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All Journal Jurnal Gizi dan Pangan Jurnal Gizi Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL LITBANG Jambura Journal of Health Sciences and Research Prosiding Seminar Kesehatan Masyarakat Prosiding Seminar Nasional Unimus
Joko Teguh Isworo
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Dentistry Education Engineering Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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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.
KADAR HEMOGLOBIN DAN KOMPOSISI ASI PADA IBU POSTPARTUM YANG DILAKUKAN PIJAT PAYUDARA DENGAN METODE OKETANI Machmudah -; Nikmatul Khayati; Joko Teguh Isworo
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL KEPERAWATAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Produksi ASI dipengaruhi oleh faktor hormonal, asupan makanan, kondisi psikis ibu, frekuensi bayi menyusu, konsumsi obat-obatan/kontrasepsi hormonal dan perawatan payudara (Kompas, 2013). Salah satu metode perawatan payudara adalah dengan melakukan pijat payudara dengan metode Oketani.Pijat oketani dapat meningkatkan produksi dan ekskresi ASI yang berhubungan erat dengan perkembangan dan pertumbuhan bayi (Foda, et al, 2004).Machmudah (2013) menjelaskan bahwa kombinasi pijat oketani dan oksitosin dapat meningkatkan produksi ASI yang dilihat pada parameter frekuensi bayi menyusu, ferkuensi BAB dan BAK.Penelitian ini bertujuan untuk mengetahui bagaimana kualitas kolostrum sebelum dan setelah dilakukan pijat oketani. Jenis penelitian ini adalah quasi eksperimen dengan rancangan yang digunakan adalah pre post test design with control group. Hasil uji statistik menunjukkan bahwa terdapat perbedaan yang signifikan antara kadar kadar hemoglobin dengan komposisi kimia ASI ( protein dan karbohidrat) dengan nilai p=0,000.Kata kunci : pijat oketani, komposisi kimia ASI, hemoglobin
PENINGKATAN KUALITAS KOLOSTRUM PADA IBU POSTPARTUM YANG DILAKUKAN PIJAT PAYUDARA DENGAN METODE OKETANI Machmudah -; Nikmatul Khayati; Joko Teguh Isworo
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Milk production is influenced by hormonal factors, dietary intake, maternal psychological condition, frequency of feeding infants, consumption of drugs / hormonal contraceptives and breast care (Kompas, 2013). One method is to do a breast care breast massage with Oketani method. Oketani massage can increase milk production and excretion are closely related tothe development and growth of the baby (Foda, et al, 2004). Machmudah (2013) explains that the combination of massage oketani and oxytocin can increase milk production were seen in breastfed infants frequency parameters, ferkuensi bowel and bladder. This study aims to determine how the quality of the colostrum before and  after the massage oketani. This research is a quasi experimental design is used with a pre post test design with control group. Statistical analysis showed that there are significant differences between the protein content of colostrum before the massage after oketani (p = 0.002) and no significant difference betweenthe carbohydrate content of colostrum before the massage after oketani (p = 0.96).
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.
PERBEDAAN HITUNG JUMLAH TROMBOSIT METODE IMPEDANSI, LANGSUNG DAN BARBARA BROWN Dewi Ratih Maharani; Herlisa Anggraini; Joko Teguh Isworo
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Prosiding Seminar Nasional Publikasi Hasil-Hasil Penelitian dan Pengabdian Masyarakat
Publisher : Universitas Muhammadiyah Semarang

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Abstract

The purpose of this research is to know the difference of calculation result of thrombocyte count with Impedance method, Direct and Barbara Brown. This research uses analytical research with cross sectional design. The independent variables are Impedance method, Direct and Barbara Brown. The bound method is the number of platelets. Sampling technique used is quota sample of 8 patients with 3 treatments. The result showed the number of Impedance method thrombocyte with an average value of 241.375 ; Direct with an average value of 240.375 ; Barbara Brown with an average value of 241.250.Based of statistical test of Repeated Anova on difference of Impedance method and Direct got significancy value 0,351 ; Impedance method and Barbara Brown got significancy value 0,909 ; and Direct method and Barbara Brown got significancy value 0,371. Thus it can be concluded that there is no difference in the results of the number of platelets count between the Impedance method, Direct and Barbara Brown Keywords: Number of Platelets, Impedance, Direct, Barbara Brown
PERAN TAWAS TERHADAP PERURAIAN PROTEIN IKAN TONGKOL Nurrahman -; Joko Teguh Isworo
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2008: CONTINUING MEDICAL AND HEALTH EDUCATION (CMHE) | Peran Biomolekuler dalam Penegakan Diagnosis
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Beberapa produsen ikan asap di daerah Bandarharjo Semarangmenggunakan tawas sebagai perendam ikan sebelum diasap. Penelitiandilakukan dengan cara merendam ikan tongkol dalam larutan tawas 0, 3, 6 dan 12 persen selama 1 jam. Secara umum pemberian tawas dalam larutan dapat mempengaruhi kadar protein, kadar nitrogen terlarut, kadar asam amino, dan kadar protein terlarut pada ikan yang direndam. Ada kecenderungan semakin tinggi konsentrasi tawas yang digunakan untuk merendam semakin tinggi pula kadar nitrogen terlarut, kadar asam amino dan protein terlarut. Penggunaan tawas dalam larutan juga mengeluarkan material dari daging ikan tongkol yang direndam ke larutan perendam, semakin tinggi konsentrasi tawas semakin tinggi material yang keluar. Tawas dapat menguraikan makromolekul proteinmenjadi mikro molekul seperti nitrogen terlarut dan asam amino. Dan tawas dapat mempengaruhi kelarutan protein menjadi lebih larut dalam air.Kata Kunci = Tawas, Ikan Tonkol dan Protein
PRAKTEK PENGGORENGAN DAN MUTU MINYAK GORENG SISA PADA RUMAH TANGGA DI RT V RW III KEDUNGMUNDU TEMBALANG SEMARANG 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

Praktek penggorengan akan mempengaruhi kualitas minyak dan makanan yang digoreng. Penelitian ini bertujuan untuk mengetahui praktek penggorengan dan mutu minyak sisa pada rumah tangga. Rancangan penelitian ini adalah diskriptif analitik, informasi praktek penggorengan diperoleh dengan wawancara, mutu minyak goreng sisa diketahui dengan analisis Free Fatty Acid (FFA) dan bilangan peroksida. Sampel 20 orang dari 59 populasi, sampel minyak goreng sisa diperoleh dari responden. Analisis FFA menggunakan prosedur Sudarmadji, et al (1997) sedang bilangan peroksida dengan metode AOCS Cd 8-53 dalam Nielsen  (1996). Hasil wawancara menunjukkan sebanyak 75 % responden menggunakan minyak goreng curah. Dalam penggorengan digunakan minyak goreng sisa yang ditambahkan minyak segar, minyak goreng yang sama digunakan untuk menggoreng beberapa macam makanan. Tidak ada perlakukan untuk merawat/menyimpan minyak goreng sisa yang masih akan digunakan lagi. Kadar FFA dan peroksida secara keseluruhan lebih tinggi dari ketentuan SNI untuk minyak segar. Kadar FFA tertinggi sebanyak 8,335 %, terendah 0,479 %, bilangan peroksida tertinggi 93,394 meq peroksid/kg fat, terendah 0,990 meq peroksid/kg fat. Penyuluhan tentang praktek penggorengan dan perawatan /penyimpanan minyak diperlukan untuk mempertahankan mutu minyak dan makanan goreng.
Co-Authors Addina Rizky Fitriyanti Agus Sartono Agustin, Dela Putri Aini Mubarokah Andri Sukeksi Andri Sukeksi Anisa Anisa Arsita, Anggun Tri Ayuningtyas, Annisa Bondan Sri Utami Devi Alvionita Tamara Putri Devika Prety Wulandari Dewi Ratih Maharani Erma Handarsari Erma Handarsari Fitriyanti, Addina Rizky Hana Silviana Herlisa Anggraini Hersanti Sulistyaningrum Jauharany, Firdananda Fikri Kartika Nugraheni Machmudah - Maulidya Rizkhana Putri Miftahul Adnan Mohammad Junaidi Nadia Aurellia Qatrunnada Nala Naeli Nur Fauziyah Ngatemin - Nikmatul Khayati Novitaroh, Ana Nuroini, Fitri Nurrahman - Ragil Saptaningtyas Regitha Wahyuhendra Ria Purnawian Sulistian Ria Purnawian Sulistiani Ria Purnawian Sulistiani, Ria Purnawian Safitri, Yuliani Dewi SITI AMINAH Siti Aminah Sufiati Bintanah Syadi, Yunan Kholifatudin Tatik Mulyati Tri Ayu Yulianawatia Tri Listiana Vania Chandra Devi Yunan Kholifatuddin Sya’di