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All Journal PROSIDING SEMINAR NASIONAL Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat
Christiana Retnaningsih
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Agriculture, Biological Sciences & Forestry Humanities Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice

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PENURUNAN KADAR GLUKOSA PADA TIKUS HIPERGLIKEMI DENGAN ASUPAN TEMPE KORO BENGUK (Mucuna pruriens L) Christiana Retnaningsih
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

A foodstuff that has a hypoglycemia potential is velvet beans (Mucuna pruriens L), espcially when it is in the form of a fermented product, i.e. tempe. The aim of study was toprove the effect of velvet beans tempe intake on blood glucose levelsThis research used randomized controlled group pre test- post test design using 50 maleSprague Dawley (SD) rats aged 2-3 months. The rats were subdivided into 5 groups, 10 rats pergroup, by means of random allocation. Group 1 is negative control (C-), group 2 is positivecontrol (C+), group 3 is X1-TK10%,  group 4 is X2-TK20%, group 5 is XTK30%. The groupsof C+, X1, X2, X33- are induced by 40 mg/kg body weight stereptozotocin dose by intra peritonealinjection. The research was conducted for 30 days. The data were analyzed with  One-wayAnova.The results showed that streptozotocin injection increased the level of blood glucose.Bioassay experiment demonstrated that velvet bean tempe diet reduced the level of bloodglucose in hyperglycemia rats.Key word :  Decreased glucose level, velvet bean tempe, hyperglycemia rat
Penyuluhan Penggunaan Asap Cair dan Kemasan Vakum Pada UMKM Makanan Berbasis Hasil Laut di Tambaklorok, Semarang Utara Meiliana Meiliana; Christiana Retnaningsih; Berta Bekti Retnawati
Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Vol 1 No 1 (2020)
Publisher : Universitas Kristen Satya Wacana Salatiga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (735.691 KB) | DOI: 10.24246/jms.v1i12020p140-148

Abstract

Tambaklorok area in North Semarang has many Micro, Small, & Medium Enterprises (MSMEs) which produce seafood products, such as smoked fish, shrimp paste, fish or shrimp nugget, and fried anchovies. Most of the MSMEs in Tambaklorok still use traditional food technology for food processing and packaging, such as fish curing using smoke and simple packaging using plastic bags. The exposure of cooking smoke used for fish curing might impair the lung and respiratory system of the workers. Therefore, producers might utilize liquid smoke as an alternative smoked fish processing. Besides, in order to increase the production scale, producers might use vacuum packaging to extend the shelf life of food. The producers’ lack of knowledge regarding those processing and packaging alternatives might prevent the growth of their business ventures. For this reason, it is necessary to provide community outreach and counselling session to increase the knowledge and awareness of the producers on the processing and packaging alternatives. The participants welcomed such program and showed interests in applying those alternatives on their products.
Co-Authors Berta Bekti Retnawati Meiliana Meiliana