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Rezki
Universitas Sipatokkong Mambo
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SUMBER DAYA KOLAGEN DARI TULANG IKAN CAKALANG KATSUWONUS PELANIS DAN TULANG IKAN NILA OREOCHRONIS NILOTICUS Nurul Afriani Arif Nurul; Irwandi Rahmat; Rezki
Jurnal Suara Kesehatan Vol. 9 No. 1 (2023): JURNAL SUARA KESEHATAN
Publisher : LPPM Institut Sains dan Kesehatan Bone

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (881.036 KB) | DOI: 10.56836/journaliskb.v9i1.74

Abstract

animals with a proportion of about 30% of the total protein in the body as a whole. Fish bones and scales can be used as an alternative source of collagen to replace collagen from land animals such as cattle or pigs due to concerns over issues of Bovine Spongiform Encephalopathy (BSE), swine flu and halal issues. The main objective of this study was to isolate collagen and determine the amount of collagen obtained from skipjack and tilapia fish bones. The research was conducted in four stages, namely deproteinization, extraction and freeze drier with proximate analysis. The results show until dry collagen is obtained. The results showed that the collagen obtained from skipjack fish bones was 18.82 and the collagen from tilapia bones was 16.21%. Abstrak. Kolagen merupakan salah satu jenis protein yang banyak terkandung dalam tubuh hewan dengan proporsi sekitar 30% dari total protein dalam tubuh secara keseluruhan. Tulang dan sisik ikan dapat dimanfaatkan sebagai sumber kolagen alternatif untuk menggantikan kolagen dari hewan darat seperti sapi atau babi terkait dengan kekhawatiran isu penyakit Bovine Spongiform Encephalopathy (BSE), flu babi serta kehalalan. Tujuan utama dari penelitian ini adalah untuk mengisolasi kolagen dan mengetahui jumlah kolagen yang diperoleh dari tulang ikan cakalang dan tulang ikan Nila. Penelitian dilakukan dalam empat tahap, yaitu deproteinisasi, ekstraksi dan freeze drier dengan analisis proksimat. Hasil menunjukkan hingga diperoleh kolagen kering. Hasil penelitian menunjukkan bahwa kolagen yang dapat dari tulang ikan cakalang 18,82 dan kolagen tulang ikan nila adalah 16,21%.
PENGARUH KEBIASAAN KONSUMSI MINUMAN KEMASAN BERPEMANIS TERHADAP BERAT BADAN SISWA KELAS X SMK BINA SEHAT Putri damayanti; Irwandi Rahmat; Rezki
Jurnal Suara Kesehatan Vol. 9 No. 2 (2023): JURNAL SUARA KESEHATAN
Publisher : LPPM Institut Sains dan Kesehatan Bone

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56836/journaliskb.v9i2.78

Abstract

Currently, various types of drinks have been packaged in instant form to make it easier for consumers to enjoy various flavors of drinks. Packaged sweetened drinks are a type of drink that is dense in calories and high in sugar but low in nutrition. This research aims to see the influence of the habit of consuming packaged drinks in class X students of Bina Sehat Vocational School. This research is qualitative in nature with data collection using a questionnaire distributed to students. The results showed that the habit of consuming packaged beverages in class X students of Bina Sehat Vocational School was included in the rare category with an average body weight of 45.5 kg which was included in normal nutritional status.
Co-Authors Irwandi Rahmat Nurul Afriani Arif Nurul Putri damayanti