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Sunarto Sunarto
Nutrient Department, Polytechnic Health Ministry of Semarang
Health Professions

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Sea cucumbers crackers, Nutritious Snacks That Are Safe for Consumption and Can Treating Constipation Tutik Wahyuni; Sunarto Sunarto; Sri Noor Mintarsih
Jurnal Riset Kesehatan Vol 1, No 1 (2012): Januari 2012
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3511.834 KB) | DOI: 10.31983/jrk.v1i1.287

Abstract

The objective of this study is to find the dose of sea cucumber crackers that can cope constipation and determine levels of nutrients, fiber as well as mercury sea cucumber crackers. Research design was quasi-experimental study. Subjects of this study was the new student, which are grouped into 3 dose groups: 15, 30 and 45 g. Inclusion criteria was willing to follow the research, defecation constipation, not allergies are sea fish, not the cure constipation, no diarrhea, no fasting. Defecation event before and after consumption of crackers, given feces type based on the standard scale "Bristol Stool Scale. Levels of mercury, compared to standard health safety limit (500 ppb). Statistical tests was used Fisher's Exact test at α = 0.05. The prevalence of constipation: 19.4%, with the old constipation 1 s/d 7 days. After research, the group that consumed the crackers dose: 5-15 g; 22.5 to 30 g and 37.5 to 45 g. Dose group was able to overcome constipation on +1 day, respectively: 84.4%, 82.6% and 87.5%. Statistical tests showed the influence of sea cucumber crackers consumption at various doses on the incidence defication on one day after, at the second day and the third day, with a value of p and C respectively: p = 0.014 and C = 0.423, p = 0.015 and  C = 0.399 and p = 0.021 and C = 0.381. Sea cucumber crackers contain more nutrients than prawn crackers, “krupuk ACI” and “rambak”. Mercury levels: 11.5 ppb (less than 500 ppb), so it is safe for consumption.
Potensi Tepung Jewawut dalam Meningkatkan Kadar Fe dan Daya Terima Nugget Ayam Yuwono Setiadi; Sunarto Sunarto; Sihol P. Hutagalung
Jurnal Riset Kesehatan Vol 4, No 2 (2015): Mei 2015
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (143.119 KB) | DOI: 10.31983/jrk.v4i2.356

Abstract

This research aimed to determine Fe content of chicken nuggets which substituted with barley flour and its acceptability. The research was conducted three phases, namely: production of barley flour; production of chicken nuggets and perform iron assay and the acceptability test of chicken nuggets on pregnant women. In this research, chicken nuggets is produced with barley flour substitution of 0%, 10%, 20%, 30% and 40%. The research design is pure experimental with completely randomized design 1 (one) factor, namely the concentration of substitution and 5(five) levels of treatment, namely: 0%, 10%, 20%, 30% and 40%. The number of repeat was 2 (two) times. The measured variables were iron content and acceptability. Data analysis was performed using ANOVA (Analysis of Variance) and ANOVA Repeated Measure. Barley flour substitution on chicken nuggets cause an increase in iron content (13.86 ppm to 16.90 ppm; 17.48 ppm; 18.34 ppm; 18.98 ppm). The most preferred nuggets is chicken nugget with 10% substitution of barley flour. It concluded that substitution of barley flour into chicken nuggets increasing Fe content, the most preferred nugget is chicken nuggets with 10% substitution of barley flour. The soaking and heating treatment were needed on barley grains in order to avoid unpleasant aroma on nuggets.
Co-Authors Sihol P. Hutagalung Sri Noor Mintarsih, Sri Noor Tutik Wahyuni Yuwono Setiadi