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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Dunia Kesmas Manuju : Malahayati Nursing Journal Jurnal Ilmiah Kesehatan Media Husada Jurnal Kesehatan Poltekita : Jurnal Ilmu Kesehatan Jurnal Maternitas Kebidanan Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Jurnal Ilmiah Kesehatan Masyarakat : Media Komunikasi Komunitas Kesehatan Masyarakat Indonesian Journal of Global Health research JKPBL (Jurnal Kesehatan Panca Bhakti Lampung) Jurnal Ilmu Kesehatan Indonesia (JIKSI) An Idea Health Journal Sanitasi: Jurnal Kesehatan Lingkungan QISTINA: Jurnal Multidisiplin Indonesia Journal of Education Technology Information Social Sciences and Health Journal of Prosthetics Orthotics and Science Technology (JPOST) Jurnal Ilmiah Kesehatan JOURNAL OF Qualitative Health Research & Case Studies Reports Journal of Education Religion Humanities and Multidiciplinary Prosiding Seminar Nasional Pengabdian Kepada Masyarakat: Peduli Masyarakat Health Dynamics Journal of Citizen Research and Development J-CEKI Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)
Atikah Adyas
Universitas Mitra Indonesia
Religion Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Journal : JOURNAL OF Qualitative Health Research

 1 
Pengaruh substitusi tepung daun kelor (moringa oleifera) terhadap daya terima, tekstur, daya simpan, dan jumlah total kapang pada snack bar cadelo Suryani, Dian; Kustiani, Ai; Adyas, Atikah
JOURNAL OF Qualitative Health Research & Case Studies Reports Vol 5 No 4 (2025): September Edition 2025
Publisher : Published by: Indonesian Public Health-Observer Information Forum (IPHORR) Kerjasama dengan Persatuan Perawat Nasional Indonesia (PPNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56922/quilt.v5i4.1276

Abstract

Background: Anemia among adolescent girls remains a nutritional problem that needs to be addressed. Anemia is a condition characterized by a decrease in red blood cell mass, characterized by decreased hemoglobin levels, hematocrit levels, and the number of red blood cells in the bloodstream. Purpose: To analyze the effect of Moringa oleifera leaf flour substitution on the acceptability, texture, shelf life, and total mold count of Cadelo snack bars. Method: The study used a Completely Randomized Design (CRD) with four treatment levels (F0 = 0%, F1 = 5%, F2 = 10%, F3 = 15%) and two replications. Organoleptic assessments were conducted by 25 panelists using a hedonic scale of 1–5. Texture was measured using a CT-3 Texture Analyzer, while total mold analysis was conducted on days 0 and 15 of room temperature storage. Results: Formulation F1 (5% moringa) obtained the highest score (p < 0.001) for all sensory attributes. The hardness of F1 increased significantly compared to F0 (p < 0.05), but remained within the acceptable limits for consumption. The total mold count in F1 was lower than the control on day 0 (p < 0.05) and remained stable until day 15. Conclusion: The addition of 5% moringa leaf flour has been shown to improve sensory and textural quality and has the potential to suppress mold growth during storage.   Keywords: Moringa Leaf Flour; Shelf Life; Substitution.   Pendahuluan: Kondisi anemia terhadap remaja putri masih menjadi permasalahan gizi yang perlu diatasi. Anemia merupakan suatu kondisi ketika terjadi penurunan jumlah massa eritrosit yang ditandai oleh menurunnya kadar hemoglobin, hematokrit, dan jumlah eritrosit dalam sirkulasi darah. Tujuan: Untuk menganalisis pengaruh substitusi tepung daun kelor (Moringa oleifera) terhadap tingkat penerimaan, tekstur, daya simpan, dan jumlah total kapang pada produk snack bar Cadelo Metode: Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat tingkat perlakuan (F0 = 0%, F1 = 5%, F2 = 10%, F3 = 15%) dan dua kali ulangan. Penilaian organoleptik dilakukan oleh 25 panelis menggunakan skala hedonik 1–5. Tekstur diukur dengan alat Texture Analyzer CT-3, sedangkan analisis total kapang dilakukan pada hari ke-0 dan ke-15 penyimpanan suhu ruang. Hasil: Formula F1 (5% kelor) memperoleh skor tertinggi (p < 0.001) untuk seluruh atribut sensoris den. Kekerasan pada F1 meningkat secara signifikan dibandingkan F0 (p < 0.05), namun masih dalam batas kenyamanan konsumsi. Total kapang pada F1 lebih rendah daripada kontrol pada hari ke-0 (p < 0.05) dan tetap stabil hingga hari ke-15. Simpulan: Penambahan 5% tepung daun kelor terbukti dapat meningkatkan kualitas sensoris dan tekstur, serta berpotensi menekan pertumbuhan kapang selama masa penyimpanan.   Kata Kunci: Daya Simpan; Subtitusi; Tepung Daun Kelor.
Hubungan pengetahuan dan sikap dengan konsumsi sugar sweetened beverages (SsBs) pada remaja Azzahra, Mareta; Adyas, Atikah; Kustiani, Ai
JOURNAL OF Qualitative Health Research & Case Studies Reports Vol 5 No 5 (2025): October Edition 2025
Publisher : Published by: Indonesian Public Health-Observer Information Forum (IPHORR) Kerjasama dengan Persatuan Perawat Nasional Indonesia (PPNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56922/quilt.v5i5.1363

Abstract

Background: Adolescents are an age group vulnerable to the influence of unhealthy consumption patterns, one of which is the consumption of sugar-sweetened beverages (SSBs). Excessive consumption of SSBs can increase the risk of non-communicable diseases such as obesity and diabetes. Purpose: To determine the relationship between knowledge and attitudes with SSBs consumption in adolescents. Method: This quantitative research used a cross-sectional approach. The sample in this study was 149 10th-grade students selected using a total sampling technique. Data were collected using a questionnaire and analyzed using the chi-square test. Results: Univariate analysis data showed that most respondents had good knowledge (77.9%) and a good attitude (65.1%), as well as a low frequency of SSB consumption (52.3%). The statistical test results showed a p-value of 0.075 for the knowledge-consumption variable and a p-value of 0.002 for the attitude-consumption variable. Conclusion: There is no significant relationship between knowledge and SSB consumption (p=0.075), but there is a significant relationship between attitude and SSB consumption (p=0.002).   Keywords: Attitude; Knowledge; ; Sweetened Beverages; Teenager.   Pendahuluan: Remaja merupakan kelompok usia yang rentan terhadap pengaruh pola konsumsi yang kurang sehat, salah satunya adalah konsumsi minuman berpemanis (sugar sweetened beverages/SSBs). Konsumsi SSBs secara berlebihan dapat meningkatkan risiko penyakit tidak menular seperti obesitas dan diabetes. Tujuan: Untuk mengetahui hubungan antara pengetahuan dan sikap dengan konsumsi SSBs pada remaja. Metode: Penelitian kuantitatif dengan pendekatan cross-sectional. Sampel dalam penelitian ini adalah 149 siswa kelas X yang dipilih menggunakan teknik total sampling. Data dikumpulkan dengan kuesioner dan dianalisis menggunakan uji chi-square. Hasil: Data hasil analisis univariat menunjukkan sebagian besar responden memiliki pengetahuan yang baik (77,9) dan sikap yang baik (65,1%), serta frekuensi konsumsi SSBs yang rendah (52,3%). Hasil uji statistik menunjukkan p value 0.075 pada variabel pengetahuan dengan konsumsi dan p value pada variabel sikap dengan konsumsi sebesar 0.002. Simpulan: Tidak ada hubungan yang signifikan antara pengetahuan dengan konsumsi SSBs (p=0,075), tetapi ada hubungan yang signifikan antara sikap dengan konsumsi SSBs (p=0,002).   Kata Kunci: Minuman Berpemanis; Pengetahuan; Remaja; Sikap.
Co-Authors ., Dika ., Karbito ., Noviansyah Achmad Djamil Adhi Nurhartanto, Adhi Agustin, Prita Amara Dyah Agustin, Vinna Ai Kustiani Alamin, Ahmad Jet Andalisa, Novia Tri Andrian, Fran Arisandi, William Azzahra, Mareta Bambang Setiaji Bambang Setiaji Bambang Setiaji Budiati, Endang Cahya Fitri Ananda CN, Yudhinanto Cut, Cut Fitria Febriana Damayanti, Erisya Dewi Rahayu Dewi Rahayu Dewi Rahayu Dewi, Kadek Puspita Dian Utama Pratiwi Putri Djamil, Achmad Doris, Doris Faradila, Mulya Dwi Ferizal Masra Gustika, Evi Hajati Br. Tumangger Handayani, Sri Rejeki Wuwuh Hasril Syahdu Hikmah Puji Astuti Hjelmstrom, Olle Hutagalung, Wini Virginia Carissa Indriani, Ratna Fitri Irianto, Sugeng Eko Issac, Ossama Jamani, Cecep Karbito Karbito Karyus, Aila Kodrat Pamudho Kodrat Pramudho Kodrat Pramudho Kodrat Pramudho Lestari, Firdha Alwani Meithia, Artha Nathasa Khalida Dalimunthe Nova Susilawati Noviansyah Noviansyah Noviansyah Noviansyah Noviansyah Noviansyah, Noviansyah Noviansyah, N Nugroho, Yudhinanto Cahyo Nurhayati, Febrina Pasaribu, Ester Syeftty Pertiwi, Linda Ayu Pratiwi Putri, Dian Utama pratiwi, dian utama Putri, Adelia Meutia Putri, Ayu Artika Putri, Dian Utama Pratiwi Putri, Kinanti Restiana Rachmawati, Elsye Radella Hervidea, Radella Ridhayati, Himmah Rustika Rustika Saleh, Asep Jalaludin Samsu Udayana Nurdin Sari, Nurina Sartono, Puji Sefrita, Dea Silalahi, Sondang Mariana Oktaviani Siti Mardiyanti Siti Mariam Sri Agustina, Sri Sugeng Eko Irianto suryani, dian SUSANTI, FERLIA Susilawati , Nova Sutriyani Sutriyani Syifa Fauziah Teo, Lina Tri Riana Lestari Tumangger, Hajati Br. Utami, Feryanda Vitria Vina Ulandari Wahyuni, Putri Eka William Arisandi Winarto, Ari Yaktiworo Indriani Yesi Triantina Yopi Harwinanda Ardesa Yudha, Ari Pratama