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All Journal Journal of Food and Culinary Physics Learning and Education Al-khidmah: Jurnal Pengabdian dan Pendampingan Masyarakat Journal of Nutrition and Public Health
Afifah, Azzah
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Physics Public Health Social Sciences

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Perubahan Warna dan Total Padatan Terlarut pada Jeruk, Tomat, serta Jagung setelah Perebusan Amalina, Afnita Nur; Amri, Khoirul; Rustanti, Linda Dwi Yuni; Sherina, Sherina; Afifah, Azzah; Rosyadi, Ibnu; Nurmala, Nela; Purusatama, Alvanza Wida; Nieto, Chelsea Savillo; Wijoyo, Suko; Dharmawan, Yasser; Tofir, Saroh Nagija
Journal of Food and Culinary Vol. 8 No. 1 [Juni 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i1.11986

Abstract

Buah dan sayur merupakan komoditas hasil pertanian yang dimanfaatkan sebagai bahan baku berbagai jenis produk pangan olahan. Perebusan merupakan salah satu cara pengolahan buah dan sayur menggunakan panas untuk menghasilkan produk yang dapat dikonsumsi. Warna merupakan parameter yang penting untuk menilai tampilan pangan. Selain itu, total padatan terlarut merupakan parameter dasar untuk memberi gambaran terkait jumlah kandungan gula, khususnya pada buah dan sayur. Penelitian ini bertujuan menganalisis perubahan yang terjadi pada kualitas jeruk, tomat, dan jagung berdasarkan parameter warna dan total padatan terlarut setelah dilakukan perebusan. Jeruk, tomat, dan jagung yang sudah dipotong selanjutnya dimasukkan pada rebusan air yang sudah mendidih dan dibiarkan selama 5 menit. Setelah itu diuji warna dan total padatan terlarutnya menggunakan chromameter dan refractometer. Dari penelitian didapatkan bahwa terdapat perubahan parameter warna L* (kecerahan) pada jeruk dari 40,5 menjadi 57,6 yang menunjukkan bahwa warna jeruk semakin terang setelah perebusan. Sebaliknya pada tomat dan jagung terdapat perubahan parameter warna L* dari 58,83 dan 70,77 menjadi 25,8 dan 58,79 yang menunjukkan bahwa warna tomat dan jagung semakin gelap setelah perebusan. Nilai total padatan terlarut ketiga jenis sampel turun setelah perebusan dapat disebabkan karena larutnya sebagian padatan ke dalam air.
The Effect of Problem-Based Learning E-Module on Students’ Problem-Solving Skills in Heat and Heat Transfer Topics at SMAN 2 Koto XI Tarusan Afifah, Azzah
Physics Learning and Education Vol. 3 No. 3 (2025): September Edition
Publisher : Department of Physics Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/ple.v3i3.261

Abstract

This research intends to examine how Problem-Based Learning (PBL)-based e-modules influence students' problem-solving skills regarding heat and heat transfer concepts. The study was driven by the inadequate problem-solving abilities noted in students at SMAN 2 Koto XI Tarusan, mainly because of the prevalence of expository teaching techniques and the constraints of traditional learning resources. A quantitative method utilizing a quasi-experimental non-equivalent control group design was utilized. The sample comprised 60 Grade XI students split into two groups: one group utilized PBL-based e-modules, whereas the other group employed traditional materials. Data were gathered through pretests and posttests consisting of essay questions. The Mann-Whitney U test was utilized because the data did not follow a normal distribution. Findings showed a notable difference in problem-solving skills between the two groups. The experimental group demonstrated a significant rise in the average score of the posttest (77.10) in contrast to the pretest (40.03), whereas the control group saw a slight increase from 44.00 to 58.07. Enhancements were noted in all problem-solving metrics. Analysis of data using the Mann-Whitney test indicated a statistically significant difference in problem-solving abilities between the experimental group and the control group. The findings from the Mann-Whitney test showed a significance level of <0.05, thereby underscoring a significant impact of the use of project-based learning (PBL) e-modules on improving students' problem-solving skills specifically concerning heat and thermal transfer. This methodological framework has demonstrated success in tackling current challenges, aligning with the requirements of 21st-century skills and the implementation of the Independent Curriculum.
Parents' Perceptions Regarding Fulfilling Children's Nutritional Needs According to the Contents of My Plate in Pujon District Afifah, Azzah; Hayyu Erfantini, Imro’atul
Journal of Nutrition and Public Health Vol. 2 No. 1 (2026): Journal of Nutrition and Public Health
Publisher : CV. Dyoqu Publishing Management

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64780/jnph.v2i1.206

Abstract

Background:Providing adequate nutrition for early childhood is crucial for optimal growth and development. The government has strived to improve nutritional quality through the "Isi Piringku" (My Plate) guidelines, which emphasize balanced intake of carbohydrates, protein, and vegetables and fruit. In this context, parental perception is key, as they are fully responsible for providing and managing their children's daily meals. Aims:This study aims to determine the level of parental perception in fulfilling children's nutritional needs based on the "Isi Piringku" guidelines in the Pujon District area. Methods:This study used a quantitative approach with a descriptive research design. Subjects included 67 parents from four villages in Pujon District: Ngabab, Pandesari, Bendosari, and Pujon Kidul. Data were collected using a questionnaire and analyzed using percentage analysis. Result: The research results show that parents in Pujon District generally have low perceptions regarding children's nutritional needs according to the "Isi Piringku" guidelines. While basic understanding of food portion sizes is quite good, specific weaknesses remain in understanding micronutrients and the classification of certain types of food. Conclusion: The study concluded that although parents understand the importance of a balanced diet, their daily implementation is not optimal. Therefore, more intensive, structured, and sustainable efforts are needed to improve nutrition education for parents to achieve ideal child nutrition in Pujon District.
NILAI-NILAI KEAGAMAAN DAN SOSIAL BUDAYA TRADISI KENDURI DALAM MASYARAKAT JAWA DI DESA TRANS PERIANG KEC.SINDANG BELITI ILIR KAB REJANG LEBONG Afifah, Azzah; Iqbal, Moch
Al-Khidmah : Jurnal Pengabdian dan Pendampingan Masyarakat Vol. 6 No. 1 (2026): Al-Khidmah: Jurnal Pengabdian dan Pendampingan Masyarakat
Publisher : LPPM IAIN Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47945/al-khidmah.v6i1.1927

Abstract

This study examines the religious and socio-cultural values contained in the kenduri tradition among the Javanese community in Trans Periang Village, Sindang Beliti Ilir District, Rejang Lebong Regency. The kenduri tradition is a form of local wisdom passed down through generations and plays an important role in strengthening social bonds and fostering the spiritual awareness of the community. In its practice, kenduri serves not only as a means of giving thanks and communal prayer, but also reflects values such as mutual cooperation (gotong royong), social solidarity, reverence for ancestors, and the reinforcement of Islamic-based religious identity. This study employs a qualitative approach through literature review and participatory observation to uncover the meanings behind the kenduri practice. The findings indicate that the kenduri tradition remains relevant amid the changing times, yet faces the challenges of modernization that may erode the essence of the noble values it embodies. Therefore, the preservation of the kenduri tradition is crucial as an effort to maintain social integration and cultural continuity among the Javanese community in transmigration areas
Co-Authors Afnita Nur Amalina Amri, Khoirul Dharmawan, Yasser Hayyu Erfantini, Imro’atul Iqbal, Moch Nieto, Chelsea Savillo Nurmala, Nela Purusatama, Alvanza Wida Rosyadi, Ibnu Rustanti, Linda Dwi Yuni Sherina Sherina, Sherina Tofir, Saroh Nagija Wijoyo, Suko