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Widodo Widodo
Health Analysts Department, Polytechnic Health Ministry of Semarang
Health Professions

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Changes In Starch Resistant And Glycemic Index Marinade Rice In Some Kind Of Functional Teguh Budiharjo; Wiwik Wijaningsih; Widodo Widodo
Jurnal Riset Kesehatan Vol 1, No 1 (2012): Januari 2012
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3293.013 KB) | DOI: 10.31983/jrk.v1i1.286

Abstract

This study is an experimental study using a completely randomized design with a look at the index difference glikemiks fungsioanl instant rice products. Data Analysis with SPSS 15:00 Anova for the window to test the effect of treatment on the dependent variable. Further test carried out if there is treatment effect on the dependent variable with regard to the coefficient (KK), in homogeneous conditions (less than 5% continued to use the Tukey test, 5-10% using LSD and more than 10% using Duncan. ANOVA test results indicate that some kind of marinade during pratanak the white guava leaves, green tea, onion skins and wooden cup significantly different (P less than 0.05) against the resistant starch content of rice functional. Resistant starch content increased with the amount of phenol content of marinade. There was an increase in resistant starch content when compared with rice soaked with water., The increase ranged between 25-30% of control (rice soaked with water).
Pengaruh Beberapa Konsentrasi Buah Mengkudu (Morinda citrifolia L) terhadap Pertumbuhan Bakteri Salmonella sp, Escherichia coli secara In Vitro Teguh Budiharjo; Widodo Widodo; Djoko Priyatno
Jurnal Riset Kesehatan Vol 4, No 2 (2015): Mei 2015
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (132.67 KB) | DOI: 10.31983/jrk.v4i2.357

Abstract

This study aims to determine the inhibition of Morinda citrifolia to the growth of Escherichia coli and Salmonella sp through in vitro. This study used a bacterial isolate of E. coli and Salmonella sp gotten from Health Laboratory of Central Java. The design of research uses completely randomized design with six treatments which the concentration of 0% as control. Results of Mengkudu juice is produced from 500 grams of ripe Morinda citrifolia, crushed and then squeezed. With different concentration used were, 20%, 40%, 60%, 80% and 100%. All data were analyzed with five treatments using one way anova. Results showed that Morinda citrifolia juice can significantly inhibit the growth of bacteria E. coli and Saalmonella sp (p less than 0.01). The mean inhibition zone formed occurs in 40% concentration of 2.50 mm and then increases by the increasing concentration of Morinda citrifolia juice. Inhibition of growth of Salmonella sp bacteria occurs at 40% concentration which is equal to 1.25 mm and the largest occurs at 100% concentration of 4.33 mm. The test results showed significant difference inhibition in the growth of different Morinda citrifolia juice. The tendency is the higher concentration of Morinda citrifolia juice, the greater inhibition of the growth of E coli and Salmonella sp bacteria. Morinda citrifolia inhibits the growth of E. coli bacteria greater than the Salmonella sp bacteria.
Co-Authors Djoko Priyatno Teguh Budiharjo Wiwik Wijaningsih