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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 GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pontianak Nutrition Journal (PNJ) Jurnal Kesmas dan Gizi (JKG) Instructional Development Journal Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat PREPOTIF : Jurnal Kesehatan Masyarakat Journal of Applied Engineering and Technological Science (JAETS) Community Development Journal: Jurnal Pengabdian Masyarakat JURNAL ILMIAH AGRINECA Journal SAGO Gizi dan Kesehatan Poltekita: Jurnal Pengabdian Masyarakat MAHESA : Malahayati Health Student Journal Journal La Lifesci Nutriology: Jurnal Pangan, Gizi, Kesehatan 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
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Fat Content and Antioxidant Activity in Coconut Milk-Based Ice Cream with Cashew Milk Combination Pangastuti, Diana; Kurnia, Pramudya
Journal La Lifesci Vol. 5 No. 3 (2024): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v5i3.1450

Abstract

Among frozen dairy products, ice cream is a product that is produced and consumed in large quantities. Coconut milk contains different types of fats, such as saturated fats, polyunsaturated fats, omega-3 fats, omega-6 fats, and monounsaturated fats. To improve the quality of ice cream in terms of taste, aroma, texture, and flavor, one can combine two ingredients, namely coconut milk and cashew milk. Cashews contain 40-57% fat and 21% protein. The purpose of this study is to measure fat content and antioxidant activity and determine the effect of cashew milk combination on fat content and antioxidant activity of coconut milk-based ice cream. This study is an experimental study with a factorial design in the form of a Completely Randomized Design (CRD). It consists of three treatments with different percentage compositions of coconut milk and cashew milk: A (60%:40%), B (50%:50%), and C (40%:60%). The experiment was conducted with two replications The parameters analyzed were fat content and antioxidant activity. The data obtained were processed using editing, coding, tabulating, and entry procedures. Furthermore, the data were analyzed using statistical tests in the form of One-Way ANOVA and the Kruskal-Wallis test to determine the effect of the combination of coconut milk and cashew milk on ice cream products. The results showed that there was a significant difference in the use of coconut milk and cashew milk on fat content with p = 0.000 (p ≤ 0.05) and antioxidant activity with p = 0.001 (p ≤ 0.05).
Test of Total Solids and Melting Rate of Coconut Milk-Based Ice Cream Combined with Cashew Milk Iwank Afifa, Salsa; Kurnia, Pramudya
Journal La Lifesci Vol. 5 No. 3 (2024): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v5i3.1457

Abstract

Ice cream is one of the most popular foods, favored by people of all ages, from children to adults. Cow's milk is generally the primary ingredient for making ice cream. However, due to limited production and relatively high prices of cow's milk, alternatives such as coconut milk and cashew milk combinations are being explored. The quality of ice cream is influenced by total solids and melting rate. This study aims to determine the total solids and melting rate of coconut milk-based ice cream with the addition of cashew milk. This research is an experimental study using a Completely Randomized Design (CRD) with three treatments, varying the composition of coconut milk to cashew milk in ice cream production: 60%:40%, 50%:50%, and 40%:60%. The research procedure consisted of three stages:(1)Ice cream production;(2)Testing total solids in ice cream products;(3)Testing the melting rate of ice cream products Data were processed through editing, coding, tabulating, and entry. Statistical analysis was performed using a one-way ANOVA test. Results showed a significant difference in total solids among the treatments with varying ratios of coconut milk to cashew milk. Ice cream A had the highest total solids at 23.412%. However, the total solids values did not meet the quality requirements of the Indonesian National Standard (SNI). Regarding melting rate, no significant difference was found among the treatments. Ice cream A exhibited the highest melting resistance with an average value of 0.865. The melting rate values met the SNI quality requirements, with an average melting time of 45 minutes.
Protein Content and Overrun Value in Coconut Milk-Based Ice Cream with Cashew Milk Combination Afriana, Nerita; Kurnia, Pramudya
Journal La Lifesci Vol. 5 No. 5 (2024): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v5i5.1487

Abstract

The purpose of this study is to determine the protein content and overrun value of ice cream made from a combination of coconut milk and cashew milk. This study is an experimental research with a factorial design and a research design in the form of a Complete Randomized Design (CRD). The CRD consisted of three treatments with two repetitions, using coconut milk and cashew milk in the percentages of 60:40%, 50:50%, and 50:60%. The results obtained were processed by editing, coding, tabulating, and entering data. For data analysis, a statistical test in the form of the One-Way ANOVA Test was used to determine the effect of treatment on each different formula regarding protein content and overrun value.The results showed that there was a significant difference in the use of coconut milk and cashew milk on the protein content, with a value of p=0.000 (<0.005), and the overrun value, with a value of p=0.003 (<0.005). the protein content in all ice cream samples remained below the Indonesian National Standard (SNI) minimum requirement of 2.7%. The highest protein content is ice cream A (60%: 40%) at 1.409%, followed by ice cream B (50%:50%) at 1.284%, and ice cream C (40%:60%) with the lowest protein content at 1.192%. The overrun value met the SNI (Indonesian National Standard) for industrial scale ice cream with ice cream A having an highest overrun value of 73.92%, following ice cream B with an overrun value of 65.295% meets the small industry standard, and ice cream.
Pendidikan Gizi Pencegahan Obesitas pada Remaja di SMP PK Al Kautsar Kartasura Siti Zulaekah; Pramudya Kurnia; Mutalazimah Mutalazimah; Zulia Setiyaningrum
Jurnal Abdimas Kesehatan (JAK) Vol 5, No 1 (2023): Januari
Publisher : Sekolah Tinggi Ilmu Kesehatan Baiturrahim Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v5i1.444

Abstract

Obesity is a health problem that can occur in various circles, including adolescents. The prevalence of obesity in adolescents continues to increase, although various efforts have been made to prevent and control obesity. Health education with the lecture method is less effective to be applied to today's youth. Therefore, one of the educational methods provided is the provision of education through animated videos that can attract the attention of teenagers so that messages can be conveyed and increase adolescent knowledge. This educational activity will be held in September 2022 in the PK Al Kautsar Kartasura Junior High School Hall. The participants of this activity were 51 teenagers consisting of grades 8 and 9. Nutrition education began with giving a pretest, then continued with the provision of material containing indicators of obesity, causes, impacts and how to prevent obesity with animated video media, to see the increase in knowledge, students were given posttest and discussion and question and answer. Increased knowledge about anemia that occurred in 40 adolescents, while 11 adolescents did not experience an increase. The average increase in knowledge is 29.67 points. This increase in knowledge shows that providing education by presenting animated videos can be effective in increasing adolescent knowledge. Therefore, the parties suggest that similar activities can be carried out regularly to increase their knowledge of the health of their students.
The Relationship Between The Degree Of Arcus Pedis And The Degree Of Vertebral Curve In Children Naufal, Adnan Faris; Putri , Nuristiqomah Dwi; Setiawan, Arif; Kurnia, Pramudya; Fitri, Anida Azkia
FISIO MU: Physiotherapy Evidences Vol. 6 No. 1 (2025): Physiotherapy in Management and Prevention
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/fisiomu.v6i1.7699

Abstract

Background: Spinal health is the most important part of a child's body posture. Age 2-6 years is a period of rapid growth and during this period the vertebral curve will develop rapidly too. The greater the degree of lateral vertebral curve, the more it will result in a posture abnormality called scoliosis. One of the factors that influences body posture abnormalities is the degree of arcus pedis, which normally forms in the first five years of development in children aged 2-6 years. The degree of the vertebral curve can be measured using a scoliometer and the degree of the arcus pedis using the footprint test (Clarke's Angle). This research aims to see whether there is a relationship between the degree of Arcus pedis and the degree of vertebral curve in children 4-6 years old in the Kartasura area. Methods: This research is quantitative research with research methods using univariate analysis, data normality and bivariate. The number of respondents was 565, and the method used was purposive sampling with inclusion, exclusion and dropout criteria. Results: The results of the correlation test using the Nonparametric Correlation Test with the Spearman Rank Test show that there is no relationship between the degree of the Arcus pedis and the degree of the vertebra with a p-value of 0.228 (p>0.05) and the correlation level is very weak (0.051) and the direction of the relationship is positive or unidirectional. Conclusion: There is no relationship between the degree of arcus pedis and the degree of vertebral curve in children aged 4-6 years in the Kartasura area.
Relationship Between Household Food Security And Nutritional Status Of Toddlers In Flood-Prone Areas Of Surakarta Rafifah, Hasna; Ria Rakhma, Luluk; Kurnia, Pramudya
JURNAL ILMIAH AGRINECA Vol 25 No 1 (2025): JURNAL ILMIAH AGRINECA
Publisher : Fakultas Pertanian, Universitas Tunas Pembangunan Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/afp.v25i1.4128

Abstract

Flooding poses numerous negative consequences, particularly for the food security of households in areas prone to flooding. The nutritional health of children under five is directly affected by household food security, highlighting the strong connection between the two. The study was carried out in flood-prone areas within the Pasar Kliwon District of Surakarta, specifically in the villages of Sangkrah and Semanggi. This observational research used a proportional random sampling method to select participants. The respondents were heads of households or mothers, along with their children under five years of age. The collected data includes socio-economic factors such as income, gathered through interviews using a questionnaire. The HFIAS questionnaire was employed to assess household food security, while nutritional status was evaluated through anthropometric measurements. Z-scores were calculated using the WHO-Antro software, with WAZ and BAZ indicators serving to assess nutritional status. Statistical analyses, including the Fisher Exact test and Chi-Square test, were applied to examine correlations between variables. The results indicate that most households participating in this study are classified as food secure, and the majority of children under five are neither underweight nor wasted. While a positive link was identified between household income and food security, no significant correlation was observed between income and the nutritional status of children under five, as measured by WAZ or BAZ scores. Additionally, no relationship was found between household food security and the nutritional status of children under five based on WAZ or BAZ assessments.
Kadar Gula Reduksi dan Serat Kasar pada Pembuatan Cookies Cokelat Bebas Gluten Berbahan Dasar Tepung Mocaf dengan Substitusi Tepung Ganyong dan Tepung Sorgum Maharani Purnomo, Dita; Kurnia, Pramudya
Ranah Research : Journal of Multidisciplinary Research and Development Vol. 6 No. 6 (2024): Ranah Research : Journal Of Multidisciplinary Research and Development (Septemb
Publisher : Dinasti Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/rrj.v6i6.1139

Abstract

Cookies atau kue kering merupakan camilan kering dengan rasa manis atau asin, cookies yang biasa disebut dengan snack atau biskuit yang banyak digemari dari semua kalangan masyarakat. Cookies tepung mocaf merupakan bahan dasar pembuatan cookies yang berasal dari umbi pangan lokal dengan substitusi tepung ganyong dan tepung sorgum. Gula reduksi merupakan bagian dari karbohidrat dimana kandungan gula mempunyai kemampuan untuk mereduksi. Serat kasar merupakan bagian dari serat pangan yang tidak dapat dicerna oleh enzim pencernaan. Penelitian ini bertujuan untuk untuk mengetahui kadar gula reduksi dan kadar serat kasar cookies berbahan dasar tepung mocaf dengan substitusi tepung ganyong dan tepung sorgum. Rancangan penelitian menggunakan Rancangan Acak Lengkap: Penambahan tepung ganyong 5 gram dan tepung sorgum 15 gr (Perlakuan A), 10 gr tepung ganyong, 10 gr tepung sorgum (Perlakuan B), 15 gr tepung ganyong, 5 gr tepung sorgum (Perlakuan C) dengan dua kali pengulangan. Berdasarkan hasil penelitian kandungan gula reduksi tertinggi cookies pada perlakuan C sebesar 1,51% dengan penambahan tepung ganyong 15 gram dan tepung sorgum 5 gram. Perlakuan C memperoleh perlakuan terbaik dengan penambahan tepung ganyong 15 gram dan tepung sorgum 5 gram dengan nilai gula reduksi rendah 1,43% dan serat kasar 0%.
Pengaruh Subtitusi Tepung Ganyong Dan Tepung Sorgum Terhadap Kadar Air dan Kadar Abu pada Cookies Cokelat Bebas Gluten Berbahan Dasar Tepung Mocaf Arum, Diah Pustpita; Kurnia, Pramudya
Ranah Research : Journal of Multidisciplinary Research and Development Vol. 6 No. 6 (2024): Ranah Research : Journal Of Multidisciplinary Research and Development (Septemb
Publisher : Dinasti Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/rrj.v6i6.1140

Abstract

Cookies merupakan produk makanan yang biasanya dibuat dengan bahan dasar tepung terigu yang memiliki kandungan gluten tinggi sehingga ada sebagian orang yang tidak dapat mengonsumsi seperti penderita alergi gluten dan penderita autis. Subtitusi tepung dengan bahan lokal diperlukan untuk mengatasi ketergantungan terhadap tepung terigu. Tujuan penelitian yaitu untuk mengukur dan menganalisis kadar air serta kadar abu pada cookies cokelat bebas gluten berbahan dasar tepung mocaf dengan subtitusi tepung ganyong dan tepung sorgum. Penelitian ini merupakan penelitian eksperimental, jenis penelitian kuantitatif menggunakan metode Rancangan Acak Lengkap (RAL). Penelitian ini menggunakan 3 formulasi yaitu formulasi A (55 gr tepung mocaf : 5 gr tepung ganyong : 15 gr tepung sorgum), formulasi B (55 gr tepung mocaf : 10 gr tepung ganyong : 10 gr tepung sorgum), dan formulasi C (55 gr tepung mocaf : 15 gr tepung ganyong : 5 gr tepung sorgum). Hasil analisis fisikokimia cookies cokelat bebas gluten pada formulasi B yaitu kadar air 3,85% dan kadar abu 1,56%.
Kadar Protein dan Lemak pada Cookies Cokelat Bebas Gluten Berbahan Dasar Tepung Mocaf dengan Subtitusi Tepung Ganyong dan Tepung Sorgum Rifada, Anwikazahra; Kurnia, Pramudya
Ranah Research : Journal of Multidisciplinary Research and Development Vol. 6 No. 6 (2024): Ranah Research : Journal Of Multidisciplinary Research and Development (Septemb
Publisher : Dinasti Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/rrj.v6i6.1141

Abstract

Cookies sering dikonsumsi sebagai camilan di semua kalangan masyarakat. Tetapi tingginya kadar karbohidrat dan kadar gluten membuat kurang ideal bagi beberapa individu. Alternatif tepung bebas gluten, seperti tepung mocaf, ganyong, dan sorgum, dapat digunakan untuk membuat cookies yang lebih sehat serta dapat meningkatkan pemanfaatan bahan pangan lokal di Indonesia. Tujuan dari penelitian ini untuk mengetahui pengaruh subtitusi tepung ganyong dan tepung sorgum terhadap kadar protein dan kadar lemak pada cookies cokelat bebas gluten. Jenis penelitian menggunakan eksperimen Rancangan Acak Lengkap (RAL). Bahan utama menggunakan tepung mocaf dengan subtitusi tepung ganyong dan tepung sorgum. Sampel dibuat menjadi 3 formula cookies. Produk di analisis uji Kadar Protein dengan metode Kjehdahl dan uji Kadar Lemak dengan metode Soxhlet. Hasil peneleitian ini yaitu kadar protein dari 3 perlakuan (A, B, dan C) adalah 4,97; 4,43; dan 4,32. Semakin tinggi subtitusi tepung sorgum kadar protein semakin meningkat. Sedangkan hasil kadar lemak adalah 25,74; 26,07; dan 25,21. Semakin tinggi subtitusi tepung ganyong kadar lemak semakin rendah. Simpulan: penambahan tepung ganyong dan tepung sorgum memiliki perbedaan yang signifikan terhadap kandungan protein dan lemak. Cookies cokelat bebas gluten yang direkomendasikan adalah A dengan penambahan tepung ganyong 5 gram dan penambahan tepung sorgum 15 gram.
Pengambangan dan Validasi Video Animasi sebagai Media Edukasi dalam Pemberian Makanan Pendamping ASI (MP-ASI) pada Baduta Putri, Athira Salsabila; Kurnia, Pramudya; Firmansyah, Firmansyah
Ranah Research : Journal of Multidisciplinary Research and Development Vol. 7 No. 4 (2025): Ranah Research : Journal Of Multidisciplinary Research and Development
Publisher : Dinasti Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/rrj.v7i4.1616

Abstract

The limited knowledge of mothers regarding the provision of complementary feeding (MP-ASI) is one of the factors contributing to nutritional issues in toddlers. Therefore, the development of educational media is necessary to enhance mothers' understanding of MP-ASI. This study aims to design and assess the feasibility of an animated video as a learning medium for MP-ASI provision. The research employs a Research and Development (R&D) approach using the ADDIE development model, which consists of five stages: analysis, design, development, implementation, and evaluation. The developed media was then validated by three content experts and three media experts, followed by a field test involving 30 mothers of toddlers. Data collection was conducted using a validation form designed by the researcher, with the Content Validity Index (CVI) threshold for the validation test set between 0.8 and 1.0, while the field test results ranged between 85% and 100%. The findings revealed that content specialists assigned a Content Validity Index (CVI) of 1.0, while media professionals also rated it at 1.0, signifying the media’s appropriateness for application. Additionally, the field trial yielded a score of 88.16%, categorizing it as highly viable for educational purposes. From these analytical outcomes, it can be inferred that the animated video is both valid and appropriate for use as an instructional resource to improve mothers’ understanding of complementary feeding (MP-ASI).
Co-Authors Aan Sofyan Adnan Faris Naufal Afriana, Nerita Agus Supardi Ali Mahfudhin Alya Alvionita Sukma Ambarwani Ambarwani Ambarwani Ambarwani Ambarwani, Ambarwani Ambarwani, Ambarwani Ananta, Muhammad Satria Appannah, Geeta Aprilia Mustikaning Putri Arif Setiawan Ariyanto, Fazri Arum, Diah Pustpita Arumdani, Evania Sekar Atwal Arifin, Atwal Aulia, Khairunnisa Brillian Nur Diansari Chandra Wisnu Utomo Choirunnisa, Yumna Destyna Mahanany Dipicha Triesnaputri Kusuma Wardhani Dwi Sarbini Endang Nur Widiyaningsih Eni Purwani Evania Sekar Arumdani Fadhila, Jihan Farida Nur Isnaeni Fatimah Azzahrah fatimah Fatimah Fauziyyah, Salwa Danella Atiqoh Firmansyah Firmansyah Fitri, Anida Azkia Fitriana Mustikaningrum Frisca Destrianing Hadinagoro Hani, Nur Haryoto Haryoto Heru Supriyono Hidayatullah, Helmi Ihsanti, Elsa Nurul Intan Nur Hidayati, Intan Nur Iwank Afifa, Salsa Jamhari Jamhari Juliana, Anik Kirana, Garda Sukma Kurnia Shinta Zulfiyani Laras Pratiwi Lestari, Retna Dewi Lintang Kurniawati Luluk Ria Rakhma M. Sholahuddin Mahanany, Destyna Maharani Purnomo, Dita Mardiyati, Nur Lathifah Maulida Faizah Nurfajri Mochammad Imron Awalludin Muhtadi Muhtadi Mutalazimah Mutalazimah Mutiara, Intan Muwakhidah Muwakhidah Muwakhidah, Muwakhidah Naufal, Adnan Faris Nugroho, Mohammad Dwiki Aji Nur Achmad Pangastuti, Diana Permata, Adinda Riska Prawesthi, Tiva Eka Puguh Ika Listyorini Puspitasari, Threeya Andriyani Putri , Nuristiqomah Dwi Putri, Athira Salsabila Rafifah, Hasna Rahma Laelia Rahmawati, Seli Nur Rashida Farellia Az-Zahra Rifada, Anwikazahra Riska Rosita Rusdin Rauf Salsabila, Addila Sari, Rut Mila Setyaningrum Rahmawaty Setyaningrum, Zulia Siti Zulaekah Sudrajah Warajati Kisnawaty Suranto Suranto Suranto Suranto Sya'roni, Alfina Fauzia Tri Zantika Wahida, Difia Addini Nur Wardana, Agung Setya Wardhani, Dipicha Triesnaputri Kusuma Yianarfa, Efina Rifi Yolanda, Intania Widi Yumna Choirunnisa Zulfiyani, Kurnia Shinta Zulia Setiyaningrum Zulia Setyaningrum