Joko Teguh Isworo
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ANALISIS AKRILAMIDA PADA KRIPIK DAN KUDAPAN GORENG DARI UMBI-UMBIAN Aminah, Siti; Isworo, Joko Teguh
PROSIDING SEMINAR NASIONAL Vol 2, No 1 (2010): Kesehatan Masyarakat, Olahraga, Gizi, dan Pangan
Publisher : Universitas Muhammadiyah Semarang

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Potential high acrylamide formation in food starch source prepared with pan frying. This study aims to: measuring and describing levels of acrylamide in snacks and chips from tubers. Diskriptif research designed to test 2 times. Materials used include: “talas”, potato, cassava and sweet potatoes, cooking oil, the standard acrylamide and other reagents. Tubers made snacks and chips, each performed with a frying pan and processing pengovenan. Acrylamide analysis performed by the method of High Performance Liquid Chromatography (HPLC) (Simanjuntak et al., 2004,). Diskriptif analyzed data with the help of SPSS version 15 and presented diskriptif. The results of analysis on acrylamide levels in the “timus” snack highest good sweet potato fries or oven, respectively 65, 244 mcg / g ± 2, 192; 65.425 mcg / g ± 2, 268, lowest in both fried potato croquettes or oven, each of each was 42.590 mcg / g ± 0.000; 43, 012 mcg / g ± 0, 074. Similarly, the highest in the chips are potato chips, fried and oven whether each for 111, 391 mcg / g and 0000 ± 99, 895 mcg / g ± 4702, whereas the lowest levels are in fried potato chips as many as 13,023 mcg / g ± 0000. To do further research about the effects of long storage of materials tubers after harvest and non enzimatis Browning reactions during the processing of acrylamide formation and the influence of early treatment on the tubers before processing to minimize the formation of acrylamide.
PRAKTEK PENGGORENGAN DAN MUTU MINYAK GORENG SISA PADA RUMAH TANGGA DI RT V RW III KEDUNGMUNDU TEMBALANG SEMARANG Aminah, Siti; Isworo, Joko Teguh
PROSIDING SEMINAR NASIONAL Vol 2, No 1 (2010): Kesehatan Masyarakat, Olahraga, Gizi, dan Pangan
Publisher : Universitas Muhammadiyah Semarang

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Praktek penggorengan akan mempengaruhi kualitas minyak dan makanan yang digoreng. Penelitian ini bertujuan untuk mengetahui praktek penggorengan dan mutu minyak sisa pada rumah tangga. Rancangan penelitian ini adalah diskriptif analitik, informasi praktek penggorengan diperoleh dengan wawancara, mutu minyak goreng sisa diketahui dengan analisis Free Fatty Acid (FFA) dan bilangan peroksida. Sampel 20 orang dari 59 populasi, sampel minyak goreng sisa diperoleh dari responden. Analisis FFA menggunakan prosedur Sudarmadji, et al (1997) sedang bilangan peroksida dengan metode AOCS Cd 8-53 dalam Nielsen  (1996). Hasil wawancara menunjukkan sebanyak 75 % responden menggunakan minyak goreng curah. Dalam penggorengan digunakan minyak goreng sisa yang ditambahkan minyak segar, minyak goreng yang sama digunakan untuk menggoreng beberapa macam makanan. Tidak ada perlakukan untuk merawat/menyimpan minyak goreng sisa yang masih akan digunakan lagi. Kadar FFA dan peroksida secara keseluruhan lebih tinggi dari ketentuan SNI untuk minyak segar. Kadar FFA tertinggi sebanyak 8,335 %, terendah 0,479 %, bilangan peroksida tertinggi 93,394 meq peroksid/kg fat, terendah 0,990 meq peroksid/kg fat. Penyuluhan tentang praktek penggorengan dan perawatan /penyimpanan minyak diperlukan untuk mempertahankan mutu minyak dan makanan goreng.
PERAN TAWAS TERHADAP PERURAIAN PROTEIN IKAN TONGKOL -, Nurrahman; Isworo, Joko Teguh
PROSIDING SEMINAR NASIONAL Vol 1, No 1 (2008): CONTINUING MEDICAL AND HEALTH EDUCATION (CMHE) | Peran Biomolekuler dalam Pen
Publisher : Universitas Muhammadiyah Semarang

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Beberapa produsen ikan asap di daerah Bandarharjo Semarangmenggunakan tawas sebagai perendam ikan sebelum diasap. Penelitiandilakukan dengan cara merendam ikan tongkol dalam larutan tawas 0, 3, 6 dan 12 persen selama 1 jam. Secara umum pemberian tawas dalam larutan dapat mempengaruhi kadar protein, kadar nitrogen terlarut, kadar asam amino, dan kadar protein terlarut pada ikan yang direndam. Ada kecenderungan semakin tinggi konsentrasi tawas yang digunakan untuk merendam semakin tinggi pula kadar nitrogen terlarut, kadar asam amino dan protein terlarut. Penggunaan tawas dalam larutan juga mengeluarkan material dari daging ikan tongkol yang direndam ke larutan perendam, semakin tinggi konsentrasi tawas semakin tinggi material yang keluar. Tawas dapat menguraikan makromolekul proteinmenjadi mikro molekul seperti nitrogen terlarut dan asam amino. Dan tawas dapat mempengaruhi kelarutan protein menjadi lebih larut dalam air.Kata Kunci = Tawas, Ikan Tonkol dan Protein
PENGARUH PENYIMPANAN PADA SUHU RENDAH TERHADAP UMUR SIMPAN DAN TOTAL BAKTERI AIR SUSU IBU ( ASI ) Aminah, Siti; Isworo, Joko Teguh
PROSIDING SEMINAR NASIONAL 2004: PROSIDING SEMINAR NASIONAL HASIL-HASIL PENELITIAN
Publisher : Universitas Muhammadiyah Semarang

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Mothers milk is a fat emulsion in protein, lactose and organic salts which is secreted by both mother bosom gland, as  especialis food to baby.  Giving of mothers milk until 4 month of the babys age ( exclusive ASI)  have fulfilled requirement of food to  baby. To mothers work, giving of exclusive ASI (mothers milk) is unworkable  properly.One of the alternative to be able to give ASI fully by  conducting  of storage ASI at low tentperoture. Results of research  indicated  that  there  was  change  which striking  at colour, flronta, acidity (pH) and  consistency up to the fourth days of storage. Change of cotrsistency  and aroma happened at the fifth days of storage, this matter showed that the  duration  of storage of ASI at the low temperature is 4 day. Analysis to  total of bacteria indicated  that the duration of storage do not have an effect on total of bacteria of ASI kept.
PENGARUH PENAMBAHAN TAWAS TERHADAP SIFAT MIKROBIOLOGI, FISIK DAN LAMA SIMPAN MIE -, Nurrahman; Isworo, Joko Teguh
JURNAL LITBANG Vol 3, No 2 (2007): Penelitian, Pengembangan dan Pengabdian
Publisher : JURNAL LITBANG

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Boilling noodle by tawas solution was decrease sum of microbes and increaselong time of storeage. Higher concentration of tawas solution had effect decrease sum of microbes and increase long time of storeage. The research result was be analysis by ANOVA on 0.05 significant thas this was effect boiling by concentration of tawas solution on total of microbes and long time of storeage on noodle. Boilling noodle by tawas solution had trend increase noodle elasticity, although the effect was not significant.Key words : tawas, property of microbiologi, property of fisic and long time ofstoreage
Hubungan Status Gizi, Asupan Bahan Makan Sumber Purin dengan Kadar Asam Urat pada Pasien Hiperuresemia Rawat Jalan di Rumah Sakit Tugurejo Semarang Silviana, Hana; Bintanah, Sufiati; Isworo, Joko Teguh
Jurnal Gizi Vol 4, No 2 (2015): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.4.2.2015.%p

Abstract

Hyperurisemia is a disease that marked by sudden and recurrent attacks with a very painful pain as a result of high levels uric acid in the blood that exceed normal limits. Normal levels of uric acid for women is 2,4 to 5,7 mg/dl blood and for man is 3,4 to 7 mg/dl blood. The cause hyperuricemia is a metabolic disorder since birth, consumption of foods high purines, body weight, and the amount of alcohol. The general research purpose of this study is to determine the relationship of nutritional status and intake of purine source with uric acid levels of outpatientswith hyperuricemia in hospital Tugurejo Semarang.The type of reaserch is explanatory research with crossectional approach. The number of sample are 22 outpatients in hospitals Tugurejo Semarang. Univariate analysis will be undertakento present the frequency distribution data. The Shapiro-wilks test was used to analysis the normality distribution both of datas .Bivariate analysis to examine the relationship between two variables will be done by the pearson correlation test, and by the spearman rank test.The result of study showed there are 12 persons of samples (54,5%), are 51-70 years old.There are 8 persons of samples (36,4%) were yunior levelsof education and there are 12 persons of samples (54,5%) have the most fat of nutritional status. Based on the intake of purine source material feeding as many as 22 samples (100%). Uric acid levels by about 16 samples (72,7%)?.Statistical analysis showed the significant relationship (pv =0,000) between the nutritional status and the level of uric acid of blood. The study showed the significant relationship (pv =0,038), between the level of purine uric intake and the level of uric acid of blood.Key words : nutritional status, purine intake, level of uric acid
Hubungan Indeks Massa Tubuh (IMT) Dengan Kadar Gula Darah Penderita Diabetes Mellitus (DM) Tipe 2 Rawat Jalan Di RS Tugurejo Semarang Adnan, Miftahul; Mulyati, Tatik; Isworo, Joko Teguh
Jurnal Gizi Vol 2, No 1 (2013): Jurnal Gizi Unimus
Publisher : Jurnal Gizi

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Diabetes mellitus is a disease characterized by an increase in glucose / blood sugar (hyperglikemi) due to chronic reduction or absence of insulin (Iqbal, 1996). That central obesity is one of the factors that influence the incidence of type 2 diabetes. Excessive fat deposits in the body can cause insulin resistance that affect blood sugar levels of people with diabetes mellitus (Waspadji, 2004). BMI is one way to determine the nutritional status is used to determine whether a person is obese or not. BMI has nothing to do with blood sugar levels with DM (Hartono, 2006). The general objective of this study was to determine the relationship between Body Mass Index (BMI) with blood sugar levels of type 2 diabeticpatients. This type of research is the explanation of research in the field of clinical nutrition. The method used is survey method with cross sectional approach. The study population was all patients with type 2 diabetes mellitus in the hospital outpatient clinic of Internal Medicine Tugurejo Semarang. Data collected at the outpatient patient in June-July 2011. Samples were taken as many as 37 people who meet the inclusion criteria. Types of data collected is the primary data and secondary data. Analysis of the data used is the univariate analysis to determine the frequency distribution characteristics of the sample, Kolmogorov Smirnov testto determine normality of data, and Spearman test rating to determine the relationship between two variables is the dependent variable and independent variables. Results showed that the characteristics of patients with diabetes mellitus are mostly women (78.4%). The biggest age group in the age group 46-60 years (73%). Education is the largest school graduate school / vocational high (24.3%). Most jobs are housewives (59.5%). Most of the value of IMT in the group from 25 to 29.9 (51.4%). Blood sugar levels during most of> 200mg/dl (70.3%). Statistical analysis showed no relationship between values of BMI with blood sugar levels of type 2 diabetic patients with p value 0.000 (<0.05) and r = 0.201.In conclusion the higher value of IMT with diabetes mellitus type 2 the higher the blood sugar levels.Keywords: Diabetes Mellitus, Body Mass Index, blood sugar levels.
Praktek Pemilihan Makanan Kemasan Berdasarkan Tingkat Pengetahuan Tentang Label Produk Makanan Kemasan, Jenis Kelamin, dan Usia Konsumen di Pasar Swalayan ADA Setiabudi Semarang Devi, Vania Chandra; Sartono, Agus; Isworo, Joko Teguh
Jurnal Gizi Vol 2, No 2 (2013): Jurnal Gizi UNIMUS
Publisher : Jurnal Gizi

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Today, many consumers in Indonesia who do not attention to the selection ofpackaged foods based on food labels are listed in the packaged food. There are several factors that can influence consumer behaviour towards the selection of packaged foods, such as age, income, gender, education, and work status. According to the research Asmaiyar (2004) women are more conscientious consumers read food packaging labels before deciding to purchase a consumer packaged foods than men. High level of education is also a contributing factor consumers to be more careful in choosing packaged foods. The purpose ofthis research was to determine the selection of food packaging based practice knowledge level, gender, and age of consumer visitors Supermarket ADA Setiabudi Semarang.  The type of the research is Explanatory, it’s mean to explain the relations between one variabel and the other or how one variable affects the other variable. The method used was a survey by questionnaire.  The approach of study is crossectional and the research population is an affordable all visitors Supermarket ADA Setiabudi Semarang who buy packaged foodproducts. The sample of this study is taken using a quota sampling method, with the number of samples were 68 samples, consisted of 34 men and 34 women. The age of samples were between 17 to 65 years.  The results showed that 82.1% rate of good knowledge, 61.8% female respondents, and 57.6% aged adults are categorized properly in practice the selection of packaged foods. Data analysis using chi square test and  Pearson correlation. There was  a relationship betweenthe level of knowledge with practice selection of food packaging as well as gender and age is a risk factor in the selection of food packaging practices.
KADAR PROTEIN, VITAMIN C, DAN SIFAT ORGANOLEPTIK BUBUR BAYI DARI CAMPURAN TEPUNG KECAMBAH KACANG-KACANGAN DAN JAGUNG Junaidi, Mohammad; Isworo, Joko Teguh
JURNAL PANGAN DAN GIZI Vol 2, No 3 (2011): Kajian Pangan dan Gizi
Publisher : JURNAL PANGAN DAN GIZI

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Legumens is a protein recources with corns are completing each other. The goal of this research is to know the profile of protein, vitamin C, and organoleptic characteristic of baby’s porridge from mixture of legumens sprout and corn flour. Variation of the mixture of sprout from legumens (soybean, brown bean and mung bean (50%,75%) and sprout of corn (25%,50%). The result of the research shows that there is an influence from variety of the mixture of legumens sprout and corn flour toward contents of protein, vitamin C, and organoleptic characteristic (color, taste, and texture). The highest protein contents in the mixture of sprout of brown bean 75% and corn 25% (18,389 g %) and vitamin C in the mixture of sprout of brown bean 50% and corn 50%, (20 mg %) and organoleptic characteristic in the mixture of sprout of brown bean 75% and corn 25% with the score 4,75.
PENGARUH LAMA FERMENTASI PADA PRODUKSI MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK -, Ngatemin; -, Nurrahman; Isworo, Joko Teguh
JURNAL PANGAN DAN GIZI Vol 4, No 8 (2013): Kajian Pangan dan Gizi
Publisher : JURNAL PANGAN DAN GIZI

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Virgin coconut oil Virgin coconut oil (VCO) is obtained from fresh coconuts (non-copra) and processed without high-temperature and chemicals. The purpose of the study was to determine the effect of fermentation VCO to the yield, physical properties (density, refractive index), chemical properties (saponification number, acid number, and the number peroksidan), and organoleptic properties (color, aroma, and viscosity). Materials research is the fruit of the coconut meat Typical types (Cocos nucefera lin). The study design used a completely randomized design with duration of fermentation 14, 16, 18, 20, 22, and 24 hours with 4 replications. The results showed no effect on the fermentation yield and physical properties of VCO that includes specific gravity and refractive index, but significantly affect the chemical properties including acid number, saponification and peroxide. Hedonic test the VCO, long fermentation affect the color and viscosity, but does not affect the scent. The yield of the highest VCO in 24-hour fermentation period which is 22%, the highest density in the fermentation of 22 hours is 0.910 g / cm 3 and the highest refractive index of 0.1515 at 24 hours of fermentation. Saponification high of 27.65 mg KOH / g, the lowest value acid value 0.567 mg KOH / g, and the lowest peroxide 1,120 meq / kg at 16 hours of fermentation. A panelist on the level of the highest color 3.3 24 hour fermentation, the aroma of 3.0 A levels at 22 hours of fermentation and viscosity of 2.95 in 16-hour fermentation period.