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All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL LITBANG Journal of Marine Research Value Added : Majalah Ekonomi dan Bisnis Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Matematika & Sains Majalah Obat Tradisional SMATIKA Journal of Biology Education SemanTIK : Teknik Informasi Jurnal Studi Komunikasi Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Analis Kesehatan Jurnal Ilmiah Keperawatan (Scientific Journal of Nursing) AGRITEKNO, Jurnal Teknologi Pertanian QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT PINUS: Jurnal Penelitian Inovasi Pembelajaran Jurnal Informasi dan Komputer Jurnal Keperawatan Komprehensif (Comprehensive Nursing Journal) JFIOnline Jurnal Kesehatan Jurnal Bidan Pintar (JuBiTar) Indonesian Journal of Applied Research (IJAR) Diversity: Disease Preventive of Research Integrity Jurnal Mesin Nusantara Journal of Community Development JIKEM: Jurnal Ilmu Komputer, Ekonomi dan Manajemen PROFESSIONAL HEALTH JOURNAL Bulletin of Community Engagement Abimanyu: Journal of Community Engagement Mavis : Jurnal Desain Komunikasi Visual JURNAL AGROINDUSTRI HALAL Agrikan: Jurnal Agribisnis Perikanan Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa Jurnal Ekbis (Ekonomi & Bisnis) Jurnal Akuntansi dan Teknologi Keuangan Jurnal Adijaya Multidisiplin Al-Khidmah: Jurnal Pengabdian Kepada Masyarakat Scientica: Jurnal Ilmiah Sains dan Teknologi Karimah Tauhid Ihsanika : Jurnal Pendidikan Agama Islam Parapemikir Jurnal Ilmiah Farmasi Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian Prosiding Seminar Nasional Unimus Jurnal Pengabdian Masyarakat Indonesia (JPMI) Jurnal Abdimas Kesehatan Elang: Journal Of Interdisciplinary Research
Siti Aminah
Djuanda University, Bogor
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Other

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Journal : PROSIDING SEMINAR NASIONAL

 1 
PENGARUH PENYIMPANAN PADA SUHU RENDAH TERHADAP UMUR SIMPAN DAN TOTAL BAKTERI AIR SUSU IBU ( ASI ) Aminah, Siti; Isworo, Joko Teguh
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2004: PROSIDING SEMINAR NASIONAL HASIL-HASIL PENELITIAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Mother's milk is a fat emulsion in protein, lactose and organic salts which is secreted by both mother bosom gland, as  especialis food to baby.  Giving of mother's milk until 4 month of the baby's age ( exclusive ASI)  have fulfilled requirement of food to  baby. To mothers work, giving of exclusive ASI (mother's milk) is unworkable  properly.One of the alternative to be able to give ASI fully by  conducting  of storage ASI at low tentperoture. Results of research  indicated  that  there  was  change  which striking  at colour, flronta, acidity (pH) and  consistency up to the fourth days of storage. Change of cotrsistency  and aroma happened at the fifth days of storage, this matter showed that the  duration  of storage of ASI at the low temperature is 4 day. Analysis to  total of bacteria indicated  that the duration of storage do not have an effect on total of bacteria of ASI kept.
EFISIENSI PAKAN, BERAT BADAN DAN PANJANG TULANG TIKUS YANG MENGKONSUMSI KEJALE SELAMA 6 MINGGU Siti Aminah; Muhammad Yusuf
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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Abstract

One of the factors that influence the growth of food consumption. A mixture of cereals and nuts can increase the nutritional value. Germination of grains can improve the digestibility and reduce anti-nutritional compounds. Soybean is one of the main sources of vegetable protein rich in essential amino acids. KEJALE is the formula of flour corn and soybean sprouts granulated, steamed and dried. Soy sprouts have bioactive components beneficial for health. Besides bioactive components, food consumption with quality protein can improve growth. This study aims to determine the effect KEJALE consumption to changes in body weight as well as the long bones of rat. A total of 18 female rats Sprague Dawley types used in this study. Rats were divided into three treatment groups. Group I, mice without surgery with standard feed diet; group II, rats dissected by standard feed diet; group III, dissected rats with standard diet + KEJALE feed. Maintenance mice performed for 8 weeks. Treatment provision KEJALE conducted for 6 weeks. The results showed that there is influence KEJALE consumption on body weight of rats (p = 0.015). Rats that were given an extra meal has KEJALE percentage weight gain and feed efficiency the highest. Rats showed a growth pattern that is not different curves. Length rat bones no significant differences between treatment groups (p = 0139)Key Word : Kejale, Feed Efficiency, Bone, Rat
ANALISIS ZAT GIZI TEMPE FORTIFIKASI ZAT BESI BERDASARKAN PEMASAKAN Rahayu Astuti; Siti Aminah; Agustin Syamsianah
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2012: SEMINAR NASIONAL HASIL PENELITIAN 2012
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Anemia merupakan salah satu masalah gizi paling umum pada negara berkembang, termasukIndonesia. Diantara berbagai solusi perbaikan gizi, fortifikasi makanan merupakan salah satuupaya yang dapat dilakukan. Tempe yang berbahan dasar kedele memungkinkan sebagai alternatifmakanan untuk difortifikasi dengan besi. Tujuan penelitian ini untuk menganalisis zat gizi padatempe fortifikasi zat besi, mentah dan masak. Penelitian yang dilakukan adalah pembuatan tempefortifikasi zat besi, dimana terdapat 5 kelompok perlakuan dengan 3 ulangan. Rancanganpenelitian yang digunakan adalah percobaan satu faktor dengan dasar Rancangan Acak Lengkap(RAL). Analisis statistik yang digunakan adalah uji t indipendent dan uji Mann Whitney sertaAnova dan uji Kruskal Wallis. Analisis zat gizi dilakukan pada tempe mentah dan masak(dibacem). Hasil analisis menunjukkan terdapat penurunan yang bermakna zat gizi (protein,lemak, dan zat besi) pada tempe fortifikasi yang telah dimasak. Namun pada kadar abu dankarbohidrat mengalami kenaikan yang bermakna setelah dilakukan pemasakan (dibacem). Tempeyang difortifikasi zat besi, makin tinggi kadar zat besi yang ditambahkan pada fortifikan makakadar zat besi tempe makin meningkat (pada tempe fortifikasi mentah) dan ada perbedaan yangbermakna. Pada tempe fortifikasi masak juga ada pengaruh perlakuan terhadap kadar zat besi,namun antar perlakuan kadar zat besinya bervariasi. Pengaruh pemasakan dengan dibacemmenurunkan kadar zat besi secara bermakna (p=0,00), dimana rata-rata kadar zat besi tempefortifikasi mentah 3,36 mg menjadi 2,67 mg
ANALISIS AKRILAMIDA PADA KRIPIK DAN KUDAPAN GORENG DARI UMBI-UMBIAN Siti Aminah; Joko Teguh Isworo
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2010: Kesehatan Masyarakat, Olahraga, Gizi, dan Pangan
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Potential high acrylamide formation in food starch source prepared with pan frying. This study aims to: measuring and describing levels of acrylamide in snacks and chips from tubers. Diskriptif research designed to test 2 times. Materials used include: “talas”, potato, cassava and sweet potatoes, cooking oil, the standard acrylamide and other reagents. Tubers made snacks and chips, each performed with a frying pan and processing pengovenan. Acrylamide analysis performed by the method of High Performance Liquid Chromatography (HPLC) (Simanjuntak et al., 2004,). Diskriptif analyzed data with the help of SPSS version 15 and presented diskriptif. The results of analysis on acrylamide levels in the “timus” snack highest good sweet potato fries or oven, respectively 65, 244 mcg / g ± 2, 192; 65.425 mcg / g ± 2, 268, lowest in both fried potato croquettes or oven, each of each was 42.590 mcg / g ± 0.000; 43, 012 mcg / g ± 0, 074. Similarly, the highest in the chips are potato chips, fried and oven whether each for 111, 391 mcg / g and 0000 ± 99, 895 mcg / g ± 4702, whereas the lowest levels are in fried potato chips as many as 13,023 mcg / g ± 0000. To do further research about the effects of long storage of materials tubers after harvest and non enzimatis Browning reactions during the processing of acrylamide formation and the influence of early treatment on the tubers before processing to minimize the formation of acrylamide.
Physical and Organoleptic Characteristics of Poultry Eggshell Powder Extracted with CH3COOH and NaOH Diode Yonata; Siti Aminah; Wifaayatul Ainiyah; Afrilia Arifatul Lael; Anita Rahma Riyani
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Proceeding 3rd ISET 2017 | International Seminar on Educational Technology 3rd 2017
Publisher : Universitas Muhammadiyah Semarang

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Abstract

As food waste poultry eggshells contain harmful components, organic compounds, hard physical characteristics, rough, flavorful fishy and has a less attractive color when used as food. Extraction process with CH3COOH andNaOH is known to improve physical and organoleptic characteristics of egg powder eggshell. The generalpurpose of the research is to know the effect of CHCOOH and NaOH extraction on physical and organolepticcharacteristics of egg powder eggshell. The research method was experimental design using random completefactorial design, which consisted of 2 factors and 16 treatments is solvent type (Control, H2O, CH3COOH, andNaOH) and poultry eggshell (duck, quail, chicken race, and free-range chicken). Each treatment was repeated 3times, so that 48 units of experiments were obtained. The result data of physical characteristic test was analyzedusing Anova statistic method followed by further test of DMRT, while the test result of organoleptic characteristic was analyzed using Friedman statistic method followed by Wilcoxon test. The results showed that eggshell chicken eggs extracted with CH3COOH solution produces the best physical and organoleptic characteristics of eggshell flour. Keywords: Egg Shell, CH3COOH, NaOH, Physical, Organoleptic
The Enrichment of Calcium with Duck Eggshell and Sensory Characteristic on Product Based on Corn Sprout Flour and Soybean Sprout Flour Siti Aminah; Wulandari Meikawati
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Proceeding 3rd ISET 2017 | International Seminar on Educational Technology 3rd 2017
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Eggshell duck is one of the ingredients that can be used for supplementation enriching calcium in food products. Corn flour and soybean (kejale) formulation have contribute to health. Enrichment of calcium with eggshell duck will be improve the quality kejale. This study aims to evaluate the levels of calcium and the sensory characteristics of cookies products, steamed cakes and kejale based cereals, enriched with eggshell duck as a source of calcium. The results showed that the enrichment treatment of eggshell duck influenced the calcium cookies, steamed cakes and cereals (p = 0,00). Levels of calcium cookies and steamed cakes are higher than cereals. The sensory characteristics showed that the enrichment of eggshell duck doesn’t affect the taste, smell and texture but affect the color. Being on eggshell duck affects the color, smell and texture, but no effect ontaste. Eggshell duck concentration at 15% concentration provides the highest levels of calcium and acceptablesensory characteristics. Keywords: Calcium, eggshell duck, sensory, corn flour, soybean flour
OPTIMALISASI HOME INDUSTRI MASYARAKAT DESA UJUNGRUSI MELALUI PEMANFAATAN LIMBAH DARI TAHU MENJADI PRODUK BERNILAI EKONOMI Eny Winaryati; Siti Aminah; Setia Iriyanto
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang Sosial Ekonomi dan Psikologi The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Desa Ujungrusi berada di kecamatan Adiwerna, dan terkenal sebagai sentra industri makanan kecil,  seperti pilus, krupuk, onde, arisah, stik dan makanan ringan lainnya. Geliat home industri di desa Ujungrusi sangat tinggi. Home industri kerupuk, dalam sejarahnya pernah berjaya. Namun dalam perkembangannya tergilas oleh home industri dari luar kota. Oleh karenanya perlu adanya perbaikan dan pembinaan home industry kerupuk ini. Selain itu perlu adanya pemanfaatan bahan baku berupa ampas tahu yang melimpah dari desa tetangga yaitu desa  Adiwerna. Limbah ampas tahu ini dijual dengan harga yang sangat murah, sekitar Rp 2000 – 2500/kg, padahal nilai gizi ampas tahu masih tinggi. Terkait dengan hal  ini, maka perlu adanya pengolahan lanjut dari limbah ampas tahu, menjadi produk makanan yang bernilai jual tinggi, yang berdampak pada optimalisasi home industri di desa Ujungrusi. Kegiatan di atas dilaksanakan melalui program KKN-PPM. Pelaksanaannya terdiri dari pra KKN-PPM dan pelaksanaan KKN. Kegiatan Pra KKN meliputipembekalan, magang dan pelatihan pada mahasiswa.  Pelaksanaan KKN-PPM meliputi kegiatan pembuatan aneka produk makanan dari ampas tahu, baik dengan melalui domonstrasi, pelatihan, dan  pendampingan. Produk yang dihasilkan adalah:  pembuatan nugget, mie, chiestik, onde-onde ketawa, saos,  selai, dan susu kedelai. Pada home industri kerupuk, diberi pelatihan aneka produkkrupuk dengan berbagai rasa, dan teknik pengolahan, serta penyerahan PIRT sebanyak 8 produsen. Rincian tahapan kegiatannya adalah: demonstrasi, survey,  pembentukan KUBE, observasi, pelatihan, pendampingan, pembuatan merk usaha, penyuluhan produk, lomba, dan penyerahanhadiah, Kegiatan tambahan yang dilakukan adalah: silaturohmi, pengajian, mengajar di TPQ, kerja bakti, pendataan kesehatan reproduksi sebanyak 100 warga, kegiatan menjelang tujuh belas agustus, dll.  Keywords:  optimalisasi home industry, limbah tahu, bernilai ekonomi.
Co-Authors - Adriyan Abdurrozzaq Hasibuan Achmad Fudholi Afrilia Arifatul Lael Agus Suyanto Agus Wahyudi Agustin Syamsianah Ahmad Riyadi Ahmad Royyan Ahsan Abdul Aziz Bintang Alfika Awatiszahro Ali Djunaedi Ali Khamdi Allafa, Anya Birru Almuhaimin, Almuhaimin Amalia, Elsa Amelia Putri Andriani AMINULLAH Amsar Amsar Anis Nikmatul Nikmah Anisyah, Yuni Nur Anita Rahma Riyani Aqila Nur Larasati Ardani Ramdhan Thamimy Ardhana, Iqshal Sulton Ardyansyah, Amanda Nurlita Zahra Putri Ariestyani, Imelda Arif Setiawansyah Arnati Wulansari Athori, Agus Aulia Rizki Maulani Bima Bayu boesono, hindar Cahyati, Anissa I Camilus Isidorus Christina Yuliastuti Devarigata, Ervatamia Syah DEWI SARTIKA Dewi, Okta Rahma Diah Ayu. S Dieny, Azkiya Diode Yonata Distya Rizki Hapsari Dwi Ayu Lestari Dwi Handayani Efendi, Mohammad Rizky Eny Winaryati Eny Winaryati Erna Puspasari Erva Ahsana Afifa Fadhilah, Syifa Fadjrur Rahman Febian Ageng Resta Febriansyah, Ilham Fera Marliana Sari Fetri Lestari Fetri Lestari Fitriasnani, Meirna Eka Futri Zaharah Gun Gun Maulana, Gun Gun Hasanah, Faizatul Hengki Adi. P Husain Latuconsina I Ketut Suada Ilma, Azka Af'idatul Imroatul Farida Indah Putriana Indrastuti, Nindya Atika Indy Rizki Agustin Ivania, Gissela Putri Janti Soegiastuti Jayawarsa, A.A. Ketut Joko Riyanto Joko Teguh Isworo Julia, Dini Friska Kacung Marijan, Kacung Kautsar, Achmad Kharyani, R. Aldini Khofidhotur Rofi’ah Krisna William Pradana Lenia W Audrea Lia Amalia Mahardiyanto, Agus Maisar, Meli Marhamah, Irma Siti Maria Tuntun Maulana, Thowil Fikri Mayasari Putri Ardela mega puspita, nara lintan Mei Wulan Sari Miftahul Husna Mukholidah, Ainul Muslim, Abdul Azis Mutia Safitri Nadia Sa’bani Nana Kariada Trimartuti Nanda Puspita. S Nara Lintan Mega Puspita Nihaya, Ina Uswatun Nihullohti, Astam Nindya Atika Indrastuti novitasari, fajri Nugraheni Febrianti S Nur Faizin Nur Muji Astuti Nurahman, Nurahman Nurcahali, Fani Nurhidajah - Nurrahman Nurrahman Nurrahman Nurrahman Nurul Amelia Nurul, Eka Nur’utami, Dwi Aryanti Nyimas Rahma. K Omalia, Noka Oviana Lisa Permassari, Ega Permatahati, Ghina Sri Pertiwi, Sri Rejeki Retna Putra, Eric Dwi Putri Adelia. M PUTRI WULANDARI Putri, Syabanaila Qisthina, Dalilah Raden Siti Nurlaela Rahayu Astuti Rahayu Astuti Rahma Kusuma Dewi Rahmadiani Rahmadiani Rahman, Fikri Abdul Rahman, Muhammad Fajar Wahyudi Rahmawati, Siti Irma Ramadani, Vika Ramadhan, Majida Ria Azizah Tri Nuraini Rif’an Rif’an Rindi Permata.S Rizki Fadilah Rosy Hutami Rr. Suprantiningrum Rusi Rusmiati Aliyyah Salsabila, Anggun Nur Salsabilla Nur. C Saniyya, Ashila Nasyadhiya Saptya Fajar Pertiwi Saputra, Mohammad Wahyu Dimas Sari Dewi Sinta Sari, Putri Mustika Sephia Panorama Setia Iriyanto Sholikatun Nikmah Siti Nurhalimah Sony Kuswandi Sri Haryanti Sri Ngabekti Sri Peni Fitrianingsih Suci Mulyani Sugiarti, Mimi Sulaeman, Devi Sumina Rambe Suwaldi . Suyitno, Yesica Melia Rani Syaipuddin Ritonga Syifa Fauziah Tanjung, Yulia Windi Tina Mayasari Tira Gustiara Dewi Titi Rohmayanti Udhma, Hana’ul Ulfa Nurullita Wahyono Wahyono Wahyu Handoyo, Wahyu Wifaayatul Ainiyah Wikanastri Hersoelistyorini Wismanto Wismanto Wulandari Meikawati Yanti, Helma Yanuaringsih, Galuh Pradian Yoti, Agatha Dwi