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All Journal Biology, Medicine, & Natural Product Chemistry JURNAL WACANA KESEHATAN Jurnal Sains Natural
Anisah Anisah
Universitas Bumigora
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Mathematics Medicine & Pharmacology Nursing Physics Public Health

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Kadar Protein Dan Fe pada Abon Belut dan Daun Kelor Sebagai Upaya Pencegahan Anemia Isasih, Widani Darma; Fajriani, Laksmi Nur; Anisah, Anisah
JSN : Jurnal Sains Natural Vol. 2 No. 3 (2024): Agustus
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jsn.v2i3.552

Abstract

Anemia membawa dampak yang negatif bagi kesehatan seorang remaja jika terjadi secara terus menerus seperti meningkatkan resiko terjadinya kelainan fungsi ginjal, dismenorhea saat menstruasi, menurunnya perkembangan motorik, mental, kesehatan pada reproduksi, tingkat kebugaran dan tinggi badan kemungkinan tidak maksimal. Pencegahan anemia dapat dilakukan dengan mengonsumsi sumber Fe yang bisa di dapat dari protein hewani salah satunya yaitu ikan belut dan mengkonsumsi protein nabati yang tinggi Fe seperti daun kelor yang diolah menjadi berbagai pilihan makanan kreatif seperti abon. Penelitian dilakukan di Laboraturium Kimia Analitik Universitas Mataram untuk uji kadar protein dengan metode Kjeldhal dan kadar Fe dengan metode Spektrofotometri UV-VIS dengan formula belut : daun kelor sebesar (45 g : 55 g). Hasil penelitian menunjukkan uji kandungan protein pada formula diatas di dapatkan kandungan protein pada ulangan I sebesar 18.78 g dan pada ulangan II lebih rendah sebesar 18.63 g. Hasil uji Fe formulasi abon diatas didapatkan kandungan Fe pada ulangan I sebesar 15.35gr dan pada ulangan II lebih rendah yaitu 14.42 g. Kandungan protein dan Fe pada abon ikan belut dengan penambahan daun kelor pada ulangan I lebih besar dari pada ulangan II.
Effectiveness of Antioxidant Compounds in Minaserua Herbal Drink from Bima as a Functional Food on Blood Pressure and Cholesterol Levels Anisah Anisah; Baiq Dewi Sukma Septiani
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.1193-1199

Abstract

Hypertension and hypercholesterolemia are major risk factors for degenerative diseases with increasing prevalence. Minaserua, a traditional herbal drink from Bima made from black glutinous rice, ginger, turmeric, clove, Javanese chili, black pepper, palm sugar, and coconut milk, is rich in bioactive compounds and potentially reduces blood pressure and cholesterol levels. This study employed a pre-post control group design. Participants were divided into an experimental group, receiving Minaserua daily for 2–4 weeks, and a control group, receiving no intervention. Blood pressure and cholesterol levels were measured before and after the intervention. Antioxidant activity was analyzed using the DPPH spectrophotometric method. Statistical analysis was performed using paired t-tests and independent t-tests. Minaserua exhibited strong antioxidant activity with an IC-50 of 41.30 mg/ml. The experimental group showed significant reductions in total cholesterol, LDL, triglycerides, and significant increases in HDL (p < 0.05), along with significant decreases in systolic and diastolic blood pressure (p < 0.05). The control group showed no significant changes, except for a marginal increase in HDL. Minaserua herbal drink effectively improves lipid profiles and lowers blood pressure, supporting its potential as a functional food for preventing hypertension and hypercholesterolemia.
Anchovy Rice Nuggets and Straw Mushroom with Porang Flour Substitution to Prevent Stunting Junendri Ardian; Anisah Anisah; Widani Darma Isasih; M. Thonthowi Jauhari
Biology, Medicine, & Natural Product Chemistry Vol 15, No 1 (2026)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2026.151.113-118

Abstract

Stunting is one of the chronic nutritional problems in toddlers that remains highly prevalent in Indonesia. Prevention efforts can be carried out through the innovation of functional foods based on nutrient-rich local ingredients. This study aimed to determine the effect of porang flour substitution on the hedonic quality, toddler panelists’ acceptance, and nutritional composition of anchovy rice and straw mushroom nuggets. The study used an experimental design with three formulas: P1 (60% anchovy rice, 25% straw mushroom, 20% porang flour), P2 (60% anchovy rice, 20% straw mushroom, 25% porang flour), and P3 (60% anchovy rice, 15% straw mushroom, 30% porang flour). Hedonic and hedonic quality tests were conducted on 25 toddler panelists, while proximate analysis included moisture, ash, fat, protein, crude fiber, and carbohydrate content. The results showed that P1 obtained the highest scores and was most preferred in terms of color, aroma, taste, and texture. Proximate analysis also showed that P1 had the highest protein content (6.81%) with 65.82% moisture, 1.56% fat, 2.33% ash, 0.95% crude fiber, and 23.47% carbohydrates. Meanwhile, the increased substitution of porang flour in P3 reduced sensory quality and protein levels, although it increased fiber and carbohydrates. Therefore, P1 can be considered the best formula because it achieved the highest acceptance and provided more suitable nutrients to support the improvement of toddlers’ nutritional status. This study highlights that the utilization of local food ingredients such as anchovy rice, straw mushrooms, and porang flour has the potential to serve as an innovative strategy for stunting prevention.
Audiovisual Education: Efforts to Increase Knowledge of Animal Foods in Breast Cancer Patients Begum Hijratul Halida Zia; M. Thonthowi Jauhari; Widani Darma Isasih; Anisah Anisah; Ni Made Wiasty Sukanty
JURNAL WACANA KESEHATAN Vol 11, No 1 (2026): Juli
Publisher : Universitas Dharma Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52822/jwk.v11i1.948

Abstract

Kanker payudara adalah penyakit dengan kejadian tinggi yang membutuhkan dukungan nutrisi optimal selama kemoterapi. Rendahnya pengetahuan pasien mengenai pentingnya mengonsumsi lauk pauk berbasis hewan dapat mempengaruhi asupan protein dan meningkatkan pemborosan makanan. Penelitian ini bertujuan untuk mengetahui pengaruh pendidikan nutrisi menggunakan media audio-video terhadap tingkat pengetahuan pasien kanker payudara yang menjalani kemoterapi di Rumah Sakit Provinsi NTB. Penelitian ini menggunakan desain kuasi-eksperimental dengan pendekatan pretest-posttest dua kelompok non-acak pada 34 responden yang dibagi menjadi kelompok audio-video dan leaflet. Data dikumpulkan menggunakan kuesioner pengetahuan sebelum dan sesudah intervensi, kemudian dianalisis menggunakan uji Wilcoxon. Hasil menunjukkan bahwa skor rata-rata pengetahuan pada kelompok audio-video meningkat dari 16,88 menjadi 18,59 dengan nilai p 0,001, menunjukkan adanya pengaruh signifikan pendidikan nutrisi menggunakan media audio-video dalam meningkatkan pengetahuan pasien. Disimpulkan bahwa pendidikan nutrisi melalui media audio-video efektif dalam meningkatkan pengetahuan pasien kanker payudara mengenai pentingnya mengonsumsi lauk pauk berbasis hewan selama kemoterapi.
Co-Authors Baiq Dewi Sukma Septiani Begum Hijratul Halida Zia Junendri Ardian Laksmi Nur Fajriani M. Thonthowi Jauhari Ni Made Wiasty Sukanty Widani Darma Isasih