Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Jurnal Abdimas Kesehatan Prosiding Seminar Kesehatan Nasional
Vifiyanti, Widya
Unknown Affiliation
Health Professions Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Daya Terima dan Nilai Gizi Bolu Kukus Substitusi dari Tepung Terigu dan Tepung Kacang Hijau Sangrai Vifiyanti, Widya; Chandra, Filius; Kawuri Putri , Satiti
Prosiding Seminar Kesehatan Nasional Vol. 3 No. 1 (2024): Desember
Publisher : 3031-8572

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/prosiding.v3i1.233

Abstract

Mung beans are generally only processed into mung bean porridge or filling in snacks such as onde-onde and bakpia. However, mung beans can be processed into flour which is used as an ingredient in processed steamed biscuit products. Therefore, there is a need to develop steamed sponge products using local food ingredients that are readily available at affordable prices but have full nutritional value, especially protein and water content and low gluten content compared to steamed sponge in general. The aim of this study was to determine the effect of replacing wheat flour with roasted mung bean flour on the acceptability, moisture content and protein content of steamed sponge. This research is an experimental study using a completely randomised design (CRD) with 4 treatments of steamed sponge cake substituted by wheat flour and roasted mung bean flour. The organoleptic test was carried out by 30 untrained panelists, then the organoleptic test results were analysed using SPSS one-way ANOVA and Tukey's post hoc test. This study shows that the acceptability and nutritional value of the steamed sponge cake substituted by wheat flour and roasted mung bean flour obtain the best average value preferred by the panelists, namely in sample P2 (75% wheat flour: 25% roasted mung bean flour) both in terms of colour 4.07 (like), aroma 3.63 (rather like), texture 4.10 (like) and taste 3.94 (rather like). From the results of this study it can be concluded that the substitution of wheat flour and roasted mung bean flour has a significant effect on the acceptability of the texture parameters of steamed sponge cake and has no significant effect on the aroma, colour and taste of steamed sponge cake. The P2 treatment (75% wheat flour: 25% roasted mung bean flour) is the best formulation treatment, while the nutritional value of the steamed sponge cake is not affected.  
Pentingnya Aktivitas Fisik bagi Remaja di SMA PGRI 2 Kota Jambi Fadilla, Tanti Cintya; Azlita, Dara; Rezkiani, Salsa; Serigar, Melanie Putria Dewita; Khairunnisa, Yulia; Vifiyanti, Widya; Jannah, Raudhatul; Bizanti, Tiara Andia Ratu; Wulansari, Arnati
Jurnal Abdimas Kesehatan (JAK) Vol. 6 No. 3 (2024): November
Publisher : Universitas Baiturrahim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v6i3.591

Abstract

Low physical activity is one of the causes of obesity. Obesity occurs due to physical activity that is less than the body's needs due to the habits of teenagers who prefer activities inside the home rather than outside the home such as watching television and playing online games. The purpose of this community service activity is to provide education and understanding of what obesity is, the causes of obesity, the relationship between obesity and physical activity in SMA PGRI 2 Jambi City. Methods of implementation in the form of counseling, discussion, gymnastics, pre-post test and measurement of nutritional status. Monitoring evaluation is carried out by looking at indicators of success in the aspect of attendance, the target is to attend each meeting in community service activities, reflection and feedback from participants. The results of the activity show that school support is very good, the knowledge of students who have good knowledge is 64%. Collaboration with health workers is needed to gain new knowledge on a regular basis, as well as to empower students as youth cadres.
Co-Authors Arnati Wulansari Azlita, Dara Bizanti, Tiara Andia Ratu Chandra, Filius Fadilla, Tanti Cintya Raudhatul Jannah Rezkiani, Salsa Satiti Kawuri Putri Serigar, Melanie Putria Dewita Yulia Khairunnisa, Yulia