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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Sehat Mandiri Jurnal Riset Kesehatan Poltekkes Depkes Bandung Proceeding International Health Conference
Irma Eva Yani
Poltekkes Kemenkes Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Journal : Proceeding International Health Conference

 1 
Protein Content and Acceptability of Nutrient Dense Noodles Based on Local Food as an Alternative to Emergency Food Irma Eva Yani; Vinny Pratiwi; Marni Handayani
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.17

Abstract

Noodles are foods that are accepted by all levels of society, including adults and children. There are various types of noodles, one of which is wet noodles. Wet noodles are high in carbohydrates, but low in protein. Noodles that are usually sold in the market require 8.4 grams of additional protein to comply with SNI, which is a minimum of 9.0 grams of protein in 100 grams of wet noodles. So it is necessary to add dried rebon shrimp flour as a protein source. The purpose of the study was to determine the protein contentand acceptability of wet noodles substituted with dried rebon shrimp flour. The type of research is experimental research in the field of food technology with a completely randomized design (CRD) one control, three treatments, two repetitions. Test of protein content in the Baristand Padang laboratory and acceptance test at SDN 10 Surau Gadang. The study was conducted from March 2020 to April 2021. The best treatment was obtainedby organoleptic testing. The results of the organoleptic test obtained the best treatment with a ratio of 75:25 grams, 8.1% protein content and as much as 80% of the target can spend the product. It is recommended to do a acceptability test after a laboratory test, as well as conduct a food safety test.
Organoleptic Quality of Nutrient Dense Noodles Based on Local Food as an Alternative to Emergency Food Vinny Pratiwi,; Irma Eva Yani; Sri Darningsih
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.31

Abstract

Noodles are one of the foods that are accepted not only by adult but also by children. Wet noodles are one type of noodle that contains high carbohydrates but low protein. There is a gap in the minimum protein content in the type of wet noodles commonly sold on the market, which is 8,4 grams. Therefore, it is necessary to add a protein source in the form of dry rebon shrimp flour. The purpose of this research was to determine the best treatment and organoleptic quality of nutrient dense noodles substituted with dried rebon shrimp flour. This research is experimental research in the field of food technology with a completely randomized design with one control, three treatment, and two repetitions. The organoleptic test was carried out at the Food Science Laboratory, Department of Nutrition at Polytechnic Health of Padang. The research was conducted from March 2020 to April 2021. Data analysis using the Kruskal Wallis test was followed by the Mann Whitney test if there were significant differences. The results of the Kruskal Wallis test showed significant differences in the colour, scent, flavor, and texture of wet noodles. The result found that the best treatment was a ratio of 75:25 grams. It is recommended to use substitution of 25 grams of dry rebon shrimp flour in making wet noodles.
Organoleptic Quality and Protein Content of Banana Blossom Jerky with Supplementation of Tofu Dregs Irma Eva Yani; Salma; Imra Ati Karmila
proceedinginternational Vol. 4 (2024): Proceeding International Conference 1th February 2024
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v4i.46

Abstract

Banana blossom jerky is a vegetable-based jerky made from banana blossom and spices. Banana blossom contains complete nutrients such as carbohydrates, fat and fiber, but its protein content is low, so it is necessary to add protein-rich ingredients to increase its nutritional value, such as tofu dregs.The purpose of this study was to determine the organoleptic quality and protein content of banana blossom jerky with supplementation of tofu dregs. This type of research is an experiment using a completely randomized design (CRD), namely 3 treatments, 1 control and 2 repetitions. Observations were made in two ways, namely subjective (hedonic test/organoleptic quality) analyzed by the variance test (ANOVA) which has been continued with the DNMRT test at the 5% level and objective (protein content test) with the Kjedhal micro method. The results of the study based on the variance test (ANOVA) found that banana blossom jerky in terms of color ranged from 2.84-3.02 (like), aroma ranged from 3.06-3.16 (like), taste ranged from 2.58-3.02 (like), and texture ranged from 2.52-3.04 (like). The results of this study show that the average acceptance is at the level of like and the best treatment in banana blossom jerky with supplementation of tofu dregs is treatment C with the addition of 40 grams of tofu dregs with a protein content of 3.92%. After the variance analysis test (ANOVA), there was a significant difference in terms of taste and texture of the added tofu dregs. Further research is recommended to examine the shelf life/durability of banana heart jerky with the addition of tofu dregs
Co-Authors Amos, John Arlen Defitri Nazar Darningsih, Sri Defriani Dwiyanti, Defriani Hafifahtul Husna Handayani, Marni Imra Ati Karmila Nur Ahmad Habibi Rizka Yulia Sary Salma Sri Darningsih Susi Rahmayeni Vinny Pratiwi Vinny Pratiwi,