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All Journal Jurnal Gizi dan Pangan Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Pengabdian Masyarakat Inovasi Indonesia
Prasetyo, Irene Nuariza
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Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Engineering Health Professions Medicine & Pharmacology Public Health Social Sciences

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ANALISIS KADAR GULA TOTAL, FLAVONOID, DAN UJI AKTIVITAS ANTIOKSIDAN DARI FORMULASI BROTOWALI DENGAN APEL MANALAGI SEBAGAI MINUMAN FUNGSIONAL Prasetyo, Irene Nuariza; Anwar, Khoirul
Jurnal Gizi dan Pangan Soedirman Vol 8 No 1 (2024): 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.2024.8.1.11877

Abstract

Currently, the highest number of deaths in Indonesia is caused by non-communicable diseases. One of the non-communicable diseases is diabetes mellitus which is a metabolic disease. Efforts to prevent diabetes mellitus with non-pharmacological therapy can use plants that have the potential to have anti-diabetic effects. This study aims to make brotowali with manalagi apples as a functional drink which has potential as an antidiabetic and to determine total sugar content, flavonoids, and antioxidant activity with 3 ratios of brotowali : manalagi apple (F1 1:2, F2 1:1, and F3 2:1). This study used a completely randomized design (CRD) with 3 formulations and 3 repetitions. The statistical tests used were Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The results showed that F1, F2, and F3 averaged total sugar content respectively 27.4%, 22.3% and 20.9%, the average of flavonoids was 41.7 mgQE/g, 48.8 mgQE/g, and 62.8 mgQE/g, and the average antioxidant activity with IC50 values were 145.5 µg/ml, 109.3 µg/ml, and 92.2 µg/ml. The best formulation of brotowali functional drink with manalagi apple is formula F3 with total sugar content of 20.9%, flavonoid content of 62.8 mgQE/g and antioxidant activity with IC50 value of 92.2 µg/ml.
Tempeh as a Cultural Heritage in Indonesia: Intergenerational Perception Anwar, Khoirul; Maskar, Dadi H.; Prasetyo, Irene Nuariza; Kusumawati, Intan
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.75-77

Abstract

This study aimed to assess how people perceive tempeh. The study was conducted using an online self-administered questionnaire among 340 respondents aged between 11 and 58 years. The results showed that respondents perceived tempeh as an Indonesian cultural food (97.70%), a highly nutritious food (99.41%), and a superfood (86.47%), and 51.76% of respondents consumed 50 g of tempeh daily. Most respondents perceived tempeh to have economic impact (91.7%) and used it as a food for celebrations (95.29%), and there was no significant differences between generations (p<0.05). The conclusion is that tempeh is perceived as an Indonesian cultural food that has cultural, economic, and nutritional value.
Pengembangan Produk Baru: Diversifikasi Tempe di Rumah Tempe Zanada Maskar, Dadi H; Anwar, Khoirul; Prasetyo, Irene Nuariza
Jurnal Pengabdian Masyarakat Inovasi Indonesia Vol 2 No 1 (2024): JPMII - Februari 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jpmii.357

Abstract

Tempe adalah produk tradisional Indonesia yang terbuat dari kedelai yang difermentasi. Tempe dibuat dengan proses fermentasi alami. Saat ini, banyak penelitian menunjukkan bahwa tempe juga memiliki banyak manfaat terhadap kesehatan, selain sebagai sumber protein, tempe juga memiliki manfaat Kesehatan lainnya.  Selain manfaat kesehatan, tempe juga memiliki manfaat ekonomi untuk masyarakat. Pengembangan produk ini dapat dibuat melalui beberapa alternatif seperti variasi bahan, atau variasi produk turunan dari tempe yang sudah dihasilkan menjadi produk jenis lainnya. Mitra kegiatan ini adalah Rumah Tempe Zanada di Cileunyi Bandung, Jawa Barat yang memiliki visi menjadi pusat edukasi dan pengolahan tempe yang higienis dan ramah lingkungan.  Kegiatan PKM ini dilakukan dalam beberapa tahap yaitu: 1) Identifikasi Kebutuhan Mitra, 2) Review berbagai produk yang sudah diproduksi dan potensi pengembangannya, 3) Pembuatan alternatif beragam jenis produk yang dapat dikembangkan, 4) Pengembangan Produk, dan 5) Uji organoleptik. Berdasarkan kegiatan ini, telah diperoleh hasil bahwa kegiatan ini berhasil mengembangkan yang baru varian tempe dengan 20 produk inovatif. Berdasarkan hasil pengujian sensori yang telah dilakukan, diperoleh sepuluh produk terbaik dipilih oleh panelis. Sepuluh produk terbaik yaitu sereal tempe, kue kering tempe, tempe brownies, rendang tempe steril, susu tempe, es krim tempe, minuman instan tempe, sosis tempe, nugget tempe, dan kerupuk tempe.
Co-Authors Intan Kusumawati Khoirul Anwar Maskar, Dadi H Maskar, Dadi H.