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All Journal Jurnal Kesehatan Andalas Jurnal Media Gizi Indonesia (MGI) Jurnal Litbang Industri Syntax Literate: Jurnal Ilmiah Indonesia Ensiklopedia of Journal Jurnal Ilmiah Kesehatan (JIKA)
Nurman, Zurni
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Pengaruh Pektin Buah Apel (Malus Sylvestris Mill) Terhadap Kadar LDL Kolesterol pada Tikus Putih Jantan (Rattus Novergicus) Hiperkolesterolemia Zurni Nurman; Masrul Masrul; Susila Sastri
Jurnal Kesehatan Andalas Vol 6, No 3 (2017)
Publisher : Fakultas Kedokteran, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jka.v6i3.757

Abstract

Hiperkolesterolemia dapat dikurangi dengan meningkatkan ekskresi kolesterol melalui cairan empedu. Pektin, dapat mengikat cairan empedu sehingga asam empedu yang kembali ke hati lebih sedikit, sehingga kolesterol darah akan menurun. Tujuan penelitian ini adalah untuk mengetahui pengaruh pektin buah apel terhadap kadar LDL tikus hiperkolesterolemia. Penelitian ini adalah experimental dengan the post test only control group design. Sampel adalah 25 ekor tikus, dibagi menjadi 5 kelompok perlakuan yaitu kelompok kontrol negatif (KN) dan kontrol positif (KP), perlakuan P1, P2, dan P3, masing-masing diberikan diet tinggi lemak sapi dan pektin dengan dosis 90, 180 dan 360 mg. Data dianalisis dengan uji paired sample t test dan perbedaan LDL kolesterol antara kelompok penelitian dengan Anova. Hasil penelitian menunjukkan rata-rata LDL pada tikus hiperkolesterolmia sebelum perlakuan yaitu KN:2,08±0,65, KP:2,79±1,26, P1:3,45±0,75, P2:2,76±0,39, dan P3:3,21±1,04. Rata-rata LDL tikus hiperkolesterolmia setelah perlakuan pada KN:1,96±0,85, KP:2,96±0,52, P1:2,00±1,42, P2:1,19±0,28 dan P3:2,19±0,53. Terdapat perbedaan signifikan antara LDL darah tikus hiperkolesterolemia sebelum dan setelah diberikan pektin pada P2 dan P3 (p<0,05). Terdapat perbedaan signifikan LDL setelah perlakuan antara perlakuan dan kontrol (P<0,05). Simpulan penelitian yaitu pemberian pektin 180 mg menyebabkan penurunan kolesterol yang paling bermakna.
Development of Instant Porridge Complementary Feeding with Catfish Flour and Pumpkin Flour Substitution: Pengembangan Makanan Pendamping Air Susu Ibu (MP-ASI) Bubur Instant dengan Substitusi Tepung Ikan Lele dan Tepung Labu Kuning Sri Darningsih; Nur Ahmad Habibi Habibi; Zurni Nurman; Ismanilda Ismanilda
Media Gizi Indonesia Vol. 18 No. 1 (2023): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v18i1.94-102

Abstract

The problem of malnutrition in infants and toddlers led to growth and development impairment. In the long term, nutritional problems increased the risk of disease and lower productivity. A method to overcome malnutrition was by using complementary feeding. This study aimed to create and evaluate the quality, safety and shelf life of instant porridge complementary feeding with the substitution of catfish flour and pumpkin flour. The method used in this study was an experimental study with two factorial completely randomized design with two repetitions to evaluate the product sensory. Furthermore, quality and safety testing was carried out according to the parameters set by Indonesia National Standard and Indonesia National Food and Drug Agency. In the final stage, the shelf life evaluation was carried out using the Extended Storage Studies (ESS) method using room temperature 27-37oC. The results showed that the use of catfish flour as much as 15% and pumpkin flour as much as 10% gave the best results on the sensory value of instant porridge. The product had a fairly good nutritional value, and safe in terms of heavy metals and microbiology. However, the water content of the product was still too high from the standard. The result of shelf life testing using the ESS method, instant porridge products had shelf life of 6 months at room temperature 27-37°C. The implications of this research can be used as a reference in the development of complementary feeding made from local food. 
Pemanfaatan Bakso Ayam Berbahan Baku Jamur Tiram Terhadap Protein dan Daya Simpan Makanan Jajanan Pada Anak Sekolah di Kecamatan Nanggalo Kota Padang Zurni Nurman; Heriawita Heriawita
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (366.385 KB) | DOI: 10.36418/syntax-literate.v7i11.11714

Abstract

Bakso ayam mempunyai nilai protein yang cukup tinggi. Jamur tiram merupakan jamur kayu yang cukup populer dan banyak diminati oleh masyarakat karena tampilannya yang menarik, cita rasanya lezat, kaya nitrisi dan rendah lemak sehingga sangat baik untuk dikonsumsi. Pengolahan jamur tiram segar banyak manfaatnya, antara lain mudah diaplikasikan dalam berbagai produk olahan, mudah disimpan. Untuk melihat daya tahan simpan bakso ayam jamur tiram dilakukan penyimpannya di refrigerator dan freezer. Penelitian ini merupakan penelitian studi efikasi dengan 2 tahapan penelitian yaitu tahap Penelitian eksperimen laboratorium untuk menyiapkan produk formula makanan jajanan bagi anak sekolah, tinggi serat berbasis bahan pangan lokal jamur, dengan rancangan penelitian Rancangan Acak Lengkap (RAL) dan penelitian pra eksperimen untuk menguji seberapa jauh daya simpan bakso ayam yang telah ditambahkan dengan jamur pada anak sekolah sebagai makanan jajanan untuk menambah zat gizi serat bagi kebutuhan anak sekolah. Hasil penelitian yang didapatkan bahwa untuk protein masih dalam standar persyaratan Bakso berdasarkan SNI-3818-2014. Daya simpan selama 1 dan 2 minggu yang terbaik penyimpannya pada wadah plastik klip baik yang disimpan di refrigerator maupun freezer.
Penentuan umur simpan dengan metode extended storage studies (ESS) dan kandungan isoflavon cake tempe sebagai alternatif snack penderita diabetes melitus (DM) Zurni Nurman; Ismanilda Ismanilda; Zulkifli Zulkifli; Ice Yolanda Puri
Jurnal Litbang Industri Vol 14, No 1 (2024)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v14i1.8518.43-50

Abstract

Diabetes Melitus (DM) merupakan penyakit metabolik yang disebabkan ketika tubuh tidak bisa menghasilkan insulin. DM tipe 2 dapat ditanggulangi dengan olah raga dan mengkonsumsi makanan sehat. Alternatif snack bagi penderita DM adalah cake tempe. Tujuan penelitian adalah untuk mengetahui kandungan isoflavon dan daya simpan cake tempe sebagai alternatif snack penderita DM. Penelitian ini adalah eksperimen dengan Rancangan Acak Lengkap (RAL) melalui variasi perlakuan lama penyimpanan (0,1,2,3,4 hari) dan suhu penyimpanan 13,6 °C, 14,6 °C dan 28,4 °C. Pertama menyiapkan produk cake tempe, kedua menguji seberapa jauh umur simpan dan kandungan Isoflavon cake tempe. Data yang diperoleh kemudian diolah secara statistik menggunakan metode kuantitatif. Hasil penelitian menunjukkan bahwa cake tempe dengan parameter Angka Lempeng Total (ALT) paling lama dan baik pada suhu 13,6 °C, yaitu selama 5 hari dengan kandungan daidzein 0,0004% dan genistein 0,00058%. Semakin rendah suhu maka semakin lama umur simpan sampel. Ketahanan simpan cake tempe adalah 5 hari pada suhu 13,6 oC dan  4 hari pada suhu 14,6 oC serta 2 hari pada suhu 28,4 oC. Penelitian lebih lanjut disarankan memperhatikan wadah penyimpanan dalam proses penyimpanan, karena akan mempengaruhi umur simpan produk pangan
Test Levels of Protein, Fiber and Organoleptic Tempeh Cake as an Alternative Snack for Diabetes Mellitus (DM) Patients Zurni Nurman; Ismanilda Ismanilda; Defniwita Yuska; Ice Yolanda Puri
Jurnal Ilmiah Kesehatan (JIKA) Vol. 6 No. 3 (2024): Volume 6 Nomor 3 Desember 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v6i3.466

Abstract

The incidence of Diabetes Mellitus (DM) in Indonesia continues to increase. WHO reported a DM prevalence of 7% in Indonesia in 2013, while West Sumatra rose from 1,3% in 2013 to 1,8% in 2018. One of the efforts to address DM is food diversification, such as making cake from tempeh. This research aimed to determined tempeh cake's protein, fiber, and organoleptic quality. This type of research was an experiment using a Completely Randomized Design with 1 control (without tempeh) and 3 treatments (tempeh at 25g, 50g, and 75g), each with 2 replications for the organoleptic test. The best result from the organoleptic test was tested for protein content and fiber content. The research was carried out in July – November 2022 in the IBM laboratory, Department of Nutrition, Health Polytechnic, Ministry of Health, Padang, while protein and fiber analysis was carried out at the Industrial Research and Standardization Center in Padang. Observations included organoleptic quality (color, aroma, texture, taste) using a hedonic test, analyzed with the Kruskal-Wallis test and followed by the Mann-Whitney test if significant. The results showed that tempeh supplementation affected the color, aroma, texture, and taste of the cake. The best cake was with 50g tempeh addition (18,74% protein, 28,18% fiber). Panelists could distinguish the organoleptic characteristics of cakes with tempeh. The research concludes that tempeh addition increases the protein and fiber content of the cake. It is recommended to apply tempeh cake as a snack for DM patients, research its glycemic index, and evaluate its shelf life.
FAKTOR RISIKO KEJADIAN DM PADA USIA DEWASA Nurman, Zurni; Yuska, Defniwita; Laila, Wilda; Adfar, Tika Dwita
Ensiklopedia of Journal Vol 7, No 3 (2025): Vol. 7 No. 3 Edisi 3 April 2025
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v7i3.3074

Abstract

Abstract: Puskesmas Glugur Darat is one of the Puskesmas in Medan City that has a high prevalence of diabetes. The general objective of this study was to determine the risk factors for the incidence of DM in adulthood. The research design used in this study was case control. The study was conducted at the Glugur Darat Health Center Work Area in August 2024. The population is people who seek treatment and live in the Glugur Darat Health Center working area with a total of 36,245 people. The sample has a ratio of 1: 1 which includes a case sample of 88 respondents and a control sample of 88 respondents. The sampling technique used in this study was Simple Random Sampling. Data analysis was done univariate and bivariate. The results showed there was a relationship between family history (p value: 0.003) and age (p value: 0.028). It is recommended that people strive to maintain blood sugar levels by preventing and finding out information related to risk factors that can cause diabetes mellitus through social media and health facilities that distribute brochures or from other health banners.Keywords: Diabetes, Family History, Age
Co-Authors ., Ismanilda Adfar, Tika Dwita Darningsih, Sri Defniwita Yuska Heriawita Heriawita Ice Yolanda Puri Ismanilda Ismanilda Masrul Masrul Nur Ahmad Habibi Susila Sastri Wilda Laila Zulkifli Zulkifli