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All Journal Jurnal Sains dan Teknologi Pangan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat ARTERI : Jurnal Ilmu Kesehatan
Sari, Fitri Komala
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Electrical & Electronics Engineering Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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ANTIOXIDANT ACTIVITY, PHYSICAL QUALITY, AND SENSORY PROPERTIES OF WATERMELON ALBEDO (Citrullus lanatus) ICE CREAM WITH HONEY Mahmudah, Nur Aini; Hariyanti, Asih Putri; Luthfiya, Lulu’; Sari, Fitri Komala
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (770.504 KB) | DOI: 10.33772/jstp.v8i1.29614

Abstract

Antioxidant are nutritional and non-nutritional substances within in food preventing or slowering oxidative damage in the body. Antioxidant can be obtained by consuming healthy foods, fruits, and vegetables. Watermelon’s albedo and honey are both containing antioxidant which have the opportunity to be developed into products such as ice cream. This study aimed to determine the antioxidant activity, physical quality, and sensory properties of watermelon albedo ice cream with the addition of honey. This research was conducted experimentally by a completely randomized design (CRD), with four treatment levels. The ratio of watermelon albedo and honey were 30%:0%, 30%:10%, 20%:20%, and 10%:30%. Analysis carried out were antioxidant activity, physical quality (overrun, melting speed, and total solids), and sensory properties (color, aroma, taste, and texture). There was no significant difference in antioxidant activity of all ice cream samples (F0, F1, F2 and F3). The physical quality analysis resulted there were significant differences in melting speed and total solids parameters. The organoleptic quality test resulted that panelist preferred ice cream without the addition of watermelon albedo and honey.
Association between Physical Activity and Vitamin C Intake with HDL and LDL Levels among Overweight Students: A Cross-Sectional Study Damayanti, Amilia Yuni; Fathimah, Fathimah; Setiyani, Ana; Sari, Fitri Komala
ARTERI : Jurnal Ilmu Kesehatan Vol 6 No 3 (1): Mei
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v6i3.441

Abstract

Obesity is a medical condition characterized by the excessive accumulation of body fat tissue. It is a significant health concern because it can lead to degenerative diseases with high morbidity and mortality rates, such as dyslipidemia. This study aimed to analyze the relationship between physical activity, vitamin C intake, and High-Density Lipoprotein (HDL) and Low-Density Lipoprotein (LDL) levels in overweight adolescents. The subjects were 50 overweight female university students aged 17-25, selected via purposive sampling. The research was conducted at UNIDA Gontor and the Widodo Medika Laboratory. Instruments used included a clinical chemistry analyzer, reagents, weight scales, and a microtoise for height measurement. A cross-sectional study design was employed, and data were analyzed using the Spearman rank correlation test. The analysis indicated no significant relationship between physical activity and HDL levels (p=0.490), nor between physical activity and LDL levels (p=0.619). In contrast, the results revealed a significant correlation between vitamin C intake and HDL levels in the overweight female students (p=0.020), with a moderate correlation strength (r=0.327). However, no significant association was found between vitamin C intake and LDL levels (p=0.744), which demonstrated a very weak correlation (r=0.047). In conclusion, this study shows a significant relationship between vitamin C intake and HDL levels in overweight female students. Conversely, no significant correlation was found with LDL levels, and physical activity did not have a significant association with either HDL or LDL cholesterol.
Sosialisasi Penggunaan Website dan Aplikasi Halal MUI terhadap Keputusan Pembelian pada Wali Murid TK Sartika: Socialization of the Use MUI Halal Website and Application on Purchasing Decisions of Students’ Guardian in TK Sartika Astuti, Nugrahani; Sari, Fitri Komala; Muyasyaroh, Hidayatun; Nurfatimah, Ratna Palupi; Hutauruk, Janu; Inayati, Dyah Ajeng Tsinta; Mawarni, Mega Adi
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 8 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i8.9614

Abstract

The halalness of food products is an important concern for the Muslim community, especially for guardians who are responsible for their children's consumption. Majelis Ulama Indonesia (MUI) has provided a halal certification checking facility through the MUI Halal website and application. However, many people still do not understand how to use it, so socialization is needed to increase awareness in choosing halal products. The purpose is to improve the understanding and skills of Sartika Kindergarten, Ketintang Surabaya guardians in checking the halal certification of food and beverage products through the MUI Halal website and application. Socialization is expected to help students' parents make decisions about purchasing halal products so that they are more focused and in accordance with Islamic law. The Activity Implementation Method is carried out through three stages: (1) coordination with the school, (2) socialization and training in the use of the MUI Halal website and application, and (3) evaluation by filling out a questionnaire. The results of this Socialization Activity significantly increased the participants' understanding. Before the activity, three respondents agreed to check the halal certification before buying a product, while after the socialization and training, there was an increase in the number of respondents who answered strongly agree, namely 18 respondents. This shows the effectiveness of socialization in increasing awareness and purchasing decisions for halal products.
Co-Authors Amilia Yuni Damayanti Fathimah, Fathimah Hariyanti, Asih Putri Hutauruk, Janu Inayati, Dyah Ajeng Tsinta Luthfiya, Lulu’ Mawarni, Mega Adi Muyasyaroh, Hidayatun Nugrahani Astuti Nur Aini Mahmudah Nurfatimah, Ratna Palupi Setiyani, Ana