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All Journal JURNAL GIZI INDONESIA Journal of Nutrition College Jurnal Penelitian Pendidikan IPA (JPPIPA) CHMK HEALTH JOURNAL Nutriology: Jurnal Pangan, Gizi, Kesehatan Ahmar Metakarya: Jurnal Pengabdian Masyarakat Kupang Journal of Food and Nutrition Research Jurnal Info Kesehatan
Sine, Juni Gressilda L
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Education Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Other

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MAKING COOKIES WITH SUBSTITUTION OF KEPOK BANANA (Musa Paradisiaca L.) FLOUR AND MORINGA (Moringa Oliefera L.) FLOUR AS AN EFFORT TO REDUCE HYPERTENSION Hasan, Tobianus; Sine, Juni Gressilda L
Kupang Journal of Food and Nutrition Research Vol. 5 No. 1 (2024): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31965/kjfnr.v5i1.1473

Abstract

Hypertension is a condition in which the diastolic heartbeat is greater than 90 mmHg and the systolic circulatory strain is greater than 140 mmHg in two assessments conducted over a period of minutes in a state of adequate rest and calm. Attempts are intended to assist with food consumption plans. by subbing potassium-rich fixings that are high in potassium. Since treats are made with flour, kepok banana flour and moringa leaf flour were utilized alternative for refined fixings. To pick the impact of replacement of kepok banana flour (Musa paradisiaca L.) and moringa leaf flour (Moringa oliefera L.) on the organoleptic properties of treats. The kind of investigation methodology used is a preliminary procedure using a Completely Randomized Plan (CRD) with 4 drugs. Considering the organolpetic preliminary of treats with banana kepok flour substitution, moringa leaf flour and wheat flour from the pieces of assortment, taste, surface, and the most preferred taste was (P1: 40%, 5%, 55%). The food with the most elevated healthy benefit is P3, which has the accompanying energy content: 2,651.4 grams contain 34.3 grams of protein, 135.1 grams of fat, 357.7 grams of carbohydrates, 3527.6 mg of potassium, and 18.6 grams of fiber. There are also 135.1 grams of fat. The specialists' receptivity to treatment P1 is the most good of the four classes' typical outcomes (40%: 5% : The P3 treatment has the highest healthy benefit, with 2651.4 grams of energy, 34.3 grams of protein, 135.1 grams of fat, 357.7 grams of carbohydrates, 3527.6 mg of potassium, and 18.6 grams of fiber, while the replacement for banana flour is 40% and moringa leaf flour is 5%.
Pengaruh Penambahan Tepung Kacang Merah Terhadap Daya Terima Basreng Ikan Cakalang Oki, Alexandro; Niron, Maria F. Vinsensia D.P Kewa; Sine, Juni Gressilda Louisa
Kupang Journal of Food and Nutrition Research Vol. 6 No. 2 (2025): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Abstract

Protein-energy malnutrition (PEM) is a nutritional disorder that arises from low energy and protein consumption in the daily diet, and is influenced by certain health conditions. According to the 2023 Indonesian Health Survey (SKI) data, 29.7% of children in East Nusa Tenggara Province are malnourished. This study aims to evaluate the impact of adding red bean flour on the acceptability level and macro-nutrient content of cakalang fish basreng products. The study used a Completely Randomized Design (CRD) with red bean flour additions of 10%, 20%, and 30% in sequence, involving 30 panelists. The organoleptic test results showed that the average liking level (color, aroma, texture, and taste) fell into the “somewhat liked” to “liked” category. The normality test results for color, aroma, texture, and taste indicated that all the data presented were not normally distributed. Statistical test results using the Kruskal-Wallis test showed that there was no significant effect on color, aroma, texture, and taste in each treatment. Nutritional value calculations showed that the addition of red bean flour significantly contributed to an increase in the macro-nutrient content of skipjack tuna basreng. It is hoped that future researchers will use a drying oven in the red bean drying process to minimize cross-contamination from the surrounding environment.
Pengaruh substitusi tepung ikan lele (Clarias sp) dan tepung kacang hijau (Vigna radiata) terhadap daya terima biskuit Lopo, Valencia; Sine, Juni Gressilda Louisa; Niron, Maria F. Vinsensia D.P. Kewa
Kupang Journal of Food and Nutrition Research Vol. 6 No. 2 (2025): Kupang Journal of Food and Nutrition Research
Publisher : Poltekkes Kemenkes Kupang

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Abstract

To achieve optimal growth and development, it is important to consider the golden age, often referred to as the vital development phase for children. According to the 2023 Indonesian Health Survey (SKI), 9.4% of children in East Nusa Tenggara (NTT) province are underweight. Therefore, researchers decided to investigate the impact of replacing catfish flour with green bean flour on biscuit acceptance. The objective of this study was to determine the nutritional components and biscuit acceptance test of biscuits made using green bean flour as a substitute for catfish flour. This study is an experimental study, with food formulations using proportions of catfish flour (10%, 20%, 30%) and green bean flour (30%, 20%, 10%). Acceptance test data were analyzed descriptively, using the Normality Test, ANOVA, and Tukey's Test. It can be concluded that the preference level for each treatment received a score of 4, indicating preference. Based on statistical analysis, there was a significant difference in taste between treatments P0 and P3. The macronutrient values of the biscuits, with varying proportions of catfish flour to green bean flour, were affected (energy, protein, fat, and carbohydrates). To prevent cross-contamination from the environment, researchers are advised to use an oven when drying the green beans and catfish, and to use uniform molds to ensure consistent product weight.
Co-Authors Anak Agung Ayu Mirah Adi Astuti Nur ASWEROS UMBU ZOGARA Belarminus, Petrus Bhie, Maria Trivania Boa, Grasiana Florida Demsa Simbolon Hasan, Tobianus Jane A. Peni Lende, Julianus Loaloka, Meirina S Lopo, Valencia Maria F Vinsensia D P Kewa Niron Maria Goreti Pantaleon Maria Helena Maria Helena Dua Nita Maria Helena Dua Nita Mariana Ngundju Awang Meirina Sulastri Loaloka MMSI Irfan ,S. Kom Oki, Alexandro Regina Maria Boro Ririn Widyastuti, Ririn Saghu, Maria Mencyana Pati Sembiring, Anita Ch Uly Agustine, Uly Utama, Lalu Juntra Wanti Wanti