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Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)

jhhs
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Published by Sekolah Tinggi Ilmu Kesehatan Holistik

ISSN : 25489070 EISSN : 25489089 DOI : https://doi.org/10.51873/

Core Subject : Health,

Health Professions Medicine & Pharmacology Nursing Public Health

Journal of Holistic and Health Sciences (JHHS) menerima naskah hasil penelitian di bidang gizi dan farmasi, khususnya di bidang gizi dan farmasi holistik. Scope JHHS yaitu: 1. Produksi Farmasi meliputi pemuatan sediaan farmasi, Skrinning fitokimia, Uji khasiat sediaan obat, 2. Pelayanan Farmasi meliputi studi mengenai pelayanan resep, swamedikasi, peracikan dan Komunikasi, informasi & edukasi farmasi, 3. Manajemen farmasi meliputi studi pengadaan dan penyimpanan sediaan farmasi, distribusi farmasi, inventaris tumbuhan berkhasiat obat dan kajian mengenai farmasi komunitas (kebijakan), 4. Produk obat tradisional inovatif meliputi pembuatan berupa produk makanan fungsional, produk jamu, produk kosmetik berbahan alam, 5. Gizi klinik & holistik, yaitu menitikberatkan pada masalah gizi individu akibat kekurangan dan atau kelebihan zat gizi tertentu dalam upaya kuratif penyakit infeksi maupun degeneratif, 6. Gizi masyarakat yaitu menitikberatkan pada masalah gizi di masyarakat atau kelompok dalam upaya preventif dan promotif menyangkut pada masalah kesehatan ekonomi, sosial budaya, pendidikan, kependudukan dan sebagainya, 7. Manajemen sistem penyelenggaraan makanan (MSPM) meliputi kajian metode pengolahan makanan, hygiene dan sanitasi, serta food waste, 8. Pengembangan produk pangan fungsional, pangan lokal yang memberikan manfaat bagi kesehatan.

Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)

Articles 8 Documents

Search results for , issue "Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)" : 8 Documents clear

PENGARUH PENAMBAHAN KACANG MERAH (Phaseolus Vulgaris L.) TERHADAP DAYA TERIMA DAN KANDUNGAN ZAT BESI (Fe) BISKUIT UNTUK WANITA HAMIL Qudsy, Suci Purnama; Fajri, Roifah; Lisnawati, Naintina
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Prevalence of pregnant women with iron deficiency anemia in Indonesia reach 37.1% in 2013. Consumption of additional food containing iron (Fe) can be prevention alternative for iron deficiency anemia on pregnant women. One of a kind additional food containing iron (Fe) with affordable price is red kidney beans biscuit. Objective: To developt biscuits containing iron (Fe) and find the effects of red beans addition on the acceptance and the iron (Fe) content of biscuit. Method: First stage of this study were the production and formulation of red bean biscuits. The second stage was analysis (acceptability test and iron content test) of selected biscuit from first stage. The study design used a Completely Randomize Design (CRD) with 1 factor and 3 treatments of different red beans addition (20%, 50% and 80%). Results: Red kidney beans addition didn’t have an effect on the flavour (p=0.539) and taste (p=0.237) parameters of biscuits, but had on the colour parameter (p=0.028). Most preferred biscuits color was sample A1 (wheat flour : red bean flour comparison 80% : 20%) with 96.67% panelist like it (29 out of 30 people). Red kidney beans addition had no effect on the iron (Fe) content of biscuit (p=0.368). Conclusion: The addition of red kidney beans didn’t affect on the acceptability, iron content, flavour, and taste parameters, but only had on colour parameter of biscuits.

PEMBUATAN DAN UJI ORGANOLEPTIK SEDIAAN SERBUK INSTAN DAUN KATUK ( Sauropus androgynus-(L) Merr ) DAN TEMULAWAK (Curcuma xanthorrhiza Roxb) Muhammad, Gunawan; Djamaluddin, Agus; Farhan, Farhan
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Breast milk (ASI) is a good source of protein for babies, but some mothers breastfeed late breast milk so it is not smooth. Empirically known katuk leaves and temulawak can increase milk production. So an instant powder preparation was made from katuk and temulawak leaves. Objective: Make and determine the formulation of the preparation of instant powder from katuk and temulawak leaves which is done by organoleptic test. Method: Action research in the form of a single treatment was arranged in a Completely Randomized Design (CRD) with 2 treatments and 5 replications. Single treatment is a dose of sugar consisting of 4 levels, namely G1 = addition of sugar 150 grams / liter, G2 = addition of sugar 200 grams / liter, G3 = addition of 250 grams / liter, and G4 = addition of sugar 300 grams / liter. Results: The addition of sugar in each sample affected the dosage form in different colors and the number of preparations produced in each sample was also different. Conclusion: Addition of sugar in each sample affects the dosage form in different colors of different flavors and the number of preparations produced by each sample is also different.

DAYA TERIMA, KADAR PROTEIN, KADAR LIPID DAN JUMLAH MIKROBA PADA KEFIR SUSU SAPI DAN KEFIR SUSU KAMBING SEBAGAI ALTERNATIF MINUMAN PROBIOTIK Istawa, Ratu Ayu; Fajri, Roifah; Arifin, Dedi Zaenal
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: In Indonesia, indigestion issue specifically diarrhe was 6,897,463 cases in 2006. One of the factors causing indigestion issue is food intake. An alternative to prevent digestive problems is consumption of functional foods such as probiotic drink i.e. kefir. Kefir is a functional food because of probiotic content that are good for the digestive system. Objective: To analyze the acceptability, protein content, lipid content and microbial content of cow milk kefir compared to goat milk kefir. Method: This research is a quantitative study using CRD (Completely Randomized Design) with one factor, i.e. the difference of milk type used in the kefir. The study consisted of the kefir production stage, acceptance analysis stage, and protein, lipid and microbial content analysis stage. Result: There was no difference acceptability between cow milk kefir and goat milk kefir on the color, flavor, taste and texture parameter. There is a difference in protein content between cow milk kefir (3,40 + 0,21 %) and goat milk kefir (4,28 + 0,36 %) with p value<0,05. At the lipid content, there is a difference between cow milk kefir (3,24 + 0,03 %) and goat milk kefir (3,69 + 0,02%) with p p value<0,05. Similiarly result shown at microbial content, there is a difference between cow milk kefir (3,11x106 cfu/ml) and goat milk kefir (12,36 x106 cfu/ml) with p value<0,05. Conclusion: Cow milk kefir have a higher protein, lipid and microbial content than goat milk kefir. There is no difference in acceptability between cow milk kefir and goat milk kefir.

PEMBUATAN DAN UJI ORGANOLEPTIK SEDIAAN TEH CELUP DAUN AFRIKA (Vernonia amygdalina Del.) MELALUI METODE PENGOVENAN DAN METODE SINAR MATAHARI Novitasari, Reta; Ratnasari, Dewi; Nuraini, Siti Sarah
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: African leaves are one of the medicinal plants that are effective for treating diabetes. Syrup preparations from African leaves only lasted less than 2 weeks, so in this study African leaves were made in the form of teabags which were made by comparing between oven and sunshine methods. Objective: This study aims to reduce blood glucose levels through the oven and sunshine method. Method: This research uses action research research design, observation of organoleptic test and shrinkage of preparation for 3 weeks. Result: The results of the study obtained an average percentage of drying losses with the oven method which is 2.3% and the average percentage by the sunshine method is 6%. For organoptic test observations on the 21st day the samples with the oven oven method were dark green, smelled of ginger, bitter taste, coarse powder form. Whereas for samples with pale green sunlight method, there is no smell of ginger, bitter taste and preparations in the form of coarse powder. Conclusion: From the results of the study concluded that the preparation of preparations using the oven method is relatively better. It is recommended to conduct further research to test the effectiveness and preference for this African leaf tea bag.

KADAR PROTEIN DAN DAYA TERIMA SILKY PUDDING YANG DISUBSTITUSI SUSU KAMBING DAN SUSU SKIM SEBAGAI ALTERNATIF MAKANAN TAMBAHAN BALITA STUNTING Rochmah, Syifa; Yani, Ahmad; Aminarista, Aminarista
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Protein intake is one of the risk factors for stunting in toddlers. Milk can contribute protein for stunting in children by 7.67 g/day. Silky pudding which is substituted goat milk and skim milk is expected to be an alternative food supplement with high protein. Objective: Analyze protein levels and the acceptability of silky pudding substituted for goat milk and skim milk. Method: The experimental study used a completely randomized design of one factor, the substitution of goat milk and skim milk. Protein level and acceptability or hedonic tests of 30 untrained panelists were analyzed using the Kruskal Wallis test with Man Whitney's further tests. Result: There was a significant difference (P = 0.043) between the levels of silky pudding protein P1 (skim milk substitution) and silky pudding protein P0 (control of sweetened condensed milk) and silky pudding protein P2 (substitution of goat's milk). However, there were no significant differences between color acceptability (P = 0.746), flavour (P = 0.223), texture (P = 0.606), and flavor (P = 0.315) between silky pudding P1 (skim milk substitution), silky pudding P0 ( control of sweetened condensed milk) and silky pudding P2 (substitution of goat's milk). Conclusion: Substitution of goat milk and skim milk has an effect on increasing silky pudding protein levels but has no effect on silky pudding acceptance.

PEMBUATAN SEDIAAN TEH CELUP DAUN SAGA (Abrus precatorius Linn) DAN DAUN SIRIH (Piper betle ) UNTUK OBAT KUMUR Puspita, Sri; Yanto, Elih Sutisna; Farhan, Farhan
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Mouthwash on the market still contains a lot of ethanol which functions as an antiseptic, but ethanol in mouthwash can make the surface of the soft tissue of the mouth (mucosa) become dry and excessively spicy taste in mouthwash, so mouthwash that does not contain ethanol is even more popular. Objective: This study aims to make and test the stability of tea bags from saga leaves (Abrus precatorius Linn) and betel leaf (Piper betle) for mouthwash by organoleptic test for three weeks. Method: The research method used is action research with research instruments using observation sheets. The research was carried out by making simplicia from saga leaves and betel leaves and making preparations. The drying loss of saga leaves is 4.40% while betel leaves are 4.37%. The dosage formula is made based on a 50:50 comparison. The research was carried out by means of storage preparation of different temperatures at room temperature and cool temperatures. Stability testing by organoleptic observation, namely color, smell, taste and shape. Result: The results show that preparations stored at room temperature and cool temperatures are relatively stable, because they can last more than three weeks without any changes in color, taste and shape. The results of the room temperature storage obtained a distinctive smell of strong betel leaves, while at room temperature storage it was found that the characteristic odor of betel leaves was weak. Conclusion: Good stock stability is the preparation stored at cool temperatures, because the preparation does not experience significant changes in taste, color, smell, and dosage form.

PEMBUATAN DAN UJI ORGANOLEPTIS SEDIAAN BEDAK DINGIN DARI JAGUNG MANIS (Zea mays Sacchrata) DAN TEPUNG BERAS (Oriza sativa L) Pramesti, Bunga Delima; Handayani, Reti Puji; Nuraini, Sitti Sarah
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Acne is a skin problem that almost struck any person, however, the use of skin care products containing chemicals can not be avoided. Objective: This study aims to make dosage cold powder and determine the stability of the dosage cold powder of sweet corn (Zea mays Sacharata) and rice (Oryza sativa L.) for 3 weeks. Method: This study uses action research design testing the formulation of two different solvents. Result: The results showed that the samples with the solvents distilled water there is no change in color, scent as well as stable in the storage period of three weeks. The results of pH testing meet the requirements of the pH to the face is 4-6. As for dosage forms with solvents of rose water containing oleum rosae tend to be more moist because it contains oil which is harder to evaporate so that changes in color, odor, pH and appear fungus. Conclusion: From the results of the study concluded that the manufacture of dosage forms with the solvents distilled water is stable, no color change, scent trademark, pH stable and not found the mushrooms during storage for three weeks. It is recommended to do more research with the drying time is longer.

HUBUNGAN ASUPAN ZAT GIZI DENGAN KOMPOSISI TUBUH REMAJA Lisnawati, Naintina; Haryanto, Irwan
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 2 No. 2 (2018): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Adolescence is characterized by changes in body composition caused by hormonal conditions and lifestyle. These conditions have an influence on the pattern of food intake consumed by adolescents. Objective: To describe and analyze the correlation of nutritional intake and body composition of adolescents. Method: This study used cross sectional design. Subjects of the study were adolescents in Purwakarta Regency which selected randomly amounted to 44 people. Nutritional intake data used Food Recall Form 2x24 hours and body composition measurement used Bio Impedance Analysis (BIA). Data analysis used Rank Spearman Test. Results: Mean of subjects’s body weight and lean body mass (LBM) were 43.7±8.6 kg, 33.8±5.2 kg, respectively. Most of level of energy intake of subjects were less (59.1±37.8%), so did calcium (159.4±502.9 mg). Intake of energy, carbohydrate, protein, and fat correlated with body composition of subjects (p<0.05), while intake of iron (Fe), calcium (Ca), Potassium (K), Sodium (Na), Magnesium (Mg), and Zinc (Zn) not sigificantly correlated with body composition of subjects (p>0.05). Zn was being the only micronutrient which correlated to fat mass (p=0.032). Conclusion: Macronutrients have significantly correlated with body composition among adolescents in Purwakarta Regency.

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Dewi Ratnasari

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Home Page

OAI Link

Editorial Team

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Reviewer

Google Scholar

Contact Name Dewi Ratnasari

Contact Email dewiratnasari@stikesholistic.ac.id

Phone +6285759196278

Journal Mail Official jhhs.journal@gmail.com

Editorial Address Jalan Veteran No. 272, Ciseureuh - Purwakarta (41118). Telp : (0264) 8227553 – 8301143 West Java - Indonesia.

Location Kab. purwakarta, Jawa barat INDONESIA

Abstract

Abstract

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Abstract

Abstract

Abstract

Contact Name
Dewi Ratnasari

Contact Email
dewiratnasari@stikesholistic.ac.id

Phone
+6285759196278

Journal Mail Official
jhhs.journal@gmail.com

Editorial Address
Jalan Veteran No. 272, Ciseureuh - Purwakarta (41118). Telp : (0264) 8227553 – 8301143 West Java - Indonesia.

Location
Kab. purwakarta,

Jawa barat

INDONESIA