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All Journal Jurnal Ilmiah Kesehatan Rustida Cendekia Medika : Jurnal Stikes Al-Ma`arif Baturaja
Lastrie Asrya
Universitas Indonesia Mandiri
Humanities Education Medicine & Pharmacology Nursing Public Health

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Gambaran Nilai Gizi Substitusi Ekstrak Sawi Hijau (BrassicAnJuncea L.) pada Mie Ikan Patin (Pangasius Hypophthalmus) Davod Boanarges Hasudungan Sinaga; Lastrie Asrya; Waisaktini Margareth; S.T Austa Nusra; Azzahra Nur Fadhilah
Jurnal Ilmiah Kesehatan Rustida Vol 13 No 2 (2026): Juli
Publisher : Akademi Kesehatan Rustida

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55500/jikr.v13i2.430

Abstract

Mie merupakan produk pangan berbasis tepung terigu yang sangat populer di Indonesia. Penambahan bahan pangan fungsional seperti ekstrak sawi hijau (Brassica juncea L.) dan daging ikan patin (Pangasius hypophthalmus) ke dalam formulasi mie berpotensi meningkatkan nilai gizi produk secara signifikan. Menggambarkan kandungan nilai gizi (kadar air, protein, lemak, dan karbohidrat) pada mie ikan patin dengan berbagai tingkat substitusi ekstrak sawi hijau dan membandingkannya dengan standar mutu SNI 2987:2015. Penelitian eksperimental menggunakan Rancangan Acak Kelompok (RAK) dengan 5 perlakuan substitusi ekstrak sawi hijau (0%, 5%, 10%, 15%, dan 20%) terhadap adonan mie ikan patin. Perlakuan terbaik (A5, substitusi 20%) ditentukan berdasarkan hasil uji organoleptik oleh 30 panelis tidak terlatih. Analisis proksimat dilakukan menggunakan metode AOAC (1995) di Laboratorium Fakultas Peternakan Universitas Jambi, meliputi analisis kadar air (metode oven), protein (mikro-Kjeldahl), lemak (Soxhlet), dan karbohidrat (by difference). Perlakuan terbaik (A5: 80% adonan mie ikan patin + 20% ekstrak sawi hijau) menghasilkan kadar air 36,70%, protein 15,38%, lemak 4,17%, dan karbohidrat 42,07% per 100 Gram produk. Dibandingkan kontrol (A1: 100% mie ikan patin tanpa sawi hijau), substitusi 20% ekstrak sawi hijau meningkatkan kadar air sebesar 2,19% dan karbohidrat sebesar 7,56%, namun menurunkan kadar protein sebesar 1,76% dan lemak sebesar 1,19%. Kadar protein produk (15,38%) telah melampaui syarat minimal SNI 2987:2015 untuk mie basah matang (≥6,0%). Substitusi ekstrak sawi hijau sebesar 20% pada mie ikan patin menghasilkan produk dengan nilai gizi yang memadai dan memenuhi standar SNI. Produk ini berpotensi sebagai alternatif pangan bergizi tinggi, khususnya sebagai sumber protein dan karbohidrat bagi masyarakat.
EEFFECTS OF THE BAREH RANDANG WITH DADIH ADDITION ON TOTAL CHOLESTEROL LEVELS AND BODY WEIGHT IN HYPERCHOLESTEROLEMIC WISTAR RATS Lastrie Asrya; Waisaktini Margareth; ST. Austa Nusra; Azzahra Nur Fadhilah; Restu Sakinah; Rozaliny Asri
Cendekia Medika: Jurnal Stikes Al-Ma`arif Baturaja Vol. 11 No. 3 (2026): July - September
Publisher : LPPM STIKES Al-Ma'arif Baturaja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52235/cendekiamedika.v11i3.923

Abstract

Background: Hypercholesterolemia is a condition of elevated total cholesterol ≥240 mg/dl, triglycerides ≥150 mg/dl, and LDL ≥160 mg/dl, accompanied by decreased HDL <40 mg/dl, making it one of the triggers of coronary heart disease and atherosclerosis. This condition can be controlled by managing a healthy and balanced diet, one of which is by consuming functional food in the form of bareh randang with added dadih. It contains lactic acid bacteria that function to inhibit the growth of pathogenic bacteria while lowering high blood cholesterol levels. Purpose of the study: to determine the effect of administering bareh randang with added dadih on the reduction of total cholesterol levels and body weight in hypercholesterolemic wistar rats. Research method: true experimental with a pre-post intervention only randomized control group design. This study involved 36 hypercholesterolemic male wistar rats aged 12 weeks and weighing 200 g, which were then divided into 4 groups: control (standard feed); P1 (standard feed + bareh randang); P2 (standard feed + dadih); and P3 (standard feed + bareh randang dadih) at a dose of 3.7 g/day. The intervention was administered for 14 days. Differences between treatments were tested using a paired t-test, while differences among groups were tested using One-Way Anova at a confidence level of α=0.05, followed by the Tukey test. Results: A significant reduction in total cholesterol levels occurred only in groups P2 and P3 (p<0.05), whereas groups K and P1 showed no meaningful reduction. Group P3 experienced the highest reduction in total cholesterol, at 31.07%, accompanied by an increase in body weight of 44.3 ± 3.69 g.
Co-Authors Azzahra Nur Fadhilah Azzahra Nur Fadhilah Davod Boanarges Hasudungan Sinaga Restu Sakinah Rozaliny Asri S.T Austa Nusra ST. Austa Nusra Waisaktini Margareth Waisaktini Margareth