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The Effect Of Antioxidants Addition On The Characteristics Of Palm Oil Base Food Grade Grease Yanto, Tri; Naufalin, Rifda; erminawati, Erminawati
Jurnal Teknologi Pertanian Vol 14, No 1 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Palm oil has been reported in many studies to be  potential as main ingredient for food grade grease base oil, but it  has  lower oxidative stability as compared to mineral oil. The addition of antioxidants can delay the oxidation reaction on food grade grease. This research aimed to study the effect of different type of antioxidant (TBHQ, BHT, combination of TBHQ and BHT) and different concentration of antioxidant (0, 0.1, 0.2, 0.3, 0.4, and 0.5%) on food grade grease characteristics. Several physychochemical variables such asoxidative defect test, melting point, pH and texture were observed. The results showed that different antioxidant  caused the differences on melting points; and different  antioxidant concentrations caused the differences on melting points and textures. According to zero-one analysis, the best performance was obtained from food grade grease formulated with combination of tert-butyl hydroquinoneand butylated hydroxytolueneantioxidant at 0.3% concentration. This food grade grease had specific characteristics as follow: 1a level of oxidative resistance; 125 °C of melting point; 7 of pH and 5.8 mm/s (NLGI 2) of texture. Keywords: food grade grease, palm oil, tert-butyl hydroquinone, butylated hydroxytoluene
APLIKASI PENGAWET ALAMI BUAH KECOMBRANG (Nicolaia speciosa) PADA NUGGET AYAM Naufalin, Rifda; Erminawati, Erminawati; Herastuti, Herastuti
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Kecombrang (Nicolaia speciosa Horan) is one of plant tree species, contains active compounds such as polyphenols, alkaloids, flavonoids, steroids, saponins, and essential oils which exhibit antimicrobial and antioxidant activity. This research was aimed to study effect of form and concentration of Kecombrang fruit extract to chemical characteristics, microbial characteristics and sensoric characteristics in chicken nugget. The research used Randomized Block Design (RBD) with 9 treatment combinations and conducted in triplicates. The treatments tested were form of Kecombrang fruit extracts; extract, suspension, nanoencapsulan-powder; and the Kecombrang fruit extract concentrations: 1% 2% and 3%). Result of the research showed that nanoencapsulan powder of Kecombrang fruit successed to extend the chicken nugget self life, such as: to inhibit microbe growing. Nanoencapsulan-powder of Kecombrang fruit extract at concentration of 3% was more effective in reducing total bacteria, total plate-count and total mold-yeast-count, and lowering Formol-value.Keywords: nanoencapsulan powder of Kecombrang fruit, chicken nugget
Keberadaan Boraks Pada Makanan Jajanan Di Kota Banjarbaru Rusadi, M. Ilham; Rahmawati, Rahmawati; Erminawati, Erminawati
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 13, No 1 (2016): Jurnal Kesehatan Lingkungan Volume 13 No. 1, Januari 2016
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

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Abstract:  Boraks availability on food hawker at Banjarbaru city. Pentol bakso is a very popular food in Banjarbaru City. Almost all walks of life loved this dish because flavors are tasty and the prices are cheap so not surprised if traders bulb meatballs mushrooming in every area. To meet the standard that favored consumers save time and extend the bulb meatballs, many merchants are not responsible for adding chemicals that are actually prohibited from foods like boraks. This research aims to know the existence of boraks and factors which determine the presence of boraks on food hawker bulb meatballs sold around Field Murjani. The type of research used are descriptive i.e. describing the existence of boraks, level of knowledge, and merchant processing on food hawker pentol bakso sold around the field with the approach of cross sectional Murjani. The results of laboratory examination showed that all samples taken from the pentol bakso traders selling in the vicinity of the field there is no boraks Murjani. All merchants using only food additives are allowed in processing pentol bakso. It is supported most traders have a good knowledge about the food additives. The traders expected that pentol bakso still give priority to safety and security of consumers  economic interests above personally by not entering the banned food additives into processed food products. Keywords: Food snack, Boraks 
Hubungan Kecerdasan Emosional dan Motivasi Terhadap Hasil Belajar Mata Kuliah Bahasa Inggris di Jurusan Kesehatan Lingkungan Politeknik Kesehatan Kemenkes Banjarmasin Erminawati, Erminawati; Santoso, Imam
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 11, No 1 (2014): Jurnal Kesehatan Lingkungan Volume 11 No. 1 Januari 2014
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

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Abstract : Relationship of Emotional Intelligence and Motivation on Learning Outcomes of English in the Environmental Health Departmen of Health Polytechnic Banjarmasin. The background of this research are 1) As a supporting subject of competencies  English  needs to get serious attention given the current health workers must have good communication skills in public. 2) English is still regarded as a difficult subject 3) There are still students who attend English language classes not because of her interest,. The purpose of the study was 1) to determine the effect of emotional intelligence on learning outcomes, 2) to determine the effect of motivation on learning outcomes, 3) to determine the effect of emotional intelligence and motivation together on learning outcomes. The design study was a descriptive study with cross sectional approach. The results showed the value of p = 0.788> α = 0.05 then H0 was accepted; meaning that there was no significant positive relationship and emotional variables on learning outcomes. Similarly, for the variable of motivation on learning outcomes there was also a positive and significant relationship was indicated by a value of p = 0.929> α = 0.05 then H0 is accepted. Suggestion 1) that prior to learning both physically and mentally to be ready to accept what is presented by lecturer, 2) should be within the student must be no impetus to learn 3) teachers should understand what factors can affect the learning outcomes to be considered in the learning process. Keywords : emotional intelligence; motivation
Inspeksi Sanitasi Lingkungan Sekolah Di SMA Negeri 1 Martapura Hendra, Hendra; Darmiah, Darmiah; Santoso, Imam; Erminawati, Erminawati
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 14, No 2 (2017): Jurnal Kesehatan Lingkungan Volume 14 No. 2, Juli 2017
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

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Abstract: The Sanitation Inspection in SMA Negeri 1 Martapura. Public places have potential as a place of transmission of disease, pollution, or other health problems. Places or public service facilities that are obliged to carry out environmental sanitation include public places are managed commercially or public services that have a high intensity of number and time of visit, one of which is the school environment. The study aimed to find out the picture of school environmental sanitation in SMA Negeri 1 Martapura with research variables; Cleanliness and neatness of building space, condition of toilet, building construction, and environmental coaching. Research method’s observational, and measurement of environmental quality (lighting and noise). Processing and data analysis done descriptively. The result of measurement of building cleanliness variables obtained value of 140 points (70%), toilet condition variable 585 points (73.12%), building construction variables 575 (95,83%) and environmental coaching 2,060 points (85,83% ). Overall assessment of school environmental santitasi obtained points 3,360 points (84%) so that included in the category of healthy schools. It is recommended that schools at WC/KM at schools equip with lights for lighting in WC/KM to be bright, sewage discharges with closed construction, students better maintain cleanliness and tidiness of classes, curtains when learning activities are opened, and more activate the activities of clean Friday. Keywords: Inspection; Sanitation; School Environment.
Usaha Meningkatkan Kualitas Dan Nilai Ekonomi Nata De Coco Bagi Masyarakat Desa Petanahan Melalui Penyuluhan Pembuatan Yang Baik Dan Benar Serta Minuman Ready To Drink Berbasis Nata De Coco Erminawati, Erminawati
ETHOS (Jurnal Penelitian dan Pengabdian) Vol 7 No.1 (Januari, 2019) Ethos: Jurnal Penelitian dan Pengabdian (Sains & Teknologi)
Publisher : Universitas Islam Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.76 KB) | DOI: 10.29313/ethos.v7i1.4247

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Abstract.BUMDES Sun Coco can be considered as a forum / association of coconut processed products, include VCO and klentik oil processors. Processing of coconut water and liquid-byproduct of VCO  into nata de coco has not been provided maximum benefit for farmers. Current situation,  coconut water which processed into nata de coco sold still in raw product, at very cheap prices, usually sold at a price of Rp. 1150 / kg . If the quality of the nata de coco product improved and processed further into ready to drink baverage products, it will increase its selling value and hence will provide business opportunities; which is can be done and accepted by the local community,  therefore,  it has an impact on employment and the development of SME’s in the region. So far, no farmer has processed it further into ready to drink baverages.The implementation of community service activities is considered successful. This can be seen from the innovations of the participants in making ready to drink baverages based on nata de coco which have very good quality and are suitable for sale. This home industry continuity needs to be followed up with marketing guidance and approval from the Ministry of Health.Abstrak. Pengolahan air kelapa dan produk sampingan cair VCO menjadi nata de coco yang dilakukan masyarakat sekitar Bumdes sun coco desa Petanahan belum memberikan manfaat maksimal. Keadaan saat ini, air kelapa yang diolah menjadi nata de coco dijual masih dalam produk mentah, dengan harga sangat murah, biasanya dijual dengan harga Rp. 1150 / kg.  Jika kualitas produk nata de coco ditingkatkan dan diproses lebih lanjut menjadi produk minuman siap minum, maka akan meningkatkan nilai jualnya dan karenanya akan memberikan peluang bisnis; yang dapat dilakukan dan diterima oleh komunitas lokal, oleh karena itu, berdampak pada pekerjaan dan pengembangan UKM di wilayah tersebut. Sejauh ini, tidak ada petani yang memprosesnya lebih lanjut ke dalam minuman siap minum. Program pengabdian pada masyarakat PKM Berbasis Riset 2018 ini bertujuan untuk meningkatkan kualitas dan nilai ekonomi nata de coco bagi masyarakat sekitar Bumdes Sun Coco desa Petanahan melalui alih teknologi pembuatan nata de coco secara baik dan benar, dan pembuatan minuman ready to drink berbasis nata de coco. Pelaksanaan kegiatan PKM Berbasis Riset 2018 ini dianggap berhasil, dapat dilihat dari inovasi para peserta dalam membuat minuman ready to drink berbasis nata de coco yang memiliki kualitas sangat baik dan cocok untuk dijual. Kontinuitas kegiatan ini perlu ditindaklanjuti dengan bimbingan pemasaran dan bantuan mendapatkan PIRT. Dengan memanfaatkan air kelapa dan produk sampingan cair VCO menjadi nata de coco, maka akan tercipta lingkungan yang bersih sehingga dengan sendirinya meningkatkan taraf kesehatan masyarakat. Melalui kegiatan ini juga akan terbangun kerjasama kemitraan antara perguruan tinggi dan masyarakat sehingga tujuan pembangunan ekonomi dan kesehatan masyarakat dapat terwujud.
Hygiene Sanitasi Makanan Jajanan di Sd/sederajat Di Kelurahan Cempaka Kota Banjarbaru darmiah, darmiah; zubaidah, Tien; erminawati, erminawati
Jurnal Skala Kesehatan Vol 7 No 2 (2016): JURNAL SKALA KESEHATAN
Publisher : Politeknik Kementerian Kesehatan Banjarmasin

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Makanan jajanan di sekolah masih mengandung resiko yang potensial menyebabkan terjadinya penyakit (food borne diseases). Anak usia sekolah sering menjadi korban penyakit melalui makanan jajanan terkontaminasi mikroba maupun bahan kontaminasi lainnya. Tujuan penelitian mengetahui hygiene sanitasi makanan jajanan di SD/Sederajat di Kelurahan Cempaka Kota Banjarbaru. Data dikumpulkan melalui observasi, wawancara, pengambilan dan pemeriksaan 10 (sepuluh) jenis sampel. Variabel penelitian kualitas bakteriologis makanan, faktor orang, peralatan dan sarana penjualan makanan. Analisis data berpedoman pada Kepmenkes RI No.942/Menkes/SK/VII/2003 dan BPOM RI Nomor HK.00.06.1.52.4011. Hasil penelitian menunjukkan hygiene sanitasi makanan jajanan 30% memenuhi syarat, 70% tidak memenuhi syarat. Hygiene dan sanitasi masih perlu ditingkatkan terutama hygiene perorangan pedagang, penggunaan peralatan pada saat mengambil makanan, dan perlu menyediakan tempat air pada sarana penjaja untuk mencuci tangan. Disarankan kepada instansi terkait untuk melakukan pelatihan tenaga penjamah makanan jajanan yang bertujuan untuk meningkatkan pengetahuan penjamah makanan tentang faktor-faktor yang mempengaruhi kualitas makanan.   Kata kunci: hygiene; sanitasi; makanan jajanan
Perbedaan Angka Kuman Udara Ruang Operasi Sebelum dan Sesudah Sterilisasi Ultraviolet Meiriana, Luky Rinda; Santoso, Imam; Erminawati, Erminawati
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 15, No 1 (2018): Jurnal Kesehatan Lingkungan Volume 15 No. 1, Januari 2018
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31964/jkl.v15i1.46

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Difference In The Number Of Airborne Operation Room Before And After UV Sterilization. Hospitals become one where the occurrence of environmental pollution, health problems or can be a place of disease transmission. The operating room is a potentially high room causing nosocomial infections in the hospital, especially surgical wound infections. Bacteriological qualities of the general surgery and in-room surgery room, the researchers assume that there are variations in different ratio rates on the stages of laboratories measurement results. So it takes empirical clarity to see the difference. This study aimed to determine the difference in the number of airborne operating room fluid before and after UV sterilization in RSUD Ratu Zalecha Martapura. This study used design of experiments (one group pre and post test design), Population in this research was amount of air of operating room at Ratu Zalecha Martapura Hospital. The sample of this research was the air space bacteria OK 1 Ratu Zalecha Martapura Hospital total operating room amounted to 5 rooms.. Data were analyzed used paired sample t-test. The results of this study indicate that there are significant differences before surgery after sterilization with postoperative 1 before sterilization p value (0.015) ≤ nilai  (0.05). Advice for sterilization officers operating room are check UV rays effectivity, maintenance of UV lighting and sterilization process should be done after room sterilization.
Pengetahuan dan Sikap Mencuci Tangan Yang Benar Menurut Kesehatan Sari, Sherly Eristiana; Darmiah, Darmiah; Santoso, Imam; Erminawati, Erminawati
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 15, No 2 (2018): Jurnal Kesehatan Lingkungan Volume 15 No. 2, Juli 2018
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31964/jkl.v15i2.75

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Abstract: Knowledge and Attitude of Proper Handwashing According to Health. Getting used to wash hands with soap (CTPS) is the same as teaching children and all family members to live healthy early has an important role in relation to disease prevention, such as diseases of worms and can serve to reduce microorganisms in the hands. The purpose of this research was to know the application of PHBS about the knowledge and attitude of proper hand washing according to health in Elementary School Regency of Hulu Sungai Selatan. The research design was descriptive, cross sectional research design. Data coection used questionnaires that were filled directly by students. The population of the study were 110 students, the sampling using Proportional Random Sampling technique was obtained by 51 students. The results showed enough knowledge categories as many as 20 students (39.22%), less as many as 31 students (60.78%). Good attitude category as many as 39 students (76.47%), quite as many as 7 students (13,72%) and attitude which still less as much as 5 student (9.80%). The conclusion of the research of students' knowledge about proper hand washing according to health, has enough category, even more that still less, while student attitude has been included good category. It is advisable to make efforts to increase the knowledge through the extension method of Clean and Healthy Behavior (PHBS), especially hand washing properly according to the health routinely by school and related institution such as local health center.
STUDI MIKROENKAPSULASI MINYAK IKAN KAYA ASAM LEMAK OMEGA-3 DARI LIMBAH CAIR INDUSTRI PENGALENGAN IKA.N LEMURU (LEMURU PRECOOK OIL) Mustaufik, Mustaufik; S, Budi; Erminawati, Erminawati
Jurnal Litbang Provinsi Jawa Tengah Vol 5, No 1 (2007): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Penelitian dan Pengembangan Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/litbangjateng.v5i1.142

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industry which has very low economic value. ?The oil mostly used on paint and vernis industries, also as additive for feed. ?The oil contain omega-3 fatty acid about 19-23 ?% (Setiabudi, ?1990 and Riyanto, 1995).? ?The usage oflemuru precook oil on food industries has not been studied. Aim of this research was to study the usage ofliquid waste or by-product oflemuru canning industry for high value food product i.e. ?microencapsulation ?ofomega-3 ?rich fish oil and its consumers prefer ence test. Experiment design used in the research was Randomized ?Block Design (RBD) with two factors treatments; encapsulant proponion gelatin-maltodekstrin (E)ofl ?:? ?I, 1? ?: ?2,2: ?1 ?and 2: 3 (w/ w), and lemuru fish oil and encapsulants proportions (M) of 1? ?: 2 and I : 4 (v/w). ?The lemuru fish oil was prepared using method of Elizabeth (l 992), and its microencapsulation using method of'Kartika (2003). ?Variables observed ?were; water-content, total-oil, ?capsulated-oil content, uncapsulated oil, FFA, Omega-3 fatty acid content, ?peroxide-number,? ?microenkapsulation efficiency, yield, microenkapsule performance (textur), and consumers preference test (flavor and aftertaste ofoil). The physico-chemical ?data was analyzed using F Test and DMRTTest ?5%, and the preference Test data analyzed using Friedman Test and Multiple Comparison Test (Dannie!, ?1999). The best treat ments combination was determined using effective Index Test (DeGarmo, Canada ?and Sullivan, 1998).? ?Result of the research showed that treatment combination??ofE4M I; i.e. treatments of proportion of2 : ?3 (w/w) gelatin-maltodekstrin, ?and proportion of I ?: 2 (w/v) fish oil-encapsulant produced meicroencapsule ?with the best physico-chemical ?properties. ?The product has characteristics ?of: Omega-3 ?fatty acid content of20,95 ?percents (0,34 ?percents, linolenat acid, ?3,35 per cents, EPA, and 17 ,26 percents, DHA), total-oil ?of 18,376? ?percents, uncapsulated-oil of2,3 ?I 8 percents, microencapsulation efficiency of36,857 ?percents, water-content ofS,273 percents, FFA of3,249 percents, peroxide-number of 1,265 ?(meq/k.g), and yield of98,23 ?l percents. Based on the results, suggested that the advantage of encapsulation ?using freeze drier technique produce fish oil microencapsule with relatively low inwater content ( < 5 percents), and low Omega-3 fatty acid degradation (1-2 percents), ?however, its FFA content still high and sensory properties still not preferencesby consummers.