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All Journal Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton Journal of Local Therapy Student Journal Nutrition (SJ Nutrition)
Widiada, I Gde Narda
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PENGARUH PENAMBAHAN PASTA BUAH KURMA SUKARI TERHADAP SIFAT ORGANOLEPTIK, NILAI GIZI DAN DAYA TERIMA ES KRIM SULE SUKARI SEBAGAI ALTERNATIF MAKANAN SELINGAN PADA ANAK USIA SEKOLAH DASAR Yuliana, Lale Dwi Ayu; Darawati, Made; Salam, Abdul; Widiada, I Gde Narda
Journal of Local Therapy Vol 1 No 2 (2022): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v1i2.3374

Abstract

Malnutrition in children can have a bad impact because in addition to increasing the risk of various diseases, it also tends to inhibit the growth and development of children. Various efforts to overcome the problem of malnutrition in children include providing food that contains high energy and protein, which can be obtained from Sule Sukari ice cream made from soy milk with the addition of Sukari Dates paste which is high in energy and protein. This research was conducted at the Food Science Laboratory, Department of Nutrition, Poltekkes Mataram in December 2021 using an experimental method with a completely randomized design (CRD) with one factor, namely the addition of Sukari date fruit paste consisting of 5 treatment levels (0%, 10%, 20%, 30%, 40%), 3 repetitions each. Organoleptic trait data were collected by hedonic organoleptic test and statistically processed using Analysis Of Variance (One Way Annova) at 95% confidence level (? = 0.05). Acceptability data was obtained through the acceptance test for elementary school-aged children in grades 4, 5 and 6 at SDN Bejelo, while nutrient data was obtained through a proximate test conducted at the Laboratory of Analytical Chemistry, University of Mataram. The addition of Sukari date fruit paste had a significant effect on the organoleptic properties, namely the color, taste and texture of Sule Sukari ice cream (p<0.05). Based on the organoleptic test, t3(20%) was the most preferred treatment by the panelists. The proximate test results showed that the selected Sule Sukari ice cream had a moisture content of 62.64%, ash content 0.84%, fat content 10.01%, protein content 3.70% and carbohydrates 22.81%. In the acceptance test, there were 30 people (93.7%) categorized as good acceptance and 2 people (6.3%) from 32 children. Sule Sukari ice cream was given as much as 135 g with energy content of 264.7 kcal, 5 g protein, 13.5 g fat, and 30.8 g KH.
Penambahan Tepung Komposit Lakulai terhadap Sifat Organoleptik, Kandungan Zat Gizi dan Daya Terima Cookies Lakulai Triyasa, Ni Kadek Rika Mega; Widiada, I Gde Narda; Darawati, Made; Irianto, Irianto
Student Journal Nutrition (SJ Nutrition) Vol. 1 No. 1 (2022): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v1i1.4

Abstract

Latar Belakang: Cookies merupakan salah satujenisbiskuit yang dapat dijadikan jajanan/cemilan alternatif untuk remaja putri.  Dilihat dari Direktori Perkembangan Konsumsi pangan tahun 2019 bahwa Konsumsi perkapita biskuit Indonesia mencapai 24,22 ons/ 0,1 Kg pertahunnya.Penambahan tepung komposit LabuKuning dan KacangKedelai (LAKULAI) pada cookies dapat menambah kandungan zat gizi berbasis pangan lokal. Cookies denganpenambahantepungkomposit LAKULAI dapatdijadikanjajananselingansehatuntukremajaputri. Metode: Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL).Analisis data uji organoleptic menggunakan program SPSS 16.0 dengan analisis statistik one way anova pada tingkat kepercayaan 95% atau alfa 0,05. Apabila p < ɑ = 0,05 maka ada pengaruh perubahan signifikan dan sebaliknya. Jika ada pengaruh signifikan, data di analisis lebih lanjut menggunakan uji tukey untuk melihat perlakuan yang menyebabkan perbedaan. Hasil: Berdasarkan uji anova ada pengaruh penambahan tepung komposit LAKULAI terhadap aroma, tekstur, dan rasa, dari Cookies (p<0,05). Sedangkan, pada parameter warna Cookies tidak ada pengaruh penambahan tepung komposit (p>0,05). Produk terbaik adalah t2 penambahan tepung komposit LAKULAI sebanyak 20%. Hasil kandungan gizi dari Cookies LAKULAI adalah kadar air 7,94%, kadar abu 1,96%, lemak 24,07%, protein 9,18%, karbohidrat 56,82%. Sedangkan, uji daya terima konsumen terdapat 87% siswi dapat menerima produk yang diberikan.
Gambaran Sifat Organoleptik dan Daya Terima Bakso Ikan dengan Penambahan Daun Kelor (Clarimori) pada Anak Sekolah Dasar Yunita, Asry; Darawati, Dr. Made; Suranadi, Luh; Widiada, I Gde Narda
Student Journal Nutrition (SJ Nutrition) Vol. 2 No. 2 (2023): Student Journal Nutrition (SJ NUTRITION)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/sjn.v2i2.22

Abstract

Background : Fish balls are one of the foods that are very popular and favored by the people of Indonesia. Fish balls are usually made from a mixture of fish meat or surimi, tapioca flour as a filler and seasoning – seasoning. ResearchMethod : This study uses experimental methods in the laboratory with a complete randomized design (RAL). Test organoleptic properties using the hedonic test method. The acceptability test was conducted with a target of 30 elementary school children aged 8-12 years. Result: The results of organoleptic studies of fish ball products are known that the best treatment level is t3 (addition of 20% Moringa leaves). The nutritional content of fish balls in 100 grams is energy 134 kcal, protein 18 grams, fat 1.3 grams, and carbohydrates 11 grams. Meanwhile, in 1 serving (75 grams) the nutritional content is 100 kcal of energy, 13 grams of protein, 1 gram of fat, and 9 grams of carbohydrates. The acceptability of clorimori meatballs for school children aged 8 – 12 years is 23 children in the category of good acceptability. Conclusion : The addition of Moringa leaves with the best results is in t3 treatment (20%). In 1 serving (75 grams) with nutritional content of 100 kcal energy, 13 grams of protein, 1 gram of fat, and 9 grams of carbohydrates. The acceptability of fish balls given to 30 elementary school children in the MarongJamaq Utara neighborhood showed good acceptance of 76.7% and less acceptability of 23.3% of people.
Sifat Organoleptik, Kandungan Gizi Dan Daya Terima Brownies Jagung dengan Penambahan Tempe Adawiyah, Nur Izzatun; Darawati, Made; Chandradewi, AASSP; Widiada, I Gde Narda
Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton Vol. 10 No. 3 (2024): Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton
Publisher : Lembaga Jurnal dan Publikasi Universitas Muhammadiyah Buton

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/pencerah.v10i3.5987

Abstract

Brownies biasanya terbuat dari tepung terigu, sehingga untuk mengurangi ketergantungan terhadap penggunaan tepung terigu dapat diganti dengan pilihan lain yaitu tepung jagung. Tujuan penelitian ini untuk mengetahui bagiamana sifat organoleptil, kandungan gizi dan daya terima brownies dengan penambahan tempe. Penelitian ini menggunakan metode penelitian eksperimental dilakukan di laboratorium dengan menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu penambahan tempe dengan 5 aras perlakuan yaitu 100%, 120%, 140%, 160%, dan 180% dari berat tepung jagung. Hasil uji organoleptik brownies memiliki warna coklat brownies pada umumnya, rasa khas tempe, tekstur lembut sedikit kasar dan rasa manis dengan tempe dan memiliki nilai rata-rata dari panelis antara 3,60-4,30. Perlakuan terbaik yang adalah brownies dengan penambahan tempe terbanyak yakni t5 (180%). Kandungan gizi dalam 100 gram produk Brownies terdiri dari energi 356 kkal, protein 5,54%, lemak 20,35%, karbohidrat 37,88%, kadar abu 1,26% dan kadar air 34,96%. Daya terima produk Brownies menunjukkan hasi 83% memiliki daya terima baik dan 17% memiliki daya terima kurang.
Co-Authors Adawiyah, Nur Izzatun Chandradewi, AASSP Darawati, Dr. Made Irianto Irianto Made Darawati Sugeng, Santoso Suranadi, Luh Triyasa, Ni Kadek Rika Mega Yuliana, Lale Dwi Ayu Yunita, Asry