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All Journal Window of Health : Jurnal Kesehatan Jurnal Teknologi Pertanian Andalas
Akbar, Abdul Azis
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Agriculture, Biological Sciences & Forestry Computer Science & IT Medicine & Pharmacology Nursing Public Health

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Analysis of Protein Level and Acceptability of Snow White Edamame Flour Substitution (Glycine max (L) Merrill) Akbar, Abdul Azis; Wibowo, Nura'isyah Indah
Window of Health : Jurnal Kesehatan Vol 6 No 4 (October 2023)
Publisher : Fakultas Kesehatan Masyarakat Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/woh.vi.1104

Abstract

Edamame is a potential plant that is abundantly available in Indonesia, but its consumption level is not optimal, even though it has nutritional content such as protein, calcium, zinc, and phosphorus. The high protein content in edamame can be used to overcome stunting problems. Edamame can be processed into flour that can be used as an additional ingredient in putri salju cookies. Putri salju as a substitute for edamame flour is expected to be a high-protein additional food that is good for children's growth and development. This study aims to analyze the protein content and acceptability of putri salju as a substitute for edamame flour. This quasi-experimental study used a posttest-only control group design. Analysis of protein content using the kjeldahl method and acceptability using the hedonic test. The study population was edamame flour with SPP-PIRT and LPPOM-MUI specifications, and the acceptability test panelists were 56 students of SDN Ajung 1. The research sample was edamame flour (Hasil Bumiku) and 25 students as panelists. The research instruments included an informed consent form, hedonic test, and a protein content test result sheet. The results showed that there were differences in protein content (p-value 0.000) and the acceptability of color (p-value 0.001), aroma (p-value 0.001), taste (p-value 0.000), and texture (p-value 0.000) of putri salju. The best treatment was putri salju treatment X1 (10%). The recommended consumption of putri salju treatment X1 as additional food for children aged 12-24 months is 6 pieces per day. In conclusion, there are differences in protein content and the acceptability of color, aroma, taste and texture of putri salju, and the recommended consumption of putri salju is 6 pieces per day. Further research is expected to analyze the energy, carbohydrate, calcium, zinc, and phosphorus content and test the shelf life of putri salju.
FORMULASI PERMEN JELI KOPI ROBUSTA SEBAGAI ALTERNATIF CAMILAN BAGI PENDERITA DIABETES MELLITUS Handayani, Septy; Oktafiani, Lirista Dyah Ayu; Akbar, Abdul Azis; Hasanah, Azifa Nur; Maulana, Ginata Ayu
Jurnal Teknologi Pertanian Andalas Vol 27 No 2 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.27.2.151-160.2023

Abstract

Kabupaten Jember merupakan daerah potensi kopi terbesar kedua di Jawa Timur dan salah satu kopi yang dibudidayakan yaitu Kopi Robusta. Bentuk diversifikasi produk kopi robusta diantaranya adalah pembuatan permen jeli. Permen jeli yang bertekstur lunak dan manis serta digemari oleh semua kalangan masyarakat dapat dijadikan sebagai alternatif camilan bagi penderita diabetes mellitus (DM). Namun, rasa manis dari gula (sukrosa) yang berlebih dapat memperparah penderita sehingga dibutuhkan pemanis pengganti yang aman bagi kesehatan, yaitu stevia. Stevia merupakan pemanis yang disarankan untuk penderita diabetes karena memiliki kalori yang rendah dan tidak memberikan efek samping. Oleh karena itu, penelitian ini bertujuan untuk mengetahui pembuatan permen jeli kopi robusta dengan formulasi yang tepat dan sesuai sebagai alternatif camilan bagi penderita DM. Metode penelitian yang dilakukan yaitu eksperimental di laboratorium dengan variasi perlakuan stevia dan sukrosa (3:0, 2:1, 1:2, dan 0:3) yang akan dilakukan ulangan sebanyak 3 kali ulangan. Hasil penelitian pada uji organoleptik menunjukkan adanya perbedaan tingkat kesukaan panelis terhadap warna dan rasa serta tidak terdapat perbedaan tingkat kesukaan panelis terhadap aroma dan tekstur permen jeli kopi Robusta. Selain itu, secara keseluruhan ada perbedaan yang signifikan terhadap tingkat kesukaan panelis pada permen jeli kopi Robusta. Berdasarkan uji tekstur dan kadar gula didapatkan hasil tertinggi pada perbandingan konsentrasi ekstrak stevia dan sukrosa (0:3) yaitu berturut-turut sebesar 60,60 g dan 17,46%.
Co-Authors Handayani, Septy Hasanah, Azifa Nur Maulana, Ginata Ayu Oktafiani, Lirista Dyah Ayu Wibowo, Nura'isyah Indah