Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Journal of Indonesia Applied Nutrition
Rina Martini
Management of Food Service and Nutrition, School of Vocational Studies, IPB University, 16128 Bogor, Indonesia

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Optimization of Stellorice Ice Cream Made from Soy Milk and Jack Bean Flour as a Nutritious Snack for School-Age Children Astri Vidila Sari; Rina Martini
Journal of Indonesia Applied Nutrition (JIAN) Vol. 1 No. 2 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jian.v1i2.1612

Abstract

School-aged children (6–12 years old) need adequate nutrition to support their growth and development. The habit of consuming unhealthy snacks in the school environment can lead to nutritional problems in children. Therefore, there is a need for snack alternatives that children enjoy and that have good nutritional value. This study aims to develop a soy milk ice cream product with the addition of jack bean flour. Additionally, butterfly pea flower extract is used as a natural coloring agent to make the ice cream’s color more appealing. An experimental method was employed, with three formulations incorporating jack bean flour at levels of 5%, 10%, and 15%. A hedonic test was conducted with 54 untrained panelists, specifically sixth-grade elementary school students. Data analysis for physical properties—specifically overrun and melting point—was performed using ANOVA and Duncan’s test, while hedonic evaluations of color, aroma, taste, and texture were analyzed using the Kruskal-Wallis and Mann-Whitney tests. The resulting ice cream was named Stellorice and for the three formulations showed that the addition of jack bean flour had a significant effect on overrun and melting point, as well as on hedonic evaluations related to texture parameters; however, there was no significant effect on color, aroma, and taste. The selected formulation was F2, with the addition of 50 grams of jack bean flour. This ice cream product has an energy content of 133 kcal, 4.2 grams of protein, 4 grams of fat, and 19.7 grams of carbohydrates, as well as an overrun of 44.8% and a melting time of 57 minutes.
Development of Mackerel Odeng Substituted with Sword Bean Flour: Sensory Acceptability and Nutritional Composition Raudatul Najwa Soraya Nurrizal; Rina Martini; Elzha Nur Fadila
Journal of Indonesia Applied Nutrition (JIAN) Vol. 1 No. 2 (2026)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jian.v1i2.1616

Abstract

High snack consumption among adolescents demands balance with nutritious food products that are also appealing. Odeng, as Korean street food, has gained acceptance among adolescents. This study develops a product made from local food, mackerel odeng with sword bean flour substitution. The research used a Completely Randomized Design with three treatments: F1, F2, and F3. The organoleptic assessment of the products involved 30 semi-trained panelists to determine the level of preference and the characteristics of each formulation. Statistical analysis was done with SPSS 27.0, applying the Kruskal-Wallis test and the Mann-Whitney U test. The results of the hedonic organoleptic tests on the aspects of color, aroma, taste, and texture showed that F1 was the selected formula based on the Weighted Sum Method (WSM) with a substitution of 5 grams of sword bean flour. F1 contains 171 Cal/100 g; 17.95% protein; 6.75% fat; 9.62% carbohydrate; 0.2% omega 3; and 1.9% omega 6. The formula developed for this product has the potential to serve as a protein-rich snack and promote dietary diversification through the utilization of local food resources.  
Co-Authors Astri Vidila Sari Elzha Nur Fadila Raudatul Najwa Soraya Nurrizal