Sifat Organoleptik dan Kadar Serat Pangan Mie Basah dengan Penambahan Tepung Okra Hijau (Abelmuschus esculentum L.)

Abstract

The content of dietary fiber in wet noodle is lower than the dietary fiber requirement, so we need to add the local food which is high in dietary fiber content, that is green okra (Abelmuschus esculentum L). This study was to determine the effect of green okra flour mixing in wet noodle on organoleptic characteristics and dietary fiber content. This was an experimental study with complete random design. The independent variable was substitution of greenokra flour on wet noodle, while the dependent variables were organoleptic characteristics and dietary fiber content. There were four variations of wet noodles i.e. 0%, 10%, 15%, 20%. Data were analyzed using Kruskal-wallis, Mann Whitney and Anova. The result showed wet noodle 10% was whitish green, typical flavour of wet noodle, and chewy. The highest level of dietary fiber content was in wet noodle 20% as many as 9,92 grams. In conclusion, there were any significant differences in organoleptic test result based on aroma and taste, but no difference based on color and texture. There were significant differences in dietary fiber content from the four experiment variations. The higher percentage of green okra flour makes the higher content of dietary fiber content in wet noodles.Keywords : Wet noodle; Green okra (Abelmuschus esculentum L.) flour; organoleptic characteristic; Dietary fiber content.

Pola konsumsi makanan tinggi natrium, status gizi, dan tekanan darah pada pasien hipertensi di Puskesmas Mantok, Kabupaten Banggai, Sulawesi Tengah

“…Hal ini dipengaruhi oleh faktor lain yang dapat menyebabkan hipertensi primer selain konsumsi natrium diantaranya usia, pendidikan, pekerjaan, riwayat keluarga, kebiasaan merokok, aktivitas atau olahraga, konsumsi alkohol, asupan kalium, dan stres (24,25). Faktor-faktor tersebut harus dikendalikan untuk menanggulangi hipertensi, misalnya dengan mengonsumsi makanan dengan kandungan serat yang tinggi agar dapat membantu menurunkan berat badan sehingga dapat menurunkan prevalensi status gizi lebih, yang merupakan salah satu faktor penyebab hipertensi (26,27). Adanya faktor-faktor lain yang dapat memengaruhi hipertensi, tidak dikendalikan dalam penelitian ini sehingga menjadi keterbatasan dalam penelitian ini.…”