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All Journal Jurnal Media Laboran Jurnal Food and Forest
Ansar ansar
Universitas Indonesia Timur
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Immunology & microbiology Public Health Other

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Gambaran hasil Pemeriksaan Kadar Kalsium (CA) Pada Wanita Menopause di Hartaco Indah Kota Makassar Ansar ansar; Rizman Naim; Muhajirah Mustafa
Jurnal Media Laboran Vol 8 No 1 (2018): Mei
Publisher : Prodi D-III Analis Kesehatan niversitas Indonesia Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (114.786 KB)

Abstract

Calcium is one of the minerals that plays a very important role in the human body. Calcium also acts as a process of bone and tooth formation and measures the biological processes in the body, menopause is a transition period from the reproductive period to the non-reproductive period that occurs due to decreased generative function or estrogen hormone from the ovary. This study aims to determine the description of venous blood calcium in postmenopausal women and to determine the description of venous blood calcium in menopausal women. This type of research is descriptive which aims to determine the picture of calcium in menopausal women aged 45-50 years. From the results of analysis on 10 samples Describe that there are 3 samples of calcium levels in Menopouse women in the Normal Category and 7 samples in the Decreasing Category. So that it can be concluded that calcium levels in Menopause women are 45-50 years old. That is, the older the age, the lower the calcium levels in the body.
Pengaruh Tingkat Kematangan Buah Pepaya (Carica papaya L.) Sebagai Bahan Tambahan Terhadap Tingkat Kesukaan Saus Tomat: The Effect of Papaya (Carica papaya L.) Ripeness Level as an Additive on Tomato Sauce Likability Ansar Ansar; Agus Salim Syam; Nurul Mukhlishah; Aziza Noor Sheha Arfah
Jurnal Food And Forest Vol. 4 No. 2 (2026): JULI 2026
Publisher : Fakultas Pertanian, Universitas Indonesia Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36090/jfaf.v4i2.1600

Abstract

Tomato sauce is a popular food product, but the price of its main raw material often fluctuates. Papaya (Carica papaya L.) has the potential to be an economical additive (extender), but its ripeness level is thought to affect product acceptability. This study aimed to analyze the effect of adding papaya with different ripeness levels (unripe vs. ripe) on the level of liking of tomato sauce. This study used a Completely Randomized Design (CRD) with three treatments: P0, P1, and P2. The level of liking was measured through a hedonic test by 30 untrained panelists on the attributes of color, aroma, taste, texture, and overall acceptability using a scale of 1-9. Data were analyzed statistically using the Kruskal-Wallis test followed by the Mann-Whitney test. The results showed that the treatments had a significant effect (p<0.05) on all sensory attributes. Tomato sauce with the addition of ripe papaya (P2) achieved the highest preference scores for color (7.80), aroma (7.55), taste (8.10), and overall acceptability (8.05). Meanwhile, the control sauce (P0) excelled in texture (7.90). The addition of unripe papaya (P1) tended to produce the lowest scores for almost all attributes, especially taste (6.20). It was concluded that the addition of 30% ripe papaya was the best treatment because it produced the tomato sauce most preferred by the panelists.
Co-Authors Agus Salim Syam Aziza Noor Sheha Arfah Muhajirah Mustafa Nurul Mukhlishah Rizman Naim