Garuda - Garba Rujukan Digital

I Ketut Swirya Jaya

Poltekkes Kemenkes Mataram

Author-ID : 2516462

Public Health

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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 Tepung Kedelai Terhadap Cita Rasa Dan Kadar Air Cookies Ubi Jalar Ungu I Ketut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 1, No 1 (2016): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Background: KEK is a condition of expectant and WUS (women of fertile age) lack of energy and protein that goes chronic. In NTB, women of reproductive age who consume energy below the minimum requirement is 46.2% and the protein below the minimum requirement is 34.3%. Cookies are snacks that have been known and in demand all age groups. Now, cookies have a lot of a mixture of raw materials with a variety of objectives which is to improve the nutritional value. One of these are purple sweet potato cookies with soy flour complementation as a form of development of food products that contain enough energy and protein. Objective: To know the organoleptic and water content of purple sweet potato cookies with soy flour complementation. Methods: Design experiment use completely randomized design (CRD), which consists of five treatment soy flour complementation are 10%, 15%, 20%, 25% and 30% with three replications. Data organoleptic and water content was analyzed using SPSS that is Analysis of Variance (One Way ANOVA) was continued by Turkey’s test. Results: Soy flour did not affect the color and texture of purple sweet potato cookies (p> 0.05), but affect the smell and taste (p <0.05). Purple sweet potato cookies with t3 treated (20%) have the most preferred taste. Soy flour on purple sweet potato cookies did not affect the moisture content of purple sweet potato cookies (p> 0.05). Conclusion: Soy flour did not affect the color and texture of purple sweet potato cookies, but affect the smell and taste of purple sweet potato cookies. Soy flour on purple sweet potato cookies did not affect the water content of purple sweet potato cookies.

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