Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

6.566

P-Index

This Author published in this journals

All Journal International Journal of Public Health Science (IJPHS) Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Sodality: Jurnal Sosiologi Pedesaan Media Gizi dan Keluarga PROSIDING SEMINAR NASIONAL JURNAL GIZI INDONESIA JURNAL PROMOSI KESEHATAN INDONESIA Interaksi : Jurnal Ilmu Komunikasi Media Kesehatan Masyarakat Indonesia Microbiology Indonesia Indonesian Journal of Human Nutrition agriTECH Jurnal Media Gizi Indonesia (MGI) INVOTEC Jurnal Kesehatan GIZI INDONESIA Jurnal Ilmu Keluarga dan Konsumen Jurnal Aplikasi Teknologi Pangan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Argipa (Arsip gizi dan Pangan) Al-sihah: The Public Health Science Journal Jurnal Kesehatan Prima Amerta Nutrition Pontianak Nutrition Journal (PNJ) JURNAL PANGAN YARSI Medical Journal Jurnal Dunia Gizi Jurnal Gizi Kerja dan Produktivitas Jurnal Risalah Kebijakan Pertanian dan Lingkungan Narra J Muhammadiyah Journal of Nutrition and Food Science (MJNF) Media Publikasi Promosi Kesehatan Indonesia (MPPKI) Nutrisia Journal of Health and Nutrition Research Jurnal Ilmu Gizi dan Dietetik Jurnal Kedokteran Hewan Media Pendidikan Gizi dan Kuliner Policy Brief Pertanian, Kelautan, dan Biosains Tropika Halal Studies and Society Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal)

Ali Khomsan

Department Of Community Nutrition, Faculty Of Human Ecology, IPB University, Jl Lingkar Kampus, Kampus IPB Dramaga, Bogor 16680, Indonesia

Author-ID : 2439849

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

Published : 131 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Bioavailabilitas Fortifikan, Daya Cerna Protein, serta Kontribusi Gizi Biskuit yang Ditambah Tepung Ikan Gabus (Ophiocephalus striatus) dan Difortifikasi Seng dan Besi Dewi Kartika Sari; Sri Anna Marliyanti; Lilik Kustiyah; Ali Khomsan; Tommy Marcelino Gantohe
agriTECH Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research aimed to evaluate the bioavailability of fortificant, protein digestibility, and nutrition contribution of biscuits supplemented with snakehead fish flour and fortified with Zn and Fe. Randomized complete design was used in this research which consisted of two steps, namely: 1) Zn and Fe microencapsulation, 2) formulation of biscuit supplemented with fish flour 15% which fortified with Zn and Fe. Level of Zn and Fe per servingsize were to meet 25%, 50% and 100% of RDA. Based on ANOVA showed that there were no significantly difference on bioavailability of Zn and Fe on various fortification level (p>0.05). Biscuits fortified with Zn and Fe to meet 50% RDA per serving size had the highest bioavailability of 76.32% and 41.80%, respectively. This biscuits was chosen for further analysis namely physical and chemical characteristics and protein digestibility. Result of analysis showed that the chosen biscuits more crunchy than those the commercial biscuits. Each a hundred grams of biscuits contained moisture, ash, protein, fat, carbohydrate, energy, Fe and Zn of about 2.73 g, 2.80 g, 13.34 g, 24.53 g, 57.32 g , 503 kcal, 11.7 % and 8.83%, respectively and had protein digestibility of 78.45%. This biscuits was in range of quality standards for biscuits SNI 01-2973-1992. The contribution of the chosen biscuits on RDA of energy, protein, Fe and Zn were 19,48%; 20,51%; 74,44%; 54.44%, respectively.ABSTRAKPenelitian ini bertujuan untuk mempelajari bioavailabilitas fortifikan, daya cerna protein, dan kontribusi gizi biskuit ikan gabus yang ditambahkan tepung ikan gabus dan difortifikasi dengan Zn dan Fe. Rancangan percobaan yang digunakan adalah RAL. Penelitian terdiri atas dua tahap, yaitu pertama adalah melakukan mikroenkapsulasi mineral Zn dan Fe, kedua formulasi biskuit berbasis 15% tepung ikan gabus yang difortifikasi dengan mineral Zn dan Fe dengan taraf fortifikasi, yaitu sebesar 25%, 50%, dan 100% AKG per serving size. Terhadap biskuit yang dihasilkan dilakukan analisis bioavailabilitas Zn dan Fe. Hasil sidik ragam menunjukkan bahwa bioavailabilitas Zn dan Fe tidak berbeda nyata pada berbagai taraf fortifikasi (p>0.05). Biskuit hasil fortifikasi Zn dan Fe sebesar 50% AKG memiliki bioavailabilitas tertinggi, yaitu masing-masing 76,32% dan 41,80%. Formula biskuit ini dipilih untuk dianalisis lebih lanjut, yang meliputi analisis sifat fisik, kimia, dan daya cerna protein. Hasil analisis menunjukkan bahwa biskuit terpilih tersebut lebih renyah daripada biskuit komersial. Dalam 100 g biskuit tersebut terkandung air, abu, protein, lemak, dan karbohidrat berturut-turut sebesar 2,73 g; 2,08 g; 13,34 g; 24,53 g; 57,32 g; serta energi sebesar 503 kkal. Kadar Fe dan Zn biskuit terpilih tersebut adalah 11,7 mg dan 8,83 mg/100 g; dengan daya cerna protein sebesar 78,45%. Biskuit berbasis tepung ikan gabus 15% yang difortifikasi Zn dan Fe sebesar 50% AKG memenuhi standar kualitas biskuit SNI 01-2973-1992. Kontribusi biskuit terpilih terhadap AKG energi, protein, Fe dan Zn berturut-turut adalah 19,48%; 20,51%; 74,44%; 54.44%.

Uji Organoleptik Formulasi Biskuit Fungsional Berbasis Tepung Ikan Gabus (Ophiocephalus striatus) Dewi Kartika Sari; Sri Anna Marliyati; Lilik Kustiyah; Ali Khomsan; Tommy Marcelino Gantohe
agriTECH Vol 34, No 2 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This study was aimed to investigate functional biscuit formulation based on snakehead fish flour. Research design used was complete randomized design. First step of the study was to characterize and develop snakehead fish flour, the second step was to determine functional biscuit formulation with four treatments: 0%, 10%, 15% and 20% fish flour (FF) of total weight of biscuit dough. Characterization of snakehead fish flour showed that nutrient content in 100 g was water 13.61%, ash 5.96%, protein 76.9%, fat 0.55%, carbohydrate 3.53%, Zn 3.09 mg and Fe 4.43 mg, in accordance to fish flour quality SNI 01-2715-1996/Rev.92. Snakehead fish flour also contained albumin 24.25%. Organoleptic study in the form of hedonic test to 30 semi trained panelist showed that the highest acceptance percentage on color and odor was in 15% FF which were 96.67% and 63.33%, respectively. Highest texture acceptance was in 15% FF which was 73.33% and highest flavour acceptance was in 10% FF which was 58.33%. The acceptability of respondent showed that snakehead fish flour treatment had a significant effect (p<0.05) on biscuit texture but it had no a significant effect (p>0.05) on biscuit odor, flavour, color and overall. Based on subjects acceptance, biscuit formula with 15% snakehead fish flour substitution was selected.ABSTRAKPenelitian ini bertujuan untuk mempelajari formulasi biskuit fungsional berbasis tepung ikan gabus. Rancangan percobaan yang digunakan adalah RAL (Rancangan Acak Lengkap). Tahap pertama penelitian melakukan karakterisasi dan pembuatan tepung ikan gabus, sedangkan tahap kedua penelitian menentukan formulasi biskuit fungsional dengan empat taraf perlakuan, yaitu 0%, 10%, 15%, dan 20% tepung ikan (TI) terhadap total berat adonan biskuit. Hasil karakterisasi tepung ikan gabus menunjukkan kandungan gizi dalam 100 g bahan adalah air 13,61%, abu 5,96%, protein 76,9%, lemak 0,55%, karbohidrat 3,53%, Zn 3,09 mg dan Fe 4,43 mg, sesuai dengan mutu tepung ikan SNI 01-27151996/Rev.92. Tepung ikan gabus juga mengandung albumin sebesar 24,25%. Hasil uji organoleptik biskuit berupa uji hedonik oleh 30 orang panelis semi terlatih menunjukkan bahwa persentase penerimaan panelis terhadap warna dan aroma tertinggi pada 20% TI dengan penerimaan masing-masing sebesar 96,67% dan 63,33%. Tekstur tertinggi pada 15% TI sebesar 73,33% dan rasa tertinggi pada 10% TI sebesar 58,33%. Penerimaan panelis menunjukkan bahwa perlakuan tepung ikan gabus berpengaruh nyata (p<0,05) terhadap tekstur biskuit, namun tidak berpengaruh nyata (p>0,05) terhadap aroma, rasa, warna dan keseluruhan biskuit. Berdasarkan pertimbangan penerimaan panelis maka terpilih formula biskuit dengan substitusi 15% tepung ikan gabus.

Co-Authors 'Arifah, Dzakiyyatul Fikrah . Kasmita . Retnaningsih A Amrullah Ade Chandra Iwansyah Adi Winarto Ahmad Sulaeman Ahmad, Che An Alfiani, Diana Ali Rosidi Ali Rosidi Amalina Ratih Puspa Amelia, Ria Amira Ayu Aronasty Andrei Ramani Anggiruling, Dwikani Oklita Anggun Rusyantia Ani Margawati Ani Rahidha Proboningrum Anna Fatchiya Anna Vipta Resti Mauludyani Annisa Ayu Pravansa Aptaribowo, Thoriq Dhiya Arum Atmawikarta Aryatika, Karera Ashari, Chica Riska Asrinisa Rachmadewi Astuti Lamid Betty Yosephin Simanjuntak Budi Setiawan BUDI SETIAWAN Budi Setiawan Cesilia M Dwiriani Cesilia Meti Dwiriani Cesilia Meti Dwiriani Cesilia Meti Dwiriani Chairunisa, Febrina Che An Ahmad Chica Riska Ashari Chica Riska Ashari Cica Yulia Clara M Koeskarto Clara Meliyanti Kusharto Crosita Octaria, MIH, dr. Yessi Dadang S Dadang Sukandar Damar Handayani, Ariningtyas DARTI NURANI Deddy Muchtadi Delita Septia Rosdiana Desak Putu Yulita Kurniati Desiana Firdaus Desri Suryani Desy Dwi Aprillia Dewi Kartika Sari Dewi Ratih Agungpriyono Dewi, Septishiya Tri Charisma Diffah Hanim Djoko Susanto Dodik Briawan Drajat Martianto Dyan Fajar Christianti Eddy S, Eddy Eddy S. Mudjajanto Eddy S. Mudjajanto, Eddy Eddy Setyo Mudjajanto Eddy Setyo Mudjajanto Efniyanti, Friska Ellis Endang Nikmawati Emi Nur Cholidah Emmy Karsin Enok sobariah Enok sobariah Eny Palupi Eryasih Setyorini Evy Damayanthi Faisal A Faisal A, Faisal Faisal Anwar Farida Hanum Firdausi, Alya Fitri Filianty Fitriyah Nafsiyah Muthmainah Fransiska R Zakaria Fransiska R Zakaria Guntari Prasetya Hadi Pratomo Hadi R, Hadi Hadi Riyadi Hardinsyah Hartoyo Hartoyo Hasnul Abrar Hawaij, Taesar Hawaij, Taesar Hawaij Ignatius Suksmadi Ikeu Ekayanti Ikeu Tanziha Ikeu Tanziha Ilmi, Ibnu Malkan Bakhrul Indhira Shagti Ingrid S. Surono INGRID SURYANTI SURONO Inke Indah Permatasari, Inke Indah Iriyani Harun Iskandar Mirza Iskandar Mirza Istianty, Ari K. Pandjaitan,, Nurmala Karina Rahmadia Ekawidyani Kartika Nugraheni Kasmita Kasmita Katrin Roosita Kiki Puspasari Leily Amalia Leily Amalia Lestari, Chendy Tata Lilik Kustiyah Linda Dwi Jayati Lubis, Anwar Maharani, Triayu Maulida, Fitra Meilianingrum, Chandra Nur Meitriana Pangestuti Mira Dewi Miratul Haya miratul haya Miratul Haya Miratul Haya, Miratul Muhilal Muhilal Muslich Muslich, Muslich Naufal Muharam Nurdin Ni Ketut Sutiari Niagara Nurfauziyyah Nikmah Utami Dewi Nining Tyas Triatmaja Nino Y Sadiyyah Nunung Cipta Dainy Nur Farida Kusumawati Nur Latifah Hanum Nuraini W. Prasodjo Nurani, Atat Siti Nurdin Nurdin Nurhidayati, Vieta Annisa Nurul Muslihah Nuryani Nuryani Picauly, Intje Prasetya, Guntari Puspita Dewi, Puspita Putri, Mikhael Andya Sekar Rachmayanti, Riris Rahman, Purnawati Hustina Ramadhani Fitri Ranita Suri Dewi Reisi Nurdiani, Reisi Rendra Kusuma Reni Zuraida Resa Ana Dina Resty Adhistiana Rian Diana Rian Diana Rian Diana Rilus Kinseng Rimbawan , Rimbawan Rimbawan Riris Diana Rachmayanti Risti Kurnia Dewi Riswari, Aninditya Ardhana Rizkiriani, Annisa Safitri, Debby Endayani Sakri Sab'atmaja Sarah Melati Davidson Seminar, Annisa Utami Sianturi, Sephia Ellyana Sitanggang, Togu Raja Siti Madanijah Soemiarti Patmonodewo Sri Anna Marliyanti Sri Anna Marliyati Sri Rihati Kusno Sri Sumarmi Sri Utami Kuntjoro Sri Wahyu Angga Dewi Suryono Sutyawan Sutyawan TATI NURHAYATI Titik Sumarti Tommy Marcelino Gantohe Ujang Sumarwan Uswah, Fathimah Utami Wahyuningsih Verawati, Besti Vetnizah Juniantito Wassalwa, Ulis Salsabila Waysima Waysima Waysima Waysima Widjaja Lukito widya astuti Widya Astuti Winati Wigna Winati Wigna Winati Wigna Winda Puspita Yuniar Yaktiworo Indriani Yayat Heryatno Yayuk Farida Baliwati Yeni Rohmaeni Yughni Azizah Thariqi Yulia Rahmawati, Yulia Yuliana Yuliana Yulianti Wulan Sari

Title Search

Found 2 Documents Search Journal : agriTECH

Abstract

Abstract

Title

Found 2 Documents
Search
Journal : agriTECH