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All Journal Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Agrointek Jurnal Media Gizi Indonesia (MGI) Pro Food Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Aplikasi Teknologi Pangan Jurnal Surya Masyarakat Jurnal Surya Masyarakat Prosiding Seminar Nasional Unimus
Yunan Kholifatuddin Sya’di
Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Environmental Science Health Professions Nursing Public Health Other

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EFEKTIVITAS BERBAGAI PELARUT ORGANIK PADA EKSTRAKSI SENYAWA FUNGSIONAL BERAS HITAM Nurhidajah Nurhidajah; Ali Rosidi; Yunan Kholifatuddin Sya'di; Diode Yonata
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.12194

Abstract

Functional compounds from black rice were extracted conventionally using organic solvents, namely ethanol-distilled water and ethanol-distilled water-acid (acetic acid and a mixture of lactic acid and acetic acid) along with distilled water as control. The effectiveness of each solvent was determined by analysis of functional compounds contents (anthocyanin content, flavonoids, total phenolic, and antioxidant activity), pH value, and the resulting color characteristics. The ethanol-distilled water-citric acid solvent produced significantly higher levels of anthocyanin, total phenolic, and antioxidant activity, with the lowest extraction pH, but produced fewer flavonoids. Red-purple black rice extract has the lowest brightness. The ethanol-distilled water-citric acid solvent has the best effectiveness in the extraction of black rice functional compounds.
Kadar Lemak, Protein Dan Sifat Sensoris Kornet dengan Substitusi Jantung Pisang Nala Naeli Nur Fauziyah; Joko Teguh Isworo; Yunan Kholifatuddin Sya'di
Jurnal Gizi Vol 6, No 2 (2017): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (217.862 KB) | DOI: 10.26714/jg.6.2.2017.%p

Abstract

Banana blossom is a food rich in nutrients. During this time the benefits of banana blossomis limited to vegetable product such as jerky and "abon". Cornetsubstitution with banana blossom is one of the efforts to diversify the utilization ofbanana blossomin and have aim to produce corned with low fat content.Bananablossom when it has undergone a processing process has a fibrous texture almost the same as the texture of beef. The objective of this study was to determine the fat, protein content and sensory characteristics of corned beef with banana blossom substitution.The method used was experimental method by making corned beef with mixture ofbanana blossom material with treatment 0%, 15%, 30%, 45%,60% then, cornedyielded test fat content, protein content and sensory properties. Increasing the banana blossom substitution in corned beef causes a decrease in fat content. The lowest fat content is produced from 60% substitution of banana heart, 0.75%. The addition of banana heart also caused small decrease protein levels.Substitutiom 30 and 45% have decrease significant fat content, small decrease in protein levels and taste and texture similar to corned beef, but the color tends to turn brown. Keywords: Banana Blossom, Sensory Properties, Corned
Total Mikroba Bumbu Inti Instan Skala Industri Rumah Tangga Yusmila Kumudawati; Yunan Kholifatuddin S
Jurnal Gizi Vol 7, No 1 (2018): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.323 KB) | DOI: 10.26714/jg.7.1.2018.%p

Abstract

In today's, for simple cooking, seasosing are now available in instant form. Some seasoning instant made by home industry, produced without preservatives additif. Long deliveries allow spice damage by microbes because although spices have anti-nutritive substances, however seasoning instant still have high moisture content that can cause microbial growth. This study aims to determine the total microbial from main seasoning spice instant produced by home industry atroom temperature storage for 1 day and 21 days.       This research is a laboratory experimental research. The number of spice samples there are three types of red, white and yellow are repeated four times and then tested three times (triplo).Samples were investigated on day 1 and 21 storage. Total microbial data analysis by describing data.      The results showed that storage seasoning instant for 21 days resulted in an increase of total bacteria in red seasoning from 3.1 x 102 cfu / ml to 4.4 x 103 cfu / ml and white seasoning from 3.9 x 103 cfu / ml to 5.7 x 103 cfu / ml, while the yellow seasoning decrease from 4.8 x 103 cfu / ml to 3.9 x 103 cfu / ml. In the yellow spice, the number of bacteria has decreased and the total amount of bacteria is smallest because in the material there are antimicrobial compounds, notably ginger and turmeric. Although there is an increase in the total number of bacteria in red and white seasoning, but all seasoning during the storage for 21 days still meet  the  BPOM standard which requires the total amount of bacteria in the seasoning to a maximum of 1 x 104 cfu / ml.Keywords: Total microbial, Shelf time, Main Seasoning Instant, home industry
Sifat Fisik, Kimia, dan Sensoris Es Krim Susu Kedelai dengan Penambahan Ekstrak Kayu Manis Fuady Shobur; Wikanastri Hersoelistyorini; Yunan Kholifatuddin Syadi
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.73-87

Abstract

Soy milk is an alternative to cow's milk in ice cream making because it has almost the same protein content as cow's milk. The unpleasant smell of soy milk is a problem that often arises, so efforts are needed to cover it up. Cinnamon is known to give aroma so that it can suppress the unpleasant aroma of soy milk and can improve the resistance to melting and overrun of non-cow's milk ice cream. The purpose of this study was to determine the effect of the addition of cinnamon extract on the physical, chemical and sensory properties of soy milk ice cream. The variations in the addition of cinnamon extract were (0,1,3,5, and 7%). This research begins with making soy milk, making cinnamon extract and making ice cream. The resulting ice cream is analyzed for physical properties (overrun and melting resistance), chemical properties (protein content) and sensory properties (color, aroma, taste and texture). This research is an experimental type using a completely randomized design (CRD) monofactor with 5 treatments and 5 replications. The addition of 5% cinnamon extract is the best treatment with an overrun value of 3.09%, melting resistance 18.74 minutes / 10g, protein content of 6.72%, hedonic sensory properties of 3.01 (like). The results showed that the addition of cinnamon extract to soy milk ice cream had a significant effect on physical, chemical and sensory properties.
KADAR PROTEIN DAN TEKSTUR PADA TEMPE KORO BENGUK DENGAN SUBSTITUSI KEDELAI HITAM Yuni Safaratul Amanah; Yunan Kholifatuddin Sya’di; Erma Handarsari
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.69-78

Abstract

Tempe of koro benguk is a tempe made from raw koro benguk which has a fairly complete nutritional content. Black soybeanis local bean that have high protein content. The aim of this study was to describe the protein content  and texture from tempe of koro benguk substituted with black soybeans.This type of research is experimental design approach presented in descriptive form. Preparation of dumplings of koro tempe substituted with black soybean. Tthere were 5 treatments, each treatment was tested for protein levels and texture measurements 3 times. Measuring protein levels using the micro kjeldahl method and texture using the Texture Analyzer tool. The results of the study showed that the addition of black soybean to tempe of koro benguk gradually increased the protein content. The highest protein content is found in the formulation 20:80 which is equal to 17.84%. the more the addition of black soybean to the curry tempe, the texture of the hardness level in tempe is lower (soft), namely in the formulation of 20:80 which is worth 1.53 mm
DESEMINASI: PEMBUATAN AIR BERSIH DENGAN MEMANFAATKAN AIR HUJAN MELALUI PENYARING PIPA BERSUSUN BERBASIS ADSORBEN ALAMI Erma Handarsari; Fitria Fatichatul Hidayah; Yunan Kholifatuddin Sya’di
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Prosiding Seminar Nasional Publikasi Hasil-Hasil Penelitian dan Pengabdian Masyarakat
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.6 KB)

Abstract

The availability of clean water is a basic need for the community. Meteseh Urban Village is one of the areas that get medium water drainage from PDAM Semarang, so that the drainage of water is rotated, that is the drainage of a day with the flowing time at certain hours. Consequences that must be done by citizens who mostly subscribe to PDAM is to prepare the upper and lower tandon so that when the water does not flow there is still water stock. During the rainy season, when the rainfall is high enough people do not use it to be accommodated in the lower tank because it still contains dirt, germs and pH can be below 7. The purpose of this study is the use of the lower reservoir for the provision of clean water from rain water by applying the water filter pipe method arranged. The methods used are preparation of tools and materials, Socialization, Counseling and Training, Practice of pipe filtering, Counseling and Evaluation activities and installation of a pipe-level water filter method at the lower tanks owned by representatives of neighborhood RT 02 and RT 03, RW 11 sub-districts Meteseh. Pipe filter is compiled using materials that are easy to get by citizens and environmentally friendly are ijuk, gravel, sand, coconut shell charcoal, and spoon. The results of this research are: the community has used rain water as clean water, reducing the burden of PDAM water usage,the utilization of natural adsorbent so that people are able to implement independently and sustainably. The community is able to install and operate the filters easily. The use of sand adsorbents can provide higher clarity.Keywords: Water filter, pipeline, Water Tandon, PDAM, Natural Adsorbent
GAMBARAN KADAR ALBUMIN, LIMFOSIT, ASUPAN PROTEIN DAN VITAMIN A PADA PASIEN KANKER PAYUDARA Hapsari Sulistya Kusuma; Yunan Kholifatudin
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2016: PROSIDING KONTRIBUSI HASIL PENELITIAN DAN PENGABDIAN MASYARAKAT DALAM PROGRAM SUSTAINABLE DEVE
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (320.639 KB)

Abstract

Penyakit kanker merupakan penyebab kematian ke-4 terbesar di Indonesia untuk penyakit tidak menular. Menurut penelitian Kurniasari (2015) asupan protein berhubungan secara signifikan dengan kualitas hidup pasien kanker. Resiko semua jenis kanker dapat diturunkan dengan meningkatkan konsumsisayuran yang kaya karoten (vitaminA) (Anonim, 2012). Penderita kanker di Indonesia diperkirakan 1,02 juta jiwa (Kompas.com, 2012) dan prevalensi pasien kanker payudara di RSUD Tugurejo Semarang tahun 2015 adalah 2,39% (Catatan Medik, 2015). Tujuan penelitian ini adalah untuk mengetahuideskripsi usia, IMT, asupan protein, vitamin A, kadar albumin dan kadar limfosit pasien kanker payudara. Desain penelitian ini adalah diskriptif. Tempat penelitian di RSUD Tugurejo Semarang pada bulan Juli 2016. Populasi adalah semua pasien kanker di ruang rawat inap di RSUD Tugurejo Semarang. Sampel diambil berdasarkan kriteria inklusi sehingga diperoleh 11 orang. Analisa univariat digunakan untuk mendeskripsikan masing-masing variable dan karakteristik sampel. Rerata usia responden adalah 45,97,8 tahun dengan usia sebagian besar berusia 30-49 tahun berjumlah 9 orang (81,9%). Rerata Indeks Massa Tubuh responden adalah 21,164,11 kg/m2 dan sebagian besar memiliki status gizi normal sebanyak 6 orang (54,54%). Rerata kadar albumin adalah 3,440,985 g/dl sebagian besar sebanyak 7 orang memiliki kadar albumin kurang (63,63%). Rerata kadar limosit adalah 1,51x10 3 0,71x10 3 /mm 3 sebagian besar responden memiliki kadar limfosit kurang sebanyak 9 orang (81,81%). Rerata asupan protein adalah 50,0924,77 g/hari sebagian besar responden memiliki tingkat asupan protein kurang sebanyak 9 orang (81,81%). Rerata asupan vitamin A adalah 1053,8689,7 g sebagian besar responden memiliki tingkat asupan baik sebanyak 8 orang (72,72%). Kesimpulan penelitian ini adalah pasien kanker payudara mengalami penurunan asupan protein, albumin dan limfosit tetapi asupan vitamin A baik.Kata kunci : protein, vitamin A, limfosit, albumin, kanker
Hubungan Tingkat Kecukupan Kalsium dan Kebiasan Merokok dengan Kepadatan Tulang Pada Wanita di Desa Klumpit Kabupaten Kudus Noor Mafazah; Ali Rosidi; Yunan Kholifatuddin
Jurnal Gizi Vol 5, No 1 (2016): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (139.725 KB) | DOI: 10.26714/jg.5.1.2016.%p

Abstract

Bone density is key to determining the magnitude of the risk of osteoporosis. Osteoporosis is characterized by decrease in bone strength and increase in fragility caused by low bone density. To prevent the low bone density, we can optimize the bone mass at the top of our growth, thats happen before we 30 years old. Smoking habit, exspecially on women can speed up the decrease of bone density, called osteopenia. By the survey, the prevalenceof osteopenia on smoker women is 29,4 %. Osteopenia on the smoker women will increase the risk factor of osteoporosis. The smoker women have the 6 th biger risk factor than the man. Beside smoker, the risk factor thats can increase the osteoporosis incident on women are decreasing estrogen hormonon 30 years old, the lengt of breastfeeding, fisical activity, alcohol and cafein consumption, and dietary of calcium, fosfor, vitamine D, fluorida, kalium, and protein.The objective of this study was to determine the relationship of calcium adequacy levels, and smoking habit and bone density of women at Klumpit village,Kudus District. Observasional study with a survey method and cross-sectional approach was conducted in the village of Klumpit, Kudus district. The number of sampel is 60 women who 26-44 years old, consist of 30 smoker women and 30 not smoker women. The sampling method is stratifiedrandom sampling. The data collecting by interview, FFQ and Quantitative Ultrasound Bone Densitometry. The test of normally distributed of the variable data was conducted by Shapiro Wilk test. The variable correlation test was conducted by applying Pearson Product MomentorRank Spearman.The result show that the respondens average of calcium intake is 97,58 mg/days 12,89 mg/days. There are 43,3 % of the women are calcium deficiency. The smoker women smoke by the average of 4,67 0,5 cigarete/day. The average of bone density is 1,29 gram/cm 0,212 gram/cm 2.The lowest bone density is 1.8 g/cm2 and the highest is 4.5 g/cm2. There are 23,3 % of responden who suffer the osteopenia and 40 % of the other were osteoporosis.The rankspearman test show there was a strong significant positive correlation between calcium adequacy level and bone density (r = 0,619 and p = 0,000)and there was a significant negative correlation between smoking habit and bone density (r = -0,488 and p = 0,000).Increasingly the smoke freqeuncy wil more decrease the bone density. The bone density strongly related to the level of calcium adequacy and smoking habits on womens at Klumpit village, District of Kudus.Keywords:Calcium adequacy level, smoking habit, bone density
Profil Tepung Foxtail Millet Varietas Lokal Majene Termodifikasi Melalui Fermentasi Ekstrak Kubis Terfermentasi Diode Yonata; Nurhidajah Nurhidajah; Yunan Kholifatuddin Sya'di
Jurnal Aplikasi Teknologi Pangan Vol 10, No 2 (2021): Mei 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.8688

Abstract

Tujuan penelitian ini adalah untuk mengetahui profil tepung Foxtail millet (TFM) varietas lokal Majene termodifikasi melalui proses fermentasi ekstrak kubis terfermentasi (EKT). Bakteri asam laktat (BAL) pada EKT memiliki kemampuan yang sangat baik untuk memperbaiki sifat fungsional dan fisikokimia TFM. Biji Foxtail millet yang telah disosoh selanjutnya dimodifikasi menggunakan EKT (0, 12, 24, 36, dan 48 jam), kemudian dikeringkan hingga diperoleh TFM. Hasil penelitian menunjukkan modifikasi TFM melalui fermentasi EKT berpengaruh terhadap profil tepung yang dihasilkan. Peningkatan waktu fermentasi dari 0 ke 48 jam menyebabkan penurunan pada kadar abu (1,41 - 1,22 %), kadar lemak (2,93 - 2,46 %), kadar serat (4,33 - 3,45 %), derajat putih (71,02 – 67,94), kadar pati (66,38 – 59,95 %), dan densitas kamba (0,77 – 0,48 g/cm3), serta peningkatan pada kadar air (8,36 – 9,18 %), kadar protein (10,36 – 12,73 %), kadar amilosa (17,82 – 20,85 %), kelarutan (13,55 – 19,77 %), daya kembang (12,85 – 17,13 %), kapasitas penyerapan air (1,32 – 1,83 g/g), kapasitas penyerapan minyak (1,02 – 1,23 g/g) dan daya cerna pati (16,33 – 51,63 %). Kesimpulannya, profil TFM lokal varietas Majene dapat diperbaiki dengan proses fermentasi selama 48 jam menggunakan EKT.
Total Bakteri, Angka TBA, Dan Sifat Sensoris Bumbu Dasar Putih Pasta Berdasarkan Lama Simpan Dewa Febrian Riyandi; Yunan Kholifatuddin Sya'di; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 12, No 1 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.1.2022.41-49

Abstract

Seasoning is a spice ingredient that is processed into dishes that have a high level of aroma and taste without losing the components of natural ingredients. The characteristics of the seasoning are yellowish white, distinctive aroma and wet texture. Seasoning damage can occur due to oxidation of fat which is influenced by humidity at room temperature. The purpose of this study was to determine the relationship between shelf life and total bacteria, TBA number, and sensory properties of the experimental type of white pasta seasoning. For making white paste seasoning, all ingredients are selected fresh and weighed, then the blanching process is carried out by soaking all ingredients in hot water at 80oC for 5 minutes. Then blend all ingredients using oil and sauté over low heat for about 30 minutes. This study used a monofactor completely randomized design, with 5 treatments of shelf life (0, 5, 10, 15, and 20 days) and 5 replications. The results of this study showed an increase in bacterial growth during 20 days of storage. At storage 0, 5, 10, and 15 days the results were not significantly different, while at storage 20 days gave significantly different results in the long storage treatment. All the old treatments for storing white pasta base spices were acceptable to the panelists.
Co-Authors - Nurrahman Addina Rizky Fitriyanti Afistia, Novalinda Rezty Agus Suyanto Agustina Khalimatur Rahmah Aini Zahrotunnisa Ainun Nadhifah, Ainun Ali Rosidi Ali Rosidi Alim, Ilham Khoril Alim, Muhammad Rully Syahirul Aziz, Novan Nur Abdul Dewa Febrian Riyandi Diode Yonata Erma Handarsari Erma Handarsari Erma Handarsari Fitria Fatichatul Hidayah Fitriansyah, Hanif Fitriyanti, Addina Rizky Fuady Shobur Hapsari Sulistya Kusuma Hersanti Sulistyaningrum Isna Rizqi Nurhikmah Joko Teguh Isworo Khoirunnisa Widyaningrum Latrobdiba, Zahra Maharani Mamdukh Budiman Muhammad Amar Ma’ruf As Salami Muhammad Fikri Yazid Muhammad Yusuf Nala Naeli Nur Fauziyah Noor Mafazah Nur hidajah Nurhidajah - Nurrahman Puspitasari, Estiana Riska Amelia Sausan Ashma Setyaningtiyas, Tika Siti Aminah Siti Aminah Sri Hartati Wicaksono, Damar Bima Wikanastri Hersoelistyorini Wulandari, Yuni Dyah Yuni Safaratul Amanah Yusmila Kumudawati