Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Kedokteran dan Kesehatan Jurnal Kesehatan Indonesia
Christina Mumpuni Erawati
STIKES Husada Borneo
Health Professions Medicine & Pharmacology Neuroscience Nursing Public Health

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Pengaruh Formulasi Tepung Komposit (Tepung Terigu, Tepung Tempe Dan Tepung Jerami Nangka (Artocarpus heterophyllus)) Terhadap Kadar Protein, Serat Kasar Serta Daya Terima Cookies Sebagai Makanan Selingan Anak Obesitas Christina Mumpuni Erawati; Nany Suryani; Zainun Nasriyah
Jurnal Kesehatan Indonesia Vol 8 No 2 (2018): Maret
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (68.245 KB)

Abstract

Snacks or food interludes specially for child obesity is given between his or her staple food. The purpose of it is giving a good nutrition according to child age. Snack in this research is a cookies with the addition of tempe and jackfruit straw.flour. The purpose of this research is to know the influence of composite flour (wheat flour, tempe flour, and jackfruit straw flour) to the protein, fiber and acceptance of cookies. The method using experimental with randomized complete design (RCD). It consist of 4 treatments and 3 replications which is the formulation wheat flour, tempe flour, and jackfruit straw flour P1 (100%:0%:0%), P2 (70%:25%:5%), P3 (70%:20%:10%), and P4 (70%:15%:15%). Data analysis of protein and fiber content using one way anova .while for acceptance test using friedman analysis. The result of this research shows that there is an influence between composite flour formulation wheat flour, tempe flour and jackfruit straw flour with the highest value is P2 (27,31%) obtain by statistic result (p=0,000) and the fiber with the highest value is P4 (18,30%) and the statistic result is p=0,000. The acceptance analysis consist of color, aroma, tekstur and taste analysis. The higher score of color is achieved by P3, aroma is achieved by P3, texture is achieved by P1, taste is achieved by P3. Cookies with the composite flour formulation (wheat flour, tempe flour,and jackfruit flour) can be used as an obese child’s snacks and are advised to consume 1-2 servings daily for 4-12 years old to meet fiber and protein requirements based on 20% of AKG.
Pengaruh Proporsi Tepung Terigu dan Tepung Ampas Tahu terhadap Kandungan Protein dan Serat serta Daya Terima Biskuit Program Makanan Tambahan Anak Sekolah (PMT-AS) Nany Suryani; Christina Mumpuni Erawati; Shella Amelia
Jurnal Kedokteran dan Kesehatan Vol 14, No 1 (2018): JURNAL KEDOKTERAN DAN KESEHATAN
Publisher : Faculty of Public Health, Faculty of Medicine and Health, Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jkk.14.1.11-25

Abstract

Ampas tahu merupakan limbah dalam bentuk padatan dari bubur kedelai yang masih memiliki kandungan protein yang sangat tinggi dan banyak mengandung serat serta mudah diperoleh. Hal tersebut dapat dikembangkan menjadi suatu bentuk produk biskuit sebagai makanan tambahan anak sekolah (PMT-AS). Tujuan dari penelitian ini adalah menganalisis pengaruh proporsi tepung terigu dan tepung ampas tahu dengan kandungan protein dan serat serta daya terima pada biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 kali replikasi dengan masing – masing perlakuan yaitu P0 (100 : 0), P1 (65 : 35), P2 (60 : 40), P3 (55 : 45). Metode pengujian kadar protein dengan metode Kjehdal dan serat dengan metode gravimetri. Metode pengujian organoleptik dengan metode  Hedonic Scale Scoring. Analisis statistik yang digunakan untuk daya terima adalah uji Friedman sedangkan untuk kadar protein dan serat menggunakan analisis One Way ANOVA. Hasil penelitian didapatkan berpengaruh tidak nyata antara proporsi tepung terigu dan tepung ampas tahu terhadap kadar protein biskuit  (p=0.168). Berpengaruh secara nyata antara proporsi tepung terigu dan tepung ampas tahu dengan kadar serat biskuit (p=0.000). Berpengaruh secara nyata antara proporsi tepung terigu dan tepung ampas tahu dengan daya terima warna, aroma, tekstur biskuit (p=0.002), (p=0.003) dan (p=0.007). Berpengaruh tidak nyata antara proporsi tepung terigu dan tepung ampas tahu dengan daya terima rasa biskuit (p=0.377). Perlakuan terbaik dari segi kadar protein adalah perlakuan P2 dengan nilai rata-rata 10.3% perlakuan terbaik dari segi kadar serat adalah perlakuan P2 dengan nilai rata-rata 3.53%. dan perlakuan terbaik tingkat kesukaan dengan skor suka pada (warna,aroma,tekstur,rasa) adalah perlakuan P2. Kata Kunci: pengaruh proporsi tepung terigu, ampas tahu, protein, serat daya terima biskuit
Pengaruh Formulasi Tepung Komposit (Tepung Terigu, Tepung Tempe Dan Tepung Jerami Nangka (Artocarpus heterophyllus)) Terhadap Kadar Protein, Serat Kasar Serta Daya Terima Cookies Sebagai Makanan Selingan Anak Obesitas Christina Mumpuni Erawati; Nany Suryani; Zainun Nasriyah
Jurnal Kesehatan Indonesia Vol 8 No 2 (2018): Maret
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Snacks or food interludes specially for child obesity is given between his or her staple food. The purpose of it is giving a good nutrition according to child age. Snack in this research is a cookies with the addition of tempe and jackfruit straw.flour. The purpose of this research is to know the influence of composite flour (wheat flour, tempe flour, and jackfruit straw flour) to the protein, fiber and acceptance of cookies. The method using experimental with randomized complete design (RCD). It consist of 4 treatments and 3 replications which is the formulation wheat flour, tempe flour, and jackfruit straw flour P1 (100%:0%:0%), P2 (70%:25%:5%), P3 (70%:20%:10%), and P4 (70%:15%:15%). Data analysis of protein and fiber content using one way anova .while for acceptance test using friedman analysis. The result of this research shows that there is an influence between composite flour formulation wheat flour, tempe flour and jackfruit straw flour with the highest value is P2 (27,31%) obtain by statistic result (p=0,000) and the fiber with the highest value is P4 (18,30%) and the statistic result is p=0,000. The acceptance analysis consist of color, aroma, tekstur and taste analysis. The higher score of color is achieved by P3, aroma is achieved by P3, texture is achieved by P1, taste is achieved by P3. Cookies with the composite flour formulation (wheat flour, tempe flour,and jackfruit flour) can be used as an obese child’s snacks and are advised to consume 1-2 servings daily for 4-12 years old to meet fiber and protein requirements based on 20% of AKG.
Co-Authors Nany Suryani Shella Amelia Zainun Nasriyah