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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Pangan dan Gizi Jurnal Media Gizi Indonesia (MGI) Jurnal Sains dan Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian Amerta Nutrition JURNAL GIZI DAN KESEHATAN Jurnal Pengabdian Masyarakat dalam Kesehatan Nasuwakes : Jurnal Kesehatan Ilmiah Journal of Applied Nutrition and Dietetic
Junita, Dini
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Other

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Analisis Kandungan Gizi Dan Daya Terima Puding Modisco III Dengan Penambahan Sari Kacang Hijau (Vigna radiata L.) Salsabila, Haura; Junita, Dini
NASUWAKES: Jurnal Kesehatan Ilmiah Vol. 18 No. 1 (2025): April
Publisher : Poltekkes Kemenkes Aceh

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Abstract

Modisco is a liquid food high in calories and protein. Some toddlers do not like Modisco because it tastes bad and the shape is less attractive, one of the efforts that can be done by modifying the pudding with the addition of mung bean juice. Mung beans contain nutrients including: protein, fiber, healthy fats, carbohydrates and are rich in vitamins that are beneficial for the growth and development of toddlers. The aim is to determine the effect of mung bean juice addition on the nutritional content and acceptability of Modisco III pudding. This research is experimental with a completely randomized design. Data processing used ANOVA and Duncan's further test. The variables studied were organoleptic test and chemical test on Modisco pudding. The result of this research are Modisco pudding with the addition of 40 g mung bean juice is preferred in terms of aroma (3.61), flavor (3.61), and texture (3.76). The results of chemical test analysis on water content, ash content, and fiber content were highest in the addition of 30 g mung bean juice, fat content, protein content, and carbohydrate content were highest in the addition of 50 g mung bean juice. Conclusion the addition of mung bean juice has a significant effect on organoleptic properties with a significant level (p value <0.05) on aroma and taste, but has no significant effect with a significant level (p value>0.05) on color and texture. In chemical tests that have a significant effect with a significant level (p value <0.05), there are water content, ash content, fat content, protein content, fiber content, and carbohydrate content.
Komponen gizi, aktivitas antioksidan dan karakteristik sensori bubuk fungsional labu kuning (Cucurbita moschata) dan tempe Junita, Dini; Setiawan, Budi; Anwar, Faisal; Muhandri, Tjahja
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.823 KB) | DOI: 10.25182/jgp.2017.12.2.109-116

Abstract

The aim of this research was to determine the nutrient content, antioxidant activity and the sensory characteristics of functional powder from pumpkin (Cucurbita moschata) and tempeh. The formula was consists of 15% pumpkin flesh powder, 35% pumpkin seed powder, and 50% powder tempeh. The nutritional component was determined by proximate and spectrophotometric analysis, DPPH (2,2-diphenyl-1-picrylhidrazyl) assay for antioxidant activity, and the sensory characteristics was analyzed by 39 semi-trained panelists using 3 types of beverage i.e water, orange juice and milk. The results showed that the functional powder contained 6.84±0.09% moisture, 3.18±0.02% ash, 35.15±0.07% fat, 30.15±0.35% protein, 20.85±0.35% carbohydrate, 3.86±0.02% crude fiber, 308.85±0.55 ppm total carotene, 515.00 ppb chromium, and 4.59% total sugar. Antioxidant activity of functional powder was 6765.88 ppm. According to the panelists, orange juice has the best sensory characteristics. This functional powder qualified for diabetic, futhermore investigate needed to improve the sensory characteristics and nutritional interactions.
Co-Authors Agus Hendra Al Rahmad Budi Setiawan Bustami Bustami Dari, Dini W Dari, Dini Wulan Faisal Anwar Fajarna, Farah Masruroh, Luluk Alfiatul Nunung Sri Mulyani Rahmadhani, Sri Riski Amelia, Riski Rosyanne Kushargina Salsabila, Haura Suryana Suryana Tjahja Muhandri Yulia Fitri Yunianto, Andi Eka Zuhra, Nabila