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All Journal JURNAL GIZI DAN KESEHATAN Jurnal Pusat Akses Kajian Pangan dan Gizi
Sihite, Nathasa
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Health Professions Immunology & microbiology Materials Science & Nanotechnology Public Health Other

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The Acceptability of Tempeh Based Sausage Formulations with Natural Preservatives Addition Sihite, Nathasa
JURNAL GIZI DAN KESEHATAN Vol 13 No 1 (2021): JURNAL GIZI DAN KESEHATAN
Publisher : UNIVERSITAS NGUDI WALUYO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jgk.v13i1.92

Abstract

Sausage is a popular food for both children and adults. The main problem in sausage processing is their short shelf life. Synthetic preservatives such as nitrites are often added to sausage dough to extend the shelf life of sausages. Preservatives such as nitrites, if consumed too often can have harmful effects on health. The content of active compounds found in jasmine flowers is expected to be used as a source of natural preservatives in the processing of tempeh sausage in this study. This study aims to determine the acceptability of sausage formulations with the addition of natural preservatives. This study consisted of 3 treatments, namely tempeh sausage with extract variations of 0%, 0.1%, and 0.25%. This study used a completely randomized design (CRD). The concentration of jasmine flower extract had a significantly different effect on the taste of tempeh (p <0.05), where the higher the concentration of jasmine flower extract added to the tempeh sausage, the panelists' preference for the taste of the tempeh sausage would decrease. This is because the two basic ingredients of sausage, namely tempeh and jasmine flowers, already have a specific basic taste. The selection of preservatives made from natural ingredients can be a choice in developing food products, to minimize the use of synthetic preservatives in food products that are carcinogenic. Keywords: Sausage, tempeh, preservatives
Sistem Penyimpanan Bahan Makanan Segar dan Kering di RS Pusri Palembang Berdasarkan Suhu Penyimpanan Sihite, Nathasa; Antisa, Putri Salsabila; Sriwiyanti, Sriwiyanti; Hartati, Yuli; Rotua, Manuntun
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 3 No 1 (2024): Pusat Kajian Pangan dan Gizi
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakapadi.v3i1.708

Abstract

Maintenance of hospital food is a crucial set of tasks encompassing various facets such as menu planning, determining food requirements, budgeting, procurement, reception, storage, food processing, distribution, documentation, reporting, and evaluation. This study aims to provide a descriptive overview of the storage system for both fresh and dry food ingredients at Pulri Palembang Hospital's Nutrition Facility, assessing whether it aligns with established hospital nutrition guidelines. The methodology employed in this research involves descriptive analysis, offering a comprehensive portrayal of the food storage system with a focus on storage temperature. Findings indicate that while the storage system for dry and fresh food items at the Pusri Palembang Clinic's Nutrition Facilities largely adheres to storage standards, certain aspects, particularly concerning the storage temperature of dry food items, fall short of meeting the PGRS standard criteria. For instance, the recommended temperature range is between 19 and 21 °C, whereas the average temperature for dry storage at the Pusri Clinic is approximately 23 °C. Additionally, the survey results reveal a lack of periodic monitoring of maximum temperature controls. This study underscores the importance of implementing regular checks to monitor the temperature of dry food items. Despite dry food's relative resilience to spoilage, maintaining optimal quality necessitates temperature control within the recommended range of 19 to 21 °C.
Co-Authors Antisa, Putri Salsabila Hartati, Yuli Rotua, Manuntun Sriwiyanti, Sriwiyanti