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All Journal ad-Dawaa : Journal of Pharmaceutical Sciences Jurnal Abdi Insani Al Gizzai: Public Health Nutrition Journal
Muhammad Nuzul Azhim Ash Siddiq
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Public Health

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Physical Characteristics and Shelf Life Estimation Of Instant Powder Drink Made from The Combination Of Yellow Sweet Potatoes and Red Beans Chaidir Masyhuri Majiding; Muhammad Nuzul Azhim Ash Siddiq; Fahrul Rozi
Ad-Dawaa: Journal of Pharmaceutical Sciences Vol. 6 No. 1 (2023)
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/djps.v6i1.38633

Abstract

Introdiction: In this modern era, people demand everything fast and practical. Likewise, in terms of food or beverage, people tend to prefer instant products. Instant products are food or beverage products that are easy to serve or consume in a relatively short time, such as instant powdered drinks. The physical characteristics of instant products can be interpreted as the essential properties of their ingredients in addition to chemical and biochemical properties. The physical characteristics are needed to develop instant products that are useful for producing quality food or beverage products. Aims: Instant powder drink product from the combination of yellow sweet potatoes and red beans need to be analyzed for their physical characteristics through yield, water absorption, solubility, viscosity, and shelf life. Result: The results of the analysis showed that the instant powder drink product combination of yellow sweet potato and red bean had a yield of 30.40%, a water absorption capacity of 4.98 ml, a solubility of 63.42%, and a viscosity of 14.80 cp. At the same time, the shelf life of this product is based on the assumption of average storage temperature in Indonesia (around 28ºC-38ºC), which is approximately 5 months of shelf life. Conclusion: Based on the results of the analysis, instant powder drink products have fairly good product stability and the product can be stored at room temperature or refrigerator
Karakteristik Demografi dan Klinis Berdasarkan Status Gizi Pasien Covid-19 Wisma Atlet Yasin, Yade; Muhammad Nuzul Azhim Ash Siddiq; Cintya Ayu Permatasari
Al GIZZAI: PUBLIC HEALTH NUTRITION JOURNAL Vol 5 No 2 (2025)
Publisher : Program Studi Kesehatan Masyarakat UIN Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/algizzai.v5i2.58613

Abstract

Pendahuluan: Status gizi merupakan faktor penting yang memengaruhi perjalanan klinis infeksi Covid-19, termasuk keparahan gejala, durasi rawat inap, dan respons imun. Penelitian ini bertujuan untuk menganalisis karakteristik demografi dan klinis pasien Covid-19 berdasarkan status gizi di RSDC Wisma Atlet Kemayoran Jakarta. Metodologi: Studi ini menggunakan desain cross-sectional dengan jumlah responden sebanyak 572 pasien rawat inap non-ICU selama Februari–Maret 2021. Data diperoleh melalui pengukuran antropometri, wawancara terstruktur, dan telaah rekam medis. Analisis dilakukan menggunakan uji Kruskal-Wallis dan Chi-square. Hasil: Mayoritas pasien berada dalam kategori overweight (34,4%) dan obesitas (33,4%). Terdapat perbedaan signifikan dalam distribusi usia, jenis kelamin, riwayat komorbiditas, dan jenis diet rumah sakit antar kelompok status gizi (p<0,05). Namun, lama rawat inap, gejala awal, riwayat merokok, asupan makan, dan konsumsi cairan tidak menunjukkan perbedaan bermakna (p>0,05). Kesimpulan: Pasien obesitas lebih sering mengalami hipertensi dan menerima diet rendah garam, sedangkan pasien underweight menerima diet tinggi energi dan protein. Temuan ini menegaskan bahwa status gizi berperan penting dalam membentuk profil demografi dan klinis pasien, serta perlu dipertimbangkan dalam perencanaan intervensi gizi dan manajemen klinis Covid-19.
EDUKASI LIMBAH MAKANAN, BAHAYA TERHADAP KESEHATAN DAN LINGKUNGAN SERTA POTENSI PEMANFAATANNYA UNTUK MENGURANGI FOOD WASTE Muhammad Nuzul Azhim Ash Siddiq; Pakki, Irfansyah Baharuddin; Junaidin, Junaidin; Sinthary, Venna; Rozi, Fahrul; Majiding, Chaidir Masyhuri; Wahyuni, Leny Eka Tyas; Nisaa, Nur Rezky Khairun; Anggreini, Putri; Wirawanti, Ika Wirya; Khuzaimah, Ummi; Rahmadani, Aulia Tia; Sari, Mila Warma
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1928

Abstract

Bukit Merdeka Village has great potential for the development of pineapple commodities; however, the utilization of pineapple peel waste remains suboptimal and is often regarded as mere waste. The management of food waste has become a critical issue due to its negative impact on health and the environment, where food waste is often discarded without further utilization. The objective of this community service activity is to educate the public about the dangers and potential benefits of food waste, with the hope of reducing waste, increasing economic welfare through innovation, and encouraging the people of Bukit Merdeka Village to better understand and optimize the use of food waste creatively and productively. This activity was conducted through lectures and interactive discussions involving all members of the PKK in Bukit Merdeka Village. Participants were also asked to take pre-tests and post-tests to measure their understanding before and after the education. There was a significant increase in the post-test results compared to the pre-test, with the average score of participants rising from 56.0 ± 3.2 to 84.6 ± 1.7. These results indicate that the education provided successfully improved participants' understanding of the dangers of food waste and how to utilize it. This educational activity successfully raised awareness and improved community skills in managing food waste, as well as opened economic opportunities through the utilization of pineapple peel waste.
Co-Authors Anggreini, Putri Chaidir Masyhuri Majiding Cintya Ayu Permatasari Fahrul Rozi Irfansyah Baharuddin Pakki Junaidin, Junaidin Majiding, Chaidir Masyhuri Nisaa, Nur Rezky Khairun Rahmadani, Aulia Tia Sari, Mila Warma Sinthary, Venna Ummi Khuzaimah Wahyuni, Leny Eka Tyas Wirawanti, Ika Wirya Yasin, Yade