Pengaruh Penambahan Sari Jeruk Nipis (Citrus aurantifolia) sebagai Bahan Penggumpal Alami terhadap Karakteristik Fisik dan Kimia Tahu Kacang Hijau (Vigna radiata)

Setiani, Bhakti Etza; Bintoro, Valentinus Priyo; Fauzi, Rifqi Nur

doi:10.26623/jtphp.v16i1.4401

Cited by 2 publications

(2 citation statements)

References 3 publications

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“…Penyimpanan yang baik untuk protein adalah dengan disimpan pada suhu 2-8℃. 13 Pada saat protein mengalami pemanasan adalah protein semakin mudah mengendap dan kehilangan kemampuan kelarutannya proses koagulasi atau terjadinya destabilitas partikel pada protein apabila terjadi pemanasan atau terpapar suhu yang panas. Pada saat terjadi…”

Section: Pembahasanunclassified

The Effect of Temperature and Storage Time Serum on C- Recative Protein on Patients With Type 2 Diabetes Melitus

Kurnia,

Khoirul Abror,

Marliana

et al. 2023

JKS

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C-Reactive Protein is an acute phase protein that is used to determine inflammation. In patients with type 2 diabetes mellitus, increased CRP levels can result in oxidative stress. Stability of serum stored at 2-8℃ stable within 48 hours if the sample needs to be stored for no more than 3 weeks it can be stored for 4℃, if stored at room temperature can be stored for no more than 7 days, but storage is still found serum that is not feasible because the temperature conditions do not meet the requirements. The research used was an experimental study with a sample population of 10 people with type 2 diabetes mellitus who were over 50 years old and had blood sugar ≥ 250 mg/dL and had diabetes for ≥5 years. Serum was examined qualitatively and a semi-quantitative was carried out to determine CRP levels. Serum storage at refrigerator and room temperature for 0, 12, 24, 36, and 72 hours. There was no statistical effect on serum storage time at refrigerator temperature for 0, 12, 24, 36 and 72 hours on CRP titers, there was a statistical effect on serum storage time at room temperature for 36 and 72 hours on CRP titers previously had a titer of 24 mg/L to 12 mg/L. There was no statistical effect on serum storage time at refrigerator temperature on CRP titers, there was a statistical effect on serum storage time at room temperature for 36 and 72 hours on CRP titers.

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Section: Pembahasanunclassified

The Effect of Temperature and Storage Time Serum on C- Recative Protein on Patients With Type 2 Diabetes Melitus

Kurnia,

Khoirul Abror,

Marliana

et al. 2023

JKS

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“…Suasana asam ini dapat diperoleh dengan penambahan asam cuka pada media. Penambahan asam cuka akan berbengaruh pada kandungan serat tak larut pada nata yang dihasilkan, dimana semakin rendah pH media fermentasi maka serat tak larut yg dibentuk akan semakin rendah (Iryandi, et al, 2014).…”

Section: Hasil Dan Pembahasanunclassified

Daya Terima Masyarakat Kelurahan Sumurrejo Terhadap Nata De Soya Sebagai Olahan Limbah Produksi Tempe

Azizah,

Nurhayati,

Sari

et al. 2022

jurnal bina desa

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Sumurrejo is one of the thematic villages in Semarang known as Kampung OKE (Olahan Kedelai/Processed Soybean). There are 16 home industry crafters who produce tempeh, tofu, and processed products. In the production process of tempeand tofu, of course not only produce tempe and tofu but there are other products in the form of production waste. Liquid waste that has no economic value is often discharged directly to the environment, but in a certain concentration and period of time the presence of waste has a negative impact on the environment, especially for public health. One of the solutions to this problem is the utilization of liquid waste produced from tempe into food processed products, namely Nata de Soya. Sensory tests have been carried out, namely organoleptic tests on Nata de Soya. The test results by the panelists percentage 41.4% rather white color means the panelists quite like the product, the chewy nata texture percentage 37.9% means the panelists don't like the product, the aroma is quite typical nata percentage 41.4% means the panelists quite like the product, and the sweet taste the percentage 65.5% means the panelists like product.Keywords: Sumurrejo Urban Village, Soy Liquid Waste, Nata de Soya.AbstrakKelurahan Sumurrejo merupakan salah satu kampung tematik di Semarang yang dikenal dengan kampung OKE (Olahan Kedelai). Ada 16 pengrajin industri rumah tangga yang memproduksi tempe, tahu, serta produk olahannya. Pada proses produksi tempe dan tahu, tentunya tidak hanya menghasilkan tempe dan tahu namun ada hasil lainnya yang berupa limbah produksi. Limbah cair yang tidak memiliki nilai ekonomis sering kali dibuang langsung ke lingkungan, namun dalam konsentrasi dan jangka waktu tertentu kehadiran limbah berdampak negatif terhadap lingkungan terutama bagi kesehatan masyarakat. Salah satu cara untuk mengatasi permasalahan tersebut adalah adanya pemanfaatan limbah cair hasil produksi tempe menjadi produk olahan pangan yaitu Nata de Soya. Telah dilakukan uji sensori yaitu uji organoleptic pada produk Nata de Soya. Hasil pengujian oleh panelis menghasilkan prosentase 41.4% warna agak putih berarti panelis cukup menyukai produk, tekstur nata kenyal prosentase 37.9% berarti panelis kurang menyukai produk, aroma cukup khas nata prosentase 41.4% berarti panelis cukup menyukai produk, dan rasa manis prosentase 65.5% berarti panelis menyukai produk.Kata kunci: Kelurahan Sumurrejo, Limbah cair kedelai, Nata de Soya.

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Pengaruh Penambahan Sari Jeruk Nipis (Citrus aurantifolia) sebagai Bahan Penggumpal Alami terhadap Karakteristik Fisik dan Kimia Tahu Kacang Hijau (Vigna radiata)

Cited by 2 publications

References 3 publications

The Effect of Temperature and Storage Time Serum on C- Recative Protein on Patients With Type 2 Diabetes Melitus

The Effect of Temperature and Storage Time Serum on C- Recative Protein on Patients With Type 2 Diabetes Melitus

Daya Terima Masyarakat Kelurahan Sumurrejo Terhadap Nata De Soya Sebagai Olahan Limbah Produksi Tempe

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