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All Journal JURNAL GIZI INDONESIA Jurnal Riset Gizi Public Health of Indonesia Jurnal Gizi dan Pangan Soedirman (JGPS) Matan: Journal of Islam and Muslim Society Jurnal ABDINUS : Jurnal Pengabdian Nusantara Nutrisia Journal of Agri-Food Science and Technology (JAFoST) PEKAT : Jurnal Pengabdian Kepada Masyarakat Journal of Global Nutrition Jurnal of Community Health Development (JCHD) Jurnal Riset Gizi Vitamin: Jurnal Ilmu Kesehatan Umum Jurnal Riset Gizi Jurnal Ilmu Kesehatan
Ramadhan, Gumintang Ratna
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Exploring the Potential of Durian Seed Flour, Jack Bean Sprouts Flour, and Chia Seeds in Biscuits for Underweight Toddlers as an Alternative Complementary Foods Izzati, Alfin Nur; Agustia, Friska Citra; Ramadhan, Gumintang Ratna; Dewi, Kifayati Rosiyanti; Walter, Ponjan
Journal of Agri-Food Science and Technology Vol. 6 No. 4 (2025): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i4.14044

Abstract

Biscuits with sufficient energy and protein can be provided as complementary feeding to meet the dietary needs of underweight toddlers. This study contributes to determine the effect of the proportion of durian seed flour, jack bean sprout flour, and chia seeds on the protein content, fat content, and hedonic quality of biscuits. This study uses the Completely Randomized Design (CRD) method with three biscuit proportions, with the ratio of durian seed flour:jack bean sprout flour:chia seeds T1 (35%:45%:5%), T2 (45%:35%:5%), and T3 (55%:20%:5%). Total protein and fat content testing were carried out in duplicate on each sample, 6 times, then analyzed using SPSS 25 using the ANOVA method and DMRT further test (p<0.05). While the hedonic test and hedonic quality were analyzed using the Friedman test followed by DMRT (p<0.05). The best treatment was selected based on the effectiveness index test. The proportion of durian seed flour biscuits, jack bean sprout flour, and chia seeds affects protein, fat, color quality, aroma quality, aftertaste quality, texture quality, aroma preference, aftertaste preference, texture preference, and overall preference. The best formula biscuit is biscuit with a proportion of 45% durian seed flour, 35% jack bean sprout flour, and 5% chia seeds, containing 459.28 kcal of energy, 15.33% db protein, 16.72% db fat, 61.87% db carbohydrates, 4.82% wb water, 1.26% db ash, and a serving size of 19 pieces biscuit will provide 20% of toddler daily protein requirements.
Substitusi Tempe Koro dan Ikan Lele Pada Mi Basah untuk Alternatif Anak Stunting Agustia, Friska Citra; Pujiadhi, Faiq Mahardika; Ramadhan, Gumintang Ratna; Prasetyo, Teguh Jati; Dewi, Kifayati Rosiyanti
JURNAL NUTRISIA Vol 27 No 2 (2025): September 2025
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v27i2.442

Abstract

Latar belakang: Stunting masih menjadi masalah gizi kronis di Indonesia yang disebabkan oleh rendahnya asupan protein hewani dan nabati. Pangan sumber protein seperti Tepung Tempe Koro Pedang Putih (TTKPP) dan ikan lele dapat digunakan untuk alternatif pencegah stunting. Tujuan: Menentukan mi basah dari tapioka, TTKPP, dan lele terbaik menurut kadar protein, lemak, dan mutu hedonik (warna, aroma, tekstur, dan rasa) tertinggi. Metode: Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan F (proporsi tapioka:ikan lele:TTKPP) yaitu F1 (50:10:40); F2 (50:20:30); F3 (50:30:20); F4 (50:40:10); F5 (50:50:0); dan F6 (50:0:50) dengan 4 kali ulangan. Uji ANOVA dan DMRT digunakan untuk menganalisis kadar protein dan lemak, sedangkan friedman untuk mutu hedonik. Hasil: Perbedaan proporsi berpengaruh (p<0,05) terhadap protein, tekstur, aroma, dan rasa, namun tidak berpengaruh (p>0,05) terhadap lemak dan atribut warna. Kesimpulan: Mi basah F2 (tapioka 50:ikan lele 20:TTKPP 30) sebagai formula terbaik memiliki kadar air 70,46%bb, abu 1,02%bk, karbohidrat by difference 70,82%bk, energi 118,41 kal, protein 27,18%bk, dan lemak 0,98% bk.Mi basah formula terbaik mampu memenuhi 30,1% kebutuhan protein dan 0,46% kebutuhan lemak anak usia 1–3 tahun, sehingga berpotensi sebagai alternatif makanan untuk pencegahan stunting.
Co-Authors . HERNAYANTI Adi Amurwanto Afina Rachma Sulistyaning Alfin Nur Adiningsih Atikah Proverawati, Atikah Azizah, Faulina Luthfi Betaditya, Dika Dewi, Intan Anggita Dewi, Kifayati Rosiyanti Friska Citra Agustia HERY WINARSI Hesti Permata Sari Hidayah Dwiyanti Hiya Alfi Rahmah Indah Nuraeni Izzati, Alfin Nur Junita, Sukma Khoiriani, Izzati Nur Listiandi, Arfin Deri MUNASIB MUNASIB, MUNASIB Pramesti , Aqilah Arum Pujiadhi, Faiq Mahardika Putri, Winda Alisa Subardjo, Yovita Puri SURIJATI, KATRI ANDINI Teguh Jati Prasetyo Walter, Ponjan Wicaksari, Sifa Aulia Widya Ayu Kurnia Putri Wijayanti, Nur Zaki, Ibnu