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All Journal Jurnal Sehat Mandiri Jurnal Pustaka Mitra : Pusat Akses Kajian Mengabdi Terhadap Masyarakat
Ayu Meilina
Poltekkes Kemenkes Palembang
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Pengaruh Lama Penyimpanan Terhadap Nilai pH Dadih Fortifikasi Vitamin D3 Ayu Meilina; Yunita Nazarena; Yuli Hartati
Jurnal Sehat Mandiri Vol 17 No 1 (2022): Jurnal Sehat Mandiri, Volume 17, No.1 Juni 2022
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v17i1.612

Abstract

Research on 504 women aged 18-40 years found the average serum concentration of 25(OH)D was 48 nmol/L with the incidence of vitamin D deficiency as much as 63%. Vitamin D deficiency is associated with several metabolic diseases. This incident can be controlled with fortification of vitamin D which is usually given to dairy products and their processed products. Dadih is the result of spontaneously fermenting buffalo milk at a temperature of 28°-32°C for 24-48 hours in a bamboo tube. pH is an important factor that affects the survival of lactic acid bacteria found in fermented products. Decrease in pH along with an increase in total acid. The higher the total acid, the lower the pH of Dadih. This study aims to test the stability of the pH value of Dadih during storage at cold temperatures for 28 days. This study used an experimental study with five treatments repeated duplo. Measurement of the pH value of Dadih using the standard method used by PT. Saraswati Indo Genetech with No. Instructions SNI 01-2891-1992 point 16. Analysis showed that the pH value of Dadih fortified vitamin D3 in cold storage remained stable for 28 days. In conclusion, there was no damage to Dadih fortified vitamin D3, so it was safe for consumption. Future research is expected to measure the effectiveness of fortified vitamin D3 in Dadih.
Edukasi dan Demonstrasi dalam Upaya Pencegahan Penularan Covid – 19 Di Era New Normal Imelda Imelda; Yuli Hartati; Sartono Sartono; Yulianto Yulianto; Afriyana Siregar; Manuntun Rotua; Ayu Meilina
Jurnal Pustaka Mitra (Pusat Akses Kajian Mengabdi Terhadap Masyarakat) Vol 2 No 2 (2022): Jurnal Pustaka Mitra (Pusat Akses Kajian Mengabdi Terhadap Masyarakat)
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakamitra.v2i2.196

Abstract

Corona Virus Disease- 2019 atau dikenal dengan istilah Covid-19 telah dinyatakan oleh WHO sebagai global pandemic. Penyakit ini tidak hanya menyebabkan kematian, tetapi juga menimbulkan kecemasan dan acaman di berbagai sektor seperti pendidikan, sosial, perdagangan dan menimbulkan kerugian ekonomi yang cukup besar, sehingga perlu upaya untuk pencegahan penularannya. Kasus Covid-19 semakin meningkat termasuk pada kelompok rentan seperti anak-anak. Mengingat masalah tersebut akan berdampak besar dikemudian hari, maka perlu adanya edukasi dalam bentuk penyuluhan mengenai cara pencegahan penularan covid-19 dan demonstrasi berupa pendampingan terhadap orang tua dalam memilih bahan makanan yang dapat meningkatkan imunitas tubuh. Kegiatan ini dilakukan bersama guru, orang tua dan anak-anak di TK Anggrek Palembang. Kegiatan ini menunjukkan bahwa terjadi peningkatan pengetahuan dan keterampilan orang tua tentang pencegahan penularan Covid-19 serta tersedianya alat pelindung diri berupa masker dan hand sanitizer. Pendampingan lanjutan dalam mengolah bahan makanan perlu diadakan agar kelompok sasaran tidak hanya mendapatkan pengetahuan tentang bahan makanan yang dapat meningkatkan imunitas saja, tetapi lebih paham dalam pengolahan bahan makanan tersebut dalam penyediaan menu sehat dan bergizi bagi keluarga sebagai salah satu upaya dalam pencegahan penularan Covid-19.
Pengaruh Frekuensi Penggorengan Bahan Makanan Terhadap Angka Peroksida Yunita - Nazarena; Eliza Eliza; Terati Terati; Ayu Meilina
Jurnal Sehat Mandiri Vol 17 No 2 (2022): Jurnal Sehat Mandiri, Volume 17, No.2 Desember 2022
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v17i2.628

Abstract

Evaporation of water in food during frying causes fat break down into hydroperoxides. The peroxide indicates the initial stage of oxidation. This study aims to determine the exact temperature and time of frying and the effect of frying frequency on the peroxide. The research was carried out in 2 stages, namely preliminary research aimed at getting the right temperature and cooking time, the main research aimed at getting the peroxide value of cooking oil. This study used experimental research, a completely randomized design with five treatments, two replications and deep frying. Research object: "X" brand cooking oil. Determination of peroxide using the titration method. The effect of frying frequency on peroxide was analyzed by ANOVA (α = 5%). The treatment that had a significant effect was continued with LSD. The results showed that frying tempeh (7-9 minutes, temperature 120-130°C), tofu (6-9 minutes, temperature 120-130°C), fish (9-10 minutes, temperature 140-170°C). The peroxide for frying tempeh is the 1st frequency (0.375±0.0021), 20th (0.950±0.198), frying tofu is the 1st frequency (0.385±0.777), 20th (0.710 ±0.042), frying fish is 1st the frequency (0.325±0.163) and 20th (1,470 ±0.007). Conclusion, the frequency of frying has a significant effect on the peroxide with p-values ​​of tempe (0.016), tofu (0.088), fish (0.093). It is hoped the next research can measure the acid number and smoke deposit at each frequency of frying.
Co-Authors Afriyana Siregar Eliza Eliza Imelda Imelda MANUNTUN ROTUA Nazarena, Yunita Sartono Sartono Terati Terati Yuli Hartati Yuli Hartati Yulianto Yulianto