Firdaus Syafii

• Master of Science
• Lecturer at Polytechnic of Health Mamuju

Differences in soybean germination stages can affect the nutritional content in it, such as protein and isoflavones. These differences in content also affect the antioxidant activity in it. This study aimed to determine the effect of tempeh flour modification based on the soybeans germination time on their protein content, total isoflavones, and an...

Binahong and ginger are herbal plants with various bioactivities, including antidiabetic and antioxidant. One of the herbal drinks used in therapy for patients of type 2 diabetes mellitus (DMT2) is decoction from binahong leaves. This research used binahong leaves and ginger to make a functional drink rich in antioxidants for DMT2 patients. This re...

This study aims to determine the effect of the formulation of the use of tempeh and seaweed on the organoleptic properties of meatball analogues. The formulation used in this study was based on the ratio of differences in the use of tempeh and seaweed. The design used in this study was a complete randomized design (RAL). The factors used in this st...

Hypertension is a non-communicable disease (NCD) that is still a global health problem, including in Indonesia. The prevalence of hypertension increases with age. There are several factors that contribute to the incidence of hypertension in Indonesia, including obesity and central obesity. This study aims to determine the relationship between obesi...

Penelitian ini bertujuan untuk mengetahui adanya pengaruh proses modifikasi tepung pisang terhadap peningkatan kadar pati resisten tipe 3 dan karakteristik fisikokimia pati pisang. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 faktor, yaitu: kontrol, HA-AC1x, HA-AC1x-HMT, HA-AC3x, dan HA-AC3x-HMT. Parameter yang di...

Abstrak Penelitian ini bertujuan untuk mengetahui adanya pengaruh proses modifikasi tepung pisang terhadap peningkatan kadar pati resisten tipe 3 dan karakteristik fisikokimia pati pisang. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 faktor, yaitu: kontrol, HA-AC1x, HA-AC1x-HMT, HA-AC3x, dan HA-AC3x-HMT. Parameter...

This study aims to determine the effect of modified banana flour and soybean flour formulations on the organoleptic properties of snack bars. The formulation used in this study was based on the ratio of differences in the use of modified kepok banana flour with soy flour. The design used in this study was a complete randomized design (RAL). The fac...

Hibiscus sabdariffa and Cucumis sativus are often used in ethnomedicinal practice for treating several health conditions, including hypertension. The present study aimed to investigate the in vitro inhibitory activities of H. sabdariffa and C. sativus against angiotensin-converting enzyme (ACE) and their phytochemical properties directly from their...

Penja fish is endemic to the waters of West Sulawesi. Penja fish is in great demand because it has many advantages, including being easy to obtain, cheap, tastes good, and a source of protein. However, the processing of penja fish is still traditional as result it is easily damaged and has a short shelf life. One way to improve the quality of penja...

The prevalence of diabetes mellitus (DM) in Indonesia continues to increase every year. Proper handling for people with DM is done by adjusting the diet to control blood glucose levels. The concept of Glycemic Index (GI) is an approach to choosing good food, especially food containing high carbohydrates. One of the abundant food ingredients in West...

The aims of research was to make a biscuit formula substituted with modified kepok banana flour. There were four steps of research (modified banana flour, biscuit formulation, organoleptic analysis and physicochemical tests). The research design used a completely randomized design (CRD) with four factors which were F0 (0%), F1 (25%), F2 (50%), and...

Kepok banana flour is a processed food that has the potential to be used as a functional food. One of the efforts to improve the functional food of banana kepok flour is Modification. Modified kepok banana flour can increase the levels of resistant starch and total fiber. Modified kepok banana flour can be used in the manufacture of processed food...

Background : Malnutrition problem is still the top priority in Indonesia and one of focuses in the Medium Term Development Plan (RPJMN) for 2020-2024. Riskesdas 2018, show the percentage of nutritional status of stunting under five age in Indonesia 2018 was 25.7%, in West Sulawesi Province was the second highest contributor for stunting children in...

Penanganan yang tepat bagi penderita diabetes melitus (DM) dilakukan dengan pengaturan pola makan untuk mengontrol kadar glukosa darah. Konsep indeks glikemik (IG) adalah pendekatan untuk memilih makanan yang baik dalam pengelolaan kadar glukosa darah. Salah satu bahan makanan lokal yang memiliki potensi untuk digunakan sebagai pengganti tepung dan...

The aim of this study was to improve the quality of pepper product by optimize process of emulsification and microencapsulation. The experimental design used in this study was Response Surface Methodology (RSM). The results showed that the selected emulsifier was arabic gum that had the highest solubility in water (99.78%). The optimum point of emu...