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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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PENGARUH LAMA FERMENTASI PADA PRODUKSI MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK Ngatemin -; Nurrahman -; Joko Teguh Isworo
Jurnal Pangan dan Gizi Vol 4, No 2 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.2.2013.%p

Abstract

Virgin coconut oil Virgin coconut oil (VCO) is obtained from fresh coconuts (non-copra) and processed without high-temperature and chemicals. The purpose of the study was to determine the effect of fermentation VCO to the yield, physical properties (density, refractive index), chemical properties (saponification number, acid number, and the number peroksidan), and organoleptic properties (color, aroma, and viscosity). Materials research is the fruit of the coconut meat Typical types (Cocos nucefera lin). The study design used a completely randomized design with duration of fermentation 14, 16, 18, 20, 22, and 24 hours with 4 replications. The results showed no effect on the fermentation yield and physical properties of VCO that includes specific gravity and refractive index, but significantly affect the chemical properties including acid number, saponification and peroxide. Hedonic test the VCO, long fermentation affect the color and viscosity, but does not affect the scent. The yield of the highest VCO in 24-hour fermentation period which is 22%, the highest density in the fermentation of 22 hours is 0.910 g / cm 3 and the highest refractive index of 0.1515 at 24 hours of fermentation. Saponification high of 27.65 mg KOH / g, the lowest value acid value 0.567 mg KOH / g, and the lowest peroxide 1,120 meq / kg at 16 hours of fermentation. A panelist on the level of the highest color 3.3 24 hour fermentation, the aroma of 3.0 A levels at 22 hours of fermentation and viscosity of 2.95 in 16-hour fermentation period.
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
PENGARUH PENAMBAHAN TAWAS TERHADAP SIFAT MIKROBIOLOGI, FISIK DAN LAMA SIMPAN MIE Nurrahman -; Joko Teguh Isworo
JURNAL LITBANG Vol 3, No 2 (2007): Penelitian, Pengembangan dan Pengabdian
Publisher : JURNAL LITBANG

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Abstract

Boilling noodle by tawas solution was decrease sum of microbes and increaselong time of storeage. Higher concentration of tawas solution had effect decrease sum of microbes and increase long time of storeage. The research result was be analysis by ANOVA on 0.05 significant thas this was effect boiling by concentration of tawas solution on total of microbes and long time of storeage on noodle. Boilling noodle by tawas solution had trend increase noodle elasticity, although the effect was not significant.Key words : tawas, property of microbiologi, property of fisic and long time ofstoreage
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.
CORRELATION BETWEEN FASTING BLOOD SUGAR AND LDL CHOLESTEROL OF TYPE 2 DM PATIENTS ON WILLIAM BOOTH HOSPITAL SEMARANG Ragil Saptaningtyas; Regitha Wahyuhendra; Joko Teguh Isworo
Jambura Journal of Health Sciences and Research Vol 4, No 3 (2022): OKTOBER: JAMBURA JOURNAL OF HEALTH SCIENCES AND RESEARCH
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35971/jjhsr.v4i3.12161

Abstract

Type 2 diabetes mellitus is a metabolic disorder characterized by hyperglycemia as a result of reducing insulin secretion of pancreas beta cells or insulin function disorder. Type 2 DM can cause lipid metabolism disorder (dyslipidemia) such as increasing total cholesterol, triglyceride, and decreasing HDL levels. The small and dense , Rafparticle of LDL is susceptible to oxidation, so it makes LDL more atherogenic than other lipoproteins. A high level of LDL is a factor in atherosclerosis. It can be affected by patients' lifestyles. The aim of this study is to figure out the relation between fasting blood sugar and LDL Cholesterol of Type 2 DM Patients on William Booth Hospital Semarang. This study used secondary data taken from 85 patients from the medical report and laboratory test results of William Booth Hospital Semarang from January to May 2021 that fit inclusion and exclusion criteria. Result data were analyzed by a statistical test with Spearman's correlation test. The result of this study showed that 96,5% of patients had high levels of fasting blood sugar and 76,4% of high levels of LDL cholesterol, with Spearman's correlation p-value was 0,977. The study concluded that there is no meaningful correlation between fasting blood sugar and LDL cholesterol of type 2 DM patients on William Booth Hospital Semarang.
Hubungan Kecukupan Fe, Folat, Dan Vitamin B12 Dengan Kadar Hemoglobin Ibu Hamil di Wilayah Puskesmas Guntur Kabupaten Demak Nadia Aurellia Qatrunnada; Ria Purnawian Sulistian; Hersanti Sulistyaningrum; Joko Teguh Isworo
Prosiding Seminar Nasional Unimus Vol 6 (2023): Membangun Tatanan Sosial di Era Revolusi Industri 4.0 dalam Menunjang Pencapaian Susta
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Anemia merupakan salah satu masalah gizi penting yang masih terjadi sampai saat ini, terutama di Indonesia.Ibu hamil berisiko lebih tinggi mengalami anemia karena terjadi peningkatan volume plasma darah sekitar 20%hingga 45%. Hal tersebut juga mempengaruhi peningkatan kebutuhan gizi terutama zat gizi pembentukhemoglobin diantaranya zat besi, folat, dan vitamin B12. Prevalensi anemia pada ibu hamil di KabupatenDemak tahun 2015 sebesar 10,43%. Tujuan penelitian untuk mengetahui hubungan zat besi, folat, dan vitaminB12 dengan kadar hemoglobin di wilayah Puskesmas Guntur II Kabupaten Demak. Jenis penelitian ini adalahobservasional rancangan cross sectional dan teknik pengambilan sampel total sampling dengan jumlah ibuhamil 50 orang yang sesuai dengan kriteria inklusi. Responden adalah ibu hamil trimester 2 dan 3 dan tidakmengalami penyakit yang berkaitan dengan anemia. Data kecukupan zat besi, folat dan vitamin B12 diperolehdengan metode SQ-FFQ dan data identitas responden dari wawancara langsung menggunakan form. Data kadarhemoglobin ibu hamil diambil secara langsung melaui pengecekan kadar hemoglobin dengan alat Easytouch.Hasil analisis penelitian menggunakan uji korelasi Spearman dan uji korelasi Pearson. Ada hubungankecukupan zat besi (p= 0,000; r=0,958), folat (p= 0,000; r= 0,923), vitamin B12 (p= 0,000; r=0,926) dengankadar hemoglobin. Kesimpulan penelian ini ada hubungan zat besi, folat dan vitamin B12 dengan kadarhemoglobin ibu hamil. Kata Kunci : folat, ibu hamil, kadar hemoglobin, vitamin b12, zat besi
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