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All Journal Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Teknologi Pertanian JURNAL KESEHATAN PERINTIS Ensiklopedia of Journal Jurnal Ners Jurnal Riset Indragiri
Sepni Asmira
Universitas Perintis Indonesia
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PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata) dan Ikan Gabus (Ophiocephalus striatus) TERHADAP MUTU ORAGNOLEPTIK, KADAR PROTEIN DAN VITAMIN A BISKUIT Arza, Putri Aulia; Asmira, Sepni
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol 1, No 1 (2017)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2017.1.1.1992

Abstract

Nutrition potential and availability of pumpkin and cork in Indonesia are abundant, so diversification of pumpkin and cork fish in biscuit making is expected to be a more nutritious food alternative. This study was an experimental study using a complete randomized design consisting of three treatments, one control and two replications. This study was conducted in January - June 2016. Observations were made on organoleptic characteristics and protein content of biscuits. The subjective observation result using organoleptic test showed that the level of panelists preference for color and texture was on treatment A (control) without the addition of pumpkin and cork fish. As for the aroma and taste with the best result is on the treatment of C with the ratio of pumpkin and cork fish (20 g: 20 g). The highest protein content was found in D treatment with the addition of pumpkin and cork fish (30 g: 30 g). Based on the results of research conducted, the addition of yellow squash and cork fish affect the color of biscuits and protein content of biscuits.   
PENGARUH SUBSTITUSI ALPUKAT (Persea Americana Mill) DAN TEPUNG IKAN LELE (Clarias gariepinus Burchell) TERHADAP MUTU ORGANOLEPTIK DAN KADAR PROTEIN PADA BISKUIT MPASI Asmira, Sepni; Nova, Maria; Hanum, Dzulfa
JURNAL TEKNOLOGI PERTANIAN Vol 8 No 1 (2019)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.792 KB) | DOI: 10.32520/jtp.v8i1.536

Abstract

Masalah gizi kurang pada bayi dan anak-anak dapat menyebabkan terganggunya pertumbuhan dan perkembangan anak. Untuk mengatasinya perlu perbaikan pola makan masyarakat melalui diversifikasi dan substitusi pangan. Alpukat dan ikan lele merupakan bahan pangan potensial pada pembuatan biskuit kaya akan protein. Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi alpukat dan tepung ikan lele terhadap kadar protein dan mutu organoleptik pada biskuit.  Penelitian eksperimental ini menggunakan desain rancangan acak lengkap (RAL) yang terdiri dari tiga perlakuan dan dua kali ulangan. Pengamatan yang dilakukan adalah uji subjektif yang dilakukan terhadap cita rasa (uji organoleptik) dengan 25 panelis agak terlatih dan analisis protein  menggunakan metode Kjedahl berdasarkan SNI 01-2891-1992. Data dianalisis statistik dengan menggunakana SPSS 16. Hasil uji organoleptik didapatkan perlakuan yang paling disukai adalah perlakuan B (10 g alpukat: 20 g tepung ikan lele) dengan indikator penilaian berdasarkan kesukaan terhadap warna, tekstur, aroma serta rasa. Hasil kadar protein terbaik adalah pada perlakuan A (5 g alpukat: 25 g tepung ikan lele) yaitu sebesar 12,37 % , seluruh biskuit dengan ketiga perlakuan telah memenuhi kriteria biskuit MPASI berdasarkan Menkes 2007.
PENGEMBANGAN PUDING DENGAN PENAMBAHAN TEPUNG WORTEL(Daucus Carrota L) DAN KUNING TELUR SEBAGAI ALTERNATIF SNACK FOOD SUMBER PRO VITAMIN A Sepni Asmira; Delzi Ilham; Partini Widiastika
JURNAL TEKNOLOGI PERTANIAN Vol. 10 No. 2 (2021)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v10i2.1583

Abstract

Impaired vision and blindness are still a health problem in the world, including in Indonesia. Efforts to maintain eye health can be done by consuming foods that contain lots of vitamin A or provitamin A. Carrots are a source of provitamin A and egg yolks are a source of fat apart from being a source of vitamin A as well. This study aims to determine the effect of adding carrot flour and egg yolk on organoleptic quality and levels of beta-carotene and fat in pudding. This study is an experimental study using a completely randomized design (CRD) consisting of four treatments and two replications. Observations were made subjectively on taste (organoleptic test) with 25 moderately trained panelists and objective observations included testing the levels of beta-carotene with UV-vis spectrophotometry and fat content testing using the Soxhlet method. Based on the results of the organoleptic test, it was found that the best treatment was treatment B (10:10) with four indicators assessed including color, aroma, texture and taste. The laboratory results showed that the highest beta-carotene content was between sample A (control) and sample B (10:10) with the highest average result in sample B of 50.2 and the highest fat content in sample B was 0.169. It is recommended to further researchers to test the acceptability of the product and make more use of local food in research besides being easy to find and having high nutritional value and economic value.
ANALISA NILAI GIZI DAN UJI ORGANOLEPTIK BOLU PEPAYA SEBAGAI ALTERNATIF MAKANAN SELINGAN PADA HIPERKOLESTEROLEMIA Nurhamidah; Sepni Asmira; Anggia
JURNAL TEKNOLOGI PERTANIAN Vol. 11 No. 1 (2022)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v11i1.1941

Abstract

According to the World Health Organization (WHO) in 2018, it was recorded that people with high cholesterol in Indonesia increased every year by 28%, this number is likely to increase to 29.25 in 2025. Papaya fruit is rich in nutrition, contains high fiber and antioxidants. Papaya fruit will be processed into sponge, which is a very popular food as a snack for hypercholesterolemia. The purpose of the study was to know the average value of the color, aroma, texture, taste of the sponge and to know the value of the fiber content of the best sponge. The method used in this study is an experiment using a Completely Randomized Design method consisting of four treatments and two replications. Treatment A (25 grams of papaya), treatment B (50 grams of papaya), treatment C (75 grams of papaya) and treatment D (100 grams of papaya). This research was conducted in July 2021. Sampling was carried out at the researcher's house, while organoleptic tests were carried out at the Perintis Indonesia University campus and the fiber content inspection site at Baristand (Industrial Research and Standardization Center Padang). Based on the results of the organoleptic test, it showed that the panelists' assessment of the papaya sponge product had a very significant effect on the color, aroma, texture, and taste of the papaya sponge. Based on the panelists' assessment, treatment A (pawpaw 25 grams) was the best product, namely color 4.3; fragrance 4.56; texture 4.42 and taste 4.72 with the highest average value of 18. Treatment A contained fiber content of 5.53 with a weight of 50 grams of papaya sponge. In this study it can be concluded that the best papaya sponge is treatment A, the best papaya cake contains fiber content which is very beneficial for hypercholesterolemic patients so that it can meet fiber levels per person in a day.
PENGARUH PENGGUNAAN LABU SIAM (Sechium edule) DENGAN KONSENTRASI YANG BERBEDA TERHADAP MUTU ORGANOLEPTIK DAN KADAR SERATKERUPUK IKAN Sepni Asmira; Putri Aulia Arza
JURNAL KESEHATAN PERINTIS Vol 2 No 2 (2015): DESEMBER 2015 : Jurnal Kesehatan Perintis (Perintis's Health Journal)
Publisher : LPPM UNIVERSITAS PERINTIS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.915 KB)

Abstract

One of the problems of adequate nutrition dominant place in Indonesian society is the problem of indigestion. Consumption of fibers in sufficient quantity is very good for constipation and safe for sensitive stomach or intestinal inflammation. Dietary fiber can reduce the risk of cancer due to incomplete digestion system (Soedarya, 2009). Chayote is one of the foods that are rich in fiber in addition to vitamins and minerals. West Sumatra province is one of the provinces chayoteproduction continues to increase from year to year, especially in the highlands. Use of squash in society merely boiled as a vegetable. Hence the need for the expansion of the potential of squash as a food product, one of them as an additional raw material in foods such as fish crackers so high nutritional value. This study aims to determine the best formulation of making fish crackers modified squash with different concentrations were viewed by the results of chemical tests and organoleptic test analyze changes in the levels of fiber crackers before and after added squash.The study was conducted in two phases, namely first esearch and advanced research. Preliminary research include making fish crackers, organoleptic test and analysis of fiber content. Manufacture of modified fish crackers with chayote conjoined and organoleptic test was conducted in the Laboratory of food, STIKES Perintis West Sumatra and fiber content analysis in the laboratory Kopertis Region X. The results of organoleptic test fish crackers were added chayote shows the average - average level of A panelist on crackers color is brownish , the average level of A panelist on crackers aroma is neutral, the average - average level of A panelist on crackers are crunchy texture, the average - average preference level panelists to taste crackers are like. So than - average levels of most favored A panelist is on treatment D (addition of 150 grams of chayote). For the highest fiber content in treatment D (addition of chayote 150 g). More additions of chayote on the fish crackers can increase the fiber content in fish crackers.
HUBUNGAN KARAKTERISTIK INDIVIDU DAN STATUS GIZI DENGAN KONDISI DIABETES MELITUS TIPE 2 DI WILAYAH KERJA PUSKESMAS ANAK AIR TAHUN 2022 Sepni Asmira; Fauzan Azima; Kesuma Sayuti; Armenia
JURNAL RISET INDRAGIRI Vol 2 No 1 (2023): Maret
Publisher : Lembaga Marwah Rakyat

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

Abstract

Prevalensi diabetes pada orang dewasa terus meningkat di tingkat nasional dan global.  Ada beberapa faktor penentu diabetes sangat penting untuk tindakan pencegahan dan kontrol penderita diabetes. Tujuan penelitian ini untuk mengetahui Hubungan Karakteristik Individu dan Status Gizi Pada Pasien Diabetes Melitus Tipe 2 Di Wilayah Kerja Puskesmas Anak Air Tahun 2022.  Penelitian ini merupakan analitik dengan desain penelitian cross sectional pada 42 responden, dengan analisis data dengan analisis univariat dan analisis bivariat dengan uji Chi-Square. Hasil penelitian didapatkan pengetahuan  kurang 64,29%, asupan karbohidrat cukup 47,62 %, asupan lemak cukup 54,76%, protein cukup 45,24 %, aktivitas fisik kurang 73,80%, dan status gizi overweight 73,81%. Adanya hubungan pengetahuan, asupan karbohidrat, asupan lemak, aktivitas fisik, status gizi dengan kejadian DM tipe2 dan tidak terdapat hubungan antara protein dengan diabetes melitus tipe 2 . Pengetahuan, pola makan, aktivitas fisik dan status gizi sangat mempengaruhi kondisi DM Tipe 2.  Diharapkan responden lebih aktif untuk melakukan aktivitas sehari-hari, menjaga asupan makanan, agar kondisi gula darah tetap terkontrol sehingga terhindar dari peningkatan kadar glukosa dalam darah.
GAMBARAN KEPATUHAN DIET DAN KONTROL GULA DARAH PADA PASIEN DIABETES MELITUS TIPE 2 SETELAH KONSELING GIZI DI PUSKESMAS AIR DINGIN TAHUN 2022 Sepni Asmira; Fauzan Azima; Kesuma Sayuti; Armenia Armenia
Ensiklopedia of Journal Vol 5, No 3 (2023): Vol. 5 No. 3 Edisi 2 April 2023
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.004 KB) | DOI: 10.33559/eoj.v5i3.1642

Abstract

Diabetes mellitus (DM) is a chronic metabolic disorder characterized by hyperglycemia resulting from impaired insulin secretion and insulin resistance. The 2018 health profile survey showed that the highest prevalence of type 2 DM was in the working area of the Air Dingin Health Center, including high compared to other puskesmas in the Koto Tangah sub-district with 442 cases of DM. The aim of the study was to find out the description of dietary compliance and blood sugar control in type 2 DM patients at the Air Cold Health Center after nutritional counseling in 2022. This type of quasi-experimental research used the One Group Pretest Posttest design. Samples were taken using total sampling. The total sample was 37 people who met the inclusion and exclusion criteria. Data on blood sugar levels were measured using a glucometer. The data normality test used the Shapiro-Wilk test and the analysis used the Wilocoxon test. The results showed that there was a decrease in the average blood glucose level. There is a significant effect on blood sugar levels, there is no significant effect on adherence in terms of the amount of food on total energy and carbohydrates and there is a significant effect on adherence to protein and fat, there is a significant effect on adherence in terms of the type of food and there is a significant effect on adherence in terms of schedule Meals before and after nutritional counseling.
Penurunan Glukosa Darah Diabetisi Dengan Intervensi Bubur Instan Fungsional Untuk Diabetes (Bifud) Sepni Asmira; Fauzan Azima; Kesuma Sayuti; Armenia Armenia
Jurnal Ners Vol. 7 No. 2 (2023): OKTOBER 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jn.v7i2.17004

Abstract

Diabetes melitus tipe 2 merupakan penyakit metabolik yang jumlah penderitanya terus meningkat setiap tahunnya. Pemberian pangan fungsional pada penderita diabetes diharapkan mampu mengontrol kadar glukosa darah penderita diabetes. Tujuan penelitian ini untuk mengetahui pengaruh pemberian pangan fungsional bubur instan fungsional untuk diabetes dengan bahan baku labu kuning, kedelai, ekstrak kayu manis dan ekstrak ciplukan pada penuruna kadar glukosa darah diabetesi. Penelitian quasi experiment dengan desain pretest posttest with control group design, 10 orang responden kelompok kontrol dan 10 orang responden kelompok intervensi yang diambil secara purposive sampling. Responden diberi produk pangan berupa bubur instan fungsional sejumlah 100 gram selama 30 hari. Data dianalisis dengan uji paired sample t test. Rata-rata perubahan kadar glukosa darah responden sebesar 32,64%. Berdasarkan uji statistik, terdapat perbedaan yang bermakna kadar glukosa darah awal dan akhir (p<0,05). Pemberian produk bubur instan fungsional untuk diabetes dapat direkomendasikan dan dipertimbangkan sebagai pangan alternatif untuk membantu manajemen penanganan DM tipe 2.
Co-Authors Anggia Armenia, Armenia Arza, Putri Aulia Delzi Ilham Fauzan Azima Hanum, Dzulfa Maria Nova, Maria Nurhamidah Partini Widiastika Putri Aulia Arza Sayuti, Kesuma