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All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL Agrointek agriTECH Warta IHP (Warta Industri Hasil Pertanian) Jurnal Aplikasi Teknologi Pangan Edible : Jedb Prosiding Seminar Nasional Unimus
Nurhidajah -
Teknologi Pangan - Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Health Professions Industrial & Manufacturing Engineering Nursing Public Health

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PENGARUH KONSUMSI TEMPE KEDELAI HITAM TERHADAP BERAT BADAN TIKUS Nurrahman - -; Nurhidajah - -
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Tempe derived from vegetable material has high quality proteins, good disgestibility, low antinutritional as phytate acid, oligosaccharides and a good source of vitamin of complex B. Thepurpose of this study was to know the effect of black soybean tempe consumption on the weightof rat. A total of 30 rats were grouped into five groups based on a formula feed, that feedstandard AIN 93 and feed that were added black soybean tempe flour  25, 50, 75 and 100percent (instead of casein). Adlibetum feeding in maintenance for 30 days and every 2 daysbeing weighed. The research result was group of rats that eats the feed formula containingblack soybean tempe weight growth higher than standard. There was a tendency the highercontent of black soybean tempe higher growth also. Highest weight growth occurred in thegroup of rats that consumed feed with formula with 75 percent of black soybean tempe.
PEMBERDAYAAN IBU RUMAH TANGGA DI KALIWIRU MELALUI USAHA BOGA BERBASIS MASAKAN MINANG Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah; Ayu Noviani Hanum
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Prosiding Seminar Nasional Publikasi Hasil-Hasil Penelitian dan Pengabdian Masyarakat
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Mitra kegiatan IbM adalah 2 kelompok ibu rumah tangga dari RT 03 dan RT 07, RW 01 kampung Kaliwiru, masing-masing kelompok terdiri dari 3 orang, dengan latar belakang pendidikan mitra  lulusan SMP dan SLTA dan mitra tergolong dalam keluarga sederhana. Motivasi mitra untuk berkegiatan yang tinggi terutama kegiatan yang berkontribusi pada peningkatanekonomi/kesejahteraan keluarga,  diapresiasi dalam bentuk pemberian pelatihan ketrampilan penerapan iptek dalam pengolahan produk pangan dalam kemasan vakum berbasis masakan Minangkabau, yaitu: rendang daging sapi, balado teri, dan kering kentang. Pada kegiatan IbM ini terbentuk Kelompok Usaha Peningkatan Pendapatan Keluarga Sejahtera (UPPKS) ANNISA yang  merupakan suatu wahana yang dapat dimanfaatkan untuk pembinaan perempuan (ibu-ibu rumahtangga) untuk berkontribusi dalam penguatan ekonomi keluarga dengan memanfaatkan waktu luang disela-sela kesibukan sehari-hari dalam mengurus keluarga. Melalui usaha berkelompok dapat menumbuhkan semangat berwirausaha dengan nuansa kekeluargaan dengan satu tujuan meningkatkan pendapatan keluarga sejahtera. Teknologi yang ditransfer pada program I b M ini adalah penggunaan alat presto elektrik untuk melunakan daging sapi dan penggunaan food processor untuk memudahkan penghalusan bumbu serta vacum sealer untuk pengemasan agar produk lebih tahan lama.
KADAR SERAT PANGAN DAN DAYA CERNA PATI NASI MERAH YANG DIPERKAYA KAPPA-KARAGENAN DAN EKSTRAK ANTOSIANIN DENGAN VARIASI METODE PENGOLAHAN Nurhidajah -; Mary Astuti; Sardjono -; Agnes Murdiati; Yustinus Marsono
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Brown rice is one of the varieties of rice that are less popular because of the texture cooked more hard than white rice. Brown rice contain anthocyanins on the epidermis and is hypoglycemia. The nature of hypoglycemia brown rice also affected by the low digestibility of starch and dietary fiber contained in brown rice. Two things are influenced by the processing method when forming the rice into the rice. The purpose of this study was to evaluate the digestibility of starch and dietary fiber content of brown rice with a variety of processing. This research method is the enrichment of red rice with kappa-carrageenan 2% which aims to improve the organoleptic properties of texture and flavor, especially brown rice and anthocyanin extract 5ml / 100 grams of brown rice. The processing of brown rice into the rice is done with four processing method that is steamed, boiled, rice cooker and a control is raw rice. The results showed the highest levels of dietary fiber in brown rice processing method using a rice cooker, but statistically there was no effect of food processing methods with fiber. The highest starch digestibility on red rice by the method of the boiled and showed no effect of treatment with starch digestibility.Keywords: Brown rice, dietary fiber, starch digestibility and processing
The Influence of Preceptorship Program in Clinical Practice toward Student Satisfaction Heru Supriyanto; Nurhidajah -
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2011: PROSEDING SEMINAR NASIONAL KEPERAWATAN PPNI JATENG
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Bachground - Preceptorship is one of clinical teaching method which involves one to one relationship. This method enables nursing students to have optimal guidance during transfer of knowledge, skill and professional concept. Literature shows that preceptorship program provides some advantages for the nursing students practicing in clinical area in relation to increase their competencies. However, it is very rare that this method is applied in Indonesia. Objeetive-This study aimed to examine nursing students' satisfaction with the development of preceptorship program in the clinical practice. Method - A quasi experimental with static group comparison design was used in this study compromised 80 samples divided into control and treatment group. Result - The result of the study indicated that there was statistical significance in treatment group related to the students' satisfaction (t=0.000, p<0.005). Recommendation - Based on the result, It is recommended that the implementation of preceptorship program in clinical practice should be considered. Key words - Preceptorship, Students' Satisfaction
PEMBUATAN TEPUNG GADUNG (DIOSCOREA HISPIDIA DENNST) MELALUI PROSES PERENDAMAN MENGGUNAKAN EKSTRAK KUBIS FERMENTASI Catur Ayu Wulandari; Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Prosiding Seminar Nasional Publikasi Hasil-Hasil Penelitian dan Pengabdian Masyarakat
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Yam tubers besides for consumption directly, can also be processed into flour. Soaking treatment using fermented cabbage extract was predicted to give effect on the reduction of HCN level of yam flour. The purpose of this research is to know the effect of soaking using fermented cabbage extract to the level of proximate, amylose, HCN and the characteristic of organoleptic of yam flourincluding color, flavor, and texture. This research was an experiment and designed using RAL method. Data analysis was using ANOVA test and Post Hoc advanced test with level of confidence 95 %, whereas organoleptic was using Friedman test and advanced test using Wilcoxon. Proximateand HCN level were determined based on the best treatment of organoleptic test and amylose level, where organoleptic was determined based on panelist assessment results. Analysis result of amylose showed the lowest percentage 28.32% on 96 hours of soaking. Analysis result for the lowest HCN level was 43.09 ppm on 96 hours of soaking. Assessment result of organoleptic showed the bestacceptance level, which is on 96 hours of soaking (2.78). The conclusion are the longer soaking led to the lower level of amylose, HCN, but increase the characteristic of organoleptic and increase protein nutrition content of yam flour.Key words: yam flour, fermented cabbage extract, HC
ANALISIS PROTEIN, KALSIUM DAN DAYA TERIMA TEPUNG LIMBAH RAJUNGAN Nurhidajah -; M.Yusuf -
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2010: Kesehatan Masyarakat, Olahraga, Gizi, dan Pangan
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Rajungan merupakan salah satu hasil perairan Indonesia yang separuh  bagian tubuhnya tidak dapat dikonsumsi, sehingga limbah dari pengolahan rajungan relatif tinggi. Mengingat nilai ekonomi limbah rajungan hampir tidak ada, maka pengolahan limbah rajungan menjadi produk pangan merupakan salah satu cara alternatif yang dapat meningkatkan nilai ekonomis limbah rajungan. Tujuan penelitian ini Tujuan umum penelitian ini adalah meningkatkan dayaguna limbah rajungan menjadi tepung Disain penelitian ini adalah eksperimen murni dengan metode deskriptif.. Variabel yang diukur adalah 1) kadar protein, kalsium, rendemen dan daya terima tepung limbah rajungan.  Analisis data untuk daya terima menggunakan uji non parametrik, friedman.  Hasil analisis kadar protein tepung rajungan bagian dalam 37,69 % bb dan limbah bagian cangkang 11,74 %, kadar Kalsium tepung lmbah bagian dalam dan cangkang masing-masing 14,87 % dan 39,32%. Rendemen menunjukkan angka 40% limbah dalam  dan 60% limbah cangkang. Daya Terima hasil penilaian panelis menunjukkan rata-rata penilaian 3,4 sampai 3,8 dengan kriteria menarik dan mendekati sangat menarik.  Uji statistik daya terima dengan friedman menunjukkan tidak ada pengaruh pada semua kriteria penilaian yang meliputi  warna, aroma dan tekstur tepung limbah rajungan, dengan variasi limbah bagian dalam dan cangkang.dengan hasil p= 0,811 > 0,05. Disimpulkan tepung limbah rajungan masih mempunyai nilai gizi khususnya protein dan lemak yang cukup tinggi dan daya terima panelis yang mewakili konsumen mendekati kriteria sangat menarik.
ANALISIS KECUKUPAN PANAS PADA PROSES PASTEURISASI DAGING RAJUNGAN (Portunus pelagicus) Nur Aeni; Nurhidajah -
Jurnal Pangan dan Gizi Vol 3, No 2 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.2.2012.%p

Abstract

Swimming crabs (Portunus pelagicus) is a fishery commodity that has high economic value in excess of a fairly high protein content and is composed of amino acids patterned approach needs amino acids in the human body The process of pasteurization is one way to maintain quality and prevent decayon crab meat. Object of research is crab meat (Portunus pelagicus). Research conducted a completely randomized study design (CRD) of one factors with the treatment combination of temperature and time of pasteurization as much as 12 levels. Dependent variable is the total number of microbes, whereas thecombination of pasteurization temperature and time as independent variables. Each experiment performed a total of three replications, in order to obtain 36 units of the experiment.The results showed that microbial heat resistance value of D 80 C, D 85 o C, 90 o C D and z values crab meat are 5.16; 3.67; 3.32 minutes and 52.63 o C. Heat resistance (P value) with sterile 5D level of 30.37 minutes. The combination of temperature and time of pasteurization with a P value of 30.37 minutes of pasteurization temperature of 80 C for 37.80 minutes, temperature 85 C for 30.37 minutes, the temperature of 90 C for 24.40 minutes. In the organoleptic properties of color, aroma, flavor and texture, heating at 80, 85, 90 oC for 5, 10, 15 minutes down a score of 7.0 (before pasteurization) to 5.0 to 7.0 (after pasteurization). The combination of temperature and time of pasteurization appropriate conclusions can be applied to crab meat processing industry. Need for additional research about the combination oftemperature and time of pasteurization and the effect on the subjective and objective quality as well as further research about the value of D of microbial pathogens in crab meat. Key words: microbial heat resistance, heat pasteurization adequacy, pasteurization, crab meat
AKTIVITAS ANTIBAKTERI MINUMAN FUNGSIONAL SARI TEMPE KEDELAI HITAM DENGAN PENAMBAHAN EKSTRAK JAHE (STUDY OF ANTIBACTERIAL ACTIVITY FUNCTIONAL DRINKS OF BLACK SOYBEAN TEMPE WITH ADDITION GINGER EXTRACT) Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 1, No 2 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.2.2010.%p

Abstract

Nutrition in Tempe can be useful for metabolic reactions, also contains a natural antibiotic that can inhibit the emergence of various diseases, such as antibacterial components which are very beneficial to health. Beverage products form tempe which The addition of ginger extract on the functional beverage black soybean tempe. This study consists of 2 stages. Phase I is introductory, covering the manufacture of black soybean tempe (2 times the boiling), followed by analysis of water and protein content, then phase 2 is a functional beverage processing optimization with ginger extract additional variation were 0 %, 1%, 2%, 3% and 4%, in treatment that is by non-instant and instant. The design of the study in phase 2 is 5x2 factorial experiment using a Completely Randomized Design. The first factor is the addition of ginger extract with 5 variations, and the second factor of 2 variations of processing, so there were 10 treatment combinations. The results showed black soybean tempe has a water content of 61.81%, protein 20.36%, fat 2.9% and 0.97% ash. Organoleptic assessment showed non instant processing has a flavor that is higher than processed an instant. Protein consentration of black soybean tempe functional beverage with the highest non-instant processing with the addition of ginger extract 2%. Drink black soybean tempe has a relatively weak antibacterial activity (<5 mm), and there is the influence of treatment with antibacterial activity in soybean tempe drink black. suggested further research to otimasi black soybean tempe beverage processing and processing of instant non-instantaneous with the addition of ginger extract at least 4%. Key words: black soybean, functional drinks, antibacterial activity
STABILITAS ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN TEPUNG BERAS HITAM BERDASARKAN JENIS KEMASAN DAN LAMA PENYIMPANAN Nur Latifa; nurhidajah Nurhidajah; Muh yusuf
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.27-40

Abstract

Black rice flour during storage has the disadvantage of reducing the antioxidant content and antioxidants present in black rice flour due to improper packaging for storage so that the pH increases, the color will disappear so that the anthocyanin content will also decrease during storage. This study aims to determine the influence of packaging type and storage time to levels of anthocyanins, antioxidant activity, moisture content, and color of black rice flour. This research uses a factorial completely randomized design consisting of 2 factors: first factor type of packaging (PP and Alufo) with each thickness of 0.5 mm and second factor storage duration (0 days, 14 days, 28 days, 42 days, and 56 days) in room temperature. The results of statistical test showed that the type of packaging and storage duration influenced the anthocyanin content, antioxidant activity, moisture content, and color. Antosianin content of black rice flour at the end of shelf life on PP packaging of 5.39 ppm sample and Alufo 14.14 ppm sample. Antioxidant activity at end of shelf life in packing of PP equal to 18,6% and Alufo 24,48%. Water content at end of shelf life on packing PP 2,34% and Alufo 2,65%. The color is at the end of shelf life on the packaging of PP 8,351 and Alufo 7,568.
The Difference of Anxiety Level on Hemodyalisis Patient Applied Health Education Using Leaflet and Audiovisual Aids Nurhidajah -; Shobirun -; Arwani -
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2011: PROSEDING SEMINAR NASIONAL KEPERAWATAN PPNI JATENG
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Background - End stage renal disesase (ESRD) or chronic kidney disease is a life treatening condition. One of treatment conducted to replace renal function is hemodyalis. Among several patients, hemodyalisis can be a stressor for the patients so that anxiety is a condition that often experienced by the patients. In several cases, anxiety causes the patient fall in deteriorating condition at the time hemodyalisis done. Researches show that the quality of life of renal failure patients depend on the ability to face a steessor. In General Hospital Kota Semarang, health promotion has been developed. However, the implementation has not been conducted through audiovisual or leaflet media so that it may be contributed to low level knowledge. As a result, anxiety may increase. Objective - This study aimed to analise the difference of enxiety level of patient who having health education through audiovisual and leaflet media in Renal Unit General Hospital Kota Semarang. Method - Thirty nine respondent were partisipated in this study. Pre-test post-test design was applied to identify anxiety level of the patients. Independent t Test was used to analised the differences between two groups. Result - The result showed that there was significant difference when the patients having audiovisual (p=0.007) and when having leaflet (p=0.000). Meanwhile, there was no significant difference between both use of leaflet and audiovisual media (p=0.713). Recommendation - This study recommended the importance of using both leaflet and also audiovisual media. Key words - End Stage Renal Disesase (ESRD), I-Iemodyalisis Anxiety, Leaflet Audiovisual Medi
Co-Authors Addina Rizky Fitriyanti Afistia, Novalinda Rezty Afrilia Arifatul Lael Agnes Murdiati Agnes Murdiati Agus Suyanto Agus Suyanto Ali Rosidi Ali Rosidi Aniatun Linafi’ah Anik Sholekah Oktaviana Annisa Puspitasari Arwani - Ayu Noviani Hanum Azmi Asmuni Majid Azqia Fajriyani Bima Bayu Boby Pranata Boby Pranata Catur Ayu Wulandari Dewa Febrian Riyandi Diksy Zeta Amorta Diode Yonata Diode Yonata Dista Ferri Chahya Ningtias Fitriansyah, Hanif Guntur Prasetyo Heru Supriyanto Iis Istiqomah Indah Trisnawati Istiqomah, Iis Lukman Hakim Safian M. Irfan Maulana M.Yusuf - Marini firia dewi Mary Astuti Mary Astuti Mega ratri ayu aksani Muh yusuf Muhammad Amar Ma’ruf As Salami MUHAMMAD YUSUF Muhammad Yusuf Niza Hudani Nabila Nur Aeni Nur Latifa Nur Rahman Nur Wulandari Nurrahman - Nurrahman Nurrahman Resa Meisara Ria Dwi Wahyu Nastiti Rinesti Dwiyaning Putri Risma Nurul Azizah Saptya Fajar Pertiwi Sardjono - Sardjono Sardjono Septi Ana Purnamasari Shobirun - Sholikatun Nikmah Siswi Sekar Sari Siti Aminah Siti Aminah SITI AMINAH Sukes Lindaningsih Titik Isnaini Lestari Tri Wahyuningsih Venissa Dian Mawarsari Wan Ezie Adila Waysima . Wikanastri Hersoelistyorini Yuliana Noor Setiawati Ulvie Yuliana Noor SU Yunan Kholifatuddin Sya&#039;di Yunan Kholifatuddin Sya’di Yustinus Marsono