Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

1.037

P-Index

This Author published in this journals

All Journal Jurnal Gizi dan Pangan JURNAL GIZI INDONESIA Jurnal Gizi dan Pangan Soedirman (JGPS) Journal of Global Nutrition Jurnal of Community Health Development (JCHD)

Subardjo, Yovita Puri

Unknown Affiliation

Author-ID : 1121142

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Physics Public Health Veterinary

Published : 8 Documents Claim Missing Document

Claim Missing Document

Articles

Title

FORMULASI DAN KARAKTERISASI MI BEBAS GLUTEN TINGGI PROTEIN BERBAHAN PATI SAGU YANG DISUBSTITUSI TEPUNG KACANG-KACANGAN Agustia, Friska Citra; Subardjo, Yovita Puri; Sitasari, Almira
Jurnal Gizi dan Pangan Vol. 11 No. 3 (2016)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The aims of the research were to determine the best formula and characteristics of free gluten with high protein sago starch noodles substituted with beans flour. A factorial random design was used for the experiment. Ratio of sago starch to red and green bean substitution were 100:0; 90:10; 80:20; 70:30. Variables analyzed were 1) chemical properties (water content, total fat, total protein, carbohydrate by difference and ash content) and 2) sensory properties. Hedonic test was conducted to determine the level of consumer acceptance of 15 semi-trained panelists. Data were analyzed by F-test and Duncan’s Multiple Range Test (DMRT). The best formula was sago starch noodle from sago starch 70% and red bean 30% with protein content 10.47% dry weight (dw); fat content 1.17% dw; water content 68.99% wet weight (ww); ash was 1.19% dw and carbohydrate by different was 18.18% dw. The hedonic test values were 2.44 (like slightly); color 2.77 (yellow-brown), texture 2.59 (chewy slightly) and flavour 2.50 (rather good).Keywords: green bean, red bean, sago starch noodle

Pengembangan biskuit MOCAF-Garut dengan substitusi hati sebagai alternatif biskuit tinggi zat besi untuk balita Agustia, Friska Citra; Subardjo, Yovita Puri; Sari, Hesti Permata
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

The aim of this study was to determine the best formula and character of biscuit made by mocaf-arrowroot substituted with liver (chicken and cow), we conducted a factorial randomized design experiment. Proportion of mocaf-arrowroot-liver substitution were 75:10:15 ; 70:10:20 and 65:10:25; and type of material substitution were chicken’s liver and cow’s liver. Analyzed variables were 1) chemical properties (water content, total fat, total protein, carbohydrate by difference, ash content, iron content and energy) and 2) sensory properties. Hedonic test were conducted to determine the level of consumer acceptance of 15 semi-trained panelists. Data were analyzed by F-test and Duncan’s Multiple Range Test (DMRT). The best treatment was from mocaf 75%: arrowroot 10% and chicken’s liver15% with water content 5.93% wet basis (bb), ash content 1.89% dry basis (bk ), protein content 5.83%bk, fat content 13.55%bk, carbohydrate by difference 78.71%bk and iron content 14.05 mg/100g. 1 serving of biscuit (22,8) can reach the intake of iron for 3.3 mg as 35.5-40% daily iron needs of children under five years.

Co-Authors Adijaya, Yoga Almira Sitasari Amalia, Gina Farida Farida Friska Citra Agustia HAPSARI, PRAMESTHI WIDYA HERY WINARSI Hesti Permata Sari Hidayah Dwiyanti Khoiriani, Izzati Nur Ramadhan, Gumintang Ratna Syarifah, Muflihatus Teguh Jati Prasetyo

Title Search

Found 2 Documents Search Journal : Jurnal Gizi dan Pangan

Abstract

Abstract

Title

Found 2 Documents
Search
Journal : Jurnal Gizi dan Pangan