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All Journal Jurnal Teknologi Dan Industri Pangan Berkala Ilmiah Kedokteran Duta Wacana Jurnal Gizi dan Pangan Soedirman (JGPS) Marinade GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Kesmas dan Gizi (JKG) JURNAL FARMASIMED (JFM) Best Journal (Biology Education, Sains and Technology) CITIZEN: Jurnal Ilmiah Mulitidisiplin Indonesia Jurnal Teknologi Pengolahan Pertanian Jurnal Pengmas Kestra (JPK) Journal of Pharmaceutical and Sciences.
Reno Irwanto
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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PERAN FISIOLOGIS SARI KEDELAI HITAM DIPERKAYA MIKROENKAPSULAN MINYAK SAWIT MENTAH PADA PENDERITA DIABETES MELITUS TIPE-2 Reno Irwanto; Dede Robiatul Adawiyah; Fransiska Rungkat Zakaria
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.224 KB) | DOI: 10.6066/jtip.2016.27.1.1

Abstract

Diabetes mellitus type-2 (DM-2) is a disease characterized by high level of blood glucose which may result in complications of other diseases. Currently, the  disease prevalence of DM-2 has been  increasing. Appropriate diet patterns can be a solution for DM-2 control. Black soybean milk (BSM) enriched with microencapsulated crude palm oil (CPO) is an example. The objective of the study was to determine the effectiveness of BSM containing microencapsulated CPO in controlling and improving the condition of DM-2 patients. The intervention consist 2 group with 15 people DM-2 was given BSM 240 mL containing 0.4 g microencapsulated CPO daily for 28 days, while a control group with 11 people DM-2 without intervention product. Data were analyzed using software SPSS 15.0 with student-t test at significant level α=5%. Medicines prescribed to all volunteer were not terminated during the intervention period. The microencapsulated CPO usedin this study has a moisture content of 1.77±0.15%, solubility value of 65.39±2.71%, and total carotene of 295.24±7.40 ppm while BSM has protein content of 2.76±0.13%, fat 1.17±0.06%, ash 0.12±0.08%, moisture 94.69±0.04%, and carbohydrate (by difference) 1.27±0.10%. The consumption of BSM containing microencapsulated CPO showed insignificant effects on Fasting Blood Glucose (FBG) levels (P>0.05), but significantly reduced cyclooxygenase 2 levels (P<0.05) and MDA levels (P<0.05). The control group showed insignificant differences for FBG (P>0.05), cyclooxygenase 2 (P<0.05), and MDA level (P>0.05). The significant changes indicated that BSM containing microenca-psulated CPO has against DM-2 disease.
PENGARUH PEMBERIAN BOLU KUKUS DAUN KATUK TERHADAP PRODUKSI ASI DI WILAYAH KERJA RUMAH SAKIT GRANDMED LUBUK PAKAM Raini Panjaitan; Reno Irwanto; Nadia Husna; Andreais Boffil Cholilulloh
JURNAL KESMAS DAN GIZI (JKG) Vol. 3 No. 1 (2020): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v3i1.525

Abstract

Katuk leaves can increase breast milk production because it’s have polyhenols and steroids were instrumental in prolactin reflex to produce breast milk, and can stimulate the hormone oxytocin to stimulate spending and flow of breast milk. Breast milk production and expenditure is influenced by two hormones, prolactin and oxytocin.This studi aims to determine the effect of giving katuk leaves steamed sponge cake for breast milk production in Grandmed Hospital Lubuk Pakam. This research method is quasi experiment with pre and posttest design. The population in this study is breastfeeding mothers of infants 0-6 months in Grandmed Hospital Lubuk Pakam. The sample is 30 people consisting of 15 control and 15 treatment group. In the treatment group was given intervention katuk leaves steamed sponge cake as much as 100 grams (2pieces) every day for 30 days. From the result of this research average frequency of breastfeeding in the control group as 8.07 time and the treatment group times as much as 10.40. While the average duration of breastfeeding in the control group as much as 6.80 minutes and 9.74 minutes in the treatment group. The result of the analysis with T-test was obtained p Value 0,000, it can concluded that there is the effect of giving katuk leaves steamed sponge cake katuk for breast milk production.
PERBANDINGAN BERAT BADAN BAYI USIA 0-6 BULAN MELALUI INTERVENSI BOLU KUKUS DAUN KATUK (SAUROPUS ANDROGYNUS) DI WILAYAH KERJA RUMAH SAKIT GRANDMED LUBUK PAKAM Reno Irwanto; Raini Panjaitan; Marwita Pratiwi Nainggolan; Meriahta Br Girsang; Keleng Ate Ginting
JURNAL KESMAS DAN GIZI (JKG) Vol. 3 No. 1 (2020): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v3i1.538

Abstract

Growth is an increase, the development of weight and mass or cell size which can be seen from the increase in height, weight and head circumference. Lack of nutritional intake in the form of breastmilk for babies in the golden period (0-6 months) can interfere with infant growth and development and will also reduce the quality of human resources. The intervention of katuk leaf steamed sponge cake is expected to increase milk production which will affect the baby's weight gain. In the study, the total number used was 30 people and divided into 2 groups of respondents who had intervention or product intervention (control). The results showed that the maternal age data for the age group 19-29 was 56.7% and those aged 30-49 were 43.3%. The level of education of mothers who participated as respondents started from SD with the proportion of 26.7%, SMP 23.3%, SMA 36.7%, and PT 13.3% and the distribution of respondents 'occupations was 46.7% of the respondents' occupation, employees 36.7%, self-employed 6.7%, and 10% teachers, and the results of the intervention of katuk leaf steamed sponge on 15 respondents used showed changes in the baby's body with an average value of 0.873 while 15 control respondents showed body changes with an average value of 0.627 on the statistical test with a P value (0.00).
HUBUNGAN POLA MAKAN TERHADAP STATUS GIZI PASIEN RAWAT JALAN DIABETES MELITUS TIPE 2 DI WILAYAH KERJA RUMAH SAKIT GRANDMED LUBUK PAKAM Raini Panjaitan; Reno Irwanto; Andreais Boffil Cholilullah; Salmi Angraini
JURNAL KESMAS DAN GIZI (JKG) Vol. 3 No. 2 (2021): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v3i2.660

Abstract

Diabetes mellitus is a chronic disease characterized by hyperlycemia. Risk factors for type 2 diabetes mellitus due to intake of carbohydrates, fats and protein. This study aims to see the relationship between diet in the nutrient status of type 2 diabetes mellitus in out patient in Grandmed Hospital Lubuk Pakam. This research method is an observational description with cross-sectional design. The sample is patients type 2 diabetes mellitus in out patient in Grandmed Hospital Lubuk Pakam. The sample is 30 people. The instruments are Food Recall 24 Hours and analyzed by nutrition app Nutri Survey. The data analysis used in this study was the Chi-Square test (95% CI) From the result of this research showed that 44,6% of patients with excess carbohydrate intake with a p value of 0.000 ≤ α (0,05). this research showed that 49,0% of patients with excess fat intake with a p value of 0.000 ≤ α (0,05). this research showed that 38,0% of patients with excess protein intake with a p value of 0.000 ≤ α (0,05). The conclusion are that there is significant relationship between diet in the nutrient status of type 2 diabetes mellitus in out patient in Grandmed Hospital Lubuk Pakam and type 2 diabetes mellitus in out patient nutrient status characteristics categorized as obesity.
FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN PENYAKIT DIABETES MELITUS TIPE 2 PADA PASIEN DI RUMAH SAKIT GRANDMED LUBUK PAKAM Reno Irwanto; Annisa Febriana Siregar; Keleng Ate Ginting; Feberlian Ndruru
JURNAL KESMAS DAN GIZI (JKG) Vol. 3 No. 2 (2021): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v3i2.664

Abstract

Diabetes mellitus (DM) type 2 is a type of DM which is caused by the inability of the body to process glucose into the body which eventually causes an increase in glucose in the blood. Type 2 diabetes occurs because the amount of the hormone insulin is insufficient for glucose metabolism or decreased body sensitivity to the amount of blood glucose. There are many things that cause type 2 diabetes, including poor diet, lack of physical activity, obesity, heredity, increasing age and a history of type 3 diabetes (gestational). This study was conducted on 50 respondents at the Grandmed Lubuk Pakam hospital with a cross sectional study design and the respondents were selected by purposive sampling technique. The relationship factors seen in this study were age, gender, level of education, occupation, level of education, level of physical activity, smoking, obesity and diet. The results of the research obtained through the questionnaire were tested with the chi-square formula (X2) at the 5% real level. The results showed the distribution of respondents' occupation with 28% of respondents working as civil servants, 22% were retirees and 18% were private workers. The distribution of the respondents' physical activity consists of 3 levels, namely high, medium and low with percentage values ​​of 26%, 22%, and 52%, respectively. The distribution of the respondents' weight group was found that 18% of the respondents were underweight, 46% were normal, and 36% were obese. The test results showed the distribution of the respondent's diet in 2 groups, namely healthy and unhealthy with the percentage of the unhealthy group 66% and 34% healthy. and the distribution of respondents' smoking levels consisted of heavy, moderate, mild and non-smoking with percentage values ​​of 26%, 22%, 12%, and 40%, respectively.
Karakteristik Fisikokimia dan Organoleptik Food Bars Tepung Jahe dan Tempe Raini Panjaitan; Reno Irwanto; Jelita Manurung; Andreais Boffil Cholilluloh; Yolanda Pane
Ghidza: Jurnal Gizi dan Kesehatan Vol 6 No 1 (2022): July
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/ghidza.v6i1.365

Abstract

Salah satu bentuk bahan pangan yang dapat dikembangkan sebagai produk preventif pada masa pandemi adalah food bars yang terbuat dari tepung jahe dan tempe. Tujuan penelitian ini adalah untuk menghasilkan pangan fungsional yang kaya kandungan gizi dan dapat diterima konsumen dimasa pandemi Covid-19. Jenis penelitian adalah penelitian true experiment dengan desain penelitian Rancangan Acak Lengkap (RAL). Penelitian ini dilakukan dengan 3 taraf yaitu P1: tepung jahe 30% dan tempe 70%, P2: tepung jahe 40% dan tempe 60% dan P3: tepung jahe 50% dan tempe 50%. Karakterisasi tepung jahe dan produk food bars meliputi karakterisasi kimia dan organoleptik. Uji kadar air, protein, dan lemak menunjukkan bahwa semakin banyak proporsi tempe yang ditambahkan pada campuran maka kadar air, protein, dan lemak semakin banyak. Proporsi yang sama antara tepung jahe dan tempe menunjukkan peningkatan kandungan mineral. Semakin besar jumlah proporsi jahe maka kandungan karbohidrat semakin tinggi. Uji organoleptik berdasarkan parameter tekstur, warna, aroma dan rasa pada produk food bars tepung jahe dan tempe dikategorikan suka. Kesimpulan yang didapatkan dari penelitian ini berdasarkan uji organoleptik dan karakteristik kimia pada produk food bars tepung jahe dan tempe yang terpilih adalah perlakuan P3 yaitu 50% tepung jahe dan 50% tempe.
THE ROLES OF BLACK SOYBEAN AND PALM OIL IN CONTROL OF TYPE 2 DIABETES MELITUS Reno Irwanto; Nela Eska Putri; Nanda Triandita
Jurnal Teknologi Pengolahan Pertanian Vol 3, No 1 (2021): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Diabetes mellitus Type 2 (DMT2) is generally caused by a poor diet that causes high glucose in the blood (hyperglycemic) continuously and results in pancreatic dysfunction as a producer of the hormone insulin. The hormone insulin functions as a regulator of the presence of glucose in the blood. Hyperglycemic events can increase the formation of free radicals in the body. Free radicals can increase the damage to the pancreas and other organs in the body, thereby increasing the severity of diabetes. The high mortality rate due to (DMT2) requires serious attention from all parties for its handling. T2DM is a chronic disease that cannot be cured, but can be controlled to reduce the severity of the disease. Foods that are suitable for people with DMT2 are high in protein, vegetable fat, dietary fiber and antioxidants, and have low starch content. Foods sourced from black soybeans can meet the nutrients and antioxidant compounds needed by people with DMT2, because they contain daidzein, genistein, isoflavones, and anthocyanins. Crude palm oil (MSMn) contains carotenoids and vitamin E which can also act as antioxidants. Many studies mention the benefits of black soybeans for people with DMT2, because it can control blood glucose, reduce inflammation, improve blood lipids, increase the antioxidant capacity of blood plasma, and reduce SGOT/SGPT enzymes as markers of liver damage. Functional food for people with DMT2 sourced from black soybeans and MSMn can be black soybean juice enriched with MSMn microencapsulation.
Analisis Kimia dan Tingkat Kesukaan terhadap Abon Daun Singkong dengan Perlakuan Lama Perebusan Nela Eska Putri; Nanda Triandita; Maya Indra Rasyid; Reno Irwanto; Didit Hadisiswaya; Nyimas Rupiah; Supriyadi Supriyadi
Jurnal Teknologi Pengolahan Pertanian Vol 2, No 2 (2020): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v2i2.2739

Abstract

Cassava leaves have a high nutritional content, including carbohydrates, proteins, fats and minerals.Cassava leaves can be processed into chopped dry food like a floss. The treatment of long time boiling cassava leaves (P1=0, P2=10, P3=20, and P4=30 minutes) was studied to observe the characteristics of the formed cassava leaf floss, including water content (%), ash content (%), pH, antioxidant capacity (%), and sensory value. The result showed that treatment of long time boiling cassava leaves 10-20 minutes did not significantly affect the water content, but boiling for 30 minutes had a significant effect on the resulting water content (13.52%). Boiling time did not significantly affect ash content, pH, and antioxidant capacity of cassava leaf floss. Based on the analysis of the hedonic ranking test, it showed that the P1 was the most preferred by the panelists. P1 has a moisture content of 5.16 ± 0.32%, an ash content of 8.85 ± 2.95%, a pH of 5.76 ± 0.16, and an antioxidant capacity of 66.47%.
Penentuan Kadar Minyak Atsiri Daun Kayu Manis (Cinnamomum burmannii, Blume) dengan Perlakuan Pendahuluan pada Daun Reno Irwanto; Anwar Kasim; Sahadi Didi Ismanto
Jurnal Teknologi Pengolahan Pertanian Vol 4, No 1 (2022): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v4i1.5661

Abstract

Essential oils are essential oils that have a characteristic smell of plants and are volatile. Essential oils can be obtained by several processes such as distillation, enfleuration, maceration and extraction. Distillation is a technique used to separate the desired compound (essential oil) based on differences in boiling points. The detailing process is carried out in several ways including pre-treatment in the form of withering, drying and size reduction. Distillation can also be done by giving different distillation times. The distillation process was carried out through the stages of preparation of cinnamon leaves for determination of essential oil content, preparation of cinnamon leaves for pilot-scale distillation, separation of cinnamon leaf essential oil with distilled water, as well as analysis of the physical and chemical properties of distilled cinnamon leaf essential oil. This study used a Factorial Completely Randomized Design (CRD) with differences in distillation time (3 hours, 4 hours, 5 hours, 6 hours, and 7 hours), and leaf conditions (fresh and dry leaf conditions) for 2 replications. Data analysis was carried out with the F test at a 5% significance level, if the results were significantly different then the analysis continued with the "Duncan's New Multiple Range Test" (DNMRT) test. The results showed that the optimum distillation time was 5 hours for fresh and dry leaves with chemical and physical properties, namely yield of 0.39%, specific gravity of 1.0015, refractive index of 1.526, optical rotation -4.640 and cinnamaldehyde content of 14.21%.
CHARACTERIZATION OF OIL PALM SAP (ELAEIS GUINEENSIS JACQ. RESULTS OF ZERO WASTE BASED WASTE TREATMENT) Fadlilah Widyaningsih; Reno Irwanto; Delita Br Panjaitan
JURNAL KESMAS DAN GIZI (JKG) Vol. 5 No. 2 (2023): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v5i2.1403

Abstract

Oil palm (Elaeis guineensis Jacq.) is a productive plant where every part can be utilized. Not only the flesh and kernels of the palm fruit can be extracted into oil, but the by-products produced during the production process and their waste can also be processed into something useful. One of the zero waste-based palm oil waste processing that is being developed at this time is the use of non-productive oil palm tree trunks during the replanting period, namely by taking the sap. This research is a quasi-experimental study with a factorial experiment design which aims to analyze the quality of palm sap resulting from zero waste-based waste treatment at several variations of tapping time and duration. In this study, there were 2 factors in cross classification, namely factor A (time) and factor B (tapping time). Factor A consists of 2 levels, namely A1: Morning, A2: Afternoon and factor B consists of 3 levels, namely B1: 4 hours, B2: 8 hours, B3: 12 hours. Treatment is a combination of both. To find out the differences in each treatment group, a bivariate test was performed with one way annova test with a 95% confidence level and continued with Duncan's test. The results showed that the combination of tapping time and length of time was significantly different for pH, moisture content, total acid, total solids and alcohol content of palm sap but not significantly different for ash content of palm sap.
Co-Authors .S, Aminah Agnes Tresya Nababan Alberta Dame Yanti Zega Andreais Boffil Cholilluloh Andreais Boffil Cholilullah Andreais Boffil Cholilullah Andreais Boffil Cholilulloh Anggi Isnani Paranduri Anggraini, Citra Dewi Anwar Kasim Apriani Girsang, Santa Dewi Br Ginting, Luci Riani Chandra, Putra Cholilulah, Andreais Boffil Claudia, Dinda Dede Robiatul Adawiyah Delita Br Panjaitan Desri Meriahta Girsang Didit Hadisiswaya Fadlilah Widyaningsih Feberlian Ndruru Fransiska Rungkat Zakaria Ghefira Ghaetsa, Alda Ginting, Luci Riani Ginting, Wira Maria Herviana, Herviana Hurriyyatun Kabbaro Jelita Manurung Jumsurizal Jumsurizal Keleng Ate Ginting Manurung, Jelita Maria Ginting, Wira Marwita Pratiwi Nainggolan Maya Indra Rasyid Meria Turnip Meriahta Br Girsang Nadia Husna Nadia Husna Nanda Triandita Nanda Triandita Nela Eska Putri, Nela Eska Nisya Ayu Rachmawati Novia, Reni Nugraheni, Prastiti Laras Nyimas Rupiah Octora, Debi Dinha Pasaribu, Sudana Fatahillah Pranata, Chandra Pratiwi Christa Simarmata Putra Chandra Raini Panjaitan Rantika, Windy Ratna Sari Dinaryanti Reni Novia Risda Situmorang Risdi, Ardila Sahadi Didi Ismanto Sahrul Diansyah Salmi Angraini Siregar, Annisa Febriana Siregar, Wilda Wahyuni Siska Wati, Siska Sri Novalina Sudana Fatahillah Pasaribu Supriyadi Supriyadi Wira Maria Ginting Yessy Arisman Yessy Arisman Yolanda Fortuga, Nia Yolanda Pane