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All Journal Pontianak Nutrition Journal (PNJ) MEDICA (International Medical Scientific Journal)
Megadianti, Jihan Rizla
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Chemistry Dentistry Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Veterinary

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ANALISIS ZAT GIZI DAN DAYA TERIMA COOKIES TEPUNG TALAS PONTIANAK Megadianti, Jihan Rizla; Purba, Jonny Syah R; Agusanty, Shelly Festilia
Pontianak Nutrition Journal (PNJ) Vol 3, No 1 (2020): Maret 2020
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (240.21 KB) | DOI: 10.30602/pnj.v3i1.627

Abstract

Anak sekolah umumnya berada dalam masa pertumbuhan yang sangat cepat dan aktif, gizi menjadi bagian penting dalam pertumbuhan dan kecerdasan anak, ini dikarenakan dapat berpengaruh serta menghambat pertumbuhan fisik,mental maupun kemampuan berfikir pada anak. Asupan yang diperlukan oleh tubuh dapat melalui makanan yang dikonsumsi seperti makanan selingan, makanan selingan merupakan makanan yang disukai oleh berbagai kalangan usia, mulai dari anak hingga dewasa. Pemberian makanan selingan umumnya dalam porsi kecil dengan kandungan zat gizi berkisar 10%- 20% dari kebutuhan energi sehari. Salah satu produk yang mudah dibuat dan disukai anak-anak ialah cookies. Penelitian ini bertujuan mengetahui analisis zat gizi serta daya terima cookies. Metode yang digunakan yaitu eksperimen, dengan perlakuan tepung talas pontianak dan tepung pisang kepok pontianak adalah F1 (75% : 25%), F2 (50% : 50%), F3 (25% : 75%). Uji yang dilakukan yaitu uji organoleptik untuk melihat tingkat kesukaan dan uji kimia untuk menganalisa zat gizi. Berdasarkan uji organoleptik, dari 3 perlakuan dilihat dari tingkat kesukaannya paling tertinggi adalah F3 (25% : 75%) dengan kandungan protein (5.535%), lemak (28.214%), karbohidrat (10.635%), kadar abu (1.451%), kadar air (4.470%).
Nutritional Analysis and Acceptability of Cookies Made from Pontianak Taro Flour (Colocasia esculenta L. Schott) with the Addition of Kepok Banana Flour (Musa paradisiaca forma typica) as a Snack for School Children Megadianti, Jihan Rizla; Purba, Jonni Syah R.; Agusanty, Shelly Festilia
MEDICA (International Medical Scientific Journal) Vol. 5 No. 3 (2023): MEDICA (Internasional Medical Scientific Journal)
Publisher : Borneo Scientific Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53770/medica.v5i3.505

Abstract

School-aged children are generally in a period of rapid growth and high activity, making nutrition a crucial factor in their physical development and cognitive intelligence. Inadequate nutrition can hinder physical growth, mental development, and thinking ability. Nutritional intake can be obtained from daily food consumption, including snacks. Snacks are widely favored across all age groups, from children to adults, and are typically provided in small portions, contributing around 10%–20% of daily energy needs. One popular and easy-to-make snack for children is cookies. This study aims to analyze the nutritional content and acceptability of cookies made from Pontianak taro flour (Colocasia esculenta L. Schott) with the addition of Kepok banana flour (Musa paradisiaca forma typica) as a snack for school children. The research method used is experimental. The treatments applied were variations in taro and banana flour proportions: F1 (75% : 25%), F2 (50% : 50%), and F3 (25% : 75%). The tests conducted included organoleptic tests to assess consumer preference and chemical analysis to determine nutrient content. The organoleptic test results—covering color, aroma, taste, and texture—showed that the F3 formulation (25% Kepok banana flour and 75% Pontianak taro flour) received the highest total score of 236. The chemical analysis per 100 grams of the F3 formulation showed protein content of 5.535%, fat 28.214%, carbohydrates 10.635%, ash content 1.451%, and moisture content 4.470%. In conclusion, among the three formulations, F3 was the most preferred in terms of acceptability, with favorable nutrient content suitable for a school children's snack.
Co-Authors Agusanty, Shelly Festilia Jonni Syah R. Purba Purba, Jonny Syah R