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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Gizi Jurnal Pangan dan Gizi NUTRIRE DIAITA Darussalam Nutrition Journal AcTion: Aceh Nutrition Journal ARKESMAS [Arsip Kesehatan Masyarakat] Media Gizi Pangan Jurnal Pengabdian Masyarakat AbdiMas GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Kreativitas PKM JPK: Jurnal Proteksi Kesehatan Jurnal Perak Malahayati : Pengabdian Kepada Masyarakat Nutrisia East Asian Journal of Multidisciplinary Research (EAJMR) Jurnal Gizi dan Kuliner JURNAL AGROINDUSTRI HALAL Journal of Health and Nutrition Research Media Penelitian dan Pengembangan Kesehatan
Reza Fadhilla
Universitas Esa Unggul
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : jurnal agroindustri halal

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Kombinasi Vigna Subterranea, dan Vigna Unguiculata terhadap Sifat Fisik, Sensori dan Nilai Gizi Cokelat sebagai Makanan Jajanan Anak Sekolah Dania Senja Bestari; Dudung Angkasa; Reza Fadhilla; Putri ronitawati
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.05 KB)

Abstract

Usia sekolah merupakan masa pertumbuhan dan perkembangan anak menuju masa remaja sehingga kebutuhan pemenuhan zat gizi harus tercukupi. Tujuan penelitian untuk mengembangkan cokelat bar yang mencukupi kebutuhan energi dan protein berbahan dasar kacang bogor dan kacang tunggak, serta mengetahui sifat fisik, sensori dan nilai gizi. Desain eksperimen yang dilakukan ialah Rangkaian Acak Lengkap (RAL) F0 (91%:9%), F1 (64%:27%:9%), F2 (55%:36%:9%), F3 (46%:45%:9%). Keempat formulasi dilakukan uji proksimat, omega-3 dan omega-6, dan Total Plate Count di Laboratorium. Tingkat penerimaan dinilai oleh 60 panelis yang terdiri dari 30 panelis semi terlatih yang memberikan penilaian menggunakan skala VAS, dan 10 panelis konsumen anak SD dengan skala likert. Seluruh penilaian parameter pada F3 berada di nilai 6 ke arah disukai, kecuali tekstur (5). Formulasi terbaik menghasilkan energi 455,46 kcal, protein 11,83%, lemak 22.54%, KH 51,32%. Produk Chococang formulasi F3 dapat memenuhi syarat kontribusi PJAS 15-20% perhari.
PENGARUH LAMA WAKTU FERMENTASI DAUN KELOR (Moringa oleifera) DENGAN BAKTERI ASAM LAKTAT TERHADAP KONSENTRASI ASAM AMINO Aprisa, Annisa Sekar; Angkasa, Dudung; Ronitawati, Putri; Fadhilla, Reza; Swamilaksita, Prita Dhyani
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.8468

Abstract

Moringa (Moringa oleifera) is a nutrient-densed food that can be used as a food source and possess pharmacological properties. Fermented Moringa has a better amino acid profiles and potentially has a greater digestibility. Nevertheless, the effect of lactic acid bacteria as fermentation culture on Moringa’s amino acid profiles is warrant for investigation. The purpose of this study was to determine the effect of the Moringa’s fermentation with lactic acid bacteria on its nutritional value, especially amino acid. In this study, Moringa leaves were fermented with lactic acid bacteria for 0, 24, and 48 hours. Amino acid concentrations with fermentation 0, 24, and 48 hours respectively were 1007.94 mg/kg, 1304.13 mg/kg, and 521.12 mg/kg, where the highest concentration of amino acids was in Moringa leaves which were fermented for 24 hours. The concentrations of various amino acids in Moringa leaves were measured by High Performance Liquid Chromatography. The best treatment was 24 hours of fermentation, where the total amino acid (TAA) was 1304.13 mg/kg.
Co-Authors Apraningrum, Anisa Elok Aprisa, Annisa Sekar Arjana, Muhammad Sadan Apta Azizah Azizah Bestari, Dania Senja Budi Mulyana, Budi Candra Kusuma Ningrum, Galuh Dania Senja Bestari Dewanti, Lintang Purwara Dewi, Sita Pramesti Dewi, Tyas Laksita Dudung Angkas Dudung Angkasa Durotunisa, Siti Irma Dyvia Agustina Sidup Eka Aditya Iskandar Elika Mareta Rahim Erry Yudhya Mulyani Ezzedine, Nazma Shazia Fajria Arnesya Maharani Fitria Damayanti, Fitria Hanifah, Luthfi Nur Harna, Harna Harsi D. Kusumaningrum Irianto, Sugeng Eko Isniati Dwijayanti L. Lisnawati Laras Sitoayu Marsidi, Siti Rahmah Marsidi, Sitti Rahmah Marwah, Melia Maya Fernandya Siahaan Melani Komara Sari MF. Arrozi Adhikara Monic, Monica Monica Monic Mulyadewi, Zalfa Mury Kuswari Muslim, Siti Zaqiah Nadhilah Syarafina Nadiyah Nadiyah Nora, Adri Novianti, Anugrah Nur, Syurya Muhammad Nuryanah, Witri Palupi, Khairizka Citra Prita Dhyani Swamilaksita Putri Ronitawat Putri Ronitawati Raisah Triana Ratri Oktaria Jasmine Riski Novita Ratna Rosya, Ernalinda Sa'pang, Mertien Saefudin, Nur Azka Salsabila, Salsabila Sartiah Sartiah Septia Rosdyaningrum Shinta Shinthia Dewi Sita Pramesti Dewi Sukarno, Anita Sunarsih Sunarsih Syamsiar, Syamsiar Teftae, Ester Tyo Fany Ummanah Ummanah, Ummanah Utami, Dessy Aryanti Vitria Melani, Vitria Wahyu Pratama Wahyu Pratama Wahyuni, Yulia Wulan Prasetyani