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All Journal Journal of Tropical Food and Agroindustrial Technology Jurnal Kajian Pendidikan dan Psikologi Ficco Public Health Journal
Zahroh, Ummu
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Agriculture, Biological Sciences & Forestry Humanities Education Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

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Sensory Characteristics of Jelly Candy with The Addition of Tamarind Tumeric : Karakteristik Sensoris Permen Jeli dengan Penambahan Kunyit Asam Melati, Denis; Sukha, Aulia Rohma; Anggara, Junica Happy Dwi Ananda Budi; Purwitasari, Nyeni; Maharani, Pepsi; Zahroh, Ummu
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1616

Abstract

Abstract. Technological developments have an impact on people's awareness of the importance of maintaining a healthy body by optimizing natural resources as functional food. Functional food is food and drink that is often consumed by the public because it contains bioactive compounds that are beneficial for health. Gummy candy is a type of jelly-like soft candy made from a mixture of sugar and the purpose of this study was to determine the acceptability of gummy candies with the addition of turmeric and tamarind as functional foods. This study used an experimental method with organoleptic tests on the resulting functional food products. There were 3 treatments in this study namely P1 (100% mineral water: 0% sour turmeric), P2 (81.5% mineral water: 18.5% sour turmeric) and P3 (63% mineral water: 37% sour turmeric). Based on the Friedman rank test, and carried out with the Wilcoxon test, it was found that the tamarind turmeric substitution had a significant effect on the color and texture parameters with a value (p = 0.00), but was not significantly different in the aroma parameter with a value (p = 0.81) and taste with a value (p = 0.16) on organoleptic gummy candy. It can be concluded that P3 got superior scores compared to P1 and P2 on the color and aroma parameters, while P1 excelled on the texture and taste parameters. The addition of tamarind turmeric will affect the organoleptic acceptability of Gummy candies.
Organoleptic Characteristics of Nastar Broccoli with Podang Mango Jam as a Healthy Snack Innovation for Pregnant Women: Karakteristik Organoleptik Nastar Brokoli Selai Mangga Podang Sebagai Inovasi Cemilan Sehat Pada Ibu Hamil Ulilalbab, Arya; Santi, Sherly Maureta; Sari, Ria Novita; Putri, Riska Nabela Andini; Zahroh, Ummu; Anshori, Zahwa Annisa
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1614

Abstract

A woman who is in pregnancy from conception to birth is called a pregnant woman. Pregnant women can be at risk of anemia due to the impact of folic acid deficiency. Alternative innovations in healthy snack products for pregnant women include pineapple cakes, which are innovated with broccoli which is rich in folic acid and mango podang. The type of method of this research is experiments using organoleptic tests where researchers measure the level of preference for processed products from broccoli flour 3 treatments P1 (100% wheat flour: 0% broccoli flour), P2 (96.5% wheat flour: 3 broccoli flour, 5%) and P3 (93% wheat flour, 7% broccoli flour).The results showed that the highest acceptability of this product to color was P1 (97%), the highest aroma acceptability was P1 (97%), the highest texture acceptability was P1 (95%), and the highest taste acceptability was P1 (98%). This is because the P1 dough has not been mixed with broccoli flour so that in terms of color, aroma, texture and taste it has superior results, but the difference in the percentage of acceptability with P2 and P3 is not much different.
Pengaruh Kebiasaan Konsumsi Teh dan Fast Food  terhadap Risiko Anemia pada Remaja Putri di SMA Trensains Tebuireng Jombang Zahroh, Ummu; Dewi, Yoanita Indra Kumala
Ficco Public Health Journal Vol. 1 No. 03 (2024): December 2024
Publisher : Ficco Scientific Corner

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14949462

Abstract

Background: Anemia is decrease in hemoglobin levels as well as erythrocyte and hematocrit counts below 11 g/dL. Tea drinking habits and fast food consumption in adolescent girls can inhibit iron absorption and cause iron loss. This study aims to find out the relationship between tea consumption habits and fast food consumption on the anemia status of adolescent girls at Trensains Tebuireng High School, Jombang.  Methods: This study is quantitative research using a cross sectional design. The sample of this study is 62 adolescent girls in grades X and XI with inclusion criteria of not taking iron supplements for the past 2 weeks, not having menstruation, and not suffering from infectious diseases such as malaria, tuberculosis, and others. The data was analyzed using the Chi- Square test. Results: Based on the results of the Chi-Square test, a p-value of 0.009 was obtained in the relationship between tea consumption habits and anemia status and a p-value of 0.000 in the relationship between fast food consumption habits and anemia status. Conclusions: There is relationship between tea consumption habits and fast food consumption on anemia status in adolescent girls at Trensains Tebuireng Jombang High School.
GUIDANCE AND COUNSELING PROGRAM PREPARATION Bakhrudin All Habsy; Ayu Anggraini; Shaleha, Aula Niswa; Zainiah, Nisrina Salwa; Zahroh, Ummu
Jurnal Kajian Pendidikan dan Psikologi Vol. 3 No. 2 (2025): Jurnal Kajian Pendidikan dan Psikologi
Publisher : PT Altin Riset Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61397/jkpp.v3i2.300

Abstract

Guidance and counseling teachers have an important role in achieving optimal learner development. Thus, the need for a good understanding of the preparation of the counseling program is very important. Guidance and counseling programming is the process of planning programs to help students develop the abilities and skills needed to achieve their life goals in a structured and systematic manner. The purpose of this study is to explain the aspects in the process of preparing the counseling program in order to maximize the performance of counseling teachers optimally and sustainably. This research uses a literature study or literature review by reviewing the latest and relevant scientific books and journals as a source of literature. The results of the research on the preparation of the counseling program include: (1) Definition of the counseling program, (2) The role of the counseling teacher in the preparation of the counseling program, (3) The objectives and benefits of the preparation of the counseling program, (4) The components of the counseling program services, (5) The stages of preparing the counseling program, (6) Needs assessment, (7) Needs analysis, and (8) Independent curriculum-based counseling programs. Through the implementation of the guidance and counseling program preparation that has been well structured in accordance with the provisions and needs, it will have a significant positive impact on all students, especially the smooth implementation of the guidance and counseling program itself.
Co-Authors Anggara, Junica Happy Dwi Ananda Budi Anshori, Zahwa Annisa Arya Ulilalbab Ayu Anggraini Bakhrudin All Habsy Denis Melati Maharani, Pepsi Purwitasari, Nyeni Putri, Riska Nabela Andini Ria Novita Sari Santi, Sherly Maureta Shaleha, Aula Niswa Sukha, Aulia Rohma Yoanita Indra Kumala Dewi, Yoanita Indra Kumala Zainiah, Nisrina Salwa