Article Per Year (5 Year)
p-Index From 2019 - 2024
1.745
P-Index
This Author published in this journals
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

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Khamir Cake with Sweetener Variations as a Potential Snack for People with Type II Diabetes Mellitus Dina Fatimah; Yunda Maymanah Rahmadewi; Cita Eri Ayuningtyas
Bulletin of Culinary Art and Hospitality Vol. 3 No. 1 (2023)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Khamir is a traditional cake mostly found in Pemalang City, Central Java, Indonesia. This cake was an acculturation product from Arab and Pemalang cultures, so this cake is commonly consumed by people of Pemalang and Arabic descent. Khamir cake is made primarily from a large quantity of wheat flour and sugar. Due to its high sugar content, people with diabetes of history of diabetes are not suggested to consume this cake. This study aims to explore healthy food development (theoretical), produce khamir cake alternative for people with type II diabetes mellitus (practical), along with exploring consumers’ preferences for khamir cake made from brown sugar, honey, stevia sugar, and corn sugar (practical). This research was quantitative experiment research. We used a questionnaire as an instrument to gather the respondents’ preferences for the produced alternative khamir cake. In this study, we prepared khamir cake with the sugar variation from brown sugar, honey, stevia sugar, and corn sugar.
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