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Tinjauan Keamanan Pangan Makanan Gorengan Berdasarkan Cemaran Kimia yang Dijual di Sepanjang Jalan Kaliurang Sleman Yogyakarta Ristu Nuryani; Elza Ismail; Tjarono Sari
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background : Food is a basic need for human growth, maintenance, health improvement. Safe food is free from biology and chemistry impurities, and other substances that are harmful for human health such as heavy metal contamination of lead (Pb) and zinc (Zn). Lead found at vehicle exhaust fumes and water can be a poison that damages the central nervous system. Although zinc is needed for the body, zinc can be toxic if it is over consumed. Zinc can be found in cooking utensils, water, and air. Foods sold on the roadside have great risksof impurities exposition of Pb and Zn, one of them is fried foods that are highly preferred by people. Objective : To find out the food safety of fried foods that are sold along Kaliurang street, Sleman, Yogyakarta based on chemical impurities of Pb and Zn Method.: This research was a descriptive observational with cross sectional study design. The data obtained were analyzed descriptively. The sample consists of 9 fried foods (it was known as tahuisi, fried tofu filled with vegetables) which were cooked on the street and exposed to 2 hours. The samples were raw tofu and fried tofu. This research was conducted at Health Laboratory Hall Yogyakarta quantitatively with AAS method. Results :100% of samples containing lead level between 0.1 to 0.6 mg/kg and zinc levels 12 to 15 mg/kg. The lead level of 77,7% of the sample ≥ the maximum level to consume, with 22.2% sample ≤ the maximum level to consume, that is 0.25 mg/kg. The lead level was increased from raw to fried tofu to after-2-hour-exposed tofu. The level of zinc in 100% of samples ≤ tolerable upper intake level (40 mg/kg).The difference of the zinc level in raw, fried, after a 2-hour exposed tofuwas caused by the use of water, the frying pan, and the condition of the contaminated air. Conclusion : The food safety of fried foods based on the lead impurities was 22.2% of the samples was safe to consume and 77,2% of the sample was not safe to consume, while based on the impurities of zinc, 100% of the sample was safe to consume. Keywords. Fried food, food safety, lead (Pb) level, zinc (Zn) level.

Hubungan Asupan Protein dengan Kadar Ureum dan Kreatinin pada Pasien Gagal Ginjal Kronik yang Sedang Menjalani Hemodialisa di Unit Hemodialisa RS PKU Muhammadiyah Yogyakarta Irma Ibrahim; Isti Suryani; Elza Ismail
JURNAL NUTRISIA Vol 19 No 1 (2017): Vol 19 No 1 (2017): Maret 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Chronic Kidney Disease (CKD) is complication of progressive kidney disease. Kidney will lose its function to control volume and body fluids. Patient CKD will be at terminal illness in various term from 2-3 months until 30-40 years. Hemodialysis is needed for CKD stadium terminal when kidney is unable to excrete waste of metabolism, control electrolyte and fluids balance, and secrete hormone. This condition will lead cumulative Nitrogen as waste product of metabolism. Objective: To determine relation between protein intake with ureum and creatinine concentration on CKD patient with hemodialysis at Hemodialysis Unit in PKU Muhammadiyah Yogyakarta Hospital. Methods: This is a descriptive analytic research using cross sectional research design. It was held on August 2016 at PKU Muhammadiyah Yogyakarta Hospital. Population is all CKD patients with Hemodialysis. Subject is chosen by inclusion criteria: want to join research and has 30-60 years old. Results: There is no significant correlation both protein intake with ureum concentration p=0.438 and protein intake with creatinin concentration p=0.205 based on Rank Spearman test. Conclusion: There is no significant correlation both protein intake with ureum concentration, and protein intake with creatinin concentration on patients with CKD at Hemodialysis Unit in PKU Muhammadiyah Yogyakarta Hospital. Keywords: Protein intake, Ureum, Creatinin

Variasi Pencampuran Daging Ikan Gabus dengan Tempe Kedelai pada Pembuatan Sosis Ditinjau dari Sifat Fisik, Organoleptik, dan Kadar Protein Agtari N I; Noor Tifauzah; Elza Ismail
JURNAL NUTRISIA Vol 19 No 1 (2017): Vol 19 No 1 (2017): Maret 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background : Sausage is processed minced meat which is mixed with spices. Generally, sausage is made of beef which contains high cholesterol. It is not suitable to be consumed by anyone who has high blood pressure or who has high cholesterol in blood. Moreover, the price of beef in the market is quite expensive. Thus, alternatif option is needed to replace the main ingredient in order to be affordable for all people. Objective : The aim of this research is to determine the chracteristics of sausage product with mixed variation of common snakehead fish and soybean tempeh based on phisical characteristics, organoleptic characteristics, and protein content. Method : This research was a quasi-experimental with simple random design. Observation of physical characteristics was analizeddesciptively. Organoleptic charecteristic was analized by Kruskall-Wallis Test,it was continued to Mann Whitney Test if there was a difference. Protein content was analized desciptively. The results of physical characteristic were more soybean tempeh added, the color of sausage was more brown, the fishy smell was reduced, the taste of tempe was stronger, the taste of fish was reduced, and also the texture was softer. Result : The result of organoleptic charecteristics of the sausage which gets highest positive response on color and taste was sausage which has mixture of 80% common snakehead fish and 20% soybean tempeh. For smell and texture, sausage which gets highest positive response was sausage which has mixture of 90% common snakehead fish and 10% soybean tempeh. The result of protein content was more soybean tempeh added, the protein content was smaller. Conclusion : The conclucion of this research is mixing soybean tempeh influences the characteristics of sausage based on physical characteristics, organoleptic characteristics, protein content. Key words : sausage, common snakehead fish, soybean tempeh, physical characteristic, organoleptic characteristic, protein

Pengaruh Penyuluhan pada Penjual Gorengan tentang Keamanan Pangan terhadap Kandungan Logam Berat (Pb dan Zn) Gorengan di Sepanjang Jalan Kaliurang Yogyakarta Elza Ismail; Tjarono Sari
JURNAL NUTRISIA Vol 18 No 2 (2016): September 2016
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Food is a basic need for human growth, maintenance, health improvement. The goodfood mean is free from biology and chemistry impurities, and other substances that are harmful for human health such as heavy metal contamination of lead (Pb) and zinc (Zn). Lead found at vehicle exhaust fumes and water can be a poison that damages the central nervous system. Although zinc is needed for the body, zinc can be toxic if it is over consumed. Zinc can be found in cooking utensils, water, and air. Foods sold on the roadside have great risksof impurities exposition of Pb and Zn, one of them is fried foods that are highly preferred by people. Objective: To find out the food safety of fried foods that are sold along Kaliurang street, Sleman, Yogyakarta based on chemical impurities of Pb and Zn Method: This research was a descriptive observational with cross sectional study design. The data obtained were analyzed descriptively. The sample consists of 9 fried foods (it was known as tahu isi, fried tofu filled with vegetables) which were cooked on the street and exposed to 2 hours. The samples were raw tofu and fried tofu. This research was conducted at Health Laboratory Hall Yogyakarta quantitatively with AAS method. Results: 100% of samples containing lead level between 0.1 to 0.6 mg/kg and zinc levels 12 to 15 mg/kg. The lead level of 77,7% of the sample ≥ the maximum level to consume, with 22.2% sample ≤ the maximum level to consume, that is 0.25 mg/kg. The lead level was increased from raw to fried tofu to after-2-hour-exposed tofu. The level of zinc in 100% of samples ≤ tolerable upper intake level (40 mg/kg).The difference of the zinc level in raw, fried, after a 2-hour exposed tofuwas caused by the use of water, the frying pan, and the condition of the contaminated air. Conclusion: The food safety of fried foods based on the lead impurities was 22.2% of the samples was safe to consume and 77,2% of the sample was not safe to consume, while based on the impurities of zinc, 100% of the sample was safe to consume. Keywords: Fried food, food safety, lead (Pb) level, zinc (Zn) level.

Tinjauan Sifat Fisik, Organoleptik, Kadar Protein Dan Kadar Kalsium Pada Variasi Pencampuran Getuk Kacang Tolo (Vigna Unguiculata) Dwi Ratna Ningsih; Elza Ismail; Waluyo Waluyo
Jurnal Teknologi Kesehatan (Journal of Health Technology) Vol. 13 No. 1 (2017): Maret
Publisher : POLTEKKES KEMENKES YOGYAKARTA

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Getuk is traditional food that familiar in all age group. However, nutrient content of getuk not widely avaible. Cowpea containing protein and highcalcium have many beneficial for our body. This research aims to know the differences in physical characteristic, organoleptic and Phytic acid levels of getuk kacang tolo with mixing variations of cowpea. The kind of research is quasi experiment with simple random design using 4 treatment , 2 repiclates and 2 units of the experiment. The research sample is getuk kacang tolo with varians of cowpea 0% as control and getuk with the mixing variations of cowpea 25%, 50% and 75%. Physical characteristic were analyzed by descriptive. Organoleptic of data analysis using statistical tests Kruskal Wallis continued Mann-Whitney if there is a difference whereas Phytic acid levels using statistical test Anova continued Tukey if there is a difference. The results of this research is the addition of color produce more cowpea browned, the texture of mixing variations of cowpea not chewy whereas aroma and flavor are same with the control. The color of getuk kacang tolo with variations cowpea 50%, the texture of getuk kacang tolo with variations cowpea 75%, the aroma with variations cowpea 25% and the flavour getuk kacang tolo with variations cowpea 50% most preferred panelist. Protein levels in 100 g material with the variatins of cowpea 0%, 25%, 50% and 75% respectively are 1.16 g; 2.96 g; 4.56 g; 6.13 g. Calsium levels in 100 g material with the variations of cowpea 0%, 25%, 50% and 75% respectively are 237.2 mg; 388.1 mg; 596,27 mg; 736,57 mg. Conclusion of this research is the variations of mixing of cowpea in making getuk kacang tolo impact on physical characteristic, organoleptik, Protein levels and Calcium levels.

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