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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL LITBANG Value Added : Majalah Ekonomi dan Bisnis KOMUNITAS JURNAL PENGEMBANGAN MASYARAKAT ISLAM SMATIKA Akuntabel : Jurnal Ekonomi dan Keuangan Konfigurasi : Jurnal Pendidikan Kimia dan Terapan JURNAL PENDIDIKAN ROKANIA Jurnal Media Agribisnis (MeA) JURNAL TEKNIK INFORMATIKA DAN SISTEM INFORMASI J-MAS (Jurnal Manajemen dan Sains) Jurnal Ilmiah Keperawatan (Scientific Journal of Nursing) Jurnal Ibn Abbas QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Informasi dan Komputer Jurnal Keperawatan Komprehensif JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen Abimanyu: Journal of Community Engagement J-Intech (Journal of Information and Technology) Mavis : Jurnal Desain Komunikasi Visual Jurnal Mahasiswa Pendidikan JMP JURNAL AGROINDUSTRI HALAL The Community Engagement Journal Journal of Sharia (JOSH) Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi) Jurnal Ekonomi dan Bisnis (Ekobis-DA) Teknologi Sipil : Jurnal Ilmu Pengetahuan dan Teknologi Journal of Early Childhood Education Studies TAJDID: Jurnal Ilmu Ushuluddin Al Maqashidi : Jurnal Hukum Islam Nusantara Citra Delima Scientific journal of Citra Internasional Institute Parapemikir Jurnal Ilmiah Farmasi Prestise: Jurnal Pengabdian Kepada Masyarakat Bidang Ekonomi dan Bisnis Jurnal Mahasiswa Kesehatan Prosiding Seminar Nasional Unimus
SITI AMINAH
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Hubungan Pengetahuan Makanan Sumber Fe Dan Vitamin C Dengan Kadar Hb Pada Ibu Hamil Post Hiperemesis Gravidarum di Rumah Bersalin Budi Rahayu Semarang Amaliyah -; Sufiati Bintanah; Siti Aminah
Jurnal Gizi Vol 3, No 2 (2014): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (73.555 KB) | DOI: 10.26714/jg.3.2.2014.%p

Abstract

Anemia can be caused by several factors, including the lack of intake of Fe and mother's knowledge. Anemia can occur at any age, especially in pregnant women. Pregnant women are prone to anemia compared with women who did not become pregnant because of the needs of pregnant women Fe higher than non-pregnant women (Widiyanto, 2001). For that pregnant women should pay attention to food intake during pregnancy progresses. The purpose of the study is to determine the relationship of Fe and knowledge of food sources of vitamin C with hemoglobin levels in pregnant women with hyperemesis gravidarum post. The research method sectional survey approach (cross sectional) in the field of clinical nutrition. The population is all pregnant women in the maternity hospital Budi Rahayu who come and check her pregnancy in the maternity hospital Budi Rahayu in June-July 2011 as many as 30 people. Samples were taken by purposive criteria: outpatients at the maternity hospital Budi Rahayu, willing to be a sample and follow up completed research, pregnant women with hyperemesis gravidarum post. Univariate analysis was used to determine the frequency distribution of the sample characteristics and bivariate to know know the relationship between two variables, preceded by a Kolmogorov-Smirnov test to determine normality test data and proceed to the Spearman Rank correlation test. The characteristics of pregnant women with hyperemesis gravidarum post, 86.6% aged 20-30, years, 66.7% had high school, 80% were knowledgeable, 56.7% work as private employees, 30.0% Fe knowledge of food sources moderate, 40.0% knowledge of good food sources of vitamin C, 83.3% of pregnant women pengalami anemia. Normality test indicates that the data are not normally distributed, p-value 0.002 (<0.05) so using Spearman rank correlation test. Results of bivariate analysis showed that there was no relationship between fe and knowledge of food sources of vitamin C with hb levels in pregnant women with hyperemesis gravidarum post maternity home rahayu Semarang favor with the value of r = 0.305 and p = 1.000 (<0.05).
Variasi Substitusi Rumput Laut Terhadap Kadar Serat Dan Mutu Organoleptik Cake Rumput Laut (Eucheuma cottonii) Ratih Handayani; Siti Aminah
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Abstract

Seaweed can be applied as an added ingredient in cake because that is contains a dietary the fiber. Cake is baked with the dough ingredients flour, sugar, eggs and margarine. Research Design with the independent variables substitution seaweed 0%, 10%, 20%, 30%, and the dependent variable dietary fiber and organoleptic value with 5 replications. There is a significant effect on the added of seaweed on dietary fiber at the cake, whereas not significant on organoleptic value. The dietary fiber highest at 30% substitution (4.05%) and the lowest at 0% substitution (2.27%). Cake seaweed most preferred is 30% with an average assessment score highest at 3.8 (like). The most preferred organoleptic value from seaweed cake is brownish yellow, fragrant, soft texture and sweet taste.
Pengaruh Jenis Alat Pengering Terhadap Karakteristik Fisik, Kimia dan Organoleptik Sup Labu Kuning Instan Rif’an Rif’an; Nurrahman Nurrahman; Siti Aminah
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.104-116

Abstract

ABSTRACTPumpkin has many contained a beta-karoten and antioxidant useful to maintain a body health. The diversification of pumpkin to be an instant soup was purposed to increase a economic value and determine for a dryer machine which was optimal and efficient to be a dryer for instant pumpkin soup. The method of this research was experiments methods using completely randomized design (RAL) monofactorial. The factor of this research was kind of dryer machine with drying treatment (cabinet dryer, vacuum dryer, oven dryer and drum dryer). The tests performed were the physical properties (Kamba density, yield and moisture content), chemical properties (Levels of beta-carotene and antioxidant activity), organoleptik characteristic (Taste, aroma, color and texture). Physical and chemical properties data were analyzed by ANOVA, and a further test using Duncan while the organoleptic test results was analyzed using the Friedman test and Wilcoxon test. The results indicated the type of dryer drying significantly different with the physical and organoleptic characteristics of pumpkin soup instant. whereas chemical characteristics were not significantly different. Best instant drying pumpkin soup was obtained from the type of the dryer drum dryer with the best treatment was (Kamba density (0.58 g / ml), yield (32.05%), savory (3.68), fragrance (3.82), viscous consistency (3.68). Keywords: pumpkin, drying, physical, chemical and organoleptic
Peran Tepung Mocaf yang Diperkaya Tepung Cangkang Telur terhadap Kadar kalsium, Densitas, dan Panjang Tulang Tikus Sprague Dawley Sholikatun Nikmah; Nurhidajah -; Siti Aminah
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.48-58

Abstract

The mocaf flour is a fermented flour made from cassava that the mocaf flour contain only slight mineral. The aim of the researt was to find out the effect of consuming the mocaf flour with egg shell powder enrichment towards calcium’s contain, length and density of Sprague Dawley Rat’s Tibia Bone. The studies method was experiment kind using Randomized Complete Block Design (RCBD) which was arranged consist of three treatments of food composition group: Treatment I (AIN 93 standar food), Treatment II ( mocaf flour with 5 % eggshell powder subtitution) and Treatment III (mocaf flour with 10 % eggshell powder substitution). The result of this study showed that the calcium content had different score in each treatment. The lowest score of the bones density was 1,2 g/cm3 in the group treatment  III (mocaf flour with 10 % eggshell powder substitution) and the highest score was in the group treatment  II (mocaf flour with 5 % eggshell powder substitution). The rat’s bones from all treatment had the same average length. There were no influence of the mocaf flour with egg shell powder enrichment’s consumption in  the rat’s tibia bones length and density. Keywords: Mocaf; egg shells; bones
AKTIVITAS ANTIOKSIDAN, KARAKTERISTIK KIMIA, DAN SIFAT ORGANOLEPTIK SUSU KECAMBAH KEDELAI HITAM BERDASARKAN VARIASI WAKTU PERKECAMBAHAN Saptya Fajar Pertiwi; Siti Aminah; Nurhidajah -
Jurnal Pangan dan Gizi Vol 4, No 2 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.2.2013.%p

Abstract

Utilization of black soybean (Glycinesoja) received less attention  are not as popular of the color yellow soybeans because it less attractive. Black soybeans contain phenolic compounds that function as antioxidants compounds for the body. In the germination of different ages, different metabolic phases occur. The purpose of this study was to determine the effect of black soybean germination time on antioxidant activity, total phenols, vitamin C, protein content, and organoleptic properties of milk black soybean sprouts. The study design used a mono factor completely randomized design with 5 treatments (32, 40, 48, 56, and 64 hours) and 4 replications. The results showed age germination of the antioxidant activity, total phenols and vitamin C levels to be high : 28.24%, ppm 112.392, 139.103 mg% ​​respectively for germination at 64 hours, while the protein content is low ie 1, 82%. There are differences in the effect of germination time of black soybean for antioxidant activity, total phenols, vitamin C, protein content, color, and aroma of black soybean sprouts milk. Black soybean sprouts milk acceptable to the panelists in terms of color, aroma, and flavor with an average score of 3 (love).
POTENSI CAMPURAN KECAMBAH BERAS COKLAT DAN KECAMBAH KEDELAI SEBAGAI MINUMAN FUNGSIONAL TINGGI SERAT DAN PROTEIN (Potential for Mixed Brown Rice Sprouts and Soybean Sprouts as Fuctional Beverage High Fiber and Protein) Siti Aminah
Jurnal Pangan dan Gizi Vol 1, No 2 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.2.2010.%p

Abstract

Brown rice sprouts and soybean sprouts potential as a functional beverage ingredients. This study aims to measure the levels of protein and fiber beverage from a mixture of brown rice sprouts and soybean sprouts, and knowing the nature organoletiknya. The materials used are brown rice, local soybean, spices and sugar. The experimental design in this study was completely randomized design with sprouted flour concentration factor with three replicates. The highest protein content in the treatment of mixing flour and sprouted brown rice seedling soybean: 10:90% as much as 35.20 g% is the lowest protein content in the treatment of 50:50% as much as 18.87 g%. The highest fiber content in the treatment of 30:70% as much as 0:35 g%, while the lowest levels in the treatment of 50%: 50% as much as 0.027 g%. Rendement sprouted brown rice flour as much as 80% and 67% soybean sprout flour. Organoletik score highest on treatment E: 50:50%.  Statistical analysis showed no treatment effect on protein content, and organoleptic, but did not affect the fiber content. Key words: Brown Rice, Soybean, Sprout, Functional Beverage
KARAKTERISTIK FISIK, KIMIA, DAN SIFAT ORGANOLEPTIK YOGHURT DENGAN CAMPURAN BERBAGAI KONSENTRASI SARI LIDAH BUAYA (Aloe vera) - Adriyan; Siti Aminah
Jurnal Pangan dan Gizi Vol 3, No 1 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.1.2012.%p

Abstract

Yoghurt is a beverage product derived from cow's milk that has a slightly sour taste as fermented by Lactic Acid Bacteria (LAB). Aloe vera has a content of nutrients including calcium, potassium, magnesium, vitamin A, B1, B2, B6, B complex, vitamin C, vitamin E, and protein. Need to develop into juice of aloe vera as a material added in yoghurt. The aim of study are test of pH, viscosity, total acid, fiber, and the organoleptic properties of aloe vera yoghurt. The method used is experiment with a completely randomized design (CRD) 1 factor that is with a mixture of aloe vera juice 0%, 5%, 10%, 15% and 20%. The results: pH are respectively 4.99, 5.05, 4.88, 4.87, 4.83; viscosity are 3.59 cP, 5.12 cP, 4.15 cP, 3.32 cP, 2.97 cP; total acid 0.93%, 0.95%, 1.00%, 1.00%, 1.01%; fiber content are 4.07%, 4.15%, 4.17%, 4.22%, 4.27%. The higher mix of aloe vera juice at yogurt, the lower the pH and viscosity. The best Organoleptic quality in the mixing of 5% that taste sour yogurt, viscosity viscous, sour aroma, and color white. Keywords: aloe vera juice, yoghurt, physical, chemical and organoleptic
Karakteristik Fisik dan Organoleptik Sereal Berbasis Kecambah Jagung-Kedelai Bima Bayu; Siti Aminah; Nurhidajah -
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.28-37

Abstract

The corn and soybean germination process were known to increase vitamin and mineral bioavailibility, there are not many food products were based on corn and soybean sprouts. The good nutrients content of corn and soybean sprouts potentially can be developed in to food products such as cereals. Cereals can be consumed as snack or food alternative. The general purpose of this research is to determine the effect of seedling corn and soybean sprouts formulation against physical and organoleptic characteristics of the corn-soybean sprouts cereals. The used research method is experiments using a randomized block design (RBD) monofaktorial with corn-soybean sprouts formula variation factor (control, 10:90, 30:70, 50:50, 70:30, 90:10, 100: 0). The physical (yield, kamba density, water absorbtion, and colour brightness) and organoleptic characteristics of product were analyzed, then thebest formulation results of both variable were proximate analyzed. The physical characteristics data were analyzed statistically by Anova follewed by a further test HSD while organoleptic test results were analyzed by the Wilcoxon and Friedmann test. The best result of the yield is 75,8% at 50:50, Kamba density of 0.03 g / ml in controls, water absorption of 3.7 ml / g at 50:50, and the brightness of 67.02 at 50:50. While the best organoleptic test results are cereals control. The summary result of the cornsoybean sprouts cereal with the variation on the corn-soybean sprouts formulation showed the real difference for each test performed where the best cereal formlation is 50:50.Keywords : Corn sprouts, soybean sprouts, Physical characteristics, Organoleptics, Cereal
PERANAN PLASMA LUCUTAN PIJAR KORONA TERHADAP PENURUNAN TOTAL BAKTERI SUSU SEGAR Ali Khamdi; Siti Aminah
Jurnal Pangan dan Gizi Vol 3, No 2 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.2.2012.%p

Abstract

Development of technological applications of plasma as a sterilization system in this case the influence of incandescent discharge plasma towards reduced of total bacteria from fresh milk has been developed and tested. Incandescent corona discharge plasma generated by a point field configuration and the DC voltage (Directing Current) 15 kV, the distance between electrode 2 cm. This system is in sterilizations observation on fresh milk in put in a 5 ml Petri dish in 9 cm and then irradiates the incandescent corona discharge plasma. Variations old incandescent lighting corona discharge plasma with 0 as the control variation 50, 100, 150, 200 seconds. Fresh milk which has been irradiate the incandescent corona discharge plasma at planting on NA medium for amount of total countbacteria. The test results showed that the differences in the old incandescent corona discharge plasma irradiation effect on the number of bacteria in fresh milk. Variations in irradiation time 0 (as control), 50, 100, 150, 200 sec positive correlated to the decrease of total bacterial fresh milk. Plasma irradiation treatment did not alter the pH and color of fresh milk. Key words: milk fresh, the incandescent corona discharge plasma, long irradiation, and total bacteria.
Kadar Kalsium dan Karakteristik Fisik Tepung Cangkang Telur Unggas dengan Perendaman Berbagai Pelarut Diode Yonata; Siti Aminah; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.82-93

Abstract

ABSTRACT The main component of poultry eggshell composition is CaCO3 which has potential to be a source of calcium. As food waste, poultry eggshells contain harmful components, organic compounds and the characteristic are rough, hard, flavorful fishy and have a les attractive color when used as food. The immercion process with chemical solution is known to improve the characteristics and purify the calcium level of eggshell flour. The general purpose of this research is to know the influence of solvent type on calcium level and physical characteristic of poultry eggshell flour. The method of research is experimental type using factorial completely randomized design, consist of 2 factors 16 treatments, namely type of solvent (HCl, CH3COOH, NaOH and H2O) and egshell species (chicken races, free-range chicken , duck and quail). Each treatment was repeated 3 times to obtain 48 units of experiments. Data on test results of calcium levels and physical characterstic analyzed using ANOVA statisticmethod followed by advanced test DMRT. The results shows a very real influence from the type of solvent and eggshell to the calcium level and physical characteristics of eggshell flour. Duck eggshell with CH3COOH soaking solution produce calcium level and physical characteristic of the best eggshell flour. Keywords: Eggshell, solvent, calcium, physical characteristic
Co-Authors - Adriyan Abdul Gani Jamora Naution Abdurrozzaq Hasibuan Achmad Kautsar Afrilia Arifatul Lael Agus Suyanto Agus Suyanto Agustin Syamsianah Ahmad Fanani Ahsan Abdul Aziz Bintang Ainul Mukholidah Alfi Nur Haqiqi Alfira Stevani Ali Khamdi Amaliyah - Anggun Nur Salsabila Anita Rahma Riyani Aqila Nur Larasati Arrizky Rahmat Alifiansyah Asrul Abdullah Astam Nihullohti Aulia Rizki Maulani Bagus Kristomoyo Kristanto Bima Bayu Budi Santoso Dahlia Lubis Delly Nofiani Dendik Irawan Diode Yonata Distya Rizki Hapsari Eka Nurul Eny Winaryati Erva Ahsana Afifa Ery Budiman Farhan Bachtiar Efendi Febian Ageng Resta Febrina Sari Febry Eka Purwiantono Fera Marliana Sari Ferry Diyanti Galuh Pradian Yanuaringsih Gebby Memorisa Hans Kaiway I Ketut Suada Ina Uswatun Nihaya Indah Putriana Indy Rizki Agustin Intan Utami Intan Utami Iskandar Iskandar istikoma istikoma Joko Teguh Isworo Lenia W Audrea Lia Amalia Luckta Noviyanti M. Jazir Alkas MAFTUHAH Mardiah Mei Wulan Sari Merina Pratiwi Muh. Arief Budiman Muhammad Abdussalam Muhammad Fajar Wahyudi Rahman Muhammad Syahrul Kirom Mushthofa, R. Zainul Neti Afrianis Nindya Atika Indrastuti Nur Hidayah Nurhidajah - Nurrahman Nurrahman Rahayu Astuti Rif’an Rif’an Rogayah Rogayah Rohmatul Ummah Rosy Hutami Saptya Fajar Pertiwi Sarlota Ratang Setia Iriyanto Setyo Iriyanto Sholikatun Nikmah Sinta Rahmatil Fadhilah Siti Nurlaela Raden Sufiati Bintanah Sulistyawati Sulistyawati Tazkya Aulia Tryana Hadi Wijaya Umu Nisa Ristiana Wifaayatul Ainiyah Wikanastri Hersoelistyorini Wulandari Meikawati Yundy Hafizrianda