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All Journal Jurnal Teknologi Perikanan dan Kelautan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pangan dan Gizi Jurnal Teknologi Pangan dan Gizi Jurnal GIZIDO Jurnal Riset Gizi Jurnal Ilmu Pangan dan Hasil Pertanian Universa Medicina Dinamisia: Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Pontianak Nutrition Journal (PNJ) RANDANG TANA - Jurnal Pengabdian Masyarakat Jurnal Bidang Ilmu Kesehatan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Ilmiah Gizi Kesehatan (JIGK) Journal of Health Research Science Journal of Nutrition Science Jurnal Gizi Masyarakat Indonesia (The Journal of Indonesian Community Nutrition) Jurnal Bisnis dan Kewirausahaan Jurnal Riset Rumpun Ilmu Kesehatan (JURRIKES) Jurnal Ilmu Gizi dan Dietetik JAMU : Jurnal Abdi Masyarakat UMUS Journal of Technology and Food Processing (JTFP) Jurnal Gizi Aisyah Jurnal Ilmu Kesehatan dan Gizi Jurnal Riset Gizi Jurnal Riset Gizi
Rifatul Masrikhiyah
Universitas Sultan Ageng Tirtayasa
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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Hubungan Tingkat Pengetahuan Gizi dan Tingkat Kecukupan Asupan Zat Besi dengan Status Anemia Ibu Hamil di Puskesmas Brebes Aditya Hanif Permana; Yuniarti Dewi R; Rifatul Masrikhiyah; Diah Ratnasari
Jurnal Ilmu Kesehatan dan Gizi Vol. 4 No. 3 (2026): Juli: Jurnal Ilmu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v4i3.8963

Abstract

Iron deficiency anemia remains a major public health problem among pregnant women in Indonesia, with a national prevalence of 37.1% and higher rates in regions such as Brebes Regency. Adequate nutritional knowledge and sufficient iron intake are expected to prevent decreases in hemoglobin (Hb) levels during the third trimester. This study aimed to analyze the relationship between nutritional knowledge, iron intake adequacy, and Hb levels among third-trimester pregnant women at Puskesmas Brebes. An analytic observational study with a cross-sectional design was conducted on 62 respondents using total sampling. Data were collected through a nutritional knowledge questionnaire, a Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) to assess iron intake based on the Recommended Dietary Allowance of 27 mg/day, and Hb measurement using a digital device. The prevalence of anemia was 32.3%, with a mean Hb level of 11.25 ± 1.74 g/dL. Most respondents had high nutritional knowledge (72.6%), but 79.0% had inadequate iron intake. Chi-Square analysis showed no significant relationship between nutritional knowledge and Hb levels (p=0.109) or between iron intake adequacy and Hb levels (p=0.426). Other factors, including iron absorption inhibitors, compliance with iron supplementation, nutritional status, and limited sample size, may have influenced the results.
KARAKTERISTIK SOFT-CRUST TART NON-GLUTEN BERBASIS UBI UNGU DAN TEPUNG MOCAF Rifatul Masrikhiyah; Ratu Diah Koerniawati; Widia Pangestika
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1929

Abstract

Dietary fiber consumption among the Indonesian population remains low compared to the Recommended Dietary Allowances (RDA). This study aimed to develop a functional non-gluten food product in the form of soft-crust tart based on purple sweet potato (Ipomoea batatas L.) and Modified Cassava Flour (MOCAF) and to compare its physical, sensory, and nutritional characteristics. The research method utilized an experimental design with two variations of crust formulation: P1 (Full Purple Sweet Potato Crust 500 g) and P2 (Purple Sweet Potato Crust 500 g + MOCAF Flour 50 g). Tested parameters included physical attributes (color and texture), sensory quality via a hedonic test by 25 panelists, and nutritional estimation using NutriSurvey software. The hedonic test results revealed that formulation P1 achieved a higher overall acceptance score of 4.35 compared to P2 with 3.82. Panelists significantly preferred the flavor (4.44) and texture (4.24) of P1 due to the optimal natural softness of purple sweet potato starch. Nutritionally, P1 yielded 1155.7 kcal and 7 g of fiber per recipe, while P2 yielded 1330.7 kcal and 13 g of fiber. It is concluded that formulation P1 is the optimal treatment for physical and sensory parameters, whereas P2 is superior in terms of dietary fiber content.
PENGARUH LAMA FERMENTASI TERHADAP KARAKTERISTIK MINUMAN PROBIOTIK KULIT NANAS MADU Rifatul Masrikhiyah; Widia Pangestika; Ratu Diah Koerniawati
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1930

Abstract

Nutritional deficiencies in Indonesia necessitate functional food innovations that support gastrointestinal health. Pineapple peel has significant potential as a fermentation substrate due to its high carbohydrate content, yet its utilization remains sub-optimal. This study aimed to determine the optimal formulation and fermentation duration of a probiotic beverage based on pineapple peel and honey. Analytical methods included hedonic and quality hedonic testing by 25 semi-trained panelists, and theoretical nutritional estimation using NutriSurvey 2007. The results indicated that a 2-day fermentation period (P1) produced the most stable physical and sensory characteristics. Formulation P1 achieved the highest overall acceptability score of 3.74 on a 1–5 hedonic scale, with a taste score of 3.86 and texture score of 4.02. The theoretical nutritional profile per serving yielded 203.4 kcal of energy and 53.3 g of carbohydrates. In conclusion, controlling the fermentation duration to 2 days is a critical parameter for producing an acceptable probiotic beverage. This study is crucial for advancing the utilization of agricultural by-products as local food-based nutritional intervention products.
DAMPAK SUHU PENYIMPANAN TERHADAP MUTU BIOFISIK DAN ORGANOLEPTIK PASCAPANEN KOMODITAS HOLTIKULTURA Widia Pangestika; Rifatul Masrikhiyah; Eka Wijayanti
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1931

Abstract

Quality degradation in fresh horticultural products macroscopically manifests in color changes and visual appearance, serving as primary determinants for consumer acceptance. This qualitative descriptive study aimed to map the visual deterioration patterns of ten selected commodities (apple, banana, tomato, cucumber, carrot, red bell pepper, orange, oyster mushroom, onion, and broccoli) over three days of storage. The thermal treatments evaluated included room temperature (28°C), refrigeration (4°C), and freezing (-18°C). Observations were objectified using a structured rubric encompassing chromatic fluctuation, epidermal integrity, dehydration percentage, and tissue exudation. Thematic analysis revealed that refrigeration generally decelerated the senescence rate but specifically triggered chilling injury pathogenesis, such as asymmetrical discoloration in tropical commodities like bananas. Conversely, freezing effectively preserved initial pigment stability, yet ice crystal induction caused mechanical damage resulting in severe drip loss post-thawing, particularly in high-moisture matrices. Meanwhile, ambient temperature accelerated osmotic dehydration and extreme enzymatic browning, with the most massive deterioration observed in oyster mushrooms. Based on these findings, it is concluded that visual indicator observations grounded in thermal biophysical mechanisms are highly applicable as a practical quality control instrument in food industry management systems
PANGAN FERMENTASI SEBAGAI PANGAN FUNGSIONAL: PERSPEKTIF NUTRISI DAN KESEHATAN Eka Wijayanti; Widia Pangestika; Rifatul Masrikhiyah
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1932

Abstract

Fermented foods are a type of functional food that has been extensively studied due to their potential to enhance nutritional value and provide health benefits. This journal review aims to analyse the role of fermented foods as functional foods from a nutritional and health perspective. The method used was a narrative literature review, examining ten scientific articles on various fermented foods, including fermented wheat, probiotic yoghurt, fermented whey protein, pearl millet and milk drinks, fermented sheep’s milk, plant-based medicinal food drinks, fermented goji berry juice, soya yoghurt, fermented chickpeas, and fermented chestnut protein. The results of the study indicate that fermentation by lactic acid bacteria, yeast, and moulds is capable of enhancing nutritional content, protein digestibility, and mineral bioavailability, as well as producing bioactive components such as functional peptides, essential amino acids, phenolics, flavonoids, D-pinitol, myo-inositol, γ-aminobutyric acid (GABA), polysaccharides, and short-chain fatty acids. These components contribute to antioxidant, anti-inflammatory, anti-diabetic, and anti-cancer activities, as well as improved metabolism, bone health, and the maintenance of gut microbiota. Consequently, fermented foods have the potential to be developed as functional foods to support the prevention and management of degenerative diseases.
Comparative Analysis of Random Blood Glucose Levels Based on Waist Circumference Among Personnel at Pakupatan Terminal Hilda Zakiyya Zamzamy; Widia Pangestika; Astri Ayu Novaria; Rifatul Masrikhiyah
Journal of Nutrition Science Vol 7, No 1 (2026): May, 2026
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v7i1.15041

Abstract

Central obesity, measured by waist circumference, is a key anthropometric indicator and a major risk factor for Type 2 Diabetes Mellitus (T2DM). The prevalence of central obesity and metabolic disorders continues to increase globally and locally, including in Serang City. Certain occupational groups, such as terminal personnel, may be at higher risk due to sedentary work patterns and occupational stress. This study aimed to examine differences in Random Blood Glucose (RBG) levels based on central obesity status among personnel at Pakupatan Terminal, Serang City. A cross-sectional design was employed, involving 23 management and operational personnel selected through convenience sampling in November 2025. Data were collected through waist circumference measurements and RBG testing, and analyzed using descriptive statistics and the Independent Samples t-test. The results showed a p-value greater than 0.05, indicating no significant difference in RBG levels between central obesity and normal groups. This finding may be influenced by the small sample size or early metabolic changes not yet reflected in glucose levels. Despite the non-significant results, central obesity remains an important indicator of long-term metabolic risk. Therefore, preventive interventions such as workplace health screening, nutrition education, and regular physical activity are recommended to reduce the risk of metabolic syndrome and other non-communicable diseases among high-risk occupational groups.
Co-Authors Aditya Hanif Permana Ady Saputra Firmansyah Ady Saputra Firmansyah Amaliah , Lili Ana Mahmudah Anggi Citra Suryani Anggraeni, Jihan Oktavia Anggray Duvita Wahyani Ardian Candra Mustikaningrum Astri Ayu Novaria Ayu Friska Yuniyanti Cahya Ningsih D, YanYan El Rizal Unzilatirrizqi D Damar Isti Pratiwi Dewi Rahmawati, Yuni Diah Ratna Sari Diah Ratnasari Diah Ratnasari Diah Ratnasari Diniyatul Hidayah Eka Wijayanti Elvina Rachma, Devi Fasikha, Fitriyani Fatmawati, Fita Febriani Fera, Melly Fitria Lutfiana Fitriyani, Nabila Nurul Hanari Fajarini Henry Widya Prasetya Hilda Zakiyya Zamzamy Indriyani, Azizah Jamhuri Khofiyatun, Silva koidah Laelia Nurpratiwiningsih marifatun Martha Irene Kartasurya Maylanti, Dina muhammad iqbal Octora Mukson Mukson Nafilah Nafilah nafisah nafisah Pusaka, Semerdanta Puspa Indah Permatasari Putri Salsabila, Aisya Putri Wahyuningtyas, Aulia Rahmawati, Yuniarti Ratu Diah Koerniawati Rifqi Ferry Balfas Rifqi Fery Balfas Rifqi, Shabrina Alya Risky Fatikasari Sekarwati, Retno Setyaningsih, Sulasyi Siti Nurjannah Susi Yulianingsih Syakur, Habibah Ubaedillah Ubaedillah Ubaedillah Ubaedillah Utami, Zalfa Yulia Widia Widia Pangestika Widia Pangestika Winda Dwi Lestari Yuniarti Dewi R Yuniarti Dewi R Yuniarti Dewi Rahmawati Yuniarti Dewi Rahmawati Yuniarti Dewi Rahmawati, Yuniarti Dewi Yunika Purwanti