Article Per Year (5 Year)
p-Index From 2021 - 2026
4.835
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Jurnal Gizi JURNAL GIZI INDONESIA Journal of Nutrition College Jurnal Kesehatan Masyarakat Abdimas Jurnal Kesehatan Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Darussalam Nutrition Journal Ilmu Gizi Indonesia Biosaintifika: Journal of Biology & Biology Education Amerta Nutrition Jurnal Kreativitas PKM Jurnal Pengabdian Dharma Bakti Sport and Nutrition Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Kesehatan (JIKA) Nutrisia Nutrizione : Nutrition Research And Development Journal Indonesian Journal of Public Health and Nutrition Jurnal Pengabdian Kepada Masyarakat: Kesehatan (JPKMK) Bookchapter Kesehatan Masyarakat Universitas Negeri Semarang Jurnal Abdimas Unnes Journal of Public Health Nutrizione Jurnal Panjar : Pengabdian Bidang Pembelajaran
Natalia Desy Putriningtyas, Natalia Desy
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

Published : 48 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : JURNAL GIZI INDONESIA

 1 
Potensi yogurt kacang merah (Phaseolus vulgaris L) ditinjau dari sifat organoleptik, kandungan protein, lemak dan flavonoid Putriningtyas, Natalia Desy; Wahyuningsih, Siti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 6, No 1 (2017)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.741 KB) | DOI: 10.14710/jgi.6.1.37-43

Abstract

Background:   Yogurt is one of fermented milk products. Yogurt can also be made from red beans milk (Phaseolus vulgaris L). Red beans milk has a better taste and flavor compared to the other legumes. Red beans are a good source of complex carbohydrates, protein, vitamin B, iron, calcium,phosphorus and also rich in fiber and flavonoids. Red beans yogurt is one of the innovations of fermented red beans products. Objective: This study was aimed to determine the differences of red beans yogurt on organoleptic properties, protein, lipid and flavonoid contents. Methods: The study was held in February- September 2017 at Microbiology Laboratory of Center for Food and Nutrition, Gadjah Mada University and Dietetic and Culinary Laboratory of Respati University, Yogyakarta. The study was experimental design using Completely Randomized research Design (CRD) with four treatments, each replicated two times. The formulation of yogurt were A (control from cow milk and 2% skim milk); B (red beans and 2% skim milk); C (red beans and skim milk with comparison 1:0.5); D (red beans and skim milk with comparison 1:1). Hedonic scale test form was used for measuring organoleptic properties, such as flavor, taste, texture, colour and overall organoleptic properties. Hedonic level was done by twenty semi trained panelist. The difference of organoleptic properties were analyzed by Kruskal-Wallis test and continued by Mann Whitney U test. Results: Flavor, color, taste,and texture and overall organoleptic properties between groups were significantly different; p=0.001 respectively. The protein, lipid and flavonoid content between groups were not significantly different; p= 0.083; 0.919; 0.083 respectively. Yogurt C was preferable with a ratio of skim milk to red beans of 1:0.5. The highest protein and fat content was found in yogurt D. The highest flavonoid was found in yogurt C.  Conclusion: There were no differences in protein, lipid and flavonoid content but different in organoleptic properties.
Red dragon fruit (Hylocereus spp.) peel marmalade effectively improve blood glucose and lipid profile of hypercholesterolemic wistar rats Putriningtyas, Natalia Desy; Permatasari, Intan; Oktaviani, Dita; Raha, Anastasia Servia; Wahyuningsih, Siti
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 1 (2020)
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.1.61-67

Abstract

Background: Polyphenols, antioxidants, dietary fiber, and vitamin contained in the red dragon fruit peel. Red dragon fruit peel can be processed into marmalade. Red dragon fruit peel marmalade has the potential to be a functional food. Functional food is food that has a physiological function based on scientific studies.Objectives: The objective of this study is to analyze the effect of red dragon fruit peel marmalade on fasting blood glucose levels, HDL, LDL, and triglycerides levels of hypercholesterolemic Wistar rats.Methods: This study used a pre-&post-test control group design. Hypercholesterolemic male Wistar rats were randomly assigned into five groups. Hypercholesterolemia was induced by 1% cholesterol powder and 0.5% cholic acid for two weeks. All groups received standard chow. Samples were grouped into five groups: K-; K+; K1 (0.94 g/kg b.wt/day); K2 (1.41 g/kg b.wt/day); K3 (1.88 g/kg b.wt/day). The intervention was carried out for 28 days. GDP level was measured using the GOD-PAP. HDL, LDL, and triglyceride were analyzed with spectrophotometry. GDP, HDL, LDL, and triglyceride levels were measured twice before fasting. A paired t-test and one-way ANOVA were used to analyze the data.Results: The result showed that K-; K1; K2; K3 had a significant difference between groups before and after the intervention (p<0.05). Red dragon fruit peel Marmalade was able to reduce the levels of GDP, LDL, triglycerides, and increase HDL (p <0.05).Conclusion: Red dragon fruit peel marmalade reduced fasting blood glucose levels, LDL, triglyceride levels, and increased HDL levels of hypercholesterolemic Wistar rats.
Antibacterial potential of red dragon fruit peel yogurt (hylocereus spp.) against bacillus subtilis bacteria in hypercholesterolemic wistar rats Putriningtyas, Natalia Desy; Mardiana, Mardiana; Cahyati, Widya Hary
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) Vol 9, No 2 (2021): Juni
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jgi.9.2.159-165

Abstract

Background: Fruit peel is a part of red dragon fruit that weighed 30-35% of the fruit weight and has not been used optimally. Red dragon fruit peel contains fiber, vitamin, flavonoid, tannin, alkaloids and has the potential as an antibacterial. Red dragon fruit peel can be processed into yogurt.Objectives: This research examined the antibacterial potential of red dragon fruit peel yogurt against Bacillus subtilis in hypercholesterolemic Wistar rats.Materials and Methods: Materials tested in this study were negative control, positive control, and caecum of hypercholesterolemic Wistar. This study used chloramphenicol as the positive control (K+) and DMSO 10% as the negative control (K-). The K1; K2; K3 were orally administered with 1.8 mL; 2.7 mL; 3.6 mL of red dragon fruit peel yogurt, respectively. Red dragon fruit peel yogurt was administered daily for 28 days. Caecum was collected and tested for antibacterial activity using disk diffusion (Kirby Bauer). The Bacillus subtilis was obtained from the Microbiology Laboratory of Center for Food and Nutrition Studies Universitas Gadjah Mada.Results: The average inhibition zone in K-; K+; K1; K2; K3 were 0.00±0.00 mm; 11.5±1.41 mm; 11.5±0.96 mm; 10.13±0.66 mm; 10.38±1.12 mm, respectively. The experimental animal groups, which received 2.7 mL and 1.8 mL of red dragon fruit peel yogurts, showed a significant difference compared to the positive control group (p= 0.026 and p=0.021, respectively). When the dose was increased to 3.6 mL, it showed no statistical difference in results (p=1.000).Conclusions: Red dragon fruit peel yogurt has an antibacterial potential against Bacillus subtilis.
Co-Authors Adi S Aeni, Syifa affandi, mustafa daru Agus Wijanarka Agus Wijanarka, Agus Akbariandi, Robby Al Kautsar, Nikmatul Ilma Aldias Bahatmaka Alia Azmi Amelia Fitra Khasanah Annisa Pramitasari Annisa Rahmawati Ari Tri Astuti, Ari Tri Asyifa Adni Maghfira Azizan, Azliyana Bogy Febriatmoko Cahyo Yuwono Candra, Adiska Rani Ditya Desty Ervira Puspaningtyas Efa Nugroho Efrilia Maulana Farida, Eko Fathurrahman Prasetyo Fernando, G. S.N. Fitrah, Fadlilah Naila Galuh Nita Prameswari Haqiqi Salman Hary, Widya Heni Maulidah Hilmy Aliriad Ihsani, Sri Indah Ika Mustika Dewi Inayah Anggraini Nanda Pramesti Indrasti, Oktaviani Dwi Indrayana, Sofyan Intan Permatasari Irwan Irwan Istiada, Ayu Iyyah, Isra Jayaputra, Vitta Maitri Budhi Jumirah, Yasinta Kartika Nugraheni Khairunnisa, Salwa Kusuma, Refani Alycia Latifah Rachmawati Lestari, Yanesti Nur Avianda Listiyani Eka Tyastuti M. Bakhtiar Subardi Made Bang Redy Utama Mardiana Mardiana Mariza, Maya Maulidah, Heni Maylvie Merzistya, Aufiena Nur Ayu Mohamad Shaifuddin, Siti Norashikin Muflikhah, Zuyyinatun Na'imah, Fitriyatun Nisa, Alfiana Ainun Nur Dina Amalina Nur Siyam Nurharsono, Tri Nurkhofifah, Sri Wahyu Oktaviani, Dita Oktia Woro Kasmini Handayani Paldy, Paldy Pramesti, Cahya Pramitha Sari Pranindita, Salsabila Kinaya Putri, Emilda Yulia Rachmawati, Latifah Raden Jaka Sarwadhamana Raha, Anastasia Servia Rahma, Siti Nur Raina Khairana Denando Rizal Fauzi Romadhoni, Wiga Nurlatifa Rr. Sri Ratna Rahayu Safina Azzahra Sari, Emi Yela Utami Shafa Kamila Rivani Silvia Ulin Nafi&#039; Sina Dwi Rahayu Siti Harnina Bintari Siti Nurunniyah Siti Wahyuningsih Siti Wahyuningsih Sri Purwaningsih Suharyo - Syamsudin, Fajar Tandiyo Rahayu Tiawati, Sulis Wara Dyah Pita Rengga WH, Annisa Widya Hary Cahyati Wiranto Wiranto Wulandari, Desi Lestari Yuliaji Siswanto