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All Journal Jurnal Kesehatan Manarang Journal Of Agritech Science (JASc) Jurnal Gizi Prima Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Noncommunicable Diseases Prevention and Control
Firdaus Syafii
Poltekkes Kemenkes Mamuju
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Journal : journal of noncommunicable diseases prevention and control

 1 
The Effect of Modified Banana Flour and Soy Flour Ratio on The Organoleptic Parameters of Snack Bar as Supplementary Food in Type 2 Diabetes Mellitus Patients Firdaus Syafii; Ahmad Yani
Journal of Noncommunicable Diseases Prevention and Control Vol. 1 No. 1 (2023): Journal of Noncommunicable Diseases Prevention and Control
Publisher : Hypertension Prevention and Control Research Center, The Polytechnic of Health of Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61843/jondpac.v1i1.479

Abstract

This study aims to determine the effect of modified banana flour and soybean flour formulations on the organoleptic properties of snack bars. The formulation used in this study was based on the ratio of differences in the use of modified kepok banana flour with soy flour. The design used in this study was a complete randomized design (RAL). The factors used in this study were 5 formulations with a ratio of modified kepok banana flour and soybean flour, namely F1 (100:0), F2 (70:30), F3 (50:50), F4 (30:70), and F5 (0:100). The response measured in this design is a hedonic test (favorability level), which includes taste, aroma, color, and texture attributes. The selected snack bar formula results from the hedonic test are then tested for water content, protein content, and fiber content. Based on the results of hedonic test analysis on 5 formulas using the ANOVA test, it showed significant results (p<0.05) for the hedonic test response of taste, aroma, and texture attributes and an insignificant response (p>0.05) to the hedonic test of color attributes. Formula F3 with a modified ratio of banana flour and soy flour (50:50) is the most preferred formula based on taste attributes (4.48), aroma (4.40), and texture (4.37). A snack bar with formula F3 has a moisture content of 4.58%, a protein content of 18.28%, and a fiber content of 13.42%. The high protein and fiber content in this snack bar makes it suitable as a supplementary food for consumption by people with type 2 diabetes mellitus.
Potential of Analog Meatballs Made from Tempeh and Seaweed as An Alternative Food for Hypertension Patients Firdaus Syafii; Hasmar Fajriana; Ahmad Yani; Venny Patricia
Journal of Noncommunicable Diseases Prevention and Control Vol. 1 No. 2 (2023): Journal of Noncommunicable Diseases Prevention and Control
Publisher : Hypertension Prevention and Control Research Center, The Polytechnic of Health of Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61843/jondpac.v1i2.601

Abstract

This study aims to determine the effect of the formulation of the use of tempeh and seaweed on the organoleptic properties of meatball analogues. The formulation used in this study was based on the ratio of differences in the use of tempeh and seaweed. The design used in this study was a complete randomized design (RAL). The factors used in this study were 5 formulations with a ratio of tempeh and seaweed, namely F1 (100: 0), F2 (90: 10), F3 (80: 20), F4 (75: 25), and F5 (70: 30). The parameters measured in this design are hedonic tests (favorability levels) which include taste, aroma, color, texture, and over all attributes. Based on the results of hedonic test analysis on 5 formulas using the ANOVA test, it shows that the difference in the ratio of tempeh and seaweed in the formulation of making analog meatballs has a significant effect on the sensory attributes of taste, aroma, texture, and overall (p<0.05) and has no real effect on color attributes (p>0.05). The F3 formulation with tempeh and seaweed ratio (80:20) in the manufacture of analog meatballs gives different values and is the formula that has the most preferred acceptance rate based on the attributes of taste (4.24), aroma (4.23), and texture (3.97), and overall (4.36). Meatball analogue with the most preferred formula of the results of this study can be used as an alternative food for consumption by people with hypertension
Potential of Binahong and Ginger Functional Drink as An Alternative Food for Type 2 Diabetes Mellitus Patients Firdaus Syafii; Ahmad Yani
Journal of Noncommunicable Diseases Prevention and Control Vol. 2 No. 1 (2024): Journal of Noncommunicable Diseases Prevention and Control
Publisher : Hypertension Prevention and Control Research Center, The Polytechnic of Health of Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61843/jondpac.v2i1.706

Abstract

Binahong and ginger are herbal plants with various bioactivities, including antidiabetic and antioxidant. One of the herbal drinks used in therapy for patients of type 2 diabetes mellitus (DMT2) is decoction from binahong leaves. This research used binahong leaves and ginger to make a functional drink rich in antioxidants for DMT2 patients. This research aimed to determine the effect of adding ginger on antioxidant activity and sensory tests and the antioxidant potential of binahong leaves decoction as a functional drink for DMT2 patients. The research design used was a completely randomized design with five formulations, namely F0 (0 grams of ginger), F1 (2 grams of ginger), F2 (5 grams of ginger), F3 (7 grams of ginger), and F4 (10 grams of ginger). The parameters tested were antioxidant activity and organoleptic attributes such as colour, taste, and aroma. The resulting data was then subjected to an ANOVA test at the 5% significance level. The results showed that F3 gave a different value (p<0.05) and gave the highest score to the organoleptic properties of taste (5.02) and aroma (5.03). The F4 formulation gave a different value (p<0.05) and gave the highest score for organoleptic properties of colour (5.45). Apart from that, F3 and F4 showed potent antioxidant activity, with IC50 values of 45.18 and 38.83 ppm. Thus, F3 and F4 have the potential to be developed as functional antioxidant drinks for DMT2 patients.
Co-Authors Adriyani Adam Ahmad Yani Andi Salim Hasmar Fajriana Saiful Saiful Venny Patricia Yudianti Yudianti