scholarly journals PERBANDINGAN KADAR PROTEIN TELUR PADA TELUR AYAM DENGAN METODE SPEKTROFOTOMETRI VIS

2019 ◽  
Vol 6 (2) ◽  
pp. 53
Author(s):  
Nurfijrin Ramadhani ◽  
Herlina Herlina ◽  
Anjani Chintya Pratiwi
Keyword(s):  
Protein Content ◽  
Sampling Technique ◽  
Egg Yolk ◽  
Purposive Sampling ◽  
Chicken Egg ◽  
Color Reagent ◽  
Egg Storage ◽  
Egg Shells ◽  
Egg Yolks ◽  
Chicken Eggs

<p align="center"><strong>Abstrak</strong></p><p align="center"><strong> </strong>Protein yang terdapat dalam makanan hewani seperti telur dikatakan sebagai protein sempurna. Telur terbagi atas bagian kuning dan putih yang mempunyai nilai protein yang berbeda. Tujuan penelitian ini adalah untuk mengetahui perbedaan kadar protein putih dan kuning telur dari 2 jenis telur ayam. Pada penelitian ini teknik pengambilan sampel menggunakan metode <em>purposive sampling</em>, dimana pengambilan sampel sesuai dengan persyaratan, yaitu 2 jenis telur ayam, telur ayam ras dan telur ayam kampung dengan karakteristik tidak busuk, kulit telur tanpa bercak, kulit telur berwarna coklat/putih bersih, mutu kesegaran telur penyimpanan kurang dari 1 minggu. Metode penelitian yang dilakukan yaitu analisis kualitatif protein menggunakan metode pereaksi warna biuret, sedangkan analisis kuantitatif menggunakan spektrofotometri sinar tampak. Hasil penelitian menunjukkan bahwa kadar protein pada putih telur ayam ras memiliki kadar terendah 863,3 mg/mL dan pada kuning telur ayam kampung memiliki kadar protein tertinggi 1.229,5 mg/mL, dan kadar protein putih telur ayam kampung 945,07 mg/mL, kuning telur ayam ras 930,9 mg/mL.</p><p align="center"><strong>Kata Kunci :  </strong>Protein, Telur AyamRas, Telur Ayam Kampung, Biuret, SpektrofotometriVis</p><p> </p><p><strong><em>Comparison of protein </em></strong><strong><em>level </em></strong><strong><em>in eggs </em></strong><strong><em>using </em></strong><strong><em>spectrophotometry</em></strong></p><p> </p><p><strong><em>Abstract</em></strong></p><p align="center"><strong> </strong></p><pre><em>Proteins contained in animal foods such as eggs are said to be perfect proteins. Eggs are divided into yellow and white parts that have different protein values. The purpose of this study was to determine the differences in levels of white and egg yolk protein from 2 types of chicken eggs. In this study the sampling technique used a purposive sampling method, where sampling was in accordance with the requirements, namely 2 types of chicken eggs, chicken eggs and native chicken eggs with characteristics not rot, eggshells without blotches, brown / white egg shells, quality egg storage freshness less than 1 week. The research method used was qualitative analysis of proteins using the biuret color reagent method, while quantitative analysis using visible spectrophotometry. The results showed that protein content in race chicken egg whites had the lowest levels of 863.3 mg/mL and in chicken egg yolks had the highest protein content of 1229.5 mg/mL, and the protein content of free-range egg white chicken 945.07 mg/mL, race chicken egg yolk 930.9 mg/mL</em></pre><pre><strong><em>Keywords: </em></strong><em>Protein, Ras-Chicken Egg, Village Chicken Egg, Biuret, Vis Spectrophotometry</em></pre>

scholarly journals Analisis Citra Kuning Telur Berbasis Ekstraksi Ciri Statistika Orde Satu untuk Mengenali Jenis Telur Ayam Ras dan Ayam Kampung

eLEKTRIKA ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 74
Author(s):  
Muhammad Sipan ◽  
Rony Kartika Pramuyanti
Keyword(s):  
Feature Extraction ◽  
Standard Deviation ◽  
Egg Yolk ◽  
Mean Value ◽  
First Order ◽  
Free Range ◽  
Chicken Egg ◽  
Egg Yolks ◽  
Native Chickens ◽  
Chicken Eggs

<p><em>Chicken eggs are one of the most familiar side dishes in Indonesia besides tempeh. High protein and low prices make eggs a favorite side dish for the people of Indonesia. Although almost every day we see egg yolks we often can't tell for sure what chicken egg yolks we see. Based on this, the author tries to study egg yolk imagery based on first-order feature extraction using various features such as variance, skewness, carding, entropy, and mean. Statistical calculations are used based on the pixel values of the original image in this first-order texture calculation with the sole purpose of finding the histogram properties of the image. The results of first-order statistical characteristic calculations were used to differentiate between native and purebred chicken eggs. This study facilitates decision making, especially in the selection of accurate and measurable egg yolks from several types of chicken eggs, thereby minimizing public mistakes in choosing eggs based on egg yolks. The first step that can be done is to determine the data consisting of various types of images of free-range chicken egg yolks. These are free-range chicken eggs and purebred chicken eggs. The image is then segmented by separating the yolk and white, then first-order statistical analysis which later the results of these statistical calculations can be used as a reference in determining the type of egg. The results of the trial resulted in first-order feature extraction statistical values, namely for native chickens, the mean value was 132.743, min 69.5255, max 252.5, standard deviation was 29.922 and variance was 905.882. The average value of statistics was order 1 for native chickens. of mean 137,176, min 48, max 240.2, standard deviation 31,454 and variance of 957.89.</em></p>

scholarly journals Development of Color-Based Extraction Methods for Nutritional Quality Grouping of Chicken Eggs

2019 ◽  
Vol 8 (2S7) ◽  
pp. 158-162
Keyword(s):  
Human Body ◽  
Method Development ◽  
Egg Yolk ◽  
The Body ◽  
Nutritional Content ◽  
Distance Method ◽  
Food Ingredients ◽  
Chicken Egg ◽  
Egg Yolks ◽  
Chicken Eggs

Food ingredients are very important to maintain human survival, because the human body needs energy used for daily activities. Eggs are one of the nutritional intake in this case is a protein that is often consumed by the community, especially the number of available chicken eggs. The nutritional content in all parts of the egg has benefits that are very beneficial for the human body. In an egg, the level of protein needed by the body is as much as 10.8% in egg whites and 16.3% in egg yolks. The quality of eggs is determined by the intensity of the yolk. The color of the yolk is the main characteristic of egg quality. There are 3 kinds of egg yolks that are found. Pale yellow, ordinary yellow and orange yellow. Egg yolks are rich in vitamins and minerals, especially vitamin A, vitamin B2, folic acid, vitamin B6, and vitamin B12, iron, calcium, phosphorus, potassium and cholesterol. done by acquiring the image of the egg yolk using the object image of egg yolk as much as 30 grains, then the preprocessing process with a background image then uniformizing the size and then grouping the characteristics based on the color so that the nutritional content can be classified and the extras are classified using matlab based on sample testing in the BPPT Laboratory examiner of the Biotechnology Institute then the Technology Assessment and Application Agency to determine the nutrient content based on the color of the yolk with the similarity in color values with the Ecluiden Distance method Development of feature extraction on chicken egg yolks based on digital images and application for grouping Nutritional content of chicken eggs based on chicken egg yolk extraction features produce 85% similarity in yellow.

scholarly journals The effect of astaxanthin and lycopene on the content of fatty acids in chicken egg yolks

2020 ◽  
Vol 11 (4) ◽  
pp. 568-571
Author(s):  
L. V. Shevchenko ◽  
V. A. Davydovych ◽  
V. O. Ushkalov ◽  
S. V. Midyk ◽  
V. M. Mykhalska
Keyword(s):  
Fatty Acids ◽  
Palmitoleic Acid ◽  
Laying Hens ◽  
Lipid Fraction ◽  
Egg Yolk ◽  
Monounsaturated Fatty Acids ◽  
Eicosenoic Acid ◽  
High Line ◽  
Egg Yolks ◽  
Chicken Eggs

Carotenoids that do not have provitamin activity – lycopene and astaxanthin can accumulate in the yolks of chicken eggs and give them colour, as well as affect the metabolism of lipids and fatty acids, which determine the biological value and functional capacity of such products. The aim of this study was to determine the fatty acid composition of egg yolk lipids by adding oily extracts of lycopene (20, 40 and 60 mg/kg feed) or astaxanthin (10, 20 and 30 mg/kg feed) to the diet of laying hens. 45 High Line W36 chickens at the age of 24 weeks were used for the experiment. It was found that the addition of lycopene at doses of 20, 40 and 60 mg/kg and astaxanthin at doses of 10, 20 and 30 mg/kg of feed for 30 days did not significantly affect the ratio of saturated and most monounsaturated fatty acids in egg yolks and Σ SFA and Σ MUFA. Lycopene at a dose of 20 mg/kg of feed reduced the content of cis-11-eicosenoic acid, and astaxanthin at a dose of 10 mg/kg of feed reduced the content of palmitoleic acid by increasing the proportion of cis-10-heptadecenoic acid in the lipids of egg yolks. Addition of lycopene to the feed of laying hens at a dose of 20 mg/kg of feed caused a decrease in the particles of linoleic, which belongs to ω6 PUFA, and cis-eicosenoic acids. Astaxanthin enrichment of the diet of laying hens at a dose of 30 mg/kg reduced the proportion of cis-4,7,10,13,16,19-docosahexaenoic acid, which belongs to ω3 PUFA, in the lipids of the yolks. Σ PUFA decreased in the lipid fraction of yolks only under the influence of lycopene supplements at a dose of 20 mg/kg of feed. Feeding of laying hens with lycopene and astaxanthin supplements did not affect Σ ω3 PUFA and Σ ω6 PUFA. Lycopene at a dose of 20 mg/kg decreased, and astaxanthin at a dose of 30 mg/kg of feed increased ω3/ω6 PUFA in lipids of egg yolks. The results of the research can be used to select oils in combination with carotenoids of natural origin in the diet of chickens during the creation of a model of enrichment of egg yolks by individual representatives of ω3 PUFA and ω6 PUFA.

RESEARCH ON THE EFFECTIVENESS OF OZONATION OF CHICKEN EGGS

2020 ◽  
Vol 4 (41) ◽  
pp. 75-82
Author(s):  
DMITRIY LEBEDEV ◽  
◽  
EVGENIY ROZHKOV
Keyword(s):  
Analytical Description ◽  
Research Purpose ◽  
Optoelectronic System ◽  
Traditional Methods ◽  
Operating Modes ◽  
Slowing Down ◽  
Chicken Egg ◽  
Ozonation Time ◽  
Egg Shells ◽  
Chicken Eggs

The production of chicken eggs in the world, without slowing down, has passed for 1 trillion pieces. In conditions of saturation and oversaturation of many local markets, food eggs are transported to other remote regions or stored in warehouses, store shelves, losing their freshness and nutritional quality. The ozone can be used to disinfect the surface of chicken eggs, which suppresses microorganisms. Based on the disinfection and disinsection properties of ozone, it is proposed to treat chicken eggs with ozonated air after sorting them by opto-electronic method. (Research purpose) The research purpose is in developing a method for surface disinfection and optoelectronic sorting of food and refrigerator chicken eggs, studying the effectiveness of the performed operations in comparison with traditional methods. (Materials and methods) Authors studied the efficiency of the optoelectronic system for sorting and electrozoning chicken eggs on the basis of a laboratory installation in the Kuban State Agrarian University. The reliability of the results is confirmed by a multiply repetition of research and reproducibility of the data, the use of generally accepted methods, instruments, and mathematical processing of experimental data. (Results and discussion) The article presents an experimental study to determine the effectiveness of electrozoning of chicken eggs in comparison with traditional methods. The article describes rational parameters and modes of operation of the optoelectronic installation for monitoring chicken egg shells. (Conclusions) The article presents an analytical description of the ratio of the main parameters of an optoelectronic installation for monitoring chicken egg shells. The article presents a basic electrical diagram for studying the parameters and operating modes of the installation. The greatest efficiency of electrosonation of chicken eggs is achieved when the ozone concentration is of 1000 milligrams per cubic meter and the ozonation time is 30 minutes; up to 99 percent of harmful microorganisms and viruses on the shell are eliminated.

scholarly journals Deteksi Kualitas Kuning Telur Ayam Kampung Menggunakan Ekstraksi Ciri Secara Statistika Orde Satu Berbasis Logika Fuzzy

eLEKTRIKA ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 73
Author(s):  
Muhammad Sipan ◽  
Rony Kartika Pramuyanti
Keyword(s):  
Fuzzy Logic ◽  
Egg Yolk ◽  
First Order ◽  
Personal Consumption ◽  
Native Chicken ◽  
Egg Yolks ◽  
Pixel Value ◽  
Chicken Egg Yolk ◽  
Chicken Eggs

<p><em>Chicken eggs have become a basic necessity for Indonesians, both for personal consumption and for business purposes. Eggs that are good or quality can be seen based on the yolk. Both those who are only a day old a week or more than two weeks or those that are not suitable for consumption.</em></p><p><em>Quality egg yolks appear brighter in yellow and there are no stripes or other colors and markings in the yolk. Eggs. From this, the author tries to do research on the detection of quality detection of native chicken egg yolk using Order One Statistical Extraction based on Fuzzy Logic. Feature extraction The first order egg yolk image in this study uses various features, namely variance, skewness, cartulation, entropy and mean. Texture measurements in the first order use statistical calculations based on the original image pixel value for the sole purpose of finding the histogram characteristics of the image.</em></p><p><em>The results of this study are the value of the feature calculation in first order statistics to be used to make the decision whether the egg yolk is suitable for consumption or not. This research is expected to be able to provide insight in determining the quality or absence of native chicken eggs. The first step in this research is to look for data in the form of egg yolks from native chickens, after that we take a picture in the form of an image of egg yolk using the same camera and the same distance as well. So that the image results obtained have the same level of precision. From this image, we then look for the first order statistical value which will be used as a reference in determining the quality of eggs using fuzzy logic.</em></p>

scholarly journals RANCANG BANGUN ALAT PENDETEKSI KONDISI TELUR AYAM BERBASIS MIKROKONTROLER ATMEGA 32 DENGAN SENSOR CAHAYA

Foristek ◽  
2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Afdal Tahir ◽  
Mery Subito ◽  
Agustinus Kali
Keyword(s):  
Storage Time ◽  
Time Efficiency ◽  
Chicken Egg ◽  
Detection Tool ◽  
Light Sensor ◽  
Long Time ◽  
Egg Storage ◽  
Speed Up ◽  
Chicken Eggs

When consumers buy eggs, consumers should be more careful choosing the egg because there are some eggs that the quality has been decreased or the eggs are damaged and cannot be consumed anymore. This is caused by the length of egg storage time and didn’t have a tool that capable to detect the condition of the egg. People or egg breeders / entrepreneurs habit on looking the quality of eggs still use manual way, as a result it takes a long time because it must select the eggs condition one by one. The purpose of this research is to design and make the detection tool of chicken egg condition with ATmega 32 microcontroller using light sensor, so that the time efficiency and the result of egg selection becomes faster. . The use of tools is very easy and simple so that consumers or breeders / entrepreneurs can use it. Then to simplify and speed up the selection time of chicken eggs breeder or entrepreneur to distinguish good and damaged egg condition.

scholarly journals CRYOPRESERVATION OF KAMPUNG ROOSTER SEMEN USING EGG YOLK DILUENT FROM FOUR TYPES OF POULTRY WITH DIFFERENT CONCENTRATIONS

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
Khairuddin Khairuddin ◽  
Muhammad Erik Kurniawan ◽  
Soman Soman
Keyword(s):  
Liquid Nitrogen ◽  
Recovery Rate ◽  
Egg Yolk ◽  
Spermatozoa Motility ◽  
Chicken Egg ◽  
Nitrogen Vapor ◽  
Before And After ◽  
Egg Yolks ◽  
Chicken Egg Yolk

The aim of this study was to determine the type and the best concentration of egg yolk in maintaining the quality of kampung rooster spermatozoa during cryopreservation. This study used a completely randomized factorial pattern design with the first factor was the type of egg yolk (purebred chicken, kampung chicken, duck, and quail) and the second factor was the concentration of egg yolk (5%, 10%, and 15%). Semen was collected from twelve kampung roosters using massage method. Immediately after collection, the semen was evaluated macroscopically and microscopically. Semen with more than 70% motility was used in this study. The semen was diluted, packed in a ministraw, equilibrated, and frozen using liquid nitrogen vapor and stored in a liquid nitrogen container for 24 hours. Observation of spermatozoa motility was carried out in fresh semen, diluted semen, after equilibration and after thawing with four replications. The results showed that the type of egg yolk treatment had no effect (P0.05) on the recovery rate and motility of spermatozoa before and after cryopreservation, but egg yolk concentration had a highly significant effect (P0.01) on the quality of spermatozoa. Egg yolks in 10-15% concentration had spermatozoa motility and recovery rate higher than egg yolk with 5% concentration. In conclusion, purebred chicken egg yolk, kampung chicken egg yolk, duck egg yolk, and quail egg yolk each in diluent can be used to maintain the quality of kampung rooster spermatozoa at a concentration of 10-15% during cryopreservation.

scholarly journals Analisis Perbandingan Kadar Protein Telur Itik (Khaki campbell) Sebelum dan Sesudah Perendaman dengan Jeruk Nipis (Citrus aurantifolia) pada Pengasinan

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Ni'matul Maulidiyah ◽  
Hari Santoso ◽  
Ahmad Syauqi
Keyword(s):  
Protein Content ◽  
Egg Yolk ◽  
Lime Juice ◽  
Citrus Aurantifolia ◽  
Egg Protein ◽  
Side Dish ◽  
Significant Difference ◽  
Kjeldahl Method ◽  
Egg Yolks ◽  
Decreasing Ph

Eggs as a source of animal protein consumed by the community are a side dish. Duck eggs have a relatively short shelf life. Duck egg protein is easy to be lysis (easily damaged) both natural damage and chemical damage. Adding the kitchen salt and decreasing pH with lime juice can affect the microbiologic activity particulary the bacteria. The purpose of the study is to analyze the levels of white protein and egg yolk before soaking and after soaking with lime juice (Citrus aurantifolia). The method in this study used the experimental method Complete Random Design (CRD) with 3 treatments, namely treatment I control (fresh eggs), treatment II before soaking and treatment III after soaking and six replications respectively. Protein testing uses the Kjeldahl method with spectrophotometric technique. The result of the analysis showed that the protein content of egg whites was not significant difference between the three treatments. While the analysis of protein content of egg yolks was differences in the average yield of the three treatments. Keywords: Protein, Duck Eggs, Salting before and afterABSTRAKTelur sebagai sumber protein hewani yang dikonsumsi oleh masyarakat sebagai lauk.Telur itik mempunyai usia simpan relative pendek. Protein telur itik mudah mengalami lisis (mudah rusak) baik kerusakan alami maupun kerusakan kimiawi. Pemberian garam dapur dan penurunan pH dengan air jeruk dapat mempengaruhi aktivitas mikrobiologis khususnya bakteri. Tujuan penelitian untuk menganalisis kadar protein putih dan kuning telur itik sebelum perendaman dan sesudah perendaman dengan larutan jeruk nipis (Citrus aurantifolia). Metode yang digunakan dalam penelitian ini yaitu menggunakan metode eksperimental Rancangan Acak Lengkap (RAL) dengan 3 perlakuan yaitu perlakuan I kontrol (telur segar), perlakuan II sebelum perendaman dan perlakuan III sesudah perendaman dengan 6 kali ulangan. Uji protein menggunakan metode Kjeldahl dengan Tekhnik Spektrofotometri. Hasil analisis menunjukkan bahwa kadar protein putih telur tidak ada perbedaan yang signifikan antara ketiganya. Sedangkan analisis kadar protein kuning telur ada perbedaan hasil rata-rata dari ketiganya. Kata Kunci: Protein, Telur itik, Pengasinan sebelum dan sesudah 

scholarly journals Primary Epitopes of Chicken Egg Yolk Antibodies to Peptidophosphogalactomannan

1998 ◽  
Vol 5 (3) ◽  
pp. 404-406
Author(s):  
Brigitte A. Tuekam ◽  
Sandra J. Bonetti ◽  
John E. Gander
Keyword(s):  
Egg Yolk ◽  
Chicken Egg ◽  
Egg Yolk Antibodies ◽  
Egg Yolks ◽  
Chicken Egg Yolk

ABSTRACT Egg yolks from hens immunized with peptidophosphogalactomannan (pPGalManii), which contains 10 phosphocholine diester residues and is secreted by Penicillium fellutanum, contain antibodies against 5-O-β-d-galactofuranosyl epitopes. These epitopes were the only significant determinants in pPGalManii. Approximately 60-fold less pPGalManii (1.6 μM galactofuran chains) was required for 50% inhibition than galactofurano-oligosaccharides or pPGalMan containing two galactofuranosyl residues per chain.

Efektivitas Aroma Terapi Lemon untuk Menangani Emesis Gravidarum

2019 ◽  
Vol 11 (4) ◽  
pp. 277-284
Author(s):  
Vitrianingsih Vitrianingsih ◽  
Sitti Khadijah
Keyword(s):  
Pregnant Women ◽  
Sampling Technique ◽  
T Test ◽  
The Body ◽  
Nausea And Vomiting ◽  
P Value ◽  
Purposive Sampling ◽  
Body Tissues ◽  
Quasi Experimental ◽  
Paired T Test

Studi memperkirakan emesis gravidarum terjadi pada 50-90% kehamilan. Mual muntah pada kehamilan memberikan dampak yang signifikan bagi tubuh dimana ibu menjadi lemah, pucat dan cairan tubuh berkurang sehingga darah menjadi kental (hemokonsentrasi). Keadaan ini dapat memperlambat peredaran darah dan berakibat pada kurangnya suplay oksigen serta makanan ke jaringan sehingga dapat membahayakan kesehatan ibu dan janin. Salah satu terapi yang aman dan dapat dilakukan untuk mengurangi keluahan mual muntah pada ibu hamil adalah pemberian aromaterapi lemon. Penelitian bertujuan untuk mengetahui efektifitas aroma terapi lemon untuk menangani emesis gravidarum. Penelitian ini menggunakan rancangan Quasi experiment  dengan  one group pre-post test design. Populasi penelitian adalah ibu hamil yang mengalami emesis gravidarum di Kecamatan Berbah, Sleman. Jumlah sampel 20 ibu hamil trimester pertama yang diambil dengan teknik purposive sampling. Pengukuran mual muntah dilakukan debelum dan setelah  pemberian aromaterapi lemon menggunakan Indeks Rhodes. Analisa data menggunakan uji Paired t-test. Hasil penelitian didapatkan rata-rata skor mual muntah sebelum pemberian aromaterapi lemon berdasarkan Indeks Rhodes pada Ibu Hamil dengan emesis gravidarum yaitu 22,1 dan terjadi penurunan skor setelah pemberian aromaterapi lemon menjadi 19,8. Ada pengaruh pemberian aromaterapi lemon dengan pengurangan mual muntah pada ibu hamil (p-value = 0.017). Berdasarkan hasil penelitian dapat disimpulkan pemberian aromaterapi lemon efektif untuk mengurangi emesis gravidarum pada ibu hamil trimester pertama.  Kata kunci: aromaterapi lemon, emesis gravidarum THE EFFECTIVENESS OF LEMON AROMATHERAPY FOR HANDLING EMESIS GRAVIDARUM   ABSTRACT Studies estimate that nausea and vomiting (emesis gravidarum) occur in 50 – 90% of pregnancies. Nausea and vomiting of pregnancy have a significant impact on the body in which it makes a mother becomes weak, pale, and decreasing body fluid so that the blood becomes thick (hemoconcentration). This situation can slow down blood circulation and inflict the lack of oxygen and food supplies to the body tissues so that it can endanger the health of the mother and fetus. One of the therapies that is safe and can be conducted to reduce nausea and vomiting of pregnancy is by giving the lemon aromatherapy treatment. The research aims to determine the effectiveness of the aroma of lemon therapy to deal with emesis gravidarum. This study applied quasi-experimental research with one group pretest-posttest design. The population of this study was pregnant women who experienced emesis gravidarum. Furthermore, samples were 20 mothers from Berbah, Sleman taken by using a purposive sampling technique. Nausea and vomiting were assessed between before and after giving lemon aromatherapy using the Rhodes Index. The data were analyzed using the paired t-test. The mean score of nausea and vomiting before giving lemon aromatherapy on mother with emesis gravidarum based on the Rhodes Index was 22.1. However, it decreased after given lemon aromatherapy treatment to 19.8. Therefore, there was an effect on giving lemon aromatherapy treatment toward the decrease of nausea and vomiting for pregnant women (p-value = 0.017). Lemon aromatherapy is effective to reduce emesis gravidarum.  Keywords: lemon aromatherapy, emesis gravidarum

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