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Penentuan umur simpan dengan metode extended storage studies (ESS) dan kandungan isoflavon cake tempe sebagai alternatif snack penderita diabetes melitus (DM) Zurni Nurman; Ismanilda Ismanilda; Zulkifli Zulkifli; Ice Yolanda Puri
Jurnal Litbang Industri Vol 14, No 1 (2024)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v14i1.8518.43-50

Abstract

Diabetes Melitus (DM) merupakan penyakit metabolik yang disebabkan ketika tubuh tidak bisa menghasilkan insulin. DM tipe 2 dapat ditanggulangi dengan olah raga dan mengkonsumsi makanan sehat. Alternatif snack bagi penderita DM adalah cake tempe. Tujuan penelitian adalah untuk mengetahui kandungan isoflavon dan daya simpan cake tempe sebagai alternatif snack penderita DM. Penelitian ini adalah eksperimen dengan Rancangan Acak Lengkap (RAL) melalui variasi perlakuan lama penyimpanan (0,1,2,3,4 hari) dan suhu penyimpanan 13,6 °C, 14,6 °C dan 28,4 °C. Pertama menyiapkan produk cake tempe, kedua menguji seberapa jauh umur simpan dan kandungan Isoflavon cake tempe. Data yang diperoleh kemudian diolah secara statistik menggunakan metode kuantitatif. Hasil penelitian menunjukkan bahwa cake tempe dengan parameter Angka Lempeng Total (ALT) paling lama dan baik pada suhu 13,6 °C, yaitu selama 5 hari dengan kandungan daidzein 0,0004% dan genistein 0,00058%. Semakin rendah suhu maka semakin lama umur simpan sampel. Ketahanan simpan cake tempe adalah 5 hari pada suhu 13,6 oC dan  4 hari pada suhu 14,6 oC serta 2 hari pada suhu 28,4 oC. Penelitian lebih lanjut disarankan memperhatikan wadah penyimpanan dalam proses penyimpanan, karena akan mempengaruhi umur simpan produk pangan
Pengaruh Penambahan Inulin terhadap Mutu Sensorik, Kandungan Serat dan Daya Terima Yoghurt Hanifah Fikriyah; Nur Ahmad Habibi; Ismanilda Ismanilda; Sri Darningsih; Zulkifli Zulkifli; Andrafikar Andrafikar; Edmon Edmon
Jurnal Sehat Mandiri Vol 19 No 1 (2024): Jurnal Sehat Mandiri, Volume 19, No.1 Juni 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i1.1389

Abstract

Yogurt is a functional food that contains probiotic bacteria beneficial for health. The addition of inulin fiber is considered to increase the fiber content of the product, thereby enhancing its benefits. The purpose of this study was to determine the effect of inulin addition on the organoleptic quality, fiber content, and acceptability of yogurt. The study used a completely randomized design (CRD) with one control, three treatments, and two repetitions. The amounts of inulin added were 7.5, 10, and 12.5 grams per portion. Data were analyzed using the Kruskal-Wallis test at the 5% level. Organoleptic test results showed that the average level of panelists' preference for taste, aroma, color, and texture was highest in treatment F2, with the addition of 7.5 grams of inulin. The test results indicated that the best treatment in terms of sensory taste, aroma, color, and texture was treatment F2, with the addition of 10 grams of inulin. There was a significant effect of inulin addition on the texture and taste of yogurt (p<0.05). The acceptability of yogurt with inulin addition was 92.8%. The fiber content test revealed a fiber content of 12.78%. It can be concluded that the addition of inulin to yogurt affects the organoleptic qualities of texture and taste and increases fiber content and product acceptability. The best results were obtained with the addition of 10 grams per portion. Further research is recommended to evaluate the number of bacteria and the shelf life of yogurt with added inulin.
HILIRISASI RISET INTEGRASI IMUT (IKAN, MAGGOT, UNGGAS, DAN TANAMAN): STRATEGI PEMBERDAYAAN MASYARAKAT MENUJU KETAHANAN PANGAN KELUARGA ESSAI HASIL PENGABDIAN MASYARAKAT Zuraidah Nasution; Ida Nurhayati; Evi Irianti; Mahdiah Mahdiah; Ratna Zahara; Zulkifli Zulkifli; Mahaza Mahaza
Journal of Community Empowerment Vol 5, No 3 (2026): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jce.v5i3.41134

Abstract

ABSTRAKStunting masih menjadi tantangan gizi kronis di Sumatera Utara dengan prevalensi 22,4% pada tahun 2024, di atas rata-rata nasional (19,8%). Rendahnya ketahanan pangan rumah tangga merupakan salah satu determinan penting yang menyertai persoalan stunting. Pengabdian masyarakat yang dilakukan oleh Polkesmed, Poltekkes Yogyakarta, dan Padang bersama Universitas Islam Sumatera Utara mengembangkan Model Integrasi IMUT (Ikan, Maggot, Unggas, dan Tanaman) sebagai inovasi ekonomi sirkular berbasis rumah tangga untuk mendukung ketahanan pangan sekaligus mempercepat penurunan stunting. Kegiatan pengabdian ini bertujuan untuk menghilirisasi hasil riset IMUT untuk  merumuskan strategi keberlanjutannya. Pelaksanaan dilakukan berdasarkan contoh keberhasilan riset yang telah dilakukan di Kabupaten Mandailing Natal Sumatera Utara, dan diperluas ke Kota Medan dan Kota Padang, menggunakan pendekatan pemberdayaan partisipatif berbasis kelompok dasawisma. Hasil kegiatan tersebut dapat dirumuskan dalam 6 tahapan yaitu koordinasi dan sosialisasi dengan mitra; pelatihan teknis budi daya imut;  pembentukan dan penguatan kelembagaan dasawisma; pendampingan teknis, penyuluhan gizi, dan pola asuh; advokasi kebijakan; evaluasi keberhasilan dan rencana  keberlanjutan. Model IMUT berpotensi menjadi kerangka acuan hilirisasi hasil riset gizi masyarakat yang berkelanjutan. Pemantauan jangka panjang diperlukan untuk menilai dampak IMUT terhadap keragaman pangan dan status gizi balita Kata kunci: hilirisasi penelitian;  pemberdayaan masyarakat; stunting; ketahanan pangan ABSTRACTStunting remains a chronic nutritional challenge in North Sumatra, with a prevalence of 22.4% in 2024, above the national average of 19.8%. Low household food security is one of the key determinants associated with stunting. This community service program, conducted by Poltekkes Kemenkes Medan, Poltekkes Kemenkes Yogyakarta, and Poltekkes Kemenkes Padang in collaboration with Universitas Islam Sumatera Utara, developed the IMUT Integration Model (Ikan, Maggot, Unggas, Tanaman: Fish, Maggot, Poultry, and Plants) as a household-based circular economy innovation to support food security and accelerate stunting reduction. The program aimed to translate IMUT research findings into community practice and to formulate strategies for their sustainability. Implementation built on the successful research previously conducted in Mandailing Natal Regency, North Sumatra, and was expanded to Medan City and Padang City through a participatory empowerment approach based on dasawisma (neighborhood women's groups). The activities comprised six stages: (1) coordination and socialization with partners; (2) technical training in IMUT farming; (3) establishment and strengthening of dasawisma institutions; (4) technical assistance, nutrition education, and parenting counseling; (5) policy advocacy; and (6) evaluation of outcomes and sustainability planning. The IMUT model has the potential to serve as a reference framework for the sustainable downstreaming of community nutrition research. Long-term monitoring is needed to assess the impact of IMUT on dietary diversity and the nutritional status of children under five. Keywords: research downstreaming;  community empowerment; stunting; food security