Article Per Year (5 Year)
p-Index From 2021 - 2026
2.547
P-Index
This Author published in this journals
All Journal Jurnal Kesehatan Journal of Robotics and Control (JRC) PROFESI (Profesional Islam): Media Publikasi Penelitian Sagu Prosiding University Research Colloquium Journal Healthy Purpose Jurnal Keilmuan dan Keislaman Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia Jurnal Pengabdian Harapan Bangsa Jurnal Ilmu Kesehatan dan Gizi GEMASSIKA: Jurnal Pengabdian kepada Masyarakat
Wardana, Agung Setya
Institut Teknologi Sains Dan Kesehatan PKU Muhammadiyah Surakarta
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary

Published : 19 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Sagu

 1 
Kadar Air dan Kalium Produk Energy Chews Kulit Buah Semangka dengan Penambahan Air Jeruk Lemon untuk Atlet Hasan Priya Atmaja; Zulia Setiyaningrum; Agung Setya Wardana; Nur Lathifah Mardiyati
Jurnal Sagu Vol 21, No 1 (2022)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (523.047 KB) | DOI: 10.31258/sagu.21.1.p.29-37

Abstract

Olahraga endurance adalah salah satu jenis olahraga yang mengutamakan daya tahan yang terus-menerus dalam waktu yang lama. Sehingga mengeluarkan energi dan keringat yang melebihi aktivitas biasa. Oleh karena itu diperlukan makanan penunjang untuk mengatasi kehilangan energi dan cairan ketika berolahraga. Produk permen jeli “energy chews” adalah salah satunya. Penelitian ini menggunakan bahan dasar  kulit buah semangka karena mengandung zat gizi diantaranya adalah kalium, kalsium dan sitrulin. Penambahan lemon pada dimaksudkan untuk menambah rasa, sumber kalium dan sebagai pengawet alami produk energychews kulit buah semangka.Tujuanpenelitianiniadalahuntukmendeskripsikan dan menganalisis uji kadar air dan kadar kalium terhadap produk energychews kulit buah semangka dengan penambahan kulit jeruk lemon untuk atlet.  Jenis penelitian ini adalah trueexperimental dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 formulasi. Formulasi penambahan kulit buah semangka  dan air jeruk lemon terhadap produk energychews masing - masing yaitu 0 gram,25 gram, 30 gram dan 35 gram air jeruk lemon per 50 gram kulit buah semangka. Uji kadar air menggunakan metode oven dan uji kalium menggunakan metode gravimetri.Pada hasil penelitian ini, hasil uji kadar air mendapat nilai rata-rata 80,16%, hasil uji pengaruh menunjukkan nilai p= 0.956 Sementara, hasil uji kadar kalium mendapat nilai rata-rata 101,84 mg/100g, hasil uji pengaruh menunjukkan nilai p= 0,884. Penelitianiniberkesimpulan, tidak terdapat pengaruh pada uji kadar air dan uji kalium produk energychews kulit buah semangka dengan penambahan air jeruk lemon. Kadar air pada produk energy chews belum telah memenuhi syarat SNI maksimal 20%.
KARAKTERISTIK PRODUK ENERGY CHEWS KULIT BUAH SEMANGKA DENGAN PENAMBAHAN AIR JERUK LEMON Atmaja, Hasan Priya; Setiyaningrum, Zulia; Wardana, Agung Setya; Mardiyati, Nur Lathifah
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Endurance sports are a type of sports that prioritize continuous endurance for a long time so that it releases energy and sweat that exceeds ordinary activities. Therefore, complementary foods are needed to overcome the loss of energy and fluids during exercise such as energy chews. The addition of lemon was intended to add flavor, a source of potassium and as a natural preservative for the product. The purposes of this study were to describe and analyze the water and potassium contents of the watermelon rind with the addition of lemon zest energy chews. This was a true experimental study using a completely randomized design (CRD) which consists of 4 formulations with the addition of lemon juice; 0 g, 25 g, 30 g and 35 g lemon juice per 50 g watermelon rind. The water content tests used the oven method and the potassium test used the gravimetric method. The results of the water content test got an average value of 80.16% while the results of the potassium level test got an average value of 101.84 mg/100g. The results of the influence test of lemon zest addition on water content showed p value = 0.956 while potassium content p = 0.884. There were no effects of the addition of lemon zest on the water and potassium content of the watermelon rind energy chews product. The water content in energy chews products did not meet the SNI requirements of a maximum of 20% so that it still needs further development.
Co-Authors Aan Sofyan Atmaja, Hasan Priya Choirunnisa, Yumna Dewi Marfuah Dewi Noviyanti, Retno Dewi Pertiwi Dyah Kusudaryati Dewiyanti Fitria Dhevy Restu Indah DODIK LUTHFIANTO Eko Nugroho Faza Azhari, Safira Hadi Sutoyo Hasan Priya Atmaja Hervina Tyas Anggreini Indah, Dhevy Restu Khoirunnisa, Zulfa Mardiyati, Nur Lathifah Naresti, Faiza Nur Lathifah Mardiyati Nuralif Sutrisno, Aini Nurrahma, Fina Nurul Kholisatul 'Ulya Nyoman Parining Pariningsih, Novia Citra Pramudya Kurnia Puji Sri Lestari Putri, Yayu Ayuning Mustika Qurratu, Nisrina Retno Dewi Noviyanti Retno Dewi Noviyanti Rizky Wahyu Astari Rusdin Rauf Safira Faza Azhari Setiyaningrum, Zulia Sri Lestari, Puji Sutoyo, Hadi Suwarno Suwarno Suwarno Suwarno Tyas Nur Anggraeni, Hervina Wijayanti Wijayanti Wijayanti Yumna Choirunnisa Zulfa Khoirunnisa Zulia Setiyaningrum