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All Journal Jurnal Berkawan Proceeding Seminar on Food and Dietetic
Rindi Febriana
Universitas Muhammadiyah Surakarta
Health Professions Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences

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UPAYA PENCEGAHAN DAN PENANGANAN HIPERTENSI MELALUI PENDEKATAN INTERPROFESIONAL COLABORATION PADA LANSIA DI DESA PUCANGAN KECAMATAN KARTASURA Rizki Setiawan; Fitriya Ningsih; Rizka Salsabila Putri; Nafila Happy Qurrota'aini; Rindi Febriana; Khusnul Rohim Rufiana; Idha Rosydiana Fitri; Sisilia Hani Oktavira; Pristha Adilia Arga Putri; Ershela Putri Arnanda; Izzatul Arifah; Sulastri
Jurnal Berkawan: Jurnal Pengabdian kepada Masyarakat Vol. 1, No. 1, Januari 2024
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/berkawan.v1i1.2614

Abstract

Hypertension is a manifestation of disturbances in the hemodynamic balance of the cardiovascular system, in which the pathophysiology is multi-factorial, so that it cannot be explained by only one single mechanism.  One of the risk factors for hypertension is the poor level of knowledge and living habits of the elderly and their families. This IPE AIK KKN activity aims to increase the knowledge of the elderly by carrying out counseling activities regarding hypertension, nutrition counseling for hypertension sufferers, TTV examinations and providing demonstrations of anti-hypertension exercises. This service activity is carried out by several stages, namely the preparation (observation), implementation, and evaluation stages. The initial stage is carried out by checking blood pressure and asking questions in the form of a pre-test. The implementation phase is carried out by holding health education regarding hypertension by including definition material, how to prevent hypertension, diet for hypertension and how to control hypertension, after that it is continued with hypertension exercise. The final stage is an evaluation using a question and answer (post-test) to determine the level of understanding of the elderly after being given counseling. The pre-test results were relatively good, the mean was 74.44 and the post-test results were classified as good, 84.72. This activity was carried out smoothly and it can be concluded that the knowledge of the elderly increased after being given counseling on hypertension.
Karakteristik Organoleptik dan Fisikokimia Snack Bar Tepung Ubi Ungu dan Tepung Kacang Hijau Fadhilah Nur Aini; Rindi Febriana; Aan Sofyan; Farida Nur Isnaeni
Proceeding Seminar on Food and Dietetic 2026: Proceeding Seminar on Food and Dietetic
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pendahuluan: Kombinasi tepung ubi ungu dan tepung kacang hijau berpotensi menghasilkan snack bar tinggi serat, rendah indeks glikemik, dan kaya antioksidan, sehingga aman bagi penderita DM. Penelitian ini bertujuan untuk menganalisis mutu organoleptik, intensitas warna, kadar air, dan kandungan gizi snack bar dengan 3 variasi perlakuan yaitu F1 (40:80), F2 (48:72), dan F3 (60:60). Metode: Penelitian ini merupakan penelitian eksperimental dengan rancangan acak lengkap (RAL) satu faktor, yaitu perbedaan konsentrasi tepung ubi ungu dan tepung kacang hijau pada pembuatan snack bar. Penelitian menggunakan tiga formulasi perlakuan, yaitu F1 (40:80), F2 (48:72), dan F3 (60:60). Analisis mutu organoleptik dilakukan menggunakan uji hedonik terhadap 15 panelis semi terlatih, sedangkan intensitas warna dianalisis menggunakan chromameter, kadar air dengan metode termogravimetri menggunakan Kern DAB 100-3 moisture analyzer, dan kandungan gizi dihitung secara empiris menggunakan Tabel Komposisi Pangan Indonesia (TKPI) 2020. Analisis data dilakukan menggunakan uji Shapiro-Wilk dan Kruskal-Wallis serta dilanjutkan dengan Duncan's Multiple Range Test (DMRT) apabila terdapat perbedaan antar perlakuan. Hasil: Variasi konsentrasi tepung ubi ungu dan tepung kacang hijau berpengaruh signifikan terhadap tingkat kesukaan rasa, tetapi tidak berpengaruh signifikan terhadap warna, aroma, tekstur, dan penilaian keseluruhan. Formula F3 memiliki nilai mutu organoleptik tertinggi. Peningkatan konsentrasi tepung ubi ungu menyebabkan penurunan nilai L* serta peningkatan nilai a* dan b*. Kadar air snack bar berkisar 23,73- 25,54% dan memenuhi standar pangan semi basah, dengan kecenderungan meningkat seiring bertambahnya konsentrasi tepung ubi ungu. Formula F3 memiliki kandungan energi tertinggi. Simpulan: Terjadi peningkatan tingkat kesukaan terhadap seluruh parameter organoleptik, nilai a*, dan nilai b* serta penurunan nilai L* seiring peningkatan konsentrasi tepung ubi ungu.
Co-Authors Aan Sofyan Ershela Putri Arnanda Fadhilah Nur Aini Farida Nur Isnaeni Fitriya Ningsih Idha Rosydiana Fitri Izzatul Arifah Khusnul Rohim Rufiana Nafila Happy Qurrota'aini Pristha Adilia Arga Putri Rizka Salsabila Putri Rizki Setiawan Sisilia Hani Oktavira Sulastri