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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan JURNAL PANGAN Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Pusat Inovasi Masyarakat Jurnal Gizi dan Kuliner Jurnal Ilmu Gizi dan Dietetik
Muhammad Aries
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Bogor 16680, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Formulation of Chicken Nuggets with the Addition of Chicken Liver as a Product Rich in Iron and Vitamin A for Adolescent Females Wibisono, Himawan Haryo; Aries, Muhammad; Nasution, Zuraidah
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.52-54

Abstract

The purpose of this study was to develop chicken nuggets with the addition of chicken liver and analyze their nutritional content. Nugget with 10% chicken substituted with chicken liver was the selected formulation. The nutrient profile of the selected nugget formula was: 56.8 g/100 g moisture, 1.46 g/100 g ash, 14.66 g/100 g protein, 6.5 g/100 g fat, 12.92 g/100 g carbohydrates, 16.39 mg/100 g iron, and 760.16 RE /100 g vitamin A. One serving of the selected nugget formula is equivalent to 100 g (4 pieces) that contribute 168 kcal energy. The selected formulations have met the claims for low fat, high in iron and vitamin A, and source of protein.
Development of Iron- and Vitamin A-Rich Dim Sum from Gourami (Osphronemus goramy) and Chicken Liver for Women of Reproductive Age Putri, Adinda Sekar Damar; Aries, Muhammad; Nasution, Zuraidah
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.55-57

Abstract

This study aims to develop and investigate the nutritional value of gourami dim sum products with chicken liver substitution. The research phase includes formulation and nutrient content analysis. Based on the results, one serving of selected formula of gourami dim sum can provide 6.4% to 7.1% of the energy requirement. The dim sum can be claimed as a low in fat and high in iron and vitamin A product.
Physicochemical and Sensory Properties of Plant-Based Milk Alternative Produced from Pigeon Pea and Soybean Azra, Jeallyza Muthia; Nurdiani, Reisi; Nasution, Zuraidah; Aries, Muhammad; Sutiari, Ni Ketut
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.167

Abstract

The popularity of plant-based milk alternatives (PBMA) has been growing due to environmental concerns and health benefits. This study aimed to develop and evaluate a novel PBMA formulation combining pigeon pea and soybean at three different ratios (40:60, 50:50, and 60:40), focusing on their physicochemical characteristics, sensory properties, and antioxidant activity. In this study, significant differences (p<0.05) were found in the physicochemical properties of the samples, while sensory acceptability showed no significant differences (p>0.05). Increasing the proportion of pigeon pea resulted in a lower level of ash, protein, fat, color, viscosity, and pH, while the content of moisture, carbohydrate, and soluble solids increased. The formulations contained 91.84‒92.39% moisture; 0.09‒0.12% ash; 0.80‒1.48% protein; 0.81‒1.04% crude fat; and 5.52‒5.91% carbohydrate. Additionally, they had lightness values of 59.74‒68.57; greenness/redness values of -0.53‒0.68; yellowness values of 6.60‒8.13; viscosities of 11.42‒12.50 cP; soluble solids of 6.00‒9.00 °Brix; and pH of 6.69‒6.72. The sensory evaluation ranged from “neither like nor dislike” to “slightly like” (5.24–5.97 on a 9-point scale), indicating moderate acceptability across all formulations. Despite being acknowledged as having a beany aroma, the panelists identified sweet and creamy notes with low bitterness in the sample, contributing to a relatively pleasant flavor. Furthermore, the 50:50 pigeon pea-to-soybean formulation contained daidzein as the predominant isoflavone and demonstrated high antioxidant activity (91.90% DPPH inhibition). These findings suggest that the developed PBMA is a promising functional beverage with good nutritional and sensory qualities.
Co-Authors Abdel Rahim Salaby Afwan, Fahrian Aif Agung, Sangaji Permono Ahsan, Muhammad Zaidan Almira, Bellinda Alsyah, Aurelia Vania Ammar Abiyu Bassam Anna Vipta Resti Mauludyani Asya Oktiani Baehaqi Banupa, Zoraya Nurafifa Cesilia M Dwiriani Drajat Martianto Egayanti, Yusra Eka Purna Yudha Evy Damayanthi Fany Octaviana Firdaus, Robby Akmal Gina Oktaviani Sabrina Hadi Riyadi Hardinsyah Hendratno Tuhiman Himawan Haryo Wibisono Ida Ayu Putu Sri Widnyani Imaniar, Nia Iskandar, Allamah Shabrina Laut, Bimaris Tranoya MADE ASTAWAN Mahira, Hafshah Ayna Mira Dewi Mufidah Ghina Zahro Muhajirin, Muhammad Sabilal Muhammad, Mirza Hafiz Nadya Karunia Putri Nasution, Zuraidah Naufal Muharam Nurdin Nento, Putri Rahmawati Ni Ketut Sutiari Nunuk Januwati Nurdiani2, Reisi Nurulhaq, Fauziah Putri Rialdi, Athifah Putri, Adinda Sekar Damar Rahman, Nazwa Aulia Ramadhina, Rakanita Faatihah Reisi Nurdiani, Reisi Resa Ana Dina Rimbawan , Rizki Mauludin Sardi, Lorita Amanda Shabah, Zia Mu’tazzah Sofie Dehan Fahlevie Sri Devi Syauqiyyah, Anny Nila Verdiyanto Ramadhan Wahyuni, Silvia Sry Wibisono, Himawan Haryo Windardi, Ika Puspa Yayat Heryatno Zahra, Alifa