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Pengaruh Penambahan Bayam Hijau (Amaranthus Hybridus L) Pada Nuget Ikan Patin (Pangasius Sp.) Ditinjau Dari Kualitas Kimia, Zat Besi (Fe), dan Sifat Organoleptik
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Sticks are snacks or a type of pastry that people like, long, flat, crunchy in texture and taste good. People often consume sticks as a daily snack, ranging from children, adolescents and adults (Nurwahidah, 2019). The purpose of this study was to determine the appropriate green spinach extract on the chemical and organoleptic characteristics of yellow sweet potato sticks. This research uses a complete randomized design (RAL) single factor that is the weight of green spinach made into extracts with 4 levels of treatment as follows : P0 = spinach 0 g, P1 = spinach 100 g, P2 = spinach 200 g and P3 = spinach 300 g. The results of yellow sweet potato sticks 300 g spinach green treatment is the best treatment based on chemical characteristics include water content (5.64%), ash content (3.27%), Protein content (8.77%), fat content (21.67%), crude fiber content (1.95%) and carbohydrate content (58.65%), in addition to the treatment of organoleptic test on 300 g treatment is also the best treatment of hedonic and hedonic spinach taste (3,08) like, texture (3,20) crunchy (3,04) like, color (2.95) and overall (3.08) likes.
Objectives: To estimate the protein analysis of the crab haemolymph collected from the trash of landing center Pazhayar. Methods: four major crabs found in the trash were identified by Sakai method and taken for sexwise and organwise protein estimation by the Lowry et al method. The female crab haemolymph of Dromia dehaani shows the maximum protein content and hence it was taken for molecular weight estimation by SDS PAGE. Results: The major protein content was found in the female crabs. The sexwise protein estimation shows that among the female crabs of the four species maximum protein profile was in female Dromia dehaani (11.97%) and minimum in female Doclea ovis (4.4%). In male crabs maximum protein content was also recorded in D. dehaani (10%) and minimum in D.ovis (3.8%). In sexwise molecular weight determination of D.dehaani male confirms that protein bands with molecular size ranging from 25kDa and in female show 43 kDa. Conclusion: Hence the present study revealed that the haemolymph can be easily scrutinized without sacrifice. The haemolymph is found to be protein rich and can be investigated in peptide level studies.
Anemia in adolescent girls is still a problem in Indonesia. The impact of anemia is quite significant for adolescent health. This study aims to analyze related factors of anemia among adolescent girls, and the effect of anemia on the quality of life. The study was conducted in the Soreang District, West Java, Indonesia. This cross-sectional study involved 286 female students (15–19 years). A 24-h recall questionnaire was used to collect the nutrient intake. We use the WHOQOL-BREF to analyze the quality of life. The study assessed height, weight, body mass index (BMI), mid-upper arm circumference (MUAC), and a capillary blood sample to determine hemoglobin levels. Bivariate and multiple logistic regression tests were measured to find the factors most influencing anemia. The prevalence of anemia was 14.3%. Related factors of anemia in this study were: duration of blood show per menses, iron consumption, weight, height, and MUAC. From bivariate analyses, anemia influenced the social relationships domain with p < 0.05. Multivariate logistic regression showed that the most influencing factors for anemia were MUAC and duration of blood per menses. Anemia impacted the social relationships domain. In this study, the two main factors that affected anemia were MUAC and duration of blood each menstrual cycle.
Latar belakang: Balita merupakan kelompok rentan terhadap masalah gizi kurang atau gizi buruk, seperti stunting. Salah satu penanganan masalah gizi dengan karakteristik masalah gizi kronis yaitu dengan Pemberian Makanan Tambahan tinggi energi dan tinggi protein pada balita yang sesuai kebutuhan gizi berdasarkan AKG 2019 serta memanfaatkan pangan lokal seperti ikan lele dan bayam hijau.Tujuan: Mengetahui karakteristik dan daya terima dari risoles roti tawar ragout ikan lele dan bayam hijau sebagai salah satu alternatif pangan fungsional dalam bentuk PMT Pemulihan balita yang padat gizi.Metode: Penelitian eksperimental dengan desain 2 taraf perlakuan yaitu proposi ikan lele dan bayam hijau masing-masing sebesar 80%:20% dan 75%:25%. Parameter penelitian yang dilakukan terhadap produk yaitu uji organoleptik (hedonik) pada 15 panelis, perlakuan terbaik, menghitung komposisi gizi secara empiris, mutu protein, penentuan takaran saji, dan daya terima pada 12 balita RW 06 kelurahan Merjosari Kota Malang. Data yang diperoleh selanjutnya dianalisis secara deskriptif dengan Microsoft Excel 2010.Hasil: Perlakuan terbaik dari penelitian ini adalah P2 (ikan lele 75%:bayam hijau 25%) memiliki kandungan zat gizi per 120 gram yaitu energi 300 Kkal , protein 14 gram, lemak 10 gram, karbohidrat 33 gram, Fe 2 mg, Zinc 1 mg, mutu cerna 97%, NPU 72%, PST 120%, PER 149%. Rata-rata uji organoleptik (warna, aroma, rasa, tekstur) pada tiap perlakuan yaitu 3 (suka) terhadap risoles roti tawar ragout ikan lele dan bayam hijau. Rata-rata daya terima balita terhadap produk yaitu 60,4%.Simpulan: Pemberian formulasi pada P2 sudah memenuhi kebutuhan snack balita (10% dari total kebutuhan energi) dan sudah sesuai dengan Petunjuk Teknis Pemberian Makanan Tambahan (PMT) 2018.
Anemia pada Ibu Hamil merupakan masalah yang serius di Indonesia, prevalensi anemia pada ibu hamil tahun 2013 sebesar 31,8 % dan pada tahun 2018 meningkat menjadi 48,0 %. Dampak Anemia pada Ibu Hamil berbahaya bagi Ibu dan juga janin yang dikandung. Cookies bayam sorgum merupakan inovasi makanan tambahan untuk Ibu Hamil yang mengandung zat besi. Penelitian ini bertujuan untuk membuat produk pangan lokal yang kaya akan zat besi sebagai makanan tambahan bagi Ibu Hamil dengan Anemia. Pada penelitian ini dibuat tiga formula imbangan bayam hijau berbanding tepung sorgum, formula 1 (10:90%), formula 2 (20%:80%), formula 3 (30%:70%). Uji hedonik dilakukan pada 30 subjek panelis Ibu Hamil untuk melihat tingkat kesukaan pada aspek warna, aroma, rasa dan tekstur. Kandungan zat gizi makro, serat pangan dan zat besi diukur dengan metode Spektrofotometri Serapan Atom (SSA). Ada pengaruh imbangan bayam dan tepung sorgum terhadap warna, aroma, dan rasa cookies bayam sorgum (p=0.000). Cookies formula 1 merupakan cookies dengan tingkat kesukaan terbaik dan memenuhi syarat SNI dari Cookies. Kandungan zat gizi cookies bayam sorgum formula 1 per 100 g adalah energi 459.6 kkal, karbohidrat 70.53 g, kadar protein 10.3 g, kadar lemak 17.07 g, kadar serat pangan 10.33, dan kadar zat besi 2.51 mg. Cookies bayam sorgum dapat menjadi alternatif makanan tambahan bagi ibu hamil.
The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. The results showed that the combination ratio of catfish and young jackfruit significantly affected water, ash, fat, protein, and crude fiber content, as well as descriptive sensory assessments such as color, aroma, taste, texture, and hedonic assessment of the nugget. The best treatment was PN1 (70 catfish meat: 30 young jackfruit) which had fulfilled quality requirements of fish nuggets (SNI 7758-2013) i.e. 58.36% moisture content with a maximum value of 60%, 1.81% ash content with a maximum value of 2,5%, 4.94% fat content with a maximum value of 15%, 14.38% protein content with a minimum value of 5%, and 5.14% crude fiber content. The overall sensory assessment of the nugget was a yellow color, flavorful of patins fish aroma, the very taste of patin fish (according to typical raw materials), and rather hard texture.
The need for rice continues to increase every year in line with population growth so that eventually it becomes a problem for national food. The society’s view of fulfilling carbohydrate needs is one of the factors in increasing rice demand. This study aims to determine the best treatment of the harvesting, physicochemical properties, organoleptic test using the effectiveness index method on M7 genotype Aceh local rice. The results showed that the determination of potential quality of M7 genotype Aceh local rice was in the potential yield parameter and the weight of 1000 grains, the best physicochemical properties of M7 genotype rice were found in G2 which had a value of 0.107. While the parameters of kamba density, water content, and amylose content were found in G6 with the results of 0.178; 0.089 and 0.044. In the parameters of milled rice soaking, whiteness and starch content, the highest product values were found in the G3 with the results of 0.067; 0.133 and 0.200. In the parameters of the rice dimensions and amylopectin levels, the highest values was in G4 and G5 with results of 0.156 and 0.022 and the best organoleptic test results on the M7 genotype Aceh local rice was found in G3 which had a value of 1.000. In the attributes of aroma, color, texture, shape and overall acceptance, the panelists chose Aceh local rice in G3 with the results of 0.133; 0.067; 0.333; 0.267 and 0.200.
p> Tujuan dari penelitian ini adalah untuk mengetahui pengaruh substitusi ampas tahu terhadap kualitas kimia dan mengetahui tingkat penerimaan panelis terhadap uji organoleptik dari nugget ayam yang dihasilkan. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan substitusi tepung ampas tahu yaitu 0%, 10%, 20% dan 30% dengan dua ulangan. Analisis hasil kualitas kimia (karbohidrat, protein, lemak, kadar abu dan kadar air) dilakukan dengan menggunakan One Way Anova dan uji Kruskal-Wallis untuk uji organoleptik dengan taraf 5%. Hasil analisis menunjukkan bahwa tidak ada pengaruh substitusi tepung ampas tahu yang signifikan terhadap kualitas kimia nugget ayam (p > 0,05). Hasil uji organoleptik diperoleh nugget ayam yang paling disukai adalah substitusi tepung ampas tahu 10%. Analisis data menunjukkan tidak terdapat perbedaan yang signifikan terhadap aroma dan tekstur nugget ayam yang dihasilkan (p > 0,05). Sedangkan analisis terhadap rasa nugget ayam memperlihatkan perbedaan yang signifikan (p < 0,05) antara dua kelompok, sehingga analisis dilanjutkan dengan uji Man-Whitney dan didapatkan hasil kelompok yang mempunyai perbedaan rasa adalah antara kelompok substitusi tepung ampas tahu 0% dengan 30% dan antara kelompok 10% dengan 30%. Dari hasil penelitian ini dapat disimpulkan bahwa tepung ampas tahu dapat dimanfaatkan sebagai bahan substitusi dalam pengolahan nugget ayam dengan tidak mengurangi nilai gizinya.. </p
Tujuan penelitian ini adalah untuk menentukan perbandingan tepung koro dengan tepung tapioka dan konsentrasi kuning telur sehingga diperoleh karakteristik cookies koro yang paling baik. Penelitian pendahuluan dilakukan yaitu menentukan formulasi cookies yang terpilih dari tiga macam formulasi modifikasi. Penelitian utama merupakan penelitian lanjutan dari formulasi terpilih pada penelitian pendahuluan, yang menggunakan rancangan acak kelompok (RAK) dan menggunakan rancangan perlakuan yang terdiri dari 2 faktor, yaitu faktor A (perbandingan tepung koro dengan tepung tapioka) dan faktor B (Konsentrasi Kuning Telur). Hasil dari penelitian utama yaitu didapat produk cookies perbandingan tepung koro dengan tepung tapioka terbaik dengan perbandingan 1:1 dengan konsentrasi kuning telur 12%. Pada penelitian ini, cookies koro untuk analisis kimia mengandung kadar air berkisar 2,5% - 4,5%, kadar protein berkisar 16,92% - 36,60%, sedangkan untuk cookies yang terpilih memiliki kadar lemak 20,36%, dan kadar pati 28,53%, serta untuk analisis fisik menunjukkan bahwa nilai uji kekerasan diperoleh sebesar 0,97mm/10detik/100g dan uji warna menunjukkan parameter kecerahan sebesar 81.28, warna kromatik a* sebesar 7.39 dan warna kromatik b* sebesar 28.09. Kesimpulan yang didapat dari penelitian cookies perbandingan tepung koro dengan tepung tapioka berpengaruh terhadap karakteristik warna, tekstur, kadar air dan kadar protein cookies, konsentrasi kuning telur berpengaruh terhadap warna, tekstur dan kadar protein cookies, sedangkan interaksi perbandingan tepung koro dengan tepung tapioka dan konsentrasi kuning telur berpengaruh terhadap warna, tekstur, kadar air dan kadar protein cookies koro.
Background: Vegetarian diet has become a popular diet among people. The information about the benefits of going plant-based as opposed to the risks of degenerative illnesses is widespread and publicly eligible. However, the diet is known to cause the lack of some nutrients such as protein, iron, and B12, which has the implication on one's nutritional status.
Objective: The study is aimed at identifying nutrient intake and nutritional status vegetarians and the influential factors among vegetarians in Yogyakarta.
Method: The study is an observational one with a cross sectional design. It is conducted on vegetarians living in Yogyakarta, which, as methodologically required, involves 102 respondents. The nutritional intake is measured through Food Frequency Questionnaire (FFQ), and the nutritional status through the Body Mass Index status, ferritin serum level, protein serum level and hemoglobin level. The data are analysed using chi square and multiple logistic regression.
Results: The mean intake of energy, fat, zinc, vitamin B6, and vitamin B12 is higher in lactoovo vegetarian while vegan is the higher intake of carbohydrates, protein, iron, folic acid, and vitamin C. Some nutritional intake of less than 80% of AKG is the intake of energy, carbohydrates, zinc, folic acid, and vitamin B12. There are significant differences of the intakes of vitamin B12 between both groups. The vegan’s IMT is lower than lactoovo vegetarian. Lactoovo vegetarian’s protein serum levels are higher, however serum levels of vegan’s ferritin and hemoglobin are higher. There are significant differences in serum levels of protein and hemoglobin levels in both groups. There is a significant relation between the intake of iron and hemoglobin levels in vegetarians.
Conclusion: Lactoovo vegetarian diet and vegan diet can fulfill the nutritional adequacy, but the things that need to keep in mind are the quality and quantity of food and a good diet plan in order to comply all the nutritional adequacy especially food sources of zinc, folic acid, and vitamin B12.
Instant noodle is favorite food in Indonesia. Instant noodle generally made from wheat flour, which is not Indonesian agricultural product. Diversification was needed to solve this problem, and sago starch is potential resource to develop. The research purposed are to produce instant noodle from sago starch and catfish meat fulfilling Indonesia instant noodle quality standard (SNI 01-3551-2000) and to predict instant noodle shelf time using accelerations method. Treatments in this research were SP0 (instant noodle from 100% sago starch), SP1 (instant noodle from 97.5% sago starch and 2.5% catfish meat), SP2 (instant noodle from 95% sago starch and 5% catfish meat), SP3 (instant noodle from 92.5% sago starch and 7.5% catfish meat), SP4 (instant noodle from 90% sago starch and 10% catfish meat), and SP5 (instant noodle from 87.5% sago starch and 12.5% catfish meat). Parameters measured were moisture content before and after frying, protein content, acid value, compactness, and the best treatment continued with shelf time using accelerations method. The result showed that all treatment significantly affected moisture content before and after frying, protein content, acid value and instant noodle compactness. The best treatment was instant noodle from 90% sago starch and catfish meat 10% (SP4) with moisture content before frying 11.29%, moisture content after frying 9.32%, protein content 10.90%, acid value 1.48 mg/g and instant noodle compactness 93.86%. Shelf time for SP4 was 35.81 days.Keywords: instant noodle, sago starch, catfish, accelerated method
Tilapia and spinach are foods high in protein and iron nutrients. Pempek is a food interspersed that is favored by all circles, especially adolescent. This study aims to find out the protein content, iron and acceptability (color, aroma, texture and taste) tilapia and spinach pempek as a food interspersed adolescent girls to prevent anemia.This study is an experimental study with a Complete Randomized Design that is with the proportion of tilapia and spinach consists of 4 treatments namely P0= 100%:0%, P1= 90%:10%, P2= 80%:20% and P3= 70%:30%. The protein content was tested by Kjedahl method and the iron content was tested with visionary spectrometry method. While statistical analysis of protein and iron content using One Way Anova test and acceptability using Friedman analysis. The results of this study are known that the average protein content is P0 which is 7.11% and the highest iron is P3 which is 17.56 mg /100 g.The results of statistical analysis showed there is an influence on the protein content in tilapia and spinach pempek p=0,000, there is an influence on the iron content in tilapia pempek and p=0.000<α, Proportion of tilapia and spinach is shown to have an influence on the acceptability (color, aroma, texture) in tilapia and spinach boiled pempek and acceptability (color, aroma, taste and texture) in tilapia and spinach fried pempek because p<0.05. And proved to have no influence on the acceptability of texture on tilapia and spinach boiled pempek because p>0.05. Pempek in the first treatment (P1) can be an alternative to eating adolescent girls interspersed to prevent anemia by consuming 136 grams.
Bakso merupakan produk olah yang umumnya terbuat dari daging sapi, ayam atau ikan yang dilumat dan kemudian dicampur oleh beberapa bumbu untuk meningkatkan cita rasa. Salah satu daging ikan yang dapat digunakan dalam pembuatan bakso adalah daging ikan patin. Pada pembuatan bakso ikan dilakukan dengan cara menggiling daging ikan dan menambah pati beserta bumbu untuk menambah cita rasa serta penambahan bahan lain yang diijinkan. Adanya penambahan dari bahan tambahan tersebut dapat menambah kandungan gizi atau memperbaiki karakteristi bakso. Salah satunya adalah dengan penambahan tepung daun kelor pada bakso ikan patin. Tujuan dari penelitian ini untuk mengetahui pengaruh dari penambahan tepung daun kelor terhadap kadar β-karoten dan organoleptik pada bakso ikan. Serta mengetahui jumlah penambahan tepung daun kelor terbaik pada bakso ikan patin. Metode yang digunakan adalah metode eksperimen. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap) sederhana dengan 4 perlakuan dan 5 kali ulangan. Data yang diperoleh dianalis menggunakan ANOVA (Analysis of Variance) dan uji lanjut Tukey. Parameter organoleptik daianalisis menggunakan metode Kruskal-Wallis. Kemudian penentuan perlakuan terbaik menggunakan metode de Garmo. Hasil dari penelitian menunjukkan penambahan tepung daun kelor pada bakso ikan patin berpengaruh nyata (p<0.05) pada kadar β-karoten dan organoleptik (kenampakan, tekstur, aroma dan rasa). Penambahan tepung daun kelor terbaik pada bakso ikan patin diperoleh pada perlakuan B (2.5%). Dimana nilai dari β-karoten sebesar 2941.44 mcg/100 g. Serta kandungan karbohidrat 23.66%, protein 7.71%, lemak 0.85%, abu 1.79% dan nilai kadar air sebesar 61.124%. Nilai organoleptik uji hedonik diperoleh kenampakan 3.225, tekstur 3.35, aroma 3.2, rasa 3.3.
Innovation in food production has a long history. For more than a hundred years new food products and processes have developed continuously in the Western world. This pace of innovation has accelerated during the past two decades. The need to satisfy nutritional, technological, and quality requirements of the consumer is often stated as the driving force behind the pursuit of novelty, although competition among the food companies and profit maximization have certainly had a profound influence. Certain regulation guidelines aim to cover all new materials, new products, and modifications of processing methods that could expose the consumer to food ingredients to which he or she has not up to now been subjected to a significant extent. Therefore, the guidelines are intended to assist the manufacturer in the preparation of adequate documentation of data required to support a petition for a novel product, to design a range of tests appropriate to each case, and to provide guidance to European government authorities in their job to assess the safety of novel foods and food ingredients. The concept of novelty, therefore, is determined by what has not been hitherto consumed in significant quantities and by the possibility of introducing toxic contaminants, antinutrients, or other types of hazards. In this context, a number of physical modifications—such as the denaturation of proteins by heat or mechanical treatment or new presentations of commonly used ingredients in product development, as is the case of low-fat spreads and soft cheeses—should not be considered as novel, because there is no real potential for introducing a hazard.
agp-des2005-4 Tujuan penelitian ini adalah untuk mengetahui penambahan berbagai macam bahan pengisi pada nugget itik air (waterfowls) terhadap penerimaan (acceptability) rasa dan juga untuk mengamati nilai gizinya. Bahan pengisi yang digunakan adalah tepung jagung (T1), tepung beras (T2), tepung terigu (T3), dan tepung sagu (T4). Penelitian ini menggunakan rancangan acak kelompok dengan 5 ulangan. Hasil penelitian menunjukkan bahwa nugget yang ditambahkan dengan tepung sagu berbeda nyata dalam penerimaan rasa dibanding dengan perlakuan lainnya. Sementara itu antara nugget yang ditambahkan tepung jagung, tepung beras, dan tepung terigu tidak terdapat perbedaan rasa. Nilai organoleptik nugget dengan tepung sagu adalah 3,21. Pengamatan yang dilakukan terhadap nilai gizi, yaitu kandungan protein menunjukkan bahwa terjadi peningkatan sekitar 65% daripada daging itik segar. The objectives of this research were to study the highest acceptability of various voluminous matters on waterfowls nugget and to analyze the nutrition content of the nugget. The nugget was added with various voluminous matter such as corn flour (T1), rice flour (T2), wheat flour (T3) and sago flour (T4). Randomized Block Experimental Design was used and the result showed that sago flour nugget was significantly acceptable compared to corn flour, rice flour or wheat flour nugget. There was no difference among corn flour, rice flour and wheat flour nugget. The sensory value of sago flour nugget was 3,21. Nutrition content i.e. protein content was increased about 65% compared to protein content of fresh waterfowls meat.
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