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All Journal JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Nutriology: Jurnal Pangan, Gizi, Kesehatan ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains JILPI Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan paradigma agribisnis
Husnita Komalasari
Universitas Bumigora
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Faktor-faktor yang Berhubungan dengan Kepatuhan Ibu Hamil Mengkonsumsi Tablet Fe di Puskesmas Dasan Agung Kota Mataram Regina Pricilia Yunika; Husnita Komalasari
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 1 No 2 (2020): Oktober 2020
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.088 KB) | DOI: 10.30812/nutriology.v1i2.977

Abstract

Ibu hamil dapat beresiko mengalami anemia terutama anemia karena kekurangan zat besi. Anemia terjadi akibat rendahnya kandungan hemoglobin dalam tubuh semasa hamil atau kurangnya sel-sel darah merah di dalam darah daripada biasanya, dengan kadar hemoglobin di bawah 11 gr%. Dampak yang dapat ditimbulkan akibat anemia pada ibu hamil adalah perdarahan pada saat melahirkan, bayi berat lahir rendah (BBLR), penurunan IQ, bayi mudah terinfeksi dan mudah menderita gizi buruk. Tujuan penelitian ini adalah untuk mengetahui faktor-faktor yang berhubungan dengan kepatuhan ibu hamil dalam mengkonsumsi tablet Fe di PuskesmasDasan Agung Kota Mataram. Jenis penelitian adalah penelitian kuntitatif dengan menggunakan desain cross sectional. Pengambilan sampel dengan simple random sampling, didapatkan sampel sebanyak 35 responden. Uji statistik menggunakan uji chi square. Hasil analisis bivariat dengan uji chi square menunjukkan hubungan kepatuhan ibu hamil dengan pengetahuan (p=0,000), motivasi (p=0,004), dan sikap (p=0,000). Simpulan penelitian ini terdapat hubungan kepatuhan ibu hamil mengkonsumsi tablet fe dengan pengetahuan, motivasi, dan sikap. Peneliti menyarankan bagi tenaga kesehatan perlu melakukan penyuluhan akan pentingnya tablet Fe selama masa kehamilan.
Potensi Bakteri Probiotik Indigenous Lactobacillus Plantarum Dad-13 Sebagai Starter Pada Pembuatan Yoghurt Fungsional: Kajian Pustaka Husnita Komalasari; Wahyu Krisna Yoga
Food Scientia : Journal of Food Science and Technology Vol 2 No 2 (2022): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i2.3694.2022

Abstract

Yoghurt is a dairy product that is fermented using one or more bacteria called a starter. This study aims to determine the potential of indigenous bacteria Lactobacillus plantarum Dad-13 as a starter in the production of yoghurt functional. The method in this research is a literature study that comes from Google Scholar, Science Direct, Pubmed dan Research Gate. The selection of cited journals has gone through a screening process based on inclusion, special and exclusion criteria. Generally, the bacteria were used as starters in yoghurt production are Lactobacillus bulgaricus and Streptococcus thermophilus. One of the indigenous bacteria from Indonesia that has a potential to be used as a starter is Lactobacillus plantarum Dad-13. Based on various previous studies, these bacteria are able to produce yoghurt products with good physicochemical and organoleptic properties. The use of Lactobacillus plantarum Dad-13 as a starter can increase the functional properties of the resulting yoghurt product. These bacteria are able to produce high levels of folate in yoghurt and one of probiotic bacteria that has been tested for its effectiveness and benefits for health. It is stated that yoghurt and probiotics are included in functional foods. Based on the literature review data that has been carried out, the use of these bacteria has the potential to produce yoghurt products with high functional properties and beneficial for health.
Edukasi Mengenai GUT Microbiota dan Peran Probiotik terhadap Kesehatan Saluran Cerna pada Anak Gizi Kurang Husnita Komalasari; Lalu Danu Prima Arzani; Rina Heldiyanti; Destiana Adinda Putri; Muhammad Nizhar Naufali; Nurul Hidayah
JILPI : Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 1 (2022): September
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.746 KB)

Abstract

East Lombok is one of the districts in the province of West Nusa Tenggara which still has a high number of children with undernutrition. Undernutrition is a condition in which the body does not get adequate nutritional intake for growth, development and maintaining health. The purpose of this community service activity is to provide knowledge to the community and students about the gut microbiota and the role of probiotics on gastrointestinal health in malnourished children. The method of this activity is counseling and filling out questionnaires before and after counseling. Based on the results of the questionnaire, it was found that there was an increase in the knowledge of the counseling participants, namely 100% of the participants knew the benefits of balanced nutrition in children; the definition of stunting, undernutrition and malnutrition; the effect of good nutrition on development and growth; undernutrition causes children to experience developmental disorders, reduced levels of intelligence and academic achievement; and probiotics and the role of probiotics for gastrointestinal health. However, only 47% of participants were able to answer foods that were included in the 4 healthy 5 perfect foods. So we conclude that the target of this community service activity already understands the socialization material presented.
Potensi Alga Hijau (Caulerpa Racemosa) Sebagai Sumber Antioksidan Alami : Review Wahyu Krisna Yoga; Husnita Komalasari
Jurnal Teknologi dan Mutu Pangan Vol 1 No 1 (2022): JTMP - Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (241.296 KB) | DOI: 10.30812/jtmp.v1i1.2172

Abstract

Rumput laut atau ganggang laut yang lebih dikenal dengan nama lain alga merupakan komoditi ekspor yang sangat potensial untuk dikembangkan. Jenis alga yang bernilai ekonomis tinggi diantaranya Eucheuma cottonii, Eucheuma spinosum, Glacilaria sp, dan Gelidium sp. Antioksidan sangat bermanfaat bagi kesehatan karena dapat mencegah pemicu penyakit degeneratif seperti : kanker, jantung, katarak, diabetes, hati, penuaan dini dan antioksidan juga dapat mempertahankan mutu produk pangan. Alga hijau mengandung senyawa fenol yaitu senyawa fitokimia yang dapat bermanfaat bagi kesehatan salah satunya adalah sebagai antioksidan. Beberapa penelitian menunjukkan bahwa alga hijau jenis Caulerpa racemosa memiliki kandungan total fenol yang tinggi yaitu sebesar 2624,62 mg GAE/g dibandingkan jenis Caulerpa sp. lainnya, seperti pada Caulerpa lentillifera sebesar 42,85 mg GAE/g ekstrak. Sehingga dapat disimpulkan bahwa alga hijau yang mengandung senyawa fenol dapat dimanfaatkan sebagai sumber antioksidan alami. Hasil review ini diharapkan dapat digunakan sebagai rujukan pembaca untuk penelitian selanjutnya serta dapat mengetahui manfaat dan kandungan alga hijau jenis Caulerpa racemose.
Produksi Kombucha Teh Hitam Menggunakan Jenis Pemanis dan Lama Fermentasi Berbeda : Black Tea Kombucha Production Using Different Type of Sweetener and Fermentation Time Destiana Adinda Putri; Husnita Komalasari; Mia Ulpiana; Aziza Salsabilah; Ahmad Rudi Arianto
Jurnal Kolaboratif Sains Vol. 6 No. 7: JULI 2023
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v6i7.3713

Abstract

Kombucha adalah produk minuman fermentasi yang mengandung sejumlah vitamin, mineral, enzim, dan asam organic yang diketahui memiliki banyak manfaat bagi Kesehatan. Bahan utama pembuatan kombucha umumnya adalah teh hijau dan hitam. Seiring dengan perkembangan zaman, pengembangan produk kombucha telah banyak dilakukan untuk meningkatkan nilai tambahnya. Adapun jenis dan umlah substrat, berupa gula, dan kultur kombucha simbiotik yang digunakan dalam fermentasi bervariasi dan akan mempengaruhi kualitas dari produk akhir. Selain itu waktu fermentasi juga akan mempengaruhi kualitas dari produk yang dihasilkan. Penelitian ini bertujuan untuk mempelajari proses pembuatan kombucha teh hitam dengan jenis pemanis dan lama fermentasi berbeda terhadap karakteristik berupa warna, viskositas, pH dan terutama tingkat kesukaan konsumen. Penelitian ini dilakukan dengan metode Rancangan Acak Kelompok (RAK) menggunakan 2 faktor yaitu jenis pemanis dan lama fermentasi. Hasil penelitian menunjukkan bahwa, jenis pemanis berpengaruh nyata terhadap nilai L* dan a*, namun tidak berpengaruh terhadap nilai b*, viskositas dan pH. Sedangkan lama fermentasi berpengaruh nyata terhadap seluruh parameter tersebut. Produk Kombucha dengan jenis pemanis gula dengan lama fermentasi memiliki rata-rata tingkat kesukaan tertinggi untuk parameter warna (5.60), aroma (5.08), rasa (4.80) dengan kadar vitamin C 0.95%. Namun tidak berbeda nyata dengan kombucha yang menggunakan pemanis madu dan lama fermentasi 8 hari dengan kadar vitamin C 1.89%. Kedua jenis kombucha ini diketahui memiliki aktivitas antimikroba untuk bakteri Bacillus sp., Pseudomonas aeruginosa, E.Coli, Salmonella sp., Staphylococcus aureus.
Sosialisasi Mengenai Gut Microbiota dan Probiotik Serta Perannya Bagi Kesehatan Saluran Cerna Pada Anak Gizi Kurang Husnita Komalasari; Destiana Adinda Putri; Lalu Danu Prima Arzani; Muhammad Nizhar Naufali; Nurul Hidayah; Rina Heldiyanti
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2023): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v4i1.2290

Abstract

The purpose of this community service activity is to provide knowledge to the community about the gut microbiota and probiotics and their role in gastrointestinal health, especially in children with undernutrition. Children with malnutrition experience changes in the composition of the gut microbiota so that they are more susceptible to gastrointestinal infections. The gut microbiota can be positively or negatively related to influencing nutrient absorption in the gut. Probiotics are live bacteria that are able to provide health effects such as maintaining the balance of the intestinal microbiota and increasing the body's immunity. In this community service, there will be outreach activities regarding the gut microbiota and the importance of consuming probiotics as an effort to prevent dysbiosis at SDN 3 Belanting, East Lombok. This activity was carried out by Community Service Program (PKM) of Bumigora University. The implementation of this community service activity has been able to increase the knowledge of students and parents of targeted students of socialization regarding nutrition, nutritional status, gut microbiota, the importance of gastrointestinal health, especially its relation to nutritional status and the role of probiotics on digestive health.
Kajian Ilmiah Sifat Fungsional dan Pemanfaatan Rumput Laut Coklat Sargassum sp. Dibidang Pangan Husnita Komalasari; Ine Karni
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3112

Abstract

Sargassum sp. is a seaweed that belongs to the brown seaweed which is commonly found in Indonesian. This seaweed can be utilized in various industrial fields including in the food and health sectors. This study aims to determine the functional properties and utilization of Sargassum sp. in the food sector. The method of this research is literature studies from various sources such as Google Scholar, Science Direct, Pubmed and Research Gate and other. The selection of cited literature has gone through a screening process based on inclusion, special and exclusion criteria. In the health sector, Sargassum sp. has been widely used because of the content of functional compounds including alkaloids, phenolics, pigments, steroids and terpenoids, as well as fucosterols. These functional compounds have various health benefits such as antibiotics, anti-inflammatories, anti-obesity, anti-cancer, antioxidants, as well as lowering cholesterol, blood sugar and blood pressure. Meanwhile, in the food sector, Sargassum sp. can be used as a stabilizer, emulsifier, thickening and gelling agent. This is because Sargassum sp. has alginate content of 20-27%. Alginate is a polymer compound that is colloidal, forms a gel and is hydrophilic. Alginate is also known to have the ability to bind to polyvalent compounds which have better viscosity with better gel strength. Based on the literature review data that has been carried out, it is known that Sargassum sp. has a wide range of functional compound content that is beneficial to health and has various benefits in the food sector.
Physical and Sensory Characteristics of Gluten Free Cookies Prepared from Black Glutinous Rice and MOCAF Flour Combination Destiana Adinda Putri; Husnita Komalasari; Devy Ulandari; Fuad Sauqi Isnain
JITIPARI Vol 8 No 2 (2023)
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v8i2.9149

Abstract

Extensive research has been conducted to investigate the formulation of a new generation of cereal-based Gluten Free (GF) foods formulated with High-Resistant Starch (RS) sources and high in nutritional value. Black glutinous rice flour is a rich in bioactive compound and MOCAF is known for its high RS content often used as an alternative to wheat flour in the production of gluten-free cookies. The formulation of the combination of these two ingredients needs to be investigated to produce gluten free cookies that have good physical and sensory characteristics. The aims of these research was to investigate the effect of different ratio of Black Glutinous Rice Flour (BGRF) and MOCAF (MF) formulation (F1 = 100:0, F2= 75:25, F3=50:50, F4= 25:75, F5= 0:100) on physical and sensory parameter of resultant GF cookies. The results shows that, cookies with high amount of BGRF showed interesting physical properties with higher diameter, spread ratio, and ∆E of the cookies, lower weight, thickness, baking loss, L*, a*, b*, C* value, and the hedonic score of color, aroma, taste, texture, overall compared to cookies with 100% MF. The best formula that produces gluten free cookies with the highest taste score score is F4 (BGRF 25%:MF 75%) with physical characteristics weight 10.70 g, diameter 48.40 mm, thickness 8.60 mm, spread ratio 5.63, baking loss 17.37 %, L* 53.96, a* 0.63, b* 17.65, C* 17.66, ∆E 48.78. With the combination of BGRF and MF on cookies dough, we manage to obtain cookies that has great potential to increase the nutritional quality of gluten-free food.
Analisa Kelayakan Usaha Produksi Dodol Buah Jambu Biji Merah (Studi Kasus di CV. Bagus Agriseta Mandiri Bumiaji-Kota Batu Jawa Timur) husnita komalasari; indah nalurita; aziza salsabilah; dwi aulia safitri; muhammad rosikhu
Paradigma Agribisnis Vol 5, No 2 (2023): Paradigma Agribisnis
Publisher : lembaga penelitian universitas swadaya gunung jati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33603/jpa.v5i2.8041

Abstract

Dodol buah Jambu Biji Merah (JBM) merupakan salah satu produk dari perusahaan CV. Bagus Agriseta Mandiri yang berlokasi di Kota Batu, Provinsi Jawa Timur. Pengetahuan terkait kelayakan usaha suatu perusahaan merupakan suatu hal yang penting untuk diketahui baik oleh perusahaan maupun investor. Analisa kelayakan usaha merupakan suatu analisa yang dilakukan terhadap beberapa aspek. Adapun tujuan dari penelitian ini adalah untuk mengetahui apakah produksi dodol JBM oleh perusahaan ini sudah layak untuk dijalankan. Metode yang digunakan pada penelitian ini adalah metode  wawancara, observasi, dokumentasi dan analisis finansial berdasarkan data yang diperoleh baik dari catatan, website, media sosial dan dokumen. Berdasarkan hasil analisa diketahui bahwa legalitas usaha ini sudah lengkap mulai dari adanya PIRT, Halal, SNI dan sertifikat ISO 9001:2008. Dari aspek organisasi dan manajemen, perusahaan ini sudah baik dalam mengalokasikan pekerja dengan tugas dan tanggung jawab masing-masing. Dari segi teknis dan produksi usaha ini sudah memiliki lokasi produksi yang strategis dilihat dari jarak bahan baku, pekerja dan pemasaran, serta keberlangsungan produksi yang terjamin. Dari aspek finansial usaha ini memiliki BEP sebesar 105 unit dari 192 unit per produksi serta BEP rupiah sebesar Rp. 540.445 dari 988.416, nilai B/C Rasio sebesar 1,2 dan Payback Period sebesar 0,3 tahun dari 1 tahun masa investasi. Sehingga dapat disimpulkan bahwa usaha ini sudah layak untuk dijalankan baik dari aspek hukum, organisasi dan manajemen, teknis dan produksi, finansial serta pasar dan pemasaran.
Co-Authors Ahmad Rudi Arianto Aziza Salsabilah aziza salsabilah Devy Ulandari dwi aulia safitri Fuad Sauqi Isnain indah nalurita Ine Karni Lalu Danu Prima Arzani Mia Ulpiana Muhammad Nizhar Naufali Muhammad Rosikhu Nurul Hidayah Putri, Destiana Adinda Regina Pricilia Yunika Rina Heldiyanti Wahyu Krisna Yoga