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Nadya Mara Adelina
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Departmen of Food Technology, Faculty of Science and Technology, University of Al Azhar Indonesia Fakultas Sains dan Teknologi Universitas Al Azhar Indonesia, Lt. 5. Kompleks Masjid Agung Al Azhar, Jalan Sisingamangaraja, Kebayoran Baru, Jakarta Selatan 12110
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Exhibition and Seminar on Science and Creative Technology – Al Azhar Proceeding
Published by Universitas Al Azhar Indonesia
ISSN : -     EISSN : 30326958     DOI : http://dx.doi.org/10.36722/exc.v1i1
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Industrial & Manufacturing Engineering
Focus and Scopes: Food Technology: Halal and Thayyib Food, Food Innovation Nutrition: Community Nutrition, Food Security Biology: Bioconservation, Biotechnology, Informatics Engineering Data Science: Artificial Intelligence Electrical Engineering: Communiication System and Networks, Mechatronics, Instrumentation, and Power System Industrial Engineering: Ergonomics, Supply Chain Management, Managemnet Engineering, Product Development
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 12 Documents
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Search results for , issue "Vol 1, No 1 (2023)" : 12 Documents clear
Effect of Time Fermentation on The Microbiological Properties of Coconut Water Kefir Raafi, Muhammad; Jameelah, Maryam; Tiara, Analekta
EXSACT-A Vol 1, No 1 (2023)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v1i1.2350

Abstract

Coconut water is one of the popular drinks in tropical countries, it has been used widely as an isotonic drink, nutrient-rich, and has other beneficial functions. Many advantages of coconut water also make this product explored by many researchers as a synbiotic or even probiotic drink. This research investigates the impact of time fermentation on the microbiological properties of coconut water kefir. The study employs various time intervals during the fermentation process to explore changes in mesophilic bacteria, lactic acid bacteria, and total yeast and mold. By analyzing the microbiota present at different fermentation times (6, 12, 18, 24, and 48 hours), this research aims to elucidate how time affects the number of beneficial potential probiotic strains, such as lactic acid bacteria and yeast. The findings of this study showed that 24 hours of fermentation time gave the highest number of lactic acid bacteria (7.23 Log CFU/mL), the highest number of mesophilic bacteria (7.52 Log CFU/mL), and total yeast and mold (7.14 Log CFU/mL). Additionally, the inhibitory effects of coconut water kefir on two different kinds of pathogenic bacteria were examined using well diffusion, even though there was no inhibition zone. In conclusion, 24 hours is the best fermentation time to produce coconut water kefir which showed the highest increase of lactic acid bacteria, mesophilic bacteria, and total yeast and mold.
Overview of Dietary Quality in Adolescents at State Junior High School 4 Depok, Sleman Regency, Yogyakarta Wardani, Desy Fitria; Prasetyaningrum, Yunita Indah; Kadaryati, Sri; Wulan, Yuni Kartika
EXSACT-A Vol 1, No 1 (2023)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v1i1.2251

Abstract

Adolescents are categorized into nutritionally vulnerable age. Dietary quality is one factors that influence nutritional status in adolescents. Poor dietary quality will have impact on development that is not optimal and more susceptible to non-communicable diseases, such as obesity and diabetes melitus. This study aims to describe dietary quality of adolescents at Junior High School 4 Depok, Sleman, Yogyakarta. This was descriptive quantitative observational study with cross-sectional design. The study site was state junior high school 4 Depok, Sleman, Yogyakarta, which is located in obesogenic sub-urban area, on May–June 2023.The were 90 respondents of Junior High School students in 7th and 8th grades, who were determined using purposive sampling. The instrument used Dietary Quality Index for Adolescents (DQI-A) form and 24-hour recall form. The results showed that mostly adolescents had poor dietary quality category (80%). The results of Dietary Quality (DQ) category were 44.77% and 56.69%, Dietary Diversity (DD) category were 66.67% and 55.56%, Dietary Equilibrium (DE) category were 29.97% and 24.27% (respectively in weekday and weekend). The final DQI-A score showed that average weekdays were 45.17% and median weekends were 46.71%. In conclusion, adolescents at state junior high school 4 Depok Sleman Yogyakarta mostly has a poor category.Keywords: Dietary Quality, Adolescents, and School Children

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