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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JURNAL BIOSAINSTEK Biopendix: Jurnal Biologi, Pendidikan dan Terapan Jurnal Pengabdian kepada Masyarakat Nusantara Agrikan: Jurnal Agribisnis Perikanan Karya Kesehatan Siwalima MAREN: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Rehena, Zasendy
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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Hubungan Asupan Makanan dan Obesitas dengan Kejadian Arthritis Reumatoid pada Lansia di Panti Sosial Tresna Werdha Inakaka Rehena, Zasendy
JURNAL BIOSAINSTEK Vol 1 No 01 (2019): Juli 2019
Publisher : UNIVERSITAS MUHAMMADIYAH MALUKU UTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.758 KB)

Abstract

Meningkatnya populasi lanjut usia ini menyebabkan perlunya antisipasi meningkatnya jumlah pasien lanjut usia yang memerlukan bantuan untuk mengatasi masalah kesehatan pada lansia terutama masalah arthritis reumatoid. Artritis reumatoid merupakan penyakit autoimun yang ditandai oleh inflamasi kronik dan progresif dengan sendi merupakan sasaran utama. berdasarkan informasi dari petugas kesehatan dipanti Sosial Tresna Werdha Inakaka Ambon penyakit arthritis reumatoid atau rematik masuk dalam 3 besar penyakit yang paling sering di alami oleh lansia. Tujuan; penelitian ini untuk mengetahui hubungan asupan makanan dan obesitas dengan penyakit Arthritis Reumatoid Di Panti Sosial Tersna Werdha Inakaka Ambon. Metode Penelitian ini menggunakan penelitian deskriptif dengan menggunakan rancangan cross sectional. Pengambilan sampel dengan metode total sampling. data dianalisis dengan mengunakan Uji chi square test. Hasil penelitian menunjukan ada hubungan Asupan makanan dengan arthritis reumatoid, nilai ?=0,000 dan ada hubungan antara obesitas dengan arthritis reumatoid, nilai ?=0,003, dan. Kesimpulan bahwa asupan makanan dan obesitas berhubungan dengan arthritis reumatoid. Diharapkan hasil penelitian ini dapat menjadi bahan pertimbangan dalam upaya  meningkatkan mutu pelayanan untuk meningkatkan kualitas hidup dan kesehatan lansia dipanti sosial tresna werdha inakaka ambon.
The Utilization Of Coconut Tombong As A Raw Material For Flour Siahaya, Griennasty Clawdya; Titaley, Samuel; Rehena, Zasendy
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 1 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

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

Abstract

The purpose of this study is to obtain a proper drying time in producing a nutrient-grade coconut tombong flour. This study used an experimental design with a complete randomized design where the coconut tombong was dried at 50°C for 6,7 and 8 hours. The results of the analysis showed that coconut tombong flour with 8 hours drying produced the best of coconut tombong flour compared with 6 and 7 hours drying, with lower moisture content 11, 7353%, fat 8,1666%, protein 11,7158%, ash content 7,4917% and crude fiber 11,8421%. The results of statistical test show that the drying treatment of 6, 7 and 8 hours gives a very significant difference to the average chemical properties (carbohydrate, moisture content, protein, fat, ash content, crude fiber) coconut tombong flour with Fvalue > Ftable 5% or significance value of all treatments is smaller than alpha value 0.05. Based on these results, it can be concluded that coconut tombong flour which through the drying process at 50°C for 8 hours (L3) is the best treatment among two other treatments (L1 and L2) which has the potential to be further developed as various substitution materials food products.
Substitution of The Laor Worm (Polychaeta) Flour on Nutritional Content and Organoleptic Properties of Laor Sago Crackers Siahaya, Griennasty Clawdya; Rehena, Zasendy
Agrikan Jurnal Agribisnis Perikanan Vol. 15 No. 1 (2022): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1211.39 KB) | DOI: 10.52046/agrikan.v15i1.1026

Abstract

The purpose of this study was to determine the effect of substitution of laor worm flour on the nutritional content (carbohydrates, protein, fat) of sago crackers. The research method used in this study is an experimental study using a one-factor Completely Randomized Design design, namely the substitution of laor worm flour in the formulation of sago laor crackers with a concentration of 0% (TCL 0); 2,5% (TCL 1); 5 % (TCL2); 7.5% (TCL3) with 3 replicates. The results showed that there was an effect of substitution of laor worm flour on the nutritional content of carbohydrates (significant 0.00 < 0.05), protein content (significant 0,00 < 0,05) and fat content (significant 0,00 < 0,05) sago laor crackers. Based on the results of the organoleptic test, it was found that the sago crackers with 7.5% laor worm flour (TCL3) were highly favored by the panelists for the aroma, taste and texture criteria with a very favorable rating, while the color was indicated by the criterion of liking compared to the other three treatments, namely TCL0, TCL1 and TCL2. Based on the research that has been done, further research needs to be done including analyzing the nutritional value for the energy content of crackers, the shelf life of cracker products and product packaging so that the results can be empowered by the community.
Phytochemical and proximate content of Sago Leaves their use as natural tea alternatives Rehena, Zasendy; Nendissa, Andriana Ritje; Siahaya, Griennasty Claudya
Agrikan Jurnal Agribisnis Perikanan Vol. 16 No. 1 (2023): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v16i1.1524

Abstract

The aims of this study were to find out 1) The use of sago leaves as a substitute for natural tea for the people in Kamal Village, West Seram Regency, 2) The proximate content (carbohydrates, proteins and fats) of sago leaf tea. 3) Phytochemical Test (alkaloid compounds, Flavonoids, terpenoids, phenols and tannins) of sago leaf tea,. This type of research 1). Qualitative descriptive research using a survey approach to find out the use of sago leaves by the community, 2) Analytical descriptive research using a laboratory approach to test the proximate content of sago leaf tea consisting of analysis of protein, fat and carbohydrate content, also testing other chemical contents (phytochemical test). sago leaf tea namely alkaloids, flavonoids, tannins, and saponins. The results showed that out of 15 respondents there were 8 respondents who had used sago leaves as a substitute for tea leaves by boiling the shoots. The proximate test results showed that sago leaf tea contained a small amount of protein with an average protein content of 0.0698, sago leaf tea did not contain fat or carbohydrates. Phytochemical test results showed that sago leaf tea contained alkaloids (0.0529%), flavonoids (0.0224%), phenols (0.5616%), and tannins (0.5610%).
Pemanfaatan Eucheuma cottonii dan Sargassum crassifolium dalam Cookies Sagu untuk meningkatkan Kadar Iodium Tikus (Rattus novergicus) Rehena, Zasendy; Ivakdalam, Lydia M.
Agrikan: Jurnal Agribisnis Perikanan Vol 11, No 2 (2018)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.11.2.74-80

Abstract

Disorders due to iodine deficiency (GAKI) are very serious nutrit ional problems, because they affect the survival and quality of human resources.  The effect that is well known to people due to lack of iodine is goiter, suffering from mental disability, namely midget, mute, deafness, and mental disorders. Central Maluku Regency has a very high IDD prevalence rate, which is 33.39%. The strategy is to reduce the search for local food  alternatives  such  as  seaweed.  Seaweed  contains  high  iodine  and  can  be  consumed  to  prevent  iodine deficiency.  Central  Maluku  Regency  has  abundant  and  high  quality  seaweed,  but  the  level  of  consumption directly by the people as food is still low, thus it is necessary to develop food technology that utilizes seaweed to produce snack / snack products such as cookies. Cookies are generally made from raw flour but can be replaced by  using  sago  flour  which  is  rich  in  carbohydrates  (starch).  The  purpose  of  this  study  was  to  determine  the effect of the type and concentration of seaweed in sago cookies on iodine levels of rats (Rattus norvegicus). The results  showed  that  rats  given  iodine  standard  rations  had  iodine  levels  with  moderate  deficiency,  and  mice given adequate iodine ration had normal iodine levels. The results also showed that the administration of ration cookies containing Sargassum crassifolium 20%, 30%, and 40%, as well as Eucheuma cottonii 30% and 40% could increase rat iodine levels to be optimal. Hypothesis test results showed that the treatment of seaweed type and concentration in the ration of cookies had a significant effect on rat iodine levels. The interaction of types of Sargassum crassifolium 40% was more influential in increasing rat iodine levels. Based on the results of this study it is recommended: Cultivation needs to be developed especially on the types of Eucheuma cottonii and Sargassum crassifoliumin the Central Maluku Regency.Disorders due to iodine deficiency (GAKI) are very serious nutritional problems, because they affectthe survival and quality of human resources. The effect that is well known to people due to lack of iodine isgoiter, suffering from mental disability, namely midget, mute, deafness, and mental disorders. Central MalukuRegency has a very high IDD prevalence rate, which is 33.39%. Thestrategy is to reduce the search for localfood alternatives such as seaweed. Seaweed contains high iodine and can be consumed to prevent iodinedeficiency. Central Maluku Regency has abundant and high quality seaweed, but the level of consumptiondirectly by the people as food is still low, thus it is necessary to develop food technology that utilizes seaweed toproduce snack / snack products such as cookies. Cookies are generally made from raw flour but can be replacedby using sago flour which is rich in carbohydrates (starch). The purpose of this study was to determine theeffect of the type and concentration of seaweed in sago cookies on iodine levels of rats (Rattus norvegicus). Theresults showed that rats given iodine standard rations had iodine levels with moderate deficiency, and micegiven adequate iodine ration had normal iodine levels. The results alsoshowed that the administration of rationcookies containing Sargassum crassifolium 20%, 30%, and 40%, as well as Eucheuma cottonii 30% and 40%could increase rat iodine levels to be optimal. Hypothesis test results showed that the treatment of seaweed typeand concentration in the ration of cookies had a significant effect onrat iodine levels. The interaction of types ofSargassum crassifolium 40% was more influential in increasing rat iodine levels. Based on the results of thisstudy it is recommended: Cultivation needs to be developed especially on the types of Eucheuma cottonii andSargassum crassifolium in the Central Maluku Regency.
The Utilization Of Coconut Tombong As A Raw Material For Flour Siahaya, Griennasty Clawdya; Titaley, Samuel; Rehena, Zasendy
Agrikan: Jurnal Agribisnis Perikanan Vol 14, No 1 (2021)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.14.1.33-43

Abstract

This study is the first step in developing coconut (Cocos nucifera) tombong which has not been utilized by society. The purpose of this study is to obtain a proper drying time in producing a nutrient-grade coconut tombong flour. This study used an experimental design with a complete randomized design where the coconut tombong was dried at 50°C for 6,7 and 8 hours. Furthermore in the analysis of content carbohydrate, protein, fat, ash content, crude fiber and water content. The results of the analysis showed that coconut tombong flour with 8 hours drying produced the best of coconut tombong flour compared with 6 and 7 hours drying, with lower moisture content 11, 7353%, fat 8,1666%, protein 11,7158%, ash content 7,4917% and crude fiber 11,8421%. The results of statistical test show that the drying treatment of 6, 7 and 8 hours gives a very significant difference to the average chemical properties (carbohydrate, moisture content, protein, fat, ash content, crude fiber) coconut tombong flour with Fvalue > Ftable 5% or significance value of all treatments is smaller than alpha value 0.05. Based on these results, it can be concluded that coconut tombong  flour which through the drying process at 50°C for 8 hours (L3) is the best treatment among two other treatments (L1 and L2) which has the potential to be further developed as various substitution materials food products.
Pengaruh Substitusi Rumput Laut terhadap Kandungan Serat Cookies Sagu Rehena, Zasendy; Ivakdalam, Lydia Maria
Agrikan: Jurnal Agribisnis Perikanan Vol 12, No 1 (2019)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.12.1.157-161

Abstract

Serat merupakan komponen penting dalam bahan pangan yang  sangat bermanfaat bagi kesehatan serta mempunyai kemampuan mencegah berbagai macam penyakit. Rumput laut merupakan bahan potensial sebagai sumber serat pangan dengan kandungan yang cukup tinggi. Kandungan serat yang tinggi dapat mencegah kanker usus besar,  juga membantu pengobatan tukak lambung, radang usus besar, susah buang air besar, dan gangguan pencernaan lainnya dan dapat digunakan sebagai dasar makanan fungsional terapi yang dapat dipergunakan pada penderita obesitas, diabetes, hipertensi, jantung koroner. Selain itu rumput laut adalah komoditas hasil perikanan yang sedang ditingkatkan pemanfaatannya. Hal ini dikarenakan banyak sekali manfaat yang dapat dihasilkan dengan cara mengoptimalkan seluruh potensi rumput laut yang ada. Beberapa jenis rumput laut yang bermanfaat bagi manusia adalah dari jenis rumput laut merah dan coklat. Rumput laut dapat digunakan sebagai bahan subtitusi dalam pengembangan produk sumber serat pangan berupa kelompok produk makanan selingan/jajanan seperti cookies. Cookies umumnya terbuat dari bahan baku tepung terigu namun dapat digantikan dengan memanfaatkan tepung sagu yang kaya akan karbohidrat. Tujuan penelitian ini adalah untuk mengetahui kandungan serat dan mutu organoleptik cookies sagu yang disubtitusi rumput laut. Hasil Penelitian menunjukan bahwa Ada pengaruh jenis dan konsentrasi rumput laut terhadap kandungan serat cookies sagu. Hasil uji organoleptik yang meliputi aspek warna, aroma, rasa dan kerenyahan menunjukkan bahwa penerimaan masyarakat yang tertinggi pada perlakuan jenis Eucheuma cottonii dengan konsentrasi 30% dan terendah pada jenis Sargassum crassifolium dengan konsentrasi 40%. Berdasarkan hasil penelitian ini disarankan agar  rumput laut dapat disubtitusi pada bentuk makanan lain yang dapat diterima dan disukai oleh masyarakat di Kabupaten Maluku tengah.
Pengaruh Rendaman Jeruk Nipis (Citrus aurantifolia) terhadap Kandungan Vitamin C dan pH Minuman Infused Water Ivakdalam, Lydia Maria; Rehena, Zasendy
Agrikan: Jurnal Agribisnis Perikanan Vol 12, No 2 (2019)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.12.2.344-349

Abstract

Infused water adalah air minum yang diberi tambahan potongan buah, sayuran atau herbal sehingga sari-sari dari buah yang direndam dalam air putih akan keluar, memberikan cita rasa, dan berbagai manfaat bagi yang meminum air tersebut. kandung Vitamin C yang baik untuk menjaga daya tahan tubuh dan mempunyai aktivitas antioksidan yang mampu menangkal radikal bebas dalam tubuh. Dengan demikian tujuan penelitian ini adalah untuk mengetahui pengaruh lama perendaman potongan buah jeruk nipis terhadap kandungan Viamin C dan pH minuman infused water. Penelitian eksperimen menggunakan Rancangan acak Lengkap (RAL) dengan satu faktor yaitu  lama perendaman perasan kulit jeruk nipis selama 1 jam, 2 jam, 4 jam, dan 6 jam, dan 8 jam dengan 3 kali ulangan sehingga diperoleh 15 unit percobaan. Menganalisis  Kandungan  Vitamin C dengan Metode Titrasi Iodium dan pengukuran tingkat keasaman (pH). Penelitian ini dilaksanakan di Lab Biokimia dan THP Universitas Pattimura Ambon, pada bulan September 2019. Hasil uji Anova menunjukkan bahwa nilai Fhitung untuk perlakuan lama perendaman perasan kulit jeruk nipis terhadap kandungan Vitamin C minuman Infused Water adalah sebesar 1,778 dengan signifikasi 0,000. Hasil nilai Fhitung untuk perlakuan Lama Perendaman peraasan Kulit jeruk Nipis Terhadap keasaman (pH) Minuman Infused Water adalah sebesar 1.140 dengan signifikasi 0,392. Kesimpulannya ada pengaruh Lama Perendaman Perasan Kulit jeruk Nipis Terhadap kandungan Vitamin C Minuman Infused Water yang cenderung meningkat. Terdapat kecenderungan kestabilan tingkat keasaman (pH) Minuman Infused Water terhadap Lama Perendaman Kulit jeruk NipisData pengaruh perendaman jeruk nipis terhadap kandungan vitamin C dan pH dianalisis dengan anova satu jalur.
SOSIALISASI DAN PRAKTEK UJI KANDUNGAN IODIUM PADA GARAM DI DESA ALLANG KECAMATAN LEIHITU BARAT Rehena, Zasendy; Nendissa, Andriana R.
MAREN: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 2, No 2 (2021): September
Publisher : Lembaga Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69765/mjppm.v2i2.1239

Abstract

Sosialisasi manfaat garam beriodium, dampaknya bagi kesehatan dan cara penggunaannya serta uji kadar iodium pada garam di Desa Allang Kecamatan Leihitu Barat dilakukan berdasarkan permasalahan dari kelompok mitra yaitu pengetahuan Ibu-ibu rumah tangga yang masih rendah tentang manfaat garam beriodium bagi kesehatan dan cara penggunaan garam beriodium oleh ibu-ibu rumah tangga masyarakat di Desa Allang Kecamatan Leihitu Barat sehingga berdampak pada perilaku hidup sehat masyarakat Desa Allang Kecamatan Leihitu Barat. Juga kurangnya partisipasi ibu-ibu Desa Allang Kecamatan Leihitu Barat untuk mengikuti kegiatan sosialisasi dari petugas kesehatan sehingga mereka tidak tahu jenis-jenis garam apa saja yang mengandung iodium dan penggunaanya dalam bahan makanan. Tujuan PKM adalah untuk meningkatkan pengetahuan Ibu-ibu tentang manfaat garam beriodium dan dampaknya bila tubuh mengalami kekurangan iodium, cara menggunakannya, dan praktek uji kandungan iodium menggunakan test kit iodium. Metode yang digunakan adalah penyuluhan/sosialisasi dan praktek uji kadar iodium. Metode yang digunakan dapat dijabarkan sebagai berikut: 1) Memberikan penyuluhan tentang manfaat garam beriodim, cara penggunaanya, dan pengaruhnya terhadap kesehatan, 2) praktek uji kadar iodium pada beberapa jenis garam oleh oleh Ibu-ibu rumah tangga agar Ibu-ibu rumah tangga dapat membedakan garam yang mengandung iodium dan yang tidak mengandung iodium. Rencana kegiatan ini dilakukan selama enam bulan. Luaran wajib yang ditargetkan adalah publikasi pada e-journal LPM UKIM, pada media massa cetak lokal online koran Maluku News, Vidio kegiatan telah diupload pada YouTube Sasendi Rehena dan ada peningkatan pengetahuan Ibuibu rumah tangga tentang manfaat garam beriodium bagi kesehatan dan cara penggunaannya.
PERILAKU NYAMUK MANSONIA DAN ANOPHELES SERTA HUBUNGANNYA DENGAN PENYAKIT FILARIASIS DI KECAMATAN TANIWEL TIMUR DAN TANIWEL KABUPATEN SERAM BAGIAN BARAT Rehena, Johanis F; Matdoan, Muhammad Nur; Rehena, Zasendy
BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan Vol 7 No 2 (2021): Biopendix: Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol7issue2page167-179

Abstract

Background: Mansonia mosquitoes are in endemic forest and swamp areas, dirty environments andunused fish farming areas, Mansonia mosquitoes are aggressive and suck blood when humans are at night,outside the home. Anopheles actively seeks blood during illness and at night.Methods: This research uses survey and cross sectional research, it discusses to study mosquitoes, thedensity of mosquitoes mansonia and anopheles, as well as looking at the development of disease(prevalence) of filariasis. The population in this study is the population and population of mosquito mansoniaand anopheles in East Taniwel and Taniwel Districts. Filariasis in Taniwel and East Taniwel Sub-districts,West Seram District was reported in local health centers of around 15 people. The outbreak of filariasis inTaniwel District around 2010-2019.Result: Mansonia mosquitoes bleeds people at home when sick at 18: 00-18: 45. While outside the houseat night 20: 00-20: 45. While Anopheles mosquitoes bite humans, at dusk and at night at 16.00-24.00, Thepeak is 02.00-03.00. The density of mansonia mosquitoes in Sohuwe Village, 4.00 - 5.85, Lumalatal 5.00 -6.60 and Maloang 4.00-5.50 (moderate), Anopheles in Sohuwe 7.00-9.85, Lumalatal 5.89- 6.82, Maloang5.00-6.50 (high).Conclusion: The prevalence of filariasis in Sohuwe 0.66, Lumlat 0.88. and Maloang 1.54. There is arelationship between attitudes and community relations with filariasis.
Co-Authors Dene Fries Sumah Devita Madiuw Ivakdalam, Lydia M. Ivakdalam, Lydia Maria Johanis F Rehena Kakisina, Ferdi H. Leunupun, Trixie Matdoan, Muhammad Nur Melkhianus Hendrik Pentury Nendissa, A R Nendissa, Andriana R. Nendissa, Andriana Ritje Pattipeiluhu, Lisse Siahaya, Griennasty Claudya Siahaya, Griennasty Clawdya Sinthia Rosanti Maelissa Sopacua, Dian Thiofany Tahapary, Westy Talahatu, Olivia Theosobia Grace Orno Titaley, Samuel Valensya Yeslin Tomasoa Vanny Leutualy Wakanno, Grace J