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Rissa Saputri
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Perbedaan Kandungan Vitamin C Dan Serat Kasar Pada Jus Jeruk Siam Banjar (Citrus Nobilis Var. Microcarpa) Yang Diolah Menggunakan Berbagai Alat Pengolahan Jus Nany Suryani; Rissa Saputri; Hanan Hanan; STIKES Husada Borneo; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 5 No 1 (2014): November
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (123.029 KB)

Abstract

Juice is the alternative material of healing and to fulfill nutrient. Orange juices is most often available where ever, either in café, restaurant or hotel. Orange juice is also easy to make. Citrus fruits are famous rich in vitamin C and fiber. Vitamin C and fiber are the nutrients that have many roles in maintaining a healthy body. There are 3 way to make a juice, such as Squeezing, use Blenders and Juicers. The third equipment has a different way of working in which ways of working of each juice processing devices have the potential to result in reduced content of vitamin C and fiber in the juice produced. This study uses orange Siam Banjar. The research goal is to determine the content of vitamin C and crude fiber in each juice is processed using a variety of juice processing equipment, as well as to determine whether there is a difference in vitamin C and crude fiber in the juice produced in order to process the juice with vitamin C and knowing enough juice processing equipment that produces juice with vitamin C and fiber content of most rough. The content of vitamin C was analyzed using Iodimetri while crude fiber method using a gravimetric method. Based on the results of the ANOVA test vitamin C showed p <α is the difference between the vitamin C content of the juices. Juice has the highest content of vitamin C found in processed juice using Juicer. The juice has 11,264 of vitamin C. ANOVA test results showed crude fiber p <α it is mean the difference between the crude fiber content of the juices. Juice which has the highest crude fiber content is juice processed using Blender. The juice has 6,320% of crude fiber.
Faktor-Faktor Yang Berhubungan dengan Terjadinya Sisa Makanan Pasien Diabetes Mellitus Di Rumah Sakit Umum Daerah Dr. H. Moch. Ansari Saleh Banjarmasin Yuliana Salman; Rissa Saputri; M. Rasyid Ridha; STIKES Husada Borneo; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 4 No 2 (2014): Maret
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (139.441 KB)

Abstract

Non-compliance diabetes mellitus patients to the diet can be seen from the many leftover food. Leftover food is one indicator ofthe success of nutrition services in the in patient unit. Leftovers food occurs because patients do not spend on food that has been given. The maincause of external factors and internal factors, but there are other factors that caused leftovers is food quality factors consisting of a food variety, food appearance and taste of food is also one causes of leftover food. This researchaimed to know the factors related with the occurrence leftovers food of diabetes mellitus patients in Dr. H.Moch. Ansari Saleh Hospital Banjarmasin. The research design was across sectional survey approach. Sample was 45 patients with diabetes mellitus who are under going treatment in the Safir room and Nilam room. The statistical testused was a Chi-Square. Research result shows that respondents who expressed a variety of food is satisfactory (88,9%), food appearance was satisfactory (84,4%), taste the food was satisfactory (66,7%), the average leftovers food of patient remain many (>25%) on the type of vegetableside dish that is equal to 55,6%, animal side dish and fruit of 51,1% and average leftovers food of patient overall remain many (>25%) is equal to(55,6%). Chi-Square test results showed no correlation between variety of food and food appearance with leftovers food (p >0,05), while the taste of the food has a significant correlation with the leftovers food (p <0,05).
Perbedaan Kandungan Vitamin C Dan Serat Kasar Pada Jus Jeruk Siam Banjar (Citrus Nobilis Var. Microcarpa) Yang Diolah Menggunakan Berbagai Alat Pengolahan Jus Nany Suryani; Rissa Saputri; Hanan Hanan; STIKES Husada Borneo; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 5 No 1 (2014): November
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Juice is the alternative material of healing and to fulfill nutrient. Orange juices is most often available where ever, either in café, restaurant or hotel. Orange juice is also easy to make. Citrus fruits are famous rich in vitamin C and fiber. Vitamin C and fiber are the nutrients that have many roles in maintaining a healthy body. There are 3 way to make a juice, such as Squeezing, use Blenders and Juicers. The third equipment has a different way of working in which ways of working of each juice processing devices have the potential to result in reduced content of vitamin C and fiber in the juice produced. This study uses orange Siam Banjar. The research goal is to determine the content of vitamin C and crude fiber in each juice is processed using a variety of juice processing equipment, as well as to determine whether there is a difference in vitamin C and crude fiber in the juice produced in order to process the juice with vitamin C and knowing enough juice processing equipment that produces juice with vitamin C and fiber content of most rough. The content of vitamin C was analyzed using Iodimetri while crude fiber method using a gravimetric method. Based on the results of the ANOVA test vitamin C showed p <α is the difference between the vitamin C content of the juices. Juice has the highest content of vitamin C found in processed juice using Juicer. The juice has 11,264 of vitamin C. ANOVA test results showed crude fiber p <α it is mean the difference between the crude fiber content of the juices. Juice which has the highest crude fiber content is juice processed using Blender. The juice has 6,320% of crude fiber.
Faktor-Faktor Yang Berhubungan dengan Terjadinya Sisa Makanan Pasien Diabetes Mellitus Di Rumah Sakit Umum Daerah Dr. H. Moch. Ansari Saleh Banjarmasin Yuliana Salman; Rissa Saputri; M. Rasyid Ridha; STIKES Husada Borneo; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 4 No 2 (2014): Maret
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Non-compliance diabetes mellitus patients to the diet can be seen from the many leftover food. Leftover food is one indicator ofthe success of nutrition services in the in patient unit. Leftovers food occurs because patients do not spend on food that has been given. The maincause of external factors and internal factors, but there are other factors that caused leftovers is food quality factors consisting of a food variety, food appearance and taste of food is also one causes of leftover food. This researchaimed to know the factors related with the occurrence leftovers food of diabetes mellitus patients in Dr. H.Moch. Ansari Saleh Hospital Banjarmasin. The research design was across sectional survey approach. Sample was 45 patients with diabetes mellitus who are under going treatment in the Safir room and Nilam room. The statistical testused was a Chi-Square. Research result shows that respondents who expressed a variety of food is satisfactory (88,9%), food appearance was satisfactory (84,4%), taste the food was satisfactory (66,7%), the average leftovers food of patient remain many (>25%) on the type of vegetableside dish that is equal to 55,6%, animal side dish and fruit of 51,1% and average leftovers food of patient overall remain many (>25%) is equal to(55,6%). Chi-Square test results showed no correlation between variety of food and food appearance with leftovers food (p >0,05), while the taste of the food has a significant correlation with the leftovers food (p <0,05).
Co-Authors Alumni STIKES Husada Borneo Hanan Hanan M. Rasyid Ridha Nany Suryani STIKES Husada Borneo Yuliana Salman