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All Journal Health Notions Amerta Nutrition Jurnal Medika Malahayati Jurnal Teknologi Pertanian Andalas J-KESMAS: Jurnal Kesehatan Masyarakat Journal SAGO Gizi dan Kesehatan
Abdul Azis Akbar
Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Jember, Jember, Indonesia.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Other

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Efektifitas Minuman Bekatul Terhadap Kadar LDL dan HDL Siswa Sekolah Dasar Yang Obesitas Abdul Azis Akbar
J-KESMAS: Jurnal Kesehatan Masyarakat Vol 7, No 1 (2021): J-KESMAS Volume 7, Nomor 1, Mei 2021
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Al Asyariah Mandar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35329/jkesmas.v7i1.1944

Abstract

Rice bran comes from rice waste which has many benefits, one of which is good for obesity because it contains lot of fiber and antioxidant gamma orizanol. This study aims to determine effect of drink rice bran much as 30 g to HDL and LDL levels of obese students several elementary schools in Makassar. The number of samples needed was 60 obese elementary school students with research design Nonequivalent Control Group Design. The results showed that the characteristics of the respondents indicated that the value was not significant between control and intervention groups. For energy intake in control group increased significantly (p = 0.061), while the intervention group experienced an increase, although not significantly (p = 0.256). Fiber intake, cholesterol, carbohydrates and fat increased in both groups but not significantly. For LDL levels in the intervention group (p = 0.000) and control group (p = 0.021) decreased significantly. while for HDL levels there was a significant increased in the intervention group (p = 0.014) and significant decreased in control group (p = 0.102). It is concluded that the provision of rice bran based drinks has an effect on reducing LDL levels and increasing HDL in obese students
Penambahan Tepung Ikan Teri (Stolephorus spp) dan Pengenyal Terhadap Kadar Mineral Mikro Bakso Ikan Tongkol (Euthynnus affinis) Yunita Satya Pratiwi; Hadi Munarko; Ifwarisan Defri; Abdul Azis Akbar; Nadia Shoukat
Amerta Nutrition Vol. 6 No. 1 (2022): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v6i1.2022.82-90

Abstract

Latar Belakang: Stunting pada balita merupakan masalah gizi yang masih banyak terjadi di Kabupaten Jember dengan prevalensi sebesar 37,94% pada tahun 2021. Masalah ini dapat ditanggulangi dengan diversifikasi pengolahan pangan berbahan dasar ikan tongkol (Euthynnus affinis) yang jumlahnya melimpah di Kabupaten Jember. Bakso ikan tongkol diberi perlakuan pengenyal dan diperkaya dengan tepung ikan teri (Stolephorus spp) yang kaya akan mineral mikro yang berpotensi meningkatkan imunitas balita stunting. Tujuan: Menganalisis pengaruh tepung ikan teri dan pengenyal terhadap kadar mineral mikro bakso ikan tongkol. Metode: Penelitian menggunakan pre dan post test dengan rancangan acak kelompok. Rancangan percobaan yang digunakan adalah rancangan acak kelompok faktorial 3x3 dengan 3 kali ulangan. Perlakuan meliputi penambahan tepung ikan teri (0%, 18% dan 35%), dan pengenyal (tanpa pengenyal, karagenan, dan sodium tripolyphosphate (STTP)). Sampel terdiri dari kelompok perlakuan berjumlah 24 dan kelompok kontrol berjumlah 3. Mineral mikro yang diukur adalah besi, yodium dan selenium. Data dianalisis dengan Two-way Variance of Analysis (ANOVA).Hasil: Bakso ikan tongkol tanpa perlakuan menunjukkan kadar besi 31,72 ± 0,05 mg/100 g, yodium 2,31 ± 0,03 µg/100 g dan selenium 1,69 ± 0,20 µg/100 g.Kesimpulan: Penambahan tepung ikan teri atau pengenyal atau interaksi keduanya berpengaruh signifikan terhadap peningkatan kadar mineral mikro bakso ikan tongkol.
Effect of Anchovy Flour Substitution on Tuna Meatballs (Tori meatballs) on Body Weight and Total Protein of Wistar Rats Lirista Dyah Ayu Oktafiani; Farida Wahyu Ningtyias; Septi Nur Rachmawati; Abdul Azis Akbar; Ruli Bahyu Antika; Septy Handayani; Yunita Satya Pratiwi; Karera Aryatika; Manik Nur Hidayati
Health Notions Vol 6, No 10 (2022): October
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn61006

Abstract

Stunting is a growth disorder in children as a result of chronic nutritional problems. This causes the child's height does not match his age. Various efforts have been made to reduce the prevalence of stunting. One of the innovations that can be done is the development of new food products by modifying meatballs derived from tuna with anchovy flour substitution (tori meatballs). This study aims to determine the effect of giving tori meatballs on total protein levels and body weight. The study was conducted for 14 days. The research sample consisted of 27 male wistar rats which were divided into 3 groups, namely K as the control group, P1 as the treatment group with 1 g/day of tori meatball, and P2 the treatment group with 2 g/day of tori meatball. Body weight was measured daily with a digital scale. Total protein assay using Kingsley Method with biuret reagent. The results showed that body weight and total protein content were not statistically different. The provision of tuna meatballs with anchovy flour substitution (tori meatballs) had no effect on body weight and total protein content of wistar white rats. Keywords: stunting; tori meatballs; protein total levels; wistar rats
PENGARUH PEMBERIAN BAKSO TONGKOL (TORI) DENGAN SUBTITUSI TEPUNG TERI TERHADAP KADAR ALBUMIN TIKUS WISTAR Abdul Azis Akbar; Lirista Dyah Ayu Oktafiani; Septi Nur Rachmawati
Jurnal Medika Malahayati Vol 7, No 3 (2023): Volume 7 Nomor 3
Publisher : Prodi Kedokteran Fakultas Kedokteran Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jmm.v7i3.11615

Abstract

Abstrak: Pengaruh Pemberian Bakso Tongkol (Tori) Dengan Subtitusi Tepung Teri Terhadap Kadar Albumin Tikus Wistar. Salah satu masalah gizi utama di Indonesia yaitu Kekurangan Energi Protein (KEP) yang ditandai dengan keadaan kurang gizi berupa energi dan protein, kondisi hypoalbuminemia dan gangguan daya cerna. Upaya terbaik yang dapat dilakukan untuk mengurangi kejadian hypoalbuminemia yaitu dengan pemberian makanan tinggi protein seperti bakso tongkol (TORI) dengan subtitusi tepung ikan teri. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian bakso TORI terhadap kadar albumin. Metode penelitian menggunakan true experiment dengan post-test only control group design. Penelitian dilaksanakan selama 14 hari dengan menggunakan 27 ekor tikus wistar jantan yang dibagi menjadi 3 kelompok yaitu kelompok kontrol (K), kelompok perlakuan 1 (P1) dengan pemberian 1 gram perhari bakso TORI dan kelompok perlakuan 2 (P2) dengan pemberian 2 gram perhari bakso TORI. Kadar albumin diukur dengan metode BCG end point dan reagen Dumalob. Uji normalitas menggunakan Saphiro-Wilk test sedangkan analisis data menggunakan one-way ANOVA test dan dilanjutkan dengan post Hoc Bonferroni. Hasil penelitian menunjukkan bahwa pemberian bakso TORI pada tikus wistar jantan terhadap kadar albumin tidak berpengaruh secara signifikan.
Analisis kandungan glukosa dan daya terima gula cair berbahan dasar Ubi Cilembu (Ipomoea batatas L.) Auliya Zukhruf A'la Choir; Abdul Azis Akbar
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 1 (2023): Desember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i1.1295

Abstract

Background: Diabetes prevention can be pursued by utilizing abundant local food. Cilembu sweet potato is a staple food in demand by the community because it has a distinctive sweet taste. The higher starch content than other sweet potatoes makes Cilembu sweet potato a potential starch source, namely into liquid sugar with enzyme hydrolysis. Liquid sugar has advantages over crystal sugar; it dissolves easily during processing and is more practical. Cilembu sweet potato liquid sugar can be used as an alternative to prevent the occurrence of Diabetes Mellitus. Objectives: This study aims to determine glucose levels and acceptability of Cilembu sweet potato liquid sugar (Ipomoea batatas L.) by adding α-amylase and glucoamylase 1, 2, and 3 mL enzymes.Methods: This study used a quasi-experimental design using a Completely Randomized Design (CRD). This study consisted of 3 treatments and 3 replications, adding 1 ml, 2 ml and 3 ml of α-amylase and glucoamylase enzymes. The research on glucose levels was located at the Food Analysis Laboratory of the Jember State Polytechnic, and the acceptance test was carried out at the Faculty of Public Health, University of Jember, on 30 people aged 18-25 years. Glucose levels were tested using the Luff school method. Analysis of glucose level data used the One-Way ANOVA test, while the acceptance test used the Kruskal Wallis test.Results: The results of this study indicate that the lowest average test value for glucose levels in liquid sugar made from Cilembu sweet potato is with the proportion of adding 1 ml amylase enzyme, namely 31,55% with statistical test results p=0,000 with α=0,05. In the acceptability test, which included scent, texture, and taste, the highest score was found in liquid sugar with the addition of 1 ml of the enzyme with statistical test results p=0,012; p=0,014; p=0,000, while the color acceptability had the highest value in liquid sugar with the addition of 2 ml of the enzyme (p=0,004).Conclusion: The best formulation based on the glucose content and acceptability test is liquid sugar with adding 1 ml of enzyme.
FORMULASI PERMEN JELI KOPI ROBUSTA SEBAGAI ALTERNATIF CAMILAN BAGI PENDERITA DIABETES MELLITUS Septy Handayani; Lirista Dyah Ayu Oktafiani; Abdul Azis Akbar; Azifa Nur Hasanah; Ginata Ayu Maulana
Jurnal Teknologi Pertanian Andalas Vol 27, No 2 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.2.151-160.2023

Abstract

Kabupaten Jember merupakan daerah potensi kopi terbesar kedua di Jawa Timur dan salah satu kopi yang dibudidayakan yaitu Kopi Robusta. Bentuk diversifikasi produk kopi robusta diantaranya adalah pembuatan permen jeli. Permen jeli yang bertekstur lunak dan manis serta digemari oleh semua kalangan masyarakat dapat dijadikan sebagai alternatif camilan bagi penderita diabetes mellitus (DM). Namun, rasa manis dari gula (sukrosa) yang berlebih dapat memperparah penderita sehingga dibutuhkan pemanis pengganti yang aman bagi kesehatan, yaitu stevia. Stevia merupakan pemanis yang disarankan untuk penderita diabetes karena memiliki kalori yang rendah dan tidak memberikan efek samping. Oleh karena itu, penelitian ini bertujuan untuk mengetahui pembuatan permen jeli kopi robusta dengan formulasi yang tepat dan sesuai sebagai alternatif camilan bagi penderita DM. Metode penelitian yang dilakukan yaitu eksperimental di laboratorium dengan variasi perlakuan stevia dan sukrosa (3:0, 2:1, 1:2, dan 0:3) yang akan dilakukan ulangan sebanyak 3 kali ulangan. Hasil penelitian pada uji organoleptik menunjukkan adanya perbedaan tingkat kesukaan panelis terhadap warna dan rasa serta tidak terdapat perbedaan tingkat kesukaan panelis terhadap aroma dan tekstur permen jeli kopi Robusta. Selain itu, secara keseluruhan ada perbedaan yang signifikan terhadap tingkat kesukaan panelis pada permen jeli kopi Robusta. Berdasarkan uji tekstur dan kadar gula didapatkan hasil tertinggi pada perbandingan konsentrasi ekstrak stevia dan sukrosa (0:3) yaitu berturut-turut sebesar 60,60 g dan 17,46%.
Co-Authors Aryatika, Karera Auliya Zukhruf A'la Choir Azifa Nur Hasanah Farida Wahyu Ningtyias Ginata Ayu Maulana Hadi Munarko Ifwarisan Defri Manik Nur Hidayati Nadia Shoukat Oktafiani, Lirista Dyah Ayu Ruli Bahyu Antika Septi Nur Rachmawati Septi Nur Rachmawati Septy Handayani Yunita Satya Pratiwi