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All Journal Sainstek Jurnal Health and Sport Agrointek agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jambura Edu Biosfer Journal Jambura Journal of Health Sciences and Research Journal Of Agritech Science (JASc) Jurnal Agercolere Jambura Journal of Food Technology Jambura Health and Sport Journal Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Kesehatan Masyarakat International Journal of Agriculture System Prosiding Seminar Nasional Mini Riset Mahasiswa Jurnal Pengabdian Masyarakat Teknologi Pertanian

Yoyanda Bait

Universitas Negeri Gorontaalo

Author-ID : 240128

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) PADA INDUSTRI RUMAH TANGGA DI KOTA GORONTALO Bait, Yoyanda
Sainstek Vol 6, No 4, 2011
Publisher : Sainstek

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (85.351 KB)

The aim of this research identified the number of household industries in the food processing and knew the Good Manufacturing Practices(GMP) application of the household industry in the food processing in Kota Gorontalo. This research was carried out for 6 (six) month, in Kota Gorontalo. The household industry that was made the sample was household industry that was involved in the food processing. The method of the data collection was in this research carried out with the direct interview with used quisioner, the registration of the data that was related to the research from agencies, and observation that is observing directly the object of the research. The data that was gathered was edited afterwards was analysed with the descriptive method. Results survey the beginning showed the number of household industries of food processing in Kota Gorontalo totalling 7 (seven) industries with 90% of the kind of the end product is snack. The GMP application to the household industry of food processing in Kota Gorontalo most were carried out in accordance with the rules of GMP.. To receive certification must be carried out by the correction towards the layout regulation of the production, the cleanliness warning, the handling of the waste.

PENGARUH PEMBERIAN TEH HITAM, TEH HIJAU (Camelia sinersis var. assamica),TEH DAUN MURBEI (Morus kanva) DAN CAMPURANNYA TERHADAP KADAR HEMOGLOBIN GLIKOSILAT DAN INSULIN PADA TIKUS DIABETES Bait, Yoyanda
Jurnal Health and Sport Vol 2, No 1, 2011
Publisher : JURNAL HEALTH AND SPORT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9251.79 KB)

Diabetes mellitus was a degenerative disease with a high prevalence that happened in many countries. Several studies had been done to control diabetes by using such as green tea, mulberry leaftea, and their mixtures. The aim of this study was investigated the effect of black tea green tea mulberry tea and their mixtures on glycosilated hemoglobin and insulin level. This experiment used fourty two rats, aged2.5-3.0 months, 150-200 g bw. The rats were divided into 7 groups, each group consisted of 3 rats, namely; normally control group, negative control group, black tea group, green tea group, mulberry leaf tea group, black tea+mulberry leaf tea group and green tea+mulberry leaf tea group. The study was carried out for 16 days intervention. The dose of alloxan 125 mg/kg bw were given by intraperitonial. After blood glucose level >200 mg/dl, rats were given tea with dose I ml/day/100 g bw. The results were showed that toa treatments were not significantly (p>0,05) affected to glycosilated hemoglobin level [HbAlc) and insulin level from rats blood.

Uji Performansi Desain Terintegrasi Tungku Biomassa dan Penukar Panas Muhammad Tahir; Rahmiaty Kasim; Yoyanda Bait
agriTECH Vol 33, No 2 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

A series testing of the integrated design of biomass furnace and heat exchanger was conducted to see the performance using methods such as the effectivenes-number of transfer unit (e-NTU), the efficiency as a function of Fin Analogy Number (h(Fa)) and the log-mean temperature difference (LMTD). The biomass furnace as a plant to generated heat produced value of energy 25,600W with the burning rated of corncob 7.03 kg/hour. The calculation of amount of heat transfer to the cold fluid in the tubes as function of fluid characteristic, mass rated of dry air in a longitudinal section was 11,285W. The effectivenes as the ratio of actual heat transfered to the absolute maximum heat that can be transferred in a heat exchanger was 0.90. The efficiency of heat exchanger as a clear measurement of performance system was 0.78. The efficiency as a function of fin analogy number, employed several variable as it function; such as the product of UA, minimum heat capacity rate (Cmin) and the capacity ratio (Cr). Another performance showed by correction factor with value of 0.5 indicated that the heat exchanger was not a pure of counter-flow but made of cross-flow in the single segmental baffle with turbulances pattern (Re: 8.524 > 6.000).ABSTRAKSerangkaian pengujian terhadap desain terintegrasi tungku biomassa dan penukar panas telah dilakukan untuk melihat performansinya menggunakan metode efektifitas-NTU (e-NTU), efisiensi sebagai fungsi dari fin analogy number (h(Fa)) dan beda temperatur rata-rata logaritmik (LMTD). Tungku biomassa sebagai pembangkit panas menghasilkan energi senilai 25.600W dengan laju pembakaran tongkol jagung 7.03 kg/jam. Perhitungan laju pindah panas ke fluida dingin dalam pipa sebagai fungsi dari karakteristik udara, laju massa melalui luas penampang laluan diperoleh sebesar 11,285W. Efektivitas sebagai rasio laju pindah panas aktual dengan panas maksimum yang dapat dipindahkan dalam sebuah penukar panas diperoleh sebesar 0,90. Efisiensi penukar panas sebagai ukuran jelas performansi sistem diperoleh sebesar 0,78. Efisiensi dalam hal ini adalah fungsi dari fin analogy number sedangkan fin analogy number merupakan fungsi dari beberapa variabel seperti hasil perkalian UA, laju kapasitas panas minimum (Cmin) dan rasio kapasitas (Cr). Performansi lainnya ditunjukkan melalui nilai faktor koreksi sebesar 0,5 menunjukkan bahwa penukar panas tidak sepenuhnya merupakan aliran-melawan melainkan terbentuk aliran-silang khususnya di dalam ruang antar sekat dengan pola turbulensi (Re: 8.524 > 6.000).

Karakteristik Komponen Gizi, Antioksidan, dan Respon Organoleptik Bubur Jagung Tradisional Gorontalo dengan Ekstrak Daun Kersen (Muntingia calabura L.) Lisna Ahmad; Suryani Une; Yoyanda Bait
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Traditional food products are no longer attractive to the public, so it needs innovation to ensure that the products have a functional value. The aim of this research is to produce fortified cornmeal with kersen (Muntingia calabura L.) leaf extract which has high antioxidant activity and consumer demand of organoleptics. This research used a completely randomized design with single factor at 6 treatment levels, soaking grits of corn on cherry extract with 0%; 10%; 20%; 30%; 40%; and 50% concentrations. The results of nutrient analysis showed that protein contents ranged from 7.59% – 8.93%; fat 0.53%–0.96%; ash content 0.05%–0.12%; water content 11.6%–13.37%; and carbohydrate 77.24%–78.91%. The result of antioxidant activity showed that the higher concentration of kersen leaf extract added the higher also the antioxidant activity of fortified cornmeal, between 11.85–36.17%. Based on panelists’ organoleptic test, most gave neutral response to like slightly for color, texture, aroma and overall grits, while for the panelists, while for taste they gave dislike slightly response.

Tempe Kacang Merah (Phaseolus vulgaris L.) dengan Menggunakan Ekstrak Bonggol Nanas Serta Pengaruhnya Terhadap Kandungan Gizi dan Tingkat Kesukaan Siti Aisa Liputo; Suryani Une; Purnama Ningsih Maspeke; Yoyanda Bait
JITIPARI Vol 7 No 1 (2022)
Publisher : Universitas Slamet Riyadi Surakarta

Penelitian pengolahan tempe telah banyak dilakukan khususnya untuk pengoptimalan proses fermentasi, salah satu diantaranya adalah dengan mempercepat waktu fermentasi. Untuk mempercepat proses fermentasi dapat dilakukan dengan penambahan asam yang biasanya berasal dari buah-buahan salah satunya nanas. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak bonggol nanas terhadap kadar proksimat dan uji hedonik pada tempe kacang merah (Phaseolus vulgaris.). Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan 3 perlakuan yaitu : (P1) ekstrak bonggol nanas 10%, (P2) ekstrak bonggol nanas 20%, dan P3 ekstrak bonggol nanas 30%. Data analisis dengan uji statistik Analisis Of Variance (ANOVA). Hasil penelitian menunjukkan bahwa penambahan ekstrak bonggol nanas berpengaruh nyata terhadap kadar protein, kadar air, kadar abu dan tidak berpengaruh nyata terhadap kadar lemak serta sifat organoleptiknya. Konsentrasi terbaik tempe kacang merah dari penelitian ini yaitu dengan penambahan ekstrak bonggol nanas 30% yang mana memiliki kadar protein 31,12 %, kadar air 61,27%, kadar abu 1,27% dan kadar lemak 5,33%

PENYULUHAN PENCEGAHAN STUNTING PADA ANAK DALAM MENCAPAI TUJUAN SUSTAINABLE DEVELOPMENT GOALS (SDGS) DI DESA JAYA BAKTI DAN DESA LAMBANGAN KECAMATAN PAGIMANA Hartono Hadjarati; Suprianto Kadir; Yoyanda Bait
Jurnal Pengabdian Kesehatan Masyarakat Vol 3, No 1 (2022): Mei : Jurnal Pengabdian Kesehatan Masyarakat
Publisher : Program Studi Kesehatan Masyarakat Universitas Negeri Gorontalo

Seluruh isu kesehatan dalam Sustainable Development Goals (SDGs) diintegrasikan dalam satu tujuan yakni tujuan nomor 3, yaitu menjamin kehidupan yang sehat dan mendorong kesejahteraan bagi semua orang di segala usia. Salah satu masalah penting dalam bidang kesehatan yaitu stunting pada anak. Stunting merupakan ancaman utama terhadap kualitas manusia, juga ancaman terhadap kemampuan daya saing bangsa. Kebaruan pengabdian ini adalah memberikan informasi tambahan tentang stunting pada anak dalam mencapai tujuan Sustainable Development Goals (SDGs) di Desa Jaya Bakti dan Desa Lambangan Kecamatan Pagimana. Tujuan kegiatan pengabdian ini untuk melaksanakan penyuluhan diintegrasikan dengan kegiatan KKN Tematik Desa Membangun di Desa Lambangan dan Jaya Bakti Kecamatan Pagimana. Kegiatan berlangsung selama 40 hari. penyuluhan pencegahan stunting dilakukan dalam 4 tahap, yaitu perizinan, sosialisasi, pelaksanaan penyuluhan dan evaluasi. Tahap perizinan dilakukan dengan menghubungi kepala desa dan aparat desa lainnya. Hasil kegiatan dalam bentuk sosialisasi dilaksanakan kepada sasaran penyuluhan yaitu kader posyandu dan masyarakat umum sebanyak 50 orang. penyuluhan tahap 2 dilaksanakan kepada kader posyandu yang bertempat di Posyandu desa Lambangan dan penyuluhan dari rumah ke rumah di desa Jaya Bakti sebanyak 75 orang.Tahap evaluasi program yaitu dengan melihat antusias peserta penyuluhan yaitu dengan banyaknya pertanyaan. Selain itu keberhasilan program ini dimuat di media massa yang ada di Kecamatan Pagimana. Kesimpulan kegiatan penyuluhan dan pemberdayaan masyarakat dapat mencegah kejadian stunting pada anak.Kata Kunci : Anak; Kesehatan; Penyuluhan; Stunting.

FORMULASI MAKANAN PENDAMPING AIR SUSU IBU INSTAN BERBAHAN DASAR TEPUNG KOMPOSIT Suryani Une; Yoyanda Bait; Sri Devifatresia Udjulu; Siti Aisa Liputo
Jambura Health and Sport Journal Vol 4, No 2 (2022): Agustus
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/jhsj.v4i2.14052

Kandungan gizi MPASI dapat ditingkatkan dengan cara mensubstitusi bahan-bahan baku penyusun dengan bahan pangan lokal sumber protein nabati dan hewani. Salah satu jenis bahan pangan sebagai sumber protein nabati yaitu kacang merah, sedangkan sumber protein hewani yaitu tepung ikan oci. Tujuan penelitian ini adalah untuk mendapatkan formulasi terbaik dari MP-ASI instan berbahan dasar menir beras dengan penambahan tepung kacang merah dan tepung ikan oci. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktor tunggal dengan 3 taraf perlakuan formulasi yaitu perbandingan menir : tepung kacang merah : tepung ikan oci (50:30:24,5 gram; 50:24,5:30 gram; 50:27,25:27,25 gram). Komposisi gizi MP-ASI instan menir beras dengan penambahan tepung kacang merah dan tepung ikan oci dengan perlakuan formulasi 1, 2 dan 3 memiliki kandungan protein rata-rata 21,86%, 23,76% dan 24,39%, Lemak 5,73%, 6,65% dan 6,03%, Kadar air 8,56% 8,01% dan 8,26%, Kadar abu 1,33%, 1,69% dan 1,39% serta Karbohidrat 62,54%, 59,88% dan 59,93%. Formulasi terbaik diperoleh pada perbandingan menir 50 gram : tepung kacang merah 24,5 gram : tepung ikan oci 30 gram.

Effect of maturity stage on phenolic, flavonoid content, and antioxidant activity of cherry (Muntingia calabura) leaves extract Yoyanda Bait; Yustinus Marsono; Umar Santoso; Djagal W. Marseno
Jurnal Agercolere Vol 4 No 2 (2022): Jurnal Agercolere
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37195/jac.v4i2.159

The present work aims to investigate the maturation-related changes in phenolic, and flavonoid profiles, also the antioxidant activity of Muntingia calabura at two maturity stages (young and old leaves). The leaves were extracted using water as the solvent. The total phenol and flavonoid content were determined, and the antioxidant capacity using a spectrometry assay to determine antioxidant compounds in Muntingia calabura leaves. The extract was analyzed with Fourier-transform infrared spectroscopy (FTIR) and Liquid chromatography-mass spectrometry (LC-MS). The extracts of old leaves demonstrated a higher total phenolic content (160.00 mg GAE.g extract–1) and total flavonoid content (82.55 mg Quercetin.g extract–1) also exhibited stronger scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) 75.03% compared to young leaves. Based on the FTIR measurement of the young and old cherry leaves, shows a similar pattern in both stages of leaf maturity. On the other hand, the LC-MS test revealed 12 active components of the extract of cherry leaves.

Characterization of Snack Food Bars Made of Nixtamalized Corn Flour and Flour Of Nike Fish for Emergency Food Rahmiyati Kasim; Lisna Ahmad; Suryani Une; Yoyanda Bait; Siti A. Liputo
International Journal of Agriculture System VOLUME 5 ISSUE 1, JUNE 2017
Publisher : Hasanuddin University

Utilization of local food source such as nixtamalized corn flour and nike flour as base ingredients in producing snack bars may add the product value and also reduce production costs. The purpose of this study was to produce a prototype snack food bars weighing 50 grams for each bar, containing calories that meet the standards of Emergency Food Product (EFP) by 233 kcal/bar, and being favored by consumers. Snack food bars produced in this study used the formulation in the previous study, consisted of 26.77% nixtamalized corn flours, 6.69% nike flours, 9.37% corn starch, 20.08% chocolate, 13.01% margarine, 13.38% egg whites, and 13.38% sugar. Snack food bars were produced through six steps: weighing ingredients, mixing, molding, baking in the oven, cooling, and packaging. The baking process used three combinations of temperature and time, each with 3 replicates. Bars were baked at 1000C for 20 minutes, and then followed by temperature of 1400C (treatment A), 1500 C (treatment B), or 1600C (treatment C) for 40 minutes. Snack food bars produced by baking temperature combination were less preferred by the panelists based on the taste attributes due to the distinctive flavor of nike flours persisted in the bars. Baking temperature C (at 1000 C for 20 minutes, followed by 1600C for 40 minutes) got the highest score based on the texture attributes. The nutrient and calorie content of snack food bars produced did not show much difference with the formulation result. Snack food bars produced in this study contained 10.1751 g fat, 3.5694 g protein and 32.2681 g carbohydrate in every 50 g of snack bars. Based on the formulation result, snack food bars contained 9.8 g fat, 5.84 g protein, and 30.37 g carbohydrate per 50 g of snack bars. Snack food bars produced in this study contained 234.926 kcal per 50 g of snack bar while based on the formulation result, snack food bars contained 233 kcal per 50 g of snack bar. This implies that Snack food bars based local product has the potential to developed in the regional in security food in the face of emergency condition.

PENGARUH VARIASI KONSENTRASI PATI BERAS KETAN HITAM TERMODIFIKASI HMT TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK EDIBLE COATING SOSIS ANALOG Irsan Adam; Yoyanda Bait; Zainudin Antuli
Jambura Journal of Food Technology Vol 4, No 1 (2022)
Publisher : Universitas Negeri Gorontalo

Penelitian ini bertujuan untuk mengetahui karakteristik kimia serta tingkat kesukaan melalui uji organoleptik terhadap produk sosis analog dengan pelapisan edible coating pati beras ketan hitam HMT. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dan 4 perlakuan masing-masing perlakuan diulang sebanyak 3 kali. Peneltian dilaksanakan selama 1 (satu) bulan di Laboratorium Analisis Pangan, Jurusan Ilmu dan dan Teknologi Pangan, dimana tahapan pertama adalah persiapan bahan baku yang meliputi pembuatan pati beras ketan hitam yang di modifikasi secara HMT, setelah itu tempe untuk pembuatan sosis analog, setelah bahan tersedia dilakukan pelapisan edible coating pati ketan hitam HMT pada sosis analog. Data analisis dengan uji statistik Analisis Of Variance (ANOVA) pada taraf 5% menggunakan program Microsoft Excel 2007, dan data analisis yang berbeda nyata diuji dengan menggunakan metode Duncan Multiple Range Test (DMRT) dan aplikasi SPSS 16.0. Hasil penelitian menunjukkan bahwa sosis analog dengan pelapisan edible coating pati beras ketan hitam HMT memberikan pengaruh nyata pada kadar air dan tingkat kesukaan panelis terhadap hasil organoleptik (warna, aroma, rasa, tekstur), tetapi tidak memberikan pengaruh nyata pada kadar lemak. Sosis analog dengan pelapisan edible coating pati beras ketan hitam HMT menghasilkan kadar air berkisar antara 40,20-41,224%, kadar lemak berkisar antara 13,64-13,84%, warna berkisar antara skala 4,33-5,43, aroma berkisar antara skala 4,46-5,23, rasa berkisar antara skala 3,90-5,27, tekstur berkisar antara skala 4,77-5,83.

Co-Authors Adnan Engelen Adnan Engelen Agus Bahar Rachman Agustian A. Maridji Ali, Annastasya Amalia R. Amelia, Dwi Cahyani Antuli, Zainudin Aprilia Pakaya Ardiyanto Saleh Modjo Arfat Z Galai Arifasno Napu Balu, Miranti Bawole, Miranda Botutihe, Dea D Botutihe, Dhea Detasya Bungi, Nur'Ivani Mus Dahlan, Sakinah Daingo, Hatija Delvi Suleman Diko, Moh. Halid Djagal W. Marseno Djamila Putri Umar Duhe, Salma T. fitri ponelo Hamsa Ismail HARTONO HADJARATI Igirisa, Nurain Irsan Adam Kusuma, Abdul Majid Kyenky Anjelin Mokodompit Lalu, Novita Lisa Wati Modanggu Lisna Ahmad Lisna Ahmad Mahaling, Efraim M Mahmud, Nurhayati Marleni Limonu Maryam Abdullah Mohamad Fadhilan Adam Mohamad Fadilan Adam Mohammad Zubair Hippy Mokodompit, Firmansyah Muhammad Tahir Muslim, Farhan Musrowati Lasindrang Mutsyahidan, Arif Murtaqi Akhmad Nalole, Jihan Alqirah Nhovita Maimun Ismail Nirmawaty Nunu Nur, Yuliana Nurhayati Muhsin Nursamsia Usman Nusi, Nurhidayah Olomia, Yayan Olomia, Yayan K Pakaya, Tanti Palangi, Ratna Wulandari Paputungan, Sugi S Parumpa, Nuraidah Hi. Dg. Parumpa, Nuraidah Hi.Dg. Patalangi, Wanda Priselsa Anisa Djafar Purnama Ningsih Maspeke R. Ayu Cahyaning Alam Rahmatika Duda Rahmiaty Kasim Rahmiyati Kasim Rajiku, Maryam K. Sakinah Ahyani Dahlan Sangketa, Nurâ€™indah Parawansyah Sinta R Thalib Loa Siti A. Liputo Siti Aisa Liputo Siti Rahmatia Machieu Sri Devifatresia Udjulu SRI MILANTI KAHAR Sriwanda, Sriwanda Sugeng, Santoso Suprianto Kadir Supu, Nur Zenab K. Tahir, Nadela Tahir, Salsa Tahir, Tiyansi Umar Santoso Uri, Nur Natalia Usman, Rahmat R Widya Rahmawaty Saman Yustinus Marsono Yuszda K Salimi Zainuddin Antuli Zainudin Antuli Zainudin K Antuli

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