Analisis Mikrobia dan Organoleoptik Makanan Cair Instan Berbasis Pangan Lokal untuk Perbaikan Status Gizi Pasien

Susetyowati, Susetyowati; Lestari, Lily Arsanti; Astuti, Herni Justiana; Setyopranoto, Ismail; Probosuseno, Probosuseno

doi:10.20473/amnt.v4i3.2020.225-230

Cited by 4 publications

(6 citation statements)

References 11 publications

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“…Ikan gabus sering digunakan sebagai sumber protein dalam berbagai penelitian karena memiliki kandungan protein yang lebih tinggi dibandingkan ikan air tawar lainnya (Prastari et al, 2017). Ikan gabus memiliki kadar protein sekitar 25,5% dan albumin 6,22% (Susetyowati et al, 2020). Tepung labu kuning memiliki kadar provitamin A dan mineral kalsium, fosfor dan zat besi (Susetyowati et al, 2020).…”

Section: Pendahuluanunclassified

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Optimasi Formula Tepung Komposit Tinggi Protein dan Seng dengan Response Surface Methodology

Erawati

Dewi

2022

J. Teknol Industri Pangan

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Covid-19 pandemic had limited people’s movement despite the demand to remain productive and maintain good health. Therefore, it was necessary to provide foods which are easy to distribute, durable, nutritious, and easily transformable to increase immunity. This research aims to develop a composite flour (TK) formula with optimal proportion of wheat flour (TT), snakehead fish flour (TIG), pumpkin flour (TBuL), and pumpkin seed flour (TBiL) which then enriched with zinc. The resulting TK is expected to be used as an ingredient for nutritious snacks containing high protein and zinc. The research was conducted in four stages, namely the making of each constituent flour, determining the best formulation with the Response Surface Methodology using Central Composite Design model, characterizing the physicochemical properties of TK and making meatballs, biscuits, and unting-unting from the TK. The three products were tested on experimental animals for their metabolic responses. The optimization of the formula resulted in three optimal formulations, namely formula A, B, and C with the proportion of TT:TIG:TBuL:TBiL respectively as follows 55:20:15:10; 56.65:20:13.35:10; 57.98:20:12.02:10. The most optimal formula of composite flour was formula A with the highest protein (26.12%) and zinc (18.06 mg/kg) content among other formulas. Then, zinc was added into Formula A using microencapsulation, and TK with protein content of 26.74% and zinc of 56.8 mg/kg were obtained. The histopatology observation on experimental animals showed that the three products made from TK did not cause necrosis of the liver or cell infiltration in the kidneys.

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Section: Pendahuluanunclassified

“…Ikan gabus memiliki kadar protein sekitar 25,5% dan albumin 6,22% (Susetyowati et al, 2020). Tepung labu kuning memiliki kadar provitamin A dan mineral kalsium, fosfor dan zat besi (Susetyowati et al, 2020). Labu adalah sumber yang baik dari karoten, serat makanan, vitamin, mineral dan rendah lemak.…”

Section: Pendahuluanunclassified

Optimasi Formula Tepung Komposit Tinggi Protein dan Seng dengan Response Surface Methodology

Erawati

Dewi

2022

J. Teknol Industri Pangan

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“…Uji organoleptik pada Home Blenderized dilakukan dengan metode skoring pada empat parameter, yaitu warna, aroma, rasa, dan tektur dengan skala hedonik 5: sangat suka, 4: suka, 3: agak suka, 2: tidak suka, 1: sangat tidak suka (Susetyowati et al, 2020). Empat parameter tersebut ditinjau pada penelitian ini, karena mengacu pada kriteria kesukaan konsumen/pasien terhadap suatu produk dipengaruhi oleh warna, aroma, rasa, dan rangsangan mulut (Laksmi, Legowo, & Kusrahayu, 2012).…”

Section: Pengumpulan Dan Analisis Dataunclassified

“…Hal yang sama terjadi pada kadar glukosa darah tiap 2 jam, semakin meningkat pada kelompok kolesterol abnormal, dibanding kelompok kolesterol normal (Anggraini, 2018). Selain itu, eliminasi telur ayam sebagai komponen dalam formula juga menurunkan peluang kontaminasi bakteri (Susetyowati et al, 2020). Hasil laporan studi menunjukkan bahwa penggunaan telur dalam formula Home Blenderized memiliki resiko terhadap kontaminan bakteri jika tidak dilakukan Food handle dengan baik (Susetyowati et al, 2020).…”

Section: Tabel 3 Kandungan Zat Gizi Makro Pengembangan Home Blenderizedunclassified

“…Selain itu, eliminasi telur ayam sebagai komponen dalam formula juga menurunkan peluang kontaminasi bakteri (Susetyowati et al, 2020). Hasil laporan studi menunjukkan bahwa penggunaan telur dalam formula Home Blenderized memiliki resiko terhadap kontaminan bakteri jika tidak dilakukan Food handle dengan baik (Susetyowati et al, 2020).…”

Section: Tabel 3 Kandungan Zat Gizi Makro Pengembangan Home Blenderizedunclassified

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Kualitas Organoleptik, Kandungan Gizi, dan Densitas Energi Home Blenderized Diabetes Melitus berbasis Tomat dan Susu

Zaki

Putri²

2021

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This study aims to develop a Home Blenderized Diabetes Mellitus formula with tomato and milk based ingredients. The formula was analyzed based on organoleptic parameters, nutritional content (carbohydrate, protein, fat, vitamin A, vitamin C, and cholesterol), and density of energy. This study uses an experimental design carried out at the Food Culinary Processing Laboratory, Department of Nutrition, Jenderal Soedirman University. Meanwhile, the sensory test was carried out at a partner hospital in the Purwokerto area. The panelists were 15 nutritionist as trained panelists. Statistical analysis used was a descriptive analysis that describes organoleptic test data based on the percentage of hedonic levels. The results showed that as many as 50% of the panelists stated that they liked and really liked the DM formula. A total of 75% panelists stated that they really like the color or the DM formula; 25% of the panelists stated that they rather like the DM formula. Based on the aroma, 25% of the panelists stated that they rather like the DM formula. Based on the level of viscosity, all panelists stated that they met the requirements for liquid (enteral) food. The DM enteral formula contains 15% protein, 21% fat, and 68% carbohydrates, vitamin A 254.4 µg, vitamin C 115.6 mg, and cholesterol 21.2 g per serving. Penelitian ini bertujuan untuk mengembangkan formula enteral Home Blenderized bagi pasien DM dengan bahan dasar tomat dan susu berdasarkan parameter organoleptik, kandungan gizi (karbohidrat, protein, lemak, vitamin A, vitamin C, dan kolesterol) dan densitas energi. Studi ini menggunakan desain eksperimental dan dilaksanakan di Laboratorium Pengolahan Pangan Kuliner Jurusan Ilmu Gizi Universitas Jenderal Soedirman. Uji organoleptik dilakukan di mitra rumah sakit di wilayah Purwokerto. Panelis adalah kelompok panelis terlatih, yaitu para ahli gizi di rumah sakit. Sebanyak 15 panelis tergabung dalam uji organoleptik. Analisis statistik menggunakan analisis deskriptif yang memaparkan data uji organoleptik berdasarkan persentase tingkat hedonik. Hasil penelitian menunjukkan bahwa sebanyak 50% panelis menyatakan suka dan sangat suka. Sebanyak 75% panelis menyatakan suka berdasarkan warna, sedangkan berdasarkan rasa 25% panelis menyatakan agak suka terhadap formula DM. Berdasarkan aroma 25% panelis menyatakan agak suka. Berdasarkan tingkat kekentalan seluruh panelis menyatakan memenuhi syarat makanan cair (enteral). Formulasi enteral DM dengan memiliki kandungan protein sebesar 15%, lemak 21%, dan karbohidrat 68%, vitamin A 254,4 µg dan vitamin C 115,6 mg, dan kolesterol 21,2 g per takaran saji.

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The Substitution of Fresh Moringa Leaves and Moringa Leaves Powder on Organoleptic and Proximate Characteristics of Pudding

Srimiati

Agestika²

2022

AMNT

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Background: Moringa Oleifera leaves "Marungga" contain fiber, vitamins, minerals, and polyphenol compounds that potential to fulfill nutritional requirements among children and adults. The product development often utilized Moringa leaves powder rather than the fresh ones. The powdering process might reduce the nutritional content while using fresh Moringa leaves is more applicable for the local community. However, the strong taste and aroma of Moringa leaves could influence the individual acceptance of a food product. Pudding is a simple and easy-to-make food product at the household level. Purpose: This study aimed to compare the effectiveness of fresh Moringa leaves substitution compared with Moringa leaves powder on pudding product acceptance and proximate characteristics. Methods: This was an experimental study with a complementary randomized design. The substitution of fresh Moringa leaves was 0%,20%,30%, while Moringa leaf powder was 0%, 5%, 10%. We conducted an organoleptic test, hedonic test, and proximate analysis of chosen formulations. Statistical analysis included Analysis of Variance (ANOVA), Duncan's multiple range test, and t-test. Results: The chosen formula based on the hedonic test was the 20% of fresh Moringa leaf substitution (FML2) with a score of 3.64, and 5% of Moringa leaf flour (FMP1) with a score of 4.10. A significant difference between the two formulations was their texture; FMP1 had a hard texture than FML2. The protein, fat, carbohydrate, and total calorie content of those formulations were significantly different, but not for the ash content. Conclusion: Substitution used fresh leaves utilized more Moringa leaves and improved pudding nutrients contents than powder type.

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Analisis Mikrobia dan Organoleoptik Makanan Cair Instan Berbasis Pangan Lokal untuk Perbaikan Status Gizi Pasien

Cited by 4 publications

References 11 publications

Optimasi Formula Tepung Komposit Tinggi Protein dan Seng dengan Response Surface Methodology

Optimasi Formula Tepung Komposit Tinggi Protein dan Seng dengan Response Surface Methodology

Kualitas Organoleptik, Kandungan Gizi, dan Densitas Energi Home Blenderized Diabetes Melitus berbasis Tomat dan Susu

The Substitution of Fresh Moringa Leaves and Moringa Leaves Powder on Organoleptic and Proximate Characteristics of Pudding

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