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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Journal of Applied Agricultural Science and Technology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Sosial dan Teknologi JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) Jurnal Teknologi Pengolahan Pertanian Abdi Wina : Jurnal Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba Jurnal Riset, Inovasi, Teknologi & Terapan

Nanda Triandita, Nanda

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Teuku Umar

Author-ID : 635641

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Veterinary

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PERBAIKAN STATUS ANTIOKSIDAN PENDERITA DIABETES TIPE 2 DENGAN TAHU KEDELAI HITAM KAYA SERAT Nanda Triandita; Fransiska R. Zakaria; Endang Prangdimurti; Nela Eska Putri
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Type 2 diabetes mellitus (T2DM) is a non-insulin dependent diabetes, because insulin is not secreted by beta cell pancreas or dysfunction of insulin reseptors. The purposes of this research were to evaluate the effect of dietary fiber rich- tofu from black soybean on the antioxidant plasma status, malonaldehide (MDA) and hepatic marker in T2DM patients. One group (n=11) of patients was given 80 g of tofu for 30 days while the control group (n=11) was not. No significant differences was observed pertaining the characteristics of both groups before interventions (age, body mass index, body weight, body high, systolic blood pressure, diastolic blood pressure and fasting blood glucose). The antioxidant activity, MDA and AST/ALT of both groups were analyzed from plasma at day-0 and day-30. Antioxidant activity was analyzed by DPPH method, MDA level with TBARS method, and AST/ALT by International Federation of Clinical Chemistry (IFCC) method. The result showed that the plasma antioxidant increased (4.77±9.49%), but the MDA (2.11±1.73 nmol/mL) and AST (7.73±16.72 U/L)/ ALT (3.55±12.79 U/L) level decreased. Rich dietary fiber tofu from black soybean may have potential use for improving the health status of T2DM patients.

PENGARUH INTERVENSI TAHU KEDELAI HITAM KAYA SERAT TERHADAP GLUKOSA DARAH DAN INFLAMASI RESPONDEN DIABETES TIPE 2 Nela Eska Putri; Fransiska R. Zakaria; Endang Prangdimurti; Nanda Triandita
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Type 2 diabetes mellitus (T2DM) subjects have a hyperglycemia condition. Hyperglycemia can cause oxidative stress that trigger glucose autooxidation and reactive oxygen species (ROS). ROS also triggers the inflammation and induces the cytokine signalling from cells and body tissues, such as interleukin and prostaglandin enzyme (COX-2). The purpose of this research was to analyze the effect of dietary fiber rich-tofu from black soybean (DFT) on bloods glucose and inflammations of T2DM patients. Intervention group (n=9) was given 80 grams DFT during 30 days and control group (n=9) was not. Blood collections were conducted before and after intervention by certified nurses for all groups for analysis in the laboratory. Fasting Blood Glucose (FBG) was measured by glucometer, while the plasma was analyzed with ELISA to measure the optical density value of IL-6 and COX-2 enzyme. Consumption of DFT resulted in the decline of the optical density of IL-6 value (p=0.00), but DFT could not reduce the FBG and optical density of COX-2 enzyme (p=0.22 and p=0.51). Therefore DFT can be considered as an effective food for reduction of T2DM inflammatory.

Socialization of Personal Hygiene for Danu’s Tofu Home Industry Workers in Alue Peunyareng, Meureubo Subdistrict, West Aceh Regency, Aceh Maya Indra Rasyid; Devi Agustia; Nanda Triandita; Hilka Yuliani; Lia Angraeni; Desi Susanti
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 7, No 2 (2021): June
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

Tofu is one of the favorite foods of Indonesian people. Tofu processing has been carried out in several home industries in West Aceh Subdistrict. This community engagement program focused on the tofu home industry starting from a survey and mapping of the business condition followed by training and supervision activity. This training was given to tofu home industry owners and their workers. This training and supervision aimed to improve partners' knowledge and understanding about the importance of applying personal hygiene to the workers. Increased knowledge will in turn raise the awareness and motivation of the workers to apply personal hygiene procedures in tofu processing.

PENGOLAHAN ABON JANTUNG PISANG SEBAGAI UPAYA DIVERSIFIKASI PANGAN BAGI MASYARAKAT DI DESA SEUNEUBOK ACEH BARAT Lia Angraeni; Nanda Triandita; Maya Indra Rasyid; Hilka Yuliani
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.550-555.2020

Jantung pisang merupakan bagian dari tanaman pisang yang selama ini masih kurang dimanfaatkan. Jantung pisang berpotensi untuk diolah menjadi abon yang bergizi, di samping harganya juga cukup murah. Abon jantung pisang diharapkan dapat meningkatkan diversifikasi pangan. Kegiatan pengabdian masyarakat ini dilakukan oleh Dosen Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Teuku Umar. Tujuan dari kegiatan ini adalah untuk memperkenalkan jantung pisang sebagai bahan alternatif untuk pembuatan abon dan mempraktekkan cara pengolahan jantung pisang menjadi abon. Peserta kegiatan ini berjumlah 20 orang yang merupakan ibu rumah tangga di lingkungan Desa Seunebok, Aceh Barat. Peserta dapat memahami potensi dan manfaat jantung pisang sebagai bahan pangan yang menyehatkan serta mampu mengolah jantung pisang menjadi produk abon yang bergizi. Kata kunci: Abon, Jantung pisang, Diversifikasi pangan ABSTRACT Banana flowers is part of the banana plant that is still underutilized. It has the potential to be processed into a nutritious shredded, besides the price is also quite cheap. Shredded banana flower is expected to increase food diversification. This community service activity was carried out by lecturer from Department of Agricultural Product Technology, Faculty of Agriculture, Teuku Umar University in Seuneubok Village, West Aceh. The purpose of this activity was to introduce banana flowers as an alternative material for making shredded and to practice the processing of banana flowers into shredded. The participants in this activity were 20 housewives in Seunebok Village, West Aceh. Participants could understand the potential of banana flowers as healthy food and be able to process banana flowers into nutritious shredded products. Keywords: Shredded, Banana flowers, Food diversification

PENGEMBANGAN PRODUK PANGAN FUNGSIONAL DALAM MENINGKATKAN KESEHATAN DAN KESEJAHTERAAN MASYARAKAT DI DESA SUAK PANDAN ACEH BARAT Nanda Triandita; Khori Suci Maifianti; Maya Indra Rasyid; Hilka Yuliani; Lia Angraeni
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.457-464.2020

Kegiatan pengabdian kepada masyarakat (PKM) merupakan media penyampaian iptek kepada masyarakat. Pelaksanaan pengabdian ini dilakukan oleh dosen Fakultas Pertanian, Universitas Teuku Umar di Desa Suak Pandan Kabupaten Aceh Barat. Tema PKM ini adalah pengembangan produk pangan fungsional dalam meningkatkan kesehatan dan kesejahteraan masyarakat. Tujuan PKM ini adalah memperkenalkan pangan fungsional, manfaat pangan fungsional bagi kesehatan dan mempraktekkan cara mengolah pangan fungsional berbasis mie labu kuning dan kunyit asam. Peserta PKM merupakan ibu rumah tangga di desa suak pandan, Aceh Barat yang berjumlah 12 orang. Peserta PKM mengikuti pelatihan pembuatan mie labu kuning dan minuman fungsional kunyit asam serta melakukan pemeriksaan glukosa darah. Luaran dari PKM ini adalah meningkatnya keterampilan ibu rumah tangga di desa Suak Pandan, Aceh barat dalam mengolah produk pangan untuk menunjang diversifikasi produk pangan. Kata kunci: Diversifikasi, Mie labu kuning, Minuman kunyit asam, Pangan fungsional, Pengabdian kepada masyarakat ABSTRACTCommunity service activities are a medium for delivering science and technology to the community. The implementation of this service is carried out by lecturer from the Faculty of Agriculture, Teuku Umar University in Suak Pandan Village, West Aceh Regency. Theme of this activities is the development of functional food products in improving public health and prosperity. The purpose of this activities is to introduce health benefit of functional food and to practice the processing of functional food based on pumpkin noodles and tamarind turmeric. Participants were 12 housewives in Suak Pandan village, West Aceh. The participants attended training on making pumpkin noodles and tamarind turmeric functional drinks and carried out blood glucose checks. Output of this activities was to increase skills of housewives in Suak Pandan village, West Aceh in processing food products to support food product diversification. Keywords: Diversification, Community service, Functional food, Pumpkin noodles, Tamarind turmeric drink

Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom Mardiana Mardiana; Novriza Sativa; Hari Hariadi; Nanda Triandita; Nela Eska Putri
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 4 No 2 (2020): August 2020
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v4i2.138

Functional drinks can be made from local herbal ingredients that are often used for spices such as cinnamon (Cinnamomum burmanni) and cardamom (Amomum compactum). The purpose of this study is to determine the best formulation of cinnamon and cardamon as a herbal drink based on moisture content, ash content , and sensory evaluation. Raw materials were dried at 50 °C until reached a maximum moisture content 10% and were reduced in size. The formulations were made of comparison between cinnamon and cardamom which were A (100: 0)%; B (80:20)%; C (60:40)%; D (50:50)%; E (40:60)%; F (20:80)%; and G (0: 100)%. The moisture content of all formulas is between 7.12-7.33% (<10%) and the ash content of all formulas is between 4.83-5.06%. The results of sensory analysis showed that formula B had the best acceptance for color (3.03) and aroma (3.17). Thisproducthad moisture 7.23 % and ash content 4.83 %.

Pengaruh Campuran Tepung Jagung Dan Tepung Kedelai Hitam Terhadap Penerimaan Sensori Cookies Nela Eska Putri; Nanda Triandita
JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) Vol 3, No 1 (2018): JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology and Science)
Publisher : Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/jagros.v3i1.447

Cookies merupakan salah satu bentuk sediaan pangan instan yang dibuat dari campuran terigu dan tepung-tepungan lainnya. Dalam rangka diversifikasi pangan, tepung terigu dapat digantikan dengan tepung lain yang terbuat dari biji-bijian maupun kacang-kacangan, diantaranya jagung dan kedelai hitam. Penelitian ini bertujuan untuk mengetahui nilai sensori produk cookies yang dibuat dari campuran tepung jagung dan tepung kedelai hitam, yang meliputi kecerahan, aroma, kerenyahan, kemanisan, dan tekstur. Prosentase perbandingan tepung terigu, tepung jagung, dan tepung kedelai hitam dalam adonan cookies adalah: 100 : 0 : 0 (Kontrol); 70 : 25 : 5 (cookies A); 60 : 35 : 5 (cookies B); dan 50 : 45 : 5 (cookies C). Hasil penelitian menunjukkan bahwa cookies perlakuan B memiliki nilai kecerahan (agak cerah-cerah), kerenyahan (agak renyah-renyah), kemanisan (agak manis-manis), dan tekstur (netral-agak lembut) tertinggi dibandingkan produk lainnya. Kata kunci: cookies, jagung, kedelai hitam, nilai sensori

PENGARUH CAMPURAN KONSENTRAT PROTEIN JAGUNG DAN TEPUNG TEMPE TERHADAP ANGKA LEMPENG TOTAL MI TAPIOKA Nanda Triandita
JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) Vol 2, No 1 (2017): JAGROS: Jurnal Agroteknologi dan Sains (Journal of Agrotechnology and Sciences)
Publisher : Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/jagros.v2i1.314

Belum diketahui, apakah tepung tapioka yang ditambahkan campuran konsentrat protein jagung (KPJ) dan tepung tempe kedelai (TTK), dapat menghasilkan mi yang menyerupai dari terigu. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan penelitian adalah perbandingan KPJ : TTK A (5 : 25); B(10 : 20); C(15 : 15); D(20 :10); E(25 : 5) terhadap 70% tepung tapioka. Data dianalisis dengan uji F dan Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa mi tapioka dengan penambahan KPJ dan TTK berpengaruh myata terhadap karakteristik mutu mi. Mi tapioka yang dihasilkan dari campuran KPJ dan TTK (10:20) adalah yang terbaik.

THE ROLES OF BLACK SOYBEAN AND PALM OIL IN CONTROL OF TYPE 2 DIABETES MELITUS Reno Irwanto; Nela Eska Putri; Nanda Triandita
Jurnal Teknologi Pengolahan Pertanian Vol 3, No 1 (2021): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

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

Diabetes mellitus Type 2 (DMT2) is generally caused by a poor diet that causes high glucose in the blood (hyperglycemic) continuously and results in pancreatic dysfunction as a producer of the hormone insulin. The hormone insulin functions as a regulator of the presence of glucose in the blood. Hyperglycemic events can increase the formation of free radicals in the body. Free radicals can increase the damage to the pancreas and other organs in the body, thereby increasing the severity of diabetes. The high mortality rate due to (DMT2) requires serious attention from all parties for its handling. T2DM is a chronic disease that cannot be cured, but can be controlled to reduce the severity of the disease. Foods that are suitable for people with DMT2 are high in protein, vegetable fat, dietary fiber and antioxidants, and have low starch content. Foods sourced from black soybeans can meet the nutrients and antioxidant compounds needed by people with DMT2, because they contain daidzein, genistein, isoflavones, and anthocyanins. Crude palm oil (MSMn) contains carotenoids and vitamin E which can also act as antioxidants. Many studies mention the benefits of black soybeans for people with DMT2, because it can control blood glucose, reduce inflammation, improve blood lipids, increase the antioxidant capacity of blood plasma, and reduce SGOT/SGPT enzymes as markers of liver damage. Functional food for people with DMT2 sourced from black soybeans and MSMn can be black soybean juice enriched with MSMn microencapsulation.

Karakteristik Sensori Cookies Mocaf dengan Substitusi Tepung Labu Kuning Maya Indra Rasyid; Sri Maryati; Nanda Triandita; Hilka Yuliani; Lia Angraeni
Jurnal Teknologi Pengolahan Pertanian Vol 2, No 1 (2020): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v2i1.2043

Cookies merupakan salah satu bentuk sediaan pangan instan yang dibuat dari campuran terigu dan tepung-tepungan dengan penambahab gula, butter dan lainnya dengan bantuan proses pengovenan. Dalam penelitian ini dilakukan pembuatan cookies menggunakan tepung mocaf dengan substitusi tepung labu kuning yang diharapkan memiliki karakteristik sensori yang baik dari panalis. Penelitian ini bertujuan untuk mengetahui karakteristik sensori (tingkat kesukaan) terdiri dari warna, aroma, rasa, kerenyahan dan overall dari berbagai formulasi cookies berbahan baku mocaf dan tepung labu kuning. Pembuatan cookies mocaf dengan presentase penambahan formula tepung labu kuning yaitu 0% (cookies A); 20% (cookies B); 30% (cookies C); dan 40% (cookies D), kemudian dilakukan pengujian sensori dengan uji hedonik meliputi warna, aroma, rasa, tekstur dan overall. Berdasarkan karakteristik sensori produk cookies terbaik adalah produk cookies A (100% tepung mocaf dan 0% tepung labu kuning). Dari hasil penelitian diketahui panalis lebih menyukai produk cookies tanpa penambahan tepung labu kuning. Kata kunci: Cookies; mocaf ; labu kuning; sensori

Co-Authors Adek Irwanda Afrozi, Agus Salim Agam Setiawan Anggriawin, Mirza Desi Susanti Desi Susanti Devi Agustia Didit Hadisiswaya Endang Prangdimurti F. Faridah Faridah Faridah Fransiska R. Zakaria Hari Hariadi Harwanto, Untung Nugroho Haziman, Muhammad Luthfan Husin, Hasanuddin Jasmi Jufrinaldi, Jufrinaldi Khori Suci Maifianti Lia Angraeni Mardiana Mardiana Masrijal Masrijal Maya Indra Rasyid Muhammad Rifqi Nada, Sayyidah Sofiyah Nela Eska Putri, Nela Eska Nyimas Rupiah Rahmi, Suci Reno Irwanto Sativa, Novriza Sri Maryati Sri Maryati Supriyadi Supriyadi Wibowo, Muhammad Abdul Malik Zahran, Rizal Muhammad

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