Variasi Pencampuran Daging Ikan Gabus dengan Tempe Kedelai pada Pembuatan Sosis Ditinjau dari Sifat Fisik, Organoleptik, dan Kadar Protein

2017 ◽  
Vol 19 (1) ◽  
pp. 25-30
Author(s):  
Agtari N I ◽  
Noor Tifauzah ◽  
Elza Ismail
Keyword(s):  
Blood Pressure ◽  
Protein Content ◽  
Key Words ◽  
Physical Characteristic ◽  
Positive Response ◽  
High Cholesterol ◽  
Main Ingredient ◽  
Organoleptic Characteristics ◽  
Quasi Experimental ◽  
Minced Meat

Background : Sausage is processed minced meat which is mixed with spices. Generally, sausage is made of beef which contains high cholesterol. It is not suitable to be consumed by anyone who has high blood pressure or who has high cholesterol in blood. Moreover, the price of beef in the market is quite expensive. Thus, alternatif option is needed to replace the main ingredient in order to be affordable for all people. Objective : The aim of this research is to determine the chracteristics of sausage product with mixed variation of common snakehead fish and soybean tempeh based on phisical characteristics, organoleptic characteristics, and protein content. Method : This research was a quasi-experimental with simple random design. Observation of physical characteristics was analizeddesciptively. Organoleptic charecteristic was analized by Kruskall-Wallis Test,it was continued to Mann Whitney Test if there was a difference. Protein content was analized desciptively. The results of physical characteristic were more soybean tempeh added, the color of sausage was more brown, the fishy smell was reduced, the taste of tempe was stronger, the taste of fish was reduced, and also the texture was softer. Result : The result of organoleptic charecteristics of the sausage which gets highest positive response on color and taste was sausage which has mixture of 80% common snakehead fish and 20% soybean tempeh. For smell and texture, sausage which gets highest positive response was sausage which has mixture of 90% common snakehead fish and 10% soybean tempeh. The result of protein content was more soybean tempeh added, the protein content was smaller. Conclusion : The conclucion of this research is mixing soybean tempeh influences the characteristics of sausage based on physical characteristics, organoleptic characteristics, protein content.   Key words : sausage, common snakehead fish, soybean tempeh, physical characteristic, organoleptic characteristic, protein

The Effectiveness of Walking, Passion Fruit, and Mineral Water (JAKI-MAAP) Intervention on Reduction of Cholesterol Level and Blood Pressure in Elderly

2020 ◽  
Vol 17 (7) ◽  
pp. 3021-3026
Author(s):  
Citra Dwi Yuliana ◽  
Harmayetty ◽  
Joni Haryanto
Keyword(s):  
Blood Pressure ◽  
Mineral Water ◽  
Intervention Group ◽  
Sampling Technique ◽  
The Elderly ◽  
Passion Fruit ◽  
Control Group ◽  
High Cholesterol ◽  
Cholesterol Levels ◽  
Quasi Experimental

Hypertension is a degenerative disease that is common in elderly. This can be a risk factor for stroke, heart failure, and coronary disease. One of the factors of hypertension is high cholesterol levels, lack of sports activities, and poor food consumption habits. This study aims to investigate the effectiveness of the Walking, Passion fruit and Mineral Water (JAKI-MAAP) intervention on blood pressure and cholesterol levels in the elderly with hypertension and high cholesterol. This study conducted a quasi-experimental design. This study analyzed the effect of JAKI-MAAP treatment on cholesterol levels and blood pressure levels before and after treatment. By using purposive sampling technique, the number of respondents was 15 respondents in the treatment group and 15 respondents in the control group. The results showed that there was an effect of JAKI-MAAP on the average level of cholesterol reduction in the intervention group of 32 mg/dl (p = 0.000) and the control group 10.13 mg/dl (p = 0.003). There was an effect of JAKI-MAAP on the decrease in systolic and diastolic blood pressure in the intervention group (p = 0.000) whereas in the control group showed no significant changes (p > 0.05). In conclusion, the JAKI-MAAP intervention could effectively reduce cholesterol levels and blood pressure levels of the elderly who suffered from high cholesterol and mild hypertension.

Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

2017 ◽  
Vol 19 (1) ◽  
pp. 31-35
Author(s):  
Frieda Rosita Majid ◽  
Nur Hidayat ◽  
Waluyo Waluyo
Keyword(s):  
Physical Characteristic ◽  
Nutritional Value ◽  
Calcium Content ◽  
Organoleptic Characteristics ◽  
High Calcium ◽  
Randomized Experimental Design ◽  
Leaf Powder ◽  
The Difference ◽  
The Tropics ◽  
Moringa Oleifera Lam

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.   Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

COUNSELLING ACTIVITIES OF DRUG USE IN 58 COMMUNITY PHARMACIES AT HUE CITY

2017 ◽  
pp. 75-80
Author(s):  
Quoc Duong Doan ◽  
Thi Ha Vo
Keyword(s):  
Blood Pressure ◽  
Drug Use ◽  
Community Pharmacy ◽  
Key Words ◽  
Community Pharmacists ◽  
Community Pharmacies ◽  
Cough Headache ◽  
Rational Drug ◽  
Question Survey

Background: Community pharmacists play an important role in counseling of rational drug use for population. The study aimed to characterize counselling activities of drug use and demand of counselling tools at some community pharmacies at Hue City. Materials and method: A 17-question survey were asked to fill pharmacy staffs of a convenient sample of 100 community pharmacies at Hue City from 2/2017 to 7/2017. Results: There were 58 pharmacies (58.0%) answered this survey. Cough, headache, fever, high blood pressure and diabetes were the most popular symptoms/diseases presented in pharmacies. Patients often need counselling about dose (82.8%) and when to take medicine (79.3%). The main bariers for counselling were a lack of time (53.4%), and of skills/medthods for counseling (31.7%). About 96.6% pharmacies demanded counselling tools and favorite formats were book (32.9%) or pocket handbook (29.3%). Conclusion: Most pharmacies demanded counselling tools. Other studies should be conducted to develop supporting tools for counseling and to assess the quality of counseling in pharmacies. Key words: community pharmacy, counseling of drug use, pharmacist, Hue

scholarly journals Characterising the extent of misreporting of high blood pressure, high cholesterol, and diabetes using the Australian Health Survey

2016 ◽  
Vol 16 (1) ◽  
Author(s):  
Karen Louise Peterson ◽  
Jane Philippa Jacobs ◽  
Steven Allender ◽  
Laura Veronica Alston ◽  
Melanie Nichols
Keyword(s):  
Blood Pressure ◽  
High Blood Pressure ◽  
Health Survey ◽  
High Cholesterol ◽  
Australian Health

GEOGEBRA APPLICATION AS THE DEVELOPMENT OF LINEAR PROGRAM TEACHING MATERIALS IN SMA KABUPATEN BURU

2021 ◽  
Author(s):  
HARZIKO
Keyword(s):  
Communication Skills ◽  
Research Method ◽  
Positive Response ◽  
Mathematics Learning ◽  
Mathematical Communication ◽  
Realistic Mathematics ◽  
Test Instrument ◽  
Learning Mathematics ◽  
Quasi Experimental ◽  
Better Than

ABSTRACTThis research is motivated by the fact that the ability of mathematical communication in Indonesia is low. The models and approaches used in the learning process are one of the supporting factors for learning mathematics in the classroom. This study aimed to analyze SMA 1 Namlea students' mathematical communication skills with realistic mathematics learning assisted by GeoGebra. The research method used is quasi-experimental. WHO researched SMA Negeri 1 Namlea, Buru Regency. The analysis results show that the test instrument is valid and reliable to be used for pretest and posttest. The results showed that the mathematical communication of students who received realistic mathematics learning assisted by GeoGebra was better than students who received realistic mathematics learning without GeoGebra. The results also showed that there was a positive response from students towards learning realistic mathematics with GeoGebra.KEYWORDS: Realistic Mathematics, GeoGebra & Mathematical Communication

scholarly journals THE STATE OF CHOLESTEROL LEVEL IN HYPERTENSION IN SADANANYA HEALTH CENTER

2021 ◽  
Vol 4 (2) ◽  
pp. 80-85
Author(s):  
Irpan Ali Rahman ◽  
Endrian Mulyadi Justitia Waluyo ◽  
Shafira Aisyah Darmawan
Keyword(s):  
Blood Pressure ◽  
Total Cholesterol ◽  
Health Center ◽  
Cholesterol Level ◽  
Blood Cholesterol ◽  
High Total Cholesterol ◽  
High Cholesterol ◽  
Hypertensive Patients ◽  
Cholesterol Levels ◽  
Quantitative Descriptive

Hypertension is an increase in systolic blood pressure above 140 mmHg and diastolic blood pressure above 90 mmHg. The number of hypertension sufferers has increased each year, in 2015 it reached 19,552, in 2016 it reached 24,750 and in 2017 it reached 38,057. In 2017 there were 115 hypertensive patients recorded in the report book that checked their health at the Sadananya Health Center. One of the causes of the high incidence of hypertension is cholesterol caused by the consumption of inappropriate food. One of the laboratory examinations to support hypertension diagnosis is blood cholesterol examination which can show excess cholesterol which makes hypertension difficult to control. To know the description of total cholesterol levels in hypertensive patients at the Sadananya Health Center. Quantitative descriptive, the population in this study were people with hypertension at the Sadananya Health Center. Sampling with accidental sampling, as many as 30 respondents. The cholesterol examination method used is CHOD-PAP. The results showed that blood pressure in respondents all had high blood pressure, namely >140/90 mmHg (100%), a high cholesterol level of 24 respondents (80%), blood pressure 140-150 who had high cholesterol as many 13 respondents, blood pressure 160-170 who had high cholesterol as much 6 respondents, blood pressure >180 who had high cholesterol as much 5 respondents. This study concludes that hypertensive clients have more high total cholesterol levels, which is as much as 80% and normal 20%. More hypertensive patients have high total cholesterol levels, which are 80% and 20% normal.

scholarly journals Efecto de la dieta KOT sobre el riesgo aterogénico en mujeres obesas.

2015 ◽  
Vol 3 (5) ◽  
pp. 6
Author(s):  
Florami Arenas Guiza ◽  
Javier Alonso Trujillo
Keyword(s):  
Key Words ◽  
Low Calorie ◽  
Normal Limits ◽  
Palabras Clave ◽  
Fiber Diet ◽  
Experimental Market ◽  
Quasi Experimental

<div>El perfil de l&iacute;pidos es indicador del riesgo aterog&eacute;nico. Existen dietas hiperprot&eacute;icas, hipocal&oacute;rica con bajo &iacute;ndice gluc&eacute;mico y rica en fibra como la dieta KOT que probablemente disminuya</div><div>el riesgo aterog&eacute;nico. La dieta KOT (dise&ntilde;ada por laboratorios CEPRODI-KOT en Francia), consisten en un conjunto de f&oacute;rmulas alimenticias creadas por especialistas en nutrici&oacute;n. El objetivo de este trabajo es demostrar que el consumo de una dieta KOT durante dos semanas, puede mantener dentro de l&iacute;mites normales los niveles de colesterol, triglic&eacute;ridos, HDLc, LDLc y disminuir el riesgo aterog&eacute;nico en mujeres adultas obesas. Esta investigaci&oacute;n es cuasi-experimental, prospectiva,</div><div>longitudinal, y anal&iacute;tica. Los resultados mostraron disminuciones en todos los indicadores del perfil de l&iacute;pidos y en el riesgo aterog&eacute;nico, sin embargo, solo el colesterol mostr&oacute; que esta disminuci&oacute;n fue estad&iacute;sticamente significativa. La dieta KOT protege contra el riesgo aterog&eacute;nico pero se sugiere que su consumo sea superior a dos semanas.</div><div><br /></div><div>Palabras clave: Riesgo aterog&eacute;nico, Obesidad, Dieta hiperprot&eacute;ica, Dieta hipocal&oacute;rica, Dieta rica en fibra.</div><div><br /></div><div><div>The profile of lipids is an indicator of aterogenic risk. Diets exist hiperproteic, low-calorie with low index glucemic and rich in fiber as the diet KOT that probably diminishes the aterogenic risk. The KOT diet (designed by CEPRODI-KOT in France), they consist of a set of food formulae created by specialists of nutrition. The aim of this work is to demonstrate that the consumption of a diet KOT for two weeks, can support inside normal limits the levels of cholesterol, tryglicerides, HDLc, LDLc and diminish the aterogenic risk in adult obese</div><div>women. This investigation is quasi-experimental, market, longitudinal, and analytical. The results showed decreases in all the indicators of the profile of lipids and in the aterogenic risk, nevertheless, only the cholesterol showed that this decrease was statistically significant. The diet KOT protects</div><div>against the aterogenic risk but it is suggested that his consumption should be superior to two weeks.</div><div><br /></div><div>Key words: Aterogenic risk, Obesity, Hiperproteic diet, Hipocaloric diet, Rich in fiber diet.</div></div>

scholarly journals Worksite Wellness

2012 ◽  
Vol 10 (1) ◽  
pp. 13-27
Author(s):  
Larry W. Anenson, Jr. ◽  
Ardith Brunt ◽  
Donna Terbizan ◽  
Bryan Christensen
Keyword(s):  
Blood Pressure ◽  
At Risk ◽  
Health Messages ◽  
World Health ◽  
Control Group ◽  
Health Message ◽  
Quasi Experimental ◽  
Mail Address ◽  
To Receive ◽  
E Mail

The purpose of this 38-week, quasi-experimental study was to determine the effectiveness of one weekly e-mail health (e-health) message that utilized the World Health Organization’s seven dimensions of wellness. Employees from a large Midwestern city were recruited and divided into two groups based on their desire to receive additional health information. The participants in each group were then randomly assigned to receive basic or detailed e-health messages. The basic e-health message consisted of an e-mail with health tips for the specific topic; whereas the detailed message included the basic message plus links to games, surveys, and websites to supplement the basic message. Those lacking an e-mail address comprised the control group, and did not receive any e-health messages. A total of 46 employees completed both assessments and comprised the analytic sample. Systolic blood pressure significantly decreased in unmotivated participants receiving the detailed messages (-2.1 mmHg, p=0.04). Across all groups, at-risk participants (blood pressure ? 140/90 mm/Hg or body mass index ? 25 kg/m2) showed greatest improvement with significant drops in both systolic and diastolic blood pressure. Detailed ehealth messages may be an effective approach to assist employees who are at-risk for chronic disease.

scholarly journals PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
I. Shevchenko ◽  
G. Polishchuk ◽  
Ye. Kotliar ◽  
T. Osmak ◽  
A. Skochko
Keyword(s):  
Plasma Proteins ◽  
Raw Materials ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Amorphous Structure ◽  
Organoleptic Characteristics ◽  
Duration Of Storage ◽  
Polysaccharide Composition ◽  
Minced Meat

One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the number of crystallization centers and reducing the activity of water, which is especially important for long-term meat products storage at sub-zero temperatures. For this purpose, the composition of a protein-polysaccharide composition was developed consisting of blood plasma proteins, sodium caseinate, flax fiber and plantain in a ratio of 1:1:2:2. The regularities of the influence of the selected composition on the physicochemical properties of model minced meat systems have been established. The possibility of using this composition to eliminate the disadvantages of low-quality meat raw materials in the semi-finished meat products of  has been proved and to counteract the negative effects of their long-term storage in the frozen state. It has been found that the composite mixture of plasma proteins, sodium caseinate, fibers of linen and plantain in the amount of 3% reduces the cryoscopic temperature, decreases the mass fraction of frozen moisture by 1.7% and also reduces water activity by 0.031… 0.067, which helps to extend the shelf life of chopped semi-finished products. Based on the search for the extrema of the mathematical dependence of the amount of frozen water on the duration of storage of minced meat semi-finished products at a temperature of minus 10 ° C was established a rational content of the protein-polysaccharide composition (3%). This allows you to purposefully form and stabilize the specified functional-technological, structural-mechanical and organoleptic characteristics of the finished product. In order to develop recommendations on the use of the protein-polysaccharide composition as a cryoprotectant, the chemical composition and functional-technological properties (FCS) of model minced meat systems with different levels of its use were studied. The technological feasibility of using protein-polysaccharide composition in the amount of 3%, which is an effective cryoprotectant in meat minced systems during low-temperature processing has been proved.

scholarly journals Pengaruh Pemberian Minuman Kombinasi Sari Kurma (Phoenix dactylifera) dan Garam NaCl terhadap Tekanan Darah dan Lama Periode Pemulihan Denyut Nadi pada Atlet Sepak Bola

Jurnal Gizi ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 59
Author(s):  
Efrilia Maulana ◽  
Siti Wahyuningsih ◽  
Natalia Desy Putriningtyas
Keyword(s):  
Blood Pressure ◽  
Date Palm ◽  
Pressure Pulse ◽  
Phoenix Dactylifera ◽  
Statistical Test ◽  
T Test ◽  
Pressure Measurements ◽  
Sugar Water ◽  
Palm Juice ◽  
Quasi Experimental

The athlete's achievement is related to the athlete's performance in a match. The performance can be seen in blood pressure and pulse. The administration of carbohydrateelectrolyte drinks influenced blood pressure and pulse. Drinks combination of sari dates and NaCl contain carbohydrates and electrolytes which helps to improve the performanceof athletes by delaying fatigue. This research to determine the effect of combination palm juice extracts and NaCl on blood pressure and the period of recovery of the pulse of a soccer athlete. The quasi-experimental cross over study was completed. This research was carried out in the Wates square. Subjects in this study were Hizbul Wathan Wates Football School(SSB) athletes. The subjects received one experimental used 300 ml combination drink of palm juice and NaCl or control drink, namely sugar water after a washout period of six days. Blood pressure measurements were carried out fifteen minutes before exercise and fifteen minutes after exercise, while pulse measurements were carried out fifteen minutesbefore exercise and five minutes, ten minutes, fifteen minutes after exercise. The statistical test used was Shapiro Wilk, Paired t-test and Independent T-test. The results of statistical analysis showed that there was no significant effect on the combination of dates, and NaCl combined with systole and diastolic blood pressure (p> 0.05), and there was a significant effect on the combination of dates palm juice and NaCl on pulse recovery five minutes, ten minutes and fifteen minutes after exercise (p <0.05). There was no significant effect on the combination of date palm juice and NaCl on blood pressure, and there was a significant effect on the combination of dates and NaCl combination drinks on the recovery of pulsefive minutes, ten minutes and fifteen minutes after exercise. Keywords: Dates, NaCl, Soccer, Blood Pressure, Pulse

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