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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Journal of Innovation Research and Knowledge Journal of Food and Agricultural Product El-Hikmah Jurnal Ilmu Dakwah dan Komunikasi
Fitri Komala Sari
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Religion Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Effect Of Kenikir Leaves (Cosmos caudatus Kunth.) on Erythrocyte and Hematocrit Changes in Male Secondhand Smoking Wistar Rats Nur’aini Synthia Maharani; Fitri Komala Sari; Amilia Yuni Damayanti
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.099 KB) | DOI: 10.32585/jfap.v1i2.1903

Abstract

BACKGROUND: Cigarette smoke harmful for body, including secondhand smoker. Chemical contain in cigarette smoke can increase free radicals, and decreasing the level of erythrocytes and hematocrit. Kenikir usually eaten raw as lalap. Flavonoid in kenikir has many health benefit such as anti-inflammatory activity and improving blood circulation.  OBJECTIVES: This study aims to determine the effect of kenikirleaves on erythrocytes and hematocrit of the blood of secondhand smoker’s rat. METHODS: the samples were divided into 3 groups (the control group and the treatment group 1 and 2). Each group consists of 10 male Wistar rats, the control group was only given the exposure of cigarette smoke, while the treatment group 1 and 2 were given the exposure to cigarette smoke by giving kenikir leaves at a dose of 4.5 grams and 6.3 grams. Blood sampling was carried out on days 0, 7 and 14 through the retro-orbitalis sinus using the Hematocrit capillary, collected into the microtube then measuring the blood sample parameters using the Hematology Analyzer Sysmex KX-21®. Data were analyzed with One Way Anova test, and posthoc the DMRT. RESULTS: there was a significant effect between the control group against the treatment group 1 and 2 (p<0.05). there were no significant differences between kenikir leaves groups with a dose of 4.5 grams and 6.3 in increasing red blood cell profile (p<1.00). CONCLUSION: there was significant effect of kenikir leaf on erythrocytes and hematocrit profile at a dose of 4.5 gram and 6.3 gram. Keywords: Cigarette Smoke; Erythrocytes; Hematocrit; Kenikir Leaves; Secondhand Smoker
Arisan sebagai Sarana Komunikasi Antar Pribadi dalam Menjalin Silaturrahim Ahmad Rofi; Fitri Komala Sari
El-Hikmah: Jurnal Ilmu Dakwah dan Komunikasi Vol. 8 No. 3 (2016): El-Hikmah
Publisher : STID DI AL-HIKMAH

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Abstract

This study aims to determine the interpersonal communication is done in a social gathering activities so as to be instrumental in establishing silaturrahim in RT 009 RW 018 villages Duren Jaya, East Bekasi. This research was carried directly into the field survey method to obtain primary data and secondary. In addition to interviews, the researchers also conducted a series of documentation on the activities of the residents do. This study uses descriptive qualitative research. The number of respondents was 9 members gathering. Data were obtained from interviews, observation and documentation then do the processing and analysis. Instrument used in this research is interview guides, worksheets and camera phone.
PREFERENSI TERHADAP SIRUP ASAM JAWA HERBAL BERDASARKAN PENILAIAN HEDONIK Annisa Nur’Aini; Mauren Gita Miranti; Hanif Naufal Ahmi; Fitri Komala Sari; Aulia Bayu Yushila; Sri Handajani
Journal of Innovation Research and Knowledge Vol. 5 No. 6 (2025): Nopember 2025
Publisher : Bajang Institute

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Abstract

Sirup herbal berbahan dasar asam jawa memiliki potensi sebagai minuman fungsional yang praktis dan kaya manfaat. Produksi asam jawa di Indonesia tinggi, sementara diversifikasi produk berbasis bahan lokal masih terbatas. Penelitian ini bertujuan mengevaluasi pengaruh variasi formulasi terhadap penilaian hedonik panelis terlatih pada sirup herbal asam jawa. Tiga formulasi diuji dengan perbedaan konsentrasi asam jawa dipadukan kunyit, temulawak, serai, jahe merah, jahe emprit, secang, keningar, kapulaga, gula, madu, dan garam. Penilaian dilakukan oleh 50 panelis terlatih menggunakan skala hedonik 1-4 untuk atribut warna, aroma, rasa, dan penerimaan keseluruhan. Hasil menunjukkan perbedaan signifikan pada warna dan rasa, sementara aroma relatif stabil antar formulasi. Formulasi SA02 memperoleh skor tertinggi pada keseluruhan atribut, menunjukkan keseimbangan optimal antara warna, aroma, dan rasa yang paling disukai panelis. Temuan menegaskan bahwa pengaturan proporsi bahan, khususnya asam jawa, sangat penting dalam menghasilkan sirup herbal harmonis secara sensoris. Penelitian ini memberikan panduan bagi pengembangan produk sirup herbal berbasis bahan lokal, mempertahankan citarasa tradisional sekaligus memiliki daya tarik sensori tinggi.
HUBUNGAN PENGETAHUAN DAN SIKAP DENGAN PERSONAL HYGIENE PENJAMAH MAKANAN DI WARUNG MAKAN DESA SADANG, TUBAN Novita Rachma Salsabila; Fitri Komala Sari; Luthfiyah Nurlaela; Hidayatun Muyasyaroh
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 03 (2026): Volume 11 No. 03, September 2026 Processed
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i03.60102

Abstract

Personal hygiene in food handlers is the key to success in safe and healthy food processing. One of the factors that influence personal hygiene practices of food handlers is the level of knowledge and attitude. This study aims to determine the relationship between knowledge and attitude with Personal Hygiene Behavior of Food Handlers at the Food Stall in Sadang Village, Tuban. This study is a quantitative study with 31 respondents. Data were collected using instruments of knowledge questions, attitude questions and observation sheets that have been validated by experts. Data analysis used the chi-square test in SPSS software version 22 to determine the relationship between knowledge and attitude with personal hygiene of food handlers. The results of this study indicate that there is no relationship between the level of knowledge (p-value 0.272) with personal hygiene practices and there is a relationship between attitude (p-value 0.000) with personal hygiene practices. Therefore, further research is expected to have more valid and structured initial observation data so that the results of the study can describe field conditions more accurately.
PENGARUH PENAMBAHAN BELIMBING WULUH (Averrhoa bilimbi) TERHADAP DAYA TERIMA SELAI PEPAYA CALIFORNIA (Carica papaya) Dewi Rochmatul Ummah; Hidayatun Muyasyaroh; Fitri Komala Sari; Nugrahani Astuti
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 3 (2026): Volume 11 No. 3, September 2026
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i3.65138

Abstract

Jam is a semi-solid product made from sugar and fruit. California papaya has the potential to be developed into jam due to its abundant availability, sweet taste, soft texture, and pectin content, which aids in gel formation. Papayas have a short shelf life and spoil quickly, especially if California papayas remain unsold for too long due to their higher price compared to other varieties; therefore, they need to be processed into jam with the addition of bilimbi as a source of citric acid and to impart a distinctive flavor. One innovation to prevent papaya waste is to process it into jam by adding bilimbi as a source of citric acid and to provide a distinctive aroma and flavor. This study aims to determine the effect of adding bilimbi (Averrhoa bilimbi) on the acceptability of California papaya (Carica papaya) jam in terms of taste, aroma, color, and bilimbi fruit added. Data analysis was performed using the Kruskal-Wallis and Mann-Whitney tests, with results indicating that the addition of bilimbi had a significant effect on the acceptability of the color, aroma, and taste of California papaya jam, whereas it had no significant effect on consistency.
Co-Authors Ahmad Rofi Annisa Nur’aini Aulia Bayu Yushila Dewi Rochmatul Ummah Hanif Naufal Ahmi Hidayatun Muyasyaroh Luthfiyah Nurlaela Mauren Gita Miranti Novita Rachma Salsabila Nugrahani Astuti Nur’aini Synthia Maharani Sri Handajani