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All Journal TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES (TIRES) International Journal on Advanced Technology, Engineering, and Information System (IJATEIS)
Wildan Seni
Occupational Safety and Health Study Program, Faculty of Health Sciences, Universitas Abulyatama
Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Electrical & Electronics Engineering Industrial & Manufacturing Engineering Mathematics Physics

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FEASIBILITY TEST OF JACKFRUIT SEED FLOUR Wildan Seni; Samsuddin Samsuddin; Pasyame Rambune Kala
TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES Vol. 2 No. 1 (2023): JANUARY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/tires.v2i1.1128

Abstract

Indonesia, being a tropical country, is home to a wide variety of plants, one of which is the jackfruit plant (Artocarpus heterophyllus Lamk). However, the utilization of jackfruit waste, particularly the seeds, still remains limited. With the increasing demand for food and advancements in technology, there is a growing interest in transforming jackfruit seeds into flour. In order to understand the nutritional value of jackfruit seed flour, researchers have conducted a proximate analysis on the flour. This analysis involved testing the levels of protein, carbohydrates, fat, and calories in the jackfruit seed flour using experimental design. The protein content was measured using the Kjeldahl method, carbohydrates were determined using the Deference method with Soklet, and fat and calories were calculated manually. The research findings revealed that the jackfruit seed flour contained 12.19 grams of protein, 56.21 grams of carbohydrates, 1.12 grams of fat, and a moisture content of 12.4 grams. These results highlight the potential of utilizing jackfruit seeds as flour, not only to reduce waste but also due to its high nutrient content.
ANALYSIS OF SALMONELLA SP CONTENT IN RAW AND HALF COOKED EGGS IN ULEE KARENG SUB-DISTRICT KOTA BANDA ACEH IN 2023 Wildan Seni; Susi Safriyani; Mhd. Hidayatullah Hidayatullah
INTERNATIONAL JOURNAL ON ADVANCED TECHNOLOGY, ENGINEERING, AND INFORMATION SYSTEM Vol. 2 No. 2 (2023): MAY
Publisher : Transpublika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55047/ijateis.v2i2.1099

Abstract

Analysis of Salmonella sp content in raw and half-cooked eggs in Solong coffee shops, Ulee Kareng sub-district, Kota Banda Aceh in 2023. Eggs in half-cooked food are processed by boiling an egg for approximately 5 minutes so that high protein is obtained from the egg. Eggs can contain dangerous food bacteria called Salmonella sp. The aim of this research is to find out about the analysis of Salmonella sp. This half-boiled egg food is sold in Solong coffee shops, Ulee Kareng sub-district, Kota Banda Aceh. The results of the research showed that the raw egg samples were negative for containing Salmonella sp bacteria, while the half-cooked egg samples were positive for containing Salmonella sp bacteria. The content of Salmonella sp bacteria in food is expected to meet standards referring to SNI 01-6366-2000, namely negative or zero (0). The conclusion of this study shows that the bacterial content in food through existing health processing does not meet the requirements because eggs contain Salmonella sp bacteria. The previously brewed bacteria still contained bacteria after Salmonella sp. Eggs containing bacteria are thought to be caused by long storage and processing methods that do not meet standards. It is hoped that there will be a need for supervision and education to parent traders by the regional government regarding the importance of processing egg food and increasing efforts to organize food so that the food received by eggs meets consumer health requirements.
Co-Authors Mhd. Hidayatullah Hidayatullah Pasyame Rambune Kala Samsuddin Samsuddin Susi Safriyani