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All Journal Jurnal Pangan dan Gizi agriTECH AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Surya Masyarakat Jurnal Ilmu Keperawatan Jiwa Madaniya Jurnal Surya Masyarakat International Journal of Advance Tropical Food (IJATF) Diversity: Disease Preventive of Research Integrity JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Batik_Mu (Jurnal Pengabdian Masyarat) Buletin Pengabdian
Siti Aminah
Department Of Food Technology, Faculty Of Nursing And Health Sciences, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Komposisi Zat Gizi Tempe yang Difortifikasi Zat Besi dan Vitamin A pada Tempe Mentah dan Matang Rahayu Astuti; Siti Aminah; Agustin Syamsianah
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (140.971 KB) | DOI: 10.22146/agritech.9505

Abstract

Anemia is one of the most common nutritional problems in developing countries, including Indonesia. Food fortificationis one of the efforts to be made among the various solutions to improve nutrition, and one of alternative enables food to be fortified was soybean tempeh. The aim of this study was to analyze nutritional composition of soyben tempeh fortified with iron and vitamin A on both uncook and cook soybean tempeh. The treatment wasused in succession given iron (FeSO4) 90, 110, 130 and 150 mg/kg wet soybeans, and vitamin A each treatment 12 mg/kg wet soybeans, and control in this study was tempeh without fortification. Statistical analysis with anova, Kruskal Wallis test, independent t test and Mann Whitney test. Result showed no differences in levels of protein, fat, moisture, ash, carbohydrate, vitamin A, Cu and Zn (p>0,05) based treatment, both uncook and cooked tempeh. In uncook tempeh, increasing iron treatment was increasing iron level soyben tempeh fortified unless there was not significant. Protein and fat content decreased significant (p<0,05) after cooked(dibacem). Ash and carbohydrate content increased significant (p<0,05) after cooked (dibacem). Vitamin A, iron (Fe), copper (Cu) and zinc (Zn) content after cooked were not difference significantly.ABSTRAKAnemia merupakan salah satu masalah gizi paling umum pada negara berkembang, termasuk Indonesia. Fortifikasi makanan merupakan salah satu upaya yang dapat dilakukan diantara berbagai solusi perbaikan gizi, dan salah satu alternatif bahan pangan yang dapat difortifikasi adalah tempe kedele. Tujuan penelitian ini untuk menganalisis komposisi zat gizi tempe yang difortifikasi zat besi dan vitamin Abaik pada tempe mentah maupun matang (dibacem). Perlakuan yang digunakan berturut-turut diberi zat besi (FeSO4) 90, 110, 130 dan 150 mg/kg kedele basah, serta vitamin A masing-masing perlakuan 12 mg/kg kedele basah, kontrol adalah tempe tanpa fortifikasi. Analisis statistik menggunakan Anova, uji Kruskal Wallis, uji t independentdan uji Mann Whitney. Hasil menunjukkan tidak ada perbedaan kadar protein, lemak, kadar air, abu, karbohidrat, vitamin A, tembaga dan seng (p>0,05) berdasarkan perlakuan baik pada tempe mentah maupun masak. Pada tempe mentah, meningkatnya kadar zat besi perlakuan meningkatkan kadar zat besi tempe fortifikasi meskipun tidak signifikan. Kadar protein dan lemak menurun secara bermakna setelah diolah (dibacem) (p<0,05). Kadar abu dan kadar karbohidrat meningkat secara bermakna(p<0,05) setelah diolah (dibacem). Kadar vitamin A, zat besi (Fe), tembaga (Cu) dan seng (Zn) setelah dimasak (dibacem) tidak berbeda nyata (p>0,05).
AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH CELUP CAMPURAN BUNGA KECOMBRANG, DAUN MINT DAN DAUN STEVIA. Katrien Arumsari; siti aminah; nurrahman nurrahman
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.79-93

Abstract

Tea is a functional drink that widely used and developed for health purposes. The alternative ingredients for tea making are from plants such as flowers, leaves, skin, fruit, and roots. Teabags,which made from kecombrang flower, mint leaves, and stevia leaves, potentially used as functional drinks,considering the total phenol content and antioxidant activity in each ingredients. The aims of this research is to obtain tea products which contain high total phenol and antioxidant activity with optimum acceptability from kecombrang flower and mint leaves formulations. This study uses a randomized 1:1 ratio design of kecombrang flower : mint leaves, with 5 formulation:(0.4: 1.6), (0.7: 1.3), (1: 1), (1.3: 0.7) and (1.6: 0.4), to obtain the datas of Total Phenol Levels, Antioxidant Activities and Sensory characteristic of the tea. The results shows that there is significant effect on total phenol content and antioxidant activity. It results that F1 formulation has the highest amount of total phenol which is 13.907 mg as.galat / 100 mL as well as the highest antioxidant activity which is 68.84% RSA. Sensory testing produces teas with a similar color, while the taste and scent are significantly different
Karakteristik Fisik, Kimia dan Mutu Sensori Susu Bubuk Kecambah Kedelai Instan Berdasarkan Variasi Penambahan Maltodekstrin Rosita Dewi; Siti Aminah; Agus Suyanto
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.1-15

Abstract

The addition of maltodextrin is known to coat flavor components, increase volume, accelerate the drying process, prevent heat damage and increase solubility and characteristic quality of sensory. The general purpose of the research is to know the effect of variation of maltodextrin addition to physical characteristics (white degree, solubility and water absorption), chemistry (water content, ash content, fat content, protein and carbohydrate) and sensory milk quality of instant soybean sprouts based on variation of maltodextrin addition. The method of this research is monofactorial experiment, which consists of 5 treatment of maltodextrin concentration, 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 5 times, so that 25 experimental units were obtained. Physical and chemical test results were analyzed using Anova method followed by Duncan's advanced test while the sensory quality test data were analyzed using Friedman followed by Wilcoxon's advanced test. The results showed that there was a significant effect of the addition of maltodextrin concentration to physical test (white degree, solubility and water absorption) and water content, crude fiber, protein and carbohydrate but no significant effect on ash and fat content. Instant soybean sprouts with a 15-20% maltodextrin variation yield the best physical, chemical and sensory quality.
KADAR ANTOSIANIN, TOTAL FENOL DAN SIFAT SENSORIS TEPUNG TAPE BERAS HITAM BERDASARKAN VARIASI METODE PENGOLAHAN DAN KONSENTRASI RAGI Marini firia dewi; nurhidajah nurhidajah; Siti aminah
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.94-109

Abstract

Black rice tapai flour is a product that can familiarizing black rice to general public. The purpose of this research was to determine the best formula of black rice tapai flour based on anthosianin content, total phenol and characteristic sensory analization results. The research design used was a Completely Randomized Design (RAL) factorial with two factors, the processing method and yeast concentration. Each factor consists of three levels. Processing methods are steamed, team and boiling black rice using rice cooker and the concentration of yeast is 1%, 2% and 3% so that nine treatment combinations are repeated three times. The results showed that the black rice tapai flour with tim processing method + 2% yeast concentration is the best formula for tapai flour. Proximate value of black rice tapai flour with tim processing method + 2% yeast concentration is 11.3% water content, 7.74% protein, 4.63% fat, 19.21% fiber, 2.51% ash content and carbohydrate 54.61%.
PENGARUH PENAMBAHAN TEMPE TERHADAP KADAR PROTEIN DAN SIFAT ORGANOLEPTIK TORTILA istinaroh istinaroh; siti aminah
Jurnal Pangan dan Gizi Vol 2, No 2 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.2.2011.23-29

Abstract

Tortillas is a form of street food as a potential snack food. The combination of materials can be done to improve the nutritional value, such as tempeh. This study aims to determine the effect of soybean on protein content, water content and organoleptic properties of tortillas. Based on the analysis of protein levels more tortillas adding tempeh then tortillas increasing protein content, but this trend was not seen in the water content. Based on the good results of organoleptic tortillas taste, color, and aroma of the results showed that the highest value without the addition of tempeh.
Warna, Kadar Air, Kadar TBA, dan Aktivitas Antioksidan Sup Jangkang (Jagung-Cangkang) Instan Dengan Perbedaan Teknik Kemasan Dan Lama Penyimpanan Afrilia Arifatul Lael; Siti Aminah; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 11, No 2 (2021): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.2.2021.134-141

Abstract

Instant corn soup is included in the dry form of flour products that have the ability to easily absorb water from the environment (high hygroscopic). Water vapor transfer from the environment can cause quality degradation during storage. The decline in quality triggers chemical, enzymatic or physical reactions to changes in sensory properties. Packaging is known to be able to minimize product quality degradation. The packaging technique can be done by vacuum and non-vacuum techniques. The general objective of the study was to determine the effect of packaging techniques and storage time on the physical and chemical characteristics of instant corn soup enriched with duck eggshell flour. The experimental research method uses factorial completely randomized design (CRD), which consists of 2 factors 8 treatments, namely metallized (vacuum and non vacuum) packaging techniques and storage time (1, 2, 3, and 4 weeks). Each treatment was repeated 4 times, so that 32 units of the experiment were obtained. Data on the results of physical characteristics and chemical characteristics were analyzed using ANOVA statistical methods followed by DMRT advanced tests. The results showed there was an effect of packaging technique and storage time on TBA levels and antioxidant activity, but there was no effect on the color and water content of instant corn soup. Metallized vacuum packaging with 3 weeks storage produced color (13.56%), water content (5.72%), TBA content (0.52 mg MA / kg sample), and antioxidant activity (8,94% RSA).
Aktivitas Antioksidan, Kadar Serat dan Karakteristik Fisik Beras Hitam Pecah Kulit Pratanak dengan Variasi Lama Waktu Perendaman Salsabila Amalia Putri Bumi; siti aminah; muhammad yusuf
Jurnal Pangan dan Gizi Vol 10, No 2 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.2.2020.85-98

Abstract

Black rice has a better bioactive component than white rice. The quality of black rice can be increased, among others, through the process of  the broken skin grinding. Black broken rice has a better nutritional and bioactive component than polished rice. But black broken rice skin is easily damaged. One that can be done is processing into parboiled rice. The purpose of this study in general was to determine antioxidant activity, fiber content and the characteristics of black rice broken pre pared skin. The experimental design used was a monofactor Completely Randomized Design (RAL) with variations in the length of immersion time (0, 30, 60, 90, 120, 150 and 180 minutes). Analysis was carried out on antioxidants, fiber content and physical characteristics (cage density, air absorbency, development ratio, bulk angle and broken grain) black broken rice skin with parboiled. The results of the study stated that the treatment of soaking black rice caused a decrease in antioxidant activity and crude fiber. The highest decreased in the 180 minutes immersion treatment with a decrease in presentation was 35% and 10,2% respectively, the results of testing on physical characteristics showed immersion treatment had an effect on decreasing in the kamba density test, development ratio, bulk angle and broken grain. However, the water absorption test experienced an increase. The best treatment is in a variation of 30 minutes soaking time.
Kadar Serat, Aktivitas Antioksidan, Karakteristik Fisik Dan Sensoris Yoghurt Susu Kecambah Kedelai Dengan Penambahan Ekstrak Cincau Hijau Nurur Rizqi Penta Amalia; siti aminah
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.50-59

Abstract

Fermented soybean sprouted milk (yogurt) has components that play a role in health. The physical and functional characteristics of soybean sprouted milk yogurt can be improved by the addition of local ingredients, including green grass leaf. This study aims to determine the effect of adding green grass leaf extract on fiber content, antioxidant activity,  the physical and sensory characteristics of soybean sprouted yogurt. The research design used a completely randomized design (CRD) with 4 treatments, namely the proportion of addition of grass  leaf extract: 1, 3, 5, and 7 percent and 1 control without the addition of love leaf extract. Repetitions were carried out 5 times. Analyzes were carried out on the levels of fiber, antioxidants, physical characteristics (pH and viscosity) and sensory (color, aroma, taste and consistency) of yogurt. The results showed that the addition of green grass jelly leaf extract to soybean sprouted milk yogurt had an effect on fiber content, antioxidant activity and physical characteristics (pH and viscosity) but green did not affect sensory characteristics.
KARAKTERISTIK ORGANOLEPTIK SUP JAGUNG INSTAN YANG DIPERKAYA TEPUNG CANGKANG TELUR BEBEK fakhrissal dian arga nugroho; siti aminah; afrilia afriatul lael; neneng indarti
Jurnal Pangan dan Gizi Vol 10, No 1 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.1.2020.18-23

Abstract

Duck eggshell flour which contains a source of calcium which is useful for increasing calcium in the body, eggshell flour as an addition to instant corn soup enriched with duck eggshell flour. This research method is an experimental method using a completely randomized design (CRD) method. Utilization of duck eggshells made in the form of flour as a mixture of food products including instant soup. Ingredients that can be used as instant soup are sweet corn. Instant corn soup has good nutrition and distinctive characteristics. So, instant corn soup can be enriched in its nutritional content (calcium) by adding calcium from duck eggshell flour. The purpose of this research is to find out the Organoleptic characteristics (color, flavour, texture and taste) instant corn soup enriched with duck eggshell flour. This research uses RAL method which consists of 5 treatments, namely the addition of 0%, 5%, 10%, 15% and 20% duck eggshell flour which is then analyzed. The results showed instant corn soup enriched with duck eggshell flour had a different effect on the addition of eggshell flour, the sensory properties of the most preferred taste was 5%.
Implementing of HIV/AIDS Cadre Partnership to Reduce Stigma on People Living with HIV/AIDS: A Case Study Ernawati Ernawati; Siti Aminah; Nurhayati Nurhayati; Ahmad Fathurohman
Jurnal Ilmu Keperawatan Jiwa Vol. 3 No. 4 (2020): November 2020
Publisher : Persatuan Perawat Nasional Indonesia (PPNI) Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32584/jikj.v3i4.745

Abstract

The performance of HIV/AIDS cadres playing a role in the wider community is still low. The capacity of cadres needs to be improved through partnerships with stakeholders. The purpose is to explain the implementation of the partnership of HIV/AIDS cadre with stakeholders as an effort to reduce stigma among people living with HIV/AIDS in Kudus Regency, Central Java Province, Indonesia. The research method used a holistic multiple-case design, with a focus on PLWHA and HIV/AIDS cadres in two locations are Kandangmas and Rejosari villages, Dawe sub-district, Kudus district. A total of 40 participants were recruited through purposive sampling with inclusion criteria. Data analysis using thematic and document analysis. The results showed that after training HIV/AIDS cadres felt more empowered, knew their roles and carried out partnerships with stakeholders. The partnership strategy addresses the critical challenges of health human resources in this region. HIV/AIDS cadres with their transformative role have the potential to improve services in the community to reduce the stigma of PLWHA so as to achieve the goal of HIV elimination.
Co-Authors afrilia afriatul lael Afrilia Arifatul Lael Agus Suyanto Agustin Syamsianah Akhmad Fathurohman Alief Ababiel Anissa I Cahyati Bherta Agil Dhela Kusuma Ernawati Ernawati fakhrissal dian arga nugroho istinaroh istinaroh Joko Teguh Isworo Katrien Arumsari Liya Apriani Marini firia dewi Muhammad Rully Syahirul Alim Muhammad Yusuf Mulya Virgonita Iswindari Winta neneng indarti Nurcahyono Nurcahyono Nurhayati Nurhayati Nurhidajah - Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurur Rizqi Penta Amalia Rahayu Astuti Rahayu Astuti Rohadi, Rohadi Rosita Dewi Rully Amrullah Safira Firdaus Salsabila Amalia Putri Bumi Setia Iriyanto Sri Hartati Stalis Norma Ethica Sukowiyono Sukowiyono Trixie Salawati Ulfa Nurullita Wahyu Handoyo Wikanastri Harsoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wulandari Meikawati Yunan Kholifatuddin Sya’di