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All Journal Journals of Ners Community Jurnal Ilmiah Kesehatan International Journal of Advance Tropical Food (IJATF)
Armita Athennia
Universitas Mohammad Husni Thamrin
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Health Professions Medicine & Pharmacology Nursing Public Health

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CEMARAN BAKTERI DAN RESIDU PESTISIDA PADA BUAH ANGGUR Ryan Suparman; Armita Athennia
Jurnal Ilmiah Kesehatan Vol 11, No 2 (2019): Jurnal Ilmiah Kesehatan
Publisher : Universitas Mohammad Husni Thamrin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37012/jik.v11i2.108

Abstract

Buah merupakan komoditas pangan yang banyak dikonsumsi oleh rumah tangga di Indonesia, baik dalam keadaan segar. Dikaitkan dengan masalah keamanan pangan, buah-buahan ini dapat dikatakan sebagai jenis buah yang berpeluang mengandung residu pestisida melebihi batas maksimum residu karena buah disemprot pestisida secara langsung selama proses produksi. Penelitian ini bertujuan untuk mengetahui keberadaan residu pestisida (golongan organofosfat) dan bakteri Escherichia coli  pada buah anggur lokal dan Impor. Penelitian ini bersifat kuantitatif dengan desain penelitian survey observational. Sampel dalam penelitian ini adalah anggur impor dan lokal yang di beli pada 3 pedagang berbeda.Pengambilan sampel di Pasar Induk Kramat Jati. Hasil penelitian memperlihatkan bahwa keberadan Escherichia coli  pada buah anggur lokal dan impor adalah 0,3 MPN/g dibawah standar nasional Indonesia  dan ditemukan residu pestisida organofosfat pada buah anggur impor dan lokal namun kadarnya masih dalam batas aman. Kata Kunci : bakteri, escherichia coli, residu pestisida, anggur, buah
Modification of Sorghum bicolor (L) Moench Starch: Review of HMT (Heat Moisture Treatment), Autoclaving Cooling, and Annealing Methods Riski Ayu Anggreini; Nurul Azizah Choiriyah; Armita Athennia
International Journal of Advance Tropical Food Vol 3, No 2 (2021): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i2.9927

Abstract

The use of sorghum in Indonesia is still not optimal even though it ranks as the third most cultivated cereal category. Its carbohydrate content, especially starch, is high enough to provide a large enough potential for sorghum to be developed and applied to food products. Starch is used for improving the final product characteristics such as texture, flavor, and functionality. Several physical modification methods have been investigated to improve the final product characteristics of sorghum. The physical modification method of starch has advantages over chemical or enzyme methods, it is easy to apply, safe, and faster. This review aims to summarize the physical modification of sorghum starch using heat moisture treatment, autoclaving cooling, and annealing methods for the characteristics or functionality produced. Heat moisture treatment (HMT) and Annealing have affected the swelling power and solubility significantly while Autoclaving Cooling increases the amylose content and significantly reduces the digestibility of the starch.
Daya Terima Dan Kadar Zat Besi (Fe) Serundeng Ampas Kelapa Amiroh Amiroh; Armita Athennia; Desi Ramayanti
Journals of Ners Community Vol 13 No 1 (2023): Journals of Ners Community
Publisher : Fakultas Ilmu Kesehatan Universitas Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55129/jnerscommunity.v13i1.2537

Abstract

Coconut pulp is a by-product of coconut milk processing. Coconut pulp is known to have a high iron content so that its potential to be food iron sources. Serundeng is a complementary food used in the community. The purpose of this study was to determine the effect of coconut substitution by coconut pulp on the organoleptic properties and acceptabilities as well as the increasing in iron (Fe) levels. This study was experimental with 5 treatments, P1 (0 gr of coconut pulp), P2 (25 gr of coconut pulp), P3 (50 gr of coconut pulp), P4 (75 gr of coconut pulp), P5 (100 gr of coconut pulp). This study used the ANOVA test and continued with DMRT when there was a significant influence. The results of the hedonic quality test showed that there was an influence of coconut pulp substitution on aspects of color, compactness, taste and aroma. On hedonic tests it is known that there was no significant influence. The iron content of coconut pulp (P5) is 2.75 mg / 100g. There was an increase in iron content by 27% when compared to pure coconut group
Daya Terima Dan Kadar Zat Besi (Fe) Serundeng Ampas Kelapa Amiroh Amiroh; Armita Athennia; Desi Ramayanti
Journals of Ners Community Vol 13 No 1 (2023): Journals of Ners Community
Publisher : Fakultas Ilmu Kesehatan Universitas Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55129/jnerscommunity.v13i1.2567

Abstract

Coconut pulp is a by-product of coconut milk processing. Coconut pulp is known to have a high iron content so that its potential to be food iron sources. Serundeng is a complementary food used in the community. The purpose of this study was to determine the effect of coconut substitution by coconut pulp on the organoleptic properties and acceptabilities as well as the increasing in iron (Fe) levels. This study was experimental with 5 treatments, P1 (0 gr of coconut pulp), P2 (25 gr of coconut pulp), P3 (50 gr of coconut pulp), P4 (75 gr of coconut pulp), P5 (100 gr of coconut pulp). This study used the ANOVA test and continued with DMRT when there was a significant influence. The results of the hedonic quality test showed that there was an influence of coconut pulp substitution on aspects of color, compactness, taste and aroma. On hedonic tests it is known that there was no significant influence. The iron content of coconut pulp (P5) is 2.75 mg / 100g. There was an increase in iron content by 27% when compared to pure coconut group.
Co-Authors Amiroh Amiroh anggreini, riski ayu Desi Ramayanti Nurul Azizah Choiriyah Ryan Suparman