Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Nutriology: Jurnal Pangan, Gizi, Kesehatan Makara Journal of Science
Helena, Maria
Unknown Affiliation
Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Observations on the Biodegration by Solid State Fermentation of the Giant Swamp Taro (Cyrtosperma merkusii) Biomass by two endolichenic fungi isolates Helena, Maria; Lawalata, Helen Joan; Rahardiyan, Dino; Rawung, Livana Dethris; Moko, Emma Mauren
Makara Journal of Science Vol. 28, No. 4
Publisher : UI Scholars Hub

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Giant swamp taro (GST/Cyrtosperma merkusii), a local North Sulawesi coastal plant, is underutilized but has high po-tential for cultivation as a paludiculture plant on rewetted peatland restorations. GST has high starch content and is currently being explored for potential use. This study explored the potential of using the biomass pulp yielded as resi-dues of the starch extraction process. Endolichenic fungi (Trichoderma reesei and Aspergillus aculeatus) isolated from local lichens, were inoculated on the GST biomass in a solid state fermentation (SSF). Findings of this study indicate that both isolates were effective in degrading the lignocellulosic biomass of GST over an incubation period of 28 days, focusing on cellulose as the targeted polysaccharide. Although T. reesei requires a more adjusted carbon source than A. aculeatus to effectively process the biomass, the effectiveness of the bioprocess after adjustment matched that of A. aculeatus. When hemicellulose is targeted, other strategies must be used to prevent destruction of hemicellulose during the process. This phenomenon should be explored in further studies. These findings indicate the potential of industrial-izing cellulose-based products from GST using local North Sulawesi fungal species abundantly occurring in local eco-systems.
Teknik Masak Panas Basah (Moist Head Cooking) Pada Sayuran Di Instalasi Gizi Rumah Sakit S.K. Lerik Kota Kupang Helena, Maria; Louisa Sine, Juni Gressilda
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 3 No. 1 (2022): April 2022
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v3i1.1928

Abstract

ABSTRAK Sayuran merupakan kelompok komoditas pangan yang pada umumnya dikonsumsi masyarakat. Mengonsumsi sayuran memberi sumbangan terutama vitamin A dan C, serta serat yang sangat penting bagi tubuh. Penelitian ini bertujuan untuk mengetahui teknik memasak panas basah / moist head cooking pada sayuran di instalasi gizi Rumah Sakit Umum Daerah S.K. Lerik Kota Kupang. Penelitian ini merupakan penelitian deskriptif observasional yang dilaksanakan di RSUD S.K.lerik kota kupang pada bulan maret 2021 Penelitian ini menggunakan kuisioner pengamatan sehingga mendapatkan hasil teknik memasak panas basah di Instalasi Gizi RSUD S.K. Lerik Kota Kupang. Dari hasil pengamatan, diketahui bahwa teknik memasak panas basah / moice head cooking di Rumah Sakit Umum Daerah S.K Lerik Kota Kupang meliputi teknik merebus (Boiling),simmering,blancing, stewing, steaming(mengukus), dan juga mendapatkan siklus menu 3 hari untuk pasien umum dan juga terdapat alat untuk memasak sayuran yaitu: panci, alat pengukus
Co-Authors Emma M Moko Helen Joan Lawalata Livana Dethris Rawung Louisa Sine, Juni Gressilda Rahardiyan, Dino