Article Per Year (5 Year)
p-Index From 2019 - 2024
1.665
P-Index
This Author published in this journals
All Journal Indonesian Food and Nutrition Progress JURNAL PENGABDI Food Science and Technology Journal (Foodscitech) To Maega: Jurnal Pengabdian Masyarakat Jurnal Borneo Saintek Jurnal Pengabdian Masyarakat (ABDIRA) Science Technology and Management Journal (STMJ)
Windy Rizkaprilisa
Department Of Food And Agricultural Product Technology, Faculty Of Agriculture Technology, Universitas Gadjah Mada, Yogyakarta
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Energy Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences Other

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : Science Technology and Management Journal (STMJ)

 1 
POTENSI ACE (ANGIOTENSIN-I CONVERTING ENZYME) INHIBITOR DARI TEMPE KORO – KOROAN SEBAGAI PANGAN FUNGSIONAL ANTIHIPERTENSI Windy Rizkaprilisa; Martina Widhi Hapsari
Science Technology and Management Journal Vol. 2 No. 1 (2022): Januari 2022
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v2i1.51

Abstract

Koro-koroan dapat diolah menjadi tempe melalui proses fermentasi dengan Rhizopus sp.. Tempe koro berpotensi sebagai pangan fungsional antihipertensi karena menghasilkan peptide ACE inhibitor. Enzim protease memotong protein koro menjadi peptide yang lebih kecil pada proses fermentasi. Setelah melalui proses pencernaan, tempe koro tetap berpotensi sebagai ACE inhibitor karena terjadi proses hidrolisis oleh enzim pencernaan sehingga terjadi pemotongan peptide menjadi peptide yang lebih sederhana dan asam amino. Peptida dengan berat molekul kecil memiliki aktivitas penghambatan ACE yang lebih besar. Proses fermentasi dan hidrolisis pada sistem pencernaan dapat menghasilkan peptide dengan berat molekul kecil sehingga potensi ACE inhibiornya lebih besar.
PERMEN JELLY DENGAN PENAMBAHAN IKAN CAKALANG GUNA MENGATASI STUNTING: Sebuah Tinjauan Pustaka Paulus Damar Bayu Murti; Angela Putri Hartono; Divina Elaine Purwanto; Anggara Mahardika; Martina Widhi Hapsari; Novia Anggraeni; Windy Rizkaprilisa
Science Technology and Management Journal Vol. 2 No. 2 (2022): Agustus 2022
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v2i2.96

Abstract

Permen jelly mempunyai ciri dengan rasa yang manis dan juga tekstur yang kenyal yang kebanyakan disukai oleh anak-anak bahkan hingga orang dewasa. Tekstur kenyal dari pemen jelly ini disebabkan oleh penambahan bahan pembentuk gel seperti karagenan, agar-agar, gum arab dan gelatin. Adapun terdapat efek samping jika terlalu banyak mengkonsumsi permen adalah terjadinya malnutrisi yang dapat menyebabkan seseorang tidak mendapatkan cukup nutrisi pada tubuhnya. Asupan gula yang terlalu tinggi juga dapat merampas nutrisi lain seperti kalsium karena tubuh harus menggunakannya untuk mereduksi kadar gula tersebut. Ini lah yang dapat menyebabkan seseorang dapat mengalami gejala stunting pada anak-anak. Penderita anak stunting sangat memerlukan protein dalam jumlah seimbang guna mendukung daya tahan tubuh dalam menjaga kesehatan. Review ini membahas tentang pangan fungsional yang merupakan perpaduan dari pemen jelly dengan penambahan ikan cakalang yang mengandung komponen bioaktif seperti asam lemak omega-3 dan karbohidrat yang tinggi. Permen jelly ikan cakalang dapat dikonsumsi sebagai cemilan makanan sehari-hari yang sehat dalam upaya mengatasi permasalahan stunting di Indonesia.
POTENTIAL OF DIETARY FIBER AND ANTIOXIDANTS FROM COFFEE SKIN AS A FOOD PRODUCT IN PREVENTING OBESITY: SYSTEMATIC REVIEW Sia, Clarissa Eleora Setiawan; Arri Yuliantara; Windy Rizkaprilisa; Ratih Paramastuti; Martina Widhi Hapsari
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.224

Abstract

Obesity is a global health problem that continues to increase and is a major concern in efforts to maintain public health. In this context, the role of food in preventing obesity becomes very important. Food components that have an impact on preventing obesity, namely dietary fiber and antioxidants. Coffee skins are often not utilized, even though they contain high amounts of dietary fiber and antioxidants which can help prevent obesity. The purpose of this article is to explain the potential of dietary fiber and coffee skin antioxidants to prevent obesity. The method used to complete this article is by using the literature study method. Coffee skin consists of several parts, namely pulp, parchment, and silverskin. The coffee skin is obtained from processing coffee berries or coffee cherries which go through wet, dry and semi-wet processing stages. Food products made with coffee skins contain high levels of dietary fiber and antioxidants so they can prevent obesity. Food products made using coffee husks include tea, biscuits, granola, syrup, chocolate and kombucha. Utilizing coffee skins as a food ingredient created food product that are not only delicious but also healthy because they can help individuals maintain a balanced body weight. The dietary fiber and antioxidants contained in coffee skin have the potential to prevent obesity so they can be used as food products.
INNOVATION OF ALTERNATIVE YOGURT PRODUCTS FROM NUTS : SYSTEMATIC REVIEW Angela Puteri Hartono; Divina Elaine Purwanto; Siti Zulaikha; Windy Rizkaprilisa; Ratih Paramastuti; Martina Widhi Hapsari
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.225

Abstract

One result of probiotic fermentation is yogurt, usually made from cow's milk. The latest innovation makes it possible to make yogurt from plant ingredients. Vegan yogurt has development potential due to its functional content and high nutritional value. This yogurt is made from nuts, rich in fiber, lactose-free, and casein-free. Soybeans, green beans, kidney beans, almonds, peanuts, and Arbilan nuts as plant protein sources can be used as an alternative to making plant-based yogurt. The results show the potential of nut yogurt as a functional food product that can support health, emphasizing its benefits in reducing the risk of hypertension. This article provides an in-depth overview of the development and opportunities for developing nut-based yogurt products as a healthy alternative.
Co-Authors Angela Puteri Hartono Angela Putri Hartono Anggara Mahardika Anggara Mahardika Arri Yuliantara Divina Elaine Purwanto Divina Elaine Purwanto Ester Lanywati Lusiawati Dewi Martina Widhi Hapsari Martina Widhi Hapsari Novia Anggraeni Paulus Damar Bayu Murti Raka Bachtiar Kuspradanarto Ratih Paramastuti Setiadi Setiadi Sia, Clarissa Eleora Setiawan Siti Zulaikha