Article Per Year (5 Year)
p-Index From 2019 - 2024
0.408
P-Index
This Author published in this journals
All Journal Nutriology: Jurnal Pangan, Gizi, Kesehatan ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Novianti Tysmala Dewi
Universitas Bumigora
Computer Science & IT Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Edukasi melalui Media Ular Tangga sebagai Upaya Pencegahan Anemia pada Remaja di Mts Nurul Qur’an Pagutan Novia Zuriatun Solehah, S.Tr.Gz.,M.Gz; Novianti Tysmala Dewi; Wiwin Lastyana; Baiq Fitria Rahmiati; Wayan Canny Naktiany; Thonthowi Jauhari
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 3 No 2 (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.v3i2.2566

Abstract

Anemia is associated with mortality and morbidity in adolescents. The prevalence of anemia increases with increasing age. World Health Organization (WHO) data in the Worldwide Prevalence of Anemia shows that there are 1.62 billion people with anemia in the world with the highest prevalence in pre-school age 47.4% and Women of Reproductive Age (WUS) 41.8%. With sufficient knowledge of nutrition, young women will understand the impact of the wrong nutritional behavior that has been applied so far so that efforts to prevent anemia grow if it is marked by changes in knowledge as well as attitudes. This community service activity aims to increase the knowledge of adolescents in preventing anemia. The purpose of counseling for adolescents is so that participants can understand what anemia is, the causes of anemia, prevention of anemia, and examples of food sources of iron. This activity was attended by 50 students grade 1 and 2 and 5 teachers of MTs Nurul Qur’an This activity took place in the MTs Nurul Qur'an Pagutan Hall. The participants were very enthusiastic and active in participating in counseling activities and playing ladders game until the end of the activity. Education using ladders media can affect the level of knowledge of adolescents about balanced nutrition and anemia in adolescents. Teenagers can understand and play an active role in participating in community service activities.
Ekstraksi Alginat dari Rumput Laut Coklat (Phaeophyceae) dan Pemanfaatannya Sebagai Pengemulsi (Emulsifier) pada Produk Pangan Farida Ariani; Lina Yunita; Novianti Tysmala Dewi; Ni Made Wiasty Sukanty; Widani Darma Isasih
Nutriology : Jurnal Pangan,Gizi,Kesehatan Vol 4 No 1 (2023): April 2023
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v4i1.2859

Abstract

Alginate is used as an emulsifier in food production. Its non-toxic, biocompatible, biodegradable, and hydrophilic properties are very promising for industrial use. Alginate can be obtained from brown seaweed because the alginate content in brown seaweed reaches 40% of its dry weight. The alginate extraction process can be carried out in 5 main stages, 1) extraction process using mineral acids, 2) filtering or centrifugation process, 3) re-soaking of the residue using an alkaline solution, 4) precipitation process, and 5) purification. Emulsifiers are molecules that adsorb on the surface of the droplets formed during the homogenization process and form a protective membrane that keeps the droplets from agglomerating. The use of alginate as an emulsifier in food has been carried out by several researchers. The results indicate that alginate substitution in food products has a significant effect on emulsion stability, where the stability of emulsions using alginate is higher than that of emulsions without alginate substitution. In addition, there was a positive interaction between alginate-substituted food products and food products without alginate substitution (control) on storage time. This research aims to provide an overview of the method or process of extracting alginate from brown seaweed (Phaeophyceae) and utilizing alginate as an emulsifier for food.
Co-Authors Farida Ariani Lina Yunita Ni Made Wiasty Sukanty Novia Zuriatun Solehah, S.Tr.Gz.,M.Gz Rahmiati, Baiq Fitria Thonthowi Jauhari Wayan Canny Naktiany Widani Darma Isasih Wiwin Lastyana