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Satiti Kawuri Putri
Universitas Jambi
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pemurnian Produk Mono-Diasilgliserol (MDAG) Hasil Gliserolisis Kimia dengan Metode Demulsifikasi Krim Satiti Kawuri Putri; Purwiyatno Hariyadi; Mursalin Mursalin; Nuri Andarwulan
agriTECH Vol 40, No 1 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.857 KB) | DOI: 10.22146/agritech.48779

Abstract

Cream demulsification is one of the purification method for separating the glycerol residue contained as emulsion with MDAG’s product. This method could be used to break emulsion system by adding electrolyte solution. This research aims to compare the performance of calcium chloride and calcium nitrate as electrolyte solution that is used in the process of cream demulsification. MDAG used was Fully Hydrogenated Palm Kernel Oil (FHPKO) from glycerolysis process. Based on student t-test, there was no significant difference (p>0,05) detected between the products of cream demulsification method using calcium nitrate and calcium chloride as electrolyte solution. It was discovered that calcium nitrate reduced residual glycerol from 11,69±0.88% to 0,57±0,07%; with characteristics of MDAG’s products were free fatty acid (ALB) of 8,51±0,94%, monoacylglycerol (MAG) of 31,53±3,27%, diacylglycerol (DAG) of 19,46±0,52%, triacylglycerol (TAG) of 39,93±4,66% and yield of 81,00±3,61%.respectively. In other hand, calcium chloride reduced residual glycerol from 11,69±0,88% to 0,64±0,06%; with characteristics of MDAG’s products were ALB of 8,91±0,71%, MAG of 9,79±1,97%, DAG of 19,16±0,53%, TAG of 41,49±3,24% and yield of 80,00±4,00%, respectively. Therefore, calcium nitrate can be to replace calcium chloride as electrolyte solution in cream demulsification method, especially in reducing the glycerol residue.
Analisis Kimia Minyak Goreng Bekas Pedagang Gorengan Dengan Metode Deep Frying di Lingkungan Perguruan Tinggi Swasta Kota Jambi: Chemical Analysis of Cooking Oil Used by Street Vendors With Deep Frying Method in The Environment Of Private Universities in Jambi City Wenny Octavia; Satiti Kawuri Putri; Arnati Wulansari
Jurnal Diskursus Ilmiah Kesehatan Vol. 1 No. 2 (2023): September 2023
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jdik.v1i2.161

Abstract

Background: The largest demand for cooking oil in Indonesia is dominated by the use of coconut cooking oil with a breakdown of 8.954 million tons for palm cooking oil. Indonesia's most favorite food product is fried food. Fried food is one of the snacks that is always present when gathering. Examples of molen, fried tofu, fried tempeh, fried banana, fried bakwan, with deep frying methods that use a lot of oil, so that it has an impact on the use of cooking oil repeatedly and causes damage to cooking oil. Aims: aims to determine the chemical damage of used cooking oil based on the test parameters of water content, free fatty acid content and peroxide number content in accordance with the 2019 SNI palm cooking oil standard Methods: Descriptive non-experimental research is survey in nature, by collecting data interviews and questionnaires. This research was conducted in May-June 2023. The method of determining the sample is total sampling and univariate data processing. Results: The results showed that of the 10 samples of cooking oil used by fried food traders in private universities in Jambi City, there were 10% moisture content, 10% free fatty acid content and there were 100% peroxide number levels that did not meet the 2019 SNI standards. Conclusion: Of the 10 samples of used cooking oil from fried food traders in private universities in Jambi City, there was 1 sample of used cooking oil H that did not meet the 2019 SNI palm cooking oil quality standards
FAKTOR PENYEBAB KEJADIAN ASAM URAT PADA LANSIA Meilantika, Ayu Diana; Putri, Satiti Kawuri; Mulat, Trimaya Cahya; Lestari, Dwi; Nurpratama, Widya Lestari
Ensiklopedia of Journal Vol 6, No 3 (2024): Vol. 6 No. 3 Edisi 1 April 2024
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v6i3.2264

Abstract

High uric acid levels in the elderly can be a risk indicator for various chronic diseases, including heart disease and kidney disease. The problem is that out of 798 elderly people who visit the Berseri Pangkalan Kerinci Health Center, 148 elderly people suffer from gout.  This study aims to determine the factors associated with uric acid levels in the elderly at the Berseri Pangkalan Kerinci Health Center. Research is quantitative with a cross sectional approach. The population was all the elderly who visited Berseri Pangkalan Kerinci as many as 148 people. The sample size of 108 respondents was taken using purposive sampling technique.  The research measuring instrument is a questionnaire. Data analysis with chi square test. The results showed that the majority of IMT respondents were not obese as many as 62 respondents (57.4%), low purine diet 76 respondents (70.4%), no genetic history of gout 59 respondents (54.6%) and normal uric acid levels were 57 respondents (52.8%). There is a relationship between BMI (p = 0.008) and diet (p = 0.007) with uric acid levels in the elderly. There is no genetic factor relationship (p = 0.307) with uric acid levels in the elderly. It is recommended for the elderly to be able to have a healthy diet, do physical activities such as exercise and maintain ideal body weight to avoid various diseases, one of which is gout.Keywords: Uric Acid, BMI, Elderly, Diet
GEMES (Gerakan Masyarakat Cegah Stunting) di Posyandu Al-Munawaroh Desa Sungai Landai Kecamatan Mestong Kabupaten Muaro Jambi Satiti Kawuri Putri; Dini Wulan Dari
Jurnal Abdimas Kesehatan (JAK) Vol 5, No 1 (2023): Januari
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v5i1.419

Abstract

Indonesia shows a relatively high prevalence of stunting, which was 27,67% in 2019 at the national level. Stunting or short stature in early childhood is a social health problem that must be addressed. The definition of stunting is that the height index according to age (TB/U) is less than minus two standard deviations (<-2 SD) compared to the growth standards of toddlers or having a height that is less than it should be achieved at a certain age. The occurrence of stunting begins in the first 1000 days of life (0–23 months) and continues until the age of 5 years. In children under the age of 5 years, stunting can cause impaired physical development, inhibition of mental growth, late motor development, and long-term effects on cognitive development until adulthood. Stunting can be prevented early, therefore the service team took the initiative to educate GEMES (Community Movement to Prevent Stunting) at Posyandu Al-Munawaroh, Sungai Landai Village, Mestong District, Muaro Jambi Regency. The method of service carried out is the provision of material on the meaning of 1000 HPK and an explanation of the causes, impacts, and prevention of stunting. Methods of implementing activities include planning, monitoring, and evaluation. The result of this service was an increase in the knowledge of mothers who had toddlers about the education provided related to GEMES from 56.3% (before being given education) to 88.8% (after education).
Edukasi Guru PAUD tentang Status Gizi Anak di TKIT An-Nahl Kota Jambi Dini Wulan Dari; Satiti Kawuri Putri
Jurnal Abdimas Kesehatan (JAK) Vol 4, No 2 (2022): Juni
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v4i2.320

Abstract

Human development as a whole starts from the fetus in the mother's womb and enters the golden age, namely intelligence has a very significant increase. Therefore, it is very important to pay attention to the growth, development, and nutritional intake consumed by children. The factors that cause school children to be malnourished are the consumption and knowledge of children's nutrition. In addition, the low nutritional status of school children must be corrected immediately because it has an impact on their learning abilities. Based on the results of the service team's interview to the Principal of TKIT An-Nahl Jambi City, currently TKIT An-Nahl already has a posyandu within the school environment to monitor the nutritional status of children early. However, the human resources at the TKIT do not yet have a good understanding of the nutritional status of children. The targets for this activity are providing material on children's nutritional status, training in calculating the nutritional status of PAUD children based on anthropometric measurements (BB and TB) and preparing menus and forming a driving group for improving children's nutritional status. Implementation methods include planning, implementing activities as well as monitoring and evaluation. The results of this activity were 8 people (80%), before conducting PAUD Teacher Education on Children's Nutritional Status to teachers, many did not know about children's nutritional status. after being given education about the nutritional status of children and given post-test to the audience, there was an increase from 50% to 80%. In conclusion, there was a change in good knowledge on the target and the formation of 2 teams to drive children's nutritional status
Pengaruh Substitusi Tepung Terigu dengan Tepung Kacang Hijau terhadap Daya Terima, Air, Protein pada Cookies Dira Aprilia; Satiti Kawuri Putri; Nurlaini Nurlaini
Prosiding Seminar Kesehatan Nasional Vol. 1 No. 1 (2022): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v1i1.20

Abstract

The high source of protein in green beans and can improve efforts to optimize the processing of green beans can be done by means of food diversification, green beans can be made into flour. Then the processing of mung bean flour is used as an alternative ingredient to substitute wheat flour in making cookies. The purpose of this study was to determine the acceptability of cookies substituting wheat flour with mung bean flour (Vigna radiata). This study was an experimental study using a completely randomized design (CRD) with 4 treatments of cookies substitution of mung bean flour A1 (100% wheat flour : 0% mung bean flour), A2 (80% wheat flour : 20% mung bean flour), A3 ( 70% wheat flour : 30% mung bean flour), A4 (60% wheat flour : 40% mung bean flour). Parameters observed in the study included color, aroma, texture, and taste in the acceptability test as well as water and protein content. The results showed that the best substitution of wheat flour with mung bean flour was A3 treatment (70% wheat flour : 30% mung bean flour), 4.21% moisture content, 5.01% protein with a color preference level of 4.20 (likes) , aroma 4.30 (like), texture 4.20 (like), and taste 4.17 (like). From the results of the study it can be concluded that cookies substitution of wheat flour with mung bean flour has a significant effect on acceptability, water content and protein in cookies.
Edukasi Perilaku Hidup Bersih dan Sehat (PHBS) untuk Mencegah Scabies pada Remaja di Pondok Pesantren As’ad Jambi Kurnia, fitriyan; Putri, Satiti Kawuri
Jurnal Abdimas Kesehatan (JAK) Vol. 7 No. 1 (2025): Januari
Publisher : Universitas Baiturrahim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v7i1.906

Abstract

Environmentally and behavior-based infectious diseases, such as skin diseases, continue to be a significant health issue in Islamic boarding schools. Scabies is a contagious skin infection caused by the Sarcoptes scabiei mite, commonly found in tropical countries. Generally, crowded environments such as Islamic boarding schools are at high risk for the transmission of this disease. The objective of this activity was to provide knowledge on Clean and Healthy Living Behavior (PHBS) to students  at Pondok Pesantren As’ad in order to prevent scabies. The activity was conducted using a lecture method, followed by pre-test and post-test assessments before and after the session. The activities were carried out from March to August 2024 at As’ad boarding schools in Jambi City, with 27 students in attendance. The material was delivered using PowerPoint presentations. The results indicated that, prior to the education, the students' knowledge about PHBS to prevent scabies was still considered poor, with 21 students (77.77%) having inadequate knowledge. After the education, the students' knowledge improved to a good level, with 20 students (74.07%) demonstrating better understanding. This improvement was evident in the increase of the average pre-test score from 51.48 to 73.33 on the post-test. Based on these results, it can be concluded that the students' knowledge increased after receiving education on PHBS for preventing scabies. It is expected that the management of the boarding schools will further enhance promotive and preventive activities emphasizing the importance of Clean and Healthy Living Behavior, especially in the prevention of scabies.
Daya Terima dan Kandungan Gizi Bolu Kukus berdasarkan Penambahan Sari Kulit Manggis (Garcinia Mangostana Linn) pada Adonan sebagai Pewarna Alami Tesa, Tesa; Chandra, Filius; Putri, Satiti Kawuri
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.232

Abstract

hetic food colouring is usually used in steamed biscuits to create attractive colours that appeal to consumers. In an effort to diversify food products through the use of mangosteen rind juice, further processing is being undertaken, one of which is the use of mangosteen rind juice as a natural colouring agent on steamed biscuits. The purpose of this study was to determine the acceptability and nutritional content of steamed sponge cake with the addition of mangosteen rind juice as a natural colour. This research is an experimental study using a completely randomised design (CRD) with four treatments of adding (0ml, 10ml, 20ml, 30ml) mangosteen rind juice. Acceptability was tested using a hedonic method organoleptic test conducted by 30 untrained panelists. Nutritional content was tested, namely water content, ash content and vitamin C content. Acceptability test data were analysed using SPSS one-way ANOVA and Duncan's post hoc test. The acceptability of the steamed sponge cake with mangosteen juice added gets the best mean value preferred by the panelists, namely A4 (mangosteen juice added 20 ml) with a mean value of 4.01 (category likes). With a water content of 30.93%, an ash content of 1.11% and a vitamin C content of 14.05 mg/100g.  From the results of this study, it can be concluded that the addition of mangosteen peel juice to steamed sponge cake is significantly different in the aroma and flavour parameters, while the texture and colour parameters are not significantly different.
Daya Terima dan Nilai Gizi Bolu Kukus Substitusi dari Tepung Terigu dan Tepung Kacang Hijau Sangrai Vifiyanti, Widya; Chandra, Filius; Kawuri Putri , Satiti
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.233

Abstract

Mung beans are generally only processed into mung bean porridge or filling in snacks such as onde-onde and bakpia. However, mung beans can be processed into flour which is used as an ingredient in processed steamed biscuit products. Therefore, there is a need to develop steamed sponge products using local food ingredients that are readily available at affordable prices but have full nutritional value, especially protein and water content and low gluten content compared to steamed sponge in general. The aim of this study was to determine the effect of replacing wheat flour with roasted mung bean flour on the acceptability, moisture content and protein content of steamed sponge. This research is an experimental study using a completely randomised design (CRD) with 4 treatments of steamed sponge cake substituted by wheat flour and roasted mung bean flour. The organoleptic test was carried out by 30 untrained panelists, then the organoleptic test results were analysed using SPSS one-way ANOVA and Tukey's post hoc test. This study shows that the acceptability and nutritional value of the steamed sponge cake substituted by wheat flour and roasted mung bean flour obtain the best average value preferred by the panelists, namely in sample P2 (75% wheat flour: 25% roasted mung bean flour) both in terms of colour 4.07 (like), aroma 3.63 (rather like), texture 4.10 (like) and taste 3.94 (rather like). From the results of this study it can be concluded that the substitution of wheat flour and roasted mung bean flour has a significant effect on the acceptability of the texture parameters of steamed sponge cake and has no significant effect on the aroma, colour and taste of steamed sponge cake. The P2 treatment (75% wheat flour: 25% roasted mung bean flour) is the best formulation treatment, while the nutritional value of the steamed sponge cake is not affected.  
Pengaruh Penambahan Labu Waluh (Labu Kuning) Terhadap Karakteristik Kimia dan Organoleptik Mie Kering Putri, Meta Atika; Kawuri Putri , Satiti; Aisah, Aisah
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.246

Abstract

Pumpkins has advantages when chosen as a processed food ingredient, including : complete nutrition, as a natural coloring and high productivity. The nutrients contained in quining pumpkin are carbohydrate, sveral types of vitamins (A,C, B3, B6, K, niacin, thiamine and riboflavin), dietary fiber such as : pektin, β-karoten, tokoferol and several types of minerals. The β-karoten content in quining pumpkin can also replace the use of coloring (methanil yellow) in the noodle making process. Therefore, pumpkin is a nutritional source with great potential to be developed as an alternative raw material to substitute wheat flour in making various types of noodles including dry noodles.This study uses an experimental research method with the type of RAL which consists of four pumpkin addition treatments namely 0%, 20%, 25% and 30%. This research aims to detrmine the effect of adding pumpkin on chemical characteristics and organoleptic quality of dry noodles. The organoleptic test was carried out by 30 panelists then the organoleptik test result will be analyzed using SPSS One-way ANOVA and Tukey’s test. The results showed that the addition of pumpkin significaly affected organoleptic quality which included color, tekture, taste, overall acceptance, protein content, carbohydrate content, but the water content has no real effect on dried noodles. The nest treatment of study was P4 (100% flour : 30% addition pumpkin) with characteristics of color 4.73 (likes), texture 3.76 (likes), aroma 3.70 (likes), taste 3.96 (likes) with protein content 10.03% bb, carbohydrate content 73.61% bb, and water content 14.01%. In this research, it can be concluded that the addition of pumpkin has a significant effect on the acceptability of the aroma and texture of dry noodles and has no real effect on the aroma and taste of the dry noodles produced, while the nutritional content of dry noodles meets SNI 8217-2015 standards.  
Co-Authors Aisah Aisah Anggraini, Anna Anis Khairunnisa, Anis Arnati Wulansari Ayu Diana Meilantika Chandra, Filius Dari, Dini Wulan Defira, Citra Dini Wulan Dari Dira Aprilia Dwi Lestari Dwi Pasca, Bella Fita, Ayu Fitriyan Kurnia Mulat, Trimaya Cahya Mursalin Mursalin Nanda, Ririn Fatma Nuri Andarwulan Nurlaini Nurlaini Nurpratama, Widya Lestari Pasca, Bella Dwi Purwiyatno Hariyadi Putri Maharani Putri, Meta Atika Putri, Satiti Raisa Sevina Rani Anggraini, Rani Rizki, Tri Sevina, Raisa Tesa, Tesa Tina Yuli Fatmawati Vifiyanti, Widya Wahyuni, Ni Gusti Ayu Putu Intan Sri Wenny Octavia Wulansari, Arnanti Zulni Pratama, Yogie