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All Journal Jurnal Kebidanan JURNAL JAMU KUSUMA
Murwati Murwati
Poltekkes Kemenkes Surakarta
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology

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Journal : JURNAL JAMU KUSUMA

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PENGETAHUAN IBU PKK TENTANG MANFAAT LABU SIAM SEBAGAI (Sechium edule) ANTIHIPERTENSI DI DUKUH PANDANSARI DESA TUMPUKAN, KARANGDOWO, KLATEN Murwati Murwati; Indah Ambarwati
Jurnal Jamu Kusuma Vol. 1 No. 1 (2021): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.799 KB) | DOI: 10.37341/jurnaljamukusuma.v1i1.3

Abstract

Latarbelakang: Labu siam (Sechium edule) mengandung alkaloid, saponin, kardenolin/ bufadienol dan flavonoid yang berkhasiat sebagai antipiretik, antiinflamasi dan menurunkan tekanan darah. Akan tetapi kebanyakan masyarakat baru memanfaatkan sebagai bahan makanan dan sayuran. Penelitian ini bertujuan untuk mengetahui gambaran pengetahuan Ibu PKK Dukuh Pandansari, Desa Tumpukan, Karangdowo, Klaten mengenai manfaat labu siam sebagai antihipertensi. Metode: Jenis penelitian diskriptif, sampel sebanyak 30 ibu secara purposive sampling. Teknik pengambilan data dengan menggunakan kuisioner yang sudah valid. Hasil: pengetahuan Ibu PKK Dukuh Pandansari, Desa Tumpukan, Karngdowo, Klaten tentang manfaat labu siam sebagai antihipertensi dalam kategori baik sebanyak 20 %, kategori cukup sebanyak 46% dan kategori tidak baik 34%. Kesimpulan: Pengetahuan Ibu PKK Dukuh Pandansari, Desa Tumpukan, Karangdowo, Klaten tentang labu siam sebagai antihipetensi sebagian besar dalam kategori cukup. Kata Kunci : Pengetahuan, labu siam, antihipertensi
PHYSICAL TEST AND HEDONIC TEST GINGER COOKIES (Zingiber officinale) Murwati Murwati
Jurnal Jamu Kusuma Vol. 1 No. 2 (2021): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (518.975 KB) | DOI: 10.37341/jurnaljamukusuma.v1i2.20

Abstract

Ginger (Zingiber officinale) is one type of medicinal plants in Indonesia that are often used as herbal medicine. The active substances contained in ginger are gingerol, shogaol, triterpenoids, flavonoids and saponins. Cookies are practical food because they can be eaten at any time and have a relatively long shelf life. Cookies can be seen as a good medium as one type of food that can meet the special needs of humans. Various types of cookies have been developed to produce cookies that are not only tasty but also healthy. Therefore researchers are interested in making ginger into cookies that are healthy and beneficial to the body. The purpose of this study is to find out the results of physical tests and tests hedonic cookies ginger (Zingiber officinale). The type of research conducted is observational with descriptive research design. The results of the study for organoleptic test obtained cookies brownish color, smell typical ginger, sweet taste and typical ginger, crispy texture. Physical test results are produced ie for pH test obtained on average 7, water content test results get an average 4.26%, ash content test gets an average results of 11.25%. Hedonic cookies test results for flat texture 2.28, color 2.6, taste 2.44 and aroma 2.52. Based on physical tests that have been done on ginger cookies the results obtained do not meet the requirements as determined.
Co-Authors Henik Istikhomah Indah Ambarwati Sri Wahyuni