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All Journal Jurnal Gizi dan Pangan Bulletin of Electrical Engineering and Informatics Journal of Consumer Science Jurnal Media Gizi Indonesia (MGI) JOURNAL OF HEALTHCARE TECHNOLOGY AND MEDICINE Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Education, Humaniora and Social Sciences (JEHSS) Jurnal Bidang Ilmu Kesehatan Poltekita : Jurnal Ilmu Kesehatan Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Jurnal Prima Medika Sains Jurnal Aisyah : Jurnal Ilmu Kesehatan Jurnal Health Sains Devotion: Journal of Research and Community Service Jurnal Pusat Inovasi Masyarakat Journal of Health and Nutrition Research Jurnal Ilmu Gizi dan Dietetik Excellence Promotor: Jurnal Mahasiswa Kesehatan Masyarakat Journal of Innovative and Creativity
Nasution, Zuraidah
Poltekkes Kemenkes Medan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Education Electrical & Electronics Engineering Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya

 1 
Pengembangan Produk Pie Kacang Merah Tinggi Kalsium Menggunakan Tepung Kepala Ikan Lele dan Tepung Chia Seeds Rimbawan, Rimbawan; Nasution, Zuraidah; Riana, Nidya Ulfah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 8 No. 1 (2024)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2024.8.1.10880

Abstract

This study aims to develop a pie product substituting wheat flour with composite flour from catfish head flour and chia seeds flour as an alternative high-calcium product. The experimental design used was a completely randomized design with four percentages of wheat flour substitution with composite flour (100:0%, 93:7%, 86:14%, 79:21%). The analysis used was organoleptic test (acceptance test), physical analysis (color and texture), nutritional profile analysis (proximate, calcium, and calcium bioavailability). Data were analyzed using One-Way ANOVA and independent sample T-test. The level of pie hardness, ash content, protein, fat, calcium and calcium bioavailability increased along with the increasing use of composite flour, but carbohydrate content decreased. Substitution of wheat flour with composite flour tended to decrease panelist’s preference for pie color, but did not affect panelist’s assessment of aroma, texture, taste, and overall acceptance. Substitution (86:14%) of wheat flour with composite flour was chosen as the best formula with the results of nutritional content of 13.98% water content, 2.94% ash content, 11.47% protein, 25.57% fat, 46.04% carbohydrate, and calcium content of 541.13 mg/100 grams. The results of this study indicate that substitution of wheat flour with a mixture of catfish head flour and chia seeds flour in pies can provide an alternative product of high calcium. Penelitian ini bertujuan untuk mengembangkan produk pie substitusi tepung terigu dengan tepung komposit dari tepung kepala ikan lele dan tepung chia seeds sebagai alternatif produk tinggi kalsium. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan empat persentase substitusi tepung terigu dengan tepung komposit (100:0%, 93:7%, 86:14%, 79:21%). Analisis yang digunakan adalah uji organoleptik (uji penerimaan), analisis fisik (warna dan tekstur), analisis kandungan gizi (proksimat, kalsium, dan bioavailabilitas kalsium). Data dianalisis menggunakan One-Way ANOVA dan independent sample T-test. Tingkat kekerasan pie, kadar abu, protein, lemak, kalsium dan bioavailabilitas kalsium meningkat seiring dengan peningkatan penggunaan tepung komposit, tetapi kadar karbohidrat menurun. Substitusi tepung terigu dengan tepung komposit cenderung menurunkan kesukaan panelis terhadap warna pie, tetapi tidak memengaruhi penilaian panelis terhadap aroma, tekstur, rasa, dan penerimaan keseluruhan. Substitusi (86:14%) tepung terigu dengan tepung komposit dipilih sebagai formula terbaik dengan hasil kandungan gizi sebesar 13,98% kadar air, 2,94% kadar abu, 11,47% protein, 25,57% lemak, 46,04% karbohidrat, dan kandungan kalsium sebesar 541,13 mg/100 gram. Hasil penelitian ini menunjukkan substitusi tepung terigu dengan campuran tepung kepala ikan lele dan tepung chia seeds pada pie dapat memberikan produk alternatif tinggi kalsium.
Pengembangan Produk Pie Kacang Merah Tinggi Kalsium Menggunakan Tepung Kepala Ikan Lele dan Tepung Chia Seeds Rimbawan, Rimbawan; Nasution, Zuraidah; Riana, Nidya Ulfah
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 8 No. 1 (2024)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2024.8.1.10880

Abstract

This study aims to develop a pie product substituting wheat flour with composite flour from catfish head flour and chia seeds flour as an alternative high-calcium product. The experimental design used was a completely randomized design with four percentages of wheat flour substitution with composite flour (100:0%, 93:7%, 86:14%, 79:21%). The analysis used was organoleptic test (acceptance test), physical analysis (color and texture), nutritional profile analysis (proximate, calcium, and calcium bioavailability). Data were analyzed using One-Way ANOVA and independent sample T-test. The level of pie hardness, ash content, protein, fat, calcium and calcium bioavailability increased along with the increasing use of composite flour, but carbohydrate content decreased. Substitution of wheat flour with composite flour tended to decrease panelist’s preference for pie color, but did not affect panelist’s assessment of aroma, texture, taste, and overall acceptance. Substitution (86:14%) of wheat flour with composite flour was chosen as the best formula with the results of nutritional content of 13.98% water content, 2.94% ash content, 11.47% protein, 25.57% fat, 46.04% carbohydrate, and calcium content of 541.13 mg/100 grams. The results of this study indicate that substitution of wheat flour with a mixture of catfish head flour and chia seeds flour in pies can provide an alternative product of high calcium. Penelitian ini bertujuan untuk mengembangkan produk pie substitusi tepung terigu dengan tepung komposit dari tepung kepala ikan lele dan tepung chia seeds sebagai alternatif produk tinggi kalsium. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan empat persentase substitusi tepung terigu dengan tepung komposit (100:0%, 93:7%, 86:14%, 79:21%). Analisis yang digunakan adalah uji organoleptik (uji penerimaan), analisis fisik (warna dan tekstur), analisis kandungan gizi (proksimat, kalsium, dan bioavailabilitas kalsium). Data dianalisis menggunakan One-Way ANOVA dan independent sample T-test. Tingkat kekerasan pie, kadar abu, protein, lemak, kalsium dan bioavailabilitas kalsium meningkat seiring dengan peningkatan penggunaan tepung komposit, tetapi kadar karbohidrat menurun. Substitusi tepung terigu dengan tepung komposit cenderung menurunkan kesukaan panelis terhadap warna pie, tetapi tidak memengaruhi penilaian panelis terhadap aroma, tekstur, rasa, dan penerimaan keseluruhan. Substitusi (86:14%) tepung terigu dengan tepung komposit dipilih sebagai formula terbaik dengan hasil kandungan gizi sebesar 13,98% kadar air, 2,94% kadar abu, 11,47% protein, 25,57% lemak, 46,04% karbohidrat, dan kandungan kalsium sebesar 541,13 mg/100 gram. Hasil penelitian ini menunjukkan substitusi tepung terigu dengan campuran tepung kepala ikan lele dan tepung chia seeds pada pie dapat memberikan produk alternatif tinggi kalsium.
Co-Authors Abdurrahman, Naufal Hafiz Aida Fitria Aini, Mayang Nur Amirah, Asriwati Anisa Amalia Anisah, Iis Anna Vipta Resti Mauludyani Annisa, Risva Fadhilah Anto Anto, Anto Arifin, Egi Barnas Armenia Eka Putriana Budi Setiawan C Hanny Wijaya Cantika, Aulia Dwi Dian Lestari Maizs Duma Jerriyah Harahap Dwicahyu, Ade Indah Egayanti, Yusra Ekayanti , Ikeu Ekowati Handharyani Eny Palupi Erwany, Lela Eva Susanti Evi Irianti Evy Damayanthi Fadly, Khaerul Fajriaty, Deannisa Firza, Ahmad Ginta Siahaan Hadi Riyadi Hafni, Seri Hanna Sriyanti Saragih Herlinawati Hubairoh, Hubairoh Ida Nurhayati Ida Nurhayati Ika Susanti Ikeu Ekayanti Irianti, Evi J. Hadi, Anto Jitasari Tarigan Kharisma Tamimi Liza Wahyuni Liza Wahyuni, Liza Lutfiani, Rizka MAHDIAH Mahdiah Mahdiah Mappeaty Nyorong Mardhiyyah, Yunita Siti Mira Dewi Muhammad Aries Muhammad, Iman Nadzifatussya'diyah, Nadzifatussya'diyah Nadzifatussya’diyah Nasir, Syifa Qolbiyah Nasution, Ramadhani Syafitri Nazilla, Erla Maybi Ngena Ria Noris, Putri Syahrani Roma Noviana, Astrid Nurjannah Nurjannah Nurnahayati, Cut Prihatini, Syafrina Puspo Edi Giriwono Putri, Adinda Sekar Damar Rachmawati Rajuwi, Seftianti Rapida Saragih Rasyidi, Mohammad Arif Ratna Zahara Reisi Nurdiani, Reisi Riana, Nidya Ulfah Riantika, Herpina Rimbawan , Rosliani, Rosliani Safira AS, Zahra Safitri, Indira Nur Salsabila, Dhea Marliana Samsider Sitorus Sari, Donna Permata Sari, Eny Kurnia Sari, Syafriani Tio Sibero, Jitasari Tarigan Sinaga, Mayasari Sinurat, Mei Oktavia Sri Anna Marliyati SUROYO, RAZIA BEGUM Sutrisna, Aang Tambunan, Ruth Diana Taruli Asi Tarigan, Jitasari Tetty Herta Doloksaribu Wibisono, Himawan Haryo Willyanti, Wardah Wulan, Mayang Y. Fau, Sumardiani Yuniati Yuniati Zulhaida Lubis