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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. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)" : 8 Documents clear

DAYA TERIMA DAN KANDUNGAN PROTEIN NUGGET KOMBINASI KACANG MERAH (Phaseolus Vulgaris. L) DAN HATI AYAM SEBAGAI PANGAN ALTERNATIF SUMBER PROTEIN UNTUK PENCEGAHAN STUNTING Nandini, Astri Puspa; Fajri, Roifah; Yani, Ahmad
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background : Stunting become one of the nutritional problems in Indonesia. The prevalence of stunting in Indonesia reach to 30.8% based on the measurement results of H/A, the results consist of short and short 17.1% and very short 12.8%. Prevention can be done during preconception period with attention to protein intake, a protein source can obtained from red beans and chicken livers. Objective : To understand the acceptance difference nuggets of various ratios of red beans and chicken liver as an alternative food source of protein for the prevention of stunting and determine differences in protein content nuggets from various ratios of red beans and chicken liver as an alternative food source of protein for the prevention of stunting. Method : This study used a completely randomized design (CRD) with five treatments and three repetitions, the ratio of red beans and chicken livers ie, 90%: 10%, 70%: 30%, 50%: 50%, 30%:70%, 10%:90%. The acceptance of nuggets tested with hedonic test and the result were statistically analyzed using Mann Whitney and Kruskal Wallis. Protein content test conducted by the Kjeldahl method and the results were statistically analyzed using One Way anova and Duncan. Result : There are differences in aroma and color acceptance nuggets of various ratio of red beans and chicken livers. There are no significally difference in receptivity taste and texture nuggets of various ratios of red beans and chicken livers. There are differences in the protein content nuggets from various ratios of red bean and chicken liver. Conclusion : Results showed treatment nugget acceptance of 90%: 10%, 70%: 30%, 50%: 50% is the most preferred nuggets panelist. The highest protein level contained in the nugget with 50%:50% ratio of red beans and chicken liver the with 50 %:50% ratio of red beans and chicken liver

PENGARUH RASIO TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG HIJAU (Phaseolus Radiatus L) PADA PRODUK SNACK BAR TERHADAP KANDUNGAN PROTEIN DAN DAYA TERIMA OLEH ANAK USIA SEKOLAH Rahayu, Anita; Haryanto, Irwan; Ulfah, Ardhika
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: School-age children are vulnerable to nutrient deficiencies. The proportion of school-age children with an energy deficit of 83.9%, 64.4% of energy classified as heavy (<70% AKE) and protein deficit of 17.8% are classified as severe (<70% of PPA). lack of energy and protein in children will increase the increase in learning, increased body immunity, and growth is not optimal. One effort that can be done to meet the energy and protein needs of school-age children is by providing healthy snacks that can meet the protein needs of school-age children, one of which is a snack bar, red rice, rice flour, and green beans. Objective: To analyze the acceptability and protein content of snack bars, red rice flour and green beans Method: An experimental study using a completely randomized design with one factor, namely the ratio of the ratio of red rice flour and green beans and 3 repetitions. The research consisted of making dried green beans, making snack bars, analyzing protein content using the kejdahl method, accepting tests with a preference scale test, determining the chosen formula and protein contribution to RDA in school-age children. There were 60 panelists from Karangmukti Elementary School students. Statistical analysis using Crucial Wallist Test and One Way ANOVA. Results: There was no effect of the ratio of brown rice flour and green beans to the aroma (p = 0,473), taste (p = 0.725) and texture (p = 0.335) snack bar, but there was an influence on the color of the snack bar (p = 0.004). There is an effect of the ratio of brown rice flour and green beans to the protein content of snack bars (p = 0.00). Conclusion: the difference in the ratio of red rice flour and green beans does not affect the acceptability of aroma, taste, texture and there is an effect there is a difference in the ratio of red rice flour and green beans to the protein content of snack bars. But there is an influence on the color parameters.

DAYA TERIMA DAN KADAR ZAT BESI NUGGET HATI AYAM DENGAN KOMBINASI TEMPE SEBAGAI PANGAN OLAHAN SUMBER ZAT BESI Fauziah, Asti; Fajri, Roifah; Hermanto, Restu Amalia
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: The prevalence of anemia in Indonesia is still high, in girl adolescents 26.50%, childbearing women 26.9%, pregnant women 40.1% and infants 47%. Anemia can caused by inadequate dietary iron intake from foods. One of the effort that can be done is to improve food and nutrition by increasing consumption of foods containing iron. Chicken liver nugget with combination tempeh can consumed as processed food that increase iron intake as an effort to prevent anemia. Objective: This research aims to studying the acceptability and iron content of chicken liver nuggets with combination tempeh. Methods: The experimental design using Completely Randomized Design (CRD) with three repetitions of treatment, two repititions of analysis and five treatment levels with ratio between chicken liver and tempeh 10%: 90% (F1), 30%: 70% (F2), 50%: 50% (F3), 30%: 70% (F4) and 90% : 10% (F5). Data analysis was tested using Kruskal Wallis followed by Mann Whitney and One Way Anova. Iron levels were analyzed using a Atomic Absorption Spectrophotometry (AAS). Acceptance test of the product was done using a hedonic test. Results: There are differences in the acceptability of nuggets from various ratios of chicken liver and tempeh in color parameter (p = 0,000), odor (p = 0.017), texture (p = 0.049) and taste (p = 0,000). However, there are no differences in iron content from various ratios of chicken liver and tempeh (p = 0.877). Conclusion: There are differences in the acceptability of nuggets from various ratios of chicken liver and tempeh and there is no differences in iron nugget levels from various ratios of chicken liver and tempeh. Based on the results of the acceptability, the most preferred formulas were obtained including F3, F2 and F4.

PEMBUATAN DAN UJI STABILITAS FISIK GEL SIMPLISIA DAUN KETEPENG CINA (Cassia alata L.) DENGAN BASIS GEL LIDAH BUAYA (Aloe vera L.) Nurhayati, Siti; Ratnasari, Dewi; Handayani, Reti Puji
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Latar Belakang: Panu merupakan penyakit kulit yang dapat diobati dengan bahan alam, salah satunya dengan daun ketepeng cina yang biasa digunakan oleh masyarakat Desa Blanakan. Sayangnya, belum ada sediaan alami yang praktis dan awet dalam penyimpanannya. Tujuan: Penelitian ini bertujuan untuk mengetahui cara pembuatan sediaan gel dari daun ketepeng cina dengan basis gel daun lidah buaya dan untuk mengetahui formulasi yang stabil berdasarkan uji stabilitas fisik pada suhu kamar (15-30oC) dan suhu dingin (± 4oC). Metode: Desain penelitian ini menggunakan penelitian tindakan dengan instrumen penelitian berupa studi pustaka dan lembar pengamatan. Sediaan dibuat dari serbuk simplisia daun ketepeng cina dan gel lidah buaya dengan komposisi F I (0,5 gram, 5 gram), F II (0,5 gram, 10 gram), dan F III (0,5 gram, 15 gram). Hasil: Formula terbaik sesaat setelah proses pembuatan dilihat berdasarkan uji organoleptik adalah F I. Berdasarkan uji stabilitas fisik, sediaan yang stabil secara pH dan organoleptik adalah FI yang disimpan pada suhu dingin (± 4oC) dengan perubahan pH dari 6-4, perubahan bau khas simplisia daun ketepeng menjadi khas lidah buaya, warna hijau coklat pekat, tekstur licin, bentuk semi solid, dan dapat bertahan selama 8 hari. Adapun sediaan yang memenuhi kriteria daya sebar adalah FII yang disimpan pada suhu kamar (15-30oC). Kesimpulan: Berdasarkan uji pH dan organleptik, formula yang cukup stabil adalah F I dengan 0,5 gram serbuk simplisia dan 5 gram gel lidah buaya sedangkan sediaan yang memenuhi kriteria daya sebar adalah FII yang disimpan pada suhu kamar (15-30oC).

PEMBUATAN SEDIAAN LULUR SERBUK TRADISIONAL BIJI PEPAYA (Carica papaya L) DAN PATI KEDELAI (Glycine max L) UNTUK MENGATASI KULIT KERING Nurmala, Tiya; Handayani, Reti Puji; Farhan, Farhan
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Everyone has suffered from skin dryness, itching, scaling and redness due to various causes. Xerosis cutis dry skin or a skin disorder where the skin becomes rough, scaly, wrinkled and less elastic than normal and dry skin on palpation. The prevalence of xerosis in Indonesia is 50% -80%, while in some other countries such as Brazil, Australia, Turkey, and others are 35% -70%. Caring for the skin on a regular basis can be done using traditional scrubs from natural materials. The use of papaya seeds usually just thrown or planted or used as seed for cultivation, when in fact the papaya seeds can be processed into a useful preparation. Papaya seeds rich in benefits for the skin. In addition to dry skin treatment can also be done using soy beans and olive oil. Objective: Create and test the stability of the preparation is organoleptic and pH in the preparation of traditional herbal powders for dry skin from the seeds of papaya (Carica papaya L) and starch soybean (Glycine max L) with olive oil as an aroma enhancer. Methods: This study was action research or action research with the observation sheet instruments. Testing the stability of traditional powder herbal preparation made for 3 weeks at cool temperature of 100C and 250C room temperature. Result: Indicates that the preparation of traditional herbal papaya seed powder and soy starch stored at a cool temperature of 100C has the organoleptic stability of shape, smell, color and absence of fungi and have a pH that is better than the room temperature storage at 250C. Conclusion: This study provides results and good stability for 3 weeks. It is expected that further research can do the testing other than organoleptic test and pH with different dosage forms of the ingredients of papaya seeds and soybeans.

FORMULASI SEDIAAN DAN UJI ORGANOLEPTIK MASKER DAUN KELOR (Moringa oleifera Lam) dan PATI BENGKUANG (Pachyrhizus erosus.L) UNTUK PERAWATAN KULIT BERJERAWAT Pramudita, Endah; Puspariki, Jenta; Suharti, Suharti
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Acne treatment using antibacterial has side effects such as irritation and indirect organ damage [1]. Therefore we need other alternatives for safer use of natural ingredients. Natural materials that can be used are usually derived from medicinal plants, vegetables and fruits. [2] Considering the superiority of moringa (Moringa oleifera Lam) and yam (Pachyrhizus erosus.L) leaves that both contain efficacious compounds for facial skin care, researchers are interested in conducting research by making mask preparations for Moringa leaf extract and yam starch. Research Objectives: making moringa leaf and yam starch preparations which can be taken anywhere practically. Method: This research uses the Action Research method with three formulations with different ratio of Moringa leaf extract and yam starch, F1 (3gr: 7gr), F2 (2.5gr: 7.5gr) and F3 (2gr: 8gr) . Results: Organoleptic test results of Moringa oleifera Lam (Moringa oleifera) mask and yam (Pachyrhizus erosus.L) mask masks which have been tested and observed for 3 weeks showed that there were no significant changes. The results of pH tests conducted for 3 weeks showed the results of pH at F1 (3gr: 7gr), F2 (2.5gr: 7.5gr) and F3 (2gr: 8gr) were relatively stable at around 5. Conclusion: From the pH test which is done once a week it shows a stable pH result which is around 5, in accordance with normal face pH around 4.5-6.5. Organoleptic test results performed on the three formulations did not show significant changes. Changes are only found in the distinctive aroma of Moringa leaf extract, this is due to the addition of Moringa leaf extract to each formulation with different amounts.

PEMBUATAN KUE KAPIT SARI DAUN LIDAH BUAYA ( Aloe vera L. ) SEBAGAI PRODUK ALAMIAH INOVATIF SIAP KONSUMSI BAGI MASYARAKAT NON AGRARIS UNTUK MENJAGA KESEHATAN LAMBUNG Haque, Monalisa Fadhilah; Putra, Risa Kota; Ratnasari, Dewi
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: Aloe vera (Aloe vera L.) is a plant that is commonly used by the community to treat gastric ailments, but the use of aloe vera in the form of extract is less practical, easily damaged and low acceptability. So there is a need for innovative, practical and durable preparations for storage. Research Objectives: This study aims to provide innovative natural products in the form of aloe vera L. (Aloe vera L.) leaf juice to maintain healthy stomach so that it is easy to consume, practical and easy to carry everywhere by non-agricultural communities. Method: This research was conducted by the action research method. This research was made by mixing 150 grams of Aloe vera juice (Aloe vera L.), 150 gr rice flour, 50 gr sago flour, one egg, 100 gr sugar, 0.3 gr salt and three variations of the amount of coconut milk that different. Variations in the composition of coconut milk used are 30 mL, 80 mL, and 130 mL. Results: The composition variation results that most meet the criteria of capitite cake criteria and the level of fragility that is with the addition of 80 mL coconut milk from the amount of 400 mL batter. Organoleptic testing of preparations carried out for 21 days at a temperature of 25 ° C includes odor, shape, taste, texture, color and growth of mushrooms, the results of organoleptic testing of aloe vera leaf capitale leaf cake capitals (Aloe vera L.) are relatively stable, no changes and no mold growth for 21 days. Conclusion: The conclusion from this study found that the best criterion is F2 with the addition of 80 mL coconut milk from the amount of 400 mL material showing the content of 9.37 grams of aloe vera which can last for three weeks.

ANALISIS KANDUNGAN SERAT DAN UJI HEDONIK PADA PRODUK SNACK BAR TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG HIJAU (Phaseolus Radiatus L) Nathasya YP, Nanda; Hermanto, Restu Amalia; Ulfah, Ardhika
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Background: The level of fiber consumption of Indonesian people is seen from the level of consumption of vegetables and fruit as a source of fiber still low.Snack bar is a snack made from cereals and nuts can be an alternative source of fiber. Objective: To determine the effect of ratio of red rice flour and mung beans to the Hedonic test, fiber content, the best formulation in making snack bars and determine the contribution of fiber contained in snack bars to Recommended Dietary Allowance (RDA) Method: This research uses quantitative method using Rancangan Acak Lengkap (RAL) with one variable which is the comparison of the ratio of grain rice and mung bean in the Snack Bar production process within three repetition processes. This Research consist of three steps; the production of Snack Bar, The analysis of fiber content and Hedonic Test using 60 panelist from general age range. The statistical analysis conducted by using the One Way Anova and Cruscal Wallis test. Results: The result of the research shows that there is no significant difference of fiber content of Snack Bar (p>0.05) and p value 0.055. The result of Hedonic Test towards the color parameter is p value 0.699, Scent parameter is p value 0.913, taste parameter is p value 0.762 and texture parameter is p value 0.708 or (p<0,05). In conclusion, based on the Snack Bar’s Hedonic Test there are no major effect towards color, scent, taste and texture parameter in each formulation. Conclusion: There are no major effect or correlation between the ratio of rice grain and green peas towards the fiber content and Hedonic Test of snack Bar. Snack Bar 60g : 40g is considered as the best formulation although it has not fulfill the fiber adequacy level per day.

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Dewi Ratnasari

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Home Page

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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

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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