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All Journal Jurnal Gizi dan Pangan NUTRIRE DIAITA WARTA Jurnal Kesehatan Jurnal Media Gizi Indonesia (MGI) Darussalam Nutrition Journal Ilmu Gizi Indonesia SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Journal of Community Services and Engagement TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pontianak Nutrition Journal (PNJ) Instructional Development Journal PREPOTIF : Jurnal Kesehatan Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat JURNAL ILMIAH AGRINECA Poltekita: Jurnal Pengabdian Masyarakat MAHESA : Malahayati Health Student Journal Journal La Lifesci Sagu Jurnal Sains dan Teknologi Prosiding University Research Colloquium Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Ranah Research : Journal of Multidisciplinary Research and Development Pontianak Nutrition Journal (PNJ) Physical Therapy Journal of Indonesia FISIO MU: Physiotherapy Evidences Journal of Community Services and Engagement: Voice of Community (VOC) Jurnal Abdimas Kesehatan

Pramudya Kurnia

Universitas Muhammadiyah Surakarta

Author-ID : 2664534

Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Transportation Veterinary Other

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IDENTIFIKASI KEBERADAAN BAKTERI COLIFORM DAN TOTAL MIKROBA DALAM ES DUNG-DUNG DI SEKITAR KAMPUS UNIVERSITAS MUHAMMADIYAH SURAKARTA[Identification of Coliform Bacteria and The Total Mikrobes in Dung-Dung Ice around Universitas Muhammadiyah Surakarta Campus] Aprilia Mustikaning Putri; Pramudya Kurnia
Media Gizi Indonesia Vol. 13 No. 1 (2018): JURNAL MEDIA GIZI INDONESIA
Publisher : Universitas Airlangga

Coliform bacteria is microorganisms that can be used as indicator todefine the quality of water. Bacteria in food or drink indicates that the food may be contaminated by stool. The purpose of this research was to describe the total number of microbes and the number of bacteria coliform on “dung-dung” ice around Universitas Muhammadiyah Surakarta campus. This descriptive research used 7 samples which were taken from 7 “dung-dung” ice sellers around Muhammadiyah University of Surakarta. The samples were analyzed by using Total Plate Count (TPC) and Most Probable Number (MPN) methods. The results were compared with standard value of TPC and MPN according to the Indonesia Food and Drug Administration Regulation number 16/2016 about the criteria for food microbiology. The results of the study showed that all of the 7 samples being tested were above the standards, because the microbes count were above 105 CFU/ml (the standard is maximum 104 CFU/ml), and the MPN value > 2400 MPN/ ml (the standard is 10 APM/100ml) This study concluded that all of the “dung-dung” ice studied were not comply the food safety standard.

Pengetahuan dan praktik keamanan pangan pada anak sekolah dasar di Kartasura Maulida Faizah Nurfajri; Pramudya Kurnia
Darussalam Nutrition Journal Vol 5, No 1 (2021): Darussalam Nutrition Journal
Publisher : University of Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/dnj.v5i1.4785

Foodborne diseases atau penyakit yang disebabkan oleh makanan yang terkontaminasi semakin banyak terutama pada anak sekolah dasar. Banyaknya kasus foodborne diseases pada anak sekolah dasar tersebut diakibatkan karena anak-anak belum sepenuhnya mengetahui dan melakukan praktik keamanan pangan dengan baik dan benar dan kurangnya fasilitas yang tersedia pada sekolahan. Oleh karena itu, perlu dilakukan penelitian untuk mengetahui bagaimana karakteristik siswa SD/MI dengan pengetahuan dan praktik keamanan pangan. Jenis penelitian ini adalah penelitian Observasional deskriptif dengan desain penelitian Cross Sectional. Cara pengambilan sampel dengan menggunakan sistem simple random sampling. Penelitian ini bertujuan untuk mengetahui karakteristik siswa SD/MI Muhammadiyah di Kartasura, bagaimana pengetahuan dan praktik keamanan pangan siswa SD/MI Muhammadiyah di Kartasura, dan menganalisis hubungan antara pengetahuan dan praktik keamanan pangan pada siswa SD/MI Muhammadiyah di Kartasura. Dari responden yang diambil, didapatkan hasil sebanyak 67,6% memiliki pengetahuan keamanan pangan yang baik dan 32,4% belum memiliki pengetahuan keamanan pangan yang baik. Pada praktik keamanan pangan, sebanyak 70,4% sudah memiliki praktik keamanan pangan yang baik dan 29,6% memiliki praktik keamanan pangan yang kurang baik. Hasil analisis uji hubungan, didapatkan hasil bahwa tidak ada hubungan antara pengetahuan dan praktik keamanan pangan, dengan nilai p 0,656 (p>0,05). Sebaiknya sekolah menyediakan fasilitas untuk mencuci tangan yang lengkap dan menyelipkan pelajaran tentang kebersihan dan keamanan pangan kepada siswa SD/MI agar siswa lebih memahami tentang kebersihan dan Kesehatan diri.

Pengenalan Teknologi Pengolahan Tepung Okara untuk Produk Pangan pada Masyarakat di Masa Pandemi: Introduction of Processing Technology of Okara Flour for Food Products in the Community during the Pandemic Aan Sofyan; Eni Purwani; Pramudya Kurnia; Setyaningrum Rahmawaty; Laras Pratiwi; Alya Alvionita Sukma
Poltekita: Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2022): April-Juni
Publisher : Pusat Penelitian & Pengabdian Masyarakat Poltekkes Kemenkes Palu

The Covid-19 pandemic impacts all aspects of human life both health and economic aspects. The utilization of soybean dregs flour or okara flour in food products will have the opportunity to increase household income. The purpose of this service activity was to introduce the processing of food products in the form of flakes and caramel sponges made from okara flour. This activity was carried out through several stages, namely: situation analysis survey consisting of 22 members of the PKK group in Jatisari Village, Sambi District, Boyolali Regency, Central Java; preparation for the implementation of activities; workshop on making flakes and caramel sponge; and evaluation. The result of this activity was that there was a public interest in using soybean dregs as an ingredient to make food products. It can be seen from the enthusiasm of the community in participating in both workshops and workshops that have been carried out at these activities. At the evaluation stage, it was also known that the community was interested in developing food products made from soybean dregs flour that had economic value. Therefore, it had the opportunity to be used as a new business in the hope of increasing household income. ABSTRAK Pandemi Covid-19 berdampak terhadap seluruh aspek kehidupan manusia, baik aspek kesehatan maupun ekonomi. Pemanfaatan tepung ampas kedelai atau tepung okara menjadi produk pangan akan berpeluang menjadi usaha peningkatan pendapatan rumah tangga. Tujuan kegiatan pengabdian ini yaitu mengenalkan tentang pengolahan produk pangan berupa flakes dan bolu karamel berbahan tepung ampas kedelai. Metode pelaksanaan kegiatan pengabdian ini dilakukan melalui beberapa tahapan yaitu: survei analisis situasi mitra yang terdiri dari 22 anggota kelompok PKK Desa Jatisari Kecamatan Sambi Kabupaten Boyolali Jawa Tengah; persiapan pelaksanaan kegiatan; sarasehan; workshop pembuatan flakes dan bolu karamel; serta evaluasi. Hasil kegiatan pengabdian ini yaitu adanya minat dan ketertarikan masyarakat untuk memanfaatkan ampas kedelai sebagai bahan untuk membuat produk pangan. Hal ini terlihat dari antusias masyarakat dalam mengikuti kegiatan baik sarasehan maupun workshop yang telah dilakukan pada kegiatan tersebut. Pada tahap evaluasi juga diketahui bahwa masyarakat tertarik untuk mengembangkan produk pangan berbahan tepung ampas kedelai yang memiliki nilai ekonomi sehingga berpeluang untuk dijadikan usaha baru dengan harapan dapat menambah pendapatan rumah tangga.

Thyroid Dysfunction, Total Cholesterol Levels and Anthropometric Status in Women of Reproductive Age in Iodine Deficient Area of Prambanan Sub-District, Sleman Regency, Indonesia M Mutalazimah; Geeta Appannah; Nur Lathifah Mardiyati; Farida Nur Isnaeni; Pramudya Kurnia
Jurnal Gizi dan Pangan Vol. 17 No. 2 (2022)
Publisher : Food and Nutrition Society of Indonesia

This study aimed to determine the relationship between thyroid dysfunction with Total Cholesterol levels (TC), Body Mass Index (BMI), Waist Circumference (WC) and Waist to hip Circumference Ratio (WHR). The cross-sectional observational study was conducted in the endemic iodine deficiency areas in Prambanan Sub-district, Sleman Regency. A total subject of 134 women of reproductive age were selected randomly from the source population of 592. Thyroid dysfunction determined by Thyroid Stimulating Hormone (TSH) and Free Thyroxine (FT4) level were measured by ELISA method. Total cholesterol level was measured by colorimetric method using a spectrophotometer. We also measured the weight and height for BMI calculation as well as the WC and Hip Circumference (HC). Chi-Square test was applied to analyze association between thyroid dysfunction with TC levels, BMI, WC and WHR. Results found the percentage of thyroid dysfunction in subjects was 39.6% (hypothyroidism 4.5% and hyperthyroidism 35.1%). The percentage of subjects with hypercholesterolemia was 34.3%. The BMI calculation found that the underweight, overweight and obesity proportions were 6.7%; 16.4% and 27.6% respectively; WC >80 cm was 29.9% and WHR >0.85 was 38.8%. There was no association between thyroid dysfunction and TC levels, BMI and WC (p>0.05) respectively. Meanwhile thyroid dysfunction was significantly associated with WHR (p<0.05). Therefore, women in reproductive age with thyroid dysfunction should be aware of their increasing abdominal adiposity.

KEKERASAN, KERAPUHAN DAN DAYA TERIMA KUKIS YANG DIBUAT DARI SUBSTITUSI TEPUNG BIJI MANGGA (Mangifera indica L.) Pramudya Kurnia; Kurnia Shinta Zulfiyani
Jurnal Sagu Vol 21, No 1 (2022)
Publisher : Universitas Riau

Biji mangga adalah salah satu bahan pangan yang mempunyai sumber karbohidrat yang cukup tinggi. Biji mangga yang telah diubah dalam bentuk tepung dapat diolah menjadi produk makanan seperti kukis. Tepung biji mangga mengandung karbohidrat sebesar 69,77 g/100 g. Kukis dengan bahan dasar yang berbeda akan mempengaruhi mutu fisik, diantaranya yaitu hardness dan fracturability. Tujuan penelitiaan ini untuk mengetahui tekstur kukis berupa hardness dan fracturability serta daya terima kukis yang terbuat dari substitusi tepung biji mangga. Jenis penelitian ini adalah eksperimen. Rancangan penelitian yang digunakan rancangan acak lengkap dengan besar substitusi tepung biji mangga yaitu 0%, 5%, 10%, 15%. Uji tekstur menggunakan alat texture analyzer dan daya terima diperoleh dengan uji kesukaan terhadap 40 panelis. Data hasil uji hardness dianalisis menggunakan uji Kruskal Wallis. Hasil penelitian menunjukan bahwa nilai p value tingkat hardness yaitu 0,372. Data hasil uji fracturability dianalisis menggunakan uji Anova. Hasil penelitian menunjukan bahwa nilai p value tingkat fracturability yaitu 0,472. Data hasil uji daya terima dianalisis menggunakan uji Kruskal wallis dilanjutkan uji Duncan. Hasil menunjukan bahwa nilai p value daya terima kukis biji mangga terhadap warna 0,000, aroma 0,007, rasa 0,001, tekstur 0,003, and keseluruhan 0,000. Tidak terdapat pengaruh substitusi tepung biji mangga pada hardness dan fracturability kukis. Terdapat pengaruh substitusi tepung biji mangga terhadap daya terima warna, aroma, rasa, tekstur, dan kesukaan keseluruhan.

Body Image And Nutrition Knowledge With Fast Food Consumption Habits for Student During A Pandemic Evania Sekar Arumdani; Muwakhidah Muwakhidah; Pramudya Kurnia; Zulia Setyaningrum
Prosiding University Research Colloquium Proceeding of The 15th University Research Colloquium 2022: Bidang MIPA dan Kesehatan
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.372 KB)

During the Pandemic Period, social restrictions were imposed so that student activities were carried out online which led to a decrease in physical activity. In addition, today's youth lifestyle is often consuming fast food because it is fast, practical and there are many fast food restaurants available around them. Knowledge of low nutrition can affect the habit of consuming fast food without paying attention to the nutritional content contained in it. The impact of excessive consumption of fast food can cause various nutritional problems, one of which is being overweight. Being overweight in adolescent girls causes adolescents to feel dissatisfied with their physical appearance and will lead to negative perceptions of their own bodies. This study aims to determine the relationship between body image (body image) and nutritional knowledge with fast food consumption habits in students of the Faculty of Health Sciences, University of Muhammadiyah Surakarta. The design of this research is observational with a cross sectional approach. The sampling technique used is Simple Random Sampling with a total sample of 113 people. Body image data was obtained from a body image questionnaire with the MBSRQ (Multidimensional Body-Self Relation Questionnaire) with a total of 32 questions and nutrition knowledge data obtained from a balanced nutrition knowledge questionnaire with a total of 20 questions, and data on fast food consumption habits obtained from the Food form. Frequency Questionnaire (FFQ) for the last 3 months. This research was conducted online using a Google form that was distributed through Whatsapp groups. Analysis of the relationship between variables using the Spearman Rank test. The perception of body image is included in the negative category, namely 92.9%, the level of nutritional knowledge is included in the good category, namely 72.6% and fast food consumption habits are included in the low category, namely 59.3%. Research subjects who have a negative body image and have fast food consumption habits in the high category are 41%, and research subjects who have good knowledge and have high fast food consumption habits are 41.5%. The results of this study indicate that there is no relationship between body image (p = 0.220) and nutritional knowledge (p = 0.740) with fast food consumption habits in students of the Faculty of Health Sciences, Muhammadiyah University, Surakarta.

Protein Content and Overrun Value of Ice Cream made from Cashew Nut Milk Substitution with the Addition of Sorghum Flour Yumna Choirunnisa; Pramudya Kurnia; Aan Sofyan; Agung Setya Wardana
Prosiding University Research Colloquium Proceeding of The 15th University Research Colloquium 2022: Mahasiswa (Student Paper Presentation) B
Publisher : Konsorsium Lembaga Penelitian dan Pengabdian kepada Masyarakat Perguruan Tinggi Muhammadiyah 'Aisyiyah (PTMA) Koordinator Wilayah Jawa Tengah - DIY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (215.684 KB)

Background : Ice cream is a frozen product made from milk, cream, and a combination of various other ingredients that are in great demand by the public. This ice cream research uses the basic ingredients of cashew nut milk with sorghum flour addition as a treatment. Objective : To determine the protein content and overrun value in cashew nut milk ice cream products with the addition of sorghum flour. Method : Experimental method with Completely Randomized Design (CRD). The independent variables are protein content and overrun value, while the dependent variable is the variation of the addition of sorghum flour with 2 replications and times analysis, respectively. Results : The protein content of cashew nut milk ice cream from the four treatments, the addition of 0% sorghum was 4.058%, the addition of 0.1% sorghum was 3.274%, the treatment of adding 0.2% sorghum was 3.816%, and the addition of 0.3% sorghum was 3.891%. There was no effect of protein content on the addition of sorghum flour (p=0.097) using the Kruskal Wallis test. The overrun value of cashew nut milk ice cream from the four treatments: the addition of 0% sorghum was 45.86%, the treatment of adding 0.1% sorghum was 39.56%, the treatment of adding 0.2% sorghum was 43.37%, and the addition of 0.3% sorghum treatment was 37.61%. There was an effect of the overrun value based on the four treatments (p=0.003) using the One Way Anova test followed by the DMRT test. There was a difference in the treatment of adding 0% sorghum with the addition of 0.1% and 0.3% and the addition of 0.3% and 0.2% sorghum. The protein content and overrun value have met the ice cream quality requirements in accordance with SNI 3713:2018. Conclusion : The highest protein content and overrun value were in the treatment of adding 0% sorghum and have met the ice cream quality requirements according to SNI 3713:2018.

HUBUNGAN PENGETAHUAN DAN PERILAKU AHLI GIZI TENTANG MINUMAN SUSU FERMENTASI DI KOTA SURAKARTA Pramudya Kurnia; Frisca Destrianing Hadinagoro
Jurnal Pangan Kesehatan dan Gizi Universitas Binawan Vol. 1 No. 1 (2020): Desember
Publisher : Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (166.5 KB)

Salah satu tren utama di industri pangan dunia adalah tumbuhnya industri pangan fungsional seperti susu fermentasi. Konsumsi susu murni mengalami penurunan sebesar 1,0liter/kapita/tahun pada tahun 2009. Hal ini perlu adanya peningkatan kesadaran masyarakat untuk mengkonsumsi susu cair yang melibatkan mikroorganisme tetapi, tidak mengubah tekstur dan warna dari susu tersebut. Ahli gizi memiliki peran sebagai penggerak utama yang memberikan dan menyebarluaskan informasi tentang pentingnya susu fermentasi. Penelitian ini bertujuan untuk mengetahui hubungan pengetahuan dengan perilaku ahli gizi gizi tentang minuman susu fermentasi di Kota Surakarta. Penelitian ini menggunakan penelitian observasional dengan pendekatan cross-sectional. Jumlah sampel sebanyak 58 ahli gizi di Kota Surakarta baik yang bekerja di instansi pemerintah maupun swasta. Pemilihan sampel menggunakan teknik simple random sampling. Data yang dikumpulkan terdiri dari data primer dan data sekunder. Data primer diperoleh wawancara langsung dengan subjek sedangkan data sekunder diperoleh melalui database DPC PERSAGI Kota Surakarta. Pengumpulan data menggunakan kuesioner dengan teknik wawancara. Data diolah dengan aplikasi SPSS versi 20 dan dianalisa menggunakan uji chi-square. Hasil menujukkan bahwa lebih dari setengah (51,7%) responden memiliki tingkat pengetahuan yang baik dan sebagian besar (62,1%) responden memiliki perilaku yang baik tentang minuman susu fermentasi. Uji chi-square menunjukkan bahwa tidak ada hubungan antara pengetahuan terhadap perilaku ahli gizi tentang minuman susu fermentasi di Kota Surakarta (p >0,05). Kesimpulan pada penelitian ini adalah tidak ada hubungan antara pengetahuan dan perilaku ahli gizi tentang minuman susu fermentasi di Kota Surakarta.

HUBUNGAN PENGETAHUAN INFORMASI NILAI GIZI DENGAN PERILAKU MEMBACA LABEL INFORMASI NILAI GIZI PADA MAHASISWA Tri Zantika; Pramudya Kurnia
Pontianak Nutrition Journal (PNJ) Vol 6, No 1 (2023): Maret 2023
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v6i1.1155

The nutritional problem in adolescents is the lack of awareness of reading labels on nutritional value information on packaged food and drinks. The aim of the study was to analyze the relationship between knowledge about nutritional value information and reading behavior on nutritional value information labels for students of the Nutrition Science Study Program, Muhammadiyah University of Surakarta. This study used a simple random sampling method, cross sectional analysis, research using Google from. In this study, students of the Nutrition Science Study Program, University of Muhammadiyah Surakarta, were the subjects. The research data was obtained through questionnaires distributed through the Google form. The results of the research were female (95.5%) and male (4.5%) respondents, early adulthood (46.8%) and middle adulthood (53.2%), class of 2018 (52.3%) and class 2021 (47.7%), knowledge is not good (32.4%), good (67.6%) and behavior is not good (36.0%), good (64.0%), there is a relationship between knowledge and behavior between knowledge and behavior in reading nutritional value information labels, the p-value was 0.01 (P<0.05), the knowledge variable was more than half of the respondents (67.6%) had a good level of knowledge.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v6i1.1155

Co-Authors Aan Sofyan Adnan Faris Naufal Afriana, Nerita Ali Mahfudhin Alya Alvionita Sukma Ambarwani Ambarwani Ambarwani Ambarwani Ambarwani, Ambarwani Ambarwani, Ambarwani Aprilia Mustikaning Putri Arif Setiawan Ariyanto, Fazri Arum, Diah Pustpita Atwal Arifin Destyna Mahanany Dipicha Triesnaputri Kusuma Wardhani Dwi Sarbini Elsa Nurul Ihsanti Endang Nur Widiyaningsih Eni Purwani Evania Sekar Arumdani Farida Nur Isnaeni fatimah Fatimah Fauziyyah, Salwa Danella Atiqoh Firmansyah Firmansyah Fitri, Anida Azkia Fitriana Mustikaningrum Frisca Destrianing Hadinagoro Geeta Appannah Hani, Nur Intan Nur Hidayati, Intan Nur Iwank Afifa, Salsa Jamhari Jamhari Kirana, Garda Sukma Kisnawati, Sudrajah Warajati Kisnawaty, Sudrajah Warajati Kurnia Shinta Zulfiyani Laras Pratiwi Lintang Kurniawati Luluk Ria Rakhma Mahanany, Destyna Maharani Purnomo, Dita Maulida Faizah Nurfajri Mochammad Imron Awalludin Muhammad Sholahuddin Muhtadi Muhtadi Mutalazimah Mutalazimah Mutiara, Intan Muwakhidah Muwakhidah Naufal, Adnan Faris Nur Achmad Nur Lathifah Mardiyati Nur Lathifah Mardiyati Pangastuti, Diana Permata, Adinda Riska Prawesthi, Tiva Eka Puspitasari, Threeya Andriyani Putri , Nuristiqomah Dwi Putri, Athira Salsabila Rafifah, Hasna Rahma Laelia Rahmawati, Seli Nur Rashida Farellia Az-Zahra Rifada, Anwikazahra Rusdin Rauf Sari, Rut Mila Setyaningrum Rahmawaty Siti Zulaekah Suranto Suranto Tri Zantika Utomo, Chandra Wisnu Wardana, Agung Setya Wardhani, Dipicha Triesnaputri Kusuma Yianarfa, Efina Rifi Yolanda, Intania Widi Yumna Choirunnisa Zulia Setiyaningrum Zulia Setyaningrum

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