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Efektivitas   Yoga  Prenatal  terhadap Self-Efficacy   dan   Persepsi  I bu   Hamil   dalam Menghadapi Persalinan Hidayanti, Maria Ulfa Nur; Damanik, Brema JK; Maria Estela Karolina; Prima Novitasari
Indonesian Journal of Public Health and Nutrition Vol. 5 No. 1 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijphn.v5i1.24063

Abstract

 Latar Belakang: Persepsi yang berkembang di masyarakat umum mengenai persalinan adalah bahwa persalinan merupakan pengalaman yang menyakitkan dan berisiko. Hal ini dapat mempengaruhi kepercayaan diri ibu hamil dalam menghadapi proses persalinan. Gentle birth merupakan salah satu pendekatan dalam asuhan kehamilan dan persalinan yang dapat membantu ibu mengurangi tingkat kecemasan sejak masa kehamilan. Untuk mendukung keberhasilan gentle birth, salah satu upaya yang dapat dilakukan adalah dengan berlatih prenatal gentle yoga. Tujuan penelitian: Penelitian ini menilai hubungan antara praktik yoga prenatal, persepsi ibu hamil tentang persalinan, dan tingkat self-efficacy dalam menghadapi proses kelahiran. Metode: Desain penelitian adalah cross-sectional dengan 54 responden ibu hamil tanpa komplikasi di Kabupaten Blora (2025). Persepsi diukur menggunakan skala persepsi manfaat yoga, sedangkan self-efficacy dinilai memakai Childbirth Self-Efficacy Inventory (CBSEI). Uji Chi-Square dan Fisher Exact digunakan untuk menganalisis keterkaitan variabel. Hasil: Sebanyak 64,8 % responden mengikuti yoga prenatal. Jumlah kehamilan berhubungan signifikan dengan persepsi ibu (p = 0,034); ibu multipara cenderung melihat persalinan secara lebih positif. Tingkat self-efficacy dipengaruhi oleh wilayah tempat tinggal (p = 0,006) dan partisipasi yoga (p < 0,001). Ibu yang tinggal di perkotaan serta rutin berlatih yoga menunjukkan keyakinan diri lebih tinggi menghadapi persalinan dibandingkan kelompok lainnya. Kesimpulan: Yoga prenatal bukan hanya latihan fisik, tetapi juga sarana meningkatkan kesiapan psikologis ibu hamil. Integrasi kelas yoga dengan edukasi kebidanan berbasis komunitas—terutama di wilayah pedesaan—direkomendasikan untuk memperkuat kepercayaan diri ibu dan mendorong pengalaman persalinan yang lebih positif
Karakteristik Sensori, Nilai pH, dan Aktivitas Antioksidan Minuman Kefir Fungsional Berbahan Susu Sapi dan Madu Clover (Trifolium spp.): Sensory Characteristics, pH Value, and Antioxidant Activity of Functional Kefir Beverage Made from Cow’s Milk and Clover Honey (Trifolium spp.) Astrid Noviana; Prima Novitasari; Amalia An Nidha; Rifqoh Muhlihah Baehaki; Egidea Nada Afifa; Dhiya Fauziyyah; Alaina Atsabita
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.251-262

Abstract

Background: Kefir is a fermented milk product that contains antioxidants capable of enhancing physical performance by supporting the immune system, digestion, and reducing oxidative stress. However, kefir is less accepted by some individuals due to its high acidity. Clover honey possesses a distinctive flavor that can improve the taste of food products. Objectives: This study aims to identify the sensory characteristics and evaluate the pH value and antioxidant activity of kefir beverages made from cow's milk and clover honey. Methods: Sensory evaluation of kefir beverages with varying ratios of cow's milk to clover honey of 90%:10% (KMH1), 85%:15% (KMH2), 80%:20% (KMH3), and 75%:25% (KMH4) was conducted by eight trained panelists using the Quantitative Descriptive Analysis (QDA) method and preference tests. The pH value was determined using a pH meter, and antioxidant activity was assessed using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method.  Results: A total of 38 sensory attributes were identified. KMH2 and KMH3 ranked first based on the preference test (score=0.5225). They exhibited sour taste intensity scores of 7.88±1.13 and 5.63±1.60, respectively, and sweet taste intensity scores of 4.50±2.07 and 7.00±1.69, respectively. The pH values of all samples ranged from 4.15 to 4.47, which is within the normal pH range for kefir products. No significant differences were observed in the antioxidant activity across all formulations, with IC50 values ranging from 19.09 to 25.38, indicating very strong activity (p-value=0.223).  Conclusions: Kefir beverages made from cow's milk and clover honey exhibit favorable sensory characteristics, appropriate pH values, and very strong antioxidant activity, suggesting their potential use as functional food to enhance physical performance.
Co-Authors Alaina Atsabita Amalia An Nidha Astrid Noviana Damanik, Brema JK Dhiya Fauziyyah Egidea Nada Afifa Hidayanti, Maria Ulfa Nur Maria Estela Karolina Rifqoh Muhlihah Baehaki