Formulasi Tepung Tempe Dan Sari Wortel Pada Pembuatan Mie Basah Kaya Gizi

Asmawati, Asmawati; Saputrayadi, Adi; Bulqiah, Mulqan

doi:10.31764/agrotek.v6i1.954

Cited by 4 publications

(4 citation statements)

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“…The increase in protein intake in the KP2 group occurred because the cookies given contained a higher protein nutritional value than the control and KP1 groups. The higher the tempeh flour formulation added, the higher the protein content (22). Based on proximate test carried out on cookies of purple sweet potato and tempeh flour, the nutritional value of cookie's formula on KP2 (80% purple sweet potato flour + 20% tempeh flour) had a protein content of 22.31%, while the cookies on control and KP1 were 8.06% and 14.43%, respectively.…”

Section: Methodsmentioning

confidence: 99%

Differences in Food Intake (Energy, Protein, Fat and Carbohydrates) in Child Wasting by Giving Cookies of Purple Sweet Potato and Tempeh Flour

Fitria Mushollini,

Harsono Salimo,

Lilik Retna Kartika Sari

2023

MIPHMP

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Wasting is a malnutrition condition attributable to insufficient food intake and/or disease. Poor quality and quantity nutrition in food intake is particular concern, especially for child wasting. One of the efforts to deal of child wasting is by providing nutrient-rich supplementary foods such as cookies. Cookies of purple sweet potato and tempeh flour have nutritional value of protein (8.06-22.31%) and carbohydrates (63.85-82.42%). The aim of study was to analyze differences in food intake (energy, protein, fat and carbohydrates) in child wasting by giving cookies of purple sweet potato and tempeh flour. The design of this study was quasi-experiment used a pre-posttest design with a controlled group. The study consisted of a control group (100% purple sweet potato cookies), K1 (90% purple sweet potato: 10% tempeh flour) and K2 (80% purple sweet potato: 20% tempeh flour). The intervention for 30 days. The analyze of data used were paired t-test and One-Way Anova. The results found that there was an increase in food intake (energy, protein, fat and carbohydrates) before and after giving cookies of purple sweet potato and tempeh flour and it was statistically significant. There was a significant difference food intake in each group after intervention by cookies (p<0.05). Intervention with cookies of purple sweet potato and tempeh flour could be the alternative to increase food intake in child wasting.

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Section: Methodsmentioning

confidence: 99%

Differences in Food Intake (Energy, Protein, Fat and Carbohydrates) in Child Wasting by Giving Cookies of Purple Sweet Potato and Tempeh Flour

Fitria Mushollini,

Harsono Salimo,

Lilik Retna Kartika Sari

2023

MIPHMP

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“…β carotene is an antioxidant compound that has an orange colour, so in foods with a high content of carotene β, the colour of food products tends to be more orange, marked with higher red and yellow colours compared to foods without β carotene [25]. This is by [26] who states that the colour pigments contained in carrots are carotenoids that function as natural colour pigments.…”

Section: Organoleptic Of Quality On Wet Noodlesmentioning

confidence: 99%

Substitution of cassava, wheat and carrot on wet noodles to support local food

Dewayani,

Rapi,

Muslimin

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Cassava is one of Indonesia’s local carbohydrate sources, ranking third after rice and corn. Cassava flour can be used to make noodles. One way to increase the nutritional value of noodles is to fortify nutrition with carrots. This study aims to determine the effect of substituting cassava flour with the addition of carrots on the quality of wet noodles. This study used a completely randomized design with three replications. The results showed that substituting cassava, wheat and carrot significantly affects the moisture content, β carotene, colour, texture, flavour and taste of wet noodles. Wet noodles that meet SNI standards treatment A (100% wheat + 0% cassava + 0% carrot), treatment B (70% wheat + 20% cassava + 10% carrot) and treatment D (10% wheat + 60% cassava + 30% carrot). The highest β carotene content and the best sensory was produced in the D treatment (10% wheat + 60% cassava + 30% carrot) with moisture 33.26%, β carotene 0.98 µg, a colour score of 3.93, texture score of 3.55, flavour score of 3.79 and taste score 3.71.

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“…Then, mashed for 5 minutes. Next, the carrot mixture is filtered until carrot juice is obtained [18].…”

Section: Research Proceduresmentioning

confidence: 99%

Fortification of carrot (Daucus carota L.) and snakehead fish (Channa striata) in bagea product for nutrition fulfillment patients of type II diabetes mellitus (DM)

Nurlela,

Mahendradatta,

Asfar

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Sago (Metroxylon sago) is generally found in central and eastern Indonesia. The nutritional content of sago flour per 100 grams is 94 g of carbohydrates, 0.2 g of protein, 0.2 g of fat, 14 g of water content, and 355 cal of calories. Sago flour also has a low glycemic index of <55. One of the sago product developments is Bagea, typical Sulawesi cookies made from sago that can be fortified with local natural resources such as carrots and snakehead fish flour. The purpose of this study was to obtain the best composition, to determine the chemical characteristics of the bagea products produced after fortification, and to analyze the glycemic index and glycemic load levels of the bagea so that it is safe for consumption by people with Type II Diabetes Mellitus (DM). The stages of this study were sample preparation, bagea making with two treatment factors in the form of variations in the concentration of snakehead fish flour (10%, 15%, 20%) and variations in physical treatment in the form of carrots (flour, puree, juice) of 15 grams each. The results obtained were the best formulation of 85% sago flour: 15% snakehead fish flour with fortification treatment of carrot flour, carrot juice, and carrot puree of 15 grams each. The conclusion obtained was that bagea (85% sago flour: 15% snakehead fish flour) with fortification treatment of carrot juice and carrot puree has a high IG category (>70). However, it is still safe to be consumed by DM Type II sufferers with a BG value of 9.44 each for bagea fortification of carrot juice and 9.60 for bagea fortification of carrot puree (low BG<10) if consumed as much as 20grams/serving dose.

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Formulasi Tepung Tempe Dan Sari Wortel Pada Pembuatan Mie Basah Kaya Gizi

Cited by 4 publications

References 0 publications

Differences in Food Intake (Energy, Protein, Fat and Carbohydrates) in Child Wasting by Giving Cookies of Purple Sweet Potato and Tempeh Flour

Differences in Food Intake (Energy, Protein, Fat and Carbohydrates) in Child Wasting by Giving Cookies of Purple Sweet Potato and Tempeh Flour

Substitution of cassava, wheat and carrot on wet noodles to support local food

Fortification of carrot (Daucus carota L.) and snakehead fish (Channa striata) in bagea product for nutrition fulfillment patients of type II diabetes mellitus (DM)

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