Garuda - Garba Rujukan Digital

Noor Tifauzah

Jurusan Gizi Poltekkes Kemenkes Yogyakarta

Author-ID : 4303133

Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health Other

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Perbedaan Metode Three Compartement Sink dengan Air Panas dan Larutan Klorin terhadap Angka Kuman Alat Makan di RSU Queen Latifa Rifatun Hasanah; Setyowati Setyowati; Noor Tifauzah
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background:One of the efforts in preventing congenital food disease is by washing the cutlery perfectly. The cutlery used by patients with infectious diseases should be noted more, because it has a risk in disease transmission through cutlery. The process of washing the cutlery for infected patients in Queen Latifa Hospital use three compartement sink method with hot water, while the three compartement sink method with clorine solvent has never been tested. Purpose: Research was to determine the difference in the number of germs in the tool was washed using three compartement sink method with hot water and with clorine solvent. Method:Types of research is experiment with rancangan percobaan acak kelompok (RAK). The object of this research is 4 plates and 4 bowls. The number of experimental units in this research were 2 treatments x 2 cutlery x 2 checks x 2 reapetitions = 16 experimental units. The analysis used independent t-test with 95% confidence level. Result :The average number of germs in the cutlery washed using the three compartment sink method with hot water was 1 x 101 cfu / cm2, whereas with chlorine solvent is 0.2 cfu / cm2. Independent test t-test shows p = 0.049 which means the hypothesis is accepted. onclusion : There are differences in the number of germs in the washing cutlery using the three compartment sink method with hot water and with chlorine solvent. Keywords: number of germs, cutlery, three compartment sink

Tinjauan Angka Kuman dan Sifat Fisik pada Produk Gudeg Wijilan Yogyakarta Titis Sintya Abela; Supartuti Supartuti; Noor Tifauzah
JURNAL NUTRISIA Vol 19 No 2 (2017): Vol 19 No 2 (2017): September 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background: Yogyakarta is a city that being famous because of gudeg so people call it the city of Gudeg. There is one street in Yogyakarta, which becomes the center of gudeg, namely Wijilan street. Gudeg in Wijilan is close to the main road so it has great possibility to microorganism contamination. Because of that, a research on number of germs in gudeg Wijilan needs to be conducted. Objectives: This research aims to know the food safety level based on the number of germs in gudeg Wijilan, Yogyakarta. Methods: This research was a survey research with cross sectional design. The study was descriptive which describes the safety of gudeg by doing a test on number of germs, physical observation, and observation on condition and sales practice. This research was located in Wijilan street, Yogyakarta. Result: The results showed that the condition and sales practices of gudeg was not hygienic. Physical properties of color, smell, taste and texture of gudeg from 3 gudeg home industries showed differences but it was still safe to consume. The number of germs that was still below the microorganism impurities level came from all gudeg home industries, tofu B and C, young jackfruit vegetable B. The number of germs that was above the microorganism impurities level was found in krecek, chicken and duck egg in all gudeg resturant, young jackfruit vegetable A and C as well as tofu A. Conclusion: Based on the number of germs, it can be concluded that tofu A, young Jackfruit vegetable A, young jackfruit vegetable C, all krecek, all chicken, and all duck eggs are not safe to consume, while from the physical properties of gudeg, all of them were still safe to consume. Keywords: number of germs, physical properties, gudeg

Variasi Pencampuran Daging Ikan Gabus dengan Tempe Kedelai pada Pembuatan Sosis Ditinjau dari Sifat Fisik, Organoleptik, dan Kadar Protein Agtari N I; Noor Tifauzah; Elza Ismail
JURNAL NUTRISIA Vol 19 No 1 (2017): Vol 19 No 1 (2017): Maret 2017
Publisher : Poltekkes Kemenkes Yogyakarta

Background : Sausage is processed minced meat which is mixed with spices. Generally, sausage is made of beef which contains high cholesterol. It is not suitable to be consumed by anyone who has high blood pressure or who has high cholesterol in blood. Moreover, the price of beef in the market is quite expensive. Thus, alternatif option is needed to replace the main ingredient in order to be affordable for all people. Objective : The aim of this research is to determine the chracteristics of sausage product with mixed variation of common snakehead fish and soybean tempeh based on phisical characteristics, organoleptic characteristics, and protein content. Method : This research was a quasi-experimental with simple random design. Observation of physical characteristics was analizeddesciptively. Organoleptic charecteristic was analized by Kruskall-Wallis Test,it was continued to Mann Whitney Test if there was a difference. Protein content was analized desciptively. The results of physical characteristic were more soybean tempeh added, the color of sausage was more brown, the fishy smell was reduced, the taste of tempe was stronger, the taste of fish was reduced, and also the texture was softer. Result : The result of organoleptic charecteristics of the sausage which gets highest positive response on color and taste was sausage which has mixture of 80% common snakehead fish and 20% soybean tempeh. For smell and texture, sausage which gets highest positive response was sausage which has mixture of 90% common snakehead fish and 10% soybean tempeh. The result of protein content was more soybean tempeh added, the protein content was smaller. Conclusion : The conclucion of this research is mixing soybean tempeh influences the characteristics of sausage based on physical characteristics, organoleptic characteristics, protein content. Key words : sausage, common snakehead fish, soybean tempeh, physical characteristic, organoleptic characteristic, protein

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