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All Journal Jurnal Pengabdian Pada Masyarakat Jurnal Gizi Klinik Indonesia PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Food and Culinary Jurnal Dunia Gizi Indonesia Berdaya Majalah Kesehatan Indonesia Prosiding Seminar Nasional Pengabdian Masyarakat Bulletin of Culinary Art and Hospitality
Cita Eri Ayuningtyas
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Peningkatan Pengetahuan UMKM Pangan tentang Produk Pangan Bergizi, Aman, dan Halal Rachmawati Widyaningrum; Cita Eri Ayuningtyas; Dyah Suryani; Hesti Khofifah; Siti Mutmainah; Shaumi Natalia Putri
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 3 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i3.2760

Abstract

As part of Micro, Small, and Medium Enterprises (MSMEs), the Culinary Sector is the sector that has the largest contribution to the National Gross Domestic Product at 32.50%. During the Covid-19 pandemic, the MSME business in the culinary industry showed positive growth with an increase in the number of enterprises and their transactions, especially with the internet-based marketing system (online). However, it still has several problems, such as low nutritional value, safety issues, and the product halalness. Tirtonirmolo, a subdistrict that houses 178 food MSMEs, is also experiencing the same problem with the low number of products certified for their safety and halal status. Educational programs were conducted to increase the knowledge of the household food industry in Tirtonirmolo by the principles of nutrition, food safety, and halalness. Through educational programs, knowledge improvement is carried out through an online meeting platform with three topics: improving nutritional food value, safety, and halal food products. Measurement of the increase in knowledge is done by comparing the results of the pre-test and post-test. The measurement results showed that there was an increase in knowledge scores in three aspects, namely nutrition (9.1 points), food safety (11.4 points), and food halalness (13.1 points), with an average of 11.4 points. From the evaluation results, it was found that most of the participants felt that this activity was valuable and applicable and had expectations for follow-up. This educational program can be designed to be carried out ongoing to obtain a more optimal result of increasing knowledge.
Analisis Faktor Pemilihan Makanan pada Dosen dan Karyawan Universitas Ahmad Dahlan pada Era Adaptasi Baru Cita Eri Ayuningtyas; Yunda Maymanah Rahmadewi; Irbah Umaniyah; Evita Dwi Yulianti
Jurnal Dunia Gizi Vol 4, No 2 (2021): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v4i2.5145

Abstract

Background; Food choice is the most important factors that caused disease.  The  prevalence of non communicable diseases in Indonesia is  quite high  due to unhealthy lifestyle changes.  Food choice in new adaptation era influenced by emotional eating. Work rhythms changed by workshift schedule  can lead stress triggers unhealthy lifestyle  for example food consumption. Objectives; to analyze food choice for UAD’s staff in new adaptation era. Material and Method; type of research used qualitatif study fenomenology design. This research  was conducted in Universitas Ahmad Dahlan among the staff (Lecturers and employees). Totally 4 respondents recruited in this reseach.  Information  collected by indepth interview through online meeting platform and  being recorded during the interview. Results; the study found there was no difference the type of food consumed between before and during new adaptation era.  The choice of food used delivery order system to avoid virus transmission by the crowds. Respondents have a habit  coffee and tea consumption everyday for distraction a stress . Conclusion; it was found that there was no difference the type of food  between before and during the new adaptation era Covid-19. Factors to be considered  of food choice were virus transmission, food safety, avoid the crowds and alternatively used the delivery order system.  There was favorite drinks consumed everyday.
Effect of Guava Juicy (Psidium guajava L.) Addition on Organoleptic Properties of Tempeh Yoghurt Cita Eri Ayuningtyas; Waluyo Waluyo; Susetyowati Susetyowati
Jurnal Dunia Gizi Vol 1, No 2 (2018): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v1i2.3420

Abstract

Tempeh yoghurt is one of functional food modified by tempeh. Yoghurt is recogniced as a healthy food. Tempeh yoghurt clinically proven reduce cholesterol, despite of its appearance still needs development. Therefore, tempeh yoghurt needs improvement to increase its appearance. Objectives; to prove the relationship of organoleptics of tempeh yoghrut and the additions of guava juicy. Material and Method; type of research used experimental, four variations of guava juicy added to tempeh yoghurt : 5%, 10%, 15% and 0% as a control. 20 panelis gave level of pleasure of organoleptics of tempeh yoghurt. Result of the research analyzed by Kendall’s and would be continue to Wilcoxon test. Results; Addition of guava juicy was’not related to panelis preferences of the color’s tempeh yoghurt (p=0,420), taste (p=0,156), flavor (p=0,297), viscosity (p=0,988) and all the properties (p=0,166). Conclusion; it was found that there wasn’t a correlation between addition of guava juicy and organoleptics properties of tempeh yoghurt.
Peningkatan Gizi Keluarga melalui Kebun Sayur Cita Eri Ayuningtyas; Septian Emma Dwi Jatmika; Raffika Yulianti
Jurnal Pengabdian Pada Masyarakat Vol 5 No 1 (2020)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202051.277

Abstract

INCREASING FAMILY NUTRITION THROUGH HOME GARDENING. Stunting is one of a big health problem. Prevalence of the stunting in Indonesia based on Riskesdas 2018 was 12,8%, and compared to the number in Daerah Istimewa Yogyakarta was 20%. Problem solving for stunting can be started since pregnancy period such as fulfill the nutrition needs. A family should provide food that contain a good nutrition for their member family, especially for fiber from fruits and vegetables. A home gardening was a method for increasing dietary fiber in a family. The purpose of the activity was to increasing knowledge of housewifes in Gumulan how to fulfill nutrition needs from home gardening.The method used for identifying skill housewifes in home gardening. The ending of the activity housewifes could plant fruits and vegetables and make home gardening in their home.
Persepsi tentang nutrition claims, perilaku makan, dan body image antara mahasiswi kesehatan dan non-kesehatan Ahmed Fahmy Arif Tsani; Ananda Eka Astirani; Restu Amalia Hermanto; Lisa Indraswari; Okky Lupitasari; Cita Eri Ayuningtyas
Jurnal Gizi Klinik Indonesia Vol 15, No 1 (2018): Juli
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.957 KB) | DOI: 10.22146/ijcn.44574

Abstract

Background: Food Marketing Institute survey results showed that 57% of consumers choose products with whole grain claims, 54% high fiber, and 53% low fat. In Indonesia, there is increasing public demand for products of low fat and high fiber. A person with a high level of knowledge, especially in those who have knowledge of health, should have a better understanding. However, it becomes difficult in transition adolescence to early adulthood period. Concern about body image to be the reason which more students choose foods that are believed to maintain the appearance remains interesting, such as on products with nutrition claims.Objective: To determine differences in perception of nutrition claims, food behaviors, and body images on health and non-health students.Method: This type of research is an observational study with cross-sectional design with two groups. The respondents were Gadjah Mada University students aged 19-24 years. Subject selection is based on consecutive sampling technique.Results: Perceptions of nutrition claims between health and non-health students differ significantly (p=0.000). In both groups, the food behavior which includes the consumption of fat (p=0.803) and fiber (p=0.926) did not differ, whether from food or natural products. There is no significantly difference in body image between the two groups (p=0.463).Conclusion: Between health and non-health students have different perceptions of nutrition claims, but there is no difference in food behaviours and body image between the two groups.
Kondisi stres pada karyawan mempengaruhi tingkat konsumsi gula sederhana dan natrium Cita Eri Ayuningtyas; Nurul Putrie Utami; Widodo Hariyono; Retno Natalina
Jurnal Gizi Klinik Indonesia Vol 15, No 4 (2019): April
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.51507

Abstract

Stress in work staff influenced simple sugar and sodium intakeBackground: Stress is a condition that occurs to individual experiences a burden of a problem that can not solve there for lead to an unspecific response from the body. One of the causes of stress is the load of work. Stress caused by work could lead to obesity, cardiovascular disease, and diabetes. Change of behavior during stress like eating behavior cause of changing appetite on the individual.Objective: This research was aimed to analyze simple glucose and sodium intake during stress in staff.Method: This was a cross-sectional research design. A total of 125 subjects were chosen by purposive random sampling. The subject was the educational staff of Universitas Ahmad Dahlan. Data was collected as identity, nutrition intake used the Semi-Quantitative Food Frequency Questionnaire (SQFFQ), and stress level used Depression Anxiety Stress Scales (DASS) questionnaire. The statistical test used the Chi-Square test.Results: There is no significant difference between a simple sugar and sodium intake to stress level (p>0.05). The average of simple sugar and sodium intake classified as normal as much as 56.49±77.20 g for simple sugar intake and as much as 653.30±464.55 mg for sodium derived from food ingredients added salt and preservative foods. Data characteristic showed that the nutritional status of 40,8% of the staff was overweight and obese. Conclusions: There is no significant difference between stress level and simple sugar and sodium intake. 
Peningkatan Pengetahuan Teknik Pengemasan dan Keamanan Pangan Penjaja Makanan Bendhung Lepen Yogyakarta Yunda Maymanah Rahmadewi; Cita Eri Ayuningtyas
Indonesia Berdaya Vol 3, No 3: May-July 2022
Publisher : Utan Kayu Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.2022189

Abstract

Not all street food vendors understand the packaging and food safety aspects. This can be seen from the observations of food handler in the ecotourism of Bendhung Lepen’s street food, Yogyakarta. Though both of them are important aspects to consider in order to produce safe food. Therefore, education is needed with the aim of to increase the knowledge and skills of the community, especially street food vendors, in practicing good product packaging and implementing food safety.This empowerment was carried out using counseling and training methods consisting of several activities. The activities carried out were preparation, socialization, implementation, and evaluation. The targets of this program were street food handlers and vendors in the ecotourism of Bendhung Lepen Yogyakarta.The results that obtained were an increase in the knowledge and skills of participants from Bendhung Lepen ecotourism street food handlers and vendors. In addition, target communities become more skilled in packaging products and implementing food safety aspects. This increase can be a provision to produce safe products.
Pemanfaatan Ikan Nila Sebagai Produk Kuliner Khas Ekowisata Bendhung Lepen Yogyakarta Cita Eri Ayuningtyas; Yunda Maymanah Rahmadewi; Agung Budiantoro; Muhammad Rasyid Ridha
Prosiding Seminar Nasional Pengabdian Masyarakat Universitas Ma Chung Vol. 1 (2021): Prosiding Seminar Nasional Pengabdian Masyarakat Ma Chung 2021
Publisher : Ma Chung Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (398.101 KB) | DOI: 10.33479/senampengmas.2021.1.1.65-74

Abstract

Bendhung Lepen merupakan salah satu destinasi wisata di Kota Yogyakarta yang menyajikan daya tarik budidaya ikan nila yang memanfaatkan aliran irigasi. Potensi ikan nila belum dimanfaatkan secara maksimal di wilayah ini. Ikan nila yang dipanen secara periodik hanya dijual pada warga sekitar. Padahal ikan nila merupakan ikan yang mudah dibudidayakan dan jumlah produksinya melimpah. Pengolahan ikan nila selama ini masih terbatas pada menu makan besar, seperti digoreng, dibakar atau hidangan berkuah. Olahan yang variatif dan juga kekinian dibutuhkan untuk mengolah ikan nila agar dapat dijadikan produk kuliner khas di area ini. Berdasarkan data di lapangan, jajanan di wilayah ini belum begitu variatif dan belum memanfaatkan ikan nila sebagai produk kulinernya. Hal ini disebabkan salah satunya adalah pengetahuan dan ketrampilan masyarakat setempat. Tujuan dari pelatihan ini diharapkan dapat meningkatkan ketrampilan dalam mengolah ikan nila menjadi produk kuliner khas Bendhung  Lepen. Metode yang dilakukan yaitu berupa pelatihan olahan pangan. Hasil pelatihan berupa peningkatan pengetahuan dan ketrampilan mitra sebesar 80% pada pengalaman mengolah produk. Produk olahan yang berbasis ikan nila yang terdiri dari produk makanan yang dibekukan atau frozen food dan juga cemilan kering yaitu rolade, nugget, otak-otak, fish katsu, stik ikan dan krupuk kulit.
The Relationship of Breakfast Habits, Coffee Consumption, and Sleep Duration with Obesity Incidence in University Students Nurul Putrie Utami; Cita Eri Ayuningtyas; Putri Cahya Pertiwi
Majalah Kesehatan Indonesia Vol. 4 No. 1: April 2023
Publisher : Utan Kayu Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/makein.2023110

Abstract

The increasing prevalence of adult obesity in Indonesia from 14,8 to 21,8% in 2013-2018 impacts in a higher incidence of various non-communicable diseases. Lifestyle changes such as sleeping habits, breakfast, exercise, and coffee consumption can escalate the risk of obesity. Purpose: The purpose of this study was to determine the relationship between breakfast habits, coffee consumption, and sleep duration with the incidence of obesity among Ahmad Dahlan University students. This study was an observational study with a cross-sectional design with a purposive sampling method. The subjects are 459 students of Universitas Ahmad Dahlan. The research instrument used was a self-administrated online questionnaire that asked about the habits of breakfast, sleep, and coffee consumption. Anthropometric data were obtained from the results of the latest anthropometric measurements of each research subject. The research data were processed using statistical applications using the chi-square test with a significance value of p <0.05. Results: Breakfast habits, frequency, sources, timing, and the menu was not related to nutritional status (p> 0.05). Other health habits such as sports habits and sleep duration also did not found any significant relationship with nutritional status (p> 0.05). However, coffee consumption was related to nutritional status (p = 0.001). This relationship was found in female subjects (p = 0.014). The conclusion of this study is that breakfast habits and sleep duration are not related to the nutritional status of students, while coffee drinking habits have a relationship with the nutritional status of students, especially female students.
Pengembangan Panduan Market Day bagi Anak SD Sebagai Internalisasi Jiwa Kewirausahaan Cita Eri Ayuningtyas; Nur Hidayah
Journal of Food and Culinary Vol. 5 No. 2 [Desember 2022]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v5i2.6881

Abstract

Market Day merupakan salah satu program yang digalakkan pemerintah dalam rangka menginternalisasi jiwa-jiwa wirausaha sejak usia dini. Program ini dilakukan agar anak dapat mengimplementasikan secara langsung di lapangan bagaimana proses transaksi jual beli. Pelaksanaan market day dapat digunakan untuk menumbuhkan kreatifitas pada anak, suka berbagi, kemampuan memecahkan masalah, dan memutuskan masalah. Pelaksanaan market day ini sudah dilaksanakan di beberapa sekolah begitu juga di SD Muhammadiyah di Kabupaten Bantul. Dalam pelaksanaannya, market day belum ada panduan yang tertulis dan terstandar meskipun sudah banyak sekolah yang melaksanakan program ini. Di sisi lain, pelaksanaan program ini sangat ditunggu-tunggu oleh peserta didik dikarenakan kegiatan ini merupakan salah satu kegiatan yang menyenangkan. Untuk mewujudkan kualitas pelaksanaan market day yang sama, perlu adanya panduan yang digunakan dalam pelaksanaan dan juga sistem administrasinya. Dari uraian diatas, penelitian ini bertujuan untuk mengembangkan buku panduan yang bisa digunakan dalam pelaksanaan market day. Penelitian ini dilakukan dari bulan Februari 2022 hingga Oktober 2022. Penelitian ini menggunakan metode pengembangan untuk menghasilkan suatu produk dan diuji keefektifan dari produk tersebut. Penelitian yang digunakan dengan pengembangan model ADDIE dengan lima tahapan yaitu need assessment, Design, Development, Implementation, Evaluation. Hasil validasi dari ahli materi, ahli media dan ahli pembelajaran memiliki nilai yang cukup baik (di atas rata-rata). Sehingga, produk pengembangan buku ini bisa dikatakan layak untuk digunakan. Pengembangan buku panduan market day ini dikatakan layak untuk digunakan karena hasil validasi memiliki nilai yang cukup baik.
Co-Authors A Fahmy Arif Tsani Agung Budiantoro Ananda Eka Astirani Dina Fatimah Dyah Suryani Evita Dwi Yulianti Hesti Khofifah Irbah Umaniyah Lisa Indraswari Muhammad Rasyid Ridha Nur Hidayah Okky Lupitasari Putri Cahya Pertiwi Rachmawati Widyaningrum Raffika Yulianti Restu Amalia Hermanto Retno Natalina Septian Emma Dwi Jatmika Shaumi Natalia Putri Siti Mutmainah Susetyowati, Susetyowati Utami, Nurul Putrie Waluyo Waluyo Widodo Hariyono Yunda Maymanah Rahmadewi Yunda Maymanah Rahmadewi Yunda Maymanah Rahmadewi