Garuda - Garba Rujukan Digital

PENGARUH PEMUPUKAN TERHADAP KADAR NITRAT DAN NITRIT PADA KANGKUNG (IPOMOEA REPTANA POIR) Silalahi, Jansen; Asmaradhani, Dian; Ginting, Nahitma; Silalahi, Yosy CE
Majalah Kedokteran Indonesia Vol 68 No 6 (2018): Journal of the Indonesian Medical Association Majalah Kedokteran Indonesia Volum
Publisher : PENGURUS BESAR IKATAN DOKTER INDONESIA (PB IDI)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Pendahuluan: Sayuran merupakan sumber utama nitrat dan nitrit di dalam makanan. Kadar nitrat dan nitrit dalam sayuran dipengaruhi oleh umur tanaman dan jenis pupuk yang digunakan. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemupukan terhadap kadar nitrat dan nitrit di dalam sayur kangkung. Metode: Kangkung ditanam tanpa pupuk, pupuk kandang, dan pupuk urea. Pemetikan dilakukan pada hari ke 22, 25 dan 28. Penetapan kadar nitrit dilakukan dengan pereaksi asam sulfanilat dan N-(1-naftil) etilendiamin dihidroklorida. Kemudian kadar nitrit diukur dengan spektrofotometri sinar tampak pada panjang gelombang maksimum 540 nm. Penetapan kadar nitrat dilakukan dengan mereduksi nitrat menjadi nitrit dengan serbuk Zn dalam suasana asam, kemudian ditentukan sebagai nitrit dan hasilnya dikonversi terhadap nitrat. Hasil: Penelitian menunjukkan bahwa kadar nitrit dan nitrat lebih tinggi dibandingkan dengan pupuk kandang dan tanpa pupuk. Kadar nitrat terendah terdapat pada kangkung tanpa pupuk pada pemetikan hari ke-22 yaitu 2,33 mg/kg, dan kadar nitrat tertinggi terdapat pada kangkung dengan pupuk urea pemetikan hari ke-28 yaitu 68,59 mg/kg. Kadar nitrit terendah yaitu 21,46 mg/kg yang terdapat pada kangkung tanpa pupuk pada hari ke 22 dan kadar nitrit tertinggi yaitu 67,90 mg/kg pada pemetikan hari ke 28 pada kangkung dengan pupuk urea. Kesimpulan: Pupuk urea lebih meningkatkan kadar nitrit dan nitrat dalam kangkung dibandingkan dengan pupuk kandang dan tanpa pupuk. Makin lama umur pemetikan meningkatkan kadar nitrat dan nitrit dalam kangkung.

Education on the impact of reverse osmosis (ro) drinking water toward health in village pb Selayang II Medan Silalahi, Jansen; Sinaga, Siti Morin; Ginting, Nahitma; Rahman, Fathur
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2019): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

At this time, there is a lot of ready-to-drink drinking water consisting of mineral water and demineralized drinking water such as Reverse Osmosis (RO) both in packets and refills. Drinking water must meet biological, chemical, and physical requirements so that it does not have negative effects on health. One of the chemical requirements is about the main mineral content of calcium and magnesium in drinking water. Based on research results, drinking water with low minerals (usually expressed as low water hardness) if consumed for a long time will cause health problems, for example increasing the risk of several diseases such as cancer, coronary heart disease, and others. Absorption of toxic metals such as Pb will occur if the minerals calcium and magnesium are very low in drinking water. So, if there is a small amount of Pb toxic metals in food, it will be easily absorbed by the body when calcium and magnesium levels are low in drinking water. However, if calcium and magnesium are sufficient in drinking water, the absorption of Pb, both in drinking water and other food, will be inhibited or not occur. Means can avoid diseases caused by these toxic metals. Therefore, the World Health Organization (WHO) determined that the calcium and magnesium content in drinking water each with a minimum requirement is 20 mg of calcium and 10 mg of magnesium in one liter of drinking water. The Indonesian Ministry of Health in 1975 only stated that the maximum calcium content in drinking water was 75 mg / liter of drinking water and there were no minimum requirements. Then the Ministry of Health in 2010 did not include the calcium and magnesium requirements but only the hardness requirements. So low-mineral drinking water will absorb (trap) the minerals present in other foods and dispose of them so that the body lacks minerals in the long run. Water without minerals will also reduce the process of absorption of minerals in digestion, and can even bind minerals from the body if consumed without other food. Low mineral water is not good as drinking water, especially demineralized drinking water that does not contain minerals can cause health problems especially water without minerals such as RO drinking water. The results showed that the levels of calcium (Ca) and magnesium (Mg) in bottled and refilled drinking water in Medan more did not reach the minimum levels of calcium and magnesium, meaning that drinking water was low in minerals. Even more important is that producers of refilled RO drinking water are in Medan (some claim to get permission from the government) and there is even a bottled RO drinking water product which means getting permission from the Drug and Food Control (POM).

ASAM LEMAK TRANS DALAM MAKANAN DAN PENGARUHNYA TERHADAP KESEHATAN [Trans Fatty Acids in Foods and Their Effects on Human Health] Jansen Silalahi; Sanggam Dera Rosa Tampubolon
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (189.456 KB)

Unsaturated fatty acids are present in natural dietary fat as cis-isomer and, only small amount is in the form of trans-isomer fatty acids (TFA) especially in food of ruminant- animal origin. Trans fatty acids are generated in fat during hydrogenation process and by heating treatment at 180 oC or above. Negative effects of TFA are of increasing concern as they are found to have more risk than saturated fatty acids with regard to coronary heard disease incidences. When consumed in large amounts (more than 2 % of total energy) TFA increases total cholesterol levels by increasing low density lipoprotein (LDL) and decreasing high density lipoprotein (HDL). Therefore the resulting effects may be twice as much as that caused by saturated fatty acids because saturated fatty acids increase LDL without affecting HDL. This article reviews trans fatty acids in foods and their effects on human health.

Application of Partial Hydrolysis of Virgin Coconut oil (VCO) on Carrageenan-based Edible Coatinng as (Sphyraena barracuda) Fishball Preservative during Room Storage Erpiani Siregar; Jansen Silalahi; Dwi Suryanto
Journal of Food and Pharmaceutical Sciences Vol 9, No 2 (2021): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.2092

Food spoilage during storage occurs physically, chemically and biologically which is related to the activity of bacteria. One of the natural preservation that is currently developing is the application of edible coating on perishable food, such as fishball. Addition of antibacterial agent is important to improve edible coating. Virgin coconut oil contains medium chain fatty acids which have antimicrobial properties, particularly monoglycerides and free fatty acids that produced by hydrolyzing partially triglycerides at the Sn-1 and Sn-3 position using Lipozyme. The aim of this research was to test the effect of edible coating carrageenan enriched with virgin coconut oil hydrolysis (HVCO) (concentrations 1%,3%,5%) on fishball quality.The method was an experimental with factorial completely randomized design.The samples were analyzed for sensorial assessments, Total plate Count, Total Volatile Base-Nitrogen, Water content, and pH for 5 days at room temperature. The study demonstrated that fish meatball coated with carrageenan based-edible coating fortified with HVCO showed the best result compared to controls (Uncoated fishball, coated without HVCO). Sensory attributes were still accepted by panelists until 3 days. Meanwhile, the same pattern depicted by TPC and TVB-N parameters. HVCO5% had inhibited microbial growth and retarded the increase of TVB-N number on fishball, the results were Log 5,08cfu/gr, 29,69 mg/100 gr respectively.

Analysis of Heavy Metals in Shellfish in Tanjung Balai Waters Reny Yuliana Siahaan; Jansen Silalahi; Zulkifli Lubis
Journal of Food and Pharmaceutical Sciences Vol 10, No 1 (2022): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.3734

Abstract: Shellfish is a source of toxic heavy metals and the maximum levels of heavy metals allowed in shellfish by BPOM RI are Lead 1.5 mg/kg, Cadmium 1 mg/kg and Copper 20 mg/kg. Heavy metal content in shellfish is influenced by environmental pollution in which the shellfish live. The purpose of this study was to determine the levels of heavy metals in three types of shellfish in Tanjung Balai Asahan waters. Shellfish samples were taken from 3 different locations in Tanjung Balai in July 2021. Determination of the levels of heavy metals Pb, Cd and Cu in green mussels, mussels and blood clams was carried out using the AAS method with atomic absorption spectrophotometer. The results showed the levels of lead (Pb), cadmium (Cd) and copper (Cu) in Green mussels in Tanjung Balai, namely: Pb of 0.273 mg/kg – 0.406 mg/kg, Cd of 0.089 mg/kg – 0.106 mg/kg mg /kg, Cu is 1,864 mg/kg – 2,011 mg/kg. In oyster shells Pb was 0.051 – 0.095 mg/kg, Cd was 0.077 – 0.091 mg/kg, and Cu was 1.024 mg/kg – 1.064 mg/kg. It was concluded that green mussels had the highest heavy metal content. The levels of heavy metals in the analyzed shellfish samples were still below the maximum levels permitted by BPOM RI. Keywords: Lead, Cadmium, Copper,Atomic Absorption Spectrophotometry, Shells

PENETAPAN KADAR SERAT TAK LARUT PADA MAKANAN KERIPIK SIMULASI (MEASURING CONCENTRATION OF INSOLUBLE FIBER IN SIMULATION CRISPY CHIPS) Mursalina Mursalina; Siti Morin Sinaga; Jansen Silalahi
Journal of Natural Product and Pharmaceutical Chemistry Vol 1, No 1 (2012)
Publisher : Journal of Natural Product and Pharmaceutical Chemistry

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.69 KB)

ABSTRAK Latar belakang: Bekatul memiliki nilai gizi yang baik karena mengandung asam amino lisin, protein, lemak dan serat pangan yang bermanfaat bagi tubuh. Tujuan: Memanfaatkan bekatul sebagai sumber serat pada keripik simulasi. Metode: Bekatul yang digunakan diperoleh dari penggilingan padi di Desa Tanah Merah, Pasar V, kota Binjai. Keripik simulasi dibuat dengan mensubstitusikan bekatul ke dalam tepung terigu dengan konsentrasi 0%, 3%, 6%, 9% dan 12%. Uji organoleptik dengan menggunakan skala hedonik diperoleh nilai kesukaan yang paling tinggi pada produk 3%. Ditetapkan kadar serat pada produk 0% sebagai kontrol dan rataan tertinggi produk 3% menggunakan metode analisis serat kasar (crude fiber) secara gravimetri. Hasil: Kadar serat tak larut pada keripik simulasi tanpa penambahan bekatul dan dengan penambahan bekatul (3%) berturut-turut adalah sebesar 0,49% ± 0,02% dan 5,70% ± 0,26%. Hasil pengujian organoleptik pada taraf α = 0,05 terdapat perbedaan yang signifikan. Nilai kesukaan yang paling tinggi terhadap keripik simulasi dengan penambahan bekatul (3%) dengan rataan tertinggi, yaitu 3,48 ( paling tinggi 5), menggunakan skala hedonik. Kesimpulan: Bekatul dapat dimanfaatkan sebagai sumber serat pada keripik simulasi. Kata kunci: Bekatul, keripik simulasi, gravimetri, serat tak larut ABSTRACT Objective: Bran has good nutritional value containing lysine amino acid, protein, fat and dietary fiber that coming in useful for human body. Purpose: The use of bran as a source of fiber in simulation crispy chips. Methods: Bran that used was obtained from rice hulling in Tanah Merah Village, Pasar V, Binjai city. Simulation crispy chips was made by various addition of bran 0%, 3%, 6%, 9%, and 12% respectively. Organoleptic test using hedonic scale is the highest favorite’s in product 3%. Concentration of insoluble fiber in product 0% as control and the highest as product 3% was measured using crude fiber gravimetric analysis methode. Results: Concentration of insoluble fiber in simulation crispy chips without (0%) and by adding bekatul (3%) were 0.49% ± 0.02% and 5.70% ± 0.26%. The result of organoleptic test (α = 0.05), there is a significant difference. The highest preference score of simulation crispy chips by adding bran (3%) with the highest mean is 3.48 (3.48 out of 5 scale) using hedonic scale. Conclusion: Bran can be used as the food fibrous for simulation crispy chips. Keywords: Bran , simulation crispy chips, gravimetry, insoluble fiber

Optimasi Tablet Hancur di Mulut Metoklopramida Menggunakan Sari Tape Padat dan Pati Jagung SAMRAN SAMRAN; KARSONO KARSONO; M.T SIMANJUNTAK; JANSEN SILALAHI
JURNAL ILMU KEFARMASIAN INDONESIA Vol 11 No 1 (2013): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.295 KB)

The preparation of brewed white sticky rice extract or brem from white glutinous rice had been researched by using variation concentration of yeast. The yeasts were bought from traditional market without trade mark. Tape extract obtained by squeezed tape mass using a pressurized equipment, water of tape obtained further filtered using a 60 mesh sieve and the waste is disposed. The variation of yeast influences the pH of liquid tape extract. The optimum concentration of yeast was 1,5%. The research of orally disintegrating tablet (ODT) that using direct compress method was designed by using Simplex Lattice Design (SLD) mixture design programme with two components mixture: brewed white sticky rice extract and corn starch (CS), and metochlopramide as model drug. Brewed white sticky rice extract and CS were formulated become nine designs of formula. Brewed white sticky rice extract was dominant increasing flow and compactability of ODT mass, but decreasing wetting time, disintegrating time and dissolution rate. CS was dominant increasing wetting time, disintegrating time, water absorption ratio and dissolution rate. The optimum ODTs formula was brewed white sticky rice extract (20%) and CS (80%) with flow (8,68±1,72 sec), hardness (2,15±0,14 kg), wetting time (40,00±1,67 sec), disintegrating time (36±10,07 sec), disintegrating time in oral cavity (46,17±2,23 sec) and dissolution rate (0,172 mg/sec).

The effect of brewing time herbal tea from mother-in-law’s tongue leaves (Sansevieria trifasciata Prain) on total phenol, total flavonoid, and antioxidant activity MAYA PRATIWI HUTABARAT; ZULKIFLI LUBIS; JANSEN SILALAHI
Jurnal Natural Volume 23 Number 1, February 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v23i1.28329

Indonesia is a tropical country known for its biodiversity, one of which is the mother-in-law’s tongue (Sansevieria trifasciata Prain). Mother-in-law’s tongue leaves extract contains bioactive compounds, such as triterpenoids, steroids, and flavonoids and tradionally used especially as antidiabetics. The phenolic and flavonoid compounds in mother-in-law’s tongue are potential antioxidants, and usually processed into herbal tea. This research aimed to determine the effect of duration brewing time herbal tea from mother-in-law’s tongue leaves (Sansevieria trifasciata Prain) on total phenol, total flavonoid, and antioxidant activity. This study using Completely Randomized Designed (CRD) with 5 treatments (different brewing time that were 1, 3, 6, 9, 12 minutes) and 3 replications. The result showed that brewing time had a significant effect on total phenol, total flavonoid, and antioxidant activity. The optimum of brewing time herbal tea from mother-in-law’s tongue leaves is 6 minutes.

Application of Partial Hydrolysis of Virgin Coconut oil (VCO) on Carrageenan-based Edible Coatinng as (Sphyraena barracuda) Fishball Preservative during Room Storage Erpiani Siregar; Jansen Silalahi; Dwi Suryanto
Journal of Food and Pharmaceutical Sciences Vol 9, No 2 (2021): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.2092

Food spoilage during storage occurs physically, chemically and biologically which is related to the activity of bacteria. One of the natural preservation that is currently developing is the application of edible coating on perishable food, such as fishball. Addition of antibacterial agent is important to improve edible coating. Virgin coconut oil contains medium chain fatty acids which have antimicrobial properties, particularly monoglycerides and free fatty acids that produced by hydrolyzing partially triglycerides at the Sn-1 and Sn-3 position using Lipozyme. The aim of this research was to test the effect of edible coating carrageenan enriched with virgin coconut oil hydrolysis (HVCO) (concentrations 1%,3%,5%) on fishball quality.The method was an experimental with factorial completely randomized design.The samples were analyzed for sensorial assessments, Total plate Count, Total Volatile Base-Nitrogen, Water content, and pH for 5 days at room temperature. The study demonstrated that fish meatball coated with carrageenan based-edible coating fortified with HVCO showed the best result compared to controls (Uncoated fishball, coated without HVCO). Sensory attributes were still accepted by panelists until 3 days. Meanwhile, the same pattern depicted by TPC and TVB-N parameters. HVCO5% had inhibited microbial growth and retarded the increase of TVB-N number on fishball, the results were Log 5,08cfu/gr, 29,69 mg/100 gr respectively.

Analysis of Heavy Metals in Shellfish in Tanjung Balai Waters Reny Yuliana Siahaan; Jansen Silalahi; Zulkifli Lubis
Journal of Food and Pharmaceutical Sciences Vol 10, No 1 (2022): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.3734

Abstract: Shellfish is a source of toxic heavy metals and the maximum levels of heavy metals allowed in shellfish by BPOM RI are Lead 1.5 mg/kg, Cadmium 1 mg/kg and Copper 20 mg/kg. Heavy metal content in shellfish is influenced by environmental pollution in which the shellfish live. The purpose of this study was to determine the levels of heavy metals in three types of shellfish in Tanjung Balai Asahan waters. Shellfish samples were taken from 3 different locations in Tanjung Balai in July 2021. Determination of the levels of heavy metals Pb, Cd and Cu in green mussels, mussels and blood clams was carried out using the AAS method with atomic absorption spectrophotometer. The results showed the levels of lead (Pb), cadmium (Cd) and copper (Cu) in Green mussels in Tanjung Balai, namely: Pb of 0.273 mg/kg – 0.406 mg/kg, Cd of 0.089 mg/kg – 0.106 mg/kg mg /kg, Cu is 1,864 mg/kg – 2,011 mg/kg. In oyster shells Pb was 0.051 – 0.095 mg/kg, Cd was 0.077 – 0.091 mg/kg, and Cu was 1.024 mg/kg – 1.064 mg/kg. It was concluded that green mussels had the highest heavy metal content. The levels of heavy metals in the analyzed shellfish samples were still below the maximum levels permitted by BPOM RI. Keywords: Lead, Cadmium, Copper,Atomic Absorption Spectrophotometry, Shells

Title

Found 31 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 31 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 31 Documents
Search