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Effect of Wheat Flour and Yellow Pumpkin Flour Ratios on The Physical, Chemical Properties, and Preference Level of Cookies Salma, Nabila; Setiyoko, Agus; Sari, Yuli Perwita; Rahmadian, Yudi
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.7882

Cookies are made from flour, eggs, vanilla, margarine, and baking powder ingredients. The weakness of standard cookies is their low antioxidant content. Therefore, innovation is needed to increase the antioxidant level of these cookies. This study contributes to determining the effect of adding yellow pumpkin flour on selected cookies' physical, preference level, chemistry properties, and antioxidant activity. The proportion of adding pumpkin flour consists of 0%, 10%, 20%, 30%, 40%, and 50%. The physical analysis included color, texture, expansion volume, and the level of preference, including flavor, color, taste, texture, and overall, which are used to select the most preferred cookies by panelists. The chemical analysis includes moisture, ash, protein, carbohydrate contents, and IC50 value for the most preferred cookies by panelists. The findings indicated that the selected formula by the panelist was cookies with 20% pumpkin flour substitution. The physical characteristics of cookies are a lightness color of 54.15, a texture of 1572.7 gF, and an expansion volume of 46.2%. The chemical elements are as follows: moisture content of 4.68%, ash content of 1.53%, protein content of 8.15%, fat content of 26.10%, carbohydrate content by the difference of 59.54%, and IC50 as much as 84.84 ppm, which means that the selected cookies have intense antioxidant activity. The experiment's contribution was that increasing antioxidant intake through dietary choices can positively impact overall health and potentially reduce the need for medicinal intervention.

Substitution of Desiccated Coconut on The Physicochemical and Organoleptics of Crispy Cookies Sari, Maria Mega; Priyono, Suko; Saputri, Nur Endah; Rahmadian, Yudi
Journal of Health and Nutrition Research Vol. 3 No. 2 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i2.267

Research on coconut flour and desiccated coconut substitution cookies has been conducted by several researchers, but variations of desiccated coconut crispy cookies have not been widely developed. The nutritional content of desiccated coconut can be used as a source of fiber when substituted in crispy cookies products. The purpose of this study was to determine the effect of desiccated coconut substitution in making crispy cookies on physicochemical and organoleptic characteristics, and obtain the best desiccated coconut substitution. This study used a Complete Randomized Design (RAL) with one factor, namely the ratio of the percentage of desiccated coconut and wheat flour with 6 treatment levels (0:100), (25:75), (50:50), (75:25), (85:15), and (100:0) with 3 repeats. The data obtained were analyzed using the ANOVA test (α=5%). If the effect is significant (Sig < 0.05), then proceed with the Honest Real Difference Test (BNJ) with a test level of 5%. Analysis of sensory characteristics data using the Kruskal Wallis test. The best treatment is tested using an effectiveness index test. This study obtained the best sensory and physicochemical characteristics of desiccated coconut crispy cookies in treatment (25%: 75%). The physicochemical characteristics produced are crude fiber content of 2.73%, fat content of 30.43%, ash content of 1.52%, water content of 16.86%, carbohydrate content of 51.11%, and protein content of 0.08%. The resulting sensory characteristics are taste 4.36 (prefer), aroma 4.13 (prefer), color 3.97 (like), and texture 4.26 (prefer).

Probiotic-rich fermented milk from Lactiplantibacillus plantarum IIA-1A5: Effects on pregnancy health in the animal model Sukma, Ade; Suharto, El LS.; Melia, Sri; Juliyarsi, Indri; Vebriyanti, Ely; Fitria, Najmiatul; Rahmadian, Yudi; Hajrawati, Hajrawati; Arief, Irma I.
Narra J Vol. 4 No. 3 (2024): December 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i3.1052

Previous studies of Lactiplantibacillus plantarum IIA-1A5 have shown its potential as a probiotic in modulating gut microbiota and providing health benefits; however, its effects during pregnancy remain underexplored. The aim of this study was to assess the safety of fermented milk enriched with L. plantarum IIA-IA5 in pregnant mice. An experimental study was conducted at Universitas Andalas, Padang, Indonesia. Two groups of pregnant mice (Mus musculus L.) were used, each with six mice. The control group received sterilized milk (10 mL/kg body weight (BW)), while the intervention group was given fermented milk containing L. plantarum IIA-1A5 (107 colony forming unit (CFU)/mL). The evaluated outcomes included maternal weight changes, fetal counts and measurements, and assessments of fetal morphology and skeletal development. Results indicated that the morphology of fetuses showed no significant differences between the control and intervention groups; both groups demonstrated normal development with no detected resorption sites, growth retardation, or hemorrhage. For skeletal development, both groups had the same bone counts, including frontal, parietal, intraparietal, exoccipital, supraoccipital, nasal, pre-maxilla, mandibular, thoracal, lumbar, sternum, and extremities. This study highlights that L. plantarum IIA-1A5-enriched fermented milk was safe, as no significant morphological or bone developmental abnormalities were observed, indicating its potential as a dietary supplement to support pregnancy health. However, further studies involving larger sample sizes may be needed to provide a more comprehensive assessment of its outcomes and safety.

Substitution of Desiccated Coconut on The Physicochemical and Organoleptics of Crispy Cookies Sari, Maria Mega; Priyono, Suko; Saputri, Nur Endah; Rahmadian, Yudi
Journal of Health and Nutrition Research Vol. 3 No. 2 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i2.267

Research on coconut flour and desiccated coconut substitution cookies has been conducted by several researchers, but variations of desiccated coconut crispy cookies have not been widely developed. The nutritional content of desiccated coconut can be used as a source of fiber when substituted in crispy cookies products. The purpose of this study was to determine the effect of desiccated coconut substitution in making crispy cookies on physicochemical and organoleptic characteristics, and obtain the best desiccated coconut substitution. This study used a Complete Randomized Design (RAL) with one factor, namely the ratio of the percentage of desiccated coconut and wheat flour with 6 treatment levels (0:100), (25:75), (50:50), (75:25), (85:15), and (100:0) with 3 repeats. The data obtained were analyzed using the ANOVA test (α=5%). If the effect is significant (Sig < 0.05), then proceed with the Honest Real Difference Test (BNJ) with a test level of 5%. Analysis of sensory characteristics data using the Kruskal Wallis test. The best treatment is tested using an effectiveness index test. This study obtained the best sensory and physicochemical characteristics of desiccated coconut crispy cookies in treatment (25%: 75%). The physicochemical characteristics produced are crude fiber content of 2.73%, fat content of 30.43%, ash content of 1.52%, water content of 16.86%, carbohydrate content of 51.11%, and protein content of 0.08%. The resulting sensory characteristics are taste 4.36 (prefer), aroma 4.13 (prefer), color 3.97 (like), and texture 4.26 (prefer).

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