Tejasari Tejasari
Agricultural Technology Faculty, Jember University

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PERUMUSAN STRATEGI PENINGKATAN MUTU TEKNIK PRODUKSI IKAN GURAMI (Osphronemus gouramy) BERDASARKAN METODE FORCE FIELD ANALYSIS (FFA) Malika, Uyun Erma; Tejasari, Tejasari; Hani, Evita Soliha
Jurnal Sosial Ekonomi Pertanian Vol 6, No 1 (2012)
Publisher : Jurnal Sosial Ekonomi Pertanian

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Abstract

Carp (Osphronemus gouramy) is one kind of freshwater fish that can be farmed in the pond. This research was conducted to: (a) evaluate the quality of carp farming technique of segmentations of seeding, nursery, and growing based on SNI: 01-6485.3-2000 (standard production of carp seeding and nursery) and SNI: 01-7241-2006 (standard production of carp growing segment in the pond), (b) analyze the cost efficiency of carp farming in each segmentation, (c) formulate development strategies of carp cultivation techniques in each segment. Research area was determined by purposive method. The research applied descriptive method, and sampling was conducted by snowball sampling of 16 respondents. Data were analyzed by calculating the percentage of the conduct of cultivation technique quality, R/C ratio, and Force Field Analysis (FFA). The results of evaluation of the quality of cultivation techniques showed that the percentage of production quality conduct level of carp production for the segmentation of growing at pre-production stage was 53.67%, at production stage was 60.00%, and at harvesting stage was 70.00%. Meanwhile, at seeding segment, the percentage of production quality was 67.20%, at production stage was 63.70%, and at harvesting stage was 68.70%. R/C ratio in growing segment was 1.39 and in seeding segment was 1.48, which means that both of the segments of carp farming were feasible to manage. Based on FFA analysis, the strategies that need to be done are conducting human resource empowerment (farmers) by appropriate technology innovations, institutional strengthening of farmer groups, conserving natural resources, and improving cooperation between farmers with local marine and fisheries department. Keywords: Strategy, carp (Osphronemus gouramy), quality, Force Field Analysis (FFA)
Strengthening Community Food Security through Posyandu Cadre and Midwife Empowerment Action Program Tejasari, Tejasari; Nuryadi, Nuryadi; Rokhmah, Dewi
International Journal on Advanced Science, Engineering and Information Technology Vol 5, No 3 (2015)
Publisher : International Journal on Advanced Science, Engineering and Information Technology

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Abstract

Community food security means fulfilment of energy and nutrients of every community member from daily food consumption intake. Non-fulfilment of these requirements led to the incidence of malnutrition in the community, which marked by the emergence of nutritional problems among the nutrition vulnerable groups, such as low body weight of under five  years olds children, malnourished including stunting children. Food and nutritional insights of  the community program actors, such as posyandu and nutrition cadres, and midwives plays an important role in efforts to prevent and repair the problem of malnutrition in young children, especially from the lower to middle income groups. Therefore, empowerment posyandu cadres, nutrition cadres, and midwives  through briefing mastery of knowledge (cognitive competence) food, nutrition, and nutritional status, is the critical point of community food security. The purpose of this descriptive pre-post design  study is evaluate the effect of  the short nutrition class program on the increase of food, nutrition, and health knowledge of posyandu cadres,  nutrition cadres, and  midwives who play an important roles in handling  the vulnerable malnourished families with  infant and under fives children whose body weight below the red line standard (BGM) or stunting.  The cadre and midwives subject was selected from the high stunting problem villages in the Sumbersari district in Jember. By 75 percent of active posyandu cadre  and  all midwife  in  the  high prevalence malnourished regencies were selected   as subject.  After  following the action program  of nutrition class  about nutritious food for the family, most of participants (80 %) increased their food nutritional insights. Similarly, after participated in pregnancy nutrition class program,  the insight knowledge of the majority (95%) of the midwives on pregnancy nutrition increased, proper and correct. After attending the balanced nutrition class  by 75 percent of subject increased insight of balanced diet for family.
PROTEIN DENSITY AND QUALITY OF KORO KRATOK (Phaseolus lunatus L. Sweet ) AND KACANG TUNGGAK (Vigna unguiculata L. Walp) Tejasari, Tejasari
UNEJ e-Proceeding 2016: Proceeding of 1st International Conference on Medicine and Health Sciences (ICMHS)
Publisher : UNEJ e-Proceeding

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Abstract

Proteins are macronutrient, plays important roles inhuman health. It is essential to life because it is avital par of the nucleus and protoplasm of every cell.The outer layers of skin, the hair, and the nailsconsist of almost entirely of an insoluble proteincalled keratin. The most active and abundant tissuesof the body – the muscles and glandular organs- arehigh in protein content. Lean muscles, heart, andliver contain 17-21 percent protein. Connectivetissues consists mainly of protein. Blood carries theimportant iron-containing protein hemoglobin in redblood cells. Therefore, the 50 gram dailyrequirement is a must to be fulfilled.Protein are larger and more complex moleculesthan those of either fats or carbohydrate. The largemolecules of protein made up of great number ofamino acids. The number of difference amino acidsin the molecules of certain protein varies from 8 to18 according to the size and complexity of themolecules of different protein. The number andcomposition of essential amino acids of proteindetermine utility of the protein for human health.Human obtain proteins from animal and plant foodsources. Nuts food group is plant origin of foodprotein since it contain high protein, range from 17-30 percent. Koro kratok (Phaseolus lunatus L. Sweet)and kacang tunggak ( Vigna unguiculata (L.) Walp)(Kasno and Achmad, 1988) are kinds of nut thathave high protein content. However, its highamount of protein does not explain utilizing of thenut protein for human health. Intake of 50 gramprotein does not explain the quality of protein.Therefore, it is important to evaluate the quality nutprotein.
EVALUASI EFEK KONSUMSI MIE BIJI ALPUKAT GORENG DAN OSENG BUNCIS SERTA DAGING KAMBING TERHADAP KADAR GULA DARAH PENYANDANG NIDDM Tejasari, Tejasari
JURNAL AGROTEKNOLOGI Vol 6 No 01 (2012)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Diabetes mellitus (DM) is a metabolic disease related to insulin deficient and or resistant that lead to hyperglycemic or blood glucose level higher than normal value (120 mg/100mL). Prolong hyperglikemc emerging the chronic effect such as retino, nefropati, and neuropati diabetic that decrease child growth and working performace. Balance diet with bioactive compound that stimulated pancreatic function or insulin secretion is one effort for stabilizing blood glucose level. This cross sectional research were aimed to evaluate the effect of functional diet of fried alvocado seed noodles,bean, and goat flash on blood glucose level of NIDDM subject. The functional diet consumed as breakfast for two weeks decreased blood glucose by 14.1 percent.Keywords : avocado noodle, functional diet, Diabetes mellitus(DM), blood glucose level
KARAKTERISTIK FISIK, NILAI GIZI, DAN MUTU SENSORI SOSIS LELE DUMBO (Clarias gariepinus) DENGAN VARIASI JENIS DAN KONSENTRASI BAHAN PENGISI Anggraini, Dyah Riska; Tejasari, Tejasari; Praptiningsih S., Yhulia
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Catfish can be processed into food products with high economical value such as a sausage. On the process of making a sausage needs a filler. The amount of the filler needed depends on the basic material and filler used. MOCAF and maizena are potential as the filler because it can hold the water content which is very important to the characteristics of a good and favorable sausage. The objective of this research is to know the exact type and concentration of filler on the process of making a good characteristics dumbo catfish sausage. This research used a complete randomized block design through 2 x 3 factorial pattern. The first factor is the type of filler (5%, 7,5%, and 10% based the % weight of the grinded fish meat), while the second factor is the concentration of the filler content added (% of the weight of the minced fish meat) covering 3 level of treatments as follows: 5% (B1), 7.5% (B2), 10% (B3).The data is analyzed by ANOVA and if there is a differences, it is continued by DMRT 5% test. The sensory data was processed using chi square test. Best treatment is decided by effectivity test. The best sausage treatment is proximate tested. The result shows that A1B1 (MOCAF 5%) is the best treatment. The sausage demonstrated lightness value of 71,41; texture value 174,87 g/5mm; cooking loss 0,0416%; the sliced visible is compact; water content 64,76%; protein content 17,96% ; fat content 4,88%; ash content 1,25%; carbohydrate content 10,10%; sensory of preference color 64%; taste 76%; texture 64%; aroma 40% and overall 68%.Keywords: catfish sausage, filler, sausage quality
INDEKS GLIKEMIK NUGET TEMPE SAWI PECAY Meiflorisa, Ertriani Anindya; Tejasari, Tejasari; Giyarto, Giyarto
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Nowadays, healthy food with low glycemic index is very usefull to people with diabetes mellitus because it will not increase blood sugar levels quickly. The purpose of this study was to know the glycemic index values of nugget made from tempeh and pecay, and evaluate macro nutrient density of the nugget. In this research used glycemic index (GI) test for subject with healthy criteria. Each formula consisted of nugget from tempeh and pecay, P1 (40% tempeh : 30% pecay : 25% flour : 5% tapioca), P2 (45% tempeh : 25% pecay : 25% flour : 5% tapioca), P3 (50% tempeh : 20% pecay : 25% flour : 5% tapioca), P4 (55% tempeh : 15% pecay : 25% flour : 5% tapioca), P5 (60% tempeh : 10% pecay : 25% flour : 5% tapioca) and P6 (65% tempeh : 5% pecay : 25% flour : 5% tapioca). The best formula is the nugget made with from 55% tempeh : 15% pecay. That formula has value of glicemic index were 22%, moisture content were 50%, ash content were 2,4%, fat content were 19%, protein content were 54,6%, carbohydrates content were 24%. The dietary fiber as Insoluble Dietary Fiber were 22,46%, Soluble Dietary Fiber were 2,26% and Total Dietary Fiber were 24,72%. Keywords: nugget, tempeh, pecay, glycemic index
KONSUMSI MINUMAN NUTRAFOSIN BERISI INULIN DAN FRUKTOOLIGOSAKARIDA (FOS) MENURUNKAN KADAR TRIGLISERIDA PENDERITA DISLIPIDEMIA Tejasari, Tejasari
JURNAL AGROTEKNOLOGI Vol 5 No 02 (2011)
Publisher : Faculty of Agricultural Technology, University of Jember

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Abstract

Food contains nutrients, including carbohydrate which has major role in energy production needed for internal and external activities. Several kinds of carbohydrate, such as inulin (fruktan) and fructooligosacharides (FOS) were proven be able to modify physiologic and biochemical process, specifically fatty acids and cholesterol metabolism. These fact showed that this both carbohydrate compounds biologically active in influencing blood lipid profile, including tryasilglycerol (TAG) or tryglycerides. Both compounds have been claimed as functional food ingredients. Health effect of inulin and FOS will be emerged if the subject has enough energy and nutrient intake. In Indonesia, clinical trial of health effect of functional food ingredient on human is difficult to be done because of problem in controlling entirely the subject food consumption. This study was done on dyslipidemic subject that fulfill inclusion requirement and willing (informed consent) to follow all experiment procedures for 21 days, with their daily food consumption pattern as usual. Dyslipidemic subjects are out patient in Subandi Hospital in Jember. Therefore, they have been given nutrition consultation from specialized medical doctor in cardiovascular diseases and from nutrition unit as well. This experiment aims to evaluate the effect of inulin and FOS intake from Nutrafosin beverage consumption on tryglycerides level of dyslipidemic whom their consumption pattern was as usual. Food consumption data was gained through 24 hours Recall Method for 3 days. Energy requirement was determined based on relative body weight (RBW). This experimental study was a clinical trial as a pararel matched pairs design. The intended sample were choosen from accesible population thru non-probability and consecutive sampling. One cup of Nutrafosin beverage contained 2 g inulin powder and 50 ml FOS that given by single blinding placebo designed to 16 dislipidemic subject for 21 days consumption orally. Tryglycerides level measurement was done at 0 days and 22th days. The tryglycerides level difference between before and after treatment from placebo and treatment groups was analyzed using statistical T-test pair at 95 % confidence interval. The result showed that Nutrafosin beverage consumption by dyslipidemic for 21 days decreased trygycerides by 18.5 percent, significantly (Tc= 1,108 < Ttab = 2,365).Kata kunci : inulin, fructooligosacharide (FOS), tryglycerides, dysl ipidemic, dietary fibreconsumption pattern