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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Heru Yuniati
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Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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PEMANFAATAN SINGKONG (MANIHOT UTILISSIMA) DALAM PEMBUATAN SIROP ISOTONIS UNTUK MENINGKATKAN KESEGARAN JASMANI PADA OLAHRAGAWAN DAN PEKERJA BERAT Dewi Sabita Slamet; J. Krisdinamurtirin; Almasjhuri Almasjhuri; Heru Yuniati; Darwin Karyadi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 14 (1991)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2209.

Abstract

Produksi singkong relatif berlimpah di beberapa wilayah tertentu di Indonesia belum dimanfaatkan secara optimal, karena belum banyak industri yang mengolah komoditas ini menjadi produk lain yang bernilai ekonomi tinggi. Penelitian pengolahan singkong menjadi produk sebagai sirop minuman isotonik dan pemacu efisiensi metabolisme energi telah dilakukan untuk pemanfaatannya yang lebih tepat guna. Cara pengolahan yaitu melalui hidrolisa asam dan enzim, dan ditambahkan garam isotonik. Setelah diuji organoleptik terhadap rasa, warna dan aromanya, minuman tersebut dicobakan kepada 10 orang karyawan biasa berolahraga secara tetap serta teratur dan kepada 10 orang pekerja berat. Uji efektifitas jasmani dari sirop tersebut yaitu dengan naik turun banku cara Harvard, selama lima menit. Hasil penelitian menunjukkan bahwa pada karyawan, skor uji naik turun bangku cara Harvard berturut-turut antara I (air putih), II (sirop enzim), III (sirop enzim), dan IV (sirop gula sacharida) adalah 68.3, 78.6, 84.6, 84.4 yang secara statistik perbedaannya tidak bermakna. Sedangkan pada golongan pekerja berat, skor uji naik turun bangku Harvard secara statistik terdapat perbedaan bermakna antara I (sirop enzim) 62.7 dengan II (sirop asam) 91.2, juga antara III (air putih) 106.9 dengan IV (sirop gula sacharose) 128.3. Kesimpulan yang dapat dikemukakan adalah bahwa perlu penelitian lanjutan dengan menggunakan subjek (n) yang lebih banyak.
PENGARUH PENEMPEAN TERHADAP PENYERAPAN BESI DARI KACANG-KACANGAN Almasyhuri Almasyhuri; Heru Yuniati; Dewi Sabita Slamet
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 14 (1991)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2213.

Abstract

PENGARUH PENEMPEAN TERHADAP PENYERAPAN BESI DARI KACANG-KACANGAN
KANDUNGAN BESI, KLOR DAN LEMAK DALAM AIR SUSU IBU PADA TIGA BULAN PERTAMA SETELAH KELAHIRAN Heru Yuniati; Almasyhuri Almasyhuri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 14 (1991)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.2214.

Abstract

KANDUNGAN BESI, KLOR DAN LEMAK DALAM AIR SUSU IBU PADA TIGA BULAN PERTAMA SETELAH KELAHIRAN
KANDUNGAN NATRIUM (Na) DAN GARAM (NaCl) DALAM IKAN ASIN KERING MENTAH DAN GORENG DI PASAR ANYAR BOGOR Heru Yuniati; Almasyhuri Almasyhuri
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) JILID 17 (1994)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v0i0.1956.

Abstract

Telah dilakukan penelitian untuk mengetahui kandungan natrium (Na) dan garam (NaCl) dalam 10 jenis ikan asin kering yang beredar di Pasar Anyar Bogor. Analisis natrium dilakukan terhadap ikan asin mentah, setelah dicuci, dan setelah digoreng dengan menggunakan flamefometer. Analisis garam dilakukan dengan titrasi argentometri terhadap ikan asin mentah. Hasil analisis menunjukkan, kandungan Na dan garam dalam ikan asin sangat beragam besarnya berturut-turut berkisar antara 0,3-8,1% dan 5,7-21,2%. Ikan asin yang mempunyai kadar Na dan garam tinggi adalah ikan sepat, peda putih dan gabus. Jumlah air dalam ikan asin juga bervariasi, berkisar antara 10,3-46,8%. pencucian dan penggorengan dapat menurunkan kadar garam ataupun natrium sebesar 37,4%.
PENURUNAN KADAR SIANIDA SINGKONG PAHIT PADA PROSES FERMENTASI CAIR BAKTERI BREVIBACTERIUM LACTOFERMENTEMUM BL-1M76 Suryana Purawisastra; Heru Yuniati
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 27 No. 1 (2004)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v27i1.1408.

Abstract

THE REDUCTION OF THE CYANIDE CONTENT OF BITIER CASSAVA BY THE PROCESS OF LIQUID FERMENTATION USING BREVIBACTERIUM LACTOFERMENTUM BL-1M76.Background: Cassava is one of the important source of carbohydrate in tropical countries, that easliy grows in any kind of soil. However, there is a kind of cassava containing cyanide substance, which is toxic for human consumption. This kind of cassava known as bitter cassava contains more starch, but it can't be used as food directly. Usually, people uses this cassava as raw material for producing starch known as 'tapioka' by the traditional method. The cyanide substance in cassava can be degraded by bacteria known as Brevibacterium sp R312 that is capable to degrade about 80% of the cyianide content in cassava, since this bacteria produces some enzymes namely E glucosidase, nitrilhydratase, and amidase, which degrade this cyanide substance. In our laboratory, has another strain of this bacteria, Brevibacterium fermentum BL-1M76, which Is not harmful and has potential capability in producing amino acid of lysine. Objectives: The study was conducted to investigate the potential of the bacteria Brevibacterium fermentum BL-1M76 in reducting of the cyanide substance of bitter cassava using the process of liquid fermentation. Materials and Methods: This experiment used four kinds of bitter cassava obtained from the Balai Penelitian Bioteknologi Tanaman Pangan, Departemen Pertanian (The Research Station of Biotechnology for Food Crops). Those cassavas are known as Adira II, Adria IV, 39.1.1 code, and 46.8 code. The liquid fermentation was conducted in the erlenmeyer flask 250 ml containing 10 ml of 10% cassava medium. The process of fermentation was done in two steps. The first step was to decide the maxmium volume and concentration cell of bacteria suspension, and the duration time of the incubation at the 28°C. The observation was done to the changes content of cyanide, and protein of the cassava medium due to the fermentation. Results: The maximum volume of bacteria cell in the first fermentation was 5 ml for 10 ml of 10% cassava medium. In the second fermentation indicated that the achievement degradation of Brevibacterium fermentum BL-1M76 cyanide substances for all kind bitter cassava was 100%. However, the protein content was not shown any different.Conclusions: The cyanide substance contained in bitter cassava known as Adira II, Adira IV, 39.1.1 code, and 46.8 code can be degraded by the bacteria of Brevibacterium fermentum BL-1M76 in the process of liquid fermentation. Keywords: cyanide, brevibacterium fermentum, bitter cassava, liquid fermentation 
Co-Authors Almasjhuri Almasjhuri Almasyhuri Almasyhuri Darwin Karyadi Dewi Sabita Slamet J. Krisdinamurtirin Suryana Purawisastra