Garuda - Garba Rujukan Digital

Pengaruh Ekstrak Metanol Biji Mahoni (Swetenia mahagoni Jacq) terhadap Penurunan Glukosa Darah dan Perbaikan Jaringan Pankreas Tikus Hasil Induksi MLD-STZ Nany Suryani; STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 4 No 1 (2013): November
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (631.509 KB)

Cancer is a disease that causes most deaths in this century. In general, cancer can affect Diabetes Mellitus (DM) is a disease with metabolism disorder signed by increasing of glucose blood (hyperglicemia), caused by disorder of insulin secretion and or increasing of insulin resistance. Therapy of Methanolic Swetenia mahagoni Seed Extracts is an alternative treatment for DM. The objective of this research is to prove the effect of extract of Swetenia mahagoni Jacq to decreasing blood glucose content and repair pancreatic tissue damage of rat result Multiple Low Dose-Streptozotocin (MLD-STZ )induced dose of 20 mg/kg weight for 5 days successively. Blood glucose of rat was measured using digital glucometer and categorized as DM if it is >300 mg/dL. This research used 25 wistar strained white rat (Rattus norvegicus). Which were classified into 5 groups, they are one group of negative control, one group of positive control, and three groups of MLD-STZ induced given treatment of Methanolic Swetenia mahagoni Seed Extracts with dose of 100, 250 and 400 mg/kg weight for 7 days. The result showed that treatment of Methanolic Swetenia mahagoni Seed Extracts with dose of 100, 250 and 400 mg/kgBW decreased blood glucose 55,47%; 81,01% and 73,63% successively, and improved damage of pancreas tissue from decreasing in the degree of insulitis (p<0.05). There was a protective effect of methanolic Swetenia mahagoni seed extract to blood glucose and damage of rat pancreas tissue MLD-STZ induced. The terapeutic effect was optimal at dose of 250 mg/kgBW.

Pengaruh Proporsi Labu Kuning (Cucurbita moschata Durch) Terhadap Mutu (Karbohidrat dan Serat) Serta Daya Terima Kue Kering (Cookies) Nany Suryani; Firyal Yasmin; Dadan Jumadianor; STIKES Husada Borneo; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 4 No 3 (2014): Juli
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (141.81 KB)

Yellow pumpkin is a local plant that is abundant in Indonesia. Yellow pumpkin is one of the foods that contain high fiber. Fiber in 100 grams the yellow pumpkin reaches 2.4 grams and carbohydrate content in 100 grams of yellow pumpkins reach 10 grams. Diversification is essential in order to increase the diversity of food in Indonesia. Diversification can be done using fresh yellow pumpkin is added to the making of cookies. This research was to know effect the proportion of yellow pumpkin (Cucurbita moschata Durch) on the quality (carbohydrate and crude fiber content) and the acceptance of cookies. (color, fragrance, texture and taste). The research design used was a completely randomized design. Test methods for carbohydrate content by the method of Luff-Schoorl and crude fiber by gravimetric method. Organoleptic testing methods with hedonic method (acceptance test). Statistical test for organoleptic using friedman test. Statistical test for carbohydrate content and crude fiber is One Way ANOVA. The results showed no effect the proportion of yellow pumpkin on carbohydrate content of cookies (p = 0,083). There is effect the proportion of yellow pumpkin on crude fiber content of cookies (p = 0,005). There is effect the proportion of yellow pumpkin on acceptance of cookies: color (p = 0,000), fragrance (p = 0,000), texture (p = 0,000) and taste (p = 0,000). Referring to the Indonesian National Standard (SNI) on quality requirements cookies, the best quality in terms of carbohydrate content was found on P5 treatment with an average value of 31,71% and the best quality in terms of crude fiber content is P5 treatment with average 3,86%.

Perbedaan Kandungan Vitamin C Dan Serat Kasar Pada Jus Jeruk Siam Banjar (Citrus Nobilis Var. Microcarpa) Yang Diolah Menggunakan Berbagai Alat Pengolahan Jus Nany Suryani; Rissa Saputri; Hanan Hanan; STIKES Husada Borneo; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 5 No 1 (2014): November
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (123.029 KB)

Juice is the alternative material of healing and to fulfill nutrient. Orange juices is most often available where ever, either in café, restaurant or hotel. Orange juice is also easy to make. Citrus fruits are famous rich in vitamin C and fiber. Vitamin C and fiber are the nutrients that have many roles in maintaining a healthy body. There are 3 way to make a juice, such as Squeezing, use Blenders and Juicers. The third equipment has a different way of working in which ways of working of each juice processing devices have the potential to result in reduced content of vitamin C and fiber in the juice produced. This study uses orange Siam Banjar. The research goal is to determine the content of vitamin C and crude fiber in each juice is processed using a variety of juice processing equipment, as well as to determine whether there is a difference in vitamin C and crude fiber in the juice produced in order to process the juice with vitamin C and knowing enough juice processing equipment that produces juice with vitamin C and fiber content of most rough. The content of vitamin C was analyzed using Iodimetri while crude fiber method using a gravimetric method. Based on the results of the ANOVA test vitamin C showed p <α is the difference between the vitamin C content of the juices. Juice has the highest content of vitamin C found in processed juice using Juicer. The juice has 11,264 of vitamin C. ANOVA test results showed crude fiber p <α it is mean the difference between the crude fiber content of the juices. Juice which has the highest crude fiber content is juice processed using Blender. The juice has 6,320% of crude fiber.

Perbedaan Kadar Protein dan Kadar Lemak Ikan Patin (Pangasius hypophtalmus) yang Diolah secara Digoreng, Dipanggang dan Direbus Nany Suryani; Rosita Rosita; Uswatun Hasanah; STIKES Husada Borneo; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 6 No 1 (2015): November
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (107.331 KB)

Catfish (Pangasius hypophtalmus) is a high source of protein, but it also contains unsaturated fatty acids, and various vitamins and minerals that the body needs. However, the processing can lower nutrient content, including the protein and fat contents. This research aims to analyzing differences of protein and fat contents of catfish (Pangasius hypophtalmus) are processed in fried, grilled and boiled. This research is a quantitative research design completely randomized design with 4 treatments, 1 control and 3 treatments. Testing for protein content using the Kjeldahl method and to test the fat content using the Soxhlet. Statistical analysis using One way ANOVA. Based on statistical analysis found there are difference in protein levels p = 0.004 and fat levels p = 0,000 in catfish (Pangasius hypophtalmus) are processed in fried, grilled and boiled. To obtain the levels of protein and fat content, it can be selected either by boiling cooking techniques.

Pengaruh Proporsi Jamur Tiram Putih (Pleurotus ostreatus) Terhadap Kandungan Protein, Kalsium dan Daya Terima Bakso Jamur Nany Suryani; Maulidah Maulidah; Ristiyanti Rahayu; STIKES Husada Borneo; RSUD dr. H. Moch. Ansari Saleh Banjarmasin; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 4 No 2 (2014): Maret
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.199 KB)

Food sources of vegetable protein can be used as a food sources of protein such as mushrooms, mushrooms have high enough protein and calcium content. Mushrooms can be processed into a variety of dishes, one of them is in making meatballs. This study aims to analyze the content of protein, calcium and acceptance mushroom meatballs. This study is experimental with five treatments consisting of P1 comparison of white oyster mushroom : beef (100gr : 0gr), P2 ratio of white oyster mushroom : beef (75gr : 25gr), P3 comparison of white oyster mushroom : beef (50gr : 50gr), P4 ratio of white oyster mushroom : beef (25gr : 75gr) and P5 comparison of white oyster mushroom : beef (0gr : 100gr). Protein content is tested using kjedahl method, the content of calcium is tested using titration methods, and acceptance is tested using the hedonic method 30 conducted on consumer panelists. The statistical test of protein and calcium uses oneway ANOVA and the statistic test of acceptance uses friedman test. The obtained the results of the study, there is an effect on the proportion of white oyster mushroom protein content in mushroom meatballs (p = 0,001), there is an effect on the proportion of white oyster mushroom calcium content in mushrooms meatballs (p = 0,000), there is an effect the proportion of white oyster mushroom on acceptance flavor (p = 0,000), taste (p = 0,001) and texture (p = 0,000), but no effect of oyster mushrooms on the acceptance color (p = 0,420) in the mushroom meatballs. Expected to grow oyster mushrooms (Pleurotus ostreatus) as a basic material for making meatballs mushrooms, because of its nutrient content is high. P3 has a very high content of protein and not much different from the protein content on P5, so that it can be used as an entrepreneurship for meatball merchant.

Perbedaan Mutu (Karbohidrat, Serat dan Vitamin C) Serta Daya Terima Jus Tomat (Lycopersicum esculentum var. grandifolium) Berkulit Dan Tanpa Kulit yang Diolah Menggunakan Berbagai Alat Pengolahan sebagai Minuman Alternatif Penderita Diabetes Melitus Nany Suryani; Alfan Bakhtiarsyah; Desy Erianti; STIKES Husada Borneo; RSUD Dr. H. Moch. Ansari Saleh Banjarmasin; Alumni STIKES Husada Borneo,
Jurnal Kesehatan Indonesia Vol 6 No 3 (2016): Juli
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (469.356 KB)

Diabetes mellitus is a chronic abnormalities in glucose homeostasis. One of the ingredients of foods associated with diabetes mellitus namely tomato. Tomatoes contain low carbohydrates, sufficient fibers and vitamin C. However, the potential difference in the content of carbohydrates, fiber and vitamin C may occur in the processing of tomato juice with and without skin treated with different processing tool. The purpose of this study was to analyze the content of carbohydrates, fibers and vitamin C as well as the acceptability (colour, smell, texture and taste) on tomato juice with skin and without the skin treated with different processing tool. Data analysis methods are used, namely Two Way Anova and Friedman test. The result showed there is differences in the carbohydrate content and acceptability (color, smell, taste) of tomato juice with and without the skin treated with different processing tools, and there is no differences in the fibers, vitamin C content and acceptability (texture) of tomato juice with and without the skin treated with different processing tool.

Hubungan Status Ekonomi dengan Konsumsi Buah, Sayur dan Pengetahuan Gizi Terhadap Status Gizi pada Siswa SMP di Perkotaan dan Pedesaan di Kotamadya Banjarbaru Tahun 2014 Nany Suryani; Rosihan Anwar; Hesti Kusuma Wardani; STIKES Husada Borneo; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 5 No 3 (2015): Juli
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.491 KB)

Fruits and vegetables have a variety of benefits for the body. Unfortunately it is rarely consumed by the majority people in Indonesia especially adolescents category. According to those cases, the objective of this research is knowing the correlation of economic status with fruit, vegetable consumption and nutrition knowledge toward the nutritional status of students in junior high school of urban and sub-urban at Banjarbaru in the year 2014. This research uses an analytical survey with cross sectional approach. This research takes 135 respondents as the sample. Based on the result of statistics testing (mann-whithney statistics testing) shows that there is difference in economic status in Junior High School of urban and sub-urban (p value =0,025, there is difference in fruit consumption in Junior High School of urban and sub-urban (p value =0,022), there is difference in vegetable consumption in Junior High School of urban and sub-urban (p value =0,028), there is no difference in knowledge in Junior High School of urban and sub-urban (p value =0,059) ), there is no difference in nutrition in Junior High School of urban and sub-urban (p value =0,071). The result of statistic testing by using Chi-Square shows that there is a correlation of economic status and fruit consumption (p value =0,000), correlation of economic status and vegetable consumption (p value =0,000), correlation of economic status and nutritional knowledge (p value =0,000), correlation of fruit consumption and nutrition status (p value =0,000), correlation of vegetable consumption and nutrition status (p value =0,000) and correlation of nutritional knowlledge and nutritional status (p value =0,000).

Faktor-Faktor yang Berhubungan dengan Status Gizi pada Anak Autis di Pusat Layanan Autis Banjarmasin Tahun 2014 Nany Suryani; Magdalena Magdalena; Doni Aqbar; Poltekes Banjarbaru; Alumni STIKES Husada Borneo
Jurnal Kesehatan Indonesia Vol 5 No 2 (2015): Maret
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (158.532 KB)

Autism is a disease characterized with the breakdown of communication, social and behavioral limitations and attention. Children with autism have limited food choices, because they should not be eating selected foods. According to the arrangements with the conditions of foods and nutrition security also nutritional status of children with autism are better able to correct the interference suffered by children with autism. This study aims to determine the factors related with nutritional status in children with autism in the autism service center Banjarmasin 2014. This study uses an analytical method with cross sectional design. This study was conducted on 37 children with autism and their mother respondents. The results of this study are the most autistism children aged 7-9 years as many as 14 respondents (37,83%). The most gender is male as many as 32 respondents (86,49%). The most mother's level of knowledge is good as many as 34 respondents (91,9%). Level of mother's education is the most widely being as many as 17 respondents (45,94%). The level of energy consumption is the most over as many as 16 respondents (43,2%). The level of protein intakes was excessive a total of 32 respondents (86,5%). Nutritional status of children with autism is the most normal as many as 17 respondents (45,94%). There is no relationship between the level of knowledge of the nutritional status of mother with autistic children. Based on the results of statistical tests show, the level of maternal knowledge gained p=0,596, the level of protein intake obtained p=0,133, which means there is no relationship between the level of mother's knowledge and level of protein intake and nutritional status. Mother's level of education obtained p=0,032, the level of energy consumption obtained p=0,000, which means there is a relationship between mother's education level and the level of energy consumption and nutritional status of children with autism.

HUBUNGAN ASUPAN NATRIUM, FREKUENSI DAN DURASI AKTIVITAS FISIK TERHADAP TEKANAN DARAH LANSIA DI PANTI SOSIAL TRESNA WERDHA BUDI SEJAHTERA DAN BINA LARAS BUDI LUHUR KOTA BANJARBARU, KALIMANTAN SELATAN Rijanti Abdurrachim; Indah Hariyawati; Nany Suryani
GIZI INDONESIA Vol 39, No 1 (2016): Maret 2016
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v39i1.209

NUGGET AYAM DAN HALILING UNTUK MENCEGAH ANEMIA PADA BALITA: UJI KADAR PROTEIN, ZAT BESI, DAN TINGKAT KESUKAAN Rizka Pramudyaningtyas; Nurul Hekmah; Sigit Yudistira; Nany Suryani
GIZI INDONESIA Vol 45, No 2 (2022): September 2022
Publisher : PERSATUAN AHLI GIZI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/gizindo.v45i2.729

Toddlers are a group that is prone to anemia. One of the efforts to prevent anemia in a toddler is by fulfilling nutrients such as protein and iron. Chicken and haliling are high protein and iron foods that can be used to prevent anemia in toddlers. This study aims to determine the level of protein, iron and hedonic scaling (color, aroma, texture, and taste) of chicken nuggets and haliling as a snack for a toddler to prevent anemia. The method used in this study was a pure experimental design with a completely randomized design (CRD) with 4 treatments and 3 replications with the proportions of chicken and haliling P0 (100%:0%), P1 (90%:10%), P2 (80%:20%), P3 (70%:30%). The research panelists consisted of 25 untrained panelists. Analysis of protein content using the Kjeldahl method and iron using the visible spectrophotometric method, analysis of protein content data using Kruskal Wallis, iron using One Way Anova and hedonic scaling using Friedman. The results showed that there was an effect of the proportion of chicken and haliling on protein content (p=0.016), iron (p=0.001), color hedonic scaling (p=0.004), aroma (p=0.001), texture (p=0.001) and taste (p=0.001) on nuggets. The highest protein content at P3 was 11.27 g/100 g, the highest iron content at P3 was 2.2 mg/100 g, and the hedonic scaling for nuggets containing the proportions of chicken and halilings for color, aroma, texture, and taste was highest at P1 with an average of 3.2, 2.95, 3.25 and 2.85

Title

Found 19 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 19 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 19 Documents
Search