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Journal : Journal of Pharmaceutical and Sciences.

Daya terima nugget ikan depik dengan substitusi tepung mocaf Lestari, Wanda; Maisyarah, Maisyarah; Purba, Tuty Hertati; Angkat, Abdul Hairuddin
Journal of Pharmaceutical and Sciences Suppl. 1, No. 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i5-si.323

Abstract

Nuggets are processed meat product that can increase the use and storage values of the meat itself. Making nuggets from depik fish with the substitution of mocaf flour increases the selling values of the depik fish. The aim is to determine the acceptability and hedonic quality and nutritional content of the best formulas vor nugget products. Experimental research using a completely randomized design (CRD) approach to the formulation of the basic material for making nuggets with the addition of depik fish with mocaf flour substitution that is four treatments and two repilications to obtain 8 experimental units, the data were analyzed by One Way ANOVA with Duncan test. The results based on hedonic tests show that F3 (60% Mocaf Flour + 40% Wheat Flour) averaged 3,81 the best-selected formula. Whereas the hedonic quality test showed that F3 was the best formulation with a total value of 3.74 with a grayish-white color clarification, depik fish aroma, savory taste and chewy texture. Water content is 12.24%, ash content is 7.38% and protein content is 5.16%. Conclusion:  the best depik fish nuggets formula is F3 formula.
Faktor yang mempengaruhi kejadian anemia pada ibu hamil di Puskesmas Mandrehe Kabupaten Nias Barat Jairani, Eka Nenni; Gulo, Novtiurlina; Purba, Tuty Hertati; Demitri, Athira; Yulita, Yulita
Journal of Pharmaceutical and Sciences Suppl. 1, No. 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i5-si.367

Abstract

Introduction Anemia in pregnancy is a condition when the hemoglobin (Hb) level is <11 g% in the first and third trimesters, while in the second trimester, the hemoglobin level is <10.5 g%. The implications for pregnant women with anemia are abortion, bleeding during childbirth, low birth weight (LBW) babies, congenital disabilities, and babies easily infected and susceptible to suffering from malnutrition. Objective This study aims to determine the factors associated with the incidence of anemia in pregnant women at Mandrehe Health Center, West Nias Regency. Methods This is an analytical research study using a cross-sectional design. The population in this study was 140 pregnant women, while the sample was 104 pregnant women. The sampling technique was done by proportional random sampling. The data analysis technique used the chi-square test. Results showed that there was a relationship between knowledge and anemia with a p-value of 0.008. There was a relationship between diet and anemia with a p-value of 0.007. There was a relationship between parity and anemia with a p-value of 0.012). There was a relationship between adherence to Fe tablet consumption and anemia with a p-value of 0.000. Conclusion Health workers are expected to provide education to pregnant women about making antenatal care visits during pregnancy. In this way, health workers can monitor the diet, parity, and compliance of pregnant women in consuming blood supplements tablets.