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All Journal Jurnal Gizi Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Ahmar Metastasis Health Journal (AMHJ) Prosiding Seminar Nasional Unimus
Sulistyaningrum, Hersanti
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Humanities Dentistry Engineering Health Professions Medicine & Pharmacology Nursing Public Health

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Kadar Protein, Kadar Albumin, dan Tingkat Kesukaan Brownies Mocaf Ikan Gabus Asysyifa, Rayyana Aurora Nur; Fitriyanti, Addina Rizky; Sulistyaningrum, Hersanti; Suyanto, Agus
Jurnal Gizi Vol 13, No 1 (2024): Jurnal Gizi Unimus
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.13.1.2024.17-29

Abstract

Background: Brownies are generally made from wheat flour, but can be made with local food mocaf flour. Mocaf protein is lower than wheat flour, wheat flour has 8-13% protein while mocaf has 1.2% protein content.   Objectives: The purpose of the study was to determine the addition of snakehead fish to protein levels, albumin levels, and preference test for mocaf brownies.The addition of snakehead fish to mocaf brownies aims to increase protein levels. Snakehead fish contains high protein and albumin,protein of 16.2g/100g and albumin content of 6.224g/100g. Preference test is researched to find out brownies are acceptable to consumers.  Method: The study used the Complete Randomized Design experimental method with the additionof snakehead fish 0%;7.3%;9.6%;11.7%, repetition 6 times. Protein content testing is carried out by the kjeldahl method, albumin levels by the biuret method and preference levels by organoleptic tests. Data analysis of protein levels and albumin levels using the ANOVA one-way test, and analysis of favorability data using the Friedman Test test then proceed to the Wilcoxon test.   Results: The test results of protein levels and albumin levels get a value of p >0.05, namely the addition of snakehead fish does not have a significant effect. The results of the favorability leveltest on color, aroma, taste get a value of p < 0.05 that the addition of snakehead fish has a significant effect and the texture of p > 0.05 is not significant. Test results with the addition of snakehead fish with the highest protein content and albumin content treatment 11.7%, the highest color test at 7.3% and 9.6%, the highest aroma test at 9.6%, the highest taste and texture test at 7.3%.  Keywords : Albumin Levels, Mocaf Brownies, Preference Levels, Protein Levels, Snakehead Fish
Kadar Protein, Kalsium Dan Karakteristik Sensoris Nugget Lele Formulasi Sorgum Dan Tepung Cangkang Kulit Telur Habbibillah, Muhammad Shiddiq; Handarsari, Erma; Sulistyaningrum, Hersanti; Aminah, Siti
Prosiding Seminar Nasional Unimus Vol 7 (2024): Transformasi Teknologi Menuju Indonesia Sehat dan Pencapaian Sustainable Development G
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Tepung sorgum memiliki kandungan pati tinggi serta protein yang lebih tinggi daripada tepung tapioka dandapat dijadikan bahan pengisi nugget. Cangkang telur memiliki kandungan kalsium yang dapat digunakan untuk menambah nilai gizi nugget. Tujuan penelitian ini adalah menganalisis pengaruh formulasi sorgumdan cangkang telur terhadap kadar protein, kalsium dan karakteristik nugget serta memperoleh formulasinugget terbaik. Jenis penelitian eksperimental dengan desain RAL terdiri dari 4 perlakuan dengan 6 kaliulangan menggunakan perbandingan tepung sorgum dan tepung cangkang yaitu F0 (0:0), F1 (16:4), F2(12:8), F3 (8:12). Parameter penelitian yaitu kadar protein (Kjeldahl), kadar kalsium (Kompleksometri) danuji karakteristik sensoris (Mutu hedonik) dan formulasi terbaik (metode Bayes). Uji paramater kadar protein(uji Anova dan uji lanjut Duncan), kadar kalsium (uji Kruskal-Wallis dan uji lanjut Man-Whitney),karakteristik sensoris (uji Friedman Test dan uji lanjut Wilcoxon). Formulasi sorgum dan tepung cangkangtelur berpengaruh terhadap kadar protein p=0.00 (p<0,05), kadar kalsium p=0,00 (p<0,05) dan karakteristiksensoris warna p=0,00 (p<0,05), tekstur p=0,02 (p<0,05) sedangkan parameter rasa p=0,182 (>0,05), aromap=0,096 (p>0,05) tidak menunjukan adanya pengaruh. Formulasi terbaik pada F1 dengan rata-ratakandungan protein 21,73±3.02, kalsium 1,38±0.35 dan hasil penilaian sensori warna kuning coklat tua,sedikit beraroma ikan, tekstur lembut dan rasa cukup gurih.Kata Kunci : Nugget, tepung cangkang telur, tepung sorgum
Protein, Fiber and Albumin Content of The Formulation of Snakefish Flour (Channa striata) and Cock Flour (Stenochlaena palustris) in Bingka Cake Octavia, Tera; Handarsari, Erma; Sulistyaningrum, Hersanti; Sya’di, Yunan Kholifatuddin
Ahmar Metastasis Health Journal Vol. 3 No. 4 (2024): Ahmar Metastasis Health Journal
Publisher : Yayasan Ahmad Mansyur Nasirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53770/amhj.v3i4.252

Abstract

A type of food that is ready to consume known as "ready-to-use supplementary food" is strong in macronutrients like fat and protein and is high in energy content. It can be used as a nutritional supplement. Ready-to-use supplementary food is a category of prepared food that is high in macronutrients like protein and fat. One of the ready-to-use supplementary foods is Bingka Cake, which is made with a combination of kelakai flour and snakehead fish flour. Snakehead fish has many benefits as it forms new tissues in the body and also regulates fluid balance in tissues and blood vessels. Meanwhile, kelakai has benefits as a blood booster, anti-diarrhea, increases breast milk, and can treat cancer. This research aimed to examine the effect of bingka cake formulations using processed snakehead and kelakai fish flour on protein content, fiber content, and albumin content. This type of research is experimental using the RAL method. Using the formula by comparing the formulations of snakehead fish flour and kelakai flour at P0 (100:0), P1 (25:10), P2 (50:15), and P3 (75:20), with 6 repetitions. Testing protein levels using Kjedahl, fiber levels using Gravimetry, and albumin levels using Bromocresol Green. Data normality testing utilized Shapiro Wilk and was analyzed using the ANOVA test. One-way ANOVA results and further tests using Duncan and Kruskkal Wallis. The highest protein content test results were in P3 (8.59 ± 4.50). The highest fiber content test results were in P3 (3.54 ± 0.79). The highest albumin level test results were in P2 (17.87 ± 2.53). There was an effect of the formulation of snakehead fish and kelakai flour on protein content, fiber content, and albumin content.
Kadar Protein, Lemak, dan Tekstur Kue Semprit Formulasi Tepung Kacang Kedelai (Glycine max) dan Tepung Daun Katuk (Sauropus androgynus (L.) Merr.) Putri, Adelia Andini; Handarsari, Erma; Fitriyanti, Addina Rizky; Sulistyaningrum, Hersanti
Prosiding Seminar Nasional Unimus Vol 7 (2024): Transformasi Teknologi Menuju Indonesia Sehat dan Pencapaian Sustainable Development G
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Tepung kacang kedelai dikenal sebagai sumber protein nabati yang tinggi, sementara daun katukmengandung protein asparagin dan triptofan yang dipercaya dapat meningkatkan produksi ASI padaibu menyusui. Salah satu inovasi pangan yang dapat mendukung ibu menyusui adalah kue semprityang dimodifikasi dengan menambahkan tepung kacang kedelai dan tepung daun katuk. Tujuanpenelitian ini yaitu menganalisis pengaruh formulasi tepung kacang kedelai dan tepung daun katukterhadap kadar protein, kadar lemak, dan tekstur kue semprit. Penelitian ini menggunakaneksperimen dengan desain Rancangan Acak Lengkap (RAL) yang terdiri dari empat formulasi.Formulasi tepung terigu, tepung kacang kedelai, dan tepung daun katuk yaitu F0 (100%:0%:0%),F1(75%:10%:15%),F2 (70%:20%:10%), F3 (65%:30%,5%), dengan enam kali pengulangan. Ujikadar protein menggunakan metode Kjeldahl, kadar lemak menggunakan metode Soxhlet, dananalisis tekstur menggunakan Texture Analyzer CT3 Brookfield. Analisis data menggunakan ujiOne Way ANOVA dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan kadar protein kuesemprit 6,79-11,79%, kadar lemak 8,27-23,70%, dan tekstur 1,34-2,48 gf. Formulasi tepung kacangkedelai dan daun katuk memberikan pengaruh yang sangat signifikan terhadap kadar protein, kadarlemak, dan tekstur (p<0,001). Formulasi terbaik menurut metode Bayes adalah F3 dengan kadarprotein 11,79%, kadar Lemak 23,70%, dan tekstur 1,67 gf.Kata kunci: daun katuk, kedelai, kue semprit, lemak, protein, tekstur
Kadar Protein, Karbohidrat Dan Kadar Air Pasta Gnocchi Formulasi Tepung Terigu, Tepung Umbi Garut Dan Tepung Ikan Teri Luthfiyyah, Sella; Handarsari, Erma; Sulistyaningrum, Hersanti; Nurhidajah, Nurhidajah
Prosiding Seminar Nasional Unimus Vol 7 (2024): Transformasi Teknologi Menuju Indonesia Sehat dan Pencapaian Sustainable Development G
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Pasta gnocchi diharapkan memiliki kandungan karbohidrat dan protein yang lebih tinggi dari pasta yangada dipasaran maka untuk meningkatkan kandungan gizi dapat memanfaatkan bahan pangan lokal yangmemiliki nilai gizi tinggi seperti umbi garut dan ikan teri. Tujuan dari penelitian untuk mengetahuipengaruh formulasi tepung terigu, tepung umbi garut dan tepung ikan teri terhadap kadar protein, kadarkarbohidrat dan kadar air. Jenis penelitian experimental menggunakan Rancangan Acak Lengkap dengan 5formulasi yaitu perbandingan tepung umbi garut dan ikan teri F0 (100:0:0), F1 (80:20:5), F2 (70:30:10),terendah F3 2,06%. Hasil formulasi terbaik F3(60:40:15) dengan kadar protein (p=0,00) 21,30%, kadarkarbohidrat (p=0,00) 41,62%, kadar air (p=0,00) 2,06%. Hasil analisis ada pengaruh formulasi tepungterigu, tepung umbi garut dan tepung ikan teri terhadap kadar protein, kadar karbohidrat dan kadar air pastagnocchiF3 (60:40:15), F4 (50:50:20) dengan 5 kali pengulangan. Analisis kadar protein menggunakanmetode Kjedahl, kadar karbohidrat metode luff schoorl, kadar air metode gravimetri. Uji normalitas datamenggunakan Shapiro Wilk. Analisis bivariat menggunakan uji Anova (p<0,05), dilanjutkan uji Duncan.Hasil uji kadar protein tertinggi F4 24,90%, Karbohidrat tertinggi F4 46,63% dan Kadar air. Kata Kunci : ikan teri, kadar protein, kadar karbohidrat, pasta gnocchi, umbi garut
Aktivitas Antioksidan, Serat Kasar, dan Karakteristik Sensori Puding Okra Hijau (Abelmoschus esculantus L) dengan Jambu Biji Merah (Psidium guajava L) Ulfa, Zulfi Aulia; Fitriyanti, Addina Rizky; Sulistyaningrum, Hersanti; Handarsari, Erma
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 7 No. 2 (2023)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2023.7.2.14821

Abstract

The purpose of this study was to determine the effect of adding red guava on antioxidant activity, crude fiber content and sensory characteristics of green okra pudding. This reseasrch was a true experimental study with a completely randomized design (CRD). Four comparative formulations (okra:guava) were used, P0 (100% : 0%; as control), P1 (75% : 25%), P2 (50% : 50%), P3 (25% : 75%). The research was conducted with six replications. The antioxidant activity was tested using DPPH assay; the crude fiber level was conducted with a gravimetric method; while the sensory characteristic was done by hedonic test. The data were analyzed using One Way Anova (Parametric) and Friedman (Non-Parametric). The results showed that green okra pudding with red guava had an effect on antioxidant activity (p<0.05), crude fiber content (p<0.05), hedonic quality (taste, color, texture, aroma) and hedonic taste scale, color and aroma were significant (p<0.05), while texture had no significant effect (p>0.05). The best treatment using the Bayes method is the P3 formulation with a ratio of 25% okra and 75% red guava. The highest antioxidant activity was 32.59% and the highest crude fiber content was 6.24%. Tujuan penelitian ini untuk mengetahui pengaruh penambahan jambu biji merah terhadap aktivitas antioksidan, kadar serat kasar, dan karakteristik sensori puding okra hijau. Jenis penelitian yang digunakan adalah penelitian true experimental, Rancangan Acak Lengkap (RAL), empat formulasi perbandingan antara okra dengan jambu biji, yaitu P0 (kontrol 100% : 0%), P1 (75% : 25%), P2 (50% : 50%), P3 (25% : 75%) dan enam kali ulangan. Analisis aktivitas antioksidan menggunakan metode DPPH, kadar serat kasar dengan metode gravimetri, dan karakteristik sensori dengan uji mutu hedonik. Analisis statistika menggunakan uji Anova (Parametrik) dan Friedman (Non Parametrik). Hasil penelitian menunjukkan bahwa puding okra hijau dengan jambu biji merah memiliki pengaruh terhadap aktivitas antioksidan (p<0,05), kadar serat kasar (p<0,05), mutu hedonik (rasa, warna, tekstur, aroma) dan skala hedonik rasa, warna dan aroma yang signifikan (p<0,05), sedangkan tekstur tidak ada pengaruh yang signifikan (p>0,05). Perlakuan terbaik menggunakan metode Bayes yaitu formulasi P3 dengan perbandingan 25% okra dan 75% jambu biji merah. Aktivitas antioksidan tertinggi 32,59% dan kadar serat kasar tertinggi 6,24%.
Co-Authors Agus Suyanto Asysyifa, Rayyana Aurora Nur Erma Handarsari Fitriyanti, Addina Rizky Habbibillah, Muhammad Shiddiq Luthfiyyah, Sella Nurhidajah - Octavia, Tera Putri, Adelia Andini Siti Aminah Sya’di, Yunan Kholifatuddin Ulfa, Zulfi Aulia