Diabetes mellitus (DM) is a chronic disease caused by the inability of the pancreas to produce enough insulin, or the body cannot effectively use the insulin produced by the pancreas. Regular aerobic physical activity in people with a diagnosis of DM can improve insulin sensitivity. The prevalence of DM in Indonesia based on Basic Health Research (Riskesdas) in 2018 is 10.9% while in Riau province occupies the third-highest rank in Indonesia. This study aims to determine the description of physical activity and blood sugar levels in people with type 2 diabetes mellitus at the Sidomulyo Health Center, Pekanbaru City. This study is descriptive with cross-sectional design. The sampling technique in this study was a total sampling of 24 people with DM type 2. Data collection for physical activity variables was carried out using a questionnaire included in PAL (Physical Activity Level). Measurement of blood sugar levels in patients with DM is done by taking respondent capillary blood then measured using a glucometer (Easy Touch GCU). Univariate analysis was carried out to analyze the variables of physical activity and blood sugar levels which were then presented in the form of frequency distribution tables and narratives. The results showed a description of the level of physical activity in respondents who suffer from DM as many as 16 people (66.7%) with mild physical activity levels, and 8 people (33.3%) with moderate levels of physical activity. Description of fasting blood sugar levels of respondents as many as 19 people (79.2%) had controlled fasting blood sugar levels, and 5 people (20.8%) had uncontrolled fasting blood sugar levels.
Data BPS Riau menunjukkan bahwa produksi udang krosok yang merupakan salah satu jenis udang yang paling banyak digunakan untuk pembuatan udang kering (ebi) berjumlah 39 ton pada tahun 2015. Udang kering (ebi) dapat digunakan sebagai bahan tambahan dalam pembuatan produk tertentu, salah satunya adalah nugget. Pemanfaatan udang kering (ebi) dalam pembuatan nugget tempe ini diharapkan mampu untuk meminimalisir rasa tempe yang kurang disukai serta aroma langu yang diperoleh dari tempe yang digunakan sebagai bahan baku utama dalam pembuatan nugget. Jenis penelitian ini adalah eksperimental dengan desain penelitian Rancangan Acak Lengkap (RAL) dimana perbedaan persentase udang kering (ebi) dan persentase tempe yang digunakan terdiri dari 4 perlakuan yaitu 2,5% : 97,5%; 5% : 95% ; 7,5% : 92,5% dan kontrol (tanpa ebi). Nugget tempe yang dihasilkan diuji organoleptik oleh 25 orang panelis semi terlatih. Data yang diperoleh dianalisis statistik dengan menggunakan uji ANOVA tingkat kepercayaan 99% (α = 0,01) dan apabila ada perbedaan nyata akan dilakukan uji lanjut DMRT (Duncan’s Multiple Range Test) Berdasarkan hasil uji organoleptikterdapat pengaruh pemanfaatan udang kering (ebi) terhadap rasa dan aroma nugget tempe, tetapi tidak berpengaruh terhadap warna dan tekstur nugget tempe. Perlakuan substitusi udang kering (ebi) sebanyak 7,5% menjadi perlakuan yang paling disukai oleh panelis dari segi rasa, aroma, warna dan tekstur, dimana rata-rata tingkat kesukaan terhadap rasa 4,12; warna 3,80; aroma 4,0 dan tekstur 3,80.
Palm kernel shell ash (PKSA) is a waste from the use of palm kernel shell as fuel which is very abundant, especially in Riau, Indonesia. The objective of this study utilized the PKSA to improve the quality of used palm cooking oil. The characteristics of PKSA were analyzed using FTIR to determine the presence of Si-O-Si and XRF to determine the amount of SiO 2 that functions as an adsorbent. This study determined the optimization of PKSA weight variations in reducing pollutant parameters in used palm cooking oil followed by optimum contact time variations. PKSA weight variations were 5g, 10g, 15g, and 20g, while the variations of contact time were 1, 2, 3 and 4 weeks. The parameters tested included color, water content, free fatty acids (FFA) and peroxide value (PV) in used palm cooking oil to be compared with the quality requirements for palm cooking oil in SNI 01-3741-2002. The results showed that the optimum weight of PKSA is 20 g with a contact time of 2 weeks. These conditions can reduce the red content of used palm cooking oil by 76.47%, moisture content 81.21%, FFA 59.01% and the PV 61.40%. The parameters of color, moisture content and FFA in these conditions are in accordance with the requirements for palm cooking oil quality according to SNI, while the PV parameter does not meet the SNI but still experiences a decrease. Keywords: palm kernel shell ash, used palm cooking oil, optimum weight, optimum contact time 2. METHOD 2.1. Chemicals and Equipments All chemicals used in this experiment were analytical grade brand Merck (Germany). Analytical balance (Kern
One of the local food ingredients that can be used as a source of protein is cork fish. Cork fish can be processed into flour, which can reduce damage and increase added value. This fish meal can be prepared into various snacks, one of which is a crispy choux pastry. Higher protein content with the substitution of cork fish flour in this crispy choux pastry has the potential to be a high-protein snack. This study aims to determine the sensory evaluation of crispy choux pastry formulation with cork fish meal substitution. The experimental design used in this study was CRD (Complete Randomized Design). The formulation of cork fish meal substitution in the production of crispy choux pastry is 0, 15, 30 and 45%. The resulted choux pastry was tested on the sensory evaluation at 30-semi-trained panellists. The results showed that the substitution of cork fish flour had a significant effect on the color, aroma and texture preference parameters. The substitution of cork fish flour in making crispy choux pastry by 15% is the best treatment with a color preference level value (5.80); taste (5,33); aroma (5,27); and texture (6.53).
Pemakaian minyak goreng berulang menyebabkan terjadinya oksidasi yang lebih tinggi pada minyak. Abu cangkang sawit dapat meningkatkan kualitas minyak jelantah karena bersifat adsorben. Tujuan penelitian ini menentukan efektivitas abu cangkang sawit dalam meningkatkan kualitas minyak jelantah dari pemakaian berulang minyak goreng curah dan kemasan ditinjau dari parameter kualitas minyak goreng sesuai Standard Nasional Indonesia (SNI). Metode dalam penelitian ini adalah menggunakan minyak curah dan kemasan dengan 4 kali pemakaian pada penggorengan ikan lele. Minyak jelantah hasil pengulangan kemudian diperlakukan dengan abu cangkang sawit pada kondisi optimum yang diperoleh pada penelitian sebelumnya yaitu perendaman 20 g abu cangkang sawit selama 2 minggu dalam 50 mL minyak jelantah. Hasil dalam penelitian ini diperoleh bahwa efektivitas abu cangkang sawit tertinggi yaitu pada pengulangan pemakaian minyak yang kedua kali (P2). Abu cangkang sawit lebih direkomendasikan untuk peningkatan kualitas minyak jelantah yang berasal dari minyak goreng kemasan (MK P2). Efektivitas abu cangkang sawit tertinggi pada MK P2 untuk parameter warna adalah sebesar 35,56%, kadar air 40,19%, asam lemak bebas 55,50%, angka peroksida 40,17%. Efektivitas abu cangkang sawit menurun dengan semakin banyaknya jumlah pemakaian minyak goreng.
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