Aspek Sanitasi Dan Higiene Di Kantin Asrama Tingkat Persiapan Bersama (Tpb) Institut Pertanian Bogor

Damayanthi, Evy; Yuliati, Lilik Nur; Suprapti, Vitriani Y.; Sari, F.B.P.

doi:10.25182/jgp.2008.3.1.22-29

Cited by 9 publications

(5 citation statements)

References 1 publication

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“…In food processing, hygiene behavior is very much needed, including using the attributes of the headcover, mask, and gloves to avoid contamination of food. According to Damayanthi et al 11 , high levels of bacterial and microbial contamination of cutlery and food served openly. Therefore it is necessary to increase hygiene behavior for food handlers.…”

Section: Discussionmentioning

confidence: 99%

Food Management System and Satisfaction Level of Students of Pesantren Tebuireng Jombang, East Java

2020

MLU

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Efforts so that a person's nutritional needs can be obtained optimally is by holding a food that is managed by applying various scientific disciplines. This study aims to analyze the food delivery system and the level of satisfaction of students in Tebuireng Islamic Boarding School in Jombang, East Java. This research was observational with a cross-sectional study design. Samples taken are students who live and or boarding at Tebuireng Islamic Boarding School in Jombang, East Java, with a total of 303 people from the class 2 population. Samples were taken using total sampling. Data collection is done by providing an identity questionnaire, satisfaction test form sheets and interviews with foodservice parties. The results showed that the food delivery system at Tebuireng Islamic Boarding School in Jombang in East Java was already good in management, service, and workflow but there were still shortages, such as the proportion of students and catering service staff that was not appropriate, there was no calculation of individual student needs, and food handlers hygiene knowledge still needs to be improved. The level of satisfaction of students to the overall menu of students with a thin nutritional status of 76.36% with the category "Satisfied"; students with normal nutritional status of 67.79% with the category "Dissatisfied"; and students with fat nutritional status of 64.49% with the category "Dissatisfied". Training regarding sanitation and hygiene is good and right during the process of providing food and training on how to process various kinds of menus from one food item.

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Section: Discussionmentioning

confidence: 99%

Food Management System and Satisfaction Level of Students of Pesantren Tebuireng Jombang, East Java

2020

MLU

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“…Moreover, air conditioning and production chambers are the main sources of yeast (Damayanthi et al 2008).…”

Section: Microbiological Characteristics Of Fresh Cheese Dangke and Dalimentioning

confidence: 99%

Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk

Wahyuningtyas,

Taufik,

Soenarno

et al. 2023

JITV

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Indonesian people utilize goat milk to be traditionally processed into food products.Â Goat milk processing into dairy products is expected to be an alternative way to increase the value of goat milk consumption without reducing the benefit.Â The traditional dairy products from goat milk are Dali from North Sumatra and Dangke from South Sulawesi.Â This study aimed to examine the physiochemical, microbiological, and organoleptic characteristics of dali with Agave angustifolia leaf extract coagulant (alo-alo leaf), dangke with papaya latex coagulant, and fresh cheese with rennet coagulant.Â The experimental design used a randomized block design with three different levels of coagulant treatment, namely Rennet, papaya latex, and Agave angustifolia leaves as casein coagulating enzymes for dali, dangke, and fresh cheese.Â The variance and non-parametric data test used the Kruskal-Wallis test, followed by Tukey's multiple comparison test.Â The results showed that the values of aw, pH, and fat between dali, dangke, and fresh cheese were not different.Â Meanwhile, there is a significant difference (P0.05) for yield value, dry matter, ash, protein, and carbohydrate.Â The results showed that the total plate count, yeast, and mold count of fresh cheese, dali, and dangke were not significantly different.Â The results of the hedonic test showed that fresh cheese differs significantly from others (P0.05).Â Fresh cheese had a better organoleptic value than dangke and dali.

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“…Bioavailabilitas Ca dapat dianalisis secara in vivo maupun in vitro. Namun, metode in vitro dianggap lebih menguntungkan dan lebih efektif karena praktis, lebih cepat, dan lebih murah daripada metode in vivo (Damayanthi & Rimbawan, 2008). Bioavailabilitas sangat penting karena harus diperhitungkan dalam menghitung dosis pemberian obat atau makanan rute non intravena.…”

Section: Kajian Pustaka Tentang Fosunclassified

Determination of Calcium Levels with XRF and Literature Review of its Bioavailability in Vitro of Dahlia Tubers Syrop (Dahlia Pinnata Cav.)

Ningsih

Sanjaya²

2022

ijcs

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Calcium bioavailability (Ca) states the ratio of available calcium to the amount of calcium consumed during metabolic processes. The bioavailability of Ca is calculated by the difference between the amount of Ca in the consumed food product and the excreted feces. In this research, calcium can be obtained from dahlia tuber syrup (Dahlia pinnata Cav.). The purpose of this study was to discuss the determination of Ca levels and a literature review of the Ca bioavailability of dahlia tuber syrup (Dahlia pinnata Cav.) in vitro. The content of Ca in dahlia tubers was determined experimentally using an XRF (X-Ray Fluorescence) instrument. The bioavailability of Ca was determined by predicting the ratio of inulin and Ca content. The results showed that the Ca content of dahlia tuber syrup was 197,57 ppm. The bioavailability of Ca in dahlia tuber syrup in vitro was predicted from a relatively high ratio of inulin content of around 65-86% and FOS levels from hydrolysis of 5% dahlia tuber inulin about 15,41-29,38% or an average of 22,395%, on Ca levels is 81,46-85,33%. The results of the study on the bioavailability of Ca in dahlia tuber syrup (Dahlia pinnata Cav.) have a fairly high level. The high bioavailability of Ca can increase calcium absorption in the body and have health effects, among others, for heart and bone health.

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Aspek Sanitasi Dan Higiene Di Kantin Asrama Tingkat Persiapan Bersama (Tpb) Institut Pertanian Bogor

Cited by 9 publications

References 1 publication

Food Management System and Satisfaction Level of Students of Pesantren Tebuireng Jombang, East Java

Food Management System and Satisfaction Level of Students of Pesantren Tebuireng Jombang, East Java

Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk

Determination of Calcium Levels with XRF and Literature Review of its Bioavailability in Vitro of Dahlia Tubers Syrop (Dahlia Pinnata Cav.)

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