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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan AcTion: Aceh Nutrition Journal Window of Health : Jurnal Kesehatan Amerta Nutrition MEDIA INFORMASI Jurnal Pusat Akses Kajian Pangan dan Gizi Riset Informasi Kesehatan Journal Of Medicine And Health Sciences (Medisci) Journal of Community Service (Abdisci)
Wiwit Estuti
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Agriculture, Biological Sciences & Forestry Dentistry Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Other

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Journal : Journal Of Medicine And Health Sciences (Medisci)

 1 
Organoleptic Assessment of Cream Soup Formulation "KRIMERA" as a Functional Food Alternative for Anemia Adolescents Sekarningrum, Abiwardani; Estuti, Wiwit
Jurnal Medisci Vol 1 No 6 (2024): Vol 1 No 6 June 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/medisci.v1i6.315

Abstract

Anemia is a condition in which the number of red blood cells or the concentration of oxygen carriers in the blood (hemoglobin) in the body is insufficient for physiological needs. Hemoglobin itself functions to help red blood cells to get their natural shape, which is round with a flat center. Anemia is a condition where the body does not have enough iron reserves, so there is a shortage of iron distribution to the body's tissues. Based on the results of Riskesdas in 2018, the prevalence of anemia in Indonesia is still relatively high at 48.9%. This study aims to make functional food alternatives for adolescents with anemia by using raw red bean and brown rice materials to manufacture cream soup and to find out the organoleptic, preferred formulation, nutrient and iron contribution. The method used in this study is an experimental method with a RAL (Complete Random Series) research design with two repetitions and as many as eight experimental units with four formulas with comparisons in the use of red beans and brown rice F0 (0%: 13%), F1 (10.4%: 2.6%), F2 (9.1%: 3.9%), and F3 (7.8%: 5.2%). The results of the most preferred red bean and brown rice cream soup formulation product based on the overall parameter with the highest value is the first formulation (F1) with a value of 4.10. This value is higher than the F0 value of 3.87, so this product can be used as an alternative functional food for anemia sufferers.
Nutritional Content and Acceptability of Vegetable Sausage as an Alternative Source of Protein and Fiber Kunaepah, Uun; Sulistiyono, Priyo; Estuti, Wiwit
Jurnal Medisci Vol 1 No 6 (2024): Vol 1 No 6 June 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/medisci.v1i6.316

Abstract

Nutrition problems in Indonesia are still relatively high. SSGI results (2021) show that malnutrition is 17.1% and stunting is 24.4%. Lack of food consumption, especially protein, is one of the causes. Utilization of tofu dregs is still very low, as is banana blossom. Tofu dregs and banana blossoms have quite a high protein and fiber content. Tofu dregs and banana blossoms have the potential to become a high-nutrient food product that is suitable for consumption and has economic value. This research is a follow-up research from organoleptic tests, finding that vegetable sausages have organoleptic qualities that are no less than commercial sausages. This research aims to conduct laboratory tests for protein and fiber content and tests for the acceptability of vegetable sausages. This type of research is experimental, by design of two groups with control. Test acceptability with the method Visual Comstock by looking at leftovers. The acceptability test was conducted on 51 children in grades IV and V at SDN Pamitran-Cirebon who met the screening criteria. The treatment group consisted of 24 children, and the control group consisted of 27 children. Sample assignment was carried out randomly. Analysis of crude protein content using the IK-03/LAKP/SOP.10 method. Analysis of oil fiber content IK-13/LAKP/SOP.10. Analysis of the difference in receptivity test using the t-test of unpaired data. The research results showed that the protein content of vegetable sausages was (7.54%), slightly lower than commercial sausages (9.29%). The crude fiber content of vegetable sausages (3.48%) is higher than commercial sausages (2.10%). Vegetable sausages have the same acceptability as commercial sausages, with a good acceptability value of 100%. It has been proven that vegetable sausages can be used as an alternative food source of high protein and fiber at a relatively cheaper price.
Rastame Bar Formulation made from Black Rice Flour and Red Bean Flour as An Alternative to Emergency Food Cahyani Putri, Vina; Estuti, Wiwit
Jurnal Medisci Vol 1 No 2 (2023): Vol 1 No 2 October 2023
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/medisci.v1i2.84

Abstract

Geographically and demographically, Indonesia is an area that is prone to natural objects. The National Disaster Management Agency (BNPB) recorded 3,431 natural disasters that have hit various regions in Indonesia from early January to December 2022. Emergency Food Product (EFP) is a product that is designed and used in emergencies without having to go through various cooking processes so that it can be directly consumed. EFP is designed to meet the caloric needs of 233-250 kcal / 50 grams of ingredients. One example of an emergency food product is a snack bar or food bar. This type of research uses the Hedonic Scale Test, which is in the manufacture of Black Rice Flour and Red Bean Flour Rastame Bar products with a Complete Randomized Design (RAL) research design with 3 formulations and 2 repetitions. The organoleptic test was carried out by panelists with a total of 25 moderately trained panelists who were students of the Cirebon Nutrition Study Program level II and III by obtaining the best nutritional content formulation (energy, protein, fat, and carbohydrates) Bar Rastame using the Indonesian Food Composition Table (TKPI) 2017. The treatment used was the ratio of black rice flour to red bean flour respectively by F1 (40%:5%), F2 (35%:10%), and F3 (30%:15%). The selected snack bar is a ratio of 35% black rice flour and 10% red bean flour. The nutritional content of 50 grams of Rastame Bars with a protein content of 5.3 grams, fat content of 4 grams, carbohydrate content of 21.8 grams, and total calories of 143.6 kcal. The characteristics of selected Rastame Bars are a slightly faded blackish color, skimmed milk aroma but not too smelly, hard texture but soft inside, and less sweet taste.
Co-Authors Alfiyah, Isnar Nurul Arief Tarmansyah Iman Aripin Ahmad, Aripin Arnisam, Arnisam Budi Setiawan Cahyani Putri, Vina Cesilia M Dwiriani Fahmi Hafid Fitrianingsih, Eva Fitrianingsih, Yeni Hendarman, Hendi Hendi Hendarman Isnar Nurul Alfiyah Joko Hermanianto Junaidi Junaidi Kunaepah, Uun Kunaepah, Uun Lia Nurcahyani Muhamad Rizal Martua Damanik Naily Mathlubaty Nurmawi, Yesi Rizal Syarief Samuel Samuel Sekarningrum, Abiwardani Silvia Wagustina, Silvia Sri Anna Marliyati Sulistiyono, Priyo surayah, surayah Uun Kunaepah Uun, Kunaepah Widiyastuti, Dyah