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All Journal Jurnal Penelitian Pertanian Terapan ASIAN JOURNAL FOR POVERTY STUDIES (AJPS) JITEKGI Jurnal Ilmiah dan Teknologi Kedokteran Gigi Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat M-Dental Education and Research Journal
Triani, Rini
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Public Health Social Sciences

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FOOD FULFILLMENT FOR CHILDREN UNDER FIVE BY FAMILY IN DISASTER RESERVE AREA Darwis, Rudi Saprudin; Nurseto, Hardian Eko; Andoyo, Robi; Sukri, Nandi; Hadi, Bambang Nur; Huda, Syamsul; Triani, Rini
ASIAN JOURNAL FOR POVERTY STUDIES (AJPS) Vol 4, No 1 (2018)
Publisher : Regional Network on Poverty Eradication

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Abstract

The ability of families to meet the food needs becomes one of the determining factors in the fulfillment of food of children under five. For the communities living in disaster areas, the situation can be further complicated by the conditions of the natural environment damaged by the disaster. This research describes the fulfillment of food of children under five, especially those aged between three to five years, by families who lived in disaster-prone areas. This research was conducted in Nagrakjaya Village, Curug kembar Subdistrict, Sukabumi Regency which is prone to earth movement disaster and part of its territory is considered as the red zone. The research employed a qualitative method using data obtained from parents informant of children under five, health cares, and community leaders. The aspects covered in this study were: food access, food availability, consumption pattern, coping strategy food, and food preparedness. The results showed that in terms of access to food, people obtained their foodstuffs depending on what was available to mobile vendors and small shops regardless of their financial ability to obtain food. Moreover, people did not provide special foods for toddlers. In dealing with difficult situations during the event of a disaster, people reliedon the provision of food from fellow citizens or small shop owners and outside help. People also felt no need to store food supplies for the possibility of difficult situations, both for adults and toddlers, even though toddlers have a different consumption pattern to adults and require balanced nutritional needs.As a recommendation, it is necessary to conduct campaigns and dissemination of healthy food for children under five to increase parents knowledge about healthy consumption for children under five, especially in the disaster-prone areas.
Pengaruh Suhu Pasteurisasi Dengan Menggunakan Metode Ohmic Heating Terhadap Karakteristik Minuman Fungsional Sari Buah Jeruk Lemon ikrawan, yusep; Rukmamana, Jaka; Gozali, Thomas; Triani, Rini; Salam, Wildan Qoharisma
Jurnal Penelitian Pertanian Terapan Vol 23 No 4 (2023)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v23i4.3245

Abstract

The purpose of this study was to determine the effect of temperature on the pasteurization process of ohmicheating method on chemical, physical, microbiological, and ogranoleptic characteristics of lemon juice. Thisstudy used a simple linear regression method with application SPSS version 25. Simple linear regression testdecision making can refer to two things, namely comparing the significance value with the probability value of5%. The response in this study includes the chemical response is protein levels. Physical responses carried outinclude color using colorimetric methods, viscosity, and specific gravity. Microbiological responses include totalplate count (TPC). Organoleptic response is a hedonic test of aroma, taste, and aftertaste. Based on the results of the study, it shows that there is an influence of temperature on the characteristics of lemon juice that has beenpasteurized on the Line Process machine using the ohmic heating method, namely protein content, viscosity, specific gravity, color, and total microbes. Temperature also affects the level of preference for organolepticresponses to the attributes of aroma, taste, and aftertaste.
PENDAMPINGAN SERTIFIKASI HALAL DAN PIRT PADA UMKM SALE PISANG DI DESA SUNTENJAYA Inayah, Istiyati; Triani, Rini; Azkiah, Asfiatul; Lafadzia, Shafa; Jamilah, Nurul; Yunelva, Yunelva; Malahayani, Fanida; S., Talitha Nur Aisyah
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 6 (2023): Volume 4 Nomor 6 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i6.22309

Abstract

Pisang ambon lumut merupakan salah satu komoditas yang banyak ditemukan di Kampung Pasir Angling, Desa Suntenjaya, Kecamatan Lembang, Kabupaten Bandung Barat. Produksi pisang ambon di Kampung Pasir Angling mencapai 1 ton/minggu. Tanpa pengolahan hilir buah pisang, tidak semua hasil panen buah pisang tersebut dapat terserap pasar pedagang pisang di Bandung. Kelompok tani kampung Pasir Angling memulai gagasan membuat sale pisang kering goreng. Untuk penjualan masih terbatas di wilayah kampung Pasir Angling, karena produk ini belum memiliki izin edar dan sertifikat halal. Oleh karena itu, pada program pengabdian masyarakat ini dilakukan pendampingan sertifikasi halal dan PIRT. Metode Pelaksanaan meliputi pendataan sarana dan prasarana, perbaikan aspek produksi dan administrasi, persiapan dokumen serta pendampingan proses pendaftaran PIRT dan halal. Dari Program Pengabdian Masyarakat yang sudah dilakukan, UMKM Sale Pisang Angling sudah memiliki sertifikat halal (ID32110001973310223) dan nomor izin edar PIRT (P-IRT 2043217011478-28). Label kemasan diperbaharui mengikuti ketentuan pelabelan yang dipersyaratkan.
Comparison of Filtration Processes Using Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis Methods on The Characteristics of Lemon Juice Functional Beverages At Pilot Scale ikrawan, yusep; Rukmana, Jaka; Gozaly, Thomas; Triani, Rini; Qoharisma Salam, Wildan; Hariadi, Hari
Jurnal Penelitian Pertanian Terapan Vol 24 No 4 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i4.3759

Abstract

This study aims to determine the comparison of filtration processes using filtration membranes which include Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis on the characteristics of lemon juice functional drinks on a pilot scale, so that the stability of product results from the four different methods can be known. The best product quality parameters in this study include vitamin C content, total acid content, total soluble solids content, antioxidant activity, pH value, viscosity value, *b value (yellowish color), total microbial reduction, and hedonic quality test (aroma, taste, and aftertaste). So that a comparison of product characteristics can be obtained. The research conducted will go through three stages including the manufacture of control juice products as a comparison, the characteristics of products processed using membrane filtration machines and data processing using t tests conducted to find a comparison of the results of these products.The results of this study are the manufacture of lemon juice functional beverages using the filtration membrane method affects the vitamin C content, total acid content, total dissolved solids and antioxidant activity because the pore size of the membrane will decrease and the particles contained in the sample will be increasingly filtered and after being compared between each method, the highest results are obtained in the microfiltration method and the lowest is reverse osmosis. The manufacture of lemon juice functional beverages using the filtration membrane method affects the pH value, viscosity and color because the pore size of the microfiltration membrane to reverse osmosis is getting smaller so that it will decrease the pH value, viscosity and color. The manufacture of lemon juice functional beverages using the filtration membrane method affects the quality of the product, where in organoleptic testing the color attributes of the MF method produce lemon yellow beverage products. At the aroma attribute, the UF method produces a typical lemon-scented beverage product. At the taste attribute, the RO method produces a very sour beverage product typical of lemon. At the aftertaste attribute, the MF method produces very bitter beverage products.
ANALISIS NUTRISI DAN ANTIOKSIDAN UMBI MENTAH DAN KUKUS DARI GANYONG (Canna edulis Kerr.) KULTIVAR LOKAL LEMBANG Triani, Rini; Marthia, Nabila; Nurhawa, Shalli; Siti Nurminabari, Ina
Pasundan Food Technology Journal (PFTJ) Vol 10 No 2 (2023): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v10i2.7261

Abstract

This study aims to analyze the nutritional and antioxidant content of raw and cooked canna tubers (steamed) of the local Lembang cultivar, agricultural products of Pasir Angling, Suntenjaya Village, Lembang District, West Bandung Regency. The method used is chemical analysis to determine the content of nutritional values of the tuber such as carbohydrates, proteins, fats and also the total antioxidant content (DPPH). The results showed that canna steamed tubers had higher nutritional and antioxidant content compared to raw tubers. This shows that the cooking process can affect the content of nutrients and antioxidants in canna tubers. Consequently, Ganyong steamed tubers can be considered as a source of nutrients and antioxidants that are beneficial to human health.
EFEK DIET DAN DIETARY HABITS TERHADAP TERJADINYA RISIKO KARIES ANAK AUTISME SPECTRUM DISORDER Triani, Rini; Latifa, Witriana; Anisyah, Ika
M-Dental Education and Research Journal Vol 4, No 2 (2024): M-Dental Education and Research Journal
Publisher : Fakultas Kedokteran Gigi Universitas Prof. Dr. Moestopo (Beragama)

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Abstract

Latar Belakang: Autism Spectrum Disorder (ASD) menurut World Health Organization (WHO) adalah kondisi gangguan perilaku sosial, komunikasi, aktivitas terbatas, pola perilaku, repetitive, resistensi terhadap perubahan rutinitas. Anak ASD memiliki keterbatasan terutama membersihkan rongga mulutnya, sehingga risiko terkena karies tinggi. Diet dan dietary habits pada anak ASD berbeda dari anak normal seperti mengulum makanan di dalam mulut, menyukai makanan bertekstur lunak, melakukan diet bebas gluten dan kasein. Anak ASD memiliki keterbatasan yang menghambat untuk melakukan kunjungan ke dokter gigi. Tujuan: Menjelaskan efek diet dan dietary habits dengan terjadinya karies gigi pada anak ASD menurut persepsi orang tua. Metode: Penelitian ini merupakan jenis penelitian observasional analitik dengan desain cross sectional. Teknik pengambilan sampel dengan consecutive sampling di Rumah Autis Tangerang, Sekolah Purba Andhika, dan Karunia Center Autism Boarding School; diperoleh 51 responden. Dilakukan pemeriksaan intraoral karies dan non karies, dan penyebaran kuesioner kepada orang tua. Data dianalisis dengan uji t-test untuk melihat efek diet dan dietary habits terhadap karies. Hasil: Hasil t-test diet dan dietary habits signifikan terhadap karies yaitu mengonsumsi buah p-value (0.018), sayur (0.043), snack (0.037) secara deskriptif. Diet yang tidak pernah dan jarang mengkonsumsi soft drinks (70.6%), kacang-kacangan (64.7%), sedangkan pada dietary habits mengkonsumsi gula (54.9%), makanan cepat saji (51%). Kesimpulan: Perubahan pola makan anak ASD menunjukkan sudah terdapat efek diet mengonsumsi buah, sayur, terhadap penurunan terjadinya karies serta dietary habits berupa pemberian snack terhadap terjadinya karies.
PERBANDINGAN ANTARA TEKNIK TELL-SHOW-DO DAN TELL-PLAY-DO DALAM PENURUNAN KECEMASAN DENTAL Anisyah, Ika; Valenzka, Verena; Wibisono, Witriana Latifa; Triani, Rini
Jurnal Ilmiah dan Teknologi Kedokteran Gigi (JITEKGI) Vol 21, No 1 (2025): MEI 2025
Publisher : Fakultas Kedokteran Gigi Universitas Prof. Dr. Moestopo (Beragama)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32509/jitekgi.v21i1.5015

Abstract

Latar Belakang: Kecemasan dental adalah salah satu alasan utama anak menghindari kunjungan ke dokter gigi. Gejala fisik yang muncul meliputi mual, muntah, peningkatan tekanan darah, detak jantung cepat dan berdebar, serta ketakutan berlebihan terhadap prosedur perawatan gigi yang tidak dapat dijelaskan. Pengelolaan kecemasan dental merupakan faktor penting dalam mencapai hasil perawatan optimal pada pasien anak. Untuk mengatasi kecemasan ini, American Academy of Pediatric Dentistry (AAPD) merekomendasikan pendekatan non-farmakologis. Teknik manajemen perilaku yang umum digunakan adalah Tell-Show-Do (TSD), yang kemudian dimodifikasi menjadi Tell-Play-Do (TPD). Teknik ini lebih berhasil dalam mengurangi kecemasan anak selama perawatan gigi. Tujuan dari penulisan ini untuk menjelaskan perbandingan teknik TSD dan TPD dalam mengurangi tingkat kecemasan dental pada anak TK dan SD Nusa Melati. Bahan dan Metode: Jenis penelitian observasional analitik dengan desain Cross Sectional. Teknik pengambilan sampel dengan Purposive Sampling di klinik praktik mandiri dokter gigi. Subjek terdiri dari 30 anak TK dan SD diamati oleh peneliti sambil mengisi lembaran Facial Image Scale, kemudian dilakukan demo dengan kriteria masing-masing kelompok TSD dan TPD yang setelah itu akan dilakukan pemeriksaan intraoral dan pemberian stiker kembali sambil diamati oleh peneliti untuk dilihat hasil perbandingan penurunan kecemasannya. Hasil dan Pembahasan: Hasil uji perbandingan antara TSD dan TPD menunjukkan bahwa tidak terdapat perbedaan yang signifikan dalam penurunan kecemasan dental, dengan nilai p-value 0,389 (p0,05). Teknik TSD dapat juga mengurangi kecemasan anak selama kunjungan gigi seperti dengan teknik TSD. Kesimpulan: Terdapat penurunan signifikan tingkat kecemasan sebelum dan sesudah dilakukan teknik TSD maupun TPD tetapi tidak terdapat perbedaan yang bermakna antara teknik TSD dan TPD terhadap penurunan kecemasan dental.
CORRELATION BETWEEN SELF REPORT SCALE AND PHYSIOLOGICAL MEASURES OF DENTAL ANESTHESIA ANXIETY IN CHILDREN WHILE LISTENING TO MUSIC Wibisono, W Latifa; Triani, Rini; Anisyah, Ika; Damayanti, Tri; Hanum, Jatsiyah Z
M-Dental Education and Research Journal Vol 5, No 1 (2025): M-Dental Education and Research Journal
Publisher : Fakultas Kedokteran Gigi Universitas Prof. Dr. Moestopo (Beragama)

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Abstract

Background: Dental anxiety of local anesthesia and extraction was the main reason for children to avoid dental treatment. Music therapy is an alternative approach in reducing the physical and psychological stress of children during visits to the dentist. Objective: To determine and correlate the level of dental anxiety on dental anesthesia procedure in children while listening to music, using psychometric and physiological measures.   Methods: A total of 32 children aged 7-10 years were recruited  from patients presenting to Dental Hospital. Subjects divided randomly into two groups. The first group had dental procedure with music and the other group without music.   Both were asked to choose  FIS (Face Image Scale) and had pulse oximetry examination to measure the level of anxiety before and during treatment.  Results:   Coefficient correlation (0.136) was found between FIS and pulse oximetry, indicated that the correlation between two instruments on children's anxiety levels was positive although not statistically different. . Conclusion: Dental anesthesia anxiety while listening to music was reduced significantly different in both psychometric and physiological measures.
PENINGKATAN KUALITAS MINYAK GORENG KELAPA MELALUI VARIASI KONSENTRASI RAGI DAN LAMA PEMANASAN Triani, Rini; Devinor, Monica; Izzata, Nasywa; Hervelly, Hervelly; Marthia, Nabila
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.23884

Abstract

Coconut oil is derived from coconut fruit. This study explores an alternative processing method involving yeast addition to shorten heating time. The yeast used is baker's yeast (Saccharomyces cerevisiae), which expedites emulsion breakdown in coconut milk. A factorial randomised block design was used with varying yeast concentrations (1%, 2%, 4%, 6%) and heating durations (30 and 45 minutes). Parameters tested included yield, moisture content, acid value, peroxide value, impurity level, turbidity, colorimetric value, and organoleptic properties of colour and aroma. A control group with 0% yeast was also evaluated. Analysis of variance indicated that yeast concentration significantly affects oil quality, whereas cooking time and their interaction do not. The best treatment, using 1% yeast concentration and a 30-minute cooking duration, produced the highest quality oil (de Garmo method), yielding 31.20% with superior characteristics (moisture content <1%, free fatty acid content at 0.33%, and a Brightness L* value of 44.68) compared to traditional commercial coconut oil. This method meets several elements of the Indonesian National Standard (SNI) and offers a more efficient production method yielding high-quality coconut cooking oil. Overall, yeast fermentation enhances coconut oil quality, surpassing the control group, and provides a more efficient production method for high-quality coconut oil.
THE EFFECTIVENESS OF NUTRITION EDUCATION IN IMPROVING NUTRITION KNOWLEDGE AMONG HIGH SCHOOL STUDENTS: A STUDY AT SMAN 1 MARGAHAYU Rohima, Ira Endah; Inayah, Istiyati; Triani, Rini; Zahra, Nabilah; Hermawan, Cindy Zahra Putri; Maskati, Bassam Shauqi; Nurullah, Dzakirah Asma; Al-Farizi, Jidan
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 3 (2025): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i3.3039

Abstract

Adolescent nutrition remains a major public health concern in Indonesia, with issues such as anemia, undernutrition, and obesity often linked to limited dietary knowledge. This study aimed to evaluate the impact of nutrition education on the knowledge level of high school students. A total of 325 students from SMAN 1 Margahayu, Bandung Regency, participated in a pre-test and post-test using a 12-item multiple-choice questionnaire assessing basic nutrition concepts, nutrient functions, and balanced diet principles. The results showed that in the pre-test, 83.08% of students demonstrated good knowledge, 13.23% were categorized as fair, and 3.69% as poor. Following the nutrition education intervention, the proportion of students with good knowledge increased to 91.78%, while those in the fair category decreased to 8.22% and none remained in the poor category. These findings indicate that nutrition education was effective in improving students’ knowledge and highlight the importance of school-based nutrition programs to strengthen adolescent awareness and understanding of balanced nutrition.
Co-Authors A.A. Ketut Agung Cahyawan W Al-Farizi, Jidan Azkiah, Asfiatul Devinor, Monica Gozali, Thomas gozaly, thomas Hadi, Bambang Nur Hanum, Jatsiyah Z Hari Hariadi, Hari Hermawan, Cindy Zahra Putri Hervelly, Hervelly Ika Anisyah, Ika Ikrawan, Yusep Istiyati Inayah Izzata, Nasywa Jaka Rukmana Jamilah, Nurul Lafadzia, Shafa Malahayani, Fanida Marthia, Nabila Maskati, Bassam Shauqi Nandi Sukri Nurhawa, Shalli Nurseto, Hardian Eko Nurullah, Dzakirah Asma Qoharisma Salam, Wildan Robi Andoyo Rohima, Ira Endah Rudi Saprudin Darwis, Rudi Saprudin Rukmamana, Jaka S., Talitha Nur Aisyah Siti Nurminabari, Ina Tri Damayanti, Tri Valenzka, Verena Wibisono, W Latifa Wildan Qoharisma Salam Witriana Latifa Yunelva, Yunelva Zahra, Nabilah