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All Journal Jurnal Sains dan Teknologi MEDISAINS CHEMPUBLISH JOURNAL Indonesian Journal of Biology Education Jurnal Abdi Insani Medicra (Journal of Medical Laboratory Science/Technology) Jurnal Mitra Kesehatan Jurnal Mitra Masyarakat (JMM) Journal Of Research and Education Chemistry (JREC) Jurnal Penjaminan Mutu Analisis Gender dan Agama Jurnal Masyarakat Religius dan Berwawasan Indonesian Journal of Science and Pharmacy
Elfira Maya Sari
STIKES MITRA KELUARGA
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PEMBUATAN RICE PAPER BERAS MERAH DENGAN SUBSTITUSI TEPUNG PORANG Sari, Elfira Maya; Vida, Claudia Vida; Diva, Denissa Azalia; Putri, Devina Aulia
JST (Jurnal Sains dan Teknologi) Vol. 11 No. 2 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (414.348 KB) | DOI: 10.23887/jstundiksha.v11i2.45846

Abstract

Beras merah memiliki berbagai keunggulan dibanding beras putih, memiliki kandungan senyawa flavonoid yang berperan sebagai antioksidan dan beras merah memiliki kandungan serat yang tinggi. Tepung porang merupakan salah satu alternatif bahan makanan yang rendah lemak dan tinggi serat. Tujuan penelitian ini untuk rice paper beras merah dengan substitusi tepung porang. Jenis penelitian ini adalah penelitian deskriptif eksperimental desain. Subjek penelitian ini adalah menggunakan panelis tidak terlatih yang terdiri dari 30 orang awam. Metode pengumpulan data berupa kuesioner uji organoleptik dan uji hedonik. Penelitian ini menggunakan 3 formula yaitu dengan penambahan beras merah, (tepung tapioka dan tepung porang dengan kadar yang berbeda). Pengulangan pada percobaan dilakukan sebanyak dua kali. Metode analisis uji menggunakan proksimat (karbohidrat, protein, lemak, kadar abu, kadar serat, dan kadar air). Metode analisis data menggunakan uji Friedman Test pada keempat indikator antara lain warna, aroma, rasa, dan tekstur menunjukkan hasil nilai signifikansi (p = 0,0001) < α (0,05) menunjukkan semua indikator (warna, aroma, tekstur, dan rasa) memiliki perbedaan nyata. Hasil penelitian menunjukkan bahwa nilai kadar serat rice paper semakin meningkat seiring bertambahnya jumlah tepung porang dalam formulasi rice paper. Kesimpulan penelitian ini adalah rice paper F3 memiliki nilai rata-rata tertinggi (formula yang paling disukai pada panelis masyarakat umum).
Analysis Of Calcium Levels in Wet and Dried Anchovies at Traditional Markets in Bekasi City Safitri, Fadliyah Rani; Sari, Elfira Maya; Nurfajriah, Siti
Chempublish Journal Vol. 7 No. 2 (2023): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v7i2.28526

Abstract

Anchovy is a food that is widely consumed by the people of Indonesia because it has high quality and affordable prices for the middle and lower economic class. Anchovy as a source of calcium is very good for preventing osteoporosis, the formation and maintenance of bones and teeth, smooth muscle function, and the nervous system. The purpose of this study was to determine the calcium levels of wet anchovies and dried anchovies sold in traditional markets in the city of Bekasi. Determination of calcium content of wet anchovies and dried anchovies can be determined using atomic absorption spectrophotometry (AAS). Data were analyzed using descriptive analysis. The results of the analysis of the highest calcium levels in wet anchovies were 653.05 mg/100g and the lowest was 517.56 mg/100g. The highest calcium level in dried anchovies is 611.02 mg/100g and the lowest is 148.33 mg/100g. These results indicate that there are differences in calcium levels in wet anchovies and dried anchovies. This occurs due to the presence of water content and salt content in anchovy which affects the high and low calcium  results in the analysis.
Co-Authors Afrinia Ekasari Amelia, Ria Anung Ahadi Pradana Ariani Diah Prastiwi DINDHA ARIESTA RAHMA Diva, Denissa Azalia Guntari Prasetya Haq, Fhasya Algina Hawatul Ilsan, Noor Andryan Inggraini, Maulin Intan Kurnia Putri Lina Herida Pinem Luhulima, Danny Ernest Jonas Mastanora, Refika Maulin Inggraini Maulin Inggraini Maulin Inggriani Mitha Rianto, Maulidya Muhammad Chaidar Putri, Devina Aulia Reza Anindita Rido Aji Alamsyah Rohayati, Rohayati Safitri, Fadliyah Rani Siti Nurfajriah Siti Nurfajriah Susi Hartati Utama, Aditiya Tri Vida, Claudia Vida Windasari, Wiwin