Article Per Year (5 Year)
p-Index From 2020 - 2025
0.983
P-Index
This Author published in this journals
All Journal Indonesian Journal of Disability Studies Public Health Risk Assesment Journal Holistic: Journal of Tropical Agriculture Sciences
Akhsanitaqwim, Yochidamai
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Dentistry Health Professions Medicine & Pharmacology Public Health Social Sciences Veterinary

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Fortification of local fruit parijoto on soy yogurt drink and economy analysis Akhsanitaqwim, Yochidamai; Arista, Nor Isnaeni Dwi; Septiyanto, Arifin
Holistic: Journal of Tropical Agriculture Sciences Vol. 2 No. 1: (July) 2024
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/hjtas.v2i1.2024.277

Abstract

Background: The food and beverage industry is a leading industry that is the government's focus in the Industrial Revolution 4.0. Culinary is the most popular economic sub-sector.. As a food product from biotechnology, yoghurt always manages to occupy a global market share. Yoghurt is proven to maintain the digestive system. Therefore innovation is needed, especially regarding materials, to boost product competitiveness. Animal milk substrate can be substituted with soy milk which is cheap but rich in protein. The addition of natural fortification is projected to improve product quality. Parijoto fruit (Medinilla speciosa) typical of the slopes of Mount Muria, Colo Village, Kudus Regency, Indonesia was chosen as a fortificant because it is rich in antioxidants and antibacterial pathogens. At the same time, this adds to the usability and economic value of Parijoto, which is still low so far. Method: The research was conducted experimentally, referring to previous research methods. The formulation design was varied regarding adding Parijoto fruit extract to 100 ml of the product. Findings: From the results of the organoleptic test, the F1 formula (addition of 5 ml of Parijoto fruit extract) received the best acceptance from the panellists, with a preference level of 4.89. The product characteristics are liquid texture, alcoholic sweet taste, cream colour, and the aroma of Parijoto fruit tends to be faint. Conclusion:Parijoto Yogurt has advantages in terms of locality, price and nutrition. However, further research is needed based on more collaboration to increase this product's health and economic impact on local society. Novelty/Originality of this article: This study creates new functional food products and opens up opportunities to revitalize local economies and conserve biodiversity.
The Implementation of Adaptive Physical Education Program for Blind Students at SMP Modern Islamic School Surakarta Subroto, Rahmat; Hikmawati, Lusi; Lestari, Tri; Surtikanthi, Nanda Dewi; Fatmawati, Riska; Akhsanitaqwim, Yochidamai; Sugini
Indonesian Journal of Disability Studies Vol. 8 No. 1 (2021)
Publisher : The Center for Disability Studies and Services Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.657 KB) | DOI: 10.21776/ub.ijds.2021.008.01.07

Abstract

In the era of the Covid-19 pandemic, the government implemented a distance learning system for students at all levels of education. This has an impact on various changes in learning methods, including for the subjects of Physical Education, Sports, and Health. The importance of learning sports during the pandemic is the right of every student, including students with special needs. In fact, children who need special services are often excluded from teaching and learning activities in physical education. So adaptive physical education is needed so that it can serve the learning needs of blind students and lead students to achieve excellent health. To overcome the persistence of the above problem, the authors implemented an adaptive physical education program aimed at blind students at Junior High School Modern Islamic School (SMP MIS) Surakarta. The main program is train students to do an adaptive rhythmic gymnastics. This program consisting of Ayo Pahami (Lets Understand), Ayo Praktikkan (Lets Practice), and Ayo Lanjutkan (Lets Continue) carried out online through the WhatsApp Group. In general, this program implementation activities can run well. This is evidenced by the results of written test and also performance test. Quantitatively, the average students score is 60 while the average teachers score is 84 for the written test, and the average students score for performance test is 71,2 which is considered as skilled. Qualitatively, all students understand and can memorize the whole movements of the rhythmic gymnastics. Habituation and parental/teacher guidance is needed to boost students' ability in practicing the movements so that their motor skills can improve progressively. We also arrange ETAS organizational structure that aims to encourage students to continue their rhythmic gymnastics habits and is expected new extracurricular in the future.
Biofortified biscuits with indigenous plants: An innovative approach to prevent stunting in early childhood Akhsanitaqwim, Yochidamai; Arista, Nor Isnaeni Dwi; Septiyanto, Arifin
Public Health Risk Assesment Journal Vol. 2 No. 1: (July) 2024
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/phraj.v2i1.2024.814

Abstract

Background: The increase in human living standards is in line with the demands of public health quality. Stunting in Indonesia has reached 37.2%, placing it in fifth place in the world and becoming one of the five major health problems being addressed by the government. This study aims to find the right biscuit formulation from cassava leaves and cowpea seeds as an effort to prevent stunting. Methods: Making biscuits needs to be preceded by making cassava leaf paste and winged bean seed flour and then determining various formulations. Variations in winged bean seed flour formulation: cassava leaf paste, namely F1 (20:10), F2 (25:15), F3 (30:10). Biscuits are made using the cream method, namely mixing sugar, skim milk, margarine and egg yolks until homogeneous then adding wheat flour, winged bean seed flour, cassava leaf paste, water and leavening agent. The dough is rolled, molded and baked at 170 o C for 30 minutes. Findings: after carrying out organoleptic tests to measure product quality and determine the best formulation, it turned out that F2 was the biscuit formulation that the panelists liked most. Conclusion: The development of stunting prevention biscuits from cassava leaves and winged bean seeds is a potential solution. The next step is to disseminate this product as part of a stunting prevention strategy in the community. Novelty/Originality of this Study: The use of local agricultural resources, specifically winged bean seeds and cassava leaves, to develop a nutritious and affordable biscuit aimed at preventing stunting is an innovative approach that not only addresses the chronic malnutrition problem but also supports local economies by utilizing underutilized crops.
Effectiveness of herbal toothpaste with Ambon Banana tree sap extract (Musa paradisiaca var. sapientum) on inhibiting the growth of streptococcus mutans serotype-d (omz-176) bacteria Akhsanitaqwim, Yochidamai; Wirasat, Galang; Nugraha, Fahim Rafa
Public Health Risk Assesment Journal Vol. 2 No. 2: January (2025)
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/phraj.v2i2.2025.1464

Abstract

Background: This study aims to determine the antibacterial activity of Ambon banana stem sap extract against Streptococcus mutans serotype-d (OMZ-176) and to evaluate the physicochemical characteristics of toothpaste formulated with Ambon banana stem sap extract, along with its antibacterial activity against S. mutans serotype-d (OMZ-176). Methods: This study involved the extraction of Ambon banana stem sap, its phytochemical and antibacterial testing, and the formulation of herbal toothpaste. Quality tests included homogeneity, viscosity, pH, foaming, and spreadability. Data were analyzed using descriptive analysis and ANOVA to assess effectiveness and product quality. Findings: The research employed an experimental method on a laboratory scale. Ambon banana stem sap extract inhibited the growth of S. mutans at concentrations of 600 mg/mL and 700 mg/mL, with inhibition zone diameters of 9.405 ± 0.0613 mm and 10.623 ± 0.0044 mm, respectively. Toothpaste containing Ambon banana stem sap extract at a concentration of 600 mg/mL exhibited characteristics of a creamy color, thick consistency, homogeneity, a pH of 9.4, foam height of 0.8 cm, viscosity of 196.58 dPa·s, and a spreadability of 3.65 cm. Meanwhile, toothpaste with a 700 mg/mL extract concentration had a brownish color, thick consistency, homogeneity, a pH of 9.43, foam height of 0.5 cm, viscosity of 196.65 dPa·s, and a spreadability of 3.38 cm. Both toothpaste formulations at 600 mg/mL and 700 mg/mL were effective in inhibiting the growth of S. mutans, with inhibition zone diameters of 13.6233 ± 0.8519 mm and 11.565 ± 0.8674 mm, respectively, categorized as strong inhibition. Novelty/Originality of this Study:This study presents an innovative approach to oral health by using Ambon banana stem sap as a fluoride alternative, showing strong antibacterial properties and offering a safer, natural option for effective oral care.
Innovative utilization of chicken feet bones (Gallus gallus domesticus) and mung beans (Vigna radiata) in crackers: A sustainable nutritional approach to combat childhood malnutrition Malakiano, Anghia Callista Vaci; Arista, Nor Isnaeni Dwi; Akhsanitaqwim, Yochidamai
Public Health Risk Assesment Journal Vol. 3 No. 1: July (2025)
Publisher : Institute for Advanced Science, Social, and Sustainable Future

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61511/phraj.v3i1.2025.1822

Abstract

Background: Malnutrition leads to weakened immunity, making children more susceptible to infectious diseases and affecting future generations if not promptly addressed. Chicken feet bones (Gallus gallus domesticus) are a food waste product rich in calcium, while mung beans (Vigna radiata) are high in vitamins and minerals, making them potential sources of additional nutrition. This study aims to investigate the processing of Hi-C Crackers using chicken feet bones and mung beans, analyze its macronutrient content qualitatively, and determine its calcium content qualitatively. Methods: This experimental research involved processing Hi-C Crackers and analyzing their nutritional composition qualitatively. Findings: Hi-C Crackers were successfully processed using a 2:1 ratio of chicken feet bones to mung beans. The macronutrient content was determined using qualitative reagent tests: Lugol's iodine test for carbohydrates (blue-black color), Biuret test for protein (purple color), and Benedict’s test for glucose (greenish-blue color). Calcium content was confirmed using ammonium oxalate and acetic acid reagents, producing a brownish-white precipitate. Conclusion: Hi-C Crackers is a nutritious snack with essential macronutrients and calcium. Novelty: This research introduces a new food innovation utilizing commonly discarded ingredients to combat malnutrition.
Co-Authors Arista, Nor Isnaeni Dwi Fatmawati, Riska Hikmawati, Lusi Malakiano, Anghia Callista Vaci Nugraha, Fahim Rafa Septiyanto, Arifin Subroto, Rahmat Sugini Surtikanthi, Nanda Dewi Tri Lestari Wirasat, Galang