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All Journal Argipa (Arsip gizi dan Pangan) Akrab Juara : Jurnal Ilmu-ilmu Sosial Surakarta English and Literature Journal
INDAH KUSUMANINGRUM
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Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health

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Formulation of high potassium and fiber snack bar based on seaweed, kepok banana, and mocaf flour as an alternative snack for hypertension patients Indah Kusumaningrum; Nur Setiawati Rahayu
ARGIPA (Arsip Gizi dan Pangan) Vol 3 No 2 (2018)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (223.563 KB) | DOI: 10.22236/argipa.v3i2.2465

Abstract

Hypertension is a case that affects many elderly people, this disease can interfere with the functioning of other organs, especially vital organs such as the heart and kidneys. According to prevalence data, hypertension patients in Indonesia were 26.5 percent. Patients exposed to this case at the age of ≥18 years were 25.8% and patients who have normal blood pressure and take hypertension medication were 0.7% (Riskesdas, 2013). Hypertension sufferers are advised to reduce sodium and saturated fat intake and increase potassium intake. Seaweed and kepok banana are foods that have high potassium content. Seaweed and mocaf also have high fiber content. So that these materials can potentially be developed into raw materials for making alternative food products for people with hypertension. The research was conducted in two stages, the first phase of the research was seaweed extraction and the manufacture of kepok banana flour. The second phase of the study was a formulation of fortified snack bar with composite flour (seaweed flour, kepok banana flour, and mocaf) obtained in the first stage. Then sensory analysis included hedonic test. The most preferred formula for panelists was formula 3, both in aroma, taste, and texture with a mixture of 75% composite flour and nutritional content in 100 grams containing calories around 307.70 kcal. The content of fiber per 100 gram of snack bar was about 8.44 gram and potassium was and 430.11 mg. Keywords: Snack Bar, Hypertension, Composite Flour, High Dietary Fiber, High Potassium
PENYULUHAN PENYEHATAN MAKANAN DAN MINUMAN BAGI IBU-IBU RUMAH TANGGA RT 03 RW 10 KECAMATAN PASAR REBO DAN PENGURUS CABANG AISYIAH CIRACAS JAKARTA TIMUR Zulfadewina Zulfadewina; Septi Fitri Meilana; Indah Kusumaningrum
Jurnal Akrab Juara Vol 3 No 3 (2018)
Publisher : Yayasan Akrab Pekanbaru

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Abstract

Food sanitation is an attempt to control the eating factors, people, places and equipment that may or may cause illness or health problems. The food served is not only nutritious and attractive but the quality of washing and drinking tools also plays an important role. Contaminated food and drink will cause various diseases. Food and beverage awareness raising activities for housewives are important as often as possible because of the increasing number of unhealthy foods and beverages due to the use of chemicals to increase consumer interest produced by home or individual industries. Counseling of food and beverage sanitation, so far has touched only a small number of people, whether committed by the institutions concerned or committed by community service activities by universities. From this counsel see that the community desperately needs practical knowledge on how to identify good food and beverages or food and beverages that have been bad for consumption. Keywords: Counseling, Selection, Restructuring of Food and Drink, housewife, Aisyiah branch manager.
PENYULUHAN PENYEHATAN MAKANAN DAN MINUMAN BAGI IBU- IBU RUMAH TANGGA RT 03 RW 10 KECAMATAN PASAR REBO DAN PENGURUS CABANG AISYIAH CIRACAS JAKARTA TIMUR Zulfadewina; Septi Fitri Meilana; Indah Kusumaningrum
Akrab Juara : Jurnal Ilmu-ilmu Sosial Vol. 9 No. 4 (2024): November
Publisher : Yayasan Azam Kemajuan Rantau Anak Bengkalis

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Abstract

Penyehatan makanan adalah upaya mengendalikan faktor makan, orang, tempat dan perlengkapan yang dapat atau mungkin menimbulkan penyakit atau gangguan kesehatan. Makanan yang disajikan bukan hanya bergizi dan bentuk menarik tetapi kualitas pencucian alat makan dan alat minuman juga berperan penting. Makanan dan minuman yang terkontaminasi maka akan menimbulkan berbagai macam penyakit. Kegiatan penyuluhan penyehatan makanan dan minuman terhadap ibu-ibu rumah tangga sangat penting dilakukan sesering mungkin mengingat semakin banyaknya makanan dan minuman yang tidak sehat karena penggunaan bahan-bahan kimia untuk meningkatkan ketertarikan konsumen yng diproduksi oleh industri rumah tangga atau perorangan. menyentuh sejumlah kecil masyarakt, baik yang dilakukan lembaga yang berkepentingan maupun yang dilakukan oleh kegiatan pengabdian pada masyarakat oleh perguruan tinggi. Dari penyuluhan ini lihat bahwa masyarakat sangat butuh pengetahuan praktis tentang bagaimana mengidentifikasi bahan makanan dan minuman yang baik atau bahan makanan dan minuman yang telah tidak baik untuk dikonsumsi.
Implementation of E-learning in EFL Context during COVID-19: Teachers' and Students' Views at One School Sri Wahyuningsih; Indah Kusumaningrum
Surakarta English and Literature Journal Vol 5, No 2 (2022): AUGUST
Publisher : University of Surakarta

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Abstract

The present study reports the implementation of e-learning in English language teaching during the COVID-19 pandemic at one of the private high schools in Indonesia viewed from teachers' and students' perspectives. Using a qualitative study, the data were garnered through semistructured interviews with an English teacher, a principal who also teaches English, and students. The result reveals that both teachers and students have the same responses to e-learning practices. There were three stages in implementing e-learning: preparation, implementation, and evaluation. In terms of preparation, the English teacher designed lesson plans as a guideline for learning. In the implementation stage, the English teacher used learning materials from various sources, including textbooks, videos, articles, and other sources on the internet. On the other hand, students reported that English teaching and learning activities in e-learning classes were usually carried out through WhatsApp, Google Classroom, and Zoom meetings. Apart from the advantages of elearning in English language teaching, some challenges in its practice include the difficulties of operating technical devices for specific teachers, the problems of controlling students during distance learning, etc. Finally, the study's findings promote integrating technology and encouraging teachers' professional development in English language teaching.
Co-Authors Nur Setiawati Rahayu Septi Fitri Meilana Sri Wahyuningsih Zulfadewina Zulfadewina Zulfadewina