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All Journal Jurnal Gizi dan Pangan Jurnal Pengolahan Hasil Perikanan Indonesia NUTRIRE DIAITA Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya GIZI INDONESIA AcTion: Aceh Nutrition Journal Jurnal Kesehatan Indonesia JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Abdimas Kesehatan (JAK) Jurnal SAGO Gizi dan Kesehatan Jurnal Ilmiah Kesehatan (JIKA) Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary)

Mia Srimiati

Department Of Nutrition, Faculty Of Health Sciences And Technology, Binawan University, Jakarta 13630, Indonesia

Author-ID : 2441511

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health

Published : 23 Documents Claim Missing Document

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Hubungan antara persepsi atribut produk, pengetahuan gizi dan label pangan dengan kebiasaan membaca label pangan pada mahasiwa S1 gizi reguler STIKes Binawan Annisa Ayu Nurbani; Mia Srimiati; Ratnayani Ratnayani
Jurnal SAGO Gizi dan Kesehatan Vol 2, No 1 (2020): Juli - Desember
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v2i1.340

Background: Behaviour to read the food label on tenager, particullary college students in Indonesia is low. College students are the perfect population to create good habits in order to prevent health issue. Nutriton students expected to be good sample for the people in choosing health food, so food label practice should be a habit for nutrition students.Objective: The purpose of this study was to analyze the relationship among product attribute perception (the taste, price, and nutrition content of product), nutrition knowledge and food label with food label practice on nutrition student of STIKes Binawan.Methods: This research was conducted in April 2018 at STIKes Binawan with actual subject 107 respondent. This research use Cross Sectional design and Chi-Square statistical test. The data of this research was primary data, namely questionmaire.Results: As many as 58% of respondents have a habit of reading good food labels. 90.6% of the respondents had good nutrition knowledge and food label, while more than 90% of respondents stated perceptions of product attributes (taste, price, and nutrient content) are important.Conclusion: There was a significant relationship between the perception of price and nutrition content of the product with food label practice.

The Effect of Addition Vitamin E on Catfish Oil Stability Clara Maria Kusharto; Mia Srimiati; Ikeu Tanziha; Sugeng Heri Suseno
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Unsaturated fatty acids contained oils which sensitive to oxidation caused by heat, light andoxygen. The oxidized oil known harmful to the body. One of the effort to prevent the oxidationprocess is by adding antioxidants stability of oil catfish and shelf life of the oil. The experimentalstudy was applied by adding vitamin E to the oil as much as 0.67 mg / g PUFA compared with thecontrol oil. Oil was stored with the Schaal Oven Test method, which are stored at a temperatureof 600C. The study showed that, based on the parameters of oxidation (free fatty acids, peroxidevalue, anisidin numbers, and the number of total oxidation), catfish oil were added vitamin Emore stabilized than the catfish oil without added vitamin E. The catfish fish oil in the form of softgell capsules added vitamin E could maintain stability in appropriate with IFOS up to 23 months.Keywords: Catfish oil, vitamin E, stability, Schaal Oven Test

Pemanfaatan Kulit Pisang Kepok (Musa paradisiaca ) dalam Pembuatan Bolu Kukus Aprilia Indah Pangestika; Mia Srimiati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 4, No 1 (2020)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2020.4.1.4132

This study aims to determine the substitution effect of banana peel flour based on the proximate tests (water content, ash, carbohydrate, protein, fat and fiber). This experimental study used Completely Randomized Design (CRD) to find out the best quality of banana skin flour with the substitution level of kepok banana peel as a treatment. There were 4 treatments, F1 (45%), F2 (50%), F3 (55%) and F0 (without kepok banana peel flour). Based on the results of statistical tests using Analysis of Variance (ANOVA and Duncan’s Multiple Range Test, substitution of kepok banana peel flour has a significant effect (p 0.05) on the organoleptic properties. Steamed sponge cake substituted with 50% kepok banana peel flour (F2) was the formula with the highest acceptability compared to other formulas. Formula F2 (50%) showed the water content of 31,60%, ash level 2,78%, fat 5,97%, protein 10,97%, fiber 1,91%, and carbohydrate 48,68%. Kepok banana peel flour can be used as an alternative to diversification of food and increase the nutritional value of steamed sponge cake. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung kulit pisang kepok berdasarkan uji proksimat (kadar air, abu, karbohidrat, protein, lemak dan serat). Penelitian ini merupakan penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL) untuk mengetahui kualitas tepung kulit pisang terbaik dengan tingkat subsitusi tepung kulit pisang kepok sebagai perlakuan, yaitu F1 (45%), F2 (50%), F3 (55%) dan F0 (tanpa tepung kulit pisang kepok). Berdasarkan hasil uji statistik menggunakan Analysis of Variance (ANOVA) dan Duncan’s Multiple Range Test, substitusi tepung kulit pisang kepok berpengaruh signifikan (P0,05) terhadap hasil organoleptik produk. Bolu kukus yang disubstitusi tepung kulit pisang kepok sebanyak 50% (F2) merupakan formula dengan daya terima paling tinggi dibandingkan dengan formula lain. Formula F2 (50%) memiliki kadar air 31,60%, abu 2,78%, lemak 5,97%, protein 10,97%, serat 1,91%, karbohidrat 48,68%. Tepung kulit pisang kepok dapat dijadikan alternatif sebagai diversifikasi pangan dan meningkatkan nilai gizi pada bolu kukus.

PEMANFAATAN AMPAS TEBU UNTUK MENINGKATKAN KUALITAS (SIFAT ORGANOLEPTIK, PARAMETER OKSIDASI, DAN PROFIL ASAM LEMAK) PADA MINYAK JELANTAH Winda Tri Wahyuni; Mia Srimiati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 2 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.2.2453

Used cooking oil is widely used by Indonesian people to fry many foods, which is the oil have been oxidized. On the other hand, Indonesia has a lot of unutilized waste products, such as bagasse. The design of the study was experimental, which added the bagasse to the used cooking oil to filtrate the physical and chemical impurities. There were 3 kinds of treatments, i.e. F1 (3% of bagasse), F2 (5% bagasse), F3 (7% bagasse), and control (without bagasse). The characteristics of used cooking oil (control) were: dark brown, rancid odor, having 0,39% of free fatty acid, 12,39 meq/Kg of peroxide value, 35,52% w/w palmitic acid, 35,31 oleic acid, 9,35% w/w linoleic acid, and 3,32% w/w stearic acid. The best treatment taken on the highest yield, organoleptic test, and peroxide number was F1 (3% bagasse), it could reduced free fatty acid and peroxide value become 0,26% and 6,67 mEq/kg. The number of fatty acids from the best treatment were dominated by palmitic acid (33,94% w/w), oleic acid (33,92% w/w), linoleic acid (9,03% w/w) and also had stearic acid (3,21% w/w). The bagasse can significantly reduce the organoleptic properties, the oxidation parameters, and other fatty acids of used oil (P0,05). So, the bagasse could potentially decrease the oxidation parameters of used cooking oil.

The Substitution Effect of Avocado Seed Flour on The Organoleptic Properties of Sponge Cake Sarah Megarani; Mia Srimiati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 2 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.2.3245

The aims of this study was to determine the substitution effect of avocado seed flour on the organoleptic properties of sponge cake. Method: This was experimental study where the substitution rate of wheat flour with avocado seeds was treated. There were 3 treatments, F1 (15% of avocado seed flour), F2 (25% of avocado seed flour), F3 (40% of avocado seed flour) and F0 (control). The substitution of avocado seed flour had a significant effect (P 0.05) on the organoleptic properties. The F1 (15%) was the best formula with the highest acceptability compared to other formulas determined by hedonic test. The characteristics of the sponge cake were sweet taste, very fragrant aroma, very soft texture, and have a yellow colour. The product contained 44.77% (w/w) of carbohydrates, 17.97% (w/w) fat, 8.04% (w/w) protein, 28.02% (w/w) water, and 1.2% (w/w) ash. To get the best acceptability of the sponge cake, the maximum substitution of avocado seed flour in the sponge cake is 15%.

Formulation of Avocado Juice with Coconut Water Potentially Lowers Hypertension Eka Sariningsih; Mia Srimiati
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 2, No 1 (2018)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2018.2.1.2582

Avocado is a fruit that high unsaturated fatty acid, while coconut water is fluid which has high potassium. The objective of this study was to assess the formulation of avocado juice with coconut water that could potentially reduce hypertension. The design of the study was an experimental with the degree of subsititution of coconut water as treatments. There were 3 kinds of treatment, i.e. F1 (75% avocado and 25% coconut water), F2 (50% avocado and 50% coconut water), F3 (25% avocado and 75% coconut water) and F0 (without coconut water but using water). Avocado juice product with 75% avocado substitution and 25% coconut water (F1) was a best formula determined by the hedonic test. This formula contained 68,48% (%w/w) water, 3,12% (%w/w) ash content, 4,45% (%w/w) fat content, 1,76% (%w/w) protein content, 21,07% (%w/w) carbohydrate content, 2163,8 (mg/kg) potassium content, 9,20% (%w/w) linoleic acid content, 1,11% (%w/w) linolenic acid content and 42,4% (%w/w) of total unsaturated fatty acid. This product could potentially reduce and prevent hypertension, because in one serving size (200cc) contain 432,76 mg of potassium (claim source of potassium).

Webinar Penyegaran Kader Posyandu; Update Isu dan Penanganan Masalah Gizi di Wilayah Kerja Desa Cibanteng Bogor Tri Ardianti Khasanah; Mia Srimiati; Dea Triany Violeta; Maria Chitrawati
Jurnal Abdimas Kesehatan (JAK) Vol 4, No 1 (2022): Januari
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Posyandu is the spearhead and one of the community-based health efforts that has an important role in bringing promotive and preventive efforts closer to the community, especially efforts to improve the nutritional status of the community and maternal and child health. The achievement of monitoring growth in 2018 in Cibanteng Village was 76.5% with a target of 80%, in connection with these conditions it was deemed necessary to equalize perceptions and increase the ability/skills of posyandu cadres, especially the management of posyandu and posyandu cadres in the working area. The purpose of this community service is to provide refreshment and understanding of the main tasks of cadres in managing and carrying out minimal activities at posyandu. The target in this community service is the cadres of the Cibanteng Village working area. The results of community service indicate that the refresher for cadres in the Cibanteng Bogor Village Work Area has been going well, the interest and enthusiasm of the cadres are fully willing to carry out refresher knowledge, the implementation of the refresher is in accordance with the training objectives. The drawback is that the learning method in the implementation of the refresher is still relatively new and difficult for village cadres to understand, namely using the zoom webinar media

Asupan Zat Gizi Makro, Aktivitas Fisik dan Tingkat Stress dengan Kejadian Hipertensi pada Dewasa (18-60 Tahun) Erlyta Windi Mulyasari; Mia Srimiati
Jurnal Ilmiah Kesehatan (JIKA) Vol. 2 No. 2 (2020): Volume 2 Nomor 2 Agustus 2020
Publisher : Sarana Ilmu Indonesia (salnesia)

Based on the results of Health Research in 2013, the prevalence of hypertension in Indonesia at the adults of >18 years were 25,8%. West java is the fifth largest province with the highest prevalence of hypertension of 29,4%. Based on data from Departement of Health of Depok City (2016), hypertension is a disease that many people in Depok City experience. This research aimed to Analyze the correlation between macro nutrition intake, physical activity and levels of stress with event of hypertension in the Depok City. The research with cross sectional study design in 80 people by using purposive sampling. Macro nutrition intake was obtained from interview of food recall 1x24 hours, physical activity was obtained using International Physical Activity Questionnare (IPAQ), and stress level was obtained using Perceived Stress Scale (PSS). The correlation test of this study used spearman ordinal. The result showed that there was no significant relationship between carbohydrate intake. There were significant correlations between protein intake, fat intake, physical activity and stress level with event of hypertension. The older a person is, the higher the risk of suffering from hypertension.

Pemanfaatan Tepung Kulit Pisang Kepok (Musa paradisiaca linn) dalam Pembuatan Brownies Oktavia Gita Hidiarti; Mia Srimiati
Jurnal Ilmiah Kesehatan (JIKA) Vol. 1 No. 1 (2019): Volume 1 Nomor 1 Agustus 2019
Publisher : Sarana Ilmu Indonesia (salnesia)

Banana peel flour is a by-product of processed bananas that have not been widely used. Brownies is a food that is loved by many people from the age of children to adulthood. The aimed of this study was to analyse the effect of substitution of Kepok banana peel flour on the formulation of brownies. There were 4 treatments of the formulation, consists of: F0 (without banana peel flour), F1 45%, F2 50% and F3 55%. All of the formula were tested organoleptically, the test including colour, flavour, aroma, and texture. Furthermore, the best formula compared with the control (F0) on the proximate level. Based on the organoleptic test, the best formula was F1 (45% banana peel flour), this product has 32.99% of water content, 1.37% of ash, 15.04% of fat, 5.93% of protein, 44.67% of carbohydrates, and 1.51% of fiber. The control formula (F0), contain 31.18% of water, 0.73% of ash, 12.23% of fat, 8.22% of protein, 47.64% of carbohydrate, and 1.55% of fiber. Based on t-test, the water content, ash, fat, protein and carbohydrate of control formula (F0) and F1 (45% banana peel flour) were different statistically (P<0.05). We conclude that, banana peel flour can be used to substitute wheat flour until 45%, also can be used to make other product that similar with brownies.

Analisis Proksimat Snack Bar dengan Substitusi Tepung Pisang Kepok (Musa paradisiaca linn) Nur Nida Afiifah; Mia Srimiati
Jurnal Ilmiah Kesehatan (JIKA) Vol. 2 No. 1 (2020): Volume 2 Nomor 1 April 2020
Publisher : Sarana Ilmu Indonesia (salnesia)

Utilization of bananas that are processed into flour can be a substitute for flour and increase local food thereby reducing the use of wheat flour. Objective: This study aimed to analyze the effect of Kepok banana flour substitution to produce snacks with nutritional value and organoleptic properties. Methods: This study was experimental with 4 treatments namely flour: banana flour in a row, F0 (100%: 0%), F1 (50%: 50%), F2 (25%: 75%), F3 (0 %: 100%). Results: F1 formula was chosen from the organoleptic test results as the selected formula with a ratio of 50%: 50% followed by proximate tests, ash content, water content, fat, protein, and carbohydrates respectively 11,96%, 1,54%, 18,95%, 7,68%, and 58,05%. Conclusion: Based on statistic tests on chemical properties, there were no significant differences in water, fat, protein and carbohydrate content between the control formula and the selected formula, while there were significant differences in the ash content between the control formula and the selected formula.

Co-Authors Adhila Fayasari Adwinda, Marina Dwina Afiifah, Nur Nida Agestika, Lina Anggi Juliana Saputri Annisa Ayu Nurbani Aprilia Indah Pangestika Clara Maria Kusharto Clara Meliyanti Kusharto Dea Triany Violeta Dhea Silvia Kharisma Eka Sariningsih Erlyta Windi Mulyasari Hidiarti, Oktavia Gita Ikeu Tanziha Indah Pangesti Indri Pratiwi Iskari Ngadiarti Iskari Ngadiarti Khoirul Bariyyah Maria Chitrawati Megarani, Sarah Melinda, Friska Mulyasari, Erlyta Windi Nur Nida Afiifah Oktavia Gita Hidiarti Ratnayani Sarah Megarani Sariningsih, Eka Soekatri, Moesijanti Yudiarti Endang Sugeng Heri Suseno Tri Ardianti Khasanah Wahyuni, Winda Tri Winda Tri Wahyuni

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