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Pengaruh Proporsi Daging Ayam (Gallus gallus) dan Jantung Pisang (Musa paradisiaca) Terhadap Kadar Protein, Kadar Serat, Kadar Air dan Daya Terima pada Abon Yuliana Salman; Ermina Syainah; Helmina Helmina; STIKES Husada Borneo; Politeknik Kesehatan Banjarbaru; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 6 No 1 (2015): November
Publisher : HB PRESS

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Chicken and the heart banana is a resource with the possibility of producing a new food products that rich in proteins contained from chicken meat and crude fiber contained in the heart of the banana favorable economic value and high, because the consumption of plant fibers directly even less attractive company. This study aims to analyze the influence of the proportion of the chicken (Gallus gallus) and banana (Musa paradisiaca) on the content of protein, crude fiber, the water and acceptability of shredded. This study was experimental with randomized design. This study used four treatments and three times replication for analyze content of protein, fiber, and 2 times replication for the water content. Test methods for acceptability were hedonic organoleptic method (hedonic test). Method for analyze protein contents was Kjedahl, while crude fiber and the water content was the gravimetric method, statistical tests for acceptability using Friedman test. Data content of protein, crude fiber, and water content is one way ANOVA. Search results obtained any influence between the proportion of chicken and bananas in the protein shredded (p = 0.049) in the treatment p0 (43.05%) and p3 (30.45%), crude fiber content (p = 0.007) in the treatment p0 (6.66%), p3 and (13.72%) and water levels p = 0.000 for treatment p0 (5.82%) and p3 (30.85%). There is influence of color acceptability p = 0.001 in p0 treatment: 3,08 and 72% p3, there is no effect on the treatment p0 p1 p2 and p3 aroma (p = 0.188) , texture (p = 0.501), and taste (p = 0.138) shredded. Referring to the ISO standard on quality required of proteins are already qualified, while the crude fiber and the water do not meet the quality requirements.

DAYA TERIMA DAN KADAR VITAMIN C SARI BUAH KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN PROSES PENGOLAHAN YANG BERBEDA Rusmini Yanti; Sari Novita; Ermina Syainah
Jurnal Skala Kesehatan Vol 6 No 1 (2015): JURNAL SKALA KESEHATAN
Publisher : Politeknik Kementerian Kesehatan Banjarmasin

Pengolahan kulit buah sampai saat ini masih berkisar pada manisan kering atau basah, selai, teh, dan dodol, serta pembuatan enzim dan pektin dari kulit buah naga. Warna kulit buah yang menawan dan kandungan gizi yang banyak, kulit buah naga juga dapat dibuat produk sari buah. Warna merah suatu sari buah mengindikasikan adanya kandungan antioksidan yang tinggi. Penelitian ini bertujuan mengetahui daya terima dan kadar vitamin C sari buah kulit buah naga merah (Hylocereus polyrhizus) dengan proses pengolahan yang berbeda. Sampel adalah kulit buah naga merah yang diolah menjadi tiga jenis sari buah dengan proses pengolahan yang berbeda yaitu sari buah jernih, sari buah keruh, sari buah pasta. Uji daya terima dilakukan dengan metode hedonic scale dan penentuan kadar vitamin C dengan metode spektrofotometri. Analisis pengaruh daya terima dengan uji Friedmen dan kadar vitamin C dengan One Way Anova. Hasil penelitian menunjukkan terdapat pengaruh proses pengolahan terhadap daya terima warna, aroma dan kekentalan sari buah kulit buah naga merah. Terdapat pengaruh proses pengolahan terhadap kadar vitamin C sari buah kulit buah naga merah. Perlu di lakukan penelitian terhadap proporsi gula dan garam serta daya simpan sari buah kulit buah naga merah. Kata kunci : sari buah, kulit buah naga, daya terima, kadar vitamin C.

Kajian proporsi rumput laut dan kulit buah naga terhadap mutu permen jelly rusmini yanti; sari novita; Ermina syainah
Jurnal Skala Kesehatan Vol 7 No 1 (2016): JURNAL SKALA KESEHATAN
Publisher : Politeknik Kementerian Kesehatan Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (408.552 KB)

Tubuh kita bisa mengalami kenaikan berat badan akibat kurang serat. Berdasarkan Riskesdas (2013) proporsi penduduk ≥ 10 tahun yang kurang makan sayur dan buah adalah 93,5%. Rumput laut merupakan sumber serat pangan yang baik namun pemanfaatan rumput laut di Indonesia masih terbatas. Kandungan serat pada rumput laut dapat dimanfaatkan untuk menggantikan sayuran. Permen jelly rumput laut merupakan salah satu upaya pemanfaatan rumput laut. Untuk memberikan variasi warna pada permen jelly, perlu ditambahkan kulit buah naga untuk menghasilkan kualitas permen yang lebih bagus.Tujuan penelitian adalah mengetahui mutu dan daya terima permen jelly yang dibuat dari proporsi rumput laut dan kulit buah naga yang berbeda. Penelitian bersifat eksperimen dengan rancangan acal lengkap 5 perlakuan yaitu P1(90%:10%), P2 (80%: 20%), P3 (70%:30%), P4 (60%:40%) dan P5 (50%:50%) dan 3 (tiga) replikasi. Sampel yang digunakan adalah rumput laut (Gracilariasp) dan kulit buah naga merah (Hylocereus polyrhizus) yang dibeli di pasar di daerah kota Banjarbaru. Penelitian di Laboratorium Ilmu Teknologi Pangan dan Laboratorium Kimia Jurusan Gizi Poltekkes Banjarmasin serta Laboratorium FMIPA Unlam Banjarmasin pada bulan Juni 2015. Hasil penelitian diperoleh baik serat kasar , pH dan guka pereduksi paling tinggi pada P5, sedangkan kadar air paling tinggi pada P4. Terdapat pengaruh proporsi rumput laut dan kulit buah naga terhadap kadar serat kasar, pH, kadar gula peredusksi dan tidak terdapat pengaruh proporsi rumput laut dan kulit buah naga terhadap kadar air permen jelly. Terdapat pengaruh proporsi rumput laut dan kulit buah naga terhadap daya terima warna,aroma, rasa dan tidak terdapat pengaruh terhadap tekstur permen jelly. Perlu dilakukan pengolahan permen jelly dengan metode pengeringan, mengurangi jumlah asam sitrat dan menguji daya simpannya.

Analisis Kadar Kalsium, Zat Besi dan Daya Terima Cookies Ikan Seluang (Rasbora sp) Kacang Tunggak (Vigna unguiculata) sebagai Makanan Selingan Anemia Remaja Perempuan Solteria Tumongka; Nany Suryani; Ermina Syainah; Sigit Yudistira
Jurnal Kesehatan Indonesia Vol 12 No 3 (2022): Juli 2022
Publisher : HB PRESS

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Seluang fish and cowpea are one of foods high in calcium and iron, and thereby they can be used to treat anemia in adolescent girls. A total of 100 g of seluang fish contains 80 mg calcium and 4,7 mg iron. A total of 100 g of cowpea contains 77 mg calcium and 6,50 mg iron which are high enough to be used as a basic ingredient for cookies. This study aimed to determine the differences in the calcium and iron contents and acceptability of cookies made from seluang and cowpea in all treatments. This study used the pure experimental design with a completely randomized design (CRD) with four treatments and three times replication with the proportions of wheat flour, seluang fish, and cowpea as follows: P0 (100%:0%:0%), P1 (65%:25%:10%), P2 (65%:20%:15%), and P3 (65%:15%:20%). Calcium and iron contents were analyzed using the One-Way Anova while the acceptability was analyzed using the Friedman test. The results showed that there were differences in calcium content in all treatments (p<0,001) and the highest calcium content was found in P1 (32,62 g) while the highest iron content was found in P1 (2,17 g). There was no difference in iron content in all treatments (p=0,185). The addition of seluang fish and cowpea affected the acceptability of cookies in all treatments, indicated by the significance value of each aspect as follows: color (p<0,001), aroma (p<0,001), texture (p<0,001), taste (p<0,001).

Pengaruh Proporsi Daging Ayam (Gallus gallus) dan Jantung Pisang (Musa paradisiaca) Terhadap Kadar Protein, Kadar Serat, Kadar Air dan Daya Terima pada Abon Yuliana Salman; Ermina Syainah; Helmina Helmina; STIKES Husada Borneo; Politeknik Kesehatan Banjarbaru; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 6 No 1 (2015): November
Publisher : HB PRESS

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

Chicken and the heart banana is a resource with the possibility of producing a new food products that rich in proteins contained from chicken meat and crude fiber contained in the heart of the banana favorable economic value and high, because the consumption of plant fibers directly even less attractive company. This study aims to analyze the influence of the proportion of the chicken (Gallus gallus) and banana (Musa paradisiaca) on the content of protein, crude fiber, the water and acceptability of shredded. This study was experimental with randomized design. This study used four treatments and three times replication for analyze content of protein, fiber, and 2 times replication for the water content. Test methods for acceptability were hedonic organoleptic method (hedonic test). Method for analyze protein contents was Kjedahl, while crude fiber and the water content was the gravimetric method, statistical tests for acceptability using Friedman test. Data content of protein, crude fiber, and water content is one way ANOVA. Search results obtained any influence between the proportion of chicken and bananas in the protein shredded (p = 0.049) in the treatment p0 (43.05%) and p3 (30.45%), crude fiber content (p = 0.007) in the treatment p0 (6.66%), p3 and (13.72%) and water levels p = 0.000 for treatment p0 (5.82%) and p3 (30.85%). There is influence of color acceptability p = 0.001 in p0 treatment: 3,08 and 72% p3, there is no effect on the treatment p0 p1 p2 and p3 aroma (p = 0.188) , texture (p = 0.501), and taste (p = 0.138) shredded. Referring to the ISO standard on quality required of proteins are already qualified, while the crude fiber and the water do not meet the quality requirements.

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