2020 is the beginning of the outbreak of the Covid-19 virus in Indonesia specifically. COVID-19 is a new type of disease caused by coronavirus virus infection. Doing 3M (wearing a mask, washing hands and keeping your distance), doing physical activity and consuming balanced nutrition to improve the body's immune system by consuming nutritious foods including vitamin A and vitamin E is one way to prevent contracting coronavirus.Purpose: This study aims to find out the relationship of Covid-19 knowledge to clean and healthy living behavior (PHBS), intake of vitamin A and vitamin E.Method: This study uses cross sectional research design. The sample used by 30 respondents using simple random sampling technique. Statistical analysis used in hypothesis testing is to use chi-square test to determine whether or not covid-19 knowledge relationship to PHBS and intake of vitamin A and vitamin E.Result: The results of statistical analysis obtained a value of p>0.05 which means there is no relationship between knowledge of covid-19 to PHBS and intake of vitamin A and Vitamin E.Conclusion: there is no relationship between the level of knowledge of covid 19 to clean and healthy living behaviors, as well as the intake of vitamin A and vitamin E in Tegalreja Village, Banjarharjo District, Brebes Regency

Faktor-Faktor yang Berhubungan dengan Status Gizi Siswa Madrasah Ibtidaiyah Mamba’ul Hisan pada Masa Pandemi Covid-19: Factors Related to the Nutritional Status of MI Mamba'ul Hisan Students During the Covid-19 Pandemic Fasikha, Fitriyani; Masrikhiyah, Rifatul; Rahmawati, Yuniarti Dewi
Jurnal Ilmu Gizi dan Dietetik Vol 1 No 2 (2022)
Publisher : Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, IPB dan PERGIZI PANGAN Indonesia

Permasalahan gizi pada anak sekolah masih menjadi pekerjaan rumah di banyak negara berkembang. Anak usia sekolah cenderung memiliki status gizi pada status gizi kurang atau lebih. Tujuan penelitian ini adalah untuk menganalisis hubungan pengetahuan gizi, asupan makan dan aktivitas fisik dengan status gizi anak sekolah di Madrasah Ibtidaiyah (MI) Mamba’ul Hisan. Penelitian ini merupakan jenis penelitian pendekatan cross sectional. Populasi dalam penelitian ini adalah siswa MI Mamba’ul Hisan kelas IV, V dan VI. Penentuan jumlah subjek menggunakan rumus slovin dan drop out 10% sehingga didapatkan 81 siswa. Hasil penelitian ini menunjukkan bahwa tidak terdapat hubungan antara tingkat pengetahuan gizi, tingkat pengetahuan Covid-19, asupan lemak, asupan karbohidrat dan tingkat aktivitas fisik dengan status gizi subjek. Sementara itu, terdapat hubungan signifikan antara asupan energi dan asupan protein terhadap status gizi siswa pada masa pandemi Covid-19. Tingkat kecukupan energi dan protein siswa MI Mamba’ul Hisan perlu adanya kesesuain asupan makanan berdasarkan kebutuhan.

Inovasi Pangan Fungsional Lokal : Strategi Pasar dan Bisnis Berkelanjutan (Studi Kasus Universitas Sultan Ageng Tirtayasa) Widia; Amaliah , Lili; Masrikhiyah, Rifatul; Putri Salsabila, Aisya; Candra Mustikaningrum, Ardian; Nafilah, Nafilah; Elvina Rachma, Devi; Putri Wahyuningtyas, Aulia
Jurnal Bisnis dan Kewirausahaan Vol. 21 No. 3 (2025): JBK-Jurnal Bisnis dan Kewirausahaan
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jbk.v21i3.165-175

The economy can be stimulated by functional food entrepreneurship, which involves using local ingredients to create healthful and economically beneficial products through the combination of nutritional knowledge and resources available in the community. The primary objectives of this research are to investigate entrepreneurship prospects by analyzing the desires and opinions of consumers regarding locally produced functional foods, and also to devise sustainable strategies for small and medium-sized businesses. Purchasing decisions are influenced by the level of trust in health claims and the affordability of products. Based on these findings, the study suggests three business strategies: (a) using a local supply chain model to make sure there is a steady supply of raw materials, (b) offering different types of products with varying prices to reach more customers, and (c) helping small businesses improve their ability to research and develop products using scientific evidence.

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