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All Journal Indonesian Journal of Human Nutrition JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition
Aprilia, Veriani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Health Professions Medicine & Pharmacology Nursing Public Health Other

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Pengaruh Teknik Penanakan Beras Terhadap Evaluasi Sensori dan Tingkat Kepulenan Nasi Dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor: The Effect of Rice Cooking Techniques on the Sensory Evaluation Test and Fluffiness Levels of Analog Rice Made From Sorghum, Mocaf, Glucomannan, and Moringa Flour Sailendra, Nova Veronika; Aji, Arif Sabta; Saloko, Satrijo; Aprilia, Veriani; Djidin, Radhiyya Tsabitah; Rahmawati, Sri; Khoirunnisah, Frisqi Meilany
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.356-362

Abstract

Background: Rice cooking is the process of rice making with several cooking stages and types such as using rice cookers and steamers. This analog rice innovation aims to increase the nutritional value, food diversification, and functional foods. Objectives: To determine the effect of rice cooking techniques on sensory tests (color, texture, aroma, and overall appearance) and fluffiness levels between analog rice and C4 rice. Methods: This experimental research used a Completely Randomized Design (CRD) on analog rice resulting from the best treatment (P2) with an additional composition of 2 gram of Moringa flour. The cooking techniques used rice cookers and steamers for cooking both analog rice and C4 rice. A total of 25 semi-trained panelists were selected to identify sensory evaluation and the fluffiness levels of the product. The statistical analysis used the Mann-Whitney test with the help of SPSS version 23.0. Results: Cooking techniques using a rice cooker and a steamer influenced the sensory evaluation tests (color (p=0.004), texture (p=0.002), and overall appearance (p=0.006)) and fluffiness levels (p=0.004) for analog rice. However, cooking techniques did not influence the sensory evaluation test for taste (p=0.396) and aroma (p=0.058). The sensory tests such as color (p=0.607), texture (p=0.578), overall appearance (p=0.701), taste (p=0.482) and aroma (p=0.216) and the level of fluffiness in C4 rice (p=0.891) did not show differences. Conclusions: The steaming cooking technique influences the preference and fluffiness levels of analog rice. Cooking analog rice with the steaming technique is highly recommended in order to increase consumer preference.
Analisis Kandungan Asam Fitat dan Tanin Nasi dari Beras Analog Berbasis Pangan Lokal sebagai Alternatif Pangan Fungsional: Analysis of Phytic Acid and Tannin Content of Local Food-Based Analogue Rice as an Alternative Functional Food Rahmawati, Sri; Sabta Aji, Arif; Saloko, Satrijo; Aprilia, Veriani; S. Djidin, Radhiyya Tsabitah; Sailendra, Nova Veronika; Khoirunnisah, Frisqi Meilany
Amerta Nutrition Vol. 8 No. 3 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i3.2024.344-349

Abstract

Background: Analog rice is an alternative food diversification that has rice-like characteristics. Various food ingredients can be utilized to produce analog rice as functional and healthy foods. Objectives: This study aims to identify the effect of cooking techniques on the phytic acid and tannin content of analogous rice (made from sorghum, mocaf, glucomannan, and moringa flour) and C4 rice. Methods: This experimental research used RAL for two treatments, namely cooking rice with a steamer and a rice cooker. This research was conducted in October-November 2022 at the Chem-mix Pratama Laboratory. The sample used analog rice and C4 rice for phytic acid and tannin content analysis using the Infrared Spectrophotometry and UV-S Spectrophotometry methods. Results: The highest phytic acid content of analog rice cooked using a rice cooker and a steamer was 6.64 mg and 4.75 mg respectively. The highest average tannin content of analog rice cooked using a rice cooker and a steamer was 18.35 mg and 19.55 mg respectively. The highest phytic acid content of C4 rice cooked using a rice cooker and a steamer was 7.43 mg and 9.01 mg respectively. The tannin content of C4 rice cooked using e rice cooker and a steamer was 4.45 mg and 9.11 mg respectively. Conclusions: The phytic acid content of analog rice is lower than in C4 rice. The tannin content of analog rice is higher than C4 rice. Tannin content reduction in analog rice needs to be studied further.
Pengaruh Teknik Penanakan terhadap Sifat Fisik (Tekstur dan Warna) Nasi dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor: The Effect of Cooking Techniques on the Texture and Color of Analog Rice Made from Sorghum, Mocaf, Glucommanan, and Moringa Flour Khoirunnisah, Frisqi Meilany; Aji, Arif Sabta; Saloko, Satrijo; Aprilia, Veriani; Sailendra, Nova Veronika; Djidin, Radhiyya Tsabitah S.; Rahmawati, Sri
Amerta Nutrition Vol. 8 No. 4 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i4.2024.506-512

Abstract

Background: Rice cooking techniques determine the physical properties acceptance. A healthy diabetic diet such as the consumption of analog rice with the benefits of functional food can help control blood sugar. Thus, the physical properties of analog rice are important.  Objectives: To determine the effect of cooking techniques on the physical properties (texture and color) of analog rice made from sorghum, Modified Cassava Flour (Mocaf), glucomannan, and moringa flour.  Methods: This experimental study used a completely randomized design (CRD). It used two rice cooking treatments (steamer and rice cooker) on analog rice and C4 rice with two repetitions of both treatment and analysis. This research was conducted during October-November 2022. The physical properties of rice, namely texture and color were tested using a texture analyzer and chroma meter. Data were analyzed statistically using the Mann-Whitney test with the help of SPSS version 23.0.  Results: The cooking technique did not affect the rice texture in terms of hardness bite 1, springiness, and chewiness of both analog rice and C4 rice (p-value>0.05). However, the cooking technique affected the color of analog rice (p-value<0.05), but it did not apply to C4 rice (p-value>0.05).  Conclusions: Both steaming and rice cooker techniques do not affect the physical texture of analog rice and C4 rice. However, the cooking techniques significantly influence the color of analog rice. The addition of moringa leaves to analog rice shows a significant difference in the color of both analog rice and C4 rice.
Substitution of wheat flour with purple sweet potato and red bean increased energy value, protein, and fat content of muffin: Substitusi Terigu dengan Ubi Ungu dan Kacang Merah Meningkatkan Nilai Energi, Protein, dan Lemak Muffin Berylia Sendya Dwi Putriani; Aprilia, Veriani; SAlfarino, Ryan
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10848

Abstract

Muffin is a wheat flour-based snack with gluten content and high glycemic index, so substitution is needed to reduce the impact of excess consumption on health. The ingredients used are purple sweet potato and red bean which have high content of energy, carbohydrates, protein and low GI. The study aimed to determine the effect of substituting wheat flour with sweet potato flour and red bean flour on the nutritional value of muffins. This was an experimental study with a single-factor completely randomized design (CRD) with one control group and three treatment groups with the proportion of wheat flour: purple sweet potato flour: red bean flour namely 100:0:0 (P0), 30:20:50 (P1), 30:35:35 (P2), dan 30:50:20 (P3). They were repeated 3 times.  The results showed that there was an effect of wheat flour substitution with sweet potato flour and red bean flour on the nutritional value of muffins (p<0.001). The highest average nutritional value of each treatment is water content P3 (34.45%), ash content P3 (3.06%), protein P1 (9.92%), fat P1 (9.39%), carbohydrate P3 (44.67%), and energy P1 (294.23 kcal). The nutritional value of 50g muffins is in accordance with the quality standards according to SNI and the standard requirements for children, but the fat content is above the standard if it is consumed as snacks for DM patients, therefore it needs to reformulate to fulfill the standard.
Anthocyanin level and organoleptic preference level of sweet potato (Ipomoea batatas) and red beans (Phaseolus vulgaris) muffin as high anthocyanin snack: Kadar Antosianin dan Tingkat Kesukaan Muffin Ubi Ungu (Ipomoea batatas) dan Kacang Merah (Phaseolus vulgaris) Sebagai Kudapan Tinggi Antosianin Al-Munadia; Aprilia, Veriani; Salfarino, Ryan
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.10881

Abstract

Diabetes Mellitus is a metabolic disorder marked by hyperglycemia resulting from the body's failure to synthesize insulin. Nutritional therapy is effective in controlling glucose levels by providing low glycemic index and high in antioxidant foods, including sweet potatoes and red beans. The primary objective of this study was to elucidate the influence of wheat flour replacement with composite flour consisting of sweet potato and red bean flour on anthocyanin content and the sensory preferences of muffins. A single-factor completely randomized approach was used in this experimental investigation. The treatment involved substituting wheat flour with a composite flour consisting of sweet potato and red bean flours, in the following ratios: 30:20:50 (F1), 30:35:35 (F2), 30:50:20 (F3), and 100:0:0 (F0, control). Anthocyanin content was analyzed using the differential pH method, while sensory preferences were evaluated by 30 semi-trained panelists using a hedonic scale test. The results showed that substituting wheat flour with composite flour high in sweet potato content increased anthocyanin levels. However, the substitution of wheat flour generally reduced the overall sensory preference for muffins. Despite this, formulations with a higher proportion of sweet potato flour improved the preference scores. In conclusion, the substitution of wheat flour with composite flour rich in sweet potato increased anthocyanin content and improved sensory preferences for color, aroma, and taste in muffins
Pengaruh substitusi terigu dengan kacang tunggak (Vigna unguiculata L.) dan ikan gabus (Channa striata) terhadap elastisitas dan warna MP-ASI mie basah: The effect of wheat substitution with cowpeas (Vigna unguiculata L.) and snakehead fish (Channa striata) on the elasticity and color of wet noodles Complementary Feeding Nur Adistiya, Tiara; Aprilia, Veriani; Ariftiyana, Siska
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5254

Abstract

Optimal growth and development in the first thousand days of life (1000 HPK) can be achieved by starting complementary feeding (CF) for infants aged 6-23 months to fulfill nutritional needs and prevent nutritional disorders such as stunting. CF noodle products with local food substitutions are cowpea and snakehead fish which are high in protein, soft textured, and without chemical additives for children aged 12-23 months. This study aimed to determine the effect of wheat substitution with cowpea and snakehead fish on the physical properties (water absorption, elasticity, color) in wet noodle CF. This research used a completely randomized design (CRD) with 4 treatments namely F0 (0%), F1 (20%), F2 (40%), F3 (60%). The parameters analyzed included physical properties of water absorption, elasticity, and color properties (L, a, b). Data were analyzed using One Way ANOVA test and Duncan's Multiple Range Test (DMRT) to know the differences in all samples. Statistical test results indicated a significant effect of substituting wheat with cowpea on elasticity and color (L*, a*, b*). The more composite flour added, the elasticity of the wet noodles decreased, and the L* (brightness) tended to be darker, the a* (redness) greener, and the b* (yellowness) yellower. Meanwhile, there was no significant effect on the water absorption of wet noodle CF. Increased substitution of cowpea and snakehead fish flour affected elasticity and color (L* darker, a* greener, b* yellower), although there was no significant effect on the water absorption of wet noodles.
Pandangan Ahli Gizi Tentang Pelayanan Gizi Berbasis Gen Di Indonesia : Pandangan Ahli Gizi Tentang Pelayanan Gizi Berbasis Gen di Indonesia Putri, Sintia Aurilia; Aji, Arif Sabta; Sampurno, Edi; Aprilia, Veriani; Zulfa, Ifana Fitria; Alfiana, Rina; Hafizhah, Rafiqah Dwita; Farhan, Alfina Ulfah; Surendran, Shelini
Amerta Nutrition Vol. 7 No. 2SP (2023): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 3rd Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i2SP.2023.269-275

Abstract

Background: Cardiometabolic diseases are principal contributors to mortality, morbidity, and healthcare costs. Additionally, many Single Nucleotide Polymorphisms (SNPs) have been associated with cardiovascular health outcomes. Nutrition professionals' perspectives on genetic-based nutritional services play a pivotal role in treating and preventing non-communicable diseases (NCDs). Objectives: This study aims to explore Indonesian nutritionists' viewpoints on gene-based nutrition services. Methods: Employing a qualitative phenomenological approach, six Indonesian nutritionists from key provinces (DKI Jakarta, West Java, Central Java, East Java, and DI Yogyakarta) participated in in-depth interviews. Themes encompassed nutritionists' views on gene-based nutrition's role in NCD prevention, genetics science, and genetic testing understanding. Thematic analysis was performed using Nvivo v.12. Results: Results showed that nutritionists had a substantial understanding of genetics and gene-based nutrition services, despite concerns about test costs. They comprehended gene-based nutrition's role in NCD prevention and acknowledged its significance in preventing NCDs. Conclusions: Within this study, Nutritionists express the importance of gene-based nutrition services in NCD prevention. To enhance engagement, nutritionists are encouraged to communicate genetic testing's value to the community. This dissemination will help advance  NCD prevention efforts.
Sensory Evaluation of Gulu Naga Ijo as a Complementary Finger Food Product Fauziah Putri, Novita; Aji, Arif Sabta; Aprilia, Veriani; Salfarino, Ryan; MZ, Rama Beka Sariy; Triwahyuni, Novi; Triastanti, Resti Kurnia
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.2

Abstract

The development of four-star complementary foods for breast milk (Makanan Pendamping ASI or MP-ASI) products signifies the inclusion of four nutritional elements, i.e. carbohydrates, animal protein, vegetable protein, and vegetables, needed to support the growth and development of children. This study aimed to determine the sensory evaluation, including taste, texture, aroma, appearance, and color, as well as the acceptability test of finger food products known as “Gulu Naga Ijo” made from a combination of corn, eggs, dragon fruit, and green bean flour. This research was an experimental study with a completely randomized design (CRD) on five treatment variations (P0: 0% composite flour, P1: 25% composite flour, P2: 50% composite flour, P3: 75% composite flour, and P4: 100% composite flour). This study revealed a significant difference in sensory evaluation of products and composite flour substitution (p<0.05). Overall, two samples (P1 and P3) obtained the highest preference from the panelists in the sensory evaluation, prompting for test acceptability score of the products The acceptability test for toddlers resulted in scores of 1.3 for formula P3 and 1.8 for formula P1. The use of composite flour has a significant effect on the sensory evaluation and acceptance of finger food product development.
Co-Authors Al-Munadia Alfiana, Rina Arif Sabta Aji Ariftiyana, Siska Berylia Sendya Dwi Putriani Djidin, Radhiyya Tsabitah Djidin, Radhiyya Tsabitah S. Farhan, Alfina Ulfah Fauziah Putri, Novita Hafizhah, Rafiqah Dwita Khoirunnisah, Frisqi Meilany MZ, Rama Beka Sariy Nur Adistiya, Tiara Putri, Sintia Aurilia Raden Mohamad Herdian Bhakti S. Djidin, Radhiyya Tsabitah Sailendra, Nova Veronika SAlfarino, Ryan Sampurno, Edi Satrijo Saloko Surendran, Shelini Triastanti, Resti Kurnia Triwahyuni, Novi Zulfa, Ifana Fitria