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All Journal Journal of Food and Culinary Community Development Journal: Jurnal Pengabdian Masyarakat Physics Learning and Education Journal of Nutrition and Public Health
Afifah, Azzah
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Health Professions Physics Public Health

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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.
PEMBERDAYAAN KWT “BINA USAHA TANI” MELALUI PENYULUHAN CPPOB DAN PELATIHAN PEMBUATAN ES PUTER SRIKAYA Suharman, Suharman; Amalina, Afnita Nur; Putranti, Latifah; Afifah, Azzah; Santoso, Muhammad Dwi
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 5 (2025): Vol.6 No. 5 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i5.50679

Abstract

Kelompok Wanita Tani “Bina Usaha Tani” bergerak dalam bidang pengolahan hasil pertanian yang berada di Dusun Kaliwuluh Rt. 004, Rw 006 Jurangjero, Kapanewon Ngawen, Kabupaten Gunungkidul, Daerah Istimewa Yogyakarta. KWT tersebut memiliki ladang di sekitar pekarangan rumah mereka yang dimanfaatkan untuk menanam tanaman buah khususnya buah srikaya. Buah Srikaya yang dihasilkan belum dapat dimanfaatkan secara baik, hanya dijual langsung dan dikonsumsi oleh anggota KWT. Untuk meningkatkan nilai tambah terhadap buah srikaya maka dilakukan pengolahan menjadi produk es puter yang dapat meningkatkan perekonomian dan kesejahteraan KWT “Bina Usaha Tani”. Kegiatan yang dilakukan tim pengabdi yaitu melakukan penyuluhan tentang Cara Produksi Pangan Olahan yang Baik (CPPOB) dan dilanjutkan dengan kegiatan pelatihan pembuatan es puter srikaya. Dari hasil kegiatan pengabdian tersebut masyarakat menjadi lebih paham terkait syarat yang harus dipenuhi dalam pengolahan bahan hasil pertanian menjadi produk serta kewajiban pelaku usaha pangan dalam memiliki sertifikat CPPOB. Selain itu setelah dilakukannya pelatihan pembuatan es puter, masyarakat menjadi lebih terampil dalam praktek pembuatan es puter hingga pengemasan produk yang siap jual. Kegiatan pengabdian tersebut bermanfaat bagi KWT “Bina Usaha Tani” dalam meningkatkan pengetahuan dan ketrampilan anggota kelompok tersebut.
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.
Co-Authors Afnita Nur Amalina Amri, Khoirul Dharmawan, Yasser Hayyu Erfantini, Imro’atul Nieto, Chelsea Savillo Nurmala, Nela Purusatama, Alvanza Wida Putranti, Latifah Rosyadi, Ibnu Rustanti, Linda Dwi Yuni Santoso, Muhammad Dwi Sherina Sherina, Sherina Suharman Suharman, Suharman Tofir, Saroh Nagija Wijoyo, Suko