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All Journal J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Jurnal TILAPIA Proceedings of International Conference on Multidiciplinary Research Journal of Nutrition Science Journal of Chemical Process and Material Technology Jurnal Teknologi Pengolahan Pertanian Research In Chemical Engineering

Afwa Hayuningtyas

Nutrition Departmen, Universitas Teuku Umar

Author-ID : 4290899

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

Published : 12 Documents Claim Missing Document

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Effect of the Concentration of Added Sugar on Organoleptic Properties of Mangrove Syrup from Sonneratia alba fruit Wintah Wintah; Kiswanto Kiswanto; Afwa Hayuningtyas; Nurdin Nurdin
J-Kesmas: Jurnal Fakultas Kesehatan Masyarakat (The Indonesian Journal of Public Health) Vol 9, No 1 (2022): April 2022
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/j-kesmas.v9i1.5248

Mangroves are ecosystems in coastal areas that economically have excellent benefits derived from wood, seeds, and fruit. The most frequently used mangrove fruit as a food source is Sonneratia alba fruit, and Sonneratia alba fruit can be used to produce mangrove syrup. This study aimed to determine the effect of sugar on the organoleptic properties of Mangrove syrup from Sonneratia alba fruit. The organoleptic test method used a hedonic test (preference test) using a rating scale of 1 (dislike very much), 2 (dislikes), 3 (neutral), 4 (likes), and 5 (preferences very much). The treatment P3 (Sonneratia alba 60%: Sugar 40%) was the most highly rated in the quality of taste, color, and aroma, while the most ordered texture quality by the panelists was treatment P2 (Sonneratia alba 40%: sugar 60%).

Relationship between Energy Intake and Obesity Prevalence among Adolescent Girls in Aceh Barat Afwa Hayuningtyas; Wardah Iskandar; Suci Eka Putri; Safrida Safrida; Adelina Irmayani Lubis
Journal of Nutrition Science Vol 2, No 2 (2021): November, 2021
Publisher : Universitas Teuku Umar

The prevalence of adolescent obesity has been shown to differ among regions, and it could be influenced by several factors including diet, environmental exposures, and lifestyle. Diet is one of crucial factors that contribute to obesity among adolescents, particularly energy intake. This study was conducted to measure the relationship between energy intake and obesity prevalence among adolescent girls in Aceh Barat Regency. This study is a descriptive analytical research with the design of cross-sectional study. The population in this study were adolescent girls in Aceh Barat Regency with the samples of 50 people. The data were obtained from a one day 24-hour recall and analyzed using Chi-Square test with a significance value (p= 0.05). The result showed that based on bivariate analysis there is a relationship between energy intake and body mass index. The analysis indicated that adolescent girls with excessive energy intake had a 6.67-fold higher risk of obesity than those with the adequate energy intake (OR: 6.67, 95% CI: 1.25-35.65).

Scurrula ferruginea (Jack) Danser: Therapeutic Applications and Future Opportunities Safrida Safrida; Afwa Hayuningtyas
Journal of Nutrition Science Vol 2, No 1 (2021): May, 2021
Publisher : Universitas Teuku Umar

Scurrula ferruginea (Jack) Danser from Loranthaceae is one such mistletoe that grow in tropical countries and has been used as therapeutic agent for curing of diseases, such as anticancer, antihypertensive, antiviral, antimicrobial, antiasthma, anti-hyperglycemic, and analgesic. Regardless of S. ferruginea various kinds of health benefits, their available data and literature review are still limited, especially in Indonesia. The scientific studies existence in this review can promote the potency development of S.ferruginea. We suggest critical future opportunities and research directions of S.ferruginea that could improve understanding toward evidence-based medicinal herbs.

The Relationship between Fiber Consumption and the Incidence of Overweight in Adolescent Girls in Aceh Barat Wardah Iskandar; Afwa Hayuningtyas; Hanif Muchdatul Ayunda; Marniati Marniati
Journal of Nutrition Science Vol 3, No 1 (2022): May, 2022
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v3i1.5692

Nowadays, dietary fiber is no longer a modern food for teenagers in Indonesia. Dietary fiber has long been neglected as an important factor in dietary nutrition. This is due to a lack of public knowledge on the importance of consuming dietary fiber. Adolescence is a transition period from children to adult where they are easily influenced by the surrounding environment, easy to follow the latest trends where it is a determining factor for the quality of adolescents, such as the incidence of overweight in adolescents caused by lack of fiber consumption so that adolescents prefer fast food rather than fruit and vegetables. This study aims to determine the relationship between fiber consumption and the incidence of overweight in adolescent girls in Aceh Barat District. This research is a cross-sectional study with the sample of 50 adolescent girls aged 15-18 years old. Data was collected by means of a 24-hour food recall, weighing, and measuring their body height. Data analysis includes univariate and bivariate analysis with independent sample t-test. The results shows that there are 26% of adolescent girls who consume fiber well, while 76% of young women consume fiber bad. Fiber consumption affects the incidence of overweight in adolescent girls where the value of OR=13,588 (95% CI 1.591-116.032). So that fiber consumption has a 13.58 times chance of influencing adolescents girls not to be overweight.

Efforts to Increase the Volume of Breast Milk Through Analysis of the Nutrients of Banana Blossoms and Papaya Leaves In Order to Increase the Coverage of Exclusive Breastfeeding As An Effort to Prevent Stunting Marniati Marniati; Itza Mulyani; Arfah Husna; Enda Silvia Putri; Adelina Irmayani Lubis; Afwa Hayuningtyas; Suci Eka Putri; Safrida Safrida; Wardah Iskandar
International Conference on Multidisciplinary Research Vol 5, No 1 (2022): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v5i1.5270

Mother's milk is the main source of nutrition for babies who are not yet able to consume solid food. Formation of breast milk is influenced by protein, vitamins, fat, water, carbohydrates, fiber and other nutrients. Problem in this study was that the mother did not give breast milk to her baby because the volume of breast milk was small, the mother did not know what foods could increase the volume of breast milk at a relatively low cost. Purpose of this study was to analyze the nutritional value of local foods such as banana blossom and papaya leaves to what extent they are able to increase the volume of breast milk in breastfeeding mothers.Research method uses pre-experimental tests (non-design) and socialization. in the Panton Reu sub-district, West Aceh Regency with a population of 44 breastfeeding mothers, a total sample of 44 respondents who met the inclusion and exclusion criteria. Results after conducting research, where the high levels of nutrients contained in the heart of bananas and papaya leaves, these nutrients are related to the formation of breast milk volume. Conclusion of the results of the analysis of nutrients, the banana flower and papaya leaves can be consumed by breastfeeding mothers because of the high levels of nutrients contained therein. According to the analysis of nutrients, banana blossom and papaya leaves need to be used as a mainstay for the family, and further research needs to be done and this research can be used as a reference source. Keywords: Breastfeeding mother, breast milk volume, nutrients, banana blossom, papaya leaf

Literatur Review: Potensi Pengolahan dan Manfaat Kesehatan Jamblang (Syzygium cumini L.) Noer Octaviana Maliza; Safrida Safrida; Afwa Hayuningtyas; Hanif Muchdatul Ayunda
Jurnal Teknologi Pengolahan Pertanian Vol 4, No 2 (2022): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v4i2.6572

Jamblang (Syzygium cumini L.) telah banyak dieksplorasi dalam dunia pangan dan farmasi di berbagai negara, karena karakteristik buah dan banyaknya manfaat kesehatan yang dimilikinya. Di Aceh, pemanfaatan tanaman jamblang masih sangat terbatas dan sebagian besar hanya dikonsumsi dalam bentuk segar, pemanfaatan lain dari tumbuhan ini belum banyak diketahui masyarakat akibat terbatasnya penelitian terkait tumbuhan ini di Indonesia. Berdasarkan hasil studi literasi yang dilakukan dalam kajian ini, di berbagai negara, jamblang telah banyak dimanfaatkan dalam pengolahan pangan dengan tujuan untuk meningkatkan nilai ekonomis, memperpanjang masa simpan, dan meningkatkan diversifikasi pangan, seperti produk jus, sirup, squash, selai, dan bubuk instan yang dimanfaatkan sebagai pewarna alami. Selain itu, telah dilakukan penelitian mengenai manfaat jamblang dalam penanganan berbagai macam penyakit, antara lain antibakteri, antikanker, antidiabetes, dan antihipertensi. Mekanisme tanaman jamblang dalam pengobatan yang telah dilaporkan, yaitu komponen bioaktif dalam jamblang mengaktivasi enzim-enzim katalase, glutathione peroksidase, glutathione-s-transferase dan SOD untuk menetralisir produksi radikal bebas yang berlebih. Kajian ini diharapkan dapat menjadi salah satu acuan yang dapat digunakan untuk mengembangkan penelitian dan pemanfaatan jamblang di Aceh khususnya dan di Indonesia pada masa mendatang.

Winsor Phase Diagram of a Colloidal System from the Mixture of Water, Eugenol, and Tween 20 Afwa Hayuningtyas; Pinyapat Jitphongsaikul; Alwani Hamad
Research in Chemical Engineering Vol. 1 No. 1 (2022): March
Publisher : Universitas Muhammadiyah Purwokerto

One factor that influenced colloidal structure is the composition of water, oil, and surfactant in the emulsions. This study aims to build a Winsor phase diagram of a mixture of water, eugenol, and Tween 20 and understand the physical differences in a range of micellar structures from the different compositions of the combinations. There were eleven samples with varying compositions of water, eugenol, and tween 20, and then were mixed and observed in parameters such as phase, appearance, and consistency. The results showed that the emulsion's compositions ingredients affected the character of the final emulsion. There were three categories of emulsions as described in the Winsor phase diagram. Water in oil (w/o) microemulsion was formed in the higher oil composition. In contrast, the lower oil content was macroemulsion/ coarse emulsion. The balance of oil and water composition was categorized as a bicontinuous microemulsion. This diagram will further help in constructing the suitable emulsion category for specific purposes.

Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue Bekti Wulan Sari; Afwa Hayuningtyas; Pinyapat Jitphongsaikul; Vishal Chherti; Alwani Hamad
Research in Chemical Engineering Vol. 1 No. 2 (2022): September
Publisher : Universitas Muhammadiyah Purwokerto

Food foams provide texture and structure for many food products, such as meringues. Meringues, a fundamental of culinary arts, commonly consist of whipped egg white and sugar and have about most of the air phase. These types of composition allow for making different products with the same ingredients; thus, meringue design is essential to investigate foam stability and ability. This study aims to examine the foam stability of meringue using the different components such as protein as emulsifiers (egg white and gelatin) and the composition of sugars (icing and granule) on the foam stability and formation of meringue. Using gelatin as an emulsifier showed the foam more stable than egg white (>24 h), and adding the icing sugar with gelatin made the foam texture smoother. On the other hand, foam formation was faster when using emulsifier egg white, but stability was less than gelatin. The more stable foam produced by the combination of emulsifier and sugar ingredients would provide a better texture of meringue after baking, a smooth surface, no hole, and a more crunchy sweet taste. It was concluded that the composition of the ingredients and type of emulsifier would affect the stability and ability of foam, resulting in the character of the meringue after baking.

Comparison of Physical and Chemical Changes of Dried Berries Fruits Powders from Spray and Freeze Drying Alwani Hamad; Afwa Hayuningtyas; Pinyapat Jitphongsaikul
Journal of Chemical Process and Material Technology Vol 1, No 2 (2022)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/jcpmt.v1i2.6886

The different drying methods for preserving fruits may affect fruits' physical and chemical properties, especially dried berries. The expected drying techniques include Spray Drying (SD) and Freeze Drying (FD). The physical characteristics, such as color, taste/odor, and thermal properties, have changed during the process. The higher temperatures in spray drying may affect the phytochemical compounds that will change the final nutritional value. The juice taste and color of berries powders that FD produces are better than SD. However, the morphology of powder that resulted from SD is better. Also, the losses of phenolic compound and anthocyanin content of dried berries produced from SD are much lower than FD. Therefore, the choices of higher quality dried berries can be produced by FD that are suitable to preserve the phytochemical compounds that have health benefits.

Analisa Kelayakan Dasar Unit Pengolahan Ikan Kayu (Keumamah) Di Banda Aceh Rahmadani Rahmadani; Dwi Apriliani; Afwa Hayuningtyas
Jurnal TILAPIA Vol 4, No 2 (2023): Juli 2023
Publisher : Center for Research and Community Service (LPPM) University of Abulyatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30601/tilapia.v4i2.3707

Pengolahan ikan kayu (keumamah) merupakan proses pengolahan ikan yang sudah dilakukan sejak lama, proses pengolahan ikan yang berbasis pengolahan makanan khas tradisional menjadi penting untuk melestarikan cagar budaya dalam pengolahan ikan. Masalah keamanan pangan yang membuat konsumen semakin selektif dalam memilih produk dan upaya menjaga kepercayaan konsumen pada suatu produk, mengakibatkan produsen berusaha untuk selalu menjaga mutu produk yang dihasilkannya. Tujuan dari penelitian ini adalah menganalisis kelayakan dasar unit pengolahan ikan kayu (Keumamah) yang berada di Kota Banda Aceh. Hasil penelitian menunjukkan kondisi sanitasi dan hygiene dari proses pengolahan ikan kayu tidak sesuai standart. Langkah-langkah perbaikan yaitu perhatian tentang masalah peningkatan mutu proses pengolahan ikan kayu meliputi air pencucian dan es, lokasi dan lingkungan (sarana dan prasarana), kontruksi Bangunan (lantai, ventilasi, tembok, atap, toilet, tempat cuci), peralatan dan pakaian kerja, kesehatan karyawan, bahan kimia, pembersih, saniter, syarat label dan penyimpanan serta pengendalian pest. Kata kunci : Kuemamah, GMP, SSOP

Co-Authors Adelina Irmayani Lubis Alwani Hamad Alwani Hamad Alwani Hamad Alwani Hamad Anila Wirantika Arfah Husna Bekti Wulan Sari Devita Almayda Diah Ayu Kusumawati Dwi Apriliani Hanif Muchdatul Ayunda Idda Nuriya Rahma Itza Mulyani Marniati Marniati Marniati Marniati Mubshair Naveed Muhammad Agil Nur Fauzan Noer Octaviana Maliza Nurdin Nurdin Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Putri, Enda Silvia Raafi Akbar Putra Rahmadani Rahmadani RR. Ella Evrita Hestiandari Safrida Safrida Safrida Safrida Suci Eka Putri Vishal Chherti Wardah Iskandar Wardah Iskandar Wintah Yeti Rusmiati Hasanah

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