Article Per Year (5 Year)
p-Index From 2021 - 2026
2.87
P-Index
This Author published in this journals
All Journal Jurnal Sains Dasar Jurnal Kesehatan Jurnal Pembelajaran Fisika Jurnal Psikologi Integratif Health Notions Journal of Islamic Medicine Journal of Health Science and Prevention KLOROFIL: Jurnal Ilmu Biologi dan Terapan Hearty : Jurnal Kesehatan Masyarakat J-HESTECH (Journal Of Health Educational Science And Technology) Indonesian Psychological Research Jurnal Ilmiah Gizi Kesehatan (JIGK) Indian Journal of Forensic Medicine & Toxicology Nusantara Journal of Community Engagement KLOROFIL: Jurnal Ilmu Biologi dan Terapan Jurnal Penelitian dan Pengukuran Psikologi: JPPP Abdi Masyarakat UIKA Jurnal Kesehatan Lingkungan Mandiri Jurnal Pengabdian Nusantara BIOTROPIC
Nova Lusiana
Universitas Islam Negeri Sunan Ampel Surabaya
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

Published : 33 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 33 Documents
Search

 1   2   3   4 
Intensitas Komunikasi dan Mood Pasca Makan terhadap Perilaku Konsumsi Junk Food pada Komunitas Kuliner di Twitter Putri, Qonita Aristawidya; Syahreni, Nabila Dwi; Erdhika, Kanayla Raffa; Yanti, Avrilia Dewi; Lusiana, Nova
Jurnal Psikologi Integratif Vol. 13 No. 2 (2025): Psikologi Integratif
Publisher : UIN Sunan Kalijaga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/jpsi.v13i2.3469

Abstract

The consumption of junk food has been increasing among adolescents and young adults, along with the growth of food-related communities on social media that shape consumption norms and individuals’ emotional experiences after eating. Intense social interactions within online communities and post-meal affective states are assumed to play an important role in reinforcing junk food consumption as part of a lifestyle. This study examined the effects of communication intensity in a Twitter-based food community and post-meal mood on junk food consumption behavior. A quantitative survey method was applied to 103 community members selected through purposive sampling, using the Dutch Eating Behavior Questionnaire (DEBQ), the Food-Related Mood Scale (FDMS), and a researcher-modified communication intensity scale. Multiple linear regression analysis revealed that communication intensity (β=0.443; p<0.05) and post-meal mood (β=0,289; p<0,05) had significant positive effects and jointly explained 38.2% of the variance in junk food consumption behavior. These findings highlight the role of digital communities in shaping consumption norms and emphasize the importance of mood as a trigger in the emotional cycle of eating behavior. Food-related online communities have the potential to be optimized as collaborative nutrition education platforms to promote healthier eating patterns and enhance psychological awareness after consumption.   Perilaku konsumsi junk food semakin meningkat di kalangan remaja dan dewasa muda, seiring dengan berkembangnya komunitas kuliner di media sosial yang turut membentuk norma konsumsi serta pengalaman emosional individu setelah makan. Interaksi sosial yang intens dalam komunitas daring dan kondisi afektif pasca mengonsumsi makanan diduga berperan penting dalam memperkuat kecenderungan konsumsi junk food sebagai bagian dari gaya hidup. Penelitian ini menganalisis pengaruh intensitas komunikasi pada komunitas kuliner di Twitter dan mood pasca makan terhadap perilaku konsumsi junk food. Metode kuantitatif survei diterapkan pada 103 anggota komunitas (purposive sampling) menggunakan instrumen DEBQ (perilaku makan), FDMS (mood pasca makan), dan skala intensitas komunikasi yang telah dimodifikasi oleh peneliti. Analisis regresi linier berganda mengungkapkan bahwa intensitas komunikasi (β=0,443; p<0,05) dan mood pasca makan (β=0,289; p<0,05) berpengaruh positif signifikan, serta secara bersama-sama menjelaskan 38,2% variasi perilaku konsumsi junk food. Temuan menegaskan peran komunitas digital dalam membentuk norma konsumsi serta pentingnya mood sebagai pemicu siklus emosional dalam perilaku makan. Komunitas pecinta kuliner berpotensi dioptimalkan sebagai sarana edukasi gizi kolaboratif untuk mendorong pola makan yang lebih sehat dan meningkatkan kesadaran psikologis pasca konsumsi.
Antioxidant Activity Test of Vanilla Leaf Kombucha Tea with Variations in Fermentation Time Eva Agustina; Esti Tyastirin; Risa Purnamasari; Nova Lusiana; Funsu Andiarna
Jurnal Sains Dasar Vol. 14 No. 2 (2025): October 2025
Publisher : Faculty of Mathematics and Natural Science, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jsd.v14i2.88114

Abstract

Kombucha tea is a fermented tea leaf drink with added sugar and Symbiotic Culture of Bacteria and Yeast (SCOBY). Vanilla leaves (Vanilla planifolia) have the potential to be the basic ingredient for making kombucha tea. Variations in fermentation time in tea making can affect the content of active compounds. The purpose of this study was to determine the levels of phenolic compounds and antioxidant activity of kombucha tea with variations in fermentation time. The fermentation time for making vanilla leaf kombucha tea is 0, 4, 8, and 12 days. The phenolic compounds were known by the Folin–Ciocalteu method using the gallic acid standard, while the antioxidant activity was known by the free radical inhibition method 2,2-diphenyl-1-pycrylhydrazyl (DPPH). The results showed that the levels of phenolic compounds at fermentation times of 0, 4, 8, and 12 days were 37.99, 42.188, 57.58, respectively, and 50.53 mg/L GAE. The highest phenolic levels are found at the 8th day of fermentation. The IC50 values for fermentation times of 0, 4, 8, and 12 consecutive days were 18%, 7.9%, 4%, and 7.7% v/v. An IC50 value < 50 indicates strong antioxidant activity. Vanilla leaf kombucha tea has the potential to be a beverage product that is beneficial for health due to its content of phenolic compounds and antioxidant activity.
Potential of Cellulose from Sugarcane Bagasse as a Bioplastic Material for Drug Capsules Agustina, Eva; Erfansyah, Nasrul Fuad; Lusiana, Nova; Purnamasari, Risa
Journal of Health Science and Prevention Vol. 10 No. 1 (2026): JHSP Vol 10 No 1 – 2026
Publisher : State Islamic University of Sunan Ampel

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29080/jhsp.v10i1.1831

Abstract

Sugarcane bagasse is a lignocellulosic waste that has significant potential as a cellulose source for the development of environmentally friendly bioplastics. This study aims to This study aimed to evaluate the potential of cellulose derived from sugarcane bagasse as a bioplastic material for drug capsule applications.. The research method includes the isolation of sugarcane bagasse into cellulose and the production of bioplastics. The bioplastics were prepared in two formulations, namely P1 (without cellulose) and P2 (with the addition of sugarcane bagasse cellulose), using chitosan as the polymer matrix and glycerol as a plasticizer. Characterization was conducted through morphological analysis, mechanical properties (tensile strength and elongation), density, thickness, water absorption, and biodegradability tests. Statistical analysis using an independent samples t-test revealed significant differences between formulations. The tensile strength of P2 (39.2 MPa) was significantly higher than P1 (21.5 MPa) (t = 13.7, p < 0.001), while elongation significantly decreased from 27.58% in P1 to 17.32% in P2 (t = 10.9, p < 0.001). Density and thickness also increased significantly in P2 (0.8444 g/cm³ and 0.276 mm) compared to P1 (0.5396 g/cm³ and 0.118 mm) (t = 10.5 and 18.3; p < 0.001), indicating a more compact film structure. In contrast, water absorption showed no significant difference between treatments (t = 0.10, p = 0.92), and both samples exhibited similar biodegradation times of approximately four days (t = 0.00, p = 1.00). These result demonstrate that cellulose incorporation improves mechanical strength and structural compactness without reducing biodegradability. Cellulose-based bioplastic derived from sugarcane bagasse has the potential to be developed as an alternative soft capsule material in environmentally friendly drug delivery systems, serving as a substitute for gelatin-based capsules in the pharmaceutical industry.
Co-Authors 'Aisy, Nabilah Rahadatul Adibah, Niswah Afandi, Putri Galuh Agus Suyatna Agustin, Azlinda Mitha AGUSTINA, EVA Aizzah, Saffanah Akmal Budi Satrio Alfani, Mukhammad ANDYARINI, ESTI NOVI Anisah, Sofiyatul Aqillasalsabila, Sufi Azlinda Mitha Agustin Dedy Suprayogi Delvina Alifah Rahma Endah Susilowati Erdhika, Kanayla Raffa Esti Tyastirin Estri Kusumawati Eva Agustina Eva Agustina Eva Agustina, Eva Faidah, Nurul Ilmi Funsu Andiarna Hadi, Inthomy Hanum Miftahun Nuzul Husna, Ulfi Hidayatul Ichwan, Avril Avida Ika Mustika Irul Hidayati Jabarudin, Ismail Kays Jiddan Almahira Linda Prasetyaning Linda Prasetyaning Widayanti Ma'arif, Muhammad Madiha, Siti Nur Zahrina Mei Lina Fitri Kumalasari Mei lina Fitri Kumalasari Mei Lina Fitri Kumalasari Moch. Irfan Hadi Muhamad Ratodi Muhammad Falikhul M Mukhammad Alfani Nasrul Fuad Erfansyah Nurkholisa, Eka Nurul Ilmi Faidah Permata, Ayu Novalia Purwanto, Shinta Ratu Putri Unon Putri, Qonita Aristawidya Rahmadani, Dian Perdana Putri Rahmadhani, Novia Alif Rahmawati, Aisha Rahmayani, Devina Ria Qadariah Arief Risa Purnamasari Salsabila, Jihan Nazila Salsabila, Nadya Salsabila, Salsabila Sari, Silvi Nur Laila Shofwatun Nada Yuliana Puteri Sirri Nahzatun Qowimah Sri Hidayati Sri Hidayati Sri Hidayati L. Syahreni, Nabila Dwi Ulumuddin, Ihya' Undang Rosidin Widyaningrum, Adelia Eka Yanti, Avrilia Dewi Yanti, Elly Rahmah Yolanda, Wafa