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Almira Sitasari
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Nutrisia
Published by Poltekkes Kemenkes Yogyakarta
ISSN : 1693945X     EISSN : 26147165     DOI : 10.29238/JNUTRI
Core Subject : Health, Education,
Education Medicine & Pharmacology Public Health Other
Nutrisia provides a forum for publishing the novel research and knowledge related to nutrition. This journal encompasses original research articles, review articles, and case study, including: Clinical Nutrition Community Nutrition Food Service Food Technology
Arjuna Subject : Profesi Kesehatan - Profesi Kesehatan (Lain-Lain)
Articles 12 Documents
 1   2 
Search results for , issue "Vol 18 No 2 (2016): September 2016" : 12 Documents clear
Pengaruh Penyuluhan pada Penjual Gorengan tentang Keamanan Pangan terhadap Kandungan Logam Berat (Pb dan Zn) Gorengan di Sepanjang Jalan Kaliurang Yogyakarta Elza Ismail; Tjarono Sari
JURNAL NUTRISIA Vol 18 No 2 (2016): September 2016
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (758.854 KB) | DOI: 10.29238/jnutri.v18i2.66

Abstract

Background: Food is a basic need for human growth, maintenance, health improvement. The goodfood mean is free from biology and chemistry impurities, and other substances that are harmful for human health such as heavy metal contamination of lead (Pb) and zinc (Zn). Lead found at vehicle exhaust fumes and water can be a poison that damages the central nervous system. Although zinc is needed for the body, zinc can be toxic if it is over consumed. Zinc can be found in cooking utensils, water, and air. Foods sold on the roadside have great risksof impurities exposition of Pb and Zn, one of them is fried foods that are highly preferred by people. Objective: To find out the food safety of fried foods that are sold along Kaliurang street, Sleman, Yogyakarta based on chemical impurities of Pb and Zn Method: This research was a descriptive observational with cross sectional study design. The data obtained were analyzed descriptively. The sample consists of 9 fried foods (it was known as tahu isi, fried tofu filled with vegetables) which were cooked on the street and exposed to 2 hours. The samples were raw tofu and fried tofu. This research was conducted at Health Laboratory Hall Yogyakarta quantitatively with AAS method. Results: 100% of samples containing lead level between 0.1 to 0.6 mg/kg and zinc levels 12 to 15 mg/kg. The lead level of 77,7% of the sample ≥ the maximum level to consume, with 22.2% sample ≤ the maximum level to consume, that is 0.25 mg/kg. The lead level was increased from raw to fried tofu to after-2-hour-exposed tofu. The level of zinc in 100% of samples ≤ tolerable upper intake level (40 mg/kg).The difference of the zinc level in raw, fried, after a 2-hour exposed tofuwas caused by the use of water, the frying pan, and the condition of the contaminated air. Conclusion: The food safety of fried foods based on the lead impurities was 22.2% of the samples was safe to consume and 77,2% of the sample was not safe to consume, while based on the impurities of zinc, 100% of the sample was safe to consume. Keywords: Fried food, food safety, lead (Pb) level, zinc (Zn) level.
Kajian Variasi Campuran Wortel (Daucus carota L.) pada Selai Nanas Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Aktivitas Antioksidan Charisma Rizky Nurtaati; Slamet Iskandar; Idi Setiyobroto
JURNAL NUTRISIA Vol 18 No 2 (2016): September 2016
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.613 KB) | DOI: 10.29238/jnutri.v18i2.67

Abstract

Background: Today, there are many sought a safe natural antioxidant source, mainly derived from plants. Some fruits and vegetables shown to have high antioxidant activity. Carrot have a lot of antioxidant. During this carrot has not been used optimally. Jam is a semi-solid food made from fruit and sugar. Jam usually made of the crushed fruits. The addition of carrots in jam is expected to add the content of the antioxidant activity and preferred by the consumers so that could become one of the new alternative in an effort to diversify sources of antioxidant for food product. Objective: This study aims to determine the phisycal character, organoleptic character, and the antioxidant activity of the pineapple jam with mix variations of the carrot. Method: The kind of this study is experimental with simple random design. Results: The test data result of the phisycal character, organoleptic character, and the antioxidant activity analyzed by using the descriptive method. The more mix variations of the carrots so the color of the jam became more orange, the taste became langu like the typical of carrot, the smell became langu also like the typical of carrot, and the texture became smoother. The preffered color jam is the mix variations of carrots color 35%. The preffered smell of the jam is the mix variations of carrots 25%. The preffered taste of the jam is mix variations of carrots 35%. The preffered texture of the jam is mix variations of carrots 25%. The more mixture of carrots, the antioxidant activity of pineapple jam became higher. Conclusion: There is a difference in phisycal character, organoleptic character, and the antioxidant activity in pineapple jam with mix variations of carrots. Key words: pineapple jam, carrot, phisycal character, organoleptic character, and the antioxidant activity

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