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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Gizi Prima

I Gde Narda Widiada

Poltekkes Kemenkes Mataram

Author-ID : 2516459

Agriculture, Biological Sciences & Forestry Arts Humanities Education Public Health Social Sciences

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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).

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 Ikan Kembung Terhadap Sifat Organoleptik Dan Kadar Air Nugget Ampas Tahu I Gde Narda Widiada; Iketut Swirya Jaya; Dwi Yulia Estika Sari
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background : According to Mahmud, etal. (2009), Tofu is a solid waste for soybean manufactured. Each of 100 gram contains 67 kcal of energy, 5 grams of protein, 21 grams of grease, and 81 grams of carbohydrates. Dregs tofu can be used as an ingredient in manufacture of food productions which is called nugget. Nugget dregs tofu is a product from the soybean residue by adding the spices and mixed with a binder. To improve the nutritional value of the protein, it needs to add the mackerel’s meat. Objective : To know the organoleptic properties (color, smell, taste, and texture) and water content of nuggets dregs tofu by adding mackerel’s meat. Methode : By design studies using experimental studies with a completely randomized design (CRD) one factor by adding the mackerel’s meat which has five treatment such as; 15%, 25%, 35%, 45% and 55%. Each treatment was repeated for three times. The parameters were observed in the study include organoleptic properties such as color, smell, taste, texture and water content nuggets dregs tofu mackerel. The analysis of data using Anova test followed by using Tukey test. Result : By adding the mackerel’s meat has a significant effect on the taste, smell and texture of nuggets dregs tofu (p<0.05) but had no effect on the color and the moisture content (p>0.05). The score of taste obtain from panelists are 3,12 to 3,84 (like), the smell of value is 3,00 to 3,84 (like), teksture value is 3,28 to 3,76 (like). The score of color obtain from panelists are 3,36 to 3,64 (like) and the water content with an average value from 35,17% to 39,01%. Conclusion : By adding the mackerel’s meat has a significant effect on the smell, taste and texture of nuggets dregs tofu (p<0.05) but had no effect on the color and the moisture content (p>0.05).

PENDAMPINGAN ALUMNI JURUSAN GIZI POLTEKKES KEMENKES MATARAM DALAM PROGRAM PENGEMBANGAN KEWIRAUSAHAAN Reni Sofiyatin; Luh Suranadi; Lalu Khairul Abdi; I Gde Narda Widiada
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 3 (2023): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i3.853-856

Alumni Jurusan Gizi Politeknik kesehatan Mataram sudah mampu membuat produk yang inovasi dan bernilai gizi tinggi, masih kurang dalam kemampuan mengembangkan menjadi produk komersial karena pengetahuan berwirausaha dan ketrampilan manajemen masih perlu dikembangkan. Sehingga upaya agar alumni bisa mengembangkan jiwa wirausahanya melalui program pengembangan kewirausahan pada kegiatan pengabdian masyarakat. Sasaran dalam kegiatan ini adalah alumni yang sedang merintis usaha dibidang makanan sebanyak 10 orang. Pendekatan yang dilakukan menggunakan modifikasi metode PALS (participatory action learning system).

Co-Authors Dwi Yulia Estika Sari Gusti Ayu Kade Widya Diastini I Ketut Swirya Jaya IKetut Swirya Jaya Lalu Khairul Abdi Luh Suranadi Made Darawati Reni Sofiyatin Supriadi Umami Zuhria Handayani

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