Article Per Year (5 Year)
p-Index From 2021 - 2026
2.862
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Agroindustri Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Indonesian Journal of Chemistry TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal Of World Science Journal of Agri-Food Science and Technology (JAFoST) TAUJIHAT: Jurnal Bimbingan Konseling Islam Gotong Royong : Jurnal Pengabdian, Pemberdayaan Dan Penyuluhan Kepada Masyarakat (J-P3KM) al Kimiya : Jurnal Ilmu Kimia dan Terapan Jurnal Ilmu Keperawatan dan Kebidanan
Nurul Hidayah
Department Of Food Technology, Universitas Ahmad Dahlan
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 17 Documents
Search

 1   2 
POLA ASUH ORANGTUA, KEHARMONISAN KELUARGA DAN JENIS KELAMIN, PENGARUHNYA TERHADAP SIBLING RIVALRY PADA ANAK Aulia Nur Laeli Achmadi; Nurul Hidayah; Triantoro Safaria
Jurnal Ilmu Keperawatan dan Kebidanan Vol 13, No 1 (2022): JURNAL ILMU KEPERAWATAN DAN KEBIDANAN
Publisher : Universitas Muhammadiyah Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26751/jikk.v13i1.1293

Abstract

Hubungan saudara kandung memiliki efek yang substansial, hubungan baik mendorong keharmonisan keluarga, sementara hubungan rusak berdampak negatif pada keluarga. Masalah psikologis yang sering terjadi adalah Sibling Rivalry. Penelitian bertujuan untuk mengetahui pengaruh pola asuh orangtua, keharmonisan keluarga dan jenis kelamin terhadap sibling rivalry.Jenis penelitian adalah Survey dengan sample survey design. Populasi penelitian adalah anak usia 10-12 tahun, dengan kriteria inklusi tertentu sejumlah 85 anak. Pengambilan sampel menggunakan teknik studi populasi. Instrumen yang digunakan meliputi : skala SR, skala Pola Asuh Orang Tua, Skala Perceived Family Harmony. Analisis data pengujian hipotesis mayor menggunakan Koefisien Determinasi, Uji F dan analisis Regresi Linier Berganda. Uji hipotesis minor dengan uji parsial atau Uji T.Hasil uji model koefisien deteminasi menunjukkan nilai sebesar 0.302. Hasil Uji F ada pengaruh variabel bebas terhadap sibling rivalry dengan nilai probabilitas signifikansi 0,000. Hasil analisis regresi berganda didapatkan pola asuh orang tua ß= -0,285, keharmonisan keluarga ß= -0,405. Hasil uji parsial pola asuh orangtua memiliki nilai t :-2,868, keharmonisan keluarga memiliki nilai t :-4,072 dengan nilai probabilitas signifikan sebesar 0,000 α (0,05). Hasil Uji Beda (Uji-T) antara sibling rivalry pada anak laki – laki dan anak perempuan diperoleh nilai thitung = 9,881 ttabel = 1,990 dengan p = 0.000 (p0.05), ada perbedaan sibling rivalry signifikan dengan Mean = 55,74 pada perempuan lebih tinggi dibandingkan Mean = 42,65 pada laki – laki.Orangtua harus mengambil langkah pencegahan terjadinya sibling rivalry dengan penerapan pola asuh yang sesuai, mencari informasi dan bantuan kesehatan tentang perkembangan psikologis anak sehingga sibling rivalry dapat teratasi
Study On The Effect Of Different Carrageenan Concentrations On The Physical, Chemical, And Sensory Characteristics Of Pineapple Ice Cream: Studi Pengaruh Perbedaan Konsentrasi Karagenan Terhadap Sifat Fisik, Kimia, Dan Sensori Es Krim Nanas Hidayah, Nurul; Desi Lestari Dwi Putri, Wulan; Miftakhul Janah, Indah
Jurnal Pangan dan Agroindustri Vol. 14 No. 2 (2026): April 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.02.4

Abstract

Abstract This study aimed to evaluate the effect of the ratio of pineapple puree and carrageenan on the physical, chemical, and sensory characteristics of pineapple ice cream. The experiment was designed using a Completely Randomized Design (CRD) with four treatment levels of pineapple puree and carrageenan ratio: F0 (200 g : 0 g), F1 (194 g : 6 g), F2 (188 g : 12 g), dan F3 (182 g : 18 g) performed in triplicate. The evaluated parameters encompassed physical properties (melting rate, viscosity, and overrun), chemical properties (protein content, total soluble solids, pH, vitamin C content, and antioxidant activity), as well as hedonic sensory evaluation (taste, aroma, color, texture, aftertaste, and overall acceptability). The obtained data were statistically analyzed using One-Way ANOVA, followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level (α = 0.05). The results indicated that the variation in the ratio of pineapple puree and carrageenan significantly affected the melting rate, viscosity, pH, total soluble solids, protein content, antioxidant activity, and all sensory attributes. However, the treatments did not significantly affect the overrun value and vitamin C content of the ice cream. The formulation with an appropriate ratio showed improved texture stability and sensory acceptance, indicating its potential application in pineapple ice cream production.   Abstrak Penelitian ini bertujuan untuk mengevaluasi pengaruh rasio puree nanas dan karagenan terhadap karakteristik fisik, kimia, dan sensori es krim nanas. Eksperimen dirancang menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat taraf perlakuan rasio puree nanas dan karagenan: F0 (200 g : 0 g), F1 (194 g : 6 g), F2 (188 g : 12 g), dan F3 (182 g : 18 g) dan dilakukan pengulangan sebanyak tiga kali. Parameter yang dievaluasi mencakup sifat fisik (melting rate, viskositas, dan overrun), sifat kimia (kadar protein, total padatan terlarut, pH, vitamin C, dan aktivitas antioksidan), serta uji sensori hedonik (rasa, aroma, warna, tekstur, aftertaste, dan penerimaan keseluruhan). Data dianalisis secara statistik menggunakan One-Way ANOVA dan dilanjutkan dengan Duncan's Multiple Range Test (DMRT) pada taraf signifikansi 5% (α = 0,05). Hasil penelitian menunjukkan bahwa variasi rasio puree nanas dan karagenan memberikan pengaruh nyata terhadap melting rate, viskositas, pH, total padatan terlarut, protein, aktivitas antioksidan, serta seluruh atribut sensori. Namun demikian, perlakuan tersebut tidak memberikan pengaruh yang signifikan terhadap nilai overrun dan kadar vitamin C es krim. Formulasi dengan rasio yang tepat mampu meningkatkan kestabilan tekstur dan penerimaan sensori, sehingga berpotensi untuk diaplikasikan dalam pengembangan produk es krim nanas.
The effect of different formulations of milkfish (Chanos chanos) bone flour and nile tilapia (Oreochromis niloticus) bone flour on the physical, chemical, and organoleptic properties of milkfish nuggets Hidayah, Nurul; Nasution, Puterie Akila Bijakin
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2026.009.02.2

Abstract

Indonesia possesses abundant natural resources in fisheries commodities; however, the level of fish consumption among the Indonesian population remains relatively low. Product innovation in processed foods, such as fish nuggets, can serve as a strategy to increase the added value of fish while also utilizing fisheries by-products, particularly fish bones, which are rich in calcium. This study aimed to determine the effect of different formulations of milkfish (Chanos chanos) bone flour and Nile tilapia (Oreochromis niloticus) bone flour on the physical, chemical, and organoleptic properties of milkfish nuggets. The research was conducted using a Completely Randomized Design (CRD) with five different formulations based on varying ratios of milkfish bone flour and Nile tilapia bone flour, namely A0 (100:0), A1 (75:25), A2 (50:50), A3 (25:75), and A4 (0:100). The evaluated parameters included physical analysis, chemical analysis (moisture, ash, fat, protein, and calcium content), and organoleptic evaluation (descriptive and hedonic tests). The results indicated that differences in the formulation of milkfish bone flour and Nile tilapia bone flour in milkfish nuggets had a significant effect (p < 0.05) on hardness, crunchiness, gumminess, protein content, and calcium content. The A0 formulation produced the highest calcium content at 852.89 ± 10.34 mg/100 g, while A2 showed the highest protein content at 12.93 ± 0.00%. Organoleptically, the A2 formulation was superior in color and taste attributes, A4 in aroma and aftertaste, while A0 in texture.
Pemberdayaan Orang Tua Anak PAUD dalam Perencanaan Keuangan Keluarga untuk Mendukung Kesiapan Pendidikan Anak Murwani Eko Astuti; Wahyu Adi Mudiparwanto; Muhammad Erwan Syah; Nurul Hidayah
Gotong Royong: Jurnal Pengabdian, Pemberdayaan Dan Penyuluhan Kepada Masyarakat Vol. 5 No. 2 (2026): Gotong Royong (JP3KM) Juni 2026
Publisher : Yayasan Mata Pena Madani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51849/jp3km.v5i2.120

Abstract

Kegiatan Pengabdian kepada terlaksana dengan baik dan memperoleh respons yang positif dari para peserta. Kegiatan ini bertujuan untuk meningkatkan pengetahuan, sikap, dan keterampilan orang tua dalam mengelola keuangan keluarga secara bijak dan terencana, sehingga mampu mendukung kebutuhan pendidikan anak secara berkelanjutan. Melalui program ini diharapkan orang tua tidak hanya memahami pentingnya perencanaan keuangan, tetapi juga mampu menerapkannya dalam kehidupan sehari-hari demi masa depan pendidikan anak yang lebih baik. Program ini memberikan wawasan dan keterampilan kepada orang tua mengenai pentingnya perencanaan keuangan keluarga sebagai salah satu faktor pendukung keberhasilan pendidikan anak sejak usia dini. Melalui kegiatan penyuluhan, diskusi, dan praktik penyusunan anggaran keluarga, peserta menunjukkan peningkatan pemahaman tentang pengelolaan keuangan yang lebih terencana, mulai dari pengaturan pendapatan, pengendalian pengeluaran, pembentukan dana darurat, hingga persiapan dana pendidikan anak. Orang tua juga semakin menyadari bahwa investasi pendidikan perlu dipersiapkan sejak dini agar kebutuhan pendidikan anak di masa depan dapat terpenuhi secara optimal.
Psychoeducation and Resilience Building for Students from Broken Homes: an Intervention Study at SMKN 1 Girisubo Suratmi Lestari; Nurhasanah Putri; Hanan Akilah; Yusriyyah Al Mufiidah; Nurul Hidayah
Journal of World Science Vol. 5 No. 6 (2026): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v5i6.1680

Abstract

The phenomenon of broken home families is a significant risk factor for adolescent mental health, particularly in terms of emotion regulation and resilience. This study aimed to test the effectiveness of a psychoeducation and resilience-building program for students from broken home families at SMKN 1 Girisubo. The study used a pre-experimental one-group pretest–posttest design involving 37 students. The intervention was carried out through psychoeducation, emotion regulation training, and the strengthening of coping strategies. Data were analyzed using descriptive statistics and a paired-samples t-test. The results showed no significant differences in the variables of broken home status (p = 0.715) and resilience (p = 0.947). However, descriptively, there was an increase in students’ psychological understanding. These findings indicate that short-term interventions were not yet effective in increasing resilience; therefore, a more intensive and sustainable approach is needed.
Physical, Chemical, and Organoleptic Characteristics of Tempeh Cookies Nurul Hidayah; Amelya Aprilliani Yolanda
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.21538

Abstract

Cookies are widely consumed snack options made primarily from wheat flour. Alternative materials, such as tempeh flour, are needed to replace wheat flour in the production of cookies. Tempeh contains high levels of protein and crude fiber. This research aims to determine the effect of wheat flour and tempeh flour formulations on the physical, chemical, and organoleptic characteristics of cookies. This research employed a one-factor Completely Randomized Design (CRD), with variations in wheat flour and tempeh flour (F1, 100% wheat flour: 0% tempeh flour), (F2, 75%: 25%), (F3, 50%: 50%), and (F4, 25%: 75%). A total of 31 untrained panelists carried out organoleptic evaluations on the product. The analyzed physical and chemical properties include moisture content, ash, protein, fat, carbohydrates, crude fiber, and texture. Organoleptic tests include taste, color, aroma, hardness, crispness, aftertaste, and overall impression. Data analysis was performed using One-way ANOVA at a 5% significance level, followed by Duncan's post-hoc test. Results indicate that the different formulations of wheat flour and tempeh flour significantly affect the moisture content, fat, protein, carbohydrates, crude fiber, hardness, crispness, and organoleptic properties of cookies. The best cookie formulation was obtained at F4 (25% wheat flour: 75% tempeh flour), with the highest protein and crude fiber content of 16.10% and 12.36%, respectively. This finding had implications for reducing dependence on imported wheat flour and encouraged the diversification of local food products based on fermented soybeans with high protein and fiber content.
Life Satisfaction in Students: The Relationship of Social Support and School Climate Rima Wilantika; Nurul Hidayah
TAUJIHAT: Jurnal Bimbingan Konseling Islam Vol. 5 No. 2 (2024): TAUJIHAT: Jurnal Bimbingan Konseling Islam
Publisher : Fakultas Ushuluddin, Adab dan Dakwah - Universitas Islam Negeri Sultan Aji Muhammad Idris Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21093/tj.v5i2.10924

Abstract

This study aims to determine how social support and school climate predict life satisfaction of vocational high school students. The research participants were vocational high school students in Pringsewu, with the number of subjects used in the study being 200 students. The instruments in this study consisted of a scale of life satisfaction, social support, and school climate. The analytical method used was multiple regression analysis with the help of the SPSS version 23 program. The results of the data analysis between social support and school climate with life satisfaction showed a significance value of the R coefficient of 0.000, meaning that simultaneously social support and school climate were able to predict high and low levels of life satisfaction. Meanwhile, separately, between social support and life satisfaction showed a significance value of the zero-order coefficient of 0.001 and between school climate and life satisfaction showed a significance value of the zero-order coefficient of 0.015; meaning that between social support and life satisfaction, there was a significant relationship, as well as between school climate and life satisfaction. The conclusion in this study is that, both simultaneously and separately, social support and school climate were able to predict student life satisfaction.
Co-Authors Amelya Aprilliani Yolanda Aprilia Fitriani Aulia Nur Laeli Achmadi Bambang Purwono Bambang Purwono Beta Achromi Nurohmah Deni Santi Pertiwi Desi Lestari Dwi Putri, Wulan Fathurrahman , Haris Imam Karim Fitriani , Aprilia Halim, Judella Kusuma Hanan Akilah Harno Dwi Pranowo Iryani, Dian Juwitaningtyas, Titisari Maulidya, Farah Nabila Miftakhul Janah, Indah Muhammad Erwan Syah Muhammad Erwan Syah Murwani Eko Astuti Mutmainah Mutmainah Nasution, Puterie Akila Bijakin Nirmalasari, Novita Nurhasanah Putri Rahayu, Wahidah Mahanani Rima Wilantika Riski Bayu Lintang Sabila, Liya Yusrina Sari, Oktavia Nurmalita Suratmi Lestari Triantoro Safaria Wahyu Adi Mudiparwanto Wina Driyan Pradana Yusriyyah Al Mufiidah