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All Journal Amerta Nutrition
Farida Wahyu Ningtyias
Faculty of Public Health, University of Jember, Jember
Health Professions Medicine & Pharmacology Nursing Public Health Other

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Kandungan Protein dan Uji Kesukaan Bronis Krispi dengan Substitusi Tepung Edamame (Glycine max (L.) Merrill) dan Hidrolisat Protein Ikan Tuna: Protein Content and Preferred Test of Crispy Brownies with Substitution of Edamame Flour (Glycine max (L.) Merrill) and Tuna Protein Hydrolisates (Thunnus sp) Farida Wahyu Ningtyias; Shafa Aqila Putri Ramadani; Septi Nur Rachmawati
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.296-306

Abstract

Background: Malnutrition among school-age children is closely linked to dietary patterns. Crispy brownies can serve as a high-protein snack through the substitution of edamame flour and tuna protein hydrolysate. Edamame and tuna are nutrient-dense and readily available in Jember Regency, yet their use in school snacks remains limited. Objectives: This study aimed to analyze the protein content and conduct a preference test of crispy brownies substituted with edamame flour and tuna protein hydrolysate. Methods: This quasi-experimental study utilized four crispy brownies formulas: X0 (100%:0%:0%), X1 (70%:27.5%:2.5%), X2 (70%:25%:5%), and X3 (70%:22.5%:7.5%) for wheat flour, edamame flour, and tuna protein hydrolysate respectively. The organoleptic test involved 30 untrained panelists. Protein analysis was conducted at the RPHP and KBHP FTP Laboratories, University of Jember. Protein data were analyzed using Kruskal–Wallis, while the preference test used Friedman. Results: The protein content of the crispy brownies per 100 g was 9.87, 13.17, 13.55, and 13.89 g, respectively. The highest color preference was for X3, while the highest aroma, taste, and texture preferences were for X0. Based on the exponential comparison method, the best formula was X3 with 13.89 g/100 g protein or 0.69 g per piece (5 g). Conclusions: Substituting edamame flour and tuna protein hydrolysate increased the protein content and affected the taste, aroma, and texture of crispy brownies, but did not have a significant effect on color.
Analisis Kadar Vitamin C dan Tingkat Kesukaan pada Kulit Mochi dengan Substitusi Jambu Biji Merah (Psidium guajava L.): Analisis Kadar Vitamin C dan Tingkat Kesukaan pada Kulit Mochi dengan Substitusi Jambu Biji Merah (Psidium guajava L.) Intan Ditya Prastanti; Farida Wahyu Ningtyias; Septy Handayani
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.196-207

Abstract

Background: The prevalence of anemia aged 15-24 years in Indonesia reached 15.5%, which is 18% in women and 14.4% in men according to the 2023 Indonesian Health Survey data. One of the efforts to help iron absorption is the consumption of blood supplement tablets along with vitamin C sources. Mochi is a semi-wet cake that is easily found in Indonesia. Mochi skin with red guava substitution is intended as an alternative source of vitamin C for the prevention of anemia in adolescent girls.Objectives: This study aimed to investigate eating habits and food preferences (with a focus on vegetables and snacks) among normal, overweight and obese of full-day school children in urban areas of Surabaya City.Methods: This type of research used quasi experimental with four modified formulas of red guava fruit puree substitution with the percentage of X0 (0%), X1 (45%), X2 (50%), X3 (55%). Furthermore, hedonic test was carried out on the level of liking by 35 panelists. The four formulas with three replications were laboratory tested for vitamin C content using Jacobs' method. Statistical test of vitamin C content was conducted with Kruskal Wallis and Mann Whitney U-Test. Statistical test of the level of favorability was carried out with Friedman test and Wilcoxon Sign Rank Test.Results: The average value of vitamin C content of X0, X1, X2, and X3 are 0.17 mg; 3.59 mg; 5.79 mg; and 7.95 mg. The best formula is mochi skin formula X2 (50% red guava puree substitution).Conclusions: Mochi skin with red guava substitution produced significant differences in taste, color, aroma, and texture as well as increased vitamin C levels when compared to the control formula. This product can be used as an alternative snack to help iron absorption as an effort to prevent anemia.
Analysis of Iron Content and Acceptability of Cod Fish (Euthnmus affinis) with The Addition of Soybean Flour (Glycine max) for The Prevention of Anemia Devi Ajeng Nur Islami; Farida Wahyu Ningtyias; Abdul Azis Akbar
Amerta Nutrition Vol. 10 No. 2 (2026): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i2.2026.241-248

Abstract

Background: One of the nutritional problems often experienced by teenagers in Indonesia is anemia. The prevalence of anemia in teenagers aged 15-24 according to the Indonesian Ministry of Health in 2018 was 32%. This is due to the lack of iron absorption in the body. Processing tuna dimsum with the addition of soy flour is expected to be an alternative snack to prevent anemia. Objective: Analyzing the iron content and acceptability of cod dimsum (Euthnmus affinis) with the addition of soybean flour (Glycine max) for the prevention of anemia. Methods: This study used a quasi-experimental design with a posttest-only control group design carried out with 4 treatments and 3 repetitions. The comparison formula of tuna fish, soybean flour studied was X₀= (100%: 0%), X₁ (90%: 10%), X₂ (85%: 15%), X₃ (80%: 20%). The iron content of dimsum was measured using the Atomic Absorption Spectrophotometer (AAS) method. Acceptability testing used the Hedonic Scale Test, with 25 semi-trained panelists. Iron content data were analyzed using the One Way Anova test, while acceptability test data were analyzed using the Friedman test. Results The results of the acceptability test showed significant differences in color and texture parameters, but not in taste and aroma parameters. The results showed an increase in iron levels along with the addition of soy flour. Based on the statistical analysis of One Way Anova, there was a significant difference in iron levels (p value <0.05). The best formula based on MPE is X₁ with an iron content of 0.72 mg (35 grams/piece). The recommended consumption of dimsum as a snack is 4 pieces/day for teenagers aged 13-18 years. Conclusion: The addition of soybean flour to cob dim sum has a significant effect on the iron content, color, and texture. However, it does not affect the taste and aroma.
Co-Authors Abdul Azis Akbar Devi Ajeng Nur Islami Intan Ditya Prastanti Septi Nur Rachmawati Septy Handayani Shafa Aqila Putri Ramadani