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All Journal Jurnal Riset Gizi Jurnal Kesehatan The International Journal of Tropical Veterinary and Biomedical Research
Wiqayatun Khazanah
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Biochemistry, Genetics & Molecular Biology Computer Science & IT Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

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Konsumsi Natrium Lemak Jenuh Dan Serat Berhubungan Dengan Kejadian Penyakit Jantung Koroner Di Rumah Sakit dr. Zainoel Abidin Banda Aceh Wiqayatun Khazanah; nunung sri mulyani; Ramadhaniah Ramadhaniah; Cut Siti Novia Rahma
Jurnal Kesehatan Vol 7 No 1 (2019): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v7i1.72

Abstract

Penyakit jantung koroner merupakan kondisi yang terjadi akibat penumpukan plak di arteri jantung sehingga mengakibatkan suplai darah ke jantung terganggu sehingga dapat menyebabkan serangan jantung. Prevalensi PJK khususnya di daerah Aceh berkisar 0,7%. Penyebab terjadinya PJK yaitu usia, jenis kelamin, genetik, merokok, hipertensi, diabetes, stress, pola makan. Penelitian dilaksanakan pada bulan Juli 2018 di poliklinik rawat jalan RSUZA Banda Aceh. Penelitian bersifat Deskriptif Analitik dengan desain cross sectional dengan sampel 178 orang. Data dikumpulkan terdiri dari primer dan sekunder yang diuji dengan statistik Chi-square. Sampel yang mengakami PJK paling didominasi dengan jenis kelamin laki-laki, dan mengkonsumsi natrium yang berlebih, sampel yang tidak memiliki keturunan PJK tidak mengalami PJK dan yang memiliki riwayat hipertensi mengalami PJK. Ada hubungan yang signifikan antara konsumsi natrium, konsumsi lemak jenuh dan konsumsi serat pada kejadian PJK di RSUZA Banda Aceh (p-value ≤ 0,01). Kata Kunci: PJK, Konsumsi natrium,  Lemak Jenuh,  Serat.
PENGARUH SUBSTITUSI TEPUNG PISANG KEPOK DAN PUREE LABU KUNING TERHADAP DAYA TERIMA SERTA KANDUNGAN KARBOHIDRAT DAN VITAMIN C PADA KUE BINGKANG Dian Khalisa; Wiqayatun Khazanah
JURNAL RISET GIZI Vol 10, No 1 (2022): Mei (2022)
Publisher : Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v10i1.7792

Abstract

Background: Indonesia is a country that has abundant local food ingredients. One of the local food ingredients that can be utilized and processed into bingkang cake is banana flour and pumpkin. Banana and pumpkin flour have good nutritional value for health. In addition to utilizing local food, this substitution of banana and pumpkin flour can also increase the nutritional value of bingkang cake.Objective: To determine the effect of substitution of banana kepok flour and pumpkin puree on the acceptability and content of carbohydrates and vitamin C in bingkang cake.Research Methods: This research is an experimental study, with the experimental design used is a completely randomized design, 3 treatments and 3 repetitions. Data processing and analysis was carried out using ANOVA (Analysis of Variance) andfurther Duncan's multiple testtest.Results : The substitution of banana kepok flour and pumpkin puree 25%, 50% and 75% significantly affected the organoleptic properties with a significant level (P value 0.05). On average, the panelists gave an assessment of likes and dislikes the taste, aroma, color and texture of the bingkang cake. The results of the analysis of the highest carbohydrate content were in the 75% treatment and the highest Vitamin C content was in the 25% treatment.Conclusion : The substitution of banana kepok flour and pumpkin puree has a significant effect on the texture, taste, aroma and color of the bingkang cake.Suggestion: It is hoped that further research will be conducted on the chemical properties of bingkang cake substituted with kepok banana flour and pumpkin puree. 
The Effect of Irradiation to Sensoric Characteristic, Physic and Microbe in Sie Balu, Acehnese Dried Meat Wiqayatun Khazanah; Nurliana Nurliana; Rini Safitri
The International Journal of Tropical Veterinary and Biomedical Research Vol 2, No 1 (2017): Vol. 2 (1) May 2017
Publisher : The Faculty of Veterinary Medicine of Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.576 KB) | DOI: 10.21157/ijtvbr.v2i1.8635

Abstract

One of the Acehnese traditional food  preserved by the addition of salt, acid and dried was sie balu. The preservation method may lead to changes in the structure and nutritional content. Sie balu with the addition of vinegar, garlic and ginger can reduce the value of water activity (aW), pH and bacterial counts. This condition affects the physical properties and sensory of sie balu. Irradiation can control pathogenic microorganisms in meat without affecting the physical condition. Low-dose irradiation is able to maintain the desired sensory attributes nutritious food products. This study aims to determine the characteristics of the sensory and physic sie baluthat irradiated with increasing doses and the shelf life of 3-6 weeks. Sie balu was made of 10 kg fresh beef, dried in the sun to dry, vacuum and irradiated at doses of 5, 7 and 9 kGy. Sensory test conducted by taste sie balu by trained panelists and fill out the hedonicform. The physical properties based on pH and aW. The microbe total calculated used Total Plate Count.The results showed that the irradiation dose significantly (P 0.05) affected on microbe total, aroma, color, texture and taste of sie balu. Storage time does not affect the sensory properties. Irradiation dose and storage time significantly (P 0.05) on pH and aWsiebalu. The study concluded that irradiation can improve the physical properties, sensory and microorganisme reductionof sie balu.
Co-Authors Cut Siti Novia Rahma Dian Khalisa Nunung Sri Mulyani NURLIANA NURLIANA Ramadhaniah Ramadhaniah Rini Safitri Rini Safitri