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Uswatun Hasanah
Universitas Nahdlatul Ulama Surabaya
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PENGARUH WAKTU PEMANGGANGAN TERHADAP KADAR AKRILAMIDA PADA PISANG RAJA ULI (Musa paradisiaca L.) Devyana Dyah Wulandari; Uswatun Hasanah
Jurnal Kimia Riset Vol. 6 No. 1 (2021): Juni
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v6i1.27773

Abstract

Akrilamida merupakan zat karsinogenik yang terbentuk akibat proses pemanasan suhu tinggi dan kelembaban rendah pada makanan yang kaya akan karbohidrat. Akrilamida paling banyak ditemukan pada produk nabati olahan seperti kentang (kentang goreng dan keripik kentang), serealia (kukis dan roti) serta kopi. Penelitian ini dilakukan bertujuan untuk menganalisis pengaruh waktu pemanggangan terhadap kadar akrilamida pada pisang raja uli (Musa paradisiaca L.). Penetapan kadar akrilamida dilakukan menggunakan metode High Performance Liquid Chromatography (HPLC) pada pisang raja uli yang dipanggang selama 20 menit, 25 menit, dan 30 menit dengan suhu 150ᵒC. Hasil menunjukkan bahwa kadar akrilamida pada kelompok kontrol (pisang tanpa perlakuan) yaitu sebesar 1,735 ppm, pada pemanggangan sampel pisang selama 20 menit sebesar 1,198 ppm, pada sampel pisang yang dipanggang selama 25 menit sebesar 2,276 ppm, pada sampel pisang yang dipanggang selama 30 menit sebesar 0,917 ppm. Dapat disimpulkan bahwa kadar akrilamida tertinggi terdapat pada pisang raja uli yang dipanggang selama 25 menit dengan nilai signifikansi P sebesar 0,312 yang menunjukkan bahwa tidak terdapat perbedaan yang signifikan antar kelompok perlakuan waktu pemanggangan terhadap kadar akrilamida.
Breakfast Pattern, Nutritional Status, and Nutritional Intake of School-Age Children (Studies in Fifth-Grade Students of Kartika Elementary School, Banyu Urip, Surabaya) Yanesti Nuravianda Lestari; Retha Pitaloka; Lyna Oktavia; RR. Dea Nanda Febri Lukita Sari; Uswatun Hasanah; Dinda Ayu Mardiana; Nur Fadila; Nur Amin
Jurnal Pendidikan Anak Vol 3 No 1 (2021): Early Childhood Innovative Learning Media: issue April
Publisher : Universitas Nahdlatul Ulama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/cej.v3i1.1987

Abstract

Breakfast is necessary because it contributes 15-30% of the total daily energy needs to support the maintenance of physical endurance, energy balance and increase work productivity. This study aims to analyze the relationship of breakfast pattern to nutritional status and dietary intake in 5th-grade students of Kartika Elementary School, Banyu Urip, Surabaya. Descriptive correlational research with a cross-sectional design using the subjects of fifth-grade students of Kartika Elementary School, Banyu Urip, Surabaya using total sampling (n=57 students aged 10-13 years). Statistical test analysis of data using Spearman's Correlation Test. The results showed that most of the subjects were male (56.11%). The subjects' Body Mass Index is between 13.71 – 33.47 kg/m2, and the nutritional status (BMI for age) of research subjects ranged from -2.46 SD to 3.73 SD. The correlation analysis results showed that the breakfast pattern is not significantly related to nutritional status (p=0.913). Breakfast pattern are also not significantly related to energy and nutrient adequacy levels (p=0.655; 0.347; 0.999; 0.760; and 0.235). It can be concluded that breakfast pattern is not related to nutritional status and daily dietary intake.
Co-Authors Devyana Dyah Wulandari Dinda Ayu Mardiana Lestari, Yanesti Nur Avianda Lyna Oktavia Nur Amin Nur Fadila Retha Pitaloka RR. Dea Nanda Febri Lukita Sari