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Ulfah, Ardhika
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Health Professions Medicine & Pharmacology Nursing Public Health

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PENGARUH RASIO TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG HIJAU (Phaseolus Radiatus L) PADA PRODUK SNACK BAR TERHADAP KANDUNGAN PROTEIN DAN DAYA TERIMA OLEH ANAK USIA SEKOLAH Rahayu, Anita; Haryanto, Irwan; Ulfah, Ardhika
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.612 KB) | DOI: 10.51873/jhhs.v3i2.47

Abstract

Background: School-age children are vulnerable to nutrient deficiencies. The proportion of school-age children with an energy deficit of 83.9%, 64.4% of energy classified as heavy (<70% AKE) and protein deficit of 17.8% are classified as severe (<70% of PPA). lack of energy and protein in children will increase the increase in learning, increased body immunity, and growth is not optimal. One effort that can be done to meet the energy and protein needs of school-age children is by providing healthy snacks that can meet the protein needs of school-age children, one of which is a snack bar, red rice, rice flour, and green beans. Objective: To analyze the acceptability and protein content of snack bars, red rice flour and green beans Method: An experimental study using a completely randomized design with one factor, namely the ratio of the ratio of red rice flour and green beans and 3 repetitions. The research consisted of making dried green beans, making snack bars, analyzing protein content using the kejdahl method, accepting tests with a preference scale test, determining the chosen formula and protein contribution to RDA in school-age children. There were 60 panelists from Karangmukti Elementary School students. Statistical analysis using Crucial Wallist Test and One Way ANOVA. Results: There was no effect of the ratio of brown rice flour and green beans to the aroma (p = 0,473), taste (p = 0.725) and texture (p = 0.335) snack bar, but there was an influence on the color of the snack bar (p = 0.004). There is an effect of the ratio of brown rice flour and green beans to the protein content of snack bars (p = 0.00). Conclusion: the difference in the ratio of red rice flour and green beans does not affect the acceptability of aroma, taste, texture and there is an effect there is a difference in the ratio of red rice flour and green beans to the protein content of snack bars. But there is an influence on the color parameters.
ANALISIS KANDUNGAN SERAT DAN UJI HEDONIK PADA PRODUK SNACK BAR TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG HIJAU (Phaseolus Radiatus L) Nathasya YP, Nanda; Hermanto, Restu Amalia; Ulfah, Ardhika
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 3 No. 2 (2019): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.219 KB) | DOI: 10.51873/jhhs.v3i2.61

Abstract

Background: The level of fiber consumption of Indonesian people is seen from the level of consumption of vegetables and fruit as a source of fiber still low.Snack bar is a snack made from cereals and nuts can be an alternative source of fiber. Objective: To determine the effect of ratio of red rice flour and mung beans to the Hedonic test, fiber content, the best formulation in making snack bars and determine the contribution of fiber contained in snack bars to Recommended Dietary Allowance (RDA) Method: This research uses quantitative method using Rancangan Acak Lengkap (RAL) with one variable which is the comparison of the ratio of grain rice and mung bean in the Snack Bar production process within three repetition processes. This Research consist of three steps; the production of Snack Bar, The analysis of fiber content and Hedonic Test using 60 panelist from general age range. The statistical analysis conducted by using the One Way Anova and Cruscal Wallis test. Results: The result of the research shows that there is no significant difference of fiber content of Snack Bar (p>0.05) and p value 0.055. The result of Hedonic Test towards the color parameter is p value 0.699, Scent parameter is p value 0.913, taste parameter is p value 0.762 and texture parameter is p value 0.708 or (p<0,05). In conclusion, based on the Snack Bar’s Hedonic Test there are no major effect towards color, scent, taste and texture parameter in each formulation. Conclusion: There are no major effect or correlation between the ratio of rice grain and green peas towards the fiber content and Hedonic Test of snack Bar. Snack Bar 60g : 40g is considered as the best formulation although it has not fulfill the fiber adequacy level per day.
ANALISIS KANDUNGAN SERAT DAN UJI HEDONIK PADA PRODUK SNACK BAR TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG HIJAU (Phaseolus Radiatus L) Putri, Nanda Nathasya Yunica; Hermanto, Restu Amalia; Ulfah, Ardhika
Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan) Vol. 4 No. 2 (2020): Journal of Holistic and Health Sciences (Jurnal Ilmu Holistik dan Kesehatan)
Publisher : Sekolah Tinggi Ilmu Kesehatan Holistik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (285.084 KB) | DOI: 10.51873/jhhs.v4i2.85

Abstract

Background: The level of fiber consumption of Indonesian people is known to be low. Snack bars are snacks made from cereals and nuts that can be an alternative source of fiber. Research Objectives: To determine the effect of the ratio of brown rice flour and green beans to the hedonic test, fiber content, and the best formulation in making snack bars, and to determine the percentage of fiber contained in the snack bar compared to the nutritional adequacy rate (RDA). Methods: This study was a quantitative study using a completely randomized design with a ratio of brown rice flour and green beans in making snack bars. This study consisted of three stages, making snack bars, analyzing fiber content and hedonic test. The hedonic test was followed by 60 untrained panelists. Statistical analysis was performed using One Way Anova and kruskal wallis. Results: the snack bar fiber content of the three different formulas was not significantly different (p> 0.05) with p-value 0.055. The hedonic test results on color parameters obtained p-value 0.699, aroma with p-value 0.913, taste obtained p-value 0.762 and texture with p-value 0.708. Conclusion: The difference in the ratio of rice flour and green beans has no effect on fiber content and hedonic test on the snack bar.
Co-Authors Anita Rahayu Haryanto, Irwan Nathasya YP, Nanda Putri, Nanda Nathasya Yunica Restu Amalia Hermanto