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All Journal Jurnal Gizi Global Medical and Health Communication Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Journal of SouthEast Asian Human Rights Darussalam Nutrition Journal Jurnal Kesehatan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Amerta Nutrition JURNAL KESEHATAN PERINTIS Jurnal Kesehatan Global Buletin Ilmiah Nagari Membangun Jurnal Kesehatan International Journal of Agricultural Sciences Jurnal Pendidikan dan Keluarga PREPOTIF : Jurnal Kesehatan Masyarakat Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Abdidas Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Ilmiah Kesehatan (JIKA) Jurnal Kesehatan Kusuma Husada Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)

Arza, Putri Aulia

Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Andalas, Padang, Indonesia

Author-ID : 3398233

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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PENGARUH PENGGUNAAN LABU SIAM (Sechium edule) DENGAN KONSENTRASI YANG BERBEDA TERHADAP MUTU ORGANOLEPTIK DAN KADAR SERATKERUPUK IKAN Sepni Asmira; Putri Aulia Arza
JURNAL KESEHATAN PERINTIS Vol 2 No 2 (2015): DESEMBER 2015 : Jurnal Kesehatan Perintis (Perintis's Health Journal)
Publisher : LPPM UNIVERSITAS PERINTIS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.915 KB)

One of the problems of adequate nutrition dominant place in Indonesian society is the problem of indigestion. Consumption of fibers in sufficient quantity is very good for constipation and safe for sensitive stomach or intestinal inflammation. Dietary fiber can reduce the risk of cancer due to incomplete digestion system (Soedarya, 2009). Chayote is one of the foods that are rich in fiber in addition to vitamins and minerals. West Sumatra province is one of the provinces chayoteproduction continues to increase from year to year, especially in the highlands. Use of squash in society merely boiled as a vegetable. Hence the need for the expansion of the potential of squash as a food product, one of them as an additional raw material in foods such as fish crackers so high nutritional value. This study aims to determine the best formulation of making fish crackers modified squash with different concentrations were viewed by the results of chemical tests and organoleptic test analyze changes in the levels of fiber crackers before and after added squash.The study was conducted in two phases, namely first esearch and advanced research. Preliminary research include making fish crackers, organoleptic test and analysis of fiber content. Manufacture of modified fish crackers with chayote conjoined and organoleptic test was conducted in the Laboratory of food, STIKES Perintis West Sumatra and fiber content analysis in the laboratory Kopertis Region X. The results of organoleptic test fish crackers were added chayote shows the average - average level of A panelist on crackers color is brownish , the average level of A panelist on crackers aroma is neutral, the average - average level of A panelist on crackers are crunchy texture, the average - average preference level panelists to taste crackers are like. So than - average levels of most favored A panelist is on treatment D (addition of 150 grams of chayote). For the highest fiber content in treatment D (addition of chayote 150 g). More additions of chayote on the fish crackers can increase the fiber content in fish crackers.

Durasi Perebusan terhadap Kadar Zink Daun Pepaya Jepang (Cnidoscolus aconitifolius) Arza, Putri Aulia; Oktavaindra, Surya
JURNAL KESEHATAN PERINTIS Vol 10 No 2 (2023): Jurnal Kesehatan Perintis
Publisher : LPPM UNIVERSITAS PERINTIS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33653/jkp.v10i2.1033

Daun pepaya jepang (Chaya leaf) merupakan salah satu jenis sayuran lokal yang kaya zat gizi terutama zink, akan tetapi pengolahan yang tepat harus dipertimbangkan untuk mengurangi kehilangan kandungan zink. Penelitian ini bertujuan untuk menganalisis pengaruh durasi perebusan terhadap kadar zink daun pepaya jepang. Metode penelitian ini adalah penelitian eksperimen, daun pepaya jepang direbus pada suhu 100°C dengan waktu 5 menit, 10 menit, 15 menit. Selanjutnya daun pepaya diperiksa kadar zink menggunakan metode Atomic Absorption Spectroscopy (AAS) yang dilakukan di Balai Standardisasi dan Pelayanan Jasa Industri Padang. Bahan yang digunakan dalam penelitian adalah daun pepaya jepang. Hasil penelitian menunjukkan bahwa kandungan zink daun pepaya jepang segar yaitu 9,20 mg/kg. Perebusan selama 5 menit meningkatkan kandungan zink daun pepaya jepang menjadi 9,62 mg/kg, akan tetapi pada perebusan selama 10 menit dan 15 menit menurunkan kandungan zink daun papaya jepang menjadi 8,72 mg/kg dan 6,10 mg/kg dengan p value 0,002 masing-masing secara berurutan. Disarankan untuk merebus daun pepaya jepang tidak lebih dari 15 menit untuk mempertahankan kandungan zink dari daun pepaya jepang.

Durasi Perebusan terhadap Kadar Zink Daun Pepaya Jepang (Cnidoscolus aconitifolius) Arza, Putri Aulia; Oktavaindra, Surya
JURNAL KESEHATAN PERINTIS Vol. 10 No. 2 (2023): Jurnal Kesehatan Perintis
Publisher : LPPM UNIVERSITAS PERINTIS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33653/jkp.v10i2.1033

Co-Authors Adinda Tri Maiyusfa Adinda Tri Maiyusfa Afifah Khairani Ananda Afifah Khairani Ananda Agneta Irmarahayu Andri Irawan Annisa Fitri Annisa Fitri, Annisa Danny Hidayat Dezi Ilham Dezi Ilham, Dezi Dhiya Fahdila Rahmah Dhiya Fahdila Rahmah Dhiya Fahdila Rahmah Eliza Eliza Emy Yuliantini Faridi, Ahmad Fatthya Zaqna Fitriyani Fitriyani Fitriyani Fitriyani Helmizar Hermaiyan, Lelen Hukma Shabiyya Ike Luthfiana Dewi Kristiandi, Kiki Liza Nola Sari Melisa Tirtavani Muhammad Agung Satriya Muhammad Agung Satriya Muhammad Aldrian Muhammad Aldrian Muhammad Fadhil Muhammad Fathu Ridho Muhammad Fathu Ridho Nadia Chalida Nur Necia Anggela Ningsih, Windi Indah Fajar Oktavaindra, Surya Oktaviandra, Surya Resmiati Resmiati Resmiati Resmiati Restu Sakinah Rini Sri Wahyuni Risti Kurnia Dewi Salsabilla Nurul Afifah Sanya Anda Lusiana Sepni Asmira Sepni Asmira Sepni Asmira Suci Purnama Sari Suryani, Indah Permata Susmiati Susmiati Veithzal Rivai Zainal Yeffi Yeffi Masnarivan Yunianto, Andi Eka

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