Sistem Pakar Diagnosa Penyakit Paru-paru pada Anak Berbasis Web

Tujuan dari pembuatan Aplikasi Sistem Pakar Diagnosa Penyakit Paru-paru pada Anak ini adalah untuk memberikan pengetahuan dan informasi sekaligus diagnosa penyakit paru kepada pasien tanpa harus berkonsultasi terlebih dahulu kepada dokter spesialis atau pakarnya. Metode yang akan digunakan dalam penelitian ini adalah metode Forward chaining untuk menentukan jenis–jenis penyakit yang diderita oleh pasien. Input yang dibutuhkan adalah gejala–gejala yang dialami oleh pasien. Basis pengetahuan dibangun dengan menggunakan kaidah produksi (IF – THEN). Output dari Hasil diagnosa penyakit ini merupakan penyakit yang diderita oleh anak. Tahapan pengembangan sistem pakar yang digunakan adalah penilaian, koleksi pengetahuan, perancangan, test, dokumentasi dan pemeliharaan dalam perancangan “Sistem Pakar Diagnosa Penyakit Paru-paru Berbasis Web” penulis mengunakan beberapa alat bantu yang di gunakan yaitu Flowchart, sistem ini dikembangkan dengan pemrograman web PHP dan database menggunakan MySQL Dengan menerapkan metode diatas, maka lebih dihasilkan sebuah sistem pakar diagnosa penyakit paru-paru yang dapat memberikan kemudahan kepada masyarakat untuk mendapatkan informasi tentang gejala-gejala penyakit paru-paru pada anak

Kesesuaian Komposisi Gizi dan Klaim Kandungan Gizi pada Produk Mp-asi Bubuk Instan dan Biskuit

Complementary food for breastfeeding period is known as one of the nutrition source for children aged 6 – 24 months old. However, nutritional content of complementary good has not been confirmed with International and national standard, yet, nutrition problems in Indonesia. This research on processed complementary food, aimed to confirmnutritional content with standard and identify the most frequently-appeared nutritional claims. There were nine samples of processed complementary food in a format of instant powder and five samples in a format of biscuit representing mereks and categories were in scope of this research. Conformity of nutritional content obtained from information on the label, were compared with International standard (Codex Alimentarius- CAC/GL 8-1991) and Indonesian National Standard (SNI 2005). According to this research, 88 percent of nutritional compositions in instant powder were conformed to Codex Alimentarius standard, however only 31 percent in biscuit were conformed to this International standard. On the comparison with Indonesian National Standard, 94 percent of nutritional content in instant powder were conformed to the standard and 86 percent of nutritional compositions in biscuit were also conformed to standard. The most frequently-apperead nutritional claims in the processed complementary food in scope were iron, calcium, protein, dietary fibre, and vitamin A. Three from five nutrients were closely relevant with current nutrition problem in Indonesia namely aenemia, protein/chronic energy deficiency, and vitamin A deficiency

Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus Plantarum and Lactobacillus Rhamnosus

The purpose of the study is to assess the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum and Lactobacillus rhamnosus on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum culture and (3) the use of mixed cultures (Lactobacillus rhamnosus and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheese stickiness was -8.23 to -11.53 gs, cheese pH was 4.70 - 5.60; number of cheese LAB was 8:59 - 9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15:28-20:03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus and L.plantarum are potentially good to be developed as a probiotic food

Isolats Bakteri Indigenous Penghasil Milk-Clotting Protease Untuk Fermentasi Keju

The aims of this research is to isolation of bacteria that potential to produce of milk clotting protease enzymes fromfermented food that will be used as a substitute for rennet in cheese making. There are five food fermentations suchas tauco, tempeh, red oncom, sticky tape, and pickled mustard greens that are used as a source for isolation of bacteriathat could produce milk clotting protease. The results obtained four isolates proteolytic bacteria from two fermentedfood samples, three isolates bacteria from tauco (TCN 1, TCN 2, TCN 3) and one isolate from pickledmustard greens (DSN 1). Based on 16S rDNA, these isolates were identified as Bacillus sp. Bacterial isolate TCN 1has a milk clotting activity of 29.17 U/mL, whereas bacteria isolates of TCN 2, TCN 3 and DSN 1 have activities of70 U/mL achieved at the 24 hours incubation, respectively. The proteolytic activities of bacteria isolates TCN 1,TCN 2, TCN 3 and DSN 1 at the 24 hours fermentation process were 0.0117 U/mL, 0.0021 U/mL, 0.0150 U/mL,and 0.200 U/mL, respectively. The ratio of milk clotting protease activity and the proteolytic activity for bacteriaisolates TCN 1, TCN 2, TCN 3 and DSN respectively were 5402, 175000, 7292, and 3333. This showed that theenzyme from bacterial isolates TCN 2 can be used as an alternative to rennin in cheese making

The Tuber Extract and Flour of Dioscorea Alatanormalize the Blood Lipid Profile of Rabbits Treated with High Cholesterol Diets

Background: Dioscorea alata(DA) tuber has potential to prevent the condition of hyperlipidemia due to the bioactive compound, such as anthocyanins, diosgenin, and dietary fiber that beneficial in normalizing blood lipid profiles. In this research, the effect of water extract and flour of DA tuber administration was examined on rabbits treated with high cholesterol diets.Methods:DA tuber extract and flour were administrated to the rabbits for 60 days using completely randomised design. The ration treatment are as follows: 1) Basal ration as negative control (K0), 2) Basal ration + 0.5% cholesterol, as positive control (K1), 3) Basal ration + 0.5% cholesterol + DA extract 1.8 g/100 g (KE1), 4) Basal ration + cholesterol 0.5% + DA extract 3.6 g/100 g (KE2), 5) Basal ration with 15% DA flour + 0.5% cholesterol (KT1) and 6) Basal ration with 30% DA flour + 0.5% cholesterol (KT2). The Total cholesterol, HDL, LDL cholesterol in serum were analysed at baseline, days 28, days 56 and at the end of study.Results:The administration of high cholesterol (1%) ration increased blood lipid levels by 16 fold compared to that of control. The administration of 15% and 30% of DA flour could maintain blood lipid profile to normal condition, in particular at 30% substitution DA flour. However the water extract of DA can not maintain a normal blood lipids of high cholesterol treated rabbitsConclusion: Dioscorea alata flour has suggested to have anti-hyperlipidemia effect. (Health Science Indones 2014;1:23-9

Efek Pemberian Ekstrak Dan Minyak Buah Merah (Pandanus Conoideus Lam) Terhadap Toksisitas Sel Limfosit Manusia Secara in Vitro

Buah merah (Pandanus conoideus Lam) has been assumed to contain a great number of substances which have potential effect in increasing immune responses. Pandanus conoideus Lam. contain carotenoid 55.000 ppm ( β- caroten 9.185, α-tokoferol 3.685 and tokoferol total 42,009 ppm.). This research was aimed to evaluate cytotoxicity effect of Pandanus conoideus Lam. This study was carried out by treating human lymphocyte cell culture with methanol, n-hexana, water extracts and oil of Pandanus conoideus Lam with various dosages 8,3; 33,3 and 66,7 µg/ml, then incubated at 37°C, for 72 hours. The lymphocyte cells were counted manually with triphan blue and analized by MTT method. The result showed that cell mortality decreased dramatically with the increase of dosage of all extracts and oil of Pandanus conoideus Lam. Cells cultured with the addition of 8.3 µg/ml water extracts resulted decreasing of cell mortality from 134x104 to 22 x104 sel/ml, with the addition of 33.3 µg/ml oil decreased from 100x104 to 38x104 cell/ml and the addition of 8.3 pg/ml methanol extracts decrease cell mortality from 78x104 to 64x104 cell/ml, and with 8.3 µg/ml n-hexana extracts decreased from 92x104 to 66x104 cell/ml. It can be concluded that extracts and oil of Pandanus conoideus Lam were not toxic to human lymphocyte cells. The cell toxicity depends on the polarity and dosage of the extracts/oil, the highest polarity and dose indicate the lowest cell toxicity

Karakterisasi Tepung Jagung Termodifikasi Heat Moisture Treatment (HMT) dan Pengaruhnya terhadap Mutu Pemasakan dan Sensori Mi Jagung Kering

Tepung jagung merupakan sumber bahan pangan yang potensial untuk diolah menjadi mi jagung kering. Permasalahan yang masih dihadapi dari penggunaan tepung jagung dalam mi jagung, terutama yang menggunakan 100% tepung jagung alami, adalah sifat kehilangan pemasakan (cooking loss) yang tinggi dan mutu tekstur (elastisitas, kekerasan dan kelengketan) yang masih kurang diterima. Salah satu cara untuk mengatasi masalah tersebut adalah dengan memodifikasi tepung jagung secara fisik dengan teknik heat moisture treatment (HMT) sehingga tepung jagung dapat digunakan dalam formulasi mi jagung. Penelitian ini bertujuan untuk menentukan kondisi proses modifikasi tepung jagung dengan HMT, yaitu suhu (100, 110 dan 120oC), waktu pemanasan (3, 6 dan 9 jam), dan tingkat substitusi (0, 5, 10, 15 dan 20%) tepung jagung HMT untuk menghasilkan mi jagung. Data viskogram yang diukur dengan Rapid Visco Analyzer (RVA) menunjukkan bahwa tepung jagung yang dimodifikasi HMT pada 110oC selama 6 jam dengan kadar air 24% mengalami Perubahan profil gelatinisasi dari tipe B menjadi tipe C, dimana profil gelatinisasi memiliki puncak viskositas yang lebih rendah (mengembang secara terbatas), viskositas breakdown yang minimal, ketahanan panas yang lebih tinggi, dan viskositas setback yang lebih rendah dibandingkan tepung jagung alami. Penggunaan tepung jagung HMT 10% dalam formulasi mi jagung menghasilkan mi dengan persen kehilangan akibat pemanasan yang lebih rendah, serta tekstur mi masak dengan kekerasan yang lebih rendah, lebih elastis, dan kelengketan yang lebih rendah dibandingkan mi jagung yang dibuat dari 100% tepung jagung alami, serta lebih disukai. Characterization Of Heat Moisture Treatment (HMT) Corn Flour And Its Effects On Cooking And Sensory Qualities Of Dried Corn Noodles Corn flour is potential to be used as a food ingredient for corn noodle. However, cooked corn noodle made of 100% native corn flour had high cooking loss and unacceptable texture qualities in term of elasticity, firmness and stickiness. One of the method to overcome these problems was by modifying its physical characteristics with a heat moisture treatment (HMT) technique. The objective of this research was to determine a suitable heating temperature (100, 110 and 120°C), time (3, 6 and 9 hours) during HMT modification process of corn flour, and to determine level of substitution (0, 5, 10, 15 and 20%) of HMT corn flour in dried noodle formulation. The Rapid Visco Analysis profile of corn flour modified at a heating temperature of (10°C for 6 hours with a controlled 24% moisture content bad a C-type gelatinization profile compared to B-type for native corn flour. The HMT corn flour had a lower peak viscosity, lower viscosity breakdown, more heat stable, and lower viscosity setback than that of native corn flour. Substitution of native corn flour with 10% HMT corn flour produced a corn noodle with a lower cooking loss, less firm, more elastic, less sticky and more acceptable sensorically compared to that of corn noodle made of 100% native corn flour