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All Journal AgriHealth: Journal of Agri-food, Nutrition and Public Health As-Sidanah : Jurnal Pengabdian Masyarakat
Sari, Vadira Rahma
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Religion Agriculture, Biological Sciences & Forestry Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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MENU SEHAT, ANGKA TEPAT: PEMBERDAYAAN IBU DAN ANAK DI DESA SERUT, JEMBER Yudianto, Erfan; Firmansyah, Frenza Fairuz; Sulihah, Nurfaizah Titisari; Febriyanto, Eko Yudi; Sari, Vadira Rahma
As-Sidanah Vol 8 No 1 (2026): APRIL
Publisher : LP2M Universitas Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/assidanah.v8i1.1-19

Abstract

Low nutritional literacy and health numeracy in rural families have the potential to impact the quality of food choices and daily cooking practices. Exploratory interviews conducted in March 2025 with mothers participating in the Community-Based Nutritional Research Center (TBM) in Serut Village revealed limitations in understanding nutritional composition, serving sizes, and budget-based menu planning. This situation prompted the need for interventions to improve mothers' nutritional knowledge, attitudes, and practices (KAP) and to strengthen children's health numeracy. The “Healthy Menu, Right Numbers” community program was implemented through six meetings using a community-based participatory approach (CBPA) for two target groups: mothers (n=10) and preschool–elementary school children (n=50). The materials covered balanced nutrition, label literacy, menu preparation using local ingredients, and contextual numeracy (portion calculation, serving sizes, budget), with CALGIBRA as a simple calculation tool. The evaluation used a descriptive pre-post design without inferential testing. In the mother group (n=10), the mean score increased from 29.0±2.05 to 29.4±2.63 (Δ=+0.4; maximum 32), with 6 mothers improving and 4 decreasing slightly. In the child group (7 groups), three groups improved, three remained stable, and one decreased. The findings are descriptive and contextual, showing mild but consistent improvements in mothers and strengthening of contextual numeracy in children. Sustainability focuses on monthly monitoring and micro-coaching based on kitchen cases, with CALGIBRA as an innovation that supports independent numeracy practice.
Characteristics of Edamame Soygurt with Stevia Sweetener as a Functional Food for Diabetes Mellitus Patients Oktafiani, Lirista Dyah Ayu; Sari, Vadira Rahma; Rachmawati, Septi Nur; Ningtyias, Farida Wahyu; Sari, Cindy Yunita
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 7, No 1 (2026): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v7i1.109841

Abstract

Type 2 Diabetes Mellitus is a metabolic disorder characterized by increased blood sugar (hyperglycemia) due to decreased insulin secretion. Stevia can be an alternative for people with diabetes mellitus. The addition of stevia sweetener is beneficial because it has a very low calorie content, making it safe for people with diabetes. This study aimed to determine the isoflavone content, physical properties, and sensory characteristics of edamame soygurt containing stevia as a functional sweetener. This study used 5 formulations of sucrose and stevia levels in sequence: 100:0 (F0), 75:25 (F1), 50:50 (F2), 25:75 (F3), and 0:100 (F4). All formulas were tested for isoflavone contents, physical properties (pH and viscosity), and sensory characteristics (hedonic test). The test for differences in isoflavone and pH levels between formulations was carried out using ANOVA. In contrast, the sensory properties test data were analyzed using the Friedman test at the 5% significance level. F0 showed the highest isoflavone content (12.55), the most acidic pH was in the F0 formulation (4.56), and the highest viscosity was in the F4 formulation (0.98). Sensory tests were conducted on aspects of color, aroma, taste, texture, overall, and the best formulation. The hedonic test showed no significant difference in the element of color among the formulas (p > 0.05). On the other hand, aroma, taste, texture, and overall aspects showed significant differences in several formulations (p < 0.05). The results of the best formulation test based on panelist perceptions showed that F4 was the most preferred formulation among the majority of panelists.
Co-Authors Erfan Yudianto Farida Wahyu Ningtyias, Farida Wahyu Febriyanto, Eko Yudi Firmansyah, Frenza Fairuz Oktafiani, Lirista Dyah Ayu Rachmawati, Septi Nur Sari, Cindy Yunita sulihah, nurfaizah titisari