Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Poltekita : Jurnal Ilmu Kesehatan Jurnal Pengabdian Masyarakat Svasta Harena
Rusli Maudu
Poltekkes Kemenkes Palu
Biochemistry, Genetics & Molecular Biology Health Professions Medicine & Pharmacology Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Analisis Kadar Siklamat Dengan Metode Kromatografi Cair Kinerja Tinggi Pada Minuman Jajanan Sekolah Di Kota Palu Rusli Maudu; Fahmi Hafid; Dewi Susetiyany Ichsan
Poltekita : Jurnal Ilmu Kesehatan Vol. 13 No. 1 (2019): May
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jik.v13i1.27

Abstract

Siklamat adalah pemanis buatan yang diproses secara kimiawi. Siklamat tidak boleh dipakai pada hasil pangan untuk bayi, anak batita, ibu hamil serta ibu menyusui. Batas maksimum penggunaan Siklamat adalah 0-11 mg/kg berat badan. Tujuan penelitian untuk mengetahui kadar siklamat pada minuman jajanan sekolah di Kota Palu, Penelitian ini menggunakan metode observasi di 8 (delapan) lokasi di Kota Palu pada tanggal 8-24 Agustus 2018. Analisis kadar Siklamat di Balai Pengawas Obat dan Makanan di Palu. Sampel sebanyak 20 minuman jajajan diperoleh dengan cara accidental sampling. Metode analisis dengan kromatografi cair kinerja tinggi (KCKT). Hasil penelitian menunjukkan bahwa kadar siklamat pada minuman jajanan sekolah di Kota Palu yang melebihi ambang batas perka BPOM < 350 mg/Kg sebanyak 35% dengan kadar 514,63 hingg 2963,43 mg/Kg. Disarankan agar melakukan penelitan lebih lanjut tentang pengetahuan, sikap dan perilaku penjaja minuman dilokasi yang melebihi ambang batas perka BPOM <350 mg/Kg serta edukasi tentang gerakan masyarakat sadar pangan
Development of Floss Made From Local Food In Mamboro Village: Pengembangan Abon Berbahan Dasar Pangan Lokal Di Kelurahan Mamboro Ansar Ansar; Rusli Maudu; Nuning Sri Febriyanti
Jurnal Pengabdian Masyarakat: Svasta Harena Vol. 1 No. 1 (2021): Agustus 2021
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jpmsh.v1i1.456

Abstract

Food diversification connotes the selection of alternative food ingredients to reduce dependence on one dominant type of food. So far, the dominant type of food in Indonesia is rice. Therefore, food diversification is one of the strategies to achieve food security. Floss is a food that is generally made from beef. beef floss is often found, but combining products from one food ingredient with other foodstuffs is still rarely found. Combining several food ingredients will increase the nutritional value of a food product. Organoleptic test design for storability and acceptability of Shredded-Based Local Food with a panel of 25 students. The data is presented in tabular form accompanied by an explanation of the table in the form of narration. Abon made from local food is acceptable in terms of taste, color, texture and aroma.
Co-Authors Ansar Ansar Dewi Susetiyany Ichsan Fahmi Hafid Nuning Sri Febriyanti