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All Journal Syntax Literate : Jurnal Ilmiah Indonesia Jurnal Health Sains NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Sewagati: Jurnal Pengabdian Masyarakat Indonesia Safari : Jurnal Pengabdian Masyarakat Indonesia Jurnal Sains dan Kesehatan Jurnal Ilmu Kesehatan dan Gizi Jurnal Anestesi: Jurnal Ilmu Kesehatan dan Kedokteran Ardhi: Jurnal Pengabdian dalam Negri
Hery Prambudi
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Kajian Kualitas Kimia Daging Sapi Tenderloin dan Sirloin di RPH Tradisional di Kabupaten Cirebon Supriyatin; Hery Prambudi
Jurnal Health Sains Vol. 1 No. 3 (2020): jurnal health sains
Publisher : Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jhs.v1i3.25

Abstract

Beef is one of the most preferred sources of animal protein by consumers because it has a delicious taste. Beef is a food ingredient that is quite popular among the community. Beef consists of several parts, including beef, has in (tenderloin), and has outside (sirloin). Until now, beef circulating in the community through traditional markets has not received attention, so that aspects of meat quality tend to be neglected. The meat quality can be viewed from several aspects, including the chemical quality of the meat. This study aimed to determine the pH, fat, protein, moisture content, the ash content of tenderloin & sirloin beef in traditional RPH Cirebon Regency and to determine significant differences in pH, fat, protein, moisture content, the ash content in the meat. Beef tenderloin & sirloin in traditional RPH Cirebon Regency. The method used was the quantitative descriptive method, which was carried out on five traditional slaughterhouses in Cirebon Regency with five replications. The results of 5 traditional slaughterhouses in Cirebon Regency show that the average value of tenderloin meat with pH parameters is 5.55, fat content is 15.93%, protein content is 20.99%, water content is 78.49% ash of 1.34% while sirloin meat with pH parameters of 5.96, the fat content of 14.24%, protein content of 18.41%, water content of 74.91% and an ash content of 1.46%. The sig value of the five slaughterhouses is below 0.05, which means a significant difference in each of the parameters studied. This study concludes the condition of fresh beef in traditional slaughterhouses of Cirebon Regency, both tenderloin and sirloin when viewed from the average with various chemical quality parameters in 5 slaughterhouses, all meet the requirements and are suitable for consumption by the wider community.
PENGARUH WAKTU PEREBUSAN DENGAN AIR TERHADAP PENURUNAN KADAR FORMALIN DALAM BAKSO Hery Prambudi
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : CV. Ridwan Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (408.468 KB)

Abstract

Menurut permenkes RI No. 722/Menkes/Per/IX/88 formalin bukan pengawet untukmakanan, karena bersifat toksik (racun). Namun survei mengindikasi bahwabeberapa jenis makanan masih ditemukan adanya penggunaan formalin dalammakanan terutama pada makanan yang tinggi protein seperti bakso dan tahu. Hasilpenelitian yang telah dilakukan oleh Akhmad Muntaha dkk (2015) tentangperbandingan penurunan kadar formalin pada tahu yang direbus dan direndam airpanas didapatkan hasil Penurunan kadar formalin pada tahu berformalin setelahdirebus selama 10 menit adalah 64,77%. Hal ini menunjukkan bahwa perebusandapat menurunkan kadar formalin dalam tahu atau makanan yang berformalin.Tujuan dari penelitian untuk mengetahui pengaruh waktu perebusan terhadappenurunan kadar formalin yang terdapat pada bakso. Formalin yang ditambahkandalam bahan makanan akan berikatan dengan protein dan membentuk senyawametilen yang dengan proses pemanasan atau perebusan dapat terurai kembalimenjadi protein dan formalin bebas. Menurunkan kadar formalin dalam bahanmakanan dengan cara perebusan diharapkan dapat menjadi salah satu solusi darimasalah ini. Metode penelitian ini menggunakan penelitian eksperimen sederhanauntuk penentuan kadar formalin dalam bahan uji dianalisa secarasperktrofotometri pada panjang gelombang 546 nm menggunakan pereaksi asamkromatropat. Rata-rata persentase penurunan kadar formalin setelah dilakukanperebusan dengan berbagai variasi waktu (10-30 menit) adalah sebagai berikut;setelah perebusan 10 menit = 16,21 %, setelah perebusan 15 menit = 26,20 %,setelah perebusan 20 menit = 37,96 %, setelah perebusan 25 menit = 45,72 % dansetelah perebusan 30 menit = 67,87%. Hasil uji statistik menggunakan metodestatistik regresi linier menunjukan bahwa terdapat pengaruh waktu yang signifikanterhadap penurunan kadar formalin pada bakso setelah perebusan dengan airdengan berbagai varietas waktu, yang berarti hipotesa H0 ditolak dan H1 diterima.Kata Kunci :Pengaruh Waktu Perebusan, Formalin, Bakso
Pengaruh Waktu Perendaman Di Dalam Perasaan Jeruk Lemon Terhadap Kadar Formalin Pada Ikan Asin Jambal Roti Hery Prambudi; Usdiyanto; Rizal Ibrahim Aji; Endah Aisyah Ningrum
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 2 (2024): April : Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v2i2.2994

Abstract

Salted jambal roti fish often contains high levels of formaldehyde for reasons of price and long shelf life. Formalin is a hazardous material for human health. Citric acid contained in lemon is believed to be able to reduce formaldehyde levels contained in salted fish. Salted fish contains a lot of formalin levels because of the low price and long shelf life. This study aims to determine the effect of the soaking time of lemon juice on formalin levels in salted jambal roti fish. The method used was pre-experiment with a one-group pretest-postest design. Samples of salted jambal roti fish were treated with lemon juice immersion with 100% concentration for 0, 30, 45, 60, 75, 90, and 120 minutes. Formalin levels were analyzed using a uv-vis spectrophotometer. The results showed that the immersion time of lemon juice affects the formalin content in salted jambal roti fish. The largest decrease in formalin levels occurred in soaking for 120 minutes with an average of 3,750 ppm.
Analisis Kualitatif Boraks Dan Formalin Terhadap Sifat Fisikokimia Ikan Petek Asin Di Pasar Celancang Ikhwani; Hery Prambudi; Misika Alam; Vivi Alviansyah
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 2 (2024): April : Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v2i2.2997

Abstract

Fish that have died rot very quickly compared to beef, fruit, or vegetables. This decay can be prevented by salting or what is commonly called salted fish. Aims to reduce the water content contained in fish meat, so that bacteria do not develop. In the processing of salted fish some producers add food ingredients. Like Borax and formalin which aims to preserve salted fish. Salted fish has many types, one of which is petek fish. This study aims to determine the presence of borax and formalin in the physicochemical properties of salted petek fish sold in Celancang market. The method in this study is descriptive qualitative with the method of examination using the flame test and curcumin paper on borax and using distillation with the addition of chromatopic acid on formalin. The samples in this study were salted petek fish sold in Celancang market as many as thirty samples. Based on the results of the research on the presence of borax test, there is no borax content in the salted petek fish sample and in formalin, as many as ten salted petek fish are positive for formalin sold in the Celancang market. From the organoleptic test results salted petek fish containing formalin is pure white in color different from the usual petek fish with a pungent aroma and hard texture but the taste remains the same salty.
Sosialisasi Pemanfaatan Jahe Merah Untuk Menurunkan Kadar Kolesterol Di Kelurahan Kaliwadas Kabupaten Cirebon Fiki Setiawan; Ikhwani Ikhwani; Supriyatin Supriyatin; Hery Prambudi; Misika Alam; Een Agustina
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 3 No. 1 (2023): Januari : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v3i1.1522

Abstract

Cholesterol sufferers in Indonesia are quite high, reaching 28% and 7.9% of people die from this disease. If treated too late, high cholesterol can endanger health and even lead to death. Decreased organ function in the elderly increases the risk of degenerative diseases. Pharmacological and non-pharmacological therapies are used to treat cholesterol. On the other hand, red ginger has been proven to be effective in lowering cholesterol levels. Red ginger contains flavonoid compounds with hypocholesterologenic effects and inhibits enzymes involved in cholesterol biosynthesis. The mechanism of action involves influence on enzyme activity, inflammatory and antioxidant properties. This study aims to determine the significant effect on cholesterol levels after consuming red ginger. The experimental research method was Purposive Sampling and the examination method used the fotometry. Data analysis used the SPSS program Paired T test with a sig value of 0.002 which was carried out on 19 elderly people aged 45-74 years with cholesterol levels >200 mg/dl by administering ginger. red 3.2 ml/kg BW every day for 14 days, in Kaliwadas Cirebon.. The results of the study showed that the results of checking cholesterol levels before treatment were found to be an average of 231 mg/dl and cholesterol levels after were found to be an average of 199 mg/dl. The conclusion of this research is that there is an effect of giving red ginger on total cholesterol levels with a percentage of 21.9%.
Penyuluhan Kesehatan: Pengaruh Konsumsi Kopi Terhadap Penurunan Kadar Glukosa Darah Pada Penderita Dm Di Desa Purbawinangun Cirebon Misika Alam; Solikhah Solikhah; Supriyatin Supriyatin; Hery Prambudi; Rizal Ibrahim Aji; Usdiyanto Usdiyanto; Renita Renita
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 1 No. 2 (2022): Juni : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v1i2.1525

Abstract

Cases of Diabetes Mellitus disease are increasing every year, the most vulnerable age who experience Diabetes is in the age group of 55-64 years because at this age the body's immunity begins to decline gradually, diabetics always experience an increase in blood glucose levels that exceed normal limits, one way to lower blood glucose levels in addition to taking antidiabetic drugs is to consume coffee without added sugar because it can lower blood glucose levels by Consume coffee according to the maximum recommended limit for diabetics. For diabetics, it is recommended to consume coffee with a caffeine level of 200mg or the equivalent of 2 cups of coffee per day. This activity aims to provide information that coffee can lower blood glucose levels. The community service method is carried out by observation and treatment of giving coffee and conducting blood glucose checks. The results of the observation were obtained by the number of respondents in Purbawinangun Village, Cirebon as many as 10 people with an average blood glucose level of 259 mg/dL and blood glucose levels after consuming coffee with an average value of 231 mg/dL. The conclusion is that coffee can affect the decrease in glucose levels.
Pemanfaatan Konsumsi Seduhan Teh Hijau (Camellia Sinensis) Dalam Upaya Menurunkan Kadar Kolesterol Pada Lansia Di Kecamatan Sumber Cirebon Hery Prambudi; Solikhah Solikhah; Pipin Supenah; Misika Alam; Rizal Ibrahim Aji; Nadia Azka
NUSANTARA Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 4 (2021): November : Jurnal Pengabdian Kepada Masyarakat
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/nusantara.v1i4.3009

Abstract

Green tea (Camellia sinensis) is a plant known by the public as a drink that is quite economical and easy to obtain. Green tea contains polyphenol compounds that can lower cholesterol levels in the blood. Excessive cholesterol (Hypercholesterolemia) is a very feared threat because it is one of the causes of coronary heart disease and stroke. High cholesterol has become a common disease for the elderly, the increase in the number of elderly people must be followed by an increase in the degree of well-being, one of which is in the health sector. The rise of lifestyle and the effects of unhealthy eating behaviors have an impact on increasing cholesterol levels. The purpose of this activity is to reduce the rate of hypercholesterolonemia in the elderly through the use of the consumption of green tea brew on cholesterol levels in the elderly in Sumber Cirebon District. The method in this activity is to conduct counseling, observer of respondents and experiments by giving green tea brew then followed by checking cholesterol levels. The result of this activity is that green tea is able to lower cholesterol levels. The conclusion is that the infusion of green can provide benefits for the community, especially the elderly, in improving health and reducing the risk of cardiovascular disease.
Perbedaan Kadar Hemoglobin Pada Ibu Hamil Sebelum Dan Sesudah Pemberian Kurma Hery Prambudi; Usdiyanto Usdiyanto; Solikhah Solikhah; Citania Nurkholifah
Jurnal Sains dan Kesehatan Vol. 5 No. 2 (2021): Desember : Jurnal Sains dan Kesehatan (JUSIKA)
Publisher : Universitas Muhamadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jusika.v5i2.506

Abstract

Pregnancy can cause the body to be very susceptible to low hemoglobin levels, which during pregnancy require sufficient iron for the body. If the body loses iron, anemia will occur, because the body requires the intake of foods that contain iron. Anemia itself where the value of the hemoglobin level is less than the normal value or below the normal value. So if a pregnant woman has a hemoglobin level below the normal value, she will be prone to anemia. The risk of anemia during pregnancy can occur in the fetus because it can affect the growth and development of the fetus and baby, as well as babies born prematurely or with reduced body weight. Dates are a fruit which contains many benefits for the body, one of which is to prevent anemia. The content of the date palm itself contains nutrients for the body such as protein, vitamin A, vitamin C, thiamine, ribovalfin, nicotinic acid, and iron. To determine hemoglobin levels in pregnant women before and after giving dates. The research method used this time was preexperimental with a one-group pre-test post-test research design. While the examination using the cyanmethemoglobin method. The results of the study of hb levels before being given dates with an average result of 11.94 and after being given dates the average result was 12.65 which showed an increase in hb levels. Data analysis using the Paired Sample Test statistical test obtained the results of sig (2 tailed) of 0.207 or > 0.05. From the results of the statistical analysis of the Paired Sample Test, it can be said that Ho is accepted, which means that there is no significant effect on the administration of dates on hemoglobin levels before and after.
Pengaruh Penundaan Sentrifugasi dan Penyimpanan Darah pada Kadar Kolesterol Total M. Ibnu Ubaidillah; Hery Prambudi; Oktafirani Al As; Rizal Ibrahim Aji
Jurnal Sains dan Kesehatan Vol. 5 No. 1 (2021): Juni : Jurnal Sains dan Kesehatan (JUSIKA)
Publisher : Universitas Muhamadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jusika.v5i1.518

Abstract

Laboratory examination is very important to diagnose a disease, one of which is the examination of total cholesterol to diagnose heart disease, this examination uses serum samples obtained from blood clots that have been centrifuged, various variations of freezing are carried out to accelerate the examination results ranging from blood that is immediately centrifuged and blood that is allowed to freeze for 5-10 minutes, while according to PERMENKES No. 43 of 2013 to get blood serum allowed to freeze for 20-30 minutes at room temperature which is then centrifuged. This study aims to determine the results of differences in total cholesterol levels in blood samples immediately centrifuged and blood samples that are allowed to freeze at room temperature 260C for 10 and 20 minutes before centrifugation. The method used in this study is an experimental research method, this examination uses the CHOD-PAP enzymatic colorimetric method. For data analysis using the SPSS program using the one way anova test. This study was conducted on 15 respondents obtained from students of An Nasher Health Analyst Academy Cirebon randomly. The results of the examination of total cholesterol levels in blood samples that were immediately centrifuged had an average value of 205.8 mg/dl with the lowest value of 112 mg/dl and the highest value of 314 mg/dl, while in blood samples that were allowed to freeze for 10 minutes had an average value of 188 mg/dl with the lowest value of 144 mg/dl and the highest value of 278 mg/dl, and in blood samples that were allowed to freeze for 20 minutes had an average value of 142.6 mg/dl with the lowest value of 95 mg/dl and the highest value of 186 mg/dl. The results of this study indicate that there is a significant difference in total cholesterol levels in blood samples immediately centrifuged and blood samples left to freeze at room temperature 260C for 10 and 20 minutes before centrifugation.
Pengaruh Waktu Perendaman Ikan Teri Dalam Air Panas Terhadap Kadar Formalin Supriyatin Supriyatin; Hery Prambudi; Ikhwani Ikhwani; Anggun Rizki Lestari
Jurnal Anestesi Vol. 1 No. 1 (2023): Januari : Jurnal Anestesi
Publisher : Stikes Kesdam IV/Diponegoro Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59680/anestesi.v1i1.1184

Abstract

Anchovies are widely consumed by the public and are served in various ways and flavors and variations to make them more attractive and desirable. However, the existence of anchovies today contains a lot of formalin preservatives to last long and not cause big losses. There are many ways to reduce formaldehyde levels in food, one way is to soak it in hot water, because one of the properties of formaldehyde is water soluble. This study aims to determine the formalin content of anchovies before and after soaking in hot water at various time variations and to determine the effect of anchovy soaking time in hot water on formalin content. The research method used in this study is pre-experiment with one-group pretest-postest design while the examination method uses uv-vis spectrophotometer. For data analysis using SPSS program one way anova test. The identification of formalin was done qualitatively using distillation with the addition of chromatopic acid and quantitatively using a spectophotometer with a wavelength of 570 nm. It was found that formalin levels before hot water immersion with a duration of 0 minutes in anchovy rice averaged 26.254 ppm. Samples of anchovy rice after immersion with hot water with the initial temperature of immersion 100°c with a duration of time of 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes, and 30 minutes obtained the results of the highest decrease in formaldehyde levels at 30 minutes of immersion time averaged 64.25% or 9.385 ppm.
Co-Authors Anggun Rizki Lestari Citania Nurkholifah Een Agustina Endah Aisyah Ningrum Fiki Setiawan Ikhwani Ikhwani Ikhwani M. Ibnu Ubaidillah Misika Alam Muhammad Ibnu Ubaidillah Nadia Azka Nadila Nur Rahmaliani Oktafirani Al As Pipin Supenah Renita Renita Rizal Ibrahim Aji Solikhah Solikhah Supriyatin Supriyatin Supriyatin Usdiyanto Usdiyanto Usdiyanto Vivi Alviansyah