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All Journal Jurnal Kesehatan Amanah Klinik: Jurnal Ilmiah Kedokteran dan Kesehatan
Novriani Tarigan
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Health Professions Medicine & Pharmacology Nursing Public Health

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Studi Literatur : Hubungan Asupan Folat Dan Zink Dengan Kejadian Anemia Ibu Hamil Annisa Mudrika; Novriani Tarigan; Sudana Fatahillah Pasaribu
Jurnal Ilmiah Kedokteran dan Kesehatan Vol 2 No 3 (2023): September : Jurnal Ilmiah Kedokteran dan Kesehatan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/klinik.v2i3.2158

Abstract

Anaemia in pregnancy is still a problem in the world, with a global prevalence of (40%), The main cause of anaemia is a lack of micronutrients that play a role in the formation of hemoglobin. The Centers for Disease Control and Prevention (CDC), in 2015 revealed that around 2 billions people in the world suffered from micronutrient deficiencies. Pregnant women are susceptible to micronutrient deficiencies because during pregnancy the fetus grows in the womb, the micronutrients needed during pregnancy include folic acid and zinc. This study aims to obtain a theoretical basis that can support problem solving, based on this objective the researcher chose the method of literature review. Based on the results of the study, it was found that there was a correlation between folic acid intake and the incidence of anemia in pregnant women with each p < 0.05. While the articles discussing zinc intake 50% of them revealed that there was a relationship between zinc intake and the incidence of anemia in pregnant women, while the other 50% revealed that there was no significant relationship between zinc intake and the incidence of anaemia in pregnant women. Excess zinc is one of the causes of anemia. Apart from that, folic acid and zinc have an important role in the synthesis of protein which is one of the substances that form red blood cells. Zinc is a cofactor of the methyl transferase enzyme, where this enzyme is needed in the metabolism of folic acid which will later play a role in a series of protein synthesis processes.
Uji Sensori dan Uji Kadar Kimia Flakes Berbahan Dasar Tepung Porang (Amorphophallus muelleri) dan Tepung Kacang Hijau (Vigna Radiate) Herly Nainggolan; Novriani Tarigan; Elsa Grace Laura Sipahutar; Fransiskanes Marselia Tampubolon; Siti Hadijah Siregar
Jurnal Kesehatan Amanah Vol. 9 No. 1 (2025): Jurnal Kesehatan Amanah
Publisher : Universitas Muhammadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jka.v9i1.836

Abstract

Background: Porang contain glucomannan. Glucomannan is a water-soluble fiber, and has low calories, so porang needs to utilize its nutritional value in food products. The addition of mung beans to flakes products will add nutritional value because they contain iron, vitamin C and zinc. Objective: The aim of the research was to determine the sensory value and chemical content (carbohydrate, protein, fat, water, ash, crude fiber and breakability) of porang flour flakes and mung bean flour. The research use experimental method with a completely randomized design (CRD) with 3 formulations, namely F1 (60%:40%), F2 (50%:50%), F3 (40%:60%). The parameters observed were sensory tests involving 50 panelists. Chemical content test methods include: carbohydrate by difference method, protein by Kjeldhal method, fat by Soxhlet method, content (water, ash and crude fiber) using the gravimetric method, breakability by tensile strength method. Sensory test data were analyzed using ANOVA and Chemical test data was quantitatively descriptively. Result: The F1 sensory test results showed a color value of 3.51, aroma 3.37, texture 3.33, taste 3.14. F2 shows a color value of 3.14, aroma 3.47, texture 3.46, taste 3.27. F3 shows a color value of 3.72, aroma 3.98, texture 3.76, taste 3.83. The average value of chemical test content (carbohydrates, protein, fat, water, ash, crude fiber and breakability) respectively is 74.85%, 9.35%, 4.76%, 6.64%, 4.39 %, 2.29%, and 12.16 N. Conclusion: Porang flour and mung bean flour have an influence on sensory tests (color, aroma, texture, taste) and chemical content tests (carbohydrate, protein, fat, water, ash, crude fiber, breakability).
Co-Authors Annisa Mudrika Elsa Grace Laura Sipahutar Fransiskanes Marselia Tampubolon Herly Nainggolan Siti Hadijah Siregar Sudana Fatahillah Pasaribu