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All Journal Jurnal Teknologi Dan Industri Pangan Gizi, Kesehatan Reproduksi dan Epidemiologi agriTECH Indonesian Food and Nutrition Progress Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)
Posman Sibuea
Unika Santo Thomas
Agriculture, Biological Sciences & Forestry Health Professions Industrial & Manufacturing Engineering

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Journal : Gizi, Kesehatan Reproduksi dan Epidemiologi

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THE POTENTIAL OF CORN SPROUT FLOUR AS AN ALTERNATIVE AS BASIC MATERIALS OF WEANING FOOD Humaira Anggie Nauli; Albiner Siagian; Posman Sibuea
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 2, No 5 (2013): Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Weaning food given to babies older than 6 months. Weaning food intake should come from different types of materials adapted to the manufacture of the local food supply. Corn (Zea mays) is one of Indonesian eminent local food but is not used as well as possible as weaning food. The germination aims to increase corn’s nutritions like protein and mineral. This is a descriptive explorational research. The corn sprout flour was made in one way then its nutritional value determinated. The determinations are analysis of protein, fat, carbohidrate, water, Fe, and zinc. The Corn sprout flour’s nutrition value is compared to instant weaning food regulation of Indonesia and also local weaning food guidance. There is also determination of corn sprout flour’s water absorption to understand it as nutrient dense weaning food. Result showed that corn sprout flour has 4,5 g protein; 4,04 g fat, 60,10 g carbohidrate, 11,44 g water, 1,55 mg Fe, 2,94 mg zinc, and 19,92 g ash every 100 g. It has a low water absorption which it can be one of nutrient dense weaning food. In accordance with 7-11 months baby and 1-3 years young children, corn sprout flour is marvelous zinc source. While the protein, fat, carbohidrate, water, and ferrum are not balance enough if used as single component of weaning food. Therefore, it is recommended to combine corn sprout flour with another food to appropriate the weaning food standart. It is recommended to review another nutrient of corn sprout flour especially vitamin and mineral and also to make weaning food formula based corn sprout flour. Keywords : corn sprout flour, weaning food, local food.
KAJIAN PROSES PEMBUATAN BERAS ANALOG DARI TEPUNG KOMPOSIT DAN TEPUNG TULANG SAPI DENGAN PENAMBAHAN CARBOXYMETHYLCELLULOSE SERTA UJI HEDONIK Indah K Sihombing; Albiner Siagian; Posman Sibuea
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Rice consumption of the Indonesian population is the highest compared with other countries. Rice consumption of Indonesia's population in 2014 was 114 kg / capita / year. The high consumption of rice resulted in high imports of rice. Food diversification program being promoted Ministry of Agriculture to reduce dependency paddy rice consumption led to new innovations, namely artificial rice. The research is experimental research with experimental design used was completely randomized design. Formulation A1 (composite flour 95% and flour bone cow 5%),  A2 (composite flour 90% and flour bone cow10%), A3 (composite flour 85% and  flour bone cow 15%). Thisresearch uses the hedonictest and proximate test to determine their nutritional content. Hedonic assessment on artificial rice include colour, aroma, texture, and flavor. Hedonic assessment conducted with the 30 panelists. Analysis of data is using descriptive analysis, paired analysis of variance (Repetead ANOVATest) and Friedman Test. on the third treatment artificial rice from processing of composite flour and flour bone cow was produce artificial rice approaching rice. The results of hedonic test based on colour, aroma, texture, and flavor on the third treatment is same that is rather like criteria. The results of Repeated ANOVA test for colour and Friedman test for aroma, texture, and flavor was produced p > 0,05, it means there is no significant difference between samples on the indicator of colour, aroma, texture, and flavor. Artifial rice 3 in a dish once ate as much as 100 grams or 150 grams of rice donated 449 kcal of  total energy.         Artificial rice is highly recommended because it can meet the daily nutritional requirements of individuals and suggested an option staple food.  Keywords: artificial rice, composite flour, flour bone cow, Hedonic assessment
Co-Authors Albiner Siagian Asti Permata Nauli, Asti Permata Delima Panjaitan Humaira Anggie Nauli Indah K Sihombing Lumban Siantar , Via Natalia Maruba Pandiangan Mary Astuti Nainggolan, Oktrin Prof. Dr. Ir Albiner Siagian M.Si Siahaan, Reny Yuliana Sitanggang, Della Lorentina Sri Rahardjo Sri Raharjo Sri Raharjo Suparmo Suparmo Tambunan, Devi Oktavia Umar Santoso Umar Santoso Umar Santoso Zuheid Noor Zuheid Noor Zuheid Noor