Publication Search

Muffin is a wheat flour-based snack with gluten content and high glycemic index, so substitution is needed to reduce the impact of excess consumption on health. The ingredients used are purple sweet potato and red bean which have high content of energy, carbohydrates, protein and low GI. The study aimed to determine the effect of substituting wheat flour with sweet potato flour and red bean flour on the nutritional value of muffins. This was an experimental study with a single-factor completely randomized design (CRD) with one control group and three treatment groups with the proportion of wheat flour: purple sweet potato flour: red bean flour namely 100:0:0 (P0), 30:20:50 (P1), 30:35:35 (P2), dan 30:50:20 (P3). They were repeated 3 times.  The results showed that there was an effect of wheat flour substitution with sweet potato flour and red bean flour on the nutritional value of muffins (p<0.001). The highest average nutritional value of each treatment is water content P3 (34.45%), ash content P3 (3.06%), protein P1 (9.92%), fat P1 (9.39%), carbohydrate P3 (44.67%), and energy P1 (294.23 kcal). The nutritional value of 50g muffins is in accordance with the quality standards according to SNI and the standard requirements for children, but the fat content is above the standard if it is consumed as snacks for DM patients, therefore it needs to reformulate to fulfill the standard.

Flight delays represent a significant challenge in the aviation industry, affecting passenger satisfaction and trust in airlines. Minister of Transportation Regulation No. 89 of 2015 mandates airlines to provide compensation to passengers experiencing flight delays. Lion Air, as one of the largest airline networks in Indonesia, is expected to effectively implement this policy, particularly at Weda Bay Nickel Airport. This study employs a qualitative approach to gain an in-depth understanding of how Lion Air fulfills its responsibility in compensating passengers. Data were collected through interviews with Lion Air personnel, including check-in staff, technicians, and flight attendants, as well as direct field observations. The research was conducted over a specific period to ensure the collected data is relevant and accurately reflects on-ground conditions. The analysis results indicate that Lion Air has implemented compensation policies in accordance with PM 89 of 2015, providing compensation in the form of beverages, snacks, full meals, and cash payments of up to IDR 300,000, depending on the delay duration. Although the policy has been executed, several key challenges remain, including limited communication with passengers and suboptimal internal division coordination. Passengers often feel inadequately informed during delays, reducing their satisfaction levels. Furthermore, operational constraints such as spare part delays and weather factors also pose challenges in minimizing delay durations.

In the implementation of this KKN, students as activity organizers are required to find problems and potentials that exist in the community. Then, with the abilities they have, students are required to prepare a work program that is able to provide solutions or solve problems and raise potential according to their field of knowledge. Pangklangan Hamlet, Mandirejo Village, Merak Urak District is the location designated as the location for the Independent KKN of the Muhammadiyah Tuban College of Economics for the 2022-2023 Academic Year.

Snack bar is a food product made from a combination of ingredients that are bound together by a binding agent. One type of snack bar is a protein bar. A potential primary ingredient for making high-protein snack bars is tofu dregs. "The protein content in tofu dregs is relatively high about 26.6% and has not been optimally utilized and often becomes waste and pollutes the environment. The production of snack bars can incorporate various ingredients, one of which is red beans. Red beans are a source of plant-based protein, containing about 11% protein. This research aims to develop a snack bar with the best formulation of red bean paste and tofu dregs flour in terms of sensory and chemical characteristics. The research was conducted using a Randomized Block Design with one factor, that is the formulation with five ratio comparisons of tofu dregs flour to red bean paste: r1 (90:10), r2 (80:20), r3 (70:30), r4 (60:40), and r5 (50:50), each with five repetitions. The results revealed that the snack bar with a tofu dregs flour to red bean paste ratio of 60:40 was the best treatment, with physicochemical characteristics of 19.34% moisture content, 1.98% ash content, and 6.81% protein content as well as sensory characteristics including aroma 3.8 (liked), taste 4.17 (more liked), texture 3.9 (liked), and color 3.73 (liked).

This study aims to analyze the impact of promotional mix and brand awareness on the purchase intention of snack products on TikTok, with creative content as a mediating variable. Using an associative quantitative approach, data were collected through a survey of 222 Management students at Universitas Negeri Malang. The findings indicate that both the promotional mix and brand awareness positively and significantly influence creative content and purchase intention. Creative content serves as a significant mediator between independent variables (promotional mix and brand awareness) and the dependent variable (purchase intention). Statistically, the research model fulfills validity and reliability criteria, with R-Square values indicating moderate to strong relationships. This study offers implications for social media marketing strategies, particularly in optimizing creative content to enhance purchase intention among younger generations.

Sabrang Hamlet in Purwosari Village has significant potential for SME development, especially in bamboo crafts. This community service activity aims to provide insights and skills to SME actors in developing businesses through product innovation and digital marketing strategies. The implementation method was conducted through face-to-face counseling and technical guidance assisted by Untidar KKN students. The activity was held on January 19, 2025, at the Purwosari Village KKN Team Post with a total of 27 participants. The activity results showed three main SMEs with development spirit: 'Happy Snack', 'Snack Teteh', and 'Box of Story'. The KKN team provided assistance in the form of logo creation, business registration, creating Google Maps locations, and digital marketing optimization through social media platforms such as TikTok Shop, Facebook, and Instagram.

Dental caries is a dental tissue disease characterized by tissue damage, starting from the surface of the tooth (grooves, fissures, and interproximal areas) extending towards (Braurer). Cariogenic foods are foods that can cause dental caries. The nature of cariogenic foods is that they contain lots of carbohydrates, are sticky and break down easily in the mouth. The purpose of this article is to determine the effect of food type, food frequency, and amount of food on the incidence of dental caries. The research method used was a literature review of various current scientific literature, including journals, textbooks and research articles. According to the results of research conducted by Febrian, et al., (2015), it shows that there is a significant relationship between types of cariogenic snacks and the incidence of caries. There is an influence of food frequency on the occurrence of dental caries in children. The amount of food consumed by a person or group of people at a certain time can trigger bacteria in the oral cavity to produce acid, causing the pH of saliva to decrease and demineralization to occur which will last for 30 to 40 minutes after eating.

The use of brand ambassadors and digital marketing campaigns has become a popular strategy for companies to reach consumers and influence their purchase decisions through social media content, ultimately increasing sales and company profits. This study aims to determine the effect of Brand Ambassador and Digital Marketing on Purchase Decision of Nabati wafer products in Jakarta. The research sample consisted of 96 respondents. A descriptive quantitative method was employed in this study, with the sample selected using simple random sampling. Data analysis techniques included instrument testing, classical assumption testing, multiple linear regression, determination testing, and hypothesis testing. The results showed that Brand Ambassador partially influences Purchase Decision, and Digital Marketing also partially influences Purchase Decision. Additionally, Brand Ambassador and Digital Marketing simultaneously influence Purchase Decision.

One of the nutritional problems that often occur in school children is the habit of consuming snacks. Snacks sold in the school environment often do not meet food safety and nutrition standards. Students of SMAN 35 Jakarta spend a lot of time at school and mostly consume food available in the school canteen. While the school canteen is dominated by traders who provide packaged food and beverages. Their decision in choosing the food and beverages consumed will certainly affect their health status. This study aims to increase knowledge about food label information, through this activity it is also expected that students will become wiser in choosing packaged foods to suit their body's needs to achieve optimal nutrition. Educational materials are delivered through interactive lectures with the support of visual aids in the form of e-booklets. Based on the results of community service activities in the form of nutrition education at SMAN 35 Jakarta, there is an increase in the knowledge and ability of students about the importance of knowing the nutrition information label on packaged products. Through this activity, it is also expected that students will become wiser in choosing packaged foods to suit their body's needs to achieve optimal nutrition.

Snacks are one of the main food sources for school children. However, the snacks available in the school environment are sometimes unhygienic and poor in nutrients.  This activity aims to increase students' knowledge through education about the importance of healthy snacks. This activity was carried out at SMA Negeri 35 Central Jakarta, on Friday, September 13 2024. The method used was lecture and question and answer sessions. The results of implementing this activity were that students were very enthusiastic, actively asked and answered questions and were able to understand the material about healthy snacks. The evaluation of this educational activity is carried out by providing a questionnaire in the form of closed questions which is given to students before and after education. The results of the activity showed that there was an increase in students' knowledge about healthy snacks after the education was carried out. It is hoped that this activity can help increase students' knowledge about healthy snacks and that students will be able to build the habit of consuming healthy snacks.

Non-communicable diseases (NCDs) have been the leading cause of death in Indonesia for the past 19 years. This is due to a change in a diet high in sugar, salt and fat (SSF). Adolescents are one of the groups of people who often consume high snacks (SSF). It is feared that this will cause NCDs in the future. The purpose of this activity is to provide education with the theme of SSF Intake Restrictions in the Selection of Adolescent Snacks which is expected to increase knowledge and awareness of the target of SSF intake and avoid the target of the risk of NCDs. Nutrition education is carried out offline using the lecture method, providing e-booklets, questions and answers, and implementing pre-test and post-test using google form. The educational participants were attended by 85 students from 35 North Jakarta State High School. The results of nutrition education have a positive impact on the target knowledge level which is characterized by an increase in post-test scores on each component of the question

Small and medium enterprises (SMEs) play a very important role in the economy, especially in developing countries like Indonesia. Developing countries such as Indonesia. This research aims to develop mentoring strategy for SMEs in the snack food sector, specifically “BROWSIST,” which faces challenges in digital marketing,operational efficiency, and implementation of sharia economic principles. Through qualitative descriptive approach, this research conducts mentoring with a focus on optimizing digital marketing, improving operational management, and integrating sharia principles in every aspect of the business. integration of sharia principles in every aspect of the business. The results of the mentoring showed a significant increase in turnover, number of customers, and operational efficiency after three months. efficiency after three months. In addition, stronger application of sharia principles in business transactions and finances principles in business transactions and finances strengthens BROWSIST's position in the halal market. halal market. This study suggests the importance of sustainability in brand development, increasing production capacity, and expanding market reach to support more sustainable business growth. market to support more sustainable business growth.

Empowering poor families is an important effort to improve the economic welfare of underprivileged communities. In this context, assistance to set up a snack shop for Mrs. Kamilia aims to provide concrete support for her family's economy. Through the Participatory Action Research (PAR) method, this program involves steps such as identifying poor families, raising funds, and handing over the business capital needed to set up a stall. This program not only provides financial assistance, but also equips Mrs. Kamilia with the necessary skills to run a business. With the existence of a snack stall, it is hoped that Mrs. Kamilia can increase family income, meet daily needs, and provide a better education for her children. The results of this program show the potential for success in overcoming poverty and increasing the economic independence of poor families, so that it can become a model of sustainable empowerment in society.

Fostered partners are partners formed by KKN group III students in Rato Village, Bolo Subdistrict while business actors are those in the village of Rato with the type of business, namely typical regional snacks. This activity aims to provide knowledge to fostered partners and also business people in Rato Village about business ethics that partners need to have in doing business. The method offered to partners / SMEs is in the form of education / socialization using LEAFLETS which are carried out door to door. The material provided in the leaflet includes a discussion of (1) the role of ethics in doing business for MSME actors, (2) the benefits of doing business for MSME actors, (3) the application of ethical principles in doing business in financial, marketing, production and HR activities. The results of this activity show that flower pangaha MSMEs are very enthusiastic in listening and discussing during the activity. In addition, it can provide knowledge about ethics in running a business.

The consumption of snacks sold outside of school environments contains a lot of sugar, such as artificial sweeteners. Environmental and social factors in schools, like unsupervised off-campus cafeterias, can influence children's food consumption patterns and oral health habits. This study aims to analyze the relationship between snack consumption and dental caries in school children. The research method used is correlation with a cross-sectional approach. A total sampling technique is applied to 80 respondents. Based on the research results, snack consumption is found to be 86.3% in the sufficient category, while 73.8% of respondents are categorized with dental caries. The Spearman rank correlation test resulted in p-value of 0.168 (p > 0.05), indicating that there is no significant relationship between snack consumption and dental caries among third and fourth-grade students. This study suggests that good oral hygiene and promoting healthy snacks should be targeted for preventing dental caries in children.

Tempeh flour and telang flowers are food ingredients that contain antioxidants and can protect body cells from damage. Kue cubit is a snack that is assimilated by the Dutch, the development of which is found to be less visible in terms of its benefits for health, so it is necessary to develop a kue cubit with tempeh flour substitution and the addition of telang flower extract where both ingredients contain antioxidants. This research are to: (1) to determine the effect of tempeh flour substitution and the addition of telang flower extract on acceptability including the parameters of color, aroma, texture, and taste of kue cubit (2) to determine the antioxidant activity in kue cubit substituted with tempeh flour and the addition of telang flower extract from the best formula. This study includes a true experiment using a two-factor factorial Complete Random Design (RAL) research design, they are the variation in the amount of tempeh flour and the variation in the number of telang flowers that will be extracted as much as 40 ml, consisting of 6 formulas. The data were tested using Kruskal wallis if there was an influence followed by using the man whitney test. The results of the analysis showed there were significant differences in each kue cubit formula with color parameters and there were no effect on aroma, texture, and taste parameters. The best formula is X3Y3 (10%: 20gram), with an IC50 antioxidant activity value of 378.355 μg/mL included in the weak category.

Background: Every child has the right to receive education in a healthy environment in accordance with the 1945 Constitution Article 31 paragraph 1. The health of the school environment, especially the existence of a healthy canteen, is an important component in supporting student growth and development. This study aims to analyze the implementation of healthy canteens in elementary schools in the working area of the Paal V Health Center in Jambi City. Methods: This study is a qualitative study with an analytical descriptive approach. Research data was collected through in-depth interviews, FGDs, observations, and documentation, with informants consisting of school principals, health center staff, teachers, canteen sellers, and students. Results: At SDN 64/IV Jambi City, there is a written policy regarding school healthy canteens. The average canteen handler has used an apron as personal protective equipment (PPE) and maintained hand and clothing hygiene. School canteen facilities are equipped with adequate lighting and the availability of clean water. However, it is still found that plastic containers are used for food containers. The informants agreed that the existence of healthy canteens in schools is very important and suggested that canteens only sell food that is filling and free from harmful chemicals. Conclusion: Schools with higher accreditation have better canteen management than schools with lower accreditation, especially in policies, facilities, and supervision.

A new snack innovation that is high in albumin and iron content in the form of dumplings uses snakehead fish substitution and the addition of Moringa leaves. The aim of this research was to determine the effect of snakehead fish substitution, the addition of Moringa leaves, the interaction of the two factors on the acceptability of dumplings (color, aroma, taste, texture), as well as the best albumin and iron content of dumplings. This research used an experimental method with a 3x2 factorial design which resulted in 6 treatments. The data collection technique uses a sensory test based on the liking level of 50 untrained panelists. The results of the sensory test data were analyzed using the Two Way Anova Test followed by the Duncan Test to determine significant differences in results, as well as to determine the best dumplings. Based on the results, the acceptability of dumplings only had an effect on texture, and had no effect on color, aroma, taste, either from the substitution of snakehead fish or the addition of Moringa leaves, while the interaction between snakehead fish substitution and the addition of Moringa leaves had no effect on color, aroma, taste and texture. The best dumplings are snakehead fish (100%) and Moringa leaves (20%) with a nutritional value of 4.10 mg albumin and 2.10 mg iron per 100 grams. The conclusion of this research is that substitute snakehead fish dumplings and the addition of Moringa leaves only affect the texture, however, the dumplings can still be consumed by the panelists and are useful for increasing albumin levels and body endurance as well as speeding up wound healing.

Background: Elementary school students have limited knowledge about healthy food, and the benefits of choosing healthy snacks. They do not understand the nutritional value of various types of food or the impact of consuming unhealthy snacks on their health. Students are often exposed to unhealthy snacks around them, such as fast food, snacks and sodas, and other less nutritious snacks.  Objective: This study aims to encourage changes in students' knowledge and consumption attitudes, namely replacing unhealthy snacks with healthy snacks that are beneficial to their health. Method: This study uses a pre-experimental method, with a One Group Pre Post Test design to measure students' initial abilities before and after participating in learning activities. The population of this study was all students of SDN 38 Bora, Palopo City in 2024, totaling 151 students. The sampling method used was the Cluster Random Sampling Technique as a sampling technique, because the population was quite large, and this sampling technique is often used in various studies in the health sector, 21 respondents were obtained. Results: The study showed that the average knowledge before and after was 5.90 while the average attitude before and after was 27.76, the knowledge value p value = 0.000 ≤ 0.05 then H0 was rejected using a 95% confidence level. While the attitude value p value = 0.001 <0.05. Conclusion: there is an influence of the use of Video Learning Media on knowledge and attitudes about healthy snacks for students of SDN 38 Bora, Palopo City.    

Dengue Hemorrhagic Fever (DHF) in Jepara Regency is still an unresolved health problem. The incidence rate reached 960 cases, dominated by the 5-14 year age group and 13 cases of case fatality rate due to dengue fever. The trend in the incidence of dengue fever tends to fluctuate from 2019 to 2023. 3M Plus Mosquito Nest Eradication (PSN) is a program in the effort and control of dengue fever by involving the active role of the entire community. Involves three main steps, namely draining, covering and recycling items that have the potential to become breeding grounds for the Aedes aegypti mosquito as well as additional measures such as using mosquito nets when sleeping and repellent medication. The aim of this research is to determine the correlation between the 3M Plus PSN Program and 3M Plus PSN behavior with the PRECEDE-PROCEED approach in handling dengue hemorrhagic fever cases in Jepara Regency. This type of research is observational analytics using quantitative methods with a cross-sectional design. The population in this study were housewives with an age range of 20-64 years with a research sample of 158. Data were analyzed univariately, bivariately and multivariately using frequency distribution tables and chi square tests. The results of the analysis show that there is no relationship between acceptance of the PSN 3M Plus program with knowledge (p=0.209), practice (p=0.584), support from community leaders (p=0.546), facilities (p=0.742), support from health workers (p=0.849 ), cadre support (p=0.079), and there is a relationship between the PSN 3M Plus program and attitudes (p=0.048).