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All Journal Pharmaciana: Jurnal Kefarmasian WARTA JURNAL AGROINDUSTRI HALAL
Ratna Sari Listyaningrum
Universitas Muhammadiyah Bandung
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences

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Evaluation of glycemic index determination method Ratna Sari Listyaningrum; Didah Nur Faridah; Puspo Edi Giriwono; Masayu Nur Ulfa
Pharmaciana Vol 11, No 2 (2021): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.766 KB) | DOI: 10.12928/pharmaciana.v11i2.20666

Abstract

In Indonesia, determination of glycemic index (GI) was performed according to approved protocols prescribed by FAO (1998) and BPOM (2011); but, remarkable differences among these methods exist, primarily regarding the points of recommendation. This present work aimed to evaluate the technical steps of the protocol for determining GI between two protocols recommended by BPOM (2011) and FAO (1998). Ten healthy subjects (age 21-36 years old and body mass index (BMI) 18.5-24.9 kg/m2) were recruited for the study. The blood glucose was measured with repeated glucose trials, while the number of sampling points for the blood glucose test was also investigated. The range of GI for rice, wheat cookies, NS-cookies, HMT-cookies were 68 – 77; 55 – 60; 35 – 43; 35 – 41, respectively, using the combination of three different aspects between FAO and BPOM protocol. Noticeably, the difference in glucose trials did not cause significant variations to GI (n=10, p>0.05). Regarding statistical performance between methods, the Coefficient of Variance (CV) resulted from BPOM protocol (10 subjects, 5 sampling points) ranged 37 to 49%, being slightly higher compared to CV obtained from FAO protocol (7 subjects with triplicate glucose trials, 7 sampling points), i.e., 33% and 35%. The conclusive remark was noticed, that the most satisfying protocol for determination of GI was achieved using no less than two reference food trials, seven subjects, and seven blood sampling points.
Peningkatan Kinerja UMKM Selama Pandemi Covid-19 melalui Penerapan Inovasi Produk dan Pemasaran Online Tri Hanifawati; Ratna Sari Listyaningrum
WARTA LPM WARTA LPM, Vol. 24, No. 3, Juli 2021
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v24i3.12615

Abstract

UMKM merupakan sektor yang terdampak paling buruk oleh pandemi Covid-19, di mana mitra program ini merupakan salah satu yang terdampak. Adapun masalah utama mitra adalah menurunnya tingkat penjualan yang berefek pada penurunan kapasitas produksi dan pendapatan, sehingga dua dari empat karyawannya harus diberhentikan dulu untuk sementara. Tujuan pengabdian ini adalah untuk melakukan transfer Iptek kepada UMKM dalam kerangka meningkatkan kinerja bisnisnya. Solusi permasalahan difokuskan pada dua aspek, yakni manajemen pemasaran online dan manajemen produksi. Metode yang telah dilaksanakan diantaranya inovasi varian baru, mentoring manajemen produksi, inovasi kemasan baru, pemberian bantuan alat dan bahan, pembinaan manajemen pemasaran, promosi melalui sosial media, penjualan melalui marketplace, dan survei kesadaran merek. Hasilnya menunjukkan bahwa pengetahuan dan keterampilan mitra dalam aspek produksi dan pemasaran telah meningkat, jumlah aset dan jumlah varian rasa produk telah meningkat, tren penjualan juga telah mulai meningkat. Namun demikian, hasil survei menunjukkan bahwa UMKM masih perlu secara intensif meningkatkan program promosi untuk meningkatkan penjualan dari konsumen atau pasar potensial yang baru.
Pandan Wangi rice as reference food and the use of 25 g portion in glycemic index test Didah Nur Faridah; Puspo Edi Giriwono; Ratna Sari Listyaningrum; Masayu Nur Ulfa
Pharmaciana Vol 12, No 2 (2022): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (542.904 KB) | DOI: 10.12928/pharmaciana.v12i2.20668

Abstract

The notion of the Glycemic Index (GI) can be utilized to aid in the choosing of foods for a healthy diet, leading to low GI claims that have been commonly found in various food products. The convenience of the test subject could affect GI results, such as the type of reference food and how much of it to be consumed. Therefore, the goals of this research were to see if white rice (Pandan Wangi) could be used as a reference food and to compare GI result obtained from a different portion of available carbohydrate. The recruited subjects ranged in age from 21-36 years old with BMI of 18.5-24.9 kg/m2). Glucose measurement and sample testing (white rice and cookies) were conducted in the experiment. Overnight fasting was required of volunteers, and blood samples were obtained using One Touch Ultra Lifescan. There were seven points of blood sampling with triplication of glucose testing GI values were calculated with Incremental Area Under Curves (IAUC). The result means of GI were 74±16 (white rice), 60±24 (wheat cookies), 38±14 (NS-cookies), and 39±16 (HMT-cookies). The correlation between IAUC glucose and rice was significant with r=0.834 (n=10, p<0,01). GI of white rice based on 25g available carbohydrates (AVCHO) was significantly different from GI based on 50g AVHCO (n=10, p<0.05). Pandan Wangi white rice can be used to substitute glucose or white bread in GI tests with a conversion factor of 0.74. It needed further study regarding the use of 25 g AVCHO as the basic portion in GI test. 
Kajian Pengaruh Kesadaran Halal dan Label Halal terhadap Keputusan Pembelian Bubble Tea pada Mahasiswa Universitas Muhammadiyah Bandung Amatulloh Hasna Nursyawal; Ratna Sari Listyaningrum; Amelianawati Mae
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 1 (2023): Jurnal Agroindustri Halal 9(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i1.6407

Abstract

Konsumsi bubble tea kini menjadi sebuah tren di masyarakat khususnya usia remaja-dewasa. Di sisi lain, muncul UU Jaminan Produk Halal yang mewajibkan sertifikasi halal pada semua produk pangan yang beredar di Indonesia. Penelitian ini bertujuan untuk mengetahui adanya pengaruh kesadaran halal dan label halal terhadap keputusan pembelian produk bubble tea pada mahasiswa Universitas Muhammadiyah Bandung. Populasi pada penelitian ini adalah mahasiswa Universitas Muhammadiyah Bandung. Jumlah sampel ditentukan menggunakan teknik Isaac & Michael sebanyak 325 responden. Pengumpulan data menggunakan kuesioner. Kuesioner telah diuji coba dan telah memenuhi syarat validitas dan reliabilitas. Pengujian hipotesis menggunakan regresi linear berganda. Hasil dari penelitian ini menunjukkan bahwa variabel label halal dan kesadaran halal secara independent maupun simultan berpengaruh positif terhadap keputusan pembelian bubble tea. Mahasiswa UM Bandung sebagai mahasiswa dari universitas Islam memiliki kesadaran halal dengan membeli bubble tea yang telah memiliki label halal.
Co-Authors Amatulloh Hasna Nursyawal Amelianawati Mae Didah Nur Faridah Masayu Nur Ulfa Puspo Edi Giriwono Tri Hanifawati