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All Journal Waste Technology Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Jurnal Informasi Sains dan Teknologi (ISAINTEK)

Fajri, Roifah

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Author-ID : 1743945

Computer Science & IT Health Professions Medicine & Pharmacology Nursing Public Health Other

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PENGARUH PENAMBAHAN KACANG MERAH (Phaseolus Vulgaris L.) TERHADAP DAYA TERIMA DAN KANDUNGAN ZAT BESI (Fe) BISKUIT UNTUK WANITA HAMIL Qudsy, Suci Purnama; Fajri, Roifah; Lisnawati, Naintina
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Prevalence of pregnant women with iron deficiency anemia in Indonesia reach 37.1% in 2013. Consumption of additional food containing iron (Fe) can be prevention alternative for iron deficiency anemia on pregnant women. One of a kind additional food containing iron (Fe) with affordable price is red kidney beans biscuit. Objective: To developt biscuits containing iron (Fe) and find the effects of red beans addition on the acceptance and the iron (Fe) content of biscuit. Method: First stage of this study were the production and formulation of red bean biscuits. The second stage was analysis (acceptability test and iron content test) of selected biscuit from first stage. The study design used a Completely Randomize Design (CRD) with 1 factor and 3 treatments of different red beans addition (20%, 50% and 80%). Results: Red kidney beans addition didn’t have an effect on the flavour (p=0.539) and taste (p=0.237) parameters of biscuits, but had on the colour parameter (p=0.028). Most preferred biscuits color was sample A1 (wheat flour : red bean flour comparison 80% : 20%) with 96.67% panelist like it (29 out of 30 people). Red kidney beans addition had no effect on the iron (Fe) content of biscuit (p=0.368). Conclusion: The addition of red kidney beans didn’t affect on the acceptability, iron content, flavour, and taste parameters, but only had on colour parameter of biscuits.

DAYA TERIMA, KADAR PROTEIN, KADAR LIPID DAN JUMLAH MIKROBA PADA KEFIR SUSU SAPI DAN KEFIR SUSU KAMBING SEBAGAI ALTERNATIF MINUMAN PROBIOTIK Istawa, Ratu Ayu; Fajri, Roifah; Arifin, Dedi Zaenal
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: In Indonesia, indigestion issue specifically diarrhe was 6,897,463 cases in 2006. One of the factors causing indigestion issue is food intake. An alternative to prevent digestive problems is consumption of functional foods such as probiotic drink i.e. kefir. Kefir is a functional food because of probiotic content that are good for the digestive system. Objective: To analyze the acceptability, protein content, lipid content and microbial content of cow milk kefir compared to goat milk kefir. Method: This research is a quantitative study using CRD (Completely Randomized Design) with one factor, i.e. the difference of milk type used in the kefir. The study consisted of the kefir production stage, acceptance analysis stage, and protein, lipid and microbial content analysis stage. Result: There was no difference acceptability between cow milk kefir and goat milk kefir on the color, flavor, taste and texture parameter. There is a difference in protein content between cow milk kefir (3,40 + 0,21 %) and goat milk kefir (4,28 + 0,36 %) with p value<0,05. At the lipid content, there is a difference between cow milk kefir (3,24 + 0,03 %) and goat milk kefir (3,69 + 0,02%) with p p value<0,05. Similiarly result shown at microbial content, there is a difference between cow milk kefir (3,11x106 cfu/ml) and goat milk kefir (12,36 x106 cfu/ml) with p value<0,05. Conclusion: Cow milk kefir have a higher protein, lipid and microbial content than goat milk kefir. There is no difference in acceptability between cow milk kefir and goat milk kefir.

DAYA TERIMA DAN KANDUNGAN PROTEIN NUGGET KOMBINASI KACANG MERAH (Phaseolus Vulgaris. L) DAN HATI AYAM SEBAGAI PANGAN ALTERNATIF SUMBER PROTEIN UNTUK PENCEGAHAN STUNTING Nandini, Astri Puspa; Fajri, Roifah; Yani, Ahmad
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background : Stunting become one of the nutritional problems in Indonesia. The prevalence of stunting in Indonesia reach to 30.8% based on the measurement results of H/A, the results consist of short and short 17.1% and very short 12.8%. Prevention can be done during preconception period with attention to protein intake, a protein source can obtained from red beans and chicken livers. Objective : To understand the acceptance difference nuggets of various ratios of red beans and chicken liver as an alternative food source of protein for the prevention of stunting and determine differences in protein content nuggets from various ratios of red beans and chicken liver as an alternative food source of protein for the prevention of stunting. Method : This study used a completely randomized design (CRD) with five treatments and three repetitions, the ratio of red beans and chicken livers ie, 90%: 10%, 70%: 30%, 50%: 50%, 30%:70%, 10%:90%. The acceptance of nuggets tested with hedonic test and the result were statistically analyzed using Mann Whitney and Kruskal Wallis. Protein content test conducted by the Kjeldahl method and the results were statistically analyzed using One Way anova and Duncan. Result : There are differences in aroma and color acceptance nuggets of various ratio of red beans and chicken livers. There are no significally difference in receptivity taste and texture nuggets of various ratios of red beans and chicken livers. There are differences in the protein content nuggets from various ratios of red bean and chicken liver. Conclusion : Results showed treatment nugget acceptance of 90%: 10%, 70%: 30%, 50%: 50% is the most preferred nuggets panelist. The highest protein level contained in the nugget with 50%:50% ratio of red beans and chicken liver the with 50 %:50% ratio of red beans and chicken liver

DAYA TERIMA DAN KADAR ZAT BESI NUGGET HATI AYAM DENGAN KOMBINASI TEMPE SEBAGAI PANGAN OLAHAN SUMBER ZAT BESI Fauziah, Asti; Fajri, Roifah; Hermanto, Restu Amalia
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: The prevalence of anemia in Indonesia is still high, in girl adolescents 26.50%, childbearing women 26.9%, pregnant women 40.1% and infants 47%. Anemia can caused by inadequate dietary iron intake from foods. One of the effort that can be done is to improve food and nutrition by increasing consumption of foods containing iron. Chicken liver nugget with combination tempeh can consumed as processed food that increase iron intake as an effort to prevent anemia. Objective: This research aims to studying the acceptability and iron content of chicken liver nuggets with combination tempeh. Methods: The experimental design using Completely Randomized Design (CRD) with three repetitions of treatment, two repititions of analysis and five treatment levels with ratio between chicken liver and tempeh 10%: 90% (F1), 30%: 70% (F2), 50%: 50% (F3), 30%: 70% (F4) and 90% : 10% (F5). Data analysis was tested using Kruskal Wallis followed by Mann Whitney and One Way Anova. Iron levels were analyzed using a Atomic Absorption Spectrophotometry (AAS). Acceptance test of the product was done using a hedonic test. Results: There are differences in the acceptability of nuggets from various ratios of chicken liver and tempeh in color parameter (p = 0,000), odor (p = 0.017), texture (p = 0.049) and taste (p = 0,000). However, there are no differences in iron content from various ratios of chicken liver and tempeh (p = 0.877). Conclusion: There are differences in the acceptability of nuggets from various ratios of chicken liver and tempeh and there is no differences in iron nugget levels from various ratios of chicken liver and tempeh. Based on the results of the acceptability, the most preferred formulas were obtained including F3, F2 and F4.

Evaluation of Water Pollution Due to Tofu Industrial Waste: Studies Case and Strategy Countermeasures Hanifta Man Andira, Muhammad; Fajri, Roifah; Enova Rahmadhani, Sakina; Hasna Rosyida, Sharifah; Hawali Abdul Matin, Hashfi
Waste Technology Vol 12, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/12.1.16-19

Tofu waste is the remaining or unused waste material from the tofu making process. Krajan Village is one of the areas where tofu industry can easily be found around it. The community who are tofu industry players usually dump their waste into the river. Liquid and solid waste from the tofu industry can reduce environmental quality and affect living things if not managed properly before being discharged into the drain. In addition, polluted river water can contain hazardous substances that have a negative impact on flora and fauna and increase the risk of disease for people whose lives depend on river water for their daily needs. Therefore, this waste must be treated first to meet the appropriate water quality standards before being discharged into the airway. The purpose of this study was to determine the level of air pollution produced by the tofu industry in the river, identify the main sources of pollution in the Krajan River, and develop appropriate and appropriate mitigation strategies to overcome pollution problems on its way to its destination. The results of the study showed that the TDS, temperature, and pH parameters that had been tested in the Krajan River were below the reference quality standard limits, namely the Central Java Provincial Regulation Number 5 of 2012 concerning Wastewater Quality Standards. However, residents around the river still feel the impacts, such as the unpleasant odor that is often smelled in the air and dust from tofu industry activities that disrupt daily activities due to river pollution from tofu industry waste, household waste, and livestock waste that is dumped directly without prior processing.

Peran Hutan Kota Sonokridanggo Boyolali Sebagai Penghasil Oksigen Safitri, Olinda Ayu; Astining Putri, Rani Rachma; Fajri, Roifah; Nurafni Rindiani
Jurnal Informasi, Sains dan Teknologi Vol. 7 No. 2 (2024): Desember: Jurnal Informasi Sains dan Teknologi
Publisher : Politeknik Negeri FakFak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/isaintek.v7i2.254

The increase in population in Boyolali Regency, which reached 1,090,131 people in 2023, has a significant impact on environmental quality, especially air quality. This study aims to calculate the oxygen produced by Sonokridanggo Urban Forest, covering an area of 2,500 m², which functions as a green open space (RTH). The methods used include measuring tree trunk diameter using the diameter breast height (dbh) method and calculating biomass and stored carbon using the allometric formula. The results showed that Ketapang (Pterocarpus indicus) species had the highest carbon storage ability, which was 16,159.67 kg, and absorbed 59,252.13 kg CO₂ equivalent, making it the main contributor to oxygen production. Overall, Sonokridanggo Urban Forest produces 401,699.18 kg of oxygen per year, enough to meet the oxygen needs of 1,274 people. Among the existing tree species, Ketapang is the largest oxygen producer with a contribution of 158,005.69 kg per year. With a contribution of about 0.11% of the total oxygen demand of Boyolali residents.

Co-Authors ahmad yani Arifin, Dedi Zaenal Astining Putri, Rani Rachma Enova Rahmadhani, Sakina Fauziah, Asti Hanifta Man Andira, Muhammad Hashfi Hawali Abdul Matin, Hashfi Hasna Rosyida, Sharifah Istawa, Ratu Ayu Naintina Lisnawati Nandini, Astri Puspa Nurafni Rindiani Qudsy, Suci Purnama Restu Amalia Hermanto Safitri, Olinda Ayu

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