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All Journal Journal of Nutrition College Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Borneo Saintek
Paramastuti, Ratih
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences

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PENGARUH FORTIFIKAN Fe TERHADAP KADAR Fe, TOTAL BAL, pH DAN ORGANOLEPTIK YOGURT SINBIOTIK JELLY DRINK YANG DIFORTIFIKASI VITAMIN A Paramastuti, Ratih; Rustanti, Ninik
Journal of Nutrition College Vol 5, No 4 (2016): Oktober
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.29 KB) | DOI: 10.14710/jnc.v5i4.16470

Abstract

Latar Belakang : Fortifikasi besi dan vitamin A pada susu terbukti dapat meningkatkan bioaksesibilitas dari besi. Susu diolah menjadi yogurt sinbiotik jelly drink untuk meningkatkan penyerapan mineral dan mempunyai masa simpan yang lebih lama.Tujuan : Mengetahui pengaruh fortifikan Fe terhadap kadar Fe, total bakteri asam laktat (BAL), pH dan organoleptik yogurt sinbiotik jelly drink yang difortifikasi vitamin AMetode : Merupakan penelitian eksperimen dengan rancangan acak lengkap satu faktor yaitu jenis fortifikan besi (FeSO4, ferrous bisglycinate dan NaFeEDTA). Analisis kadar besi menggunakan metode Atomic Absorption Spectrophotometry, pH menggunakan pH meter, Total BAL menggunakan metode Total Plate Count dan uji organoleptik. Hasil : Terdapat pengaruh yang signifikan jenis fortifikan besi terhadap kadar Fe namun tidak signifikan terhadap total BAL, pH dan uji organoleptik pada yogurt sinbiotik jelly drink yang difortifikasi vitamin A. Kadar besi tertinggi terdapat pada yogurt terfortifikasi FeSO4 dan total BAL tertinggi terdapat pada yogurt terfortifikasi ferrous bisglycinate. pH tertinggi terdapat pada yogurt terfortifikasi ferrous bisglycinate  dan NaFeEDTA.   Simpulan : Jenis fortifikan besi yang direkomendasikan untuk yogurt sinbiotik jelly drink adalah ferrous bisglycinate karena mempunyai total BAL tertinggi dan hasil organoleptik yang baik.
THE EFFECTS OF PAPAYA LEAVES JELLY IN LIPID PROFILE AMONG OVERWEIGHT WOMEN Nissa, Choirun; Pratiwi, Syafira Noor; Majidah, Siti; Rahma, Nadia; Paramastuti, Ratih; Hindarta, Nadhea Alriessyanne; Syauqy, Ahmad; Wijayanti, Hartanti Sandi; Afifah, Diana Nur
Journal of Nutrition College Vol 9, No 4 (2020): Oktober
Publisher : Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v9i4.29160

Abstract

Background : Insulin resistance that occurred in diabetic state could promote endothelial dysfunction which lead to metabolic disease in obese subjects. Although several studies showed papaya leaves had antidiabetic and antihyperlipidemic agent, the effect of papaya leaves jelly is rarely studied on lipid profiles among overweight women.Objectives : We aimed to examine the effect of papaya leaves jelly on lipid profiles in women with overweight. Methods : This study was a pre-posttest controlled group design with both of the groups were overweight. The treatment group consumed papayq leaves jelly with 24.6 grams papaya leaves jelly that contains 182.4 mg chlorophyll, while the control group consumed 24.6 grams jelly with green dye for 20 days in a row. Three-day recall in three non-consecutive days and physical activity using International Physical Activity (IPAQ) were taken three times. Fasting blood sugar was measured using Glucose Oxidase Phenol 4-Aminophenazone (GODPAP). LDL, HDL, total cholesterol, triglyceride levels were measured using Cholesterol Oxidase Para Aminophenazone (CHOD-PAP). Statistical analysis using Paired t-test was used within group, while Independent t-test and Mann-Whitney were used in between groups. Papaya leaves jelly effects on lipid profiles was analyzed using multiple linear regression after considering energy, protein, fat, and carbohydrate intakes. Results : Triglyceride levels was reduced significantly (p=0.014) in the treatment group despite there were no differences in triglyceride (p= 0.407), LDL (p= 0.923), HDL (p= 0.749) and total cholesterol (p= 0.277) between 2 groups. Conclusion : Papaya leaves jelly consumption could lower triglyceride levels significantly in the treatment group.
Patulin-producing mold, toxicological, biosynthesis, and molecular detection of patulin Ratih Paramastuti; Winiati Pudji Rahayu; Siti Nurjanah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 2 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.02.3

Abstract

Mycotoxin is one of the food safety problems that raise concern because of its negative health impact and significant economic losses. Patulin is the most common mycotoxin found in fruits and its products like apple, orange, grape, pear, etc. There are 167 species reported to produce patulin; Penicillium expansum is the major patulin producer among those fungi species. Patulin is not classifiable as to its carcinogenicity to humans, but some studies showed the toxicities of patulin.  Patulin has a broad spectrum of toxicity such as acute toxicity, sub-acute toxicity, genotoxicity, embryotoxicity and teratogenicity, carcinogenicity, and immunotoxicity. There are several ways to detect mycotoxins, such as HPLC, TLC, ELISA, and PCR. The popular way to detect mycotoxin molecularly is PCR because of its sensitivity and specificity. To detect patulin molecularly require proper selection of target gene. Therefore, the biosynthesis of patulin, its influencing gene, and its underlying factor needs to be understood.
KARAKTERISTIK HEDONIK DAN GIZI CENDOL IKAN NILA (OREOCHROMIS NILOTICUS) DENGAN PENAMBAHAN KOPI Novia Anggraeni; Windy Rizkaprilisa; Martina Widhi Hapsari; Ratih Paramastuti
Jurnal Borneo Saintek Vol 6, No 1 (2023): Jurnal Borneo Saintek
Publisher : Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/borneo_saintek.v6i1.4200

Abstract

Cendol is one of the popular drinks in Indonesia which is made from flour with incomplete nutritional content, so it is necessary to modify the formulation of cendol by adding tilapia fish meat and coffee grounds to complement the nutritional value of cendol products. The purpose of this study was to determine the effect of the addition of coffee grounds on consumer acceptance and the nutritional value of tilapia cendol products. This study used a completely randomized design (CRD), with 4 treatments adding coffee powder 0 g, 4 g, 6 g, and 8 g. The results showed that the addition of coffee grounds had an effect on the hedonic results of tilapia cendol. The best cendol according to consumer acceptance based on hedonic code K2 results with the addition of 6 g coffee powder with a moisture content of 65.34%, ash content of 0.48%, fat content of 0.52%, protein content of 11.13%, and carbohydrate content of 23 .53%.
Co-Authors Ahmad Syauqy Diana Nur Afifah, Diana Nur Hartanti Sandi Wijayanti Hindarta, Nadhea Alriessyanne Martina Widhi Hapsari Ninik Rustanti Nissa, Choirun Novia Anggraeni Pratiwi, Syafira Noor Rahma, Nadia Siti majidah Siti Nurjanah Windy Rizkaprilisa Winiati Pudji Rahayu