Article Per Year (5 Year)
p-Index From 2021 - 2026
2.386
P-Index
This Author published in this journals
All Journal Jurnal Media Gizi Indonesia (MGI) Media Gizi Kesmas Prosiding University Research Colloquium Abdimas Mandalika Jurnal Abdimas Indonesia Jurnal Medika Indonesia NJMS Indonesian Journal of Global Health Research Darussalam Nutrition Journal
Septiani Septiani
Department Of Nutrition, Faculty Of Health Sains, Universitas Muhammadiyah Kudus, Kudus, 59316
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
MELESTARIKAN MINUMAN TRADISIONAL: PELATIHAN PEMBUATAN BIR PLETOK DI DESA SAMIREJO Nova Oktaviana; Rike SeptiAnanta; Novita Dwi Setyaningrum; Sherly Kristina Murti; Desy Larasati; Umi Faridah; Septiani; Adelia Putri Widyani; Annisa Ramadhani; Anisya Maulida Zulfa; Rika Kusmawati; Erli Khaizatun Az-Zahra; Mohammad Faruq Fathurrahman; Farza Attaya Ma`arij; Yunita Dwi Kusuma Wardani; Arif Rohman Hakim; Nafi`ah Khumairatun Az-Zahra; Vila Saputri; Fitri Ayu Kusumawati; Achmad Saiq
Nusadaya Journal of Multidiciplinary Studies Vol. 2 No. 12 (2026): Nusadaya Journal of Multidiciplinary Studies, February 2026
Publisher : LPPM, Akademi Administrasi Rumah Sakit Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.66294/njms.v2i12.70

Abstract

Bir pletok herbal medicine is a traditional drink that has not been widely developed in the Samirejo area, even though it has great potential as an herbal drink that uses spices that are good for health. The lack of public understanding about the benefits and how to make bir pletok herbal medicine is one of the reasons why this traditional drink is not widely used. This community service activity aims to find out how the people of Samirejo Village view jamu bir pletok after consuming it and after receiving an explanation of its benefits and how to make it. The method used is descriptive quantitative, using structured interviews with 50 respondents selected using purposive sampling techniques. The variables measured included perceptions of taste, health benefits, effects after drinking, and interest in consuming it again. Data analysis was performed descriptively, using means, medians, and percentages. The results showed that the community had a positive view of bir pletok herbal medicine, liked its taste, felt the health benefits it provided, and were very interested in buying it again. The education provided helped the community understand how to process and utilize bir pletok herbal medicine as a local traditional herbal drink with further development potential.
Pelatihan Pembuatan Tasima (Produk Olahan Singkong) dan Pengukuran LiLA untuk Mencegah Kejadian Ibu KEK Zaenal Fanani; Septiani Septiani; Irawati Indrianingrum
Abdimas Mandalika Vol 5, No 5 (2026): Agustus
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/am.v5i5.40459

Abstract

Abstract:  Cassava agricultural products have been sold as raw materials for the cassava processed product industry. The community in Singorojo Village has not been able to produce processed foods from cassava, which could be a superior product for the region. Cassava can be part of the Supplemental Feeding (PMT) for pregnant women experiencing KEK because its nutritional content can help meet energy and nutritional needs. The purpose of this activity is for early detection of mothers at risk of KEK by measuring the Upper Arm Circumference (LILA), as well as appropriate nutritional interventions in the event of KEK by consuming Tasima, a high-calorie cassava processed product. This community service is focused on providing solutions to partner problems, especially in the health and food aspects. An overview of technology and innovation is implemented through health education about the nutritional content and benefits of cassava. Training on LiLA measurement applications, and training on making Tasima. The results of the community service are in the form of procurement of LiLA measurement tools, so that it can improve health services for the prevention of KEK mothers. Furthermore, increased Tasima production, so that it is more widely known to the community and provides positive feedback for additional nutritious food. The Singorojo community utilizes social media to reach a wider consumer base, increase sales, and diversify family income sources.Abstrak: Hasil pertanian singkong selama ini dijual sebagai bahan baku industri produk olahan singkong. Masyarakat di Desa Singorojo belum dapat memproduksi makanan olahan dari singkong, yang bisa dijadikan produk unggulan daerah tersebut. Singkong dapat menjadi bagian Pemberian Makanan Tambahan (PMT) untuk ibu hamil yang mengalami KEK karena kandungan nutrisinya dapat membantu memenuhi kebutuhan energi dan gizi. Tujuan kegiatan ini adalah untuk deteksi dini Ibu yang berisiko KEK dengan pengukuran Lingkar Lengan Atas (LiLA), serta intervensi gizi yang tepat pada kejadian KEK dengan konsumsi Tasima produk olahan singkong tinggi kalori. Pengabdian ini difokuskan untuk memberikan solusi dari permasalahan mitra, khususnya pada aspek kesehatan dan pangan. Gambaran teknologi dan inovasi diimplementasikan melalui edukasi kesehatan tentang kandungan nutrisi dan manfaat singkong. Pelatihan aplikasi pengukuran LiLA, serta pelatihan pembuatan Tasima. Hasil pengabdian berupa pengadaan alat pengukuran LiLA, sehingga dapat meningkatan pelayanan bidang kesehatan untuk pencegahan kejadian Ibu KEK. Selanjutnya peningkatan produksi Tasima, sehingga lebih banyak dikenal masyarakat dan memberikan feedback positif untuk tambahan makanan bergizi. Masyarakat Singorojo memanfaatkan media sosial, untuk menjangkau konsumen yang lebih luas, meningkatkan penjualan, dan mendiversifikasi sumber pendapatan keluarga.
Frozen Rice Consumption Reduces Blood Glucose Response: Glycemic Index and Glycemic Load Analysis Purbowati; Septiani; Sri Siska Mardiana
Media Gizi Indonesia Vol. 21 No. 3 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i3.410-417

Abstract

Rice is a staple food for most Indonesians. Freezing rice for 24 hours and then reheating it will lower glucose levels and increase resistant starch (RS), thus affecting the glycemic index (GI) and glycemic load (GL). This quantitative study used a crossover design, with subjects acting as both the control and intervention groups. The GL and GL analysis involved 10 healthy respondents, aged 19-29 years with normal nutritional status and fasting blood glucose levels. The data were normally distributed, so an independent sample T-test was used to examine the differences in GL and GL between rice and frozen rice. The results of the analysis of carbohydrate, glucose, and RS content in rice were rice (34.01%, 43.57%, 20.06%), frozen rice (25.94%, 39.62%, 23.59%), and rice (25.94%, 39.62%, and 23.59%), respectively. There was a significant difference in GI between regular rice (82.61) and frozen rice (76.41) p-value 0.005 (>0.05), as well as a significant difference (p-value 0.001 (<0.05)) between BG of regular rice (28.1) and frozen rice (19.82). It was concluded that rice and frozen rice differed in the rate of increase in blood glucose per gram of carbohydrate and in the total impact on blood glucose levels.
YOGHURT JANGKLONG PARIJOTO SEBAGAI ALTERNATIF CAMILAN UNTUK ANAK STUNTING Fariza Yulia Kartika Sari; Septiani Septiani; Yunita Rusidah
Darussalam Nutrition Journal Vol. 9 No. 1 (2025): Darussalam Nutrition Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v9i1.61

Abstract

Background: The prevalence of stunting has increased from year to year. One way to treat stunting isby providing food that is good for the digestive tract of stunted children. Jangklong Parijoto yoghurt isa product that has functional value as a probiotik and antioxidant product that is good for consumptionfor stunted children. Objective: This research aims to determine the level of preference (organoleptik),antioxidant activity and nutritional content of jangklong parijoto yoghurt products. Methods: Thisresearch uses experimental methods with a Completely Randomized Design (CRD) with three formulasF1 (10%), F2 (20%) F3 (30%). The parameters examined in this research were organoleptik tests(hedoniks and hedonik quality), antioxidant activity, proximates (water, ash, protein, fat andcarbohydrates). Results: Organoleptik tests were analyzed statistically using the Kruskal Wallis testfollowed by the Duncan test. There are significant differences for the taste, texture and color attributesin the hedonik test. Meanwhile, in the hedonik quality test, only the taste attribute was significantlydifferent between formulas. The best antioxidant activity value is found in F3 jangklong parijoto yoghurt.The best formula based on organoleptik test results and antioxidant activity is F3 which contains 30gjangklong. The nutritional content of the best formula for jangklong parijoto yoghurt is water content(76.7%), ash content (0.7%), protein content (2.3%), fat content (2.6%), and carbohydrate content(17.1%). Conclusion: This research shows that jangklong parijoto yoghurt can be well received by thegeneral public sensory wise and its nutritional content is in accordance with SNI Yoghurt.
Co-Authors Achmad Saiq Adelia Putri Widyani Anisya Maulida Zulfa Annisa Ramadhani Arif Rohman Hakim Ashri Maulida Rahmawati Desy Larasati Dewi Kusumawati Erli Khaizatun Az-Zahra Fariza Yulia Kartika Sari Fariza Yulia Kartika Sari Farza Attaya Ma`arij Fitri Ayu Kusumawati Fitri Hayati Pangaribuan Indanah Irawati Indrianingrum Islami Islami Mohammad Faruq Fathurrahman Nafi`ah Khumairatun Az-Zahra Nova Oktaviana Novita Dwi Setyaningrum Purbowati Purbowati Ria Fitria Madu Rika Kusmawati Rike SeptiAnanta Rizki Widyan Aisya Sherly Kristina Murti Sri Siska Mardiana Susi Nurohmi Umi Faridah Vila Saputri Wa Fonika Wigati, Atun Yunita Dwi Kusuma Wardani Yunita Rusidah Zaenal Fanani