Article Per Year (5 Year)
p-Index From 2021 - 2026
2.782
P-Index
This Author published in this journals
All Journal Jurnal Gizi Jurnal Kesehatan Masyarakat GIZI INDONESIA Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Pengabdian Magister Pendidikan IPA Jurnal Kreativitas PKM Jambura Journal of Health Sciences and Research Unnes Journal of Public Health J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Medical and Health Science Journal Community Development Journal Child Education Journal Sport and Nutrition Journal Media Gizi Kesmas Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Nutrizione
Lestari, Yanesti Nur Avianda
Unknown Affiliation
Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal Gizi

 1 
Identifikasi Karakteristik Kimiawi dan Daya Simpan Kefir Susu Jagung (Zea mays L. Saccharata) Lestari, Yanesti Nuravianda; Amin, Nur; Ananda, Duyung; Rengganis, Nimas Ayu
Jurnal Gizi Vol 10, No 2 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.2.2021.20-32

Abstract

Kefir is a food-based on pasteurized milk fermented using lactic acid bacteria, aceticacid bacteria, and yeast. The study aims to analyze proximate levels (carbohydrates, proteins,and fats) and identify the characteristics of sensory changes during storage. This true experimental study uses a complete randomized design with 1 factor. Thecomposition of corn milk kefir consists of 3 levels (K1=corn milk: skimmed milk 100:0;K2=corn milk: skimmed milk 75:25; K3=corn milk: skimmed milk 50:50).  Data analysisusing One Way Anova showed that carbohydrate content (10.31 + 1,426), fat (0.18 + 0.018),and protein (1.83 + 0.973) significantly different (p=0.0001). The 35 days of storage in the refrigerator (2-8C) results in a change in kefir colorbecoming more faded. The kefir texture before storage is different for each kefir compositionand becomes more viscous at the end of the storage period. The sour aroma of kefir willincrease during kefir storage. It can be concluded that protein and fat levels increase alongwith an increase in the amount of skimmed milk addition, while carbohydrate levels decreaseat the addition of the most skimmed milk (K3).Keywords: kefir, proximate, sensory characteristics, shelf-life, skimmed milko
Pengaruh Suhu dan Lama Penyimpanan Terhadap Kadar Vitamin C pada Jus Jambu Biji (Psidium Guajava L.) Hapsari, Yuliana Indra; Lestari, Yanesti Nur Avianda; Prameswari, Galuh Nita
Jurnal Gizi Vol 12, No 1 (2023): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.12.1.2023.37-45

Abstract

Guava juice is one of the healthiest drinks and can be used as a healthy snack. However, people tend to wait for a certain period of time to consume juice. This can affect the levels of vitamin C in it. The purpose of this study was to identify the effect of temperature and storage time on vitamin C levels in guava juice (Psidium guajava L.). The research design was a factorial randomized block design (RAK) with a 2 x 3 pattern, which consisted of two factors, namely: The influence of storage temperaturewhich consisted of 2 levels, namely cold temperature (6.6 -10°C) and roomtemperature (28 -32 °C) and the storage time factor consisted of 3 levels, namely 30 minutes, 60 minutes, and 90 minutes so that the total treatment in this study amounted to 6 treatments. Analysis of vitamin C in this study used the UV-VIS spectrophotometry method. Each treatment will be repeated measurements of vitamin C levels 3 times. The data that has been obtained were analyzed using the Friedmann test with the MannWhitney advanced test (CI = 95%). The results showed that there was an interaction between the combination of temperature and storage time which significantly affected the decrease in vitamin C levels in guava juice (Psidium guajava L.). The lowest vitamin C content in guava juice (Psidium guajava L.) was found in the L2S2 treatment, namely storage at room temperature with a storage time of 60 minutes. In waiting for consumption, people should store fruit juice in the refrigerator so that the vitamins they get are more optimal.Keywords: Vitamin C, Fruit Juice, Guava, Temperature, Storage Time, Spectrophotometry.
Co-Authors ahmad yani Ananda, Duyung Arifin, Agif Miftahul Barita, Asyera Dewi Candra, Adiska Rani Ditya Dian Titis Torina Dian Titis Torina, Dian Titis Dwiza Rachmadani Nurfrida Eram Tunggul Pawenang FADILA, NUR Farida, Eko Fatkhurohman Fatkhurohman Fatkhurohman Fatkhurohman Fauzi, Nur Galuh Nita Prameswari Hapsari, Yuliana Indra Haryanto, Irwan Heni Isniyati Imani, Nadya Alfa Cahaya Istianah, Nine Zainiyatul Jannah, Reni Ainun Kris Brantas Abiprayu, Kris Brantas Kun, Stefania Orance Laila, Rachma Akmila Latifah Rachmawati Mahsa Ulima, Rayna Mardiana Mardiana Mardiana, Dinda Ayu Mustafa Daru Affandi Natalia Desy Putriningtyas, Natalia Desy Nindita, Ariana Eka Nur Amin Nur Amin, Nur Nur Masruroh, Nur Oktavia, Lyna Pitaloka, Retha Prihandono, Dorojatun Prima Astuti Handayani Putri, Silvia Nouvelia Rachmadi, Moch Faizal Rachman, Sonia Aleyda Rahmah, Aisyah Khalimatur Ratna Dewi Kusumaningtyas Rengganis, Nimas Ayu Salsabila, Anida Sari, Marshella Agita Kemala Sari, RR. Dea Nanda Febri Lukita Serli Aprilia Salimasya Shofa, Sakha Zahira Sri Utami Tamaulina Br Sembiring Uswatun Hasanah Widia, Syam Widya Hary Cahyati