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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

Author-ID : 1125145

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Environmental Science Health Professions Nursing Public Health Other

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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

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

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

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

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

Kadar Air dan Warna Penyedap Alami Jamur Tiram (Pleurotus Ostreatus) Berdasarkan Perlakuan Awal (Pre-treatment) Nadhifah, Ainun; Kholifatuddin, Yunan; Handarsari, Erma
Jurnal Gizi Vol 10, No 2 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.2.2021.33-41

Flavoring seasonings are food additives added with the aim of increasing flavor (palatability) and covering up deficiencies in food in terms of taste. The natural glutamate content of mushrooms has the potential to be used as a flavoring ingredient, one of which is oyster mushrooms. The quality of natural flavoring of oyster mushrooms is determined by the formula of the ingredients and the way they are produced. The drying process can affect the water content and color of seasoning.This study aims to determine the water content and natural flavoring of oyster mushrooms based on initial treatment. This study was an experimental study using a Completely Randomized Design with 6 treatment trials (non-blanching, blanching, sodium bisulfite immersion, citric acid immersion, blanching + sodium bisulfite immersion, and blanching + citric acid immersion), and 3 test replications. The moisture content test was performed by the AOAC oven method and color analysis was measured using Konica Minolta CR-10 Color Reader. Observational data were analyzed using univariate analysis.The results showed that the initial treatment had a tendency to increase water content. Moisture content for all samples based on pretreatment meets the quality criteria for dry products that is 10%. The results of the color analysis showed an increase in the value of each treatment but did not show any real difference in color. The treatment using sodium bisulfite immersion and blanching showed an increase in brightness intensity and a good chroma value category compared to the control value. Based on OHue value in each treatment has the same color scheme, namely yellow – red.Keywords: Oyster mushroom, Water Content, Color, Pre treatment, blanching

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

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