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All Journal Farmasains : Jurnal Ilmiah Ilmu Kefarmasian Jurnal Ilmiah Kesehatan Masyarakat
Devi Wulansari
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Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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PENGARUH GULA TERHADAP KARAKTERISASI MINUMAN JELLY KOMBINASI PROBIOTIK DAN TEPUNG UMBI PORANG Rika Sebtiana Kristantri; Devi Wulansari; Dyan Wigati
Farmasains : Jurnal Ilmiah Ilmu Kefarmasian Vol. 6 No. 1 (2019)
Publisher : Universitas Muhammadiyah Prof. DR. HAMKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.602 KB) | DOI: 10.22236/farmasains.v6i1.3311

Abstract

Minuman jeli merupakan produk pangan olahan yang memiliki konsistensi gel yang dapat diminum. Peneltian ini bertujuan mengetahui pengaruh kadar gula terhadap karakterisasi minuman jeli kombinasi tepung porang dan susu probiotik. Kadar gula yang ditambahkan 4 %, 8 % dan 12 % dan diuji karakteristik fisik yang meliputi analisis kadar air, pH, sineresis, tekstur, protein, gula total, uji hedonik aroma dan rasa, uji ALT (Angka Lempeng Total). Analisis data menggunakan Anova dan LSD (Least Significance Different).Hasil penelitian menunjukkan konsentrasi gula berpengaruh nyata terhadap karakteristik minuman jelly dan konsentrasi 12 % dapat dipersepsi baik oleh panelis dari semua pengujian dengan hasil uji ALT sebesar 1,9 x 102 CFU/gram. Angka tersebut masih tergolong aman karena dibawah batas minimal SNI No. 01-3552 tahun 1994, yaitu maksimal 1x104 koloni per gram.
Pengaruh Sarapan Pagi Bagi Mahasiswa PGMI Saat Menghadapi Pelajaran terhadap Kondisi Tubuh dan Mental Shellatul Muhibbah; Wiranda Anggela; Nur Alfi Husna; Musripa Ulwani; Devi Wulansari
SEHATMAS: Jurnal Ilmiah Kesehatan Masyarakat Vol. 3 No. 4 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/sehatmas.v3i4.4324

Abstract

This study aims to analyze the influence of breakfast on the physical and mental condition of PGMI students when facing learning. The method used was a quantitative survey  involving 20 PGMI students. Data was collectad through a questionnaire designed to measure the frequency of measure the  frequency of breakfast, the type of food consuned in the morning, as well as the physical and mental condition of PGMI students. Data analysis was carried out using descriptive statistics and dlinear regression to determine the relationship between breakfast and academic performance. The analysis uses descriptive statistics and linear regression to explain the relationship between breakfast habits and academic performance. Findings suggest that regular breakfast consumption is associated with improved energy levels, concentration, mood, and overall health among college student, highlighting the need to promote healty breakfast practices in academic settings. This research investigates the impact of breakfast habits on the physical and mental condition og PGMI students. Using a quantitative survey mothodology involving 20 students, this research collected data regarding the frequency of breakfast, the type of food consumed, and its effect on energy, concentration, as well as better moods compared to those who did not eat breakfast. These findings emphasize the importance of a nutritious breakfast in supporting students’ physical and mental healt, and have implications for their academic performance.
Co-Authors Dyan Wigati Kristantri, Rika Sebtiana Musripa Ulwani Nur Alfi Husna Shellatul Muhibbah Wiranda Anggela