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Yuliana Arsil
Jurusan Gizi Poltekkes Kemenkes Riau
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Pengaruh Kemasan terhadap Mutu Choux Pastry Kering yang Disubstitusi Konsentrat Protein Ikan Gabus: Effect of Packaging on the Quality of Dry Choux Pastry Substituted with Fish Protein Concentrates of Snakehead Murrel Esthy Rahman Asih; Yuliana Arsil
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 1 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i1.37970

Abstract

Dry choux pastry substitution of fish protein concentrates snakehead has a high protein and fat content. This high protein and fat content can support the physical and chemical deterioration during storage. Proper handling of this choux pastry can prevent relapse. This study aimed to measure the effect of packaging on the quality of dry choux pastry by substituting the fish protein concentrates of snakehead at 26-29oC for 56 days. This research is an experimental study with a completely randomized design (CRD) with two treatment factors, namely the type of packaging (aluminum foil and polypropylene plastic) and storage time (14, 28, 42, and 56 days). In this study, dry choux pastry was stored in aluminum foil and polypropylene plastic packaging and was observed for 14, 28, 42, and 56 days of storage. Storage is carried out using the ESS (Extended Storage Studies) method. Data were analyzed using a one-way ANOVA statistical test with a 95% confidence level. If there is a difference, continue testing with DMRT at the 5% level. Dry choux pastry with aluminum foil and polypropylene plastic packaging for 56 days of storage. There was no significant difference in the attributes of color, taste, and aroma, but significantly different in terms of texture. There was a high water content, peroxide value, and free fatty acids in the dry choux pastry with the more extended storage time. Aluminum foil packaging is better used as a package for dry choux pastry than polypropylene plastic packaging seen from the dry choux pastry texture, water content, peroxide value, and free fatty acid during storage.
EFEKTIVITAS ABU CANGKANG SAWIT DALAM MENINGKATKAN KUALITAS MINYAK GORENG CURAH DAN MINYAK GORENG KEMASAN Lidya Novita; Esthy Rahman Asih; Yuliana Arsil
Jurnal Kimia Riset Vol. 6 No. 2 (2021): Desember
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v6i2.31074

Abstract

Pemakaian minyak goreng berulang menyebabkan terjadinya oksidasi yang lebih tinggi pada minyak. Abu cangkang sawit dapat meningkatkan kualitas minyak jelantah karena bersifat adsorben. Tujuan penelitian ini menentukan efektivitas abu cangkang sawit dalam meningkatkan kualitas minyak jelantah dari pemakaian berulang minyak goreng curah dan kemasan ditinjau dari parameter kualitas minyak goreng sesuai Standard Nasional Indonesia (SNI). Metode dalam penelitian ini adalah menggunakan minyak curah dan kemasan dengan 4 kali pemakaian pada penggorengan ikan lele. Minyak jelantah hasil pengulangan kemudian diperlakukan dengan abu cangkang sawit pada kondisi optimum yang diperoleh pada penelitian sebelumnya yaitu perendaman 20 g abu cangkang sawit selama 2 minggu dalam 50 mL minyak jelantah. Hasil dalam penelitian ini diperoleh bahwa efektivitas abu cangkang sawit tertinggi yaitu pada pengulangan pemakaian minyak yang kedua kali (P2). Abu cangkang sawit lebih direkomendasikan untuk peningkatan kualitas minyak jelantah yang berasal dari minyak goreng kemasan (MK P2). Efektivitas abu cangkang sawit tertinggi pada MK P2 untuk parameter warna adalah sebesar 35,56%, kadar air 40,19%, asam lemak bebas 55,50%, angka peroksida 40,17%. Efektivitas abu cangkang sawit menurun dengan semakin banyaknya jumlah pemakaian minyak goreng.
AKTIVITAS FISIK, DURASI PENYAKIT DAN KADAR GULA DARAH PADA PENDERITA DIABETES MELLITUS (DM) TIPE 2 Yessi Alza; Yuliana Arsil; Yessi Marlina; Lidya Novita; Niken Dwi Agustin
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v12i1.907

Abstract

Diabetes mellitus (DM) is a chronic disease caused by the inability of the pancreas to produce enough insulin, or the body cannot effectively use the insulin produced by the pancreas. Regular aerobic physical activity in people with a diagnosis of DM can improve insulin sensitivity. The prevalence of DM in Indonesia based on Basic Health Research (Riskesdas) in 2018 is 10.9% while in Riau province occupies the third-highest rank in Indonesia. This study aims to determine the description of physical activity and blood sugar levels in people with type 2 diabetes mellitus at the Sidomulyo Health Center, Pekanbaru City. This study is descriptive with cross-sectional design. The sampling technique in this study was a total sampling of 24 people with DM type 2. Data collection for physical activity variables was carried out using a questionnaire included in PAL (Physical Activity Level). Measurement of blood sugar levels in patients with DM is done by taking respondent capillary blood then measured using a glucometer (Easy Touch GCU). Univariate analysis was carried out to analyze the variables of physical activity and blood sugar levels which were then presented in the form of frequency distribution tables and narratives. The results showed a description of the level of physical activity in respondents who suffer from DM as many as 16 people (66.7%) with mild physical activity levels, and 8 people (33.3%) with moderate levels of physical activity. Description of fasting blood sugar levels of respondents as many as 19 people (79.2%) had controlled fasting blood sugar levels, and 5 people (20.8%) had uncontrolled fasting blood sugar levels.
TINGKAT KESUKAAN CHOUX PASTRY KERING DENGAN SUBSTITUSI TEPUNG IKAN GABUS Esthy Rahman Asih; Yuliana Arsil
Jurnal GIZIDO Vol 12 No 1 (2020): Jurnal GIZIDO Edisi Mei 2020
Publisher : POLTEKKES KEMENKES MANADO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47718/gizi.v12i1.911

Abstract

One of the local food ingredients that can be used as a source of protein is cork fish. Cork fish can be processed into flour, which can reduce damage and increase added value. This fish meal can be prepared into various snacks, one of which is a crispy choux pastry. Higher protein content with the substitution of cork fish flour in this crispy choux pastry has the potential to be a high-protein snack. This study aims to determine the sensory evaluation of crispy choux pastry formulation with cork fish meal substitution. The experimental design used in this study was CRD (Complete Randomized Design). The formulation of cork fish meal substitution in the production of crispy choux pastry is 0, 15, 30 and 45%. The resulted choux pastry was tested on the sensory evaluation at 30-semi-trained panellists. The results showed that the substitution of cork fish flour had a significant effect on the color, aroma and texture preference parameters. The substitution of cork fish flour in making crispy choux pastry by 15% is the best treatment with a color preference level value (5.80); taste (5,33); aroma (5,27); and texture (6.53).
Sensory Evaluation and Protein Analysis of Catfish Stick Melyani Rizky Ayundra Putri; Yuliana Arsil; Yessi Marlina; Roziana Roziana
JURNAL PROTEKSI KESEHATAN Vol 11 No 1 (2022): JPK: Jurnal Proteksi Kesehatan
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v11i1.444

Abstract

Increasing the protein content of the sticks can be done by substituting catfish as a protein source. The purpose of the study was to determine the level of preference and protein content of fish sticks with catfish flour substitution. This research is an experimental study with a completely randomized design (CRD), consisting of 4 kinds of ratios of wheat flour and catfish flour, namely 100%:0%, 80%:20%, 70%:30%, 60%:40%. The level of preference was carried out on 25 semi-trained panelists and protein content using the Kjeldahl Method. Data analysis using Oneway ANOVA and Duncan's advanced test. The most preferred taste and color were fish sticks with the addition of 40% catfish flour while the most preferred texture and the odor was 30% catfish flour. Substitution of catfish flour on catfish sticks had a significant effect on taste, color, texture, and aroma (p<0.05) and the highest protein content is stick with an additional 40% of catfish flour, with a protein content of 24.65%. It is recommended to carry out further research on the shelf life of catfish sticks and their effect on taste, color, texture and odor.
PEMBERDAYAAN KADER PKK UNTUK PENCAPAIAN GIZI SEIMBANG Esthy Rahman Asih; Yuliana Arsil
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 7 No 2 (2022): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v7i2.2619

Abstract

Kesehatan adalah hak dasar bagi setiap manusia dan merupakan salah satu faktor yang menentukan kualitas sumber daya manusia, oleh sebab itu kesehatan menjadi perhatian penting. Salah satu masalah kesehatan adalah kejadian malnutrisi dan resiko gizi kurang. Perlu dilaksanakan kegiatan penyuluhan tentang gizi seimbang bagi keluarga dan pendampingan kader PKK dalam penganekaragaman pangan bergizi. Responden pengabdian masyarakat ini adalah ibu-ibu kader PKK yang berjumlah 17 orang. Pengabdian kepada masyarakat ini dilakukan dengan metode Focus Group Discussion (FGD), pre test dan post test, penyuluhan, praktik identifikasi pewarna dengan konsep asam basa, praktek pengamatan label dan kemasan pangan, praktik pengolahan dan evaluasi praktik. Hasil dari pengabdian kepada masyarakat ini diketahui pengetahuan responden sebelum dan setelah dilakukan penyuluhan adalah baik, yaitu dengan rata-rata sebesar 78,82% dan setelah dilakukan penyuluhan terjadi peningkatan rata-rata pengetahuan responden sebesar 93,18%. Sikap responden sebelum maupun sesudah penyuluhan bernilai baik, skor sebelum penyuluhan adalah 80% dan setelah penyuluhan adalah 98,24%. Perilaku responden sebelum maupun sesudah penyuluhan sudah dalam kategori berperilaku positif, skor perilaku sebelum penyuluhan 84,71% dan setelah penyuluhan sebesar 97,65%. Ketrampilan ibu dalam pengolahan pangan sudah bernilai baik.
Edukasi Gizi Pada Remaja di SMP Negeri 11 Pekanbaru Kecamatan Tenayan Raya Kota Pekanbaru : Edukasi Gizi Pada Remaja di SMP Negeri 11 Pekanbaru Kecamatan Tenayan Raya Kota Pekanbaru Fitri; Lily Restusari; Yuliana Arsil
Jurnal Pengabdian Kesehatan Komunitas Vol. 2 No. 3 (2022): JPKK Edisi Desember 2022
Publisher : STIKes Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/jpkk.Vol2.Iss3.1384

Abstract

Background During adolescence, physical, mental and emotional growth changes very rapidly. There needs to be nutritional education for adolescents about nutrition, nutritional status, anemia as well as increasing adolescent nutritional knowledge and improving the balance of their behavior so that it can influence habits in choosing healthy foods. Providing nutrition education through books is something that teenagers are interested in and likes. Objectives. Is to provide nutrition education to students at SMP Negeri 11 Pekanbaru, Tenayan Raya District, Pekanbaru City. Methods, education for teenagers in the form of counseling and educational media in the form of books. This activity was attended by 90 students of SMP Negeri 11 Pekanbaru City. Understanding of the material provided is about Nutrition (My Plate Contents, 4 Pillars of Balanced Nutrition, Principles of Balanced Nutrition), Nutritional Status, Physical Activity, Nutritional Problems in Adolescents (anemia, obesity, underweight/undernutrition and chronic energy deficiency/KEK). Measurement indicators use pre and post test questionnaires. Results. Pre-test score, good knowledge 3.33%, sufficient knowledge 67.77% and less knowledge 28.88%, after the post-test, good knowledge 21.11%, sufficient knowledge 63.33%, and less 15, 55%. Conclusion. Educational activities with the application of Balanced Nutrition for Healthy Adolescents are known to be 100% well-informed. Suggestion. The school is expected to continue providing nutrition education to teenagers. Students of SMPN 11 Pekanbaru use books or other media as an effort to suppress the occurrence of nutritional problems in adolescents. Abstrak Pada masa remaja pertumbuhan fisik, mental dan emosional berubah sangat cepat. Perlu adanya pendidikan gizi pada remaja tentang gizi seimbang, status gizi, anemia serta aktifitas fisik untuk meningkatkan pengetahuan gizi remaja dan mengubah sikap perilaku mereka sehingga dapat mempengaruhi kebiasaan dalam memilih makanan yang sehat. Pemberian edukasi gizi melalui buku merupakan hal yang diminati dan disukai remaja dapat menjadi pilihan. Kegiatan ini bertujuan untuk memberikan edukasi gizi pada siswa di SMP Negeri 11 Pekanbaru Kecamatan Tenayan Raya Kota Pekanbaru. Edukasi diberikan kepada remaja berupa penyuluhan dengan media edukasi berupa buku. Kegiatan ini diikuti oleh siswa dan siswi SMP Negeri 11 Kota Pekanbaru sebanyak 90 orang. Pemahaman materi yang diberikan mengenai Gizi seimbang (Isi Piringku, 4 pilar Gizi Seimbang, Prinsip gizi seimbang), Status Gizi, Aktifitas Fisik, Permasalahan gizi pada remaja (anemia, obesitas, underweight/gizi kurang dan Kurang energi kronik/KEK). Indikator pengukuran menggunakan kuisioner pre dan post-test. Nilai pre-test, pengetahuan baik 3,33 %, pengetahuan cukup 67,77 % dan pengetahuan kurang 28,88 %, setelah dilakukan post – test, pengetahuan baik 21,11 %, pengetahuan cukup 63,33%, dan pengetahuan kurang 15,55 %. Kegiatan edukasi dengan penerapan buku Gizi Seimbang untuk Remaja Sehat diketahui sebanyak 100 % berpengetahuan baik. Saran. Pihak sekolah diharapkan dapat melanjutkan pemberian edukasi gizi kepada remaja Siswa/I SMPN 11 Pekanbaru menggunakan buku atau media lain sebagai salah satu upaya menekan terjadinya permasalahan gizi pada remaja.
Empowering Cadres Through the Practice of Processing and Providing MP ASI in the Context of Stunting Prevention Yessi Marlina; Dewi Erowati; Yuliana Arsil
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 2 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v7i2.12823

Abstract

Giving complementary feeding properly is not only to meet children's nutritional needs but also to stimulate children's eating skills. However, there are still many inappropriate complementary feeding practices, due to the lack of knowledge of mothers and the lack of available information. The cadres of Integrated Healthcare Centre (POSYANDU) as an extension of health workers are expected to be able to provide mothers with adequate information and skills regarding the proper practice of giving and processing complementary feeding. The purpose of this community service is to increase the knowledge of cadres regarding the practice of giving complementary feeding and the skills of cadres in processing the menu of complementary feeding. This community service involved 30 posyandu cadres in Rejosari Village. Activities carried out in the form of counseling accompanied by the practice of menu processing. Based on the results of the evaluation, the knowledge level of cadres has increased, which means that the cadres are considered to have understood and have been able to disseminate information related to proper complementary feeding practices and have been able to process the menu.
PALM KERNEL SHELL ASH: THE EFFECT OF WEIGHT AND STIRRING DURATION ON WASTE PALM COOKING OIL QUALITY Lidya Novita; Yuliana Arsil; Iswadi Idris
Jurnal Kimia Riset Vol. 8 No. 1 (2023): June
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v8i1.40817

Abstract

This study aims to investigate the effect of variations Palm Kernel Shell Ash (PKSA) in weight and stirring duration on the quality of waste palm cooking oil (WPCO). PKSA is waste from the use of Palm Kernel Shell (PKS) as fuel in palm oil factories. The method used in this study is a laboratory experiment with variations in the weight of PKSA and variations in stirring duration to improve WPCO quality. PKSA was characterized using XRF, FTIR, and XRD. The parameters of WPCO analyzed were color, water content, and free fatty acid (FFA). The standard used for comparison was the SNI for palm cooking oil 7709-2019. The results showed that the treatment category of S3, where PKSA was 20 g and stirring duration was 90 min, decreased the parameter value of WPCO according to SNI requirements. The improved quality of WPCO can be used for various purposes, including biodiesel, fertilizer and poultry feed.
Sifat fungsional choux pastry kering dengan substitusi konsentrat protein ikan gabus: Functional properties of dry choux pastry substitution with fish protein concentrates of snakehead murrel Yuliana Arsil; Esthy Rahman Asih
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 2 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i2.43088

Abstract

Choux pastry kering dengan substitusi konsentrat protein ikan (KPI) gabus adalah produk pangan olahan yang mengandung protein yang cukup tinggi. Produk pangan olahan harus memiliki nilai gizi dan sifat fungsional yang baik. Tujuan penelitian ini untuk menentukan sifat fungsional choux pastry kering substitusi KPI gabus melalui parameter kekerasan, komposisi asam amino, dan daya cerna protein secara in vitro. Penelitian ini merupakan penelitian eksperimen dengan analisis laboratorium yang terdiri dari dua kelompok perlakuan yaitu kontrol dan choux pastry kering substitusi KPI gabus 15%. Uji kekerasan diukur dengan LLYOD texture analyzer. Komposisi asam amino diukur dengan metode UPLC, sistina dan metionina secara LC-MS/MS dan triptofan secara HPLC. Uji daya cerna protein secara in vitro dengan teknik enzimatis. Hasil penelitian menunjukkan nilai kekerasan choux pastry kering substitusi 15% KPI gabus lebih tinggi (35,42 N) dari kontrol (24,48 N). Kandungan asam amino choux pastry kering substitusi 15% KPI gabus lebih tinggi dari kontrol, dengan asam amino esensial tertinggi yaitu leusina (1,65%) dan lisina (1,30%), dan asam amino nonesensial tertinggi yaitu asam glutamat (4,23%) dan asam aspartat (1,87%). Nilai skor kimia, skor asam amino, dan indeks asam amino esensial choux pastry kering substitusi 15% KPI gabus lebih tinggi (12,98; 17,58; 16,83) dibandingkan kontrol (9,55; 14,10; 11,93). Daya cerna protein in vitro choux pastry kering substitusi 15% KPI gabus lebih rendah (38,22%) dibandingkan kontrol (47,96%).
Co-Authors Dewi Erowati Eko Risdianto Esthy Rahman Asih Esthy Rahman Asih Esthy Rahman Asih Falinda Oktariani Fitri Irma Susan Paramita Iswadi Idris Lidya Novita Lidya Novita Lidya Novita Lily Restusari Marlina, Yessi Melyani Rizky Ayundra Putri Niken Dwi Agustin Roziana Roziana, Roziana Yessi Alza Yola Humaroh