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Pengaruh Penambahan Kacang Hijau (Vigna Radiata) Terhadap Sifat Organoleptik, Kadar Zat Gizi Dan Daya Terima Kahimela Bars Hindrian Yulia; Made Darawati; Igde Narda Widiada; Iketut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background: Based on data from Basic Health Research (RISKESDAS) in 2018, the prevalence of chronic energy deficiency (SEZ) in pregnant women nationally is 17.3%. Based on 2017 nutritional status (PSG) monitoring data, the incidence of SEZ pregnant women in West Nusa Tenggara (NTB) is still high at 30.4%. One of the efforts to overcome SEZs in pregnant women is by providing alternative food based on local food (mung bean flour, pumpkin flour and kidney beans) through product development, namely Snack bars which are categorized as snacks as interludes containing high energy and protein. Research Methods: This study was an experimental study in the laboratory with a completely randomized design (CRD) of one treatment, namely the comparison of the addition of mungbean flour by 10%, 20%, 30%, 40%, and 50% from the weight of pumpkin flour and red beans.Research Results: The results showed that the addition of mungbean flour had a significant effect on taste (p = 0.024), the selected product was the formulation of kahimela Bars t3 (30 g mung bean flour) with Energy nutrient content 368.74 kcal, Protein 10.75 grams, 12.06 grams of fat, 54.3 grams of carbohydrates, 19.80 grams of water content and 3.13 grams of ash content, while kahimela bars received power 87% and 13% received.Research Conclusion: Kahimela Bars has the effect of Adding Green Bean Flour to Organoleptic Properties, Nutritional Levels, Power Acceptance and can be used as additional food for the prevention of SEZ pregnant women.

Pengaruh Penambahan Wortel dan Buncis terhadap Sifat Organoleptik dan Daya Terima Nugget Sitelcis Rima Sulastri; Made Darawati; Ketut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 1 (2020): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v5i1.173

Background : Utilization of Rice Snails (Pila ampullacea) in the Making of Nugget with the Addition of Vitamins and Minerals (Carrots and Beans) which Contain High Protein to Overcome Nutritional Problems of PEM (Protein Energy Lack) in Toddler Children. Objectives : To determine the effect of carrot and bean addition on organoleptic properties and acceptability of toddlers on the SITELCIS nugget (snail carrot snail). Research Methods: This study used an experimental method in the laboratory with a Completely Randomized Design (CRD) of 1 factor, namely the addition of Carrots and Beans. Performed 5 levels of treatment and repetition 3 times with the addition of different Carrots and Beans. Organoleptic Properties Test Using the hedonic test method. Research Results : Anova Statistical Test Results on Panelists (Tukey) Effect of Carrots and Beans on Flavor (p <0.05). While the parameters of color, aroma and texture have no effect or (p> 0.05). The most preferred treatment for the highest average score is the taste parameter in treatment t4 with the addition of carrots and beans 20%. Conclusion : Based on the results of the test results of the acceptance of the SITELCIS Nugget in toddlers aged 4-5 years at the level of treatment t4 with the addition of carrots and beans (20%). From the results of the acceptance of children under five with given per serving of nuggets, the intake of good intake (≥ 80%) as many as 22 people, while the receiving power is less (<80%), which is as many as 3 people.

Kandungan Zat Gizi Dan Daya Terima Bisjaka Dengan Penambahan Sari Tepung Daun Katuk Rodien Sasaka; Abdul Salam; Igde Narda Widiada; Made Darawati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Biscuits are bakery products made by baking dough made from wheat flour or substitution, oil or fat, with or without the addition of other foodstuffs and permissible food additives. Indonesia is a consuming country of big wheat flour. This can be seen from the needs of wheat in Indonesia from year to year increasing, until in 2013 reached 2.6 million metric tons per year or up about 1.08% compared to the year 2012 (Hidayat in Midlanda, 2014). One solution to solve the problem is to utilize the flour from local foodstuff to produce wheat flour. So far, many products in the market are in the form of breastfeeding capsules or milk milk, but biscuits are not available in the market yet. the purpose of this research is to know the properties of Organoleptic and Nutritional Content of Biscuits Biscuits with Various Addition of Fat Katuk Leaf Extract.Research Methods. The method used is experimental method with Completely Randomized Design consisting of 3 treatment levels.Research Result. The result of research conducted is the most preferred biscuit products is t1 with the addition of 5% katuk leaf essence. Bisjaka contains carbohydrates, fats, ash and protein in high category while for the water content of biscuits is low. However, all parameters have met the quality requirements of biscuits according to SNI No.01-2973-93. Consumer panel acceptance test as many as 35 people (67%) can accept and 10 people (33%) can not accept biscuit products. The marketing of biscuit biscuit products is done in Juring Village Neighborhood of Praya District, Central Lombok regency, which buy biscuit biscuits are lactating mothers and children, but many buy biscuit biscuit products are pregnant and lactating mothers.Conclusion. Bisjaka bikuit products replace katuk leaf flour and have an interest in supporting bisjaka color, smell and biscuit flavor with p <0.05.

Sifat Organoleptik, Kandungan Zat Gizi, Dan Daya Terima Iwel Latan Untuk Makanan Tambahan Ibu Hamil Zuhria Handayani; Made Darawati; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background :In Indonesia there are still many cases of Chronic Energy Deficiency caused by imbalance of nutrients, especially in energy and protein intake, so that the nutrients needed by the body are not fulfilled. Efforts that can be done to prevent chronic energy shortages in pregnant women is to provide alternative food supplements in the form of nutrient dense snacks, one of which is iwel which is added with high-protein legumes namely soybeans which are then made into soy flour. Iwel with the addition of soybean flour is expected to meet the requirements as PMT for pregnant women. Iwel is a traditional food that is popular with many people, has a soft texture like dodol and is classified as semi-wet food. This study aims to determine the organoleptic properties, nutrient content, and acceptability of Iwel Latan for pregnant women.Research Methods:The experimental research method with a completely randomized one-factor design, namely the addition of soy flour consisting of 5 treatment levels 10%, 15%, 20%, 25%, 30%.Research result:The results showed that Iwel Latan with the addition of 25% (t4) soybean flour from the weight of the entire selected ingredient to the best treatment level and the addition of soy flour significantly affected the texture of Iwel Latan (p <0.005). The content of Iwel Latan nutrients is 40.71% moisture content, 1.60% ash content, 9.39% protein, 3.89% fat, and 44.40% carbohydrate.Conclusion: The nutrient content of Iwel Latan is higher when compared to PMT biscuits which are usually given to pregnant women Chronic Energy Deficiency.The acceptance of pregnant women is 30 people, of which 25 pregnant women receive well (83%) and 5 pregnant women receive less (17%).

Kajian Sifat Organoleptik Dan Masa Simpan Tempe Kedelai Dengan Beberapa Jenis Kemasan Supriadi Umami; I Ketut Swirya Jaya; Made Darawati; I Gde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Tempe soybeans are one of the traditional foods that have long been known in Indonesia. Tempe fermentation process will change soybeans into tempeh which has a better aroma, taste, texture, nutritional value and digestibility. The taste of tempe is determined by the type of soybeans and the type of packaging during fermentation and the storability of soybean tempeh. Research Methods. This study used an experimental method with experimental design using a completely randomized design (CRD). Research Result. The results of organoleptic properties in this study with the best color, aroma and texture parameters with t1 treatment were using plastic packaging and the best taste parameters, namely with t3 treatment using teak leaf packaging. The observation of the storage capacity of soybean tempeh for two days of storage at 300C with various types of packaging with evaluation parameters including the color, aroma, taste and texture of the best soybean tempe was the storage capacity of soybean tempe in treatment t1 using plastic packaging. Conclusion. The best organoleptic properties with color, aroma and taste parameters with treatment t1 (plastic packaging) for taste parameters at the best treatment level are t3 (teak leaf packaging) and shelf life of soybean tempeh based on organoleptic properties with the best parameters of color, aroma, taste, and texture soybean tempe with treatment level t1 (plastic packaging).

Pembuatan Cookies Udela Bebas Gluten Dan Kasein Berbahan Tepung Kombinasi Ubi Jalar Ungu, Kacang Gude, Labu Kuning Untuk Anak Autis Sucitya Pratiwi; Made Darawati; igde Widiada; Irianto Irianto
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Children with autism are more often reported to have digestive problems. Gluten and casein are difficult to digest so autistic children must avoid preparations made from these two proteins. Maknan is quite popular with children including autistic sufferers, namely snacks such as cookies. But not many cookies are intended for autistic patients, cookies that do not contain gluten and casein. The goal is to determine the effect of a combination of flour (purple sweet potato, gude beans, pumpkin) on the organoleptic properties, nutritional content, and acceptance of udela cookies in autistic children Research Methods. The method used was a completely randomized design (CRD) with 4 levels of treatment each of 4 repetitions, namely a combination of flour (gude beans, purple sweet potato and pumpkin) t1 (30%; 30%; 40%), t2 (40% ; 30%; 30%), t3 (50%; 30%; 20%) and t4 (60%; 30%; 10%). Research Result. Combination of flour (purple sweet potato, gude beans and pumpkin) in udela cookies had a significant effect on color (p <α 0.05) but did not have a significant effect on texture, smell and taste (p> α 0, 05). Water content test results (5.15%), ash content (2.29%), protein (6.18%), fat (17.31%) higher than the quality requirements in Indonesian national standards and carbohydrates (69.09 %) lower than the quality requirements in Indonesian national standards. Test of acceptance of 9 people (60%) in the good category and 6 people (40%) in the less category. Conclusion. Based on the results of the research conducted. Autism that gets udela cookies given for a day shows that the category of autistic acceptance is included in the good category of (60%) and the category is less than (40%). In the category of less due to several factors such as autism, given cookies must adapt to new foods given and due to the study of 2 sick autistic children.

Pengaruh Pemberian Jus Campuran Belimbing (Averhoa Carambola Linn) Dan Mentimun (Cucumis Sativus Linn) Terhadap Tekanan Darah Pasien Hipertensi Rawat Jalan Di Rumah Sakit Umum Daerah Kota Mataram Devi Rahma; Suhaema Suhaema; Fifi Luthfiyah; Made Darawati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 1 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Hypertension can be a risk factor for stroke, coronary heart disease, heart failure and kidney failure and is known as the thesilent killer. The prevalence of hypertension in West Nusa Tenggara Province is 24.3% (Riskesdas, 2013). Medical Record Data of Mataram City Public Hospital, hypertension became the first of the top 10 outpatient diseases in 2015. The only treatment for non-pharmacological hypertension was by increasing fruit and vegetable consumption due to high potassium content. Research Methods. The type of this research is experimentation with Randomized Control Trial (RCT) design with Pretest-Posttest with Control Group design. The number of subjects is 20 people obtained from the formula Lemeshow (1997). Both groups continued to take antihypertensive drugs, but the treatment group was given 250 ml of starfruit juice and cucumber juice for 7 days. The statistical analysis used was the paired t-test and independent t-test. Research Result. The average blood pressure before the study in the treatment group was 150/91 mmHg, in the control group it was 142/83 mmHg. The average blood pressure after the study for the treatment group was 132/81 mmHg, while the control group was 144/81 mmHg. There was a decrease in blood pressure in the treatment group after the intervention was 18 mmHg for systolic (p = 0.000) and 10 mmHg for diastolic (p = 0.004), but there was no decrease in blood pressure both systolic and diastolic in the control group. Conclusion. Giving a mixture of star fruit and cucumber juice affects the decrease in systolic and diastolic blood pressure.

Penambahan Sari Buah Dan Rempah Terhadap Sifat Organoleptik, Kapasitas Antioksidan, Total Bakteri Asam Laktat, Serta Daya Terima Black Soyghurt (Yoghurt Kedelai Hitam) Gusti Ayu Kade Widya Diastini; I Ketut Swirya Jaya; I Gde Narda Widiada; Made Darawati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 5, No 2 (2020): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v5i2.202

Background : In Indonesia, not only yellow soybeans are cultivated, but black soybeans are also cultivated and used as industrial food. Soy-based products generally have a weakness that is odor (beany flavor). But it can be overcome by giving flavor to processed soy products, such as fruit juices and herbs. Adding juice and spices to black soybean yoghurt can add flavor to products that have this unpleasant beany flavour. Objectives : To determine the effect of the addition of juice and herbs on organoleptic properties, antioxidant activity, total lactic acid bacteria, and the acceptability of black soyghurt. Methods : The method of data collection is done by analyzing various literatures related to the thesis title. The data source used is secondary data that is data obtained from other people's research literature. The study design was observational and analyzed descriptively. Results : Some juices such as pineapple, dates fruit, jamblang, lakum, guava, soursop, and beetroot and cinnamon were added as natural flavorings to soy yoghurt. And affect the organoleptic properties of soybeans which have odor, and the more additions of fruit and spices, the higher the antioxidant activity and total lactid acid bacteria in yogurt. Conclusion : There are various types of fruit and spices that can be added to soy yogurt and affect the organoleptic properties, antioxidant capacity, total lactic acid bacteria, and acceptability of soy yogurt as a functional drink

Pengaruh Penambahan Tepung Komposit Umelai (Ubi Jalar, Kacang Merah, Kacang Kedelai) Terhadap Sifat Organoleptik Dan Kandungan Kadar Air Cookies Umelai indah Paramega; igde Widiada; Abdul Salam; made Darawati
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Food processing products in Indonesia have recently experienced very rapid development. This is due to changes in the lifestyle of people who want to be so fast that food production is also looking for ready-to-eat products but can meet nutritional needs every day. Processed products that are popular with people in Indonesia include: bread, biscuits, noodles, and cookies. Research Methods. Dalam penelitian ini akan dilakukan experiment dengan Rancangan acak Lengkap (RAL) satu faktor yaitu penambahan tepung komposit umelai (tepung ubi jalar, tepung kacang kedelai dan tepung kacang merah) dengan 5 aras perlakuan yaitu t1 20%, t2 30%, t3 40%, t4 50%, t5 60%. Masing–masing perlakuan akan diulang 3 kali sehingga diperoleh 15 (lima belas) unit percobaan. Research Result. Based on the organoleptic test for the parameters of color, odor, taste and texture of soybean cookies with t2 treatment, the addition of 30% composite composite flour was chosen by the panelists as the best treatment. Umelai cookies selected based on organoleptic test ie t2 with the addition of 30% soybean composite flour have a water content of 10.10%, which means that they have not fulfilled the maximum standard of cookies 5% (SNI 01-2973-1992). Conclusion. The addition of soybean composite flour on each treatment t1, t2, t3, t4 and t5 did not significantly influence the organoleptic properties of soybean cookies based on data analysis using the One Way Anova method.

Pengaruh Penambahan Pasta Kacang Merah Terhadap Sifat Organoleptik, Kadar Gizi Dan Angka Lempeng Total Mikroba Sosis Analog Kamete (Kacang Merah Tempe) Novi Aulia; Made Darawati; igde Widiada; iketut Swiryajaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 3, No 2 (2018): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. In West Nusa Tenggara (NTB) the incidence of stunting was still high, which increased from 2016 (30.0%) and 2017 (37.2%). Children with poor nutrition, especially protein, will cause growth disruption so that children are less nutritious and stunted. Objective of the research: To determine the effect of adding bean paste to organoleptic properties, nutrient content and total plate number of analogue sausage microbes Kamete (Tempe red beans). Research Methods. Experimental Method was carried out in a laboratory with a complete randomized design of one factor, namely the addition of red bean paste from the weight of tempeh flour consisting of 5 treatment levels (50%, 75%, 100%, 125%, and 150%) repetition 3 times . Organoleptic properties test using hedonic test, the results of the best organoleptic tests were tested for nutrient levels (water, ash, protein, fat, carbohydrate) and total microbes. Research Result. The proximate test results at the level of treatment of t5 analogue kamete sausages are containing 60.75% moisture content, 2.26% ash content, 8.38% fat, 8.74% protein, and 19.80% carbohydrate. Test results for moisture content, ash content and fat content have met the quality requirements of the Indonesian National Standard with a maximum water content of 67%, maximum ash content of 3%, maximum fat content of 25, while protein content and carbohydrate levels have not met the Indonesian National Standard, namely minimum protein 13% and carbohydrates up to 8%. Conclusion. The test results for the analogue microbial sausage kamete total plate number at the t5 treatment level of 2.6x102 colonies / ml meet the Indonesian National Standard because it is still below the threshold of the quality requirements of kamete analog sausages in the Indonesian National Standard which is a maximum of 105 colonies / g.

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