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All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan JURNAL GIZI INDONESIA Journal of Nutrition College Jurnal Kesehatan Masyarakat Journal of Biomedicine and Translational Research Indonesian Journal of Human Nutrition agriTECH Mutiara Medika: Jurnal Kedokteran dan Kesehatan Jurnal Media Gizi Indonesia (MGI) Warta IHP (Warta Industri Hasil Pertanian) Medical Laboratory Technology Journal GIZI INDONESIA Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Syntax Literate: Jurnal Ilmiah Indonesia Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Jurnal Aplikasi Teknologi Pangan Amerta Nutrition Canrea Journal: Food Technology, Nutritions, and Culinary Journal JURNAL GIZI DAN KESEHATAN Journal of Telenursing (JOTING) Jurnal Aisyah : Jurnal Ilmu Kesehatan Indonesian Journal of Global Health research Journal SAGO Gizi dan Kesehatan Berita Kedokteran Masyarakat Poltekita: Jurnal Ilmu Kesehatan JSSF : Journal of Sport Science and Fitness
Anjani, Gemala
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Journal of Telenursing (JOTING)

 1 
Potensi Susu Fermentasi dalam Mempengaruhi Parameter Furkaniaty, Annisa; Anjani, Gemala; Limijadi, Edward Kurnia Setiawan; Legowo, Anang Mohamad; Syauqy, Ahmad
Journal of Telenursing (JOTING) Vol 6 No 1 (2024): Journal of Telenursing (JOTING)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/joting.v6i1.8372

Abstract

This study aims to explain the effect of milk on hematological parameters. The method used is a literature review made through a systematic approach, using the PICO method, by searching for articles in the Pubmed, Scopus, and EBSCOhost databases. The research results showed that 425 articles were found, and seven articles met the inclusion criteria; these articles were fermented milk containing lactic acid bacteria, which are probiotics. Fermented milk products such as yogurt, Yakult, kefir, active, fermented goat's milk, and dahi influence hematological parameters. Namely, they can increase hemoglobin, ferritin, and erythrocyte count and reduce MCV. Milk fermentation affects hematological parameters, namely increasing hemoglobin, ferritin, and erythrocyte count and reducing MCV. Keywords: Anemia, Probiotics, Fe Absorption, Fermented Milk, Iron Status
Karakteristik Sensori dan Hedonik pada Pacid Kule Ikan Mas (Cyprinus Carpio) Fermentasi Pramesti, Yuli; Anjani, Gemala; Hunaefi, Dase
Journal of Telenursing (JOTING) Vol 6 No 1 (2024): Journal of Telenursing (JOTING)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/joting.v6i1.8406

Abstract

This research aims to determine the best and most preferred sensory and hedonic characteristics of fermented Pacik kule goldfish (cyprinus carpio) typical of the Alas tribe, Southeast Aceh district. The research method was an experiment using a completely randomized design (CRD) with 3 treatments for the storage time of Pacik kule fish typical of Aceh. With 2 repetitions. Statistical tests for sensory use the Kruskal Wallis test and for hedonic tests use the Fiedman test to see test ranking. The results showed that the sensory characteristics for aroma attributes were different for each sample (p = 0.03 < 0.05). For sensory taste, there are differences in each attribute (p = 0.01 < 0.05). The hedonic test of color, aroma, taste and texture that was most liked by the panelists was found in the F2 fermentation time (12 hour fermentation), with a very like classification and the lowest classification, namely F3 (36 hour fermentation) with a dislike classification. The research conclusion is that the aroma sensory characteristic with the highest intensity is the very aromatic attribute of Pacik kule spices typical of Southeast Aceh, for the taste sensory characteristic with the highest intensity is the characteristic fish taste attribute. The best hedonic test was found in the F2 treatment or fermentation for 12 hours. Keywords: Hedonic, Pacik kule, Sensory
Co-Authors Abyyudha, Dany Adriyan Pramono Agustina, Ayu Widiawati Ahmad Syauqy Ahmad Syauqy Ahmad Syauqy Ahmad Zulfa Juniarto Aleda Florince Oyay Amin Husni Anang M Legowo Anggray Duvita W Anggriany, Nissa Ani Margawati Ariani Ariani Ayu Rahadiyanti Ayu, Azzahra Mutiara Ayustaningwarno , Fitriyono Binar Panunggal Bintang, Francisca Natalia Christanto, Monica Lemuela Denny Nugroho Sugianto Deny Yudi Fitranti Dewi Marfu'ah Kurniawati Diana Nur Afifah Diana Nur Afifah, Diana Nur Dwi Ratna Sari Edward Kurnia Setiawan Limijadi Edward Kurnia Setiawan Limijadi, Edward Kurnia Setiawan Ekowati Chasanah Endang Mahati Endang Mahati Endang Mahati Endang Sri Lestari Endang Sri Lestari Endang Yuli Purwani, Endang Yuli Enny Probosari Etika Ratna Noer Faizah Fulyani Fatih Az Zahra Fitriyono Ayustaningwarno Fulyani, Faizah Furkaniaty, Annisa Galuh Dwi Astuti Gunawan, Sekar Ayu Putri Hardhono Susanto Hartanti Sandi Wijayanti Hastuti, Vivilia Niken Hunaefi, Dase Indrastati, Nandia Indriyanti, Risa Ivena Claresta Jaeri, Santoso Jalasena, Rizka Akbar Juwita, Riza Iska Kis Djamiatun Kusmiyati Tjahjono Kusmiyati Tjahjono Lili Nor Indah Sari Lubis, Syahrani Aulia MADE ASTAWAN Mambaya, Helvi Desi Masruroh, Zulfatul Maulana, Reza Achmad Miftahul Adnan Millah, Shoffyyatul Mira Dian Naufalina Mohammad Sulchan Mohammad Zen Rahfiludin Muchlis Achsan Udji Sofro Muchlis Achsan. Udji Sufro Mumpuni, Ocka Febrian Muniroh, Muflihatul Nafisah Nafisah Nafisah Nani Maharani Nani Maharani Nareswara, Anastu Regita Ninik Rustanti Ninik Rustanti Ninik Rustanti Nur Afifah, Diana Nur Faizah Nurdin, Nurhanifah Muthmainnah Nurhidayati, Lisa Rosyida Nurmasari Widyastuti Nuryanto Nuryanto Pramesti, Yuli Prasetyo, Dwi Yanuar Budi Pristina Adi Rachmawati Putri, Sylvia Rahmi Putut Har Riyadi Rachma Purwanti Rafika, Muhana Rahayu, Gita Riski Rahmawati, Irma Sarita Rahmawati, Siti Irma Randenia, Nabila Ratna Ratna Rena Budiyatri Resti, Nina Retnaningsih Retnaningsih Rimadhani Ulfa Rohmatul Ummah S Fatimah Muis Setyawati, Amalia Rani Shauma, Claradhita Ayu Sherlin Regina Jami Siti Fatimah Muis Siti Fatimah-Muis Siti Fatimah-Muis Sofro, Muchlis AU Sumardi Widodo Suwito, Maria Rebecca Sylvia Rahmi Putri Tasya Safira Meliasari Teddy Wahyu Nugroho, Teddy Wahyu Tiffany Nisa Arviyani Tri Winarni Agustini Triyanto, Bagaskara Putra Untari Utama, Affini Nurratri Utami, Wahyu Widyasari Velicia, Velicia Welresna Juliatri Putri Rupiasa Widya, Fiona Christina Zhu, Fan