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All Journal Berkala Ilmiah Mahasiswa Farmasi Kolaborasi Masyarakat
Isronijaya, Mohamad
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Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences

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FORMULASI DAN EVALUASI CROFFLE DARI DAUN KATUK (Sauropus androgynus L) DAN TEPUNG MOCAF SEBAGAI HEALTHY FOOD Isronijaya, Mohamad
Berkala Ilmiah Mahasiswa Farmasi Indonesia Vol. 10 No. 2 (2023): Berkala Ilmiah Mahasiswa Farmasi Indonesia (BIMFI)
Publisher : Ikatan Senat Mahasiswa Farmasi Seluruh Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.48177/bimfi.v10i2.118

Abstract

Croffle stands for Croissant and Waffle, which is a food made from croissant dough cooked using a waffle maker. The purpose of this study was to determine the nutritional content and preference level of panelists for croffle formulated with katuk leaves. The first factor was the difference in the proportion of katuk leaves from the three concentrations, while the second factor was the difference in the proportion of MOCAF flour consisting of the three concentrations. Then each evaluation was carried out twice. The organoleptic data analysis used was the hedonic test with texture, shape, aroma and color test parameters. Further tests were carried out with Duncan's test. Proximate test was performed on all products. The croffle formulation that many panelists liked was the F0 sample, namely without the addition of katuk leaves. Meanwhile, from the evaluation that has been carried out, the sample that has good nutritional quality is F3, meaning that there is the addition of katuk leaves at a concentration of 10%. Based on the research results, katuk leaves and mocaf flour have a significant effect on the formula and assessment of croffle as a healthy food. The croffle formulation that many panelists liked was the F0 sample, which means without the addition of katuk leaves. Meanwhile, from the evaluation that has been carried out, the sample that has good nutritional quality is F3, meaning that there is the addition of katuk leaves at a concentration of 10%.
Edukasi Pencegahan Kekerasan Seksual Pada Remaja di SMK Bhakti Kencana Majalaya Pratama, Reza; Amini, Nadia Ushfuri; Rahayu, Sri Mulyati; Isronijaya, Mohamad; Fitria, Elli; Hidayatullah, Anna Ikhsan
Kolaborasi Masyarakat Volume 1 Issue 1
Publisher : ETFLIN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58920/kolmas0101205

Abstract

The adolescent phase, which is a transition period between childhood and adulthood, creates its own challenges with physical, emotional and social changes. The influence of mass media, especially social media, can lead to negative impacts, including the risk of sexual violence. Using educational and interactive methods, the socialization process involves students from various fields of study to provide vocational students with an understanding of the types of sexual violence, how to avoid it, and positive behavior in social media. The evaluation results through pre and post-tests indicate an increase in students' knowledge after the socialization. A 92% of the students understand that sexual violence can happen to anyone, and 100% of the students comprehend the importance of proper internet etiquette and the risks associated with irresponsible use of social media. From the results, it is evident that this approach is effective in raising students' awareness about the risks of sexual violence and the importance of parents' role in the use of social media.
Co-Authors Amini, Nadia Ushfuri Fitria, Elli Hidayatullah, Anna Ikhsan Pratama, Reza Rahayu, Sri Mulyati