Article Per Year (5 Year)
p-Index From 2019 - 2024
1.037
P-Index
This Author published in this journals
All Journal JOPS (Journal Of Pharmacy and Science) Jurnal Pendidikan dan Konseling JPK: Jurnal Proteksi Kesehatan JIKA
Azlaini Yus Nasution
Universitas Abdurrab
Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : JPK: Jurnal Proteksi Kesehatan

 1 
Determination of Lead (Pb) in Patin Fish Oil (Pangasius hypophthalmus) Using Atomic Absorption Spectrophotometry (AAS) Azlaini Yus Nasution; Renni Izmi Indriani
JURNAL PROTEKSI KESEHATAN Vol 10 No 1 (2021): JPK: Jurnal Proteksi Kesehatan
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v10i1.314

Abstract

to chemical contamination due to human activities. Chemical contaminants can come from heavy metals such as lead (Pb). Catfish can be used as a source of fish oil which may also be contaminated with lead metals. This study aims to determine the levels of lead (Pb) heavy metal contamination in the oil extract of catfish (Pangasius hypophthalmus). This research is an experimental laboratory research and the results are presented in descriptive form. The method used is the Atomic Absorption Spectrophotometry (AAS) method. The result of the determination of lead metal content in the catfish oil extract was 0 mg/kg.
Shredded Catfish (Pangasius hypophthalmus) as a Source of Protein in Balado Seasoning Azlaini Yus Nasution
JURNAL PROTEKSI KESEHATAN Vol 10 No 2 (2021): JPK: Jurnal Proteksi Kesehatan
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v10i2.365

Abstract

Protein is the most important nutrient for our body, because as a source of energy, protein alsoas a body-building substance, a regulatory substance in the body. In addition to building blocks, its main function for the body is to form new tissues (for example forming a fetus during a mother's pregnancy or new tissues during a child's growth process), as well as maintaining existing tissues or replacing parts that have been damaged. Balado seasoning is a food additive that is used as a flavoring to improve the taste of snacks, and shredded catfish is processed from catfish that contains protein so that it can be a source of protein for the body. The purpose of this study was to determine the protein content in balado seasoning with the addition of shredded catfish. Quantitative assay of protein was carried out by the Kjeldahl method, with three stages, namely destruction, distillation and titration. The samples used were samples of balado seasoning and shredded catfish. Balado seasoning does not contain protein as stated on the packaging. In this study, it was found that the protein content of the balado seasoning sample added with shredded catfish was 21,90% and the shredded catfish itself had a protein content of 33,89%. The results obtained in the analysis of protein levels in the balado seasoning after the addition of catfish shredded were higher than the balado seasoning without the addition of catfish shredded before processing.
Co-Authors Dhea Ananda Dini Mardhiyani Heri Safitri Kony Putriani Nuraisyah Nuraisyah Renni Izmi Indriani Virgiawan Saputro Vonny Kurnia Utama Yan Hendrika