Article Per Year (5 Year)
p-Index From 2020 - 2025
0.562
P-Index
This Author published in this journals
All Journal Sumatra Journal of Disaster, Geography and Geography Education Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Jurnal Teknologi Hasil Peternakan
Triastanti, Resti Kurnia
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Kadar Lemak, Solid Non Fat, Total Padatan, dan density Susu Kambing Pasteurisasi dengan Penambahan Ekstrak Daun Ubi Jalar Ungu Pada waktu Penyimpanan yang Berbeda Maryana, Bela; Sihite, Mikael; Triastanti, Resti Kurnia
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.47028

Abstract

Goat's milk is an animal product with high fat so it is more easily spoiled. The addition of natural antioxidants to purple sweet potato leaves, potentially  to maintain pasteurized milk. The aim of this study was to determine the effect of the addition of purple sweet potato leaf extract on the chemical quality of pasteurized goat's milk at different concentrations and storage times. The study used a completely randomized design (CRD) with a 4x4 factorial pattern with 5 replications. The study used two factors, namely the concentration of purple sweet potato leaves (0, 2, 4, and 6%) and storage time of milk (0, 4, 8, and 12 days). The variables observed were fat, solid non fat (SNF), total solids, and density. Data were analyzed using variance (ANOVA) and Friedman's test, and significant differences between treatments were further analyzed using Duncan's Multiple Range Test and Dunn's test. The results showed that the addition of purple sweet potato leaf extract concentration had an effect (p<0.05) on SNF, total solids, and density, but had no effect on fat (p>0.05). The storage time of pasteurized goat's milk (p<0.05) had an effect on fat, SNF, total solids, and density. There is an interaction with the concentration and length of storage time in fat. The longer storage time resulted in a decrease in fat, SNF, total solids, and density of pasteurized goat's milk.
Disaster Management Literacy in Higher Education Environment: A Study of Students at Universitas Tidar Atika, Atika; Suwandoko, Suwandoko; Ramadani, Shefa Dwijayanti; Prawenti, Herlita; Triastanti, Resti Kurnia; Mukti, Ari; Muqtada, Moh. Rikza
Sumatra Journal of Disaster, Geography and Geography Education Vol 8 No 1 (2024): Sumatra Journal of Disaster, Geography and Geography Education (June Edition)
Publisher : Sumatra Journal of Disaster, Geography and Geography Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/sjdgge.v8i1.581

Abstract

This study aims to explore the level of understanding (literacy) of Universitas Tidar students regarding disaster management. This research uses survey research methods with a quantitative approach that processes and interprets data in the form of numbers and calculations. The population of this study is active students of Universitas Tidar with a total of 13,176 students. The research sample was 910 students from five faculties at Universitas Tidar, namely the Faculty of Economics, Faculty of Social and Political Sciences, Faculty of Teacher Training and Education, Faculty of Agriculture, and Faculty of Engineering. The determination of the research sample was carried out using the random sampling method. The results stated that the majority of students had a high level of disaster preparedness in the category of knowledge parameters about disasters and resource mobilization, while the parameters of disaster emergency response plans, disaster warning and disaster preparedness showed that the position of disaster management literacy was generally still in the medium category.
Kandungan gula total, karbohidrat, dan organoleptik sportfood berbahan dasar semangka kuning (Citrullus lanatus (Thunb.) Matsum.&Nakai) dan pisang raja (Musa acuminata x Musa balbisiana) Triastanti, Resti Kurnia; Farida, Farida
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 8 No. 2 (2024): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51873/jhhs.v8i2.335

Abstract

Latar belakang: Pisang raja merupakan sumber karbohidrat dan kalium, sementara semangka kuning kaya dengan karbohidrat, kalium, dan sitrulin. Karbohidrat merupakan zat gizi makro yang memiliki peranan penting dalam mendukung performa atlet, dengan menyediakan energi yang siap pakai. Pangan olahraga dengan kandungan gula yang tinggi dalam berbagai sediaan sesuai untuk dikonsumsi sebelum, saat, dan setelah olahraga.   Tujuan penelitian: Tujuan dari penelitian ini adalah untuk menentukan bentu sediaan yang paling disukai konsumen dengan tetap memiliki kandungan gula dan karbohidrat yang optimal. Metode penelitian: Desain penelitian ini adalah true experiment dengan satu faktor. Faktor merupakan bentuk sediaan yang terbagi menjadi jus, jus saring buang ampas, dan gel. Produk dicobakan pada panelis tidak terlatih, kemudian dianalisis kandungan gula total dan karbohidrat. Hasil: Nilai efektifitas menunjukkan bahwa dari hasil uji organoleptik aspek rasa, aroma, tekstur, dan warna, sediaan yang paling disukai adalah gel, meski pada aspek aroma dan warna tidak menunjukkan perbedaan yang signifikan. Kandungan gula total pada gel menunjukkan nilai tertinggi dibanding dua sediaan lainnya yaitu 1,58 g/100 g. Gel juga memiliki kandungan karbohidrat tertinggi yakni 12,39%. Simpulan: Kesimpulan penelitian ini adalah sediaan bentuk gel merupakan bentuk sediaan yang paling optimal baik dari aspek organoleptik maupun kandungan gula total dan karbohidrat.
Co-Authors Atika Atika Farida Farida Maryana, Bela Mikael Sihite Mukti, Ari Muqtada, Moh. Rikza Shefa Dwijayanti Ramadani Suwandoko