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All Journal Jurnal Pangan dan Gizi JMM (Jurnal Masyarakat Mandiri) Jurnal Kesehatan Manarang Jurnal Sehat Mandiri JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Ilmiah Kesehatan (JIKA) Komunitas : Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi dan Kesehatan
Nazarena, Yunita
Poltekkes Kemenkes Palembang
Agriculture, Biological Sciences & Forestry Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Jurnal Sehat Mandiri

 1 
Pengaruh Lama Penyimpanan Terhadap Nilai pH Dadih Fortifikasi Vitamin D3 Ayu Meilina; Yunita Nazarena; Yuli Hartati
Jurnal Sehat Mandiri Vol 17 No 1 (2022): Jurnal Sehat Mandiri, Volume 17, No.1 Juni 2022
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v17i1.612

Abstract

Research on 504 women aged 18-40 years found the average serum concentration of 25(OH)D was 48 nmol/L with the incidence of vitamin D deficiency as much as 63%. Vitamin D deficiency is associated with several metabolic diseases. This incident can be controlled with fortification of vitamin D which is usually given to dairy products and their processed products. Dadih is the result of spontaneously fermenting buffalo milk at a temperature of 28°-32°C for 24-48 hours in a bamboo tube. pH is an important factor that affects the survival of lactic acid bacteria found in fermented products. Decrease in pH along with an increase in total acid. The higher the total acid, the lower the pH of Dadih. This study aims to test the stability of the pH value of Dadih during storage at cold temperatures for 28 days. This study used an experimental study with five treatments repeated duplo. Measurement of the pH value of Dadih using the standard method used by PT. Saraswati Indo Genetech with No. Instructions SNI 01-2891-1992 point 16. Analysis showed that the pH value of Dadih fortified vitamin D3 in cold storage remained stable for 28 days. In conclusion, there was no damage to Dadih fortified vitamin D3, so it was safe for consumption. Future research is expected to measure the effectiveness of fortified vitamin D3 in Dadih.
Pengaruh Frekuensi Penggorengan Bahan Makanan Terhadap Angka Peroksida Yunita - Nazarena; Eliza Eliza; Terati Terati; Ayu Meilina
Jurnal Sehat Mandiri Vol 17 No 2 (2022): Jurnal Sehat Mandiri, Volume 17, No.2 Desember 2022
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v17i2.628

Abstract

Evaporation of water in food during frying causes fat break down into hydroperoxides. The peroxide indicates the initial stage of oxidation. This study aims to determine the exact temperature and time of frying and the effect of frying frequency on the peroxide. The research was carried out in 2 stages, namely preliminary research aimed at getting the right temperature and cooking time, the main research aimed at getting the peroxide value of cooking oil. This study used experimental research, a completely randomized design with five treatments, two replications and deep frying. Research object: "X" brand cooking oil. Determination of peroxide using the titration method. The effect of frying frequency on peroxide was analyzed by ANOVA (α = 5%). The treatment that had a significant effect was continued with LSD. The results showed that frying tempeh (7-9 minutes, temperature 120-130°C), tofu (6-9 minutes, temperature 120-130°C), fish (9-10 minutes, temperature 140-170°C). The peroxide for frying tempeh is the 1st frequency (0.375±0.0021), 20th (0.950±0.198), frying tofu is the 1st frequency (0.385±0.777), 20th (0.710 ±0.042), frying fish is 1st the frequency (0.325±0.163) and 20th (1,470 ±0.007). Conclusion, the frequency of frying has a significant effect on the peroxide with p-values ​​of tempe (0.016), tofu (0.088), fish (0.093). It is hoped the next research can measure the acid number and smoke deposit at each frequency of frying.
Co-Authors Ahmad Sadiq Ayu Meilina Darlita Aprilianti Dyah Aulia Hapsari Eliza Eliza Eliza Eliza Eliza Eliza Eliza Eliza Fatriani Fatriani Firda Ariska Mardiana Mardiana Marlisa Puspitasari Muzakar Muzakar Muzakar Muzakar NATHASA WEISDANIA SIHITE Nathasa Weisdania Sihite Podojoyo Podojoyo ROTUA, MANUNTUN Sartono Sartono Sihite, Nathasa Weisdania Solly Aryza Sriwiyanti Sriwiyanti Sumarman Sumarman Susyani Susyani Terati Terati Yuli Hartati Yulianto Yulianto Zahroh Istantini Delmi