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Cucuk, Cucuk Suprihartini
AKZI Karya Husada Kediri
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Other

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PENGARUH PENAMBAHAN EKSTRAK CINCAU HIJAU (Cyclea barbata Miers) TERHADAP OVERRUN DAN DAYA TERIMA ES KRIM Zella, Zella Widaronia; Cucuk, Cucuk Suprihartini; Arya, Arya Ulilalbab; Enggar, Enggar Anggraeni
REKAPANGAN Vol 11, No 1 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Cincau hijau merupakan salah satu jenis tanaman yang banyak dimanfaatkan untuk kesehatan. Kandunganpolifenol dan flavonoid yang terkandung di dalam daun cincau hijau berfungsi sebagai antioksidan. Es krimmerupakan makanan yang sangat popular dan digemari berbagai kalangan. Penambahan ekstrak cincau hijaupada adonan es krim diharapkan dapat meningkatkan manfaat dalam segi kesehatan serta penganekaragamanolahan berbahan dasar ekstrak cincau hijau. Tujuan dari penelitian ini adalah menganalisis pengaruhpenambahan ekstrak cincau hijau terhadap overrun dan daya terima pada es krim. Hipotesis dari penelitian iniadalah ada pengaruh penambahan ekstrak cincau hijau terhadap overrun dan daya terima pada es krim. Jenispenelitian yang digunakan adalah eksperimental laboratorium dimana menggunakan desain penelitianRancangan Acak Lengkap dengan 3 perlakuan dan 3 replikasi serta 1 kontrol. Perlakuan yang digunakan yaituperbandingan ekstrak cincau hijau dengan adonan es krim (55% : 45%), (65% : 35%) dan (75% : 25%). Dataakan dianalisis menggunakan program SPSS 17. Untuk mengetahui pengaruh penambahan ekstrak cincau hijauterhadap overrun menggunakan uji statistik One Way Anova, serta daya terima es krim dianalisis menggunakanuji statistik Friedman Rank dan uji Duncan diperlukan jika ada perbedaan. Berdasarkan uji One Way Anova adapengaruh terhadap overrun (0,009 < α = 0,01), sedangkan pada uji Friedman Rank ada pengaruh terhadapwarna (0,00 < α = 0,05), aroma (0,00 < α = 0,05), tekstur (0,00 < α = 0,05), dan rasa (0,00 < α = 0,05). Nilaitertinggi overrun terdapat pada perlakuan kontrol namun belum memenuhi standar overrun rumah tangga. Dayaterima tertinggi terdapat pada perlakuan kontrol.Kata kunci : Ekstrak cincau hijau, es krim, daya terima, overrun
Gambaran Perilaku Jajan pada Siswa Kelas IV-V di SDN Ngadirejo 3 Kota Kediri Ulilalbab, Arya; Suprihartini, Cucuk
Sriwijaya Journal of Medicine Vol. 1 No. 1 (2018): Sriwijaya Journal of Medicine
Publisher : Fakultas Kedokteran Universitas Sriwijaya

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Abstract

Kesehatan dan gizi anak tidak terlepas dari konsumsi jajanan siswa di sekolah. Masih ada faktor yang belum menjadi prioritas siswa diantaranya higienitas diri, mutu gizi dan aspek keamanan makanan. Penelitian ini bertujuan untuk mendeskripsikan perilaku jajan siswa SD. Metode penelitian berupa deskriptif. Sampel penelitian yaitu siswa kelas IV-V SDN Ngadirejo 3 Kota Kediri. Jumlah sampel sebanyak 40 siswa. Data diperoleh dengan bantuan kuisioner. Data dianalisis menggunakan distribusi frekuensi. Sebanyak 85% siswa membeli jajanan di kantin dan terkadang membeli di luar pagar. Jajanan yang paling disukai yaitu pentol, es teh dan makaroni telur. Mayoritas siswa (72,5%) memilih jajanan karena rasanya enak. Sebanyak 50% siswa menyukai makanan yang berwarna coklat, 27,5% siswa yang lain menyukai warna merah. Sebanyak 87,5% siswa menyukai sedangkan 12,5% siswa tidak menyukai minuman sachet aneka rasa. Dalam hal higienitas diri, sebanyak 42,5% siswa selalu mencuci tangan, 30% sering, dan 27,5% siswa jarang mencuci tangan sebelum makan. Setelah mengetahui perilaku jajan siswa kelas IV-V di SDN Ngadirejo 3 Kota Kediri, maka selanjutnya perlu dilakukan edukasi gizi dan kesehatan. Hal ini bertujuan untuk meningkatkan pengetahuan dan perilaku siswa dalam mengelola uang saku, cara milih serta mengkonsumsi jajanan sehat.
Efek Penambahan Tepung Daun Kelor Pada Fermentasi Tempe Terhadap Kadar Vitamin C Dan N-Amino Tempe Kelor (PELOR) Cucuk Suprihartini; Arya Ulilalbab; Frenky Arif Budiman
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 12 No 1 (2021): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v12i1.204

Abstract

Abstract Tempe is nicknamed the miracle food, this is due to the processing of soybeans into tempe through the fermentation process of rhizopus sp. The fermentation process increases protein digestibility, because it breaks down protein into simple amino acids. In addition, there is a synthesis of vitamin B12, unsaturated fatty acids, and antioxidant compounds. While the moringa leaves are nicknamed the miracle leaves, they have a high nutritional content. Moringa leaves actually contain very high amounts of vitamin A, vitamin C, vitamin B, calcium, potassium, iron and protein, which are easily digested and assimilated by the human body. Vitamin C reduces ferric iron to ferrous in the small intestine so that it is easily absorbed. By combining these two miraculous ingredients, it aims to increase the vitamin C levels in tempeh and study whether there is an effect of adding Moringa leaf flour to the n-amino levels of Moringa leaf tempe. This research is an experimental research with a completely randomized design. Treatment by adding Moringa leaf flour to soybean tempe and the dependent variables were levels of vitamin C and levels of N-Amino in tempe moringa. The concentrations of adding Moringa flour in this study were 0%, 2% and 4%. Analysis of vitamin C using iodimetric method and n-amino test using formol titration method. The average results of the vitamin C test on tempeh with the addition of Moringa leaf flour were as follows: 0% of 0.38%, 2% of 0.69% and 4% of 0.84%, the results of statistical tests with ANOVA showed a statistically significant effect. Significantly, there was a significant increase in vitamin C levels, while the results of the n-amino test were on average 0% of 0.56%, 2% of 0.72% and 4% of 0.78%, the results of statistical tests with ANOVA did not exist significant effect, but there was a tendency to increase levels of n-amino with the addition of Moringa leaf flour. The addition of Moringa leaf flour to the process of making tempeh can be another alternative to meet the needs of vitamin C. Keywords: vitamin C, N-amino, moringa leaves, tempeh
PENGARUH PROPORSI TEPUNG GARUT DAN KACANG HIJAU TERHADAP DAYA TERIMA DAN KADAR AIR COOKIES Delisa Tri Pradyana; Arya Ulilalbab; Cucuk Suprihartini; Enggar Anggraeni
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 1 (2021): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i1.536

Abstract

ABSTRAK: Garut adalah salah satu bahan makanan lokal yang berpotensi untuk menggantikan tepung terigu. Tepung garut mempunyai kandungan protein yang rendah, sehingga perlu penambahan sumber protein untuk meningkatkan nilai gizi protein pada cookies. Tujuan penelitian ini adalah untuk mengetahui daya terima organoleptik dan kadar air cookies. Penelitian ini menerapkan Rancangan Acak Lengkap (RAL) dan bersifat eksperimental laboratorium. Dalam penelitian ini menggunakan 3 kelompok yaitu proporsi tepung garut dan kacang hijau : P0 (31,47% : 0%), P1 (24,47% : 7%) , dan P2 (7% : 24,47%), selajutnya diujikan kepada 30 panelis semi terlatih. One ways anova digunakan untuk analisis statistik kadar air dan uji Friedman rank untuk analisa organoleptik. Kadar air cookies kelompok P0dan P1yaitu5% sehingga kedua kelompok tersebut sudah sesuai dengan SNI, namun pada kelompok P25,5% sehingga tidak sesuai SNI. Hasil uji daya terima memiliki pengaruh yang signifikan (0,00 α 0,05) pada warna (96%), aroma (96%), rasa (94%) dan tekstur (93%). Kelompok penelitian yang  paling disukai adalah P2. Ada pengaruh penambahan proporsi tepung garut dan tepung kacang hijau terhadap daya terima organoleptik dan kadar air cookies. Untuk penelitian selanjutnya perlu dilakukan uji proksimat pada cookies. ABSTRACT: Arrowroot is one of the local food ingredients that have the potential to substitute wheat flour. Arrowroot flour has low protein content, so it is necessary to add protein sources to increase the nutritional value of protein in cookies. This study aims to determine the organoleptic acceptability and moisture content of cookies. This study is a laboratory experimental and applied a Completely Randomized Design. There were 3 groups in this study, namely the proportion of arrowroot flour and green bean flour: P0 (31.47%: 0%), P1 (24.47%: 7%), and P2 (7%: 24.47%), then tested on 30 semi-trained panelists. One-way ANOVA is used for statistical analysis of moisture content and Friedman rank test for organoleptic analysis. The moisture content of cookies in groups P0 and P1was 5% so that both groups were following SNI, but in group P2 was 5.5% so it was not following SNI. Acceptability test results have a significant effect (0.00 α 0.05) on color (96%), aroma (96%), taste (94%) and texture (93%). The most preferred study group is P2. There is an effect of increasing the proportion of arrowroot flour and flour of green bean on the organoleptic acceptability and moisture content of cookies. For further studies, it is necessary to do a proximate test on cookies.
ZAT BESI TEMPE KEDELAI DAUN KELOR, KADAR AIR DAN DAYA TERIMA ORGANOLEPTIK KERIPIK TEMPE DAUN KELOR Cucuk Suprihartini; Arya Ulilalbab; Frenky Arif Budiman; Farol Umara Lidya Puspitasari
Prosiding Conference on Research and Community Services Vol 2, No 1 (2020): Second Prosiding Conference on Research and Community Services
Publisher : STKIP PGRI Jombang

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Abstract

Salah satu upaya adalah meningkatkan konsumsi pangan sumber zat besi adalah pemanfaatan bahan lokal sumer zat besi salah satunya kelor. Keripik tempe daun kelor adalah produk olahan makanan yang diolah dari bahan dasar kedelai, tepung tapioka , tepung daun kelor dan juga ragi tempe  untuk diolah dengan fermentasi untuk menjadi tempe dan dilakukan penggorengan untuk menjadi keripik tempe daun kelor. Perlakuan  penambahan tepung daun kelor dalam proses pembuatan tempe  sebanyak 0%, 2,5% dan 5%. Penelitian dilakukan pada bulan Januari – Pebruari  2020. Analisis kadar zat besi tepung tempe daun kelor dilakukan di laboratorium FMIPA Universitas Brawijaya, analisis kadar air dan daya terima di Laboratorium Teknologi Pangan dan di Laboratorium Kimia Akademi Gizi Karya Husada Kediri. Uji kadar Fe menggunakan metode AAS (Atomic Absorption Spectrophotometry) dan kadar air mnggunakan metode thermogravimetri. Daya terima organoleptik dilakukan dengan uji kesukaan atau hedonik scale . Uji organoleptik dilakukan analisis uji statistik friedman rank dengan α = 0,05 dan uji kadar air dilakukan uji One Way Anova dengan α = 0,01 menggunakan SPSS 16.0. Jika H0 ditolak maka akan dilanjutkan dengan uji Duncan. Hasil analisis kadar Fe didapatkan rata-rata tempe tanpa kelor sebesar1,91 mg/kg, penambahan kelor 2,5% sebesar 3,23 mg/kg, dan penambahan kelor 5% sebesar 3,93 mg/kg. Hasil analisis kadar air  didapatkan rata-rata tempe tanpa kelor sebesar1,9 %, penambahan kelor 2,5% sebesar 2,8%, dan penambahan kelor 5% sebesar 3,2%.     Uji organoleptik menunjukkan adanya pengaruh penambahan tepung daun kelor terhadap warna dengan nilai sig (0,00) , aroma (0,01) dan rasa (0,02) pada keripik tempe daun kelor, namun tidak berpengaruh terhadap tekstur (sig, 0,89). Disarankan penelitian selanjutnya bisa dengan menambahkan bahan pangan lain yang mempunyai karakteristik aroma yang menyegarkan seperti daun jeruk sehingga dapat meningkatkan cita rasa keripik tempe kelor
Pengaruh Formulasi Tepung Kacang Hijau Dan Tepung Wortel Terhadap Kadar Air Dan Daya Terima Cookies Diana Loveitasari; Arya Ulilalbab; Cucuk Suprihartini; Rizka Mar’atus Sholichah
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 2 (2021): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Carrot and mung bean cookies was the kind of food that made from rice flour, carrot flour, mung bean flour, powdered milk, egg, butter, maizena, and sugar. This kind of product were made from carrot and mung bean that converted into powdered by adding formulation P1 that approximately 16.55% of mung bean powder’s, and 15% carrot flour, continued with formulation P2 that consist of 11.55% of mung bean powder, and 20% of carrot flours. This research regarded as experimental research. This research is to discover the effect of the formulation of mung bean flour and carrot flour towards cookies’s water content and acceptability. This research was conducted on February 2019 at food technology and chemical laboratory Akademi Gizi Karya Husada Kediri. This research was done by using hedonic scale test to acceptability and thermografimetri test to discover water content. Acceptability were done by using friedman statistical analysis test and the result is sig. = 0,05, in addition the water content were using One way anova with sig. = 0,01 using SPSS 16.0. If H0 were rejected so it will be continued with Duncan’s test. The result shown that there were significance improvement towards the colour (sig. 0.00), smell (0.01), and taste (0.02) in the cookies due the adding of Mung bean flour and carrot flour. However, it did not influence the water content (0.35), and the texture (sig, 0.89). The best cookies were made from colour absorption and smell which is control, on the other hand the texture and the taste from formulation 2. The lowest water content were located on control product (3.5%). This research has not been conducted to discover the expiration date test. The following researches are encouraged to discover the expiration date test, and the product innovation by adding natural ingredients towards the cookies.
Pengaruh Penambahan Daun Kelor (Moringa Oleifera) Terhadap Daya Terima Sempol Ayam Nelia Jose Ximenes; Arya Ulilalbab; Cucuk Suprihartini; Enggar Anggraeni
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 8 No 2 (2021): Scientific Journal of Food Technology (September)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

Moringa Oleifera contains vitamin A 4 times greater than carrot, vitamin C 7 times greater than orange, calcium 4 times greater than milk, protein 2 times greater than milk also, so does the potassium content of moringa leaves 3 times more than banana. In fact, the use of Moringa leaves in this time is not maximized. Based on the potentiality that is contained in Moringa leaves, it is necessary to do more innovation to process moringa leaves, one of them is by making it health food such as sempol. Sempol is one of the street foods from Malang. Sempol is a food that is made of mashed chicken which is skewered like satay and fried with stir egg. The purpose of this study is to know the effect of addition moringa oleifera toward accepatability of sempol. This research was conducted in food technology laboratory of Nutrient Academy Karya Husada Kediri on June using experimental method with complete randomize design with 3 treatments and 3 times replications namely P1 (moringa leaves 0%), P2 (moringa leaves 5 %), and P3 (moringa leaves 10 %). Statistical analysis of organoleptic test about acceptability of colour, texture, and taste uses Friedman Rank test. It is obtained that sempol which gets addition moringa leaves P2 (moringan leaves 5%) can accept organoleptically. But it is needed to do research about early processing stage to eliminate the unpleasant aroma of moringa leaves.
Gambaran Perilaku Jajan pada Siswa Kelas IV-V di SDN Ngadirejo 3 Kota Kediri Arya Ulilalbab; Cucuk Suprihartini
Sriwijaya Journal of Medicine Vol. 1 No. 1 (2018): Vol 1, No 1, 2018
Publisher : Fakultas Kedokteran Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32539/sjm.v1i1.1

Abstract

Kesehatan dan gizi anak tidak terlepas dari konsumsi jajanan siswa di sekolah. Masih ada faktor yang belum menjadiprioritas siswa diantaranya higienitas diri, mutu gizi dan aspek keamanan makanan. Penelitian ini bertujuan untukmendeskripsikan perilaku jajan siswa SD. Metode penelitian berupa deskriptif. Sampel penelitian yaitu siswa kelas IV- V SDN Ngadirejo 3 Kota Kediri. Jumlah sampel sebanyak 40 siswa. Data diperoleh dengan bantuan kuisioner. Datadianalisis menggunakan distribusi frekuensi. Sebanyak 85% siswa membeli jajanan di kantin dan terkadang membeli diluar pagar. Jajanan yang paling disukai yaitu pentol, es teh dan makaroni telur. Mayoritas siswa (72,5%) memilihjajanan karena rasanya enak. Sebanyak 50% siswa menyukai makanan yang berwarna coklat, 27,5% siswa yang lainmenyukai warna merah. Sebanyak 87,5% siswa menyukai sedangkan 12,5% siswa tidak menyukai minuman sachetaneka rasa. Dalam hal higienitas diri, sebanyak 42,5% siswa selalu mencuci tangan, 30% sering, dan 27,5% siswajarang mencuci tangan sebelum makan. Setelah mengetahui perilaku jajan siswa kelas IV-V di SDN Ngadirejo 3 KotaKediri, maka selanjutnya perlu dilakukan edukasi gizi dan kesehatan. Hal ini bertujuan untuk meningkatkanpengetahuan dan perilaku siswa dalam mengelola uang saku, cara milih serta mengkonsumsi jajanan sehat.
The effect of giving moringa tempeh flour on hemoglobin levels and body weight of Wistar Rats Cucuk Suprihartini; Arya Ulilalbab; Frenky Arif Budiman
Jurnal SAGO Gizi dan Kesehatan Vol 4, No 2 (2023): Juni
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v4i2.1184

Abstract

Background: Tempeh is a fermented product that has earned the nickname "the miracle food" because of its nutritional content, especially amino acids and fatty acids, which are good for health. Moringa leaves, which are also called "the miracle leaves," have complete nutritional content, especially iron, and vitamin C. Vitamin C plays a significant role in the absorption and metabolism of ironObjectives: Was to increase absorption of iron, which can increase hemoglobin blood and body weight  of ratsMethods: There were 4 groups, each consisting of 6 rats. The rats were kept in animal laboratories at room temperature (25–27°C) for 21 days. This research was conducted from 7 to 27 October 2020 in the Pharmacology Laboratory of Medicine, Faculty of Medicine Universitas Muhammadiyah Malang. This study used a Completely Randomized Design, used 24 Rattus norvegicus with treatment conditioned with anemia. The four groups were divided into control anemia rats, control non-anemia rats, anemia rats that consumed tempeh, and anemia rats that consumed tempeh with moringa leaves of 4%. The rats body weight was weighed daily and the blood Hb was taken at the end of the treatment. Statistical test used One-way Analysis of Variance (α = 0,01).Results: The results of statistical tests with ANOVA show not significant influence. The results of the hemoglobin and body weight rats had no significant effect.Conclusion: The value was not significant between groups in the hemoglobin assessment, but the treatment group that was given moringa leaves tempeh was higher than the anemia control group and the pure tempeh group.
PENGARUH PENAMBAHAN TEMPE TERHADAP DAYA TERIMA DAN KADAR AIR NUGGET JAMUR TIRAM Cucuk Suprihartini; Frenky Arif Budiman; Yuli Umiarsih
Prosiding SPIKesNas : Seminar Publikasi Ilmiah Kesehatan Nasional Vol. 1 No. 01 (2022): SPIKesNas - Agustus 2022
Publisher : STIKES dan AKZI Karya Husada Kediri

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Abstract

Oyster mushroom nuggets with tempeh were processed food products that were processed from the basic ingredients of chicken, oyster mushrooms, tempeh, shallots, garlic, onion, wheat flour, and bread flour, tapioca flour, and eggs. Oyster mushroom nuggets are processed products using the addition of 0%, 10%, and 15% tempeh. This type of research uses experimental research. This study aims to determine the effect of adding tempeh on the acceptance and water content of oyster mushroom nuggets. This study uses a hedonic scale test for acceptance or organoleptic tests and a thermogravimetric test for water content. Organoleptic test using Friedman Test analysis with sig = 0. 05 and water content test using One Way Anova test with sig = 0. 01. If H0 was rejected, the Duncan test was continued. The results showed the effect of adding tempeh on color (sig 0. 00), aroma (sig 0. 00), taste (sig 0. 00), and there was no effect on texture (sig 0. 186) and water content (sig 0. 461). The percentage of panelists' acceptance of the most preferred color parameter was P0 with an acceptable value of 87%, the most preferred aroma was P0 of 88%, the most preferred texture was P0 of 89% and the most preferred taste was P1 of 89%. While the highest water content was found in P2 with a value of 37. 25%. It was suggested that further research needs to be carried out to test the shelf life and product innovation with natural ingredients in the nuggets. 
Co-Authors Arya Ulilalbab budiman, frenky Catur Wulandari Contheza, Anggraini Hilda Delisa Tri Pradyana Dewi Kartika Sari Dian Estiningtyas Diana Loveitasari Enggar Anggraeni Enggar Anggraeni Enggar Anggraeni, Enggar Enggar, Enggar Anggraeni Farol Umara Lidya Puspitasari Frenky Arif Budiman Kartika, Salsabilla Chika Kuswinarti, Enny Naimah, Siska Yulva Nelia Jose Ximenes Palupi, Mirthasari Puspita, Berliana Putri Renata Salsabella Rizka Mar’atus Sholichah Suryaningputri, Rizqi Enjang Theresia Puspita, Theresia Yuli Umiarsih Zella, Zella Widaronia