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All Journal Jurnal Gizi dan Pangan Media Kesehatan Masyarakat Indonesia Indonesian Journal of Human Nutrition agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Media Gizi Indonesia (MGI) Health Notions Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) AcTion: Aceh Nutrition Journal Jurnal Gizi Klinik Indonesia Amerta Nutrition World Nutrition Journal Jurnal Mitra Kesehatan Jurnal Ilmiah Kesehatan (JIKA) Journal of Health and Nutrition Research Journal of Public Health Sciences Jurnal Ilmu Gizi dan Dietetik Policy Brief Pertanian, Kelautan, dan Biosains Tropika
Ikeu Ekayanti
Nutrition Study Program, Faculty Of Medicine And Nutrition, IPB University, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : agritech

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Pengembangan Formula Minuman Olahraga Berbasis Tempe untuk Pemulihan Kerusakan Otot Mansur Jauhari; Ahmad Sulaeman; Hadi Riyadi; Ikeu Ekayanti
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (94.277 KB) | DOI: 10.22146/agritech.9456

Abstract

The purposes of this research were to study sports drink formulation based on tempe for muscle damage recovery and to evaluate the sensory acceptability. Randomized complete design was used in this study, with a single factor was water addition for dissolving the tempe powder, as follows: 500 ml, 600 ml and 700 ml. Each treatment contains protein 23 grams. The tempe powder contained water 5.39%, ash 1.22% dry basis, protein 45.55% dry basis, fat 33.9% dry basis, carbohydrate 13.94% dry basis, Ca 0.14% dry basis, Fe 0.018% dry basis, Na 0.004 % dry basis, Mg 0.06 % dry basis, Cl 0.04% dry basis and K 0.10% dry basis. Hedonic test results of tempe beverages showed that the addition of 600 ml water had the highest value on overall preference (5.42) compared to addition of 700 ml (5.37) and 500 ml (4.92) (p>0.05). Tempe beverages with the addition of 600 ml water had the highest overall acceptability with the value of 80%. Characteristics of these beverages per serving were: protein of 23g, carbohydrate of 48g, fat of 17.11g, energy of 438 kilo calorie, branched chain amino acids (BCAA) of 4161.6 mg, Ca of 72.92 mg, Fe of 9.46 mg, Mg of 33.12 mg, Na of 2.37 mg, Cl of 21.30 mg and K of 54 mg.ABSTRAKPenelitian ini bertujuan untuk mempelajari formulasi minuman olahraga berbasis tempe untuk pemulihan kerusakan otot dengan kandungan gizi yang tepat dan dapat diterima secara sensori. Penelitian ini menggunakan rancangan acak lengkap dengan faktor tunggal yaitu jumlah penambahan air untuk melarutkan tepung tempe yang terdiri dari tiga tingkatan yaitu 500 ml, 600 ml dan 700 ml, dengan masing-masing perlakuan mengandung 23 gram protein. Tepung tempe yang digunakan mengandung kadar air 5,39%, abu 1,22 % berat kering, protein 45,55% berat kering, lemak 33,9% berat kering, karbohidrat 13,94 % berat kering, kalsium 0,14% berat kering, besi 0,018% berat kering, natrium 0,004% berat kering, magnesium 0,06% berat kering, klorida 0,04% berat kering dan kalium 0,10% berat kering. Hasil uji hedonik minuman tempe menunjukkan bahwa penambahan air 600 ml cenderung mempunyai nilai kesukaan secara keseluruhan yang paling tinggi (5,42) dibandingkan dengan penambahan air 700 ml (5,37) dan 500 ml (nilai 4,92) (P>0,05). Minuman tempe dengan penggunaan air 600 ml mempunyai penerimaan secara keseluruhan yang tertinggi dengan nilai 80%. Minuman tersebut mempunyai karakteristik per sajian sebagai berikut kandungan protein 23 gram, karbohidrat 48 gram, lemak 17,11 gram, energi 438 kkal, branched chain amino acids (BCAA) 4161,6 mg, Ca 72,92 mg, Fe 9,46 mg, Mg 33,12 mg, Na 2,37 mg dan Cl 21,30 mg, dan K 54 mg.
Co-Authors Adha, As Syaffa Amalia Agus Triwinarto Ahmad Sulaeman Akber Maulad Alfiah, Elma Ali Khomsan Amalia, Niken Rizki Anggiruling, Dwikani Oklita Anindya, Shafa Putri Annis Catur Adi Aripin Ahmad Aslim Husain Avliya Quratul Marjan Besti Verawati Budi Setiawan Cantika, Aulia Dwi Cesilia M Dwiriani Dasmasela, Maya Klementina Dewi Kusumawati Didik Hariyadi Dodik Briawan Drajat Martianto Dwiriani, Cesilia Meti Dwiyani, Chelline Nandya Ekowati Handharyani Elia Wardatul Fitri Elvy Ramadani Elya Sugianti Eny Palupi Erni Rukmana Fachruddin Perdana Fadilah, Mentari Nur Fahrezi, Handika Firmana Juan Faisal Anwar Farida Dwi Rokhmah Fatimah Zuhra Hadi Riyadi Hak, Muhammad Syafudin Hardiansyah, Angga Hardinsyah Ikeu Tanziha Imas Destiara Indrayana, Indrayana jufri, Nurnashriana Katrin Roosita Kisda, Anada Varenza Lalita Hanief Leily Amalia Lilik Kustiyah Maharani, Aqila Maherarti, Alexandra Regna Rosari Angger Mahmud Aditya Rifqi Mansur Jauhari Meitriana Pangestuti Muhamad Rizal Martua Damanik Nabilah, Farras Nadzifatussya'diyah, Nadzifatussya'diyah Nadzifatussya’diyah Nasution, Zuraidah Nathasa Khalida Dalimunthe Nikmah Utami Dewi Nining Tyas Triatmaja Nuraelah, Almira Nurnashriana Jufri Onnie Violetta Saragi Pramita Ariawati Putri Pranita, Rani Fitri Purwaningtyas, Desiani Rizki Rahmah, Randa Manali Ramatina, Ramatina Ratu Diah Koerniawati Reisi Nurdiani Rimbawan Rimbawan Riyadina, Woro Romyun Alvi Khhoiriyah Rosa, Sonya Rossi Aulia Pratiwi Salwa Inayah Huda MA Parewasi Sani, Shofiyyah Najihan Sedayu, Tyas Rara Setiawan, Budi Shabrina, Erfin Siti Habibah Wardah Siti Madanijah Siti Nur Husnul Yusmiati Sri Anna Marliyati Sudikno Sudikno Syafrudin Hak, Muhammad Syuja' Rafiqi Arifin Tin Herawati Tiurma Sinaga Trias Mahmudiono Tyas Rara Sedayu Verawati, Besti Widati Fatmaningrum Yulina Eva Riany Yusmiati, Siti Nur Husnul Yusriyani, Atikah Zulhadiman