scholarly journals INOVASI PENGOLAHAN PEPAYA MENJADI SWIR PEPAYA GORENG SEBAGAI UPAYA PENINGKATAN NILAI EKONOMI

2021 ◽  
Vol 7 (1) ◽  
pp. 41-45
Author(s):  
MUFIDA DIAH LESTARI ◽  
Siti Nur Nafi'ah ◽  
Aisy Intan Nabilah ◽  
Anas Nur Azizah
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Heart Attack ◽  
Economic Value ◽  
Reproductive Process ◽  
Skin Cell ◽  
Eye Health ◽  
Cell Tissue ◽  
Salad Vegetables

ABSTRAK   Proposal ini membahas tentang inovasi baru dalam menambah nilai serta manfaat dari buah pepaya. Buah pepaya sangat familiar oleh masyarakat terutama di Indonesia, merupakan buah yang memiliki ciri fisik yaitu berwarna orange ketika sudah masak dan berwarna hijau ketika masih mentah. Pepaya merupakan buah yang mengandung banyak vitamin A dan C. Pada umumnya pepaya hanya dimanfaatkan untuk dijadikan rujak,sayur dan dimakan secara langsung. Kegunaan pepaya sebagai sumber vitamin A yang mana vitamin A bermanfaat untuk membantu proses reproduksi dan kesehatan pada mata. Selain itu pepaya juga mengandung vitamin C yang bermanfaat untuk memperbaiki jaringan sel kulit dan mengurangi resiko serangan jantung.Tentunya hal ini sangat bermanfaat bagi tubuh manusia termasuk mahasiswa. Oleh karena itu, untuk menambah daya tarik dari buah pepaya, kini diciptakan alternative baru agar masyarakat tertarik untuk mengonsumsinya, yakni dengan membuat inovasi buah pepaya menjadi swir pepaya goreng sebagai peningkatan mutu nilai ekonomi buah pepaya. Kata Kunci: pepaya, inovasi, nilai ekonomi   ABSTRACT   This proposal discusses new innovations in adding value and benefits to the papaya fruit. Papaya fruit is very familiar to people, especially in Indonesia, is a fruit that has physical characteristics, namely orange when it is ripe and green when it is still raw. Papaya is a fruit that contains lots of vitamins A and C. In general, papaya is only used for salad, vegetables and eaten directly. The use of papaya as a source of vitamin A which vitamin A is useful for helping the reproductive process and eye health. In addition, papaya also contains vitamin C which is useful for repairing skin cell tissue and reducing the risk of heart attack. Of course this is very beneficial for the human body, including students. Therefore, to increase the attractiveness of papaya fruit, a new alternative is being created so that people are interested in consuming it, namely by making papaya fruit innovation into self-fried papaya as an increase in the quality of the economic value of papaya. Keywords: papaya, innovation, economic value

scholarly journals Studi Eksperimen Jelly Lidah Buaya Sebagai Bahan Dasar Produk Hidangan Penutup (Dessert)

2020 ◽  
Vol 5 (2) ◽  
pp. 276-288
Author(s):  
Suci Sandi Wachyuni ◽  
Marya Yenny ◽  
Kadek Wiweka
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Aloe Vera ◽  
The Body ◽  
Health Value ◽  
Eye Health ◽  
Functional Value ◽  
Quantitative Data Analysis

The role of dessert in one food set menu becomes very important. Currently, many cafes or restaurants sell dessert as their main menu. Dessert products are generally sweet and fresh but often have a little functional value. In this study, researchers conducted an experimental study to make dessert innovations, namely Aloe vera jelly. Jelly is widely used in restaurants or hotels as ingredients for pudding, dessert mixes, ice jelly, to various pastry toppings. Aloe vera jelly is not only refreshing but also has health value. In addition to healthy hair and skin, aloe vera is also good for our health because aloe vera contains water that is needed for the body. Aloe vera also contains fat, protein, and carbohydrates that serve to provide energy. And aloe vera also contains vitamin A and vitamin C. Where vitamin A has a function for eye health, and vitamin C has a function to maintain immunity. The purpose of this study was to find techniques and formulations for making aloe vera jelly, to know the differences in the level of preference and level of jelly quality from several levels tested based on organoleptic assessment. The method used is an experimental method with quantitative data analysis techniques ANOVA and Duncan. The results of this study indicate that the best formulation is jelly with the addition of 10% gelatin. The majority of panelists said they liked aloe vera jelly. And there is a difference in the quality of aloe vera jelly with the use of gelatin with a percentage of 5%, 10%, 15%, 20%, and 25% in aspects of color, aroma, and texture, but not different for taste.

scholarly journals Pengaruh pemberian probiotik Lactobacillus helveticus Rosell-52 dan Lactobacillus rhamnosus Rosell-11 terhadap kadar limfosit lanjut usia

2014 ◽  
Vol 3 (1) ◽  
pp. 13-19
Author(s):  
Retno Wahyuningsih ◽  
Darmono SS ◽  
Ani Margawati
Keyword(s):  
Health Status ◽  
Vitamin E ◽  
Vitamin A ◽  
Vitamin C ◽  
Lactobacillus Rhamnosus ◽  
The Elderly ◽  
Lactobacillus Helveticus ◽  
Control Group ◽  
Quality Of Sleep

Background: Infectious disease remains a health problem for the elderly. The elderly are susceptible to infection,because the body's ability to fight infection decreases immunity. The immune status can be improved through the effortsof immunization, and nutrition. However the elderly are not sufficient to meet the nutritional needs of food, so probioticcould support nutritional adequacy.Objective: Analyze the effect of probiotic Lactobacillus helveticus Rosell-52 and Lactobacillus rhamnosus Rosell-11 onlevels of lymphocytes in the elderly in Tresna Elderly Social Institution Puspakarma Mataram, West Nusa Tenggara.Methods: This was quasi-experimental study, randomized pre-post control group design. The population is elderly aged60-75 years, involving 45 subjects were divided randomly into two groups, namely the treatment groups givenprobiotics and the control group was given a placebo. Probiotics were given for 4 weeks, with the provision of onecapsule a day. Immunity status in this study was lymphocytes. Data examined included the intake of nutrients (protein,vitamin A, vitamin C, vitamin E, Fe, Zn), health status, quality of sleep, and levels of lymphocytes in the elderly. Datawere analyzed using bivariate with different test Independent sample t-test, Mann-Whitney U test, Spearman, Pearson,and Paired t-test.Results: Increasing number of lymphocytes were significantly in the treatment group (χ ± SD: 1.84 ± 1.85) and in thecontrol group (0.95 ± 5.0). There is no relationship between intake (protein, vitamin A, vitamin C, vitamin E, Fe, Zink),physical health status, and quality of sleep with levels of lymphocytes.Conclusion: Probiotics in 4 weeks is proven to increase the number of lymphocytes in the elderly.

scholarly journals EFFECT OF MAGNETICALLY TREATED WATER ON THE QUALITY OF TOMATO

2016 ◽  
Vol 12 (2) ◽  
pp. 29-33
Author(s):  
K. O. Yusuf ◽  
A. O. Ogunlela
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Magnetic Flux ◽  
Direct Current ◽  
Mean Values ◽  
Tomato Variety ◽  
Treated Water ◽  
Who Standards ◽  
The Mean

 This study was conducted to determine the effect of magnetically treated water on the quality of tomato. The values of magnetic flux densities used for treating the irrigation water were 124, 319 and 719 G produced from electromagnet with direct current. The tomato (variety UC82B) was planted in 28 buckets in a transparent garden shed for 130 days and irrigated with magnetically treated water and non–magnetically treated water. The mean values of vitamin A and vitamin C were higher with the tomato irrigated with magnetically treated water than tomato irrigated with non – magnetically treated water. The lead was slightly higher with tomato irrigated with magnetically treated water than the non–magnetically treated water. The values of vitamin A with water treated by 124 G, 319 G and 719 G were 0.68 mg/kg, 0.74 mg/kg and 0.80 mg/kg, respectively while vitamin A for non-magnetically treated water was 0.73 mg/kg. The values of vitamin C with water treated by 124 G, 319 G and 719 G were 117.30 mg/kg, 114.03 mg/kg and 115.10 mg/kg, respectively while vitamin C for non-magnetically treated water was 113.93 mg/kg. The value of lead was 0.083, 0.090 and 0.083 mg/kg for magnetically treated water while that of non-magnetically treated water was 0.07 but WHO Standards (permissible limits) for lead in tomato is 0.1 mg/kg.Kathmandu UniversityJournal of Science, Engineering and TechnologyVol. 12, No. 2, 2016, page: 29-33 

scholarly journals Effect of Variations in Sugar Addition to the Quality of Bamboo Shoot Syrup (Dendrocalamus asper)

BIOEDUKASI ◽  
2020 ◽  
pp. 41
Author(s):  
Soleman Sayuna ◽  
James Ngginak ◽  
Merpiseldin Nitsae
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Vitamin B1 ◽  
Bamboo Shoot ◽  
Vitamin B2 ◽  
Sugar Addition ◽  
Dendrocalamus Asper

Bambu betung (Dendrocalamus asper) merupakan tumbuhan berumpun yang memiliki fase tumbuh melalui tunas (rebung). Rebung memiliki kandungan fosfor, vitamin A, vitamin C, serat mineral dan protein yang baik untuk tubuh. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh variasi penambahan gula terhadap kualitas sirup rebung betung. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan rancangan acak lengkap (RAL) untuk uji sifat organoleptik. Variasi penambahan gula yang digunakan dalam penelitian ini adalah 50%, 55%, 60% dan 65%. Hasil uji vitamin C secara berturut - turut adalah 2,112%, 3,256%, 4,136%, dan 5,016%.  Hasil uji protein secara berturut – turut untuk setiap perlakuan adalah 0,25%, 0,15%, 0,24%  dan 0,17%. Hasil uji kadar air menunjukkan 0,073%, 0,063%, 0,056% dan 0,056%. Serta hasil uji oganoleptik (kekentalan, rasa dan kesukaan) menunjukkan perlakuan terbaik terdapat pada kosentrasi gula 65% dengan nilai 3.8000, 3.4667 dan 3.6000. Hasil penelitian ini menunjukkan terdapat pengaruh variasi gula terhadap vitamin C, kadar air dan organoleptik, akan tetapi tidak memiliki pengaruh terhadap kadar protein. Perlu adanya penelitian lanjutan untuk mengetahui nilai gizi lemak, Karbohidrat, Vitamin A, vitamin B1 (Thiamin), Vitamin B2 (Ribovlavin), Fe, K, Ca, P, Na dan uji mikrooganisme.

PKM Kelompok Tani Tan Selo 1 dan Tan Selo 2 Desa Sukomaju Kecamatan Srono Kabupaten Banyuwangi Jawa Timur dalam Meningkatkan Nilai Ekonomis Pisang dan Strategi Pemasarannya

2018 ◽  
Vol 2 (2) ◽  
pp. 73
Author(s):  
Fitri Nurmasari ◽  
Raup Padillah
Keyword(s):  
Community Service ◽  
Online Shopping ◽  
Agricultural Land ◽  
Economic Value ◽  
Marketing Strategies ◽  
Service Programs ◽  
Community Service Programs ◽  
Farmer Groups ◽  
The Village

Banyuwangi Regency is one of the agricultural centers in East Java province and Indonesia. Mostly,Banyuwangi people work as farmers due to the fertil soil and wide amount of agricultural land in Banyuwangi . Thelarge number of people who work as farmers initiating the formation of farmer groups. One of the farmer groups in theSrono sub-district of Banyuwangi is the "Tan Selo 1" farmers group located in the village of Sukomaju and the "TanSelo 2" farmers group in Sukonatar village. The normal average price of one banana bunch in Banyuwangi is between50-60 thousand depending on the type and quality of bananas. Problems arise when the quantity of bananas in the marketarose, the price of 1 bunch of bananas decreases dramatically. The price of 1 bunch which is usually set at 50-60thousand drops drastically to only 20-30 thousand. This is certainly a problem for farmers in the Tan Selo group. The lackof knowledge of Tan Selo farmers about alternative variants of processed banana based products and the lack ofknowledge of the marketing strategies make it hard for the Tan Selo farmers to increase the economic value of bananaswhich have been used as an alternative income for farmers. Therefore, the solutions offered to overcome the problems offarmers include: equipping and improving farmers' knowledge about the variety of processed banana-based foods andtheir marketing strategies, conducting training to make variations on banana-based foods, conducting training oneffective marketing strategies. Overall, a series of community service programs were carried out perfectly as it expected.The percentage of participants' understanding in choosing high quality bananas is 85%, the percentage of participants’ability in processing banana-based foods is 86%, and percentage of participants who successfully sell processed foodproducts by utilizing online shopping sites is 70%

PROFIL KONSUMSI ZAT GIZI PADA WANITA USIA SUBUR ANEMIA

2019 ◽  
Vol 11 (1) ◽  
pp. 39-48
Author(s):  
Enggar Wijayanti ◽  
Ulfa Fitriani
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Chi Square ◽  
Cross Sectional ◽  
Food Recall

Latar Belakang. Anemia merupakan salah satu permasalahan gizi yang banyak terjadi di negara berkembang. Faktor gizi yang turut berkontribusi terhadap kejadian anemia diantaranya adalah kurangnya asupan zat gizi yang memengaruhi pembentukan Hemoglobin (Hb) pada penderita anemia. Tujuan. Penelitian ini bertujuan untuk mengetahui gambaran konsumsi energi, protein, zat besi, asam folat, vitamin C, vitamin A, dan seng pada subjek penderita anemia dibandingkan dengan angka kecukupan gizi (AKG) yang diduga menjadi faktor penyebab anemia. Metode. Penelitian ini menggunakan desain penelitian cross-sectional dan merupakan bagian dari penelitian “Observasi Klinik Formula Jamu Anemia” yang dilakukan pada bulan Maret-Desember 2018. Jumlah subjek sebanyak 83 orang dengan rentang usia 16-49 tahun. Data konsumsi makanan dikumpulkan dengan wawancara menggunakan food recall 24 jam dan selanjutnya dianalisis dengan program Nutrisurvey. Hasil. Hasil penelitian menunjukkan bahwa sebagian besar subjek memiliki status gizi normal. Tingkat konsumsi zat besi, asam folat, dan seng subjek kurang dari AKG, konsumsi energi dalam kategori cukup, dan konsumsi protein, vitamin A serta vitamin C lebih dari AKG. Hasil uji bivariat chi-square menunjukkan tidak ada korelasi yang bermakna antara status anemia dengan konsumsi zat gizi (p>0,05). Kesimpulan. Wanita usia subur (WUS) yang menderita anemia rata-rata memiliki tingkat konsumsi zat besi, asam folat, dan seng kurang dari AKG

scholarly journals Potential Role of Vitamins and Zinc on Acute Respiratory Infections Including Covid-19

2021 ◽  
Vol 8 ◽  
pp. 2333794X2110217
Author(s):  
Indah K. Murni ◽  
Endy P. Prawirohartono ◽  
Rina Triasih
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Large Dose ◽  
Common Cold ◽  
Potential Role ◽  
Respiratory Infections ◽  
Acute Respiratory Infections ◽  
Under Five ◽  
Short Period

Background. Vitamin C, E, D, A, zinc are considered to be essential in preventing and treating of acute respiratory infections (ARI) including COVID-19. Methods. We reviewed published studies evaluating the potential roles of these vitamin and zinc for ARIs and COVID-19 using Medline database, medRxiv, and bibliographic references. Results. Vitamins C, D, and E did not reduce incidence of common cold in general, but vitamin C reduced by half in population with physical and environment stresses. Vitamins C and E shortened duration and reduced severity of common cold. A large-dose vitamin A had no effect on recovery from pneumonia. Zinc improved clinical deterioration and pneumonia duration in under five. The effect on preventing COVID-19 morbidity and related-death was lacking. Conclusions. Although the effects of vitamins and zinc on ARIs including COVID-19 were inconclusive, taking these for a short period during pandemic may be beneficial when there is risks of deficiency.

scholarly journals Vegetables, Potatoes and Their Products as Sources of Energy and Nutrients to the Average Diet in Poland

2021 ◽  
Vol 18 (6) ◽  
pp. 3217
Author(s):  
Hanna Górska-Warsewicz ◽  
Krystyna Rejman ◽  
Joanna Kaczorowska ◽  
Wacław Laskowski
Keyword(s):  
Cluster Analysis ◽  
Vitamin A ◽  
Vitamin C ◽  
Vitamin B6 ◽  
Dietary Energy ◽  
Sodium Potassium ◽  
Vegetable Products ◽  
Kohonen Neural Networks ◽  
Calcium Phosphorus ◽  
Total Fat

The aim of our study was to analyse vegetables, potatoes and their products as sources of energy and nutrients in the average diet in Poland. Representative data of the 2016 Household Budget Survey from 36,886 households were used. This is the largest study sample in Poland, so we generalized the conclusions to the whole population using the statement ‘average diet’. We analysed three main product groups: vegetables, vegetable products, and potatoes and potatoes products, dividing them into 14 subgroups (e.g., tomatoes, cabbage, carrots, other vegetables, and mushrooms). The percentages of energy, protein, carbohydrates, total fat, nine vitamins (thiamine, riboflavin, niacin, vitamin B6, folate, vitamin C, vitamin A, vitamin D, and vitamin E), seven minerals (calcium, phosphorus, sodium, potassium, iron, magnesium and zinc), and fibre from the analysed food subgroups are presented. Additionally, the influence of household characteristics on the supply of energy and nutrients from each subgroup of vegetables, potatoes, and their products was evaluated using cluster analysis. In the analysis, R programme and Kohonen neural networks were applied. Our study showed that vegetables, potatoes, and their products provide 7.3% of daily dietary energy supply. Vegetables contribute more than 20% of the supply of six nutrients: vitamin C (51.8%), potassium (32.5%), folate (31.0%), vitamin A (30.6%), vitamin B6 (27.8%), and magnesium (20.2%), as well as fibre (31.8%). Cluster analysis distinguished three clusters that differed in nutritional supply from vegetables, potatoes, and their products. Educational level, income measured by quintile groups, village size, socio-economic characteristics, urbanization degree, and land use were the most important factors determining differences between clusters.

scholarly journals Phytochemical changes in mango fruit in response to Alternaria alternata infection

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 227-232 ◽  
Author(s):  
Jiao Li ◽  
Liangang Mao ◽  
Yanning Zhang ◽  
Lan Zhang ◽  
Hongyun Jiang
Keyword(s):  
Superoxide Dismutase ◽  
Vitamin C ◽  
Fruit Quality ◽  
Alternaria Alternata ◽  
Enzyme Activities ◽  
Phenylalanine Ammonia Lyase ◽  
Titratable Acidity ◽  
Mango Fruit ◽  
Malondialdehyde Content

Changes in mango fruit quality, malondialdehyde content, and enzymatic activities in response to pathogen Alternaria alternata infection were studied. A. alternata significantly affected the appearance of mango fruit at 5 and 7 days after treatment (DAT). The quality of pathogen-infected fruit first showed a significant decrease in titratable acidity and vitamin C content and a significant increase in pH since 3 DAT. The malondialdehyde content was higher than that in the untreated controls at 3 and 7 DAT. The enzyme activities of ascorbate peroxidase and polyphenol oxidase showed significant increases since 3 DAT. Significant increases in l-phenylalanine ammonia-lyase and superoxide dismutase activities were observed at 7 DAT. These results indicate that A. alternata infection first significantly affects some biochemical constituents and enzyme activities in mango fruit since 3 DAT and that there was no significant effect on appearance until 5 DAT.

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