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All Journal Jurnal Pangan dan Agroindustri Jurnal Abdimas Mahakam JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Caring : Jurnal Pengabdian Masyarakat
Rahma Micho Widyanto
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences

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Intervensi Edukasi Gizi dan Gaya Hidup terhadap Antropometri dan Faktor Resiko Sindrom Metabolik pada Dewasa Muda dengan Berat Badan Lebih dan Kegemukan Dian Handayani; Sri Andarini; Inggita Kusumastuty; Adelya Desi Kurniawati; Ilzamha Hadijh Rusda; Rahma Micho Widyanto; Eka Nanda Wulandar; Wahyu Alfyati Regina
Jurnal Abdimas Mahakam Vol. 3 No. 1 (2019): Januari
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.013 KB) | DOI: 10.24903/jam.v3i1.404

Abstract

Obesitas adalah peningkatan berat badan akibat asupan yang melampaui kebutuhan fisik dan skeletal yang ditandai dengan penimbunan lemak tubuh yang berlebih. Obesitas dapat meningkatkan resiko kematian. Selain hal tersebut, peningkatan indeks Massa Tubuh (IMT) berkaitan dengan tingginya tekanan darah dan terjadinya peningkatan total kolesterol menjadi salah satu faktor terjadinya resiko jantung koroner dan stroke. Kegiatan pengabdian masyarakat ini dilakukan kepada mahasiswa Jurusan Gizi Fakultas Kedokteran Universitas Brawijaya dengan tujuan memberikan pemahaman kepada mahasiwa terkait manfaat hidup sehat dengan berat badan ideal serta mencetak edukator obesitas pada mahasiswa. Metode yang digunakan adalah edukasi kepada mahasiswa terkait perubahan gaya hidup sehat serta pre dan post test dari intervensi. Hasil dari pengukuran antara parameter sebelum dan sesudah intervensi adalah terdapat perbedaan yang signifikan terhadap berat badan, IMT dan nilai VO2Max dan tidak ada perbedaan yang signifikan terhadap parameter % lemak total, % visceral fat, kadar kolesterol dan kadar glukosa darah puasa. Hal ini bisa disebabkan oleh banyak faktor seperti tingkat kepatuhan, peserta yang sedang sakit, usia dan lain-lain. Hasil kegiatan ini dapat memberi pemahaman kepada mahasiswa bahwa perubahan gaya hidup sehat dapat mempengaruhi berat badan, IMT dan nilai VO2Max dengan intervensi yang dilakukan seperti dalam kegiatan pengabdian masyarakat ini. Mahasiswa juga dapat mengetahui dinamika menjadi edukator dalam memberi edukasi kepada masyarakat umum.
Aktivitas Antioksidan dan Antibakteri Ekstrak Etanol Buah Ihau (Dimocarpus longan var. malesianus Leenh) Terhadap Bakteri Gram Positif (Staphylococcus aureus) Irma Sarita Rahmawati; Rahma Micho Widyanto; Annisa Rizky Maulidiana; Muhammad Surya Madani; Choirun Nisa Riski
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 7, No 2 (2022): Mei 2022
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v7i2.1191

Abstract

Ihau fruit (Dimocarpus longan var. malesianus Leenh) is a typical Kalimantan fruit which has a longan-like morphology. The vitamin C content and various phytochemical compounds of ihau has the potential as a natural antioxidant and antibacterial agent. This study aimed to determine the potential antioxidant and antibacterial activity of ihau extract on Staphylococcus aureus bacteria in vitro with a post-test only control group design. Samples were extracted with 96% ethanol and water using the maceration method. Antioxidant activity measured using DPPH test. Antibacterial test using well diffusion method was performed in six treatment groups (ethanol extract concentration 50, 60, 70, 80, 90, 100mg/ml), positive control (Ampicillin) and negative control (sterile distilled water). The results showed that IC50 value for the ethanol extract of ihau was 681.05 g/ml and the aqueous extract was 698.3 g/ml. The antibacterial test indicated that ethanol extract had an inhibitory effect on the growth of Staphylococcus aureus at 70 mg/ml to 100 mg/ml concentration. It can be concluded that ihau fruit extract has antibacterial ability against gram positive bacteria (Staphylococcus aureus) but does not have antioxidant activity.Keywords - Ihau fruit, ethanol extract, antioxidant, antibacterial, Staphylococcus aureus.
Pengaruh Tepung Kulit Pisang Kepok (Musa Paradisiaca L.) terhadap Aktivitas Antioksidan dan Sitotoksisitas pada Sel Kanker Payudara T-47D Zhafirah Salma Putri; Reyna Rachma Wati; Rahma Micho Widyanto; Yosfi Rahmi; Wahyu Diah Proborini
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 5, No 3 (2020)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v5i3.380

Abstract

Abstrak – Kanker payudara masih menjadi permasalahan kesehatan yang kompleks. Salah satu upaya untuk mengatasi kanker adalah dengan konsumsi makanan tinggi kandungan antioksidan. Bahan pangan alternatif potensial adalah kulit pisang kepok yang mengandung senyawa fitokimia kaya antioksidan.Tepung kulit pisang belum banyak dimanfaatkan dan belum diteliti kandungan antioksidan serta potensi antikankernya. Penelitian ini bertujuan untuk melihat nilai aktivitas antioksidan, toksisitas, dan efek sitotoksisitas terhadap sel T-47D secara in vitro. Kulit dari pisang kepok matang direndam dalam larutan 1% Na2S2O5 selama 15 menit, dikeringkan dalam oven kabinet pada suhu 60ºC selama 7 jam, dihancurkan menggunakan blender, dan diayak menggunakan ayakan 80 mesh. Uji aktivitas antioksidan dilakukan dengan metode DPPH (2,2-difenil-1-pikrillhidrazil), uji toksisitas menggunakan metode BSLT (Brine Shrimp Lethality Test) serta uji sitotoksisitas dilakukan menggunakan MTT assay(3-(4, 5-dimetiltiazol-2-il)-2, 5-difeniltetrazolium bromid).Hasil aktivitas antioksidan didapatkan nilai IC50237,684 ppm yang menunjukkan aktivitas antioksidan bersifat sangat lemah, hasil uji toksisitas adalah LC50 4.665, 77 ppm yang menunjukkan tidak bersifat toksik bagi larva Artemia salina L. serta hasil IC50uji sitotoksisitas adalah 720.396 µg/ml yang menunjukkan efek sitotoksisitas lemah sehingga tepung kulit pisang kepok tidak berpotensi sebagai antikanker terhadap sel T-47D. Abstract - Breast cancer still becomes a complex health problem. One of the attempts to overcome cancer is by consuming high antioxidants foods. Potential alternative food is kepok banana peels which contain phytochemical compounds rich in antioxidants. Banana peel flour has not been widely used and has not yet been studied its antioxidant content and anti-cancer potential. This study aimed to see the value of the antioxidant activity, toxicity, and cytotoxicity effects on T-47D cells in vitro. The peel of ripe kepok banana was soaked in 1% Na2S2O5 solution for 15 minutes, dried in a cabinet oven at 60ºC for 7 hours, grounded using a blender, and sieved using an 80 mesh sieve. The antioxidant activity test was carried out by the DPPH (2,2-diphenyl-1-pikrillhidrazil) method, the toxicity test used the BSLT (Brine Shrimp LethalityTest) method and the cytotoxicity test was carried out using the MTT assay (3- (4, 5-dimethyltiazol-2-il ) -2,5-diphenyl tetrazolium bromide). The antioxidant activity test results were IC50at 237,684 ppm which showed weak antioxidant activity, the toxicity test results were LC50at4,665.77ppm which showed no toxic effects for Artemia salina L. larvae and cytotoxicity test results were IC50at 720,396 µg / ml which showed a weak cytotoxicity effect indicating that kepok banana peel flour has no potential as an anticancer against T-47D cells.Keywords –Tepung kulit pisang kepok, Antioksidan, Sitotoksisitas, BSLT, Kanker payudara, T-47D
Profil Asam Lemak Jenuh Dan Tak Jenuh serta Kandungan Kolesterol Nugget Daging Kelinci New Zealand White (Oryctolagus cuniculus) Nia Fitriani Aisyah; Nisa Aisyah; Titis Sari Kusuma; Rahma Micho Widyanto
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 5, No 2 (2019)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v5i2.356

Abstract

Abstrak - Daging kelinci merupakan salah satu jenis daging yang memiliki potensi tinggi dalam pemenuhan konsumsi daging bagi masyarakat. Daging kelinci memiliki beberapa keistimewaan yaitu kandungan asam lemak jenuh dan kolesterol yang rendah serta kandungan asam lemak tak jenuh yang tinggi. Salah satu produk olahan daging kelinci yang bisa diperkenalkan kepada masyarakat adalah nugget daging kelinci yang diharapkan dapat memiliki manfaat kesehatan untuk menurunkan risiko Penyakit Jantung Koroner. Tujuan dari penelitian ini adalah untuk mengetahui profil asam lemak jenuh dan tak jenuh serta kandungan kolesterol pada nugget daging kelinci New Zealand White (Oryctolagus cuniculus). Desain penelitian yang digunakan adalah deskriptif eksploratif dengan 3 kali pengulangan menggunakan resep yang sama. Profil asam lemak dan kandungan kolesterol diuji menggunakan metode kromatografi gas. Hasil penelitian menunjukkan bahwa nugget daging kelinci mengandung 17 profil asam lemak jenuh dengan kandungan tertinggi yaitu asam palmitat, disusul oleh asam behenik, asam lignoserik, asam miristat, dan asam margarik. Kemudian, untuk profil asam lemak tak jenuh pada nugget daging kelinci mengandung 9 profil asam lemak tak jenuh tunggal dengan kandungan tertinggi yaitu asam oleat, disusul oleh asam nervonat, asam erukat, asam trans 9 elaidat, dan asam palmitoleat. Untuk asam lemak tak jenuh ganda terdiri dari 11 profil asam lemak dengan kandungan yang tertinggi yaitu asam linoleat, disusul oleh DHA, dan EPA. Selain asam lemak, nugget daging kelinci juga mengandung kolesterol sebesar 15,12 mg/100 g. Dengan kandungan gizi yang baik, nugget daging kelinci diharapkan dapat menjadi alternatif makanan untuk menurunkan risiko Penyakit Jantung Koroner.Abstract - Rabbit meat is one type of meat that has high potential in fulfilling meat consumption for the community. Rabbit meat has several advantages is low saturated fatty acid content and cholesterol and high unsaturated fatty acids. One of the processed products of rabbit meat that can be introduced to the community is rabbit meat nuggets that expected has health benefits it can reduce the risk of coronary heart disease. The purpose of this study was to know profile of saturated fatty acids, unsaturated fatty acids, and cholesterol content on rabbitmeat nuggetsofNewZealandWhite (Oryctolagus cuniculus). The research design used was descriptive exploratory with 3 repetitions using the same recipe. Profiles of fatty acids and cholesterol content were tested using gas chromatography method. The results showed that rabbit meat nuggets contained 17 profiles of saturated fatty acids with the highest content of palmitic acid, followed by behenic acid, lignoseric acid, myristic acid, and margaric acid. Then, for unsaturated fatty acid profiles on rabbit meat nuggets containing 9 profiles of monounsaturated fatty acids with the highest content, oleic acid, followed by nervonic acid, erucic acid, elaidat trans acid 9, and palmitoleic acid. Polyunsaturated fatty acids consist of 11 fatty acid profiles with the highest content, linoleic acid, followed by DHA, and EPA. Besides fatty acids, rabbit meat nuggets also contain cholesterol of 15,12 mg / 100 g. With a good nutrition content, rabbit meat nuggets are expected to be an alternative food to reduce the risk of coronary heart disease.Keywords – Cholesterol, Profile of saturated and unsaturated fatty acids, Rabbit meat nuggets
Analisis Kandungan Makronutrien Formula Bakso Ikan Lele Dumbo (Clarias gariepinus) dengan Tepung Biji Nangka (Artocapus Heterophyllus) Tifany Prasaja; Titis Sari Kusuma; Rahma Micho Widyanto; Ilzamha Hadijah Rusdan
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 5, No 2 (2019)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v5i2.354

Abstract

Abstrak –Kondisi keabnormalan profil lemak yang tinggi secara tidak langsung menggambarkan keadaan dislipidemia. Konsumsi ikan yang masih rendah dan potensi biji nangka yang memiliki kalori rendah dapat dijadikan alternatif makanan rendah kalori berupa bakso ikan. Sebelumnya telah dilakukan uji daya terima formula bakso ikan dengan tepung biji nangka, tetapi komposisi formula tersebut belum sesuai dengan SNI 766:2014. Penelitian ini bertujuan untuk mengetahui kandungan makronutrien produk bakso ikan lele dumbo yang diformulasikan dengan tepung biji nangka, serta mengetahui formula terbaik yang sesuai dengan SNI. Terdapat tiga formula bakso ikan yaitu P0 (25,8% ikan lele dan 64,5% tepung tapioka), P1 (25,8% ikan lele dan 64,5% tepung biji nangka), dan P2 (45,2% ikan lele dan 45,2% tepung biji nangka). Ketiga formula dilakukan uji proksimat dengan dua kali ulangan untuk variabel kadar protein, lemak, karbohidrat, kadar abu, kadar air dan serat kasar. Hasil uji ANOVA menyatakan terdapat perbedaan diantara ketiga formula pada semua variabel dan formula yang paling sesuai dengan SNI 766:2014 adalah formula P2 yang mengandung protein 10,35%, lemak 1,64%, karbohidrat 23,97% yang setara dengan 151,92 kkal/100 g.Abstract -  The abnormality of high fat profiles indirectly illustrates the condition of dyslipidemia. The consumption of fish that still low and the potential of jackfruit seeds that have low calories can be used as alternative low-calorie foods in the form of fish meatballs. Previously, it was tested the acceptability of fish meatball formula with jackfruit seed flour, but the composition of the formula was not in accordance with SNI 766: 2014. This study aims to determine the macronutrient content of African catfish meatballs formulated with jackfruit seed flour, and to find out the best formula according to SNI. There are three fish meatball formulas, namely P0 (25,8% catfish and 64,5% tapioca flour), P1 (25,8% catfish and 64,5% jackfruit seed flour), and P2 (45,2% catfish and 45,2% jackfruit seed flour). The three formulas were carried out by proximate test with two replications for variable levels of protein, fat, carbohydrate, ash content, moisture content and crude fiber. The ANOVA test results state that there are differences between the three formulas on all variables and the formula that best fits SNI 766: 2014 is P2 formula which contains 10,35% protein, 1,64% fat, 23,97% carbohydrate which is equivalent to 151,92 kcal / 100 g.Keywords – Proximate analysis, Catfish meatballs, Dislipidemia, Jackfruit seed flour, SNI.
Pengaruh Subtitusi Tepung Daun Kumis Kucing (Orthosiphon Stamineus B.) Terhadap Mutu Gizi Sus Kering Sebagai Makanan Selingan Pasien Kemoterapi Nur Amaliah Ahmad; Laksmi Karunia Tanuwijaya; Rahma Micho Widyanto
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 5, No 3 (2020)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v5i3.379

Abstract

Abstrak –Kemoterapi merupakan terapi pengobatan kanker dengan menggunakan obat-obatan sitostatika untuk menghancurkan sel kanker atau menghambat perkembangan sel kanker.Efek samping dari pengobatan kemoterapi berupa anoreksia, mual dan muntah, sehingga dapat mempengaruhi asupan makan pasien dan menyebabkan pasien mengalami malnutrisi. Sus Kering merupakan makanan yang dibuat untuk pasien kemoterapi dengan ukuran kecil namun memiliki kandungan gizi yang tinggi.Penelitian ini bertujuan untuk mengetahui perbedaan kandungan zat gizi makrodan energi total pada sus kering substitusi tepung daun kumis kucing pada keempat formulasi terbaik dengan komposisi tepung terigu: tepung daun kumis kucing masing-masing (P0) 100:0 ; (P1) 90:10, (P2) 85:15, (P3) 80:20. Desain penelitian true experimental dengan menggunakan rancangan acak lengkap dengan menggunakan variabel kontrol dan tiga perlakuan. Ulangan dilakukan sebanyak 3 kali sehingga total sampel sebanyak 12. Hasil penelitian menunjukkan bahwa rata-rata kadar zat gizi dan energi total pada sus kering substitusi tepung daun kumis kucing secara berturut-turut sebagai berikut, karbohidrat 10,30 gram, protein 3,71 gram, lemak 10,18 gram dan energi 146,21 kkal per satu takaran saji atau 25 gram. Hasil analisis statistik uji beda One Way Anova dan Kruskal Wallis menunjukkan tidak ada perbedaan signifikan pada karbohidrat, protein, lemak dan energi (p>0,05). Dapat disimpulkan bahwa tepung daun kumis kucing tidak mempengaruhi kandungan zat gizi makro dan energi total pada sus kering substitusi tepung daun kumis kucing sebagai makanan selingan pasien kemoterapi.Abstract - Chemotherapy is a cancer treatment therapy by using cytotoxic medicines to eliminate cancer cells or inhibit the growth of cancer cells. Side effects of chemotherapy medication are anorexia, nausea, and vomit that impact the absorption of nutrition and malnutrition to the patients. Choux paste is a food specially designed for chemotherapy patients in small size but have high nutrition. This study aims to investigate the difference of macronutrients content and total energy of chou pastry with Java Tea (Orthosiphon stamineus) based flour with four best formulation that has a composition of wheat flour: Java Tea based flour with the ratio of each (P0) 100:0 (P1) 90:10 (P2) 85:15 (P3) 80:20. This study conducted with a true experimental design that used a completely randomized design method with control variables and three treatments. Repetition is performed three times for 12 total samples. Results are shown that mean of macronutrients level and total energy of chou pastry with Java Tea based flour are as follows, carbohydrate 10,30 grams, protein 3,71 grams, fat 10,18 grams, and energy 146,21 kcal for one serving size or 25 gram. The comparative study of One Way Anova and Kruskal Wallis showed that there are no significant differences in carbohydrate, protein, fat, and energy (p> 0.05). It can be concluded that Java Tea whiskers based flour does not affect macronutrient content and total energy of choux pastry with Java Tea based flour as a snack for a chemotherapy patient.Keywords –Tepung daun kumis kucing, Kadar karbohidrat, Protein, Lemak, Energi, Sus kering, Kemoterapi
Analisa Zat Gizi, Kadar Asam Lemak, serta Komponen Asam Amino Nugget Daging Kelinci New Zealand White (Oryctolagus cuniculus) Rahma Micho Widyanto; Titis Sari Kusuma; Ardhila Lovi Hasinofa; Adelia Paradya Zetta; Frisa Inda Vega Br Silalahi; Rakhmawati Widya Safitri
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 4, No 3 (2018)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v4i3.284

Abstract

Abstrak - Nugget merupakan salah satu jenis produk olahan beku siap saji yang sering dijumpai di tengah-tengah masyarakat. Kelinci New Zealand White (Oryctolagus cuniculus) adalah jenis kelinci yang dikembangkan untuk tujuan pedaging. Pembuatan nugget daging kelinci dalam rangka untuk meningkatkan upaya diversifikasi produk olahan daging. Bahan yang digunakan dalam penelitian ini adalah daging kelinci yang diolah menjadi nugget. Penelitian ini bertujuan untuk menganalisis kadar  proksimat, kadar asam lemak dan asam amino pada nugget daging kelinci jenis ras New Zealand White (Oryctolagus cuniculus). Rancangan penelitian menggunakan 3 kali ulangan untuk setiap sampel pengujian. Hasil pengujian menunjukkan nilai proksimat daging kelinci adalah protein sebesar 10.71g per 100g sampel, kandungan air sebesar 54,66%, kadar abu sebesar 1%, karbohidrat sebesar 30,29%. Kadar asam lemak jenuh per 100g sampel adalah 1.16mg, sedangkan kandungan asam lemak tidak jenuh per 100g sampel adalah 1.17mg. Untuk hasil kandungan asam amino esensial per 100g sampel adalah : Histidin : 0.42g, Arginin : 0.75g, Treonin : 0.54g, Valin : 0.60g, Isoleusin :0.54g, Leusin :0.94g, Penilalanin : 0.59g, dan Lisin : 1.01g. Sedangkan  kandungan asam amino non esensial per 100g sampel adalah : Asam aspartat: 1.18g, Asam glutamat: 2.31g, Serin: 0.58g, Glisin : 0.69g, Alanin : 0.90g, dan Prolin : 11.63g. Dengan kandungan gizi yang cukup baik , daging kelinci bisa menjadi alternatif bahan nugget untuk pemenuhan kebutuhan gizi keseharian.Kata kunci - nugget kelinci, proksimat, asam lemak, asam aminoAbstract - Nugget is one type of processed frozen ready-to-eat products that are often found in the midst of society. The New Zealand White Rabbit (Oryctolagus cuniculus) is a type of rabbit developed for the purpose of broilers. Making rabbit meat nuggets in order to increase the diversification efforts of processed meat products. The material used in this research is rabbit meat that is processed into nuggets. The aim of this research is to analyze proximate, fatty acid and amino acid content on rabbit nugget of New Zealand White (Oryctolagus cuniculus). The study design used 3 replicates for each test sample. The result of the test shows that the proximate value of rabbit meat is protein of 10.71g per 100g sample, the water content is 54,66%, the ash content is 1%, the carbohydrate is 30,29%. The saturated fatty acid level per 100g sample is 1.16mg, while the content of unsaturated fatty acids per 100g sample is 1.17mg. For the results of the essential amino acid content per 100g of sample are: Histidin: 0.42g, Arginine: 0.75g, Treonin: 0.54g, Valin: 0.60g, Isoleucine: 0.54g, Leusin: 0.94g, Penilalanin: 0.59g, and Lisin: 1.01 g. While the content of non essential amino acids per 100g of sample are: Aspartic acid: 1.18g, Glutamic acid: 2.31g, Serine: 0.58g, Glycine: 0.69g, Alanin: 0.90g, and Prolin: 11.63g. With a fairly good nutritional content, rabbit meat can be an alternative ingredient nugget to meet the daily nutritional needs.Keywords - rabbit nugget, proximate, fatty acid, amino acid
GENERA-Z TANGGUH; GEN-Z OF PRIMAGANDA JOMBANG HIGH SCHOOL EMPOWERMENT TOWARDS HANDLING OF COVID-19 IN THE SCHOOL WITH PREVENTIVE AND 4T (TRACING, TEXTING, TESTING, TREATMENT) EFFORT Akhiyan Hadi Susanto; Rahma Micho Widyanto; Shila Wisnasari; Nurona Azizah; Rustiana Tasya Ariningpraja
Caring : Jurnal Pengabdian Masyarakat Vol 2, No 2 (2022): CARING Jurnal Pengabdian Masyarakat (Agustus 2022)
Publisher : Caring : Jurnal Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.caringjpm.2022.002.02.1

Abstract

The government has started to require limited face-to-face learning starting in July 2021. Until now, cases of Covid-19 transmission are still being reported. Primaganda High School, Jombang is one of the high schools in Jombang within the Pondok Pesantren environment with moderate exposure to Covid-19 transmission. The risk of transmission during face-to-face learning will be quite high, so there is a need for an integrated management of COVID-19 handling based on proper human resource empowerment. The purpose of community service is to increase empowerment through training. The integrated training was provided for 2 months involving 46 students (referred to as “Genera-Z Tangguh”) as initial movers. Empowerment focuses on preventing the transmission of Covid-19 (education and application of health protocols), and 4T (tracing, texting, testing, treatment) by utilizing digital applications. Activity results include, 1) An increase in the knowledge of Tangguh Genera-Z members about the application of health protocols in schools with an average score of 90 (pre-test mean 30), 2) An increase in knowledge of Tangguh Genera-Z members about 4T cases of Covid-19 with an average post-test score of 70 (pre-test mean 30), 3) The establishment of an integrated Covid-19 handling system related to reporting management and handling of related parties at Primaganda High School Jombang. It can be concluded that this activity is one of the important student social activities and needs to be an example for its application in other schools, to prevent the spread of Covid-19 in the school environment.
EFFECT OF FERMENTATION TIME ON MINERAL PROFILE AND TOTAL MOLD OF COWPEA (Vigna unguiculata) TEMPEH Irma Sarita Rahmawati; Ghina Putri Dyanti; Muhammad Surya Madani; Rahma Micho Widyanto; Lola Ayu Istifani; Annisa Rizky Maulidiana; Ekkel Lintang Aisyiyah
Jurnal Pangan dan Agroindustri Vol. 11 No. 4: October 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.04.2

Abstract

Tempe is one of the popular foods in Indonesia which comes from fermented soybeans with the help of Rhizopus oligosporus. The development of tempeh with non-soy ingredients is starting to be carried out frequently. Cowpea (Vigna unguiculata subsp. unguiculata) is one of the nuts that is often consumed by Indonesian people. Cowpeas can be an alternative substrate for tempeh fermentation, because of their nutritional content, including vitamins and minerals, which are quite good for the body. However, some of these minerals are still bound to the phytic acid compound so it needs to be explained by the fermentation process. This research aimed to determine the ash content, mineral content of iron, calcium, and total mold in cowpea tempeh at a fermentation time of 35, 45, and 54 hours using standard methods. The research design used was a Completely Randomized Design (CRD) with repetition 3 times for each treatment for fermentation duration P1 (35 hours), P2 (45 hours), and P3 (54 hours). The ash and calcium content of cowpea tempeh decreased with fermentation times of 45 and 54 hours compared to 35 hours. In terms of iron content, the amount was almost the same at all fermentation times. Meanwhile, the total number of molds increased with fermentation times of 45 and 54 hours. Based on the results of observations for further research, the fermentation time for making cowpea tempeh used in this optimization was determined to be 35 hours. A fermentation time of 35 hours produces good cowpea tempeh, high calcium content, and efficient time and energy.
Co-Authors Adelia Paradya Zetta Adelya Desi Kurniawati Akhiyan Hadi Susanto Annisa Rizky Maulidiana Ardhila Lovi Hasinofa Choirun Nisa Riski Dian Handayani Eka Nanda Wulandar Ekkel Lintang Aisyiyah Frisa Inda Vega Br Silalahi Ghina Putri Dyanti Ilzamha Hadijah Rusdan Ilzamha Hadijh Rusda Inggita Kusumastuty Irma Sarita Rahmawati Laksmi Karunia Tanuwijaya Lola Ayu Istifani Muhammad Surya Madani Nia Fitriani Aisyah Nisa Aisyah Nur Amaliah Ahmad Nurona Azizah Rakhmawati Widya Safitri Reyna Rachma Wati Rustiana Tasya Ariningpraja Sri Andarini Tifany Prasaja Titis Sari Kusuma Wahyu Alfyati Regina Wahyu Diah Proborini Wisnasari, Shila Yosfi Rahmi Zhafirah Salma Putri