Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Jurnal Media Gizi Indonesia (MGI) Journal of Applied Food Technology
Fadhila, Farah Rosyihana
Unknown Affiliation
Health Professions Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
SENSORY ANALYSIS OF INSTANT COMPLEMENTARY FOOD WITH FERMENTED EGG FLOUR SUBSTITUTION AS A SOURCE OF PROTEIN AND SELENIUM IN STUNTING CHILDREN Dewi, Sonia Kurnia; Fadhila, Farah Rosyihana; Nuryanto; Margawati, Ani; Sugiharto; Rustanti, Ninik; Ayustaningwarno, Fitriyono
Media Gizi Indonesia Vol. 20 No. 2 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v20i2.95-106

Abstract

Childhood stunting is a health problem associated with chronic malnutrition, particularly inadequate protein and selenium intake. Fermented egg flour was chosen because the fermentation process can increase the bioavailability of protein and selenium. This study aimed to develop and evaluate the sensory quality of instant complementary food formulated with fermented egg flour as a source of protein and selenium. The nutritional composition of this formulation has been reported in a previous study; therefore, this research specifically focuses on its sensory evaluation. The sensory test was conducted using a 9-scale hedonic method on the parameters of taste, aroma, texture, and color involving 66 semi-trained panelists (nutrition students). The research method used a completely randomized design (CRD) with four formulations: F0 (control) and F1, F2, and F3 as treatments with 10, 15 and 20% fermented eggs, respectively. Data analysis used one-way ANOVA and Kruskal-Wallis tests (p<0.05). The test results showed that the substitution of fermented egg flour had a significant effect on panelists' preferences in the aspects of color, taste, and aroma but not significant in texture; the protein content from 20.56% to 20.59%, 21.68%, and 22.54%, along with an increase in energy content from 417 kcal to 419 kcal, 427 kcal, 431 kcal in instant complementary food. However, higher fermented egg flour proportions reduced acceptance due to a fishy aroma. 
Potential of Fermented Eggs For Stunting Prevention: Literature Review Fadhila, Farah Rosyihana; Nuryanto, Nuryanto; Ayustaningwarno, Fitriyono; Sugiharto, Sugiharto; Rustanti, Ninik; Margawati, Ani
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.25638

Abstract

Stunting is a condition of malnutrition that hampers children's physical growth due to inadequate nutritional intake. This condition impacts health, cognitive development, and increases the risk of diseases. The primary causes of stunting include insufficient nutrition, infections, food security, childcare practices, healthcare services, and sanitation. The prevalence of stunting in Indonesia reached 21.6% in 2022. The government has issued Presidential Regulation No. 72 of 2021 to accelerate stunting reduction. To explore the potential of fermented eggs as a nutritional intervention to prevent stunting, this study aims to identify the nutritional benefits of fermented eggs, assess the enhancement of nutrient bioavailability through fermentation, and evaluate the effectiveness of fermented eggs in improving children's nutritional status. This literature review gathers and analyses studies related to the nutritional impact of fermented eggs. Fermentation enhances the digestibility and bioavailability of proteins, fats, and micronutrients such as B vitamins, folate, and iron. This process breaks down complex proteins and fats into simpler, more absorbable forms. Fermented eggs present a potential solution for preventing stunting by improving digestibility and nutrient bioavailability while providing beneficial probiotics that support overall health. Given their nutritional profile, fermented eggs can serve as an effective and sustainable nutritional intervention.
Role of Saccharomyces cerevisiae Fermentation in Enhancing Egg Protein Bioavailability and Storage Potential Fadhila, Farah Rosyihana; Nuryanto, Nuryanto; Fitriyono Ayustaningwarno; Sonia Kurnia Dewi; Ninik Rustanti; Ani Margawati; Sugiharto
Media Gizi Indonesia Vol. 21 No. 1 (2026): MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v21i1.65-74

Abstract

Eggs are a rich source of high-quality protein and essential nutrients, but their limited shelf life and processing-induced nutrient loss pose challenges. Addressing these limitations through fermentation could enhance their nutritional and functional properties. This study aimed to address these limitations by exploring fermentation as a strategy to enhance the nutritional and functional properties of egg-based products. Specifically, the research investigated the effects of Saccharomyces cerevisiae fermentation on the nutritional value, protein digestibility, and shelf life of egg flour, to achieve this, liquid eggs were inoculated with S. cerevisiae and subjected to fermentation at 30°C for 48 hours. The fermented product was then dried at 50°C to obtain egg flour. Nutritional improvements were assessed through in vitro protein digestibility tests, while shelf life was evaluated using the Accelerated Shelf Life Testing (ASLT) method, applying the Arrhenius equation under different storage temperatures. Flour Liquid eggs were inoculated with fermipan and fermented at 30°C for 48 hours, followed by drying at 50°C to produce egg flour. In vitro protein digestibility was analyzed, and the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius equation was used to estimate shelf life under varying storage conditions. Fermentation improved protein digestibility significantly, increasing from 42.60% in unfermented samples to 77.48%. Shelf life analysis showed that fermented egg flour had a stability of 30 days at 30°C, 24 days at 40°C, and 19 days at 50°C. 
Co-Authors Ani Margawati Ani Margawati Dewi, Sonia Kurnia Fitriyono Ayustaningwarno Fitriyono Ayustaningwarno Ninik Rustanti Ninik Rustanti Nuryanto Nuryanto Nuryanto S. Sugiharto Sonia Kurnia Dewi Sugiharto