Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Kesehatan Kusuma Husada
Indah Tri Susilowati
STIKes Nasional Surakarta
Health Professions Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
POTENSI EKSTRAK DAUN SALAM (SYZYGIUM POLYANTHUM) SEBAGAI PENGAWET PADA IKAN LAYUR (TRICHIURUS SP) Indah Tri Susilowati; Tri Harningsih
Jurnal Kesehatan Kusuma Husada Vol. 8 No. 2, Juli 2017
Publisher : Universitas Kusuma Husada Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (969.634 KB) | DOI: 10.34035/jk.v8i2.228

Abstract

Ikan layur merupakan salah satu sumber protein hewani yang banyak dikonsumsi masyarakat. Pengawetan dengan metode penggaraman tidak direkomendasikan karena beberapa bakteri dan jamur masih dapat bertahan hidup dan tidak baik dikonsumsi oleh penderita hipertensi. Tujuan penelitian untuk mengetahui pengaruh penggunaan ekstrak daun salam sebagai pengawet pada ikan layur. Penelitian berdasarkan analitik eksperimental meliputi pemeriksaan kadar protein metode Kjedahl dan pemeriksaan Angka Lempeng Total metode cawan agar tuang di Laboratorium Chem- mix Pratama Yogyakarta. Penelitian dilakukan dengan perendaman ikan layur dalam ekstrak daun salam dengan variasi konsentrasi yaitu 0%, 3%, 5%, 7% dan 9% selama 15 menit. Semakin tinggi konsentrasi ekstrak daun salam maka semakin tinggi pula kadar protein ikan tetapi hasil Angka Lempeng Total mengalami penurunan. Analisis data menggunakan uji Spearman dan diperoleh pengaruh antara sampel dan kadar protein dengan tingkat hubungan sangat kuat dengan arah korelasi positif (r = 0,947). Terdapat pengaruh sangat kuat antara sampel dan Angka Lempeng Total. Sampel ikan layur yang direndam dengan ekstrak daun salam dalam konsentrasi 7% lebih banyak disukai anelis dari segi tekstur, aroma dan rasa. Ada pengaruh penggunaan ekstrak daun salam sebagai pengawet pada ikan layur. Layur fish is one source of animal protein that is widely consumed by the public. Preservation by salting method is not recommended because some bacteria and fungi can still survive and not be consumed by people with hypertension. The purpose of this study was to determine the influence of the use of bay leaf extract as a preservative in fish Layur. The research is based on the experimental analytic sudy of the examination of protein levels and inspection methods Kjedahl, total plate count in order to pour plate method in Chem-mix Pratama Laboratory Yogyakarta. The research carried out by soaking the fish in the bay leaf extract with various of concentration is 0 % , 3 % , 5 % , 7 % and 9 % for 15 minutes. The higher concentration of bay leaf extract, the higher protein content of the fish but the results of total plate count decreased. The data were analyzed by the Spearman test and gained influence between the sample and protein level with the aim of positive correlation (r = 0.947). There is also a strong influence between the sample and the total plate count. Layur fish samples were soaked with bay leaf extracts in concentrations 7% more preferred by the panelists in terms of texture, smell and flavor. There is the influence of the use of bay leaf extract as a preservative in fish Layur.
KUALITAS VIRGIN COCONUT OIL (VCO) DENGAN PENAMBAHAN VARIASI KONSENTRASI UMBI RUMPUT TEKI (Cyperus rotundus L.) DITINJAU DARI BILANGAN PEROKSIDA Indah Tri Susilowati; Rahma Ningtyas
Jurnal Kesehatan Kusuma Husada Vol. 10 No. 1, Januari 2019
Publisher : Universitas Kusuma Husada Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.261 KB) | DOI: 10.34035/jk.v10i1.330

Abstract

Kerusakan minyak ditandai dengan bau dan rasa tengik yang disebut proses ketengikan. Proses ketengikan disebabkan asam lemak dirombak menjadi hidrokarbon, aldehid dan keton. Bau kurang sedap muncul akibat campuran dari berbagai produk ini. Penelitian ini bertujuan untuk mengetahui kualitas VCO dengan penambahan variasi konsentrasi umbi rumput teki ditinjau dari bilangan peroksida. Penelitian dilakukan di laboratorium STIKes Nasional pada bulan Oktober-Desember 2016. Desain penelitian menggunakan eksperimental dengan analisa data secara deskriptif. Teknik sampling menggunakan quota sampling. Pemeriksaan kadar bilangan peroksida menggunakan metode iodometri. Penambahan variasi konsentrasi umbi rumput teki yang digunakan yaitu 0 %, 4 %, 8 %, 12 %, 16 %, 20 % (b/v). Hasil pemeriksaan bilangan peroksida berturut-turut yaitu 1,1125 meq/kg; 0,9261 meq/kg; 0,5817 meq/kg; 0,5472 meq/kg; 0,4817 meq/kg; 0,4464 meq/kg. VCO dengan penambahan umbi rumput teki memiliki kualitas yang lebih baik dibandingkan dengan VCO tanpa penambahan umbi rumput teki ditinjau dari bilangan peroksida. The oil damage is characterized by off-ß avor and off-odor which is called as rancidity. Rancidity occurs due to fatty acid broken up into hydrocarbon, aldehyde and ketone. The emergence of odors due to mixed of these products. The aim of this study is to determine quality of VCO with addition of various concentration of purple nut sedge tuber in terms of peroxide value. This research was done in Chemical Laboratory STIKES Nasional on October until December 2016. This research used experimental design with descriptive data analysis. Sampling technique used quota sampling. Peroxide value were tested using iodometric methods. The various concentration of purple nut sedge tuberused were 0 %, 4 %, 8 %, 12 %, 16 %, 20 % (w/v) and the peroxide value obtained were 1.1125 meq/kg; 0.9261 meq/kg; 0.5817 meq/kg; 0.5472 meq/kg; 0.4817 meq/kg; 0.4464 meq/kg, respectively. VCO with the addition of purple nut sedge tuberhas a better quality than the VCO without the addition of purple nut sedge tuberin terms of peroxide.
Co-Authors Rahma Ningtyas Tri Harningsih