Article Per Year (5 Year)
p-Index From 2021 - 2026
3.528
P-Index
This Author published in this journals
All Journal Prosiding Seminar Biologi WARTA Jurnal Kesehatan Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Teknologi Pangan dan Hasil Pertanian GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi Hasil Pertanian PREPOTIF : Jurnal Kesehatan Masyarakat Poltekita: Jurnal Pengabdian Masyarakat MAHESA : Malahayati Health Student Journal Journal La Lifesci Proceeding Biology Education Conference Nutriology: Jurnal Pangan, Gizi, Kesehatan Prosiding University Research Colloquium Jurnal Berkawan
Eni Purwani
Universitas Muhammadiyah Surakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Earth & Planetary Sciences Education Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences

Published : 38 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 38 Documents
Search

 1   2   3   4 
Pengaruh Substitusi Tepung Bonggol Pisang terhadap Komposisi Proksimat dan Daya Terima Butter Cookies Ihsanti, Elsa Nurul; Kurnia, Pramudya; Sofyan, Aan; Purwani, Eni
MAHESA : Malahayati Health Student Journal Vol 4, No 3 (2024): Volume 4 Nomor 3 (2024)
Publisher : Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mahesa.v4i3.13936

Abstract

ABSTRACT Banana weevil flour can be used as a substitute because the composition of banana weevil flour is close to that of wheat and even contains several nutrients that are higher than wheat flour such as energy, calcium, phosphorus, iron and vitamin C. This research aims to determine the effect of banana weevil flour substitution on Proximate composition and acceptability of butter cookies. This research is a type of quantitative research with research methods, namely experimental using a Completely Randomized Design with 4 treatments and 2 repetitions of the variables tested, namely proximate and acceptability used in this research. A total of 30 people were used as research respondents. Proximate test data and acceptability were analyzed using One Way Anova, and continued with Duncan's follow-up test (DMRT) with a confidence level (α = 0.05). The results of the research on the proximate test of the moisture content parameters of butter cookies through substitution of 0%, 15%, 25% and 35% respectively obtained results of 4.05%, 4.61%, 4.64% and 4.96% with results sig (p=0.104). The results obtained can be seen that there is no effect of banana weevil flour substitution on water content. The results of the acceptability test on the overall indicator with a value range of 5.87 - 6.52 were given by the panelists, which means they are in the somewhat like to like category. Treatment S1 has the highest value, namely 6.52 with a ratio of banana weevil flour and wheat flour of 0%:100%. The conclusion was that butter cookies substituted with banana hump flour had the best water content in the S2 treatment. Meanwhile, the best receptivity was in the S2 treatment. Keywords: Banana Weevil Flour, Proximate, Acceptability, Butter Cookies  ABSTRAK Tepung bonggol pisang dapat dimanfaatkan sebagai substitusi karena komposisi tepung bonggol pisang mendekati terigu bahkan terdapat beberapa zat gizi yang lebih tinggi dari tepung terigu seperti energi, kalsium, fosfor, zat besi, dan vit C. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung bonggol pisang terhadap komposisi proksimat dan daya terima butter cookies. Penelitian ini merupakan jenis penelitian kuantitatif dengan metode penelitian yaitu eksperimental dengan menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 2 kali pengulangan pada variabel yang diuji yaitu proksimat dan daya terima dipergunakan di penelitian ini. Sebanyak 30 orang dijadikan sebagai responden penelitian. Data uji proksimat dan daya terima analisis menggunakan One Way Anova, dan dilanjutkan uji lanjut Duncan (DMRT) dengan tingkat kepercayaan (α = 0,05) . Hasil penelitian pada uji proksimat parameter kadar air butter cookies melalui substitusi 0%, 15%, 25%, serta 35% masing-masing diperoleh hasil 4,05%, 4,61%, 4,64% dan 4,96% dengan hasil sig (p=0,104). Hasil yang didapatkan dapat dilihat bahwa tidak terdapat pengaruh substitusi tepung bonggol pisang terhadap kadar air. Hasil uji daya terima pada indikator keseluruhan dengan rentang nilai 5,87 - 6,52 diberikan panelis yang berarti berada pada kategori agak suka hingga suka. Perlakuan S1 mempunyai nilai tertinggi yakni 6,52 dengan nilai perbandingan tepung bonggol pisang dan tepung terigu 0%:100%. Kesimpulan yang didapatkan bahwa butter cookies dengan substitusi tepung bonggol pisang kadar air terbaik pada perlakuan S2. Sedangkan daya terima terbaik pada perlakuan S2. Kata Kunci: Tepung Bonggol Pisang, Proksimat, Daya Terima, Butter Cookies
Substitusi Modifikasi Pati Biji Nangka dan Bekatul terhadap Serat Pangan dan Aktivitas Antioksidan pada Mie Kering Salsabila, Addila; Kurnia, Pramudya; Purwani, Eni
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/9bdgmx34

Abstract

This study aims to evaluate the effect of substituting composite flour made from modified jackfruit seed starch and rice bran flour on the dietary fiber content and antioxidant activity of dried noodle products. Jackfruit seed starch was modified using the autoclaving-cooling method, a physical technique designed to enhance the functional properties of starch, such as thermal stability, resistance to digestion, and increased resistant starch content. On the other hand, rice bran flour was utilized as a source of insoluble fiber and bioactive compounds such as γ-oryzanol and phenolic acids, which are known for their antioxidant properties. The two ingredients were combined in a 1:1 ratio to produce composite flour, which was then substituted into the noodle formulation at levels of 5%, 10%, and 15% of the total flour used. The final noodle products were analyzed for insoluble, soluble, and total dietary fiber content using a multi-enzyme method, as well as antioxidant activity using the DPPH assay. The results indicated a significant increase (p<0.05) in dietary fiber content and antioxidant activity with higher substitution levels. The 15% substitution treatment yielded the best results, with total dietary fiber content of 6.86% and antioxidant activity of 33.70%. This study demonstrates that the combination of modified jackfruit seed starch and rice bran flour holds great potential as a sustainable and nutritious functional ingredient in healthier dried noodle formulations.
Pengaruh Penambahan Ekstrak Akar Manis (Glycyrrhiza glabra L.) terhadap Aktivitas Antibakteri Permen Eritritol Salaf, Azizah Almisykatu; Sarbini, Dwi; Purwani, Eni
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ekxm8k57

Abstract

Dental caries is a chronic infectious disease that remains a major global health problem, primarily caused by Streptococcus mutans, a bacterium capable of forming dental biofilms. Preventive strategies can be developed through the use of natural non-cariogenic agents such as erythritol which exhibits anti-biofilm properties and licorice root (Glycyrrhiza glabra L.), which contains antibacterial compounds including flavonoids and saponins. This study aimed to evaluate the in vitro antibacterial potential of erythritol candy supplemented with licorice root extract against Streptococcus mutans. The study employed a Completely Randomized Design (CRD) consisting of four treatments with different concentrations of licorice root extract (0%, 2%, 3%, and 5%), along with a positive control (ampicillin) and a negative control (distilled water). Antibacterial activity was assessed using the well diffusion method and the inhibition zone diameters were analyzed statistically using Kruskal–Wallis test. The results showed that increasing the concentration of licorice root extract tended to enhance antibacterial activity with inhibition zones ranging from 1.00 ± 0.70 mm (2%) to 3.25 ± 1.76 mm (5%), although the differences were not statistically significant (p > 0.05). In conclusion, erythritol candy containing licorice root extract demonstrated potential antibacterial activity against Streptococcus mutans, although the effect was relatively weak. Further studies are recommended to determine the Minimum Inhibitory Concentration (MIC), evaluate anti-biofilm activity, and conduct in vivo testing to confirm its effectiveness under physiological conditions.
EDUKASI HIPERTENSI SEBAGAI UPAYA PENINGKATAN PENGETAHUAN DAN PENCEGAHAN HIPERTENSI PADA LANSIA DI DESA BLIMBING Avisa Silviana Adi Astuti; Namira Anfi Normalitasari; Amanda Putri Nurhaliza; Indria Irvi Salsabillah; Anaelia Syakilla Maharatna; Andita Ayu Masruro; Nurul Hidayah; Tsabitah Syahla Khairunisa; Diva Peni Agustin Widihastuti; Nugraha Satya Ramadhan; Zahrina Widyani; Mega Ilham Geovani; Eni Purwani; Arif Pristianto
Jurnal Berkawan: Jurnal Pengabdian kepada Masyarakat Vol. 2, No. 1, Januari 2025
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/berkawan.v2i1.6106

Abstract

Hipertensi merupakan salah satu penyakit degeneratif yang sering terjadi pada lansia dan dapat menyebabkan komplikasi serius seperti penyakit jantung dan stroke. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan pencegahan hipertensi pada lansia di Desa Blimbing. Metode yang digunakan adalah edukasi melalui ceramah dan media leaflet, serta senam hipertensi. Hasil kegiatan menunjukkan peningkatan pengetahuan lansia tentang hipertensi dan penurunan tekanan darah setelah mengikuti senam hipertensi. Kesimpulannya, edukasi dan senam hipertensi efektif dalam meningkatkan pengetahuan dan kesehatan lansia. Penulis menyarankan adanya program edukasi berkelanjutan untuk memastikan lansia terus mendapatkan informasi terbaru tentang hipertensi dan cara pencegahannya serta perlunya keterlibatan keluarga dalam program edukasi dan kegiatan kesehatan.
Pendugaan Umur Simpan Menggunakan Metode Accelerated Shelf Life Test (ASLT) Model Arrhenius pada Cookies Biji Nangka Sari, Silvia Rahma Devita; Kisnawaty, Sudrajah Warajati; Purwani, Eni
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 7 No. 1 (2026): April 2026
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v7i1.5473

Abstract

Cookies berbahan biji nangka sebagai modifikasi bahan pada pembuatan Cookies untuk memanfaatkan biji buah yang dapat diolah menjadi bahan yang layak untuk dikonsumsi. Namun, seperti produk pangan lainnya, cookies juga mengalami penurunan mutu selama penyimpanan akibat berbagai faktor. Tujuan penelitian ini yaitu untuk mengetahui pengaruh variasi kemasan dan suhu penyimpanan terhadap umur simpan cookies tepung biji nangka. Metode penelitian ini menggunakan eksperimental design Rancangan Acak Kelompok Lengkap dengan perlakuan berdasarkan persentase perbandingan tepung (tepung biji nangka 30%, tepung terigu 70%) perlakuan diulang sebanyak 2 kali ulangan. Penentuan umur simpan menggunakan Accelerated Shelf Life Testing model Arrhenius dengan parameter uji sensoris. Analisis uji statistik menggunakan uji ANOVA two-way. Hasil penelitian ini menunjukkan bahwa umur simpan cookies dengan parameter warna diperoleh dari kemasan aluminium foil dengan suhu 35 diperoleh umur simpan 22 hari. Sedangkan untuk umur simpan cookies dengan parameter tekstur pada kemasan HDPE dengan suhu 35 diperoleh umur simpan 121 hari. Uji statistik menyatakan bahwa tidak terdapat pengaruh secara signifikan (p>0,05) antara uji daya terima warna dan tekstur dengan umur simpan. Kesimpulan, tidak terdapat perubahan dan perbedaan yang signifikan terhadap warna dan tekstur cookies selama umur simpan. 
Pengaruh substitusi tepung buah pepaya pada produk crackers dari tepung mocaf dan susu sapi segar Salsabella, Amanda Khairani; Purwani, Eni; Sofyan, Aan
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/4m5eqs40

Abstract

Crackers are snack foods with potential as functional foods using local ingredients. Modified Cassava Flour (MOCAF) is a gluten-free carbohydrate source but low in protein and minerals. Fresh cow’s milk provides calcium and protein, while pepaya flour substitution is expected to enhance mineral, protein, and reducing sugar content. This study aimed to analyze the effect of pepaya flour substitution on calcium, magnesium, protein, and reducing sugar content in crackers made from MOCAF and fresh cow’s milk. This experimental study used a completely randomized design with pepaya flour substitution levels of 0%, 20%, 30%, and 40%. Calcium and magnesium were analyzed using ICP-OES, protein using the Kjeldahl method, and reducing sugars using the Luff–Schoorl method. Data were analyzed using one-way ANOVA followed by Duncan’s multiple range test to determine differences among treatments. pepaya flour substitution significantly affected calcium, protein, and reducing sugar content (p<0.05), with the highest increase at 40% substitution. Magnesium also increased, but no significant difference was observed between 30% and 40%. Fresh cow’s milk contributed to higher calcium and protein, while pepaya flour enhanced magnesium and reducing sugar content. Substituting pepaya flour in MOCAF crackers with fresh cow’s milk increases calcium, magnesium, protein, and reducing sugar content, with greater effects at higher substitution levels.
Pengaruh tepung mocaf terhadap penambahan tepung seledri pada produk pangan fungsional crackers Husna, Ella Syauqa; Purwani, Eni
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 2 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/3j8g8938

Abstract

Crackers made from mocaf flour are a local food-based snack alternative that can reduce dependence on wheat flour; however, they have relatively limited nutritional content, particularly in terms of protein and micronutrients. The addition of celery flour is expected to enhance the nutritional value of the product because it contains vitamin C, dietary fiber, and bioactive compounds that are beneficial to health. This study aims to determine the effect of adding celery flour on the levels of vitamin C, dietary fiber, and protein in product crackers made from mocaf flour. Crackers were formulated with 0%, 3%, 6%, and 9% celery flour, and then analyzed for vitamin C content, total dietary fiber, soluble fiber, insoluble fiber, and protein using laboratory testing methods. The data obtained were statistically analyzed using a one-way ANOVA test, followed by Duncan’s multiple range test to determine differences among treatments. The results of the study showed that increasing the percentage of celery flour led to a significant increase in vitamin C, dietary fiber, and protein content. The highest values were obtained with a 9% addition of celery flour, with a vitamin C content of 24.30 mg, total dietary fiber of 5.98%, and protein of 3.34%. Additionally, acceptability tests indicated that the product remained acceptable to panelists up to a certain level of addition, although increasing the concentration of celery flour tended to reduce the level of preference regarding taste and texture. These results indicate that the addition of celery flour can improve the nutritional quality of crackers made from mocaf and has the potential to be developed as a functional food with enhanced nutritional value.
Pengaruh substitusi daun kelor terhadap tepung mocaf pada produk pangan fungsional crackers Auliannisa, Marshanda; Purwani, Eni
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 2 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/e34pje54

Abstract

Crackers berbahan tepung mocaf merupakan salah satu alternatif camilan berbasis pangan lokal yang bebas gluten dan memiliki daya cerna tinggi, namun kandungan mikronutrien dan seratnya masih perlu ditingkatkan. Substitusi tepung daun kelor (Moringa oleifera) diharapkan dapat meningkatkan nilai gizi produk karena kaya akan vitamin C dan serat pangan produk crackers yang bermanfaat untuk mendukung kesehatan dan pertumbuhan gigi balita, serta dianalisis kadar gula reduksi sebagai indikator mutu kimia produk. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung daun kelor terhadap kadar vitamin C, serat pangan, dan gula reduksi pada produk crackers berbahan tepung mocaf. Crackers diformulasikan dengan persentase substitusi tepung daun kelor sebesar 0%, 5%, 10%, dan 15%. Analisis kadar vitamin C dilakukan dengan metode titrasi redoks (DCPIP), kadar serat menggunakan metode enzimatik-gravimetri (AOAC 985.29), dan kadar gula reduksi menggunakan metode Luff Schoorl. Data yang diperoleh dianalisis secara statistik menggunakan uji One-Way ANOVA atau Kruskal-Wallis yang dilanjutkan dengan uji Duncan atau Dunnett T3 untuk mengetahui perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa peningkatan persentase substitusi tepung daun kelor menyebabkan peningkatan signifikan pada kadar vitamin C, serat pangan total, serat pangan tak larut, dan serat pangan larut, serta gula reduksi. Nilai tertinggi diperoleh pada substitusi 15% tepung daun kelor, dengan rata-rata kadar vitamin C sebesar 11,60, serat pangan total sebesar 4,20, serat pangan tak larut sebesar 3,88, serat pangan terlarut sebesar 0,32, dan gula reduksi sebesar 3,85. Hasil ini menunjukkan bahwa substitusi tepung daun kelor dapat meningkatkan kualitas gizi crackers berbahan mocaf dan berpotensi dikembangkan sebagai pangan fungsional alternatif yang sehat untuk mendukung kesehatan gigi anak.
Co-Authors Aan Sofyan Alfia Rahma Zahara Alya Alvionita Sukma Amanda Putri Nurhaliza Ambarwati Anaelia Syakilla Maharatna Andita Ayu Masruro Ardiyanti, Narita Dwi Arif Pristianto Artika Cahya Pramesti Auliannisa, Marshanda Avisa Silviana Adi Astuti Diva Peni Agustin Widihastuti Dwi Sarbini Emiliya Kusuma Wardani Endang Nur Widiyaningsih ESTU RETNANINGTYAS N Faresia Milda Kumara Feni Anjas Sari Fitriana Mustikaningrum Hilmi, Fatia Husna, Ella Syauqa Ihsanti, Elsa Nurul Indah Wirawati Indria Irvi Salsabillah Intan Nur Hidayati, Intan Nur Kumara, Faresia Milda Laras Pratiwi Laras Sekarini Mega Ilham Geovani Muwakhidah Muwakhidah Muwakhidah, M Namira Anfi Normalitasari Nariah, Husna Nugraha Satya Ramadhan Nurul Hidayah Permata, Adinda Riska Pramesti, Artika Cahya Pramudya Kurnia Puspitasari, Threeya Andriyani Putranto, Lintang Rusdin Rauf Salaf, Azizah Almisykatu Salsabella, Amanda Khairani Salsabila, Addila Salsabillah, Indria Irvi Sari, Silvia Rahma Devita Sekarini, Laras Setyaningrum Rahmawaty Setyawan, Raihan Adi Siti Zulaekah Sudrajah Warajati Kisnawaty Syamsul Arifin Trisna Ardiana Fatmawati Tsabitah Syahla Khairunisa Wardani, Emiliya Kusuma Wibowo, Berliana Wirawati, Indah Zahara, Alfia Rahma Zahrina Widyani