Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

1.908

P-Index

This Author published in this journals

All Journal International Journal of Public Health Science (IJPHS) Jurnal Ilmu keperawatan Jurnal Kesehatan Reproduksi Cannarium (Jurnal Ilmu-ilmu Pertanian) Jurnal NERS Public Health of Indonesia Padjadjaran Journal of Dentistry Belitung Nursing Journal Jurnal Kesehatan Reproduksi Jurnal Pendidikan dan Konseling Jurnal Persatuan Perawat Nasional Indonesia (JPPNI) Jurnal Menara Medika Jurnal Keperawatan Klinis dan Komunitas (Clinical and Community Nursing Journal) Agrikan: Jurnal Agribisnis Perikanan BKM Public Health and Community Medicine Jurnal Kebidanan dan Keperawatan Aisyiyah

Ibrahim Rahmat

Departemen Keperawatan Jiwa Dan Komunitas, Fakultas Kedokteran, Kesehatan Masyarakat, Dan Keperawatan, Universitas Gadjah Mada

Author-ID : 355992

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 39 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Kajian Sifat Fisikokimia dan Organoleptik Cookies Rempah Dengan Penambahan Ekstrak Daging Buah Pala (Myristica fragrans) Nabila Shellawaty Latulanit; Nurjanna Albaar; Hamidin Rasulu; Abu Rahmat Ibrahim; Angela Wulansari
Cannarium Vol 19, No 2 (2021)
Publisher : Universitas Khairun

Extract from the nutmeg flesh can be used as an additional ingredient in making cookies spice. cookies Spiceare food products that are dried by oven. cookies Spiceare made from wheat flour, sugar and butter with a moisture content of less than 5% and can be stored for quite a long time. This study aims to determine the formulation for making cookies spicewith the addition of the best nutmeg pulp extract. This research method was completely randomized design (CRD) with a single factor, namely the addition of nutmeg pulp extract with 5 treatment levels and 3 replications to obtain 5x3 = 15 experimental units. The treatments consisted of 5 treatments, namely 0% nutmeg and 100% wheat flour (P0), 10% nutmeg pulp and 90% wheat flour (P1), 20% nutmeg pulp and 80% wheat flour. (P2), 30% nutmeg pulp and 70% wheat flour (P3), and 40% nutmeg pulp and 60% wheat flour extract formulation (P4). Parameters covering chemical properties analysis include: moisture content, ash content, protein, carbohydrate, fat, and antioxidant tests. While the organoleptic test analysis includes: taste, texture, color, and aroma. The best treatment was found in the formulation of 40% nutmeg pulp and 60% wheat flour in treatment P4.

Kajian Perilaku Penjaja Pangan Jajanan Anak Sekolah Tentang Gizi dan Keamanan Pangan pada Sekolah Dasar di Kota Ternate abu rahmat Ibrahim
Cannarium Vol 19, No 1 (2021)
Publisher : Universitas Khairun

BPOM melaporkan sejak tahun 2006-2010, 48% jajanan anak sekolah mengandung bahan kimia berbahaya, BTP berlebih, dan cemaran mikrobiologi. Penelitian ini bertujuan untuk menganalisis perilaku penjaja pangan jajanan anak sekolah pada Sekolah Dasar di kota Ternate, menganalisis pengetahuan praktik gizi dan keamanan pangan berdasarkan kelompok penjaja, dan karakteristik penjaja PJAS (tingkat pendidikan dan keikutsertaan dalam penyuluhan keamanan pangan). Data yang digunakan pada penelitian ini berasal dari 24 SD dan 74 penjaja di kota Ternate. Penelitian dilakukan selama 60 hari sejak bulan Agustus sampai September 2018. Pengumpulan data berupa data sekunder, survei berupa wawancara (face-to-face interview) dan observasi langsung pada penjaja PJAS di lingkungan sekolah dengan kuesioner. Data sekunder diolah meliputi coding dan cleaning, selanjutnya ditabulasi dan dianalisis secara statistik dengan program Microsoft Excell 2007 dan SPSS 17.0 Windows. Data pengetahuan praktik gizi dan keamanan pangan penjaja PJAS dikuantifikasikan berdasarkan skor. Uji statistik yang digunakan yaitu uji-t sampel bebas dan uji One-way Anova. Hasil penelitian menunjukkan bahwa penjaja PJAS berpendidikan SD (54,1%), menggunakan alat pendukung sepeda motor/penjual keliling (64,9%) dengan jenis PJAS penjual pentol/sejenisnya dan es (51,4%) serta belum mengikuti sosialisasi gizi dan keamanan pangan (60,8%) yang sebagian besarnya merupakan penjaja luar sekolah yaitu 88,9% disusul pengelola kantin yaitu 11,1%. Penjaja memiliki pengetahuan gizi dan keamanan pangan berkategori kurang yaitu 43.2% (59,6% adalah penjaja luar sekolah dan 4,5% ialah pengelola kantin).

ANALISIS KOMPOSISI KIMIA DAN SIFAT ORGANOLEPTIK TEPUNG PISANG “MULU BEBE” (Musa acuminata) DENGAN SUHU DAN WAKTU PENGERINGAN YANG BERBEDA Abu Rahmat Ibrahim; Nurjanna Albaar
Cannarium Vol 18, No 1 (2020)
Publisher : Universitas Khairun

The present study aims to analyze the effect of temperature and drying time on chemical composition and organoleptic characteristics of "Mulu bebe" banana flour. The experiment was established using a completely randomized design (CRD) within a factorial arrangement with each treatment had three replications. The combination of treatments include: 5 hours drying time at 35⁰C (S1s1), 10 hours drying time at 35⁰C (S1s2), 15 hours drying time at 35⁰C (S1s3), 5 hours at 40⁰C (S2s1), 10 hours drying time at 40⁰C (S2s2), 15 hours drying time at 40⁰C (S2s3), 5 hours drying time at 45⁰C (S3s1), 10 hours drying time at 450C (S3s2) and 15 hours drying time at 45⁰C (S3s3). The parameters observed were chemical composition (water, carbohydrates, fiber, fat and protein) and organoleptic properties (color, texture and odor). The results showed that the chemical and organoleptic properties had been significantly affected by drying time and temperature. The best chemical properties of "Mulu bebe" banana flour was found at the drying time of 15 hours at 45⁰C, while the organoleptic properties have a positive correlation with chemical composition.

Co-Authors A.A. Ketut Agung Cahyawan W Abdu Mas'ud Agus Susanto Amran Nur Angela Wulansari Anik Rustiyaningsih, Anik Anita Kustanti Anita Kustanti Arif Rahman Arif Rahman Carla Raymondalexas Marchira Carla Raymondalexas Marchira, Carla Raymondalexas Desy Violita Ariani, Desy Violita Devi Udariansyah Dyah Nindita Carolina Eka Wahyuningrum Elsi Dwi Hapsari Elsi Dwi Hapsari Ema Madyaningrum Erna Rusliana Muhamad Saleh Felisha Febriane Balafif Florensa Florensa, Florensa Florida Meo Pede, Florida Meo Galih Adi Pratama Hamidin Rasulu Haryani Haryani Heny Suseani Pangastuti Hera Nirwati I Nyoman Adikarya Nugraha Ina Hendiani Indah Rodianawati Indra Asmara, Indra Intansari Nurjannah Irma Fidora Juharni Juharni Kartika Aulia Ulfah Rachmayani Khairul Bariyah, Khairul Khudazi Aulawi Mariyono Sedyo Winarso, Mariyono Sedyo Maulina Nugraheni Maulina Nugraheni, Maulina Meri Afridayani Mohammad Hakimi Morina Barus, Morina Mukhoirotin Mukhoirotin mukhoirotin mukhoirotin Nabila Shellawaty Latulanit Niken Ambar Iswari, Niken Ambar Nora Idiawati Nurjanna Albaar Nurjanna Albaar Puji Sutarjo Purwatiningsih Purwatiningsih Risanto Siswosudarmo Risanto Siswosudarmo Sandy Dwi Aryanto Soewadi Soewadi Soewadi Soewadi Sri Hartini Sri Warsini Sri Werdati Sri Werdati, Sri Suharjo Suharjo Sujono Sujono, Sujono Sulistyowati Sulistyowati Sumarni Sumarni Wenny Artanty Nisman, Wenny Artanty Wibawa, Shinta Restu Yanri WIjayanti Yohana Ika Prastiwi

Title Search

Found 3 Documents Search Journal : Cannarium (Jurnal Ilmu-ilmu Pertanian)

Abstract

Abstract

Abstract

Title

Found 3 Documents
Search
Journal : Cannarium (Jurnal Ilmu-ilmu Pertanian)