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All Journal Jurnal Kesehatan Manarang Journal Of Agritech Science (JASc) Community Development Journal: Jurnal Pengabdian Masyarakat Indonesian Journal of Global Health research Nutrisia Journal of Noncommunicable Diseases Prevention and Control
Hasmar Fajriana
Poltekkes Kemenkes Mamuju
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Other

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Kandungan Gizi Tepung Ikan Penja pada Berbagai Metode Pengeringan Hasmar Fajriana; Fathur Rahman Ma’rifatullah
JURNAL NUTRISIA Vol 21 No 2 (2019): September 2019
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (701.769 KB) | DOI: 10.29238/jnutri.v21i2.133

Abstract

Latar Belakang : Ikan penja merupakan sumber protein potensial di Sulawesi Barat yang cepat mengalami pembusukan. Pengeringan merupakan metode tepat untuk meningkatkan daya simpan ikan penja. Metode pengeringan berbeda memiliki efek berbeda pada komposisi ikan. Penelitian ini bertujuan untuk mengetahui kandungan gizi tepung ikan penja pada berbagai metode pengeringan. Metode : Penelitian eksperimental dengan rancangan acak kelompok pada dua jenis ikan penja (hitam dan putih) dan 2 metode pengeringan (cabinet dryer dan sinar matahari). Parameter yang diamati adalah kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat dengan dua kali ulangan. Hasil : Kadar protein dan lemak tepung ikan penja hitam lebih tinggi dibandingkan tepung ikan penja putih pada kedua metode pengeringan. Kadar abu dan karbohidrat pada tepung ikan penja putih lebih tinggi dibandingkan tepung ikan penja hitam pada kedua metode pengeringan. Kadar air tepung ikan penja lebih tinggi pada metode cabinet dryer dibandingkan dengan metode sinar matahari. Kesimpulan : Kedua metode pengeringan berpengaruh signifikan terhadap kadar air, abu, dan lemak tepung ikan penja (p<0,05), namun tidak berpengaruh terhadap kadar protein dan karbohidrat.
Potensi Antidiabetik Tepung Terung Ungu (Solanum Melongena L.) pada Tikus Hiperglikemia Hasmar Fajriana
Jurnal Kesehatan Manarang Vol 8 No 2 (2022): Agustus 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i2.644

Abstract

Diabetes Mellitus (DM) is a group of metabolic diseases characterized and identified with hyperglycemia due to impaired insulin secretion, insulin action, or both, and the presence of impaired metabolism of carbohydrates, fats, and proteins. IDF data shows the prevalence is increasing from year to year, namely 9.3% (2020) and 10.5% (2021). Treatment of DM was needed a combination of pharmacological and non-pharmacological treatment by utilizing local foods in the diet. Purple eggplant (Solanum melongena L.) is one of the potential plants in Indonesia that is very rich in antioxidants and believed to decrease fasting blood glucose (FBG) levels. The study aimed to determine the effect of purple eggplant flour (TTU) on the weight and fasting blood glucose levels of hyperglycemia rats. This true experimental study design used a pre-post test with a control group design. Thirty-six male Sprague Dawley rats were divided randomly into five groups: KN group (7 rats), KD (8 rats), P1 (7 rats), P2 (7 rats), and P3 (7 rats). The rats used were 10-12 weeks, weighing 207.25±26.76 grams. The hyperglycemia rat model was made by induced NA (230 mg/kg body weight)-STZ (65 mg/kg body weight) intraperitoneally. Intervention in the form of TTU modified feed (standard feed is substituted with TTU according to the dose) was given for 28 days with dose variations of 2.36 grams, 4.71 grams, and 7.07 grams. Body weight and FBG level were measured before and after the intervention. Data were analyzed statistically using One Way Anova test, Bonferroni test, and uji paired t-test. The body weight of DM rats was significantly lower, and FBG levels were significantly higher than normal rats (KN). Orally administration of TTU for 28 days significantly increased body weight (6.59%-19.54%) and reduced levels of FBG (33.04-54.61%). The changes in FBG levels were in line with the increasing doses of intervention. Purple eggplant flour was able to maintain body weight and reduce the levels of FGB hyperglycemia in rats induced by NA-STZ.
OPTIMASI PROSES PENGERINGAN PADA PEMBUATAN TEPUNG IKAN PENJA TERHADAP KADAR PROTEIN, KADAR GIZI, KADAR AIR DAN RENDEMEN TEPUNG IKAN PENJA Firdaus Syafii; Hasmar Fajriana
Journal Of Agritech Science (JASc) Vol 6 No 02 (2022): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v6i02.940

Abstract

Penja fish is endemic to the waters of West Sulawesi. Penja fish is in great demand because it has many advantages, including being easy to obtain, cheap, tastes good, and a source of protein. However, the processing of penja fish is still traditional as result it is easily damaged and has a short shelf life. One way to improve the quality of penja fish is the drying process to produce flour of penja fish. Flour of Penja fish has many advantages, it has a long shelf life, economical, efficient and has a high protein content. However, an improper drying process can affect the nutritional content of the product therefore it is necessary to optimize drying. This study aims to improve the quality of penja fish by optimizing the drying process in the production flour of penja fish. The experimental design used in this study is the Response Surface Methodology (RSM). The factors used were temperature and time. Responses measured were protein content, calcium content, moisture and yield. The results showed that the optimum point occurred at a temperature of 60 oC and 24 hours which gave response values ​​for protein content (62.32%), calcium content (240.54 mg/100g), moisture (4.12%), and yield (15.21%).
Potensi Antidiabetik Tepung Terung Ungu (Solanum Melongena L.) pada Tikus Hiperglikemia Hasmar Fajriana
Jurnal Kesehatan Manarang Vol 8 No 2 (2022): Agustus 2022
Publisher : Politeknik Kesehatan Kemenkes Mamuju

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33490/jkm.v8i2.644

Abstract

Diabetes Mellitus (DM) is a group of metabolic diseases characterized and identified with hyperglycemia due to impaired insulin secretion, insulin action, or both, and the presence of impaired metabolism of carbohydrates, fats, and proteins. IDF data shows the prevalence is increasing from year to year, namely 9.3% (2020) and 10.5% (2021). Treatment of DM was needed a combination of pharmacological and non-pharmacological treatment by utilizing local foods in the diet. Purple eggplant (Solanum melongena L.) is one of the potential plants in Indonesia that is very rich in antioxidants and believed to decrease fasting blood glucose (FBG) levels. The study aimed to determine the effect of purple eggplant flour (TTU) on the weight and fasting blood glucose levels of hyperglycemia rats. This true experimental study design used a pre-post test with a control group design. Thirty-six male Sprague Dawley rats were divided randomly into five groups: KN group (7 rats), KD (8 rats), P1 (7 rats), P2 (7 rats), and P3 (7 rats). The rats used were 10-12 weeks, weighing 207.25±26.76 grams. The hyperglycemia rat model was made by induced NA (230 mg/kg body weight)-STZ (65 mg/kg body weight) intraperitoneally. Intervention in the form of TTU modified feed (standard feed is substituted with TTU according to the dose) was given for 28 days with dose variations of 2.36 grams, 4.71 grams, and 7.07 grams. Body weight and FBG level were measured before and after the intervention. Data were analyzed statistically using One Way Anova test, Bonferroni test, and uji paired t-test. The body weight of DM rats was significantly lower, and FBG levels were significantly higher than normal rats (KN). Orally administration of TTU for 28 days significantly increased body weight (6.59%-19.54%) and reduced levels of FBG (33.04-54.61%). The changes in FBG levels were in line with the increasing doses of intervention. Purple eggplant flour was able to maintain body weight and reduce the levels of FGB hyperglycemia in rats induced by NA-STZ.
PENGARUH MODIFIKASI TEPUNG PISANG KEPOK TERHADAP KADAR PATI RESISTEN DAN KARAKTERISTIK FISIKOKIMIA Firdaus Syafii; Hasmar Fajriana; Fathur Rahman Ma’rifatullah
Journal Of Agritech Science (JASc) Vol 7 No 01 (2023): Jurnal of agritech science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v7i01.1153

Abstract

Penelitian ini bertujuan untuk mengetahui adanya pengaruh proses modifikasi tepung pisang terhadap peningkatan kadar pati resisten tipe 3 dan karakteristik fisikokimia pati pisang. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 faktor, yaitu: kontrol, HA-AC1x, HA-AC1x-HMT, HA-AC3x, dan HA-AC3x-HMT. Parameter yang dianalisis adalah kadar pati resisten, kadar gula pereduksi, kadar air, kadar total pati, dan kadar amilosa. Berdasarkan hasil penelitian, terdapat pengaruh proses modifikasi tepung pisang terhadap kadar pati resisten (p=0,000). Kadar pati resisten tepung pisang mengalami peningkatan setelah dilakukan modifikasi dibandingkan dengan kontrol. Kadar pati resisten tertinggi dihasilkan dari modifikasi tepung pisang dengan perlakuan hidrolisis asam autoclaving-cooling 3 siklus dengan heat mositure treatment (HMT), yaitu sebesar 47,17%. Proses modifikasi juga berpengaruh terhadap karakteristik fisikokimia pati pisang, yaitu: kadar total pati, kadar amilosa, kadar gula peredukasi, dan kadar air. Tepung pisang dengan kadar pati resisten yang tinggi dapat dijadikan sebagai ingredient produk pangan sebagai pengganti tepung terigu yang berfungsi sebagai pangan fungsonal dan diversifikasi pangan.
PENGEMBANGAN PRODUK OLAHAN TINGGI SERAT TERSUBSTITUSI TEPUNG PISANG DI KABUPATEN MAMUJU Hasmar Fajriana; Firdaus Syafii; Andi Salim
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 3 (2023): Volume 4 Nomor 3 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i3.16172

Abstract

Produksi pisang di Kabupaten Mamuju yang melimpah namun di sisi lain pisang cepat mengalami kerusakan, sehingga diperlukan inovasi untuk meningkatkan nilai mutu pisang. Inovasi dapat berupa pengolahan pisang menjadi tepung pisang termodifikasi. Kabupaten Mamuju juga merupakan salah satu daerah yang potensial untuk pengembangan UMKM sektor pangan. Namun kenyataannya tingkat produktivitas dan kualitas produk inovasi yang masih rendah. Olehnya itu dilakukan kegiatan pengabdian kepada masyarakat yang bertujuan untuk meningkatkan pengetahuan dan keterampilan UMKM terhadap pengembangan produk olahan tinggi serat tersubstitusi tepung pisang. Pengabdian kepada masyarakat ini menggunakan ceramah, tanya jawab, demonstrasi dan praktik. Hasil dan luaran yang dicapai adalah meningkatnya pengetahuan dan keterampilan mitra dalam pemanfaatan pangan lokal sebagai pangan fungsional, yaitu pembuatan tepung pisang modifikasi dan pengembangan produk berbasis tepung pisang. Pengetahuan mitra dengan kategori cukup mengalami peningkatan dari 25% menjadi 90%. Meningkatnya keterampilan diukur dari kemampuan seluruh peserta dalam mempraktikkan pembuatan tepung pisang modifikasi dan hasil uji hedonik yang menunjukkan bahwa produk yang dihasilkan disukai panelis berdasarkan atribut warna, aroma, rasa, tekstur dan keseluruhan. Diharapkan mitra dapat mengaplikasikan pengetahuan dan keterampilan pengembangan olahan produk dari tepung pisang dalam menjalankan kegiatan UMKM di Kabupaten Mamuju sehingga dapat meningkatkan produktivitas dan kesejahteraan. Selain itu, tepung pisang yang dibuat dapat diaplikasikan ke produk olahan pangan lain dan dapat menggantikan penggunaan tepung terigu dalam mengoptimalkan pemanfaatan pangan lokal sebagai pangan fungsional dan diversifikasi pangan.
Potential of Analog Meatballs Made from Tempeh and Seaweed as An Alternative Food for Hypertension Patients Firdaus Syafii; Hasmar Fajriana; Ahmad Yani; Venny Patricia
Journal of Noncommunicable Diseases Prevention and Control Vol 1 No 2 (2023): Journal of Noncommunicable Diseases Prevention and Control
Publisher : Hypertension Prevention and Control Research Center, The Polytechnic of Health of Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61843/jondpac.v1i2.601

Abstract

This study aims to determine the effect of the formulation of the use of tempeh and seaweed on the organoleptic properties of meatball analogues. The formulation used in this study was based on the ratio of differences in the use of tempeh and seaweed. The design used in this study was a complete randomized design (RAL). The factors used in this study were 5 formulations with a ratio of tempeh and seaweed, namely F1 (100: 0), F2 (90: 10), F3 (80: 20), F4 (75: 25), and F5 (70: 30). The parameters measured in this design are hedonic tests (favorability levels) which include taste, aroma, color, texture, and over all attributes. Based on the results of hedonic test analysis on 5 formulas using the ANOVA test, it shows that the difference in the ratio of tempeh and seaweed in the formulation of making analog meatballs has a significant effect on the sensory attributes of taste, aroma, texture, and overall (p<0.05) and has no real effect on color attributes (p>0.05). The F3 formulation with tempeh and seaweed ratio (80:20) in the manufacture of analog meatballs gives different values and is the formula that has the most preferred acceptance rate based on the attributes of taste (4.24), aroma (4.23), and texture (3.97), and overall (4.36). Meatball analogue with the most preferred formula of the results of this study can be used as an alternative food for consumption by people with hypertension
The Relationship of Obesity and Central Obesity with the Incidence of Hypertension in the Binanga Health Center District of Mamuju Hasmar Fajriana; Firdaus Syafii
Journal of Noncommunicable Diseases Prevention and Control Vol 1 No 2 (2023): Journal of Noncommunicable Diseases Prevention and Control
Publisher : Hypertension Prevention and Control Research Center, The Polytechnic of Health of Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61843/jondpac.v1i2.626

Abstract

Hypertension is a non-communicable disease (NCD) that is still a global health problem, including in Indonesia. The prevalence of hypertension increases with age. There are several factors that contribute to the incidence of hypertension in Indonesia, including obesity and central obesity. This study aims to determine the relationship between obesity and central obesity and the incidence of hypertension in the work area of the Binanga Community Health Center, Mamuju Regency. This research is an observational study using a cross-sectional design. The population in this study were all participants in the integrated coaching post (posbindu) in the working area of the Binanga health center, and a sample of 204 people was taken using total sampling techniques. Data were collected by interview, measuring body weight, height, and blood pressure. The data obtained were analyzed using the chi-square test. The study results showed that the proportion of respondents suffering from hypertension was 47.7%. Based on the study, it was concluded that there was a significant relationship between age (p-value = 0.000) and obesity (p-value = 0.043) and the incidence of hypertension. Meanwhile, gender (p-value = 0.065) and central obesity (p-value = 0.230) were not significantly related to the incidence of hypertension.
Analysis of Environmental Factors in Stunting Locus Areas Irma Muslimin; Andi Salim; Hasmar Fajriana
Indonesian Journal of Global Health Research Vol 5 No 3 (2023): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v5i3.2637

Abstract

Shortness is identified by comparing a child's height with the standard height of children in a normal population of the same age and sex. The results of the 2021 Indonesian Nutrition Status (SSGI) study showed that the stunting rate in West Sulawesi was 33.38%. (Ministry of Health of the Republic of Indonesia, 2021) and 2022 shows that the prevalence of stunting nationally is 21.6% with the prevalence of stunting in West Sulawesi Province 35%. This research was conducted with a quantitative approach. Data was collected using a structured questionnaire to look at environmental factors related to stunting through the chi square test The results of the crosstabulation analysis of stunting incidents with sanitation conditions in Tabolang village after being categorized, found that the p value = 0.687. These results indicate that there is no relationship between sanitation conditions and the incidence of stunting in Tabolang Village. There was no relationship between environmental conditions and the incidence of stunting in this study. However, in order to prevent stunting in society, programs related to improving the environment need to be given attention and carried out through collaboration between the government and the community.
Co-Authors Ahmad Yani Andi Salim Fathur Rahman Ma’rifatullah Fathur Rahman Ma’rifatullah Firdaus Syafii Firdaus Syafii Irma Muslimin Venny Patricia