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All Journal LINK Hospital Majapahit : Jurnal Ilmiah Kesehatan Politeknik Kesehatan Mojokerto
Sitti Salmiyah A. Bahruddin
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Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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SINTESIS ASAP CAIR DARI TEMPURUNG BIJI PALA DAN KARAKTERISTIK KANDUNGAN KIMIA Nizmawaty Amra; Nur M. Ali; Sitti Salmiyah A. Bahruddin
Jurnal LINK Vol 13, No 1 (2017): Mei 2017
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (157.074 KB) | DOI: 10.31983/link.v13i1.2119

Abstract

Limbah produk tanaman perkebunan seperti tempurung, ranting dan kayu belum tersentuh teknologi sehingga memberikan peluang untuk pengembangan teknologinya. Salah satu alternatif pengolahan adalah pirolisis sehingga menghasilkan asap cair yang dapat berfungsi sebagai pengawet dan memberikan nilai tambahan bagi petani. Tujuan penelitian yaitu mensintesis asap cair dari tempurung biji pala dan mengetahui karakteristik kimianya sebagai bahan pengawet makanan alami. Metode pelaksanaannya adalah proses pembakaran tempurung biji pala dalam wadah pirolisa selanjutnya dilakukan proses kondensasi kemudian tampung asap cair dan tar yang dihasilkan, selanjutnya dilakukan destilasi dengan menggunakan arang aktif dan diuji kandungan kimia asap cair. Hasil proses pembakaran 10 kg tempurung biji pala adalah 180cc asap cair dan tergolong sangat kecil jika dibandingkan asap cair dari tempurung kelapa. Hal ini diduga karena peralatan yang masih perlu diperbaiki. Berdasarkan hasil uji kandungan kimia, diperoleh kandungan fenol pada asap cair tempurung biji pala sebanyak 0,69% dan kandungan asam 0,15%. senyawa fenol yang bersifat antioksidan dapat menghambat kerusakan pangan. Berdasarkan hasil uji kandungan benzopiren, tidak ditemukan dalam asap cair yang telah dilakukan destilasi, sehingga asap cair ini aman digunakan sebagai pengawet alami bahan pangan. 
KANDUNGAN MIKROBA PADA PENYEDAP MADIDIHANG Fadila; Yuliyanti Kasim; Juhartini; Sitti Salmiyah A. Bahruddin
Hospital Majapahit (JURNAL ILMIAH KESEHATAN POLITEKNIK KESEHATAN MAJAPAHIT MOJOKERTO) Vol 15 No 2 (2023): Hospital Majapahit
Publisher : LPPM Sekolah Tinggi Ilmu Kesehatan Majapahit Mojokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55316/hm.v15i2.942

Abstract

Yellowfin tuna flavoring is processed from yellowfin tuna (Thunnus albacores) into fish powder. Natural flavoring is attractive and very useful for reducing MSG intake, which is nutritious and safe for public consumption. If this product is in powder form, if it is stored for a long time, it may experience changes in microbiological quality. The purpose of this study was to determine the microbial content of Yellowfin Yellowfin Flavor (Thunnus albacores). This research was conducted at the Food Technology Science Laboratory, Department of Nutrition, Ministry of Health Polytechnic and Laboratory of PT. Saraswanti Indo Genetech, Bogor. The results of this study indicated that the microbial content of salmonella sp. in the simplo and duplo tests was negative, meaning that the sample did not detect salmonella sp. and the content of mold in yellowfin flavoring after 6 months of storage is classified as very low, namely <10 colonies/gram. It was concluded that this product is safe from salmonella sp negative and mold after 6 months of storage.
KANDUNGAN ZAT BESI DAN ASAM GLUTAMAT PADA BUBUK PENYEDAP MADIDIHANG DI KOTA TERNATE Fadila; Sitti Salmiyah A. Bahruddin; Juhartini; Nurlaila Ekaputri
Hospital Majapahit (JURNAL ILMIAH KESEHATAN POLITEKNIK KESEHATAN MAJAPAHIT MOJOKERTO) Vol 16 No 2 (2024): HOSPITAL MAJAPAHIT
Publisher : LPPM Sekolah Tinggi Ilmu Kesehatan Majapahit Mojokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55316/hm.v16i2.1089

Abstract

Food flavouring is always needed by people to enhance the taste of food. Excessive use of synthetic flavouring (Monosodium Glutamate) over a long period of time, can cause harm to health in the future. For this reason, natural alternative ingredients are needed to replace the function of MSG as a food flavouring. Madidihang fish (yellowfin tuna) is rich in nutrients such as protein, fatty acids, and minerals, which can be used as a natural flavouring base. This study aims to determine the iron and glutamic acid content in madidihang flavouring, using a pre-experimental research method with an alternative one-shot case study design. The sample in this study was a 250 gram sample of madidihang flavouring. The test method for iron parameters was the 18-13-1/MU/SMM-SIG ICP OES method, and glutamic acid with the 18-5-17/MU/SMM-SIG UPLC method. The tests were conducted in the laboratory of PT Saraswanti Indo Genetech, Bogor Indonesia, with 2 replicate tests, namely simplo and duplo tests. The data obtained were processed by calculating the average value, then presented descriptively. The average iron content test result was 4.05 mg/100 g, while the average glutamic acid content was 45,571.63 mg/kg. It is concluded that after going through the processing process, madidihang flavouring contains iron and glutamic acid which is good for consumption and can be used as an alternative to natural flavouring instead of artificial flavouring.
Co-Authors Fadila Maemunah Nizmawaty Amra Nur M. Ali Nurlaila Ekaputri Yuliyanti Kasim