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All Journal Jurnal Teknologi Dan Industri Pangan Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jaringan Laboratorium Medis Sricommerce: Journal of Sriwijaya Community Services Jurnal Pengabdian Masyarakat Bangsa Jurnal Konseling Pendidikan Islam Sriwijaya Foodtech Journal
Rosidah, Umi
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Karakteristik Fisikokimia Nib Kakao dengan Berbagai Jenis Fermentasi dan Penyangraian Metode Puffing Gun Sari, Dwi Indah Permata; Purwanto, Eko Heri; Aunillah, Asif; Rosidah, Umi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.65

Abstract

Improving the quality of cocoa beans poses a great challenge when dealing with raw unfermented beans, as this process requires a relatively longer time. Furthermore, the roasting process, which is crucial in flavor development, can reduce the polyphenol content and antioxidant activity of cocoa beans. This study aimed to analyze the effects of different cocoa bean fermentation and puffing gun roasting methods on physicochemical characteristics of cocoa nibs. This research was carried out with two types of treatment: variations in puffing pressure (3, 4, and 5 Bar) and type of coco beans as raw material (unfermented, spontaneously fermented, and fermented using ragi tape). The results showed that carbohydrate content increased with increasing pressure of puffing gun; but otherwise, increasing puffing pressure decreased water content, fat content, total polyphenols, antioxidant activity, and hedonic scores for taste and aroma. The type of raw material treatment significantly influenced ash content, carbohydrates, L* (lightness) and a* (redness) color intensity, fat content, antioxidant activity, taste, and aroma. Cocoa nibs fermented spontaneously and roasted at a pressure of 3 Bar had the highest fat content, antioxidant activity, and the most favorable sensory scores for taste and aroma. The results of this study provide important insight for developing cocoa bean processing techniques that preserve desirable physicochemical properties and improve consumer preference.
Aplikasi Lama Fermentasi dan Perbandingan Air Terhadap Karakteristik Sari Tempe Syafutri, Merynda Indriyani; Rosidah, Umi; Ramadhan, Hafidhuddin N; Permata Sari, Dwi Indah; Sujatmiko, Harumi; Sari, Ina Permata; Sugito
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.10

Abstract

Sari tempe memiliki karakteristik sensori yang mirip seperti sari kedelai dengan rasa dan aroma khas tempe. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi tempe dan perbandingan tempe dan air terhadap karakteristik sari tempe. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor perlakuan yaitu lama fermentasi tempe (24 jam, 48 jam, 72 jam) dan perbandingan tempe dan air (1:3; 1:5; 1:7) dengan 3 kali ulangan dan uji lanjut beda nyata jujur (BNJ). Hasil penelitian menunjukkan bahwa lama fermentasi tempe berpengaruh nyata terhadap viskositas, kadar protein, pH larutan, aktivitas antioksidan, total padatan terlarut dan sensoris sari tempe. Perbandingan tempe dan air berpengaruh nyata terhadap viskositas, kadar protein, pH larutan, aktivitas antioksidan, total padatan terlarut dan sensoris sari tempe. Interaksi lama fermentasi tempe dan perbandingan tempe dan air berpengaruh nyata terhadap viskositas, kadar protein, pH larutan, aktivitas antioksidan, total padatan terlarut dan sensoris sari tempe. Hasil sari tempe terbaik yaitu pada perlakuan lama fermentasi 48 jam dan rasio tempe dan air 1:3. Karakteristik yang dihasilkan yaitu viskositas 6,07 mPa.s, kadar protein 3,53%, pH 6,2 , aktivitas antioksidan IC50 110,8 µg/mL dan total padatan terlarut 4,47 Brix.
Optimalisasi Kesehatan Lansia melalui Senam Lansia, Pemeriksaan Tekanan Darah, Gula Darah dan Asam Urat Wikandari, Ririh Jatmi; Rosidah, Umi; Auliya, Qurrotu A’yuni; Qomariyah, Nurul
Jurnal Pengabdian Masyarakat Bangsa Vol. 3 No. 3 (2025): Mei
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v3i3.2347

Abstract

Seiring bertambahnya usia, lansia mengalami penurunan fungsi fisiologis yang meningkatkan risiko penyakit tidak menular (PTM) seperti hipertensi, diabetes melitus, artritis, dan penyakit jantung. Data menunjukkan bahwa kasus PTM di Indonesia terus meningkat, dengan hipertensi dan diabetes sebagai penyakit terbanyak. Gaya hidup tidak sehat menjadi faktor utama penyebabnya. Diabetes pada lansia juga sering tidak terdeteksi karena gejalanya tidak khas. Selain itu, lansia juga rentan terhadap penyakit jantung koroner dan gangguan kognitif. Di wilayah mitra, masih banyak lansia yang tidak rutin memeriksakan tekanan darah, gula darah, dan asam urat, serta kurang mengikuti aktivitas fisik seperti senam. Oleh karena itu, dibutuhkan intervensi untuk meningkatkan kesadaran dan derajat kesehatan lansia melalui kegiatan pemeriksaan serta senam rutin. Tujuan kegiatan pengabdian kepada Masyarakat untuk meningkatkan kesadaran lansia mengenai pentingnya menjaga kesehatan. Metode pangabdian melalui penyuluhan tentang pentingnya menjaga pola makan, aktivitas fisik (senam lansia), dan pemeriksaan kesehatan rutin (pemeriksaan tekanan darah, gula darah serta asam urat). Khalayak sasaran adalah lansia laki-laki dan perempuan usia 60-90 tahun, sebanyak 40 orang. Peserta kegiatan Sebagian besar adalah Perempuan. Hasil pemeriksaan Kesehatan menunjukkan 38 orang (95%) lansia memiliki kadar gula darah normal, 5% mengalami diabetes. Hasil pemeriksaan tekanan darah, sebanyak 20 orang (50%), lansia mengalami hipertensi dan kadar asam urat tinggi sebanyak 34 orang (85%). Sebagian besar lansia mengalami hipertensi, diabetes, dan hiperuremia.
Perbedaan Jumlah Trombosit Pada Pasien TB Sebelum dan Setelah 1 Bulan Mengonsumsi Obat Anti TB Taqarrasya, Asa; Wikandari, Ririh Jatmi; Rosidah, Umi
Jaringan Laboratorium Medis Vol 7, No 1 (2025): May 2025
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jlm.v7i1.12798

Abstract

Tuberculosis (TB) is still one of the infectious diseases with the highest mortality rate in the world. WHO stated that Indonesia is the third country in the world with the most TB cases. Semarang is the third province in Indonesia with the highest TB cases. Although the mortality rate is high, in reality TB can be treated and prevented. Anti-TB drugs as TB treatment agents can cause side effects, one of which is a decrease in the number of platelets. The purpose of this study was to determine the difference in the number of platelets in TB patients before starting treatment and after one month of treatment with Anti-TB drugs. The study population was new tuberculosis patients. The study sample was taken according to the established criteria and obtained as many as 24 people, who were examined twice, namely before treatment and after 1 month of treatment. The results of this study stated that the average number of platelets before starting TB treatment was 340.875 cells/μL and after one month of treatment with Anti-TB drugs was 281.958 cells/μL. The Wilcoxon test showed a P value = 0.009. There was a significant difference in the number of platelets before starting TB treatment and after one month of treatment with Anti-TB drugs. TB treatment can affect blood conditions, including platelets. Thus, patients and their families are expected to better  understand the importance of carrying out routine checks and not stopping treatment without medical consultation.
Co-Authors Agus Wijaya Asif Aunillah Auliya, Qurrotu Ayuni Auliya, Qurrotu A’yuni Basuni Hamzah Dwi Budi Santoso Efri Yulistika Eka Lidiasari Eko Heri Purwanto Faridi , Faridi Faridi Faridi Gatot Priyanto Hamzah, Ruth Samantha Hermanto Hermanto Hidayat, Yessy Syahfitri Indriyani Syafutri, Merynda Kholifah, Chintya Ayu Khozin, Khozin Kiki Yuliati Maftuhah Maftuhah Merynda Indriyani Syafutri Nura Malahayati Nurhakim Nurhakim Nurul Qomariyah Parwiyanti Parwiyanti, Parwiyanti Permata Sari, Dwi Indah Rafiqah, Thara N Ramadhan, Hafidhuddin N Ririh Jatmi Wikandari Sari, Dwi Indah Permata Sari, Ina Permata SUGITO Sugito - Sujatmiko, Harumi Syafutri, Merynda I Syafutri, Merynda Indriayani Syaiful, Friska Taqarrasya, Asa Tobroni , Tobroni Tobroni Tobroni Tri Wardani Widowati Widiyanto, Santo Yoseph Didik Yanuariati, Anny