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All Journal Jurnal Edukasi dan Penelitian Informatika (JEPIN) Jurnal Pijar MIPA Jurnal Pengabdian Kepada Masyarakat Itekes Bali
Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
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Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Health Professions Mathematics Nursing Physics Public Health

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Food Counseling With Balanced Nutrition for Teenagers Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Widnyani, Ida Ayu Putu Ary; Fitriani, Pande P. Elza
Jurnal Abdimas ITEKES Vol 1 No 1 (2021): Jurnal Abdimas ITEKES Bali September
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Institute Teknologi dan Kesehatan (ITEKES) Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37294/jai.v1i1.404

Abstract

Nutritional knowledge plays an important role in shaping the mindset of choosing the type and amount of food consumed. A person with good nutritional knowledge is expected to pay attention to the nutritional state of each food he consumes. Unhealthy eating habits in choosing types of food can also have an impact on nutritional status problems. Nutritious food is not expensive and delicious food, but one that has a balanced nutritional value for the body. The food counseling with balanced nutrition for adolescents aims to provide information and knowledge to adolescents at SMK Erlangga. The result of this activity was that 96.39% of students understood the counseling material on balanced nutrition. This is good because it adds insight to students in order to find out optimal nutritional needs and improve daily eating patterns.
Fortification of Mangrove Crab Shell Flour (Scylla serrata) as a Mineral Source in Functional Cookie Formulation Widnyani, Ida Ayu Putu Ary; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
Jurnal Pijar Mipa Vol. 19 No. 6 (2024): November 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i6.7931

Abstract

The importance of calcium and magnesium intake for health, especially bones, teeth, and the nervous system, encourages the development of functional food products rich in minerals. Mangrove crab shell (Scylla serrata) is a waste with calcium-magnesium content that is beneficial for health. This study aims to determine the potential calcium and magnesium content in cookies fortified with mud crab shell flour. The research design used a complete randomised design (CRD). Crab shell flour fortification concentration was 0%, 3%, 6%, 9%, 12%, 15%. Repetition was done 4 times. Data were analysed using the variance analysis (ANOVA) method. The results significantly affected increased calcium and magnesium levels of cookies fortified with mud crab shell flour. The calcium content of cookies ranged from 65.325 – 1,802.773 mg/kg, and magnesium in cookies ranged from 82.719 – 188.553 mg/kg, so cookies with the fortification of mangrove crab shell flour can be used as an alternative functional food product for calcium and magnesium mineral sources.
Physical and Sensory Characteristics of Guava Fruit Juice with the Addition of Cinnamon and Brown Sugar Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima; Yoga, Wahyu Krisna; Anggaraeni, Komang Rosa Tri
Jurnal Pijar Mipa Vol. 20 No. 2 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i2.8589

Abstract

The development of healthy food has grown very rapidly. Healthy food is not expensive but food that can provide good health benefits. Making fruit juice drinks from red guava can increase public interest in consuming fruit to maintain health and food security. This study aims to test the physical and sensory properties of red guava juice with the addition of cinnamon and brown sugar. This study used a Completely Randomized Design (CRD) with six treatment combinations and one control. Red guava juice, adding cinnamon and brown sugar, has a pH value ranging from 4.73-5.82 and a viscosity value ranging from 255.4 - 365.8 cps. Adding cinnamon and brown sugar affects red guava juice's pH value and viscosity. The higher the addition of cinnamon and brown sugar, the higher the pH value and viscosity. Panellists liked sample P2 with 2% cinnamon and 6% brown sugar for sensory tests.
Pelatihan Pembuatan Minuman Fungsional Jambu Biji Merah Di SMK Sanjiwani Kabupaten Gianyar Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima; Yoga, Wahyu Krisna; Ginitri, A.A. Bulan
Jurnal Abdimas ITEKES Vol 4 No 2 (2025)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Institute Teknologi dan Kesehatan (ITEKES) Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37294/jai.v4i2.684

Abstract

Pelatihan pengolahan pangan fungsional berupa sari jambu biji merah dengan penambahan kayu manis dan gula merah telah dilaksanakan di SMK Sanjiwani, Kecamatan Gianyar, Kabupaten Gianyar, Bali, dengan tujuan meningkatkan wawasan siswa mengenai pangan fungsional serta memberikan keterampilan praktis dalam mengolah bahan lokal menjadi produk bernilai jual. Pemanfaatan buah lokal seperti jambu biji merah masih tergolong rendah, sementara kesadaran masyarakat tentang pangan fungsional belum optimal, sehingga edukasi dan pelatihan menjadi langkah strategis dalam meningkatkan pemahaman siswa. Implementasi kegiatan meliputi edukasi konsep pangan fungsional, demonstrasi teknik pengolahan, serta praktik langsung, dengan tahapan produksi seperti sortasi buah, pencucian, pengupasan, penghancuran, hingga pasteurisasi, serta penambahan bahan alami untuk meningkatkan cita rasa dan manfaat produk. Hasil post-test menunjukkan peningkatan pemahaman siswa secara signifikan, di mana 67% siswa mulai memahami konsep pangan fungsional dan teknik pengolahan, serta menilai bahwa proses produksi cukup mudah dan berpotensi dikembangkan sebagai peluang usaha berbasis bahan lokal. Keberhasilan program ini tidak terlepas dari peran pihak sekolah sebagai fasilitator serta dukungan pemangku kepentingan dalam memastikan keber-lanjutan program, baik melalui integrasi konsep pangan fungsional ke dalam kurikulum maupun kolaborasi dengan pemerintah daerah dan pelaku industri. Sebagai rekomendasi, sekolah diharapkan dapat mengembangkan pelatihan serupa secara berkala, sementara pemerintah dan industri dapat memperluas akses pasar bagi produk berbasis bahan lokal serta mendukung program edukasi bagi masyarakat, sehingga pemanfaatan buah lokal dapat semakin ditingkat-kan, mendukung inovasi di sektor pangan, serta memperkuat daya saing produk lokal di tingkat yang lebih luas.   Kata kunci: Gula merah, kayu manis, jambu biji, sari buah. pangan fungsional
Optimization of Functional Properties of Cocoyoghurt through Fortification with Moringa Leaf Extract (Moringa oleifera): Antioxidant Activity and Organoleptic Characteristics Sintyadewi, Putu Rima; Widnyani, Ida Ayu Putu Ary; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Wulansari, Nadya Treesna
Jurnal Pijar Mipa Vol. 20 No. 6 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i6.9524

Abstract

Yogurt is a fermented milk product known as a functional food. Food diversification efforts by finding alternative yogurt raw materials to replace animal milk are necessary to provide products for people who want alternative non-dairy yogurt products. One of the plant-based milks that has a nutritional content similar to animal milk is coconut (Cocos nucifera). Moringa leaves (Moringa oleifera) are reported to contain antioxidant compounds and have therapeutic benefits, making them potentially suitable for use as a fortifier in cocoyogurt functional drinks. The purpose of this study was to obtain the most appropriate formula for adding moringa leaf extract to produce cocoyogurt products that are high in antioxidants and have physicochemical and organoleptic properties that are acceptable to consumers. The design used in this study was a completely randomized design (CRD) with 4 treatments, namely: P0 = without the addition of moringa leaf extract; P1 = moringa leaf extract 1 g/L; P2 = moringa leaf extract 2 g/L; and P3 = moringa leaf extract 3 g/L. The data obtained were analyzed using the Analysis of Variance (ANOVA) statistical method and continued with Duncan's Multiple Range Test if there was a significant difference (P ≤ 0.05) between treatments. Based on the results of the study, it is known that the addition of moringa leaf extract to coconut milk yogurt produces cocoyoghurt with a low acidity (pH) (4.5-44.3), which is in accordance with the SNI standard (2981-2009) for yogurt quality. Overall, the best treatment in cocoyoghurt was the addition of 3 g/L of moringa leaf extract with an IC50 value of 148.33 µg/ml, with free radical inhibitory activity in the moderate category, and the sensory properties of taste, aroma, color, and texture showed the most preferred values ​​by the panellists. These findings have broader implications for functional food innovation, particularly in developing plant-based, nutrient-enriched products that cater to lactose-intolerant populations and health-conscious consumers seeking natural sources of antioxidants.
The Effect of Mangrove Crab Shell Powder (Scylla serrata) Addition on the Iron Content of Cookies Anggraeni, Ni Kadek Ayu Rina; Widnyani, Ida Ayu Putu Ary; Rabani RS, I Gusti Agung Yogi; Sintyadewi, Putu Rima; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
Jurnal Pijar Mipa Vol. 20 No. 6 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i6.9528

Abstract

Increased awareness of healthy lifestyles has spurred the growth of functional food trends among communities. Iron deficiency causes anemia, a major nutritional problem in Indonesia. Mangrove crab shells are a local source of iron. In most cases, the edible portion of crabs is limited to the meat, while the shells are discarded, leading to their high potential as a source of waste. The purpose of this study was to determine the effect of adding mangrove crab shell powder on the iron content of cookies. This study employed an experimental design using a Complete Randomized Design (CRD), with treatments of adding different concentrations of mangrove crab shell powder (0%, 3%, 6%, 9%, 12%, 15%). The data were analyzed using ANOVA and Duncan’s multiple range test. Findings indicated that adding mangrove crab shell powder significantly affected the iron content of the cookies. The iron content of the modified cookies ranged from 64.13 to 187.54 mg. The higher the concentration of crab shell flour added, the higher the iron content of the cookies. It is recommended that further research be conducted, encompassing organoleptic evaluation, microbiological contamination analysis, and heavy metal contamination assessment, to ensure the product's safety and quality. It is hoped that this research can serve as a reference on the use of crab shell waste as a source of iron that is beneficial to health.
The Effect of Jackfruit Seed (Artocarpus heterophyllus Lamk) and Mung Bean (Vigna radiata) Composite Flour Fortification on Protein Content and Acceptability of Crackers Paramita, Ni Wayan Nadia; Widnyani, Ida Ayu Putu Ary; Rabani RS, I Gusti Agung Yogi; Sintyadewi, Putu Rima; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
Jurnal Pijar Mipa Vol. 20 No. 6 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i6.10021

Abstract

Adequate balance of nutrient intake is crucial due to its biological functions in supporting growth and muscle formation, particularly protein. Jackfruit seeds and mung beans are high-protein raw materials with potential for incorporation into protein-enriched foods, such as crackers. The purpose of this study was to determine the effect of jackfruit seed–mung bean composite flour fortification on protein content and sensory acceptability, and to identify the optimal fortification ratio in crackers. This experimental study employed a Completely Randomized Design (CRD) with five treatments representing different wheat-to-composite flour ratios. Data were analyzed using one‐way ANOVA to test for significant differences, followed by Duncan’s multiple range test to identify the best treatment. Findings indicated that the highest protein content (11.13 %) was achieved in treatment P5 (50 % wheat flour: 50% composite flour). Panellists rated color at 3.93 (like), aroma at 3.56 (like), texture at 3.86 (like), taste at 3.63 (like), and overall acceptability at 3.70 (like). The optimal fortification ratio was identified as P2 (80 % wheat flour: 20% composite flour). Fortification of crackers with jackfruit seed–mung bean composite flour enhances protein content and maintains favorable sensory attributes, with an 80:20 wheat-to composite flour ratio yielding the best overall results.
Implementasi Metode AI pada Sistem Pemantauan Fermentasi Biji Kopi secara Real-Time Berbasis Iot Aryawan, I Komang Budi Mas; Melati, I Gusti Ayu Sri; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya
JEPIN (Jurnal Edukasi dan Penelitian Informatika) Vol 11, No 1 (2025): Volume 11 No 1
Publisher : Program Studi Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jp.v11i1.87858

Abstract

Fermentasi biji kopi merupakan tahap penting dalam menghasilkan cita rasa terbaik. Permasalahan yang dihadapi petani kopi adalah ketidakefisienan metode fermentasi konvensional, yang memerlukan pemantauan manual secara terus-menerus. Penelitian ini bertujuan untuk mengembangkan sistem pemantauan fermentasi biji kopi berbasis Internet of Things (IoT) yang terintegrasi dengan metode Certainty Factor (CF), sehingga sistem memungkinkan pemantauan real-time terhadap parameter fermentasi seperti suhu, pH, dan durasi fermentasi menggunakan sensor IoT. Dengan mengintegrasikan metode CF, sistem dapat memberikan analisis tingkat keberhasilan fermentasi secara akurat berdasarkan data yang diperoleh. Selain itu, sistem juga dapat diakses secara online oleh petani kopi dalam melakukan proses fermentasi. Sehingga hal ini menjadi keunggulan dan sebuah inovasi dalam rangka meningkatkan efektifitas yang bermuara pada peningkatan produktifitas olahan biji kopi. Penelitian ini menerapkan metode pengembangan perangkat lunak waterfall, yang meliputi tahapan analisis kebutuhan, perancangan sistem, implementasi, dan pengujian dengan pendekatan black-box testing. Hasil penelitian menunjukkan bahwa sistem mampu mengotomatisasi proses fermentasi dan menghasilkan informasi diagnostik yang akurat, dengan simulasi sebanyak 127 kombinasi kemungkinan fakta menunjukkan tingkat kesesuaian hasil diagnosa mencapai 100%. Nilai CF yang dihasilkan sistem membantu petani dalam pengambilan keputusan, data menunjukkan bahwa durasi fermentasi optimal adalah 4 hari dengan tingkat keberhasilan 97%, diikuti oleh durasi 6 hari (87%) dan 2 hari (61%). Sebaliknya, fermentasi lebih dari 6 hari hanya memiliki tingkat keberhasilan 0,06%, sedangkan fermentasi kurang dari 2 hari menghasilkan nilai keyakinan negatif (-71%) yang menunjukkan kegagalan proses. Sistem ini secara praktis membantu petani meningkatkan efisiensi dan kualitas hasil fermentasi biji kopi, sekaligus memperkenalkan pendekatan berbasis teknologi dalam praktik pertanian modern.
The Potential af Robusta Coffee Leaf Flour (Coffea canephora) as a Functional Food Ingredient: Antioxidant Activity Analysis Parwati, Ni Komang; Rabani RS, I Gusti Agung Yogi; Widnyani, Ida Ayu Putu Ary; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima
Jurnal Pijar Mipa Vol. 20 No. 7 (2025): in Progress
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i7.10200

Abstract

Functional food has become a rapidly growing segment in the global food industry, emphasizing the use of natural resources as sources of functional ingredients. One promising candidate for development is Robusta coffee leaf flour. The purpose of this study was to determine the optimal treatment and the effect of drying temperature on the antioxidant activity of Robusta coffee leaf flour. This study employed a one-factor randomized block design (RBD). The treatments consisted of combinations of temperature and time, with six levels: P1T1 = 50°C for 4 hours; P1T2 = 50°C for 5 hours; P1T3 = 50°C for 6 hours; P2T1 = 60°C for 4 hours; P2T2 = 60°C for 5 hours; and P2T3 = 60°C for 6 hours. Each treatment was repeated three times, resulting in a total of 18 experimental units. The data were analyzed using ANOVA and Duncan’s multiple range test for significant results. Findings indicated that the highest antioxidant activity was achieved at 60°C for 6 hours (P2T3), with a value of 73.51 ppm. Robusta coffee leaf flour demonstrates strong potential as a functional food ingredient, with optimal antioxidant activity achieved through specific drying conditions. Further research is recommended to investigate its bioactive compound profile and potential applications in food products.
Antioxidant Activity and Organoleptic Tests on Functional Drinks Made from Soursop Leaves (Annona Muricata) with a Combination of Sappan Wood (Biancaea Sappan) Eno, Kristina Febrianti; Sintyadewi, Rima; Widnyani, Ida Ayu Putu Ary; Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Rabani RS, I Gusti Agung Yogi
Jurnal Pijar Mipa Vol. 20 No. 7 (2025): in Progress
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i7.10363

Abstract

Functional beverages are popular because they have bioactive compounds that contribute to body health. This study aimed to determine the effect of combining soursop leaves (Annona muricata) and sappan wood (Biancaea sappan) on total phenolic content, flavonoid content, antioxidant activity, and sensory characteristics of a functional beverage. The study employed a Complete Randomized Design (CRD) with one factor consisting of seven treatment combinations, which represented different proportions of soursop leaves and sappan wood. The results showed that the 70% soursop leaves and 30% sappan wood combination (A7B7) produced the highest total phenolic content of 3335.97 mg GAE/100g, the flavonoid content of 2180.35 mg QE/100g, and the lowest IC50 value of 62.02 ppm, indicating strong antioxidant activity. Sensory tests showed that treatment (A1B1) in color parameters showed a significant difference (p<0.05), and treatment (A2B2, A3B3, A4, B4, A5B5, and A6B6) in taste, aroma, texture, and preference parameters did not show a significant difference (p<0.05). The A7B7 combination was identified as the best formulation based on antioxidant activity and panelist preferences.
Co-Authors A.A. Bulan Ginitri Anggaraeni, Komang Rosa Tri Anggraeni, Ni Kadek Ayu Rina Aryawan, I Komang Budi Mas Eno, Kristina Febrianti Fitriani, Pande P. Elza Melati, I Gusti Ayu Sri Nadya Treesna Wulansari Paramita, Ni Wayan Nadia Parwati, Ni Komang Putu Rima Sintyadewi Rabani RS, I Gusti Agung Yogi Sintyadewi, Rima Widnyani, Ida Ayu Putu Ary Yoga, Wahyu Krisna