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All Journal Indonesian Journal of Halal Research Jurnal Ilmiah Gizi Kesehatan (JIGK) Nutrisia Journal of Agri-Food Science and Technology (JAFoST) Bioculture Journal
Dewi, Kifayati Rosiyanti
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Medicine & Pharmacology Public Health Social Sciences Other

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Determinan Dual Form of Malnutrition pada Ibu dan Anak di Indonesia: Studi Literatur. Pangestuti, Meitriana; Dewi, Kifayati Rosiyanti
Jurnal Ilmiah Gizi dan Kesehatan (JIGK) Vol 6 No 02 (2025): Februari
Publisher : Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jigk.v6i02.1663

Abstract

Double burden of malnutrition not only coincide at the population levels, but can occurs in the same household. This incidence can occur as Dual Form of Malnutrition (DFM) shown by presence of stunted children and maternal overweight/obese in the same time. DFM has more significant effect on child and maternal health status, productivity and economic problems. This study aims to find out determinant DFM in Indonesia. The method used in this study was literature review research using Google Scholar and Pubmed with inclusion and exclusion criteria. Result of review presented in narrative writing. There are 3 articles matched with criteria. Determinant for DFM in Indonesia by presence child stunting and maternal overweight/obese are paternal and maternal education, household income, maternal occupation, parity, maternal height, responsive feeding, breastfeeding history, protein intake of the children, and fat intake of the mother. Determinant for DFM are direct causes in the form of socio-demographic factors and dietary patterns, and indirect causes in the form nutrition intake of children and mother.
Total Phenolic Content and Hedonic Quality of Germinated Jack Bean Tempeh at Different Fermentation Times and Packaging Types Agustia, Friska Citra; Salma, Rafida; Hamidah, Salma Azra; Dewi, Kifayati Rosiyanti; Sanayei, Sanaz
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12698

Abstract

This study evaluated the interaction effects of different fermentation durations and packaging types on producing the best-germinated jack bean tempeh based on total phenolic content (TPC) and hedonic quality. This study uses a factorial experimental design with a randomized group of 3 × 3 treatments. The factors included fermentation durations (48, 60, and 72 hours) and packaging types (plastic, banana leaves, and teak leaves). There were 9 treatments with 3 replications each. Statistical analysis for TPC was performed using ANOVA, while hedonic quality was analyzed using the Friedman test. If significant effects (p<0.05) were detected, data analysis was continued with DMRT. The best treatment was determined using De Garmo's effectiveness index test. The interaction between fermentation duration and packaging type significantly affected TPC (p=0.045), color quality (p=0.000), aroma (p=0.004), and appearance (p=0.000), but had no significant effect on taste quality (p=0.100). The best treatment was tempeh which had a fermentation duration of 60 hours and used plastic packaging. It contained 0,97 mg GAE/g of phenolic compounds (low) with antioxidant activity IC50 value of 6.951,38 ppm (weak). It had hedonic scores of 3.50 for taste (characteristic of tempeh), 3.20 for aroma (not musty), 3.90 for color (white), and 3.20 for appearance (compact). Based on its TPC and antioxidant activity, it is not sufficiently strong to inhibit oxidative stress. These results can be used as a basis for considering the use of germinated jack beans as an alternative antidiabetic functional food product.
Potential of Tamarind (Tamarindus indica L.) leaves as funtional food Dewi, Kifayati Rosiyanti; Wahyudi, Ari; Pangestuti, Meitriana
Bioculture Journal Vol. 3 No. 1: July (2025)
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/bioculture.v3i1.2025.1996

Abstract

Background: Public interest in functional foods, which provide health benefits beyond basic nutrition, is growing in Indonesia and worldwide. Despite their recognized medicinal properties, tamarind leaves remain underutilized in functional food applications. This review examines their potential as a valuable local resource for disease prevention. Methods: A literature search on "Tamarindus indica leaf" was conducted using databases such as Scopus and Web of Science. Data were collected from sources published between 2010 to 2024, adhering to specific inclusion criteria. Analytical methods included thematic categorization and comparison of findings, with an emphasis on the health benefits and functional food potential of tamarind leaves. Finding: Tamarind leaves have been proven to have extensive functional benefits including as a source of antioxidants, antibacterial, antifungal, blood cholesterol lowering agents, antidiarrhea, antiobesity, antidiabetic, anti-inflammatory. Tamarind leaves have the potential to be processed into functional drinks and as a mixture of food products such as snacks. Conclusion: Tamarind leaves are an underutilized functional food; further research and innovation are essential for their development. Novelty/Originality of this article: There has been no publication that specifically discusses the potential of tamarind leaves as a functional food. This publication is expected to fill this knowledge gap.
Exploring the Potential of Durian Seed Flour, Jack Bean Sprouts Flour, and Chia Seeds in Biscuits for Underweight Toddlers as an Alternative Complementary Foods Izzati, Alfin Nur; Agustia, Friska Citra; Ramadhan, Gumintang Ratna; Dewi, Kifayati Rosiyanti; Walter, Ponjan
Journal of Agri-Food Science and Technology Vol. 6 No. 4 (2025): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i4.14044

Abstract

Biscuits with sufficient energy and protein can be provided as complementary feeding to meet the dietary needs of underweight toddlers. This study contributes to determine the effect of the proportion of durian seed flour, jack bean sprout flour, and chia seeds on the protein content, fat content, and hedonic quality of biscuits. This study uses the Completely Randomized Design (CRD) method with three biscuit proportions, with the ratio of durian seed flour:jack bean sprout flour:chia seeds T1 (35%:45%:5%), T2 (45%:35%:5%), and T3 (55%:20%:5%). Total protein and fat content testing were carried out in duplicate on each sample, 6 times, then analyzed using SPSS 25 using the ANOVA method and DMRT further test (p<0.05). While the hedonic test and hedonic quality were analyzed using the Friedman test followed by DMRT (p<0.05). The best treatment was selected based on the effectiveness index test. The proportion of durian seed flour biscuits, jack bean sprout flour, and chia seeds affects protein, fat, color quality, aroma quality, aftertaste quality, texture quality, aroma preference, aftertaste preference, texture preference, and overall preference. The best formula biscuit is biscuit with a proportion of 45% durian seed flour, 35% jack bean sprout flour, and 5% chia seeds, containing 459.28 kcal of energy, 15.33% db protein, 16.72% db fat, 61.87% db carbohydrates, 4.82% wb water, 1.26% db ash, and a serving size of 19 pieces biscuit will provide 20% of toddler daily protein requirements.
Substitusi Tempe Koro dan Ikan Lele Pada Mi Basah untuk Alternatif Anak Stunting Agustia, Friska Citra; Pujiadhi, Faiq Mahardika; Ramadhan, Gumintang Ratna; Prasetyo, Teguh Jati; Dewi, Kifayati Rosiyanti
JURNAL NUTRISIA Vol 27 No 2 (2025): September 2025
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v27i2.442

Abstract

Latar belakang: Stunting masih menjadi masalah gizi kronis di Indonesia yang disebabkan oleh rendahnya asupan protein hewani dan nabati. Pangan sumber protein seperti Tepung Tempe Koro Pedang Putih (TTKPP) dan ikan lele dapat digunakan untuk alternatif pencegah stunting. Tujuan: Menentukan mi basah dari tapioka, TTKPP, dan lele terbaik menurut kadar protein, lemak, dan mutu hedonik (warna, aroma, tekstur, dan rasa) tertinggi. Metode: Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan F (proporsi tapioka:ikan lele:TTKPP) yaitu F1 (50:10:40); F2 (50:20:30); F3 (50:30:20); F4 (50:40:10); F5 (50:50:0); dan F6 (50:0:50) dengan 4 kali ulangan. Uji ANOVA dan DMRT digunakan untuk menganalisis kadar protein dan lemak, sedangkan friedman untuk mutu hedonik. Hasil: Perbedaan proporsi berpengaruh (p<0,05) terhadap protein, tekstur, aroma, dan rasa, namun tidak berpengaruh (p>0,05) terhadap lemak dan atribut warna. Kesimpulan: Mi basah F2 (tapioka 50:ikan lele 20:TTKPP 30) sebagai formula terbaik memiliki kadar air 70,46%bb, abu 1,02%bk, karbohidrat by difference 70,82%bk, energi 118,41 kal, protein 27,18%bk, dan lemak 0,98% bk.Mi basah formula terbaik mampu memenuhi 30,1% kebutuhan protein dan 0,46% kebutuhan lemak anak usia 1–3 tahun, sehingga berpotensi sebagai alternatif makanan untuk pencegahan stunting.
Application of LC-MS/MS Coupled with Various Digestion Methods for the Identification of Porcine Gelatin Markers in Confectionery Matrices Dewi, Kifayati Rosiyanti; Kusnandar, Feri; Yuliana, Nancy Dewi; Ismayati, Maya; Solihat, Nissa Nurfajrin; Riantana, Handy; Heryani, Heryani
Indonesian Journal of Halal Research Vol. 5 No. 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.21191

Abstract

Gelatin is a high-risk ingredient in terms of its halal status. Liquid chromatography combined with mass spectrometry (LC-MS/MS) was used to identify the source of gelatin based on marker peptides and proved to deliver higher reliability than other methods. However, the digestion method is essential before LC-MS/MS analysis. This research evaluated different digestion methods against selected porcine gelatin marker peptides and assessed LC-MS/MS sensitivity through adulteration experiments in various mixed matrices. The study involved three digestion methods (conventional, microwave, and ultrasound) before LC-MS/MS analysis to determine the most effective method for detecting marker peptide targets from porcine gelatin. The appropriate method was applied to isolate porcine gelatin peptides in the matrices of bovine gelatin and confectionery products (lozenges, marshmallows, and soft candy) at concentrations of 0.01, 0.1, and 1% (w/w). Relative detection limit values were determined. The results showed that conventional digestion treatment yielded a higher marker peptide detection rate than microwave and ultrasound digestion. Meanwhile, the detection limit of porcine gelatin in bovine gelatin ranged from 0.09 to 0.89%, depending on the marker peptide used, and could be significantly detected at a concentration of 1% in the confectionery product. The marker peptide TGQPGAVGPAGIR exhibited the highest stability, as it was detectable at the lowest concentration across all mixed matrices. The LC-MS/MS method has been proven to afford sensitive results and has the potential to serve as an alternative for detection of halal status.
Co-Authors ARI WAHYUDI Feri Kusnandar Friska Citra Agustia Hamidah, Salma Azra Heryani, Heryani Ismayati, Maya Izzati, Alfin Nur Nancy Dewi Yuliana Nissa Nurfajrin Solihat Pangestuti, Meitriana Pujiadhi, Faiq Mahardika Ramadhan, Gumintang Ratna Riantana, Handy Salma, Rafida Sanayei, Sanaz Teguh Jati Prasetyo Walter, Ponjan