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All Journal Alotrop Jurnal Pendidikan dan Ilmu Kimia JOURNAL OF INDUSTRIAL AND MANUFACTURE ENGINEERING Serambi Saintia : Jurnal Sains dan Aplikasi Journal of Language and Health Kenanga : Journal of Biological sciences and Applied Biology Al Ghafur : Jurnal Ilmiah Pengabdian Kepada Masyarakat Vitamedica: Jurnal Rumpun Kesehatan Umum Journal of Health and Therapy
Kasrawati, Kasrawati
Prodi Farmasi Klinis, STIKes Medika Nurul Islam, Sigli, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Veterinary

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Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera) Terhadap Kadar Protein Tempe Kedelai (Glycine max L) dengan Menggunakan Metode Spektrofotometri UV-Vis Lia Fadliah; Riska Fauza; Yuliana Yuliana; Kasrawati Kasrawati
Journal of Language and Health Vol. 6 No. 3 (2025): Journal of Language and Health: September 2025
Publisher : CV. Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/jlh.v6i3.430

Abstract

Tepung daun kelor (Moringa olefera) merupakan bahan pangan yang tinggi kandungan gizi dan protein. Terdapatnya kandungan tersebut baik digunakan  sebagai  bahan  tambahan  pembuatan  tempe  kedelai  untuk meningkatkan kadar ptotein. Tujuan penelitian untuk mengetahui pengaruh penambahan tepung daun kelor (Moringa oleifera) terhadap kadar protein pada tempe kedelai (Glycine max L.) dengan menggunakan metode spektrofotometri UV-Vis. Metode dalam penelitian yaitu eksperimental laboratorium dengan menggunakan metode spektrofotometri UV-Vis dan menggunakan desain Rancangan Acak Lengkap (RAL). Hasil   kadar protein yang didapatkan dalam penambahan tepung daun kelor  K0  (0 g) kadar proteinya yaitu (0,32%),  K1 (4 g) kadar proteinya yaitu (0,33 %), K2 (10 g) kadar proteinya yaitu (0,34%)  dan  K3 (20 g) kadar proteinya yaitu (0,35%), hasil uji one way Anova didapatkan nilai p- value yaitu 0.000<0.05 jadi Ho ditolak dan Ha  diterima sehingga ada pegaruh secara nyata penambahan tepung daun kelor (moringa oleifera) terhadap kadar protein tempe kedelai (Glycine Max L.) dengan menggunakan metode Spektrofotometri Uv-Vis.
Pengaruh Edukasi terhadap Perilaku Perawatan Kaki pada Penderita Diabetes Melitus Tipe 2 di Wilayah Kerja Puskesmas Peukan Baro Kabupaten Pidie Azhar Mu’alim; Novita Sari; Kasrawati Kasrawati; Alpi Sri Rakhmayana; Lisnawati Rahayu; Putri Zahara; Dian Devita
VitaMedica : Jurnal Rumpun Kesehatan Umum Vol. 4 No. 3 (2026): Juli : VitaMedica : Jurnal Rumpun Kesehatan Umum
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/vitamedica.v4i3.961

Abstract

Type 2 Diabetes Mellitus is a chronic disease requiring continuous self-care, including foot care to prevent the occurrence of diabetic foot complications. The low level of foot care behavior among patients with Type 2 Diabetes Mellitus highlights the importance of health education. This study aimed to determine the effect of education on foot care behavior among patients with Type 2 Diabetes Mellitus in the working area of the Peukan Baro Community Health Center, Pidie Regency. This quantitative study utilized an experimental approach with a one-group pretest-posttest design. A total of 67 respondents were selected as the sample. The research instrument used was the Foot Care Behavior Scale (FCBS) questionnaire. The results showed a significant effect of foot care education on foot care behavior among Type 2 Diabetes Mellitus patients in the working area of the Peukan  Baro Community Health Center, Pidie Regency. This was evidenced by the Wilcoxon test result showing a p-value = 0.001 (p < 0.05), indicating a significant difference in foot care behavior before and after the education was provided. It can be concluded that foot care education enhances foot care behavior, which is expected to prevent diabetic foot complications in Type 2 Diabetes Mellitus patients. The researcher recommends that patients with Type 2 Diabetes Mellitus independently and continuously implement foot care behaviors according to the provided education, such as maintaining foot hygiene, routinely inspecting foot conditions, and wearing appropriate footwear.
Formulasi Minuman Probiotik Kombinasi Sari Buah Mangga (Mangifera indica L.) dan Nanas (Ananas comosus L.) dengan Penambahan Susu Skim dan Bakteri Asam Laktat Lia Fadliah; Kasrawati Kasrawati; Jeny Riska Vatica; Muazzinah Muazzinah; Nurul Azzuhra
KENANGA : Journal of Biological Sciences and Applied Biology Vol. 6 No. 1 (2026): April 2026
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Ar-Raniry Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/kenanga.v6i1.9799

Abstract

Digestive tract disorders such as diarrhea, gastritis, constipation, and Irritable Bowel Syndrome (IBS) are common health problems among the Indonesian population. Probiotics are known to play an important role in maintaining the balance of intestinal microbiota, inhibiting the growth of pathogenic bacteria, and enhancing immune responses. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) contain vitamins, dietary fiber, antioxidants, and natural prebiotic compounds that support the growth of lactic acid bacteria (LAB). The addition of skim milk serves as an additional nutrient source for LAB to optimize the fermentation process. This study aimed to formulate a probiotic beverage based on a combination of mango and pineapple juices with the addition of skim milk and lactic acid bacteria, as well as to evaluate the total LAB count, lactic acid content, and vitamin C content. This research employed a laboratory experimental method using a post-test only group design. The treatments consisted of skim milk concentrations of 1%, 2%, and 3%, with the addition of 10% LAB starter culture. The evaluation included LAB enumeration using the Total Plate Count method, determination of lactic acid content by titration with 0.1 N NaOH, and vitamin C analysis using the iodimetric titration method. The results showed that the formulation containing 1% skim milk produced the highest LAB count, reaching 1.8 × 10¹⁰ CFU/mL. The lactic acid content ranged from 0.45% to 2.07%, with formulations containing 2% and 3% skim milk meeting the Indonesian National Standard (BSN) requirements (0.5–2.0%). The average vitamin C content was 0,056%, which was considerably higher than the standard range specified by SNI (0.01–0.1%). It can be concluded that the combination of mango and pineapple juices with skim milk has the potential to be formulated as a probiotic beverage that meets quality standards. Formulations containing 2% and 3% skim milk exhibited the best physicochemical characteristics, while the 1% skim milk formulation resulted in the highest LAB count. Keywords: probiotic beverage; mango juice; pineapple; skim milk; vitamin C; lactic acid bacteria.
Co-Authors Alpi Sri Rakhmayana Azhar Mu'alim Azhar Mu’alim Desi Murdiatama Dian Devita Fadliah, Lia Fitria, Syifa Jeny Riska Vatica Jeny Riska Vatica Jeny Riska Vatica Leny Novita Lia Fadliah Lia Fadliah Lisnawati Rahayu Muazzinah Muazzinah Novita Sari Novita, Leny Nursani, Evi Nurul Azzuhra Putri Zahara Ridwan, Salbiah Riska Fauza Salbiah Ridwan Salbiah Salbiah, Salbiah Sihotang, Supran Hidayat Supran Hidayat Sihotang Vatica, Jeny Riska Yuliana Yuliana