Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Science Technology and Management Journal (STMJ)
Novianingrum, Milka Putri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
POTENTIAL IRON AND VITAMIN C FROM MORINGA LEAVES AS A FOOD PRODUCT TO OVERCOME ANEMIA: SYSTEMATIC REVIEW Hapsari, Martina Widhi; Parameswari, Genoveva Visi; Novianingrum, Milka Putri
Science Technology and Management Journal Vol. 5 No. 1 (2025): Januari 2025
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v5i1.343

Abstract

Anemia is a significant global health problem, especially in developing countries, with a high prevalence among adolescents and pregnant women. This study explores the potential of Moringa (Moringa oleifera) leaves as a nutrient source rich in iron and vitamin C to address anemia. Moringa leaves contain iron up to 7 mg per 100 g and vitamin C as much as 1,89 mg/g, which plays an important role in increasing hemoglobin levels and absorption of non-heme iron. The method used was a literature study with information analysis from various relevant literature sources. The results show that consumption of moringa leaves in the form of food products, such as biscuits and flour, can significantly increase hemoglobin levels, especially in anemic adolescent girls and pregnant women. The interaction between iron and vitamin C in Moringa leaves supports hemoglobin formation and overall health. Therefore, the integration of moringa into the daily diet can be an effective strategy in preventing and overcoming anemia and improving public health.
Sifat Fisikokimia Produk Bakso Tempe dengan Substitusi Ikan Kembung (Rastrelliger sp.) untuk Strategi Pencegahan Stunting Novianingrum, Milka Putri; Dewi, Lusiawati
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 2 (2025): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i2.12768

Abstract

This study aims to analyze the physicochemical properties of tempe meatball products with the substitution of mackerel (Rastrelliger sp.) as a stunting prevention strategy. Tempe meatballs were substituted with four different levels of mackerel concentration (0 g, 17,2 g, 25,8 g, and 34,4 g) using a one-factor Complete Random Design (RAL) with three replicates. The analysis includes physical (hardness, cohesiveness, gumminess) and chemical (moisture content, ash, fat, protein, carbohydrates, dietary fiber, and free fatty acids). The results showed that the increase in mackerel substitution significantly increased protein content by 23.13% at the best treatment (34.4 g substitution) and improved the physical quality of meatballs. All relevant test parameters have complied with SNI 7266:2017 standards. Thus, mackerel substitution tempe meatballs have the potential to become a highly nutritious functional food to support stunting prevention programs while increasing the added value of local food products.
Co-Authors Hapsari, Martina Widhi Lusiawati Dewi Parameswari, Genoveva Visi