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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
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Physiotherapy intervention for posture improvement in individual with scoliosis: A case study Adnan Faris Naufal; Setiawan, Arif; Kurnia, Pramudya; Fitri, Anida Azkia
Physical Therapy Journal of Indonesia Vol. 6 No. 1 (2025): January-June 2025
Publisher : Universitas Udayana dan Diaspora Taipei Medical University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51559/ptji.v6i1.232

Abstract

Background: Scoliosis is a structural spinal deformity marked by an abnormal sideways curvature and a loss of the spine's natural front-to-back alignment, resulting in postural imbalances. This study investigates how physiotherapy interventions improve posture in individuals with scoliosis. Methods: This qualitative descriptive-analytic case study utilized physiotherapy interventions such as stretching exercises, Pilates, core stability training, myofascial release, and manipulation therapy. Outcome measures included a scoliometer (spinal curvature), goniometer (lumbar range of motion), McGill's Torso Muscular Endurance Test Battery (core endurance), volumetric exerciser (lung capacity), measuring tape (limb length), Clarke's angle method (foot arch assessment), and Zebris FDM (body force pressure and center of pressure movement during stance). Results: Physiotherapy improved postural alignment, reducing spinal curvature from 9 degrees to 3 degrees and increasing lumbar flexion from 61 degrees to 75 degrees. Core endurance increased, as evidenced by a 1.06-second improvement in the flexion-extension ratio and a 0.90-second bilateral increase in side-bridge endurance. Limb length discrepancy decreased from 2.5 cm to 0.5 cm, enhancing symmetry in both true and apparent lengths. Foot arch asymmetry also improved, with the right arch increasing from 45 degrees to 46 degrees and the left from 39.7 degrees to 42.5 degrees. Conversely, lung capacity declined from 1363 mL to 1238 mL. Force pressure distribution became more asymmetrical in most cases, particularly affecting the longer limb in individuals with scoliosis, and center of pressure movement increased from 51.5 mm to 76.5 mm, indicating altered balance and postural control. Conclusion: Over two months, physiotherapy effectively improved postural alignment and musculoskeletal function in individuals with scoliosis.
PENGARUH PENAMBAHAN EKSTRA DAUN ANGGUR PADA EDIBLE CHOATING CHITOSAN 2% TERHADAP KADAR VITAMIN C DAN FLAVONOID SETELAH 7 HARI MASA SIMPAN SUHU DINGIN (4°C) BUAH ANGGUR MERAH Permata, Adinda Riska; Purwani, Eni; Kurnia, Pramudya
PREPOTIF : JURNAL KESEHATAN MASYARAKAT Vol. 9 No. 2 (2025): AGUSTUS 2025
Publisher : Universitas Pahlawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/prepotif.v9i2.46772

Abstract

Indonesia sebagai negara tropis memiliki potensi besar dalam produksi buah-buahan, salah satunya anggur. Anggur memiliki masa simpan yang singkat, sekitar 3–6 hari pada suhu ruang yang menyebabkan kerugian pascapanen. Salah satu solusi untuk memperpanjang masa simpan dan menjaga kualitas nutrisinya adalah dengan penggunaan edible coating berbahan dasar kitosan. Kitosan memiliki kelemahan dalam menghambat uap air, sehingga perlu ditambahkan bahan antimikroba alami, seperti ekstrak daun anggur yang kaya senyawa bioaktif antimikrobia (resveratrol, flavonoid, dan fenol) dapat meningkatkan efektivitasnya.. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun anggur dalam edible coatingkitosan 2% terhadap kadar vitamin C dan flavonoid buah anggur merah setelah disimpan selama tujuh hari pada suhu dingin (4°C). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan konsentrasi ekstrak daun anggur: 0%, 3%, 4%, dan 5%, selanjutnya disimpan pada hari ke 0 dan ke 7. Kadar vitamin C dan flavonoid dianalisis menggunakan spektrofotometri UV-Vis. Hasil menunjukkan peningkatan kadar vitamin C yang signifikan pada hari ke 0 dengan nilai tertinggi sebesar 12,62 pada konsentrasi 5% (p = 0,00). Pada hari ke 7, kadar vitamin C menurun menjadi 12,16 pada konsentrasi 5% (p= 0,00). Kadar flavonoid mengalami perubahan yang signifikan pada hari ke 0 (p = 0,37) sedangkan hari ke 7 (p = 0,01), dengan nilai tertinggi pada hari ke 0 di konsentrasi 0% sebesar 399,37 mg QE/g dan pada hari ke 7 di konsentrasi 5% 350,41 mg QE/g. Hasil analisis menggunakan Two-Way ANOVA menunjukkan bahwa konsentrasi ekstrak dan lama penyimpanan memberikan pengaruh yang signifikan terhadap kedua parameter, sedangkan interaksi keduanya hanya signifikan terhadap kadar flavonoid (p = 0,00).
Literature Review: Factors Affecting White Rice Glucose Levels Hidayati, Intan Nur; Sarbini, Dwi; Purwani, Eni; Kurnia, Pramudya
Journal La Lifesci Vol. 6 No. 2 (2025): Journal La Lifesci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallalifesci.v6i2.2271

Abstract

The high level of rice consumption in Indonesia is due to the belief that people have not eaten if they have not consumed white rice. Based on data from the BPS (2023), Indonesian people's rice consumption reached 31.54 million tons. The biggest content of white rice is carbohydrate content. Carbohydrates are broken down into glucose when they enter the body. White rice has higher glucose levels than brown rice, namely 25.40 per 100 grams (Diyah et al., 2018). According to Susanti & Bistara (2018), most diabetes mellitus sufferers experience hyperglycemia because they tend to consume foods with high glucose. Factors that influence white rice glucose levels are storage temperature, storage time, rice variety and cooking method. The aim of this research is to examine articles regarding factors that influence white rice glucose levels. The research method used is a literature review which examines articles from 2013-2023 of Google Scholar, Garuda, PubMed, Science Direct and Semantic Scholar with indexes Sinta 1-5 or Scopus Q1-Q4. Key words used are kadar glukosa, suhu penyimpanan, waktu penyimpanan, metode pemasakan, rice cooker, magicom, kukus, panggang, bakar, varietas beras putih, nasi putih, storage temperature, storage time, cooking method, steamed roasted, roasted grilled, white rice varieties, glucose content and white rice. Articles were selected using the PRISMA method. From the results of the literature review, it shows there is an influence of storage temperature (50%), storage time (25%), rice variety (50%) and cooking method (67%) on white rice glucose levels.
Sifat Kimia Ubi Jalar Ungu berdasarkan Lokasi Panen sebagai Bahan Pangan Fungsional Zulaekah, Siti; Widiyaningsih, Endang Nur; Kurnia, Pramudya
Prosiding University Research Colloquium Proceeding of The 20th University Research Colloquium 2025: 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

Abstract

Penelitian terdahulu yang telah dilakukan menunjukkan pengaruh luas panen dan perlakuan awal dalam pembuatan tepung ubi jalar ungu terhadap kandungan polifenol, kandungan antosianin dan aktivitas antioksidan. Penelitian ini bertujuan untuk menentukan pengaruh luas tanam yang berbeda dan perlakuan awal pada luas tanam yang berbeda dan perlakuan awal pada pembuatan tepung ubi jalar ungu terhadap karakteristik kimiawi. Ubi jalar ungu diperoleh dari 3 sumber yaitu Boyolali, Karanganyar dan Ngawi kemudian dibuat preparat pembuatan tepung seperti pada penelitian sebelumnya yaitu penggunaan bisulfit, pengukusan dan kombinasi bisulfit dan pengukusan. Tepung ubi ungu Teston termasuk komposisi kimia atau komponen makro. Terdapat pengaruh area panen terhadap kadar air tepung ubi jalar ungu pada berbagai perlakuan awal yang masing-masing memiliki nilai p < 0,05. Tepung ubi jalar ungu dari Karanganyar dan Ngawi menunjukkan adanya pengaruh berbagai perlakuan terhadap kadar abu dengan nilai signifikansi (p=0,005 dan p=0,006). Tepung ubi ungu asal Boyolali tidak memberikan pengaruh apapun terhadap kandungan lemak pada variasi perlakuan awal. Terdapat pengaruh lokasi panen yang bervariasi terhadap sifat kimia tepung ubi jalar ungu. Secara statistik, lokasi panen berpengaruh terhadap karakteristik kimia tepung ubi jalar ungu, termasuk kadar air, protein, pati dan amilosa.
Kadar Gula Reduksi dan Daya Terima pada Snack Bar Tinggi Energi Berbahan Dasar Tempe dan Kacang Merah untuk Atlet Rashida Farellia Az-Zahra; Kurnia, Pramudya; Mustikaningrum, Fitriana
INSOLOGI: Jurnal Sains dan Teknologi Vol. 4 No. 4 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v4i4.6131

Abstract

Snack bars are an energy-rich food choice and can be a useful substitute for athletes to meet energy needs between main meals. As an effort to innovate food products and improve nutrition, a comparison of tempeh and red beans was conducted in making snack bars. The purpose of this study was to determine the reducing sugar content and acceptability of snack bars made from tempeh and red beans. This type of research is an experimental study with a Completely Randomized Design (CRD), namely snack bars with a ratio of tempeh and red beans Formula A (85g:65g), B (75g:75g), and C (65g:85g). Testing of reducing sugar levels was analyzed using One Way Anova followed by the LSD test. Data collection of the acceptability test used an acceptability test form involving 30 panelists and was analyzed using the Kruskal Wallis test. The results showed the highest reducing sugar content in the ratio of tempeh and red beans (75g:75g) which was 26.67% and the lowest in the ratio of tempeh and red beans (85g:65g) which was 21.78%. The results of the snack bar acceptability test showed significant differences in texture parameters between Formula A and Formula B, Formula A and Formula C snack bars (p<0.05), while there were no differences in color, aroma, taste, texture, and overall parameters (p>0.05). There was an effect of the ratio of tempeh and red beans on the reducing sugar content and texture acceptability of the snack bar.
Kadar beta karoten dan warna kue apem berbahan dari komposit tepung ubi jalar ungu dan tepung jagung: Beta carotene content and color characteristics of apem cake enriched with purple sweet potato and corn flour Fauziyyah, Salwa Danella Atiqoh; Kurnia, Pramudya; Mustikaningrum, Fitriana
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6586

Abstract

Purple sweet potato and corn flours are considered promising composite alternatives to rice flour in traditional bakery products due to their higher nutritional value and potential to enhance product appearance. This study aimed to evaluate the effects of a purple sweet potato–corn flour composite on β-carotene content and color characteristics of apem cake, a traditional Indonesian steamed cake. A quantitative experimental design was employed using a Completely Randomized Design (CRD) comprising four treatment formulations with two replications. The analyzed variables included β-carotene concentration and instrumental color values (L*, a*, b*). Data were analyzed using one-way ANOVA followed by Duncan’s Multiple Range Test (DMRT) for post hoc comparisons. The results indicated that formulation B exhibited the highest lightness value (L* = 40.18; p = 0.020), demonstrating a significant improvement in brightness. The a* value (red-green axis) did not differ significantly across treatments (p = 0.090). In contrast, b* values (yellow-blue axis) decreased significantly (p = 0.002), with formulation D showing the lowest value, indicating a shift toward a bluish hue. Notably, formulation D also recorded the highest β-carotene content. The best formulation is D with the b* value of 14,3 and betacaroten at 91.71%.
Pengembangan Produk Snack Bar Berprotein Tinggi untuk Mendukung Pendidikan Keolahragaan: Kajian Kadar Protein dan Kekerasan Berbasis Tempe dan Kacang Yianarfa, Efina Rifi; Kurnia, Pramudya; Kisnawati, Sudrajah Warajati
Instructional Development Journal Vol 8, No 2 (2025): IDJ
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/idj.v8i2.37386

Abstract

Snack Bar merupakan camilan padat energi atau protein yang terbuat dari berbagai bahan makanan yang dipadatkan dalam bentuk batang, bahan-bahan yang digunakan biasanya berupa kacang-kacangan, buah-buahan, dan sereal. Snack bar memiliki peran penting dalam mencukupi kebutuhan zat gizi serta meningkatkan performa bagi seorang atlet. Kekurangan snack bar yang ada saat ini ada pada sumber protein yang digunakan masih sangat terbatas, sehingga perlu pengembangan formula snack bar dengan mengunakan sumber protein yang lain. Penelitian ini bertujuan untuk mengetahui kadar protein dan kekerasan pada snack bar tinggi energi untuk atlet dengan bahan dasar kacang merah. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga dengan perlakuan berdasarkan formulasi tempe dan kacang merah. Pada penelitian yang telah dilakukan, formulasi snack bar berbahan dasar tempe dan kacang merah (Phaseolus vulgaris L.) sebanyak formula A 75:75, formula B 100:50 dan formula C 125:25. Kadar protein dianalis dengan menggunakan metode Kjeldahl dan uji kekerasan menggunakan Texture Analyzer. Hasil uji protein perlakuan C menunjukan kadar protein tertinggi dengan rata-rata 20,49%, perlakuan B dengan rata-rata 18,61% dan sampel dengan kadar protein terendah adalah perlakuan A yaitu 15,49%. Hasil dianalisis dengan menggunakan Welch ANOVA bahwa terdapat perbedaan rata-rata kandungan protein yang signifikan (Sig. 0,11 > 0,05). Hasil uji kekerasan menunjukkan hasil rata rata pada formula A 5319g, formula B 5360g dan formula C 5388g. Hasil dianalisis dengan menggunakan Kruskal-Wallis bahwa diantara ke tiga perlakuan tidak didapatkan perbedaan signifikan (Asymp. Sig. 0,779 > 0,05).  TRANSLATE with x EnglishArabicHebrewPolishBulgarianHindiPortugueseCatalanHmong DawRomanianChinese SimplifiedHungarianRussianChinese TraditionalIndonesianSlovakCzechItalianSlovenianDanishJapaneseSpanishDutchKlingonSwedishEnglishKoreanThaiEstonianLatvianTurkishFinnishLithuanianUkrainianFrenchMalayUrduGermanMalteseVietnameseGreekNorwegianWelshHaitian CreolePersian //  TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster PortalBack//   This page is in German Translate to Indonesian    AfrikaansAlbanianAmharicArabicArmenianAzerbaijaniBengaliBulgarianCatalanCroatianCzechDanishDutchEnglishEstonianFinnishFrenchGermanGreekGujaratiHaitian CreoleHebrewHindiHungarianIcelandicIndonesianItalianJapaneseKannadaKazakhKhmerKoreanKurdish (Kurmanji)LaoLatvianLithuanianMalagasyMalayMalayalamMalteseMaoriMarathiMyanmar (Burmese)NepaliNorwegianPashtoPersianPolishPortuguesePunjabiRomanianRussianSamoanSimplified ChineseSlovakSlovenianSpanishSwedishTamilTeluguThaiTraditional ChineseTurkishUkrainianUrduVietnameseWelsh Always translate German to Indonesian Never translate German Never translate ejournal.uin-suska.ac.id
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