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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.

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.

Pengaruh Penambahan Daging Ikan Mujair Terhadap Sifat Organoleptik Abon Ampas Tahu Ikan Mujair (Abon Atm) Lisda Juniarsy Rahardjo; Igde Narda Widiada; Reni Sofiyatin; Susilo Wirawan
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Abon is a dry food products with a crunchy textured and have a relatively long shelf life. Dregs tofu is the manufacture of solid waste out. Research Ridayanti, et al (2006) regarding the manufacture of shredded dregs tofu with dregs tofu formula of 50% and 50% addition of young jackfruit give organoleptic properties are preferred. Required the addition of a food that is rich in nutrients, easy to obtain, and have a low economic value of the chosen addition of tilapia fish. Research Wulandari (2007) is the substitution swordfish with tilapia fish in the manufacture of shredded much as 50% give organoleptic properties that are preferred by the panelists. Objective. To identify effect of adding Tilapia fish meat toward organoleptic properties (taste, smell, color, texture) of shredded dregs tofu tilapia fish. Research Methods. an experimental study design with a completely randomized design (CRD) one additional factor tilapia fish meat 10%, 30%, 50%, 70% and 90%. Treatment was repeated 3 times. The parameters observed organoleptic properties (color, smell, taste and texture). Data were analyzed using ANOVA. Research Result: Treatment t4 (70%) are most preferred in terms of color and taste, treatment t5 (90%) are most preferred in terms of smell, and treatment t2 (30%) are most preferred in terms of the texture of Abon ATM. Color obtain scores of panelists from 3.72 to 3.76, scores of smell 3.56 to 3.84, scores of taste from 3.42 to 3.72, and scores of texture from 3.64 to 3.96. The addition of tilapia fish meat no significant effect on the color, smell, and texture of Abon ATM (p>0,05) and significant effect on the taste of Abon ATM (p<0,05). Conclusions: The addition of tilapia fish meat significant effect on the taste of Abon ATM (p<0,05). The addition of Tilapia Fish meat 70% (t4) that is recommended.

Pengaruh Penambahan Tepung Mocaf Terhadap Sifat Organoleptik Dan Kadar Air Bakso Jamur Tiram (Muram) Nur Hajriatun; Reni Sofiyatin; Iketut Swirya Jaya; Igde Narda Widiada
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v2i1.84

Background. Meatballs is one of processed livestock products are nutritious and much-loved community . Meatballs processed products in general use raw materials meat and flour . Alternative sources of vegetable protein which is now likely to be developed in the making meatballs are oyster mushrooms , in addition to protein-rich oyster mushrooms are also rich in fiber with binder mocaf flour. Research Methods. Experimental methods in the laboratory with a completely randomized design (CRD) of the factors is the addition of flour mocaf with the addition of three treatments cedar mocaf flour 30 % , 35 % and 40 % . Each treatment was repeated 5 times . The parameters observed organoleptic properties (color , smell , taste and texture) and water content . Data were analyzed using ANOVA test and Duncan's Multiple Range Test Test. Research Result. Extra flour mocaf have a significant effect on the flavor and moisture content (α < 0.05) , whereas the parameters of the color , smell and texture no significant effect (α > 0.05) . The average value of preference level panelists in terms of color , smell and taste are categorized like there is on the treatment t1. Conclusion. Extra flour mocaf have a significant effect on the flavor and moisture content (α< 0.05), whereas the parameters of the color, smell and texture no significant effect (α> 0.05).

Pengaruh Penambahan Rumput Laut (Eucheuma Cottoni) Terhadap Sifat Organoleptik Dan Daya Terima Chiffon Cake Maco Pada Remaja Obesitas Indah Puji Rahmani; Igde Narda Widiada; Made Darawati; Iketut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

The purpose of this study is to determine the effect of adding seaweed to the organoleptic test and the acceptance of maco cake chiffon in obese adolescents. This study used a Completely Randomized Design (CRD), with 5 treatments of adding seaweed consisting of t1 (10%), t2 (20%), t3 (30%), t4 (40%), t5 (50%). The results showed that t2 (20%) was the most preferred sample of panelists, the results of analyzing food fiber in the most preferred products were 13.64%, product acceptance was good at 24 people (80%) and marketing of maco cake chiffon in the category loss.

Rasio Tepung Kulit Singkong Dengan Ikan Tongkol Terhadap Sifat Organoleptik Bakso Tepung Kulit Singkong Ikan Tongkol (Bakso Kingkong) Selvi Indrawati; IKetut Swirya Jaya; Igde Narda Widiada; AASP Chandradewi
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. Shifting diet of people in Indonesia to change, to foods high in fat and low in fiber. Leather Cassava is a high-fiber foods. Leather Cassava can be used in the manufacture of fish balls. Another ingredient in the manufacture of starch ie meatballs. Pratiwi Research, (2013) stated that the nutrient content of crude fiber contained in tapioca is 0% so that the necessary ingredients of nutrient-rich foods crude fiber in making the meatballs then selected skin cassava. Research Methods. was implemented using the design of experimental studies with a completely randomized design (CRD) of the ratio factor flour cassava peel with tuna 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60% and 50 %: 50%. The treatment was repeated 3 times. The parameters observed organoleptic properties (color, smell, taste and texture). Data were analyzed using Duncan test. The results showed that the ratio of cassava flour shell with tuna significant effect on the color, smell, taste and texture of Meatballs. Colors get scores of panelists from 2.96 to 4.08, a score value odors from 2.96 to 3.56, a score value of flavor from 2.20 to 3.72, and texture scores from 2.20 to 3.20. The conclusion that the treatment of the most favored in terms of color, taste, smell and texture that treatment with t1 (10%: 90%). T1 treatment (10%: 90%) is a product that is recommended because it has the organoleptic properties of the most preferred.

Sifat Organoleptik Dan Kadar Air Biskuit Teka Dengan Penambahan Tepung Tempe Kacang Tanah Yuli Purnamasari; Igde Narda Widiada; Iketut Swirya Jaya; Abdul Salam
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 1 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. NTB province has a prevalence of malnutrition - less ranged from 21,2 percent to 33.1 percent (Agency for Health Research and Development,2013). Feeding ( PMT ) is a form of nutritional interventions to address the problem KEP in infants. One effort that can be given is the addition of tempeh flour biscuits with peanuts. Therefore, it is necessary to study how the organoleptic properties (color,smell,taste,texture) and water content of biscuits with the addition of tempeh peanut flour.Research Methods. Experimental laboratory with experimental design in the form of completely randomized design (CRD) of the factors is the addition of tempeh peanut flour (t) consisting of five cedar treatment repeated 3 times . To test the organoleptic properties of hedonic test method is used while testing the water content gravimetric method.Research Result. The addition of tempeh peanut flour did not Significantly Affect the color, smell, taste (p>0,05) and for the texture Significantly (p<0,05). While the water biscuits levels, the addition of tempeh flour peanut significant effect (p<0,05). The average results of the organoleptic test biscuit color parameters ranged between 3,32 to 3,64 ( approaching the like), odor ranged between 3,36 to 3.68 (approaching the like), taste ranged between 3,28 to 3,76 (approaching the like), texture ranged between 3,16 to 3,64 (approaching the like) and the average test water content ranged between 6,23% - 9,83% not in accordance with SNI.Conclusion. The addition of tempeh peanut flour did not significantly affect the color, smell and taste the biscuits) but real effect on the texture and moisture content of biscuits).

Pengaruh Pemberian Cookies Jagung, Kacang Hijau, Tempe (JKT) Terhadap Perubahan Berat Badan Anak Balita Kurus Usia 24 – 59 Bulan Di Wilayah Kerja Puskesmas Tanjung Karang Dian Septiana; Igde Narda Widiada; Susilo Wirawan; Suhaema Suhaema
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 2, No 2 (2017): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background. At the age of five there are many nutritional problems, both macro nutrition and micronutrient problems. One of the problems of macro nutrition faced by toddlers is underweight nutrition. The use of local food such as corn, green beans, and tempeh which is processed into flour in making cookies is expected to be used as PMT to overcome nutritional problems. Research Purposes. This study aims to determine the effect of giving corn cookies, green beans, tempeh (JKT) to changes in body weight of underweight toddlers aged 24-59 months in the working area of Tanjung Karang Health Center. Research Methods. This study is a true experiment in the laboratory and pre-experimental designs with the design of the One Group Pretest Posttest in the community. The sample in this study were thin toddlers aged 24-59 months as many as 8 people with a total sampling technique. Data collection is done by organoleptic tests (color, odor, taste, aroma, texture), ranking test to determine the treatment of cookies with the highest ranking that will be used for research in the community, and test the acceptance of cookies. To determine changes in body weight before and after the intervention, Signs Tests were conducted. Research Result. Based on the results of the hedonic test, the addition of corn flour, green bean flour and tempeh flour had an effect on the smell of cookies (P = 0.010), while the parameters of color, taste and texture were not significant (p> 0.05). The results showed no changes in body weight before and after administration of intervention (p = 0.289). The conclusion that giving JKT cookies to underweight toddlers aged 24-59 months for 14 days did not have a significant effect on changes in underweight underweight children (p> 0.05).

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