Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL LITBANG JURNAL KESEHATAN
Nurrahman -
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Education Health Professions

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
PENGARUH LAMA PENDAMPINGAN TENTANG SANITASI DAN HIGIEN TERHADAP TOTAL BAKTERI PADA AIR PENCUCI WARUNG MAKAN DI SEKITAR UNIMUS Nurrahman . .; Setyaningrum . .
JURNAL LITBANG Vol 2, No 3 (2005): Penelitian, Pengembangan, dan Pengabdian
Publisher : JURNAL LITBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (996.619 KB)

Abstract

Abstract Water is very important in human live for food processing such as in restaurant, but it has effects by health. Water is carrying some of pathogenic bacteria that effect by health. This experiment was carry out with effect of long time of accompany about sanitation and hygiene on total bacteria in restaurant washing water around of UNIMUS. The Research result was long time of accompanies about sanitation and hygiene had effect on total of bacteria. Increasing of long time of accompany to decrease total of bacteria. Keywords: water long tine of accompany, sanitation and hygiene and restaurant
STUDI TENTANG PERUBAHAN KADAR IODIUM DAN SIFAT ORGANOLEPTIK PADA PROSES PEMBUATAN DAN WAKTU SIMPAN TELUR ASIN Wikanastri H; Nurrahman -
JURNAL LITBANG Vol 4, No 3 (2006): Sain dan Teknologi
Publisher : JURNAL LITBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (563.624 KB)

Abstract

Making of salt egg by iod propouse for preservation or long of storage and properties of organoleptic egg. So effirt, preventive to ill that malnutrition of iod (GAKI) The research propouse to lvtow effectfrom addition of iod in salt on KIO3 concentration and properties of organoleptic on salt egg. The research was done in two leve, the /irst level was making of salt egg by addition KIO3 5.000, 10.000, 15.000 and 20.000 ppm. The tvvice level, the salt eggs was done storage a long of 5, 10, l5 and 20 days.The result of research could to lvtow that effect of interaction between KIO3 concentration and long of storage had been KIO3 concentration in salt egg. Dffirence of KIO3 concentration did not be elfect of organoleptic properties. Long of storage did be effect of organoleptic properties.Keywords: iod, storage and egg
HUBUNGAN SANITASI DENGAN TOTAL MIKROBA DAN TOTAL KOLIFORM PADA JAMU GENDONG DI RT,1 RW.2 KELURAHAN KEDUNG MUNDU KECAMATAN TEMBALANG KOTA SEMARANG Nurrahman -; Mifbakhuddin -; Dewi Purnamasari
JURNAL KESEHATAN Vol 3, No 1 (2010): Ilmu-Ilmu Kesehatan
Publisher : JURNAL KESEHATAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (827.197 KB)

Abstract

The sellers ofjamu gendong was need observation in making and ready oftraditional beverage i, ord", not endanger health of society. The observation and inspection necessqry to be done to protect society ofcontagious disease pass beverage they sold. lYith existance of low sanitation can have an ffict on total microbe and total colifurm of jamu gendong. The objective of this research was to know the relation ofsanitatiott with total microbe and total colifurm at jamu gendong in RT. I RW.2 Kedung Mundu Village Tembalang Sub District Semarang City. The type of this research was explanatory research with Crossectional approach and survey of method with inspection at laboratory. Research sampel was total population that was l2 seller and subject of research was jamu gendong for inspection of total microbe and total colform. With I sort of jamu takenfrom each seller thatwas berqs kencur, so that total inspectionsampel was 12 sampel. Independen variable of this research was sanitation, dependen variable were total microbe and total colifurm which implied in jamu gendong. Score value of sanitation on this research between 2l up to 29, with mean 25,50 and standar deviation 2,43. After the categorize ; the sanitation of this research includes of enough c-otegory 000%r). Total microbe of this research between 4,2 x lAi/ml up to 8,8 x 105/ml, with meqn 1,2 x 104/mt standar devition 2,5513 x 1T5/ml, total coliftrm of this between 3 up n 2400 with mean 720,83 and standar deviation 911. Persuant to kolmogorov smirnov test the value of sanitationpvalue : 0,955 and total colifurm p-value : 0,339, meanings sanitation data and total colifurm hqve normat assumption, The value of total mikrobe p-value : 0,019, meanings total microbe data have not normal assumption. Persuant to result of Rank Spearman statistical test value of p equal to 0,002 (<0,05) and result of statistical corelation test of Pearson Produt Moment value of p equal to 0,025 (<0,05). There wassignificant corelation between sanitation with total microbe (r - 0,795) and sanitaion with total colifurm (r - 0,641) atjamu gendong.Keyword : Sanitation, Total Microbe, Total Coliform
PERAN TEMPE KEDELAI HITAM TERHADAP INDEKS STIMULASI PROLIFERASI SEL T, KADAR IL-2 DAN KADAR GLUTAMIN PADA TIKUS SECARA IN VIVO Nurrahman -; Nurhidajah -
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1007.871 KB)

Abstract

Consumption of black soybean tempe effected on macrophage activity and increased levels of IL - 1 . Increased activity of macrophages positively correlated to the amount of IL- 1 . The purpose of this study was to determine the role of black soybean tempe against T cell proliferation stimulation index , levels of IL - 2 and glutamine levels on rats, in vivo. A number of 30 rats were grouped into 5 ( five ), 6 rats for each group. Rats are placed in individual cages and room temperature ( 25 - 27oC ) . Maintained for 30 days each group was treated by administering a standard diet and diet plus flour of soybean black tempe ( 25 , 50 , 75 and 100 % instead of casein ) . The research results showed that consumption of black soybean tempe effected on T-cell proliferation stimulation index, levels of IL – 2, and levels of glutamine. Increased T cell proliferation stimulation index is positively correlated to the amount of IL- 2 .Keywords: black soybean tempe, T cell, interleukin 2, glutamine
Co-Authors Arsyi Wintaha Umri Ayu Fitria Helmiyati Dewi Purnamasari Joko Teguh Isworo Mifbakhuddin - Ngatemin - Nur Yazid Nurhidajah - Nurhidayah - Nurul Fahmi Retno Murwani Setyaningrum . . Wikanastri H