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PENGEMBANGAN PRODUK DAN UJI SENSORI “SERBAT HERBAL” SEBAGAI MINUMAN PENINGKAT DAYA TAHAN TUBUH Yanesti Nuravianda Lestari
Jurnal Gizi dan Pangan Soedirman Vol 5 No 1 (2021): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

ABSTRAK Penelitian ini bertujuan untuk mengembangkan “serbat herbal” sebagai minuman tradisional peningkat daya tahan tubuh dan mengkaji karakteristik sensorinya. Uji sensori menggunakan uji mutu hedonik oleh 80 orang panelis konsumen terhadap mutu aroma, rasa, tekstur, dan warna. Formulasi produk yang diuji sensori yaitu P1 (serbat herbal saja); P2 (serbat herbal ditambah Chia seed); dan P3 (serbat herbal ditambah Chia seed dan daging kelapa muda). Panelis berasal dari mitra ojek online (52.5% Gojek; 37.5% Grab; dan 7.5% keduanya) dan konvensional (2.5%). Hasil uji sensori menunjukkan bahwa panelis menyukai rasa (3.9 + 1.12; 4.3 + 0.82; dan 4.4 + 0.89), aroma (4.5 + 0.83; 4.4 + 0.74; dan 4.5 + 0.64), tekstur (3.90 + 1.12; 4.4 + 0.77; dan 4.6 + 0.71), dan warna (4.6 + 0.71; 4.10 + 1,11; dan 4.3 + 0.83) seluruh formulasi produk. Uji beda dengan Kruskal Wallis menunjukkan bahwa terdapat perbedaan rasa, tekstur, dan warna yang signifikan dari ketiga formulasi “serbat herbal” (p=0.010; 0.0001; dan 0.027). Uji lanjut menunjukkan bahwa rasa dan tekstur P1 dan P3 menunjukkan perbedaan signifikan (p=0.020; 0.005; 0.005; dan 0.0001) Dapat disimpulkan bahwa mutu aroma, rasa, tekstur, dan warna seluruh formulasi “serbat herbal” disukai oleh panelis konsumen. Kata Kunci: minuman tradisional, mutu sensori, serbat herbal.

PENGEMBANGAN PRODUK DAN UJI SENSORI “SERBAT HERBAL” SEBAGAI MINUMAN PENINGKAT DAYA TAHAN TUBUH Yanesti Nuravianda Lestari
Jurnal Gizi dan Pangan Soedirman Vol 5 No 1 (2021): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2021.5.1.3600

ABSTRAK Penelitian ini bertujuan untuk mengembangkan “serbat herbal” sebagai minuman tradisional peningkat daya tahan tubuh dan mengkaji karakteristik sensorinya. Uji sensori menggunakan uji mutu hedonik oleh 80 orang panelis konsumen terhadap mutu aroma, rasa, tekstur, dan warna. Formulasi produk yang diuji sensori yaitu P1 (serbat herbal saja); P2 (serbat herbal ditambah Chia seed); dan P3 (serbat herbal ditambah Chia seed dan daging kelapa muda). Panelis berasal dari mitra ojek online (52.5% Gojek; 37.5% Grab; dan 7.5% keduanya) dan konvensional (2.5%). Hasil uji sensori menunjukkan bahwa panelis menyukai rasa (3.9 + 1.12; 4.3 + 0.82; dan 4.4 + 0.89), aroma (4.5 + 0.83; 4.4 + 0.74; dan 4.5 + 0.64), tekstur (3.90 + 1.12; 4.4 + 0.77; dan 4.6 + 0.71), dan warna (4.6 + 0.71; 4.10 + 1,11; dan 4.3 + 0.83) seluruh formulasi produk. Uji beda dengan Kruskal Wallis menunjukkan bahwa terdapat perbedaan rasa, tekstur, dan warna yang signifikan dari ketiga formulasi “serbat herbal” (p=0.010; 0.0001; dan 0.027). Uji lanjut menunjukkan bahwa rasa dan tekstur P1 dan P3 menunjukkan perbedaan signifikan (p=0.020; 0.005; 0.005; dan 0.0001) Dapat disimpulkan bahwa mutu aroma, rasa, tekstur, dan warna seluruh formulasi “serbat herbal” disukai oleh panelis konsumen. Kata Kunci: minuman tradisional, mutu sensori, serbat herbal.

KORELASI ANTARA ASUPAN CAIRAN DENGAN STATUS HIDRASI PEKERJA BAGIAN PRODUKSI AIR MINUM DALAM KEMASAN DI PT.X SEMARANG Dwiza Rachmadani Nurfrida; Yanesti Nuravianda Lestari
Jambura Journal of Health Sciences and Research Vol 5, No 3 (2023): JULI: JAMBURA JOURNAL OF HEALTH SCIENCES AND RESEARCH
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35971/jjhsr.v5i3.20760

Dehidrasi merupakan ketidakseimbangan antara asupan cairan dengan cairan yang dikeluarkan oleh tubuh. Hasil riset oleh The Hydration Indonesian Regional Study (THIRST) tahun 2009 menunjukkan bahwa total sebanyak 39.4% orang dewasa mengalami dehidrasi baik di dataran tinggi maupun di dataran rendah. Kebaruan penelitian ini menggunakan kategori pembanding rekomendasi asupan cairan National Institute for Occupational Safety and Health (NIOSH) untuk pekerja di lingkungan panas yang disesuaikan dengan durasi kerja yaitu 250 ml per 30 menit selama 8 jam kerja. Tujuan dari penelitian ini untuk menganalisa korelasi antara asupan cairan dengan status hidrasi pekerja di bagian produksi air minum dalam kemasan di PT. X Semarang. Penelitian ini menggunakan analitik observasional dengan desain studi potong lintang. Teknik pengambilan sampel menggunakan teknik total sampling yaitu sebanyak 49 pekerja. Data asupan cairan dikumpulkan dengan menggunakan formulir food recall 1 x 24 jam dan berat jenis urin (BJU) menggunakan dipstick urine. Data dianalisis menggunakan analisis univariat dan bivariat menggunakan uji Rank Spearman. Hasil penelitian menunjukkan bahwa sebanyak 26,5% pekerja mengonsumsi cukup cairan dan sebanyak 73,5% tidak mengonsumsi cukup cairan dan status hidrasi pekerja menunjukkan sebanyak 55,1% pekerja dehidrasi, diantaranya sebanyak 28,6% pekerja dehidrasi ringan dan sebanyak 26,5% pekerja mengalami dehidrasi sedang. Berdasarkan hasil statistika dapat diketahui nilai P = 0,001 (P-value0,05). Disimpulkan terdapat korelasi antara asupan cairan dengan status hidrasi pekerja di bagian produksi air minum dalam kemasan di PT. X Semarang.

Sosialisasi Higiene dan Sanitasi Penjamah Makanan di KB/TK Alam Jungle School Semarang Natalia Desy Putriningtyas; Yanesti Nuravianda Lestari; Latifah Rachmawati; Widya Hary Cahyati
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 6, No 10 (2023): Volume 6 No 10 2023
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v6i10.12249

ABSTRAK Penyelenggaran makanan menjadi salah satu hal penting bagi institusi pendidikan yang turut dilengkapi dengan fasilitas penitipan anak. Kejadian kontaminasi makanan bahkan berujung pada keracunan pangan dapat disebabkan karena kurangnya pengetahuan dan penerapan higiene sanitasi para penjamah makanan. Kegiatan pengabdian ini bertujuan untuk melakukan sosialisasi higiene dan sanitasi yang berkaitan dengan keamanan pangan sekaligus kudapan sehat dan aman bagi anak usia dini. Metode pelaksanaan kegiatan pengabdian menggunakan sosialisasi, pendampingan dan edukasi gizi. Mitra pengabdian kepada masyarakat adalah para penjamah makanan di KB/TK Alam Jungle School Semarang, Sekaran kecamatan Gunungpati Semarang. Hasil kegiatan menunjukkan bahwa kegiatan sosialisasi dan edukasi gizi yang dilakukan terhadap penjamah makanan mampu meningkatkan pengetahuan yang berkaitan dengan higiene dan sanitasi makanan serta peningkatan pemahaman mengenai kudapan sehat dan aman bagi anak usia dini. Hasil pengabdian ini juga menunjukkan bahwa perlu adanya monitoring dan evaluasi dari stakeholder sebagai penjamin keberlangsungan program keamanan pangan di lingkungan sarana pendidikan. Pengabdian ini juga diharapkan mampu meningkatkan kapasitas para penjamah makanan mengenai keamanan pangan dan personal higiene. Kesimpulan kegiatan pengabdian ini adalah terjadi peningkatan pengetahuan para penjamah makanan di KB/TK Alam Jungle School Semarang, Sekaran kecamatan Gunungpati Semarang yang berkaitan dengan higiene dan sanitasi makanan pada penyelenggaraan makan. Kata Kunci: Higiene, Keamanan Pangan, Pengetahuan, Penjamah Makanan, Sanitasi ABSTRACT Food preparation is one of the important things for educational institutions that are also equipped with childcare facilities. The incidence of food contamination and even food poisoning can be caused by the lack of knowledge and application of hygiene and sanitation by food handlers. This service activity aims to socialize hygiene and sanitation related to food safety as well as healthy and safe snacks for early childhood. The method of implementing community service activities uses socialization, mentoring, and nutrition education. The community service partners are food handlers at KB/TK Alam Jungle School Semarang, Sekaran, and Gunungpati Semarang. The results of the activity showed that the socialization and nutrition education activities carried out for food handlers were able to increase knowledge related to food hygiene and sanitation and increase understanding of healthy and safe snacks for early childhood. The results of this service also show that there is a need for monitoring and evaluation from stakeholders to ensure the sustainability of food safety programs in educational facilities. This service is also expected to increase the capacity of food handlers regarding food safety and personal hygiene. The conclusion of this service activity is that there is an increase in the knowledge of food handlers at KB / TK Alam Jungle School Semarang, Sekaran, Gunungpati Semarang sub-district related to food safety and personal hygiene. Keywords: Higiene, Food Safety, Knowledge, Food-Handlers, Sanitation

Distribution Of Covid-19 Based on Location Quotient (LQ) in Batang Regency, Central Java, Indonesia Heni Isniyati; Eram Tunggul Pawenang; Mustafa Daru Affandi; Yanesti Nuravianda Lestari
Unnes Journal of Public Health Vol 12 No 2 (2023): Unnes Journal of Public Health
Publisher : Universitas Negeri Semarang (UNNES) in cooperation with Association of Indonesian Public Health Experts (Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI))

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ujph.v12i2.62741

The distribution of Covid-19 cases in the Batang regency increased to 9,924 confirmed cases from its first identification on April 4, 2020, until December 2021. The potential distribution of Covid-19 instances in 2020 and 2021 is in low land near the regency's main road access. This study aims to analyze the potential distribution of Covid-19 in an area based on environmental characteristics by a spatial approach based on location quotient (LQ) in the Batang regency for 2 consecutive years. The type of research is descriptive with a spatial explanatory design with a sample were 248 villages in the Batang regency. The results showed that 248 villages were confirmed to have Covid-19 with a very high potential distribution (LQ> 1.2) were 53 (21.4%) villages, the high potential distribution (1.05<LQ< 1.2) were 20 (8,1%) villages, the average potential distribution (0.95<LQ< 1.05) were 12 (4,8%) villages, the low potential distribution (0.80<LQ< 0.95) were 25 (10,1%) villages, and shallow potential distribution (0<LQ< 0.8) were 138 (55,6%) villages. Moran’s index showed that the pattern of Covid-19 has a significant spatial correlation with p-value < 0.01 and Z-score > 2.58 in both 2020 and 2021 with the distribution pattern forming a cluster.

HUBUNGAN TINGKAT PENGETAHUAN DANDUKUNGAN KELUARGA TERHADAP KEPATUHAN DIET PASIEN DIABETES MELLITUS DI KLINIK BHAKTI HUSADA PURWAKARTA Handayani, Handayani; Nuravianda L., Yanesti; Haryanto, Irwan
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 1 No. 1 (2017): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Diabetes mellitus (DM) is a state of chronic hyperglycemia accompanied by various disorders due to hormonal disturbances that cause a variety of chronic complications in the eyes, kidneys, nerves, and blood vessels. Family support is very important to motivate patients in performing the treatment of diabetes mellitus or diet. Objective: To examine the relationship of knowledge and family support for diet adherence DM outpatient clinic Bhakti Husada Purwakarta. Methods: This study is observational research with cross sectional design. Subjects were patients with DM Clinic Bhakti Husada Purwakarta amounting to 24 people. The data collected is the level of knowledge, family support, and dietary compliance. Data obtained through questionnaires. Analytical data using Chi-Square test. Results: The majority of respondents' knowledge level was classified as less (64.3%), and family support respondents to compliance in therapy of type 2 diabetes diet is good (50%). There is a relationship between knowledge and adherence diet DM patients (p = 0.008), but there is no relationship between family support compliance DM patients (p = 0.408). Conclusion: There is a relationship between knowledge with type 2 diabetes diet adherence.

Increase in Post-Harvest Sales Capacity Through the Application of Industrial Management in Pokdakan Farmers Groups of Berkah Tilapia Abadi, Pati Regency Widia, Syam; Prihandono, Dorojatun; Abiprayu, Kris Brantas; Utami, Sri; Lestari, Yanesti Nuravianda; Rachmadi, Moch Faizal
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 1 (2024): April
Publisher : Politeknik Negeri Jember

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

Indonesia adalah negara besar yang mempunyai potensi melimpah di bidang kelautan dan perikanan, seperti nila salin. Nila salin adalah salah satu jenis budidaya ikan air payau yang dioptimalkan di area pesisir. Salah satu daerah yang potensial budidaya ikan air payau yaitu Kecamatan Dukuhseti, Kabupaten Pati. Kegiatan Pengabdian Kepada Masyarakat yang dilakukan ini menyasar Kelompok Petani Tambak Pokdakan Berkah Nila Abadi beserta masyarakat sekitar. Tujuannya adalah untuk memberikan insight berwirausaha yang terpadu, komprehensif dan berkelanjutan. Selain itu, kegiatan ini untuk menjawab permasalahan mitra di bidang optimalisasi pasca panen, pemasaran digital, manajemen organisasi, maupun minimnya penggunaan teknologi. Revitalisasi ini diperlukan untuk memacu pertumbuhan ekonomi agar lebih optimal. Solusi yang ditawarkan adalah memberikan pelatihan maupun penyuluhan dan penyampaian materi terkait industrial management sebagai salah satu bentuk akselerasi konsep blue economy. Konsep blue economy adalah penguatan sektor sumber daya perairan guna memacu pertumbuhan ekonomi berkelanjutan dengan berbagai inovasi maupun kreativitas yang dilakukan. Selain itu, pemberian seperangkat alat vacuum sealer juga bertujuan untuk membantu keberlangsungan usaha yang dijalankan. Metode pelaksanaan yang dilakukan adalah melalui bimbingan penyuluhan dan pelatihan secara intensif tentang manajemen skala industri dan optimasi sumber daya perairan khususnya ikan nila salin sebagai sektor unggulan.

The Changes in Hydration Status and Blood Glucose Levels of Young Football Athletes Who were Given Chia Seeds (Salvia hispanica, L.) Based Sports Energy Gel Lestari, Yanesti Nur Avianda; Farida, Eko; Candra, Adiska Rani Ditya; Amin, Nur; Fauzi, Nur
Unnes Journal of Public Health Vol 13 No 1 (2024): Unnes Journal of Public Health
Publisher : Universitas Negeri Semarang (UNNES) in cooperation with Association of Indonesian Public Health Experts (Ikatan Ahli Kesehatan Masyarakat Indonesia (IAKMI))

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ujph.v13i1.62739

An athlete's hydration status is greatly affected by the adequacy of fluids and electrolytes during a workout. This study aimed to formulate a chia seed-based sports drink and analyzed its effect on hydration status and changes in blood glucose levels in football athletes. This experimental study on 46 young football athletes from Tyrex Java Semarang club was selected using a simple random sampling method. There are P(0)=control group (given 300mL placebo); and P(1)=treatment group (given 300 mL chia seed's sport energy gel). Administering placebo and treatment are done 45 minutes before exercise. Bodyweight and blood sugar level measurements are done 30 minutes before exercise and at 120 minutes. There were significant differences in the hydration status of study subjects before and after exercise (p=0.022), but the blood glucose level was not significant (p=0.413). However, the blood glucose level appeared to differ significantly (p=0.0001) between the control and treatment groups. As for changes in hydration status (kg and %) between the control group and treatment showed no sig-nificant differences (p=0.807 and 0.771). The conclusion is that giving chia seed's sports energy drink before exercise can maintain the blood glucose levels even though it does not impact the hydration status of athletes.

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

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

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.

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