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All Journal Jurnal Gizi dan Pangan Global Medical and Health Communication Amerta Nutrition Health Information : Jurnal Penelitian JOURNAL HEALTH AND NUTRITIONS Jurnal Surya Masyarakat AloHA International Journal of Health Advancement (AIJHA) Jurnal Abmas Negeri (JAGRI) Indonesian Community Journal ASMAT: Jurnal Pengabmas Gema Kesehatan
Sanya Anda Lusiana
Poltekkes Kemenkes Jayapura, Papua, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Gema Kesehatan

 1 
PEMBUATAN SATE DAN SEMUR KEONG MAS (Pomacea Canaliculata) SEBAGAI MAKANAN SUMBER PROTEIN BAGI ANAK SD INPRES NEGERI SIBOI-BOI KABUPATEN JAYAPURA TAHUN 2019 Fransiska H Hendambo; Sanya Anda Lusiana; Marlin Paulina Gultom
GEMA KESEHATAN Vol. 11 No. 2 (2019): Desember 2019
Publisher : POLTEKKES KEMENKES JAYAPURA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47539/gk.v11i2.92

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pembuatan sate dan semur keong mas sebagai makanan sumber protein bagi anak sekolah dasar. Penelitian ini bersifat Quasi Eksperimen, menggunakan 2 produk olahan keong mas yaitu sate dan semur. Uji kesukaan pada panelis agak terlatih sebanyak 25 orang dan uji daya terima dari produk terpilih pada 25 orang siswa SD Inpres Negeri Siboi-Boi Kabupaten Jayapura. Hasil uji kesukaan menunjukkan bahwa yang paling disukai adalah olahan sate keong mas yaitu warna (98%), aroma (98%), rasa (98%) dan tekstur (98%). Hasil uji daya terima menunjukkan bahwa siswa yang memiliki daya terima >80% untuk hari ke-1 hingga hari ke-2 sebanyak 100% siswa. Kata kunci : Keong Mas, Sumber Protein, Uji Daya Terima, Uji Kesukaan ABSTRACT This research aims to study the making of satay and stew as a protein source for elementary school children. The research was quasi-experiment. We used two processed golden apple snail products i.e. satay and stew. . Preference test was conducted to 25 semi-trained panelists; while acceptance test was conducted to 25 students of SD Inpres Negeri Siboi-boi Jayapura. According to the result of preference test, the most preferable processed golden apple snail product was satay (color 98%, aroma 98%, taste 98%, and texture 98%). The result of acceptability test indicated that all students showed acceptability of >80% on the first and second days (100%). Key words : Golden Apple Snail, Protein Source, Acceptance Test, Preference Test
ORGANOLEPTIC PROPERTIES OF LOHAN FISH MEATS Geovany Idilha Putri; Sanya Anda Lusiana; Budi Kristanto; Nia Budhi Astuti
GEMA KESEHATAN Vol. 14 No. 1 (2022): Juni 2022
Publisher : POLTEKKES KEMENKES JAYAPURA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47539/gk.v14i1.271

Abstract

Due to the high prevalence of undernourished children, it is necessary to improve their nutritional status through food-based nutrition intervention. Lohan fish is one of the high protein food. The study aimed to analyze the organoleptic properties of lohan fishball. The research type was quasi-experimental with a one-shot case study design on lohan fishballs' organoleptic properties (color, taste, aroma, and texture). The treatment formulation compared three proportions of lohan fish and tapioca flour, namely, F1 50: 50, F2 60: 40, and F3 70: 30. Data analysis was performed using a descriptive method. The hedonic test results showed the most preferred formula was F2 for each attribute: color 55%, aroma 40%, 60% texture, and taste 45%. Keywords: Fishball, Lohan fish, Organoleptic test
KADAR BETA KAROTEN DAN TINGKAT KESUKAAN SIRUP UBI JALAR KUNING (Ipomea batatas L.) DENGAN PENAMBAHAN SARI BELIMBING WULUH (Averrhoa bilimbi L.) : BETA CAROTENE PROPERTIES AND CONSUMER ACCEPTANCE OF YELLOW SWEET POTATO (Ipomoea batatas L.) SYRUP WITH THE ADDITION OF BELIMBING WULUH (Averrhoa bilimbi L.) EXTRACT Putri Ratna Sari; Nia Budhi Astuti; Budi Kristanto; Sanya Anda Lusiana
GEMA KESEHATAN Vol. 15 No. 2 (2023): Desember 2023
Publisher : POLTEKKES KEMENKES JAYAPURA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47539/gk.v15i2.423

Abstract

Ubi jalar kuning merupakan sumber beta karoten yang cukup tinggi. Beta karoten yang ada dalam ubi jalar dapat mengurangi sekitar 40% risiko terkena penyakit jantung, pencegahan terhadap kanker, penuaan dini, penurunan kekebalan, stroke, katarak dan gangguan otot. Penelitian ini bertujuan untuk mengetahui kadar beta karoten dan tingkat kesukaan sirup ubi jalar kuning dengan penambahan sari belimbing wuluh. Desain penelitian menggunakan quasi experiment, One-Shot Case Study. Uji organoleptik di Laboratorium Pangan Gizi Politeknik Kesehatan Kemenkes Jayapura dilaksanakan pada tanggal 13-16 Juni 2022 menggunakan panelis agak terlatih sebanyak 20 orang (purposive random sampling).  Jumlah sampel 3 formula sirup ubi jalar kuning dengan penambahan sari belimbing wuluh (F1 = 50, F2 = 100, F3= 150). Analisis beta karoten di Laboratorium Saraswanti Indo Genetech (SIG) pada tanggal 14-20 Juni 2022, metode yang digunakan adalah HPLC pemeriksaan sebanyak 2 kali pengulangan (duplo). Hasil penelitian menunjukkan kadar beta karoten F1 yaitu 0,02 mg/kg, F2 dan F3 yaitu 0,04 mg/kg dan hasil uji organoleptik warna yang paling disukai adalah F2 (60%), uji kesukaan aroma yang paling disukai F2 (63,3%) dan uji kesukaan rasa paling disukai F2 (48,3%). Kesimpulan penelitian ini bahwa formula sirup F2 yang paling disukai dan formula sirup dengan hasil kadar beta karoten yang tinggi pada F2 dan F3. Kata kunci: Belimbing Wuluh, Beta Karoten,  Organoleptik,  Sirup,  Ubi Jalar Kuning   Yellow sweet potatoes are a relatively high source of beta-carotene. Beta carotene in sweet potatoes can reduce around 40% of the risk of heart disease and prevent cancer, premature aging, decreased immunity, stroke, cataracts, and muscle disorders. This study aims to determine the levels of beta carotene and the level of preference for yellow sweet potato syrup with the addition of starfruit juice. The research design uses a quasi-experiment, One-Shot Case Study. Organoleptic tests at the Health Polytechnic Health Polytechnic Laboratory of the Ministry of Health Jayapura were conducted on 13-16 June 2022 using 20 slightly trained panelists (purposive random sampling). The number of samples was three yellow sweet potato syrup formulas with starfruit juice (F1 = 50, F2 = 100, F3 = 150). Beta carotene analysis at the Saraswati Indo Genetech (SIG) Laboratory on 14-20 June 2022. The method used was HPLC examination with two repetitions (Duplo). The results of the research showed that the beta carotene content of F1 was 0.02 mg/kg, F2 and F3 were 0.04 mg/kg, and the most preferred color organoleptic test results were F2 (60%), the most preferred aroma preference test was F2 (63, 3%). The most preferred taste test was F2 (48.3%). This research concludes that the F2 syrup formula is the most preferred, and the syrup formula with high beta carotene content results in F2 and F3. Keywords: Beta Carotene, Organoleptic, Starfruit, Syrup, Yellow Sweet Potato
Co-Authors Ahmad Faridi Anna Sarmpumpwain Arza, Putri Aulia Budi Kristanto Budi Kristanto Budi Kristanto Cesilia M Dwiriani Dhea Istiqomah Syahfitri Dorci Nuburi Eliza Eliza Emy Yuliantini Endah Sri Rahayu Endah Sri Rahayu Flora Niu Fransiska H Hendambo Geovany Idilha Putri I Rai Ngardita I Rai Ngardita I Rai Ngardita I Rai Ngardita Kiki Kristiandi Marlin Paulina Gultom Marsy Urim Sumule Maxianus K Raya Maxianus K. Raya Nawang Wulan Nia Budhi Asatuti Nia Budhi Astuti Nia Budhi Astuti Nia Budhi Astuti Putri Ratna Sari Ratih Nurani Sumardi Ratih Nurani Sumardi Ratih Nurani Sumardi Ratih Nurani Sumarni Ratih Nurani Surmadi Windi Indah Fajar Ningsih Yunianto, Andi Eka