Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Nutrition and Health Insights
Yulia Fitri
Department of Nutrition, Aceh Health Polytechnic, Ministry of Health, Aceh

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Effect of Nipah fruit (Nypa fruticans) substitution on bioactive compounds and sensory properties of functional pudding Sri Mauliza; Abdul Hadi; Yulia Fitri
Nutrition and Health Insights Vol. 3 No. 1 (2026): May
Publisher : DAPU Aceh Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63197/nahi.v3i1.100

Abstract

Background: Nipah fruit (Nypa fruticans) is an underused mangrove fruit containing flavonoid and phenolic compounds. Objective: To evaluate sensory characteristics and total flavonoid and phenolic contents of pudding with different nipah substitution levels. Methods: A completely randomized experiment was conducted in Aceh, Indonesia, in August 2024. Three formulations containing 10%, 20%, and 30% nipah fruit were prepared in triplicate. Twenty-five moderately trained panelists evaluated color, aroma, texture, and taste using a hedonic scale. Total flavonoids and phenolics were quantified by UV-Vis spectrophotometry using quercetin and gallic acid standards. Data were analyzed by one-way ANOVA and Duncan's test. Results: Substitution significantly affected texture (p=0.007), flavonoids (p=0.002), and phenolics (p<0.001), but not color, aroma, or taste. The 20% formulation had the highest texture score (4.41), whereas the 30% formulation had the highest flavonoid (9.99 mg/L) and phenolic content (80.25 mg GAE/100 g). Conclusion: Nipah fruit increased measured bioactive compounds while maintaining acceptable sensory properties. Clinical glycemic-response studies are needed before health recommendations are made.
Co-Authors Abdul Hadi Sri Mauliza