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All Journal JURNAL KIMIA SAINS DAN APLIKASI Jurnal Kedokteran Elkawnie Pharmauho: Jurnal Farmasi, Sains, dan Kesehatan Pro Food Lantanida Journal Al-Kimia Acta Pharmaciae Indonesia : Acta Pharm Indo Majalah Farmaseutik Indonesian Journal of Chemistry Jurnal Agrotek UMMat JCES (Journal of Character Education Society) WIDYABHAKTI Jurnal Ilmiah Populer J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Acta Chimica Asiana Amina Lumbung Farmasi : Jurnal Ilmu Kefarmasian SPIN: Jurnal Kimia & Pendidikan Kimia Jurnal Ilmiah Abdi Mas TPB Unram Journal of Multidisciplinary Applied Natural Science Sasambo Journal of Pharmacy INDRA: Jurnal Pengabdian kepada Masyarakat Journal of Molecular Docking Jurnal Pijar MIPA Jurnal Pendidikan dan Pengabdian Masyarakat Molekul: Jurnal Ilmiah Kimia
Agus Dwi Ananto, Agus
Universitas Mataram
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Other

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Journal : Pro Food

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ANALISIS KANDUNGAN GIZI PRODUK OLAHAN SAYUR LEBUI Agus Dwi Ananto
Pro Food Vol. 3 No. 2 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.722 KB) | DOI: 10.29303/profood.v3i2.52

Abstract

The high prevalence of malnutrition reflected low food security in West Nusa Tenggara Province. Nutritional, security, sociocultural, and diversification in the processing and utilization of food that has not been optimal to be the cause of it. Lebui [Glycine max (L.) Merril] as a typical vegetable processed product of Lombok island can be one of alternative of food reinforcement. This aims of this research was to determined the water content, ash and anthocyanin processed vegetable products in quantitative and sensory. Evaluation of nutritional content using proximate analysis while receiving aspect using favorite test. The results showed that water, ash, and anthocyanin levels in the samples were 11.366% w / w, 4.116% w / w, 46.757 mg / 100 g respectively while in the processed products had similar results with seeds with the decreasing trend of anthocyanin content . Preferably test shows organoleptically more vegetable variants more desirable from the aspects of taste, texture, and aroma. Processed vegetable products have higher nutritional content and are preferred by consumers so that it can be further developed as a diversificated of food products. Keywords: hedonic test, processed vegetable product, proximate analysis ABSTRAK Angka prevalensi gizi buruk yang tinggi merefleksikan rendahnya ketahanan pangan di Provinsi Nusa Tenggara Barat. Aspek gizi, keamanan, sosiokultural, diversifikasi dalam pengolahan dan pemanfaatan pangan yang belum optimal menjadi faktor penyebab hal tersebut. Lebui [Glycine max (L.) Merril] sebagai produk olahan sayur khas pulau Lombok dapat menjadi salahsatu alternatif penguatan pangan. Penelitian ini bertujuan untuk mengetahui kadar air, abu dan antosianin produk olahan sayur lebui secara kuantitatif dan sensoris. Evaluasi kandungan gizi menggunakan analisa proksimat sementara aspek penerimaan menggunakan uji kesukaan. Hasil penelitian menunjukkan kadar air, abu, dan antosianin pada sampel berturut-turut sebesar 11,366 %b/b, 4,116 %b/b, 46,757 mg/100 g sementara pada produk olahan memiliki hasil yang serupa dengan biji lebui disertai dengan trend penurunan kadar antosianin. Uji kesukaan menunjukkan secara organoleptik varian sayur lebui lebih diminati dari aspek rasa, tekstur, dan aroma. Produk olahan sayur lebui memiliki kandungan gizi yang cukup tinggi dan lebih disukai konsumen sehingga dapat dikembangkan lebih lanjut sebagai diversifikasi produk pangan. Kata kunci:analisa proksimat, produk olahan sayur lebui, uji kesukaan
Co-Authors Agus saputra Anjar Purba Asmara Baiq Ressa Puspita Rizma Baiq Ressa Puspita Rizma Baiq Sofianti Annisa Candra D Hamdin Candra Dwipayana Hamdin Candra Dwipayana Hamdin Candra Eka Puspitasari Deccati, Rizqa Fersiyana Dian Fathita Dwi Lestari Diantama Hiraswari Rahmadari Diva Almira Dwiki Setyo Nugroho Dyke Gita Wirasisya Erwinayanti, Gusti Ayu Putu Sri Eti Nurwening Sholikhah Evie Kama Lestari Fitria, Anggit Handa Muliasari Handa Muliasari Handa Muliasari Handa Muliasari Handa Muliasari Handa Muliasari Harno Dwi Pranowo I Made Sudarma Iman Surya Pratama Jumina Jumina Kurniawan, Yehezkiel Steven Lalu Aang Robby Dewantara Lalu Husnul Hidayat Lalu Sanik Wahyu F. A Lalu Undrus Yusditia M. G Luh Putu Gina Sri Budiani Maulida Septiyana Mudasir Mudasir Muhsinul Ihsan Muhsinul Ihsan Muhsinul Ihsan Muliasari, Handa Muliasari, Handa Murniyati Murniyati Murniyati, Murniyati ndayani, Yayuk Ni Made Detia Suryadnyani Nokman Riyanto Prasetyo, Niko Pratama, Iman Surya Rahmatul Aini, Siti Ria Armunanto Rian Jumawardi Rizqa Fersiyana Deccati Rizqa Fersiyana Deccati Rizqa Fersiyana Deccati Rizqa Fersiyana Deccati Royana Ari Pratiwi Putri Saprizal Hadisaputra Saprizal Handisaputra Siti Rahmatul Aini Sunarwidhi, Anggit Listyacahyani Suryadnyani, Ni Made Detia Syarah Megianti Fahira Virnia Wanda Utami Wahida Hajrin Wahida Hajrin Widayanti Supraba Winarto Haryadi Windah Anugrah Subaidah Yayuk Andayani Yek Zen Mubarok Yohanes Juliantoni Yohanes Juliantoni Yohanes Juliantoni, Yohanes Yuniarthi Dwi Suputri Yuyun Ramdani