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PENGARUH PENGGUNAAN TAWAS PADA PAKAN TERHADAP TOKSISITAS DAN KADAR ALUMINIUM ORGAN TIKUS IN VIVO Nurrahman -; Retno Murwani; Nur Yazid
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

The use of tawas as an food additive has widely used in processing, such as the manufacture of smoked fish, salted eggs and meatballs. This study aims to determine the effect of using tawas as addition in food processing to health. There are two groups of mice each containing 11 mice, one group was givena diet that has been given 0.8 percent tawas and the other one was given diet without the addition of tawas (control group). The issue of diet and water is by ad libitum conducted in 30 days. During the experiment it was recorded the feed intake, performance (behavioral), the appearance of the skin, eyes,feces and urine, and body weight. After the maintenance mice were killed, then conducted an analysis of organ weight and levels of aluminum organ. There was a tendency of tawas addition on feed causing less consumption and weight loss on mice. Granting tawas to treated rats showed no differences inphysical appearance of behavior, skin, eyes and feces, and also no differences in organ weight. While there are differences appear in the urine, which treated rats urine looks a bit turbid than the other one.There is deposits of aluminum in organs like heart, liver, lung, pancreas, kidney and bone. Deposit aluminum at pancreas is the most than the other organs. There are not found any clinical symptoms in both control and treated rats. Key words= Alum, toxicity, aluminium

PENGARUH KONSENTRASI TAWAS TERHADAP PERTUMBUHAN BAKTERI GRAM POSITIF DAN NEGATIF Ayu Fitria Helmiyati; Nurrahman . .
Jurnal Pangan dan Gizi Vol 1, No 1 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.1.2010.%p

Bacteria growth with way of binner deviding, is one sel to part two. Time of generation is time by sel to require for to part, it kinds fate from species and condition of growth. The character of bacteries growth on food is heterotrof that need organic matters for it growth. The research was conducted in two phases, the first stage using the addition of Alum treatment 0,8%, 0,825%, 0,85%, 0,875%, 0,9%, 0,925%, 0,95% concentration and the second stage using 0%, 1%, 2%, 3%, 4% and 5% concentration. The result of research bacteri first stage is not indicate preferences gram positive bacteria or gram negative bacteria. The Second stage, the growth of gram positive bacteria inhibited at concentrations of 1% alum, whereas gram negative bacteria inhibited at concentrations of 2% alum. Statictic analyze with ANAVA indicate Alum concentrasion effect the growth of gram positive bacteria and gram negative bacteria. Key words = alum, bacterial growth

KADAR GLUKOSA, ALKOHOL DAN CITARASA TAPE ONGGOK BERDASARKAN LAMA FERMENTASI Nurul Fahmi; Nurrahman -
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

Cassava starch industry is a byproduct solids derived from the extraction unit still contains a lot of carbohydrates to allow the tape to be made. Fermentation time required in the process of fermentation is 2-3 days, the appropriate time we will get a sense of tape that tastes a little sour and sweet with the scent of alcohol. The research objective was to determine levels of glucose, alcohol and flavour based on tape cassava fermentation time (0 days, 1 day, 2 days, 3 days, and 4 days). The results: significantly effect of fermentation duration on glucose, alcohol and organoleptic properties (fragrance, flavor, texture), whereas not significantly for color. Glucose and alcohol consentration on 3 days fermentation are 3.83 g% and 3.40% w/w, respectively. The best hedonic value on 3 days fermentation duration is 4.24 hedonic scale with criteria liked.

KADAR PROTEIN, TENSILE STRENGTH, DAN SIFAT ORGANOLEPTIK MIE BASAH DENGAN SUBSTITUSI TEPUNG MOCAF Arsyi Wintaha Umri; Nurrahman -; Wikanastri H
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.7.1.2017.38-47

The main ingredient to make a noodle is wheat flour, it affects the wheat flour import number in indonesia, making it significantly increased. To overcome that issue, the wheat flour has to be substitued by local flour, the mocaf flour. The general objective of this research is to determine protein content, tensile strength, and the organoleptic characteristics of noodles with mocaf substitution. The research method is experiments type using completely randomized design (CRD) monofaktorial with mocaf substitution variation factor of 0%, 10%, 20%, 30%, 40%, 50% and 60%. The protein content, tensile strength, and organoleptic characteristic of products were analyzed. The statistical analysis result showed the mocaf substitution quantity had effect on protein content, tensile strength value and organoleptic characteristic in each treatment. The best result of this research is noodle with 20% mocaf substitution,3,766% protein content, 0,4875 N/mm2 tensile strength number, and 2,72 average value of organoleptic characteristic. The conclusion results of the research conducted on the mocaf substitution noodle showed the are real difference for each test performed, the correlation test showed the result of the protein content is directly proportionate to the tensile strength number. Keywords: noodles, mocaf, protein content, and tensile strength

PENGARUH LAMA FERMENTASI PADA PRODUKSI MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK Ngatemin -; Nurrahman -; Joko Teguh Isworo
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

Virgin coconut oil Virgin coconut oil (VCO) is obtained from fresh coconuts (non-copra) and processed without high-temperature and chemicals. The purpose of the study was to determine the effect of fermentation VCO to the yield, physical properties (density, refractive index), chemical properties (saponification number, acid number, and the number peroksidan), and organoleptic properties (color, aroma, and viscosity). Materials research is the fruit of the coconut meat Typical types (Cocos nucefera lin). The study design used a completely randomized design with duration of fermentation 14, 16, 18, 20, 22, and 24 hours with 4 replications. The results showed no effect on the fermentation yield and physical properties of VCO that includes specific gravity and refractive index, but significantly affect the chemical properties including acid number, saponification and peroxide. Hedonic test the VCO, long fermentation affect the color and viscosity, but does not affect the scent. The yield of the highest VCO in 24-hour fermentation period which is 22%, the highest density in the fermentation of 22 hours is 0.910 g / cm 3 and the highest refractive index of 0.1515 at 24 hours of fermentation. Saponification high of 27.65 mg KOH / g, the lowest value acid value 0.567 mg KOH / g, and the lowest peroxide 1,120 meq / kg at 16 hours of fermentation. A panelist on the level of the highest color 3.3 24 hour fermentation, the aroma of 3.0 A levels at 22 hours of fermentation and viscosity of 2.95 in 16-hour fermentation period.

POTENSI KECAMBAH BERAS MERAH PADA PENURUNAN KADAR GLUKOSA DARAH DAN EFEKTIFITASNYA TERHADAP PERUBAHAN BERAT BADAN TIKUS YANG DIINDUKSI STZ-NA Nurhidajah -; Nurrahman - -
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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Diabetes Mellitus (DM) adalah suatu kondisi kelainan metabolik yang ditandai olehhiperglikemia kronis dengan gangguan metabolisme karbohidrat, lemak dan protein akibatkelainan sekresi insulin, kegiatan insulin, atau keduanya, serta perubahan yang progresifterhadap struktur histopatologi pankreas. Dampak jangka panjang dari DM yaitu disfungsi dankegagalan beberapa organ, seperti pembuluh darah, saraf, mata, ginjal (WHO. 1999).Beras merah merupakan bahan makanan pokok yang mempunyai kandungan proteinlebih tinggi dibandingkan beras putih, disamping faktor penanganan pasca panen beras merahyang biasanya masih mengandung kulit ari (pecah kulit) yang sangat menguntungkan yangdapat menghambat risiko diabetes. Proses pengecambahan sereal seperti beras, dapatmeningkatkan nilai gizi seperti serat dan protein. Hasil penelitian tahun pertama menunjukkanpeningkatan asam amino penstimulasi sekresi insulin pada kecambah beras merah, sehinggasangat bermanfaat untuk perbaikan kondisi glikemik.Tujuan penelitian ini adalah untuk mengevaluasi potensi kecambah beras merah padapenurunan kadar glukosa darah dan efektifitasnya terhadap perubahan berat badan tikus yangdiinduksi STZ-NA.Keyword : Kecambah beras merah, Diabetes mellitus dan glukosa darah

NUTRIFIKASI MAKANAN JAJANAN DARI BAHAN DASAR TEPUNG TERIGU DENGAN PENAMBAHAN TEPUNG TEMPE Nurhidayah -; Nurrahman -
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2004: PROSIDING SEMINAR NASIONAL HASIL-HASIL PENELITIAN
Publisher : Universitas Muhammadiyah Semarang

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Makanan jajanan, disadari atau tidak sudah menjadi bagian yang tidak terpisahkan dari pola hidup masyarakat di Indonesia. Makanan jajanan ini sangat beragam jenis dan nilai gizinya. Pada umumnya makanan jajanan terutama yang berbasis terigu mengandung kalori yang tinggi tetapi rendah sekali kandungan proteinnya. Nutrifikasi merupakan cara untuk meningkatkan nilai gizi bahan pangan.Pada penelitian ini dilakukan penambahan tepung tempe pada makanan jajanan berbasis terigu (donat) dengan variasi penambahan 5%, 10% ,15% dan 20% serta 0% sebagai control.Hasil analisa kadar protein menunjukkan semakin banyak penambahan tepung tempe sernakin tinggi kadar protein makanan jajanan . Analisa statistic dengan uji anova menunjukkan ada pengaruh penambahan tepung tempe pada makanan jajanan terhadap kadar proteinnya.Penilaian organoleptik dengan 25 panelis menunjukkan citarasa yang paling disukai adalah pada penambahan tepung tempe 15%. Uji Friedman untuk analisa organoleptik menunjukkan tidak ada pengaruh penambahan tepung tempe pada makanan jajanan (donat).

PENGARUH KONSUMSI TEMPE KEDELAI HITAM TERHADAP BERAT BADAN TIKUS Nurrahman - -; Nurhidajah - -
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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Tempe derived from vegetable material has high quality proteins, good disgestibility, low antinutritional as phytate acid, oligosaccharides and a good source of vitamin of complex B. Thepurpose of this study was to know the effect of black soybean tempe consumption on the weightof rat. A total of 30 rats were grouped into five groups based on a formula feed, that feedstandard AIN 93 and feed that were added black soybean tempe flour 25, 50, 75 and 100percent (instead of casein). Adlibetum feeding in maintenance for 30 days and every 2 daysbeing weighed. The research result was group of rats that eats the feed formula containingblack soybean tempe weight growth higher than standard. There was a tendency the highercontent of black soybean tempe higher growth also. Highest weight growth occurred in thegroup of rats that consumed feed with formula with 75 percent of black soybean tempe.

PERAN TAWAS TERHADAP PERURAIAN PROTEIN IKAN TONGKOL Nurrahman -; Joko Teguh Isworo
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2008: CONTINUING MEDICAL AND HEALTH EDUCATION (CMHE) | Peran Biomolekuler dalam Penegakan Diagnosis
Publisher : Universitas Muhammadiyah Semarang

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Beberapa produsen ikan asap di daerah Bandarharjo Semarangmenggunakan tawas sebagai perendam ikan sebelum diasap. Penelitiandilakukan dengan cara merendam ikan tongkol dalam larutan tawas 0, 3, 6 dan 12 persen selama 1 jam. Secara umum pemberian tawas dalam larutan dapat mempengaruhi kadar protein, kadar nitrogen terlarut, kadar asam amino, dan kadar protein terlarut pada ikan yang direndam. Ada kecenderungan semakin tinggi konsentrasi tawas yang digunakan untuk merendam semakin tinggi pula kadar nitrogen terlarut, kadar asam amino dan protein terlarut. Penggunaan tawas dalam larutan juga mengeluarkan material dari daging ikan tongkol yang direndam ke larutan perendam, semakin tinggi konsentrasi tawas semakin tinggi material yang keluar. Tawas dapat menguraikan makromolekul proteinmenjadi mikro molekul seperti nitrogen terlarut dan asam amino. Dan tawas dapat mempengaruhi kelarutan protein menjadi lebih larut dalam air.Kata Kunci = Tawas, Ikan Tonkol dan Protein

PENGARUH PENAMBAHAN TAWAS TERHADAP SIFAT MIKROBIOLOGI, FISIK DAN LAMA SIMPAN MIE Nurrahman -; Joko Teguh Isworo
JURNAL LITBANG Vol 3, No 2 (2007): Penelitian, Pengembangan dan Pengabdian
Publisher : JURNAL LITBANG

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Boilling noodle by tawas solution was decrease sum of microbes and increaselong time of storeage. Higher concentration of tawas solution had effect decrease sum of microbes and increase long time of storeage. The research result was be analysis by ANOVA on 0.05 significant thas this was effect boiling by concentration of tawas solution on total of microbes and long time of storeage on noodle. Boilling noodle by tawas solution had trend increase noodle elasticity, although the effect was not significant.Key words : tawas, property of microbiologi, property of fisic and long time ofstoreage

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