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All Journal Global Medical and Health Communication CHMK HEALTH JOURNAL Jurnal Kreativitas PKM Ensiklopedia of Journal Jurnal Kesehatan To Maega: Jurnal Pengabdian Masyarakat Health Information : Jurnal Penelitian Jurnal Ners BERNAS: Jurnal Pengabdian Kepada Masyarakat Nutriology: Jurnal Pangan, Gizi, Kesehatan Muhammadiyah Journal of Nutrition and Food Science (MJNF) Jurnal Ilmiah Kesehatan (JIKA) Joong-Ki : Jurnal Pengabdian Masyarakat Journal of Health and Nutrition Research e-Jurnal Inovasi Pembelajaran Sekolah Dasar Innovative: Journal Of Social Science Research Joong-Ki Kupang Journal of Food and Nutrition Research Joong-Ki e-Jurnal Inovasi Pembelajaran Sekolah Dasar Jurnal Info Kesehatan
Astuti Nur
Prodi Gizi, Poltekkes Kemenkes Kupang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Journal : Jurnal Kesehatan

 1 
AKTIVITAS ANTIBAKTERI MADU TRIGONA TERHADAP BAKTERI GRAM POSITIF (Staphylococcus Aureus) DAN BAKTERI GRAM NEGATIF (Escherichia Coli) Nur, Astuti
Jurnal Kesehatan Poltekkes Ternate Vol 12 No 1 (2019): Jurnal Kesehatan Poltekkes Ternate
Publisher : UPPM Politeknik Kesehatan Kemenkes Ternate, Maluku Utara, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258.945 KB) | DOI: 10.32763/juke.v12i1.110

Abstract

Honey is a natural sweet thick liquid derived from plant nectar commonly known as food and beverage ingredients, also used as a treatment. In this study, South Sulawesi’s trigona honey was tested for antibacterial activity against Staphylococcus aureus and Escherichia coli using agar diffusion method. The proximate analysis showed that the composition of trigona honey consisted of carbohydrates (87.41%), water content (10.90%), fiber content (0.90%), ash content (0.57%), protein content (0.15 %) fat content (0.06%). The average diameter of trigone honey’s inhibition against Eschrichia coli bacteria concentrations of 10%, 20%, 40%, 60%, 80% v / v and positive controls respectively 21.33, 24.67, 27.33, 29.33, 29.67, and 28.67 while those of Staphylococcus aureus bacteria concentrated 10%, 20%, 40%, 60%, 80% v / v and positive controls respectively were 13.67, 15.00, 16.67, 18.00, 19.00, and 21.33. Trigona honey is more effective in inhibiting the growth of Eschrichia coli bacteria than Staphylococcus aureus. The best concentration of trigona honey in inhibiting bacterial growth is 60% -80% because at this concentration is equal to positive control (chloramphenicol). Keywords: Trigona honey,Antibacterial Activity Test, Staphylococcus aureus, Escherichia coli.
FORTIFIKASI TEPUNG DAUN KELOR TERHADAP DAYA TERIMA DAN KANDUNGAN GIZI MI KERING BERAS HITAM Astuti Nur
Jurnal Kesehatan Vol 14 No 1 (2021): jurnal kesehatan
Publisher : UPPM Poltekkes Kemenkes Ternate

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32763/juke.v14i1.202

Abstract

Latar Belakang: Mi merupakan makanan yang digemari semua kelompok umur, mudah diolah dan praktis. Untuk meningkatkan nilai gizi mi, dapat ditambahkan dengan bahan lain seperti beras hitam dan daun kelor. Tujuan: Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan gizi mi beras hitam dengan fortifikasi tepung daun kelor. Metode:  Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 4 taraf perlakuan formula fortifikasi tepung daun kelor, yaitu: F1 (0%), F2 (5%), F3 (10%), F4 (15%) yang diitambahkan dalam formula mie beras hitam. Daya terima dinilai dari uji organoleptik yang dilakukan pada panelis semi terlatih sebanyak 30 orang dan kandungan gizi dari hasil uji laboratorium menggunakan uji proximat. Hasil :Formulasi yang terpilih kemudian diuji proksimat dan diperoleh kandungan protein sebanyak 18.66%, lemak 2.30%, air 8,9%, serat 7,2%, karbohidrat 82,06%. .Kesimpulan Berdasarkan uji organoleptik dan hasil pembobotan nilai, F2 memiliki daya terima lebih tinggi dari formula yang lain dengan skor 61,37
Co-Authors AAA Mirah Adi, AAA Mirah AGUSTINA SETIA Anak Agung Ayu Mirah Adi Anak Agung Ayu Mirah Adi Anak Agung Gede Sugianthara Anita Ch Sembiring Anita Ch Sembiring Anita Christina Sembiring ANITA CHRISTINA SEMBIRING Anita Sembiring ASWEROS UMBU ZOGARA Christina R. Nenotek Costa, Santa Luciana D V da Costa, Santa Luciana Da da Costa, Santa L. D. Da Costa, Santa Luciana Demu, Yohanes Don Bosko Hafsah Aziz K Kayumu Hasan, Tobianus Hayati, Zahratul Juni Gressilda L Juni Gressilda Louisa Sine Kayumu, Hafsah Aziz K L.Sin, Juni Gressilda Lalu Khairul Abdi Loaloka, Meirina S Maria Goreti Pantaleon Maria Goreti Pantaleon Maria Helena D Nita Maria Helena Dua Nita Maria Helena Dua Nita Maria Helena Dua Nita Maria Helena Dua Nita Marni Marni Marselina Yuliana A Lobo Mauludiyah, Zaida Meirina S Loaloka Meirina Sulastri Loaloka Naiaki, Rosina Chasandra Nenotek, Christina R. Nina Primasari, Nina Nita, Maria Helena D Nita, Maria Helena Dua pakae, maria angela Peka, Faustina Menu Ruaida, Nilfar Sammeng, Wahyuni Santa Luciana da Costa Santi Aprilian Lestaluhu Sarita, Sultina Sembiring, Anita Ch Sine, Juni Gresilda L Sine, Juni Gressilda L Sine, Juni Gressilda L. Suhaema Suhaema, Suhaema Tresha Efatasia Indah Keo Utama, Lalu Juntra Yohanes Don Bosko Demu Yohanes Don Bosko Demu Yualeni Valensia Yunisrul Yunisrul Yunita, Lina Yustiari Yustiari Zuardi, Zuardi